Producer Article
Kurt Angerer
Last edited on 12/31/2011 by Palmiet
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Producer website
Due to Kurt Angerer's lack of compromise and commitment to high quality, both in the vineyards as well as during vinification, the wines in the cellars of Kurt Angerer are considered some of the best in all of Kamptal. The wine-growing estate of Kurt Angerer is a family business and has tradition of 150 years. Present owner Kurt Angerer feels strongly attached to the tradition and its "terroir" which is evident in the names of his wines: Kies, Spies, Loam, Granit and Eichenstaude. But most of all, it is the mineral structure and diverse location - bed rock soil, far-reaching loose soil or gravel - which give reason to the successfully tasteful and unique manner of the wines. "Kurt Angerer began his harvest the first week of October. That includes his 2007 reds, which seemed to be taking on oak at an alarming rate when I tasted them last June, although further time will tell. But most of his Gruner Veltliner did not come in much before November. Yet, none reached 14% in alcohol nor showed heat or roughness that I have noticed with other wines and vintages at this address." - David Schildknecht, The Wine Advocate
Due to Kurt Angerer's lack of compromise and commitment to high quality, both in the vineyards as well as during vinification, the wines in the cellars of Kurt Angerer are considered some of the best in all of Kamptal. The wine-growing estate of Kurt Angerer is a family business and has tradition of 150 years. Present owner Kurt Angerer feels strongly attached to the tradition and its "terroir" which is evident in the names of his wines: Kies, Spies, Loam, Granit and Eichenstaude. But most of all, it is the mineral structure and diverse location - bed rock soil, far-reaching loose soil or gravel - which give reason to the successfully tasteful and unique manner of the wines. "Kurt Angerer began his harvest the first week of October. That includes his 2007 reds, which seemed to be taking on oak at an alarming rate when I tasted them last June, although further time will tell. But most of his Gruner Veltliner did not come in much before November. Yet, none reached 14% in alcohol nor showed heat or roughness that I have noticed with other wines and vintages at this address." - David Schildknecht, The Wine Advocate