From 35 hectares of Erste Lage (Grand Cru) holdings in the Kamptal, the Hiedler family has been producing wine in Langelois since the mid-18th century. Starting in 1980, Ludwig and María Angeles Hiedler have led operations, while their son Ludwig Jr. finishes his winemaking studies and practicum at Von Volxem. 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 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 Veltliner and Riesling, the Hiedlers work with Weissburgunder (Pinot Blanc), the first plantings of which were planted by Ludwig’s father in the Schenkenbickl, a ‘Grand Cru’ plot just below the Käferberg. All organic/natural practices. 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.
What The Critics Say
91/100 Wine Enthusiast
"Green apple appears amidst the more usual yellow and green-pear fruit and sets a fresh accent. The palate carries through on these vivid fruit notes and adds yeasty, savory spice: white pepper and arugula leaf create real interest. it's very refreshing and totally moreish."
92/100 Falstaff Magazine 2016/17 (2015 vintage)
"Hints of honeydew melon, a touch of yellow apple, minerality. Juicy, elegant, balanced texture, fine acidity, delicate fruit-sweetness, a versatile food companion."
90/100 Vinous, David Schildknecht (2015 vintage)
"Scents and luscious palate presence of honeydew melon and kiwi thankfully incorporate enough of the piquancy and tang associated with their rinds that a soft and expansive palate performance still manages to invigorate. Suggestions of white peach close to the core reinforce the stimulation and refreshment delivered by a lingering finish whose subtle salinity lends saliva-inducement."
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