The harvest banns or "ban des vendanges"

Traditionally, this was the document that gave permission to start the harvest, and also to get the harvest celebrations under way. Today, some regions in France still fix the earliest possible date to start the harvest. From the set date, the winemakers can begin to harvest the grapes, but they are also free to start harvesting later if they feel that their grapes would benefit from maturing more before being picked. In other regions, the winemakers themselves have complete autonomy over when to harvest their grapes.

Harvest period

So it's no longer just the official decree that marks the start of the harvest, but it's also the choice of the winemaker. For each grape varietal and vineyard plot, the right equilibrium has to be found between the grapes being sufficiently mature and waiting too long if there are any climatic risks such as rain, storms, or drought. The winemaker has to be able to deal with the stress of uncertainty!

The state of the grapes

The winemakers decisions are therefore based on the state of the grapes in each individual vine plot. As the grapes mature, the sugar level rises and the acidity decreases. If the winemaker waits too long, the sugar level will be too high and the grapes will be overripe. The water in the berries will start to evaporate and the grapes will start to dry out. For some types of wine, such as vendanges tardives, this is the stage that the winemaker will wait for before picking the grapes.

Late harvest or "vendanges tardives"

Outside of the usual harvest period, some grape varietals and wine appellations have been granted specific authorisation to enable a late harvest. In these cases, we're looking for a high concentration of sugar and so choose to harvest later. The mention of  "vendanges tardives" on a label is regulated, and in France it is allowed in Alsace, and in the Gaillac and Jurançon appellations, each having their own specific charters.

Green harvest

So you can harvest later, but you can also pick your grapes earlier with a green harvest. But note that a green harvest is never intended to pick grapes for making wine. It's simply to remove excess grapes from the vines during the ripening or véraison" period. By decreasing the yield, the winemaker can increase the quality of the remaining grapes.

Harvesting machine

Once the grapes have ripened, it's time to pick them. To do so the winemaker can use a harvesting machine or lots of pairs of secateurs! The harvesting machine has the advantage of being quick and of being able to be used more flexibly in terms of time. The proponents of manual harvesting argue that the quality of the harvest is better by hand, as a first sort can be done of the grapes before they are transported to the chai.

Sorting table

Talking of sorting the grapes, this can be done at two stages, at the moment the grapes are picked, or on a sorting table at the chai, where the unwanted grapes and foliage are removed, and often the stems are removed at the same time for red wine grapes. The winemaker chooses one or the other method, or sometimes both for the very best quality harvest. For some appellations, you have to sort when picking the grapes, or to harvest in phases by making multiple passes, as is the case for some of the sweet wines.

Destemming

Once the grapes have been sorted, the winemaker might decide to separate the berries from the stems, particularly for red wines, before the grapes are pressed or left to macerate in the fermentation tanks. Removing the stalk avoids too much contact with the grape must that can give a bitter vegetal taste. If the stalk is mature enough, the winemaker might decide to leave some of the stalk to add some tannin to the wine, and make a wine that will keep longer.

Wine press

To make white wine or some rosé wines, the grapes are pressed. Pressing can be done in a number of different types of wine press; vertically, horizontally, pneumatic or hydraulic. Each has their own advantages, but the pneumatic presses are most often used nowadays because you can regulate the pressure applied to the grapes to obtain a better quality juice. For the red wines, there is no pressing done before the fermentation, but afterwards to separate the solid marc of stems, skin and pips from the wine.

Crushing the grapes

For many wines, the grapes aren't crushed before being pressed or macerated. They are either left to break down naturally, or can be crushed mechanically or by foot. The days of crushing grapes by foot are very rare now as it takes a lot of time and energy! So these are some of the principal steps that will keep the winemaker busy up to and during the harvest. But it doesn't stop there! Once the grapes and juice are safely in the vats, the vinification process starts. We then hear talk of fermentation, racking, chaptilisation, yeast, sulphites... but we'll talk more about that after the harvest!

Other articles relating to the harvest

- A brief history of grape harvesting

- The 2015 harvest gets under way for our partner wineries

- A review of the work in the vineyard for the 2015 vintage

Add a comment

After some fresh croissant and a coffee, Stéphanne, Eric and Marie-Pierre announced the plan for the day. Today we were to follow the journey of the grapes from the moment they are picked, right through to when they are put into the vat.

