Over coffee, Marc Plouzeau, the winemaker and owner, explained the history of the winery which was brought back to life by his father in 1980.  In 1989, a great vintage for the Loire Valley, the first Château de la Bonnelière wine for over 60 years was born.

Marc took over the running of the winery in 2000, and has gradually grown the winery over the years and as the opportunities arose.  Today the winery has 30 hectares of vines, all of which are situated on the left back of the Vienne river.

It was then time to get to the heart of the day’s matter, and find out what happens in the vineyard to nurture the vines. The pruning season has just finished, and it is now time to get ready for the vines future growth and to work the soil, which has been resting since the last harvest.

We had a double mission for the day.  First of all to pull away the cut branches that had been left behind after pruning, and then to attach the remaining branches to the training wires.

We worked in the Clos de la Bonnelière vineyard, where our adopted vines are located.  So before getting stuck in, we took a few minutes to meet our vines and take a few pictures for the My Vine photo competition, some of which were very acrobatic!

But enough larking around, it was high time to do some work!  Pulling away the cut branches is a fairly physical task as the tendrils from last year grip tightly to the training wires, but one which we soon got to grips with, leaving the dead wood in the middle of the rows to be crushed, allowing some of the nutrients to return to the soil.

The next task to fold the branches and attach them to the training wires was a little more difficult.  The fruit-bearing branch which will carry this year’s grapes needs to be supported by the wire, and the branches folded without breaking them.  You need to be careful, and the sound that they make when being bent causes you to worry at first.  But you soon get the hang of it, and we made a good job of it!

By this time, we had built up a good appetite, and we enjoyed lunch, accompanied by some of Marc’s different red and white wines.

We resisted the urge for a siesta in the afternoon sun, and listened intently as Marc explained the work involved in being an organic winegrower, and how the work differs in some of his other vine plots.

The day then drew to a close, and we each headed off in our separate directions having learned more about the work that goes on behind the scenes in making quality wine.  We look forward to learning more when we come back for the Harvest and Vinification Experience days.

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The varied terroir of Alsace and the different grape varietals that are grown in the region ensure that the winemaker is kept busy.  When the work in the vineyard finishes the winemaker turns his attention to the work in the cellar.  And as each grape varietal from each vineyard plot is vinified separately, there is lots to do as we were to discover during the Vinification Experience Day at Domaine Stentz-Buecher.

To remind us that wine is first and foremost the product of the work carried out in the vineyard, we started the day with a quick visit to the Rosenberg vineyard to see our adopted vines.  No matter how good the winemaker is, if the grapes aren’t of a good quality, it’s very difficult to make a good wine.  Having taken a few pictures of our vines to mark the occasion, we then headed back to the winery for the main purpose of the day, to find out what happens to the wine, and the decisions that the winemaker must take between harvesting the grapes, and the wine being ready for bottling.

We taste many wines during the day, and to help us better prepare for the wine tasting to come, we put our sense of smell to the test with a fun, yet testing exercise to identify different aromas that can be found in wine.

In the cellar, Stéphane took us on the journey that the wine takes.  First stop was the press room, where the grapes are pressed and the juice separated from the solid particles during the “débourbage”.  We saw how the winery had designed the layout to use gravity as much as possible, and limit the use of pumps, which can adversely affect the wine.

The red wines are aged in oak barrels, and Stéphane explained the role of the oak and shared his passion for pinot noir, one of his fetish grape varietals.

We then moved through to the cellar room where the white wines ferment.  Accompanied by the gentle gurgling of the wines that had yet to terminate the fermentation process, Stéphane explained how the wines ferment, and how he monitors their progress as the sugar in the wine is transformed into alcohol.  But the best way to understand the different stages is to taste the wines, and so we tasted some of the wines directly from the vat to better appreciate their evolution.

The sun was shining, so we then headed outside to make the most of it, and to taste some of the winery’s different finished wines, starting with a Pinot Blanc.  During the aperitif and lunch we tasted wines from different grape varietals and terroir including Riesling, Muscat, Pinot Gris, Pinot Noir and Gewurztraminer.

