In the garden in front of the chateau, Jean-François, the owner briefly recounted the history of Burgundy wines, and explained the evolution of the production and commercialisation of the wines over the last 100 years, focusing on the decisions that he had taken, notably in converting the winery to becoming organically certified.

We the made our way to the Clos des Cornières vineyard and the Crais plot opposite to meet our adopted vines that will make the red and white wines. Having taken a few photos and whispered some sweet words to them, we met up again in front of the vine rows that we were to harvest. We were to harvest the pinot noir grapes from the Clos des Cornières plot, the chardonnay grapes from the Crais having already reached optimum maturity and so having already been picked a few days earlier.

As with the team of professional harvesters, we listened intently to the briefing for the day, and the instructions of how and what to harvest.  Jean-François explained which bunches to pick, those that are found between the training wires near the bottom of the vines.  The smaller bunches higher up are not sufficiently mature to produce good quality wine. We were also to leave the bunches that had been attacked by mould, and those that had dried out and had no pulp inside them. With the extremely hot weather this summer, quite a few of the bunches unfortunately contained little or no juice.

Armed with a pair of secateurs and a harvesting crate, we started to pick the grapes.  In pairs facing each other we each took a side of the vine row to make sure that we didn’t leave any good grapes behind.  By the end of the morning we had finished our work and filled a fair few crates, some with a little plaster on their cut finger!  The work of a harvester isn’t always as easy as all that!

The time for the aperitif beckoned, and well deserved it was too!  Back in the garden, we enjoyed the Saint-Jean Santenay white wine, accompanied by the famous Burgundy gougères.

We then savoured the regional lunch, accompanied by three red wines, the Burgundy, Santenay Clos des Cornières, and Santenay Premier Cru Les Gravières.

After lunch we went to see how the grapes are sorted and put into the vats. The sorting table is a crucial step in ensuring the quality of the grape juice that will then start fermenting. At the beginning of the table, the crates are emptied one by one onto the conveyor belt.  Either side of the table, 6 to 8 sorters remove any grapes that aren’t of a good enough quality and any leaves that might be present.  At the end of the table the grapes are separated from the stems mechanically and then fall into the fermentation hall below, where a trolley catches them, before being trundled to a another conveyer belt that lifts them up and into the vat.

There is no pumping at this stage so that the grapes arrive in the vat intact, helping to keep a higher degree of freshness to the future wine.
The day ended with an explanation of the fermentation process which will start in the next few days, and the work involved during this time.  It will be the first stage in the vinification and ageing process, more of which will be explained at the start of next year.
So the time to leave arrived, Jean-François and Myriam thanking us and looking forward already to our next visit!

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In the winery garden, surrounded by vines, Jean-François, the owner of Domaine Chapelle, briefly introduced us to his winery.  The temperature was already beginning to rise with the very hot end of June that all of France has been enduring, so we quickly headed out to the vineyard just below the chateau, and home to our adopted vines.  We spent a few minutes to locate our micro-plot of vines, and encourage them as the grapes start to grow.

Jean-François and Yannick, the Technical Director, then explained the work that has already been carried out in the vineyard during winter and spring to prune and de-bud the vines.  These are both critical tasks to control the quantity and quality of grapes that will be produced. Decreasing the number of grapes and branches, helps the vines to concentrate their energy on the fruit bearing branches.

The short flowering season has recently finished, and we could see the first grapes starting to form.   This is known as fruit set.  For the next few weeks the grapes will gradually get bigger.  This combined with the growth of shoots and leaves, causes the branches to fall into the middle of the rows which isn’t good for a number of reasons.

Firstly, it makes it very difficult to walk down the rows, let alone drive the tractor.  To do so would damage the branches, and so makes it impossible to treat the vines.  This is particularly important in organic wine-making, as the treatments used to protect the vines from mildew and odium get washed away when it rains, so they need to be re-administered.  Secondly the branches that touch the ground would act as highways for fungi spores to spread from the soil to the vines, again putting the vines and grapes at risk.  Thirdly the weight of the foliage and fruit might cause the branches to break.  For all these reasons, and to ensure more sunlight gets to the vines and that there is a better airflow around the grapes, the vines need to be trained using a trellis system.

Having watched Yannick and Jean-François show us how to train the vines, we spread out among the rows and had a go ourselves.  First we raised the training wires on either side of the row, and then clipped them together using a small bio-degradable clip.  We then ensured that all of the branches were growing between the wires, and were supported as best as possible.  Rewarding work, because when you looked back down the rows where we had been, everything was much more orderly than before!

We then headed back to the shade of the garden where we learnt more about the jobs that need to be done in the vineyard between now and the harvest.  The conversation then turned to other topics as diverse as the history of the winery and the introduction of the Appellation d’Origine Contrôlée system in Burgundy, something that Jean-François’ ancestors were involved in lobbying for.

All of the work and talk had made us thirsty, so to quench it, Jean-François served us a nice chilled 2017 Santenay Saint Jean organic white wine, accompanied by some gougères, a delicious local cheese shoe pastry delicacy.  

Lunch was enjoyed in the relative cool of the harvester’s refectory.  We tasted three of the wineries red wines, starting with the 2017 Burgundy, then the 2015 Santenay Clos des Cornières, and ending with the 2013 Santenay La Comme Premier Cru.

After lunch, Yannick took us on a tour of the fermentation hall and cellar.  Here we were introduced to the wine-making side of the profession, and we marvelled at the site of all the barrels and bottles resting in the vaulted underground cellar.  We’ll be spending more time in the fermentation hall during the Harvest Experience Days in September as we put the grapes into the vats, and we’ll get to taste some of the wines that are in the ageing process during the Vinification Experience Days early next year.

