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
03. August 2015
WeinbarTreff in der Balthasar Ress Weinbar & Vinothek August 2015
Feinstes Fleisch aus der Mainzer EDELBEEF Fleischboutique.

14.08.2015 - 23.08.2015
Rheingauer Weinwoche 2015
Am 14. August 2015 ist es wieder soweit: Die Rheingauer Weinwoche Wiesbaden öffnet bereits zum 40. Mal ihre Pforten.

» All articles

Latest media mentions
23. July 2015
Hessische IHK - Magazin
Baithasar Ress Weingut KG „Riesling-Bulli “rollt durch die Region

07. July 2015
Journal Frankfurt
Frankfurt geht aus

» All articles

Latest news
01. June 2015
Message from Christian Ress June / July 2015
Our new price list is available. It’s not merely a list of products and prices printed on a piece of paper – it’s a little magazine. We went to great efforts in preparing the new list. It provides all kinds of information about our vineyard sites, our philosophy, and how we work.

01. June 2015
News June / July 2015
We’ve put together a new “pRESSbook.” It’s available immediately as a pdf file or we’ll be happy to send you a hard copy. The pRESSbook is a compilation of the most important opinions, reviews, and critiques about us and our wines. Since the last one was issued, there have been quite a number of new “echoes” – we’re both proud and grateful for this and the fact that our wines have been held in such high esteem in recent years.

» All articles