Things are taking shape

Here is the analysis of our white grapes following yesterday morning’s berry sampling. Potential alcohol levels are already high, averaging over 11% (the middle column is for Sauvignon and Sauvignon Gris, while the other two columns are for Sémillon). The pH levels are promising, 0.1 lower than in 2017 at the same potential alcohol stage. Malic acid levels are still slightly high. The nitrogen level is very good and should ensure fermentations (with indigenous yeasts) proceed under optimal conditions. We are therefore harvesting on Thursday to produce a pét-nat, for which we are looking for a balance between flavour, freshness and moderate alcohol. The average potential alcohol should be around 11.5%, which is very good. We will follow on next week with our cuvée Entre amis, followed by our Parcellaires. For now, things look very promising, but we will only truly celebrate the harvest once the grapes are safely in the winery. So just a few more days of patience.