Riesling Steinmassl Kamptal DAC 2016

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Riesling Steinmassl, named after an old stone working tool, is from a hilltop vineyard of primary rock and silvery mica that takes a fair amount of wind the north and west. The vineyard was a former quarry in the extensively planted Shilterner Berg area north of Langenlois town. The wine of Steinmassl tend towards tension and minerality with perhaps a little less stone fruit and exotic richness found elsewhere.

The grapes were harvested carefully by hand in late October to early November. The Riesling then went through maceration and a first fining. Spontaneous fermentation occurred in 50% stainless steel tanks and 50% wooden casks. The Steinmassl was racked, and then aged on the fine lees in Austrian oak barrels for 7 months.

Tasting Notes

With its greenish yellow hue, this wine yields aromas of ripe yellow peaches. On the palate, it´s tightly knit, elegant and round – a complex Riesling with a long finish. Juicy and expressive, this is a wine for laying down.

Food Pairing

Pair with quiche Lorraine, fruits de mare oysters, or chicken in a spicy Cajun sauce. 

Vineyard & Production Info
Production area/appellation:
Kamptal
Vineyard name:
Steinmassl
Vineyard size:
5 acres
Soil composition:
Clay, Stony, Gföhl gneiss, Mica
Training method:
Single and double cane prunned
Elevation:
1,155 feet
Vines/acre:
1,600
Yield/acre:
1.6 tons
Exposure:
Eastern / Southern
Year vineyard planted:
1961-1990
Harvest time:
October
First vintage of this wine:
1990
Bottles produced of this wine:
3,500
Winemaking & Aging
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks and wooden casks
Length of alcoholic fermentation:
50 days
Fermentation temperature:
68 °F
Length of maceration:
0.5 days
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:
12.5 %
Residual sugar:
1.3 g/L
Acidity:
6.3 g/L

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