We picked
the Merlot grapes on Thursday 14th and Monday 18th September,
then the Cabernet Franc on Thursday 21st and Friday
22nd and, finally, the Cabernet Sauvignon on Sunday
1st and Monday 2nd October, with sunshine throughout.
The last 2 days confirmed the situation we had already
announced on our news page: the 2000 vintage is highly
promising.
Judge for yourself: - The Merlot grapes had between
12.8 and 13.6% potential alcohol, with total acidity
between 2.7 and 3.1 and pH between 2.75 and 2.85. What
a dream! - The Cabernet Franc grapes had between 12.5
and 12.8% potential alcohol, with low acidity and good
pH. - The Cabernet Sauvignon all had over 12.5% potential
alcohol with acidity levels around 3 and balanced pH.
Eight vats out of 15 have already completed their alcoholic
fermentation. Four vats of Merlot have been run off
into new barrels after 27 to 30 days on the skins, ready
to start their malolactic fermentation.
WEB SITE UPDATE
Take a look at our revamped web site: - new, more attractive
presentation and easier access, - new headings, - updated tasting
notes, - new videos in a format easier to read and download,
- a virtual tour through linked panoramic views (it takes a
little while to download but you really feel as though you are
in the château).
Please send me your comments.
Eric d’ARAMON
October 17th 2000
We picked the Merlot grapes on Thursday 14th and Monday 18th September, then the
Cabernet Franc on Thursday 21st and Friday 22nd and, finally, the Cabernet Sauvignon
on Sunday 1st and Monday 2nd October, with sunshine throughout. The last 2 days
confirmed the situation we had already announced on our news page: the 2000
vintage is highly promising. Judge for yourself: - The Merlot grapes had between
12.8 and 13.6% potential alcohol, with total acidity between 2.7 and 3.1 and
pH between 2.75 and 2.85. What a dream! - The Cabernet Franc grapes had between
12.5 and 12.8% potential alcohol, with low acidity and good pH. - The Cabernet
Sauvignon all had over 12.5% potential alcohol with acidity levels around 3
and balanced pH. Eight vats out of 15 have already completed their alcoholic
fermentation. Four vats of Merlot have been run off into new barrels after 27
to 30 days on the skins, ready to start their malolactic fermentation. WEB SITE
UPDATE Take a look at our revamped web site: - new, more attractive presentation
and easier access, - new headings, - updated tasting notes, - new videos in
a format easier to read and download, - a virtual tour through linked panoramic
views (it takes a little while to download but you really feel as though you
are in the château). Please send me your comments. Eric d'ARAMON October 17th
2000
