2011 Gamay@ Clos Roche Blanche's block@La Tesnière
Quick visit yesterday afternoon to a few local vignerons (+ a vigneronne) in the Cher to get an idea of how things are shaping up and when picking is due to start.
Vincent Roussely (Clos Roussely, Angé) was putting in a last afternoon on the paperwork that threatens to submerge many producers. From today it will down to getting everything prepared for the harvest, which Vinent expects will start a week today. He's happy with his Sauvignon: a yield of around 35 hl/ha because of coulure during the flowering with 11.8-12% potential at present.
Vincent Roussely (Clos Roussely, Angé) was putting in a last afternoon on the paperwork that threatens to submerge many producers. From today it will down to getting everything prepared for the harvest, which Vinent expects will start a week today. He's happy with his Sauvignon: a yield of around 35 hl/ha because of coulure during the flowering with 11.8-12% potential at present.
Vincent Roussely in his office keeping the paperwork at bay
Then we went onto La Tesnière (Pouillé*) to see Noëlla Morantin and Laurent Saillard. Both were very busy getting everything ready to start picking on Monday, although things could change depending on the weather. The Gamay and Chardonnay are currently at 10.5% potential.
On Friday the 2010 Terres Blanches (Chardonnay) and 2010 Chez Charles (Sauvignon) will be bottled making space for the new vintage. Both of the 2010s are looking promising.
Noëlla Morantin
Tomorrow afternoon we will be back in this neighbourhood for the start of the vintage at the Clos Roche Blanche. Unfortunately Friday's weather forecast isn't great – some thundery rain. Hopefully the forecast will be wrong or the pattern will change.
* I'm tempted to start referring to Pouillé-sur-Cher to differentiate it from Pouilly-sur-Loire but this may only add to the confusion.
More Gamay@La Tesnière
Sounds as if sugar will be in demand, this year !
ReplyDeleteMy homeland Tienen (= Tirlemont) rejoices.
Over-optimistic Luc! None of these three producers use added sugar, even if it is top quality Belgian beet.
ReplyDeleteOverall, of course, there may well be a demand.
Oh no, Jim, it is a misunderstanding and, going again through my post, I understand a quick lecture of it could possibly elicit a reaction such as yours. But you make me nastier than I really am (no need !). I would not want to insinuate anything and criticize very honourable colleagues: I did not mean those wine-makers in particular. I was just pointing at the degrees you indicate in general terms, in the last week of August, with harvest just a few days ahead in some cases ! They seem pretty much on the low side, even for such a “northern” area.
ReplyDeleteMoreover, you and I share a liking for some good Jazz music .... “down beet” maybe ?
Luc. It's fine – not a misunderstanding. There are still producers who rely on sunshine from sugar. Amazingly in 1989 the amount of sugar used was the same as in an average year!
ReplyDelete