Things are very busy at Vincent Girardin’s base in Meursault; not only are they about to start harvesting, they’ve also bought a new domaine.

First the harvesting; it’s starting for Vincent Girardin with some chardonnay in the Côte de Beaune, some others are already brining in the first grapes. The storm on Sunday that delivered hail to northern Santenay and parts of Chassagne (‘just’ Morgeot mainly) mainly left a lot of fruit needing to picked sooner rather than later. The rest of the domaine’s vines will be harvested between next week and the end of the month.

Another grower confirms this, telling me:

There’s rot and it’s ok with the cold weather but there’s great heterogeneity. Anyway in general everyone is planning to pick earlier than they had first expected so harvest will probably be over by Oct 1st

Let’s see…

Now back to the enlarged Domaine Vincent Girardin – actually the new part is still a separate entity because it’s in Beaujolais – but there are 20 new hectares of vines from the estate La Tour du Bief in Chénas:

All parcels of the twenty hectares of the estate La Tour du Bief are in the village of Chénas with “lieux-dits” Les Caves, La Rochelle, Les Vérillats, Le Bief and La Tour du Bief.
A rigorous, impeccable farming plan allowed us to find an exceptional genetic reserve, with some of the vines being more than 80 years old. What more can be expected when the ambition is to restore life to this estate by producing exceptional wines?
Today, my goal is to continue the tradition of the production of great Moulin-à-Vent wines that, in the last century, competed with the great villages of the Côte de Nuits. With their structure and complexity linked to a potentially important capacity for ageing, wines from Moulin-à-Vent were always cited as examples and with age, it’s said that they “Pinotent”, meaning getting closer to their Burgundian (Pinot) neighbors by evoking aromas of cherry, matured fruits, spices and truffle.
A project of classification of the best soils as “Premier Crus” as in Burgundy is about to be studied to return this great wine to nobility. The parcels of the estate will be affected by this classification.
Winemaking is traditional, followed by ageing partly in wood foudres of 50hl and then in Burgundian barrels of 228 liters. Wines are neither fined nor filtered in order to give them as much complexity and life as is natural.
(Vincent’s press release.)

“It’s a bit early to say much about the vintage, but I get the feeling we’re heading for another mixed-bag of a year, perhaps like 2006 or 2008. The best vineyards look perfect (as they do every year – plague, pestilence and hail permitting), while the worst are beginning to look a bit sad with some rot, mildew and uneven ripening. That said, on average, I think there is currently less rot and mildew than recent ‘challenging’ vintages (04,06,07,08).
The soil was damp for much of August so perhaps 2010 is unlikely to be the last word in concentration. I haven’t heard anyone else make the comparison, but it reminds me a bit of 2006 with a hot June/July, disappointing August and then (hopefully!!) a pleasant September.
The weather is currently perfect (low 20s, breezy and sunny) and forecast to remain so until next week which looks stormy and wet. Obviously the weather we get next week and beyond could have a major influence on the style of the vintage”.

Time to take stock as the producers contemplate their August holidays – and without need to rush home early this year!

The long range weather forecast was for a mild winter, so we promptly enjoyed the coldest and longest for a very long time. One night around the 21st December, and depending on your place in the Côtes, the temperature at midnight plumbed -17 to -19°C. Typically this is no big problem for vines, unfortunately it was quite early into the winter season, and more importantly the temperature at 6pm the same day was a mere 0°C. Small pockets of low-lying vines, mainly in the Vosne and Morey area were engulfed in a fatal frost, occasional individual vines, perhaps weakened by disease, also succumbed. These were the first losses to frost since about 1985, the largest area I saw in April was in the low-lying lieu-dit of Beaune Les Mariages yet the vines to the side were untouched – maybe the soil had not been piled against the feet of the vines or perhaps it was as simple as keeping grass between the rows but one vigneron lost everything, the neighbour nothing. You can see below a picture taken last week of the already grubbed up plot of Les Mariages.