Without any further ado, we set off out into the vineyard, where we would spend most of the morning. Eric taught us how to pick the grapes using the secateurs. The grapes are big and magnificent, and the ones that are ripe for picking are to be found on the lower part of the vines. We each had a bucket to put the grapes in, and two to a row, we started to pick the vines treasure.

Many of us were amazed by the large size of the grapes, and their density. We also tasted the grapes, and Eric told us how to tell if the grape has reached optimal maturity.

The time flew by and it was already 12:30! The team of Gourmet Odyssey harvesters had done some good work. The buckets didn't cease to be filled, and a regular rhythm was maintained throughout the morning.

It was then time to follow the grapes to the de-stemming machine, where the grapes are separated from the stems, and the berries are slightly crushed to help liberate their juice. This stage is done mechanically, and we watched with interest as Eric, Marie-Pierre and their son, Etienne, operated the machinery.

We had earned our wine tasting! Eric and Marie-Pierre served us their two white wines, the Colline and the Sauvageonne, both from the 2014 vintage. They are very fresh and were accompanied by some aperitif biscuits. Before sitting down to lunch, we watched the grapes being emptied into the vat by gravity.

As usual, Marie-Pierre had prepared us a great meal, simple, but so delicious! We continued the tasting with some of the winery's red wines, the Colline and Garance 2014, and the Châteauneuf du Pape 2013; which is produced from a plot of old vines which are more than 70 years old. After lunch, we headed back out into the vineyard to discover our adopted vines. This more relaxing moment tested the photographic skills of those who were interested in the My Vine photo competition.

We finished the afternoon in the chai to learn more about the differences between working the grapes used for white and red wine. Eric explained the first stages of fermentation, whilst Etienne put the lid on the vat with aplomb, using a forklift truck.

And by then it was already just gone 4pm. Marie-Pierre had prepared the cases of wine to be collected, and we said our goodbyes. See you again soon for a new Experience Day. The next type of day will be the Vinification Experience Day, where we will learn more about the vinification and blending processes.

Other articles relating to the 2015 harvest

The 2015 harvest gets under way for our partner wineries

The 2015 harvest. What happens next in the cellar?

Add a comment

Last Saturday saw us visit the Domaine la Cabotte winery in the southern part of the Côtes du Rhône region for a Discovery Experience Day. The programme for the day was to better understand the work of the winemaker in the vineyard.

At 9:00 am, the first guests started to pass through the large iron gates at the entrance of the winery, and we were blessed with a very pure light and crisp colours. The winemakers, Eric and Marie-Pierre, welcomed us with a cup of coffee and some croissants, whilst we waited for everyone to arrive.

Marie-Pierre told us the history of the winery before passing over to her husband, Eric, who took us out to spend the morning in the vineyard, and help him train the vines, which is the work of the moment.

As we walked through the different vine plots, Eric took care to explain the differences of each grape varietal, and the work that has already been carried out in the vineyard this year. We learnt about the growth of the vines, their strength, how they create the grapes, and how grafting is used when replanting the vines.

To best understand the work of a winemaker, it's always best to roll up your sleeves and get involved, so we each found ourselves in front of a row of vines. We started by:

1- taking off the clips that were already keeping the training wires together,

2- raising the two wires and making sure that the vine branches were supported between them,

3- tightening the two wires together again by replacing the clips...

There was lots of wind blowing from the Mistral, but everyone got stuck in and enjoyed this physical activity.

Once we had finished, Marie-Pierre replenished us with some chilled water, and we headed back to the chai to taste some of the rosé and white wines produced at the winery, accompanied by some freshly picked radish and a goats cheese cake.

We tasted the delicious fruity red wines with the meal, which we enjoyed inside the chai to keep us sheltered from the wind blowing outside.

 

A coffee to end lunch, and then back out into the vineyard to visit our adopted vines.

Once we had immortalised the moment with our cameras, we grouped around Eric who recounted passionately the local geology and how the Massif d'Uchaux appellation came to be.

We finished the day with a demonstration of how to prepare a biodynamic tisane. Eric explained the differences between organic and biodynamic methods, and talked in depth about sulphites. We made an tisane from stinging nettles, horsetail, and carpenter's weed, which we then tasted!

Our winemakers showed us how to dynamise the preparation using the dynamiser, and then we realised that it was already 4pm. How the time had flown!

We thanked Eric and Marie-Pierre for the time that they had shared with us, and for their dedication to their profession.

