From vineyard to cellar

In late October, we took a little break from harvesting. The weather was fantastic: temperatures of up to 29°C/84°F and brilliant sunshine. A week later (4 November), the mercury dropped to frosty ground temperatures of -4°C/24.8°F, and the day before there was even a bit of snow.

Sounds like crazy weather, but it was exactly what the grapes needed. Grape skins are finally a bit thinner and more porous, and grapes have made leaps and bounds in terms of aroma development. This morning (4 November) we sampled the must of yesterday’s harvest in Rüdesheim and savored it in silent awe. Such flavor and such concentrated aromas are rare. The must weight was not all that high, but that really doesn’t matter at this stage. It’s the flavor and aromas that count. And they are magnificent now. The high risk of waiting to harvest seems to have paid off.

The weather forecast for the next few days is equally promising. The first part of the week is to remain dry, and toward the end of the week, splendid weather is to return. We’re back in Rüdesheim and I must admit, I’ve seldom experienced anything like today’s harvest. It’s icy cold, but bright and sunny, and the local radio station is playing the “Sunday concert.” No one says a word. Everyone’s listening to the music, snipping bunches, and smiling. It was almost a bit magical...