Many thanks to Jean-François and Yannick for giving us a fascinating glimpse into the life of a winemaker.  We’ll appreciate the next bottle of wine we open that little bit more!

Learn more about how to adopt a vin in Burgundy

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The day started with a short presentation of the winery by the owner, Jean-François Chapelle. He talked about the history of his family and the path he took to convert the winery to being organic. The viewpoint from the winery over the surrounding vineyards helped us to understand the make-up of the Burgundy terroir, and their influence on the wines.

We then made our way to the Les Crais and Clos des Cornières vineyards to meet our adopted vines, the first planted with Chardonnay, the second with Pinot Noir vines. We learnt about the vegetative life cycle of the vines and the work necessary to nurture them from when they wake up after winter to harvest time.

We were accompanied by Jean-François, and Yannick, the Technical Director of the vines and cellar.  Between the harvest and December, the winemaker’s time is mainly taken up with the vinification of the vintage that has just been harvested.  But then from December to March, they are very busy in the vineyards, pruning each and every vine manually.  The cut branches are then pulled away from the vines and either crushed in the rows or burned, usually by a different team than those who pruned.  It’s a tough job that takes around 4 months, and must be finished by around mid-March, the time when the first buds start to burst, and the vines spring back to life.

The vines shoots and branches grow quickly at this time of the year, some 30 or more centimetres in a month.  It’s therefore important to manage the growth.  This is also done manually for the most part by de-budding or removing some of the leaves, which also improves the air flow around the vines.

It’s the de-budding that keeps the team busy at the moment.  This task enables the quantity of fruit produced by the vines to be reduced, and thus improve the concentration and aromatic qualities of the remaining grapes.  Reducing the yield helps the grapes to reach optimum maturity, and also helps to increase the life expectancy of the vine plants in the long term.

We’ll be able to see the result of this spring work in September when we reach harvest time.

After this full morning, we returned to the winery for the aperitif and lunch, served with some of the winery’s wines.  A Santenay Saint Jean white wine to start with, followed by a red Burgundy, Santenay Clos des Cornières, and Santenay La Comme Premier Cru.  We compared the wines and enjoyed the fine Burgundy dishes.

In the afternoon, we visited the fermentation hall and cellar for a little insight into the wine-making side of things, something that we will learn more about during the Vinification Experience Days.

We hope that everyone had a good time, and we look forward to welcoming another group soon to Santenay!

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Jean-François Chapelle, the owner of the winery, recounted his family’s involvement at the winery over the generations, and introduced us to a brief history of winemaking in Burgundy and the organisational changes that happened throughout the 20th century.  We also talked about Jean-François’ philosophy of organic winemaking that he introduced to the winery in the early 2000s.

We headed out into the vineyard to meet our adopted vines and to take a few photos.  There are two plots for the Gourmet Odyssey adopt-a-vine experience at Domaine Chapelle.  The Clos des Cornières vineyard, planted with Pinot Noir used to make the red wine of the same name, and the adjacent Les Crais vineyard, planted with Chardonnay to make the Santenay Village white wine.

Simon, Jean-François’ son and successor, then started to talk about the different work that is carried out in the vineyard throughout the lifecycle from one harvest to another, with the aim of producing the optimum quality of grapes.

From the harvest through to December, little is done in the vineyard.  Sometimes a task known as pre-pruning can be carried out whereby the top half of the branches are cut away mechanically to make the pruning that follows easier and quicker.  The vineyard team starts to repair the trellis system where needed at this time too, a task that will be finished before spring sets in and the vines start to grow again.

Starting in December, each vine is pruned manually using one of two techniques:
- The Cordon de Royat method leaves four to five short spurs, each with two eyes on them, on the old wood that grows along the training wire.  Fruit-bearing branches will grow from each of these spurs.
- The Guyot method is a little different and more productive.  Just one branch is selected and cut to about 50-60 cm, or 5 to 6 eyes.  A spur is also left which will form the long branch to be used next year.  The long branch is then attached to the bottom training wire.

The Guyot method is reserved for chardonnay vines in Burgundy, as it is a vine that can support producing a little more.  The pinot noir vines are pruned using the Cordon de Royat method.  Once all of the vines have been pruned, a team passes through the vineyard again to pull the cut wood away from the vines and trellis system, burning the cut branches or crushing them to return nutrients to the soil.

It takes roughly four months to prune all of the vines which cover the 18 hectares of vineyards at Domaine Chapelle.

From around mid-April and depending on the temperature, the buds will start to burst.  Spring is an important period of growth, and many manual tasks are necessary to help nurture the vines through the cycle. De-budding, removing the leaves, raising the training wires…  All of this to help the grapes reach their optimum, and to do so means hiring a small group of 10 seasonal workers to give a helping hand to the permanent team.

During the summer period the vines will be treated using the copper sulphate treatment that is authorised in organic winemaking.  The frequency of treatments depends on how often it rains, but on average it’s every 15 days or so until one month before the harvest.

Sometime in September, depending on the maturity of the grapes, the harvest will start and the yearly cycle will come to a close once more.

After this very informative morning, we headed back to the winery for the aperitif, the excellent Santenay Saint Jean white from the winery.
Lunch was a typical Burgundy affair.  A fish terrine, boeuf bourguignon, regional cheeses and a chocolate, pear and blackcurrant desert. We tasted three different reds, the red Burgundy, a 2015 Santenay Clos des Cornières, and a 2011 Santenay Comme Premier Cru.

We finished this enlightening day with a visit of the cellar.

The next bottle of wine that we open will be appreciated in a different light and we look forward to coming back for the harvest when the grapes have grown and become ripe!

