Strawberry fruit and refreshing fizz, this is a perfect beachside thirst quencher
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Vines are grown on sandy loam soil and grapes are harvested by hand. Grapes are pressed gently, and undergo a short maceration, followed by spontaneous fermentation in stainless steel with indigenous yeasts. The wine is finished in pressure tanks then aged in the bottle
Meinklang is more than just a vineyard and winery; it is a fully self-sustaining family farm and eco-community. Inspired by Rudolf Steiner and Goethe, the Michlits family led by Anneliese and Werner Mitchlit took over their family farm over 20 years ago with dreams of a complete agricultural and viticultural project that exists in perfect harmony with nature. They began with organic cultivation, and converted to Biodynamics 10 years later. Long warm days extend into the autumn, an optimal climate for phenolic ripeness. They make their own compost from manure, pomace and plant cuttings, emphasizing living soils in their vineyards. In addition to wine production, they raise cattle (the pride of the farm is not wine grapes but a herd of Angus cattle, which provide manure for fertilizer) as well as many other heirloom crops and wild insect colonies. Their vineyards are surrounded by natural ponds and cover crops of wild herbs and grasses. This combined with the wild insects, bees especially; promote healthy soils and natural pollination for a diverse ecosystem. Wines ferment exclusively with native yeasts and made with minimal intervention. The couple works as minimally as possible in the cellar, allowing only wild or ambient yeasts and adding nothing to the winemaking process.
Grapes: 80% Pinot Noir, 20% Blaufrankisch and Zweigelt
Pinot Noir is the oldest form of Pinot. It is the red grape variety that is responsible for red Burgundy. Pinot noir general produces the best quality wine on calcareous soils and in relatively cool climates where this early-ripening vine will not rush towards maturity, losing aroma and acidity. Pinot noir is used significantly in Champagne where it is used as an ingredient in the production of sparkling wines. The grapes are pressed very gently and any remaining pigment from this red skinned grape, tends to dissipate as the yeast takes its course consuming sugars within the champagne making process.
The creation of the Zweigelt variety in the 1920's by Professor Fritz Zweigelt, a crossing between Blaufränkisch and St. Laurent, only really gained recognition after the Second World War. Nowadays, Zweigelt is the most widespread red wine variety in Austria and can be found across sites in all of the wine-producing regions of the country. The wine spectrum ranges from young-drinking, non-wood-matured versions to strong, firm wines from the barrique. The variety is also often used as a partner for cuvée wines. In Carnuntum and Lake Neusiedl, Zweigelt frequently yields attractively opulent wines. The variety demands little from the soil but, because it is a very fertile grape, requires intensive leaf work and yield regulation. If there is potassium deficiency, high yield stress and a series of other stress factors (such as water and nutrient stress, waterlogging, imbalanced leaf to fruit ratio, extreme temperatures) the grapes wither during the ripening phase. Reasons for this have not yet been discovered.
Blaufrankisch is grown across central Europe and is primarily found in the central european countries of Hungary, Austria, Germany, and Slovakia. This variety was first documented in the 18th century in Austria. At that time, in what was then Germany, it had the name of Lemberger or Limberger, which was derived from the town of Limberg – today Maissau – in Niederösterreich. In Hungary known as Kékfrankos.
In Slovenia, the grape is known as Modra Frankinja. At present, there are 2,759,316 reeds of Blaufrankish that are planted in Slovenia, which grow on almost 700 hectares of wine-growing areas.This represents 4.68 percent of all plantations in the country. The variety of Blue Frankish is spread in two wine-growing regions Podravje and Posavje. It's the fourth most common variety of red grapes in Slovenia. The typical palate of this late ripening variety is characterized by deep wood berry or cherry tones, and reveals its characteristic acidity. Blaufränkisch can yield wines with dense structure and prominent tannins. The wines are often aggressive in their youth, but develop velvety facets when sufficiently ripe. Fuller, stronger versions have good ageing potential.
The vineyards are located in Seewinkel, a remote enclave on the eastern side of Lake Neusidl near the Hungarian border. The mineral-rich volcanic soils are ideal for our vines. Basalt and loess weather together with light layers of sand to make fertile soils. They are loose, well-aerated and retain heat – the perfect conditions for vines. Through small cracks in the rock, their roots penetrate many metres into the mountain’s interior, absorbing its valuable minerals. Hungary‘s smallest wine region (Somlo) is only around 800 ha in size. While the individual sites and slopes were originally divided between the noble families, today the area is characterized by many little parcels used by self-sufficient farmers. Picturesque little houses, fruit trees, shrubs and enchanting cottage gardens blend into the mountain vineyard landscape.
Tasting: strawberry fruit, fresh, delicious fizz
Pairing: BBQ on a hot day or lounging on the beach