Hiedler Langenlois Riesling 2016
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James
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Enthusiast -
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The historical village of Langenlois is the center of the appellation Kamptal. This Riesling is grown on the slopes and small terraces in the north of the village, where a variety of meager primary rocks and crystalline soils emerge.
Professional Ratings
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James Suckling
A dense and dry Riesling with so much dried apple, pear, spice and sea salt character. Layered mouthfeel. A breathtaking finish. This village wine beats so many single-vineyard bottlings from here.
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Wine Enthusiast
The nose is aromatic and zesty, with alluring grapefruit-peel spice. On the palate these flavors relax and coalesce into a juicy but concentrated whole made up of lemon and ripe Mirabelle plum—an irresistible contrast between juicy flesh and tart zest. The body of this invigorating wine is dry, brisk and slender.
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Wine Spectator
Intense, sporting aromas and flavors of saffron and jasmine, coupled with yellow apple and pine notes, all supported by juicy acidity. Firms up on the finish. Drink now through 2022.
Other Vintages
2019-
James
Suckling
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James
Suckling
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Wine
Enthusiast -
James
Suckling
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.