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After a welcome coffee and brief introduction to the day and the idea behind the Gourmet Odyssey Wine Experience, Jean-François and Simon Chapelle recounted the history of their family and explained the structure of the Burgundy wine-growing region.

They told us how the vineyards had been organised, and the transition of the commercialisation of wine from merchants to the winemakers who took the step to bottle and sell their own wines.

The wines from Domaine Chapelle are organically certified, and Jean-François talked to us about his reasons for embracing organic winemaking and the challenges that it entails.

We then embarked on two different workshops:

One of the workshops taught us how to taste wines and put our noses to the test.  We tried to name the different fruity and floral aromas and the tertiary aromas that are brought through ageing in oak barrels.  It’s a much more difficult task than you at first think.  We also tasted four different solutions that were acidic, sweet, salty and bitter to explain the importance of balance in a wine.

We then made our way into the fermentation hall and admired the different sections that had been created by the successive generations of the family from Jean-François’ grandfather, his father and then the work that he carried out to extend the hall and re-organise the way that the grapes are worked during harvest time.  We learnt about the vinification process before heading down into the vaulted cellar below, where the wines are aged in oak barrels.

The wines are put into the barrels once the alcoholic fermentation has finished, and stay there for 9 to 12 months depending on how they evolve.

The choice of barrel is very important and varies from winery to winery depending on the taste and objectives of each winemaker.  Various factors come into play such as where the oak comes from, how the inside of the barrel was toasted, and the age of the barrel.  The skill of the winemaker is to choose a mix of different barrels that enable a harmonious wine to be produced.

To illustrate the impact of barrels, we compared the same wine that was in the process of ageing in different types of barrel, and marvelled at the big differences aromatically and taste-wise.

Once the ageing period is over, all of the various lots of wine from the same plots will be blended together to prepare the wines for bottling.

The bottles will then be labelled at a later date depending on the regulations of the country that they will be sold in.

After a busy morning absorbing lots of new knowledge, we enjoyed the aperitif in the vinification hall.  To quench our thirst, a Santenay Saint Jean white wine with gougères, a local cheese shoe pastry speciality. 

For lunch we continued the regional theme with some parsley ham, Gaston Gérard chicken, Burgundy cheeses and a three chocolate dessert, accompanied by some of the winery’s red wines, including the Clos des Cornières red chosen for the Gourmet Odyssey Wine Experience.

It was difficult to get going again after lunch!  But the walk in the vineyard was good for the digestion!  We went to the Clos des Cornières vineyard and visited our adopted vines.

Simon explained the different plots within the vineyard.  Originally, there were three distinct zones.  The oldest one saw the vines removed last spring, and is currently lying fallow until 2021. The two remaining plots were planted in the 70s and 90s.

We then returned to the cellar for a final wine tasting session of the 2018 Clos des Cornières vintage that is still in the ageing process.  We tasted wines from the two different plots to better understand the impact that the age of the vines has on the characteristics of the wine.

It was then time for this day, rich in information and tasting, to draw to a close.  We left with a few bottles that we’ll appreciate differently now that we know a little more about what goes on to make wine, and having met the people responsible for making it!

We hope that everyone had a good time, and we look forward to welcoming you again soon!

 

Learn how you can adopt some chardonnay or pinot noir vines at Domaine Chapelle and participate in the Gourmet Odyssey Wine Experience.

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In 2019, Challenge Millésime Bio received more than 1400 wines entered into the competition.  It was the presided over by Philippe Faure Brac, the World’s Best Sommelier in 1992 and President of the Union de la Sommellerie Française.

The wine tastings saw 183 wines win a gold medal, among them the 2016 vintage of Santenay Beaurepaire Premier Cru red wine, from our adopt-a-vine partner winery in Burgundy, Domaine Chapelle.

Domaine Chapelle spearheaded the development of organic wine in Santenay, and has been a regular winner at this prestigious wine competition over the years. Congratulations once again to all the team.

 

2018 Medal winners

2017 Medal winners

Learn more about adopting vines in Burgundy with Gourmet Odyssey Wine Experience

 

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An early harvest

In almost all of France’s wine growing regions, 2018 was a very early year due to the glorious sunny and warm summer that we enjoyed.  In the east of the country, such as in Burgundy or Alsace, they were as much as one month early for the start of the grape harvest.  At Domaine Stentz-Buecher in Wettolsheim, we harvested the pinot noir grapes on the 8th September, where normally we would do so in October.

In some regions, such as for Château de la Bonnelière, near Chinon in the Loire Valley, the summer was so dry and hot, that the maturity of the grapes slowed down at the end of summer, putting back the harvest slightly compared to the forecasts at the start of the summer.

An exceptional quality

All of our partner winemakers agree in saying that the 2018 vintage is an exceptional one in terms of quality, with lovely healthy grapes that had ripened evenly.  The sugar levels needed to produce the alcohol were good with a nice concentration due to the summer heat.

Of course there still remains lots of work to do in the cellar, but all the early signs point to a great year.

A small yield

If the quality is high, the same cannot be said for the yields, the quantity being less than usual in some of the regions.  Alsace had a bumper crop of a great quality, Burgundy and the Loire better yields than the previous few years, but the south and west of France suffered.

The drought during the summer and beginning of autumn caused some of the grapes to dry out.  If it happens just a little, it’s not a big problem, and can even bring some added structure to the wine, but where the grapes dry out too much, they become as hard a pepper corns and have to be removed when harvesting, thus reducing the quantity.

