Langenlois Grosse Reserve Blanc de Blancs Brut Nature 2014

A mature Blanc de Blancs in which yeasty warmth and cool minerality coexist. This sparkling wine is not opulent; it thrives on complexity and length.

Langenlois in the Kamptal, where the soils range from primary rock through loess to volcanic rock. Cool air from the Waldviertel flows into the valley from the north, while Pannonian warmth pushes up from the south; the resulting temperature swings yield intensely aromatic grapes.

A cuvée of Chardonnay, Pinot Blanc and Pinot Gris, harvested on 20 and 26 September 2014. No skin contact; gentle pressing yields 50 litres from 100 kilograms of grapes, and the must is left to clarify for up to 48 hours through natural sedimentation. Fermentation takes place in stainless steel at 18 to 22 °C over up to four weeks, followed by malolactic fermentation, then seven months on full lees and nine on fine lees. On 17 December 2015 the base wine was bottled for its second fermentation; it rested on the lees for at least 90 months and was disgorged in May 2023 with 0 g/l dosage.

The nose shows soft yellow fruit as if on a warm pastry base: mirabelle plum, peach, a touch of tarte Tatin, along with brioche with salted butter and fresh counterpoints of lemon zest, oyster shell and wet chalk. The palate opens with the same warm fruit, then the yeasty richness takes over with real drive and lingers for minutes. Beneath it, the mineral side builds, the mouthfeel stays cool and saline, with almond and hazelnut defining the finish.

Turbot on the bone, pan-fried with kohlrabi and beurre blanc, lemon chicken with tajine and warm couscous, or braised rabbit with a herb-vegetable gratin and parsley potatoes.

Fred Loimer has been producing sparkling wine using the traditional method since 2013; this Blanc de Blancs was named Sparkling Wine of the Year 2023 by Gault&Millau. The estate has farmed biodynamically since 2006, and Loimer is among the founders of respekt-BIODYN.