And then we headed back through the gates, a few cases of wine safely stored in the boot of the car. Safe trip and see you again soon for the "Harvest Experience Day".

Other articles relating to the work in the vineyard

A review of the work in the vineyard for the 2015 vintage

A good 2015 harvest for the Cotes du Rhone

Add a comment

We were spoilt by the fantastic weather for the latest of the Discovery Experience Days at Domaine la Cabotte. After a coffee and warm welcome by the winemakers, Eric & Marie-Pierre, we gathered outside for an introduction to the day that we were to spend together in the vineyard.

Eric & Marie-Pierre presented the winery and enlightened us on the local red and white grape varietals, the Massif d'Uchaux appellation and their approach to winemaking, before leading us out into the vineyard. Eric showed us the different grape varietals and how to tell them apart. In the background, the birds were singing, and then suddenly, a hare jumped up onto the dry stone wall!

Eric & Marie-Pierre led us to a plot of vines that they had earmarked us to work on. They explained the importance of de-budding to reduce the number of buds per vine, and hence the number of grapes produced. This will help the grapes to have a better balance of sugar, acidity, tannins and aroma come harvest time. They showed us how to de-bud, and then in pairs, we each took on a row!

Once we had finished, Eric told us about the other work that has been keeping them busy in the vineyard since the last harvest, notably the pruning. After the de-budding will come the raising of the training wires as the vines grow taller and taller.

On our way back to winery, Eric showed us the enclosure where he prepares the biodynamic treatments used in the vineyard, and he introduced us to this fascinating topic. We started the wine tasting with a nice refreshing white and rosé wine, before sitting down to enjoy the lunch, that Marie-Pierre had put together specially for us.

A deliciously seasoned tomato and rocket salad to start, accompanied by the Colline Cotes du Rhone 2014 red wine. For the main course, we savoured a traditional Caillette, served with potatoes and a tomato sauce, served with the Garance red wine. We then enjoyed the winery's Chateauneuf du Pape wine with cheese, before finishing with a red fruit clafoutis for dessert.

We then put our boots back on and headed off to the vineyard again, this time to meet our adopted vines! Once we had taken a few photos to immortalise the occasion, Eric explained a little bit more about the terroir and characteristics of the Massif d'Uchaux region and showed us the different types of soil, some more stony than others.

At the end of the day, we visited the chai where Eric gave us an overview of how the wines ferment and are worked during the vinification period. Many thanks to Eric & Marie-Pierre for this great day!

Other articles relating to the work in the vineyard

A review of the work in the vineyard for the 2015 vintage

Add a comment

St Valentine's Day this year saw a small group of wine lovers get together in the Rhone Valley at Domaine la Cabotte for a Vinification Experience Day. This wine course is the third and last in the Gourmet Odyssey Wine Experience, the aim of which is to demystify the work of the winemaker during the vinification and ageing stages of making wine. We had the perfect hosts for such an occasion in Marie-Pierre and Eric Plumet, two passionate winemakers who speak with sincerity and conviction about their profession.

The day began in the chai where we learnt how the wine is worked during the fermentation period. The winery is both organically and biodynamically certified, and so Eric also took the opportunity to explain the fundamentals of biodynamic farming. The winery makes red and white wines, and for the first time for many years, has added a rosé wine to the range for the 2014 vintage. Eric & Marie-Pierre told us of the different techniques required in making each of these types of wine. Stéphanne taught us how to taste wines properly, and we finished with a tasting of the Sauvageonne 2014 white wine directly from the barrel.

Back in the warmth of the boutique, we put our noses to the test. With the help of some small flasks, we had to identify twenty different aromas that can be found in white and red wines, a task more difficult that it seems, but always fun to try!

Next, we continued with the tasting of wines that are still in the process of ageing. We tasted three red wines from the 2014 vintage, the Garance, Gabriel and Châteauneuf du Pape Vielle Vignes. Eric & Marie-Pierre talked us through the different blends used for each wine, and the characteristics that each grape varietal brings to the wine.

The Colline 2014 red wine had been bottled just a week before, and so before lunch, we took the opportunity to give it its first tasting. A very fruity and fresh wine which had opened up nicely despite its young age. We then tasted the Colline 2014 white wine, followed by the Garance 2013, Gabriel 2012, Châteauneuf du Pape Vielles Vignes 2012 and the new Colline 2014 rosé wine during the meal.