Another problem was caused by the very wet spring which led to mildew attacking many of the wine growing regions, in some places having a significant impact on the yield, such as at Château Coutet in Saint-Emilion, where some of the merlot plots lost as much as 95% of the grapes.

Mildew reduces the yield

This year the fight against mildew was one of the principal preoccupations of our organic partner winemakers.  With such a rainy autumn, it was often impossible to treat the vines, or when they were able to be treated, the next rain shower would fall quickly afterwards and wash the protection away, as organic treatments remain on the surface of the leaves and don’t penetrate inside the plant.

For example, in Saint-Emilion, more than 30mm of rain fell continuously for 10 consecutive days.  The mildew set in on the leaves, and then developed on the grapes during the summer, causing them to become dry and hard.  In the Côtes du Rhône region, Domaine de la Guicharde, was also affected in their Grenache plots, and Domaine Allegria noted the same for their Carignan vines.

But a smaller yield generally means that the remaining grapes are of a higher quality.  Now the role of the winemaker in the cellar to vinify, age and blend the wines will come into effect, and will play a crucial role in developing and defining the quality of the 2018 vintage.  We look forward to tasting the wines in the cellar as they evolve during our Vinification Experience Days next year.


Interested in learning more and getting involved in harvesting the grapes in an award-winning French organic winery?  You can do so with a Harvest Experience Day with the Gourmet Odyssey Wine Experience.

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The harvest is always a busy time for the winemakers and their teams, but Jean-François Chapelle had set aside three days to explain the work at harvest time, to recount his family’s history with the winery, and to share his organic work philosophy.

After a welcome coffee in the harvesters’ refectory, we were introduced to the day ahead in the garden of the château. Jean-François also told us a little about the history of the Burgundy wine-growing region.

We then made our way to the Clos des Cornières vineyard to catch up with our adopted vines. As usual, the cameras clicked away, as the participants tried to capture the most original photo for the annual My Vine photo competition. Don’t forget to send in your entries!

It was now time to get down to the serious business of the day. Equipped with a pair of secateurs each, Jean-François briefed us in how to be the perfect harvester. We learnt that the grapes to pick are only to be found between the first two training wires, and only those bunches which are of a uniform blue colour. Anything that isn’t ripe is left on the vine.

As the year had been particularly hot and dry, the grapes on some of the bunches had become a little withered. These we kept, as they help to give character to the wine. However, the berries that had completely dried out were removed from the bunch before being put into the tray.

And so we started to harvest in perfect conditions. About an hour and a few plasters later (being an apprentice harvester isn’t as easy as all that!), the trays were full and the vine rows perfectly harvested.

The harvest this year is of an exceptional quality. Beautiful, healthy grapes, uniformly ripe, and a yield that is plentiful compared to the last few years!

We then followed the grapes back to the winery where they were emptied on to the sorting table for the second check of the quality before being put into the vats. Here any grapes that aren’t of a good enough quality and any leaves are removed. The remaining grapes then fall into the de-stemming machine for the berries to be separated from the stems. The grapes then make their way by trolley to a conveyor belt that carries them up into the fermentation vats.

By this time it was now time for the aperitif. We tasted a Santenay 1er Cru Gravières white wine, accompanied by some traditional Burgundy gougères.

Lunch was served in the harvesters’ refectory. A Burgundy tourte for starter, followed by veal medallions and mushroom crumble, a local cheese platter, and raspberry desert. These delicious dishes were accompanied by three of the red wines produced by Domaine Chapelle, a 2016 Burgundy red, a 2015 Santenay “Clos des Cornières”, and a 2013 Chassagne Montrachet “Morgeot” Premier Cru.

After lunch we returned to the fermentation hall to put the grapes into the vats, and to learn about the fermentation process that will turn the grape juice into wine, and how the vats are worked during the maceration period to extract the colour and tannins from the skins

It was a fun and informative day. We had all worked hard, and progressed from our status of apprentice harvester. We now have to wait a while before tasting this very promising 2018 vintage that will surely be one of the great vintages. We’ll be able to check when we come back for the Vinification Experience Days at the beginning of 2019.

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The sun was shining brightly, and so we made ourselves at home in the winery’s garden, overlooking the Clos des Cornières vineyard where our adopted pinot noir vines are located. 

Jean-François, the winemaker and owner at Domaine Chapelle introduced us to the winery and gave us a recap of the 2017 vintage. He also pointed out the different terroir found in the surrounding vineyards to get a better understanding of the geology and its impact on the hierarchy of the Burgundy AOC system. The surrounding area is recognised as a UNESCO World Heritage site.

We then split into two groups, one of which went first with Jean-François for a visit of the cellar and to taste the 2017 vintage directly from the barrel, and the other group stayed with Yvette, Jean-François’ wife, to develop their senses that would be put to the test during the wine tasting to come. The groups then swapped over.

Jean-François explained how the sugar in the grapes is transformed into alcohol during the first fermentation phase after the harvest.  We also had the honour of tasting some of the 2017 wines that are currently still in the ageing process, drawing them by pipette directly from the barrel.

Yvette helped us discover and identify the aromas that can be found in Burgundy wines, and explained where they come from, whether it’s from the grape and quality of the grape, or from the vinification and ageing process. 

We then put our new found knowledge to the test as we tasted different wines from Domaine Chapelle, starting with a glass of the chardonnay AOC Santenay Saint Jean white wine.

During lunch we enjoyed some local dishes of jambon persillé, Gaston Gérard chicken, local cheeses and a chocolate and blackcurrant entremets desert, accompanied by three red wines from Domaine Chapelle, the 2014 Santenay Clos des Cornières, the 2011 Santenay La Comme Premier Cru and the 2013 Chassagne Montrachet Morgeot Premier Cru.

