Ancestral 2018 — St. Laurent
A Wine That
tastes as if you're actually biting into a fresh cherry. It's a sparkling wine that's just as much about the texture as it is about the wine: it's crunchy, zippy and explosively refreshing. Just by drinking this wine, you'll mentally be taken to a picnic in a meadow, surrounded by wildflowers, eating wild strawberries and apricots.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Claus Preisinger
Where and How?
From Claus' biodynamic vineyards in the Burgenland, Austria, this is from the indigenous Sankt Laurent grape variety, planted on gravel-limestone soils.
Fermented naturally in large old oak barrels, this was bottled before it had finished fermenting, hence creating a sparkling wine, pét-nat style. No sulphur added.
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.”