Fred Loimer is a highly regarded Biodynamic producer located near Langenlois, a village in the Kamptal region of Austria. He is especially noted for Grüner Veltliner and Riesling wines from single vineyard sites. Fred began practicing biodynamics in 2006 and is a founding member of Respekt-Biodyn, a certifying body for biodynamic viticulture.
Dirk Niepoort said that ‘I did everything I could to get lower alcohol levels in the Douro but you, Fred, are trying to get higher alcohols!’ Fred Loimer is has been compared to Dominique Lafon in Meursault in his 1980s ringleader role for young Burgundians. Born into a winemaking family, Fred Loimer Jr. realized early on that he would have a future in the winemaking business.
Following his formal education and experiences abroad working for other wineries, he returned to his family’s winery in Langenlois, where he used his newly gained experience – something that didn´t always please his father, from whom Fred eventually separated.
In 1998, one year after the winery was handed over from father to son, Fred Loimer bought a historical vaulted brick cellar, a former cellar of the Haindorf Castle, in the middle of the grapevines between Langenlois and Zöbing. With the help of the architect Andreas Burghardt, he renovated the cellar adding a minimalist building above to serve as the tasting room and office. Since 1999, the wines have been vinified and stored in the historical cellar under perfect, natural temperature conditions.
Vineyards: In Kamptal. Vineyards are around Langenlois in Kamptal, Lower Austria. Known for Grüner Veltliner and Riesling. The vineyards owned and managed by Loimer comprise a variety of the Kamptal region’s soils: loess, loam, gneiss and gravel. The single vineyard estate wines, signified by their plain white linen labels, are sourced from older vineyards that have been tended under biodynamic principles since 2006. There are 13-ha on the Saxkeller, which commemorates a grandfather of that name who ran a popular Langenlois Buschenschank.
Ried Spiegel: Slightly lower than Ried Käferberg. South facing. Loess. His top Grüner Veltliner.
Biodynamics: Loimer began working with the late Andrew Lorand in 2006. In organic conversion. May also join Demeter Austria. ‘We are also working with contract vintners and most of them still working conventionally,’ says Fred Loimer in Dec 2007. At Manincor in June 2016 Fred told me he had 65 ha in Kamptal and 15 ha in Gumpoldskirchen and that all his estate vines were certified Biodynamic by respekt-BIODYN . He said two-thirds of the fruit he bought under contract was certified organic (I think he told me he may be stopping the purchases).
Biodiversity: Do not mow every inter-row. Sheep in the vineyards.
Winery: In 1998, one year after the winery passed from father to son; Loimer bought a historical vaulted brick cellar, a former cellar of the Haindorf Castle, in the middle of the grapevines between Langenlois and Zöbing. With the help of the architect Andreas Burghardt, he renovated the cellar adding a minimalist building above to serve as the tasting room and office. Since 1999 winemaking and ageing the wines have been vinified and stored with natural temperature conditions
‘Sustainability without Sacrifice,’ this is the philosophy that Loimer lives by. Loimer’s passion for renewal and vitality in the vineyards has led him to first experiment in and eventually embrace principles of biodynamic agriculture and winemaking. His priorities lie firmly in the crafting of honest and pleasurable wines, raising his family, and protecting and preserving the land that provides his livelihood. The small Polynesian fertility symbol that seems to dance on each Loimer label signifies both a respect for ancient, natural traditions and an embrace of the playful and modern. Loimer’s first skin contact trial was in 2003.
Winemaking: Wines for immediate enjoyment are vinified in stainless-steel tanks while single-vineyard wines are aged in traditional large oak barrels and spend an extended time ageing on their lees.
Wines
Ried Käferberg: On sand, clay and sea sediments. 310–450m- Mainly Grüner Veltliner.
Ried Spiegel: Slightly lower than Ried Käferberg. South facing. Loess. His top Grüner Veltliner site.
Riesling Seeberg: A perfect Riesling site. Sandy-loam over Gföhl gneiss. Oldest vines are from 1965. South-facing. 5-6% slope. Wines with a yellow fruit note.
Riesling Steinmassl: Perfect Riesling site. Sandy loam over Gföhl gneiss. Fermented in large oak.
Federleicheter: A ‘featherslight’ Grüner Veltliner.
Riesling, Loimer Riesling Trocken Langenlois, Kamptal:
Chardonnay:
PG:
Blauburgunder:
Cabernet Sauvignon/Merlot:
Chardonnay Gumpoldskirchen: 2013 BF. MLF on sediment in 300 litre barrels with the first racking at 6 months. Then 7 months in another cask. Unfined, unfiltered. Nice bitter orange and vanilla at Tenuta Manincor 24th June 2016. | 2015 13.5%. Creamy and zippy with plenty of evolution potential (tasted 30 Jan 2020.
