The Drinks Business reports that Burgundy has begun one of its earliest Crémant harvests on record, with some producers already picking grapes over the weekend. The exceptionally early start follows months of unusually advanced vine development and hot, dry conditions across France, compressing the growing season and forcing producers to monitor acidity and ripeness particularly closely for sparkling-wine grapes. The development reinforces a wider pattern across European wine regions this summer, where heat and drought are moving harvest dates substantially earlier than traditional schedules.
Climate change
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Summer Heat Drives Record-early Night Harvest at Catalan Winery
Reuters reports that Catalonia is experiencing its earliest grape harvest on record, with Gramona in Anoia beginning picking on 22 July and moving crews into the vineyards at 3am to escape extreme daytime heat. Temperatures of 35°C to 45°C have put both workers and vines under severe stress, accelerating the ripening of Chardonnay and Pinot Noir destined for sparkling wine. Technical director Roc Gramona said night harvesting could now become permanent, while Reuters Climate Monitor data showed Barcelona’s average July temperature was 5.8°C above the 1961–1990 historical norm, highlighting the increasingly significant effect of climate change on European viticulture.
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Spain’s Biggest Wine Region Drops its 2026 Harvest Forecast
Vinetur reports that Castilla-La Mancha, Spain’s largest wine-producing region, has dropped its 2026 harvest forecast amid extreme heat and increasingly unpredictable conditions late in the growing season. The decision removes an important early planning benchmark for wineries, grape growers and buyers, reflecting uncertainty over how heat and changing weather will ultimately affect yields. The development adds to evidence that climatic volatility is making pre-harvest estimates increasingly difficult across major European wine regions.
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Jamie Goode: Can Terroir Survive Climate Change?
Winemag examines whether climate change could weaken the distinctive expression of celebrated wine regions, particularly Burgundy’s climats. Jamie Goode argues that increasing temperatures may push Pinot Noir and Chardonnay beyond their ideal ripeness windows, potentially making wines taste more varietal and less site-specific, while changes to canopy management, planting density, biodiversity and grape varieties may become necessary to preserve regional identity.
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Wildfires Darken the Clouds Over France’s Bordeaux Wine Industry
Reuters reports that wildfires outside Bordeaux are not currently threatening the region’s leading vineyards, but they have intensified concerns about prolonged drought, repeated heatwaves and dwindling water supplies. Young vines are already suffering, growers fear that vines could stop ripening grapes without rain, and the harvest may be among the earliest recorded. These climatic pressures come as Bordeaux also confronts falling consumption, weak exports, oversupply and a fine-wine market that has lost nearly a fifth of its value over five years.
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Climate Change Could Reshape the Wines We Drink
WineDrinker reports on new research that finds that climate change will reshape rather than simply shift Europe’s wine regions northwards, because vineyard viability depends not only on warmer temperatures but also on extreme heat, frost, rainfall, humidity and disease. Southern European vineyards face growing heat risks from around 2040, potentially requiring heat-tolerant grapes, cooler sites and new cultivation methods, while northern regions such as England and Wales may gain suitable temperatures but remain constrained by mildew and other diseases encouraged by wet, humid conditions. Across Europe, growers are likely to adapt through different grape varieties, altered harvest dates, improved disease management and movement to higher elevations, although these changes may increase costs and environmental pressures. For consumers, European wine is unlikely to disappear, but familiar regions, styles, varieties and vintage patterns will gradually evolve, with greater emphasis on cooler locations, disease-resistant vines and producers capable of adapting sustainably.
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Wildfires Threaten Wineries as Blaze Nears Bordeaux
The Drinks Business reports that wildfires have moved to within approximately 15 kilometres of Bordeaux, raising concerns about possible smoke taint in grapes destined for the 2026 vintage. More than 220,000 people have reportedly been evacuated in France, while hot, dry conditions and shifting winds are hampering firefighting operations in Gironde. The immediate effect on vineyards remains uncertain, but producers face a potentially significant quality risk if smoke compounds accumulate in grape skins.
