A after intense work in the vineyard the 2008 vintage has finally come to an extremely successful conclusion. After a wet summer with changeable temperatures which the vines negotiated quite well, the beginning of autumn was cool, allowing us to harvest excellent grapes for our sparkling wines. What followed was at patchwork harvest, with light but seductive Pinot and racy Zweigelt, followed by a testing period with numerous partial harvests interrupted by periods of waiting for an additional concentration and taste in the grapes. The health of the classic Veltliner and Riesling grapes was a great asset.
By the end of November the last, highly ripe berries on the Heiligenstein and Käferberg vineyards had evaporated all excess moisture, and the very last parcels of Riesling on the Heiligenstein were harvested at in December, including a small barrel of Beerenauslese. The Muskateller Dezemberlese provided the grand finale.
Allied efforts have been rewarded, - clear, fresh, delicate wines with a beautiful acidity are the hallmark of this vintage. This structure will allow many of them to match your for 10 or even 20 years. Powerful reserve wines such as Lamm, Käferberg and Heiligenstein Alte Reben will mature into great bottles for special occasions. Four us ourselves it is of pivotal importance to achieve not only the highest quality, but to grasp that the in dramatic essence inherent in every vintage and to express this character as far as possible. We are confident that we have succeeded with this vintage, even if the climatic conditions provided a challenge for patience and know-how.
The vinification will follow the rhythm of the harvest, beginning with Grüner Veltliner L+T (leicht & trocken) and the Kamptaler Terrassen. Berg Vogelsang, Loiser Berg, Steinmassel, and Heiligenstein will follow in May. The reserve wines and will presumably be finished in September. Early bottlings help to preserve fresh aromas and primary fruit, the late bottlings have time to assimilate the more complex aroma has and creamy texture of the yeast, making them longer, more complex, and more ageworthy. |