Gemischter Satz mit Achtung!: Gemischter Satz mit Achtung!: 2017. Fred Loimer refers to his “mit ACHTUNG” series as “Slow Wines”, signifying minimalist vinification. Gemischter Satz mit ACHTUNG translates as”field blend with attention”. It is made from a biodynamically-farmed vineyard in the Kamptal planted with Grüner Veltliner and Roter Veltliner, Weißer and Roter Riesling, Welschriesling, and Traminer was destemmed with the berries left intact. The grapes spontaneously ferment in oak casks for four weeks before pressing followed by an additional six months aging on the full lees. The wine is bottled unfiltered with a small addition of sulfur. 12.5%.alc: Restzucker: Säure: Gesamt SO2: Lesegradation: Verfügbar in: Vegan:
The wine year 2017: “Never before have we started harvesting so early, bringing in the first grapes on 29th August. The early harvest produced solid and well-structured wines. The year started with a dry, frosty january. The following months until mid-April were very warm, which is why it also came to an early bud break. By mid-May, however, it was again below average cold. The frosty nights in late April and early May we survived unscathed. Flowering went smoothly and was completed in early June in Gumpoldskirchen and ten days later in Langenlois. We reached the bunch closure in many locations already end of June. The first half of the year was marked by drought in Langenlois, but the vines have survived well. At the end of July the long-awaited rain arrived in Langenlois. August and September were perfect for the development. The water supply in Gumpoldskirchen, however, was always sufficient. Wind ensured a quick drying of the leaves and heat for a smooth and rapid development.” Data: 12.5%: alc 1,0 g/l residual sugar. Säure: Gesamt SO2: 28 mg/. Vegan.
Grüner Veltliner, Lois (Kamptal): Fred Loimer’s best known wine is Grüner Veltliner Lois (rhymes with “choice”), the local name for Loimer’s hometown Langenlois, Kamptal’s main village. Lois carries the Kamptal DAC. The wine is produced from contracted growers.
Grüner Veltliner, Loiserberg: 2014 Creamy, honey, bright, and even (Tenuta Manincor 24th June 2016).
Grüner Veltliner, Käferberg 1ÖW: 2017 Kamptal. Sand, clay, sea sediments. 310-450m. Hand picked, selective harvest for a month (mid-Sept-mid Oct). Whole Bunch. 24 hour on skins. Spontaneous ferment in 1,250 and 2,500 litre oak for one month. Racked to oak barrels on lees (11m) then 9 months on fine lees in steel.
Grüner Veltliner, Käferberg Reserve: ‘Loimer’s section is at the upper end of the Käferberg hill where various soil types (crystalline rock, heavy loam, light sand, some gravel) meet. Relatively cool,’ (Robinson, J: 07 Nov 2013). 2007 ‘Good, average year for ripeness. Fermented spontaneously. Matured in 2,500-litre oak casks. Acidity 6.1 g/l, RS 4.6 g/l. 14%,’ (Robinson, J: 07 Nov 2013).
Achtung! Grüner Veltliner: 2006 Debut. | 2015 From Gumpoldskirchen. Not an easy grape to de-stem. Destemmed. Uncrushed. 28 days on skins. Aged in 1,200 litre wood. Tasted at Tenuta Manincor 24th June 2016.
Achtung! Traminer: 2014 Had 28 days on skins. Aged in 500-litre oak. 10mg/l SO2 at final racking. Tasted at at Tenuta Manincor 24th June 2016.
Muscat Blanc à Petit Grains: Vinified dry.
Riesling, Kamptal (unoaked): 100% Riesling from old vineyards around Langenlois and nearby areas such as Zöbing, Gobelsburg, Schiltern and Mollands. Mainly gneiss. The rest from gravel and loess soils (Gobelsburg).
Riesling, Kamptal Langenlois (oaked): 100% Riesling from old vineyards around Langenlois and nearby areas such as Zöbing, Gobelsburg, Schiltern and Mollands. Mainly gneiss. The rest from gravel and loess soils (Gobelsburg). 2002 Loimer Riesling Trocken Langenlois, Kamptal Qualitätswein. 12.5% alcohol. Firm, clean medium bodied white, lacking a touch of finesse perhaps in Burghley Road in early December 2003.
