Fred Loimer started working with his father Alfred in 1988 after completing his studies at Klosterneuburg with stints at Germany’s Nahe and Walter Schug winery in California. Fred took full control of his family’s estate in 1997 and purchased the cellar of the Haindorf Castle on the outskirts of Langenlois. He then constructed a hyper-modern black cube on top of the old cellar symbolizing his aesthetic for modern elegance. Fred began practicing biodynamics in 2006 and is a founding member of Respekt, a certifying body for biodynamic viticulture in Austria. His wines are among the very best examples of Grüner Veltliner and Riesling in the Kamptal. Fred made a name for himself in the late 1990s producing incredibly rich and exotic wines using stainless-steel tanks and small barrels for vinification. His ideas about winemaking began to evolve in 1999 when he returned to traditional large wooden casks and sought to produce balanced wines with greater terroir expression. Fred now believes that more sediment during vinification results in better spontaneous fermentation and the resulting wines have a greater potential for long aging. Single-vineyard wines are aged in 2500-liter acacia barrels and spend extended time on their lees. His philosophy is one of non-intervention and patience. “If we have one helping hand in the cellar,” says Fred, “it’s time.” They farm vineyards in three separate areas: Kamptal, Gumpoldskirchen and Niederosterreich. All of these are treated organically and biodynamically.
Fred Loimer started working with his father Alfred in 1988 after completing his studies at Klosterneuburg with stints at Germany’s Nahe and Walter Schug winery in California. Fred took full control of his family’s estate in 1997 and purchased the cellar of the Haindorf Castle on the outskirts of Langenlois. He then constructed a hyper-modern black cube on top of the old cellar symbolizing his aesthetic for modern elegance. Fred began practicing biodynamics in 2006 and is a founding member of Respekt, a certifying body for biodynamic viticulture in Austria. His wines are among the very best examples of Grüner Veltliner and Riesling in the Kamptal. Fred made a name for himself in the late 1990s producing incredibly rich and exotic wines using stainless-steel tanks and small barrels for vinification. His ideas about winemaking began to evolve in 1999 when he returned to traditional large wooden casks and sought to produce balanced wines with greater terroir expression. Fred now believes that more sediment during vinification results in better spontaneous fermentation and the resulting wines have a greater potential for long aging. Single-vineyard wines are aged in 2500-liter acacia barrels and spend extended time on their lees. His philosophy is one of non-intervention and patience. “If we have one helping hand in the cellar,” says Fred, “it’s time.” They farm vineyards in three separate areas: Kamptal, Gumpoldskirchen and Niederosterreich. All of these are treated organically and biodynamically.
