Named Buteo (buzzard) after the birds on his farm, which he says are wild and free like his wine, and the guardian of his vineyards, this is Grüner with a few hours of skin contact, giving it some texture but not taking it to an orange level.
Alcohol Grade: 11.5%
Aging/ Vinification: Demeter Certification. 50% direct press, 50% 4-8 hour maceration, spontaneous fermentation in stainless steel, aged 6 months in stainless steel; bottled unfined/unfiltered with no added So2; zero-zero
Best to have it: 5-8ºC
Size: 750 ml
The Winery: Michael Gindl
In just his early 30’s, Michael Gindl is one of the most exciting young winemakers helping to lead Austria’s resurgence on the modern wine scene. When Michael finished agricultural school in 2002 it was clear that he wanted to run the farm that his family had owned since 1807. This farm has always practiced mixed agriculture with crops, livestock, forestry and wine. Michael was fascinated with fermentation and took over the responsibility for vinification during his school years. He followed the common doctrine but was never happy with his early wines. It was only through stepping back and looking at the wines of his grandfather, a man who worked much more simply, with nearly no manipulation or intervention that Michael found his style and mantra. In 2012 Inspired by this he converted his winery and vineyards to Demeter bio-dynamics and began experimenting. Now Michael takes holistic farming to new heights with what he calls ‘close-circuit bio-dynamics’ – nothing comes into the winery, nothing comes out. This includes his barrels, which he makes himself from Acacia wood from the nearby forest.
In 2012 along with his certification Michael decided to rename and brand his property. He landed on MG vom Sol. Sol is the oldest vineyard ever documented in his hometown of Hohenruppersdorf, with plantings dating back to the 14th century. His grandfather revitalised this site, replanting to Gruner Veltliner and Weissburgunder 45 years ago. This remains the only Single Vineyard wine he makes preferring to harvest his 10 hectares by hand in three passes, picking on flavour and ripeness to create his special blends. To preserve the individuality and genuineness obtained in the vineyards, Michael try’s to do as little as possible in the cellar.