Just don’t screw it up : Don’t pick too late
Mastering Ripeness: the key to balanced wines
As you should be aware, and we are extremely proud of the fact, our dear Thierry Garnaud was at the helm of Chateau Cheval Blancs' winemaking for 35 vintages, crafting such legendary 100 point vintages such as the 1982, 1990, 1998, 2000? 2003? 2005.. the list goes on. Marine & I have been extremely lucky to have had Thierry as our tutor, and he's been imparting his knowledge & winemaking secrets with us since we adquired the vineyard a few years ago.
We are extremely fortunate to have an utterly magical terroir, and in many respects it's about letting the terroir share it's complexities and secrets. To do this fully, it's about not messing things up as doing things specifically. One of the biggest risks is indeed in trying to push ripe ness to far.
Overripe grapes pose several risks for winemaking, potentially compromising the quality and balance of the wine. Here are the main dangers:
1. Excessive Sugar and High Alcohol Levels
As grapes continue to ripen, their sugar content increases. While this might seem beneficial, overly high sugar levels can result in wine with excessive alcohol after fermentation. High alcohol content can overshadow the wine’s more delicate flavors and lead to an imbalanced profile, making the wine feel heavy or hot on the palate. This is especially problematic for varieties that thrive on balance, like Merlot or Pinot Noir.
2. Loss of Acidity
As grapes over-ripen, their natural acidity decreases. Acidity is critical for providing freshness, structure, and longevity to the wine. Without enough acidity, the wine may taste flabby or flat, lacking the brightness that makes it refreshing and well-structured. Low acidity can also reduce a wine’s ability to age well.
3. Jammy and Stewed Flavors
Overripe grapes can produce wines with overly ripe, jammy, or even stewed fruit flavors, which may lack the complexity and nuance found in wines made from properly ripened fruit. Instead of balanced fruit aromas like fresh berries or cherries, the wine may exhibit dense, cooked fruit notes, which can overwhelm other characteristics like minerality or floral elements.
4. Tannic Imbalance and Loss of Structure
In red wines, overripe grapes can lead to tannins that are too soft or even flabby, diminishing the structural backbone of the wine. This creates an unbalanced wine where the fruit flavors dominate, and the wine lacks the necessary tannin structure to age gracefully or pair well with food.
5. Risk of Oxidation
Overripe grapes are often more prone to oxidation, both during fermentation and aging. This increases the risk of producing off-flavors like sherry-like or nutty notes that detract from the wine’s freshness. Oxidized wines can also appear dull or brownish in color.
6. Potential for Spoilage
Overripe grapes may have weakened skins, increasing their susceptibility to rot, mildew, and fungal infections. These issues can introduce unwanted flavors or spoilage organisms into the wine, posing risks to the fermentation process and overall quality.
In summary, overripe grapes can lead to wines that are unbalanced, lacking in acidity and structure, with overly ripe flavors and excessive alcohol. Proper harvesting timing is critical for maintaining the ideal balance between sugar, acidity, and tannins, ensuring a well-rounded and elegant wine.