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Domaine la Cabotte

Another great Harvest Experience Day in the Rhone Valley


We returned to Domaine la Cabotte on Saturday for the 2nd of the Harvest Experience Days. The harvest, which started at the end of August at the winery, is now reaching the end, with just a couple of plots left to go, including their Châteauneuf du Pape vineyard which should be picked this week.
Harvest Experience Day as a wine gift in France

As soon as we had finished the introductions, we walked through the vineyard to the plot of Carignan vines that are located on the other side of the road. Eric & Marie-Pierre handed out the material we needed to pick the grapes and gave us our instructions.

Armed with our secateurs and buckets, we spread out among the vines and started picking. The Carignan vines are pruned using the goblet method, and so grow as free-standing plants. With no training wires to worry about, you can rotate around the plant to more easily access the bunches of grapes.

Picking experience in the vinyeard of Cotes du Rhone

As we worked our way down the rows, Eric advanced the tractor little by little, so that we had less distance to empty our buckets. With the large bunches of delicious grapes that we were picking, the buckets quickly filled up, and so too did the trailer!

The weather was perfect for harvesting, with bright blue skies and a slight breeze to keep us from getting too hot. It's a magical place to spend a morning, with just the sound of birds, and the snip of the secateurs to accompany us.

Harvest wine box gift at Domaine la Cabotte

Once we had finished cutting the rows that Eric & Marie-Pierre had left us, we made our way back up to the winery and followed the route that the harvested grapes take.

We made our way behind the winery building to see where the grapes are received. First they are emptied into a de-stemming machine to separate the berries from the stalks. The harvest was of a very good quality, and so there was no need for a sorting table.

De-stemming experience in the Rhone Valley, France

The grape berries are then transported up a conveyor belt and then fall directly into the vat below where they will start the process of being turned into wine.

Conveyor belt during French harvest experience at Domaine la Cabotte

After all the morning's effort, we were ready for the aperitif! We tasted a couple of the winery's white wines and the Côte du Rhône Colline red wine, before sitting down to lunch where we continued the wine tasting.

Wine tasting at the winery in the Rhone Valley France

In the afternoon, we first of all took a few minutes to visit our adopted vines and take a few pictures.

Vines adoption gift in the Rhone Valley France

We then headed back to the chai, where Eric talked about how the grape juice ferments, and the important work done to extract the tannins and colour during the maceration process. Eric also talked about the differences in making white wines.

Fermentation process during the harvest in France

We tasted a couple of grape musts that are already in the process of fermentation to see how the sugar level decreases as the alcoholic content increases.

Wine tasting at Domaine la Cabotte rhone Valley

Eric then answered lots of questions about wine-making, notably about the use of sulphites to preserve the wine, before the day drew to a close. We will get the opportunity to discuss the many choices of the winemaker during the vinification, blending and ageing phases in much more detail during the Vinification Experience Days.

Once again, many thanks to Eric & Marie-Pierre for welcoming us and for letting us get a taste of what it takes to be a winemaker.

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The harvest in a few words


Every year, around this time, we read or watch a number of reports that talk about the customs, quality and trends regarding the grape harvest. Sometimes the terms used can be a bit obscure, so here are a few definitions to help you decipher what actually goes on during this key moment in wine making.

The harvest banns or "ban des vendanges"

Traditionally, this was the document that gave permission to start the harvest, and also to get the harvest celebrations under way. Today, some regions in France still fix the earliest possible date to start the harvest. From the set date, the winemakers can begin to harvest the grapes, but they are also free to start harvesting later if they feel that their grapes would benefit from maturing more before being picked. In other regions, the winemakers themselves have complete autonomy over when to harvest their grapes.

Harvest period

So it's no longer just the official decree that marks the start of the harvest, but it's also the choice of the winemaker. For each grape varietal and vineyard plot, the right equilibrium has to be found between the grapes being sufficiently mature and waiting too long if there are any climatic risks such as rain, storms, or drought. The winemaker has to be able to deal with the stress of uncertainty!

Vineyard experience in France

The state of the grapes

The winemakers decisions are therefore based on the state of the grapes in each individual vine plot. As the grapes mature, the sugar level rises and the acidity decreases. If the winemaker waits too long, the sugar level will be too high and the grapes will be overripe. The water in the berries will start to evaporate and the grapes will start to dry out. For some types of wine, such as vendanges tardives, this is the stage that the winemaker will wait for before picking the grapes.

Late harvest or "vendanges tardives"

Outside of the usual harvest period, some grape varietals and wine appellations have been granted specific authorisation to enable a late harvest. In these cases, we're looking for a high concentration of sugar and so choose to harvest later. The mention of  "vendanges tardives" on a label is regulated, and in France it is allowed in Alsace, and in the Gaillac and Jurançon appellations, each having their own specific charters.

Green harvest

So you can harvest later, but you can also pick your grapes earlier with a green harvest. But note that a green harvest is never intended to pick grapes for making wine. It's simply to remove excess grapes from the vines during the ripening or véraison" period. By decreasing the yield, the winemaker can increase the quality of the remaining grapes.

Original wine gift in France

Harvesting machine

Once the grapes have ripened, it's time to pick them. To do so the winemaker can use a harvesting machine or lots of pairs of secateurs! The harvesting machine has the advantage of being quick and of being able to be used more flexibly in terms of time. The proponents of manual harvesting argue that the quality of the harvest is better by hand, as a first sort can be done of the grapes before they are transported to the chai.

Sorting table

Talking of sorting the grapes, this can be done at two stages, at the moment the grapes are picked, or on a sorting table at the chai, where the unwanted grapes and foliage are removed, and often the stems are removed at the same time for red wine grapes. The winemaker chooses one or the other method, or sometimes both for the very best quality harvest. For some appellations, you have to sort when picking the grapes, or to harvest in phases by making multiple passes, as is the case for some of the sweet wines.

Unique wine gift in France

Destemming

Once the grapes have been sorted, the winemaker might decide to separate the berries from the stems, particularly for red wines, before the grapes are pressed or left to macerate in the fermentation tanks. Removing the stalk avoids too much contact with the grape must that can give a bitter vegetal taste. If the stalk is mature enough, the winemaker might decide to leave some of the stalk to add some tannin to the wine, and make a wine that will keep longer.

