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Pinot Noir 2014


A Wine That

takes you to a pine forest with its intoxicating aromas of fir tree, undergrowth and wild bramble. With elegant spice and an earthy lift, this is a magical, twinkling, wood nymph of a Pinot Noir. It is a cellar release, having seen a few years ageing, and has just begun to show its ethereal side. A wine for thinking - one that will raise and answer questions simultaneously.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Pinot Noir 2014 Wine Littlewine-store















Pinot Noir

Where and How?

From Claus' biodynamic vineyards in the Burgenland, this is Pinot Noir on earthy limestone soils grown on the Parndorfer Platte - an elevated plateau characterized by cool winds from the west and north-west.

Hand picked in September, pre-selected in the vineyard, with a second selection in the winery. Old school winemaking - naturally fermented in stainless steel and in open vats for between three to four weeks, and aged for 14 months in old oak barrels.

The Winemaker

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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