Week two at Kesselstatt was mostly the same as the first. The fruit coming in is of a very high quality, but unfortunately it is in quite small quantities. With the very cool and wet weather we have been having the ripeness is not as high as Wolfgang would like, but they are very healthy bunches with little rot. It is nice to get into a routine of checking the ferments followed by transferring filtered juice into fermentation tanks each day, but it can also be a little dull doing the same thing every day. Such is the beauty and the curse of working exclusively with white wine, as they require much less work than reds. Some of the days have been a bit shorter with much less work to do in the winery as a by-product of lower volumes but healthy fruit. Thursday was a holiday in Germany and Wolfgang was nice enough to take the team to a local restaurant for some hearty schnitzels.
|Gorgeously ripe berries in the vineyards opposite Schloss Marienlay, covered in morning condensation.|
|Schloss Marienlay, the headquarters of Reichsgraf von Kesselstatt.|
|The Piesporter vineyards in the heart of the Mosel Valley.|
|The famous blue slate soils of the Mosel.|