Mark your calendar as we roll out some fun activities in the last month of the year! We kick off the first weekend of December with an Austrian 🇦🇹 wine showcase with star producers like Claus Preisinger. This session will be led by Moritz Deyle.
===== Tasting List =====
Claus Preisinger 2023 Fruitloops
Claus Preisinger KalkundKiesel KKW
Wabi-Sabi 2021 A.qu.a.l.ei.t.e.n GV
Wabi-Sabi NV Orange Moon
Fuchs & Hase 2022 Pet Nat Vol 2 (Grüner Veltliner, Gelber Muskateller)
Like what you've tried? Enjoy 10% off these makers in-store! 😃
==== Details =====
31 Binjai Park
Saturday 6th December
2pm - 3pm / 3pm - 4pm
$30pp includes tasting of 5 wines
ABOUT WINEMAKERS
===== Claus Preisinger =====
Claus Preisinger is one of the most popular natural wine producer in Austria, located in the wonderful Burgenland wine region. His story started 20 years ago at the tender age of 20 with a few tanks and barrels. The newly trained winemaker had just started working for Hans Nittnaus - back then, and still today, one of the pioneers of early organic winemaking in the region. What always stayed was his immense talent to reflect purity and balance in his wines. Around 2006/2007, alongside like-minded growers in the village, he switched to biodynamics and this, in his own words, 'changed everything‘.
Today, Claus farms around 25 hectares around the North stretch of Lake Neusiedlersee in the villages of Purbach, Weiden, Gols and Mönchhof. As impressive as his track record has been since the start, his wines truly advanced around 10 years ago with his early-stage experimentation in the cellar (Claus was one of the first to use Georgian Qvevris and then continued to experiment with vessels from Spain, Italy and even China).
His hands-off approach in the winemaking was combined with a naturally occurring earlier harvest and a search for freshness rarely seen in the area before.
Biodynamic faming, fermentation with indigenous yeast, no fining, no filtration and super low (often zero) amount of sulphur added, that’s his minimalistic approach which is also perceived in his famous simple etiquettes: his signature on a white background.
Those white labels represent the elegant, vibrant, lively wines; but grab a bottle of Dope or a Puszta Libre to spur your fun side!
===== Fuchs Und Hase =====
'Fuchs' means 'fox 'in German, and 'hase' means 'hare.' This is a nod to an old Austrian saying, where the fox and hare say goodnight, which refers to a remote place surrounded by forest.
In their first year of creating the wines, Anna, Martin, Stefanie and Alwin began looking at which of their vineyard sites would produce the most exciting sparkling wines. This meant areas of higher elevation, which produces fruit with more acid. Without realising, the parcels they had both chosen were all from vineyards surrounded by forests.
Each vintage sees new editions produced from varieties such as Grüner Veltliner, Muskateller, Welschriesling, Zweigelt and Riesling, forming varying blends depending on the vintage conditions.
===== Wabi-Sabi =====
The aesthetic concept of Wabi-Sabi originates from the Japanese Zen and describes a world where beauty is defined by imperfection. Nature is not perfect – only human beings feel they can create perfection by manipulating nature. Something can be beautiful even though it is incomplete, not perfect.
Wabi-sabi is a wine project by Franz Hofstätter. Franz has been involved with wine for over two decades, working with numerous renowned winemakers in Austria, helping them in their commercial, communication and marketing efforts under the Tastes of Austria (TOA) company.
Way beyond sales and marketing, Franz loves wine, loves his terroir of Wachau and loves nature. Wabi-sabi, his personal wine project, is all about that.
Wabi-sabi wines don’t try to be perfect. But they try to be beautiful, which is a lot of work. Certainly not the result of a “do nothing” approach, as Franz commented when talking about no intervention and other natural wine gimmicks.
Wabi-sabi lineup is split into two categories: the white labels, which are actually wines made in collaboration with other growers, from their grape and possibly in their cellars or in Wabi-sabi cellars; and the black labels, which are wines produced by Franz from vineyards he is managing himself, made in his very own “low tech” cellar. All wines follow an artisanal approach (native yeast, low SO2 and no other additives), respecting vineyards and the environment and trying to best express their terroir.
Also check out other Food & Drink events in Bukit Batok.
