|Grape/Varietal : Weissburgunder, Grüner Veltliner, Welschriesling,||Color : White|
|Origin : Austria||Bottle Size : 75cl|
|Region : Gols||ABV : 11.5%|
|Vintage : 2019||Natural Factor: Biodynamic, RESPEKT|
Claus Preisinger’s winery is nestled in the village of Gols by Lake Neusiedlersee in Burgenland. Claus first started making wine with this father as a hobby, but after working with Hans Nittnaus, a neighbouring winemaker for a few years, decided that wine was his true calling. His first vintage was in 2000, and since then he has expanded his father’s 3 hectares to the 19 hectares of vines he cultivates today.
His vines are spread across 64 parcels and are largely planted to indigenous varieties such as Zweigelt, Blaufränkisch and St. Laurent. More recently Claus has started working with Grüner Veltliner and Weissburgunder (Pinot Blanc), producing distinctive, skin fermented white wines. Claus’ priority has always been to produce wine that is pure, balanced, and expressive of his terroir. His winemaking methods are very much guided by instinct rather than set formula, and he is perpetually experimenting and evolving, making wine that is markedly diferent in style to the classic interpretations coming out of the region.
Claus was the first Austrian winemaker to start experimenting with skin contact wines fermented in Georgian amphorae. His 2009 Weissburgunder from the Edelgraben vineyard was the first vintage he bottled in this style, and since then he has been vinifying the whole Edelgraben range in amphorae. Claus is deeply committed to working in harmony with nature, and has been certified biodynamic since 2009. He also keeps his cellar interventions to a minimum, strongly advocating for wines that achieve balance naturally. Very little sulphur is added to his wines - Claus decides just before bottling if it is strictly necessary.
This cuvee is a blend of Weissburgunder, Grüner Veltliner and Welschriesling and a touch of Muscat Ottonel. The grapes come from limestone (kalk) and pebbly (kiesel) soils. The grapes were macerated on the skins for 5 to 14 days and spontaneously fermented in 1200 litre barrels and amphorae. This wine is bottled with the lees and no sulphur is added. Aromas of green apples and ripe stone fruit with subtle nuttinesss and creaminess on the palete. Clean with an outstanding mineralty. We love it!
Pairs Well With:
Thai deep-fried flaked catfish salad
Rihanna - Bi*ch better have my money