To help us digest all of that, we started the afternoon by taking some fresh air. We first visited the vineyard plot where our adopted Grenache vines are to be found. Eric then took us on a stroll around the vineyard to learn more about the geology, terroir and the biodynamic practices used.

The day finished back where we started, in the chai. Eric explained how the wine is bottled and the importance in choosing the correct corks. Marie-Pierre also showed us the labelling machine in operation.

So another very instructive day, full of interesting information. As usual, many thanks to Eric and Marie-Pierre, and to all of our participants for a thoroughly enjoyable day.

Add a comment

For those who are headed to the warmer climes in the south of France, the Bordeaux region is famed the world over for its wine-making prowess. In between visiting the numerous château, take the time to meander along the routes des vins. If you pass Macau-en-Médoc, stop off at the Tonellerie Nadalié, the cooperage owned by the family of Christine Nadalié, our partner winemaker at Château Beau Rivage. Making barrels is a truly fascinating sight, and a real art form. Whilst you're there enjoy a meal at the excellent 1902 restaurant.

Further south again, and you'll find yourself in the Languedoc-Rousillon region, steeped in history with its medieval villages and monuments, and vast mountainous landscapes. Surprise yourself by the depth and variety of its cuisine and wine, and if you're passing Pézenas, stop off for some wine tasting at Domaine Allegria, and admire the chai, which is a striking example of contemporary and environmentally friendly architecture.

Coming back up the Rhone Valley on the east side of France, you'll be seduced by the Provencal specialties such as truffles, olive oil, walnuts, and chestnuts, which perfectly match the wines of the region. And if you're looking for a relaxing place in the middle of nature, then Eric and Marie-Pierre, the winemakers at Domaine la Cabotte, have mapped out some trails through their vineyards to take in views of the Dentelles de Montmirail ridge, the Mont Ventoux and to discover the terroir of the Massif d'Uchaux.

You can't talk about gastronomy without mentioning Burgundy! The region is a must for all food and wine aficionados. If you are in the Cote de Beaune wine region, don't hesitate to visit Domaine Chapelle, situated in the picturesque village of Santenay. Further north, Domaine Jean-Marc Brocard will welcome you for a winemaker meal, wine tastings or can put you up in one of their gites.

For history buffs, the Loire Valley is the perfect destination, but it's also highly recommended for its cuisine. Stop off in Chinon, and visit the caves dug in the 12th century to extract the stone used to build the fortress above. One of these caves is now home to the cellar of Château de la Bonnelière, who will be delighted to let you taste their latest wines.

And lastly, for those you are looking for an early taster of the Christmas markets in Alsace, you won't be disappointed by the numerous local specialties. On the wine route from Eguisheim, one of France's prettiest villages, stop off at Domaine Stentz-Buecher in Wettolsheim, where Céline and Stéphane, the owners, will be sure to let you know of all the best local events happening and of course to taste their wines!

For all of the proposed activities or if you would like to visit one of our partner vineyards, don't forget to contact them in advance to make an appointment and to check on opening times.

Add a comment

We had a lovely sunny day to start the harvest at Domaine la Cabotte last Saturday. Following an introduction to the winery and an update on the 2014 campaign so far, we made our way through the vineyard to harvest the Syrah plot of vines that will be used in the Garance wine, which is the chosen wine for the Gourmet Odyssey clients.

 

 

Once Eric and his wife Marie-Pierre, the owners of the winery, had explained to us how to pick the grapes, we spread out among the vine rows in pairs. This year, the harvest was made easier due to the excellent condition of the grapes, with practically nothing to sort or leave behind.

The buckets filled up quickly, and by the end of the morning we had filled two trailers. We followed our harvest to the chai to assist with the de-stemming, before the grapes were put into the vat. The berries are separated from the stalks and then, once in the vat, will start to slowly ferment. It was then time to refresh ourselves with a tasting of some of the estate's wines.

After lunch, which was prepared by Marie-Pierre, we headed back out into the vineyard. We learnt how to taste the grapes to decide whether they are ready for picking or if they need more time to mature. It's all a matter of the colour of the skin, the taste in the mouth, and what the pips look like. It all seems very easy to Eric, but for the rest of us, the nuances are often very subtle!

