💡 This year, and for the years to come, nothing is automatic or simple.
⏳ It must have been early: 2 weeks in advance.
Then 1 week, and finally we're still waiting for my #Cinsault and you have to wonder if everything won't be ready at the same time 😭
😎 So with all this "free" time we think.
Because this year we are going to add complexity here, and make it simpler there too...
Create a new batch.. yeah!
💪 Something powerful.. (if it doesn't go to hell first)
A tip for those who tell me "I want a big red".
We'll... try, yes. Because if it's to taste the same as elsewhere, it won't come out. If it works, so much the better, it will be a happy event.
😶 Meanwhile, since Monday, Chardonnay has been dragging its feet, languishing to reach the required 1003-1005 density points.
He who ate these first sugars 2x faster than expected!
No, really this year, of course I'm more comfortable, but nature is crazy 🤣.
💥And then there comes a time when patience is not my thing!
So this morning, we brought in some #Marselan at 12.5⁰C to liven up the #Hélios2024 vintage and the rosé.
😜 And as I was writing these lines, finally the sparkling wine decided to speed up (everything is relative). Just a few more grams of sugar and it will be entitled to its last journey towards the bottle crowned with a golden capsule.
I leave it overnight and it goes away!
🍾And I can tell you that for the moment, the #Circé2024 vintage is really geared towards a very grapefruit-like invigorating candy.