Thursday, 21 September 2017
The start – picking up the case
A series of photos of 2017 Sauvignon Blanc grapes being emptied onto the conveyor belt to be loaded into the vat to begin their transformation into 2017 Sancerre.
Starting to tip
a bit more
Grapes beginning to fall
Grapes in full flow
Last few grapes
Off up the conveyor belt
Wednesday, 20 September 2017
On the whole the potential alcohol degrees are mainly between 12.5% - 13% with acidity between 5.0 and 5.5 giving a good balance.
There is, however, a considerable difference in the ripeness depending on the parcels and sectors.
Clément Pinard, Domaine Vincent Pinard (Monday 18th September)
"I'm super happy. We started picking our Sauvignon on Friday 8th September and have finished today we visited – Monday 18th. The alcohol levels are between 12.3% and 13.1% with the acidity varying between 5.3 and 5.4 giving us a good balance. We have a new cuvée called Le Château from a one hectare plot in Bué.
We will start picking the Pinot Noir tomorrow."
However, as it poured with rain on Tuesday morning they may have delayed the start slightly.
In contrast Pascal Joulain of Domaine Michel Vattan in Maimbray only started picking today. Admittedly Maimbray is higher than Bué and cooler. "I have waited until the grapes are properly ripe. They are very clean and healthy so there has been no rush to start," said Pascal.
(Other comments from Sancerre producers to be added soon.)
Tuesday, 19 September 2017
Victory sign from Jean-Laurent Vacheron
busy shifting palettes of Sauvignon grapes
Hod carriers on the edge of Clos de la Poussie (Bué)
(above and below)
Pickers near Amigny
Sancerre in the shade, vineyards in sunshine
– signs of picking.
White vans rool OK!
Vincent Pinard: prototype design for the new
– Le Chàteau design by Clément Pinard's 5 year old son
Fuller report on 2017 vintage at Sancerre to come shortly.