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Kalkstein 2019 — Blaufränkisch


A Wine That

might be so juicy you could drink it like squash, but that doesn't make it any less serious. It has delicious blueberry and white pepper tones, and there is a certain finesse here, particularly in the very fine grained texture of the tannins. Claus has told us that he actually tastes the limestone to see if he can find the same taste in the wine - and when we taste this wine and close our eyes, we see a crumbly piece of limestone right in front of us.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Blaufränkisch Kalkstein 2018 Wine Littlewine-store
















Where and How?

Biodynamically farmed Blaufränkisch planted on limestone soils in the Burgenland, Austria.

Fermented naturally in stainless steel, this is then aged in foudres for six months to create a super fresh style.

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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