About the wine
After the selective hand harvest in 20-kilo boxes at the beginning of October 2017, the berries were sorted and racked. The Traminer was fermented on the skins after spontaneous fermentation in acacia barrels. Fermentation lasted four weeks at a maximum of 25 °C. The wine was aged in used 777- and 300-litre oak barrels on full lees for ten months. After the first racking, the wine was lightly sulphurised and aged in wooden barrels for another eight months. In May 2018, it was vinified without filtration, fining or further SO2-gift bottled.
light orange, slightly cloudy amber colour
On the nose, Traminer offers mash fermentation par excellence flowers of roses, lychee, kumquats, nutmeg, licorice and blood oranges, herbs, aroma hops and crumbly apple, some quince and sugared ginger. It brims with this Traminer with respect just with flavours. Everything seems ripe, but is bone dry at the same time.
On the palate, the Traminer delivers this firm, ripe fruit once again, but now accompanied by a striking texture, a good portion of tannin including salt and some cubeb pepper as accompanying components. The Traminer brings a lot of pressure to the palate, although the acidity remains slim according to the type of vinification and the grape variety. The wine has power, but is still fine, especially in its tannin, which provides a silky mouthfeel until the long finish.
Food recommendations by Christoph Raffelt
- Lentil curry with plums and apricots
- Bibimbap with finely sliced rump steak and kimchi
- Baked asparagus, gratinated with tarragon parmesan
Winery Fred Loimer, Haindorfer Vögerlweg 23, A-3550 Langenlois / Austria, organic certificate: AT-BIO-402