16.03.2019

Wolfberger SCA

2018 Vintage Report by Jérôme Keller, Oenologist and Cellar-master at Wolfberger

“A cold winter was followed by heavy precipitation at the beginning of 2018. Our soils were able to replenish their water reserves in spring. Very mild temperatures in mid-April encouraged rapid budding and very strong vine growth, which helped to compensate for the frost damage in 2017, by which our vineyards had been severely affected. A mild and sunny flowering period produced grapes of a nice size - a good omen for the harvest conditions. An exceptionally sunny and hot summer followed. The ripening began at the end of July. The vines benefited from long and beautiful days so that they ripened quickly. The harvest of our Crémants d'Alsace was scheduled to begin on 22 August.
The ripe and healthy grapes were harvested early in the morning to preserve their full aromatic potential. The wines of the 2018 vintage are characterised by structure and fullness and retained an astonishing freshness despite the hot August days. The moderate and robust acidity, mainly based on tartaric acid, gives a beautiful backbone to our wines, which are intended for the production of the sophisticated and balanced Crémants. The Muscats in particular, which are grape varieties of southern origin, loved the heat and developed a very pronounced aroma. Pinot Noir and Pinot Gris are complex, and their structure makes them particularly suitable for aging. The Gewurztraminers reached an optimal concentration with the aromas of spices and exotic fruits that are typical for sunny years. The fresher days at the end of September helped to perfect the ripening of the Riesling – a grape variety that is characterised by notes of candied lemon, flintstone, and white fruits which emerge after longer fermentation times. This resulted in balanced, dry, sparkly, and refreshing wines.
The white wines of the 2018 vintage are surprising for their bright yellow colour, their density and complexity; the red wines are captivating for their very high concentration.
This balance and its potential were preserved through the beginning of March through careful and controlled maturation on fine yeasts. As a result, the wines retain their full aromatic potential and gain even more body.”

Exhibitor Data Sheet