Céline Brocard, the daughter of Jean-Marc, welcomed us to the winery in the magnificent reception room that overlooks the estate's vineyards which surround the building.  Céline introduced us to the region and winery, and from the balcony explained the difference in the terroir of the Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru.

We were fortunate to have a crisp blue skied day.  After equipping ourselves with boots and warm coats, we headed off directly for the Boissonneuse vineyard, where the adopted vines of the Gourmet Odyssey Wine Experience clients are located.  We were accompanied by Yvonnick, a modern day "druid" who is in charge of the biodynamic culture at the estate, and passionate about working in harmony with the environment and nature's rhythm.  Under his expert guidance, we learnt why and how to prune the vines, and realised that pruning vines is not as simple as it seems!

Yvonnick then explained the fascinating principles of biodynamic farming, explaining the difference between organic and biodynamic, and how the biodynamic treatments are prepared using plant infusions, cow manure and silica, and how they are applied to treat the vines. 

After a few hours spent outdoors, the relative warmth of the cellar was very welcome!  At one end of the cellar, the wall has been left in its natural state to expose a cross section of the earth that characterises the Chablis terroir; Kimmeridgian strata composed of alternating limestone and clay marl.  The cellar was the location for our wine tasting session of the estate's organic Chablis wines, including a Chablis "vielles vignes", the Chablis from the Boissonneuse vineyard, several Chablis Premier Crus and a Chablis Grand Cru "Les Preuses".  The gougères, a Burgundy specialty, helped keep the hunger at bay before tucking into the Chablis Ham, served at lunch overlooking the vines!

In the afternoon, we headed down to the wine making building to get an introduction into the vinification side of things, and finished with a final wine tasting, direct from the oak casks, of a few of the 2010 wines that are still ageing.

Another great day that once again helped better understand the care and effort that is needed to make a quality wine!