Fred Loimer
Fred Loimer has always been driven by a curiosity to break new ground in viticulture. In the early 2000s, as wines around the world were becoming increasingly similar, he sought out more character and came across biodynamics. A meeting with consultant Andrew Lorand in 2005 convinced him to make the switch. “I wanted to become more distinctive,” says Loimer, who has never regretted the move.
In 2004, his curiosity led him to Gumpoldskirchen, where he took over the Schellmann winery. Since then, there has been ‘Loimer times two’ – twice as many ideas and projects. His aim: to shape the winery as a self-contained organism. Loimer also sees biodynamics as a response to climate change and is experimenting with PIWI grape varieties.
Today, Loimer impresses with a diverse range of wines, particularly his sparkling wines, which are delicate masterpieces on a par with Champagne.
- Size: 70 hectares (Kamptal), 10 hectares (Thermenregion)
- Main grape varieties: Kamptal: Grüner Veltliner, Riesling, Chardonnay, Pinot Noir, Pinot Blanc, Zweigelt, Pinot Gris. Thermenregion: Pinot Noir, Zierfandler, Rotgipfler, Chardonnay, Muskateller, Traminer, St. Laurent, Zweigelt
- Certification: Nachhaltig Austria (since 2019), Biodynamic (since 2009), respekt-BIODYN (since 2006, founding member), Organic (since 2009), Austrian Traditional Wineries (since 1992)
- Key vineyard sites: Kamptal: Loiserberg, Käferberg, Heiligenstein 1ÖTW.
- Key soil types: Kamptal: gneiss, mica schist, loess. Thermenregion: limestone gravel, clay
- Work in the vineyard: Biodynamic cultivation, manual labour, promotion of biodiversity, compost preparations, horn manure
- Wine-making: Spontaneous fermentation, minimal sulphur addition, ageing in used barrels, sparkling wine produced exclusively by bottle fermentation
- Barrels: Stainless steel tanks, wooden barrels (Stockinger), acacia
- Export share: 70 per cent
- Distributors: Numerous wine merchants and wine shops in Austria; list available on request