Producer wine
Michael Gindl

COUNTRY :
Austria

REGION :
Weinviertel

PRODUCTION :

Michael Gindl

When Michael Gindl, born 1983, finished agricultural school in 2002. it was already clear to him that he wanted to run the farm that his family has owned since 1807. This farm has always practiced mixed agriculture with crops, livestock, forestry, and wine. After the early death of his grandfather, Michael’s mother managed the farm because his father worked as a food inspector. Michael already took over the responsibility for vinification during his school years.

Michael simultaneously began his orientation towards biodynamic methods and increased efforts to make the farm as autarchic as possible. “In 2010 I took back all the leased fields. This fall I will expand in leasing another 25 hectares thus doubling our acreage. At present the amount of grain is too small for effective commercial exploitation. So this is economization because I don’t have to work on it myself all the time. A tractor driver can do the main work. And I can produce more specialties, for example: einkorn wheat, which will be the basis for a beer.”

“Currently I have 10 hectares of vineyards which can only be expanded very carefully to a maximum of 12 hectares. I have the potential for 2 more hectares in good sites. We planted one hectare this spring, but another hectare has been pulled out.” Increasingly more animals also inhabit the Gindl farm. Highland cattle have been bred since 2012 and soon horses will follow to work in the vineyards. “My goal is to be able to butcher on my own farm, so I also have pigs to ensure good utilization. And my Breton dwarf sheep will help me by grazing in the vineyards!” Consequently Michael joined the Demeter association of biodynamic farming.

To preserve the individuality and genuineness obtained in the vineyards, the grapes are pressed very gently, rarely racked, and fermented spontaneously without any use of selected yeast or temperature control. Michael Gindl expounds, “I really try to do as little as possible – in fact nothing! The wines remain on the lees for a very long time and get a small dose of sulphur only shortly before bottling. My aim is to use more wooden barrels and less steel tanks in the future.” It is interesting to know that the barrels in his cellar are made from acacia and oak from his own forests. His own agriculture and forestry allow him to closely approximate the biodynamic ideal of a holistic farm.

More Info Here

CUVÉES
Wine

“Sol”

Region: Weinviertel
Grape: Pinot Blanc, Grüner Veltliner
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines: 45 years
Farming: biodynamic
Harvest: by  hand
Winemaking: destemmed, pigéage, 12 hour maceration of 50% of the grapes, 8 hour slow press, 4 month maceration of 50% of the grapes
Aging: 18 months in oak barrels
Fining: none
Filtration: none
Added S02: none

Wine

“Flora”

Region: Weinviertel
Grape: Riesling, Sämling 88, Gelber Muskateller
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines:
Farming: biodynamic
Harvest: by  hand
Winemaking: 3 hour maceration of Gelber Muskateller and Sämling 88, 18 hour maceration of Riesling, 8 hour slow press, spontaneous fermentation in staineless steel
Aging: 6 months in stainless steel
Fining: none
Filtration: none
Added S02: none

Wine

“Buteo”

Region: Weinviertel
Grape: Grüner Veltliner
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines:
Farming: biodynamic
Harvest: by  hand
Winemaking: 4-8 hour maceration, 8 hour slow press, spontaneous fermentation in oak
Aging: 6 months in oak
Fining: none
Filtration: none
Added S02: none

Wine

“Little Buteo”

Region: Weinviertel
Grape: Grüner Veltliner
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines:
Farming: biodynamic
Harvest: by  hand
Winemaking: 50% direct press, 50% 4-8 hour maceration, spontaneous fermentation in stainless steel
Aging: 6 months in stainless steel
Fining: none
Filtration: none
Added S02: none

Wine

“Sodalis” Riesling

Region: Weinviertel
Grape: Riesling
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines: 20-25 years
Farming: biodynamic
Harvest: by  hand
Winemaking: 2 day maceration, spontaneous fermentation in neutral acacia
Aging: 12 months in neutral acacia
Fining: none
Filtration: none
Added S02: none

Wine

“Bubbles Pet Nat”

Region: Weinviertel
Grape: Roesler, Blauburgunder
Vineyard Size: 10 hectares
Soil: gravel, loess
Average Age of Vines: 21-31 years
Farming: biodynamic
Harvest: by  hand
Winemaking: 4 day spontaneous fermentation in stainless steel
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none

Wine

“Buteo 12”

Region: Weinviertel
Grape: Grüner Veltliner
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines:
Farming: biodynamic
Harvest: by  hand
Winemaking: 10 hour maceration, 8 hour slow press, spontaneous fermentation in wood
Aging: 12 months in acacia barrels
Fining: none
Filtration: none
Added S02: none

Wine

“Sodalis” Weissburgunder

Region: Weinviertel
Grape: Pinot Blanc
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines: 30-35 years
Farming: biodynamic
Harvest: by  hand
Winemaking: 5 day maceration, 2-4 month spontaneous fermentation in new oak
Aging: 12 months in new oak
Fining: none
Filtration: none
Added S02: low

Wine

“White Bessi”

Region: Weinviertel
Grape: Weißburgunder, Sämling, Zwegelt
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines: 20-40 years
Farming: biodynamic
Harvest: by  hand
Winemaking: 3-6 month spontaneous fermentation in oak
Aging: 12-36 months in oak
Fining: none
Filtration: none
Added S02: low

Wine

“Red Bessi”

Region: Weinviertel
Grape: Zweigelt, Cabernet Sauvignon
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines:
Farming: biodynamic
Harvest: by  hand
Winemaking: whole cluster, 6 month spontaneous fermentation on skins
Aging: Zweigelt spends 24 months in new oak, Cabernet Sauvignon spends 12 months in new oak
Fining: none
Filtration: none
Added S02: low

Wine

“Nanu!?”

Region: Weinviertel
Grape: Zweigelt
Vineyard Size: 10 hectares
Soil: loam, loess, sandstone
Average Age of Vines: 20-45 years
Farming: biodynamic
Harvest: by  hand
Winemaking: direct press, spontaneous fermentation in amphora
Aging: 6 months in barrels sur lie
Fining: none
Filtration: none
Added S02: low