Winemaker Notes
The scent is reminiscent of peach lined with hints of grapefruit. On the palate, typical of the variety there are notes of crisp peach, finely chased, very lively with a present but harmonious acidity and great texture. Good length on the finish, which makes you want more. A wonderfully classic local wine with unmistakably distinctive Kamptaler characteristics of coolness and intensity!
Professional Ratings
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James Suckling
Full cassis and warm, dry-earth aromas here. Rather tart on the palate with some apple-core character. With better harmony this would have rated higher. From biodynamically grown grapes. Respekt certified.
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Robert Parker's Wine Advocate
Loimer's 2017 Langenloiser Riesling has an intensely aromatic and floral nose with very elegant expression. Fresh and elegant on the palate, this is a pure, salty, intense and densely textured Riesling with ripe/dried apricot flavors on the aftertaste. Quite juicy with fine and piquant tannins, this is a Riesling to age for some years.
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Wine Enthusiast
This wine's ripe Mirabelle plum aromas have a lovely lick of lemon. The palate is light, juicy, easy and svelte, with just enough lemony flavor to be really refreshing.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of any curious wine drinker. A rather cool and dry wine growing region, this country produces wine that is quintessentially European in style: food-friendly with racy acidity, moderate alcohol and fresh fruit flavors.
Austria’s viticultural history is rich and vast, dating back to Celtic tribes with first written record of winemaking starting with the Romans. But the 20th century brought Austria a series of winemaking obstacles, namely the plunder of both world wars, as well as its own self-imposed quality breach. In the mid 1980s, after a handful of shameless vintners were found to have added diethylene glycol (a toxic substance) to their sweet wines to imitate the unctuous qualities imparted by botrytis, Austria’s credibility as a wine-producing country was compromised. While no one was harmed, the incident forced the country to rebound and recover stronger than ever. By the 1990s, Austria was back on the playing field with exports and today is prized globally for its quality standards and dedication to purity and excellence.
Grüner Veltliner, known for its racy acidity and herbal, peppery aromatics, is Austria's most important white variety, comprising nearly a third of Austrian plantings. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Austrian Rieslings are almost always dry and are full of bright citrus flavors and good acidity. Red varietal wines include the tart and peppery Zweigelt, spicy and dense Blaufränkisch and juicy Saint Laurent. These red varieties are also sometimes blended.