MEINKLANG

2021 BURGENLANDWHITE

Grüner Veltliner (50%), Welschriesling (40%), and Muskat (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are destemmed and pressed into stainless steel where fermentation starts spontaneously at low temperatures. The wine is chilled with 7g/l residual sugar left and lightly pre-filtered for stability. After a period of settling in tank, the wine is bottled with 71ppm Sulphur.

2021 BURGENLANDRED

Blaufrankisch (50%), Zweigelt (40%), and Sankt Laurent (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are partially destemmed into stainless steel where fermentation is carried out semi-carbonically. The wine then rests for six months in tank before being racked an bottled with 30ppm of sulphur. 12% ABV

2021 PROSA

This sparkling rosé is made from a combination of Pinot Noir, Zweigelt, and Blaufränkisch. The grapes are direct pressed into stainless steel to ferment. The charmant method is used to trap CO2 and render the wine bubbly. It is loosely filtered and stabilized with 70ppm of Sulphur before bottling.

2021 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 90ppm total Sulphur. 11% ABV

2021 WEISSER MULATSCHAK

This wine is made from a blend of Welschriesling, Pinot Gris, and Traminer from biodynamically farmed vineyards. The grapes are crushed into stainless steel where they ferment on skins for three days before being pressed off. After some additional time on lees, the wine is bottled unfined and unfiltered with minimal sulphur (25ppm). Mulatschak is a local word meaning a celebration.

2021 GRAUPERT PINOT GRIS

MORGEN #2

This mini-cuvée comes from some of their oldest Sankt Laurent vines, planted in sandy, loamy soils. The grapes are gently crushed for six hours of skin contact before being pressed off into concrete egg for fermentation. The wine is bottled while still fermenting resulting in a barely sparkling rendition of this rosé. 10.5% ABV

TAG #2

This mini-cuvée comes from some of their oldest Grüner Veltliner vines, planted in sandy, loamy soils. The grapes undergo carbonic maceration for tweo weeks before being pressed off into concrete egg for élevage. It is bottled unfined and unfiltered under Nomacork. 10.5% ABV, 5.6 g/l TA

2020 BURGENLANDRED

Blaufrankisch (50%), Zweigelt (40%), and Sankt Laurent (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are partially destemmed into stainless steel where fermentation is carried out semi-carbonically. The wine then rests for six months in tank before being racked an bottled with 30ppm of sulphur. 12% ABV

2020 BURGENLANDWHITE

Grüner Veltliner (50%), Welschriesling (40%), and Muskat (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are destemmed and pressed into stainless steel where fermentation starts spontaneously at low temperatures. The wine is chilled with 7g/l residual sugar left and lightly pre-filtered for stability. After a period of settling in tank, the wine is bottled with 71ppm Sulphur. 11% ABV

2020 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 90ppm total Sulphur. 11.5% ABV

2020 WEISSER MULATSCHAK

This wine is made from a blend of Welschriesling, Pinot Gris, and Traminer from biodynamically farmed vineyards. The grapes are crushed into stainless steel where they ferment on skins for three days before being pressed off. After some additional time on lees, the wine is bottled unfined and unfiltered with minimal sulphur (25ppm). Mulatschak is a local word meaning a celebration. 11.5% ABV

2019 BURGENLANDRED

Blaufrankisch (50%), Zweigelt (40%), and Sankt Laurent (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are partially destemmed into stainless steel where fermentation is carried out semi-carbonically. The wine then rests for six months in tank before being racked an bottled with 30ppm of sulphur. 12% ABV

2020 PROSA

This sparkling rosé is made from a combination of Pinot Noir, Zweigelt, and Blaufränkisch. The grapes are direct pressed into stainless steel to ferment. The charmant method is used to trap CO2 and render the wine bubbly. It is loosely filtered and stabilized with 70ppm of Sulphur before bottling. The final wine has 14g/l of residual sugar. 10.5% ABV

2020 GRAUPERT PINOT GRIS

The word ‘Graupert’ means unkempt in the local dialect and refers to this vineyard’s unique pruning method: these vines are left completely to their own devises. Without winter or summer pruning the vines have found a healthy equilibrium, producing many tiny bunches of grapes. The vines are more resilient to frost, and although the juice yield is lower, the fruit quality is predictably high from vintage to vintage. This year, the grapes were destemmed and fermented on skins for ten days before being pressed off. After a moderate time on the lees the wine is racked and bottled with 68ppm of Sulphur. 11.5% ABV

VULKAN #1

This wine is grown on a volcanic mound in Hungary called Somlo. The 60-year-old vines are deeply rooted in volcanic rock with a light layer of loess topsoil. Juhfark (50%) was harvested in 2016 and spent two days macerating on skins before being pressed off into old oak barrels for fermentation. Harslevelu (50%) was harvested in 2018 and spent two days macerating on skins before being pressed off into old oak barrels for fermentation. The two were eventually blended and bottled. 11.5% ABV, 7 g/l TA, 29ppm total Sulphur.

