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Bonsai — Blaufränkisch 2020

£30.00

A Wine That

is changing the game for Blaufränkisch forever. You may know Blaufränkisch as a dark, spicy, full-bodied red wine. Yet, this wine turns the world of Blaufränkisch upside down. The grapes for this wine stem from tiny vines that remind one of 'Bonsai' trees, hence the name. It's a translucent wine that is packed with character and salty notes. Pinot Noir lovers may have just discovered their favourite Blaufränkisch ever to be made! First vintage - small quantities - hurry up, if you want to pick up a bottle of this game changer!

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Bonsai — Blaufränkisch - 2020
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Austria
Burgenland

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11%

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Red

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75cl

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12°C

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Biodynamic

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Limestone

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Blaufränkisch

Where and How?

Biodynamically farmed Blaufränkisch planted on limestone soils in the Burgenland, Austria.

The Winemaker: Claus Preisinger

From a hobby winemaker to farming 19 hectares of vines biodynamically, Claus may be young still but he already has 20 vintages under his belt. Having learnt how to make wine at school, "by the book," he quickly threw everything he's been taught out of the window. He says,

“With 20 years’ of experience I can now say it’s been a step by step thing. You start your winemaking career with what you learnt in school, and then you figure out that not everything you were told is right. Then, in the search of purity, it’s a trial and error thing. You keep trying out new things, and then suddenly you find you can’t really step back.”

Today, he makes wine in a cellar that is full of every vessel imaginable: from oak barrels, to foudres, to amphorae, to glass. He also wasn't content with the manner in which he had been taught viticulture. This led him to discovering the biodynamic way. When this journey began, like all other practitioners, he was reading Steiner and many other books and essays. These days, however, he feels he has built a base of knowledge and is able to explore his own notions further:

“Those first years - it was like following the rules. Nowadays, I see it more as working with a diagnosis - I see and feel what the soil needs, and what your wine needs. Then I react, or don’t react. Every year is a different growing season, and every vintage is different. You’ll try out different things, it’s all part of the process…. That keeps pushing me forward, and that’s why I really love my job.”

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