Methusalenreben

As the last section of the Ried Steinmühle, we picked our Sauvignon Blanc
'Methusalenreben'.

Along with extreme ripeness, a small proportion of botrytis berries comes
into the mix as well.
The grapes measure 20.5° on the Klosterneuburg must-weight scale – just a
little over 102° Oechsle – with 6.5 grams/litre acidity;
these figures are promising indicators of having a great wine on our hands.

During processing in the cellar, we try to eliminate exposure to oxygen as
much as possible, in order to conserve the aromatic potential of the grapes.
So we use CO2 to inhibit the influx of oxygen.

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Harvesting the Chardonnay Leithakalk

Small berries, ripe and healthy – these are the essential characteristics of
the 2015 vintage at the Kollwentz Estate in Grosshöflein on the Leitha
Range.

All attributes of a splendid vintage.

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Sauvignon Blanc Steinmühle

The clear grape must of the Sauvignon is drawn into the cellar, while the
colloidal particles left behind are composted together with the pomace.

Fermentation begins one or two days later in our large casks of native oak.
Two old barriques receive what its left over.

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Picking the Sauvignon Blanc grapes from our vineyard Ried Steinmühle

The Sauvignon is now fully ripe, reaching a level of 20° KMW – the
Klosterneuburg must-weight scale – comparable to 100° Oechsele or about
23.5° Brix;
but you wouldn't know it looking at the grapes. The broad leaf-canopy of
this year's vegetation period succeeded in protecting the clusters from
excessive exposure to the sun.

In the press house, the grapes once more undergo a stringent selection after
de-stemming (where the stalks are separated from the grapes).
The berries are then lightly crushed and conveyed to the press, where they
rest under a protective atmospheric blanket for a few hours of maceration
before the pressing begins.

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The 2015 Harvest is Underway!

Today is the seventh of September, seven o'clock in the morning…

The temperature is 12°C (54°F) and we are picking our Pinot Noir in the
upper-elevation vineyard Ried Dürr.

The clusters are fully ripe, with small berries – here and there we find
shrivelled but healthy grapes – the sign of a great vintage.

The grapes are destemmed and placed in a pre-cooled tank to macerate for a
few days before the start of fermentation.

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Green Fertilisation

In the month of August, it comes time to plant greenery in our vineyards.

Between every other vine row, a disc harrow is used to lightly loosen the
soil, after which a rotary harrow follows and levels it off.

Then the seed drill takes its turn and sows the appropriate greencover. Rye
and sweat-pea, a mixture of clovers, or a blend of grasses and herbage are
planted according to the individual spot.

The winter greenery of rye and sweat-pea will generate a great deal of
material by the spring of 2016, while not competing at all with the vines
for water or nutrients. At that time, this greencover will be mulched and
provide nourishment for all of the organisms in the soil.

The other mixtures are perennial in character, and in addition to creating
organic material, they make for improved navigability in the vineyard.

And the timing couldn't be any better. By evening on Sunday, everything was
finished - that night, the rains came: 22 litres per square metre fell upon
the vineyards.

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The Green Harvest

Our vineyards are looking really good these days.
But thanks to the perfect flowering, the potential yield is much too great.
So for five weeks now we have had up to ten skilled workers occupied with
the green harvest.
In this, we leave eight well-formed clusters on each vine - unless a vine
seems weaker, in which case it will be fewer. This procedure demands even
more detailed attention than the harvest itself!
In any event, the harvest will proceed more easily and quicker in such
well-prepared vineyards.
And all the work we invest during the year repays double when we pick the
grapes.

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