2019 Michael Gindl Buteo

WINEMAKER: Michael Gindl
VARIETAL: Grüner Veltliner
REGION: Weinviertel, AT
VITICULTURE: Certified Biodynamic

Michael’s Little Buteo and Buteo wines are named after the buzzards that roam the vineyards helping to reduce pests. The second pass of Gruner through Michael's vineyards. The Grapes are picked 5 weeks later than the Little Buteo. 4-8 hour maceration, 8 hour slow press, spontaneous fermentation in oak. The wine is aged for 6 months on lees in 1500L acacia wood barrels. Deeper and more complex than Little Buteo. Bottled unfiltered and with no S02. IMPRESSIVE. A decant wouldn't hurt.

In just his mid-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.