Wine press

To make white wine or some rosé wines, the grapes are pressed. Pressing can be done in a number of different types of wine press; vertically, horizontally, pneumatic or hydraulic. Each has their own advantages, but the pneumatic presses are most often used nowadays because you can regulate the pressure applied to the grapes to obtain a better quality juice. For the red wines, there is no pressing done before the fermentation, but afterwards to separate the solid marc of stems, skin and pips from the wine.

Adopt a vine in France

Crushing the grapes

For many wines, the grapes aren't crushed before being pressed or macerated. They are either left to break down naturally, or can be crushed mechanically or by foot. The days of crushing grapes by foot are very rare now as it takes a lot of time and energy! So these are some of the principal steps that will keep the winemaker busy up to and during the harvest. But it doesn't stop there! Once the grapes and juice are safely in the vats, the vinification process starts. We then hear talk of fermentation, racking, chaptilisation, yeast, sulphites... but we'll talk more about that after the harvest!

Other articles relating to the harvest

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- The 2015 harvest gets under way for our partner wineries

- A review of the work in the vineyard for the 2015 vintage

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A good 2015 harvest for the Cotes du Rhone


The forecast was for a great day, with mild temperatures and lots of sun! And so the Gourmet Odyssey apprentice winemakers arrived on time for a Harvest Experience Day at Domaine la Cabotte!

After some fresh croissant and a coffee, Stéphanne, Eric and Marie-Pierre announced the plan for the day. Today we were to follow the journey of the grapes from the moment they are picked, right through to when they are put into the vat.

Vineyard experience in the Rhône Valley

Without any further ado, we set off out into the vineyard, where we would spend most of the morning. Eric taught us how to pick the grapes using the secateurs. The grapes are big and magnificent, and the ones that are ripe for picking are to be found on the lower part of the vines. We each had a bucket to put the grapes in, and two to a row, we started to pick the vines treasure.

Original wine gift in Rhône Valley, France

Many of us were amazed by the large size of the grapes, and their density. We also tasted the grapes, and Eric told us how to tell if the grape has reached optimal maturity.

Adopt a vine france, Rhône Valley

The time flew by and it was already 12:30! The team of Gourmet Odyssey harvesters had done some good work. The buckets didn't cease to be filled, and a regular rhythm was maintained throughout the morning.

Wine experience gifts, Rhône Valley

It was then time to follow the grapes to the de-stemming machine, where the grapes are separated from the stems, and the berries are slightly crushed to help liberate their juice. This stage is done mechanically, and we watched with interest as Eric, Marie-Pierre and their son, Etienne, operated the machinery.

Wine gift packs in France, Rhône Valley

We had earned our wine tasting! Eric and Marie-Pierre served us their two white wines, the Colline and the Sauvageonne, both from the 2014 vintage. They are very fresh and were accompanied by some aperitif biscuits. Before sitting down to lunch, we watched the grapes being emptied into the vat by gravity.

Personalised wine gift in France, Domaine la Cabotte

As usual, Marie-Pierre had prepared us a great meal, simple, but so delicious! We continued the tasting with some of the winery's red wines, the Colline and Garance 2014, and the Châteauneuf du Pape 2013; which is produced from a plot of old vines which are more than 70 years old. After lunch, we headed back out into the vineyard to discover our adopted vines. This more relaxing moment tested the photographic skills of those who were interested in the My Vine photo competition.

Rent a vine in France, Rhône Valley

We finished the afternoon in the chai to learn more about the differences between working the grapes used for white and red wine. Eric explained the first stages of fermentation, whilst Etienne put the lid on the vat with aplomb, using a forklift truck.

Wine tasting gift in France, Rhône Valley

And by then it was already just gone 4pm. Marie-Pierre had prepared the cases of wine to be collected, and we said our goodbyes. See you again soon for a new Experience Day. The next type of day will be the Vinification Experience Day, where we will learn more about the vinification and blending processes.

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The 2015 harvest gets under way for our partner wineries


Whilst the first Gourmet Odyssey Harvest Experience days of 2015 got underway last weekend, all of our partner winemakers have either started the harvest or are busy with the final preparations. A quick round robin of our wineries as the first clip of secateurs get under way...

2015 is a year of early harvests

As usual, the harvest season got underway at the Allegria and Domaine la Cabotte wineries, as they are situated in the south of France, in the Languedoc and Côtes du Rhône regions respectively, where the high temperatures and long hours of sunlight have enabled the grapes to reach a good level of maturity, as explained in our review of the work in the vineyard post. Domaine Allegria started the harvest on the 20th August, 2 days earlier than 2014 and 20 days earlier than 2013!

Rent a vine in France, Languedoc

The early start to the harvest is the case for all our partner winemakers in France, such as at Domaine Chapelle where the staff returned from the summer holidays on the 24th August to be ready in time. The winemakers are quietly confident that the quality will be very good this year, but there are a few worries that the quantity will be less due to the lack of water in some regions that limited the growth of the grapes.

Vineyard experience for wine lover in France, Burgundy

In Chablis, the date of the harvest has been brought forward at the last minute. On the 31st August, a hail storm damaged some of the vineyards in Chablis, and so the grapes have to be picked as quickly as possible, as the risk of the grapes being affected by mould dramatically increases. The harvest has started one week earlier than initially planned.

Lots of work in the cellar to welcome the 2015 harvest

In the cellar, the 2014 and some of the 2013 vintages are still being pampered. However, space needs to made for the arrival of the new vintage. In some wineries, such as Château de la Bonnelière, some of the wines have therefore been bottled to free up some of the vats and barrels. The winery has also had to adapt the organisation of the chai to be able to receive the harvest of the 10 additional hectares that they have acquired this year.

Wine making experience in France

At Château Beau Rivage, the 2015 harvest will be worked in a newly renovated chai, and everywhere, such as at Domaine Allegria, all of the equipment has been cleaned and organised to best receive the grapes. At Domaine Jean-Marc Brocard, all of the materiel is tested, the conveyor belts, presses, sorting table etc, before being called into action for real.

Wine gift packs in France

And the other big task is to get ready to welcome the teams of harvesters who will arrive at the wineries to pick the grapes from anywhere between 10 days and a month depending on the winery. So the pressure is mounting as the harvests get under way, but our winemakers are keeping their smiles as they think of the great wines that will hopefully result!

Like to know more or to participate in the harvest? It's not too late to join us for one of the Gourmet Odyssey Harvest Days. Don't hesitate to get in touch to know more.

