A Vintage That Could Make History
August 18, 2003
German wine harvest began extremely early / Red wines are especially promising /
A generous summer rain would be welcome
Mainz, Germany.....Extraordinary weather this summer has led to one of the earliest wine
harvests on record, and as such, a vintage that is likely to make history. Not only the
timing of the harvest, but also the qualities - ripeness levels - recorded thus far are
exceptional. According to Armin Göring, Director of the German Wine Institute, Mainz,
"The way things look now, red wines could be the winners of the season. Grapes
everywhere are very healthy and must weights in some Spätburgunder (Pinot Noir)
vineyards, for example, have already exceeded 60 degrees Oechsle**. Given the fact that about
one third of Germany's vineyard area is planted with red wine grapes, as well as the
ever-increasing demand for red wine among German consumers, this vintage could be optimal
from a marketing point of view."
Although white wine grapes need another four to eight weeks to fully ripen, here, too, the
potential quality is enormous. If autumn remains mild, growers anticipate an unusually large
proportion of top-quality wines, including those in the premium category Selection as well as
rarities, such as Beeren- and Trockenbeerenauslese. Since the acid structure of the grapes is
already well balanced, growers will be able to determine when to harvest based on optimal
ripeness levels. "At this time," says Göring, "growers would welcome a
generous summer rain - but not a major change in the weather pattern that would bring long
periods of ongoing rainfall."
Benefits of Quality-conscious Vineyard Measures
Norbert Weber, a wine-grower himself and the President of the German Wine-growers'
Association, Bonn, is quick to point out that "this year's 'green harvest' (bunch
pruning in August to regulate yields) has been especially beneficial. It has not only
effected a desirable increase in quality, but also has helped alleviate potential water
shortage problems that could have ensued from this summer's very dry weather. Furthermore, in
2003, more growers have turned to irrigation - particularly in vineyards with young vines -
to improve the vines' stability and their ability to yield a quality crop. Vineyards that
succumb to drought are an enormous financial loss to their owners - it costs about 25,000
Euros to replant one hectare (2.47 acres) of vines."
The Harvest Schedule
President Weber also mentioned that the harvest always begins with the very early-ripening
varieties, such as Bacchus, Ortega or Siegerrebe. These grapes are very well-suited for
producing "Federweisser" - grape juice in the early stages of fermentation - a
popular, local beverage available only at harvest time. In parts of Rheinhessen, Pfalz, Baden
and Württemberg, the main harvest of varieties such as Müller-Thurgau, Silvaner or
Dornfelder will begin immediately thereafter. In the other regions, such as Ahr, Sachsen,
Saale-Unstrut or Franken, the harvest is expected to begin in early September, and some two
weeks later in the regions where the late-ripening Riesling is predominant, e.g. Rheingau,
Mosel-Saar-Ruwer and Mittelrhein. "In all regions," concludes Weber, "the
ripening phase is up to three weeks ahead of the long-term average, a head start that began
with an extremely early blossoming and has continued ever since. Due to the low amount of
precipitation throughout the season, we expect an overall yield of about nine million
hectoliters."
Quality has its Price
Even if the overall size of the crop is likely to be lower than average, Armin Göring
does not anticipate excessive price increases for German wines. "Wine lovers can look
forward to high-quality wines that offer excellent value for money. After two very good
harvests in a row, we expect that the 2003 vintage will further strengthen the positive image
that German wines are enjoying domestically and abroad. This could be particularly relevant
for German red wines - many of which are still completely unknown in parts of the
world."
** One indication of ripeness is the amount of sugar that has developed in the grapes.
This can be measured on a thermometer-like device which has a graduated scale that compares
the specific gravity of the grape juice, or must, with the specific gravity of water. The
must weight is expressed as Oechsle degrees (cf. Brix or Balling). Sixty degrees Oechsle is
approaching the minimum ripeness level required for Spätburgunder QbA wines (the minimum
requirements vary from region to region and from variety to variety).
Return to News
|
 |
|
