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    Claus Preisinger 'Kalkundkiesel' Field Blend 2017

    Claus Preisinger 'Kalkundkiesel' Field Blend 2017

    Sale price
    $45.99
    Regular price
    $45.99

    Claus’ Kalk und Kiesel is a blend of Weissburgunder, Grüner Veltliner, 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. Such a wonderfully, dry, spicy and textural wine. Aromas of green apples and ripe stone fruit with subtle nuttiness and creaminess on the palate. Clean with an outstanding minerality.

    Producer

    Claus Preisinger’s winery is nestled in the village of Gols by Lake Neusiedlersee in Burgenland. In 2004 he was one of the founding members of the Pannobile group of winemakers, a group that uses respect for the land and terroir to preserve traditions in Burgenland. His vineyard work is meticulous and he is deeply in touch with his land. He uses a mixture of techniques including homeopathic teas, compost from cattle and horses and works strictly from Steiner's biodynamic philosophies. His vines are spread across 58 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, producing distinctive, skin fermented white wines. Despite the modernity of his striking winery everything done inside is hands-off and inherently natural, with indigenous yeasts taking control of each years ferments. Claus’ priority has always been to produce wine that is pure, balanced, and expressive of his terroir. Claus was one of the first Austrian winemakers to start experimenting with skin contact wines fermented in Georgian 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.

    Claus is spearheading a new wave of great young Austrian producers with a non-apologetic, genuine and credible approach. Indigenous varietals take staring roles in his production and his examples are bright, pure and instinctual.

    Specifications

    • Varieties

      Pinot Blanc
    • Vintage

      2017
    • Vegan

      No
    • Bottle Size

      750ml

    Food Pairings & Recipe

    Food Pairing

    Tuna Nicoise

    Tuna Nicoise with Simon Johnson

    INCREDIENTS

    4-5 Kangaroo Island Eggs
    4 Pink Potatoes, Large, any type suitable for boiling will suffice
    350 g Green beans, approximately 1.5 cups
    220 g Ortiz Tuna in Olive Oil
    95 g Ortiz Anchovies in Olive Oil
    250 g Simon Johnson Empeltre Olives
    4 Large vine ripened tomatoes, quartered
    1 Spanish onion, quartered
    ½ bunch Flat leaf Parsley
    Forvm Cab Sav Vinegar
    Tasman Sea Salt
    Freshly cracked black pepper

    METHOD

    1. Boil eggs for 3 mins on a rapid heat. Turn off heat & leave to cool in a bowl of cold water. When cool enough to touch, peel eggs and set aside.
    2. Quarter the pink potatoes and add to a medium pot with salt & water. Boil potatoes for 6-7 mins until just cooked. Set aside until cool.
    3. Trim green beans and blanch in hot water, to refresh the colour until a vibrant green, again set aside until ready to assemble.
    4. Spoon the Ortiz Tuna in the centre of a large share platter (if using.) Reserve olive oil from the tin (to dress) the salad later. Layer the salad ingredients around the tuna, starting with the boiled eggs. Halve some eggs and leave some whole for presentation purposes if preferred. Next add the potatoes, tomato and Spanish onion wedges.
    5. Group together the blanched green beans & flat leaf parsley leaves too Spoon anchovies with oil, amongst the ingredients & scatter with a generous amount of the Simon Johnson Empletre Olives. Make a salad dressing of one part Forvm Cab Sav vinegar & the reserved oil from the Tuna fillets, season with a generous amount of salt & pepper. Spoon a generous amount of the dressing over the ingredients, just before serving at the table

     Spoon a generous amount of the dressing over the ingredients, just before serving at the table

    Expand recipe

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    Sale price
    $45.99
    Regular price
    $45.99
    GST included.
    $45.99 per bottle