After the introductions, we walked past the winery’s olive grove and up the hillside to the vineyard where the Gourmet Odyssey adopted vines are located.  The vineyard is one of the winery’s best plots, and the Grenache Noir grapes are used to make the excellent AOC Massif d’Uchaux red wine.  We took a few minutes to find our adopted vines, laden with delicious ripe grapes, and take a few pictures before we started the harvest.

Laurence, the wine-maker at Domaine de la Guicharde, then explained which grapes to pick, and which to leave, and how to cut the bunches.  Equipped with a pair of secateurs and a bucket, we then spread out among the rows and started to pick.

The buckets quickly filled as the grapes were generally in very good condition, and so there was little to sort.  The dry and hot weather meant that there had been no mildew, the only damage being a few vines that had been too exposed to the sun, causing the grapes to burn and dry out.  Once the buckets were full, we emptied them into a trailer and then carried on picking.

Laurence took the time to explain how she monitors the ripening of the grapes and decides when the best time to pick them is.  She has to plan and juggle resources between the different grape varietals and vineyard plots, as the grapes don’t all ripen at the same speed.

The terroir of the Massif d’Uchaux is unique amongst the different Côtes du Rhône appellations, the principal characteristic being that millions of years ago, in the Miocène era, all of the surrounding land was covered by seawater.  You can still make out where the ancient beach used to be, and if you look hard, you can find fossils of shell fish.

Domaine de la Guicharde is both organically and biodynamically certified, and so Laurence explained the difference between the two approaches, and how they influence the work in the vineyard and cellar.

After the morning’s hard work and effort, the aperitif was very welcome!  Back in the courtyard of the winery, Laurence served us a nice cold glass of her rosé.

We then sat down to a delicious lunch, paired with other wines from the winery.  The rich and complex 2019 Côtes du Rhône “Autour de la Chapelle” white wine perfectly accompanied the Millefeuille of aubergines, confit tomatoes with fresh goats cheese and courgette coulis.  We enjoyed the fruity 2019 Côtes du Rhône “Pur Rouge” red wine with the main course of roast veal, mushroom and épeautre risotto, finishing with the more powerful and spicy 2017 Côtes du Rhône Massif d’Uchaux red with the cheese platter and chocolate cappuccino cream dessert.

After lunch we made our way to the chai, where the grapes that we had harvested were waiting in the shade.  Our next job was to put the grapes into the vat. To do so we emptied the trailer of grapes slowly into a hopper where the grapes pass through a de-stemming machine to separate the berries from the stalks.

The grapes are then pumped through a large tube into one of the vats.  Laurence explained how the fermentation process will transform the sugar into alcohol, and how the wine will extract the colour and tannins from the grapes skins during the maceration period.

It’s an exciting year, because the 2020 vintage will be the first to be made in the new chai.  Building started in February, and despite a break in work during the lockdown period, the main shell of the building was completed and the fermentation hall equipped with the essential equipment just in time for the start of the harvest.  It was touch and go for a while, but the much larger space means that Laurence and her team will be able to work in much better conditions.

We finished the day by tasting the juice from the grapes that we had picked.  It was cloudy in colour and very sweet with the sugar that is needed to make the wine.  We then compared it with the grape juice from another vat that had already started the fermentation process.

We’ll be back next year for the Vinification Experience Days to see how this year’s vintage has progressed and to learn about all of the work that still remains between now and the time that the wine is ready for bottling.  Many thanks to Laurence and her team for looking after us so well during the day.

Add a comment

Gourmet Odyssey will send an e-gift card and certificate by email to get their Wine Experience started straight away after they receive their birthday gift.  In their customer portal, they’ll discover more about the winemaker, wine, and winery, and will learn about all of the work carried out in the vineyard and cellar to nurture the vines, harvest the grapes, ferment and age the wine before it is ready for bottling.  The Gourmet Odyssey e-birthday Wine Experience also includes one personalised bottle of organic wine for each adopted vine given. 

You can also choose to include one or more Wine Experience Days at the winery.  There are three courses to choose from, each day covering the three main stages of wine-making.  The Discovery Experience Day focuses on the work in the vineyard to learn how to produce the best grapes come harvest time.  The Harvest Experience Day sees you pick the grapes in the morning and follow their journey into the fermentation tank.  And the Vinification Experience Day is focused on all the decisions that the winemaker takes to ferment, blend, and prepare the wine for bottling.  Each day gets the participants involved in the work of a winemaker, is valid for two people, and lasts a full day, lunch and wine-tasting included.  The Wine Experience Days can be included in the original birthday gift, or can be added at a later stage, something that is particularly useful for those group birthday gifts for a special 30, 40, 50, 60 or 70 birthday where you don’t know in advance how much the birthday kitty will reach.

Each of the partner wineries, hand-picked by Gourmet Odyssey are organically certified, and are chosen for the quality of the wine as well as the friendliness and charm of the winemakers.  So you can rest assured that the wine included in the Gourmet Odyssey Wine Experience and the welcome at the vineyard will make for an unforgettable birthday gift that every wine lover will cherish for many years to come.

Learn more about the Gourmet Odyssey online Birthday Wine Gift Experience.

Add a comment

The impact of some exchanges have however made life very difficult to grow vines.  The most famous example being the arrival of phylloxera in Europe, an aphid of North American origin that decimated the vineyards throughout France  in the 19th century.  French agronomists found a cure by using a North American root from vines not suitable for making wine, and then grafting cuttings from French grape varietals onto them.  The American root stock is planted in the ground, and is unaffected by the aphid, and so resolved the phylloxera problem.

Other diseases, such as mildew or odium, also hail from the American continent, being transported with the help of commercial shipping.  These two fungi also decimated the French vineyards in the 19th century.  French researchers found two products to fight against the fungi.  Sulphur for the odium and copper for the mildew.

The vines are at risk from these two fungi in spring.  They only attack the parts of the vine above ground and that are growing.  They also need a combination of heat and rain to develop.  By spraying sulphur and copper at the right time, it is possible to limit their development and save the future harvest.

In the 60s, the petro-chemical industry developed synthetic products that were much more efficient than copper and sulphur in fighting these diseases.  The only problem being that they also destroy a large share of the other living organisms present in the soil, and we still don’t fully understand the impact of the residue that is then found in the wine and on the skin of the people who work in the vineyards.  With the better understanding we have today of the development cycle of mildew and odium, we are able to effectively fight most of the time against these two diseases using sulphur and copper, the only two products that are authorised in organic farming.
These two products are said to be “contact” products as they protect the plants from the outside and do not penetrate inside the plant.  However, they are therefore easily washed off when it rains, and so the winemaker needs to regularly pass through the vineyards to keep the vines protected.  This involves lots of diesel powered tractors and so higher CO² emissions that add to the greenhouse effect.  What’s more, the products can then pollute the soil as they are washed away by the rain.  Copper in particular is a product that stays in the soil, the amount accumulating year after year.  It’s a big problem for organic winemakers, even though it has much less impact in polluting the soil than the chemical products.  The environmental challenge is to try and find solutions to reduce this pollution. Already the maximum amount of copper allowed to be used is controlled, and was lowered in 2019 to 4kg per hectare per year on average over a 7 year period.  As the amount that is needed varies year on year depending on the rainfall, the theory is that the average smooths out variances in amounts used due to wetter or drier years.