Riesling, Lenz: Lenz or Laurenz is a refreshing, attractive Riesling from the Danube region. | 2015 In October, the grapes were harvested and brought to the cellar in small crates. Depending on the quality, they were either whole-bunch pressed or, as mash, macerated for a short time, which helps to release more flavor. After careful fermentation, Lenz was matured on fine lees in steel tanks, and then bottled so that freshness and primary flavors would be retained as much as possible.
Riesling Seeberg Erste Lage, Riesling. 2013 Fred said one of the best years he has had. Lovely Riesling nose, controlled. Wonder how much RS this has as very seductive, acid in the background as the fruit (lime, orange) covers it, as does my perception of the sweetness at Tenuta Manicor 24th June 2016. | 2015 Warm year.
Riesling Seeberg Kamptal DAC Reserve: 100% Riesling. The grapes ripen slowly. Sand and loam alternate here with rich layers of slate. Wines with fine fruitiness, spice, firm concentration. Hand picked end of October. Fermented in 70% wooden casks and 30% stainless steel tanks. It is then aged in large Austrian oak barrels for 10 months. This wine is filtered prior to bottling by light sheet filtration. It is also fined prior to bottling with Bentonite. 2013 Seeberg Erste Lage, Riesling. Fred said one of the best years he has had. Lovely Riesling nose, controlled. Wonder how much RS this has as very seductive, acid in the background as the fruit (lime, orange) covers it, as does my perception of the sweetness at Tenuta Manicor 24th June 2016. 2015 Warm year.
Riesling Steinmassl IW: 2016 respekt-BIODYN. Ferments in large oak. 12.5%. Langenlois, Kamptal. Lovely clear fruit (June 2019). Very saline, brisk and creamy with white-yellow fruit and salinity in beautiful harmony. Hard to put down as the Umani-ness keeps reeling you back in (August 2021).
Riesling Terrassen Kamptal DAC Reserve: The Riesling Kamptal Terrassen DAC Reserve, which comes from the best vineyards — generally sourced from the younger vines — reflects what the Kamptal region offers at its best for the regional style of dry wine. It delivers great fruit concentration and has a high ageing potential. A minimum of 13% alcohol is required for the DAC Reserve category and will not be released before April of the year following the harvest.
Riesling Zöbing Heiligenstein Kamptal DAC Reserve: Not tasted.
Riesling Langenlois Seeberg, Kamptal: 2009 Nice citric, with spice. Simple and effective dinner at the Seehof Keller 23 June 2016. He told me he likes wind in vineyards; and also for him he likes vines to be able to see water (river, lake).
Achtung! Traminer: 2013 Gumpoldskirchen. Niederösterreich.13%. 70% whole bunch. Ripe pepper and easy texture at Tenuta Manincor 24th June 2016. Juicy, fruit especially vivid without resembling anything like a fruit bomb the day after opening the bottle. (March 2020). | 2014 28 days on skins. Aged in 500-litre oak. 10mg/l SO2 at final racking. Tasted at at Tenuta Manincor 24th June 2016.
Rosé (Zweigelt & Pinot noir): The Zweigelt and Pinot Noir fruit that source this wine come from vines kept healthy without the use of pesticides or fungicides. The Kremstal’s Loess soils contribute character to the wine’s profile as does the spontaneous fermentation responsible for 50% of the cuvée.
Rosé (Zweigelt): Not tasted.
Red wines
Pinot Noir, Dechant: Dechant is an eastern slope, located just below the Käferberg and constitutes one of the few “red wine isles” of the Kamptal. Medium-textured loess soil here heats up easily and is well aerated. Underneath heavy red clay. FerCal. SO4 161/49. 41B.
Pinot Noir, Anning: Anning is hill. Gumpoldskirchen 777 mainly. 1114/115 too. Two blocks. East and South. Well drained. Steep. Light coloured soil. High lime. | 2013 13%. Well-weighted, nice deep fruit, fluid and well constructed (tasted 03 June 2019).
Pinot Noir Gumpoldskirchen. 2013 Niederösterreich. 13%. 70% whole cluster. Ripe pepper and easy texture at Tenuta Manincor 24th June 2016. | 2013 Juicy, fruit especially vivid without resembling anything like a fruit bomb the day after opening the bottle. (March 2020).
Pinot Noir, Langenlois: Not tasted.
Contact
Fred Loimer
Haindorfer Vögerlweg 23
3550 Langenlois
Tel+43 02734.22393 | Website: www.loimer.at
Sales: 70% export. USA #1 export market (Winebow). Then Sweden, Scandinavia, Benelux.