After lunch we headed out into the vineyard to meet our adopted vines, and see how they are preparing for the 2018 vintage. We encouraged them to continue their good work, and passed the baton to the adoptive owners of the 2018 vintage!

Jean-François explained the three different ages of vines that are used in making the Clos des Cornières wine. The 2017 vintage will be the last for a while to use the three different aged vines because the oldest plot of vines was uprooted earlier in the year.  It will be replanted with young vines, but it will take a few more years before any grapes will be produced.

Back at the winery, we tasted the wines that are currently ageing from these three different aged vines, and so could see for ourselves the difference in quality. Each of the three plots is picked, vinified, and aged separately before being blended when it comes time to bottle the wine.  We noted that the tannins were much softer for the oldest vines, whilst they were still marked for the youngest plot. The winemaker can balance these different styles when blending the final wine.

We had spent a very enjoyable day in Santenay at Domaine Chapelle and can’t wait to taste the 2017 Clos des Cornières wine when it is finished!

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Simon, the son of Jean-François and Yvette and who will one day take over from them in the running of the winery, was with us for the day, joined by the Technical Director, Yannick.  Simon began by explaining the history of the winery and of the Burgundy wine-growing region.

We then ventured out into the vineyard where we divided into two groups to learn about the work to nurture the vines.

We learnt how the vines had been pruned and the remaining branches attached to the training wire. This vital work had been finished in March. The first buds then burst into life in the third week of April, and we could see how the branches had started to grow, already revealing several leaves per branch and the formation of the clusters from which the flowers will appear to produce the future grapes.

The principal activity in the vineyard at the moment is de-budding, and we learnt how to reduce the number of branches to limit the quantity of grapes that will be produced. This is an essential step to control the yield and produce the best possible grapes.

We then had a go at de-budding ourselves under the watchful eye of Simon and Yannick. We proved to be a very conscientious team of de-budders being very much aware of the impact of our actions on the future harvest, and we came away from the day as confirmed specialists!

By now, we had reached the hour for the aperitif, and we enjoyed a Santenay Saint Jean 2016 white wine in the courtyard, accompanied by some delicious Burgundy gougères.

We then sat down to lunch of a perch terrine, beef bourguignon, a selection of local cheeses, and a delicious chocolate entremets for dessert, accompanied by a 2014 Burgundy red, the 2014 vintage of the Santenay Clos des Cornières wine, chosen for the Gourmet Odyssey Experience, and finishing with a  2011 Santenay La Comme Premier Cru red wine.

After lunch we had a quick tour of the fermentation hall and cellar with Yannick. We will be spending more time here during the Harvest and Vinification Experience Days to come.

Many thanks to Yannick and Simon, and to all of the participants for making it such a great day.

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This wine experience day was split into different workshops to learn about everything that happens at the winery between the harvest and the wine being ready for bottling and labelling.  And so the day started in the loading bay where the grapes are put into the wine presses.  Odile, the head wine-maker at the winery, told us how the presses are controlled to extract the juice from the grapes.

We then learnt all about how the wines are settled and the wines  are clarified to separate the juice from the larger solid particles of pips and skin that made it through the membrane of the press.  Once this has happened the juice then continues its journey into one of the vats where it will remain during the fermentation process.

Odile explained how the sugar in the grape juice is transformed into alcohol over the following weeks.

Once the fermentation has finished, the wines are racked to separate them from the larger lee particles, and they are left to age on their finer lees to develop their depth and structure.  To better understand the process she let us taste some of the wines directly from the vats, including the wine that we will end up with at the end of the Gourmet Odyssey Wine Experience.  It’s a rare opportunity to taste wines in their unfinished state.

Before the wines are ready to be bottled, they are racked again and filtered to clarify them further, and to ensure that no impurities are left in the wine that might cause it to spoil in the bottle.  We then made our way to the production line to see where the bottling takes place, and we discussed the merits of the different options of sealing the bottles, by cork, screw-cap or other materials.

After bottling, the wine is laid to rest again and then stored until ready for labelling.  Odile showed us the labelling machine that sticks on the front and back label and adds the capsule on top of the bottles.  The bottles are then boxed up and ready for sale or distribution.  It’s an impressive sight!

The next workshop was to learn how to taste wine and prepare us for the wine tasting session to come.  We use all of our senses when tasting wine, and we first put our noses to the test to try and identify different aromas found in white wine, either due to the different grape varietals or from having been aged in oak.  It’s not as easy as you would think!

We then tasted different sweet, saline, acidic, and bitter solutions to see if there was any difference in where we could feel them in our mouths.

It was then time to taste the wines.  We had three sets of wines to taste, and had to try and identify what the different factor was between the wines in each set.  The wine tasting session had been organised to show the difference between terroir, grape varietals, and the way in which the wine is aged.

We tasted a wide range of different Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru wines, and continued the tasting over the delicious lunch which had been prepared at the winery by a local caterer.

After lunch, we took in some air, and headed out into the vineyard to meet our adopted vines.  We took a few photographs and admired the surrounding landscape of rolling Chablis vineyards.

Back at the winery, we descended into the cellar where the far wall had been left bare, revealing the strata of limestone and marl that give the Chablis wines their character.

The final stop of the day was to visit the fermentation hall that houses the wooden casks for the wines that are aged in oak.  Here Jean-Louis explained the role of the casks, and we had ended the day with a last wine tasting to see how the oak casks influence the structure of the wine.

It had been a fascinating day to have a glimpse of the life of a wine-maker.  We’ll now have to wait patiently until our wine has finished ageing, but we’ll know that the wait has been worth it!