In the afternoon we returned to the cellar to learn about how the wine is prepared for bottling, and saw the machines used to bottle and label the wines.  Stéphane also showed us how the Crémant d’Alsace sparkling wines are worked.

Throughout the day, the questions flowed, and we covered many different topics including the material used to close the bottles, when and whether sugar is allowed to be used, the amount of sulphites added to wine…  Much to learn and to take in, but hopefully some of it will stick, and that the next bottle of wine that is opened will be looked at in a slightly different light.

And so the day drew to a close and we left our Pinot Gris Rosenberg 2016 in the cellar to continues its ageing process.  We can’t wait to taste the finished product at the end of the year!

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The sun was shining for the first of the 2017 Discovery Experience Days in Alsace at Domaine Stentz-Buecher.  The aim of this day is to learn about all of the work in the vineyard to obtain the best possible grapes at harvest time, and so naturally the day started in the vineyard, not just any vineyard, but the prestigious Hengst grand cru vineyard, where the winery has a plot of Pinot Gris and Gewurztraminer vines.

We were accompanied by Jean-Jacques and Céline, who explained to us how the vines are pruned to control their growth and limit the quantity of grapes that they produce.  When pruning you have to think not only of the year’s harvest, but also leave a spur that will produce the branches used to bear the following year’s fruit.  We soon got stuck in, and quickly warmed up with the effort of pulling away the cut branches.

We put the cut branches in the middle of the rows, where they will later be crushed to return some of the nutrients to the soil.

Once the vines have been pruned, the remaining branches are then folded in an arc, and attached to the lowest training wires. This helps to slow the flow of sap, and better space the future growth of the plant, helping the grapes to ripen and the vines to dry after any rain, which in turn helps reduce the risk or rot.

We then made our way to the Rosenberg vineyard, where our adopted vines are located.  The plot is planted with Pinot Gris vines, and we admired the view of the surrounding vineyards and castles that dot the hills behind.

Jean-Jacques then talked more about other aspects of working in the vineyard, and showed us a plot that they had replanted last year.
By this time, our appetite and taste buds had opened up, and we were rewarded upon our return to the winery with a nice glass of wine.  We tasted a range of the estate’s wines including the Pinot Gris Rosenberg, chosen for the Gourmet Odyssey Wine Experience, and Riesling, Muscat, Sylvaner, and Pinot Noir wines, as well as a glass of Crémant d’Alsace sparkling wine.

After lunch, Stéphane explained the work that remains to be done in the vineyard between now and the harvest, and how the winemaker chooses when the grapes are ready to be harvested.  We also learnt what is involved in being an organic winemaker.

The day finished with a visit to the cellar to see where the wine will be made once the grapes have been picked, something that will be covered in much greater detail during the Harvest and Vinification Experience Days.

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After a welcome coffee, Jean-François introduced us to the winery and winemaking in Santenay. He took us out into the garden to explain the local geology and its role in defining the classification of the surrounding vineyards.

We then headed to the Clos des Cornières vineyard, where the Gourmet Odyssey adopted vines are located. It gave us the chance to meet our vines and to take a few pictures for the “My Vine” photo competition!

Yannick, the technical director, then started to explain the work in the vineyard to get the vines ready for harvest. It’s the end of the pruning season at the moment, so he showed us which branches to cut, and which to keep. He also explained how the number of buds that are left on each vine will help determine the quantity of fruit produced. The questions flowed, and we also had a long discussion on organic winemaking and the philosophy in implementing it at the winery.

But enough talking - it was then time to put the theory into practice!  We quickly learnt that when it was our turn to prune, it wasn’t as easy as the explanations. The vines all grow slightly differently and there seemed to be an exception to every rule!  But it was a fun time, and everyone obtained their pruning diploma!

Back at the winery, we enjoyed a typical Bourguignon aperitif in the sun. To accompany the Santenay Saint Jean white wine, we enjoyed some gougères, which are a local specialty. And we continued the wine tasting over lunch of beef bourguignon with three of the winery’s excellent red wines.

