Lois Grüner Veltliner 2016

Loimer

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Fred Loimer’s wines are among the very best examples of Grüner Veltliner and Riesling in Austria. He began practicing biodynamics in 2006 and is a founding member of Respekt, a certifying body for biodynamic viticulture. His estate near the village of Langenlois in the Kamptal region includes several prestigious single-vineyards and his winery is a model of modern efficiency.

Wines intended for immediate enjoyment are vinified in stainless-steel tanks while single-vineyard wines are aged in traditional large barrels and spend an extended time aging on their lees. His philosophy is one of non-intervention and patience. “If we have one helping hand in the cellar,” says Fred, “it’s time.”

Lois (rhyming with “choice”) is named after the village of Langenlois and was one of the first high-quality examples of Grüner Veltliner to be exported to international markets in 1999. It is intended as an easy-to-enjoy, fresh-tasting style of Grüner Veltliner produced from contracted growers in Lower Austria.

Tasting Notes

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Young Grüner Veltliner is fresh-tasting with notes of green apple, lemon, radish, and arugula. Lighter styles of Grüner Veltliner are intended for immediate drinking, while more structured examples can age for many years.

Food Pairing

Grüner Veltliner’s bright acidity and savory character make it an ideal partner to mildly spiced Vietnamese, Thai, and Chinese dishes. Fish and shellfish are accented by Grüner Veltliner’s citrus and mineral profile while its acidity cuts the richness of pork or ham. It can also work well with foods that are difficult to pair such as bitter greens and asparagus.

Vineyard & Production Info
Soil composition:
Loess
Training method:
Lenz Moser and Guyot
Elevation:
726-1,312 feet
Vines/acre:
1,200-2,400
Yield/acre:
1.6 tons
Exposure:
Southeastern / Southern / Southwestern
Year vineyard planted:
1960-2004
Average Vine Age:
5-50 years
Harvest time:
October
First vintage of this wine:
1999
Bottles produced of this wine:
200,000
Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Prefermentation technique:
Cold maceration
Time on its skins:
up to four hours
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14-28 days
Fermentation temperature:
68 °F
Maceration technique:
Cold Soak Maceration
Malolactic fermentation:
no
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
4 months
Analytical Data
Alcohol:
12.0 %
Residual sugar:
1.1 g/L
Acidity:
6.1 g/L

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