Harvest always arrives like a long-anticipated houseguest. You’re excited to see them, but completely drained by the time they leave. In a typical year, we prepare for two intense weeks. This harvest stretched on for more than thirty days. Somewhere around day twenty, I lost all sense of time, feeling, and lumbar integrity. But now, standing in the cellar surrounded by fermenters quietly working away, I find myself foolishly hopeful.
What’s in barrel is looking actually very good. Pinot Noir may be the most intriguing of the vintage. The grapes ripened slowly, and sugar accumulation stalled at times, thanks to some well-timed weather curveballs. But now, in their post-fermentation state, these wines suggest depth and potential. There’s something poised in them. The Chardonnay and Sauvignon Blanc are also showing the high quality we’ve come to expect from the previous year: precise, clean, and structured. They’ll both be excellent.
But what has truly captured my imagination this year is sparkling wine. I believe it could become a defining element of our cellar, a kind of flagship. To pursue this vision, we invited a consultant from Champagne to collaborate with local sparkling producers here in Etyek. His support in the lab, the shared tastings, and the technical discussions have been invaluable. Perhaps more than anything, he confirmed that we are on the right path and that what we’re doing is meaningful.
Our base wines are looking beautifully clean, well-balanced, and expressive. The raw material is there, and the structure is tight. From here, it’s all about refinement. Our consultant will continue to guide us through the next steps, offering ongoing technical advice.
The collaboration with local sparkling producers is something I’m especially proud of and eager to build on. There’s a quiet energy in Etyek right now. A growing sense among local winemakers is emerging that we are part of something larger. It feels like we’re all beginning to see that this place, with its cool climate and limestone-rich soils, might just be made for méthode traditionnelle.
And now, despite the harvest fatigue and weather complications, I feel more connected than ever to the future of our wines.
