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2011
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Just as in 2009 we can talk about the weather instead of wine. Unfortunately, it seems that the god of wine Dionysus isn’t fond of our land. Or maybe he doesn’t know that wines are also made in Poland. Three years of systematic temperature measurements allow an objective assessment of temperature conditions on the vineyard.One can clearly see, where the problem lies. During the months of January-February maximum temperature difference was 31 degrees Celsius, from 11 to 20 degrees Celsius ! An additional negative factor was the lack of snow cover from mid-January to late February. The consequence of which was freezing of 95 % of the wine grapes varieties (vitis vinifera), and about 60% of the hybrid varieties such as Rondo, Regent Freiminer, etc. The only variety that didn’t suffer, was Marechal Foch. Unfortunately this isn’t good wine material. We use it here as material for making a 60% wine distillate used in making fortified, naturally sweet wine of the Porto type. Few of the fruit-bearing shoots that released buds were massacred on 3rd of May by frost and heavy snowfall. During the growing season the shrubs “bounced” which allowed them to regenerate. Final results: no vintage 2011, vintage 2012 only in small quantities, the year 2013 will be fully operational (if weather permits). The only pros of this ‘disaster’ was a decision to change plantings and changing the management of shrubs from a curtain to guyot.

In March, the production cycle of the Riesling 2008 sparkling wine was completed. In short the process was as follows: base wine Riesling 2008 vintage has undergone a secondary fermentation in champagne bottles in spring of 2009 and a two-year yeast sediment ripening process till March of 2011. It’s a classic, traditional, champagne way of producing sparkling wine. The final step is removing the lees, re-cork and secure the corks and… tasting. Sparkling wine, in which a higher acidity is desirable, seems a good option for Riesling, a variety of naturally high acidic content.

A challenge for this wine was to serve it at the wedding of Simon and Boogie. A risky approach but the wine defended itself wonderfully. The second, after the sparkling wine, method for the high acidity in our fruits is the mentioned earlier fortified wine, the naturally sweet Porto type. In case of this wine, adding a 60% wine distillate results in diluting the fermenting grapes, a decrease in acidic content of about 20% and stoping the fermentation process while leaving grape sugar (fructose and glucose) at about 100-120 g/l. The result is a wine resembling a Porto which is suitable for long maturation.We obtained exceptionally good results from a underappreciated variety, Sibera. This year turned out that this variety beas fruit from its backup buds, which are sterile in most of the varieties. Proof, that to determine the suitability of the variety to the location, it needs to be few (several) years in a specific place to grow. The same applies to the vineyard as a whole. Ahead of usa several (dozen) years of cultivating wine, including several poor yearslike 2009, 2011, several average years, several excellent and perhaps one outstanding. So, off to work.