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