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RIESsearchING @ Dappersveld-Woestijn

Hi Riesling fans!

A little later as expected, but… here it is!

A post about Dappersveld-Woenstijn! A winery in the beautiful Pajottenland in Belgium!
My home country!

I visited Dappersveld-Woestijn with my colleagues and boss. For a little visit to the winery and a tasting!

Let’s tell you about what the Pajottenland is really famous for: the Geuze!
It is a kind of beer, which goes in fermentation without the addition of yeast. This happens spontaneously, because of the yeast is present in the air. This however is a yeast kind you don’t want to ferment your wine too long because this can give off flavors. Bretanomyses, it’s also the name of this kind of yeast.

But let’s go back to Dappersveld-Woestijn.

This is a winery run by Docter/winemaker Eric Geyssens and Sam Dehandschutter brother of my boss.
Eric is a Docter and so is really interested in the whole process of winemaking and understands the chemical part really good because of his former studies. He likes to keep learning. This is why he planted a little vineyard with his wife Linda to experiment.
Sam is raised in the restaurant business and so, wine is a big part of this. He started to learn how to become a winemaker and the family Dehandschutter planted some vines too. These 2 came together as one winery: Dappersveld-Woestijn.

Since 2016 the winery became like it is today, little by little the winery is growing.

By now they have almost 6ha of vineyards planted with only vinifeira grapes: Pinot Noir, Pinot Gris, Chardonnay, Auxerrois, Gamay and of course Riesling!

They work in the vineyard and winery is natural as possible!
This gives different, but very good wines. Mostly they start the fermentation of the wines with pied the cuves (also with ambient yeasts) but, sometimes they let the fermentation start spontaneously which always gives the most interesting wines!

Since 2 years now they also make a wine from Riesling, there are 1200 Riesling vines and they are 5 years old, still really young. And they found out it is also quite challenging to get Riesling ripe here in Belgium.
This year, almost everything was picked by the end of September, but the Riesling was picked somewhere in October when we were back on lockdown in Belgium.

But it worked and the result is bottled somewhere now normally.
I had the chance to taste it out of the tank and the oak cask. The riesling did something weird somewhere because it had a smell and taste of asparagus and buxus. But after giving the wine some time and some air it disappeared. It was some kind of riduction. Really special, it was the first time they had this problem.
To counter this problem they bottled already a part, put a part in 2 oak casks, to give the wine some more air. And it worked, one of the casks we tasted did not have this anymore, the other one did. But the part that was already bottled also did not have the problem anymore.

Last year, the Riesling of 2018 (the first year they made a Riesling) was quite full bodied, was dry, with a high acidity, apricot flavors and some kind of minerality. Not mineral as a Riesling from the Mosel region in Germany, but there some something you could call mineral.

This year the Riesling of 2019, is also dry, with a high acidity, medium body, also quite intense flavors, but more of ripe apple, a little yeasty and still something green that comes through but not as an off flavor, also a little mineral touch and a medium finish.

I am also going to cover some “not so RIESsearchING” because I also really like the newest project of them!

BRUUT: this is the name of the sparkling wines made according to the “Methode Traditionel” for now it is only sold on the domein, and as aperetief in Sir Kwinten and Ferment.
In Sir Kwinten we served the BRUUT who aged 20 months sur lattes, white was made of Chardonnay and Auxerrois and rosé of Pinot Noir. They had a really nice complexity and could you compare to really good sparkling wines in the world!
Now they released 2 BRUUT who aged 15 months sur lattes, Auxerrois and Pinot Blanc.
And an extra brut with Auxerrois and Pinot Noir. A week ago I tasted the extra brut, and again…
Really good! The bubbels are really subtle, a nice acidity is there, but not aggressive and again with a nice complexity! I am a fan!

If you RIESsearchING readers want more info about Dapperveld-Woestijn please visit their website: https://www.dappersveldwoestijn.be/

I really want to thank Eric and Linda Geyssens and Sam and Yanick Dehandschutter for al the information and tastings, so I could write this post!

This was a long expected RIESsearchING!
And I will see you guy’s soon for the next RIESsearchING!