After a fairly wet winter, the heat during the summer of 2003 was so scorching that it will stay in everyone’s memories. The heat record of 40°C was even overreached several times in June, July and August. The pickers started cutting some white Sauvignons on August 18th, to avoid overripeness. The grapes, gathered in small trays, were brought to the cellars at the temperature of 30°C. They had to be cooled down before being pressed and were stored in the cellars or in a cold room. The exceptional maturity of the grapes allowed smooth vinification processes, despite fairly low acidity levels in the Sauvignons grown on gravely soils. Grapes grown on limestone and clay soils showed perfect balance between sugar and acidity.
Period of harvest
From August 18th to September 8th, 2003
60% Sauvignon Blanc
Wine Spectator – 91 pts (2007/02)
« Gorgeous aromas of tropical fruit, honey and light caramel follow through to a full-bodied palate, with a solid core of bright acidity and a long finish. Loads going on. Best after 2006. 2,250 cases made. »
Between 12°C / 53°F and 14°C / 57°F