Lease your own vine with Balthasar Ress

Lease your own vine in the vineyards of Balthasar Ress located in the Rheingau or in Keitum / Sylt!

Lease a vine right here.

11.11.2011

Status report by Dirk Würtz, our estate manager - 3 November 2011



Back to the routine of daily life

It’s amazing how quickly things return to normal. After nearly eight nerve-wracking weeks of intense concentration during the hustle and bustle of the harvest, it’s back to business as usual. Somehow, it’s kind of a shame that the harvest is over. It’s definitely the greatest time of year, despite the stress that goes with it. As far as I’m concerned, though, things could stay that way all year round.


Everything is fermenting nicely; only our Trockenbeerenauslese is giving me a bit of a headache. But it’s not surprising, considering the lab analysis that shows this must started out with about 300 degrees Oechsle. That means fermentation is a little more difficult – but I’m certain we’ll manage. Such high must weights are really quite exceptional. Actually, at that level, it’s really not juice, but rather more the consistency of a marmalade that you’d spread on bread. Without a doubt, grandiose...but quite complicated.


This year, for the first time, we’ve put the musts from our top sites into wooden casks. Everything from Rüdesheim. The grapes were perfectly healthy, highly aromatic, and picked right at the end of the harvest. We simply put the musts into the barrels, without any special pre-clarification, and waited to see what would happen. To virtually let fermentation start spontaneously, knowing fully well that our cellar’s own yeast flora would trigger fermentation.


What can I say...it tastes wonderful. Truly exceptional and different. I’m anxious to see how these wines will continue to develop. I’m particularly excited about our Weissburgunder (Pinot Blanc). We only have a small quantity, but what we have is really something. “Vinification in the extreme”: macerated for six days: fermented while completely cloudy and without the addition of cultured yeast; then, off into new barriques. Intriguing, different, and extremely exciting. We’ll see what becomes of it...I think it’ll be something truly great!


Best regards,

Dirk Würtz

Next event
28.04.2017 - 01.05.2017
Gutsausschank während der Rheingauer Schlemmerwochen im Gutshaus 2017
Genießen Sie Köstlichkeiten aus der Gutsküche, erstklassige Spitzenweine und gemütliche Stunden im Gutshaus Balthasar Ress.

06. May 2017
NEUERÖFFNUNG der Balthasar Ress Vinothek in Hattenheim
Seien Sie mit dabei!

» All articles

Latest media mentions
14. February 2017
jamessuckling.com
2015 Balthasar Ress Rheingau Rüdesheim Riesling trocken - 90 Punkte

14. February 2017
Wein-Plus.eu
2015 Balthasar Ress Hallgarten Hendelberg Riesling - 88 Punkte

» All articles

Latest news
06. March 2017
News March 2017
The new year has started on a splendid note for us. The renowned German-based wine guide "Wein-Plus" has added us to its select circle of “three-star” wine estates.

15. December 2016
News December 2016
Christmas lies just around the corner...a time of the year that affords us an opportunity for a preliminary review of 2016. As in every year, Mother Nature kept us on our toes.

» All articles