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Flora 2014

Flora 2014

Flora 2014 - 0
Flora 2014

The Flora is a blend of Riesling, Gelber Muskateller and the lesser known Scheurebe grape. These are the first grapes to be harvested, when the cover crops are still in bloom. The name ‘Flora’ refers to both the time of harvest, and the fresh, aromatic style of the wine. The grapes come from densely planted vines growing on gravel and loess topsoil.This is an aromatic wine, with a light footed floral and stone fruit character. Fresh and delicate with a lively acidity.

The grapes are hand harvested and transported to the cellar in small crates to preserve freshness. The Gelber Muskateller and Scheurebe is macerated on the skins for 3 hours, and the Riesling for 18 hours. The grapes are then gently pressed over 8 hours, and spontaneously fermented in steel tanks without temperature control. The wine is aged for 6 months on the lees in steel tanks and only a minimum of amount fining and filtration is applied before bottling.

Little Buteo 2014

Little Buteo 2014

Little Buteo 2014 - 0
Little Buteo 2014

Michael’s Little Buteo and Buteo are named after the buzzards that roam the vineyards helping to reduce pests. Both wines are made from Grüner Veltliner, and the ‘Little Buteo’ is the more approachable, early drinking version of the two. The grapes come from densely planted vineyards growing on a combination of loess, sandstone and loam soils.

The Little Buteo is both ripe and fresh, with juicy apple notes and a textural complexity coming from the skins and the lees. Slightly oxidative in style, this is definitely a distinctive expression of the Grüner Veltliner variety.

The grapes are hand harvested and transported to the cellar in small crates to preserve freshness. 50% of the grapes are presse whole cluster, and the other 50% macerated on the skins for 4-8 hours. The grapes are then gently pressed over 8 hours and spontaneously fermented in stainless steel tanks with a maximum temperature of 22°C. The wine is then aged on the lees without SO2 in steel tanks for 6 months before bottling.

Buteo 12 2014

Buteo 12 2014

Buteo 12 2014 - 0
Buteo 12 2014

The Grüner Veltliner grapes for the Buteo 12 are grown on loess and loam soils. The name of this wine refers to the 12 months it spends ageing on the lees. Juicy and pithy with hints of tobacco and rich spice, this is a complex and distinctive wine with a touch a skin contact and a subtle oxidative character.

The grapes are hand harvested, transported to the cellar in small crates to preserve freshness, and then macerated on the skins for 10 hours. The grapes are then slowly pressed for 8 hours and spontaneously fermented in wooden barrels before being matured on the lees for 12 months in 700 litre acacia barrels that come from Michael’s estate. No additives or sulphur is added to this wine before bottling.

Sol 2013

Sol 2013

Sol 2013 - 0
Sol 2013

The Sol vineyard was first documented in the 14th century, making it the oldest vineyard in Hohenruppersdorf. The name for Michael’s flagship wine was inspired by this historic site. The wine is composed of 60% Grüner Veltliner and the rest Weissburgunder (Pinot Blanc). The grapes come from loamy soils and the 45+ year old vines yield concentrated and expressive wines. This wine sees considerable skin contact, giving it a rich tannic texture and a complex aromatic profile.

50% of the grapes are macerated for 12 hours and pressed for 8 hours. The other half of the grapes are fermented on their skins and pressed after 4 months. The wine is then blended and matured on the lees for 18 months in 500 litre oak barrels that come from Michael’s estate. The wine is bottled without filtration.