2010 Loimer Grüner Veltliner Reserve Käferberg

Community Tasting Notes (3) Avg Score: 88.7 points

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  12/28/2018 - fcxj wrote: 84 Points

  Bit short, bit lacking in flavor.

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  1/5/2013 - honest bob wrote: 89 Points

  From 75cl, glass stopper. Well, this is, uh, different. Would never had guessed GV blind. Knowing it is Austrian, then perhaps a Cuvée of oak-aged Sauvignon Blanc and steel-tank Morillon? Where is the white pepper and glassy-oily GV Smaragd clarity? Nope. But a fine, pungent wine it is, with high concentration and fine acidity - a good thing too, as there is an alarmingly high level of residual sugar. (13% alc... most Austrian wine makers I am more familiar with would have let this juice ferment to 14-15,5%). By the end of the bottle we were glad we had got... to the end of the bottle, and were soundly reminded that too much of a good thing can be... too much of a good thing. 89P all the same - and if the sweetness dries out with another couple of years in bottle, perhaps even higher. Very fair value indeed at 36 EUR with good food at the Villa Marie in Dresden.

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  4/16/2012 - DonalOB Likes this wine: 93 Points

  Loimer - Austrian wines (Watson's, Hong Kong): This is their reserve wine, from a single vineyard called Kaferberg, and of Premier-Cru quality (many Austrian winemakers now mark a '1' on the label to distinguish these special cuvees). These, like the generic Kamptal GV (equivalent to a village wine - the village in this case is called Langenlois), are fermented, slowly using ambient yeasts, in large oak casks of 2,500L. Obviously, the casks are not new, so no oak-driven flavours; rather, they are used for micro-oxygenation of the wine during elevage. The bottles are sealed with a very classy glass stopper.
  The 2010 vintage was difficult with a lot of rain but the yield was very low, around 3,000 kg/ha. The nose on this is the same as the normal GV, with grapefruit and pear, but much more intense. The same bracing acidity and minerality on the palate but again more intense and very long. Seems almost oily.
  This is best drunk after a couple of years in bottle and will last 15-20 years, depending on the vintage, evolving to riper fruits, honey and generally more complexity, at the expense of some freshness. This vintage should certainly last given the acidity.
  I really liked this one and bought a couple of bottles the same day.

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