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Barrique casks Sonnenmulde wine bottles People at manual wine harvest Andreas and Kathrin Barrique storage Trailer filled with fresh grapes at the harvest Rows of grapevines in summer, about 1 month befor the harvest View of vineards starting to change leafe colours in autumn Autumn colored vineyards around Gols Vineyard next to a forest, autumn colored leafes View towards the illuminated winery at night Sun rises through ground fog while wind turbines tower above the vineyards Late harvest while the leafes show first autumn colours View towards the winery Hillside vineyard with autumn colored leafes

Trockenbeerenauslese 2020

Saturday, December 5, 2020

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Long rows of vines covered with bird nets. In the foreground are people who harvest into wheelbarrows and have folded up the nets for this purpose. There are no longer any leaves on the vines and the grapes are completely affected by Botrytis.
Harvesting Trockenbeerenauslese in November.

This year’s grape harvest started a little later, and took even longer. However, there is a good reason for this. Just in time before the first snow, we were able to harvest a Trockenbeerenauslese from Sämling grapes. We are happy and celebrate the end of a good wine year 2020.

For sweet dessert wines we always have to wait a little longer. Slowly the botrytis fungus, called noble rot, starts to affect the grapes and they can dry out more and more. Ideal are days that begin cool and foggy, but become really warm and sunny at noon. The area around Lake Neusiedl is rightly famous as one of the world’s best wine-growing regions for this noble sweet wine style, even if not all years are as good as this past vintage.

We left a part of our Sämling grapes hanging during the harvest. In the picture you can see the nets we used to protect them from the birds. Otherwise nothing would be left of the sweet grapes and that would be a pity. Of course we harvested by hand, with wind and temperatures just above freezing point. But with the end of the harvest and a “TBA” in sight, it was quite bearable.

Meanwhile the juice is slowly fermenting. With such concentrated musts this can take up to a few months. But that doesn’t matter, for a TBA we like to take our time. After all, you can enjoy the finished wine for decades.

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