2021 Harvest Preview with Cellar Master, Richard Dailly
Cellar Master Richard Dailly recapped the 2021 harvest, why conditions were challenging and what we should expect from this year’s DS Vintage.
How would you describe the 2021 harvest in Champagne, particularly in Pierry’s Premier Cru vineyards where our chardonnay grapes are grown?
2021 was a very tough year for Champagne vineyards, especially in comparison to the opposing conditions of 2020. 2021 had frost in the spring and heavy rain in the summer, especially in July, whereas July 2020 was extremely sunny and hot. The vine sanitation situation was not ideal, we experienced mildew and accidents caused by wet and slippery grounds. Despite this challenging environment, the harvest in Pierry was great.
How was this situation taken into account by CIVC, the governing body of the Champagne region?
CIVC adjusted the official harvest starting times based on grape sanitation and maturation conditions, specific to the various terroirs and vineyard plots.
What should we expect from Pierry’s harvest, including the quantity of grapes within the appellation?
On average, the quantity of grapes harvested in Champagne should be between 5,000kg and 6,000kg per hectare. However, there are major differences between the various terroirs. In Pierry, the quantity should reach 8,000kg per hectare due to Chardonnay’s resistance to mildew. Maturation levels are expected to reach 10 degrees of alcohol in Pierry, which is promising!
Why did our harvest start on September 19th?
Chardonnays usually reach their full maturity later than Pinots Noirs and Pinots Meuniers. To preserve the quality of Pinots, they were harvested earlier from September 13th while Chardonnays started on the 19th. Fortunately, there was no rain at that time!
What were the first technical characteristics of this year’s juices?
As I stated earlier, 2021 was a tough year for vine growers. The juices showed a high level of malic acid,15-20% higher than past years. This is due to both heavy precipitation and sustainable vine growing practices, such as early vine leaf-thinning after flowering. This process can stimulate the growth of new leaves and increase the level of malic acid found in the grapes. Malolactic fermentation was required.
What is your first impression of DS’ 2021 vintage?
The 2021 harvest was quite similar to the harvests of the 1980’s and 1990’s, which usually took place in September with partial maturation. Generally speaking, 2021 wines should be less “solar” and present more delicate terroir characteristics. Just like those of 1996, they will require more time in the cellar. This should enhance DS’ aromatic complexity and typicity coming from Pierry’s Premier Cru terroir. DS’ 2021 Vintage should be a “Grand Vin.”
What are you most eager about, in regards to working on this Vintage?
This job is captivating because each year is unique, especially with the challenges that climate change poses in our traditional winemaking techniques and growing conditions. I expect growing vine and making wine to become more demanding but I believe the quality of our champagne will be even better in the end.