Whilst tasting the grapes, we took sample bunches from a number of different vine plots of Mourvèdre, Grenache and Syrah. We then mixed these together in the cellar to estimate the sugar levels and hence the potential volume of alcohol of the wine, if it were blended with these three grape varietals. It's quite a simple technique, but one that has to be repeated often and for each plot during the harvest time, to ensure the quality of the juice and of the wine that it will produce.

We finished the day by tasting the grape juice produced from the Viognier vine plot, which had started its fermentation two days beforehand. It was still very sweet, but had already started to fizz a little. After a few words on how the estate is managed organically and biodynamically, we had spent a very full and informative day.

Many thanks to all the participants for their questions and enthusiasm, and of course for the snip of their secateurs!

Add a comment

As our guests noted, Domaine la Cabotte is to be found in the middle of the vines, surrounded by wooded hills, vineyards and the Mont Ventoux in the distance. What better place to discover the profession of wine making. The aim of the Discovery Experience Day is to understand the work carried out in the vineyard from winter right up to the harvest the following autumn, and so we began the day in the vineyard.

Eric recounted the history of the winery and the establishment of the Massif d'Uchaux wine appellation. He then brought us up to speed on the work that Marie-Pierre and he had already done since last winter, covering such topics as pruning and the flowering of the vines. He then showed us how to raise the training wires to better space and support the weight of the vines as they grow.

The training wires had just been raised, but had not yet been attached. Armed with handfuls of clips, we clipped the wires together to keep the vine branches in place between the wires. It can get very hot in the middle of the vineyard, particularly in the Rhône Valley, and luckily Marie-Pierre had brought some home-made drinks to share with us! After this full morning, we were glad to find some shade back at the winery to taste some of the estate's wines and enjoy the meal prepared by Marie-Pierre.

We spent the afternoon in the cool of the chai, where Eric talked to us about the different herbal treatments made of horsetail, valerian, stinging nettles and the like, that serve to help stimulate the growth of the plant. He also showed us how the soil is vitalised using a preparation of cow manure that has been buried in cow horns according to the biodynamic principles.

Eric finished the day by briefly explaining the key steps in fermenting the wine, something that we will go into more detail about during the Vinification Experience Days.

Add a comment

The 2012 vintage of Gabriel was one of just three wines to be "highly recommended", and the wine chosen for the Gourmet Odyssey Wine Experience, Garance, was also included in the "recommended" category for the 2012 vintage.

Decanter noted that when choosing Côtes du Rhône Villages wines, it pays to know which appellations to look out for, and they concentrated their article on the most notable villages and the ones that are on the rise. The Massif d'Uchaux is one of the newer Côtes du Rhône Villages appellations, and according to Decanter is deserving to be much better known for the quality of their wines. We certainly agree, and with Domaine la Cabotte leading the way, it's surely just a matter of time.

See more accolades for our partners  

Add a comment

Last Saturday, we spent a lovely sunny day in the Rhone Valley at Domaine la Cabotte.  We were there for a Wine Discovery Experience Day to learn more about the work in the vineyard up to the harvest of the grapes.

 

 

Accompanied by the winerys owners, Marie-Pierre and Eric, we started the day in the vineyard.  Eric showed us the differences between the grape varietals cultivated on the estate, and explained the different methods of pruning that are used.

It's currently the end of the de-budding period, a key stage in controlling the growth of the vines and in improving the quality of the harvest to come.  Eric and Marie-Pierre had left us a small plot to work on, and so after we had received our instructions, we spread out among the rows to remove the unwanted buds and shoots.

The leaves are already well developed on the vines.  To better protect them and to help the plant support their weight, the training wires need to be raised and the branches placed between them.  In teams of three, we set to work.

The vines are just beginning to flower, a critical moment in determining the potential quantity of this years harvest.  Eric showed us a vine in flower and we took in its delicate aroma.

Back at the winery, we had earned our aperitif! We tasted a white wine from the winery, followed by the "Garance" red, which is the wine chosen for the Gourmet Odyssey Wine Experience.  We continued the wine tasting during the meal that we ate in the shade of the chai.

After lunch, we headed to the vineyard where the adopted vines are located.  From here we enjoyed the nice view of Mont Ventoux and the Dentelles de Montmirail.

Domaine la Cabotte is organically and biodynamically certified.  We finished the day with Eric explaining the philosophy behind biodynamic farming, and how the work in the vineyard is managed according to the lunar calendar.  It's a topic that leaves no one indifferent!
Many thanks to Marie-Pierre and Eric for having shared their passion for their profession with us, and to all of our participants for their good cheer.

