Preparing the harvest in Burgundy is not simply a matter of waiting for harvest day. At Domaine Pascal Renaud, this period mobilizes the vineyard, the cellar and the people who work there all at once. In our Pouilly-Fuissé parcels, around Solutré, the final weeks before picking are made up of regular observation, gradual decisions and precise organization.

The harvest is a short moment, but it is prepared long in advance. Every gesture aims at the same goal: to receive healthy Chardonnay grapes, grown in carefully monitored parcels, and then to accompany them with precision from the moment they arrive at the cellar. It is also a time of transmission, when the experience of previous years illuminates the choices of the present.

Preparing the harvest in Burgundy begins in the vines

Before any decision, we look to the vine. Ripeness cannot be reduced to a date marked on a calendar: it changes according to the exposure of the parcels, the nature of the soils, the load carried by the vines, weather conditions and the health of the grapes. On the limestone hillsides of Solutré, these nuances can vary noticeably from one place to another.

We follow the evolution of the berries through regular passes through the rows. The appearance of the bunches, the suppleness of the skin, the ripeness of the seeds and the balance in the mouth all provide essential indications. Ripeness analyses can complement this reading, but they do not replace tasting the grape or the concrete knowledge of each parcel.

This attention helps avoid a uniform view of the vineyard. Two neighboring vines do not necessarily progress at the same pace. That is why the harvest order is built gradually, taking into account the ripeness sought and the ability to harvest each sector under good conditions.

Observing without rushing the decision

Weather is naturally part of the equation. A dry spell, a rainy episode or high temperatures can alter the pace at which the grapes develop. It is not a matter of following a fixed rule, but of adjusting the organization calmly, based on what the vineyard truly shows us.

Preparing the harvest therefore means accepting that the plan remains alive until the very last moment. This flexibility is essential: it allows us to preserve the quality of the fruit and to respect the identity of our Southern Burgundy cuvées.

A cellar ready to receive the Chardonnay grapes

While the vine approaches harvest, the cellar too enters a period of preparation. The equipment intended to receive the bunches and the juices is checked, cleaned and organized. This rigor is fundamental: the cleanliness of the equipment and containers helps us work in a healthy environment from the very first hours of the harvest.

We also prepare the circulation and reception areas. The grapes must be handled smoothly, without unnecessary waiting or superfluous handling. The harvest is an intense time; clear organization helps everyone focus on what matters most.

  • Checking and cleaning harvesting and reception equipment;
  • Preparing containers and work spaces in the cellar;
  • Planning the reception of the different parcels;
  • Anticipating the needs of the team, both in the vineyard and in the cellar;
  • Monitoring weather forecasts without letting them alone dictate the decision.

For a white wine such as Pouilly-Fuissé, the first steps after harvest matter greatly. The freshness of the grapes, the delicacy of the handling and the precision of the pressing all help preserve the aromatic purity of the Chardonnay. Technical choices are then made according to the profile of the vintage and the expression we wish to bring out in each cuvée.

Team organization, at the heart of the harvest at the estate

The harvest is, above all, a collective adventure. In the vines as in the cellar, roles complement one another: picking, sorting when necessary, transporting, receiving, monitoring the operations and ensuring the day runs smoothly. The coordination of these gestures has a direct impact on the care given to the grapes.

Before starting, it is useful to share instructions simply: the planned parcels, the schedules, safety rules, the equipment to be used and the quality requirements. A well-informed team can respond more calmly to the unexpected. And during the harvest, there always is something unexpected: a rain shower, a change of plan, a parcel that needs more time, or ripeness that develops faster than expected.

At Domaine Pascal Renaud, we are keen for this working time to keep its human dimension. The days can be demanding, but they are also punctuated by conversation, shared meals and that common attention paid to the grape. It is in this continuity between the vine, the cellar and the men and women of the estate that the wine truly begins.

The harvest does not mark an ending: it opens the path to the new vintage.

From the parcel to the Pouilly-Fuissé cuvée

Harvesting at the right moment is a decisive step, but it does not fix the wine in place. Once the grapes have arrived at the cellar, the work continues with patience. The juices gradually find their balance through fermentation and aging. The preparation carried out beforehand provides the framework needed to approach this new phase with availability and precision.

In our Pouilly-Fuissé vineyard, the diversity of sites and exposures nourishes the personality of our cuvées. Preserving this diversity means not erasing the particularities of each parcel. Organizing the harvest is precisely what allows us to respect the rhythms of the vineyard rather than seeking to harvest everything indiscriminately.

This discreet work is rarely visible in the glass, and yet it is present. It can be found in the clarity of healthily harvested fruit, in the coherence of a well-prepared vinification and in the bond maintained between a landscape, a grape variety and a vintage. In Solutré, this exacting standard accompanies every campaign, with humility before what nature decides.

When should the harvest in Burgundy be prepared?

Preparation begins well before the harvest, with vineyard monitoring and cellar upkeep. It becomes especially active in the weeks preceding the harvest, when the ripeness of the grapes, the weather and the organization of the teams gradually make it possible to define the picking order.