Impressions of Vintage 2024
October 2024
Rieux-Minervois
A big smile on the face of vigneron Jean Marc de Crozals of organic Minervois estate Domaine des Homs can only mean one thing – the 2024 harvest is good in the Minervois! The last grapes to be harvested were the Cinsault on 1 October. Everything is now in tanks, amphoras or barrels and fermenting away slowly.
The estimated final volume is 50% of the normal harvest, mainly due to the lack of water over the winter. On the other hand, the very dry weather ensured that the grapes were perfectly ripe, without the slightest spot of mildew, hail or other damage.
Here, the challenge is different: the team has to manage the water resources so that the plant can produce its grapes and, at the time of writing, so the plant can build up its reserves for the next growing cycle.
Photo of Jean Marc de Crozals where he likes to be most: in his vineyards!
Climate 2023-2024
The vintage was dry and warm, but not excessively hot, as only 3 – 4 days were above 30°C. The skies were sometimes overcast during June and July, avoiding any heatwave, which would have been catastrophic given the very low rainfall.
Winter rainfall from October 2023 to April 2024 was : 196mm
Rainfall over the last 12 months is : 360mm
The estate has recently installed an irrigation system that Jean Marc only activates in emergencies. In the region, each estate is only allowed to irrigate 100 millimetres per hectare per year.
Jean Marc irrigates by the drop – so to speak – applying 15 millimetres of water per month depending on the plots and their needs between June and August.
If the water isn’t more regular during the winter months when the plant builds up its reserves, he will use part of his 100 mm to irrigate in October-November to help the plant through its next cycle.
Temperature & Water Precipitation at Domaine des Homs
2024 vs 2023 – from Homs’ vineyards weather station
Style of Vintage 2024
Domaine des Homs produced around 50% of its usual volume for both white and red wines. The vintage was well-balanced thanks to the pleasantly warm temperatures. The musts were fruity and ripe.
On the other hand, ripening was slow, due to the lack of water. Maturation accelerated from August 20th, when the days became shorter and the cooler nights helped the plant to boost its metabolism.
The harvest was therefore spread out from mid-August to early October, which is unusual for the region.
The harvest began with the Muscats Petits Grains on 17 August. These grapes are reserved for the production of Petite Bulles ancestral sparkling wine. The Chardonnay followed on 28 August, then the Vermentino, Grenache Blanc and Grenache Gris grapes were picked together on September 7th to co-ferment.
The Viognier grapes are usually picked the week after the Chardonnay, but the harvest did not start until September 16th.
Syrahs was picked on 17 September, the Grenache on September 25 and then finally the Cinsautl, the youngest grape variety, on 1 October, meaning that the harvest was spread out over six weeks.
A cellar perfumed of fermenting grape musts
The viogniers are finishing their fermentation.
The Syrahs have finished all their sugars, and the grapes are still in contact with the marc.
The Cinsault grapes are still fermenting.
Activity on the estate is punctuated by pumping over and stirring the lees in the barrels. The aromas are extraordinary!
Bâtonnage of Chardonnay
The future cuvée Maïana, a blend of Vermentino, Grenache blanc and Grenache gris, has a lovely fresh taste. One part is fermented in vats and the other in stoneware amphora.
Paul - AOC Minervois
The cuvée Paul from Domaine des Homs needs no introduction. A blend of 80% Syrah and 20% Grenache, it is the estate’s most distinctive wine.
First vinified when Anne and Jean Marc took over the family estate in 2000, it was given the name Paul when their son was born in 2006.
The wine is vinified and matured in concrete vats until the July following the harvest. It is then matured in bottle for 1-2 years to allow the Syrah grapes to fully express their complexity.
Ageing potential: 10 years
Cocktail : Homs Limoncello Spritz
| The vineyards of the Domaine des Homs have taken on the appearance of orchards, with the production of peaches, mirabelle plums, citrus fruits and pomegranates, not forgetting the production of olive oil and juicy ripe olives of the Luques variety… Jean Marc de Crozals is spoiled for choice when it comes to working with fruit in his garden of paradise. This summer, Domaine des Homs tried out a delicious homemade recipe that we’d like to share with you: a Limoncello Spritz cocktail, perfectly refreshing for those hot days. 6 cl of limoncello (Homemade or store-bought ) 12 cl of Domaine des Homs Petite Bulles 🍾 6 cl sparkling water 2 cl fresh squeezed lemon juice 🍋 Just what we need to prolong the lazy days of summer ! 🍹😋 |
List of wines available at the estate
Chardonnay 2023 – IGP pays d’Oc
Grape :
100% Chardonnay planted in 2011
Vinification and aging :
Fermentation at low temperature (17° to 18°). 1/3 of the production is vinified in barrels and the rest in tanks. Fermentation lasts between 12 and 18 days.
Bottled in April following the harvest.
Viognier 2023 – IGP Pays d’Oc
Grape :
100% Viognier planted in 2011
Vinification and aging :
Fermentation at low temperature (17° to 18°). Half the production is vinified in barrels and the rest in tanks. Fermentation lasts between 12 and 18 days.
Bottled in April following the harvest.
Rosé 2023 – AOC Minervois
Grape :
50% Grenache noir and gris direct pressing and 50% Cinsault de saignée
Vinification and aging :
Bottled in April following the harvest
Amandier 2022 – Vin de France
Grape :
100% Cinsault
Vinification and aging :
Strict temperature control and short maceration.
Vinification follows the principles of natural winemaking: no added sulphites, no additives and only indigenous yeasts. No fining.
Aged for 5 months in concrete tanks.
Bottled in June following the harvest
Clots de Pals 2022 – AOC Minevois
Grape :
80% Grenache & 20% Syrah
Vinification and aging :
A 15-day temperature-controlled fermentation, malolactic fermentation and ageing in concrete vats.
Bottled in June following the harvest.
Paul 2020 – AOC Minervois
Grape :
80% Syraht & 20% Grenache
Vinification and aging :
Natural vinification with no added sulphites. Fermentation and maceration for a fortnight. Aged in concrete tanks for 9 months, then lightly sulphited before bottling.
Bottle ageing for at least a year to develop greater complexity.
Bottled in June following the harvest
Gravière de Sancastel – AOC Minervois
Grape :
100% Syrah
Vinification and aging :
Vinification integral in oak barrels to gently extract the tannins from the Syrah grapes, keeping the pomace (in the barrel) moist at all times. Aged in barrels.
Bottled in June following the harvest.
Petites bulles – 5% alcool
Grape :
Muscat petits grains et muscat d’Alexandrie
Vinification and aging :
Sparkling Wine. Partially fermented must, giving fine bubbles and a low alcohol content (5.5% ABV | 80 g/l residual sugar).
A word from the winemaker : « Designed in the spirit of a Moscato d’Asti, I wanted to make a wine like an Italian sparkling wine, but with a different balance to obtain less sugar and a fine, persistent bubble. »
– Jean-Marc de Crozals