Add a comment

The first of the tasks is the de-budding to remove all the excess buds and any unwanted shoots. De-budding generally takes place a few weeks after the bud burst. During pruning, a certain number of eyes are left on the branch, which represents the number of buds and branches that will form (see our post of pruning). However, sometimes more buds appear than were bargained for during pruning, which can increase the load on the vines and reduce the quality of the harvest. Studies have shown that de-budding improves the maturity of raisins at harvest time by increasing the sugar levels, and thus the potential alcoholic volume. De-budding is a purely manual task. There is no machine capable of removing the buds without harming the plant.

We also remove the buds and shoots from the base and trunk of the vines. This is known as "epamprage" and can be done manually or mechanically using a tractor with rotating axels that brush the vines and remove the unwanted growth. Epamprage can also be conducted chemically with contact products or by using heat to burn the new shoots. Empamprage is often conducted at the same time as the soil is turned to remove grass and weeds.

The remaining shoots on the vines will then continue to grow, and from May to July comes the moment to raise the training wires in the vineyards. As the vines grow, the wires are raised and fixed to the posts, a task that usually requires several passes. We make sure that all of the branches grow between the two training wires so that the weight of the leaves and fruit are better supported. To help avoid the branches falling back down, the wires are clipped together. The branches are spaced apart to let the air better circulate and the sun to reach the leaves. This also helps the tractors to pass freely in the vineyard without damaging the vines and to improve the efficiency of any treatments.

At the same time as working on the vines, the winemaker also works the soil from April onwards to air the soil, let in more warmth, and to keep the growth of grass and weeds in check.

The next tasks for the winemaker in the vineyard will be to control the growth between the leaves, branches and fruit, jobs that we will explain in more detail soon.

More articles on the work in the vineyard :

• de-budding
• training the vines

Add a comment

As soon as the grapes are harvested, they start the vinification process to extract the different compounds from the grapes and to optimise the quality of the wine produced. Once the grapes are brought to the chai from the vineyard, the grape must starts to ferment to transform the sugar into alcohol with the help of yeast. The juice then becomes wine. Often a second fermentation then takes place to turn the malic acid into lactic acid, making the wine rounder and softer. The wine then enters the ageing period in vats or oak barrels.

The general principle seems fairly straightforward, but there are different processes according to grape varietal, colour and wine producing regions. And at each step, the winemaker takes decisions that are crucial in influencing the aroma and taste of the wine. These choices are personal and so there are as many different ways of vinifying and ageing wine as there are winemakers!

Without going into specific vinification details for rosé, sparkling or sweet wines, there are two principal details for vinifying white and red wines.

First the white wines. Once the grapes have been picked and sorted, and have arrived in the chai, they are put into a wine press to extract the juice from the grapes. The time that the pulp and grape skins are in contact with each other is very short for white wine, explaining why the wine is lightly coloured. Next the juice is clarified by removing the solid particles present in the must, such as skin, pip or stalk particles. This is done by letting the particles settle or by centrifuge. The juice then ferments to become wine and enters the ageing phase which can be just a few weeks or a few years for wines that are made for keeping. Ageing can be in barrels or vats.

For the red wines, the process is slightly different. Once the grapes have been picked and sorted, they are put into a vat, either whole or having been separated from the stems. Sometimes the grapes are lightly crushed to set free some of the must. In the vat the grapes are left to macerate so that the juice can extract the tannins and colour from the skin and pips.

The alcoholic fermentation starts at the same time and generally lasts between one and three weeks. Once it has finished we draw off the liquid. The remaining solid matter is known as marc and is then pressed to extract the wine that has been soaked into it. This is known as press wine, and the winemaker can choose whether or not to blend it with the rest of the wine. The wine is then left to finish the fermentation, alcoholic and malo-lactic, before being aged in barrels or vats.

At each step of the way, the winemaker tastes the grapes and wines, analyses them, and then makes a multitude of decisions such as how strong to press, whether to de-stem the bunches, how long to let the wine macerate, how long to age the wine, whether to use vats or barrels... As many important choices as there are different wines!

Add a comment

The winter months are perfect to prepare the soil and vines for the coming season. Once the leaves have dropped from the vines, and before the cold winter temperatures have set in, soil is taken from the centre of the vine rows and heaped around the vine stocks to help protect them from the frosts.

