Harvesting at Vinovalie, instructions for use
Harvesting takes place between August and October each year in France. The stage when we harvest the grapes to make the wine is the culmination of the vine grower’s work.__________
This year at Vinovalie, the harvest is early, it started on August 24 at the appellation Gaillac and August 29 at the appellation Fronton, 10 days earlier than last year. Regarding Cahors, the harvest of the first Malbec grapes began on Tuesday, September 19th !
How is the optimal harvest date determined;
Not everyone harvests their grapes on the same date, even in the same region. What to think about...
Firstly, depending on the appellation, which is the case in Cahors, the official date of the start of the harvest is determined by the INAO (National Institute of Origin and Quality), in association with representatives of the prefecture and the appellation (SDAOC - Syndicate of Defence of Appellations of Controlled Origin). The local authorities are then responsible for publishing the orders, also called “harvest permits", which is an administrative authorization.
It is therefore up to us to determine the best possible date for our harvest, this is also influenced by the type of wine that we wish to obtain. Indeed, each type of wine requires a different level of maturity.
For example, Gaillacois Sauvignon Blanc is picked when the acidity and sweetness are in balance, which also results in an aromatic transformation of a taste of boxwood and plants, to aromas of grapefruit and exotic fruits.
The Négrette is picked a little before reaching its maximum sugar potential to retain the fresh fruit aromas that the pulp contains, providing aromas of blackberry and raspberry.
Malbec is harvested at its full sugar and anthocyane potential, with good polyphenolic maturity that results in the loss of its bitterness and astringency from the seeds. With the film that retains the aromas of ripe fruit, blueberry and black cherry, they give the juice, and therefore the future wine, its velvety tannic structure typical of this grape variety.
Finally, the Fer Servadou is harvested when it is perfectly balanced, when the green pepper aromas turn into blackcurrant aromas and the phenolic compounds are at their maximum.
Our Cellar Managers have final approval of the maturity of our grapes after several assessments and tastings.
Once the grapes are harvested and brought to the cellar the wine-making process begins, which remains unique to each vintage.
The special case of late harvests
Late harvests, which we carry out at our Gaillac vineyard, produce wines from grapes whose harvesting is delayed. In fact, subject to specific specifications, the Gaillac appellation is the third French appellation to benefit from the authorization to use the "late harvest” label. Late harvest produces grapes which are over-ripe. Once the sap of the vine has contributed its maximum sugar potential, the berry will slowly lose its water (also called wilting). This concentration produces mellow wines, rich in sugar and alcohol, with a strong taste of dried fruits such as apricots and raisins...
The climatic consequences on the 2017 vintage
The frosts during early spring resulted in lower yields. Nevertheless, the optimal weather conditions of the summer, namely, hot days, cool nights and scattered rain, eliminated water stress to provide wonderful maturity and to preserve the aromas of the grapes. Maturity was accelerated in late summer thanks to a very dry and very hot August.