Harvest 2025
Some Impressions of Happiness
Many châteaux had never harvested so early before.
On 23 September, Gabriel Vialard told me: “Today, we are finishing the harvest by sorting our last Petit Verdot grapes. Last year, at the same time, we had only just begun.”
The atmosphere in 2025 was more relaxed than in 2024, as the shorter growing season turned out to be almost perfect. Spring was beautiful, and flowering, between late May and early June, went very well. In June, Bordeaux experienced its first heatwaves, with temperatures exceeding 40°C – values that were seen several times during the summer, particularly during the week of 15 August when the thermometer reached almost 45°C. But, as in 2022, the vines once again demonstrated their incredible resilience. And, unfortunately, as in 2022, yields will not be very high overall. However, there are significant differences between appellations: deep gravel terroirs, particularly in the Médoc, seem to have suffered more from the August drought than limestone or clay soils.
One major difference with 2022 is worth noting, however: Bordeaux received welcome rain in late August and early September – a real godsend. This rain refined the thick skins and resulted in more moderate alcohol levels than in 2022. Despite a September punctuated by showers and a few cool days, the grapes brought into the cellars were of excellent quality. The waste bins located under the optical and densimetric sorters remained largely empty this year.
I had the opportunity to accompany a group of South African winegrowers in the vineyards for three days during the harvest. They were surprised to see that in Bordeaux, even for such a healthy harvest, we still carry out double or even triple sorting. As I explained to them: “Here, we do haute couture. Every vintage deserves the best possible wine.”
The 2025 vintage looks promising, even great.
Despite the rapid harvesting of white grapes, which took place in August, just after the heatwave, the first juices show good balance, even if yields will be low, sometimes very low.
As for the reds, which were also harvested quickly, they will not produce large volumes either. Fermentation periods were generally shorter because there was an abundance of marc: often one-third marc to two-thirds juice. The rest of the vinification process will therefore have to be carried out delicately in order to favour fine extractions.
Julien Vigneau told me: “The first tastings from the vats reveal a very Bordeaux style: less opulent than 2022, but full of delicacy and finesse, with a refined texture and a silky mid-palate. “
And as Édouard Vauthier wrote: “The more we progress with the vat tastings, the more enthusiastic we are about what this will produce once bottled. We are already beginning to compare it to 2009 or 2020.” Stéphanie de Boüard-Rivoal, with whom we will soon be publishing an interview as part of a Regards Croisés session, has christened this vintage with a word that suits it perfectly: “Irresistible.”
In Sauternes, spirits were high, and 2025 looks set to be a good, if not excellent, vintage.
In mid-September, many châteaux carried out their first sorting of partially botrytised grapes, already rich in candied fruit aromas. The first Sauvignon and Sémillon grapes were then fully ripe. As elsewhere in the region, Sauternes received a little rain at the beginning of the month, but the good weather quickly returned.
Julien Viaud, who advises Bernard Magrez’s estate in Sauternes, Clos Haut-Peyraguey, told me that their second sorting was mainly used to clean the vines, while the third was for fully ripe noble rot: bliss!
Entire bunches were affected by Botrytis cinerea, bringing an aromatic complexity worthy of great vintages. Yields are fairly good here, around 15 hectolitres per hectare.
Sandrine Garbay told me that the vintage will be magnificent, with a good yield for Château Guiraud. According to her, the 2025 will have some characteristics of the 2022, but with more fruit brightness and freshness.
At Château Climens, the last day of harvesting took place on Tuesday 14 October, in glorious weather at 25°C. Four selections were made over a period of one month. In recent years, Jérôme Moitry has decided to produce only Château Climens, a Barsac Premier Cru Classé, from their oldest vines, which are 65 years old on average. The yield is lower, around 7 hectolitres per hectare, but there is no doubt that the quality will be splendid.
To be continued...
From 20 to 23 April 2026, we look forward to welcoming you for a week of tastings, which will be an excellent opportunity to form your own impression of this vintage, born under the lucky stars of Mother Nature. 2025 could well be an excellent opportunity for the market to rebound.
