The Loimer estate vineyards lie around Langenlois in the cool yet sunny Kamptal area to the north-west of Vienna. Divided into 100 parcels and planted on seven different soil types, the 85 hectares of vineyard offer huge potential for great complexity in the wines, while their high altitude and south/south-east-facing aspects encourage the development of aromatic compounds in the grapes. The conversion to biodynamic viticulture began in 2006, resulting in official Respekt certification for all estate wines.
Realising early on that he would follow in his father’s footsteps as a winemaker, Fred Loimer attended Austria’s renowned Klosterneuburg University and gained valuable experience in Nahe, Germany and the Napa Valley. Fred took over the winery from his father in 1997, purchasing and renovating a 19th century vaulted brick cellar in 1998. Unlike many Austrian producers who go for a rich, sweet style, Fred obtains full ripeness in the vineyard yet ferments to dryness. All the Loimer wines display his trademark definition, zest and balance on the palate.
The grapes for their two regional wines are handpicked from vines aged up to 50 years. Aromatic and crisp, the Kamptal Grüner Veltliner and Kamptal Riesling offer excellent value.
Loimer’s single vineyard (Erste Lage) wines are ranked among the best in Austria. Certified both organic and biodynamic, the ‘Ried Loiserberg’ and ‘Ried Käferberg’ Grüner Veltliner as well as ‘Ried Steinmassl’ Riesling are from top vineyard sites in Langenlois. These wines display wonderful purity of fruit and a real sense of place.
In addition to his internationally renowned still wines, Fred Loimer also produces premium traditional method sparkling wines. The vineyards in his home town of Langenlois are influenced by the cool northerly winds and the high diurnal range which help to preserve the freshness and aromatic intensity of the white grapes varieties. Fred also cultivates vines in Gumpoldskirchen, in the historic wine-growing area of Thermenregion, just south of Vienna. Gumpoldskirchen benefits from the warm air coming from the Pannonian plain, allowing black grape varieties to ripen consistently and develop fine perfumes. According to Fred, time and precision in the winery are just as important as the quality of fruit to produce a great sparkling wine, which should always encompass complexity, depth and freshness.
The Extra Brut Reserve was aged on lees in bottle for 18 months prior to disgorgement. Winner of the Gold Medal at the Decanter Wine World Award 2020, this non-vintage sparkling wine opens with aromas of green apple and lemon cake. The bone-dry palate is supported by vibrant citrus peel and toasty notes, which are animated by a subtle minerality and crisp acidity. The Brut Rosé Reserve blends Zweigelt, Pinot Noir and St. Laurent and spends at least 24 months on the lees. Made with 20% reserve wines, the palate is mouth-filling and structured, with discreet notes of strawberry and red currants and more complex flavours of pastry and nougat.
Situated 200-400 metres above sea level, the Kamp Valley is characterised by cool nights and warm days, with a long, sunny autumn. The high summer temperatures are mitigated by the River Danube and the Waldviertel (forested area). Its long growing season and the difference in temperature between night and day give the grapes a chance to reach full ripeness and develop fine perfumes and flavours. The Steinmassl vineyard is approximately 350 metres above sea level and stretches along a south-southeast facing slope, protected against cool northerly winds. Subsoils here are gneiss and weathered mica. Topsoils are clay, heavy, stony and difficult to work. The stones retain heat and continue to radiate it long after sunset.
In 2016, parts of the Kamptaler vineyards were caught by a late frost at the end of April, followed by a lot of rainfall during the summer. Powdery mildew affected some of the vines, resulting in a loss of about 30% of the harvest. Luckily the summer arrived towards the middle of August and it was consistently sunny and warm until the end of September, meaning that the grapes ripened well, with low pH and good acidity.
The grapes were harvested carefully by hand, then placed in small crates (20 kg). Maceration, which lasted 12-24 hours, a first fining and spontaneous fermentation all took place in stainless steel tanks (50%) and used oak barrels (50%). Fermentation was fast, and was completed by the end of December. At the end of February, the Steinmassl was racked, and then aged on the fine lees for 6 months in stainless steel tanks until bottling in September.
Tasting Notes & Technical DetailsA slightly restrained nose with aromas of pure stone fruit and vineyard herbs. The Riesling is youthful, with a beautiful fresh burst of acidity in the mouth. Full bodied yet balanced, there is power through great fruit concentration before an indulgent and lingering finish.