A Wine That
is very close to Michael's heart. The wine is named after the oldest recorded vineyard in Hohenruppersdorf - SOL - and boy, what a mind-blowing wine. Mainly Pinot Blanc blended with Grüner Veltliner that spends weeks on its skins and that somehow magically transforms this wine into a little eucalyptus meets green asparagus meets burnt leeks wonder. It's an incredible statement and a true testament to the potential wines made without additions.
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- Winemaker: Michael Gindl
Where and How?
All of Michael's vineyards are dotted around his home village Hohenruppersdorf. The soils are mostly alluvian sandstone called 'Löss' by the locals with patches of limestone and granite here and there. All of Michael's grapes are hand harvested and gently pressed and aged in a mix of tanks and Austrian barrels. There is no addition of SO2 throughout the vinification with the occasional microscopic addition at bottling.
The Winemaker: Michael Gindl
If we could choose one grower to highlight the success of permaculture and biodynamic principles, Michael would be shortlisted, if not the winner. His wines have become championed as some of the most exciting natural wines to come out of Austria in recent years, but it's the farm that makes the wines. The cows, the goats, the horses and the plants all add their own energy — and that's what you find in the wine.