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After a brief introduction to this day focused on pruning and attaching the vines, Simon Chapelle, the son of Jean-François and future winemaker at the winery, recounted the history of the family winery and how the different Burgundy wine appellations are defined.

We then headed to the Clos des Cornières vineyard, accompanied by Simon and Yannick, the technical director at Domaine Chapelle. This is where our adopted pinot noir vines are located and we took a few minutes to take a few photos!

Split into two groups, Simon and Yannick then explained the work necessary in the vineyard during the winter and spring months to arrive at a quality harvest, and they told us how they work organically at the winery.

The Clos des Cornières vineyard produces the eponymous wine, and is planted solely with pinot noir vines, as in Burgundy, there is no blending of different grape varietals. The quality of the 2018 vintage therefore relies on the quality of grapes that will be harvested this autumn, and the quality is determined for a large part on the ever so important work of the moment, the pruning of the vines.

Simon and Yannick explained which branches to keep, which to cut and how many buds to leave on each vine. This will directly impact the yield of each vine. They also enlightened us as to the many questions that have to be answered when thinking about how to prune each vine. Armed with a pair of secateurs, it was then our turn to put the theory into practice! Despite some hesitation at first, we gradually started to get the hang of this difficult job!

After pruning the next task is to bend the branches that haven’t been cut away. We crossed the road to the neighbouring vineyard that is planted with chardonnay vines, and is more advanced in the pruning. This is also an important step because by folding the branch and attaching it to the bottom training wire, it helps ensure that the sap will flow more evenly among all of the future fruit-bearing canes, and that they will be better spaced to avoid disease from spreading.

We then headed back to the winery to enjoy an aperitif outside in the courtyard whilst soaking up more of the spring sunshine! Some gougères, a typical Burgundy shoe pastry specialty, and the winery’s Santenay Saint-Jean white wine delighted our taste buds!

We continued the local specialties over a tasty lunch of other local dishes of perch terrine, boeuf bourguignon, local cheeses and a chocolate and cassis entremet. Lunch was accompanied by a Burgundy 2016 red, a Santenay Clos des Cornières 2013, and a Santenay Premier Cru “Les Gravières” 2012.

After lunch we had a tour of the vinification hall and labyrinth of vaulted cellars underneath the winery to see where the wines ferment and age.  

We’ll now leave it to the winemakers to continue to care for the vines, and wait for the grapes to develop and grow for the harvest. We’re looking forward to coming back already!

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After a welcome coffee, we started the day with an introduction to the winery by Jean-François. He told us about the history of his family, how the Burgundy wines are classified using the Appellation d’Origine Controlée (AOC) system, and the geology that defines the different Burgundy vineyards. We learnt that even before the grapes are transformed into wine, the terroir enters into play, differentiating the wine that comes from different vineyard plots. 

These precious nuggets of information set us up for the rest of the day that would be dedicated to learning about the wine-making process and tasting wines.

One group stayed with Yvette for a fun sensorial workshop to identify the aromas and balance on the palate of Burgundy wines. This was an important step in preparing for the wine tasting to follow.

The other group went with Jean-François to visit the fermentation hall and cellar where the wines age in oak barrels. Jean-François explained the work in the cellar during the ageing process and to better illustrate the influence that the barrels play on the aromatic and gustative characteristics of the wine, we tasted the same Santenay Gravières Premier Cru wine, the only difference being the type of barrel in which it was ageing.

Surrounded by the large wooden vinification casks, we enjoyed a Santenay Saint-Jean white wine accompanied by the famous local gougères for the aperitif. 

We then sat down to lunch with other local delicacies. Jambon persillé, poulet Gaston Gérard, a selection of local cheeses and chocolate desert, accompanied by three different wines, the Santenay Clos des Cornières, Santenay Premier Cru Beaurepaire and Chassgane Montrachet Premier Cru reds.

After lunch we headed out into the vineyard to meet our adopted vines and immortalise the moment with some photos. Jean-François pointed out the different areas of the Clos des Cornières vineyard, planted with three different ages of vines, the grapes from which are used in the making of the wine chosen for the Gourmet Odyssey Wine Experience. The oldest plot of vines will shortly be cleared and replaced.

Having different ages of vines in the same plot is often used to manage the longevity of a particular vineyard so as to not have to replace all of the vines at once, and thus be deprived of the wine for several years. It takes roughly 5 years before the vines will produce grapes that can start to be used to make wine.

We then returned to the fermentation hall for a final wine tasting to compare the impact that the age of the vines has on the wine. We tasted the wine from the three different plots that make up the Clos des Cornières vineyard. They are each made and aged separately, until they are blended, shortly before bottling. We could taste the difference for ourselves and also noted that tasting wines that have not yet finished their ageing process is not always the easiest thing to do!

Ageing is a very important phase for softening the structure of the tannins and developing the aromatic complexity. Patience is needed, and a little imagination to try and foresee how the wine will turn out after a few more months ageing.

The time had come to end this great day learning and exchanging about wine. We’d had a privileged insight into the secrets of making wine, and we can’t wait to taste the final result of this 2017 vintage!

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After a welcome coffee and brief introduction, we made our way through the rolling vineyards to the Butteaux vineyard, a Premier Cru plot where the winery’s team of harvesters were already hard at work.  Emilie and Cécile distributed the secateurs and buckets, and we had a few volunteers to be porters.

Emilie and Cécile explained which grapes to cut and which to leave behind.  To make the job easier, the first task is to remove the leaves from in front of the grape bunches so that you can see them and get to the stalk more easily with the secateurs.   In twos we spread out among the rows and started to harvest the grapes.