ABENd #1

This wine comes from old vine Sankt Laurent (80%) and Blaufrankisch (20%) grown in sandy loam soils. The Sankt Laurent was fermented on skins for a short time and then pressed off into concrete egg for two years of élevage. The Blaufrankisch, harvested two years later (2018), was fermented on skins for 45 days before being pressed off and added to the Sankt Laurent in Concrete. They then saw an additional nine months of élevage before bottling. 12% ABV, 7.1 g/l TA, 55ppm total Sulphur.

NACHT #3

2019 BURGENLANDWHITE

Grüner Veltliner (50%), Welschriesling (40%), and Muskat (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are destemmed and pressed into stainless steel where fermentation starts spontaneously at low temperatures. The wine is chilled with 7g/l residual sugar left and lightly pre-filtered for stability. After a period of settling in tank, the wine is bottled with 71ppm Sulphur. 11% ABV

2019 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 90ppm total Sulphur. 11.5% ABV

2019 GRAUPERT PINOT GRIs

The word ‘Graupert’ means unkempt in the local dialect and refers to this vineyard’s unique pruning method: these vines are left completely to their own devises. Without winter or summer pruning the vines have found a healthy equilibrium, producing many tiny bunches of grapes. The vines are more resilient to frost, and although the juice yield is lower, the fruit quality is predictably high from vintage to vintage. This year, the grapes were destemmed and fermented on skins for ten days before being pressed off. After a moderate time on the lees the wine is racked and bottled with 68ppm of Sulphur.

2019 FOAM VULKAN

35-60-year-old Harslevelü and Juhfark are planted on the Hungarian volcanic mound known as Soḿ lo. This incredible terroir rises unexpectedly from the Pannonian plains and features volcanic rock covered in a thin layer of loess. The grapes are de-stemmed and crushed into stainless steel. When the fermentation is all but done, the wine is bottled resulting in a tiny amount of captured CO2. It is not disgorged, and no additional Sulphur is added before release. 10.5% ABV

2018 burgenlandrot

Blaufrankisch (50%), Zweigelt (40%), and Sankt Laurent (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are partially destemmed into stainless steel where fermentation is carried out semi-carbonically. The wine then rests for six months in tank before being racked an bottled with 30ppm of sulphur. 12% ABV

2018 PINOT NOIR

Pinot Noir vines are planted on Sandy Loam on the eastern side of the Neusiedlersee. A rocky top soil and cooler vineyard site limits vigor and keep ripeness in check. The grapes are destemmed into open-top Austrian foudres for fermentation. After two weeks on the skins the wine is pressed off into stainless steel and neutral puncheons. It is bottled without filtration with 27ppm of Sulphur under Nomacork. 12% ABV

2016-19 PROSA

This sparkling rosé is made from a combination of Pinot Noir, Zweigelt, and Blaufränkisch. The grapes are direct pressed into stainless steel to ferment. The charmant method is used to trap CO2 and render the wine bubbly. It is loosely filtered and stabilized with 70ppm of Sulphur before bottling. The final wine has 14g/l of residual sugar. 10.5% ABV

2017-18 BURGENLANDWEISS

Grüner Veltliner (50%), Welschriesling (40%), and Muskat (10%) are planted on sandy loam with a shallow rocky top-soil. The grapes are destemmed and pressed into stainless steel where fermentation starts spontaneously at low temperatures. The wine is chilled with 7g/l residual sugar left and lightly pre-filtered for stability. After a period of settling in tank, the wine is bottled with 71ppm Sulphur. 11% ABV

2016-18 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

2018-19 WEISSER MULATSCHAk

This wine is made from a blend of Welschriesling, Pinot Gris, and Traminer from biodynamically farmed vineyards. The grapes are crushed into stainless steel where they ferment on skins for three days before being pressed off. After some additional time on lees, the wine is bottled unfined and unfiltered with minimal sulphur (25ppm). Mulatschak is a local word meaning a celebration. 11.5% ABV

2015-18 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)

 2015-17 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)

NACHT #1

TAG #1

MORGEN #1

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)

2015 GRAUPERT ZWEIGELT

This wine comes from an unpruned vineyard of Zweigelt planted on sandy loam. It yields tiny bunches with extremely thick skins which seem to be resistant to rots and molds. The vineyard is harvested in several passes over the course of an entire month to get the ripest and cleanest grapes. After destemming, the wine ferments on skin for about two weeks. The wine is then pressed off into small neutral Austrian oak barrels for two years. It is bottled unfined, unfiltered, and without sulphur.

FOAM CIDER

This cider is made from Topaz apples grown biodynamically on their estate between several vineyard blocks. The apples are crushed and fermented in stainless steel tanks. The cider is then racked and undergoes a second fermentation in bottle. At 6.6g/l of acid, and 19.3g/l of sugar, it is considered a dry cider. It is unfined and unfiltered.

URKORN BEER

On their farm, next to the rows of vines and grazing cattle, Meinklang grows ancient Austrian grains. They use a blend of Emmer Wheat, Einkorn Wheat, Spelt, and Pannonian Barley. They opt for old hop varieties from Mühlviertel and mountain spring water from Salzburg. This is the only Demeter certified brewery in the world. The style is a traditional Austrian Lager, but it is not filtered nor pasteurized.