1950

1950 was the start of the rapid changes that would be seen in the next 2 decades, the Great Depression was becoming a faint memory and families were moving to the suburbs, children were watching Howdy Doody on 12 inch black and white televisions and spending Saturdays afternoons watching cartoons at movie matinees, times were gentler with little violence and the consumer revolution was about to begin in a big way, and the man of the house became the sole support of family. The median family income was $3,300 per year and milk was still delivered to the door.

Looking more closely at the decade, attention should also be drawn to the 1950 Bordeaux vintage, which offered more quantity than quality - with a few exceptions. Due to the relatively rainy summer, expectations for the year were not very high, but the change in weather at the end of the year made it a good year, and even excellent in some areas. The wines did not have the full and balanced character of the previous year. They were rather noted for their very tannic quality. But the wines have matured with surprising grace. Many wines became more harmonious as the tannins faded.

Two vintage gems are the Cheval Blanc and the Pétrus. On the other hand, Graves La-Mission-Haut-Brion is an exceptional wine. Although the best wines are at the peak of their drinkability right now, they will remain there for years to come. Due to the large harvest and very modest reputation of the vintage, these wines can be found at very affordable prices.

Burgundy - Abundant vintage of variable quality. Hail and a wet summer inflicted rot, leading to a reduced crop. Although September was warm at the start, harvest rain made the grapes swell and diluted the must. Only the best terroirs and the most quality-conscious winemakers made good wines.

Australia / A very wet winter through to October with rain also received in February causing some Downy Mildew but a dry March.

In 1950 there were 7,571 hectares of vineyards in Barossa and 25,711 tonnes of wine grapes were crushed in that vintage.

Phase contrast microscopy was first used for diagnosis of microbiological disorders in wine at Penfolds.

The increasing cost of exporting wine, coupled with the challenge of preserving stock during transport, led to an increased concentration on the domestic Australian market by wine companies.

Overseas there was a growing trend towards table wine and away from fortifieds but this had not yet occurred in Australia.
This was the start of a popular era of vermouth production.

Winemakers were experimenting with the use of high levels of SO2 (400ppm) for the preservation of juice and had also gained a greater understanding of the role of pH control in the prevention of wine disorders. Penfolds chemist Ray Beckwith made a major contribution to pH research giving the company the edge in fortified winemaking and providing the foundation for Max Schubert’s pioneering work with Grange Hermitage.

Penfolds also invested heavily in refrigeration for cold stabilisation of white wines over the next few years.

Maturation of red wines in small oak barrels was gaining in popularity.

St-Emilion by Château Cheval Blanc: 1950 is a superb vintage, combining quantity and quality. It has been somewhat neglected due to the reputation of the previous three years: 1947-1948-1949. The wine is very complete and rich.

WEATHER CONDITIONS AND WATER BALANCE

The good weather in 1950 was conducive to good vegetative growth, especially when the buds burst. There was also enough water stress to produce good fruit. In fact, the grapes must gradually undergo a water deficit to reach optimal concentration.

VINTAGE CHARACTERISTICS

The good weather this year was ideal for the growth of the vines. Flowering took place in perfect conditions and yields amounted to 56.4 hectoliters per hectare. The harvest began on September 18 and ended on October 6.

Fermentation was kept under control, although by somewhat archaic methods – there wasn’t even an electric pump back then. After these harvests, the former owners Jacques and Joseph Fourcaud-Laussac built a third cellar in rubble. The lack of space (requiring the constant moving of barrels) forced cellar master Gaston Vaissière to show imagination....
The wine had 13° alcohol.