 

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A review of the work in the vineyard for the 2015 vintage

 

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A review of the work in the vineyard for the 2015 vintage


As the first snip of secateurs sounds the start of this year's harvest at some of our partners such as Domaine Allegria or Domaine la Cabotte, we thought we'd take a look back to the work carried out in the vineyard to prepare the vines for this promising new vintage.

All of our partner winemakers are agreed. Mother nature has been kind to the vines this year, or at least so far... Of course nothing is ever certain, and we must hope that the good weather continues, until the grapes are safely in the fermentation tanks, but for the moment, 2015 looks set for being a good year.

A cold but dry winter

Dry and cold winter in the Languedoc vineyard France

Most of the wine-growing regions benefited from a relatively cold winter from January onwards, but without excessive rainfall. Domaine Chapelle recorded half of the rain usually received in January. The cold is a good thing for the vines as long as the buds have yet to appear. It kills off many of the unwanted parasites without affecting the plant, and it makes it easier for the winemaker to drive the tractor between the rows without getting bogged down, thanks to the hard ground.

Vine growing in the Alsace vineyard France

The cold winter, combined with a milder spring enabled the winemakers to limit the number of treatments applied to the vines. This is good news for our partners, all of whom are organically or biodynamically certified, as with Domaine Jean-Marc Brocard. Organic treatments are contact treatments which don't penetrate inside the plant, so after each rainfall, they have to be treated again as the rain washes away the protective matter. Too much rainfall however, makes it impossible to use the tractor to treat the vines as the earth becomes too cloggy, whilst the wet weather favours the development of disease.

An ideal Spring for flowering

Vine flowers in the French vineyard

The flowering season happened at our partners between the beginning and mid June, the 5th June at Domaine Stentz-Buecher, and a couple of weeks later at Château de la Bonnelière. Everyone agreed that the weather was optimal for the flowering. Mild temperatures between 20 and 25 °C for the most part, and without wind. Perfect conditions for the good fecundation of the flower and a good quantity of grapes.

As a rule of thumb, we normally count 100 days between the flowering and the harvest. This year, the weather will make a mockery of this saying, as the harvest will be early throughout France.

A lovely summer and early harvest

The months of June and July were very hot and dry, but the vine is a plant that needs little water, and withstands heat very well. At some of our partner wineries such as at the biodynamic Domaine la Cabotte, the winemakers were able to help the plant a little by spraying a tisane, made from stinging nettles and yarrow, in the morning, to refresh the vines and help them better withstand the heat.

Biodynamic treatment in the Chablis vineyard France

Even in the most southerly regions, where we often hear about the lack of water, nature was relatively kind this year, Domaine Allegria reporting 100mm of rain between mid March and mid April, making the summer a little less stressful.

At all of our partner wineries, the heat helped the development of the vines, first with the leaves, then through the veraison when the grapes begin to change colour, and then whilst they ripen. The lack of water over the past few weeks has preoccupied the winemakers. Even though dry weather is always better for harvesting, the grapes find it difficult to grow, and even if they reach maturity, the quantity of juice, and therefore of wine, runs the risk of being less than initially forecast during the flowering period.

Veraison of the grapes in the Rhone Valley France

The harvest gets under way

The majority of our partner winemakers have now returned from their summer holidays, a little earlier than other years, and the harvest has already got under way at some vineyards, such as Domaine Allegria. Elsewhere, the preparations are under way to clean and get the cellars ready, as with Château Beau Rivage, where the 2015 harvest will be received in the newly renovated chai.

Grapes maturity in the French Rhone Valley vineyard

The Gourmet Odyssey Harvest Experience Days get under way next week, and run between the 5th September and the 4th October. We'll have to wait a little longer to get a first idea of what the vintage promises, once the grapes are in the vats and the fermentation process has begun. We'll then get the chance to taste the wines during the Vinification Experience Days next winter!

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Biodynamic winemaking at Domaine la Cabotte


Last Saturday saw us visit the Domaine la Cabotte winery in the southern part of the Côtes du Rhône region for a Discovery Experience Day. The programme for the day was to better understand the work of the winemaker in the vineyard.

Vineyard experience in Rhône Valley, France

At 9:00 am, the first guests started to pass through the large iron gates at the entrance of the winery, and we were blessed with a very pure light and crisp colours. The winemakers, Eric and Marie-Pierre, welcomed us with a cup of coffee and some croissants, whilst we waited for everyone to arrive.

Marie-Pierre told us the history of the winery before passing over to her husband, Eric, who took us out to spend the morning in the vineyard, and help him train the vines, which is the work of the moment.

Unique wine gifts in Rhône Valley, France

As we walked through the different vine plots, Eric took care to explain the differences of each grape varietal, and the work that has already been carried out in the vineyard this year. We learnt about the growth of the vines, their strength, how they create the grapes, and how grafting is used when replanting the vines.

Adopt a vine in Rhône Valley, France

To best understand the work of a winemaker, it's always best to roll up your sleeves and get involved, so we each found ourselves in front of a row of vines. We started by:

1- taking off the clips that were already keeping the training wires together,

2- raising the two wires and making sure that the vine branches were supported between them,

3- tightening the two wires together again by replacing the clips...

Original wine gift in Rhône Valley, France

There was lots of wind blowing from the Mistral, but everyone got stuck in and enjoyed this physical activity.

Once we had finished, Marie-Pierre replenished us with some chilled water, and we headed back to the chai to taste some of the rosé and white wines produced at the winery, accompanied by some freshly picked radish and a goats cheese cake.

We tasted the delicious fruity red wines with the meal, which we enjoyed inside the chai to keep us sheltered from the wind blowing outside.

Wine lover gift in Rhône Valley, France 

A coffee to end lunch, and then back out into the vineyard to visit our adopted vines.

Rent a vine in France, Rhône Valley

Once we had immortalised the moment with our cameras, we grouped around Eric who recounted passionately the local geology and how the Massif d'Uchaux appellation came to be.

We finished the day with a demonstration of how to prepare a biodynamic tisane. Eric explained the differences between organic and biodynamic methods, and talked in depth about sulphites. We made an tisane from stinging nettles, horsetail, and carpenter's weed, which we then tasted!

Personnalised bottles of red wine in Rhône Valley, France

Our winemakers showed us how to dynamise the preparation using the dynamiser, and then we realised that it was already 4pm. How the time had flown!

Wine gift packs, biodynamic, Rhône Valley, France

We thanked Eric and Marie-Pierre for the time that they had shared with us, and for their dedication to their profession.

