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Our wines

Langenloiser Steinmassl

Riesling

2020

Kamptal DAC, Erste Lage ÖTW

Sparkling clean, ‘grapy’-zesty Riesling bouquet including notes of juniper & Braeburn apples, fresh and dry, juicy though still a bit reduced in its first years, red-berry aromas on the palate, super straight, one would like to say ‘slim fit’ with a fragrant touch of fruity sweetness before the long finish.

The vines are partially trained in the Lyre-system. The vine bifurcates in a way that the branches seem to reach to the heavens like sun-worshippers. This method doubles canopy exposure and favors aeration which improves photosynthesis and prevents dreaded fungus diseases.

Grape variety
Riesling
Harvest yield
4,000 l / ha
Vine training system
Guyot
Date of harvest
October 22, 2020
Alcohol content
12%
Bottle closure type
Natural cork

Awards

94 / 100
FALSTAFF WEIN GUIDE 2021/22

Site and climate

Ried Langenloiser Steinmassl

Size
48.8 ha
Elevation
240 – 340 m
Inclination
4 °
Orientation
SSE

The vineyards of Langenloiser Steinmassl are located on a ridge that ranges from 340 meters above sea level in the south-southeast to 240 meters in the north-northwest, with a broad shoulder extending out towards the southwest.

The 2020 vintage
At the beginning of November, a long-lasting harvest 2020 has found its happy ending! If one would have to headline our experiences with the whole (wine)year 2020 in one word, “Suspense” might be the accurate term, as to us it was an incredibly thrilling and labour-intensive one: a rather dry and warm Winter was followed by Spring virtually without precipitation and with strong temperature fluctuations delaying bud break. These circumstances proved to be lucky, as it prevented us from considerably early frost damage. Only in the middle of May did we receive noteworthy amounts of rain, which allowed the plants to quickly recover and...

Maturation

The meager, stony soil provides small berries with concentrated flavor. As far as Riesling is concerned, an important part of the flavor is stored in the grape skins and is set free only by extremely slow pressing of up to 8 hours duration or prolonged skin contact over night.

Fermentation is done in stainless steel and maturation is completed on 5-10% of the lees.

Food pairing recommendation

All types of starters, seafood, marinated, smoked or grilled fish, fried chicken or Schnitzel; white meats, a good alternative to red wine in combination with roast fat duck; matches with all sorts of Pan Asian cuisine.

Older vintages