A Coutelou update.
Every year Jeff sends out a New Year friendship card to regular clients and friends. The 2020 version highlights the ongoing protests in France about pensions, I particularly appreciated the mobility scooter with bottles in its basket. Inside is a résumé of 2019 and what happened in the vineyards and vendanges. Here’s a quick summary.
The winter of 18-19 saw a healthy rainfall of 400mm in October and November which went a long way to replenish the water levels. Budding began at the start of April, a normal date. Spring was colder and drier than usual and that slowed down growth and the date of véraison, when the grapes change colour. However, there was little or no disease other than a little coulure, where bunches have gaps. The major problem of 2019 came in June with an exceptional period of heat and the start of a very dry summer. This meant that as harvest began the grapes were struggling to reach phenolic ripeness when tannins are ripe and supple. Harvest lasted just over two weeks after starting a little later than normal at the start of September. The grapes were exceptionally healthy and clean, and very concentrated. “The winemaker is more than satisfied with the results achieved.”
The lack of rain (100mm from January to August) and the exceptional heatwave of June serve as a warning to what faces us with climate change.
After harvest things seemed to be going very well thank you. Plenty of nitrogen, good yeasts and healthy grapes, meant fermentation started well. But, there’s always a but, the wines have struggled to finish those fermentations. This has been the story across the region from other winemakers. Theories abound, the most likely is that the heat and dryness encouraged an excess of potash in the grape must, raising pH levels and so stopping fermentation. Soutirages, moving wine from the bottom of the tank to the top, helps to keep the tank clean and healthy and winter will help tartar to develop which will boost the fermentation when temperatures start to rise again.
The above means that it has been difficult to plan blending as even Jeff cannot be certain of how each tank will taste. However, there will be a wine of white and gris (Grenache for example) in amphora, an orange wine of Muscat d’Alexandrie, a Spring red and a Carignan, Castets and Morastel red wine. Plus the classic Coutelou cuvées with Syrah and Grenache to the fore.
These days the domaine is known as Vins et Spiritueux Coutelou so a word on the spirits. Gin, eau de vie, Kina will be joined by new bottles of an aromatic spirit and a mint based drink.
And in the vines? 200 metres of new hedgerows to replace those destroyed by malicious fires a couple of years ago, new olive trees planted too. A new parcel of Cinsault and a white parcel near Sainte Suzanne of Macabeu and Clairette were planted. So no retiring just yet!