About the wine:
The fruit comes from the Käferberg in Langenlois. The soils of the steep terraces, which reach up to 345 meters, are diverse. In a confined space, siliceous crystalline rocks such as paragneiss (Gföhler gneiss), mica schist and amphibolite (Loisberger zoisite amphibolite) alternate with younger clay marl, sand and gravel.
After selective hand-harvesting in 20-kilo crates in mid-September to early October 2017, the Grüner Veltliner was slowly pressed, using whole clusters whose mash had a 24-hour standing time with the juice. After spontaneous fermentation in large wooden barrels (1,250 and 2,500 liters), the wine was fermented for four weeks at 20 to 24 °C. It was aged in large oak barrels on the full lees for eleven months and on the fine lees for another nine months.
Color:
medium golden yellow
Nose:
The Reed Käferberg Grüner Veltliner presents itself powerful and dense with elegance and fineness both in the fruit and in its spiciness. Yellow apples and pears, a little melon and passion fruit form the entrée, followed by grapefruits including their zests, a little nutmeg, caraway, pepper and stone.
Mouth:
On the palate, it becomes mouth-fillingly dense and complex, juicy at the same time, whereby the wine is always precisely structured. This is mainly due to the ripe but clear acid structure that the Grüner Veltliner from the Käferberg offers. The acidity carries the wine along with a light tannin and a noticeable minerality. Again, yellow stone fruit meets citrus notes, spice of pepper, licorice and nutmeg, orange peel and a bit of earth. Finally, extract sweetness and a hint of honey provide an additional playful note in the extremely harmonious overall composition.
Food recommendations by Christoph Raffelt:
- Crispy pork belly with caraway, cardamom and lamb's lettuce
(Meat)
- Black feather chicken stuffed with apples, spiced butter, limes and coriander
(Poultry)
- Baked parsnips with purslane and porcini mushrooms
(Vegetable & Vegetarian)
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Acid | 4,8 g/l |
| Drinking temperature | 11° |
| Manufacturer | Winery Fred Loimer, Haindorfer Vögerlweg 23, A-3550 Langenlois / Austria, organic certificate: AT-BIO-402 |
