Edelgraben - Weissburgunder 2015
A Wine That
is a little like Takashi Murakami's 'Flowers' painting—modern, but already a classic. Although this is a skin contact wine (a white wine made like a red wine), it presents itself more classically—with a strong mineral backbone and layer upon layer of lemon & lime complexity. It might be its name teasing us, but we swear we can taste an element of fresh air here.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Claus Preisinger
Where and How?
The Edelgraben vineyard is one of the best vineyards in the entire Leithaberg appellation, rooted in a deep subsoil of limestone and schist with a variety of decomposed stony sediments such as quartz. The vineyards are old-vines (approx. 50) with a naturally low-yielding - high quality fruit ratio year after year. Hand picked at the end of September, spontaneously fermented on the skins for 14 days, then pressed into an old 600l oak barrel. Bottled unfiltered, unfined and without SO2 10 months later. A challenging yet interesting vintage for Claus, who thinks the wines are often underestimated.
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.”