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.”
Grüner Veltliner Langenlois Kamptal DAC is intended to be a transparent snapshot of the varietal, the vintage, and most importantly the Kamptal itself. The Kamptal’s loess and loam terraces combine with the warm Pannonian climate and fresh forest air to provide optimal growing conditions for Grüner Veltliner. Vinification is by spontaneous fermentation in stainless-steel tanks.
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.
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.