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Our older vintages

Kammerner Lamm

Grüner Veltliner

2016

Kamptal DAC Reserve, Erste Lage ÖTW

See latest vintage 2021

A noble, charismatic wine with a vast array of scents and flavours, from brioche to lime to ripe fig; extremely complex and filled with fine detail. A touch of wood is already nearly integrated. Focused and multi-layered with high extract sweetness; yet for all its power, the wine is characterized mainly by finesse. Very vivacious with an exotic tone - especially pineapple - before the long finish. Racy and promising; once again, a very big Veltliner.

Viktor Siegl

The Lamm vineyard has a soil of chalky clay and loess on siltstone. It is a south facing slope bordering the east of the “Heiligenstein” – one of the warmest sites in our wine growing area.

Grapes from this site reach a high degree of ripeness and concentration, which bring a generous expression more generally associated with Burgundy varieties. While “Lamm” is the quintessence of a monumental Grüner Veltliner, it abandons the lightness and prickle that Grüner Veltliner usually stands for.

Grape variety
Grüner Veltliner
Harvest yield
2,500 l / ha
Vine training system
Guyot
Date of harvest
October 29, 2016
Alcohol content
13%
Bottle closure type
Natural cork
Fact sheet – download (PDF)

Awards

98/100
Stuart Pigott, JamesSuckling.com, 10/17
95/100
FALSTAFF WEINGUIDE 2017/2018
92-94/100
ROBERT PARKER, THE WINE ADVOCATE 08/17

Site and climate

Ried Lamm

Size
40 ha
Elevation
215 – 285 m
Inclination
4 °
Orientation
S

The vineyard Kammerner Lamm is located on the south-eastern slope toe of the Heiligenstein mountain, and is one of the warmest sites in this wine-growing region. 

The 2016 vintage
When flowering began on June 10th, it signalled that 2016 was one of the earliest - though not extremely early - vintages, which indeed was very promising; we had expected wines that were mature, but not heavy, and were looking forward to having the entire spectrum, from light and fresh sparkling and Grüner Veltliner wines, to outstanding, late harvest Reserve quality wines.After a relatively damp spring, the summer proved rainy as well. It was only during the last week of August that a sunny, stable weather period began, allowing for a wonderful development of ripeness. A very sunny and warm September was followed in early October by a...

Maturation

Physiologically ripe and botrytis-free grapes were harvested in small cases at the end of November at low temperatures and transported as expediently as possible into the winery. Grapes are handled carefully without the use of pumps,then slowly and gently pressed to allow some skin contact yet avoiding the transfer of too harsh tannins or cloudy residues into the must.

The must ferments in 2-3 years old 300 liter Austrian oak (and partly new acacia) casks. After fermentation the wine is racked into 2500 liter oak or acacia barrels, together with 5-10% of the lees where it remains until bottling at the end of August of the following year.

Food pairing recommendation

A versatile wine that once matured, matches starters of all kinds; calf’s liver with fruits or even in combination with vegetables like onions; all types of roasted or boiled meats; mildly spiced Asian dishes, well-seasoned fish and roasted goose ore duck; mature “GV Lamm”  accompanies semi mature cheeses such as cheddar or medium aged goat cheese.