September 16th, 2006:
Before writing about the harvest, it is important to remember how chaotic the summer was. July was very, very hot and dry, so when the rain came at the beginning of August, we were happy. The problem is that it lasted all month! At last, the sun came back at the start of September, and having absorbed so much rain, the grapes were able to ripen.
We started our harvest on Monday Sept. 11th, under a hot sun, which lasted until Tuesday (we had to stop at the end of each row to drink and fight the heat). On Wednesday, it was a little less hot and it became overcast, on Thursday the temperature was perfect but it rained at night, and on Friday we picked almost all day under a fine drizzle. Today the sun has returned.
September 22nd, 2006:
Our harvest is continuing, we think we’ll be done with the Côt and Cabernet next Tuesday or Wednesday.
On Friday Sept. 15th, we had about 20mm of rain, which slightly diluted the juice, but given the high potential alcohol degrees, it did no harm. We were mainly worried about rot, and quickly picked what was left of Sauvignon and Gamay on Monday, Tuesday and Wednesday, with mild and dry weather. On the whole, the grapes were beautiful, we had to sort some of the Gamay grapes, but I have a fabulous team of pickers, and all the sorting was done in the vines. Didier (in the cellar) was satisfied with the grapes coming to the cellar and did not even take out the sorting table.
On Thursday, it was sunny, we picked the Pineau d’Aunis, and this year Didier is making "L’Arpent Rouge" (a red wine). On Friday, it rained in the morning and was sunny p.m., we picked Côt.
It looks like it is a custom for rain on Fridays, which makes sense since it’s the day of fish.
Gamay: 13% potential degree and 5 grams acidity
Sauvignon: 13.5% potential and 5 grams acidity
Pineau d’Aunis: 12.9% potential and 3.9 grams acidity (for rosé and red)
La Closerie (Côt, Cabernet, Gamay): 12.5%
Côt: 12.3% and 4 grams acidity
Our yields are around 40HL/HA, we are happy for our customers, that is, if they still want to buy our wines.
On Monday, we picked Chardonnay, at 13.5 degrees of alcohol and 5.4 grams of acidity.
On Monday, Tuesday and Wednesday: Sauvignon Blanc between 13.5 and 14% potential and 5 grams acidity
On Friday: Gamay at 12.3% potential and 5.4 grams acidity
Our current estimate of yields is around 40HL/HA. We’ll have a better notion when all plots are harvested. We already know that we’ll have more Sauvignon than in 2005 (Joe will be happy about the quantity, but given the alcohol degrees, I can picture him making a face….)
September 28th, 2006:
Well, we finished yesterday and I have some good news: this morning I went out on a mushroom walk and I found some cèpes, what organization! They decided to grow right on time, just as the harvest finished….Okay, okay, I know this is not what you are interested in.
So..
Monday morning: Cabernet
Wednesday: the end of the Cabernet and the old vines of Côt
I don’t remember exactly what the degrees were but they must have been between12.3 and 13%. The acidity level was around 4 grams. The rain last week diluted the grapes a bit.
We were visited by two photographers from the New York Times, one for Alice Feiring and the other for Melissa Clark. The first one came on a day we weren’t harvesting (we had to pick some grapes just for the photo) and the second one came on the last day. He was supposed to come and take pictures of the harvesters during their morning break (eating snacks etc…) but he arrived at noon so that all that was left was the afternoon break with cookies. I wonder what kind of an impression that will give (?). [note: On Wednesday , Oct 4th, The New York Times published Melissa Clark's fantastic report (with pictures and recipes) about working the harvest at Clos Roche Blanche and Clos du Tue-Boeuf].
On a positive note: with this parade of Americans throughout the harvest, my English has improved.