Earlier this month I spent a day and a half zipping around Bordeaux’s top châteaux talking to producers about the just-picked 2022s. Even with some ferments not yet finished, it’s already clear that this was an extraordinary year. Anyone on social media will remember the frosts that arrived in April and the summer’s fires, with hot and dry conditions throughout – but, despite these challenges, it looks set to be a blockbuster year. As you can see from the picture above at Cheval Blanc, the vines (at most addresses) were still green and lush in early/mid-October, which is remarkable considering the year’s conditions. The only possible fly in the ointment is acidity, with the year’s notably low malic acid levels and generally high pH. Read my full post-harvest report – with thoughts from Noemie Durantou Reilhac at Eglise-Clinet/Vignobles Durantou, Philippe Bascaules at Ch. Margaux, Pierre-Olivier Clouet at Cheval Blanc and Guillaume Pouthier at Les Carmes Haut-Brion – at frw.co.uk/editorial, here.