Description
The Austrian Passtoutgrain! I joke of course, as nowhere in Burgundy could you find a wine made from so many varieties – Chardonnay, Müller Thurgau, Welschriesling, Grüner Veltliner, Riesling, Grauburgunder, Pinot Blanc, Frühroter Veltliner, Neuburger, Zierfandler, Rotgipfler, Sämling and Roter Veltliner, amongst others! Gemischter Satz is the name for a wine garden where various varieties are co-planted. This is a very traditional technique in Austria and would have provided some security against weather conditions in the past. The grapes are harvested and fermented together. Fascinatingly Ingrid says that over time the vines begin to ripen together, despite, on paper, their wide range of harvest dates. Ingrid’s vines grow on chalk and are around 50 years old. They are hand harvested in several stages and fermented together using wild yeasts in stainless steel. This is a beautifully harmonious wine given its complex ingredients, with a satin texture and wonderfully poised citrus and apple fruit.
About the Domaine
Ingrid is a force of nature, utterly focussed on her vineyards. Originally set for a corporate career, she decided to follow her winemaking roots. She farms organically and believes that only by respecting the whole environment of the vineyard can one produce the highest quality fruit. Her wines are testament to this holistic approach.
Having worked her way up the corporate ladder with Coca-Cola, Ingrid decided a change was needed, she followed her heart and returned to the family winery. Given the drastic change in lifestyle, it is perhaps no surprise that Ingrid wanted to make wine as naturally as possible. She was convinced that her vineyards had to be seen as complete eco-systems, and that only by nurturing all of the flora and fauna they contained they produce the finest quality of fruit. Her vines grow amongst grasses and wildflowers, and the hum of insect life is busy between the rows. Her domaine is certified organic and she follows many biodynamic principles.
“Observing and identifying the needs of the vine is the main focus of a winemaker. Only a vibrant and vital wine garden with loose, airy soil and a balanced and reasonable level of production will guarantee high quality wine.”
In the winery she uses only natural yeasts and allows fermentations to happen spontaneously. She uses a little skin contact before a gentle pressing without stems. Most of her wines are made using stainless steel, she’s no luddite, and isn’t afraid to use technology when the effects are beneficial. She ages her wines with their full lees, the better to retain their unique character and give them maximum nourishment.
Having worked with Ingrid in the past it is an absolute pleasure to list her wines again. Fresh, pure, bursting with energy and life, they are simply fantastic wines which give huge pleasure.
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