Agronomic research is now turning towards producing grapes from varietals that are resistant to fungal disease.  By crossbreeding different grape varietals that have been selected for their resistance to mildew and odium, and their ability to produce quality grapes, tests are currently being carried out in France.  You will almost certainly have not yet tasted the wine that they produce because the grapes are not yet authorised to be used in the Appellation d’Origine Contrôlée (AOC) wines, but Floréal and Voltis for white wine, and Artaban and Vidoc for red wine, will be set to arrive in your glasses before too long.  The approach is very interesting, but these new grape varietals with folkloric names raise further questions.

France prides itself on producing wines that characterise the different terroir from which they hail, the AOC system being its guardian.  For example, the Pinot Noir grape varietal has always been the only one allowed to produce AOC Santenay red wine in Burgundy, ever since the AOC was created nearly 100 years ago.  Wouldn’t a red wine produced within the geographic boundary of AOC Santenay produced with a different grape varietal distort the AOC system itself?  The same for the Merlot grape varietal in Saint-Emilion! The grape varietals authorised have always been part of the foundation of the AOC system.  By changing the grape varietals, you would have to change the AOC system itself and the taste of the different French wines.

And what if these grape varietals said to be resistant to mildew and odium, then revealed themselves to be susceptible to other, as yet unknown, diseases, we’d maybe be better off sticking with the actual situation!  But this is an avenue worth exploring, and as always with the Institut National des Appellations d’Origine (INAO), the government body charged with creating and upholding the AOC system, change is never something that is done quickly without due consideration given to the sustainability and impact of the proposed change.

The environmental challenges that we are currently facing oblige us to innovate and search for real solutions.  The example of grafting European grape varietals shows us that research can bring solutions that do not harm the environment, whilst the problems encountered with the application of synthetic products show us that they are not always the miracle cure.  The searching and questioning must go on!

Add a comment

On the 25th December, it’s cold in the middle of the vineyard.  The vines have lost their leaves a while ago now and some are even sporting their new winter cut to be in best shape for spring when nature will spur them back into life after the long winter hibernation period.  The frozen soil cracks under the feet of the winemaker who has stepped out to fetch some wood for the chimney in the dining room.  All of the family has gathered together around the big table to enjoy Christmas lunch together.

We start our journey at Domaine Chapelle in the picturesque Burgundy village of Santenay.  The Christmas presents have been opened and the taste buds are opening up with the delicious smells emanating from the kitchen.  A plate of Normandy oysters from Utah Beach make their entrance.

Jean-François Chapelle returns from the cellar with a bottle of 2015 Santenay Les Gravières Premier Cru white wine, made from the Chardonnay grapes that grow on the marly clay limestone slopes near the winery.  “What a lovely shiny pale gold colour it has.  It reveals light brioche aromas with white flower scents and a little oak.  On the palate it is rich and complex, with a long gourmand finish” Jean-François exclaims.

This Santenay white wine will perfectly accompany the “Spéciales de Claire” oysters that are plump and meaty.  The fullness of the wine will encapsulate the volume and bite of the shellfish.

We continue our meal with a black pudding variation at Domaine de la Guicharde in the southern half of the Côtes du Rhône wine-growing region.  Appetisers of potato and black pudding, black pudding toast and caramelised onions, and black pudding and apple sauce make their way around the table.  For Laurence Goudal, no doubt, the perfect match is a 2015 Terroir du Miocène to support this generous course.  The wine is made from grapes grown on an ancient beach from the Miocène era.  “The wine is ruby coloured and dark.  It has an elegant nose, full of black fruit and spices.  It is smooth on the palate.  The soft tannins accompany the mineral finish that is long and persistent,” Laurence explains.  The spiciness of the Grenache and Syrah accentuate the different aromas from the black pudding. It’s all delicious.

The next course is served at Château de la Bonnelière in Chinon, a charming town in the Loire Valley.  It’s a classic for many French Christmas lunches, foie gras.  It’s served slightly pan-fried, with a red fruit chutney and caramelised onions.  Marc Plouzeau returns from the cellar with a bottle of 2005 Chinon Chapelle red for a more original accompaniment. This wine comes from a single vineyard and is made from the region’s principal grape varietal, Cabernet Franc.  It’s one of the best vine plots, the soil being made up of a mix of sand and clay on a limestone plateau.

“The 2005 Chapelle is an exceptional vintage in the Loire valley.  It has a deep red colour that hasn’t changed much for a wine that is 14 years old.  It releases black fruit and sub-forest aromas.  On the palate, the freshness surprises you for a wine of its age.  The tannic backbone has started to soften, leaving a long and complex finish,” Marc explains.  The silky tannins pair well with the smooth foie gras, and the wonderful aromas from the Cabernet Franc prolong the pleasure.

We then head to Château Coutet in Saint-Emilion for the main course.  Direct from the kitchen comes a piping hot capon, stuffed with truffles and cèpe mushrooms, that is placed with fanfare on the table.  Alain David-Beaulieu has kept a surprise for us.  The evening before, he had brought an old treasure in from the family cellar, a bottle from the 1982 vintage, almost 40 years old.  It’s a blend of Merlot, Cabernet Franc, Malbec, and a touch of Cabernet Sauvignon, from the three distinct terroir that make up the winery.  The limestone plateau, the clay limestone slopes, and the sandy plain below.

“This wine is a nice red with a slightly rusty tinge, and has kept a great colour for its age.  But then it’s an exceptional vintage” begins Alain.  “You can tell it’s an old wine from the aromas it gives off.  Behind the still ripe fruit, almost stewed, are subtle foresty smells.  It’s a very complex wine with great structure.  The tannins have softened and the wine is now perfectly balanced.  The minerality of the limestone plateau is still very present.  It’s a wine worthy of the vintage’s esteemed reputation.”  The complexity of the truffle and the majesty of the old Saint-Emilion wine is a privilege that you rarely get the chance to experience.

We journey still further south for the cheese dish at Domaine Allegria in the Languedoc region, where the sun always shines.  A mixture of creamy cheeses, particularly the fresh goats’ cheeses that are so typical of the region.  They are powdered with thyme or rosemary, herbs gathered from the edge of the vineyard.

Ghislain d’Aboville has chosen the 2018 Les Hautes Lumières white wine to accompany them.  “On one hand we have the fresh fruity aromas and peach from the Marsanne and on the other the honeyed notes form the Roussanne.  Its liveliness, structure and elegance make it an ideal match for the cheeses” he announces.

We finish our gargantuan meal in Alsace at Domaine Stentz-Buecher for the caramel crème Christmas log with caramelised apple and lemon centre.  Stéphane Stentz comes back with a long thin bottle, so characteristic of the region’s wines, under his arm.  It’s a 2015 Gewurztraminer Rosenberg Vendanges Tardives.  Patience is required to produce these sweet white wines.  “It’s a full and powerful wine with stewed apricot, peach and litchi aromas.  It fills the mouth with its richness, making way for a fresh finish,” Stéphane shares with us.  Perfect to match the caramelised aromas of the Christmas log.

