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Ried Seeberg
Kamptal DAC
2017: 95 P. Falstaff | 93 P. Parker
2016: 94 P. James Suckling | 94 P. A la Carte
Ried Seeberg:
A south-southwest oriented vineyard at an altitude of about 300 metres above sea level. The silvery, glittering mica schist with intercalations of amphibolite reach up to the surface. This is overlain by weathered silty, sandy brown earth soils, mostly non-calcareous.
Grape variety: Riesling
Light golden yellow colour; intriguing nose of flowers, stonefruit (apricot, peach), attractive intensity, youthful aroma, salty touch; lively acidity on the palate, layered elements of apricot, fresh peach and ripe lime, great fruit intensity on the mid-palate, the acidity-fruit play very balanced, lengthy,
crisp, yet ripe finish which indicates long ageing potential.
Full-bodied and ripe wines like Seeberg are wonderful food companions.
Wine production| Harvest | The grapes were harvested carefully by hand, then placed in small crates (20 kg) |
|---|---|
| Maceration time | Maceration |
| Fermentation | a first fining, spontaneous fermentation in wooden casks (70%) and steel tanks (30%); fermentation lasted partly until the end of January |
| Aging | At the end of February 2012, the Seeberg was racked, and then aged on the fine lees in wooden casks until bottling. |
| Bottling | September 2012 |
| Alcohol | 14 |
|---|
Mature, ripe stonefruit notes with a chiselling lime layer underneath; fine balance on the palate with an attractive acid backbone, good texture,
youthful on the palate, fine balance, citrus and lime persistent length
ideal food companion, fish and seafood, matured with beef
Wine production| Harvest | selective harvest by hand in 20kg crates beginning of November 2013 |
|---|---|
| Maceration time | 12 hours |
| Fermentation | Spontaneous fermentation, 50% in used acacia barrels & 50% in stainless steel tanks for 4 weeks by 20-22° |
| Aging | in used oak barrels on full lees for 6 months, on fine lees for 4 months |
| Bottling | September 2014 |
| Alcohol | 13 |
|---|
Complex, yellow fruit aroma, typically Seeberg. Very dense with a slender body, according tot he vintage with its ease and freshness.
The invigorating acidity, paired with the compact body, coming from old vines guarantees good ageing potential. Very good vibrancy in
the finish. An elegant Seeberg!
fish, vegetarian cuisine
Wine production| Harvest | selective harvest by hand in 20kg crates middle of October |
|---|---|
| Maceration time | 12 hours |
| Fermentation | Spontaneous fermentation in used acacia barrels for 4 weeks by 20-22° |
| Aging | in used oak barrels on full lees for 6 months, on fine lees for 4 months |
| Bottling | September 2015 |
| Alcohol | 12,5 |
|---|
Gently smoky, fine yellow peach fruit, a whiff of spicy forest honey, complex. The palate is succulent, highly sophisticated, lots of finesse and
a tightly structured acidity, supply-grippy touch in the final. Convincing length and ageing potential. If Steinmassl is the blossom, Seeberg has
got to be the fruit! Decanting recommended.
fried trout, asian cuisine
Wine production| Harvest | selective harvest by hand in 20kg crates middle of October |
|---|---|
| Maceration time | 12 - 24 hours |
| Fermentation | Spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 weeks - 4 months by 22° |
| Aging | in used oak barrels on full lees for 6 months, on fine lees for 4 months |
| Bottling | August 2016 |
| Alcohol | 13,5 |
|---|
Spicy stonefruit, discreet in the aromatics, but solid and restrained. Tastefully, the vintage shows again the tension curve, which is reknown firstly by
Riesling and secondly from the vineyard! Pleasant, invigorating acidity, piquant and fruity taste, wonderfully full yet slim. Convincing length and
maturity potential.
fried trout, asian cuisine
Wine production| Harvest | selective harvest by hand in 20kg crates middle of October |
|---|---|
| Maceration time | 12 - 24 hours |
| Fermentation | Spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 weeks - 4 months by 22° |
| Aging | in used oak barrels on full lees for 6 months, on fine lees for 4 months |
| Bottling | September 2017 |
| Alcohol | 13 |
|---|
Oily tears. With air, the wine develops charming scents of greengage plum and orange. Shows enormous tension, and exudes notes of lemon
slices and stone fruit. The mineral structure has grip, and the finish is spicy and salty. Extremely long with a very promising potential.
salt herring, Asian cuisine
Wine production| Harvest | selective harvest by hand in 20 kg crates beginning - middle of October |
|---|---|
| Maceration time | 12 - 24 hours |
| Fermentation | spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 weeks - 4 months by 22° |
| Aging | in used oak barrels on full lees for 6 months, on fine lees for 4 months |
| Bottling | August 2018 |
| Alcohol | 12,5 |
|---|
| Bio |
Biowein, AT-BIO-402 |
|---|---|
| Color |
Weiss |
| Origin |
Langenlois |
| Content |
0.75, 1.5 |
| Year |
2011, 2013, 2014, 2015, 2016, 2017 |
| Quality level |
Kamptal DAC |
| Grape variety |
Riesling |
| Residual sugar |
trocken |
| Drinking suggestion |
12-14° |
| Closure |
Naturkork |
