Blog September 2024

It’s the beginning of September, and people from around the world slowly start arriving at the estate. As we get to know each other, share stories, and embark on this year’s wine adventure, the excitement builds for everyone. Bert and I always sleep poorly before the harvest. With stress, adrenaline, anticipation, desire, and restlessness, many thoughts race through our minds. As a result, we set our goals early: this year, we aim for a small, high-quality harvest with beautiful Surin from the Sauvignon Blanc and Pineau d’Aunis. After so much rain this year, we hope for the best.

With the sun in our thoughts, we were ready to start the harvest. However, the plants had other ideas. Ripeness? Not quite. So, we waited. Meanwhile, the team made the best of it, building a volleyball court, basketball court, playing table football, running, and cycling—there was plenty to do together on the estate.

rode druiven

The start of harvest 24

Finally, on September 14, we truly began. Over the course of four long days, we worked hard to bring in the white grapes. We harvested the Sauvignon Blanc at 11.4%, which is lower than usual for us. Typically, we don’t pick below 12%. However, with more rain approaching and the acidity levels dropping, we decided to move forward. Our muscles ached, backs cracked, but the buckets filled nicely. The yield wasn’t too bad—around 22 hl per hectare—though this still meant a 40 to 50 percent loss. Nevertheless, considering the mildew damage affecting all farmers in the Loire, we’re satisfied. Fortunately, the fermentations started well, almost immediately, which is excellent news.

For the Sauvignon Blanc direct press, we used the vertical press (Burgundy origin, 1965) for the first time. Before the harvest, we had the Vaselin lifted outside. Bert bravely decided to use only the vertical press for the small yield we anticipated. We’re now very curious about the results of this gentle pressing with wood contact.

In the meantime, we joined Franz, our cellar hand, in harvesting at a fellow winemaker’s vineyard in the neighboring village. Franz, who makes his own cuvée in our cellar, had chosen a beautiful sunny day for his harvest, and the fruit looked great. Unfortunately, rain had caused significant damage here as well, and the quantity was low.

Red wines

After finishing the whites, we moved on to the Gamay in Thésée. By then, botrytis was already starting to take hold. So, we picked quickly, and again, with low potential alcohol. We thought of the lovely AK400, though we knew it would be a bit lighter this year. With a singing New Zealander in our midst, the Gamay harvest went smoothly. Although the rows were long and the crates heavy, we managed. Sadly, the 100-year-old Gamay vines didn’t perform as well. Rain had left its mark, and there was little fruit. The aromas were somewhat muted, making us wonder—should we pick or wait? It became a constant dilemma and a real mind-breaker.

As for the Côt, it was disappointing. The young Côt vines still gave a decent yield, and harvesting them was fun. However, the plot by the forest was heart-breaking—frost and rain had taken their toll. Unfortunately, there wasn’t much we could do.

Eventually, we decided to bring in the Pineau d’Aunis. What a beautiful harvest it was! Despite the pouring rain and getting soaked to the bone, we were thrilled. However, we soon found ourselves sick in bed.

Rain, and more rain

Afterward, we had to wait—a lot. We watched the rain and then watched some more. Although the atmosphere in the kitchen was cozy, the constant rain outside created a sense of gloom. There was nothing to do but wait under the grey, water-filled sky.

It’s incredible how the team kept going. Only two people decided to quit, fed up with the waiting. The rest entertained themselves in the attic. Netflix became a favorite, along with shopping and delivering wine to Paris. These activities helped pass the time. Meanwhile, the team stayed active, diving deeper into the world of natural wines—tasting, talking, sharing, and discovering.

Finally, the team also went to help with the harvest at Damien Menut’s vineyard. Then, on October 3, 2024, we harvested the Cabernet Franc and Cabernet Sauvignon from the Cabane and Toucheronde plots. The harvest celebration was incredible, with delicious food prepared by our chef Nicole, who had come all the way from America to share her culinary talents with us. The celebration was wonderful—warm, inclusive, and heartwarming. Now, it’s time to guide the fermentations and create beautiful wines in a cellar that’s slowly cooling down. Meanwhile, the vineyards are changing colors… it’s time for a little rest, but we’ll be back soon with tastings.

Christmas preparation

Additionally, we’re preparing a special, unique Christmas offer for our fans and wine lovers worldwide. Want to share our wines with your wine friends? Looking to surprise your clients with special, unique, and clean wines? Read more here about our Christmas (corporate) gifts and the service we offer!

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