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Bordeaux 2007 vintage: day 34

Published:  23 July, 2008

The Bordelais have entered the winery, and it's now fingers crossed for the malolactic fermentation

Florence Forgas - Chateau Ducla, Entre-Deux-Mers

"All my whites, destined both for the unoaked Entre-Deux-Mers and the barrel fermented Exprience Cuve, have been on the fine lees since the end of alcoholic fermentations and are stirred each day.

Our Merlots and Cabernet Francs have now been run off and are in underground vats, at a constant temperature of 20-21 C. The malolactic fermentations have not yet started, we will just have to be patient.

"The best lots of Merlot, destined for our top cuve Permanence, are now in barrique where they too are awaiting the start of the malo.

"It will be interesting to see how the wines change organoleptically with the malo because malic acid levels are relatively high.

"Our Cabernet Sauvignons are still on the skins and we will run those off and press this week.

We are working on some research with the faculty of Oenology at Bordeaux University on the role and length of post-fermentation macerations on Cabernet Sauvignon.

"At present, whilst fermentation aromas still dominate, it is hard to distinguish between the different samples.

"However, we will be drawing samples regularly once the wines have been run off and will follow the analysis of the results with considerable interest."

Alexandra Martet - Chateau Lavison, Entre-Deux-Mers

"Well, that's it, the wines have now all been run off.

"I tasted the Cabernet Sauvignons with my oenologue, Stephane Becquet from Yvon Mau last Friday, and he reckoned they were good. At last, some good news.

"The bad news is that the yield on the Cabernets is around 38 hl/ha, much lower than I would like.

"What I find most unbelievable is how the climate changes have affected the ripening of the Cabernet and how quickly it ripens compared to five years ago.

The malos are progressing well and five tanks have already finished. I am having more difficulty with the press wines.

"The malos are happening, but, as there is still just a bit of sugar in them, I have to keep my fingers crossed.

"The whites that I have in barrel are tasting really good - a pleasant surprise as they smelled horrible a month ago.

We have had lots of frosts and I think that, from November 15, we will probably start pruning with my mother and Uncle. Pruning is my favourite job.

"The countryside is magnificent and one has a real feeling of peace."