Popped in to Chateau Princé in Anjou for a quick vintage update when passing today. This year's harvest started 10 days ago starting with the Chardonnay for the Crémant. The Grolleau (again for Crémant) was next to come in followed by a first 'tri' through the Chenin vineyards for the Aubance. Last week finished with bringing in the Cabernet Franc in Anjou destined for la mousse - it had a potential of 11.5.
In Anjou the berries are looking in pretty good condition - the Cab Franc currently has a potential of 12, bunches are in good shape and there is little or no rot. The Chenin in also in good condition with a little rot in certain parcels and nearly none in others.
All wines from both Parnay and Chateau Princé will now be vinified at their brand new winemaking facility in Parnay. Work on the proposed 5* hotel is due to start over the winter months.