Kalk & Kiesel 2019 — White Field Blend
A Wine That
tastes like you've taken a pebble and put it in your mouth together with some grapefruit pith and salt. It makes your mouth water with its zesty, fresh green apple and peach stone taste, and its bright acid means there's a tiny party going on in your mouth. Moreish and delicious, a glass of this is one you won't want to put down.
▼ Scroll for More Info
- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Claus Preisinger
Where and How?
From Claus' biodynamic vineyards in the Burgenland, Austria, this is a blend of majority Weissburgunder (Pinot Blanc), together with Grüner Veltliner, Muskateller and Welschriesling. As the name suggests, this is a blend from various plots around Lake Neusiedl - some on limestone (Kalk in German) and some on pebbles (Kiesel in German).
Fermentation took place on the skins, and the wine was aged on its lees in old barrels for eight months. Bottled unfined and unfiltered.
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.”