How We Know the Date for the Start of the Harvest at Domaine des Oullières

le début des vendanges start of the harvest

How We Know the Date for the Start of the Harvest at Domaine des Oullières

Every year, the same question comes back. When will the beginning of the harvest be at Domaine des Oullières? The answer is never the same. Because nature always has the final say. Yet there are signs. And above all, there is a know-how that has been passed down.

Observing to Predict the Start of the Harvest

First, there is the vigneron’s eye. From the end of July, we walk the vines every day. We look at the colour of the berries. We taste their flesh and their juice. Because sugar and acidity are our first indicators. But that’s not all. We also feel the texture of the skins and check the ripeness of the pips.

Then, there are the analyses. Each week, we take samples from several plots. They go to the laboratory. The results give us precise figures. Sugar levels, total acidity, pH… These data complete our impressions. And they confirm or postpone the planned date.

The Role of the Weather in the Beginning of the Harvest

But there is also the sky. Because the weather can change our plans overnight. A hot, dry summer speeds up ripening. A rainy spell can slow it down. So, we follow the forecasts closely. Because rain just before picking can swell the berries and dilute aromas.

And then, there is the wind. The mistral, for example, dries the soil quickly and concentrates the sugars. That’s why we remain alert to the smallest variations. And that’s also why the start of the harvest is never fixed long in advance.

A Collective and Precise Decision

At Domaine des Oullières, the date is never decided alone. It’s a constant exchange between those who work the vines and those who make the wine. Because each grape variety has its own pace. Grenache doesn’t ripen like Syrah or Rolle. So, we organise several pickings, sometimes just days apart.

Finally, there is experience. The whole team knows the plots by heart. And we can recognise the perfect moment. That moment when the aromas are at their peak, and the sugar-acidity balance is ideal.

Then, once the date is set, everything speeds up. The machines are prepared. The teams mobilise. And we know the days ahead will be intense. Because the start of the harvest is both an achievement and a new beginning.