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Wine-making Experience Day in the Rhone Valley


It was a full house for the first 2015 Vinification Experience Day at Domaine la Cabotte. Eric and Marie-Pierre, the winemakers, were there as usual and this time were accompanied by their son Etienne, who joined the winery at harvest time last year. On the Gourmet Odyssey side, we also had the pleasure to welcome Jacqueline and Bertrand, both sommeliers, who will be running the next experience days.

At 9:30, once everyone had arrived and had finished their coffee and croissant, we introduced the day and Marie-Pierre presented the history of the winery, how it is named after the little “Cabotte”, a stone shelter for the workers in the vineyard, and how she and Eric became winemakers.

Vineyard experience, Rhône Valley

We then went to visit our adopted vines, and talked about the different grape varietals grown on the estate. The plot of vines where our adopted vines are located is planted with Grenache, and the Garance wine that we will end up with at the end of the experience, also contains Mourvèdre and Syrah.

Rent a vine in Rhône Valley, France

We then went to the chai to see what happens after the harvest. The grapes from the different vineyard plots are put into individual vats and go through two fermentation phases before being racked to separate the wine from the marc of solid matter such as the skin and pips. Eric explained how this part of the vinification process differs slightly for the white wines.

Throughout the vinfication period, there are many controls and decisions that the winemaker must make, but as Eric reminded us, much of the work is done in the vineyard before the harvest, especially for wineries like Domaine la Cabotte who work biodynamically.

After having answered lots of questions on organic and biodynamic wine making, and the work that they entail for the winemaker, we returned to the reception to put into practice our wine tasting skills. We started with a challenge to test our noses by identifying the primary and secondary aromas found in wine. It’s not such an easy thing to do!

And it’s a task that is even more difficult for the winemaker who must identify the aromas that are all intermingled following the blend of several wines and where tertiary aromas are also added depending on the choice of ageing the wine in oak barrels.

Wine tasting gift, Rhône Valley, France

Eric took us back to the chai to taste some of the 2015 wines that have been blended and are still in the process of ageing. Of the three wines, the first two had exactly the same age and the same proportion of different grape varietals, the only difference being that the second wine had been ageing in new oak barrels for a couple of months. We could already taste a big difference. The third wine had not completely finished its malo-lactic fermentation, and was measuring 10g of sugar per litre instead of the authorised maximum of 3g. More time is needed for this wine to finish fermenting.

Wine experience gift, Rhône Valleu, France

Once we had tasted these wines, it was time for lunch, which had been prepared by Marie-Pierre. We tasted some of the finished wines too, starting with the rosé with the starter. We then tasted the Garance and Gabriel 2014 red wines with the main course and cheese. We finished with a Château-neuf-du-Pape from a recently acquired vineyard which is worked entirely by hand and by horse.

We started the afternoon with a short walk around the vineyards whilst Eric explained the geology that makes the Massif d’Uchaux such a unique place, and gives the wine its special qualities.

Unique wine gift, Rhône Valley, France

We finished the day by learning what happens to the wine at the end of the maturing period and how it is bottled, labelled and packaged. Being biodynamic, this too is done in harmony with the lunar calendar that takes into account the position of the moon and the tidal coefficients. There are still a few months to wait until our 2015 vintage of the Garance wine will be ready, but as Eric said, you need time to become mature and wise!

Many thanks to all of the participants for your curiosity

Comments

  • Very good day. People passionate about what they do. Thanks to Eric for all your explanations, to Marie-Pierre for the excellent meal, to Jacqueline for your poems, and to you for the great organisation of this day which went by very quickly.

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