Two sets of grapes – the same variety (Sipon), same soil, same vineyard and picked randomly from the same side of two adjacent rows 1.5 metres apart. They may look the same – but they are very different. Back in February, Sinead pruned two of the rows in the vineyard in the single-Guyot method – the rest of the vineyard has always been double-Guyot.
Based on a quick sample this morning, the results are quite dramatic. The grapes on the right are from the single-Guyot sample and have higher sugar at this stage (47 Oechsle) – but also piercing acidity – making them taste more complex and unevolved – but with more potential (so we think!). The grapes on the left from the double-Guyot pruning have lower sugar (25 Oechsle) yet taste “sweeter” and seem to be “simpler” at this point.
It will be fascinating to see how the two evolve over the coming weeks……..