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.
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.
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.
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.
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.
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.
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.
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.
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.
Other articles relating to the 2015 harvest
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