The Harvest Is In

Dear grapelovers,

In Switzerland, the quality of a vintage is often determined by the weather in the weeks leading up to the harvest. Checking the forecast several times a day and making numerous calls and messages to coordinate the harvest workers becomes routine. Any thought of planning more than a few days in advance quickly proves futile. It's a beautiful, but also very demanding time.

Every winemaker has to find their own way of coping with the stress. For me, it works to be flexible and go with the flow. I have to understand that nature is in charge and dictates how things unfold. If I remain adaptable and follow its lead without resistance or frustration, then everything somehow works out.

The last few weeks have brought us more rain than usual. These are ideal conditions for our archenemy, the Botrytis fungus, which loves to feed on ripe grapes. During the harvest, we have to sort out all the berries affected by botrytis, which makes the harvest considerably more time-consuming. On the other hand, we had cool nights and moderately warm days, which favored the development of aromas in the grapes. Overall, I am very pleased with the grapes we now have in the cellar, and I am very grateful to all the helpers who contributed to the good quality.

All the best, Hoss