Millésime 2017

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Luc
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Re: Millésime 2017

Messagepar Luc » Mer 11 Oct 2017 8:20

Californie.

Vous comprendrez que c’est très secondaire que de dire telle ou telle winery est brûlée, ou que les Sonoma ou Napa auront une smoke tint, mais comme nous sommes sur un forum qui traite du vin, je rapporte la nouvelle pour ce qu’elle est.
Autrement, je ne peux m’empêcher de penser que des gens meurent ou perdent tout en ce moment :
https://www.winebusiness.com/news/?go=g ... aid=190555


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Re: Millésime 2017

Messagepar Luc » Mer 11 Oct 2017 8:22

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Re: Millésime 2017

Messagepar bedarddd » Lun 23 Oct 2017 23:10

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Re: Millésime 2017

Messagepar Luc » Lun 13 Nov 2017 15:03

Jancis Robinson commente 2017 en Bourgogne:

https://www.jancisrobinson.com/articles ... ved-grapes
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Re: Millésime 2017

Messagepar Luc » Lun 13 Nov 2017 15:03

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Re: Millésime 2017

Messagepar maxima » Jeu 16 Nov 2017 12:58

D'autres mise à jour pour Washington et l'Oregon: (en anglais) - http://www.winespectator.com/webfeature/show/id/A-Roller-Coaster-Growing-Season-For-Oregon-and-Washington

As harvest wraps up in the Pacific Northwest, many vintners are pleased with the 2017 vintage, but some will remember this year for the dozens of wildfires that swept through the region while the grapes were developing on the vines. The fire season started in July and lasted for months, burning hundreds of thousands of acres in Washington and Oregon and blanketing the cities of Seattle and Portland in smoke and ash. The flames came within a few miles of some vineyards, but didn't inflict any damage, unlike the devastating wine-country wildfires in California.

There are scattered reports of smoke taint in some areas, but the largest growing regions dodged the worst of the smoke. Winemakers are optimistic about the quality of the wines.
Who Was Affected?

Plumes of smoke lingered over vineyards in the Columbia Gorge and Southern Oregon AVAs during veraison, when grapes change color. That led many vintners to take extra precautions. Studies conducted by the Australian Wine Research Institute have shown that grapes are most susceptible to smoke taint between veraison and harvest.

"I think it could have been one of the best vintages ever if we had not had this smoke," said Herb Quady of Quady North in Southern Oregon, a growing region that's home to 22 percent of the state's vineyard acreage. Starting in August, smoke from the Chetco Bar and Miller Complex fires darkened the skies over the Rogue Valley and Applegate Valley appellations for nearly a month. A storm arrived in early September, helping clear the air of smoke as vintners picked their grapes.

Quady found smoke taint in some of his wines as they came out of the fermentors, describing it as a "smoked meat character." But he said it's not to the level that he feels a need to declassify the wines. He used research from Australia to guide his winemaking protocols, such as limiting skin contact on wines that showed a high degree of guaiacol, one of the compounds that is a marker for smoke taint. "I think we are going to have some great wines," said Quady, who is happy with his Grenache and Viognier. "I'm not that worried about it."

Barbara Steele, cofounder and winemaker at Cowhorn, has not tasted any smoky characteristics in the wines from her estate in Applegate Valley. She says the smoke may have delayed grape development, but weather was ideal during harvest. She believes the wines will be plush and soft on the palate. "I don't think the smoke will be what we talk about in this vintage."

Farther north, the Columbia Gorge appellation, which straddles the Oregon and Washington borders, endured fewer smoky days, but the fires drew closer to some of the vineyards.

Robert Morus, winegrower at Phelps Creek Vineyards, says winds pushed the Eagle Creek fire to within four miles of his 34-acre estate. Heavy smoke lingered in the vineyards for nearly a week. Morus says that the grapes and finished wines he tested showed smoke taint. "I do not anticipate we will release a Pinot Noir for 2017," he told Wine Spectator via email.

How extensive the smoke influence is remains to be seen. Peter Rosback of Sineann says he won't know whether two of the vineyards he works with in the Columbia Gorge will be affected because the grapes are still fermenting. "You really have to wait until the wine goes dry to check," he said.

"Smoke issues can be highly variable," explained Morus. "One site gets impacted and another only a few miles away can have no detectable issues." He thinks his white wines from the Washington side of the appellation look the most promising. Tests showed they endured significantly less smoke exposure—and white wines are not fermented on their skins, where the smoke compounds are concentrated.
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Re: Millésime 2017

Messagepar Luc » Jeu 30 Nov 2017 12:59

Bordeaux:

http://www.decanter.com/learn/vintage-g ... up-380695/

Key Points for Bordeaux 2017 so far

2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key.


Frost impact means uneven ripening across appellations and individual plots. And of course less wine to bottle. Overall volume stands at 345,000hl across all Bordeaux appellations, a drop of just under 50% on last year.


A corridor of early-ripening gravel soils along the Garonne river protected many of the Médoc classified estates in St-Julien, Pauillac and St-Estèphe and pockets of Margaux, and again along the opposite banks of the river in Bourg and south of the city in parts of Cadillac Côtes de Bordeaux and Entre deux Mers again following that corridor of the Garonne river. Some parts of Pomerol and St-Emilion also escaped the worst of the frost.


Rain in September was not such an issue for dilution as the grey skies. Much of early to mid September saw days at 18 degrees and nights at 16 degrees, with covered skies, so the grapes didn’t concentrate in the usual way. This is because it’s never about rain only, it’s about rain versus evaporation. It’s why 2003 so punishing because there was huge evaporation, and why rain in the 2015 harvest was not so critical because it was able to evaporate in most cases.


Co-fermentations of different grape varieties was more common than usual because one of the biggest challenges in frost hit areas was finding enough volume to fill tanks. It meant that some harvest dates were the same for Sauvignon and Sémillon, or Merlot and Cabernet Franc, for the practical reason of filling vats.


The toughest thing was to handle those plots that were partly affected by frost, and to effectively sort out the grapes in terms of harvesting dates and cellar work.

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Re: Millésime 2017

Messagepar Dégel » Ven 22 Déc 2017 6:44

On ne boit pas un prix, on boit un vin!

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