Re the frosts, BIVB chose to released a statement:

WINTER FROSTS IN BURGUNDY
Vine stocks still without leaves in June… this has been the unpleasant surprise this spring: significant vine loss has been observed following the winter frosts. Exceptionally low temperatures were recorded on 20 December, approaching -20C°. These extreme temperatures affected vine stocks all the more because of their sudden arrival, after a long period of relatively mild weather up to mid-December.
The vines thus affected did not continue their cycle. In Côte de Nuits, more badly affected than Côte de Beaune, the bottoms of the slopes were particularly hit, with quite significant losses in some cases, as in Vosne-Romanée and Morey-St-Denis. Vines were also affected in Clos de Vougeot. Most of the vineyards in Côte de Nuits were damaged, to a greater or lesser degree. “When the frost came, I think the sap had not yet fully descended, which made the vines particularly vulnerable to this sudden change in temperature”, explains one Vosne-Romanée winegrower. We have to go back to 1985 to find a similar situation. Quite severe frost damage was also observed in Mâconnais and, to a lesser extent, in Côte Chalonnaise. The areas which seem to be worst affected are situated between Igé and Chardonnay, and some damage has also been reported in Givry. Plots in the Yonne were less affected, although some fairly random damage has been noted at the low valley plots in Le Chablisien. It is difficult to draw up final statistics in terms of surface area, since growth has recommenced on a few plants which appeared to be dead. The flow of sap needs to be allowed to resume naturally. Late budding of branches is still possible.

The cold winter put everything behind the average schedule, but a warm early April brought this closer to average with budbreak before the end of that month. May was miserable and cold so some of the time that had been ‘gained’ was again ‘lost’. Flowering started in the middle of June for a week to 10 days depending on the place and altitude in the Côtes – the Hautes Côtes up to 2 weeks later. There was rain during flowering, not enough to wash things away but enough to make it (the flowering) not completely homogenous. Actually the ‘fruit-set’ looks almost good – another vintage with plenty of millerandes or small grapes.

As of the 31st July the vineyards have had their summer trim and look very smart in the sunshine. Forecasters are proposing a hot August though it’s started cool and wet – hmm those will be the same forecasters that proposed a mild winter I suppose – anyway, with (forecast) warm weather, harvesting could start as early as mid September, I’m betting it will be a week or two later – but let’s see. What we have today looks excellent, but we have another 6-9 weeks to get through – and it is rarely benign!

For those that are interested, there has been an earlier, and still ongoing commantary here.

A double update – from both Vicki and from Jean-Marie!

Many things have already been said on the web about the 2009 Vintage, and it is already being compared to the 05 vintage. We have attached some temperature and light, and rain charts which show the differences between the 2005 and 2009 which show that of course no vintage is the same. Jean-Marie actually sees it more as a marriage of the 99’s and 05’s. Still at the end of the day it is a vintage in it’s own right and a very exciting one too!

The grapes at harvest were beautifully small, so much so that some tiny ones which were no bigger than black currants fell through the grid of our sorting table and we recuperated them and put them in the vat! Already on the 2nd day in the vats the colour had changed to a bright pink, very unlike the last couple of years when we had to wait 2 or 3 days for this to happen. Fermentations, once they got going have been very quick and produced lots of heat, so we had to be very careful not to let them get too hot. Pigeage this year was not for the faint hearted, given the amount of mass solid compared to mass liquid. It has been known in the past few weeks for two very fit (strong) men to take around one hour to pigeage any given cuve. Even our porters in the vineyards were saying that they couldn’t remember a year where the cases were so heavy.

Finally, I can’t remember the last time I have seen JM smiling quite so much on the sorting table during a harvest! I have attached some photos to show you why!
Vicki Fourrier

The Growing season was absolutely perfect, with rain when we needed some and sun the rest of the time, the funny things is sometime you have nothing to say as all the conditions was right, the last month before picking was made of warm days and cool nights, so all the ingredients to have some great fruits.

Fruits at the harvest had the perfect size with lots of millerandage quite a lots of the berries had the size of Blackcurrant, so I insist on the fact that it’s not just the yield per hectare but also the ratio skin to juice which is more important for natural concentration.

The very unusual thing was how wild was the natural yeast to ferment this yeast, like if they’ve was as happy as the vigneron to find such great grapes!

All those tiny grapes released their sugar and more acidity later during the fermentations to give a last kick of extraction before the vats finished fermenting in a concert of Aromas.

After pressing our first vat today and tasting the first wine, I can just say that if we had a big smile on our face during the winemaking, tasting the result under the press has got me very excited indeed!

The only negative thing about 2009 is to put 2008 a bit to quickly in the shadow.
Jean-Marie Fourrier

2005 versus 2009 – temperatures

2005 versus 2009 – rainfall

Beautiful harvest weather

CSJ in full fermentation – a real cake!

