WORK IN PROGRESS 2023

DISCONTENT IS THE FIRST NECESSITY OF PROGRESS
– Thomas Edison

Before the grapes for our second-ever vintage had even formed on the vine, we had learned a lot about what we did not want to do, from last year’s experience. This year, – we said -, we will be more prepared. Learning is a slow progression.

• We found last year’s light-red a bit too light for its weight in alcohol. This year we wanted balance (in the wine, at least, even if not in our day-to-day life.)
• We found last year’s wine a bit too ripe for its intended purpose. This year we wanted a real “glou-glou”: we are Suc Suc, damnit!
• We found last year’s process too rushed to let the wine come into itself fully. This year we wanted to stop and smell the roses. Or the ferments.

So when the 2023 harvest finally hit, we were anxious to get at the Garnacha grapes and start making some real progress.

PROGRESS IS IMPOSSIBLE WITHOUT CHANGE
– George Bernard Shaw

We (and our Arnes winemaking family) implemented some major changes over the course of this year that resulted in this newly-improved Work in Progress 2023.

• Pol, our grape daddy and cellar master, did an exemplary job with the recuperation pruning. The grapes were finally well-placed and well-spread, and had their best chance at achieving the elusive balance of phenolic and technological maturity. Bravo!
• We went to Arnes early to scope out the scene – and picked when we decided was opportune. We dropped the probable alcohol a bit while still respecting the fact that this is not a mediterranean climate – this is continental – and the harvest happens later than you might expect.
• We upped the length of maceration on one half of the grapes to make sure the wine had more structure than last year’s. We opted for a “semi-carbonic”, meaning, we crushed some (because it’s fun to stomp grapes!) and threw a bunch of whole bunches on top. We covered the tub with plastic wrap to saturate it with CO2, and a week later opened it to press off the skins. (And- we got to stomp them again!)

At Suc Suc, we’re all about learning – and learning is knowing when to change. “Be the change you want to see in the wine”, as the say.

IF THERE IS NO STRUGGLE, THERE IS NO PROGRESS
– Frederick Douglass

Was the entire process seamless? No way. Learning is one of life’s only constants – and perfection is unattainable.

• The heatwave at the end of August gave a considerable jump to the grape’s sugar level, and may or may not have “cooked” the aromatics a bit in our personal opinion. We’re not upset at those 13,43% by volume and the smidge of cherry jam on the nose, because on the whole, it reads closer to fresh. But it’s not exactly what we had imagined, either.
• The proteins and particles in the wine seem to be slightly less stable than last year – which is just a fancy way of saying there’s some (harmless) bits and bobs floating around in the bottles. We’re not going to lose sleep over it, unless they come alive. Next year, maybe a well-timed racking pre-bottling will help the cause.
• Experienced winemakers can taste the grapes and the grape must and know what the wine wants to be, and how to get it there. We’re not there yet – too used to tasting the finished product only, too far removed from life in the field – and that’s ok. Maybe one day: but for now, alas, that struggle is real.

MEASURABLE PROGRESS IN REASONABLE TIME
– Jim Rohn

All in all, we are very happy with the end result of Work in Progress 2023. Only one year later, but we think it’s more than one year better.

• We love how the acidity isn’t what smacks you in the face (not such an early harvest), but still gives the wine a structural backbone that makes it balanced and, dare we say, elegant. So lush. So regal.
• We love the slightly-richer garnet colour that only continental Garnacha grapes give. So lush. So regal.
• We love the brambly and iron-tinged spin on the classic fruit aromatics. We do not regret the stem inclusion – and the tannin that it gives off, which was way more aggressive a couple months ago, is smoothing out into a velvet dental dam. So lush. So regal.