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Home » Wine » White Wine » Other White Wines » Hiedler Loss Gruner Veltliner 2021
Hiedler Loss Gruner Veltliner 2021Sample Image Only
Hiedler Loss Gruner Veltliner 2021
Wine Spectator 90
"Vivid and savory, with an herbaceous thread weaving through apple and nectarine flavors, revealing a silky texture and sleek profile. Packs zesty mineral verve and appealing green notes, which add to the depth and length. Tasty. Drink now through 2030."

Tasting Notes
"This combines depth and crispness with lively yellow-apple character. Some delicate pepper and spice notes add interest at the finish. Drink now. Screw cap."

The Wine
Fermentation & Elevage: Selective harvest by hand in the ... read more
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Size:750mL (wine)
Alcohol by vol:12%
Closure:Screw Cap
Store Item ID:#48115
Item Description
Wine Spectator 90
"Vivid and savory, with an herbaceous thread weaving through apple and nectarine flavors, revealing a silky texture and sleek profile. Packs zesty mineral verve and appealing green notes, which add to the depth and length. Tasty. Drink now through 2030."

Tasting Notes
"This combines depth and crispness with lively yellow-apple character. Some delicate pepper and spice notes add interest at the finish. Drink now. Screw cap."

The Wine
Fermentation & Elevage: Selective harvest by hand in the first half of September. Destemmed and crushed. Gently pressed off with low pressure. Without sulphurisation of the juice. Temperature-regulated fermentation in stainless-steel tanks. Partial spontaneous malolactic fermentation. Matured for several months on the lees. Bottled at high atmospheric pressure during the waxing moon in February 2020.

Grner Veltliner Lss is sourced from vines growing on the eponymous loess soils. They have been formed over the millennia by deposits of weathering alpine rock, crushed under the weight of ice age glaciers. Enormous storms have deposited this dust in various mineral compositions of clays, lime, quartz and mica, as well as in the southern Kamptal. The mineral-rich and porous soil, in which the vines form a deep root system, characterizes the typical bright fruit and cool spice of this Veltliner.

The Estate
The Hiedler triumvirate, Ludwig Hiedler with sons Ludwig Jr. and Dietmar, is crafting some of the most interesting, texturally compelling wines of the Kamptal. In the last year, Ludwig Sr has taken a step back and his sons are now running the show. The owl is the unmistakable symbol of this traditional estate in Langenlois, family-operated since 1856. The Archduchy of Austria honored the estate for its wine quality in the late 19th-century, and this has continued to inspire this producers high aspirations ever since.

As a founding member of the TW (Association of Austrias Traditional Wine Estates), Hiedler has been one of the motors of Austrias vineyard classification since 1992. For decades, the estate has been cultivating vines on some of the best vineyard sites the Kamptal has to offer. The familys profound understanding of origin and site is a determining factor in their wine style. Their Erste Lage holdings include Riesling parcels in the famous Heiligenstein, Gaisberg and Steinhaus vineyards. Grner Veltliner is predominantly grown on the mineral-rich loess soils south and west of Langenlois; besides the original family vineyards of the late 19th-century in Thal, parcels include Erste Lage vineyards in Kittmannsberg, Kferberg and in Schenkenbichl, a distinct and special soil, where the vines are grown on amphibolite rock.

The estate was a pioneer in ecological winegrowing which continues in the present day; only sustainable vineyard practices are implemented. Green vegetation and wild herbs ensure vital soils and a healthy ecosystem for beneficial organisms. The vines are tended by hand, and the soils mechanically. Only organic compost is used to fertilize the soils. The use of copper is limited to a minimum. Strict abstinence of herbicides and pesticides has been in effect for several decades. All grapes are ultimately selectively harvested by hand, as it has always been done.

The family extends their natural approach to their vines in the cellar as well. For many years, Ludwig Hiedler has worked with local Kamptal yeast, without enzymes or the sulfurization of the juice. After fermentation, the wines are matured in either stainless steel or casks made with acacia, employing extended lees contact and selective btonnage. Notably, malolactic fermentation is not blocked but allowed to occur naturally, allowing Hiedler quite a broad and unique dimension of texture and depth a distinctive approach to both Grner Veltliner and Riesling from this region.
About Weingut Hiedler
From 35 hectares of Erste Lage holdings in the Kamptal, Ludwig Hiedler is crafting some of the most interesting, texturally compelling wines of the region. The Hiedler family has been producing wine in Langelois since the mid-18th century. Starting in 1980, Ludwig and María Angeles Hiedler have lead operations, while their son Ludwig Jr. finishes his winemaking studies and practicum at Von Volxem.

Hiedler's holdings are in the best vineyards in the Kamptal, with riesling parcels in the Heiligenstein and Gaisberg, and grüner veltliner in the deep loess vineyards that rest at the base of those two mountains: Lamm, Grub, and Renner. Hiedler's other sites in the area include a 'Grand Cru' monopole, Thal, Spiegel, Steinhaus, and Loiserberg. In addition to grüner veltiliner and riesling, the Hiedlers work with weissburgunder, the first plantings of which were planted by Ludwig's father in the Schenkenbickl, a 'Grand Cru' plot just below the Käferberg. The estate is a pioneer in ecological winegrowing and only sustainable vineyard practices are implemented – intense cover of herbs and flowering vegetation are used, as well as a compost program and integrated pest management. The first organic experiments began in the sites Thal and Kittmannsberg and have extended throughout Hiedler's parcels.

Ludwig extends his natural approach to his vines in the cellar as well. For the past several years now, Ludwig has operated with only spontaneous fermentations, without temperature control, enzymes or even SO2. Grapes are selectively harvested by hand. After fermentation, wines are matured in either stainless steel or casks made with local Langenlois acacia, employing extended lees contact and selective batonnage. Notably, malolactic fermentation is never blocked but allowed to occur naturally, allowing Hiedler a quite broad and unique dimension of texture and weight; a distinctive approach to both grüner veltliner and riesling from this region.

Vineyard area: 28 hectares
Top sites: Thal, Losierberg, Spiegel, Heiligenstein, Gaisberg
Soil types: Sandy loess and loam, gravel, eroded desert sandstone
Grape varieties: 45% Grüner Veltliner, 15% Riesling, 10% Weissburgunder, 10% Chardonnay, 3% Frühroter Veltliner, 17% Zweigelt, Pinot Noir and Sangiovese
Weingut Hiedler
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Very crisp and drinkable
"Perfect standby. Happy to have this for the occasional weeknight glass or splash to deglaze a saut pan. Great value."
Posted bySpamom on Sep 5, 2023Verified Purchase
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