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LITTLEWINE Club January 2021

"ROOTS" EDITION

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#1 Kalk & Kiesel Red 2018

By Claus Preisinger | Burgenland (Austria) £28

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What's it Like?

One of Claus' missions is simple: to create wine that is delicious and easy-to-drink. Ergo this fresh red with a little extra depth. It's a wine that flitters between seasons — summery reminders of fresh strawberries meet autumnal undergrowth. Tip: drink slightly chilled to explore that extra layer of juiciness.

What’s in it?

This is a field blend of biodynamically farmed Blaufränkisch and Pinot Noir. Its name, Kalk (chalk) und Kiesel (stones), refers to the soils in which the vines are rooted. As with all his wines, it’s bottled unfined & unfiltered.  No sulphites were added to this cuvée either; this is just raw grape juice.

How’s it Made?

He may still be young, but Claus already has a whopping 21 vintages under his belt. This means he’s been around the block of which wine styles he likes a few times. Now, he’s content with his method. This is made with whole bunches (stems & all), fermented naturally, and then aged for eight months in large barrels. 

“The soil is the most important thing. It’s your biggest investment. It's your base - it’s what you stand on, and you have to save it for you and for the next generation.”

Claus Preisinger
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#2 Vouvray Brut Dilettante NV

By Catherine & Pierre Breton | Loire (France) £24

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What's it Like?

This is a bottle we always keep in the fridge - for a birthday, a great day at work, or even for those times we feel like giving the middle finger to the curveballs life throws at us. With its apple skin and chamomile aromas & a pinch of rock salt, it’ll leave you with a smile on your face, your thirst quenched.

What’s in it?

This is biodynamically farmed Chenin Blanc from the motherland of Chenin: the flinty soils of Vouvray. It is a blend of several vintages, and is produced as a méthode traditionelle (the same process as Champagne), meaning organic cane sugar is added with yeast to restart fermentation in the bottle. 

How’s it Made?

The whole bunches of Chenin Blanc are pressed slowly to get a little texture through skin contact, before fermenting naturally in tank. The wine is then aged for twelve months before blending and adding the liqueur de tirage, and then for another eleven months. Minimal sulphites added.

“The balance definitely comes from working organically. Even if it’s not something you can taste straightaway, it’s the balance in the primary materials – in the grapes – that we work towards."

Catherine & Pierre

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