The German Wine Institute (DWI) predicts a nationwide harvest of around 8.8m hectolitres, around 1% below the average yield of the past ten years and 3% below the volume of the previous year. This year's harvest was particularly short and characterised by a thorough selection of healthy grapes. As a result, the harvest volume was significantly below the initial forecasts, the DWI explained.
The challenges of this vintage - the extreme drought in June, the subsequent heavy rainfall until August, and the emergence of the spotted wing drosophila (SWD) were well-managed by the wineries. The harvest itself was also a major challenge. On the one hand, the late summer rain required a quick harvest, and on the other hand, most grape varieties ripened almost simultaneously this year. "Harvesting operations continued around the clock, with a significant portion in regions like Rheinhessen, Palatinate, and Baden wrapped up by September. Some growers even described it as the fastest harvest they've ever experienced," the Wine Institute reported.
Regional differences
The yield situation in the 13 wine-growing regions is, however, quite varied. Sachsen (Saxony) is recording an exceptional vintage with a volume increase of 23% compared to the long-term average. In Saale-Unstrut, the harvest will also be about 13% above the ten-year average. With a forecast increase of 9%, Franconian producers are also generally positive. The same applies to winemakers on the Nahe (+8%), in the Rheingau (+6%) and on the Hessische Bergstraße (+6%).
In the three largest German wine-growing regions of Rheinhessen, Pfalz and Baden, average yields are expected to be roughly at the same level as the last decade. Württemberg producers, on the other hand, are 5% below the ten-year average with their estimated harvest results, and the Mosel winemakers are 4% below.
Top qualities possible
The quality of the vintage appears to be promising. The sunny and dry late autumn benefited mainly Riesling grapes, but also Silvaner, international red wine varieties, and the new disease-resistant grape varieties (Piwis). The sun and late warm temperatures also promised the prospect of first-class sweet wines.
According to the DWI, the first young wines fermented smoothly and were very fruity with moderate alcohol and a fine fruit acidity.
