FLORA WHITE BLEND 2020

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 MICHAEL GINDL - FLORA 2020

 

TASTING NOTES

This Riesling blend is fresh and floral, from a great Austrian wine maker.

When the grapes for this blend are picked, the ground cover in the vineyards is still in bloom. The name “Flora” thus expresses not only the fresh and aromatic style of the wine itself, but also the situation in the vineyards from which it originates.

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 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 with a minimum amount of sulphur applied before bottling. 

 

VINTAGE 2020

ORIGIN Niederösterreich, Austria

MAKER Michael Gindl

GRAPES Riesling, Gelber Muskateller, Scheurebe

 

ABOUT

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.