As we approach the middle of August the countdown to the 2021 harvest begins.
Growers were still out in the Vouvray vineyards yesterday treating for downy mildew and while the weather seems to have taken a turn for the better (finally), the last couple of mornings have been misty and damp.
So what can we expect this year? Well, short of a miracle and lots of very sunny weather in between now and when the grapes start coming in we’re going to be seeing fairly light reds.
White grapes are always better placed to ripen when conditions have been difficult and we’ve not had a sunny season and many vineyards suffered quite dramatic losses due to frost in the first two weeks of April and further losses due to mildew since then.
In the Vouvray appellation we’re likely to see quite high levels of sparkling being made this year. In an average year around 50-60% of total production goes into sparkling wine and in cold years this figure generally rises.
We’re also likely to see plenty of dry wines coming out the appellation this year. Hotter weather conditions and loads of sunshine provide grapes that are high in sugar and potential alcohol.
Cooler temperatures and less sunshine generate grapes that are potentially lower in alcohol and sugar so the sugar can easily ferment to dry.
Meanwhile, in some cellars you can still find futs (400L oak barrels) that are still quietly glugging away, still fermenting. Yes, 10 months after harvest, they’re still working to convert the remaining sugar into alcohol. The result of a hot vintage and high levels of sugar and potential alcohol.
For the natural winemakers, global warming has made it more tricky for them to produce very dry wines as sugars soar. They are looking to make wines that are not too high in alcohol and that retain fresheness and balance.
So, while volumes will probably be small this year (and frankly growers will be happy to see the back of 2020), we may see some lovely dry, fresh whites with great acidity and the capacity to age.
And you never know, if the sunny weather continues late into the season (what we call the arrière saison), we might even have very small quantities of sweet Chenin.
In the meantime, growers are treating for the last time and then going on holiday. There’s nothing more to be done now apart from crossing their fingers and hoping for some sunshine!
