Introduction

FACTS
Vineyards
Production
Winery Layout
People

VITICULTURE
Climate
Geography
Grapes
Annual Cycle

WINE MAKING
Harvest
White Wines
Red Wines
Yeast
Barrels
Finishing
Other Facts

THE HARVEST

Timing is Crucial

At harvest, there are many major factors to be considered, the most important of which is timing. The grapes must be picked as near as possible to optimum ripeness. In practice, this is somewhat of a game of poker. The mostly unpredictable nature of the weather is the main influence. While the aim is maximum ripeness, ripe grapes are liable to rot when it rains. It does not take long at all for a plot of ripe grapes to be totally devastated if there is warm weather after the rain. Since there is a limit to what the winery can process in a day, the problem may arise that we cannot pick as fast as we would like to. This means more work in sorting out good grapes as well as in worst cases a partial loss of crop.

Logistics are also important in timing the grape harvest. The way the wine is meant to taste, the order for picking various vineyard plots, how the grapes are transported, making sure the pickers move smoothly from one plot to the next, and much, much more, come into play. We might decide to go on harvesting, even though other estates prefer to wait a day or two. However, we make as few compromises as possible to ensure the quality. An entire year's work is at stake!

At Château Carsin the white grapes are mostly hand-picked. We believe that although the cost is considerable - about 0.15 euro per bottle - it is often justified by improved quality. Most pickers are local people, mainly students and the wives of agricultural workers.

Quite often, though, we are pressed to harvest part of the white grapes also my machine. Mechanical harvesting, has the advantage of speed. In the event of rain, large quantities of grapes could be brought into the winery much faster than otherwise.

However, mechanical harvesting ruptures grape skins, thus increasing the risk of oxidation. Hand-picking of grapes is done in bunches. This ensures that the grapes (and later on the juice) avoid oxidation and retain their fresh fruit aromas. Problems with oxidation are more prevalent in white grapes than in red grapes.