What happens after harvest: The Vinification Process at Château Canon Chaigneau

Harvest may mark the end of the vineyard season, but it is only the beginning of winemaking.

Vinification simply means the process of turning grapes into wine. At Château Canon Chaigneau, this stage is where careful decisions shape the final character of each vintage.

Step 1: Sorting and Crushing

Once the grapes arrive at the cellar, they are carefully sorted. We remove anything that does not meet our quality standards, like leaves, underripe berries, or damaged fruit. 

The grapes are then gently crushed so the juice can begin fermenting. At this stage, we are already thinking about balance. Too much aggression can extract harsh tannins.

Step 2: Fermentation

Fermentation is when yeast transforms sugar in the grapes into alcohol. During this time, the juice remains in contact with the grape skins, which give the wine its colour, flavour, and tannins.

We monitor temperature closely. If it becomes too hot, aromas can be lost. If it is too cool, extraction may be insufficient. 

Each vintage behaves differently, so adjustments are made carefully and daily.

Step 3: Extraction and Tannins

One of the most important decisions during vinification is how much to extract from the grape skins. This affects structure, texture, and ageing potential.

Gentler extraction produces softer, more approachable wines. Longer or more intense extraction can create deeper colour and firmer structure. The choice depends on the vintage and the character of the fruit that year.

A small difference in timing, even a few days, can shape the wine dramatically.

Step 4: Ageing

After fermentation, the wine rests and matures, often in oak barrels. Here, we consider how much oak influence is appropriate. Too much can dominate the fruit. Too little may not provide enough structure.

The goal is harmony — allowing the wine’s natural expression from Lalande-de-Pomerol to remain at the forefront.

How Different Choices Shape the Wine

Vinification is not a fixed recipe. The same vineyard can produce very different wines depending on decisions made in the cellar.

A warmer vintage may require lighter extraction to preserve freshness. A cooler year might benefit from longer skin contact to build structure. Small variations in fermentation temperature or ageing time can influence aroma, mouthfeel, and balance.

These choices explain why each vintage has its own personality.

Unexpected Lessons Over the Years

Some years have surprised us. There have been vintages where we expected power, yet found remarkable elegance instead. Others revealed softer tannins earlier than anticipated. Occasionally, less intervention led to greater clarity and precision in the wine.

Winemaking is both technical and intuitive. Each year teaches us something new about our vineyard and how best to guide it.

In the end, vinification is about respecting the fruit, the terroir, and the character of the vintage.