Grüner Veltliner Spiegel Kamptal DAC Reserve 2013

Loimer

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Spiegel, meaning “mirror,” are typically hilltop sites in Austria and were lookout posts for attack. This Spiegel is pure loess soil giving a straightforward Grüner Veltliner that is “easier to understand”, Fred says. Thanks to the deep, well-drained soils, the vines have formed deeply penetrating root systems, thus overcoming even long periods of draught without damage. This site is ideal for growing Grüner Veltliner.

The ripe, crisp grapes were harvested in October. In order to retain as much terroir in the wine as possible, the must did not undergo fining, but was put directly into traditional oak barrels. There, it was fermented with natural yeasts from the vineyard. The wine was then racked and aged on the lees until bottling.

Tasting Notes

Ripe apple and pear fruit aromas are complicated by tobacco and freshly crushed green peppercorn. Full-bodied and creamy, with smooth sweet apple fruit wrapped around a firm spine of acidity. Intense peppered green mango persists impressively on the finish.

Food Pairing

Pair with bay scallop risotto with herbs, white asparagus with cream sauce and wiener schnitzel, or veal in a pepper sauce.

Vineyard & Production Info
Production area/appellation:
Kamptal
Vineyard name:
Langenlois Spiegel
Vineyard size:
5 acres
Soil composition:
Clay, Silt, and Sand
Training method:
Lenz Moser and Guyot
Elevation:
1,200 feet
Vines/acre:
1,200
Yield/acre:
1.2 tons
Exposure:
Southern
Year vineyard planted:
1962
Harvest time:
October
First vintage of this wine:
1991
Bottles produced of this wine:
3,500
Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Barrels
Length of alcoholic fermentation:
28 days
Fermentation temperature:
75 °F
Type of aging container:
Barrels
Size of aging container:
1,250-2,500 L
Type of oak:
Austrian
Length of aging before bottling:
10 months
Analytical Data
Alcohol:
13.5 %
Residual sugar:
1.0 g/L
Acidity:
5.0 g/L

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