{"id":23879,"date":"2024-10-18T00:00:00","date_gmt":"2024-10-18T00:00:00","guid":{"rendered":"https:\/\/insidelaplace.rcassocies.com\/2024\/10\/18\/inside-la-place-an-immersion-into-the-2024-harvest\/"},"modified":"2025-07-02T15:22:05","modified_gmt":"2025-07-02T15:22:05","slug":"inside-la-place-an-immersion-into-the-2024-harvest","status":"publish","type":"post","link":"https:\/\/insidelaplace.rcassocies.com\/en\/2024\/10\/18\/inside-la-place-an-immersion-into-the-2024-harvest\/","title":{"rendered":"Inside La Place &#8211; Immersion in the 2024 harvest in Bordeaux"},"content":{"rendered":"<h2 style=\"text-align: center;\"><strong><em><img decoding=\"async\" class=\"alignnone size-full wp-image-12383\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/phrase.gif\" alt=\"\" width=\"675\" height=\"56\"><\/em><\/strong><\/h2>\n<p><iframe title=\"Vendanges\/Harvest 2024 Bordeaux\" width=\"1220\" height=\"686\" src=\"https:\/\/www.youtube.com\/embed\/Sm4T0I3wljY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\"><strong>Gerda B\u00e9ziade:<\/strong> Visiting <em><strong>the castles of Bordeaux<\/strong><\/em> during the harvest is always a captivating experience and a real pleasure. The atmosphere is vibrant, and it is wonderful to feel the first aromas of the new vintage begin to perfume the cellars. It is the moment when the fruit of a year of meticulous work is harvested in the vineyards, a highlight for the ch\u00e2teaux, where everyone rolls up their sleeves. The hours no longer count, you have to work tirelessly. However, the issue does not only concern the ch\u00e2teaux: the entire industry is already wondering what this new vintage has in store for us.    <\/p>\n<p style=\"text-align: center;\">We immersed ourselves for a few days in this effervescence to get a first glimpse of the <em><strong>2024 vintage<\/strong><\/em> and to exchange with the passionate craftsmen who work behind these great wines. The first verdict will be announced during <em><strong>the En Primeur Week,<\/strong><\/em> organised by <em><strong>the Union des Grands Crus, from 14 to 17 April 2025.<\/strong><\/em> <\/p>\n<p style=\"text-align: center;\">The year 2024 was marked by complex weather conditions. Bordeaux experienced a rainy winter and spring, while the Indian summer was long overdue. In the face of this capricious weather, every detail of the vine management proved <em><strong>crucial to achieve optimal maturity and perfect homogeneity.<\/strong><\/em> Then, thanks to substantial investments in the cellars, the ch\u00e2teaux can continue this meticulous approach initiated in the vineyards and apply rigorous work during vinification and ageing in order to sublimate their exceptional terroirs.  <\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Domaine de Chevalier, <\/strong><strong>Cru Class\u00e9 de Graves<\/strong><\/h2>\n<p>My first visit was to the Domaine de Chevalier, Cru Class\u00e9 de Graves, where I was welcomed by Adrien Bernard. With great frankness, he told me that they had decided to suspend their organic viticulture process this year. <em>&#8220;We are winegrowers, merchants, but also entrepreneurs, with a responsibility not only to our family, but also to our employees,&#8221;<\/em> he explained to me. <em>&#8220;There came a time when we had to take the decision to preserve the harvest, by going beyond the framework authorized by organic viticulture for the treatment of our vines. It was a difficult decision, but we had no choice. \u00bb<\/em> <\/p>\n<p style=\"text-align: left;\"><img fetchpriority=\"high\" decoding=\"async\" class=\" wp-image-12326 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/VIGNE-DOMAINE-DE-CHEVALIER.png\" alt=\"\" width=\"636\" height=\"415\"><\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau de Fieuzal, Cru Class\u00e9 de Graves<\/strong><\/h2>\n<p>I couldn&#8217;t miss Ch\u00e2teau de Fieuzal, Cru Class\u00e9 de Graves, which established itself during the 2023 Primeur campaign as one of the must-haves in terms of value for money. The quality of the wine is exceptional, thanks in particular to the talented Stephen Carrier, supported by renowned consultant, Thomas Duclos. The latter brings real added value to this new vintage, for which the preparatory work has been crucial.  <\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Carbonnieux, Cru Class\u00e9 de Graves<\/strong><\/h2>\n<p>Ch\u00e2teau Carbonnieux, Cru Class\u00e9 de Graves, is an emblematic property whose recent history is linked to Philibert Perrin&#8217;s grandfather, Marc Perrin, who acquired it in 1956. This year, the harvest of the whites took place in good conditions. However, a more rigorous selection of the white Semillon will lead to a yield drop of about 15%.  <\/p>\n<p>As for the reds, as Philibert Perrin explains, the estate has already gained experience by harvesting in unfavourable conditions. &#8220;We will do our best, with an equally strict selection for the reds, to produce the best wine possible,&#8221; he says. <img decoding=\"async\" class=\" wp-image-12307 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/Philibert-Perrin-est-content-de-leurs-blancs.jpg\" alt=\"\" width=\"299\" height=\"399\"><\/p>\n<p style=\"text-align: center;\"><em>Philibert Perrin<\/em><\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Valandraud, 1<sup>er<\/sup> Grand Cru Class\u00e9 Saint-\u00c9milion<\/strong><\/h2>\n<p>I crossed the Gironde to get some impressions of the harvest on the right bank. My day began with a coffee and a discussion with Jean-Luc Thunevin, owner of Ch\u00e2teau Valandraud, Premier Grand Cru Class\u00e9 of Saint-\u00c9milion. During our conversation, he repeated what he had told me in June 2023, when he described himself as &#8220;anxious but positive,&#8221; emphasizing the importance of not locking yourself into one idea to achieve good results. True to his pragmatism, Jean-Luc has also decided to suspend organic viticulture for this vintage, a choice dictated by the desire to meet the many challenges posed by this year&#8217;s conditions and to ensure the quality of his wine.   <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-12310 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/Etat-sain-du-vignoble-de-Valandraud.jpg\" alt=\"\" width=\"311\" height=\"415\"><\/p>\n<p style=\"text-align: center;\"><em>  Vines at Ch\u00e2teau Valandraud<\/em><\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Ausone, 1<sup>er<\/sup> Grand Cru Class\u00e9 Saint-\u00c9milion<\/strong><\/h2>\n<p>I then climbed the beautiful limestone hill of Ch\u00e2teau Ausone to spend some time with Edouard Vauthier, who is the co-owner. His father Alain, a great visionary, had set up densimetric sorting in the 2010 vintage. This high-precision sorting is perfectly suited to the selection of Merlot and ensures a more precise and consistent vinification, in line with the excellence sought at Ausone and in the other estates of the Vauthier family. After sorting, the grapes are placed in small vats of 660 hectolitres, then maintained at a temperature of 4 \u00b0C using dry ice for several days. This process offers real working comfort for the whole team, allowing them to work without haste, with the sole objective of extracting the best from the grapes. Everything is meticulously thought out to guarantee optimal quality, without rushing.     <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12313 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/PHOTO-8-AUSONE.gif\" alt=\"\" width=\"635\" height=\"430\"><\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Laroque, Grand Cru Class\u00e9 Saint Emilion<\/strong><\/h2>\n<p>Since I joined the Roland Coiffe team, I have had the opportunity to discover Ch\u00e2teau Laroque, Grand Cru Class\u00e9 Saint Emilion where the magic of limestone sublimates the Merlot. As manager David Suire said in 2022, &#8220;Ch\u00e2teau Laroque is distinguished by its limestone plateaus and hillsides, its terroir and its unique landscapes. We have more than 80 hectares (including nearly 60 hectares in vineyards) in one piece spread over a plateau and two hills.  <\/p>\n<p>All these elements give singular characteristics to the wines such as a remarkable verticality:<\/p>\n<p>The wine is straightforward, vertiginous and airy. This depth is brought by the limestone soils. <\/p>\n<p>The wine is designed and grown to age. I can&#8217;t bring myself to make wine for immediate consumption, it has to evolve over time. This refers to the notions of time and transmission to which we are very attached.  <\/p>\n<p>Finally, the mineral signature brings a superb balance.<\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Brane-Cantenac,<sup>2nd<\/sup> Grand Cru Class\u00e9 Margaux<\/strong><\/h2>\n<p>Changing banks, my day in the M\u00e9doc began at Ch\u00e2teau Brane-Cantenac, 2nd Grand Cru Class\u00e9 of Margaux, where I was welcomed by Henri Lurton. Serene, he knows that exceptional terroirs will make all the difference for the 2024 vintage. Under a radiant sun, Henri Lurton, owner of the ch\u00e2teau, explains to us in a few words the essence of the Brane-Cantenac terroir, located on terrace n\u00b04, just opposite the ch\u00e2teau. The first Cabernet Sauvignons from Brane-Cantenac are meticulously sorted, first on two sorting tables, then using optical sorting for maximum precision. The grapes are then transported to small vats placed above the wooden vats, for an entirely gravity-based work, thus preserving the quality of the berries. Then, Henri unveils the new ageing cellar, magnificently designed. At Brane-Cantenac, each vintage is aged 100% in new barrels, guaranteeing quality ageing and respecting the standards of the estate.      <\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Ferri\u00e8re,<sup>3rd<\/sup> Grand Cru Class\u00e9 Margaux<\/strong><\/h2>\n<p>Unfortunately, the situation at Ch\u00e2teau Ferri\u00e8re, 3rd Grand Cru Class\u00e9 Margaux, managed by Claire Villars-Lurton, is less promising for this vintage. The estate was affected by poor flowering and strong mildew pressure. During our interview in 2022, Claire described herself as &#8220;spontaneous, enthusiastic, positive, optimistic and passionate&#8221;. She said: &#8220;I often tell myself that I don&#8217;t have the right to cheat. I am transparent with those around me. I inherited the optimism and positivism of my grandfather Jacques Merlaut. I like to get involved, even if I have doubts and moments of discouragement; You have to move forward in life. Gonzague<em> (her husband and owner of Ch\u00e2teau Durfort Vivens)<\/em> and I want to remain open, to be pioneers and to assert our differences. &#8220;We want to return to healthy viticulture, to produce the best wine in the world in a natural way, without synthetic products: a viticulture that makes sense and is linked to a living soil.&#8221;        <\/p>\n<p>It emphasizes that this notion of &#8220;living soil&#8221; encompasses a set of organisms interacting with each other. This is a real challenge in Bordeaux because of the climate and the pressure of mildew. Claire and her team are working to find solutions to fight this disease naturally on a daily basis. &#8220;You have to follow through on your convictions,&#8221; she says. Claire did, and hats off to her for it. However, when Mother Nature is too cruel, as it is this year, it is sometimes necessary to take a break when this ideal viticulture in a perfect world has too heavy an impact on the vineyard&#8217;s economy and on the morale of the teams. Fortunately, Claire is a fighter and an optimist who is resolutely walking towards a better future.      <\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Rauzan-S\u00e9gla, 2nd<sup>Grand Cru<\/sup> Class\u00e9 of Margaux<\/strong><\/h2>\n<p>At Ch\u00e2teau Rauzan-S\u00e9gla, Margaux&#8217;s 2nd Grand Cru Class\u00e9, we were welcomed by part of the sales team, composed of Jean-Basile Roland, Charlotte Ruel and Clara Le Cam. The careful selection at Ch\u00e2teau Rauzan-S\u00e9gla goes so far that they vinify certain areas separately. <em>  (Charlotte Ruel explains this process of &#8220;zoning&#8221; in the film.)  <\/em>We can also see in the film, small winemaking vats used for the grapes from the &#8220;zoning&#8221;. This approach testifies to the estate&#8217;s requirement for the quality and authenticity of the wines produced. <\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Branaire Ducru,<sup>4th<\/sup> Grand Cru Class\u00e9 Saint Julien<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12316 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/branaire-ducru.gif\" alt=\"\" width=\"428\" height=\"282\"><\/p>\n<p>At Ch\u00e2teau Branaire Ducru, 4th Grand Cru Class\u00e9 Saint Julien, it was the owner Fran\u00e7ois Xavier Maroteaux who guided us through the new cellar in full swing during the harvest. Work on the vat room began in January 2021: this project was carried out in 2 phases. They kept the walls of the existing building and destroyed half of the vat room to be able to vinify the 2021 vintage. There are 65 suspended vats and 10 basins placed on the ground. The number of vats has doubled to go even further in the vinification precision of the different plots.    <\/p>\n<hr>\n<h2 style=\"text-align: center;\"><strong>Ch\u00e2teau Pontet Canet,<sup>5th<\/sup> Grand Cru Class\u00e9 Pauillac<\/strong><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-12319 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/PONTET-CANET.gif\" alt=\"\" width=\"435\" height=\"291\"><\/p>\n<p>At Ch\u00e2teau Pontet Canet, we were warmly welcomed by Justine Tesseron. The 2024 vintage will mark a new significant step in the &#8220;outstanding&#8221; winemaking of this estate, as for the first time, new egg-shaped wooden vats will be used. The harvest was in full swing, creating a very special atmosphere. The vat room was almost silent, as no machine is used for destemming or sorting. Everything is done by hand, with teams working around four tables. There are 6 horses at the property, including Bolide who transported the harvest that day to the vat room.     <\/p>\n<hr>\n<p style=\"text-align: center;\"><strong>And for the rest&#8230; The entire Roland Coiffe &amp; Associ\u00e9s team will be delighted to welcome you to Bordeaux during the week of tastings  <\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Primeurs <\/strong><strong>from 14 to 17 April 2025<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12322 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/frise.png\" alt=\"\" width=\"514\" height=\"122\"><\/p>\n<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8140 aligncenter\" src=\"https:\/\/insidelaplace.rcassocies.com\/wp-content\/uploads\/2025\/05\/Gerda-2022.png\" alt=\"\" width=\"147\" height=\"147\"><\/h2>\n<p><em><span style=\"font-style: inherit; font-weight: inherit;\"><span style=\"color: #800000;\"><strong>Gerda BEZIADE<\/strong><\/span> has an incredible passion for wine, and has a perfect knowledge of Bordeaux acquired in prestigious wine merchants for 25 years. Gerda joins <strong><span style=\"color: #800000;\"><a style=\"font-style: inherit; font-weight: inherit; color: #800000;\" href=\"https:\/\/www.rcassocies.com\" data-link-type=\"_blank\" data-link-id=\"Bb9vINGrQNOpItazYHNfUg\" data-link-converted=\"undefined\">Roland Coiffe &amp; Associ\u00e9s<\/a><\/span> <\/strong>to bring you more information about the properties we market with &#8220;<span style=\"color: #800000;\"><strong>Inside La PLACE<\/strong><\/span>&#8220;. <\/span><\/em><strong>    <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Inside la Place, discover the effervescence of the 2024 harvest in Bordeaux, between climatic challenges and passionate know-how. An immersive journey to the great ch\u00e2teaux to anticipate the next exceptional vintage.<\/p>\n","protected":false},"author":3,"featured_media":16673,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[447],"tags":[],"appellation":[],"profession":[1458],"propriete":[1102,1168,1258,1204,1198],"personnalite":[],"class_list":["post-23879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roland-coiffe-associates","profession-wine-merchant","propriete-chateau-ausone-en","propriete-chateau-brane-cantenac-en","propriete-chateau-ferriere-en","propriete-chateau-laroque-en","propriete-chateau-pontet-canet-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Inside La Place - Harvest 2024: Know-How &amp; Passion<\/title>\n<meta name=\"description\" content=\"Discover the effervescence of the 2024 harvest in Bordeaux with &quot;Inside La Place&quot;. 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