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.”
Langenlois Blanc de Blancs Brut Nature Grosse Reserve is a blend of Chardonnay, Pinot Blanc, and Pinot Gris from biodynamically-farmed vineyards in Langenlois. The wine was made in the traditional method using indigenous yeasts for alcoholic fermentation followed by full malolactic fermentation and aging on the lees in stainless-steel tanks for nine months. After bottling, the wine spent an additional 48 months on the lees before disgorgement and was finished with zero dosage.
Langenlois Blanc de Blancs Brut Nature Grosse Reserve shows a bright and pure nose of ripe golden apple and grapefruit. On the palate, the wine’s creamy texture and vibrant acidity are framed by layers of tart red fruit and toasted brioche. A dense and persistent finish underscores the quality of the wine and hints at its ability to improve with time in bottle.
Very dry Champagne-like Langenlois Blanc de Blancs Brut Nature Grosse Reserve will accent simply prepared fish and shellfish, in the same way, a squeeze of lemon might. The salty minerality of this wine highlights the brininess of raw oysters while its acidity will accent a crudo of halibut with olive oil and sea salt.