3rd and last vintage in organic conversion before the 2024 vintage is certified.
After a winter close to seasonal norms, budburst at the end of March was rather late. Once again, we had to contend with the risk of spring frosts (early April), which fortunately had no effect on the Domaines. The spring, characterized by high temperatures, was very contrasted in terms of rainfall due to stormy episodes. All these factors led to fairly regular vine growth in May, with early and rapid flowering on May 3 for the Merlot and June 2 for the Cabernet Sauvignon. Fruit set was excellent and harvest potential high. Late spring and early summer weather conditions were marked by almost weekly rainstorms. Vigilance and anticipation of all work in the vineyard were essential, to avoid being affected by mildew, which was greatly favoured by the climatic conditions.
The middle of the summer, in the second half of July, was marked by a cool spell. The first fortnight of August was rather mixed. Veraison, which began very early, progressed in a context of moderate water stress, without excessive temperatures. Mid-veraison was noted on July 25, confirming an early harvest. In the second half of August, a heatwave set in, with Sec weather and high temperatures. This hot Sec weather continued until October 18.
The vineyards had to endure opposing vegetative states (excess water in spring, very high temperatures at the end of August and September). We did our utmost to ensure that the vegetative cycle was not too disrupted and that the vine's physiology continued to perfect the ripening of the grapes. Herbal teas and decoctions based on plants harvested on Domaines (nettle, horsetail, yarrow, wicker, crushed shells, nettle purin) proved potentially effective in maintaining sap transits during this scorching period.
Finally, the 2023 vintage, which is highly contrasted from a climatic point of view, will benefit from a perfect late season to reach optimal ripeness. Consequently, harvesting began on September 13 and ended on October 3, thanks to favorable weather conditions. We avoided the potential pathological problems (mildew) of May and June. Comfortable yields meant we had to be patient to ensure that the whole crop reached perfect ripeness. Parcel-by-parcel and intra-parcel selections were necessary to isolate the different levels of richness in the grapes and adapt vinification (Extraction, temperature, vatting time).
CERTIFICATIONS : ISO, 14001 AND HVE 3
The robe : purplish-red color.
Nose : complex fruit, blackcurrant, blackberry, candied cherry with hints of vanilla and almond.
Palate : elegant, silky and subtle. The structure is remarkable, with great finesse. The finish is harmonious, well-defined and pure.
