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Vintage 1999

Paradoxical weather

The 1999 growing season, from April to September, was subject to atypical weather
compared to the thirty-year average. It was less sunny, but warmer than usual
(approximately 157 hours less sunshine than average, but 2.3° C warmer). There
were fewer days with rain than average, but more precipitation as measured in
mm. This resulted in somewhat precocious growth and an early vintage, producing
grapes with good sugar and phenol levels.

Previous winter and bud break

After a cold, dry winter (with only 30% of the usual precipitation in January
and February), bud break began in late March thanks to a significant increase
in temperature (+ 1.5 °C in March and April).

Prior to flowering

April and May were very hot (+ 2°C more than the seasonal norm), bringing
out lots of buds and promoting good, even vine growth. Temperatures at the end
of May was +3°C greater than average, with the highs for the last ten days
reaching 28°-31°C, with little precipitation.

Véraison (colour change) and ripeness

The colour change began at the end of July in the earliest ripening vineyards,
and early August throughout the Saint-Emilion, Pomerol, and Fronsac appellations.
The month of August was uneven: warm and slightly wet, which caused slow ripening.


On the other hand, the very hot, dry period in late August speeded up ripening,
especially since winegrowers had tended the vines in such as way as they were
fully prepared for this burst of warmth.

Sugar levels were already high in early September, and the balance of the various
grape components was excellent. The fruit looked very promising.

The Harvest

September was hot (+20° C) and humid. The harvest was spread out over a
period starting on September 13th (in the earliest maturing vineyards of Saint-Emilion
and Pomerol) and lasting until early October in vineyards with clay-limestone
soils.

The long, painstaking work that had gone on in the vines made it possible to
pick fine, healthy grapes at the peak of ripeness.

Professional winemaking techniques did the rest. 1999 is a vintage in which
every different type of soil produced good wine. Merlot, which was picked in
early or late September, had very high sugar levels (the equivalent of 13°
alcohol).

The 1999 wines have an intense colour. They are aromatic, full-bodied, and round,
with enough acid and firmness for good ageing potential.