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Our wines

Ried Steinmassel

Riesling Reserve


Kamptal DAC Reserve, Erste Lage ÖTW

This time in the nose is a kind of continuation of the previous Steinmassl: a variety of red berries and Mirabelle plum notes;  still a bit hard and impetuous; eucalyptus and herbal spiciness and a lightly roasted tone; powerful and strong with even more herbal spiciness than light fruit at the moment; robust and taut, very distinctive with nice extract sweetness;  a savoury, racy finish;  probably the best interpretation yet. Long and good for ageing.

Viktor Siegl

The Reserve comes from a 40-45 year old, south-facing vineyard, which features the traditional stockkultur vine growing method in the middle of the site. Here, the grapes reach a special flavour and maturity. The interplay of fine crystal-clear fruit, the minerals of the soil and the refreshing acidity delight the wine lover with an elegant Riesling from primary rock terroir.

Grape variety
Harvest yield
4,000 l / ha
Vine training system
Date of harvest
October 17, 2015
Alcohol content
Bottle closure type
Natural cork


Gault&Millau Guide 2017

Site and climate

Ried 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 2015 vintage
The 2015 vintage will go down into wine history in several ways! After two cool years with extreme and difficult conditions, we experienced with this golden autumn the quickest and most enjoyable harvest in several years. The warm spring and the early, problem-free flowering promised a long vegetation period. The summer was hot and dry; autumn brought ideal picking conditions, although it was interrupted by some cool and damp days - which in turn served to develop the aromas. What followed was an essentially problem-free and speedy harvest, yielding everything from classic white wines to fruit-toned red wines to powerful white and red...


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.