The winegrower's eye view of the grape

When do we know it’s time to harvest the grapes? Appearance, Taste, texture… The winegrower gives his analysis.

Harvesting too early or too late has a real impact on the wine made from the grapes in question. It is the winegrower’s job to judge the right moment for the onset of harvesting.

Knowledge of the history of each plot is the first thing. Traditionally, some are more advanced than others. This makes it possible to estimate an onset date. Two or three weeks before, sample grapes are taken by the vineyard managers from all the plots. They are analysed in the laboratory to determine potential alcohol content, total acidity and pH of the future wine.

Second comes the appearance of the bunch. Its general colouring, of course. The colour of the vascular bundle that connects the grape to the pedicel (the tiny stem to which the pips are attached inside the grape).

That of the stalk (the woody part that links the grapes together), which can be either green or brown.

All these colours are indicators of maturity. The colour of the vascular bundle in particular gives an idea of the extraction colour that will be obtained in the vat house.

In the mouth, the texture of the skin and how easily it comes off the grape. The colour of the pips is also closely examined. These are all indicators of maturity.

Once the grapes have been harvested and put into vats, the next stage begins…

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