The 2023 vintage was marked by weather conditions relatively in line with thirty-year normals.
Bud-break began at the end of March, followed by a brief return to cold at the beginning of April. Late pruning and protective measures minimized damage. Spring was warm, with rainfall close to average. Bunch emergence was promising and flowering, which began on the 18th, benefited from favorable summer conditions.
Disease and pest pressure was high, due to the high humidity and mild nights imposed by the early summer months. However, these attacks were contained thanks to the vigilance of our winegrowers. Green harvesting made it possible to eliminate damaged bunches without any noticeable impact on the final yield.
Summer rainfall was average, with moderate temperatures until mid-August. The scorching temperatures of the last two weeks and early September favored optimal ripening.
Harvesting began on August 24 and lasted until early October.
Experiments :
Micro vinifications of 12 rows of vines according to 2 vine management criteria :
- Topping height
- Leaf thinning
Continuation of the uprooting/planting program between 3 and 6ha/year.
Cultural method :
Vineyard 100% eco-responsible according to different modalities:
- 100% of the vineyard cultivated without CMR, PE, herbicides, mostly in organic control
- 1⁄4 of the surface area is organically cultivated
Single vineyard around Château. Parcel-based management of vines through to the end of ageing Member of EMS Bordeaux and HVE3-certified vineyard since 2017
Average age of vineyard : 26 years
Harvest : Manual, from 09/21/2023 to 10/05/2023 for Cabernet Sauvignon, from 09/13/2023 to 09/26/2023 for Merlot, and on 09/20 and 09/26/2023 for Cabernet Franc and Petit Verdot. Triple berry selection (on the vine and on the sorting table before and after destemming).
Bottling in spring 2025 (forecast).
Ageing : 40% new oak, in Bordeaux barrels - 15 to 18 months.
1st impression of the 2023 vintage:
"The 2023 vintage was produced in 2 stages, with a climatically difficult viticultural season. Despite these challenges, it produced some very interesting wines, both white and red. For white wines, a relatively cool summer enabled optimal ripening of the grapes and preserved the freshness of the aromas. As for red wines, successive periods of warmth at the end of August and beginning of September favored grape ripening, giving them an ideal level of maturity.
Faced with these variable conditions, our work focused on the careful choice of harvest dates, aimed at guaranteeing the characteristic style of our wines."
