Revisiting Lambertskirch

[Lars Carlberg]

For Saar and Peter Lauer fans, I posted a short article on my site titled "Revisiting Lambertskirch."

On Monday, I spoke with Carl von Schubert of Maximin Grünhaus in the Ruwer Valley. He said that the Riesling harvest should start around mid-October.

[Bob Parsons Alberta]

I googled Lambertskirch and there are some interesting stories about local churches in the area. Nice.

[Tim York]

On Monday, I spoke with Carl von Schubert of Maximin Grünhaus in the Ruwer Valley. He said that the Riesling harvest should start around mid-October.

What are the quality expectations at this stage? Over the last few weeks I've noticed a lot of rain heading the Mosel way on the weather radar.

[Lars Carlberg]

On Monday, I spoke with Carl von Schubert of Maximin Grünhaus in the Ruwer Valley. He said that the Riesling harvest should start around mid-October.

What are the quality expectations at this stage? Over the last few weeks I've noticed a lot of rain heading the Mosel way on the weather radar.

Tim: The outlook is good for those Mosel grape-growers who have healthy bunches (no peronospora) and controlled yields, despite some recent rain and cooler temperatures. We've had plenty of sunny weather for much of September, even if the forecast has more rain. Frost is the main concern. That would stop further ripening. Yesterday, I spoke with Erich Weber at Hofgut Falkenstein in the Saar region. And I visited him this evening. He picked some Spätburgunder, and he expects to harvest Riesling around October 23. His best parcels have about 80° Oechsle. He describes the grapes as "fleshy" and "thick-skinned" and even expects to make his first Kabinett (trocken) in many years. He avoids declassifying Prädikate.

[Lars Carlberg]

After all the rain, the weather has been quite nice with sunshine and mild temperatures in the Mosel region. The forecast looks good too. Some growers have started to harvest their Riesling grapes. Yields will be low owing to flowering along with peronospora.

[Lars Carlberg]

On this gorgeous Sunday morning, a friend and I visited Maximin Grünhaus and Karthäuserhof in the Ruwer Valley. The latter had a small group picking mid-slope in one parcel. At Grünhaus, we walked by Bruderberg, Abtsberg, and drove up the long road to the most western flank of Herrenberg. The grapes look good and taste ripe. Afterwards, we drove to the Saar to see Hofgut Falkenstein (whose wines I represent). It's warm today. The Webers were harvesting their first Riesling grapes from a small plot below their home in Niedermenniger Herrenberg. The healthy grape bunches were measured at about 88° Oechsle. The forecast is for more sun. They plan to pick again around Thursday or so.

[David M. Bueker]

88 degrees oechsle seems almost reasonable. So often lately the first grapes have come in north of 95!

Not to mention that October 20th or so for first Riesling seems late by recent years. Not sure if that's true or just my perception.

[Lars Carlberg]

88 degrees oechsle seems almost reasonable. So often lately the first grapes have come in north of 95!

Not to mention that October 20th or so for first Riesling seems late by recent years. Not sure if that's true or just my perception.

Yes, it seems quite reasonable and the start of harvesting will be relatively late in contrast with recent vintages. The Webers at Hofgut Falkenstein seemed even a little disappointed that they might have only a few parcels above 95° Oechsle this year. I'll need, though, to speak with different producers in the various districts, but the Webers say it'll be a Kabi vintage for them (despite being plus 80° Oechsle). In other words, the wines will be light, regardless if they're labeled Kabinett or not. Of course, Piesport has higher ripeness and lower acidity levels than Konzer Tälchen. In addition, some grape-growers had problems with peronospora.

[Lars Carlberg]

Yields look to be considerably low, similar to 2010. According to Heinz Welter of Später-Veit, he has nothing below 86° Oechsle, most grapes are considerably riper. Acidity levels are high, mostly tartaric instead of malic acid.