- Tasting Notes & Technical Details
Vegetarian, Vegan, Certified Organic
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 between 310-345 metres above sea level, the climate of 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). The three hectare Käferberg vineyard is located at the upper end of an eastern slope, just north of Langenlois, in the Kamptal region of Lower Austria. The soils are varied - there are light, sandy zones alongside heavy clay areas, interrupted by Gföhl gneiss and the vines are aged between 15-55 years old. The cool microclimate at Käferberg and consequent long hang times enable the grapes to reach full ripeness, resulting in an elegant, mineral rich wine with fine perfumes and flavours. The Käferberg vineyard has been certified biodynamic since 2009.
2017 began with a dry, frosty January. The following months, until mid-April, were unseasonably warm and dry, which resulted in an early bud break. Flowering was complete by June, and while the first half of the year was marked by drought in Langenlois, the vines survived well. The long-awaited rain arrived at the end of July and the wind ensured a quick drying of the leaves. A warm August and September encouraged a smooth and rapid development, resulting in an early harvest that begun in the middle of September and lasted three weeks. The fruit was high quality and the 2017s are solid and well-structured wines.
The grapes were hand picked into 20kg crates. Maceration of whole clusters lasted 24 hours. Spontaneous fermentation took place in 1,250 litre and 2,500 litre used oak barrels for four weeks at 24ºC. The Käferberg was then aged on its lees for 11 months, before it was racked to stainless-steel tanks and aged for a further nine months on fine lees.
Golden in colour, the `Käferberg` 2017 has an intense bouquet of yellow apple, dried banana, oranges and a touch of spicy pepper. The palate is well balanced with a fine citrus fruit character and ripe but lively acidity. An inviting fruit core on the mid-palate combines with a full bodied, generous wine with a lovely pepperiness and length.