Incredible things happen and it seems Bordeaux will enjoy a fifth succesful vintage in row. 2014, 2015, 2016, 2017 and 2018!! It's never happened before like that and 2018 is according to several chateau owners better than gloriously distinguished 2016 vintage and among the three best vintages they've ever made.
It was a year of two extremes - a lot of rain in the spring causing quite many outbreaks of mildew, which mostly attacked Merlot and a glorious summer durings months of July, August and September. All these three months were particulary dry and created fundament for great quality.
Water from the spring showers was well stored in limestone/clay based soils, allowing vine roots to "drink" it when they needed to. Mildew cut production at some chateaux by app. 50%. Grapes from vines on gravelly soils saw pretty small to me.
Warm days and cool nights did once again preserve aromas and freshness.
With long term forecasts promising perfect weather during harvest, there was no need to rush it but you could risk high alcohol levels if you waited too long. Harvest in two colors started at normal time in Bordeaux, white finished by mid September while red finished more or less on Right Bank by 5th October while late ripening soils (f.i. around St.Etienne de Lise) have more or less finished by mid-October. Haut Medoc should also be over harvest by mid-October.
Sauternes & Barsac I think is still waiting for great attack of botrytis.
Yields will be normal in 2018, except chateaux who suffered from mildew. One hallmark of 2018 which is very difficult to avoid to mention, is the color of the mousse (foam). Pink-red color witnessed huge fatness and big concentration. Last vintage, I saw this color in was 2000! The other things were red stilks many places and also red seeds inside grapes, which witnessed big, big ripeness inside and outside grape skins. Those skins were thick as well!
Dry whites will not be close to quality of reds in 2018, mainly due to lack of acidity and concentration.
I've tasted a big number of 2018 samples directly from the vats before and after the alcoholic fermentation. Fantastic sweetness and concentration.
Yes, we have something extraordinary here but it will be confirmed 100%, when malolactic fermentation is over and when big tastings during primeur next year will be staged! For sure, nothing can go wrong.
