Langenlois Grosse Reserve 2013, Blanc de Blancs, brut nature

1.50l / 73,00

94 A LA CARTE, 93 FALSTAFF SCHAUMWEIN TROPHY, 4 STERNE VINARIA, 92 WEIN-PLUS

What does the expert say? Stephan Reinhardt expounds on the Langenlois Blanc de Blancs 2013 “Complex and dense with fruit reduction and the typical brioche fragrance that reveals a long maturation on the yeast,” says Reinhardt. “It’s not a fruity Sekt, but actually a terroir-nuanced sparkling wine that’s carried by a remarkable saltiness. But this might not be to everyone’s taste. Here – like with the big champagnes – we’re dealing with a sparkling wine that needs time in order to find its balance.” “One should expect three years from the date of disgorgement, which is indicated on the back label,” explains Fred Loimer. “Ideally the Grosse Reserve goes into the basement now, and then the bottle can be opened at Christmas 2020 at the earliest.”

Clear
SKU: 2118-Grosse-Reserve-2018 Category:

Description

Fine Austrian Winzersekt – sparkling wine elaborated in-house by a winegrower, rather than by a commercial Sekt manufacturer – has been produced in Langenlois for decades now. In recent years a handful of the town‘s established Sekt producers have improved and consolidated the quality of Kamptal sparkling wines. As a matter of fact, Sekt has been produced at our estate by means of classic bottle-fermentation since 1991. The base wines come from vineyards in Langenlois and have been grown and vinified according to the biodynamic guidelines of the winegrowers’ association respekt. So far, three sparkling wines have been produced utilising the ‘méthode traditionelle’ – the classic second fermentation in the bottle – and serve to reinforce the reputation of Langenlois as a bastion of Sekt production.

Cellar
Harvest: selective harvest by hand in 20kg crates beginning of September
Maceration time: no, whole cluster pressing (yield: 50 liter juice from 100 kg grapes)
Pre-clarifying: sedimentation 36-48 hours

fermentation
Spontaneous fermentation in stainless steel tanks at 18-22° C, 2-4 weeks, malolactic fermentation
Aging: in stainless steel tanks on full lees for 7 months & on fine lees for 2 months

second fermentation
Bottling: June 30, 2014
Lees aging: at least 48 months
First disgorgement date: June 2018
Dosage: 0 g/l
SO2 addition: 20 mg/l after malolactic fermentation – before bottling, at degorgement no addition of sulphur, SO2 – 7 mg free / 40 mg total
Bottle aging: recommended between 12 & 36 months after disgorgement

Tasting note
What does the expert say? Stephan Reinhardt expounds on the Langenlois Blanc de Blancs 2013 “Complex and dense with fruit reduction and the typical brioche fragrance that reveals a long maturation on the yeast,” says Reinhardt. “It’s not a fruity Sekt, but actually a terroir-nuanced sparkling wine that’s carried by a remarkable saltiness. But this might not be to everyone’s taste. Here – like with the big champagnes – we’re dealing with a sparkling wine that needs time in order to find its balance.” “One should expect three years from the date of disgorgement, which is indicated on the back label,” explains Fred Loimer. “Ideally the Grosse Reserve goes into the basement now, and then the bottle can be opened at Christmas 2020 at the earliest.”

Food recommendation
Smoked salmon or trout

Grape variety
Chardonnay, Pinot Blanc, Pinot Gris

Additional information

Alcohol

12%

Bio

Bio-Sekt AT-BIO-402

Color

Weiss

Origin

Langenlois

Content

0.75, 1.50

Year

2013

Grape variety

Cuvée

Residual sugar

trocken

Drinking suggestion

8-10°

Ready to drink

ab Dégorgement 2Jahre

Closure

Diam


Factsheet