it’s been quite some time since my last post. Truth be told, the big news this year has been the weather, or should it be more accurate to just say that this is the wettest, and most shift season that I and many others have seen in a good many years. Those that have been around long enough to know have said that you’d have to go back to years such as 1943 and 1955 to find a similar amount of rain and late snow fall. It was bit shocking to be in the last days of April and finding the courtyard fluffed over in a thick coating of snow. Pretty, but a bit out of place at such a late point in the year.
Now, I’m not one of those guys that looks at the moon and alignment of the stars to decide when to do work around the winery. We don’t do the root and fruit days here. I do believe in the idea that wine is a moving, living thing. And with this in mind, I prefer to have tastings as well as movements of the wine (bottling, moving into barrel) when there is somewhat of a consistency to the weather. I don’t want to go into the first rainy day, or into a heat spike. I believe that the wine would be in a state of adjustment that I for some difficult to describe reason am opposed to. This isn’t much of a surprise for those that have visited me or seen me work. Everything I do is with these same intuitions.
To this end, the 2010s were packaged and shipped for all UK import clients in January, leading up to the start of snowfall. And the rest of the 2010s were have just been packaged this past week, being shipped out from the winery next week. With the weather being terribly rainy (pockets of sun do show for a few hours here and there) but consistent, we will be bottling within the next few weeks. We are hoping to catch the end of the chilly weather while hopefully staying out of the rain.
Either way, my thoughts on late bottlings is one that leans toward more initial time at the winery prior to shipping as a major benefit for the consumer (when speaking of red Burgundy). The bottles are in ideal conditions and have a resting period after the shock of bottling in the same conditions that they were raised in while in barrel. When speaking of delays in bottling, my views are a bit more specific. However, in considering our wines, *each of them in 0% new oak, extra time is a benefit, at least this is what I’ve been instructed by my older books from the 18th and 19th centuries.
I’ll make sure to keep everyone updated of shipping. If you are a US client waiting for the 2010s to come in, you will receive updates when shipping is available from the importer directly. All remaining worldwide deliveries will be coordinated through the winery.
Thanks again for reading!