Benoît Fouassier (Domaine Fouassier, Sancerre): Quelques nouvelles de nos vendanges
'Elles sont terminées chez nous depuis mercredi dernier, le 15/10.
Nous sommes très satisfaits de ce millésime 2008 du point de vue de la qualité. Nous avons rentré nos sauvignons avec des degrés entre 12 et 14 et des acidités de 5,5 à 6,4. Le rendement moyen est de 52 hl/ha en sauvignon. Pour les pinot noir, les degrés vont de 12,5 à 13,5 et les acidités de 5 à 5,5. Le rendement moyen en pinot noir est de 35 hl/ha cette année.
En ce qui concerne notre conversion en agriculture biologique et en biodynamie, nous avons conduit 18 ha pour la campagne 2008 et cette année nous conduisons nos 55 ha de vigne en biodynamie. C'est un challenge passionnant et une autre approche de la viticulture.
PS : Je n'ai pas de photos de Michaël Ott en vendanges, dommage!
Benoît Fouassier (Domaine Fouassier, Sancerre): Some news of our 2008 harvest:
‘We finished the harvest last Wedndesday (15th October)
‘We are very satisfied with the quality of 2008. The Sauvignons came in between 12%-14% potential with acidities between 5.5 and 6.4 gms. The average yield for the Sauvignon was 52 hl/ha. With the Pinot Noir the degrees were between 12.5%-13.5% with acidities between 5 to 5.5 and an average yield of 35 hl/ha.
‘As far as our conversion to organic and biodynamic viticulture, we have converted 18 ha this year and we are now starting to convert the rest of our 55 ha. It is a passionate challenge for us and a different approach to viticulture.
‘Unfortunately I don’t have any pictures of Michaël Ott (UK agent) harvesting. A pity!
Jean-Marie Bourgeois, Henri Bourgeois, Sancerre etc
A cautious assessment of the quality of 2008:
“Absolutely fantastic! We have been greatly surprised. However, the vintage is 20% of normal in quantity.
Jêrome Choblet, Domaine des Herbauges, Muscadet Côtes de Grandlieu
“We finished the Muscadet on 29th September and harvested the Chardonnay on 29th and 30th. Because of the tiny harvest it only took us six days this year. We have had 18 hl/ha – we had thought to make 20-25 hl/ha but because of the lack of juice in the grapes the actual yield was lower. This is even worse than 1991 (overall the worst frost experienced in the Loire and western France in recent times). In 1991 we made 19.5 hl/ha. The average yield here in Muscadet Côtes de Grandlieu is only 15 hl/ha. The overall average yield for Muscadet (Sèvre-et-Maine etc.) is 22 hl/ha.
“Although we were very stressed by our decision to wait for our grapes to ripen properly and to stop picking for a week after we found that our first grapes harvested on Monday 15th September were not properly ripe and with high acidity levels, the decision was absolutely right. We are very happy with the quality of 2008. Waiting that week extra gave us 2% more potential alcohol and reduced acidity, which had been at 8 gms but came down to between 5.6 and 6 gms. There is a lot of tartaric acidity and a lot is dropping out during fermentation.
“Because of the severe shortage of 2008 I can confirm that of all our large customers around the world Waitrose (UK supermarket) is the only client to whom we have guaranteed to supply. We have worked together for a long time and we have a long-term partnership – they will have UK exclusivity.”
'Elles sont terminées chez nous depuis mercredi dernier, le 15/10.
Nous sommes très satisfaits de ce millésime 2008 du point de vue de la qualité. Nous avons rentré nos sauvignons avec des degrés entre 12 et 14 et des acidités de 5,5 à 6,4. Le rendement moyen est de 52 hl/ha en sauvignon. Pour les pinot noir, les degrés vont de 12,5 à 13,5 et les acidités de 5 à 5,5. Le rendement moyen en pinot noir est de 35 hl/ha cette année.
En ce qui concerne notre conversion en agriculture biologique et en biodynamie, nous avons conduit 18 ha pour la campagne 2008 et cette année nous conduisons nos 55 ha de vigne en biodynamie. C'est un challenge passionnant et une autre approche de la viticulture.
PS : Je n'ai pas de photos de Michaël Ott en vendanges, dommage!
Benoît Fouassier (Domaine Fouassier, Sancerre): Some news of our 2008 harvest:
‘We finished the harvest last Wedndesday (15th October)
‘We are very satisfied with the quality of 2008. The Sauvignons came in between 12%-14% potential with acidities between 5.5 and 6.4 gms. The average yield for the Sauvignon was 52 hl/ha. With the Pinot Noir the degrees were between 12.5%-13.5% with acidities between 5 to 5.5 and an average yield of 35 hl/ha.
‘As far as our conversion to organic and biodynamic viticulture, we have converted 18 ha this year and we are now starting to convert the rest of our 55 ha. It is a passionate challenge for us and a different approach to viticulture.
‘Unfortunately I don’t have any pictures of Michaël Ott (UK agent) harvesting. A pity!
Jean-Marie Bourgeois, Henri Bourgeois, Sancerre etc
A cautious assessment of the quality of 2008:
“Absolutely fantastic! We have been greatly surprised. However, the vintage is 20% of normal in quantity.
Jêrome Choblet, Domaine des Herbauges, Muscadet Côtes de Grandlieu
“We finished the Muscadet on 29th September and harvested the Chardonnay on 29th and 30th. Because of the tiny harvest it only took us six days this year. We have had 18 hl/ha – we had thought to make 20-25 hl/ha but because of the lack of juice in the grapes the actual yield was lower. This is even worse than 1991 (overall the worst frost experienced in the Loire and western France in recent times). In 1991 we made 19.5 hl/ha. The average yield here in Muscadet Côtes de Grandlieu is only 15 hl/ha. The overall average yield for Muscadet (Sèvre-et-Maine etc.) is 22 hl/ha.
“Although we were very stressed by our decision to wait for our grapes to ripen properly and to stop picking for a week after we found that our first grapes harvested on Monday 15th September were not properly ripe and with high acidity levels, the decision was absolutely right. We are very happy with the quality of 2008. Waiting that week extra gave us 2% more potential alcohol and reduced acidity, which had been at 8 gms but came down to between 5.6 and 6 gms. There is a lot of tartaric acidity and a lot is dropping out during fermentation.
“Because of the severe shortage of 2008 I can confirm that of all our large customers around the world Waitrose (UK supermarket) is the only client to whom we have guaranteed to supply. We have worked together for a long time and we have a long-term partnership – they will have UK exclusivity.”
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