What a wonderful treat to tour France and share this meal with our passionate winemakers, all of whom work tirelessly throughout the year to produce their excellent organic wines. Something that it’s always great to take a moment to reflect on when opening one of their bottles, surrounded by the people you love, during these end of year celebrations.

Add a comment

After the introductions to the winery and day, we headed out past the olive grove into the vineyard.  Our first stop was the Miocène vineyard, home to our adopted vines. We took a few minutes to find our micro-plot of vines and immortalise the moment with a few photos.
It was then time to get down to the serious business of the day. We listened intently to the instructions of how to pick the grapes, which ones to pick, and which to leave. But as we could see, the quality of the grapes this year was excellent and the vines were laden with full bunches, so there were hardly any grapes that needed to be sorted.  
Equipped with a bucket and pair of harvesting secateurs, we split into twos, each pair taking a different row of vines.  To make picking the grapes easier, the first task was to remove the leaves from in front and around the grape bunches.  We then cut the stem just above the bunch, letting the grapes fall into our hand, before being put into the bucket.  
With the nice large bunches, the buckets soon filled up, and we then passed them from row to row to be emptied into the trailer.  We were harvesting Grenache Noir, the grapes that are the last to mature at the winery.  The harvest had started on the 31st August with the white grapes, and the harvest of the Syrah grapes had started two week ago.  The winery is nearing the end of the harvest, and all the grapes should be picked in the next couple of days.
Before we knew it, we had reached the end of the morning, and we had managed to fill three trailers, which was a great effort from our team of apprentice winemakers!  Having washed hands and cleaned up, we enjoyed a nice refreshing glass of the winery’s 2018 white wine, “Au tour de la Chapelle”, in the courtyard.
We continued the tasting over lunch, the rosé 18 accompanying the millefeuille of aubergine, goats cheese, sundried tomato and courgette coulis starter.  The fruity 2018 Pur Rouge Côtes du Rhône red went well with the roast veal and mushroom risotto, before we tasted the 2015 Terroir de Miocène Côtes du Rhône Villages Massif d’Uchaux, the wine chosen for the Gourmet Odyssey Wine Experience, with cheese.  Our tasting ended with the 2016 Genest  Côtes du Rhône Villages Massif d’Uchaux, served with the chocolate mousse.
After lunch we followed the journey that the grapes take to the fermentation hall.  We watched as our trailers were emptied and the grapes fell into the de-stemming machine.  Here the berries are separated from the stems, and the grapes then continue their journey into the vat.
Inside the fermentation hall, Laurence explained the process that will take place over the coming weeks to transform the grape juice into wine.  Laurence showed us the mustimeter that she uses daily to monitor the sugar density and temperature of each of the vats.  We also learned about the important role of pumping over the wines throughout the maceration period to extract the colour and tannins from the grape skins.
We ended the day by tasting the juice from the grapes we had picked, and compared this to the juice from grapes that had been harvested a week earlier, and was now in its fifth day of fermentation.  It was impressive to see the difference that just a few days make.
We’ll be back at Domaine de la Guicharde next year for the Vinification Experience Days, where we’ll pick up from where we left off, and learn more about the rest of the fermentation process, blending, ageing, and bottling.  There’s still lots to be done, but for now the winemakers can sleep a little more soundly knowing that the harvest is safely in the fermentation hall!

Add a comment

  

After the introductions, we walked past the olive grove and up into the vineyards.  From the top of the hill, Arnaud told us about the unique terroir of the Massif d’Uchaux, the land having never been covered by the sea which brings a freshness to the wines not usually found in southern Côtes du Rhône wines.

Arnaud and David explained the work that has been undertaken so far to prepare the vines for this year’s campaign, showing us the pruning methods used, the need to de-bud the vines, and how the soil is tilled to remove the grass and weeds.
We then continued our walk into the next vineyard on top of the hill.  Arnaud pointed out the two different grape varietals grown here.  On the left, the Syrah vines, and on the right Grenache.  The leaves of the Syrah were more silvery and were slightly furry on the underside compared to the more lush green and smoothness of the Grenache.
The plot of Grenache is where our adopted vines are to be found, and so we took a few minutes to visit our micro plot of vines, and encourage them to produce a great harvest this year!
A wonderfully delicate fragrance filled the air.  On closer inspection, we could see that there were lots of tiny white flowers on each of the vines.  This happens for a short period each year, lasting just a week, and is one of the most critical periods in determining the quantity of grapes that we will pick at harvest time.  Vines are self-pollinating plants, the pollen falling directly from the anthers of the stamen to the stigma.  The weather is crucial for this to happen properly.  If it is rainy, then the pollen sticks and cannot fertilize the ovaries, and if there is too much wind, pollen is carried away from the vines.  Fortunately, the conditions were perfect the day that we were at the winery.  Sun, a little wind, and not too hot.
The vines grow very quickly at this time of year, and there had been around 30-50cm of growth from the last time we were at the winery a month ago.  To help maintain order in the vineyard and to help the vines support the weight of the foliage and grapes to come, we train the vines using a trellis system.  This was our task for the day!
After receiving a quick lesson in how to train the vines, we split into twos and raised the training wires, being careful to not damage the flowers, and ensuring that the branches were supported between the wires.  To keep the wires in place, we used a biodegradable clip.
By this stage we had built up an appetite and a thirst, so we headed back to the winery and the shade of the courtyard.  As an aperitif we tasted Le 18 rosé and Autour de la Chapelle white wines, and over the delicious lunch prepared by a local restaurant, we tasted some of the red wines, the 2016 Pur Rouge Côtes du Rhône, the 2015 Terroir du Miocène and the 2018 Genest Massif d’Uchaux wines.
After lunch we headed back into the vineyard to learn about the work that will be carried out between now and the harvest.  We also took the time to listen to Arnaud explain how the vineyards are managed organically and biodynamically, a topic which generated lots of questions and gave rise to much reflection as to how it is possible to work in harmony with nature.
The day finished with a quick tour of the vinification hall to see where the wine is made and aged.  We’ll be spending much more time here when we come back for the harvest in September, and during the Vinification Experience Days next year.

Add a comment

After the introductions, we sat down for a workshop to better understand the different senses that we call upon when wine tasting, especially the importance of our nose.  We had to identify different aromas that can be found in red and white wines, and we learnt the ones that are most typical for different grape varietals, and some of the aromas that can be attributed to ageing in oak barrels.

We then headed to the fermentation hall, where the wine-maker, Arnaud, described how the grapes had been received at harvest time and explained their different journeys into the vats depending on whether they were destined to make white or red wine.

The grapes for red wine are separated from their stalks, and then put whole into the vats.  Côtes du Rhône wines are generally a blend of at least two different grape varietals, the ratios varying depending on the different appellations.  The Massif d’Uchaux appellation selected for the Gourmet Odyssey Wine Experience at Domaine de la Guicharde has to have at least 50% Grenache and can be blended with other regional grape varietals such as Syrah, Mourvèdre, Carignan or Cinsault.

