Ried Roterd 2017
Site & soil
Ried Roterd lies mid-slope on the Spitzerberg. The upper part of the site shows the limestone soil in its very meagre stony form, while the foot of the vineyard Roterd is interfused with elements of clay, which have a better capacity for storing water. Thus, the wines from Ried Roterd are always a bit fuller in body and more accessible than those harvested from higher elevations.
Back in the 1920s, Katharina Muhr owned a small parcel of vines (0.17 ha) in Ried Roterd. Piece by piece, Dorli Muhr has purchased & leased land around this plot. She has converted the old vines to organic viticulture and planted fallow land anew, so that she now cultivates a total of 3.3 hectares in this site, most of which are planted to Blaufränkisch.
Harvest & vinification
The grapes are harvested by hand, and any overripe berry is removed by hand. In the cellar, the grapes are lightly crushed and macerated – in part with the stems – in open fermentation vats. This extraction is very gentle and accomplished entirely without pumping, and fermentation begins after a few days thanks to the wild yeasts. The spontaneous fermentation proceeds very slowly and at room temperature; the must is neither heated nor cooled. This guarantees wines that are very precise & generously aromatic. After about twenty days, the wine is pressed and then matured in 1000-litre wooden casks. No new wood is utilised, in order to avoid masking the expressive fruit of the Blaufränkisch. During the approximately twenty months of maturation, the wine is racked only once and ultimately bottled without filtration.
2017 was an extremely hot and dry summer that brought vines to the very edge of viability. In August, the young plants in particular had to have many clusters removed in order to relieve stress upon the vine. It was not until September that the rainfall arrived, which slowed down the maturing process a bit and thus ensured a satisfying expression of the aromatic material.Download