The wines from our 2015 harvest have completed their second fermentation in bottle, and we have been put to rest in the cellar for a few years, until the wines develop the fantastic flavours from the yeasts autolysis (fresh bread, brioche, nutty).
I love this time of year. The vineyard is heading into what’s called Veraison, when the grapes start to ripen. The most visible sign of this stage is in our Pinot Noir and Pinot Meunier, both red grapes used in our sparkling wine, as they start to change colour. Also, as you may notice from the pictures below the bunches start to close up as the berries swell (bunch closure), and skins start to soften.
I often write about the weather, and it’s hard not to be obsessed by the weather when it controls everything we do in the vineyard.
Although June was fairly ordinary this year, at least we’ve had a summer and it looks like it may continue for a while yet.
It’s not just us though; global temperatures for the first seven months of 2016 have smashed yet more records, suggesting we are on track for the world’s hottest year on record