Wines (12 View)

Organic

Exploding with aromas & flavors of fresh peaches & apricots with just a hint of pineapple. Rich & lively on the palate. Well-balanced with a lingering finish. - Winery notes

Organic

Organic

Through harvesting at various stages of select maturity, macerating the fruit for various lengths of time based on ripeness (4-24 hours), and a very reductive handling, Markus obtains an intensely aromatic flavor profile of Sauvignon Blanc that is more Pfalz than it is your straight forward Sauv Blanc: very fresh with unconventional passionfruit aromas and spicy, minty freshness on the nose with a classic Pfalz minerality.

"I see the strengths of German wine as the finesse, depth, minerality, and precision of its aromas." - Markus Spindler

Markus Spindler is the great-grandson of Heinrich, founder of Weingut Heinrich Spindler. He carries forward the 20-hectare, certified organic estate with a level of skill and respect equal to the heritage and holdings entrusted to him. From his everyday bottlings to his top riesling crus, the wines are tactile, focused, detailed, and decidedly dry. They are about nuance and purity over power, grace and precision over opulence. Above all, they are meticulously wrought portraits of legendary terroir.

Weingut Heinrich Spindler is in the Pfalz region of Germany known for their world-class Rieslings. More recently, Sauvignon Blanc has also made its mark on the region and Markus takes it every bit as seriously as his Riesling.

Markus has quite the resume, in 1996 he started off with apprenticeships close to home at Dr. Deinhard (now von Winning) and Friedrich Becker, and in the Saar with the legendary Egon Müller. He went on to fulfill a civil service tour, then did a year-long stage at Schug in Sonoma. He also undertook further apprenticeships, most notably with F.X. Pichler in the Wachau region of Austria. He returned home in 2007 to work alongside his father and took the reigns in 2018.

Organic

Organic / Biodynamic / Natural / No Sulphur Added

Georg Schmelzer is a fourth generation winemaker in the Gols region near Lake Neusiedl in Austria. Georg’s winemaking philosophy is in line with the Demeter guidelines and uses a variety of biodynamic preparations for the revitalization of the soil and keeping his vines as healthy as possible.

Practices like the utilization of horn manure, ground crystal, and infusions of herb, such as horsetail, all participate in promoting soil health and vine strength and metabolism. The harvest is done by hand and the wine is aged in neutral oak without filtering, fining, or addition of any sulfur. It’s this respect for the land and the ability to let the grapes express themselves with minimal intervention that make Schmelzer’s Weingut so special.

Region: Burgenland
Grape: Zweigelt, Merlot
Vineyard Size: 15 hectares
Soil: gravel, sand, chalk
Average Age of Vines: 30 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: destemmed, 12 day maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: 12 months in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: none

Organic / Biodynamic / Natural / Orange Wine / No Sulphur Added

Georg Schmelzer is a fourth generation winemaker in the Gols region near Lake Neusiedl in Austria. Georg’s winemaking philosophy is in line with the Demeter guidelines and uses a variety of biodynamic preparations for the revitalization of the soil and keeping his vines as healthy as possible.

Practices like the utilization of horn manure, ground crystal, and infusions of herb, such as horsetail, all participate in promoting soil health and vine strength and metabolism. The harvest is done by hand and the wine is aged in neutral oak without filtering, fining, or addition of any sulfur. It’s this respect for the land and the ability to let the grapes express themselves with minimal intervention that make Schmelzer’s Weingut so special.

Region: Burgenland
Grape: Welschriesling, Sämling
Vineyard Size: 15 hectares
Soil: gravel, sand, chalk
Average Age of Vines: 25 years
Farming: organic, biodynamic
Harvest: by hand
Winemaking: destemmed, 7 hour maceration of Welschriesling, 6 week maceration of Sämling, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: none

70g/l RS, 10.5g acid, 8% alc. Harvested on 75-year-old un-grafted vines in the southfacing Fossem part of the vineyard, and was fermented down to sweet levels of residual sugar. Yields are miniscule at 20hl/ha. Yields were so small in 2019, there was no “estate Spatlese” made; only the Alte Reben wines were produced.