03-29-2011, 10:39 PM
With a closer look at the vintage reports on the 2010 harvest in Bordeaux, many may have noticed that significant coulure has occurred during the vintage on old-vine Merlot vineyards. Why is this viewed negatively? To me, it seems like this is actually a positive contribution to the concentration and overall quality of the grapes. Lower yield would make it possible for the vines to focus their nutrients and energy into fewer grapes, and loose clusters resulted from coulure would allow for increased air circulation that are less susceptible to rot in humid conditions. Does the negative effect only refer to reduced yield in terms of quantity, or are there any qualitative down-sides I haven't taken into consideration? Thanks, and I'd appreciate some clarification on that.