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Climate-Linked Alcohol and Acidity Shifts Alter Red Wine Aroma
LCGC International reports that researchers at the University of Naples have examined how rising alcohol levels and declining acidity can change the aroma and taste of red wine. Tests involving nine versions of a neutralised red wine found that higher alcohol and lower acidity increased the release and perception of two lactone compounds associated with sweet, perfumed, prune-like and prematurely aged aromas, while also reducing sourness and increasing bitterness. The findings suggest that acidification, commonly used to correct climate-related imbalances, must be carefully managed because it can also alter aroma perception and overall sensory quality.
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Veneto Declares a Water Emergency as Drought Tightens Its Grip on Wine Country
Vinetur reports that Veneto has declared a regional water emergency after worsening drought conditions hit one of Italy’s most important wine-producing areas. The order cites a 2.4 billion cubic metre water shortfall compared with 2025, rainfall deficits since March, reduced river flows and rising concerns for viticulture, including Prosecco production around Conegliano and Valdobbiadene.
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Blistering Heat in France Threatens Wine Harvest
Devdiscourse reports that extreme heat is stunting grape growth across Champagne, Bordeaux and Burgundy, raising the risk of a smaller French crop and one of the earliest harvests on record. Champagne producers are preparing for a harvest around 15 August, with yields expected to be around 10% lower than last year, while heat-driven sugar concentration could affect flavour and alcohol levels even if quality is preserved.
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Will Bordeaux Feel the Heat Over Irrigation Rules?
The Drinks Business reports that Lafleur, having left the Pomerol AOC and wider Bordeaux designation partly over irrigation constraints, has already begun carefully measured watering this season after temperatures in Bordeaux rose into the 40s. The article frames the issue as a broader test for Bordeaux appellation rules under climate pressure, with Lafleur arguing that early intervention can prevent hydric stress, scorched leaves and potentially vine death, while existing AOC dispensations may arrive too late for growers facing extreme heat.
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Champagne on Course for Earliest Harvest Start Date Ever
The Drinks Business reports that Champagne could begin harvesting as early as 10 August in warmer sites, potentially setting the region’s earliest recorded picking date after early flowering, severe spring frosts and heatwave conditions. The official start date is currently expected to be 15 August, but Montgueux may begin earlier, while producers are balancing healthy fruit against risks from high temperatures, sunburn and reduced yields after frost damage of around 40% on average.
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People Are Willing To Pay More For Climate-Proof Wine, Study Shows
Grist reports on a new Cornell University study testing how consumers respond to three climate-adaptation options for winegrape producers, shade cloth, switching to heat-adapted grape varieties, and relocating to cooler regions. The study found that consumers were willing to pay a premium when these changes were clearly communicated, although relocation was the least desirable option, and the article notes important limits, including a sample of only 300 respondents, mostly younger graduates who already cared about environmental issues and food labels.
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On Greek Island of Santorini, Winemakers Try to Adapt to Heat and Drought
Reuters reports that Santorini’s winegrowers are battling severe heat and drought, with Assyrtiko output falling sharply and old kouloura-trained vines dying after extreme conditions from 2023 to 2025. Producers are testing treated wastewater irrigation, new planting layouts, subsurface watering and atmospheric water harvesting, as the island’s water pressure is intensified by tourism and wider Mediterranean climate stress.
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Climate Inversion, Learning From the New World
Harpers Wine & Spirit Trade News reports that climate change may be reversing the traditional flow of viticultural knowledge, with producers in hot or humid regions such as India and Brazil offering lessons to European growers now facing compressed ripening windows, water stress and higher heat pressure. The piece argues that Old World regions may increasingly need practical ideas from places once seen as peripheral, including canopy protection, irrigation precision, drought-resistant rootstocks and a more flexible approach to grape selection and wine style.