Wenzel - 'Aus Dem Kalk' - Blaufränkisch - Burgenland, AT - 2022

Satellite's Hot Take

An outstanding blay showing the grape in it's purest for. - from KALK!! (Chalk)

Wenzel's wines are amongst the purest anywhere in the world - brilliant, effortless explorations of the native grapes of Southern Austria

Notes from the Winery/Importer

Aus dem Kalk literally means from the chalk. The Blaufrankisch grapes for this wine came from three different vineyards planted in limestone soils from the flatter parts of the chain of hills near the town of Rust (pronounced "roost".) The weathered limestone is interspersed with layers of loam in the surface-soil and gives the wine it's undisputed miineral qualities and high toned aromatics. Native yeast. 20% whole cluster fermentation and 20% carbonic maceration add additional layers of fruit and heady aromatics. 18 months in large old Austrian casks. Unfiltered and minimal sulphur additions.

Notes on the Producer

We produce living wines that cannot be pressed into a corset.
Producing natural wines is like a master stroke - because the highest credo for us is to add nothing and take nothing away. The most important thing is healthy and balanced vines, which we tend by hand - throughout the year the vines are cleaned, tended, pruned, defoliated, the soil loosened and greened, and harvested by hand. Fermentation is spontaneous, i.e. without the addition of yeast. Our wines are bottled unfiltered and only naturally clarified. Either without sulphur or with a minimum dosage of no more than 25mg. This way you get the real taste of the grape and the vineyard in your glass!

"Michael Wenzel has been imported by us since the very beginnings of Winemonger and no producer in our portfolio has undergone a more profound transition in his winemaking style in this time.

Even more remarkable is that Wenzel's transition was not one from good to great,- he started from great. In fact Wenzel's wines were as highly regarded then as they are now, and Michael's decision to throw out a successful model and venture off onto new and unproven terrain was certainly not an easy one. Michael had found himself at a crossroads, realizing that his somewhat traditional approach to the varieties of his region and the winemaking practices he had employed up until then, was becoming stale and boring to him. It was the autochthonous variety Furmint that had really captured Michael's imagination and interest. Almost simultaneously producers in Friuli, Styria and the Loire started to experiment with long-forgotten winemaking techniques that would soon be referred to as "natural" and later become a household name of the more adventurous crowd of wine consumers. This too had grabbed Michael's attention and he saw the potential to marry the two ideas into a new, entirely different Wenzel winery.

And so it began: using many decades of experience and employing the same attention to detail, Michael started to make wines that were a far departure from his former self. Autochthonous varieties, low sulfur, native yeast, and organic farming became the hallmarks of Wenzel's wines, while he experimented with skin contact in his line of natural wines called Wild&Free."

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