Meinklang
COUNTRY: Austria
REGION: Burgenland
Meinklang is a family-operated mixed farm, set in the middle of National Park Neusiedlersee, a World Heritage Site on the Eastern side of Neusiedlersee, directly bordering the Hungarian lowlands. This is a special corner of the earth, where life’s diversity and complexity – on vibrant display – are rightfully celebrated.
This Demeter-certified biodynamic farm functions as an organism, relying not only on people, but also on its herd of cows, whose grazing and fertilization of the land perform a key service to the local ecosystem. The land is further enriched by ancient grains – such as spelt, farro, and einkorn wheat – as well as the fruit orchards and vegetable gardens, meadows of wild herbs and flowers, and the elegant charm of the grapevines.
The grapes at Meinklang are harvested by hand and vinified naturally. The wines are bottled unfined and unfiltered, with zero or minimal SO2.
CUVÉES
“Nacht” Ed. 4
Region: Neusiedlersee
Grape: Cabernet Franc, Blaufränkisch
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: co-fermented carbonic maceration for two weeks, gentle press.
Aging: 1 year in concrete eggs
Added S02: zero
“Abend”
Region: Burgenland
Grape: Sankt Laurent, Blaufränkisch
Soil: sandy loam
Winemaking: whole cluster, 45 day maceration of Blaufränkisch, spontaneous fermentation in concrete eggs with indigenous yeasts
Aging: 9 months in concrete eggs
Added S02: minimal
“Foam Vulkán”
Region: Somló
Grape: Hárslevelű, Juhfark
Soil: volcanic, loess
Average Age of Vines: 47 years
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Added S02: minimal, at bottling
“Tag”
Region: Neusiedlersee
Grape: Grüner Veltliner
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 15 years
Winemaking: two week spontaneous carbonic maceration, spontaneous fermentation with indigenous yeasts
Aging: 9 months in concrete eggs
Added S02: minimal
“Nacht”
Region: Neusiedlersee
Grape: Pinot Noir
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 35 years
Winemaking: carbonic maceration, spontaneous fermentation with indigenous yeasts
Aging: 9 months in concrete eggs
Added S02: minimal
“Weißer Mulatschak”
Region: Neusiedlersee
Grape: Welschriesling, Pinot Gris, Traminer
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 10-30 years
Winemaking: 5-7 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 4 months in stainless steel sur lie
Added S02: 25 mg/L
“Foam Somló”
Region: Somló
Grape: Hárslevelű, Juhfark
Vineyard Size: 70 hectares
Soil: volcanic, loess
Average Age of Vines: 35-60 years
Winemaking: spontaneous fermentation in tanks with indigenous yeasts
Aging: méthode ancestrale
Added S02: 20 mg/L
“Graupert” Zweigelt
Region: Neusiedlersee
Grape: Zweigelt
Vineyard Size: 70 hectares
Soil: sandy loam
Winemaking: 2 week fermentation on skins in open stainless steel vats
Aging: 24 months in used barrels
Added S02: 30 mg/L
“Foam Red”
Region: Neusiedlersee
Grape: Gamaret, Blaufränkisch
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: 5 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, gentle press
Aging: méthode ancestrale
Added S02: 20 mg/L
Pinot Noir
Region: Neusidelersee
Grape: Pinot Noir
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: 10 day spontaneous fermentation in open stainless steel, gentle press
Aging: 8 months in used oak barrels and stainless steel
Added S02: 30 mg/L
“J15”
Region: Somló
Grape: Juhfark
Vineyard Size: 70 hectares
Soil: volcanic, loess
Winemaking: gentle press, 4 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 24 months in used Hungarian barrels, 12 months in bottle
Added S02: zero
“Graupert Natural”
Region: Neusiedlersee
Grape: Grauburgunder (Pinot Gris)
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: 2 week fermentation in stainless steel on skins