There are two main schools of thought for blending.  You either blend as soon as possible after the harvest or you wait until the just before bottling.  Arnaud is a proponent of the former, and the grapes from different plots and grape varietals are selected and mixed together at harvest time or shortly afterwards.  This, he argues, gives a more harmonious wine because the wine has fermented and aged together for the whole of the wine-making process.

The human aspect and skill of the wine-maker is important and as Arnaud reminded us, if left on its own, grape juice will naturally transform itself into vinegar!  Arnaud talked about how the grape juice is turned into wine during the fermentation process and showed us the analysis that is carried out for each vat to track measurements such as the sugar density, alcoholic volume, and temperature.  He also explained how the carbon dioxide that is released during fermentation, pushes the solid matter of pips and skin to the top of the vats.  The skins contain the pigment and tannins necessary to give the wine structure and colour, and so we learnt how the wine is drawn from the bottom of the vat and pumped back into the top to extract more of the tannins and colour.

The grapes made for making white wine are treated differently.  The whole bunches are put into the press, where the juice is separated from the skin and pips, placed into a vat, and left to settle.  Once the remaining solid particles have fallen to the bottom of the vat, the juice is drawn off and put into another vat to go through the fermentation phase.

Arnaud then drew off some of the wines from the vats, and we tasted them to better understand how they change during the ageing process.  It’s a really interesting experience as we don’t normally get the chance to taste unfinished wines.

After this full morning, it was time for lunch, so we headed to the courtyard and sat down to an excellent lunch of chicken terrine, 7 hour cooked lamb shank, cheese, and chocolate tart, which had been prepared for us by a local restaurant.  We tasted the range of white, red and rosé wines over lunch, including the Terroir du Miocène Côtes du Rhône Massif d’Uchaux Village red wine chosen for the Gourmet Odyssey Wine Experience.

Arnaud took us on a walk through the vineyards after lunch, describing the different soil types and showing us the remnants of a beach on the way.  At the top of the hill, we arrived at the vineyard where the Gourmet Odyssey adopted vines are located.  We took a few minutes to take some pictures with our vines, before making our way back to the winery.

We ended the day back in the chai, where Arnaud explained how the wine is prepared for bottling, and we then saw the labelling machine in action and learnt about the different regulations for labels depending on where the wine is to be sold.

Many thanks to Arnaud for a very informative day.  We’ll think a little bit differently the next bottle of wine we open!

Interested in participating in a Vinification Experience day in the Rhone Valley or giving an adopt-a-vine gift?  More information on the Wine Experience.

Add a comment

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.

Add a comment

After a brief introduction to the day and the winery, we made our way up the track to the Miocène vineyard, admiring the views across to Mont Ventoux and the Dentelles de Montmirail along the way.  When we arrived we noticed that name plates had been put in front of some of the vines, marking where each of our adopted vines were to be found.  We took a few minutes to visit our vines, admire the grapes that they had produced, and to take a few photos.

Arnaud then explained how to harvest the grapes using the secateurs and bucket that we had each been given.  Fully equipped and briefed, we spread out between the vine rows and started to cut the grape bunches, being careful to avoid our fingers in the process!
We were picking Grenache Noir grapes.  A quick taste of the sweet grapes revealed that they had a good sugar level, and by looking at the pips, their brown colour confirmed that they were ripe.  The quality was good, but the quantity was less than in a usual year due to the mildew that had attacked the vineyard earlier in the year during the wet spring weather.   Domaine de la Guicharde had been relatively lucky though in comparison to some of the neighbouring vineyards.

The buckets soon filled up, and once there was no more room, we passed them underneath the rows where they were emptied into one of the trailers.  As we gained in confidence, the speed picked up, and we had soon filled the first trailer.

Once we reached the end of the row, we stopped for a welcome glass of water before starting the next row. Before we knew it, we had reached the end of the morning, and so we made our way back to the winery, following behind the tractor and our precious harvest.  We watched the grapes make their way through the de-stemming machine to separate the berries from the stems, and into the vat where they will begin the process to turn the grape juice into wine.

In the shady courtyard of the winery, Isabelle had prepared a well-earned chiled glass of rosé, followed by a glass of the Pur Rouge 2016 wine.  We continued the tasting of the winery’s biodynamic wines over lunch which had been prepared by the excellent local restaurant “Le Temps de Vivre”.  To accompany the millefeuille of aubergine, fresh goat’s cheese, sun dried tomatoes, and courgette coulis, we savoured the Genest 2016 red wine.  We then compared it to the 2014 Genest wine in a magnum with the main course of veal and mushroom risotto.  With the cheese platter, we enjoyed the Autour de la Chapelle 2016 white wine, and to accompany the home-made chocolate mousse, we finished with the 2015 Terroir du Miocène, the Massif d’Ucahux Côtes du Rhône Villages wine chosen for the Gourmet Odyssey Wine Experience.

We returned to the chai in the afternoon to learn about the work carried out there during harvest time.  It’s not just about picking grapes.  Arnaud explained how the grapes start to ferment, and the work done to keep the juice in contact with the skin during the maceration process.  We learnt about the differences between making red, white and rosé wines.

The day ended with a discussion about biodynamic wine-making.  The winery is certified by Demeter, and Arnaud explained how the work at the winery is organised around the lunar calendar, both in the vineyard and in the cellar.  It’s a fascinating approach, and a subject about which Arnaud speaks with passion.

Many thanks to Isabelle and Arnaud for their warm welcome, and to all of the participants for their work and good spirits.  We look forward to returning next year to see how the wines are progressing during the Vinification Experience Days.

Interested in participating in the harvest in France or giving an original gift to a wine lover?  More information on the Wine Experience.

Add a comment

 

The first question to come up over a cup of coffee and croissant was who knew the Massif d’Uchaux? Nobody? But that’s not surprising because it is a very exclusive appellation that was formally recognised in 2005 for having its own distinct terroir.  We were to talk lots more about the terroir during the course of this Discovery Experience Day, a hands-on wine course at the winery, dedicated to the work in the vineyard before the harvest.

We then headed out into the vineyard, passing by the olive trees.  The winery has its own special biodynamic ecosystem, including 30 hectares of vines, an organic olive grove, and 20 hectares of woodland, all of which are to be found around the winery buildings, on a small hill which looks a lot like paradise on this beautifully sunny day!

The hill is what makes the Massif d’Uchaux so special compared to the Rhone Valley plain below.  Around 90 million years ago, the sea covered the valley and the hill was an island.  On our way to the adopted plot of vines, we stopped to look at the remnants of an old beach that dates back to the Miocene era, where you can still see some shell fish fossils.

