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Our wines

Ried Lamm

Grüner Veltliner

2021

Kamptal DAC, Erste Lage ÖTW

Impressive, multifaceted bouquet marked by noble reduction, fine yeasty (and a touch of toasty) spice with flinty minerals, while, when opening up after several hours showing hints of white flowers, pome fruit, green nuts and a whiff of exotic fruit; starting creamy, then fresh, bone dry, and if not ‘juicy’ then truly mouth-watering, again with many fragrant hints of divers fruit (like above), followed by minerals and spice, very impressive too is the great balance, elegance and persistence until the almost salty final: This is finest, cool climate white wine!

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 26, 2021
Alcohol content
13%
Bottle closure type
Natural cork

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 2021 vintage
To think that the year started modestly enough: the weather was rather cool and moody. With the exception of some almost summerly warm days over Easter these conditions lasted far into May, delaying sprouting while also contributing to the fact that the Kamptal did not suffer serious late frost damages. There was not an abundance of rain at first, however, until Pentecost there was enough to secure a constant water supply to the vines. Consequently we saw a late but beautiful and short flowering. And we were very lucky to have been largely spared the hail storms that hit Austria. Only by mid-September, just before another delayed start...

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.

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