24.02.2012
From vineyard to cellar
In the cellar, on the other hand, things are bustling. We’ve begun filtering our basic wines. Slowly but surely, we need to start bottling a few wines – stocks are nearly depleted. The hustle and bustle is positive, though. I’m extremely curious about how the wines will taste after filtration. The yeast is still masking some things, but an experienced taster is able to reasonably assess a wine’s potential even if it is still somewhat cloudy. Only after filtration can a more accurate evaluation be made. The first of our filtered wines are quite clear, with expressive fruit, and a ripe, juicy acidity.
We’re especially interested in the wines that are still fermenting, i.e., they have a way to go. With our temperatures at present, things have come to a standstill. But I’m certain that at some point in time, fermentation will kick in again. After all, we’re not in a hurry...
Best regards,
Dirk Würtz, estate manager