After lunch, we took a stroll in the vineyard to visit the Beuarepaire premier cru plot of vines. On the way, Yannick explained the different terroir that we could see.  We learnt about the work involved to replant a vineyard, the costs involved and its impact on the production.

The grapes are green harvested for the first two years which means picking them, but not using them. This helps the vines to develop their root system. The grapes will be picked and used from the 3rd year, but the wine that will be made will be classed a level down until the vines are about 10 year’s old and the grapes start to express the quality of the terroir.

We then returned to the winery for a quick tour of the cellar before finishing this informative and interesting day. The vineyard is where the hard work begins, and we look forward to coming back to learn more from Jean-François and Yannick during the Harvest and Vinification Experience days.

Many thanks to our hosts who once again welcomed us warmly! 

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The 2016 vintage wines are still slowly finishing the vinification process in the vats. The weather is a little unstable, and the arrival of the rain sees the participants put on our boots. The vines are delighted and all of the young buds get ready to soak up this lovely spring rain.

Marie-Pierre and Eric, the owners take us to meet our adopted Grenache vines that are used in making the Garance wine. The cameras come out and click away to immortalise the moment.

As the first drops of rain start to fall, we head for cover in the chai. Here, Marie-Pierre had prepared a long table with wine glasses, bottles and spittoons. We each take a seat as Eric explains how the grapes are transformed into wine.

The questions flow and we cover lots of topics. We learn about the fundamental role of yeast, which is naturally present on the grape skins, and turns the sugar into alcohol. Each vat of wine ferments at its own pace, one of the wonderful mysteries of wine-making. We taste different wines that are still ageing to appreciate for ourselves how they are each developing.

We then head to the caveau to put our noses to the test. We try and identify the floral and fruity aromas that can be found in wine: blackcurrant, lime tree, blackberry chocolate truffle, raspberry, lemon, honey etc...

There are two or three "noses" in the group who are very good at naming the different aromas, but for the majority of us, it's more difficult to put a name to them. That is until we're told what the smell is, and we hear a chorus of "of course it is!"

It is now lunch time, and we sit down to enjoy a pork confit, local goat's cheese and dessert. Each dish is accompanied by different wines, and we enjoy our glasses of Clairette, Colline, Gabriel, and Châteauneuf-du-Pape.

In the afternoon the sky clears, and Eric takes us on a walk around the vineyard to better understand the Massif d'Uchaux terroir and its influence on the wine's style. The ground is very rocky and the vines share the plateau with trees and scrubland, giving the wine both complexity and freshness.

The day draws to a close, and we look back on the variety of tastes and smells that we have enjoyed and discovered. We also load the car boots up with a few bottles of our favourite wines to take a little piece of Domaine la Cabotte home with us!

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Last weekend we were in Chablis to learn all about how the grapes that we harvested last autumn have been transformed into wine.  This wine-making experience day spent at Domaine Jean-Marc Brocard enabled us to get behind the scenes to visit the fermentation halls and follow the process right up to bottling.

We started the day by following the journey that the harvested grapes take, and saw where they are weighed before being emptied into the wine presses.  Raphaël explained how the presses work to separate the juice from the skins and pips.

The juice is then held in a vat to allow the sediment to fall to the bottom, before the clearer juice is then drawn off and put into another vat.  Here the sugar in the wine will be transformed into alcohol during the fermentation process.  We learnt that the fermentation is closely monitored, and that the temperature is regulated to ensure that the fermentation gets started but doesn’t happen too quickly.  We covered a whole host of topics from yeast, to chaptalisation, and the adding of sulphites.

After the alcoholic fermentation, comes the malo-lactic fermentation, which decreases the acidity of the wine and makes it smoother.  The malo-lactic fermentation has happened earlier than usual this year, and all of the vats had already finished, including the Chablis Sainte-Claire that the 2016 vintage clients will have at the end of the experience.  We had brought some glasses with us, and Raphaël gave us a taste of the wine, directly from the vat.  It was slightly cloudy, as it has not yet been filtered and although it shows promise, we all agreed that it needs time to age further before being ready for bottling!

We then moved onto the area where the wine is bottled and the corks or screw tops are applied depending on the country that the wine will be consumed.  Raphaël also showed us the machine that is used for labelling the bottles and where the bottles are boxed up before be sent to the four corners of the world.