And then we headed back through the gates, a few cases of wine safely stored in the boot of the car. Safe trip and see you again soon for the "Harvest Experience Day".

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De-budding the vines at Domaine la Cabotte


We were spoilt by the fantastic weather for the latest of the Discovery Experience Days at Domaine la Cabotte. After a coffee and warm welcome by the winemakers, Eric & Marie-Pierre, we gathered outside for an introduction to the day that we were to spend together in the vineyard.

Vineyard experience in Rhone Valley, France

Eric & Marie-Pierre presented the winery and enlightened us on the local red and white grape varietals, the Massif d'Uchaux appellation and their approach to winemaking, before leading us out into the vineyard. Eric showed us the different grape varietals and how to tell them apart. In the background, the birds were singing, and then suddenly, a hare jumped up onto the dry stone wall!

Original red wine gift in France, Rhone Valley

Eric & Marie-Pierre led us to a plot of vines that they had earmarked us to work on. They explained the importance of de-budding to reduce the number of buds per vine, and hence the number of grapes produced. This will help the grapes to have a better balance of sugar, acidity, tannins and aroma come harvest time. They showed us how to de-bud, and then in pairs, we each took on a row!

Weddig present wine in Rhone Valley

Once we had finished, Eric told us about the other work that has been keeping them busy in the vineyard since the last harvest, notably the pruning. After the de-budding will come the raising of the training wires as the vines grow taller and taller.

Wine experience in Rhone Valley, France

On our way back to winery, Eric showed us the enclosure where he prepares the biodynamic treatments used in the vineyard, and he introduced us to this fascinating topic. We started the wine tasting with a nice refreshing white and rosé wine, before sitting down to enjoy the lunch, that Marie-Pierre had put together specially for us.

Wine lover gift in Rhone Valley

A deliciously seasoned tomato and rocket salad to start, accompanied by the Colline Cotes du Rhone 2014 red wine. For the main course, we savoured a traditional Caillette, served with potatoes and a tomato sauce, served with the Garance red wine. We then enjoyed the winery's Chateauneuf du Pape wine with cheese, before finishing with a red fruit clafoutis for dessert.

Adopt a vine in Rhone Valley, France

We then put our boots back on and headed off to the vineyard again, this time to meet our adopted vines! Once we had taken a few photos to immortalise the occasion, Eric explained a little bit more about the terroir and characteristics of the Massif d'Uchaux region and showed us the different types of soil, some more stony than others.

Personalised bottles of red wine in France

At the end of the day, we visited the chai where Eric gave us an overview of how the wines ferment and are worked during the vinification period. Many thanks to Eric & Marie-Pierre for this great day!

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Wine-Making Experience Day at Domaine la Cabotte


St Valentine's Day this year saw a small group of wine lovers get together in the Rhone Valley at Domaine la Cabotte for a Vinification Experience Day. This wine course is the third and last in the Gourmet Odyssey Wine Experience, the aim of which is to demystify the work of the winemaker during the vinification and ageing stages of making wine. We had the perfect hosts for such an occasion in Marie-Pierre and Eric Plumet, two passionate winemakers who speak with sincerity and conviction about their profession.

Wine gift pack in Rhône Valley, Mondragon

The day began in the chai where we learnt how the wine is worked during the fermentation period. The winery is both organically and biodynamically certified, and so Eric also took the opportunity to explain the fundamentals of biodynamic farming. The winery makes red and white wines, and for the first time for many years, has added a rosé wine to the range for the 2014 vintage. Eric & Marie-Pierre told us of the different techniques required in making each of these types of wine. Stéphanne taught us how to taste wines properly, and we finished with a tasting of the Sauvageonne 2014 white wine directly from the barrel.

Wine experience in France at Mondragon

Back in the warmth of the boutique, we put our noses to the test. With the help of some small flasks, we had to identify twenty different aromas that can be found in white and red wines, a task more difficult that it seems, but always fun to try!

Vineyard experience in France, Rhône Valley

Next, we continued with the tasting of wines that are still in the process of ageing. We tasted three red wines from the 2014 vintage, the Garance, Gabriel and Châteauneuf du Pape Vielle Vignes. Eric & Marie-Pierre talked us through the different blends used for each wine, and the characteristics that each grape varietal brings to the wine.

Wine making experience in Rhône Valley

The Colline 2014 red wine had been bottled just a week before, and so before lunch, we took the opportunity to give it its first tasting. A very fruity and fresh wine which had opened up nicely despite its young age. We then tasted the Colline 2014 white wine, followed by the Garance 2013, Gabriel 2012, Châteauneuf du Pape Vielles Vignes 2012 and the new Colline 2014 rosé wine during the meal.

Rent vines at Domaine la Cabotte, in Rhône Valley

To help us digest all of that, we started the afternoon by taking some fresh air. We first visited the vineyard plot where our adopted Grenache vines are to be found. Eric then took us on a stroll around the vineyard to learn more about the geology, terroir and the biodynamic practices used.

Wine lover gift in Rhône Valley

The day finished back where we started, in the chai. Eric explained how the wine is bottled and the importance in choosing the correct corks. Marie-Pierre also showed us the labelling machine in operation.

Personnalised bottles of wine in Mondragon, France

So another very instructive day, full of interesting information. As usual, many thanks to Eric and Marie-Pierre, and to all of our participants for a thoroughly enjoyable day.

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Being an organic winemaker in 2015


At the start of a new year, all is still imaginable and possible for 2015. The biggest organic wine fair in the world, Millésime Bio, shortly takes place from the 26th to 28th January, and all of our partner winemakers will be there. We took the opportunity to ask them what their vision and expectations were for organic winemaking in 2015. Here is a synopsis of their responses:
Wishes from Domaine la Cabotte Mondragon France

Why did you convert to being organic?

For Domaine Jean-Marc Brocard, organically converted since 1999, and also biodynamically certified in some of their vineyards, it's a work philosophy before anything else. "To simply best express the quality of an exceptional terroir by respecting our working and natural environment."

Jean-François Chapelle, owner of Domaine Chapelle, converted the entire estate of his vineyards in 2009, and explained that "for the vines to convey the secrets of the soil through their grapes, the winemaker must respect life; the life of the soil and the life of the vine by excluding chemical weed-killers and fertilisers, and the human lives to stop the development of professional illnesses linked to farming such as cancers, asthma, and skin diseases." Converting to organic farming methods happened naturally at the winery in the continuity of "the Chapelle family history of producing terroir wines."

