Following the harvest of early white varieties, Bordeaux vineyards have now entered a critical phase of the season: the harvest of the red varieties used to produce the region’s famous wines is beginning. For each château, determining the start date for the red grape harvest is a crucial strategic decision, as the character of the resulting red wine—unlike white wine—is influenced by a greater number of parameters (the first three of which are shared with white varieties):
- Technological maturity – sufficient sugar content to achieve the required alcohol level during fermentation.
- Phenolic maturity – the maturity of aromatic components; i.e., their complete transformation from immature “green” notes (herbaceous, vegetal) into mature fruity, floral, and other characteristics.
- Optimal acidity level – neither too high (often the case when grapes are not yet fully ripe according to other parameters) nor too low (where acidity might drop before the grapes are ready for harvest based on other criteria, for instance, due to high temperatures).
- Skin maturity – since red winemaking involves maceration (contact with skins, seeds, and sometimes stems), the tannins in the skins must be mature, lending structure to the wine rather than imparting excessive astringency, viscosity, or bitterness.
- Seed maturity – mature seeds impart a pleasant nutty nuance to the wine, whereas immature seeds contribute bitterness and astringency, as they also contain tannins.
- Maturity of the grape stalks (or stems) to which the berries are attached.
Whole-cluster maceration is less common; typically, the resulting wine is blended—prior to the aging stage—with wine produced using traditional methods to impart delicate herbal notes.
However, not all Bordeaux winemakers begin harvesting at the same time, even if they grow the same grape varieties. The start of the harvest is determined not only by the grape variety but also by the soil type and the vineyard’s exposure. Some plots ripen earlier than others, while some ripen later.
Bordeaux is divided into the Right Bank and the Left Bank, which differ in terms of terroir, grape varieties grown, and wine style. Naturally, winemakers in each part of Bordeaux harvest at different times.
The Right Bank—comprising the Saint-Émilion, Pomerol, and Fronsac appellations (along with several lesser-known ones)—begins harvesting earlier. This area is dominated by Merlot and Cabernet Franc, varieties that ripen earlier than Cabernet Sauvignon, which prevails on the Left Bank.
The Left Bank—home to the famous Médoc appellations (Margaux, Pauillac, Saint-Julien, Saint-Estèphe, Médoc, and Haut-Médoc) as well as Graves and Pessac-Léognan—is planted predominantly with Cabernet Sauvignon. This variety ripens later and requires warm soils and a longer growing season.
Cabernet Franc is grown on both banks and plays a key role in their blends (imparting pleasant acidity, freshness, and elegance, while adding complexity to the wine’s sensory profile). Its harvest time usually falls between that of Merlot and Cabernet Sauvignon. The weather conditions in the summer of 2026 proved quite challenging for winemakers due to recurring heatwaves—with temperatures sometimes reaching 40°C—and insufficient rainfall. The heat threatened optimal grape ripening, while the lack of rain jeopardized the overall yield.
Given the conditions of the 2026 vintage, winemakers are paying close attention not only to sugar levels but also to the ripeness of the skins and seeds. It is phenolic ripeness that determines the quality of the future tannins, color intensity, and the wine’s aging potential. Consequently, the decision on when to start the harvest is not based on the calendar, but rather on the results of berry analysis and tastings conducted directly in the vineyard.
A difference of just a few days in harvest timing can significantly influence the style of the resulting wine. Harvesting too early yields higher acidity, but the tannins may remain unripe. Harvesting too late increases sugar concentration but also raises the risk of losing acidity. That is why accurately pinpointing this brief yet crucial window is vital for winemakers.
While 10 or 15 years ago the harvest of red varieties in Bordeaux might not have even begun by mid-September, today it is not uncommon for the harvest to be nearly complete by that time.
En Primeur week will reveal the true character of this challenging vintage.
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