At Jean Milan in Oger, Henry-Pol Milan told me that the ripeness was pleasantly high, averaging about 10 to 10.2 degrees of potential alcohol, with a total acidity of a little over 8 grams per liter, which is just about classic. In addition, the quantity was healthy as well, and he’s predicting an average of about 14,000 kilograms per hectare for this harvest. “Last year we had a lot of quantity,” he said, “but this year combines both quantity and quality.”
Up in Verzenay, in the Montagne de Reims, Jean-Luc Lallement reported similar numbers: an average of about 10 degrees alcohol and total acidity around 8.8 or 8.9. The yield was smaller, as he grows mostly pinot noir, and he estimates around 12,500 kilos on average, with the most stingy parcels giving about 7,000 kilos per hectare. Lallement started picking on the 16th, and will probably continue through next weekend. “There’s plenty of sun, and the grapes are continuing to rise in sugar,” he says.