About the wine
The fruit comes from the Loiserberg in Langenlois. The soils of the steep terraces, which reach high up to 380 meters, are characterized by rocky brown earths over siliceous crystalline rocks such as paragneiss (Gföhler Gneiss), mica schist and amphibolite (Loisberger Zoisit-Amphibolit), in addition to low layers of loess and marble in places. After selective hand harvesting in 20-kilo crates in mid to late September 2018, the Grüner Veltliner was slowly pressed, using whole clusters. After spontaneous fermentation in large wooden barrels for four to eight weeks at 20 to 24 °C, the wine was aged in large neutral oak and acacia wood barrels and left at 50 % in steel tanks on full lees for four months and on fine lees for four months as well.
Color
Golden yellow
Nose
The Reed Loiserberg Grüner Veltliner gives itself spicy and tart in the fragrance. It shows its origin and above all the typical attributes of the grape variety with earthy notes, grated nuts and a light muscat tone, with pepper, dried apples and pears.
Mouth
On the palate, the wine is even spicier than one might have expected anyway. It is tart and slightly phenolic, vegetal and has a bit of bacon, and with that the fruit of ripe as well as crumbly apples mixes with a few squirts of lemon. The Grüner Veltiner has power and juice, melt and salty notes, extract and a zesty acidity that seems to come not only from the lemon squirt, but also from zest and mineral rock.
Food recommendations by Christoph Raffelt
- Wiener Schnitzel with lemon and lukewarm potato salad
(meat)
- Veal fritters with chive dumplings and marjoram
(meat)
- Roasted fennel with bergamot oil and hemp sprouts
(Vegetable & Vegetarian)
| Allergens | Contains sulfur |
|---|---|
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 4,9 g/l |
| Drinking temperature | 11° |
| Manufacturer | Winery Fred Loimer, Haindorfer Vögerlweg 23, A-3550 Langenlois / Austria, organic certificate: AT-BIO-402 |