At Domaine Stentz-Buecher, the arrival of Stéphane, son of the owners, to the winery in 1995 brought a different vision of balancing work and nature.  They officially started the certification process in 2007 and received organic status in 2010.

But watch out, ironises Ghislain d'Aboville, owner of Domaine Allegria, who started the journey to be organically certified in 2008. "Not all winemakers are born into a vineyard and not all of their parents reared goats in the Larzac after 1968!" In his case, there is of course a philosophical reason, "the book by Marie-Monique Robin, and the film Le Monde Selon Monsato were the catalyst." But there were also family considerations. "We're happy that our children can gorge themselves on grapes during the harvest without worrying about chemical treatments which we don't use."

Wishes from Domaine Allegria Pézenas France

What has changed for you since converting to organic winemaking ?

For some, such as Eric Plumet, who together with his wife, Marie-Pierre, own Domaine la Cabotte. They converted organically in 2002 and biodynamically in 2006, and for them the answer is "the sense of no longer working against nature but with nature. To respect the living and to put everything in place to enrich this life in our soils, our vines and our wines. We've developed our powers of observation and our ability to work naturally."

The effects are also visible in the vineyards for Domaine Jean-Marc Brocard and "the vines have regained strength, know how to better defend themselves against disease, and produce more constant yields."

At Domaine Allegria, they have gone further than just the vineyard, and introduced an organic vegetable patch in 2014 and will add an organic chicken run in 2015.

For Domaine Stentz-Buecher : "Above and beyond respecting the official organic charter, we are also seeking the best quality. We voluntarily reduce the yields, are extremely selective when sorting the grapes and vinify our wines naturally."

Wishes from Domaine Brocard Chablis France

What are the things you are looking forward to this year ?

Our partners are awash with new projects for 2015:

  • The acquisition of a new plot of vines of Santenay Premier Cru Beaurepaire for Domaine Chapelle.
  • Training the teams and developing the buildings at Domaine Jean-Marc Brocard to welcome and share their vision of winemaking with more visitors.
  • The start of a social responsibility certification and a new rosé wine that will be fuller and even more seductive at Domaine Allegria
  • The arrival of Etienne, the son of Marie-Pierre and Eric at Domaine la Cabotte, who will start working with them, and a new very old plot of Grenache vines in Châteuneuf du Pape, which are cultivated organically and are undergoing biodynamic conversion.

What are your wishes for your winery and team in 2015?

The wishes of our partners are fairly unanimous concerning 2015, "to go even further organically to respect the environment" at Domaine Chapelle and to "help increase awareness of organic wine in France and internationally" at Domaine Jean-Marc Brocard.

Domaine la Cabotte reminds us that we should indeed wish for, "generous conditions to give us the best possible wines because one should never forget that we can only work with that which nature provides us weather wise."

And not forgetting the importance to our winemakers of sharing great moments with their clients. We wish you an excellent millésime, lots of Allegria, and to share this joy with those around you.

More information on our partner winemakers

 

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The harvest starts at Domaine la Cabotte


We had a lovely sunny day to start the harvest at Domaine la Cabotte last Saturday. Following an introduction to the winery and an update on the 2014 campaign so far, we made our way through the vineyard to harvest the Syrah plot of vines that will be used in the Garance wine, which is the chosen wine for the Gourmet Odyssey clients.

 

adopt a vine gift in the Cotes du Rhone, France

 

Once Eric and his wife Marie-Pierre, the owners of the winery, had explained to us how to pick the grapes, we spread out among the vine rows in pairs. This year, the harvest was made easier due to the excellent condition of the grapes, with practically nothing to sort or leave behind.

 

Grape picking gift in France

 

The buckets filled up quickly, and by the end of the morning we had filled two trailers. We followed our harvest to the chai to assist with the de-stemming, before the grapes were put into the vat. The berries are separated from the stalks and then, once in the vat, will start to slowly ferment. It was then time to refresh ourselves with a tasting of some of the estate's wines.

 

Wine Experience gift in the Cotes du Rhone to get involved in the harvest

 

After lunch, which was prepared by Marie-Pierre, we headed back out into the vineyard. We learnt how to taste the grapes to decide whether they are ready for picking or if they need more time to mature. It's all a matter of the colour of the skin, the taste in the mouth, and what the pips look like. It all seems very easy to Eric, but for the rest of us, the nuances are often very subtle!

 

Unique wine gifts in the Rhone Valley

 

Whilst tasting the grapes, we took sample bunches from a number of different vine plots of Mourvèdre, Grenache and Syrah. We then mixed these together in the cellar to estimate the sugar levels and hence the potential volume of alcohol of the wine, if it were blended with these three grape varietals. It's quite a simple technique, but one that has to be repeated often and for each plot during the harvest time, to ensure the quality of the juice and of the wine that it will produce.

 

How to be a winemaker hands on gift in the Rhone valley

 

We finished the day by tasting the grape juice produced from the Viognier vine plot, which had started its fermentation two days beforehand. It was still very sweet, but had already started to fizz a little. After a few words on how the estate is managed organically and biodynamically, we had spent a very full and informative day.

 

Harvets Experience present in the Rhone valley

 

Many thanks to all the participants for their questions and enthusiasm, and of course for the snip of their secateurs!

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Raising the training wires and biodynamic farming at Domaine la Cabotte


Last Saturday we were welcomed to Domaine la Cabotte, in the heart of the Massif d'Uchaux region of the Rhône Valley. Marie-Pierre and Eric Plumet d'Ardhuy initiated us in working in the vineyard and introduced us to the biodynamic farming principles used on the estate. We had a very instructive day with some very warm sunshine!
Wine making course in the Rhone Valley

As our guests noted, Domaine la Cabotte is to be found in the middle of the vines, surrounded by wooded hills, vineyards and the Mont Ventoux in the distance. What better place to discover the profession of wine making. The aim of the Discovery Experience Day is to understand the work carried out in the vineyard from winter right up to the harvest the following autumn, and so we began the day in the vineyard.

Vineyard tour in the Rhône Valley

Eric recounted the history of the winery and the establishment of the Massif d'Uchaux wine appellation. He then brought us up to speed on the work that Marie-Pierre and he had already done since last winter, covering such topics as pruning and the flowering of the vines. He then showed us how to raise the training wires to better space and support the weight of the vines as they grow.

