Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

Visit www.gourmetodyssey.com for more information

Harvest Experience Days in the Loire Valley


We had beautiful sunny days last weekend to welcome the participants of the Harvest Experience Days at Château de la Bonnelière in the Loire Valley.  We were there to discover the work of the winemaker during the harvest, and we learnt that there is much more to do than just pick the grapes!

 

Lovely blue skies for the Harvest Experience Days at Château de la Bonnelière in the Loire Valley.

 

For many, it was their first day with Gourmet Odyssey.  Marc Plouzeau, the winemaker and owner of the winery, welcomed us with a coffee and croissant, introduced us to the history of his winery, and brought us up to speed with the 2021 vintage so far, one that has been far from easy.
The late frosts and wet summer have meant that it’s been a nervous time for Marc leading up to the harvest.  Fortunately, the old saying that “September makes the wine” has indeed come into effect this year!  The good weather in September allowed the grapes to ripen and be ready in time for the harvest, even if it is slightly later than usual.
On the Saturday, Marc had kept one of his most special vineyard plots for us, one with an exceptional history.
Hidden in a small village on the left bank of the River Vienne, lies a small chateau which even Rabelais talks about in his writings!  Behind the chateau is a tiny walled vineyard, less than half a hectare in size.  This vineyard has the amazing peculiarity of being spared from the phylloxera disease that destroyed almost 80% of the French vineyards around 1890.  The vines are not grafted and are reproduced by taking cuttings from the old vines.
It’s a treasure and demands particular care throughout the year to nurture the vines and grapes, involving lots of manual work and the use of horses instead of tractors.
On Sunday we harvested a section of the Clos de la Bonnelière vineyard which is home to the adopted vines of the Gourmet Odyssey apprentice winemakers.

 

Secateurs in hand, we participated in the harvest

 

After receiving our instructions as to which grape bunches to select and how to cut them, we accepted our mission and started to harvest the grapes.  There were less grapes than usual, making those that we picked that much more precious!
We filled our buckets with the grapes, and then tipped them into the crates.  Thanks to the good cheer and motivation of our teams each day, we successfully accomplished our missions!

 

We emptied the grapes into crates

 

Back at the winery, it was already time for the aperitif and lunch!  The work in the chai would wait.  The meal was the ideal time to taste the wines that Marc makes, covering a range of sparkling, white, rosé, and of course red wines, for which Chinon is most well-known.  It’s always a much-appreciated time for the guests and it was difficult to get up from the table afterwards.  But our day wasn’t finished, and we had to put the grapes into the vat.

 

Enjoying the aperitif before the harvesters lunch

 

Marc makes different wines from each of the different vineyard plots, not blending grapes from different terroir together.  We therefore did the same for our respective harvests.
We sorted the grapes by hand to remove any leaves or unripe grapes that had inadvertently found themselves in the crates, before putting the grapes into the vats by gravity.  Marc uses a forklift truck to lift a trolley which he can then open the bottom of to let the grapes fall into the vat below.  It avoids damaging the grapes as much as possible.

 

Sorting the grapes

 

Marc then explained the work of the winemaker in the chai during the harvest over the maceration and fermentation phases.  It’s important to closely follow the transformation of sugar in the grape juice into alcohol to regulate the speed, in order to keep the maximum taste and aromatic qualities.  Through the pumping over and piegeage, Marc and his team extract the tannins and colour from the grape skins to give the wine more body and structure.

 

Explaining the winemaker’s work in the chai during harvest time

 

The day finally drew to a close after a thorough cleaning of all the equipment that we had used!  Our fantastic harvesters for a day had participated in all the stages with much professionalism and enthusiasm.  Many thanks to all and we hope to see you again soon!  The next step in this wine-making adventure will be the Vinification Experience Days next year, when we’ll learn about all the work in the cellar after the harvest up until the time that the wine is ready for bottling.

Comments

No comments.

Add a comment

Share |
RSS

About the blog

What to get the person that has everything ?

Adopt a Vine in France and Let Them Follow the Making of Their Own Wine !

From € 169 154

Tags

Adopt-a-Vine Ageing Biodynamic Blending Burgundy Experience Fermentation Gift Grapes Harvest Making Organic Pruning Tasting Vine Vines Vineyard Wine Winemaker Winery

All Tags

Categories

Archive

Last Comments

Links