2019 Michael Gindl Little Buteo Gruner Veltliner

About The Wine

This wine is named for the buzzards who roam freely on his farm, the Little Buteo from Michael Gindl is a lighter wine in a wilder expression, an homage of sorts to those free birds.

Despite the skin contact, the wine still exhibits fresh characters of mint, citrus, and a chablisesque malic green apple note, all in harmony with a stony minerality and fantastic acidity.

The skin-contact provides texture, but this isn’t an orange wine, it is an interesting, complex, and unique expression of Gruner, that stand out from it varietal siblings in its layers of depth and interest. Biodynamic, SO2-free, and wonderfully natural in vinous form.

About Michael Gindl, About Michael Gindl

A producer who is making very honest and pure wines that express the unique potential of the Weinviertel terroir, Michael Gindl began making wine at his family's 200 y/o estate while attending agricultural school in his teens.

Now, more than a decade later, he's one of the most progressive winemakers in Austria.

Inspired by the traditional lo-fi winemaking of his Grandfather, he converted his winery and vineyards to Demeter-certified biodynamic farming in 2014, transforming the estate into a fully functioning biodynamic farm.

Michael has since taken holistic farming to new heights with what he calls ‘close-circuit bio-dynamics’; a completely self-sufficient winery and farm. This includes his barrels, which he makes himself from Acacia wood from the nearby forest.

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A producer, who is making very honest and pure wines that express the unique potential of the Weinviertal terroir, Michael Gindl began making wine at his family's 200 y/o estate while attending agricultural school in his teens.

Now, more than a decade later, he's one of the most progressive winemakers in Austria.

Inspired by the traditional lo-fi winemaking of his Grandfather, he converted his winery and vineyards to Demeter-certified biodynamic farming in 2014, transforming the estate into a fully functioning biodynamic farm.

Michael has since taken holistic farming to new heights with what he calls ‘close-circuit bio-dynamics’; a completely self-sufficient winery and farm. This includes his barrels, which he makes himself from Acacia wood from the nearby forest.