The harvest
For the harvest to start the grape must have a minimum potential alcohol level of 20°c. Grapes sample are daily taken in diverse states of rot - roast berries, botrytised berries, semi roasted, fat botrytis, berries just starting to show signs of botrytis. These samples will teach us the level of potential alcohol and hence the maturity of each plot and state of health of the vineyard.
The percentage of botrytised grapes will evolve with the harvest but it remains essential to have a minimum of 20°C to express both the balance we are targeting and the terroir.
The harvest will start when the morning mist lift. We wait for the grapes to dry and the whole team (120 people) will work on the same plot. The harvest is done uniquely by hand by successive waves through the vines (2 to 6 selections). Each bunch will be scrupulously inspected. Only bunches or grapes with a correct level of botrytis will be picked. Those that have not obtained the correct level will be left on the vine to develop further. They will be picked during future passage through the vines if their level of maturity is correct. Depending upon the concentration we can tolerate a certain percentage of golden grapes, healthy but ripe, which brings the potential alcohol level down slightly.
Any grapes showing signs of disease are left on the ground to prevent the disease spreading. Rigorous selection is the secret of a great Sauternes, quality takes priority. Harvesting bad grapes changes the nature of the wine and compromises the vintage. The grapes are picked and placed in small plastic crates never piled on one another to avoid squashing and manipulation.
The volume from a harvest is between 12-13 hl/ha, eventhough the lawin the appellation Sauternes-Barsac stipulates the possibility of 25hl/ha.
The explanation to this ; we prefer quality than quantity. It is necessary to reach minimum 20° to start the harvest. This the most difficult part to obtain. In return, to reach this concentration level we are loosing a consequent part of our production.