Yes, it has been an inexcusably long time since my last post, and yes, I hate it just as much as anyone when bloggers post their excuses for their extended absences, but really, I have a good excuse. Or two, in fact.
Harvest 2014 and a Master’s thesis.
I defended my Master’s thesis, “Targeted and Untargeted Analysis of Premature Oxidation in White Burgundy Wines Issued from Different Vinification Strategies,” in French, last week in the midst of 2014’s incredibly abundant harvest.
View from the vineyards at Saint Jean du Barroux
In the AOC Ventoux, where I’m working for the winery Saint Jean du Barroux, 2014 was an atypical vintage. The grapes were bloated due to an abnormal excess of rain throughout the growing season, producing a record-high average bunch weight for the appellation. During maturity checks before harvest began, I noted enormous bunches, which in certain zones of the vineyard were having a hard time achieving ripeness – there were colossal bunches bursting with pink and green grapes interspersed with more reasonably-sized bunches that were already ripe. Philippe Gimel, the owner and winemaker of Saint Jean du Barroux, subscribes to the motto that winemaking is all about compromises. But the tactical approach we put into action turned out to be a win-win on three fronts. We began harvest by going through the most heavily loaded plots to harvest only the biggest, least ripe bunches, which we pressed to make a fresh, bright rosé. Meanwhile, the vine, her load significantly lightened, could focus her energy on ripening the remaining bunches to perfection, and could do so with a greatly reduced risk of disease. High yield and big bunches mean that the grapes are crowded up against each other, trapping moisture and reducing the potential for airflow – a perfect storm for the propagation of rot.
View from the winery at Saint Jean du Barroux
After a whirlwind three weeks, the compromise seems to have paid off. Now the winery is bursting with wine, almost all of the alcoholic fermentations now completed and all but two tanks of red pressed and racked. Now we’ll be able to sit back and enjoy the fruits of our labor – watching the evolution of these new, promising wines and deciding on blends. The theme of compromise will always remain at the forefront, as this is key in winemaking : compromise between quality and quantity, effort and patience, acidity and tannin, knowledge and know-how, power and delicacy, and of course, art and science.