Kamptal - Weszeli Flashcards
Weingut Weszeli
Davis Weszeli
Kamptal, Austria
Weingut Weszeli can be found in the charming city of Langenlois, a region with a long-standing reputation for wine. The winery’s success is owed, in part, to the Summerer family, which has owned and maintained the estate’s vineyards since 1679. The winemakers, Rupert and Elizabeth Summerer have dedicated their souls to the land they have tended since 1997, and after its purchase by Davis Weszeli, have stayed on to help preserve their family’s estate and traditions for at least a few vintages longer while instructing winemakers-to-be. Preservation of the area’s biodiversity maintains a priority. Thus, a cover crop is planted for soil health as well as attractants for animal and microbial activity. There is no thought of chemical treatments. They maintain 30 hectares of Riesling and Grüner Veltliner vines that will then keep themselves healthy, because they are in harmony with all life. They carry this ethos to the cellar as well. Why ruin a perfectly grown grape? Here, their instruction from nature allows for harmony of the traditional and modern world. The wine makes itself, spontaneously fermenting, but is guided by temperature-controlled steel vats, a gentle pneumatic press and a CO2 system for bottling. This preserves the purity and spirit of the grapes to make as Rupert calls his ‘wines of character.’ The character stems from a mix of complex soils and the mix of warm sun and cool nights. This is twenty hectares of magical land, ruled by bio-equality, which reveals itself in every bottle offered by WeingutWeszeli.
2011: Kamptal, Schenckenbichl, Grüner Veltliner
From 25-35 year old vines grown on gneiss and loss soils, the grapes are hand-harvested at the end of October and beginning of November and undergo sorting in the vineyard; whole-cluster pressing and then direct spontaneous fermentation with ambient yeasts in stainless steel for four weeks. The wine spends about 4-5 months on the lees and then is aged in stainless steel for 18 months before bottling. Candle filtration. Located in the northwest part of Langenlois, at the heart of the terraced site where the grapes are allowed to hang late into the Fall season giving the wines a special density: a beautifully clear wine with complex fruit, a slight whiff of caffe latte, nuttiness, pepper and dark bread; spices awakened after a few swirls with a velvety texture to balance out the acidity.
2014: Kamptal, Steinhaus, Grüner Veltliner
From 13-52 year old vines planted on sea-sediment with deposits of limestone. Grapes are hand-harvested from the Summerer’s Steinhaus vineyard in mid-end of October, here the soils are more particularly of clay with sandy loam, and are very rocky due to volcanic activity. Fermentation begins spontaneously using natural yeasts in a large stainless steel tank and lasts for four weeks. The wine spends 4-5 months on lees and then is aged in stainless steel for five months. Candle filtration. Practicing Sustainable
2012: Kamptal, Purus, Grüner Veltliner
From 10-20 year old vines planted on loss soils and are hand-harvested at the end of October and beginning of November. The grapes are vineyard sorted, undergo whole cluster pressing followed by four weeks of spontaneous fermentation in stainless steel. The wine spends 16-18 months on lees and the is aged 50% in stainless steel and 50% in large French oak barrels. Candle filtered. Practicing Sustainable.
2014: Kamptal, Loiserberg, Riesling
From the gneiss soils comes this 100% Riesling with approximate vine age of 20yrs; hand-harvested in mid-to-end of October, whole cluster pressing, fermented in steel for about 4 weeks, rested on lees for 4-5 months and aged in steel for 5 months. Candle filtered. The 2012 vintage has yielded wines that are particularly dense and rich in aromas, flavor and clarity as the summer and fall were marked by high temperatures while the interplay between rain and dryness ultimately delivered the best quality. Practicing Sustainable
2014: Kamptal, Langenlois, Grüner Veltliner
From vines planted on loss soils, the grapes are hand-harvested in early-to-mid October, undergo vineyard sorting, whole cluster pressing followed by spontaneous fermentation in stainless steel for four weeks and then is allowed to rest on the lees for 4-5 months. Aged in stainless steel for five months and candle filtered. Practicing Sustainable
2011: Kamptal, Purus, Grüner Veltliner (6 x 1.5L)
From 10-20 year old vines planted on loss soils and are hand-harvested at the end of October and beginning of November. The grapes are vineyard sorted, undergo whole cluster pressing followed by four weeks of spontaneous fermentation in stainless steel. The wine spends 16-18 months on lees and the is aged in stainless steel for five months. Candle filtered. Practicing Sustainable.
