It is important to show to the customers the impact of grape maturity on the taste of the wine.
We harvest late on purpose to gain in complexity linked with a begining of over maturity; what we call a sort of oxydation on the the grape shouldn’t be understood as oxydation linked to a bad cellar gestion.
On the pictures herewith, with 4 harvest on each parcels (link to a real massal selection and no clones on the estate) we never harvest pict 1, but pic 2 and 3 and sometimes a bit of pic 4.
This doesn’t affect the ageing capacity of our wines.
Nicolas Joly (2013 june)