Gumpoldskirchen Große Reserve Brut Nature – Organic Sparkling Wine by Loimer

The Loimer Sekt Gumpoldskirchen Große Reserve Brut Nature is Fred Loimer's second Große Reserve sparkling wine. A Blanc de Noir with no dosage - Brut Nature. This sparkling wine is allowed to bear the designation Große Reserve for good reason: fine-bubbled effervescence, golden yellow, fine biscuit note, ripe fruit basket, bee sting cake, Germknödel with plum filling, wonderful mousse, silky texture, wonderfully dry, balanced acidity, ripe apples with skins, plums, hazelnut biscuits, valuable and noble, mineral grip, lemon cake with a long finish.

Fine Austrian Winzersekt has been produced in Langenlois for decades. A handful of established sparkling wine producers in the town have built up and consolidated the quality of Kamptal sparkling wines over the years. Until 1998, sparkling wine was also produced at the Loimer winery. Now, after a 17-year hiatus, the method of classic bottle fermentation is being reintroduced at the winery, this time, however, with the active support of Andreas Wickhoff MW, who plays an important role in base wine production, blending, and marketing. The wines come from vineyards in Gumpoldskirchen, where the Loimers also own biodynamically cultivated vineyards. So far, three sparkling wines have been produced by the Fred Loimer winery using the "méthode traditionnelle" – the classic secondary fermentation in the bottle. Now a fourth is added, not from Kamptal, but equally exciting.

Vinification – Gumpoldskirchen Große Reserve 2016

• Harvest: selective hand-picking in 20 kg crates
  on September 7th (Schwaben) and 10th (Hausberg)
• Grape variety Pinot Noir
• Maceration time: none, whole cluster pressing (yield: 50 liters of juice from 100 kg of grapes)
• Pre-clarification: sedimentation 36 - 48 hours
• 1st fermentation: spontaneous in steel tanks at 18° - 22°, 2 to 4 weeks, followed by malolactic fermentation
• Aging: in wood on full lees for 7 months and on fine lees for another 3 months in stainless steel
• 2nd fermentation: Bottled: September 5, 2017
• Aging on lees: min. 44 months
• Disgorgement date: April 2021
• Dosage: 0 g/l
• SO2 addition: 15 mg/l after malolactic fermentation before bottling, no addition at disgorgement
• SO2 below 10mg free - 21mg total

Excellent Sparkling Wine – Loimer

94 Points Falstaff – 94 Points A la Carte

Organic Control Body AT-BIO-402 – Austrian Agriculture