The main job over the winter months is pruning, which is sometimes preceded by a pre-pruning to cut the top of last year's growth and to facilitate untangling the branches from the training wires. The vine is from the creeper family of plants, and if not kept under control, can use trees and posts as supports to reach 20 or 30 metres tall... Not very practical if you want to pick the grapes!

Pruning not only serves to limit the growth of the plant, but it also enables to better control the yield, to keep the vine healthy, and thus to increase its longevity. The buds the furthest from the roots will develop first and be the most vigorous. If we reduce the length of the branches, we reduce the distance from the roots, which enables us to limit the amount of grapes produced for the harvest, and thus to improve their quality. It also allows us to keep a more consistent form of the vines to make them easier to work and maintain.

So how do we prune? There are various different methods, adapted according to the climate, grape varietal and cultural differences. There are more severe methods such as the "Goblet" or "Cordon de Royat" where just one to three eyes are left per branch. Other methods such as the "Guyot" leave between 4 and 10 eyes, leading to a larger yield per vine.

When do you prune? Studies have shown that depending on when the vines are pruned, you get more or less dense vegetation. The best time is when the vines are fully resting. If you prune before the leaves have naturally fallen from the vines, you delay the buds from coming out.

Once the pruning has finished, the vines that have had a long branch left need to have them attached to the training wires or posts. It's another long, manual process and after all the effort the winemaker deserves some well earned rest... But then Spring is upon us and the winemaker needs to carefully monitor the growth of the new shoots, and work the soil. But that's another story for another time!

Add a comment

In the vineyard, Marie-Pierre introduced us to the winery and the Massif d'Uchaux region, telling us how she and her husband, Eric, have developed the estate during the past 20 years. She led us to a plot of vines that had yet to be pruned.

Here, she explained why it is important to prune vines, and showed us how to do it. Under the watchful eye of Marie-Pierre and each armed with a pair of croppers, we chose which branches to cut. At first it demanded much reflection, but we soon became more confident, and managed to finish the rows which had been left for us work on!

Marie-Pierre explained the different pruning methods that are used, and the different yields that each vine plot produces. She then talked about all of the work that will be carried out in the vineyard between now and the harvest.

After the hard work, we visited our adopted vines and saw how they had been pruned. We also took some pictures before returning to the winery to taste some of the wines and savour the meal prepared by Marie-Pierre. The winery is lucky enough to have a few truffle oaks, and Coka, Marie-Pierre's dog, is an adept at sniffing them out! After the meal, she even gave a demonstration how she finds the "black diamond".

We finished the day in the chai where Marie-Pierre explained how the grapes will be received at harvest time once they have reached maturity and have been picked. She then showed us the biodynamic treatments used to care for the vines, and explained the principals of biodynamic farming.

Another very informative and enjoyable day, thanks to Marie-Pierre's passion, and the good cheer of our participants!

Add a comment

To get us started, Marie-Pierre, the owner of the winery, explained to us how she arrived in the Massif d'Uchaux from her native Burgundy, and how she has planted and developed the lion's share of the vineyard with her husband, Eric, over the past 20 years. We spent a few minutes visiting our adopted vines, which have now been pruned during the winter months ready for the next campaign.

Back in the chai, we got down to the serious matters of the day. Marie-Pierre told us all about the vinification of red and white wines, both of which are made on the estate. She told us how the wines are then aged. Marie-Pierre showed us the different tools that are used in the chai, such as the plungers used to push the cap of grape skins and pips down into the wine, and the metal flags that are lowered into the vats to control the temperature. We then tasted some white wine from the 2013 vintage, directly from the barrel.

In the wine boutique Marie-Pierre showed us that to make a good wine, you must have good grapes, perfectly ripened, to obtain the most aromatic wine. She showed us how to estimate the alcoholic potential of the wine and how to measure the density of the wine to know if the fermentation has finished.

We then participated in a workshop to help us identify the different aromas that we can find in wine, whether from the fruit itself, or the choices made by the winemaker in ageing the wine. Next, we tasted the three red grape varietals grown on the estate, and then had a go making our own blends. Marie-Pierre prepared a blend of Syrah, Mourvèdre and Grenache used to typically make the "Garance" wine which the Gourmet Odyssey clients receive.

