Grape ripeness: more than Sugar

When walking through the vineyard in late summer, the clusters of grapes look tempting. They taste sweet, their skins are rich in color, and they seem ready to harvest. But appearances can be deceiving. For winemakers, sugar alone is not enough to decide the right harvest date.

At Château Canon Chaigneau in Lalande-de-Pomerol, our team carefully monitors every detail of grape ripening. It’s a delicate balance of several key factors:

1. Sugar

The sugars in the grapes are transformed into alcohol during fermentation. Higher sugar levels mean higher potential alcohol. But if picked too early, the wine risks being thin; too late, and it may feel heavy or unbalanced.

2. Acidity

Acidity gives the wine freshness, lift, and structure. As grapes ripen, acidity naturally drops. Winemakers must decide the perfect moment when sugar and acidity meet in harmony.

3. Skins

The grape skins hold much more than color. They provide tannins, the compounds that shape a wine’s texture and aging potential. Fully ripened skins contribute smooth, elegant tannins; underripe ones create harsh edges.

4. Seeds

Often overlooked by casual tasters, the seeds (pips) matter too. If they are green and immature, they can bring bitterness. When ripe, they turn brown and release softer, more pleasant flavors.

The Art of Timing

Choosing the harvest date is a fine art, influenced not only by grape chemistry but also by weather, terroir, and intuition. A few days can make all the difference between a good vintage and a truly exceptional one.

At Château Canon Chaigneau, we wait until all these elements: sugar, acidity, skins, and seeds are in balance. This is what guarantees the elegance and depth of our wines, vintage after vintage.

Patience is the key. The 2025 harvest is approaching, but the grapes are not quite there yet. For now, we watch, taste, and wait… knowing that the reward will be worth it.