Vintage completed with a TBA from the Heiligenstein

We started our vintage full of verve fairly early this season. At the beginning we had to struggle with the rather hot outside temperature. However the temperature kept falling, especially during the nights, which caused the berry skins to grow thicker and the fruits to reach their distinctive flavours, which are highly essential for our Grüner Veltliner and Riesling.

Predictions about the trend 2003 can already be made, judging from the quality of the grapes and the semi-fermented „rough diamants“:

More about that:

Judging from the quality of the grapes and the semi-fermented „rough diamants“, predictions about the trend 2003 can already be made.

The natural sugar content of the grapes was slightly higher this year than 2001 and 2002. A positive aspect is, that the natural level of acidity lies a bit above the level of 2000, yet below 2001. The young wines are characterised by a full-bodied richness and a charming silkiness. We are expecting this year’s wine to be drinkable at a rather early stage and due to its firm texture it will be of great aging potential.

The grapes from the traditional Veltliner areas Steinhaus and Loiserberg were already brought in a couple of weeks ago and are already beginning to clarify. The GV Spiegel has just been harvested at 21° KMW yesterday and is expected to become a Veltliner of incredible complexity and richness - the fermentation and maturation of 1/3 of the wine takes place in casks made from Allier oak in order to receive its harmonising support and balance from the tannins of the wood.

The reds are all in all of remarkable substance displaying intensive red colouring. The Zweigelt was already brought in at the beginning of October, the grapes for the Rotspon Reserve - Blauburgunder, Zweigelt and Merlot - were harvested two weeks ago, fermentation on the mash has now been completed. The next step is the malolactic fermentation in stainless steel tanks, before the Cuveé is allowed to rest in barriques for presumably 14 months.

The grapes for the Riesling Heiligenstein (Kabinett) were also harvested two weeks ago. The wine is now in its abating fermentation stage. Already on October, 27th we could bring the botrytis-free grapes for the Reserve to the press house - our expectations for the Reserve are accordingly high this year. The botrytis-infected berries have been selectively picked in several harvesting rounds throughout the vineyards. The result of our efforts is a TBA from the Heiligenstein with a sugar content of terrific 38° KMW. The fermentation of this Riesling essence will however be a very slow-going and long process. Therefore the essence will rest in yeast until springtime.

October 30, 2003

picture: Our guest Sommelier Tsutsumi from Japan carefully selecting grapes for the TBA Heiligenstein



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