Michael Gindl farms his family’s mixed farm in Hohenruppersdorf, in Austria’s Weinviertel, where vines grow alongside horses, sheep and cattle. For Michi’s Farm, he expands the circle, sourcing fruit from neighbouring certified organic growers and paying fair prices for their grapes.
This is a blend of Zweigelt and Blauer Portugieser with a touch of Cabernet Sauvignon grown on loam, loess and sandstone soils. The grapes are fermented whole cluster with native yeasts, then aged for around nine months in stainless steel and old wooden barrels. Bottled unfined and unfiltered with minimal sulphur.
Plum and blackberry meet wild herbs, bright acidity and soft tannins. Fresh, juicy and easygoing, especially with a slight chill.
