Notes from winemaker Esther Hermouet, Vignobles Hermouet
Yields:
In line with the national trend, our yields are lower than usual this year, but still satisfactory. There are three significant factors: the age of the vines, sun exposure, and soil type. Our swelling clays in particular helped the vines get through the heatwaves. The bigger challenge isn’t bunch count, it’s the skin-to-juice ratio: the berries are tight and concentrated, but some of the older plots are genuinely short on juice.
Picking, day by day
SEPTEMBER 7th
Maturity Check of three key Fronsac grapes
Tight & structured Cabernet Franc
Intense & generous Merlot
Juicy & peppery
Malbec
On September 7th, we did a maturity check on our three key Fronsac grapes: tight, structured Cabernet Franc, intense and generous Merlot, and juicy, peppery Malbec. We kicked off the Fronsac harvest with Malbec the next day, and it’s probably the finest Malbec we’ve picked since planting it in 2018: bumpy berries, soft skin, delicate peppery flavor. By September 9th, the reception center was in full swing with Merlot, every single berry getting individual attention before final sorting.
September 8th
Kicking-off
2026 Fronsac
harvest with
Malbec
Bumpy berries,
soft skin,
delicate peppery
flavors
Undoubtedly our
finest malbecs since they were planted
in 2018
8:45am : vatting the final batch of malbec. It’s all down to winemaking now
September 9th
The harvest reception center in full swing
Bare Merlot
stalks
Taking care of each single Merlot berry
Final
sorting
September 10th
“Quatre-Journaux” merlot plot; turning
40-years-old this vintage
A dedicated
tank looked after
with the
utmost care
A 2.5-hectare
clay-rich hillside
that has never disappointed
Harvesting at dawn to
preserve freshness
comes with
morning dew!
September 10th brought in our glorious “Quatre-Journaux” Merlot plot, turning 40 years old this vintage on its 2.5 hectares of clay-rich hillside that has never let us down. We’re harvesting at dawn across the board to preserve freshness, morning dew included. By the 11th, we were tasting every tank twice a day to tailor the winemaking to each one, and the first hints of fermentation were starting to fill the cellar.
September 11th
Admiring the promising juices’ color while checking daily density & temperature
Tasting each tank twice a day to tailor bespoke winemaking programme
Aerated
pumping over
to ensure
complete fermentation
The first hints of fermentation nicely fill the cellar with their scent
September 12th
Hand-harvesting from our oldest vineyard plot, “Bois Vert”, planted in 1962!
Deep flavorful merlots; though coming in very small quantities this year
Friends & Family day; a motivated team of 12, taking their role seriously!
Hot Day!
1pm, 86°F.
Let’s Call it
a day!
Saturday the 12th was hand-harvest day at “Bois Vert,” our oldest plot, planted in 1962. Merlot from these vines is deeply flavorful, but coming in tiny quantities this year. A team of 12, friends and family included, took the job seriously until the heat (86°F by 1pm) put a stop to the day.
Sugar and acid:
Thanks to this summer’s record sunshine, the berries are succulent, sweet, and rich in flavor. Malic acid is particularly low, though: pH is sitting around 3.7 on some plots, compared to the usual 3.5. That calls for real vigilance in the winery. We’re watching these musts closely to avoid any risk of oxidation or microbial contamination. Precise extraction, controlled temperatures, and aging choices that preserve freshness will be essential to bring out what these juices can do.
Harvest conditions:
This vintage has a nice calm to it. We start picking at 5 am to take advantage of the cool night air and avoid the sun, which is still coming in hot at the end of summer (95°F on Tuesday, September 15th). The last trucks are back by 11 am, so the grapes go into the vats while they’re still cool, which keeps fermentation from starting too soon. That timing also lets the team focus on winemaking in the afternoon.
Extraction:
The aromatic potential is rich. The musts are already nicely colored, with strong consistency from vat to vat and plot to plot. Our winemaking plan is tailored to each vat, and it’s a gentle one. Since color and tannin extract quickly this vintage, we’re favoring macerations that shape the character we want in these wines: fresh, deep, expressive, and precise.
Cheers, Esther