French wine making course in the Rhône Valley

The training wires had just been raised, but had not yet been attached. Armed with handfuls of clips, we clipped the wires together to keep the vine branches in place between the wires. It can get very hot in the middle of the vineyard, particularly in the Rhône Valley, and luckily Marie-Pierre had brought some home-made drinks to share with us! After this full morning, we were glad to find some shade back at the winery to taste some of the estate's wines and enjoy the meal prepared by Marie-Pierre.

Winemaker meal Domaine la Cabotte France

We spent the afternoon in the cool of the chai, where Eric talked to us about the different herbal treatments made of horsetail, valerian, stinging nettles and the like, that serve to help stimulate the growth of the plant. He also showed us how the soil is vitalised using a preparation of cow manure that has been buried in cow horns according to the biodynamic principles.

Biodynamic farming in France Rhône Valley

Eric finished the day by briefly explaining the key steps in fermenting the wine, something that we will go into more detail about during the Vinification Experience Days.

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Domaine la Cabotte. Top Pick from Decanter.


In their July 2014 issue, Decanter rated the best Côtes du Rhône Villages wines from the 2011 and 2012 vintages. Gourmet Odyssey's partner from the Rhône Valley, Domaine la Cabotte was rated among the very best producers with two of the three taster's including Domaine la Cabotte's "Gabriel" Massif d'Uchaux 2012 wine in their top three wines of the 100 wines tasted.

 

Decanter July 2014

 

The 2012 vintage of Gabriel was one of just three wines to be "highly recommended", and the wine chosen for the Gourmet Odyssey Wine Experience, Garance, was also included in the "recommended" category for the 2012 vintage.

Decanter noted that when choosing Côtes du Rhône Villages wines, it pays to know which appellations to look out for, and they concentrated their article on the most notable villages and the ones that are on the rise. The Massif d'Uchaux is one of the newer Côtes du Rhône Villages appellations, and according to Decanter is deserving to be much better known for the quality of their wines. We certainly agree, and with Domaine la Cabotte leading the way, it's surely just a matter of time.

See more accolades for our partners  

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Working in the vineyard at Domaine la Cabotte


Last Saturday, we spent a lovely sunny day in the Rhone Valley at Domaine la Cabotte.  We were there for a Wine Discovery Experience Day to learn more about the work in the vineyard up to the harvest of the grapes.

 

wine gift packs

 

Accompanied by the winerys owners, Marie-Pierre and Eric, we started the day in the vineyard.  Eric showed us the differences between the grape varietals cultivated on the estate, and explained the different methods of pruning that are used.

 

wine making experience

 

It's currently the end of the de-budding period, a key stage in controlling the growth of the vines and in improving the quality of the harvest to come.  Eric and Marie-Pierre had left us a small plot to work on, and so after we had received our instructions, we spread out among the rows to remove the unwanted buds and shoots.

 

unique wine gift

 

The leaves are already well developed on the vines.  To better protect them and to help the plant support their weight, the training wires need to be raised and the branches placed between them.  In teams of three, we set to work.

 

personalised wine gifts

 

The vines are just beginning to flower, a critical moment in determining the potential quantity of this years harvest.  Eric showed us a vine in flower and we took in its delicate aroma.

 

wine tasting gift

 

Back at the winery, we had earned our aperitif! We tasted a white wine from the winery, followed by the "Garance" red, which is the wine chosen for the Gourmet Odyssey Wine Experience.  We continued the wine tasting during the meal that we ate in the shade of the chai.

 

personalised wine gift

 


After lunch, we headed to the vineyard where the adopted vines are located.  From here we enjoyed the nice view of Mont Ventoux and the Dentelles de Montmirail.

 

wine tasting gift

 

Domaine la Cabotte is organically and biodynamically certified.  We finished the day with Eric explaining the philosophy behind biodynamic farming, and how the work in the vineyard is managed according to the lunar calendar.  It's a topic that leaves no one indifferent!
Many thanks to Marie-Pierre and Eric for having shared their passion for their profession with us, and to all of our participants for their good cheer.

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Pruning in the Rhone Valley


And so another year starts at Domaine la Cabotte with the arrival of a new set of adoptive vine owners for the 2014 vintage. Last Sunday we visited the winery for a Discovery Experience Day under a sunny blue sky. The aim of the day was to understand all of the work that is carried out in the vineyard from winter up until the grapes reach their optimum maturity at harvest time.

 

Explaining how to prune the vine

 

In the vineyard, Marie-Pierre introduced us to the winery and the Massif d'Uchaux region, telling us how she and her husband, Eric, have developed the estate during the past 20 years. She led us to a plot of vines that had yet to be pruned.

Here, she explained why it is important to prune vines, and showed us how to do it. Under the watchful eye of Marie-Pierre and each armed with a pair of croppers, we chose which branches to cut. At first it demanded much reflection, but we soon became more confident, and managed to finish the rows which had been left for us work on!

Pruning the vines

Marie-Pierre explained the different pruning methods that are used, and the different yields that each vine plot produces. She then talked about all of the work that will be carried out in the vineyard between now and the harvest.

Vine adoption in the Vallée du Rhône

After the hard work, we visited our adopted vines and saw how they had been pruned. We also took some pictures before returning to the winery to taste some of the wines and savour the meal prepared by Marie-Pierre. The winery is lucky enough to have a few truffle oaks, and Coka, Marie-Pierre's dog, is an adept at sniffing them out! After the meal, she even gave a demonstration how she finds the "black diamond".

Explaining the vinification Domaine la Cabotte

We finished the day in the chai where Marie-Pierre explained how the grapes will be received at harvest time once they have reached maturity and have been picked. She then showed us the biodynamic treatments used to care for the vines, and explained the principals of biodynamic farming.

Explaining the biodynamic farming

Another very informative and enjoyable day, thanks to Marie-Pierre's passion, and the good cheer of our participants!

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Vinification Experience Day at Domaine la Cabotte


A beautiful sunny day welcomed the clients of the 2013 vintage to Domaine la Cabotte for the Vinification Experience Day last Saturday! No working in the vineyard this time, as that is now the work of the next vintage, but instead a series of workshops to understand what has happened to the grapes since the harvest.

 

Vineyard visit Rhone Valley Domaine la Cabotte

To get us started, Marie-Pierre, the owner of the winery, explained to us how she arrived in the Massif d'Uchaux from her native Burgundy, and how she has planted and developed the lion's share of the vineyard with her husband, Eric, over the past 20 years. We spent a few minutes visiting our adopted vines, which have now been pruned during the winter months ready for the next campaign.

