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

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Hiedler 'Thal' Gruner Veltliner 2016
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92  Wine Advocate 
Wine Advocate 92 "From a terraced vineyard on loess, Hiedler's 2016 Langenlois Ried Thal 1ÖTW Grüner Veltliner is clear, fresh and slightly flinty on the nose that is remarkably well defined and precise. Full-bodied, piquant and elegant on the palate, this is a stunningly fresh, vital and finessed

Hiedler 'Thal' Gruner Veltliner 2015
93  Vinous Media 
Vinous Media 93 "This leads with riveting aromatic diversity. Ripe white peach and quince, high-toned almond and pistachio extracts and musky animalistic notes set the stage for a silken-textured, glycerol-rich, enveloping palate performance. Savory blond tobacco, incisive white pepper and piquant

Hiedler 'Loess' Gruner Veltliner 2015
88  Vinous Media 
Vinous Media 88 "Vintage-typical scents and flavors of honeydew melon and apple tinged with brown spices are complemented by a soft, lush feel. Varietally typical beet and green bean add interest to a modestly sustained but refreshingly juicy finish. At 12.4 percent alcohol, this lacks the buoyancy

Hiedler 'Thal' Gruner Veltliner 2014
92  Vinous Media 
Vinous Media 92 "This predictably represents a leap in quality and complexity over the Loess and Spiegel bottlings. Mossy and alkaline notes on the nose are joined by intimations of the vegetable and fruit diversity to come. Bittersweet floral and nutmeg notes gain intensity as the wine opens to

Hiedler 'Loess' Gruner Veltliner 2014
90  Vinous Media 
Vinous Media 90 "Tasted from its second (March) bottling, this overtly lentilly rendition of a favorite entry-level Grüner Veltliner features the usual combination of textural silkiness with lift, accompanied by pure, refreshing primary juiciness. It offers less nuance or mouthwatering savor than

Hiedler 'Loess' Gruner Veltliner 2013
"Highly fragrant in the yellow-bean and pea-pod direction; typically creamy and dry and moving toward pepper in the slim and delicate finish. Back to "normal" with a gulpable 11.5% alc.  Amazingly good this year, because its incredibly detailed and refined, super-clear and almost  pixilated; a

Hiedler 'Loess' Gruner Veltliner 2012
"Highly fragrant in the yellow-bean and pea-pod direction; typically creamy and dry and moving toward pepper in the slim and delicate finish. Back to "normal" with a gulpable 11.5% alc."  Amazingly good this year, because its incredibly detailed and refined, super-clear and almost  pixilated; a

Hiedler 'Thal' Gruner Veltliner 2011
"Don’t like sqeaky-clean, reductive wines? Step right up! Amazing values for chewy, ample wines with old-fashioned meat on ‘em. They are among the highlights in every vintage. Satisfying, is how they taste! Look, I adore those filigree delineated wines, you know I do, but after five days of tasting

Hiedler 'Loess' Gruner Veltliner 2011
"Highly fragrant in the yellow-bean and pea-pod direction; typically creamy and dry and moving toward pepper in the slim and delicate finish. Back to "normal" with a gulpable 11.5% alc."  Amazingly good this year, because its incredibly detailed and refined, super-clear and almost  pixilated; a

Hiedler 'Thal Novemberlase' Gruner Veltliner 2005
94  Robert Parker 
Robert Parker 92-94 "Resting in tank, but essentially ready for bottling, was Hiedlers 2005 Gruner Veltliner Thal Novemberlese, which underwent batonnage until May and had just been filtered prior to bottling when I tasted it. Lemon, orange, white peach, and brown spice aromas suggest Riesling.

Hiedler 'Loess' Gruner Veltliner 2010
"Highly fragrant in the yellow-bean and pea-pod direction; typically creamy and dry and moving toward pepper in the slim and delicate finish. Back to "normal" with a gulpable 11.5% alc."

Hiedler 'Thal' Gruner Veltliner 2010
90  Robert Parker 
Robert Parker 90 "Hiedlers 2010 Gruner Veltliner Thal displays a delightfully dynamic interaction of citrus, herb, and incisive as well as peppery mineral elements. A saline savor akin to shrimp shell reduction adds mouthwatering appeal to the juicy  if by Hiedlers standards relatively spare