Thiébault Huber's 33rd harvest

Thiébault Huber, a winemaker in Meursault in Burgundy, harvested for the 33rd time in his career in August, marking a first for him. This milestone came under unusual conditions due to the extreme weather of the 2026 season.

Unusual weather in 2026

The 2026 season was very early and very hot, with temperatures reaching more than 40°C in clay soils. This led to an early start to the harvest, which began for Thiébault Huber on August 8.

Adapting to extreme heat

The heat caused difficult conditions for work, and adaptations had to be made, including working at night and very early in the morning. These changes were necessary to manage the physical demands of the harvest under such extreme temperatures.

Impact on grape quality

The grapes were very small and light due to the lack of water, but they were healthy and without disease. Despite the challenges, the quality of the grapes remained intact, though the overall yield was affected by the heat and drought.

Economic impact on Burgundy vineyards

The harvest was affected by the heat and drought, with an average loss of about 30-40% across Burgundy. This follows three consecutive years of poor conditions, which have had an economic impact on wine producers in the region.

Expectations for 2027

The 2027 harvest is expected to be more normal in terms of yield. This comes as vineyards take measures to adapt to rising temperatures and drought, including seeking more resistant grape varieties and changing the way vineyards are managed.

Introducing new grape varieties

Traditional Burgundy grape varieties, chardonnay and pinot noir, will be kept, but other varieties could be introduced to better resist drought. These changes aim to maintain the quality of Burgundy wines while adapting to climate challenges.

Managing alcohol content in wines

Wines produced with these grapes can have a higher alcohol content, but until the tannins are sufficiently ripe, harvesting too early is avoided to prevent excessively high alcohol levels. Vineyards benefit from tools to control the alcohol level, allowing wines to remain between 12.5 and 13.5%.