Vine adoption in the Rhone Valley

Back in the chai, we got down to the serious matters of the day. Marie-Pierre told us all about the vinification of red and white wines, both of which are made on the estate. She told us how the wines are then aged. Marie-Pierre showed us the different tools that are used in the chai, such as the plungers used to push the cap of grape skins and pips down into the wine, and the metal flags that are lowered into the vats to control the temperature. We then tasted some white wine from the 2013 vintage, directly from the barrel.

Wine tasting at the Domaine Rhone Valley

In the wine boutique Marie-Pierre showed us that to make a good wine, you must have good grapes, perfectly ripened, to obtain the most aromatic wine. She showed us how to estimate the alcoholic potential of the wine and how to measure the density of the wine to know if the fermentation has finished.

Wine tasting masterclass Domaine la Cabotte France

We then participated in a workshop to help us identify the different aromas that we can find in wine, whether from the fruit itself, or the choices made by the winemaker in ageing the wine. Next, we tasted the three red grape varietals grown on the estate, and then had a go making our own blends. Marie-Pierre prepared a blend of Syrah, Mourvèdre and Grenache used to typically make the "Garance" wine which the Gourmet Odyssey clients receive.

Wine blending masterclass France Rhone Valley

We tasted some of the finished wines from the estate over the lunch that Marie-Pierre had prepared, starting with the Colline and Sauvageonne white wines. We then tasted the Colline, Garance, Gabriel and Châteauneuf-du-Pape red wines.

After lunch, we headed back out into the vineyard, where Marie-Pierre explained what makes the Massif d'Uchaux terroir special, and how the soil has been worked since the last harvest to prepare the next one.

Vineyard tour at Domaine la Cabotte France

The day ended back in the chai for a few explanations of biodynamic winemaking, and Marie-Pierre also told us how the wines are bottled and labelled before being ready to be poured into our glasses!

Many thanks to all the participants for their good humour and curiosity

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Vinification Experience Day at Domaine la Cabotte


Last Saturday we had our first Vinification Experience Day at Domaine la Cabotte under a beautiful sunny sky and a little bit of wind from the mistral. The aim of the day was to learn about the work in the cellar to ferment and age the 2013 vintage until it will be ready for bottling next year.

 

Domaine La Cabotte

 

We were welcomed by Eric & Marie-Pierre, the winemakers at Domaine la Cabotte, who started the day by showing us around the chai. Here we saw the vats full of wine, and Eric explained to us the first stages of fermentation. We quickly got down to the practical side of things with a tasting direct from the vats of some of the 2013 white and red wines that are still in the process of ageing. We compared them to the 2012 vintage to give an idea of how they will develop over time. We also learnt how to spit out the wine, so as not to saturate our taste buds with all the wine to be tasted!

 

Tasting Wine La Cabotte

 

Back in the warmth of the tasting room, we put our senses of smell to the test with a workshop to identify the aromas present in the wines at Domaine la Cabotte. It's not always as easy as it would seem...

 

Tasting blending wine

 

We then tasted wines from the three different grape varietials, grenache, syrah, and mourvèdre that will be used to make the Garance 2013, which is the wine selected for the Gourmet Odyssey clients. Following Eric's instructions we each then had a go at making several blends to see how the taste of the blended wine varies according to the grape varietials and percentages of each used.

 

Vine varietals blending Cotes du Rhone

 

After all this wine tasting, we were ready to sit down to eat a delicious home-made meal prepared by Marie-Pierre with other local specialities such as the winery's own olive oil and some truffles that their dog had found the day before! During the meal, we tasted some of the estate's finished wines, the Sauvageonne white wine, followed by the Garance and Gabriel red wines. Eric also explained to us the fundamentals and his passion for biodynamic wine-making.

In the afternoon we headed out into the vineyard to visit our adopted vines. Eric took us on a little tour of the estate to show us the different vines and terroir.

 

Vineyard La Cabotte

 

We ended the day back in the chai, where Eric showed us the different preparations and tools used in biodynamic wine-making, and how the wine is bottled and labelled once it is finally ready to be sent out to the clients.

 

Bottling winery La Cabotte

 

We can't wait to see how the 2013 will age and mature over the coming months. Thanks to Eric and Marie-Pierre for having welcomed us so warmly, and to all of the participants for their good humour.

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First Harvest Experience Day at Domaine la Cabotte


Last Saturday was the first time that we ran a Harvest Experience Day at Domaine la Cabotte, and here is a small resum of how it went:

09:30 For this first Harvest Experience Day at Domaine la Cabotte, the day was forecast to be cloudy, but thankfully there shouldn't be any rain before tomorrow. Ideal conditions for harvesting without getting too hot. Everybody looked motivated, we'd find out once we're in the vineyard !

  Domaine La Cabotte

Marie-Pierre, the owner of the winery along with her husband Eric, introduced us to the region and the history of Domaine la Cabotte, and explained why the harvest this year is 2-3 weeks later than in a normal year.

10:00 We started the day in the plot where the adopted vines are located to see and take a few pictures of our vines. Eric explained that the grapes are not as abundant as usual, and that they are not quite mature enough to be picked, so we headed off to another plot of white Grenache grapes lower down in the vineyard.

2013 Harvest La Cabotte 

10:30 The buckets and secateurs were awaiting us, and after Eric explained how to harvest the bunches, we spread out amongst the rows in pairs to get down to work! In the middle of the first row, the sun came out and it started to heat up. Would we get to the end?! Marie-Pierre kept our spirits up by making us think of the wine tasting and meal to come! After the first row and a quick refreshment stop, we set off to harvest a second row each - uphill this time! We must have started to get the hang of it, because we were getting much quicker, or was it in anticipation of the wine tasting?!

2013 Harvest La Cabotte
 

13:00 Mission accomplished in filling the two trailers with grapes. We followed them back to the chai where we emptied our harvest into the press and set it going for 2 hours of pressing. Eric reckoned that it would give about 1000 litres of juice. Whilst waiting for the press to do its thing, we quenched our thirst by tasting some of the estate's wines. We started with the Colline Ctes du Rhne white wine, made from the same plot that we had just harvested, but last year in 2012. We then tasted the Colline red and the Gabriel 2011.

