Fruitloops — White 2020
A Wine That
was in Claus' mind for a while and now has finally seen the light of life. Fruitloops is a blend of all of Claus' aromatic varieties aka Riesling, Scheurebe and Furmint and shows the more serious, dare we say grown-up side of his collection. When we first tried it felt like drinking Chenin Blanc from the Loire but then again reminded us of the spicy limestone rocks of Neusiedlersee. Fun and vibrant à la Preisinger but with that extra layer of waxy charm.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Claus Preisinger
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% Scheurebe, 25% Furmint and 25% Riesling 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.”