32% Cabernet Franc
31% Cabernet Sauvignon
from September 4th to October 1st
A precocious vintage from start to finish
After a remarkably rainy autumn, the winter months were warm and dry. Mild temperatures continued throughout a wet spring which replenished the water reserves necessary for the vines during the summer months. These conditions were conducive to early budding and shooting in the vines, which elevated the danger posed by frost on a number of nights— but all damage was avoided thanks to the expert management by the team. Bud-break took place between March 15th and 21st, some two weeks ahead of normal schedule.
Subsequent cool, rainy spells in April and May increased fungal disease pressure. Constant work by our vineyard team to ward off the threat maintained the vineyard in perfect health without departing from our environmental commitments.
Flowering took place in optimal conditions in hot, dry weather around May 14th, two weeks ahead of the ten-year average, making 2020 one of the most precocious vine cycles on record.
Despite cooler temperatures in June, the vines maintained their pace, and the veraison process began in mid-July during very hot weather and drought conditions.
A heatwave without water-deficit stress: making strategic choices
The summer was hot and several heatwaves; highs reached over 40°C on August 7th.
Over 54 days, between June 19th and August 11th, only 6.5mm (a quarter of an inch) of rain was recorded. Good canopy management choices (a light de-leafing, superficial ploughing, and green harvesting adapted to the potential of each individual vine) enabled each plot to advance comfortably through its own vegetative cycle.
By the beginning of August, all the bunches had undergone véraison. Despite bouts of sweltering heat, the vines did not show any obvious signs of water stress. The vines’ deep root systems ensured a constant supply of water, which allowed the grapes to continue ripening uninterrupted.
Freshness and aromatic expression
The ripening process in August took place in ideal weather conditions: high temperatures, long periods of sunshine and cooler nights than in July. This sped up the accumulation of sugars in the pulp and anthocyanins in the skins, while at the same time slowing the decomposition of acids. Surprisingly, the pips were ripe from the month of August.
Harvest began on September 4th and took place over four weeks, with the effect of their choices on the final wine always in mind. The aromatic freshness of the berries was preserved by harvesting certain plots of each variety early, while other parcels were given more time on the vine to bring flesh and texture to the wine.
In the vat room, a gentle, sulphur-free vinification was carried out according to the phenolic ripeness of the grapes. Each vat had its own vinification itinerary in order to bring out the best in this great vintage. The raw material was treated with great respect and never forced.