2009: how the History repeats itself - construction of a high class vintage:

The vintage 2009 seems to have nothing to envy its predecessors, remember 1959, 1969, 1979, 1989, 1999.


Fast growing and nice sanitary states of the vine

Meursault in May
Meursault in May

After a long winter, cold and snowy, as in 2007 growth was early and fast because of the warm months of April and May in Burgundy.


Although the good sanitary state of the vines reminds us the year 2005, the growers had to prevent attacks of mildew, and later, at the end of the growth season, of powdery mildew on clusters.
This last one, particularly virulent on chardonnay, has required for the greatest vigilance at the end of treatment campaign.
It has caused some localized damage but important.


Long flowering and millerandage

Growth-Flowering-Berry set-Topping
Growth-Flowering-Berry set-Topping




Flowering took place in two steps. It began early in late May helped by higher average temperatures than seasonal norms, but then has been spread over the first ten days of June marked by a cooling.




Hence, fertilization of the vine has been incomplete this year, resulting in a significant proportion of grapes hens and chicken "Millerand". These clusters include many small berries, seedless and with a great concentrated of sugar.

Full ripening and fast harvest

Ripening and harvest
Ripening and harvest

The heat wave we had from August 10, has trigged veraison (colour changes) and maturation really fast.


The grapes maturity of this year, associated with controlled yields, was complete with thick skins and berries very rich in sugar.
Indeed, we observed a phenomenon of evaporation and concentration of liquid through the skin of berries, that we know during hot summers and dry as in 2003.
This effect is leading to a high concentration of the wines (especially phenolic components level: tannins and anthocyanins).


In these circumstances, and given the warm, and sunny days that have accompanied the harvest, a fast picking was necessary.

Predicting a historic vintage for 2009

Result: I seen true happiness in all wineries that I visited during the harvest.

- A very good sanitary states of the grapes
- An impressive colour output for the red at the beginning of the macerations.
- A good fixed acidity (tartaric acid).
- A low juice yield, related to the thickness of the skin.
- A vatting time of 10 days on average for the reds.

This year the winemakers have told me something quite rare:

The alcoholic content of the finished wines can usually be fairly accurately estimated with their sugar content just after vatting.


However the winemakers have discovered when devatting some alcoholics degrees really higher than the estimated one at the origin of two tenths up one percent.


In fact the grapes hens and chicken that were not crushed by the stemmer / de-stalker had released their sugar content at the end of the fermentation, thus distorting the expectations of wine experts.


Remember for this vintage in "nine", perfect ripeness and exceptional promise for the future.