In 1998, Fred Loimer made a statement by constructing a striking black cube atop a 19th-century cellar—an architectural manifestation of his forward-thinking approach to winemaking. After studying at Austria's prestigious Klosterneuburg and gaining experience in Germany's Nahe and California's Napa Valley, Fred returned to his family's estate determined to revolutionize Austrian wine. Not even the label design was spared re-thinking.

Unlike his peers, Fred avoids residual sugar, focusing instead on full grape maturity and terroir expression. His conversion to biodynamics in 2006 wasn't just for show—it was fundamental. As founder and co-president of the Respekt certification, he helped formalize standards for biodynamic viticulture throughout Austria.

The Käferberg vineyard is a warm, wind-protected site that sits between 310-345 meters above sea level with a complex geology spanning ancient crystalline rocks and younger clay marl deposited by the Paratethys sea 16 million years ago. It’s a First Growth of the Kamptal, hence the 1ÖTW (Österreichische Traditionsweingüter) on the label. Unsurprisingly, it’s a Grüner of extraordinary depth and structure.

Why You'll Love It

• 94-96 Points from Vinous, 94s from Falstaff and Suckling 'It is united, zesty, perfumed and profound, like fruit sinking deeper and deeper into stone. Concentration and linearity define the shape and depth of the wine; aromatic citrus does the rest. Beautiful.'
  

• Practically nonexistent in the U.S. Back vintages, if you can find them, are $70 and up.
  

• Unfiltered, spontaneously fermented with natural yeasts, aged 11 months in oak barrels and 8 months in stainless steel—a masterclass in minimal intervention.

How to Serve it

• Serve slightly warmer than most whites: 54-57°F
  

• Drink now through 2044—this is a seriously age worthy white
  

• Pair with baked, salt-crusted whole branzino