Tag Archives: Ruwer Valley

November 22, 2012 · 9:21 pm

The Vintage Experience

After two months an important part of my trip has concluded. Important not just because I learnt a lot about wine, but also as I needed work to get a working-holiday visa to remain in Europe all year. After 10 months of solid visits to wineries with a few brief intermissions, I was grateful for a break in wine when I travelled through the UK, Ireland, The Netherlands and Northern Germany before returning to wine, this time on the other side of the fence. Another thing I was grateful for was some money and the chance to stay somewhere for free for a few months, thus saving me some money that I didn’t have. It is with all sincerity that I thank first the Hasselbach family from Weingut Gunderloch in the Rheinhessen, and second Annegret Reh-Gartner and her team at Reichsgraf von Kesselstatt in the Mosel, for their generosity in welcoming me and allowing me to gain first-hand insights into German riesling.
Picking grapes in the Rheinhessen

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November 4, 2012 · 2:51 pm

Vintage 2012 – Week Seven

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.

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November 4, 2012 · 2:17 pm

Vintage 2012 – Week Six

Here I am in the Mosel region, based in the Ruwer Valley just outside of Waldrach. I’ve now been working at Kesselstatt for about ten days and it has been great so far. Almost all of the fruit has now been picked from their numerous vineyards, and every day I get to check the progress of the tanks fermenting. The winemaker Wolfgang Mertes (who has also generously provided me with a great room whilst I am here) prefers spontaneous fermentations, some of which take a week to start. Before they start fermenting the rieslings can have a character of sweet tea to them, which is quite unique and delicious. Some of the weisburgunder tanks are fermenting really slowly but show great character because of it. It has been getting colder, sometimes raining and even a bit of snow. I picked grapes my first day and also had the chance to visit some of the other vineyards.

Vineyards overlooking Trier, the town where the Ruwer and Saar valleys join the Mosel valley.
Where I am staying in the Mosel.
The vineyards above Kasel the first day of work, beautiful day and actually got a bit warm in the afternoon.
The Saar vineyard of Scharzofberg.
Bins of fruit freshly delivered to the winery.
The bins are lifted off the ground or off the back of trucks.
They are then emptied into the destemmer and the berries are pumped up to the hoppers.
Berries are free run juice go into the hoppers.
The hoppers are then emptied into one of the presses below.
The pressed juice gets transferred to tanks for settling overnight and racking off sediment the following morning.
Flotation filtering is used to separate additional solids in the juice before it goes into fermentation tanks. Here we can check to see when the clear juice becomes sediment.
Tanks must be cleaned thoroughly. This is Simon.

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February 3, 2012 · 11:47 am

The definition of austerity (Mosel, Germany – Day Three)

I shared an interesting discussion with Daniel Vollenweider over the nature of the riesling grape on my second day in the Mosel region. Previously he had spent time working in wineries in New Zealand and the United States, and he couldn’t understand why the New World considered riesling an aromatic variety. Tasting many of the wines from the Mosel and seeing how complex they can be, it isn’t hard to understand his point. But an investigation on Wikipedia classifies the variety as aromatic, and in other regions such as Alsace they may classify it as such too.What then is an aromatic variety. The literal interpretation would be that it has more bouquet than a complex wine, but this isn’t necessarily the case. It is perhaps more pertinent to consider the nature of the winemaking, whereby it is generally fermented in stainless steel tanks, and sees no barrel maturation. The complexity comes in the variety itself, the environment (such as the minerals in the soil), and from bottle age. So in this sense riesling could be considered complex, much like chardonnay (complex variety) from the Chablis region. I guess the difference with riesling wines from the New World is that they are almost always consumed young. This would make them aromatic in nature, as they have little inherent complexity, compared to wines from the Mosel. What are your thoughts on the topic?

Castle Landshut above Bernkastel

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February 2, 2012 · 5:51 pm

Back to the future (Mosel, Germany – Day Two)

For the first time on my trip, I feel totally out of my depth in the Mosel Valley. Having started my wine career in the Yarra Valley, and working for a sparkling producer, means that I am very familiar with the varieties of Burgundy, Bordeaux and the Rhone Valley. When it comes to Riesling, I am a little bit out of my element. I have gained some familiarity with the wines of such regions as the Clare Valley and Eden Valley, and also other emerging regions in Australia and New Zealand. Visiting Alsace in 2010 helped a lot, but of course Riesling isn’t necessarily the focus. German rieslings, particularly the wines of the Mosel, are in an entirely different league. This is of course why I have come to the region; to gain familiarity and experience.

On top of the world, looking down on creation!

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