Day 1 in vat

Gevrey vieille vigne before fermentation

Grapes

Grapes on the sorting table

Our wonderful porters – a tough year for them

Picking in the Morey Clos Solon

The ones that nearly got away

You can’t see the smile on this photo but it’s there – inside!

So, a few updates on resources for the Harvest 2009:

Mark has managed to extract pictures from his daughter’s pink Fuji, so, added to his first and last posts are galleries from his experiences.

There has been a really good commentary here from Cynthia. Finally, I can deliver you the full set of ‘polished’ reports from the Domaine de la Vougeraie:

01- mardi_8_septembre_2009

02- mercredi 9 septembre 2009

03- jeudi 10 septembre 2009

04- vendredi 11 septembre 2009

05- samedi 12 septembre 2009

06- dimanche 13 septembre 2009

07- lundi 14 septembre 2009

08- mardi 15 septembre 2009

09- mercredi 16 septembre 2009

10- jeudi 17 septembre 2009

11 – vendredi 18 septembre 2009

12 – samedi 19 septembre 2009

I asked a few producers how things were looking in the cuverie:

Intense colors – for the reds 😉
pH’s that basically (if I may) are not increasing during fermentation – we should end up with levels around 3.60 – 3.70 which is close to my goal. Tannins, after being a bit sharp at mid fermentation, are really softening nicely with the prolongation of macerations, and showing a good concentration, will lead to wines with a good if not overwelming tannic structure. The whites are showing a beautiful fruit, entering the cellar is an enchantment. acid balance seems good, but difficult to taste at this stage.
Carel Voorhuis, Domaine d’Ardhuy

I am afraid it’s too early to talk about extraction as it is the beginning of the alcoholic fermentation only. The only thing we know is that the color is easy to get and that the tannins are of good quality.
Philippe de Marcilly, Albert Bichot

We can say so far about 09 that the tannins are easy to extract, the skins are thick and really mature, it is top quality. The first wines we have are dense and full-bodied, but without any aggressivity. Natural maturity was so high that we did not add sugar to any of our wines. The wines almost fell sweet, and there is no sugar left (red Savigny Vieilles vignes). The vintage will be softer than 05s, because the pH are higher in 2009, the grapes kept on maturing during the summer without any of the blocage that happened with 2005. 2005 were more acidic, I expect 2009 are pure pleasure with a big concentration and velvety stucture…
Juliette Chenu, Domaine Louis Chenu

The fruit and colors seem excellent – my Beaune Les Cras has almost finished its alcoholic fermentation. Tannins seemed a little ‘strict’ at one stage but that was just a phase. From what I recall of 2005, we seem to be getting more fruit with less extraction for this crop. Less tannin than 2005 – perhaps closer to 2002. I think I will get better results from this vintage than 05 actually, but that is more about preparation than specifically fruit/vintage quality – for 05 I’d only been in the domaine a few weeks, the work in the vineyard was not mine and all the equipment was unknown…
David Croix, Domaine des Croix

Bill, we finished on Wednesday 16th. Picking conditions, as you experienced them, were fantastic, the grapes were ripe and healthy and the quantities looked good for all the vineyards with the exceptions of the ones that got hailed in May (Clos St Denis, Clos de la Roche and Combottes). The skins seemed pretty thick, the colors and tannins seem to be extracting nicely. I like the aromatics that are already coming out. In short, everything seems to be there for us to make good wine this year. I can’t picture these turning into the tannic masses that were the 2005s. They may have something in common with the 1999s, certainly analytically, but it is very early days and the opportunities to screw up are still plentiful.
Jeremy Seysses: Domaine Dujac

Jeremy sent two nice photos (in the gallery that follows – I love the vendangeur…), I also asked him how the fruit triage went with the charity ‘Climats du Cœur‘ project:

The Climats du Cœur grapes that were delivered to me looked great. The contributors from Gevrey really put their best foot forward. The grapes are not yet fermenting, so can’t talk about the wine yet. I’m expecting interest to rise with news of the vintage looking like a good one.
Jeremy Seysses

Gallery:

d’Ardhuy 01

d’Ardhuy 02

d’Ardhuy 03

d’Ardhuy 04 – nice hat!

d’Ardhuy 05

d’Ardhuy 07

d’Ardhuy 08

d’Ardhuy 09

d’Ardhuy 10

d’Ardhuy 11

d’Ardhuy 12 – the boss!

d’Ardhuy 13

d’Ardhuy 14

d’Ardhuy 15

d’Ardhuy 16

Dujac Harvest

Dujac Harvest