“Give me the best grapes in the world and… I’ll try”: Emile Peynaud’s reply to a client who wanted to produce the world’s best wine.
At this stage, we are working under optimal conditions. Despite an extremely wet winter and spring – which led to the most aggressive mildew we’ve ever experienced, and which was hard to control this summer and therefore impacting the quantity of our harvest – summer was hot with low temperature variation (similar to 2016, or even 2009).
However, for the last few days, daytime temperature variation has been particularly high, with lows of just a few degrees in the morning and highs of 30˚C in the afternoon (2010 vintage conditions). This, of course, has an extremely positive impact on the quality of our fruit. We couldn’t have wished for better; these fluctuations allow the vines to absorb water and nutrients in the night and to transpire during the day.
There is a general sense of calm and composure because, with favourable weather conditions, we can harvest each plot and grape variety when we want and without pressure.
At Fieuzal, harvesting of the whites began on the 4th September and ended on the 20th with a plot of Semillon where we obtained noble aromas characteristic of the south of our region.
The whites are currently fermenting in barrels – some oak and some acacia – which allows us to preserve the intrinsic qualities of each plot and grape type.
I would classify the 2018 whites with two distinct profiles: to begin with they were tight and vivacious (pH 3.2) with alcohol potential varying between 13 and 14 degrees. Then, as harvest went on, the pH rose very slightly but with alcohol potential remaining the same. The wide palette of structural and aromatic qualities already promises excellent opportunities for the Abeille and Fieuzal white blends.
We began harvesting the reds on the 21st September, starting with the Merlots as usual. There is a team of 70 people active at the moment in the Fieuzal vineyards.
The berries are small, rendering little juice, but with superb concentration. Alcohol potential is around 14 degrees, with superb levels of acidity and skins that must be worked with care… That’s as much as I can share with you at this stage! It’s a real pleasure to work on a vintage for which expectations are high and there is great promise.
I’ll be back with more news once the harvest is over.
Thank you for your loyalty.
Stephen Carrier, Winemaker