Once the buckets were full we called out to the porters to come.  We then emptied the buckets into the hops carried on their backs.  Their role was to then carry the grapes to the truck, climb a ladder and then tip the grapes out.  It’s not as easy as you would think to throw the grapes over your shoulder whilst at the top of a ladder, but after the first couple of attempts, the porters soon found their individual styles!  We rotated roles, so that all of those who wanted to have a go being porter could see what it was like to carry a load of grapes on their back.

Time flies when you’re concentrated on harvesting, and before we knew it, we met up with the team of professional harvesters.  Emilie and Cécile walked through the rows to see how we had got on, and announced that we had done a great job, leaving behind very few of the precious grapes.

We then followed the grapes journey through the delightful scenery back to the winery.  Here the grapes were weighed, and then wait for a press to become free.  When we arrived, Julien Brocard was busy emptying the marc of skins, pips and stalks that had been left behind from the previous load.  He explained what he was doing and how he had been battling with a blown fuse that had slowed progress down during the morning.

Our harvest was then emptied into the press and we watched as it started working to extract the juice from the grapes.  We learnt about how the juice is held in a vat until the solid particles that manage to get through the press filters have settled in the bottom of the vat, a process known as débourbage.  The clear juice is then drawn off and put into another vat or wooden cask to begin the fermentation process, transforming the sugar into alcohol.

It had been a busy morning, and our aperitif well deserved!  On the terrace overlooking the Sainte Claire vineyard, we tasted a Petit Chablis, Chablis Sainte Claire and Chablis Premier Cru, all from the 2015 vintage to see how the wine differs between the three appellations.  We then sat down to lunch and continued the wine tasting with some older vintages.

In the afternoon, we walked out into the Sainte Claire vineyard to find our adopted vines.  Having taken a few souvenir photos, we learnt more about the challenges of planning for the harvest and the differences between harvesting grapes manually and by machine.

We then made our way back to the winery for a final tasting of the day.  We first tasted the grape juice from our harvest.  It was very sweet, a good sign of the maturity of the grapes.  We then tasted some juice from grapes that had been harvested five days previously.  The fermentation had already begun, and we could taste that it was less sweet and could feel the fizz in our mouths of the carbon dioxide that is released during the fermentation process.

We look forward to coming back early next year for the Vinification Experience Days to see how our wine has developed and to learn about the work that remains between now and the wine being ready to be bottled.  Many thanks to all who participated for a great day!

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After the introductions in the garden of the château and some coffee and croissants to give us strength, secateurs in hand, we made our way to the Clos des Cornières vineyard.  This is where our adopted vines are located, and so before getting down to the serious business of harvesting, we took a few minutes to locate our vines and take a few pictures of them laden with grapes.  For those that had already joined us for a Discovery Experience Day, we could see the fruit of our labour in helping the vines produce the best possible grapes!

Jean-François explained how to harvest the grapes, which ones to cut and which to leave behind.  In pairs, we were assigned a row and given a crate to put the picked grapes in.  To make it easier to see the grapes (and to lower the risk of cutting our fingers!), we started by removing the leaves in front of the grapes, and then snip snip, we started picking!

This year there are many more grapes than the very meagre 2016, and the grapes were in very good condition, so the crates soon filled up with our harvest. Once we had filled a crate, we brought it back to the beginning of the row, and took a new one.

We then followed the grapes back to the winery to see how they are received.  First we emptied the grapes onto the sorting table to remove any unripe ones or leaves that might have made their way into the crates.

The sorted grapes then slide down a shoot into the cuverie below.  The grapes that we had picked were not separated from their stems, and so the whole bunches were put into the vats.  The stems contain tannins and help add structure to the wine.  Over the past couple of years, part of the harvest is left with the stems and part of it goes through the destemming machine so that just the berries go into the vats.  This is yet another decision that the winemaker takes depending on the year and the wine that he or she is trying to make.

Down below, the grapes fall into a trolley, which is then wheeled to the vat and emptied onto a conveyor belt that carries the grapes up and into the vat.  The aim is to get as many whole grapes as possible into the vat to help preserve the fruitiness and aromatic qualities of the wine.

By this time, we had earned our aperitif!  In the garden overlooking the vines, we enjoyed a glass of Santenay Saint Jean 2015 white wine and a few gougères, the local delicacy!

We then sat down to lunch in the harvesters’ refectory, prepared by the excellent local caterer, Olivier Huez in Meursault.  During the meal we tasted some of the winery’s red wines; the Santenay Clos des Cornières 2013, the Santenay “Les Gravières” Premier Cru 2012 and the Santenay “Comme” Premier Cru 2006.

After lunch, we returned to the cuverie, where Jean-François explained how the grapes will ferment over the coming couple of weeks, and the work that will be necessary before the wine is ready to be racked and put into barrels to start the long process of malo-lactic fermentation and ageing.  He also told us about the different process used to make white wine.

At the end of the day, hopefully we had all learned a little more about all of the effort, care and dedication that goes into making wine.  We look forward to coming back next year to see how our harvest is developing during the Vinification Experience Days, and to learn more about the remaining work until the wine is ready for bottling.

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After a welcome coffee and a brief introduction to the day, Jean-François, the owner and winemaker, recounted his family history and that of the Burgundy wine-growing region: how it was formed, the geology, and the birth of the different appellations.  From the garden in front of the chateau we could see the different terroir and how they determine the hierarchy of wines in Burgundy.

We then headed to the vineyard where our adopted vines are to be found.  They were in fine fettle and we took a few minutes to pamper them and take a few photos!

Simon, the son of Jean-François who will one day take over from him, then started to explain the different stages of work that happen in the vineyard.

