In the last vendanges update I wrote about stages 1-3 of harvest; picking, care in the cuve and pressing. Well, all three are moving on apace.
Today (Sept. 9th) was the first pressing of the year. In the small basket press was the Grenaches from Rome vineyard picked earlier this morning. These were the same vines as the ones I picked last year for my special cuvée. By chance, or design, the younger barrel of that cuvée was given a soutirage this morning. It tasted very well just showing the influence of the barrel. As the other barrel and 27 litre glass bottle are much more fruity the eventual assemblage should be nicely balanced. Here is last year’s Grenache saying hello to its younger brother.
In the big press was the white picked last week, Maccabeu, Muscat (Alexandrie and Petits Grains) and Grenache Gris. The press is big but the bladder inside lightly squeezes the grapes to release the juice, a gentle giant. The juice now goes into cuve and will ferment into the finished wine.
Meanwhile stage 2 continues apace with remontage and pigeage of the growing number of wines now in cuve. Stages 2&3 require increasing effort, there was very little picking today though tomorrow will be busy again.
Wednesday saw a full day of Syrah from Segrairals. The grapes were good and often very juicy. There are sections of the parcel which seem to retain moisture and help the grapes even in such a dry year as 2016.
Thursday was the busiest day so far. A morning of picking Peilhan white grapes, mostly Maccabeu, Grenache Gris and Muscat. These had suffered through the attack of mildew in spring time and some careful triage was necessary. Nevertheless, small in quantity but good quality.
In the afternoon arrived the Cinsault from Segrairals which makes 5SO Simple. Cinsault gives bigger berries with lots of juice. The juice came in at around 10.5%, Jeff said that it would be a ‘vin dangereux’ as it would be very easy to just keep drinking it.