Back at the winery, we started to put our senses to the test to prepare us for the series of wine tasting to come.  First of all we made our noses work by trying to name different aromas that can be found in white wine.  We then had to identify different sweet, saline, acidic and bitter solutions, an exercise that also taught us that we have different captors in our mouths depending on the taste.

But enough of the theory.  To better understand the differences between wines, there’s no better way than tasting them!  We blind tasted three series of wines, which helped us to better appreciate the characteristics of different grape varietals, appellations, terroir and the way in which the wine is aged.  We continued the wine tasting over lunch, which had been prepared by a local caterer.

In the afternoon, we started by descending into the cellar to see the geological dissection of the kimmeridgian soil.  This enabled us to better understand the soil that gives the Chablis wines their distinctive minerality.

We then visited the hall where some of the premier cru and grand cru wines are aged in oak casks.  Jean-Louis explained the role that the wood plays in developing the structure of the wine.  We had one last tasting in store, that of the Montmains premier cru, directly from the oak cask.

A few brave clients then headed out into the wind to visit their adopted vines, and take a few souvenir photos!  A great way to end the day.

Many thanks to all you participated and made it such a fun day.  We’ll keep you posted how your wine progresses over the coming months!

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Blending wine is a fine art as we were to learn during the Vinification Experience Days at Château Beau Rivage last weekend.  The winemaker chooses not only which grape varietals to use and in what percentages, but also chooses between different lots of the same wine, and notably at Château Beau Rivage, between the same wine aged in different types of oak barrel.  The possibilities are endless!

After the introductions, we headed into the cuvier, or fermentation hall, to see where the grapes end their journey at harvest time.  Here we learnt all about the fermentation process to transform the sugar contained in the grapes into alcohol, and the work carried out to extract the tannins from the marc of grape skins and pips during maceration.  The first weeks after the harvest is a very busy time for the winemaker as the wines need to be constantly monitored to track the temperature, sugar content, and evolution of the wines.

Once the fermentation has finished, the wines are racked to separate the wine from the larger lee particles that are formed by the skin, pips, stems and other solid matter.  If it was left in contact with the wine, this would make the wine unstable and give undesirable aromas.  The wine that is drawn off is known as the “vin de goutte”.  The marc that remains in the bottom of the vat is then pressed to obtain the “vin de presse”, which is then aged separately to have another possibility during blending.  The vin de presse is much more tannic and concentrated than the vin de goutte.

At Château Beau Rivage, the wines remain in the vats until the malo-lactic fermentation has finished, a process which reduces the acidity and results in a softening of the wines.  The wines are then moved into the barrel room.

The barrel room at Château Beau Rivage is very impressive.  Chrsitine, the owner and winemaker comes from a family of coopers, and the family cooperage is just the other side of the village.  Here we were introduced to the influence that oak barrels play in ageing wine, and learnt about the different effects they have on the wine depending on the provenance of the oak and the way in which the barrels are made.  Barrel making is an art form in itself!

For the most part the wines are left alone in the barrel to age.  This takes time as the wines at Château Beau Rivage are made for lasting.  Each barrel is regularly tasted to check on its progression, and any wine that has evaporated is replaced to keep the barrels full, protecting the wine from the oxygen in the air.  After tasting, the winemaker will decide whether the finer lees that are present in the barrels need stirring in a process known as “battonage”.

It was then time to put our senses to the test.  At the cooperage, a series of workshops had been set up, the first of which was to identify some of the aromas that can be found in wine due to the grape varietal or from the ageing process in oak barrels.  A fun exercise that’s not as easy as you would imagine!

Now that we had the vocabulary in place, we started the first wine tasting session of the day.  We were served two different wines, and had to try and guess the singular difference between them.  Were they from different grape varietals, different years, or had they been aged in different types of container?  The difference aromatically and on the palate was striking, and tasting in this manner is the best way to understand the variables that a winemaker has at his or her disposal.

