After a cold and dry winter, March was very mild. The vine woke up quickly and we were in a rush to finish pruning and tying the vines. The grass was growing, we started the work of the soils in good conditions, the sun was shining!
We had an unfolded leaf beginning of April, the vegetation was ahead of time.
It reminded us of April 11th, 2003 when the frost destroyed three quarters of our harvest.
This year, we had several frost episodes. On April 20th the temperature dropped to -5°C at sunrise. Many buds didn’t survive.
Our vines in the grands crus suffered the most, especially the plots of Chemins d’Avize. The harvest is almost done for this cuvée!
Vertus has also been very impacted at the south. So far, the north, toward le Mesnil sur Oger, where most of our vines are, has been quite spared. We think we lost between 25 to 30% of the buds on the total of our vineyard.
We are, now, supporting the vines so they overcome the stress with dynamisations of valerian and preparation of nettle and horsetail.
For a few weeks, the days have been chilly and the vines have lost their lead.
We will continue to take care of all our vines, even the ones that are not bearing grapes anymore, we have to work for the next years.
The season is only starting.
Terroir effect or Vintage effect in Cramant?
The vintages 2008 and 2009 of Vieille Vigne du Levant are now available.
2008 is in Champagne one of the most beautiful vintage of the beginning of this century with 2002. However, for Vieille Vigne du Levant, some tasters prefer 2009.
Since we created this single vineyard cuvée in 1988, this old vine of « Bourron du Levant » has never disappointed us. Wether it is a tough, a hot or a cold vintage, it doesn’t matter! When the roots penetrate deep in a great terroir, the influence of the vintage, even though it is real, is outshined by the terroir.
Nine vintages of this beautiful cuvée are resting in our cellars. The Vieille Vigne du Levant from 2008 to 2015 are quietly waiting in bottles. The 2016 vintage, not sparkling yet, is enjoying an extended aging on the sediments in barrels as our other cuvées.
We give them the time to get the best from the natural yeasts and to breath slowly through the wood. The wines will thus be more expressive when we will taste them next June to prepare the bottling in July.
