Michael Gindl "Little Buteo" Weinviertel 2022

Press 4 Mix / Press 4 White • January 2025 Direct Press Selection

Michael Gindl’s farm has been in his family since 1807. He was already managing the farm before graduating from agricultural school in 2002, taking over the entire farm shortly after. The family has always practiced mixed agriculture including conventional crops and livestock as well as forestry and wine growing. Around the time he took over the farm he began converting the farm to biodynamic agriculture with the goal of becoming a holistic and autonomous farm. He even harvests acacia and oak from his forests for fermentation and aging. The wines are all spontaneously fermented with native yeasts and zero temperature control. He rarely ever racks the wines and are always unfined and unfiltered. In regards to his winemaking he exclaims, “I really try to do as little as possible – in fact nothing!”

The Little Buteo is Gruner Veltliner grown on loam, loess, and sandstone. Michael direct presses 50% of the grapes and does a 4-8 hour maceration of the other 50%. The wine is fermented in stainless steel then aged for 6 months in stainless as well with no added sulfur.

On the nose I was delighted by crystalized ginger, fresh apple tart, a hint of smoke, fresh green herbs, and a delightful lactic note of crème fraîche. The palate is more textural and honeyed with pronounced acid, medium body and length, ginger, poached apples, and a perfect dose of citrus to keep you filling your glass.     Jeremy Hernandez