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Zweigelt Kieselstein 2018

£20.00

A Wine That

fools the greatest Beaujolais Cru drinkers while not loosing its roots in the heart of Burgenland. Claus creates a charismatic and joyful Zweigelt - the type of wine you'd want bring to a BBQ in the park with friends, and if you don't watch carefully, your friends might finish the bottle before the steak hits the grill. It's juicy and fun, but made à la Claus, it doesn't lack seriousness.

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  • Delivery: Delivery and gift wrapping options available at checkout.
  • Winemaker: Claus Preisinger
Zweigelt Kieselstein 2018 Wine Littlewine-store
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Austria
Burgenland

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12.5%

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Red

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75cl

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12-15°C

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Biodynamic

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Gravel
Sand

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Zweigelt

Where and How?

From a blend of Claus' different Zweigelt vineyards in the Burgenland, Austria, this comes from gravel and limestone soils.

Naturally fermented with whole bunches and aged for eight months in foudres. No sulphur added.

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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