Meinklang: Giving Voice to the Land
From their work on the farm and in the cellar all the way through to the choice of label on each bottle, the Michlits family fully embodies the biodynamic ideal of integrative agriculture that nourishes the land as it nurtures production.
Their large, almost 2,000-hectare estate is set up exactly for this purpose, using creative and carefully thought-out biodynamic practices first laid out by Rudolph Steiner in the 1920s: cattle graze on organic grass and grain to create natural fertilizer for the soil, bug houses and native plants encourage beneficial insect populations, vegetables and fruits are cultivated to ensure mineral diversity in the soils; whole swathes of land lay completely fallow in order to rest and regenerate.
I have yet to visit with Angela, Werner, and their hardworking extended family yet. I first tasted these wines back in 2016 while searching for new natural producers. After tasting oceans worth theirs stood out sip after sip with their purity and transparency. These are down to earth wines, nothing ostentatious with a harmoniousness that unknown to me at the time was a reflection of their land and agriculture philosophy.
In the cellar, trust in nature is the guiding principle. Fermentations are with indigenous yeast (malolactic allowed to occur spontaneously), there is no fining or filtering of any kind, and small amounts of sulfur are used only when necessary. Two floors on split levels allow for gravity to move the wine and avoid the agitation of pumping while fermentation and elevage are in neutral stainless steel, large used wood, or concrete egg.
"Mein" in German means "my," and "klang" translates as "sound" - I could not think of a more accurate name for this inspiring estate, which stewards the land for future generations as it crafts delicious, balanced and compelling wines for this one.
Meinklang stradled the border between the long divorced Austria and Hungary. Today we are featuring their Austrian wine which is where the bulk of their land lays. Located in the heart of burgenland with its rich soil and warm weather these wines are joyous and filled with earthy fruit and aromas that make wine from this region so compelling. We will feature the volcanic wines from Hungary in a near future newsletter, so keep your eyes peeled.
With just a touch of sweetness this ibright and fizzy pink is always one of our most popular. Perky raspberry and bright acid. Perfect for valentines or just about any other time.
Fermented with native yeasts and raised in steel tanks on the lees, the wine glows with aromas and flavors of pear, white peach, lime rind and white flowers. Its light-to-medium body and super-crisp acidity make for ideal summer drinking - a great pairing with fresh veggies and grilled chicken. Pure sunshine in this bottle.
This Gruner has a touch of richness and a more tropical side than many Gruner from further north in Austria. Balanced by Gruners tell tale acidity and green note, this is always a delight.
Bright, juicy and dry best with a chill. A blend of Zweigelt, Blaufränkisch and St. Laurent that’ll pair with just about anything, especially if its fried and chicken.
Weisser Mulatschak from Meinklang is something really special. Between white and orange, it’s an explosion of flavours. In the nose notes of peach, pear and mandarine. The palate is creamy and aromatic topped with some minerality, doesn’t it sound amazing? Wait until you try it!
Yes another Zweigelt and Sankt Laurent combo, but such a unique expressionThe grapes are hand harvested and co-ferment (spontaneously) in a stainless steel tank; the wine ages for four months on the lees (also in stainless) before being bottled with a very low level of sulfur. Energetic vibes of strawberries, cranberries, and just a touch of green herbs with an easy, soft texture. Do or don't chill this bottle, you can't go wrong!