From vineyard to cellar

At the same time, I must mention that it’s also too dry again. I’m anxious to see how things will proceed.

We’ve just selected the first parcels of vineyards that we’re going to cultivate organically on an experimental basis. Our team has been made aware of what this entails and trained, and I can hardly wait to finally get started. I’m thoroughly convinced that this is the right path for us to follow. The sustainable production of wines of a certain standard can only be “organic” – all of us here have agreed on that.

In the meantime, We’ve bottled most of our 2011 wines, and I have to admit, slowly but surely, I’m really beginning to have fun with them. They’re really “drinkable” – and that’s what counts. Now we can clearly see how right and important it was to begin harvesting early. The potential alcohol of this vintage is enormously high. It was only thanks to our intuitive decision to start picking earlier than usual that we were in a position to produce wines with 11 to 11.5 percent of alcohol. The kind of wines that you can really enjoy, in good conscience, while sitting on the patio this coming summer. I cordially invite you to come see for yourself what these wines are like on 12 May at our vintage presentation.

Best regards,

Dirk Würtz, estate manager