We then arrived on the plateau where a plot of Syrah and a plot of Grenache vines are planted on the terrace that also dates back to the Miocene era.  And yes, that’s why the wine chosen for the Gourmet Odyssey Wine Experience, is called the “Terroir du Miocène”, because it is a blend of the grapes that are grown here.
The winter pruning and biodynamic treatments had prepared the vines for the new campaign, and the vines were flourishing.  The flowering period went well in early June, and the grape berries are now starting to form.  The combination of warm weather and rain in May and June, has seen vigorous growth in the vineyard.  Perhaps even a little too much, because the work to till the soil had been delayed.  As Arnaud explained, it had been impossible to get the tractor into the vineyard because the ground had been too wet, and it had also not been possible to treat the vines after the rain, because the mistral wind had picked up as soon as the rain clouds had passed over.  Regulation stipulates that treating the vines is not allowed if the wind reaches 19 kph, which is a regular occurrence in the Rhone Valley!

Having found our adopted vines and taken a few souvenir photos, we took a closer look at the vines.  Arnaud showed us how to spot the difference between Syrah and Grenache vines.  The leaves are different as we had seen during our last visit, but now that the grapes have started to form, it is even more evident.  The grenache vines produce compact and round bunches of grapes, whereas the syrah vines have more elongated bunches and the grapes are more spaced out.  This also explains why the Syrah vines are generally less susceptible to disease than Grenache vines.
The combination of rain, heat, and lack of treatment leads inevitably to an attack of mildew, and unfortunately we could see some spots on the leaves and berries on the Grenache vines.  Thankfully the Gourmet Odyssey adoptive parents had come to help out.  Today our task was to remove some of the leaves on the side facing the rising sun to help the air better circulate around the grapes and reduce the spread and impact of the mildew.    On the side facing the rising sun, the grapes are only exposed to the weaker morning sun, when the temperature isn’t yet hot enough to dry out the berries, whereas the side of the falling sun receives hotter sunshine at the end of the day, and the leaves are needed to shade the grapes and stop them from burning.
It’s easy to remove the leaves, as Arnaud explained.  You just remove all of the leaves from in front of the vines.  He uses quick and precise movements, and then we tried to do it as efficiently as him.  In pairs, we spread out among the vine rows, and starting plucking.  Arnaud moved between us to talk about his work, and to answer the many questions regarding the vintage, weather and the treatments used in the vineyard.
We took a brief pause to quench our thirst, and then Arnaud brought us up to speed on all of the work that had been carried out in the vineyard so far.  Pruning, de-budding, raising the training wires, trimming the vines.  By this time, we were starting to get a little hungry, and so we headed back to the winery for lunch.  On the way, we spotted some of the plants, such as horse tail or yarrow, that are used in the biodynamic treatments.
The nicely chilled rosé in the shade of the courtyard was most welcome.  We also tasted the “Pur rouge”, a wine for friends according to Arnaud, and which went down very well on this hot day.  We also had some grape juice, organic of course, made from merlot and cabernet grown in Isabelle’s second winery, “Les Mourgettes”.
Lunch had been prepared by Thierry Bonfante, from the restaurant Le Temps de Vivre, just 4 km away.  A lentil salad with regional caillettes, slow-cooked beef stew with carrots, cheese and tiramisu, accompanied by a selection of wines from the winery.  For the reds, we tasted the Genest and Terroir du Miocène, and enjoyed the Autour de la Chapelle white wine with the cheese.
The questions abounded over lunch regarding the daily life of a winemaker, and at the end of the meal, we came back to the topic of biodynamics.  Isabelle talked to us about the book written by Jean-Michel Florin, Viticulture Biodynamique, for those who are really interested in learning more.  For the majority of us who are novices in the subject, Isabelle recounted some of the amusing anecdotes from her short book Précis à l’usage de ceux qui pensent que Demeter n’est qu’une déesse grecque. Laughter rang out around the table as she told us about her adventures with the cow horn manure…

Arnaud explained the principals of the biodynamic wine making, developed by Rudolph Steiner and organised around the lunar calendar.  To make it more easily understandable, he took us to see the tools used such as the dynamiser and the spraying machine.  He told us how he makes the treatments, and he talked about the constraints of the calendar in caring for the vines, depending on whether it’s a fruit, flower, root or leaf day.
We finished the day with a visit to the chai, to understand where the grapes will go after the 2018 harvest.  But we still have a little time to go.  The date for the harvest has yet to be fixed as we need to wait a few weeks more to see how the weather influences the development of the grapes.  As we had heard throughout the day, in this calm haven where time seems to stand still, it’s the nature and the raw elements who lead the show, and then Isabelle and Arnaud work their magic to make the most of nature’s gift and to produce their excellent wines. 

Add a comment

After the introductions to the day by Mark, the founder of Gourmet Odyssey and to the winery by Arnaud, the winemaker at Domaine de la Guicharde, we set off out into the vineyard.  On the way we passed the olive grove which Arnaud nurtures to produce biodynamic olive oil.  Arnaud had started working at 5:30 to prepare and dynamise a biodynamic silica treatment used to strengthen and invigorate the leaves.  The vines had already been treated and as we walked by, we watched the olive trees being sprayed with the same dynamised water.

Arnaud explained the geological history of the Massif d’Uchaux wine-growing region, and how the surrounding area was covered in water during the Miocène era.  He showed us the remnants of the ancient beach where shell fish can still be seen in the soil.  Difficult to believe when you are looking out over the vines and garrigue towards the pre-Alps and the Mont Ventoux.

We then arrived in the vineyard where our adopted vines are located.  The grapes picked in this plot are used to make the Terroir du Miocène red that is the wine chosen for the personalised wine bottles included in the Gourmet Odyssey Wine Experience.  A name plate had been put in front of each micro-plot of vines and we took a few minutes to find our vines, take a few photos and encourage them to produce a good harvest this year!

Arnaud then explained the work that had been carried out in the vineyard during the winter to work the soil, prune the vines using the cordon de royat method, and repair the trellis system used to train the vines.

With the hot weather of the past couple of weeks, the buds on the vines had burst into life, and were starting their growth phase when the branches can grow several centimetres per day.  Sometimes the vines get a little over excited with all this growth, and stems grow from lower down on the vine stock, two branches grow from the same bud, or there are simply too many branches appearing on the vine.  To limit the number of grapes that the vine will produce and improve the quality, it is necessary to remove the unwanted branches.  This is known as de-budding, and Arnaud explained how to select which branches to remove.

We then spread out in the vineyard, two to a row, and had a go at de-budding ourselves.  As with pruning, it is very easy to understand in practice, but more difficult when you have to make the decision yourself!  Each vine is unique, and sometimes you need to leave a branch that in theory you would remove, but that might be useful in the future to reshape the vine or bring the fruit-bearing branches back close to the vine stock.

Arnaud then took us on a short walk through the vineyard to show the different grape varietals and how to identify them just by looking at their leaves.  The Grenache vines that we had been working on were a lot greener and had a shiny coat, compared to the adjacent plot of Syrah that was slightly yellower, and had a soft velvet duvet on the underside.

It wasn’t just the vines that were enjoying the good weather.  The grass and wild flowers were also flourishing in the vineyard, and we admired the beauty of the poppies dancing in the breeze.

