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
27. May 2015
WeinbarTreff in der Balthasar Ress Weinbar & Vinothek V/2015
Feinstes Fleisch aus der Mainzer EDELBEEF Fleischboutique

28. May 2015
Rheingauer Filmnächte 2015
Saturday Night Fever

» All articles

Latest media mentions
12. May 2015
Decanter - World Wine Awards
2013 Balthasar Ress Hattenheim Schützenhaus Riesling Kabinett - BRONZE

06. May 2015
Wein-Plus BEST OF 2015 / 03 - Weisse Grosse Gewächse
In Hofschusters Bestenliste der Grossen Gewächse aus dem Jahrgang 2013 sind wir gleich dreimal vertreten:

» All articles

Latest news
01. April 2015
Message from Christian Ress April/May 2015
What do autos, sunglasses, watches, bicycles, and wine have in common?

01. April 2015
News April/May 2015
We’ve just completed our latest project. Effective immediately, our “Riesling Bulli” will be rolling throughout the region.

» All articles