Of the decision to transform a (by his own admission) “conventional producer of extremely reductive wines” to a progressive farm that employs sustainable and biodynamic methods, Michael recalls a Christmas dinner; "I recall Christmas 2004 extremely well: we wanted to drink a 2003 Welschriesling – and the wine was over the hill. It was oxidized. I thought it unbelievable that a wine

couldn’t even keep for one year. I wondered about the wines of my grandfather from 1979 or 1983, which are still fresh and fun to drink although they are simple wines, filled in 2-litre bottles. My grandfather worked much more simply. He didn’t intervene with the wines very much. He was much more patient and gave them time. And his wines were much more exciting then my own. It dawned on me that the common doctrine [of conventional farming] may not be the one and only." 

Michael eased into low-intervention winemaking, first giving his wines more time between filtration and bottling and soon moving on to using only indigenous yeasts for his ferments, cutting his usage of sulphites and eventually gave up filtering all together. 

In the ever-burgeoning and shifting world of natural wine, Michael's wines are described as being of extraordinary mineral character, minimally processed and unfiltered – just like Michael Gindl himself. They are wines for individualists – made by an individualist.