Harvest Update – Gevrey, Morey, Chambolle & Dundee Hills…
In Burgundy, harvest has been in full swing for over a week now, and all of our growers – from Chablis down the the Mâconnais – have nothing but good things to say. There were some intermittent light showers there today, and it is forecast to continue, but it seems that most are nearly done picking, or will be finished over the weekend.
Romain, Virginie, Denise & Jean Taupenot - in their back yard overlooking Clos des Lambrays
Romain Taupenot at Domaine Taupenot-Merme filed this report this morning:
“The health and sanitary condition of the fruit has been absolutely optimal – there was virtually no sorting to do. The potential alcohol is ranging from 12.5% in the Bourgognes to 13% in the Grand Crus – we will not be doing any chaptalisation this year. Taking into account the high level of millerandage this year (clusters with many tiny berries alongside the larger, normal sized berries), and the fact that we ended up with about 80% whole, un-crushed berries in the fermenters, I would expect these potential alcohol levels to increase somewhat. On the other hand the acidities are generally lower this year, the result of the heat-wave we had in late August.”
Fog over Maresh this morning
Meanwhile, closer to home – we had an unexpected rain yesterday, increasing the already strong botrytis pressure that is knocking on the door just about everywhere throughout the valley. Some folks have already started picking – mostly younger vines at lower elevations so far. I walked through our blocks this morning in the Dundee Hills, and was encouraged to see very little signs of trouble, but concerned that we appear to still be at least 2, maybe 3 weeks away from ripeness & readiness (and you know I’m only looking for about 13% alcohol…) More sun and mid-80s is expected tomorrow and for the coming week – which will help with ripening but can also help feed the rot issue…
Clusters ripening nicely in Block 10 at Maresh
I though you might be interested in seeing this. As you may know, Pinot Noir is quite genetically un-stable, and is prone to mutate in the field. A “Dijon 115 Clone” that you plant this year will likely become something entirely different in a few years time. Sometimes, they can even mutate into something other than Pinot Noir (though within the Pinot family.) Here’s a vine in the middle of Maresh that has become Pinot Blanc, best as I can tell…
The Black & the White
From tasting the grapes this morning, I would say that were no further along than maybe 18-19 brix. Unless the weather takes a dramatic turn, we’ve still got quite a way to go. In the meantime, the spiders have been very busy, working their own brand of magic in the vines…
More as it happens – stay tuned! (And don’t forget to join us Saturday at our tasting room in Carlton for the mega Pommard tasting from 12-5!)
