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In Bordeaux and in the Saint-Emilion-Pomerol-Fronsac region, Cabernet Franc is also known as Bouchet.
In October, after the harvest, spent grape vines enter a long dormant period. This is the time to fertilise the vines and cover the rootstocks with soil to protect them from winter frosts.
November is the month when the work of pruning the vines begins, once all the leaves have fallen. The supports are taken off the canes and the foliage wires are lowered so that the vine pruners are able to work more efficiently.
December to mid-March is when most of the manual pruning of each vine plant takes place. It is a crucial period, since pruning directly influences future yield, the vine's vigour, and its leaf development. All of these elements influence the quality of the grapes, and therefore the resulting wine. This long, tedious work is hard on the back and is typically done by men. Women follow, collecting the cuttings that when dried are excellent to use for grilling. Sometimes the cuttings are even ground up and buried, or burned on the spot. In the winter it is also important to repair the vine's supports if necessary, restring or replace the foliage wires and then reattach the canes to the newly strung wires.
Winemakers adapt their work to the vine's development and the changing weather conditions. When buds grow and are on the point of opening, otherwise known as "bud break", night frosts can be dangerous.
April is when the buds grow and the winemaker must select the canes that will produce the best grapes and prune the others. This phase is called "ébourgeonnage" or debudding, and is important to encourage the sap to concentrate in the better quality canes. After the minute grape clusters appear, it is important to treat the vines against disease and/or pests. The canes grow very quickly, anywhere from 5 to 15 cm each day, so they must be attached to the foliage wires, and even cut back if the growth is too vigorous (grape vines are creeping vines).
May is when the blooms appear as the vine begins its reproductive cycle which directly influences when harvesting will begin, and the quality and quantity of grapes that will develop. This is also a high-risk period: cold and rain are harmful to effective pollination. Failed pollination results in fewer and smaller grapes.
In June, after the blooms have set, tiny clusters of green grapes will appear. For Merlot, 110 days are then required for these clusters to reach maximum maturity. If necessary, vines are treated again since they are still very sensitive to mould or insects. Rain and sunshine are their best allies
July and August are crucial months in determining the quality of the vintage. Winemakers do not intervene in this phase of ripening: the weather dictates all. When the vines are exposed to sun in the morning, their leaves are thinned, and if there are too many immature grape clusters, some are removed. This is called the "vendanges en vert" or the "green harvest". The summer is also when the grapes change colour indicating the beginning of ripening: this is called veraison. The length of this phase is determined by weather conditions: sunshine, temperature and rain. Vines stop growing, and the canes change from green to brown.
September is just before the harvest. Winemakers spend their time determining the best date to begin harvesting. They do this by analysing the tannins, sugar, and acidity in the grapes to ensure that they have enough of each element so essential to producing great wine. Since each year is different from the last, the fall temperatures and rain influences the last days of ripening, with the risk of developing grey mould, which can be disastrous. The decision to harvest marks the last one in this phase. Once the grapes are harvested, the vinification process begins.
