Grüner Veltliner Langenlois Kamptal DAC 2014

The rules for Kamptal DAC state that Grüner Veltliner must be produced in a fresh style without botrytis or wood. Fred places this wine in his “klassik” range and is intended to be a transparent snapshot of the varietal, the vintage and most importantly the Kamptal.

The grapes for this wine come from old vineyards around Langenlois and nearby areas such as Zöbing, Gobelsburg, Schiltern and Mollands. Both young and old vines for the wine grow mainly in loess and weathered gneiss soils. The gapes are selectively picked by hand in October. Then, following a short maceration time, they underwent fermentation in steel tanks – partly spontaneous, partly controlled. At the end of January, the freshly fermented wine was drawn off and then further matured on the lees until bottling.

Tasting Notes

Light citrus yellow; Spicy, peppery, bright green apple and even exotic notes like grapefruit. The very clear, juicy fruit and fresh acid structure play a crucial role for the mouthfeel and make this a very pleasurable wine to drink. Because of its structure and lengthy mineral palate, this is a wine of depth - even with its medium body.

Food Pairing

A perfect partner with cold cuts or fish like trout; also good with veal and ambitious chicken dishes.

Production Info
Vineyard name
Kamptal
Vineyard size
Various acres
Soil composition
Loess and weathered gneiss
Training method
Single and double cane pruned
Elevation
726-1,452 feet
Vines/acre
1,200-2,400
Yield/acre
2.4 tons
Exposure
Southern/Southeastern/Southwestern
Year vineyard planted
1960-2000
Harvest time
September-October
First vintage of this wine
1989
Bottles produced of this wine
65,000
Winemaking & Aging
Varietal composition
100% Grüner Veltliner
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
42 days
Fermentation temperature
64-68 °F
Type of aging container
Stainless steel tanks
Length of bottle aging
1 month
Size of aging container
2,500-10,000L
Length of aging before bottling
5 months
Analytical Data
Alcohol
12 %
Residual sugar
1.4 g/L
Acidity
5.7 g/L

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