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Pinot Noir 2019

£45.00

A Wine That

is up there with the best Pinot Noirs Europe has to offer! It is an open secret that Claus' is a huge fan of this variety and for now 20 years has been making the best Pinot of Austria. In recent years his style has evolved in a more delicate and perfumed style, almost like drinking a light red from the Jura or Loire.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Pinot Noir - 2019
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Austria
Burgenland

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12%

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Red

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75cl

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12°C

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Biodynamic

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Limestone

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Pinot Noir

Where and How?

This comes from a cooler vineyard on the so called 'Parndorfer Platte' a high plateau above the Lake Neusiedlersee where Claus is based. The soils are a combination of gravelly pebbles and limestone. Pinot Noir is one of the first picks of the season in late August, mainly whole bunch macerated and fermented in large clay amphora's. After 10 months the wine is bottled without fining, filtration and a small amount of SO2.

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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