Birds&Bats Wine Productions - Wines of Momentary Destination
Ok, so some of you may be wondering, “Where are all the fascinating blog posts keeping me updated with all the exciting news from the Mosel?”.
Well unlike last year in France, where we rarely worked longer than seven hours a day and finished working mid-afternoon, allowing for languorous hours on the terrace, getting smashed on cheap rose, and imaging ourselves as modern day Hemmingway’s as we bosched out an almost bi-weekly update, complete with snazzy pictures and links. Well, not so much here in Germany….Here, we are working. Hard.
A few weeks ago, as our plans for the new WMD were incubating, the weather suddenly turned and became predictably unpredictable, causing mad rushes to vineyards to check on berry development and praying for some more sunshine. Well, the sun refused and the grapes had to come in much earlier than anticipated. So for the past four weeks, its been picking, picking, picking.
It was all a bit of a whirlwind and in amongst the grapes, the WMD harvest was brought in on the 24th, 25th and 28th October. Botrytis had begun to set in and we were very selective in our picking. A fantastic team of people from all over the world descended on The Hof for a visit and experience, so despite some terrible rain some mornings, the picking was swift and full of japes, swearing in Finnish, singing, shouting at tourists and general shenanigans.
We had pick of the top fruit from the vineyards this year, something we are most grateful and happy about. Fruit from a variety of sites, of varying ages (including 100 year old, un-grafted vines!) and aspects are included in the mix. We chose the grapes we thought had the most interesting flavours and most potential. All of a sudden we were making the wine in our heads. It was finally happening, again!
Currently we have three separate ferments; one 1000L fuder (over 50 years!), one 225L reconditioned French oak barrel with new German oak heads and one stainless steel ferment, all inoculated with Torulaspora delbruekii yeast to be followed by Sacchromyces cerevisiea. A separate harvest report will be uploaded onto the Vital Stats page, giving details of volumes and methods.
Fermentation is plodding along at a very slow pace at the moment, dropping at about 1/2 an Oeschle a day. So it’s not very exciting at the moment. Apart from that we have 2 barrel fermentations and wine in the making! Eeep!