Kalk & Kiesel 2018 — Red Field Blend
A Wine That
comes from Claus Preisinger's oldest vineyards, planted in the 1960s. Back then, no one would purely plant one variety but much rather have a mix of reds and whites to blend and enjoy as a daily drinking wine. Claus took this beautiful tradition and made it his own 'à la Claus' by picking fruit that is teemed with freshness and a Pinot esque elegance. It's a wine that plays between seasons — summery kicks of fresh raspberries joined by autumnal, misty tones of coolness. Tip: Put it in the fridge and drink it chilled to explore that extra layer of 'juice busters'.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Claus Preisinger
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.
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.”