In the 2013 vintage, vintners in Bordeaux faced a host of problems in harvesting a quality red wine crop. Cold, windy and wet weather during flowering was followed by mid-season hailstorms. Disease pressure was unremitting, and season-ending rains lasted from mid-September through October. It was a stern test that by all accounts Bordeaux passed. Not with flying colors mind you—the vintage is hardly anything special. Yet the fact that the Bordelais generally made a drinkable vintage out of a train wreck of a growing season is a testament to several factors, not least of which is technology. Wine Spectator's James Molesworth explains.
For the full article, check out the new issue of Wine Spectator, on newsstands June 3, 2014.
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