MEINKLANG

PAST WINES

2016 GRÜNER VELTLINER

This wine is made entirely from Grüner Veltliner grown on sandy loam. The grapes are gently pressed into stainless steel where they ferment and age on lees for a short period of time. The wine goes through a loose filter before being bottled with 50ppm of sulphur. As it is unfined, it is suitable for vegans. 11.5% ABV

789238

2015 Pinot NOIR

Pinot Noir grapes are destemmed and fermented on the skins for 12 days in stainless steel. The wine is then pressed off and allowed to age in a combination of stainless steel and 500L neutral French oak for an additional year. The wine is bottled unfined and unfiltered with only 25ppm of sulphur. 13% ABV

(1000 Cases Produced) 789243

2015 SANKT LAURENT

Sankt Laurent grapes are destemmed and fermented on the skins for 12 days in stainless steel. The wine is then pressed off and allowed to age in a combination of stainless steel and 500L neutral French oak for an additional year. The wine is bottled unfined and unfiltered with only 25ppm of sulphur. 12.5% ABV

(835 Cases Produced) 789255

2015 GRAUPERT (PINOT GRIS)

Graupert translates roughly to “Wild” and refers to the lack of pruning in the vineyard. The vines are left to control their own vigor and have now come to a happy equilibrium. The resulting grapes are much smaller and have slightly thicker skins. The juice is in brief contact with the skins before being pressed off resulting in a rose-gold color. The wine is bottled unfined and unfiltered with 60ppm of sulphur. 13% ABV

(420 Cases Produced) 789240

2014 KONKRET WHITE

Three different cultivars of Traminer are co-planted in this vineyard. Whole clusters are added directly to a concrete egg where they ferment and macerate for 22 days. The wine is pressed of and aged a further year in concrete. It is bottled unfined and unfiltered with no added sulphur. 12% ABV

(200 Cases Produced) 789242

2015 FOAM ROT

This wine is made from Gamaret (80%) and Blaufränkisch (20%). The former is a crossing of Gamay Noir and Reichensteiner, developed in Switzerland but planted in small quantities in Austria. It is fermented as whole clusters for several days before being pressed off into stainless steel. At 23g/l they bottle the wine and allow it to finish fermentation. It then spends 16 months on lees. The final wine is unfined, unfiltered, disgorged by hand with no dosage, and has less than 10ppm of sulphur. At 6g/l of residual sugar it is barely off-dry. 13% ABV

(420 Cases Produced) 789260

2016 PROSA

This sparkling rosé is made from a combination of Pinot Noir, Zweigelt, and Blaufränkisch. After a couple hours on the skins, the wine is pressed into stainless steel to ferment. The charmant method is used to trap CO2 and render the wine bubbly. The final wine has 15g/l of residual sugar. It is loosely filtered and stabilized with 70ppm of sulphur before bottling. 10.5% ABV

789257

2017 GRÜNER VELTLINER

789238

2017 BURGENLANDWEIS

Grüner Veltliner (50%), Welschriesling (40%), and Muskat (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are destemmed and pressed into stainless steel where fermentation starts spontaneously at low temperatures. The wine is chilled with 7g/l residual sugar left and lightly pre-filtered for stability. After a period of settling in tank, the wine is bottled with 71ppm Sulphur. 11% ABV

801408

2016 FOAM WEISS

Old Pinot Gris vines are planted on a cool site featuring sandy loam. The grapes ferment very briefly on the skins in concrete before being pressed off. At just over 20 g/l of residual sugar the wine is bottled and aged on lees. After hand riddling the wine is hand disgorged and sees no dosage. The final wine has the mind bending analytic signature of 1.4g/l of sugar, 6.6g/l titratable acidity, and 13% ABV. No Sulphur was added. 13% ABV

801409

2017 FOAM SOMLO

35-60-year-old Harslevelü and Juhfark are planted on the Hungarian volcanic mound known as Sómlo. This incredible terroir rises unexpectedly from the Pannonian plains and features volcanic rock covered in a thin layer of loess. The grapes are de-stemmed and crushed into stainless steel. When the fermentation is all but done, the wine is bottled resulting in a tiny amount of captured CO2. It is not disgorged and no additional Sulphur is added before release. 10.5% ABV

801410

2017 PROSA

This sparkling rosé is made from a combination of Pinot Noir, Zweigelt, and Blaufränkisch. The grapes are direct pressed into stainless steel to ferment. The charmant method is used to trap CO2 and render the wine bubbly. It is loosely filtered and stabilized with 70ppm of Sulphur before bottling. The final wine has 14g/l of residual sugar. 10.5% ABV

789257

2015 GRAUPERT ZWEIGELT

This wine comes from an unpruned vineyard of Zweigelt planted on sandy loam. It yields tiny bunches with extremely thick skins which seem to be resistant to rots and molds. The vineyard is harvested in several passes over the course of an entire month to get the ripest and cleanest grapes. After destemming, the wine ferments on skin for about two weeks. The wine is then pressed off into small neutral Austrian oak barrels for two years. It is bottled unfined, unfiltered, and without sulphur.

806486

2016 KONKRET WHITE

Three different cultivars of Traminer (Gewurztraminer, Gelber, and Rotter) are co- planted in this vineyard. Whole clusters are added directly to a concrete egg where they ferment and macerate for 22 days. The wine is pressed of and aged a further year in concrete. It is bottled unfined and unfiltered with no added sulphur.

789242