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After
six months of bizarre weather, normal conditions returned on
April 15. Despite a slight failure of pollination evident on
the sauvignon grapevines, the blossoming occurred normally, indicating
a slightly early year. The grapevines developed perfectly during
the summer thanks to favourable atmospheric conditions. Our natural
enemies fungus (mildew and powdery mildew) and insects (grape-berry
moths and fruit flies) seemed indifferent. Very few treatments
were necessary, because we were enjoying a naturally ecological
year, reminiscent of 1945. That year, the harvest was perfect
despite shortages of treatment products (copper and sulfur).
On the
eve of the berries' ripening, temperatures remained normal and
our temperate climate, under the ocean's influence, played its
part to perfection. The result was that the acids present in
the grape berries were not consumed and the fruity aromas remained
intact and powerful.
Gentle rain showers in mid-September encouraged the growth of
our absolutely essential fungus, Botrytis cinerea.
We carried
out the first tri (picking) from September 26 until October 1,
in a particularly healthy vineyard. The remainder of the grape
harvest was perfectly ripe and the pressure of the Botrytis cinerea
made its presence known - the fungus growth forecast model confirmed
this. The explosion was approaching.
But, then came a surprise! The weather forecasts called for strong
weather disturbances.
Were we going to relive a disastrous end of season, as we had
in 2000?
Whew!
At last, light rains began to fall, followed by morning mists,
which had the effect of stimulating the growth of the Botrytis
cinerea. The fungus then invaded the grape bunches at a speed
rarely seen before. We launched the second picking on October
9. The development of the sugar concentration was so rapid that
the successive pickings followed one another without interruption.
Our grape pickers were exhausted, but it was necessary to pick
the grapes quickly, because they were at their peak!
The grape harvest finished on October 22, following the fourth
picking.
Fermentation
occurred rapidly in our "cozy" chai (wine cellar) and
we obtained a natural balance close to perfection: 13.6 degrees
of alcohol and 130 grams of residual sugar. The aromatic strength
was powerful and the crispy fruit is naturally present. The natural
acidity necessary for good structure is very important, and it
will give an elegant freshness to our wine in its youth, and
provide it with exceptional longevity. Here we find again the
elegance of the 1988, the concentration of the 1989 and the complexity
of the 1990.
The famous trilogy reunited in this vintage promises most certainly
an outstanding vintage. |
