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Much manual work by Expert winegrower
„Our company philosophy fo- cuses on customer requirements. We produce clear and fruity wines. We can achieve this by expanding the basement with stainless steel tanks with temperature-controlled fermentation, „explains Winzer- meister and wine-making engineer Quirin Fleischmann. And even in the vineyard the Fleischmanns leave nothing to chance. „If you want to produce top wines, you have to keep an eye on your vineyards all the time,“ says the senior chef, claiming that: „making wine is my dream job!“ A job that requires a lot of effort and lots of manual work. „Our vineyards are extremely well maintained; healthy vineyards are the prerequisite for healthy grapes. A respectful approach to nature secures us and the generations to come.
Producing the highest qualities means you must reduce yield. Thus the extracts can accumulate in the few remaining grapes. In the spring, the reduction in yield will lead to a short pruning. This is followed by the reduction of the shoot during the early vegetation period. In order to promote the development of the grapes during the summer months, the rows are partially cut. This is mainly done on the side facing away from the sun.
The reduction of foliage on the sunny side could lead to a sun- band which is disadvantageous for the grapes in case of intense sun exposure. A thinned foliage wall also contributes to better aera- tion vines and delays decay after rainfall, called Bortrytis in specialist jargon. If bortrytis-rich tones lead to the highest praise from past generations, the customer now expects clean, clear wines.
The final phase of the grape development is initiated with the „green harvest“. In doing so, indivi- dual grapes are cut to reduce the yield and improve quality. Depen- ding on the weather, it may still be necessary before the harvest in the autumn to remove rotten grapes once again by hand. An elaborate business. Further processing in the cellar is also done carefully by hand. The Fleischmanns can now dispense with the transport of the wines to be bottled later on. A l- ling plant, which was acquired this year, supplements the company‘s equipment.
No end of the Awards
The previous top awards seem to be an incentive for the Ansporn winemakers trio. Dr. Fraund-Fach- verlag has already signalled a win- ning wine for the Fleischmanns for the 2017 round of the Scheureben. The 2016 late vintage Scheure- be carries the handwriting of the 24-year-old junior Fabian.
He began his oenology studies in Geisenheim in the summer of 2015, and seems to closely follow in the large footprints of his parents.
„A mouth full of wine“
Wine lovers need not be distur- bed by the bad news. The 2015 winning Scheurebe has been sold out for weeks. The 2016 Scheurebe is now on Gau Rheinwelle Gold- berg‘s menu. On 16 October 2016 with a wine‘s must of 89 degrees, the Oechsle featured on the menu. In addition, there is the 2016 late grape harvest. Fabian Fleischmann describes the wines:
2016 Goldberg, Scheurebe Cabi- net: gentle notes of cassis, delicate hints of orange blossom, accom- panied by mango and passion fruit. Sweetness and acidity enter into perfect harmony. Slight lingering of lychee and apricot in the nish. He would describe a Rheinhesse as a „mouth full of wine“. The analysis values are speci ed as 9.5 percent alcohol, 48.6 grams of residual sugar and 6.8 grams of acid. Price 4.80 Euro.
2016 Goldberg, late vintage Scheurebe: In the foreground is fully ripe peach, accompanied by the notes of cassis typical of the Scheurebe variety and a gentle touch of exotic fruits. The winery gives the price between 6 and 8 euros.
Tasting of the
latest Scheurebe vintage
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