The ‘running off’ of Bordeaux 2013 – the ‘écoulage’ of the region’s reds

It is the time for the baby wines (vin de goutte) of 2013 to be run off from the skins and pips after from 30 to 35 days from the beginning of the 'encuvage' at the time of harvest, any cold soak, fermentation and after, the post maceration fermentation. Then the wine either goes into barrel or … Continue reading The ‘running off’ of Bordeaux 2013 – the ‘écoulage’ of the region’s reds

Bordeaux 2012; the key to making ripe fruity wines this year

If the old adage is correct that the colour makes the wine, then 2012 should be a good vintage. The wines are very deep in colour with abundant black fruit aromas. They have reacted well to the post-fermentation period, being left peacefully on the skins at 30°C with just a gently wetting of the cap … Continue reading Bordeaux 2012; the key to making ripe fruity wines this year

Bordeaux 2012: let’s see what we have

Franck Moureau, Château Béard La Chapelle, St Emilion Grand Cru, tasting his 12 vats Aromas of black fruits, deep colour, good acidity (will reduce after malolactic fermentation)...tannins to come The grape juice has now turned into wine which is slowly extracting the tannins, aromatics and colour from the skins. Now is the time for lots … Continue reading Bordeaux 2012: let’s see what we have