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 maturing 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.”
Extra Brut Reserve is a blend of Zweigelt, Pinot Noir, Grüner Veltliner, and Chardonnay from biodynamically-farmed vineyards in Langenlois and Gumpoldskirchen. The wine is made in the traditional method using indigenous yeasts for alcoholic fermentation followed by full malolactic fermentation in stainless-steel tanks. It is aged for eighteen months on the lees in bottle before disgorgement and finished with a low dosage.
Loimer Sekt Extra Brut Reserve shows a bright and pure nose of ripe golden apple and grapefruit. On the palate, the wine’s creamy texture and vibrant acidity complement 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 the bottle.
Very dry Sekt like Loimer Extra Brut 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.