Not really an account of the season that I can relate to. The disease pressure during the growing season, while not as high as in 2024 (which broke every record), was challengingly high; and botrytis and acetic rot were issues in over-cropped Pinot at harvest. There are also plenty of wines above 13.5% (along with some that struggled to reach the AOC minimum).
I guess it’s a bit early, but is the quality assessment in the ballpark? I think the article gives an impression that it will be a strong vintage for whites, little bit less for the reds and there is a high level of producer-variance.
I have tasted quite a few 2023s, but I’d still prefer to taste a bit more before giving an opinion. The wines aren’t being offered yet, so we have a bit of time…
Not having the time to read at the moment—more cleanup duties from Helene. But curious, any comparisons to 2022?
From what I’ve tasted, it may be a good vintage for whites, but not great and won’t best the 22. Same with reds, likely not better than 22 in most cases.
This is a phrase that I have not heard before. Is it akin to bird peck character? ie grape skins compromised and begin to rot?
It sounds perhaps like over-cropped fruit + some moisture and now where for it to go.
This was a problem in some vineyards in Santa Barbara County in 2023 as well - you’d smell it as you walked through certain blocks.
Cheers
Thanks. Okay makes sense, berry split caused by excessive rain close to harvest another cause.
Yeah, when fruit compromised one way or another begins to botrytis with an appreciable presence of bacterial spoilage at the same time. Not pretty…
It will be more uneven than 2022 I think it’s fair to say. How high the highs will be is TBC. 2024 volumes are lower than 2021, so it will be nice to have some volume in 2023.