Wine Tasting La Cabotte 

13:30 Under the shade of the trees, we continued the tasting with the Garance 2011, accompanied by the delicious home-made meal prepared by Marie-Pierre. We ended the meal with cheese and desert accompanied by the Sauvageonne 2012 white wine.
15h00 After the coffee and the meal, it was difficult to get going again, but the hard work was now behind us. As the press finished the last part of its cycle, Eric explained the differences between working with the harvest for white and red wines, and talked us through the first stages of fermentation. We then finished the day by tasting the juice from the grapes that we had harvested and that from another lot which had been picked a few days earlier. Having finished being pressed, the juice from our harvest was then put into a refrigerated vat. The discarded stems, skin and pips will then be taken to the distillery. Finally we had harvested enough to produce some 1500 litres of juice! 

Juice Tasting La Cabotte
 
Many thanks to Eric and Marie-Pierre and to all of our guests for a thoroughly enjoyable day!

 

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Training the vines at Domaine la Cabotte


Last Saturday, we spent a very enjoyable and sunny day in the Rhone Valley with Marie-Pierre and Eric, the winemakers at Domaine la Cabotte.  We were there for a Discovery Experience Day to learn more about winemaking, notably the all important work in the vineyard.

Following the coffee and introductions, we headed to the area of the vineyard where the Gourmet Odyssey vines are located.  A small personalised blackboard identified the micro-plot of adopted vines for each client, and we took a few minutes to get to know them!

Rent a wine in France with Gourmet Odyssey

The vineyard at Domaine la Cabotte is organically and biodynamically certified, which means paying special attention to the vines and their environment.  Eric explained the difference between the conventional, organic, and biodynamic approaches to tending to the vines.

Adopt your own vines

We then walked to the lower part of the vineyard where Eric and Marie-Pierre had set aside some work for us to do.  On the way, Eric showed us the different grape varietals planted in the vineyard and brought us up to date with the work that has been already done during the winter and spring.

Make your own wine with Gourmet Odyssey in France

Our task for the day was training the vines, which involves raising the training wires and ensuring that each of the branches grow inside the wires.  This helps the vines by supporting the weight of the foliage and future grapes, and also helps to keep a clear passage for the tractors.
Eric & Marie-Pierre showed us how to pull the wires apart, raise them and then attach them together using a small clip.  We then spread out in the vineyard to get stuck in!

Wine tasting in France

Working in the vineyard is good for opening up the taste buds!  Back at the winery, we started the tasting with a fresh white wine from the estate, which was most welcome after the heat in the vineyard.  We then tasted the Côtes du Rhône Massif d'Uchaux Garance, which is the red wine chosen for the Gourmet Odyssey Wine Experience, followed by the winery's Châteauneuf-du-Pape.

Tasting Organic wines in France with Gourmet Odyssey

We continued the wine tasting in the chai over lunch.

Adopt your own vines and make your wine

In the afternoon, we went for a short walk, following the path through the wood and vines.  This enabled us to discover the different terroirs and Eric also showed us a plot that he had recently replanted.

Discovery winemakers and make your wine

The day finished back in the chai.  Here Eric introduced us to the vinification side of winemaking and talked more about biodynamic winemaking.

Rent vines in France with Gourmet Odyssey

Many thanks to Eric and Marie-Pierre, and to all those who came to share the day with us.  See you soon for the harvest!

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A day in the vineyard at Domaine la Cabotte


We spent last Saturday in the Rhône Valley with Marie-Pierre and Eric Plumet, the owners and winemakers at Domaine la Cabotte.  It was the very first Wine Experience Day at the winery, and this long awaited moment went very well.  But with such passionate winemakers in such a splendid setting, it would be difficult not to have a good time!

Wine experience gift. Adopt a vine in France and participate in the pruning with the winemaker

The aim of the Gourmet Odyssey Wine Experience is to discover more, not only about wine, but also about the multi-faceted profession of being a winemaker.  During the Discovery Experience Day, we spend most of the time in the vineyard, learning about the work involved in nurturing the vines to produce the best grapes possible come harvest time.

Adopt-a-Vine gift in France. Follow the making of your own wine in the Cotes du Rhone.

So off we headed to the vineyard, to start the day in the plot where the adopted vines of our clients are located.  We took a few minutes to take some photos with the vines, and to whisper sweet nothings to them.  Some people even started naming them!

Original gift for wine lovers. Rent a vine and get involved in the pruning.

Eric spoke to us about the different grape varietals that are planted in the vineyard, and showed us the various pruning methods used.  We're approaching the end of the pruning period at the winery, but Eric and Marie-Pierre had set aside a few rows for us to prune.After a few demonstrations on how to prune, we spread out, a large pair of clippers in hand, to give it a go ourselves.  It's not easy at first, but once we each had a few vines under our belt, we gained in confidence.

Original wine experience gift in the vineyard. Pruning the vines.

We pruned two rows of vines.  We weren't necessarily as quick as the professionals, but it's nevertheless very satisfying.  We had well earned our wine tasting!

Wine tasting gift at the winery in France. Visit the vineyard and taste the wines in the Cotes du Rhone.

The wine tasting began with the two Côtes du Rhône white wines made at the winery, before tasting the red wines.  First up, the AOC Massif D'Uchaux Gabriel, followed by the Chateauneud-du-Pape.

Only local products were on the menu for lunch.  Marie-Pierre had prepared small pieces of toast with truffles found by her dog the day before and drizzled olive oil from the winery's olive trees!  We tasted the wine chosen for Gourmet Odyssey, the Massif d'Uchaux Garance 2011, with the main course, and after some local goat's cheese, we were treated to a lemon desert served with biscuits made using almonds gathered from the tree outside.  Some even left with the recipes!

Organic vineyard tour in France.

A digestive walk amongst the vines was most welcome afterwards.  Eric described the work throughout the different seasons, and showed us the difference in vines in the different plots.

Winery tour gift in the cotes du rhone, France. Visit the cellar.

Back at the winery, we finished the day in the cellar.  We saw the vats used to ferment and age the wines, something that will be covered in more detail during the Harvest and Vinification Experience Days..

Biodynamic wine gift. Discover how to make wine biodynamically.

The winery is biodynamically certified by Demeter, and so Eric explained the philosophy behind this environmentally friendly way of working.  We were even treated to smelling some of the fertilizer made using organic cow dung, which will help give more energy and strength to the vines!

Many thanks to our clients who participated in the day and to Marie-Pierre for sharing their passion for what they do with such authenticity and simplicity!

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The Gourmet Odyssey Wine Experience

Adopt a Vine in France and Follow the Making of Your Own Wine !

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