Grüner Veltliner Kamptal Langenlois 2014

Loimer

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The rules for Kamptal DAC state that Grüner Veltliner must be produced in a fresh style without botrytis or wood. Fred places this wine in his “klassik” range and is intended to be a transparent snapshot of the varietal, the vintage and most importantly the Kamptal.

The grapes for this wine come from old vineyards around Langenlois and nearby areas such as Zöbing, Gobelsburg, Schiltern and Mollands. Both young and old vines for the wine grow mainly in loess and weathered gneiss soils. The gapes are selectively picked by hand in October. Then, following a short maceration time, they underwent fermentation in steel tanks – partly spontaneous, partly controlled. At the end of January, the freshly fermented wine was drawn off and then further matured on the lees until bottling.

Tasting Notes

Light citrus yellow; Spicy, peppery, bright green apple and even exotic notes like grapefruit. The very clear, juicy fruit and fresh acid structure play a crucial role for the mouthfeel and make this a very pleasurable wine to drink. Because of its structure and lengthy mineral palate, this is a wine of depth - even with its medium body.

Food Pairing

A perfect partner with cold cuts or fish like trout; also good with veal and ambitious chicken dishes.

Vineyard & Production Info
Production area/appellation:
Kamptal
Vineyard name:
Kamptal
Vineyard size:
Various acres
Soil composition:
Loess and weathered gneiss
Training method:
Single and double cane pruned
Elevation:
726-1,452 feet
Vines/acre:
1,200-2,400
Yield/acre:
2.4 tons
Exposure:
Southern/Southeastern/Southwestern
Year vineyard planted:
1960-2000
Harvest time:
September-October
First vintage of this wine:
1989
Bottles produced of this wine:
65,000
Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
42 days
Fermentation temperature:
64-68 °F
Type of aging container:
Stainless steel tanks
Size of aging container:
2,500-10,000L
Length of aging before bottling:
5 months
Length of bottle aging:
1 month
Analytical Data
Alcohol:
12.0 %
Residual sugar:
1.4 g/L
Acidity:
5.7 g/L

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