RIESLING, GELBER MUSKATELLER + SCHEUREBE - 2017
Apricot yoghurt for adults. Crisp yet rounded. Really yummy.
These are the first grapes to be harvested, when the cover crops are still in bloom. The name ‘Flora’ refers to both the time of harvest, and the fresh, aromatic style of the wine. The grapes come from densely planted vines growing on gravel and loess topsoil. The grapes are hand harvested between the end of September and end of October, and transported to the cellar in small crates to preserve freshness. The Gelber Muskateller and Scheurebe is macerated on the skins for 3 hours, and the Riesling for 18 hours. The grapes are then gently pressed over 8 hours, and spontaneously fermented in steel tanks. The wine is aged for 6 months on the lees in steel tanks and only a minimum of amount fining and filtration is applied before bottling.
Michael Gindl took over the family winery in the village of Hohenruppersdorf when he was just 20 years old. He changed the name of the estate to ‘MG Sol’ after Hohenruppersdorf’s prized ‘Sol’ vineyard - a parcel that dates back to the 14th century. Michael also started to cultivate his 10 hectares of vines biodynamically, aiming to return to the more traditional winemaking methods of his grandfather. To this day, he works as naturally as he can both in the vineyards and the cellar.
Michael’s winemaking style very much stands out in Weinviertel, a region that is largely known for conventional wines. His vines grow on fertile loam and loess soil, but are planted very densely - forcing the vines to compete for nutrients and develop complex root systems. As a result, the yield is very low, and the fruit beautifully expresses the regional terroir.
Michael’s vinification style is also unusual for the region: his wines are all spontaneously fermented, aged on the lees for prolonged periods of time, and bottled without filtration. Some of his grapes are also kept on the skins for several months before pressing, producing powerful and complex wines.