Lunchtime was approaching and so we tasted some of the winery’s wines during lunch at the restaurant of the cooperage.  After the rosé wine, we tasted the Phare 2002 red wine with the foie gras and fig chutney starter.  We then tasted the Benjamin Bordeaux Supérieur 2010 red wine with the main course, and the Clos la Bohème Haut-Médoc 2010 with cheese, followed by the Château Beau Rivage 2007 with the chocolate mousse. This last wine is the cuvée chosen at the winery for the Gourmet Odyssey Wine Experience gift pack.

After lunch, we had lots more wine tasting in store during the blending workshop.  At our disposal were samples of four different grape varietals from the 2016 vintage that are currently still in the ageing process.  To understand the different qualities of each, we started by tasting them individually.  We noted that the merlot was full of fruit but not so long on the palate, the malbec brought a touch of spice, the cabernet sauvignon had a long finish, and the petit verdot had more acidity than the others.

Then it was time to have a go at blending the wines together.  We tried several different blends to see how the wine changes with the different grape varietals and percentages used.   Even small differences can considerably change a wine, and some of the blends were more pleasing than others!  One thing that we were unanimous about was that it takes real skill to choose the blend, and to be able to project into the future about how the wine will be.

Many thanks to all who participated in this very enjoyable weekend and to Château Beau Rivage for giving us a great insight into the art of winemaking.  We now have to wait patiently as the 2016 vintage slowly matures and is ready in the winter of 2018/19.  The 2015 vintage will be ready at the end of this year, or beginning of next depending on its evolution over the next few months, and the timing of this year’s harvest.

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We were at the winery to learn about the work of the winemaker in the vineyard to grow and nurture the best possible grapes come harvest time.  And as we were to learn, there’s a lot of work involved between now and the harvest!

Eric and Marie-Pierre explained their philosophy of working the soil and the wines.  Why do you need to prune?  Why at this time of year?  Having been shown how to prune, we each had a go for ourselves under the guidance of Eric & Marie-Pierre.

At the end of the morning, we visited the plot of Grenache where the Gourmet Odyssey adopted vines are located, and took some photos of the plants that will hopefully give us the fruit to make an excellent wine this year.

We then enjoyed a home-made lunch prepared by Marie-Pierre of endive salad, provençal stew, and raspberry tiramisu, paired with the Garance, Gabriel and Colline Côtes du Rhône and Châteauneuf-du-Pape wines.

After lunch we returned to the vineyard to finish the pruning and to perfect our cutting.  It’s not always easy to choose which branches to keep and which to cut!

In the chai, we talked about how biodynamics impacts the work and the environment at the winery.   We learnt about how it helps to improve the biodiversity in the vineyard, and how prevalent it is in the Massif d’Uchaux appellation, respecting the soil and nature’s rhythm.

And so the day drew to a close, a day full of information and the clip clip of the secateurs.  We’ll soon be able to see if our pruning bears any fruit as Eric and Marie-Pierre update us on how the buds develop.  Many thanks to our hosts for welcoming us and for being as authentic as ever.

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The day started with a welcome coffee or cup of tea, whilst Marc recounted the history of the winery and brought us up to speed on the work in the vineyard since the last harvest.

We ventured out into the vineyard to pay a visit to our adopted vines.  They had been pruned at the start of the winter, but the cut branches hadn’t yet been pulled clear of the training wires, giving some the occasion to have a go at this fairly physical activity!

We then divided into two groups, one going with Marc to the chai, and the other heading to a workshop to train our senses to help us better taste wines.

In the chai, Marc gave us an insight into the world of vinification and his chosen way for making wine.  He uses gravity to put the grapes into the vats to best avoid any damage to the grapes.  He then closely monitors the wines to control the fermentation process, and then chooses how to age the wines, either in vats or in different types of oak barrels.

In the caveau, we put our noses to work!  Wine gives off lots of different aromas that we can put into three categories.  The primary aromas are linked to the grape varietal, the secondary aromas to the way in which the wine is vinified, and the tertiary aromas from the way that the wine is aged.  We tried to identify different aromas to help us prepare for the wine tasting to follow.

