About the wine
The fruit comes from the Thermenregion south of Vienna. The typical white varieties there, Zierfandler and Rotgipfler, are grown in the Gemischter Satz on calcareous sedimentary rock with clay in the topsoil. After the selective hand harvest in 20-kilo crates in mid-September to early October 2017, the varieties were fermented in large used wooden barrels and in steel tanks at a maximum of 22 °C for four weeks. There was a maceration period of 24 hours at the beginning. The wine was aged for ten months on the full lees in stainless steel and used oak barrels, and after racking for another four weeks in stainless steel.
Color
Medium straw yellow with green reflections
Nose
The Gumpoldskirchner 2017 is an apple-fruity wine that smells of young and fresh apples as well as apple rings and ripe yellow apples. In addition, there are some pear, quince and date notes and also something of barberries, so red, slightly acidic notes, which are still rounded off by a little smoke and pepper.
Mouth
On the palate the wine is silky, even creamy in texture with a slight phenolic. The fruit resembles the pome fruit in the fragrance with a little tart citrus note, which is especially present in the finish and together with the Pfefferl leaves a very Austrian impression. Impressive here is the clear and precise acidity, which one would not have expected so consistently from the aroma.
Food recommendations by Christoph Raffelt
- Pasta with strips of saltimbocca, Parma ham and sage
- Veal tongue salad with fresh toasted bread
- Parmesan fennel risotto with thyme
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 5,0 g/l |
| Drinking temperature | 11° |
| Manufacturer | Winery Fred Loimer, Haindorfer Vögerlweg 23, A-3550 Langenlois / Austria, organic certificate: AT-BIO-402 |
