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Harvest Report 2008
The first three months of the year brought us extensive rainfall but hardly any wintery temperatures. The bud-break was at an appropriate time end of April. May was too wet, and the temperatures were also very disappointing.
Despite this, we had a relatively satisfactory flowering mid June, but impaired somewhat by rain. Then the Summer came which was not really a Summer. The sun was seldom to be seen, but despite this, the vineyards developed well.
We started the harvest on 13th October accompanied by mild temperatures. The so-called golden harvest did not take place this year. High must weights were not in sight, but the fruit was very healthy.
Nevertheless, we are satisfied with the crop which was completed on 3rd November. We achieved fruity qualities with a fine crisp acidity which will give the vintage good maturing potential.
Harvest Report 2007
Due to the very mild weather in March, the bud-break was extremely early this year, and the first leaves could be seen mid April. As April and May were also very warm, the flowering took place rather quickly and was completed by end of May. June and July were relatively dry. From August on, we had continual rainfall and the sun was only seldom to be seen. Nevertheless this was good for the vines which obtained sufficient moisture in order to achieve an optimal amount of minerals.
In good spirits, we started our harvest on 6th October with very healthy fruit. The good weather allowed us to proceed quickly with the picking so that the last load of grapes was home on 30th October.
The average vegetation period is 100 days from flowering. In this year we had 120 - 140 days. This had a very positive effect on the grapes. A balanced relation between the fruit acidities gives the vintage a richly expressive complexity with manifold nuances.
Our grapes were very healthy until the end, and noble mould could therefore hardly be found. We had to thus forgo producing Auslese, but the Kabinett and Spätlese were even fruitier.
In any case, our focus is concentrated more on wines with less residual sugars to offer a good match with food.
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