 

After the morning’s activities, we made our way back to the winery, and convened in the shade of the courtyard for an aperitif and lunch, which had been prepared by the excellent local restaurant, Le Temps de Vivre.  The first wine that we tasted was the Cotes du Rhone white, Au tour de la Chapelle 2017.  During the starter, main course, cheese and desert courses,  we then tasted Le 17 rosé 2017 wine, the Cotes du Rhone Pur Rouge 2017 red, followed by two Cotes du Rhone Villages Massif d’Uchaux red wines, the Genest 2016 and the wine chosen for the Gourmet Odyssey Wine Experience, the Terroir du Miocène 2015.

In the afternoon, we ventured back into the vineyard.  Arnaud explained the work to come between now and the harvest to raise the training wires, treat the vines, control the growth of the grass and wild flowers, potentially remove some of the leaves from the vines depending on the weather, and how to choose the date for the harvest.

We then spent a while talking about what is involved in organic and biodynamic wine-making.  Arnaud is a passionate advocate of biodynamics and explained how he converted the winery and his reasons for doing so.  He told us about the different preparations that are used to treat the vines and how the work in the vineyard is managed in coordination with the lunar calendar.  We stopped to have a look at the dynamiser used to prepare the biodynamic tisanes.

We ended the day with a quick visit of the chai to see where the wine is made once the grapes have been picked.  We’ll spend more time here during the Harvest Experience Day in September and the Vinification Experience Days next year.

Many thanks to Arnaud and all of the participants for making this such a great first wine experience day at Domaine de la Guicharde!

Add a comment

The terroir and grape varietals of the Rhone Valley

The Rhone Valley landscape is very old, being formed some 300 million years ago as a result of the volcanic activity of the Massif Central, then when the Alpes were born 40 million years ago, some of the land subsided, separating the two massifs by the valley created between the two. At first the sea covered the land, but little by little the water level decreased and the river bed dug deeper leaving behind layered terraces on the banks of the valley. Today, four different types of rock and soil type can be found. Granite, sandy silica, limestone and clay. This varied terroir helps explain why the region is home to so many different grape varietals.

Some 27 grape varietals can be found in the Rhone Valley, 21 of which can be used in the Cotes du Rhone wine appellations. The main varietals found are grenache noir, syrah and mourvèdre for the red wines, and marsanne and viognier for the white wines. Grape varietals with a high tannic structure such as syrah favour silica soils for example, whilst the Grenache do well in limestone.

The history of the Cotes du Rhone wine-growing region

Wine-making in the Rhone Valley goes back a very long way, and we can find traces near Marseille that date to 400 BC, and as you go further north, to the first century AD. At this time, the large wine growing towns emerged on the banks of the river, as well as the workshops that produced the amphorae, used to transport the wine. These archaeological discoveries make the Rhone wine growing region one of the oldest in France.

The reputation of the wine from the region expanded in the 14th century during the time that the Popes settled in Avignon rather than Rome. The wine growing region developed lots during this time, and in 1650, there was even regimentation in place to guarantee the origin and quality of the “Coste du Rhône” wines. The appellation AOC Cotes du Rhone was launched in 1937.

The appellations

 

 

The Cotes du Rhone AOC territory stretches some 250 km from north to south and covers 171 communes. A wine that carries the Cotes du Rhone AOC can be made from grapes grown anywhere within this geographical area. Next up the chain are the Cotes du Rhone Villages wines that are produced by 95 authorised communes. There are then 18 Cotes du Rhone Villages appellations that are allowed to include the name of the village from where the grapes are grown. Wines that fall into this category include Cairanne, Laudun, Massif d’Uchaux, Valréas and Visan. At the top of the hierarchy are 17 Cotes du Rhone Cru wines such as Châteauneuf-du-Pape, Vinsobres, Vacqueyras, Gigondas, and Tavel. These wines are considered to be of the best quality.

There are also a few AOC appellations from the Rhone Valley that don’t fall under the Cotes du Rhone umbrella, such as Costiere de Nîmes, Ventoux, and Grignan-les-Adhemar.

An interactive map of the different appellations is available on the InterRhone website, a site that promotes the AOC Cotes du Rhone and Rhone Valley wines.
 

A few hidden gems to discover

As we have seen, there are many different wines in the Rhone valley, covering a large geographical area, and even if we have only looked at the southern Rhone wines in this article, the wines produced are very varied in style. There are still lots of appellations that are largely unknown to many, but which are gaining in notoriety and becoming more and more sought after by wine professionals and wine lovers alike.

The Massif d’Uchaux Cotes du Rhone Villages is a great example. This relatively new appellation was granted a named Villages status in 2005 to designate the 750 hectares that make up the distinct geology of the terroir, being made up of principally limestone soil, at a slightly higher altitude than the surrounding landscape, and with south, southeast or southwest facing slopes. Millions of years ago, the Massif d’Uchaux was an island, surrounded by sea. This unique terroir produces fruity and concentrated wines. The wine must be made up of at least 50% Grenache noir, but can be blended with a mix of the other regional grape varietals of syrah, mourvedre, cinsault or cargignan.  Domaine de la Guicharde and Domaine la Cabotte are great ambassadors of the appellation.

Another appellation is Grignan-les-Adhémar, formerly known as the Coteaux du Tricastin. Thanks to thoroughly renewing their charter and changing their name, they have been able to rejuvenate this wine growing region. It benefits from a diverse geology and its proximity to the hillsides helps develop wines that are fruity and fresh.

Next time you’re passing through the southern Rhone wine growing region, don’t hesitate to stop to admire the picturesque scenery and to treat your taste buds to the many delicious wines and culinary delights!


Related articles
Le Domaine de la Guicharde rejoint l’Expérience Vin de Gourmet Odyssey

Add a comment

For how long have you been winemakers and why did you create the winery?

Whilst looking for a few hectares of vines to set ourselves up with, we stumbled across the Guicharde, hidden away in the heart of the Massif d’Uchaux in the Haut Vaucluse region of the Rhone Valley.

The property was for sale and our surname is Guichard.  It just seemed the right place to put down our city dweller bags and settle in this Provençal villa, surrounded by vines and woods.  And so the adventure began in 1988.

The first harvest was fun. Complete philistines that we were, we had everything to learn. We didn’t yet know where we were headed or what type of wine we wanted to make, but we knew that we had made the right choice. Our relationship with the terroir and the vines slowly developed over the days, the seasons, and the years.

This slow journey led us naturally to turn towards organic winemaking.

 

What is your best memory at the winery?

The first steps of the winery towards becoming biodynamic.  Thanks to a wonderful encounter with a delightful man, we started our biodynamic conversion in the autumn of 2010.

Virtuous and caring, this marvellous approach to farming re-enchanted our daily life and our vines.

 

For the 2016 vintage, that you are in the process of ageing, what is your favourite wine and its short story?

Terroir du Miocène. The newcomer amongst the wines at Domaine de la Guicharde, the Terroir du Miocène was born the previous year with the 2015 vintage. A few young grenache and syrah vines that thrive in the white limestone marl from the beginning of the Miocène epoch.

From the nursery to the vineyard, the vines have only ever known what it’s like to be cared for biodynamically. The vines have reached the age of reason, and even if they are still young, the potential of this wine is already evident, because the quality of the terroir can already be discerned in the wine.

