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Archive from April 2017

Pruning the Chardonnay vines in Chablis


Much of a wine’s quality is directly linked to the effort and care taken in the vineyard to produce the best quality grapes.  For without good grapes, it is very difficult to make good wine.  We ventured to Chablis last weekend to learn about the important work in the vineyard during a Gourmet Odyssey Discovery Experience Day at Domaine Jean-Marc Brocard.

Adopt-a-vine gift for wine lovers in Chablis, France

We spent the morning in the vineyard under the expert of guidance of Arnaud, one of the most experienced members of the vineyard team.  Arnaud brought us up to speed on what they have been busy doing in the vineyard during the winter.

Most of the time since November has been taken up with pruning, which is probably the most important task of all in the vineyard, as it not only helps determine the potential yield for the coming year’s harvest, but also lays the foundation for the following year.  Arnaud had kept back a small plot of vines for us to have a go at pruning ourselves.  He explained and showed us how to select the branch that will bear this year’s grapes, and how to choose the two spurs that will be used in the future.

Vineyard experience gift in organic Chablis vineyard

Listening to Arnaud, it all sounded very easy, so secateurs in hand, we set about having a go ourselves.  But wait a minute, the vine in front of us resembled nothing like the ones that Arnaud had used to demonstrate on!  We were to soon learn that each vine seems to be an exception to the rule!  Arnaud flitted between us to help us or to confirm our thinking, and little by little, we became more confident in our choices.  It’s much more complicated than you would imagine. Having a go yourself is the only way to really understand, and also to appreciate the mammouth task that the winemakers face when you look around the surrounding vineyards that spread as far as the eye can see.

Rent-a-vine birthday gift in a French vineyard

Arnaud then showed us how the branches are attached to the training wires to ensure that the growth will be spread evenly.  He answered our many questions, and we also spent quite a lot of time talking about the differences between conventional, organic and biodynamic methods.  The domaine is one of the largest organic and biodynamic wineries in Burgundy, and the plot of vines that we were working in is cultivated biodynamically.

On the way back to the winery, Arnaud showed us a some vines that had been pruned using the guyot double method, which leaves two branches instead of one in the guyot simple method that we had used.

Wine enthusiast gift.  Rent-a-vine in Chablis

We had earned our aperitif, and back at the winery Jean-Louis, had prepared a tasting of Petit Chablis, Chablis and Chablis Premier Cru to whet our appetite.  We continued the tasting over lunch of other organic wines from the winery, including Les Preuses Chablis Grand Cru.

Wine tasting experience gift at the winery in Chablis

After lunch we headed back into the vineyard to visit our adopted vines and to get in some training for Easter as we each hunted for our micro-plot of vines!

Adopt-a-vine in a French organic vineyard

We then learnt about the work that remains in the vineyard between now and the harvest.  There is still lots to do, and as we enter this crucial period now that the buds are starting to burst we hope that the frosts stay away.  The vines will grow rapidly now over the next couple of months.

The day finished with a quick tour of the upper fermentation hall to see where the wines are aged in oak casks.  We’ll learn more about what happens here during the Vinification Experience Days.

Wine-making experience present in Chablis, France

And so the day came to a close, and we left our vines in the care of the winery to be nurtured and managed as they grow and bear their fruit.  We look forward to coming back for the Harvest Experience Day!

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Attaching the vines to the training wires


We spent last Saturday at Domaine Chapelle in the picturesque Burgundy village of Santenay. We were there to learn about the winegrower’s work in the vineyard and to help attach the vines to the training wires.

The day started in the warmth of the winery where we listened to Simon, the son of the owner and who will one day succeed Jean-François, talk about the history of the family and introduce us to the classification system of Burgundy wines.

In the vineyard there has already been lots of work done to prune all of the vines, and with the arrival of spring, there is no let-up in the winegrower’s workload!  It’s time to get back out into the vineyard.

Adopt-a-vine experience in Burgundy, France

We make a quick stop to meet our adopted vines, and take a few photographs. We start to talk about organic winemaking, Domaine Chapelle having now been organically certified for several years. Simon explained the philosophy and principals applied in the vineyard. We also learnt of his desire to work biodynamically, and 5 hectares of the estate are already worked biodynamically to test the different method of working.

Vineyard tending stage in Buegudy as a gift

Simon brought us up to speed on the work carried out in the vineyard so far for the 2017 vintage, notably the different pruning methods used. For the most part, 5 to 7 eyes are left on each of the branches and 2 eyes on the short spur. The longer branch will produce the fruit for the coming year, and the shorter spur will prepare the vine for next year’s pruning.

Oenology course at an organic winery in France

Now that the pruning has finished, the next stage is to bend the branches and attach them to the training wires. This helps to better spread out the foliage and in the coming months will also mean that the grapes are better spaced, limiting the risk of mould developing.
We each had a go at this delicate operation. It’s quite stressful because the vines make a cracking sound when the branches are bent.

A perfect wine lovers gift with a vine adoption and tending box

The April showers started to fall a little harder, so we then headed back to the shelter of the cellar for a nice Burgundy aperitif!

We tasted the Santenay Saint Jean white wine, accompanied by the famous Gougères, a delicious Burgundy speciality. We then tasted three different red wines during the meal which included an excellent beef bourguignon.

Vineyard and winery visit in Santenay, Burgundy

The sun was out again after lunch, so we headed back out into the vineyard to visit the Beaurepaire Premier Cru vineyard which had been replanted two years ago.  It enabled us to better understand how vines are selected and nurtured, and the work and time that it takes before the first full harvest can be reaped.  From our vantage pot, we admired the view of the surrounding vineyards and the village below.

We finished the day with a quick tour of the cellar where the wines are aged and stored. Our wine isn’t yet there, but we’ll be back in a year’s time to see how it is getting on during one of the Vinification Experience Days. But before then, we also have the Harvest Experience Days to pick the grapes!

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