In Spring, above seasonal average temperatures were recorded in March and April - particularly dry and with considerable sunlight during the latter month; these conditions were very good for budding which started in mid-April and developed well throughout the area. May was much colder and lacked sun and rain with slow and irregular growth of the vine. Fieldwork in Spring - particularly debudding - tended to spread over a longer time and at this stage it was possible to access some slight winter frost damage in the Beaune Grèves and Monthelie plots.

The first half of June was very mild with faster growth of the vegetation everywhere although still irregular, making it necessary to repeat the trellising procedure so as to adapt correctly to cane length.

After mid-June flowering was retarded as it became colder again and the poor conditions and their damaging effects to the flower as this critical stage, were signs of a potentially reduced yield.

Over July and August periods of hot sunny weather alternated with cold and wet periods - sunlight was below average in August; to avoid the risks of cryptogamic diseases in these unstable climatic conditions, it was necessary to take preventive action to preserve the foliage and the quality of the grapes.

The action taken, including thinning of the leaves close to the grape clusters and trimming of lateral shoots, contributed to maintaining healthy and steady maturing of the vines across the domain.

Growth was stepped up in September with brighter periods.

On monitoring the situation, we first forecasted harvesting as from 23 September then around 20 September; following a stormy period on 12 September we planned to start with our faithful, local team on Saturday 18 September in certain plots of Chardonnay vines and finally all our pickers were at work on schedule on 20 September.

The weather for picking was dry and sunny, the grapes were less abundant but consistent in maturité and in good sanitary condition.

Red wines:

Owing to the treatment given during the vegetation growth period, grapes were in good condition but required some sorting after picking and on arrival at the cellar with all green stems removed.

After 8 days of maceration the alcoholic fermentation took place slowly in the cool atmosphere of the cellar.

The must had good sugar content and only very slight chaptalization was necessary; acidity was also good and at the end of the prefermentation maceration period, pleasant red fruit aromas were perceived.

On testing after fermentation it was decided to prolong maceration so as to enhance the tannins.

When drawn off, the wines were red, tinged with a blue hue, an aroma of fresh black fruit and rich and well balanced in the mouth with round, delicate tannins.

White wines:

Sorting was necessary after picking so as to remove grapes damaged by the 12 September storm, mainly those grapes effected by millerandage with a fragile skin.

Grapes were pressed slowly and a good standard of clarification was obtained after settlinf for a period of 18 hours.

The alcoholic fermentation of the clear juice in cask is taking place slowly and in a cool atmosphere.

These new wines are shiny in texture with a pure citrus aroma, fresh and round in the mouth, persistant with a well balanced acidity.



BERTHELEMOT : Great wines from Burgundy - 21190 MEURSAULT
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