The weather is very hot in Burgundy … almost record-breakingly hot, and this will, in the end, affect the ripening process of the wines and the potential quality of the vintage.
All was fine aside from some sunburn of the grapes … but now the extreme heat is starting to create problems. This and next week will give temperatures of 35-40 degrees… and this is too hot for my and the vineyard’s comfort,
The issue is to arrive at maturity with good acidity levels in the wines – freshness (frais et legér) – as we want the phenolic ripeness to be perfect for the harvest moment – in two to three weeks’ time.
Looking at the weather forecast, the acidity could decrease alarmingly fast as the ripeness increases under the burning sun.
Additionally, we could have all kinds of blockages that can happen when the temperatures get close to 35 or even 40 degrees … and this is quite unknown territory for the Winehog – and even for many experienced vignerons in Burgundy.
The potential problem – the Catch-25
The issue in 2025 will be to get perfect phenolic ripeness before the acidity drops into the problematic zone. Sugar and alcohol will be what it is … should be quite low ideally …
If the acidity drops too much, we will have issues with the balance of the wines … that will lack freshness and liveliness. And then we have the stability of the wines – where low acidity wines (high pH) will be prone to get brettanomyces and or Volatile acidity.
Harvest time … a historic view
It is important to note that harvest in October was seen before Global warming entered the scene. 1978 harvest started October 7th …meaning a finish of the harvest late October – Jancis Robinson – Burgundy picking and flowering dates 1975–2020.
Weather and progress
The weather forecast report of very high temperatures, which can potentially damage the harvest in the vineyard.
There are some rain showers in the forecast during the second week, and this could perhaps cool down things … but currently it looks too hot
The result could be a vintage like 2018, where the acidity level is too low, allowing for brett and volatile acidity … and where many wines clearly are lacking acidity.
This is the nature of Burgundy these days under global warming … and Burgundy without a fresh acidity quickly becomes a være tiresome tasting experience.
In 2018, the high yields did help, especially on the whites …. but with the small grapes on the wines in 2025, I don’t see a huge crop that could help balance the wines through what in reality is dilution.
Hopefully the weather forecast is biased towards higher temperatures and that the vineyards well have time to cool down … just one or two days.
Ready?
Yesterdays Harvest View
Harvest articles
- Harvest 2025 – And then came the rain
- Harvest 2025 – Full steam ahead in the south
- Harvest 2025 – rain and chapter 2
- Harvest 2025 – Start August 17th … new record
- Planning the harvest – a challenge in 2025
- Harvest 2025 – harvest now?!
- Harvest 2025 #3 – At a record-breaking speed
- Harvest 2025 – #J-14 – Harvest News 2-2025
- Harvest 2025 – #J-15 – the catch-25
- Harvest 2025 – #J-15 – Harvest News 1-2025
Contact – mail me a tip or a photo
Send me an email – if you have some harvest news
- A true vin d’émotion – a Burgundy of passion
- A truly hedonistic wine – lively and enjoyable
- A vivacious wine for pure indulgance
- A potential vin d´émotion - frais et léger
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