We also learnt about what it means and takes to be organic before getting involved ourselves in some of the work.  We raised the training wires and ensured that all of the branches were supported between them, at the same time separating the branches and trying to space them out as best as possible to improve the airflow around them.  This is an important task to help the grapes mature and to keep them healthy.  If it rains, it’s vital that the air can circulate around the grape bunches to quickly dry them, reducing the risk of rot.

Back at the winery our hard work was rewarded with a glass of Santenay white wine, accompanied by some gougères, a famous Burgundy hors d’oeuvre.

We enjoyed lunch in the harvester’s refectory.  A sandre terrine, beef bourguignon, local cheeses, and a pear, chocolate and blackcurrant desert, each course served with a different wine from Domaine Chapelle.

In the afternoon, we visited the fermentation hall and cellar with Jean-François to see where the wines are made and age.  We’ll be spending more time here during the Harvest and Vinification Experience Days in September and the beginning of next year.  We look forward to seeing you again soon.

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We spent the morning in the vineyard under the expert of guidance of Arnaud, one of the most experienced members of the vineyard team.  Arnaud brought us up to speed on what they have been busy doing in the vineyard during the winter.

Most of the time since November has been taken up with pruning, which is probably the most important task of all in the vineyard, as it not only helps determine the potential yield for the coming year’s harvest, but also lays the foundation for the following year.  Arnaud had kept back a small plot of vines for us to have a go at pruning ourselves.  He explained and showed us how to select the branch that will bear this year’s grapes, and how to choose the two spurs that will be used in the future.

Listening to Arnaud, it all sounded very easy, so secateurs in hand, we set about having a go ourselves.  But wait a minute, the vine in front of us resembled nothing like the ones that Arnaud had used to demonstrate on!  We were to soon learn that each vine seems to be an exception to the rule!  Arnaud flitted between us to help us or to confirm our thinking, and little by little, we became more confident in our choices.  It’s much more complicated than you would imagine. Having a go yourself is the only way to really understand, and also to appreciate the mammouth task that the winemakers face when you look around the surrounding vineyards that spread as far as the eye can see.

Arnaud then showed us how the branches are attached to the training wires to ensure that the growth will be spread evenly.  He answered our many questions, and we also spent quite a lot of time talking about the differences between conventional, organic and biodynamic methods.  The domaine is one of the largest organic and biodynamic wineries in Burgundy, and the plot of vines that we were working in is cultivated biodynamically.

On the way back to the winery, Arnaud showed us a some vines that had been pruned using the guyot double method, which leaves two branches instead of one in the guyot simple method that we had used.

We had earned our aperitif, and back at the winery Jean-Louis, had prepared a tasting of Petit Chablis, Chablis and Chablis Premier Cru to whet our appetite.  We continued the tasting over lunch of other organic wines from the winery, including Les Preuses Chablis Grand Cru.

After lunch we headed back into the vineyard to visit our adopted vines and to get in some training for Easter as we each hunted for our micro-plot of vines!

We then learnt about the work that remains in the vineyard between now and the harvest.  There is still lots to do, and as we enter this crucial period now that the buds are starting to burst we hope that the frosts stay away.  The vines will grow rapidly now over the next couple of months.

The day finished with a quick tour of the upper fermentation hall to see where the wines are aged in oak casks.  We’ll learn more about what happens here during the Vinification Experience Days.

And so the day came to a close, and we left our vines in the care of the winery to be nurtured and managed as they grow and bear their fruit.  We look forward to coming back for the Harvest Experience Day!

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The day started in the warmth of the winery where we listened to Simon, the son of the owner and who will one day succeed Jean-François, talk about the history of the family and introduce us to the classification system of Burgundy wines.

In the vineyard there has already been lots of work done to prune all of the vines, and with the arrival of spring, there is no let-up in the winegrower’s workload!  It’s time to get back out into the vineyard.

We make a quick stop to meet our adopted vines, and take a few photographs. We start to talk about organic winemaking, Domaine Chapelle having now been organically certified for several years. Simon explained the philosophy and principals applied in the vineyard. We also learnt of his desire to work biodynamically, and 5 hectares of the estate are already worked biodynamically to test the different method of working.

Simon brought us up to speed on the work carried out in the vineyard so far for the 2017 vintage, notably the different pruning methods used. For the most part, 5 to 7 eyes are left on each of the branches and 2 eyes on the short spur. The longer branch will produce the fruit for the coming year, and the shorter spur will prepare the vine for next year’s pruning.

Now that the pruning has finished, the next stage is to bend the branches and attach them to the training wires. This helps to better spread out the foliage and in the coming months will also mean that the grapes are better spaced, limiting the risk of mould developing.
We each had a go at this delicate operation. It’s quite stressful because the vines make a cracking sound when the branches are bent.

The April showers started to fall a little harder, so we then headed back to the shelter of the cellar for a nice Burgundy aperitif!

We tasted the Santenay Saint Jean white wine, accompanied by the famous Gougères, a delicious Burgundy speciality. We then tasted three different red wines during the meal which included an excellent beef bourguignon.

The sun was out again after lunch, so we headed back out into the vineyard to visit the Beaurepaire Premier Cru vineyard which had been replanted two years ago.  It enabled us to better understand how vines are selected and nurtured, and the work and time that it takes before the first full harvest can be reaped.  From our vantage pot, we admired the view of the surrounding vineyards and the village below.

We finished the day with a quick tour of the cellar where the wines are aged and stored. Our wine isn’t yet there, but we’ll be back in a year’s time to see how it is getting on during one of the Vinification Experience Days. But before then, we also have the Harvest Experience Days to pick the grapes!

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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 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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