Decanter's first taste of the Bordeaux 2025 En Primeur samples, plus a reminder of the growing season and its impact on quality and quantity

The 2025 Bordeaux vintage is already being hailed as another excellent year ending in ‘5’ that combines ripeness and structure with modern precision and purity.

Early tastings suggest the quality belies the demanding vintage conditions, which saw unrelenting heat and drought throughout the season.

While it's hard to summarise the entire vintage so early on, the first tastings reveal a few key elements:

• Expressive aromatic displays
• Ripe tannins: sometimes chewy and fleshy from clay soils; more direct and streamlined from limestone soils
• High acidities with low pHs
• Generally quite cool fruit profiles – not sunny or opulent like 2022
• Excellent integration of oak with reduced new oak in many cases
• Good concentration and intensity of flavour but without any heaviness
• Despite ripe tannins they're on the whole juicy, delicate and finessed
• Cabernet-heavy wines are relatively tight and compact at this early stage
• Stylistically, they resemble a combination of 2020 and 2016 although some say with the brightness and juiciness of 2023

Growers and consultants have spoken of exceptional concentration, aromatic purity and a freshness that contradicts the record-breaking heat.

Yet this potential brilliance comes with a stark caveat: yields are dramatically low.

The Gironde is expecting about 3.6 million hectolitres, 15% below the five-year average, with many estates reporting 28-40 hl/ha (the average in Pauillac is 30hl/ha) and some white plots down by as much as 50%.

This is largely as a direct consequence of the previous year's conditions, meaning bunch numbers were low and volumes were limited from the outset.

While this is disappointing from a revenue and economic viability aspect, it may have also been somewhat of a blessing, as the heat and drought conditions would not have been able to sustain larger quantities.

The growing season

The 2025 vintage was defined by earliness from the start. A milder-than-average winter led to budbreak around 25 March.

This was nearly two weeks ahead of the norm and the earliest start to a season since 1989.

Flowering was not only early but remarkably fast and uniform, arriving on 13-14 May under dry, sunny skies – a week ahead of average and with minimal coulure (berries not developing).

A water deficit started to appear in early June, bar storms that affected Pessac-Léognan on the 13th.

Veraison (the ripening and colouring of grapes) followed swiftly, beginning in mid July on the earliest Merlots and spreading evenly.

These phenological advances set the stage for one of the earliest harvests on record – a phrase I'm coming to use with more regularity.

Summer brought unrelenting heat. The month of June was one of the hottest ever recorded in France (second only to 2003 since records began in 1900), with weeks of temperatures above 35°C.

August intensified the pressure: 10 days above 35°C, peaking near or above 40°C in places (one parcel hit a scorching 42.8°C on 13 August).

However, overnight temperatures throughout the month were consistently cool, creating a high diurnal range, again differentiating the season from that of 2022 which experienced warm summer evenings.

Drought stress – but low alcohols

Rainfall was scarce until late August, creating nearly six weeks of significant drought that halted berry growth, sugar accumulation and phenolics, particularly on soils that had no water reserves.

This in turn meant resulting alcohols remained relatively low – certainly lower than what might have been expected – and are markedly different to the range seen in 2022.

Acidities were also kept high with many reds with low pHs; an average of 3.3pH on limestone and 3.6pH on clay.

A timely dose of rain arrived from 28 August into September (90–100mm in many Left Bank zones), easing vine stress, completing ripening and further moderating potential alcohol levels without dilution on well-drained terroirs.

Clay-limestone soils withstood the drought best; gravel and sandy sites suffered more.

The silver lining of this demanding vintage? Disease pressure was minimal.

Almost no frost damage occurred, and mildew – the bane of recent vintages – was notably less virulent thanks to the dry conditions.

Growers needed far fewer treatments than in 2024.

Rich pickings

Harvest began in mid-August for the dry whites, with classified-growth Sauvignon Blanc from 18–19 August, arriving healthy and picked before the main rains.

Merlot followed extraordinarily early – Château Lafleur started on 26 August, Château Troplong Mondot on 28 August with many others beginning on 3 September. The Cabernet Sauvignon harvest started in mid-September.

Sweet-wine picking in Sauternes and Barsac began in the last week of September and stretched into October.

Early botrytis onset allowed a relatively prompt start, and a late-October rally of glorious weather helped concentrate the crop.

While late-summer dryness limited uniform noble rot in some sectors (potentially favouring more elegant, less opulent styles than 2017 or 2020), many producers are enthusiastic about concentrated yet fresh sweet wines with purity and precision.

Harvest tastings showed striking concentration from small, thick-skinned berries. Early vat samples were deeply coloured with pronounced aromas.

Alcohol levels are notably moderate – mostly 12.5-13.5%, rarely nudging 14% – suggesting freshness and balance.

First tastings

So far I've tasted just shy of 200 wines from two early tastings in the past week.

The first at Laboratoire Rolland & Associés in Pomerol and the second Vignerons Consultants (Derenoncourt Consultants) in Sainte-Colombe.

I'm certainly impressed with the initial style and quality of wines that appear to be balanced and focused.

Of the reds, I've noticed two main styles: those that are more chewy and round; and those that are more straight and streamlined.

But, on the whole, there's no overt sunny aromatics or over-mature flavours, with good use of oak, bright acidities and juicy, pure fruit.

Three full weeks of estate visits as well as négociant and group tastings begin on 7 April, with my full report due at the beginning of May.

Related articles