Kamptal

Reinhard Löwenstein created his estate in 1980, spending the early years identifying top sites, before settling on five hectares of prime, precipitous Winningen (Lower Mosel) slate slopes. His passion lies in expressing the personality of each of his myriad slate soils, trusting only in his senses.

A blend of Chardonnay and Pinot Noir, with a little Grüner Veltliner, this wine has biscuity autolytic notes on the nose, with lovely aromas of apple and lemon. The palate is dry, refreshing and mineral, with cool citrus and apple fruit concentration, a fine, silky mousse, and a lingering finish. The time on lees adds layers of complexity and texture.

Reinhard Löwenstein created his estate in 1980, spending the early years identifying top sites, before settling on five hectares of prime, precipitous Winningen (Lower Mosel) slate slopes. His passion lies in expressing the personality of each of his myriad slate soils, trusting only in his senses.

A blend of St Laurent, Zweigelt and Pinot Noir, this dry sparkling wine has aromas of red cherry and redcurrant. The red berry fruit on the palate is lively and cool, with crisp acidity and a fine mousse. A great summer apéritif.

As if to reinforce the desirability of the site, located in a col of the Heiligenstein hill, recent excavations of the Grub area have unearthed a 20,000 year old human settlement; no doubt drawn by the south exposure & protection from the wind (& baddies) on three sides. Planted in the ‘60s & 70s, Gobelsburg have 2 hectares; maybe even the monopoly. The soil is a pure loess, conveyed in the delicate palate of white flower & white pepper notes. Drinking till 2019+
(David Berry Green)

The Riesling vines of the Steinmassel vineyard grow on primary rock with mica-schist. This geological formation of Austria’s southern forest district possesses as classic and traditional a soil type as one is likely to find anywhere Kamptal, Kremstal or Wachau. The meagre, stony soil provides small berries with concentrated flavor.

As far as Riesling is concerned, an important part of the flavor is stored in the grape skins and is set free only by extremely slow pressing of up to 8 hours duration or prolonged skin contact over night. Fermentation is done in stainless steel and maturation is completed on 5-10% of the lees. The result: lifted, pungent lime (flower)notes & texturely very impressive too, with a racy lemon & lime fruit intensity & raciness. Drinking but will keep. Excellent with Asian flavours, also with marinated starters.
David Berry Green