Vi är stolta att presentera Dr. Bürklin Wolfs utmärkelser i årets utgåva av den viktigaste guiden för tyska viner; Gault Milleau.

Bürklin i Gault Milleau

Prost
Moestue & Dr. Bürklin-Wolf

Harvest 2009. a vintage as ordered 30 °c. on Easter Monday was certainly a sign of things to come. Bud burst began on April 12th, flowering on June 3rd, both around 10 days earlier than average From July onwards, conditions were almost perfect, mainly dry and sunny with just occasional rainfall.

Our harvest began with great anticipation, almost 2 weeks earlier than average, we have rarely seen such healthy, perfect fruit as in this year. Warm nights turned cold preserving both aroma and acidity, days were warm and dry and our winemaker was wearing the biggest smile imaginable.

Warm days meant that our refrigeration lorry was kept very busy, both storing grapes in the vineyard and transporting them in perfect condition to the winery, aromas and acids intact. A combination of super healthy fruit and and consequent biodynamics over the past 4 years brought a new milestone in our cellar this year as all of our P.C. and G.C Rieslings are fermenting using their own wild yeasts, therefore further increasing the individual vineyard characteristics of each wine.

It is early days to describe the style of the vintage, but first barrel tastings show wines with excellent concentration and great vineyard character, we will certainly keep you posted on their progress in the coming months.

Cheers
Tom Benns

Many things have already been said on the web about the 2009 Vintage, and it is already being compared to the 05 vintage. We have attached some temperature and light, and rain charts which show the differences between the 2005 and 2009 which show that of course no vintage is the same. Jean-Marie actually sees it more as a marriage of the 99's and 05's. Still at the end of the day it is a vintage in it's own right and a very exciting one too!

The grapes at harvest were beautifully small, so much so that some tiny ones which were no bigger than black currants fell through the grid of our sorting table and we recuperated them and put them in the vat! Already on the 2nd day in the  vats the colour had changed to a bright pink, very unlike the last couple of years when we had to wait 2 or 3 days for this to happen. Fermentations, once they got going have been very quick and produced lots of heat, so we had to be very careful not to let them get too hot. Pigeage this year was not for the faint hearted, given the amount of mass solid compared to mass liquid. It has been known in the past few weeks for two very fit (strong) men to take around one hour to pigeage any given cuve. Even our porters in the vineyards were saying that they couldn't remember a year where the cases were so heavy.

Finally, I can't remember the last time I have seen JM smiling quite so much on the sorting table during a harvest! I have attached some photos to show you why! (actually the photos will follow seperately)

Vicki Fourrier

The Growing season was absolutely perfect, with rain when we needed some and sun the rest of the time, the funny things is sometime you have nothing to say as all the conditions was right, the last month before picking was made of warm days and cool nights, so all the ingredients to have some great fruits.

Fruits at the harvest had the perfect size with lots of millerandage quite a lots of the berries had the size of Blackcurrant, so I insist on the fact that it's not just the yield per hectare but also the ratio skin to juice which is more important for natural concentration.

The very unusual thing was how wild was the natural yeast to ferment this yeast, like if they've was as happy as the vigneron to find such great grapes!

All those tiny grapes released their sugar and more acidity later during the fermentations to give a last kick of extraction before the vats finished fermenting in a concert of Aromas.

After pressing our first vat today and tasting the first wine, I can just say that if we had a big smile on our face during the winemaking, tasting the result under the press has got me very excited indeed!

The only negative thing about 2009 is to put 2008 a bit to quickly in the shadow.

Jean-Marie Fourrier

Dear friends and customers, tomorrow morning , 5th October 2009, we'll start the 2009 harvest.
First with our Pinot Blanc which is super ripe already ( average 97 ° Oe ). Very likely some Riesling also this week. The Riesling grapes look picture perfect and are aromatic and sweet. Astounding must weights! Some botrytis here and there but not too much. Acidity levels are good though we have to keep an eye on them. Looks like another , potentially very good vintage....

Best regards from Zeltingen on the Mosel , Johannes

Clement blanc är sommarens drink ingridiens!

Följ med på vad Bengt-Göran Kronstam och DN säger om våran vita agricole rhum från Clement i Martinique.

• DN webtv - 3:05 minuter.

Rhumen lanserades i fullsortiment 2 April och finns att hitta i cirka 200 butiker men kan självklart beställas till hela Sveriges SB butiker. Observera att det kan förekomma vissa botensatser i några av flaskorna men detta är helt ofarligt. Då detta är en så kallad "Agricole rhum*" så blir dessa vanligtvis inte kallstabiliserade innan försäljning. Detta har gjort att temperatur skillnaden från Martinique och Sverige i Mars bidrog till att bilda dessa oklarheter. Det har tagits labratoriums analyser och det framkommer inga smaks defekter eller farligheter med rhumen.  

Note* Agricole rhum är en rhum som först och främst görs på sockerrör och INTE melasse som de flesta andra rhum sorter görs på.