Meticulously handling interventions in the vineyard was essential to best manage the vagaries of the vintage, namely heavy rain during the first six months, combined with mild temperatures, which very quickly gave rise to alarming disease pressure. The extreme temperatures of July caused the water in the soils to evaporate, causing excessive moisture in the foliage as a result. The risk of mildew in April remained high, putting our nerves to the test. We had to continually monitor the vines and remain constantly on the alert, while adhering to environmental guidelines, with the threat of mildew ever present until the middle of summer.
Prolonged, exceptionally sunny weather created ideal conditions for quick, even veraison in all grape varieties. We took our time to harvest perfectly ripe grapes, from 20th September, which was relatively early on these usually late-ripening soils, until 10th October. In the winery, machine sorting was supplemented with densimetric sorting, to retain only whole, perfectly ripe berries.
If the alcohol appears relatively high in this ‘sunny’ vintage, the wines remain very well-balanced. Rich and concentrated, they pay tribute to the quality potential of the terroir at Château Pey la Tour.