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Fruitloops — Red 2020


A Wine That

(like its white counterpart) is filled with incredible aromatics and energy. Fruitloops is a blend of Claus' aromatic red varieties — Cabernet Franc, Syrah and Blaufränkisch. The wine drinks light like a feather but with good grip to keep the glasses refilled. If you like Loire reds give you this darker, cooler fruit sensation you should be excited about this one.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Fruitloops — Red - 2020















Cabernet Franc

Where and How?

Biodynamically farmed grapes from several parcels in Gols and Purbach. The soils are a mix of gravelly pebbles and variations of limestone. 50% Blaufränkisch, 25% Cabernet Franc and 25% Syrah mainly from South-facing vineyards at 200m altitude. Grapes undergo a 3-day semi-carbonic maceration in amphora. After that pressed and fermented in both amphora and used large oak. Bottled unfiltered.

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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