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Style: Crisp
Country: Austria
Region: Burgenland
Appellation/Sub-Region: Neusiedlersee
Grapes: Grüner Veltliner, Weissburgunder, Muscat Ottonel
Vineyard/Cellar Practices: Certified Biodynamic, Low-Intervention/Natural Wine, Vegan
SO2: Zero, or minimal at bottling
Where Food Meets Its Match: Drink with high acid dishes to enhance the wine's fruit and liveliness; salty foods will make the wine appear less dry and bitter.
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MORE ON THIS WINE
Just a groovy guy, making groovy wine. Claus Preisinger, winemaker/surfer/overall chiller, has been making wine off of the northern shore of Lake Neusiedl in Burgenland since 2002. In 2006, he converted the vineyards and winery to biodynamic production and has been dogmatic about only utilizing indigenous yeasts in his fermentations. This party bottle is composed of 60% grüner veltliner, 35% weissburgunder (aka pinot blanc), rounded out by 5% of muscat ottonel. Spontaneous fermentation in stainless steel with about a week of skin-contact is followed by 7 months of aging on the lees to enhance that Pop Rocks-like texture punching its way across the palate. Expect a lemon-lime Warhead mellowed by a slather of quince marmalade with chunks of apricot folded in. Electric and cheeky, coy is certainly not in her vocabulary. Drink as an aperitivo to pregame the main event or pair with oysters on the half shell to enhance that whiff of dill oil on the nose. The rules? There are none. Explore and enjoy.