After this full morning, it was the time for lunch.  A lovely meal, prepared by Mme Plouzeau, was accompanied by wines from the winery, including an avant-première tasting of Marc’s latest wine, “Silice”, a Chinon white which paired perfectly with the starter.

We continued the day with a visit to the cellar underneath the Chinon fortress where the wines are aged.

This magical place is a large cave, forming one of many underground galleries beneath the streets of Chinon.  It was from here that the stone was extracted to build the castle above.  The cellar has been in the family for 3 generations and Marc uses it to age his wines in oak barrels.

We had the good fortune to taste a number of different wines that are still in the ageing process.  This is an unconventional way to taste wines as they have yet to reach their maturity and so you have to try and imagine what they might become in a few months or even years time!  As we were to find out, some of the wines still have many months to go before their tannic structure softens.

And so the day drew to a close after this wine tasting full of potential and promise.  We now have to wait patiently until the Clos de la Bonnelière will be ready for bottling!

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The 2017 Wine Experience Days got underway last weekend in Burgundy at Domaine Chapelle with a couple of great Vinification Experience Days with the clients of the 2016 vintage.  The aim of this wine course spent at the winery is to learn all about the work in the cellar and the choices that the winemaker takes to make the wine between the harvest and the time that it is ready for bottling.  As we were to learn, the winemaker’s job is far from finished once the grapes have been harvested.

The days were split into different workshops.  After the introductions, one group followed Jean-François Chapelle into the fermentation hall.  Here he explained how the grapes are received during the harvest and then put into the vats.  We learnt about the fermentation process and how the winemakers closely monitor and control it to ensure that it takes place in the optimal conditions.  Jean-François explained the difference between the “vin de goutte” and the “vin de presse”, and the differences in making white and red wine.

After the first fermentation has finished and the wine has been racked, the majority of the red wines at Domaine Chapelle, including the Clos des Cornières red wine chosen for the Gourmet Odyssey Wine Experience, are moved to the underground cellar to continue their ageing in the oak barrels.

Amongst the barrels, Jean-François explained how the wine loses some of its acidity during the malo-lactic fermentation and let us in on the choices that he makes regarding the different types of barrel used.  To better understand the role that the barrels play in making wine, we tasted some wines directly from the barrel to compare the difference between new and old barrels. The same wine had been put into the barrels, so the only difference was the barrel.  It’s amazing to see how the aromas and taste vary.  The questions abounded, and we covered many topics from chaptalisation, the levels of sulphites added, and the different methods used to close the bottles.

Upstairs, another workshop run by Yvette Chapelle prepared us to better taste wine by putting or senses to the test.  Using small bottles containing different aromas found in red wine, we had a go at trying to identify the individual smells.  Not as easy as you would at first think!

We then tasted four different cups containing a saline, sweet, acidic and bitter solution to appreciate how they feel differently in the mouth.

After the morning’s full programme, we made the most of the glorious sunshine and enjoyed a glass of Santenay St Jean 2015 white wine in the courtyard whilst Jean-François answered more of our questions.

Over lunch, we continued the wine tasting with some of the red Burgundy wines, starting with the Santenay Clos des Cornières 2012, followed by the Santenay La Comme premier cru 2014, and finishing with the Chassagne Montrachet Morgeot premier cru red wine.
We started the afternoon in the Clos des Cornières vineyard to visit our adopted vines.  They were revelling in the sunshine and were only too happy to have their photo taken with their adoptive owners!

Jean-François then explained the different geology of the surrounding vineyards and how that determines the AOC classification system of Burgundy and Santenay wines.  He pointed out the three distinct areas of our Clos des Cornières vineyard, knowledge we needed for the final wine tasting of the day.

Back in the courtyard, we tasted the three different wines from the Clos de Cornières vineyard that are vinified separately and are only blended together shortly before bottling.  This enabled us to see the difference that the age of a vine plays, and to get a sneak preview of the potential of the 2016 vintage.  The wines were at different stages of the malo-lactic fermentation process, so also enabled us to see how they change.

And so the day drew to a close.  Many thanks to Jean-François and Yvette for sharing their passion for winemaking with us, and to all of the participants for making it such a great weekend!

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