Description
Fred Loimer started working with his father Alfred in 1988 after completing his studies at Klosterneuburg with stints in Germany’s Nahe and Walter Schug winery in California. Fred took full control of his family’s estate in 1997 and purchased the cellar of the Haindorf Castle on the outskirts of Langenlois. He then constructed a hyper-modern black cube on top of the old cellar symbolizing his aesthetic for modern elegance. Fred began practicing biodynamics in 2006 and is a founding member of Respekt, a certifying body for biodynamic viticulture in Austria. His wines are among the very best examples of Grüner Veltliner and Riesling in the Kamptal. In 2002, he was named “Winemaker of the Year” by Austria’s Falstaff wine magazine.
Location of Vineyard
Weingut Loimer consists of 65 hectares farmed entirely by biodynamic principals. His estate near Langenlois in the Kamptal region includes several Erste Lage, which are vineyards classified as “premier cru” by the prestigious Traditionsweingüter. Grüner Veltliners from Spiegel and Käferberg, and Rieslings from Seeberg, Steinmassal, and Heiligenstein are identified as Erste Lage with the symbol 1ÖTW. Following the appellation structure of the Traditionsweingüter, “Ortswein” (village wines) highlight the character of Fred’s home village Langenlois, while “Gebietswein” (regional wines) such as Lois Grüner Veltliner and Lenz Riesling, reflect the quality and value of the Danube Valley. Fred also leases vines in Gumpoldskirchen where he produces Pinot Noir, Traminer, and the local specialty, Zierfandler.
Winemaking Philosophy
Fred made a name for himself in the late 1990s producing incredibly rich and exotic wines using stainless-steel tanks and small barrels for vinification. His ideas about winemaking began to evolve in 1999 when he returned to traditional large wooden casks and sought to produce balanced wines with greater terroir expression. Fred now believes that more sediment during vinification results in better spontaneous fermentation and the resulting wines have a greater potential for long aging. Single-vineyard wines are aged in 2500-liter acacia barrels and spend extended time 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.”
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.”
Riesling Kamptal DAC is intended to be a transparent snapshot of the varietal, the vintage, and most importantly the Kamptal itself. The Kamptal features gneiss and conglomerate soils at higher elevations, and cold air from the nearby Waldviertal forest provides optimal growing conditions for Riesling. Vinification is by spontaneous fermentation in stainless-steel tanks.
Tasting Notes
Austrian Riesling is defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. Austrian Riesling is always made in a dry style and shows aromas and flavors of ripe citrus, stone fruit, and flowers, with a persistent underpinning of minerality.
Food Pairing
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette enhances a dish.
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