 

What are your challenges, wishes or projects in the coming months?

Biodynamics has made our wines become more refined. They are less sun-drenched and exuberant, and more elegant. The aromatic palette has become more developed. In the vineyard, the soil is softer, the vine branches flourish and they have become a nice golden mahogany colour. We would like to learn more and further develop our biodynamic approach to wine-making.

We would also like to create new wines. It’s always fun to try new things at harvest time. In 2010, we made a very exclusive wine called Petites Mains. Using grenache grapes from some old vines that had been carefully picked, placed in small crates, sorted grape by grape and then lightly crushed, we aged the wine in some large 600 litre demi-muid barrels for a few months before bottling. It was a successful test. We used the same technique again in 2012, only using syrah grapes this time.

 

One question that our clients often ask. What do winemakers like to do when they have a little time to themselves?!

When nature allows us and the vines take a breather, we take a few days rest to climb mountains and marvel at the snow-capped peaks.  Arnaud is a great lover of downhill skiing and walking. Isabelle prefers taking a small rucksack and walking the paths that lead to Saint Jacques de Compostelle.

Wine and the love of nature are never far away. Arnaud is actively involved in the winemaker associations and Isabelle has written two books on the harvest and biodynamics. Recettes de vendangeurs (Harvesters recipes) was published in 2012 by the publisher, Rouergue, and Précis à l’usage de ceux qui pensent que Demeter n’est qu’une déesse grecque (A summary to be used by those who think that Demeter is just a Greek Goddess) has just been published by L’Epure. Two different works about the daily life of being a winemaker.

 

Interviews of our orther partners

Marc Plouzeau from Château de la Bonnelière in the Loire Valley

Eric, Etienne and Marie-Pierre Plumet from Domaine la Cabotte in the Rhône Valley

Jean-François Chapelle from Domaine Chapelle in Burgudy

Delphine and Ghislain d'Aboville from Domaine Allegria in Languedoc

Adrien David Beaulieu from Château Coutet in Saint-Emilion

 

Add a comment

Starting with the 2018 vintage which is now available on the Gourmet Odyssey website, you can adopt some organic vines at Domaine de la Guicharde in the Rhone Valley and embark on a fascinating journey to learn more about wine and discover the passion, hard work, and skill needed to make quality wines. Follow the progress of your vines in your customer portal and by newsletter from the work in the vineyard to the bottling of your own-labelled bottles of wine. You can also opt to include a wine experience day at the winery to meet Isabelle and Arnaud and participate in tending the vines, harvesting the grapes or working in the cellar. Follow this link to learn more about all that is included in the Gourmet Odyssey Wine Experience.

As well being passionate about their work, Arnaud and Isabelle are both actively involved in the local wine and biodynamic wine-making associations. You can learn more about them in the winemaker profile and on the Domaine de la Guicharde partner page that also presents more information about the wine, region and winery.

When choosing a new partner, one critical factor is of course the quality of the wine. Domaine de la Guicharde produce a lovely range of white and red Côtes du Rhône wines that express the unique Massif d’Uchaux terroir upon which the vines grow. Regularly selected by the leading wine guides, the wine chosen for the Gourmet Odyssey Wine Experience, the Terroir du Miocène, was most recently picked in the Bettane+Desseauve 2018 Guide des Vins. Read more about the wine reviews of the Gourmet Odyssey partner wineries here.

All of the Gourmet Odyssey partners are organically certified, another important selection criterion. Domaine de la Guicharde is also biodynamically certified by Demeter since 2010. During the Wine Experience at Domaine de la Guicharde, you will also learn about this holistic approach to caring and nurturing the totality of the surrounding environment, and the role that the lunar calendar plays in working in the vineyard and cellar. Isabelle recently appeared on France Inter’s “On va déguster” (French language only) radio show, alongside the CEO of the world renowned Château Palmer, to discuss the merits of biodynamic winemaking, and she has also written a book on the subject called “Précis à l’usage de ceux qui pensent que Demeter n’est qu’une déesse grecque" (A summary to be used by those who think that Demeter is just a Greek Goddess), published by Edition de l'Epure.

So for those of you who like Côtes du Rhône wines and are interested in learning more about organic and biodynamic wine-making, you’ll be in expert hands with Isabelle and Arnaud at Domaine de la Guicharde! We can’t wait for the first wine experience days next year.

Add a comment

Over a coffee and croissant, we listened to Eric quickly introduce us to the winery. We then headed into the vineyard just below the winery building to harvest the clairette grapes before the rain arrived, which was forecast for the end of the morning.

As Eric explained, normally that white grapes such as the viognier and clairette are picked first, then the red grapes such as the syrah, moruvèdre or grenache. This year, the high temperatures in July and August meant that the harvest started on the 25th August, some 2 weeks earlier than a typical year, and with the red grapes.

The night time temperatures have also not been cooling as much as they would normally in September, meaning that the maturity is progressing very quickly. The harvest usually spans over almost a month, but all will be finished by Monday the 11th September, meaning that the whole harvest will have taken just two and a half weeks. If we wait any longer, the heat will have dried the grapes out, meaning less juice, and therefore less wine.

All of the red grapes have now been harvested and there is just the clairette left, which has been allotted to us. The clairette that we picked is not used for the usual white wine, but for a wine that will be made and aged in a large clay amphora, something that the winery has been experimenting with for a couple of years now. For making wine this way, we’re looking for a more ripe grape that has less acidity than for a classic white wine where you need more freshness. That’s why these grapes had been left to the end.

It was therefore up to us to pick a good harvest for Marie-Pierre and Eric, both of whom are particularly passionate about this wine. The secateurs were distributed, and then we split up among the vine rows.

The grapes were of a very good quality, making our work that much easier. We didn’t need to sort the grapes whilst picking, as all the grape bunches were in good condition. However we had to take our time as the colour of the grapes were camouflaged with the leaves.  We therefore first stripped away the leaves to make it easier to see the grapes and cut the stems.

The buckets quickly filled up, and as Eric and a few courageous volunteers emptied them into the trailer, the conversations abounded regarding the grape varietals, weather and the early harvest. Before we knew it, we had reached the end of the row, and just in time, as the rain started to fall. Along with the team of harvesters next to us, we had enough grapes to fill the press.

We followed the tractor and trailer full of the precious harvest back to the shelter of the chai. Here we saw how the grapes were emptied into the press. Eric then gently rotated the press to ensure that the grapes were evenly spread in the press and to make place for the rest of the grapes. Once it was full, Eric set a gentle programme during an hour and a half to extract the juice as gently as possible which helps preserve the aromas.

We had earned our aperitif and enjoyed it with the hum of the press in the background. Marie-Pierre brought out some homemade savoury cake to accompany the Colline, a very lively white wine. We also tasted a previous vintage of the white wine that is made in the amphora to see how the grapes that we had harvested in the morning might end up.

We tasted the red wines from the winery over lunch, prepared by a local restaurant, Au Temps de Vivre in Uchaux. We talked with Eric, Marie-Pierre and Jacqueline about the 2017 vintage which will be small, but should be of a good quality. We’ll be able to see for ourselves during the Vinification Experience Days early next year!