Aging: in concrete and stainless steel
Added S02: zero
Blaufränkisch
Region: Neusiedlersee
Grape: Blaufränkisch
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: 10 day spontaneous fermentation in open stainless steel with indigenous yeasts, gentle press
Aging: 8 months in oak barrels and stainless steel
Added S02: 30 mg/L
“Konkret Rot”
Region: Neusiedlersee
Grape: Sankt Laurent, Blaufränkisch
Vineyard Size: 70 hectares
Soil: sandy loam
Winemaking: spontaneous fermentation in concrete with indigenous yeasts, gentle press
Aging: 24 months in concrete sur lie
Added S02: zero
“Epic”
Region: Neusiedlersee
Grape: Welschriesling, Grüner Veltliner, Muscat
Vineyard Size: 70 hectares
Soil: sandy loam
Winemaking: spontaneous fermentation in stainless steel with indigenous yeasts, finished in pressure tanks
Aging: in bottle
Added S02: 20 mg/L
“Vulkán”
Region: Somló
Grape: Hárslevelű, Juhfark
Soil: volcanic, loess
Average Age of Vines: 60 years
Winemaking: 2 day maceration, spontaneous fermentation in neutral barrels with indigenous yeasts
Aging: in neutral barrels
Added S02: 29mg/L
“Prosa”
Region: Neusiedlersee
Grape: Pinot Noir
Vineyard Size: 70 hectares
Soil: sandy loam
Winemaking: gentle press, short maceration, spontaneous fermentation in stainless steel with indigenous yeasts, finished in pressure tanks
Aging: in bottle
Added S02: 20 mg/L
“Morgen”
Region: Neusiedlersee
Grape: Sankt Laurent
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 35 years
Winemaking: few hours of whole cluster maceration, spontaneous fermentation with indigenous yeasts
Aging: 9 months in concrete eggs
Added S02: minimal
“Fusion”
Region: Neusiedlersee
Grape: Topaz Apples, Grüner Veltliner
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 30 years
Winemaking: direct press, dry fermentation of apples
Aging: méthode ancestrale with Grüner Vetliner must
Added S02: minimal
“Roter Mulatschak”
Region: Neusiedlersee
Grape: Sankt Laurent, Zweigelt
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Average Age of Vines: 10-30 years
Winemaking: 4 day spontaneous co-fermentation in stainless steel on skins
Aging: 4 months in stainless steel sur lie
Added S02: 25 mg/L
“H17”
Region: Somló
Grape: Hárslevelű
Vineyard Size: 70 hectares
Soil: volcanic, loess
Average Age of Vines: 35 years
Winemaking: 2 day maceration, spontaneous fermentation in tanks with indigenous yeasts
Aging: 12 months in stainless steel sur lie
Added S02: zero
“Foam White”
Region: Neusiedlersee
Grape: Grauburgunder
Vineyard Size: 70 hectares
Soil: sandy loam
Winemaking: 5 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, gentle press
Aging: méthode ancestrale
Added S02: 20 mg/L
Zweigelt
Region: Neusiedlersee
Grape: Zweigelt
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: 10 day spontaneous fermentation in stainless steel, gentle press
Aging: 8 months in used oak barrels and stainless steel
Added S02: 30 mg/L
“Burgenland White”
Region: Neusiedlersee
Grape: Grüner Veltliner, Welschriesling, Muskat
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: separate, spontaneous fermentation in stainless steel
Aging: 4 months on lees
Added S02: 40 mg/L
Grüner Veltliner
Region: Neusiedlersee
Grape: Grüner Veltliner
Vineyard Size: 70 hectares
Soil: sandy loam, rocky topsoil
Winemaking: direct press, spontaneous fermentation in stainless steel
Aging: 4 months in stainless steel on lees
Added S02: 40 mg/L
“Burgenland Red”
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“Konkret Weiß”
Region: Neusiedlersee
Grape: Roter Traminer, Gelber Traminer, Gewürtztraminer
Vineyard Size: 70 hectares
Soil: sandy loam
Winemaking: 28 day maceration, spontaneous fermentation in concrete with indigenous yeasts, gentle press
Aging: 12 months in concrete sur lie
Added S02: zero
