Harvest 2026: Warm, dry, sweet, and low acidity in the grapes

Chardonnay-clusters in the plot of les Belles Feuilles in Soulières August 19th 2026

At Tange-Gérard, the last grape came down as early as August 23rd. A dedicated team of 15 people picked and picked and picked this year's many clusters. So far we are incredibly pleased with 26 tons of perfect fruit, now on its way to becoming wine. Later in the winter, these wines will form the basis for several organic champagnes. 2026 has been different from every other year in an early, dry, and warm way. We were already talking about it back in March, and the trend continued right up to the harvest.

The grape harvest lasted seven days, from the 17th to the 23rd of August. We saw the first signs of ripening in mid-July, from which point we can normally count five weeks forward to find the start of harvest. Not this year. The vines and grapes went through both a fourth and a fifth heatwave, without ripening slowing down as it has in previous years. Just a few years ago we measured 100 days between flowering and harvest. In 2026, the number was around 75 days.

We cut our holiday short to prepare for the harvest a week earlier than originally planned. Some pickers were able to move their vacation, others stepped in for those who couldn't. We are surrounded by good and helpful people who understand the challenge of predicting the best timing in a year made up of untrodden paths in unknown territory. On Sunday, August 16th, a mix of confirmed pickers and newcomers sat at the table where, for the first time, there was no soup in the pots. The season's fifth heatwave was fading, but it was still far too hot for winter food, according to the chef — the heart of the harvest, who cooks up food and magic year after year.

2026 became the year it didn't rain in Soulières for a full eight weeks, spanning three of the summer's five heatwaves. As a result, the clusters stayed small. Some grapes were barely bigger than a peppercorn. We found clusters where the grapes hadn't survived the drought, completely shriveled without so much as a drop of juice. Fortunately, we also picked clusters large enough to fill an open palm. All in all, the many clusters of varying sizes amounted to roughly enough for us to produce the quantity of champagne that our three hectares entitle us to. That's more than we had dared hope for at the start of the harvest.

Fresh Chardonnay-must in the open crate under the press followed by the transferral to the inox fermentation vat. Please observe how organic is green all the through ;-)

From vineyard to vinification: This year's pressing also brought new territory. The many tiny clusters packed in tightly. Many clusters and smaller grapes took up more room. As a result, the press held fewer kilos of actual grapes than usual. In some cases, pressing took longer than usual as well. After pressing, the must sat in tank for a few hours to let the grape pips and similar matter settle. That process allows impurities to be sorted out. Afterward, the must was pumped into the steel tank where it is now fermenting into wine. We started from a great place: 100% healthy grapes without any trace of rot or disease. They were also the highest-sugar grapes we've ever seen, with rather low acidity, so their path to becoming wine is new territory too. When we taste them later in the autumn, we'll decide how to proceed for instance whether to use barrel aging again.

Currently for sale: For about a year now, we've been selling Sollissandre Noirs from 2022, made from 100% Meunier grapes. At the opposite end of the flavor spectrum is the blanc de blancs champagne Solliphere, in the mature 2014 vintage and the fresh 2019 vintage. These bottles are certified Viticulture Durable en Champagne. Today however, we are certified organic, which is the only guarantee against the use of synthetically produced pesticides. The organic champagnes will come to market in 2028.

Last call for the popular Sollissime from 2015, which will return this autumn. We disgorged the last bottles earlier this year. You'll still find the well-known classics like Tradition (brut & demi-sec), Noirs & Blancs, Rosé d'Assemblage, Rosé de Saignée, and Selection from 2013.

We think all the bottles are wonderful for celebrating your special occasions and ours. Or for lifting an ordinary day, where the sky is always blue with the fizz and the bubbles' particular glow. We love calling it hygge à la champenoise, and we look forward to sharing it all with you.

The Dreamteam 2026 with the heart in the middle: our very much appreciated and empathic cook, Annie.

Harvest greetings from Alain Gérard & Solveig Tange, Soulières, August 28