By the time we had finished our meal, the press had finished, and so we saw how the pressed juice is pumped into the vat. It will stay there for a couple of days to allow the solid particles to settle in the bottom of the vats, before the clarified wine is pumped into another vat where it will start the two week fermentation process. The skin, pips and stalks that remained in the press were removed and will be sent to the distillery to make liqueur.

While the press was being cleaned, we made the most of a dry patch, and went to the vineyard where our adopted vines are located to see how they had fared since the last Discovery Experience Day. After taking a few photos, we returned to see if the vat had been filled with the juice from our harvest.

Eric explained what happens during the first days of fermentation and how the grape juice transforms into wine. We then finished the day answering many questions about biodynamics, a way of making wine that Marie-Pierre and Eric are expert in and passionate about.

We could stay listening to Eric talk about his terroir and vines for hours, but all good things must come to an end.  At least a few bottles, taken home in the boot of the car, will allow the pleasure to last a little longer!

Add a comment

Eric Plumet, the winemaker, led us down through the vineyard to a plot that we were to work in.  The vines have been growing lots recently and our task was to raise the training wires and clip them together ensuring that the vine branches were held between them.
On the way, Eric showed us the different grape varietals grown in the vineyard.  We passed plots of syrah and clairette, and in a plot of Grenache, branch in hand, he showed us some shot berry which was the result of the late frost in spring.  Some of the flowers had been harmed, and so the number of grapes produced will be less.

After a few technical explanations, we got down to work to place the vine branches between the training wires.  Eric explained the important role of the very tip of the vine branches which forms a Y shape, and absorbs the nutritive elements from the air to feed the plant.

As the winery is worked biodynamically, Eric only starts to trim the tops of the vines when the apex dries.  The vine then stops growing to concentrate on ripening the grapes.

Marie-Pierre arrived to quench our thirst.  Water at first, but she had also brought a rosé wine produced at the winery, a fresh and very aromatic wine that gave us a glimpse of the tasting to come.

We returned to the winery at lunchtime and sat down at the wooden tables under the shade of the trees.  With the light breeze, it was the perfect place to relax.

We compared a clairette aged in oak barrels with a clairette aged in an amphora.  Same grape varietal but very different wines!  We each had our own preference for one or the other.

Over lunch, we tasted the Côtes du Rhône, Massif d’Uchaux and Châteauneuf-du-Pape wines which paired perfectly with the tourte, pâtés, quail and fruit tart, all home-made by Marie-Pierre.  Our palates revelled in the different tastes and we in the good company!

After coffee, we went on a hunt to find our adopted vines, to say hello to them, and take a few photos.  With all that we had learnt during the day, we were more appreciative of all the effort that our bottles of wine will contain once our grapes have reached maturity!

The day finished in the chai to see the vats and take in the smells of the wines that are finishing ageing.  We’ll be back again in September to participate in the Harvest Experience Days.

Add a comment

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!

Add a comment

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.

Add a comment

The programme of the day was to talk about how the wine progresses through the fermentation and ageing stages once the harvested grapes arrive in the chai, and for this, we were in the expert hands of Eric.

At Domaine la Cabotte, whenever possible they blend the different grape varietals together to make each of their different wines.  Marie-Pierre and Eric prefer that the juice from the grenache, mourvèdre, carignan and cinsault mix and ferment together.  It’s not something that is easy to do, and sometimes they opt to vinify the grape varietals separately.  It’s all a question of the vintage.

They regularly taste the wines to determine the best moment to rack them and separate the wine from the solid matter of skin, pips, and stems that is deposited at the bottom of the vats.  The fermented juice becomes “vin de goutte”, and continues to be closely monitored to check that nothing untoward is happening.

Four to ten months after the harvest for the most part, the wine is then racked again, bottled, labelled and then enjoyed by wine lovers all over the world, including the adoptive parents, who have followed the birth of the vintage from first bud to the bottle.

We then returned to the caveau for a workshop that put our noses to the test.  We had to try to name a series of different aromas that can be found in wine.  Honey, lemon, pear… for the whites.  Raspberry, blackcurrant, liquorice… for the reds.

A couple of the participants were very good at this game, but all were agreed to step out into the sunshine to smell some real aromas from some real wine!

We tasted the Garance and Gabriel red wines and the Clairette white wine that had been aged in Italian amphorae.  A real treat.
To accompany the wines over lunch, we enjoyed a home-made salad, lamb tagine, and fruit cake.  And Jacqueline, the sommelier, recited ‘L’Ame du vin”, Beaudelaire’s tribute to the divine nectar.

We spent the afternoon in the vineyard, amongst the plot of grenache vines that have been adopted by the Gourmet Odyssey clients.  Here, Eric recounted the geological history of the Massif d’Uchaux terroir, and explained the influence it has on the aroma and structure of the wine.

We finished the day in front of the chai, where we learnt a little more about the biodynamic philosophy, and the importance of respecting nature’s rhythm which help to create the balance in the wines at Domaine la Cabotte.

Add a comment

 

The weather was on our side. After the rain of the preceding days, the sky was getting ready for the Mistral wind, which was welcome to help dry the ground between the vine rows and make it easier to harvest.

We began the day by heading to the Grenache vineyard where our adopted vines are located. These vines are used in the making of the winery's Garance red wine, which is the biodynamic wine selected by Gourmet Odyssey.

Eric and his son, Etienne, handed out the buckets and secateurs, and everyone got stuck in, having learnt how to pick the bunches of grapes, and more importantly how to avoid cutting any fingers!

It's hard, but fun and rewarding work. With a glass of rosé at the break to help keep the smiles on the faces, we managed to harvest 7 rows, filling 4 containers.

We then followed the tractor, laden with our harvest, back to the chai, and gathered around the de-stemming machine to better understand how the grapes are handled before being put into the vats.

Whilst we were waiting for the machines to be put in place, Jacqueline, the oenologist, showed us some of the tools and materials used in making the biodynamic preparations, and explained how they are used to bring the soil more alive.

Marie-Pierre, then announced that lunch was ready, and we sat down under the shade of the trees to some fresh salads, terrine, vegetable quiche, local cheeses and cherry clafoutis, all of which had been home-made.

To accompany our delicious lunch, we tasted the range of red and rosé Côtes du Rhône wines produced on the estate. We started with the "Colline" red and rosé before tasting the Massif d'Uchaux Côtes du Rhône Village appellation wines that are more structured and keep for longer. We also tasted the new "Clairette" white wine, an amazing wine which is made in Italian clay amphorae.

After our late lunch, we ended the day next to the vats to taste the first juice from the harvest, and to understand how it will be nurtured to make the next wines from Domaine la Cabotte.

A few bottles were ordered to take home to enjoy later, and the little girl left with a lovely vine branch that had already taken on the hues of autumn. She was taking it back to her school as a souvenir of the harvest!

Many thanks to Marie-Pierre, Eric and Etienne for welcoming us, and we look forward to returning soon to learn more about the vinification and blending!

Add a comment