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Kalk & Kiesel Rot 2017


A Wine That

takes your mind in two different directions. On one hand, it tastes like fresh raspberries and blackcurrant juice, but on the other hand there's wild cherry blossom and peony aromas that lift the wine and render it almost perfume-like. So scented and fresh, it's delicate and light as a feather, but despite this lightness, its aromas last forever. It's not a wine you'll forget.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Kalk & Kiesel Rot 2017 Wine Littlewine-store















Field Blend

Where and How?

From the Burgenland, Austria, this is a field blend of an old vineyard planted to Blaufränkisch and St. Laurent, with smaller amounts of Weissburgunder, Muller Thurgau, and Welschriesling. Like its white sibling, it comes from soils that are composed of both limestone (Kalk in German) and pebbles (Kiesel in German).

Vinified with whole bunches and a short maceration period, this was then aged in used 500 litre barrels and amphorae.

The Winemaker

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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