Working in the vineyard at Domaine la Cabotte
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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.
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.
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.
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.
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.
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.
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.
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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