About the wine
The fruit comes from vineyards in Langenlois. The soils are predominantly characterized by primary rock and loess. After selective hand harvesting in 20-kilo crates in early to mid-September 2018, the Grüner Veltliner was slowly pressed, using whole clusters. After spontaneous fermentation, 70 % were fermented in steel tanks and 30 % in large 2,500-liter wooden barrels for four weeks at 20 to 22 °C. The wine was aged in stainless steel on the fine lees for five months.
Color
medium straw yellow with green reflections
Nose
This Langenlois Grüner Veltliner shows a wonderful variety of aromas already in the fragrance. The wine has a bit of a freshly baked yeast plait with nuts. In addition, there is an earthy scent next to the proverbial pepper. On top of these notes, there is a fine scent of white blossoms, yellow apples and pears as well as some pineapple and melon, furthermore a hint of herbaceous vegetal notes, which are characteristic for this variety.
Mouth
What already seemed like a textbook Veltliner from the Kamptal on the nose is confirmed on the palate. Elegant, fragrant and fine is the Grüner Veltliner with its mixture of ripe yellow apples and pears, a hint of quince and Reineclauden as well as the slightly vegetal touch, the pepper and the bouquet of garden herbs also present here. The Langenlois Grüner Veltliner lines the palate with a fine creaminess, has substance and depth, but at the same time remains juicy fresh with a fine ripe acidity and a stony spiciness.
Food recommendations by Christoph Raffelt
- Fried chicken with lemon and parsley
(poultry)
- Veal steak with tarragon and lemon butter
(meat)
- Parmesan risotto with black pepper
(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 |
