2007 Vintage

The autumn 2006 was extremely sweet with records of temperature, particularly during October and November. From December untill February, except some brief wintry periods, the temperatures were even superior to the normal, making of the winter 2006-2007 one of the most moderate since the beginning of the statements. During this period, despite October, the precipitation were overdrawn from November to January. The quantity of the rain in February was more corresponded to the standard.
From the spring, temperature variations accompanied with rain were felt in March whereas April beat all the records of heat (between 25 and 30 °C), sunshine and drought. Numerous pluvio-stormy passages touched the region in the course of May.
Despite June, the summer has been fresh and particularly rainy.

Further to the exceptionally sweet climatic conditions of the autumn and the winter, the resumption of activity of the vineyard turned out premature. An inflation of buds is noted in the middle of March. The summer heat of April blew up the vegetation which set not far from one month. The “débourrement” was made in the middle of April and new leaves appeared each week showing 2007 as a banner year regarding the level of precocity.

The flowering was engaged during the last decade of May. The rainy passages accompanied with sweet temperatures which succeeded one another from June the10th pulled a fast growing of berries and the closure of the cluster was reached around June the 20th.
Because of the coolness settled until the middle of July, the “véraison” engaged only after July the14th with the passage in little more durable summer conditions. The maturity of grapes knew a slow evolution because of the return of the rainfall and the coolness for the rest of the summer.


The grape harvests, planned initially on August the 20th were delayed to the 31st and took place under a very beautiful climate. A work of very rigorous sorting was made because locally the attacks of botrytis were importants. Therefore, the quantity of harvest felt the effects of it, giving a yield average from 30 to 35hl / ha.

The wine making took place in good conditions: cold pre-fermentation from 4 to 5 days, little reassembly and pigeage. There was not a lot interventions to facilitate fine tannins.
The malolactique fermentation started in December and went on all winter long, ending at the end of April.

2007 vintage is a year of connoisseurs, with more structure and energy, it outstrips the 2006 in quality and aging potential. A beautiful maturity of fruit, spices notes and the density of the vintage make of 2007 a year of immediate pleasure or keeping.