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Our wines

Langenloiser Steinmassl



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
Harvest yield
4,000 l / ha
Vine training system
Date of harvest
October 18–19, 2021
Alcohol content
Bottle closure type
Natural cork


Falstaff Wein Guide 2022/23
“Eye-poppingly fresh nose of ferns and savory notes with underlying, lemony fruit. Very tightly wound and energetic, this is a radically racy dry riesling for Austria. Very long, whiplash finish that will either turn you off or drive you wild, like us. From organically grown grapes. Drink or hold.”
93+ / 100

Site and climate

Ried Langenloiser Steinmassl

48.8 ha
240 – 340 m
4 °

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 2021 vintage
To think that the year started modestly enough: the weather was rather cool and moody. With the exception of some almost summerly warm days over Easter these conditions lasted far into May, delaying sprouting while also contributing to the fact that the Kamptal did not suffer serious late frost damages. There was not an abundance of rain at first, however, until Pentecost there was enough to secure a constant water supply to the vines. Consequently we saw a late but beautiful and short flowering. And we were very lucky to have been largely spared the hail storms that hit Austria. Only by mid-September, just before another delayed start...


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