October 2019

It’s harvest time at the Musset and Chêne-Vieux wineyards!

Mechanical harvesting allows us to pick each vineyard at the optimal time, based on the oenological maturity of the grapes, their health status (to prevent rot from humidity), and the weather. For example, last week in Puisseguin, rain risked diluting the must. Oenological maturity takes into account and optimizes all stages of ripeness according to the type of wine we aim to produce:

• Technological maturity: sugar content, which determines the alcohol degree or Volumetric Alcoholic Title (TAV), and acidity;
• Aromatic maturity: optimal concentration of varietal or primary aromas;
• Phenolic maturity: the ripeness of tannins in the skin and seeds, as well as the anthocyanins in the skin, responsible for the color of the grape, which will determine the wine’s hue.

To monitor these different stages of maturity, biological analyses are carried out in the laboratory on selected berries. Sensory analyses are also performed using an ancient method—tasting the grapes!

The grape varieties are harvested based on their maturity. The harvest began with Merlot and Malbec from the Château de Musset, followed by those from Château Chêne-Vieux. The Cabernets, which are late-ripening varieties, are harvested next, first at Château de Musset and then at Château Chêne-Vieux.

The harvest usually spans 2 weeks, with mechanical harvesting enabling quick and efficient intervention. By renting a harvester each year, we benefit from the latest and most efficient technology. This includes a sorting system that allows, right in the vineyard, the removal of some plant matter—such as leaves, stems, or green berries—and insects. This sorting is then completed at the winery before fermentation.

Despite a slight loss due to spring frost, the first alcoholic fermentations are proceeding smoothly in the cellar, and we’re hopeful for the best from the 2019 vintage 🙂