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The Champagne harvest commenced on August 29, in summer weather; it just came to an end in cool and rainy weather.
Beginning without any significant weather incident, 2015 was notable for the exceptionally hot and dry period from the end of May to mid-August, which caused significant water deficit in some areas of the region.
These climatic conditions are the cause of great heterogeneity of degrees and weight between grape varieties, vineyards and even between plots. That prompted winegrowers and houses to carefully choose the beginning dates and harvest circuits to pick their grapes at optimum ripeness.
The condition of the grapes was excellent. The must degrees are around 10.5% vol. on average, sometimes up to 11.5% vol., and the total acidity around 7 gH2SO4 / L. These parameters are balanced and an excellent potential for promising cuvées; many houses and winegrowers are already considering this a great vintage, though the final assessment will only be made when still wines are tasted in spring 2016.
We expect the maximum yield set at 10,000 kg/ha by the winegrowers and houses last July (to which will be added 500 kg/ha from reserve stocks) to be achieved almost everywhere in Champagne.
Content courtesy of the Comité Champagne
