Hiedler - Gruner Veltliner Loss Osterreich 2024 750ml (12% ABV)
WINE CLUB SELECTION AUG 2025
Löss Grüner Veltliner comes straight from the deep, mineral-rich loess soils—layers of alpine rock dust, shaped by glaciers and carried by ancient storms. A mix of clay, lime, quartz, and mica, these porous soils let the vines dig deep, pulling up that signature bright fruit and cool, peppery spice.
The ‘Loess’ Grüner Veltliner is sourced from vines growing on the eponymous loess soils. They have been formed over the millennia by deposits of weathering alpine rock, crushed under the weight of ice age glaciers. Enormous storms have deposited this dust in various mineral compositions of clays, lime, quartz and mica, as well as in the southern Kamptal. The mineral-rich and porous soil, in which the vines form a deep root system, characterizes the typical bright fruit and cool spice of this Veltliner.
WS 90 ptsJuicy and expressive, with an intriguing malty, briny note to the core of peach and apple. Green herbs and salt streak through, with a blast of alpine freshness on a medium frame. Clean, fresh, balanced and extremely drinkable. Drink now. 650 cases imported.inviting nose of crisp green apple, juicy pear, and fresh lemon, layered with subtle notes of white pepper, herbs, and a characteristic hint of flinty minerality. On the palate, it is vibrant and refreshing, with a well-balanced acidity and a smooth texture leading to a lively, zesty finish with a touch of spice.
quintessential expression of Austria’s most iconic white grape variety. Sourced from loess-rich soils that define the Kamptal region, this wine showcases the variety’s classic traits with a modern twist. The loess soils contribute to the wine’s distinctive minerality and depth, while the favorable climate of Kamptal ensures optimal ripening and freshness. The grapes are carefully hand-harvested and fermented in stainless steel to preserve their natural vibrancy and purity. The result is a Grüner Veltliner that is both approachable and complex, making it an ideal pairing for a wide range of dishes, from light salads and seafood to more robust fare like roasted chicken and pork.
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Ludwig Jr. and Dietmar, is crafting some of the most interesting, texturally compelling wines of the Kamptal. In the past few years, Ludwig Sr. has taken a step back and his sons are now running the show. The owl is the unmistakable symbol of this traditional estate in Langenlois, family-operated since 1856. The Archduchy of Austria honored the estate for its wine quality in the late 19th-century, and this has continued to inspire this producer’s high aspirations ever since.
As a founding member of the ÖTW (Association of Austria’s Traditional Wine Estates), Hiedler has been one of the motors of Austria’s vineyard classification since 1992. For decades, the estate has been cultivating vines on some of the best vineyard sites the Kamptal has to offer. The family’s profound understanding of origin and site is a determining factor in their wine style. Their Erste Lage holdings include Riesling parcels in the famous Heiligenstein, Gaisberg and Steinhaus vineyards. Grüner Veltliner is predominantly grown on the mineral-rich loess soils south and west of Langenlois; besides the original family vineyards of the late 19th-century in Thal, parcels include Erste Lage vineyards in Kittmannsberg, Käferberg and in Schenkenbichl, a distinct and special soil, where the vines are grown on amphibolite rock.
The estate was a pioneer in ecological winegrowing which continues in the present day; only sustainable vineyard practices are implemented. Green vegetation and wild herbs ensure vital soils and a healthy ecosystem for beneficial organisms. The vines are tended by hand, and the soils mechanically. Only organic compost is used to fertilize the soils. The use of copper is limited to a minimum. Strict abstinence of herbicides and pesticides has been in effect for several decades. All grapes are ultimately selectively harvested by hand, as it has always been done.
The family extends their natural approach to their vines in the cellar as well. For many years, Ludwig Hiedler has worked with local Kamptal yeast, without enzymes or the sulfurization of the juice. After fermentation, the wines are matured in either stainless steel or casks made with acacia, employing extended lees contact and selective bâtonnage. Notably, malolactic fermentation is not blocked but allowed to occur naturally, allowing Hiedler quite a broad and unique dimension of texture and depth – a distinctive approach to both Grüner Veltliner and Riesling from this region.
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