Ried Käferberg Kamptal DAC

Ried Käferberg

Kamptal DAC

Nutrients & Ingredients: E: 302 kJ/72 kcal

2023: 95+ P. A la Carte | 95 P. Falstaff | 94 P. James Suckling

2022: 95 P. Falstaff | 4 Sterne Vinaria | 94 P. James Suckling

SKU: 1544-käferberg-gv-2022-1-1 Category:

Description

Käferberg
a warm, wind-protected site between 310 and 345 metres above sea level with a south-southeastern exposure and a diverse range of soils covering the bedrock. In a confined area, there can be older crystalline rocks such as amphibolite, gneiss and mica schist alternating with much younger clay marl, sand and rare gravels that had been deposited in the ancient Paratethys sea some 16 million years ago.

Grape variety: Grüner Veltliner

Additional information

2023202220212019201820172016
Wine description

The nose is reserved and mystical, typical for Käferberg. Complex and well-structured on the palate, abundant spiciness and vintage-like tension, showing good intensity and concentration, clearly demands bottle ripening; piquant spiciness to the end. Excellent maturity potential, it is worth to wait until at least 2020 before opening a bottle! To await a pleasure is itself a pleasure.

Food pairing

cooked veal (Tafelspitz), fried tuna steak

Wine production
HarvestRied Käferberg Kamptal DAC
Maceration time12 - 24 hours
FermentationSpontaneous fermentation in 1.250lt & 2.500lt used oak barrels, 4 weeks by max. 24° C
Agingin used oak barrels on full lees for 6 months & on fine lees for 4 months
BottlingSeptember 2017
Alcohol13,5
Wine description

Brilliant golden yellow hue with thick tears. A noble bouquet with scents of yellow apple and dried banana slices – these tones continue to the palate
along with orange and a touch of pepper spice. Mouth filling and harmonious; very calm and substantial on the tongue; nicely dry with smooth, fine acidity
and an aristocratic finish.

Food pairing

Baked foods, roast chicken

Wine production
Harvestselective harvest by hand in 20 kg crates middle of September to beginning of October 2017
Maceration timewhole cluster pressing and mash for 24 hours
FermentationSpontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24° C
Agingin oak barrels on full lees for 11 months & on fine lees for 9 months in stainless steel tanks
BottlingJuly 2019
Alcohol13
Wine description

Golden yellow hue with pronounced tears. A bouquet of candied pineapple slices, arancini and dried herbs accompanied by a whiff of pepper. The palate
reveals an immense structure with restrained notes of, for example, orange jelly. Lots of creaminess with a fine sweetness and a lengthy, lingering
piquant acidity. Still very young, but has excellent potential thanks to the enormous minerality

Food pairing

fried fish or grilled chicken

Wine production
Harvestselective harvest by hand in 20 kg crates middle of September 2018
Maceration timewhole cluster pressing and mash for 24 hours
FermentationSpontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24° C
Agingin oak barrels on full lees for 11 months & on fine lees for 9 months in stainless steel tanks
BottlingJuly 2020, unfiltered
Alcohol13
Wine description

Golden yellow with massive tears. Needs air in the glass. The nose reveals a touch of yeast, vegetal hints and hot stone. The palate is powerfully
concentrated with a tight structure, yielding juicy fruit with sweet extract, notes of dried pineapple slices and lemon jelly, and fresh acidity laced with a
saltiness that is initially gentle, but builds towards the finish. With more air comes a pepperiness, the varietal typicity and high minerality. A demanding
wine with potential. (tasted by wine academic Johannes Fiala)

Food pairing

Wiener schnitzel or baked fish

Wine production
Harvestselective harvest by hand in 20 kg crates on 21th September, 1st October and 12th October
Maceration timewhole cluster pressing and mash for 24 hours
FermentationSpontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24° C
Agingin oak barrels on full lees for 11 months without sulphur & on fine lees for 9 months in stainless steel tanks with low sulphur
BottlingJune 2021, unfiltered
Alcohol13,5
Wine description

Gold hue with a soft green tint. Discreet aromas of dried herbs and candied fruit; scents of ginger-bread and lemon verbena evolve with air. Juicy mouthfeel, velvety texture and a mineral core. Fla-vours of pineapple, apple jelly and salt-crusted oranges. Off-dry with elegant extract sweetness. The piquant acidity creates pressure and tension, yet this is a calm and firm wine with a long fruity, salty finish. (tasted by wine academic Johannes Fiala)

Food pairing

Asian sweet and sour dishes or baked fish

Wine production
Harvestselective harvest by hand in 20 kg crates from end of September to beginning of October 2020
Maceration timewhole cluster pressing and mash for 24 hours
Fermentationspontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24°C
Agingin oak barrels on full lees for 11 months without sulphur & on fine lees for 9 months in stainless steel tanks with low sulphur
BottlingJune 2022, unfiltered
Alcohol12,5
Wine description

Golden yellow hue. Voluminous tears. Needs air in the glass; then come scents of dried fruit, brewer's yeast, hops and hot stone. Wonderfully dry with juicy fruit, fresh acidity and salty tones accompanying the notes of baked apple, lemon sorbet and salted almonds. Powerful body with a tight structure, chalky texture and a
minerally bitter touch on the finish. A sophisticated wine with potential. (tasted by wine academic Johannes Fiala)

Food pairing

baked fish

Wine production
Harvestselective harvest by hand in 20 kg crates on 24th, 30th September, 8th, 14th October 2021
Maceration timewhole cluster pressing and mash for 24 hours
Fermentationspontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks by max. 24°C
Agingin oak barrels on full lees for 11 months without sulphur & on fine lees for 8 months in stainless steel tanks with low sulphur
Bottling19.04.2023, unfiltered
Alcohol13,5
Wine description

Golden yellow, oily streaks, apple dumplings, buttered breadcrumbs, pecans, gingerbread,
carnival doughnuts, a hint of hot stone; gentle acidity, salty notes, pleasantly dry, delicate extract sweetness,
creamy substance, mineral core, apple compote, delicate pepper spice, bacon, dried pineapple pieces, shows
varietal typicity, calm with depth, delicate apple mix lingers long. (tasted by wine academic Johannes Fiala)

Food pairing

Austrian baked mice or Wiener Schnitzel

Wine production
Harvestselective harvest by hand in 20 kg crates on 23.9., 12.10. und 13.10.2023
Maceration timewhole bunch pressing and mash for 24 hours
Fermentationspontaneous fermentation in 1.250 lt & 2.500 lt oak barrels, 4 weeks at max. 24°C
Agingin oak barrels on full lees for 11 months without sulphur & on fine lees for 9 months in stainless steel tanks with low sulphur
BottlingJune 2025, unfiltered
Alcohol12,5
Bio

Biowein, AT-BIO-402
Color

Weiss
Origin

Langenlois
Content

0.75, 1.5
Year

2020, 2021, 2022, 2016, 2017, 2018, 2019, 2023
Quality level

Kamptal DAC
Grape variety

Grüner Veltliner
Residual sugar

trocken
Drinking suggestion

12-14°
Closure

Naturkork

Factsheet 2016Factsheet 2017Factsheet 2018Factsheet 2019Factsheet 2021Factsheet 2022Factsheet 2023

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