20th Harvest at Vinyes d’Olivardots

A harvest that inspires us to look at the vineyard differently

There are years when the harvest arrives when we expect it to, or when it has traditionally arrived. There are others when the calendar ceases to be a reference point, and it is the vineyard, and its relationship with climate change, that sets the pace. The 2026 harvest belongs to the second category. In the Empordà, the campaign began approximately fifteen days earlier than usual, in a year marked by very high temperatures, particularly dynamic ripening and an unusual overlap between varieties. At the same time, however, the first data points to a harvest with promising prospects for both quantity and quality.

We are facing a particularly interesting vintage. The monitoring network indicates that, with the exception of January and June, this year has recorded the highest maximum temperatures of the past four years. And there is one particularly significant figure: July 2026 was the warmest July of the past 50 years, with an average temperature 2.6 °C higher than last year and 2.2 °C above the average of the past three years. This season has also been marked by a succession of heatwaves, which has had a notable impact on the vine’s usual vegetative cycle.

These temperatures are bringing the calendar forward, as they influence and alter the way the grapes ripen. Because ripening is not simply about having more sugar; the reality is far more complex. To decide when the best time to harvest is, several factors need to be taken into account: potential alcohol, acidity, pH¹, the condition of the skins, seeds, aromas and, particularly in red varieties, phenolic maturity², which is related to the colour, tannins and structure they may contribute to the wine. This year in particular, these elements have not always progressed at different rates. Finding the right moment to harvest means precisely seeking a balance between all of them. This explains why, today more than ever, it is not enough to say that “the Garnacha is harvested on such-and-such a day” or that “the Carignan comes later”. Each plot needs to be observed and what is happening in that specific vineyard needs to be interpreted.

The monitoring carried out by the DO Empordà confirms this: an increase in potential alcohol and pH, together with a decrease in acidity and malic acid³.

Carme and Carlota, grape growers and winemakers at Vinyes d’Olivardots, explain what their 20th harvest has been like, which has just come to an end with the picking of the final bunches on 17 September 2026.

How would you assess the 2026 Harvest?

“This year’s harvest has been one of the fastest in our history as a winery, although not the earliest. Due to the heat, we started on 7 August with the first Garnacha Blanca plot, a very old vineyard that usually marks the starting point. We are seeing excellent quality, although with a decrease in grape weight and smaller berry size due to the lack of water since the middle of the vegetative cycle.

From that point on, everything went into overdrive; white, rosé and red varieties were ripening at the same time and were ready to be harvested simultaneously. Just seven days later, on 14 August, we harvested the first Garnacha Tinta and the first Syrah.”

Carlota Pena – Technical Director

“A rainy spring and a warm, dry summer have given us a generous twentieth harvest, with a balance between quality and quantity — characteristics that do not always go hand in hand. The grapes arrived at the winery in exceptional sanitary condition.

That said, I would particularly highlight the speed and concentration of this vintage. I would never have imagined that on 8 September we would be harvesting Carignan Noir at an optimal stage of ripeness, and that on 17 September we would be able to declare the twentieth harvest in our history complete.”

Carme Casacuberta – Winemaking Director

Twenty harvests and the same question: when is the right moment?

Twenty years of observing the vineyards, making decisions, getting some right and learning from others. If there is one thing a harvest like this reminds us of, it is that experience is not about knowing an exact date, but about knowing how to interpret the signals and being ready to respond to them. Temperature, rainfall, soil, variety, crop load, the condition of the vine, potential alcohol, acidity, pH, skins, seeds, aromas… All of these are parameters that need to be taken into account when planning the logistics required to properly manage the entire process that connects the vineyard with the wines we create at the winery.

pH¹: indicates how acidic grape juice is. The lower the pH, the more acidic it is. Grape juice is normally quite acidic, with a pH of approximately 3 to 4.

Phenolic maturity²: refers to the degree of maturation of the grape’s polyphenols (such as tannins and pigments), which are found mainly in the skins and seeds.

Malic acid³: is a naturally occurring acid that gives grapes an acidic, fresh taste. It is particularly abundant in grapes before they ripen and decreases as they mature.

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