We tasted some of the finished wines from the estate over the lunch that Marie-Pierre had prepared, starting with the Colline and Sauvageonne white wines. We then tasted the Colline, Garance, Gabriel and Châteauneuf-du-Pape red wines.

After lunch, we headed back out into the vineyard, where Marie-Pierre explained what makes the Massif d'Uchaux terroir special, and how the soil has been worked since the last harvest to prepare the next one.

The day ended back in the chai for a few explanations of biodynamic winemaking, and Marie-Pierre also told us how the wines are bottled and labelled before being ready to be poured into our glasses!

Many thanks to all the participants for their good humour and curiosity

Add a comment

We were welcomed by Eric & Marie-Pierre, the winemakers at Domaine la Cabotte, who started the day by showing us around the chai. Here we saw the vats full of wine, and Eric explained to us the first stages of fermentation. We quickly got down to the practical side of things with a tasting direct from the vats of some of the 2013 white and red wines that are still in the process of ageing. We compared them to the 2012 vintage to give an idea of how they will develop over time. We also learnt how to spit out the wine, so as not to saturate our taste buds with all the wine to be tasted!

Back in the warmth of the tasting room, we put our senses of smell to the test with a workshop to identify the aromas present in the wines at Domaine la Cabotte. It's not always as easy as it would seem...

We then tasted wines from the three different grape varietials, grenache, syrah, and mourvèdre that will be used to make the Garance 2013, which is the wine selected for the Gourmet Odyssey clients. Following Eric's instructions we each then had a go at making several blends to see how the taste of the blended wine varies according to the grape varietials and percentages of each used.

After all this wine tasting, we were ready to sit down to eat a delicious home-made meal prepared by Marie-Pierre with other local specialities such as the winery's own olive oil and some truffles that their dog had found the day before! During the meal, we tasted some of the estate's finished wines, the Sauvageonne white wine, followed by the Garance and Gabriel red wines. Eric also explained to us the fundamentals and his passion for biodynamic wine-making.

In the afternoon we headed out into the vineyard to visit our adopted vines. Eric took us on a little tour of the estate to show us the different vines and terroir.

We ended the day back in the chai, where Eric showed us the different preparations and tools used in biodynamic wine-making, and how the wine is bottled and labelled once it is finally ready to be sent out to the clients.

We can't wait to see how the 2013 will age and mature over the coming months. Thanks to Eric and Marie-Pierre for having welcomed us so warmly, and to all of the participants for their good humour.

Add a comment

09:30 For this first Harvest Experience Day at Domaine la Cabotte, the day was forecast to be cloudy, but thankfully there shouldn't be any rain before tomorrow. Ideal conditions for harvesting without getting too hot. Everybody looked motivated, we'd find out once we're in the vineyard !

Marie-Pierre, the owner of the winery along with her husband Eric, introduced us to the region and the history of Domaine la Cabotte, and explained why the harvest this year is 2-3 weeks later than in a normal year.

10:00 We started the day in the plot where the adopted vines are located to see and take a few pictures of our vines. Eric explained that the grapes are not as abundant as usual, and that they are not quite mature enough to be picked, so we headed off to another plot of white Grenache grapes lower down in the vineyard.

10:30 The buckets and secateurs were awaiting us, and after Eric explained how to harvest the bunches, we spread out amongst the rows in pairs to get down to work! In the middle of the first row, the sun came out and it started to heat up. Would we get to the end?! Marie-Pierre kept our spirits up by making us think of the wine tasting and meal to come! After the first row and a quick refreshment stop, we set off to harvest a second row each - uphill this time! We must have started to get the hang of it, because we were getting much quicker, or was it in anticipation of the wine tasting?!

13:00 Mission accomplished in filling the two trailers with grapes. We followed them back to the chai where we emptied our harvest into the press and set it going for 2 hours of pressing. Eric reckoned that it would give about 1000 litres of juice. Whilst waiting for the press to do its thing, we quenched our thirst by tasting some of the estate's wines. We started with the Colline Ctes du Rhne white wine, made from the same plot that we had just harvested, but last year in 2012. We then tasted the Colline red and the Gabriel 2011.

13:30 Under the shade of the trees, we continued the tasting with the Garance 2011, accompanied by the delicious home-made meal prepared by Marie-Pierre. We ended the meal with cheese and desert accompanied by the Sauvageonne 2012 white wine.
15h00 After the coffee and the meal, it was difficult to get going again, but the hard work was now behind us. As the press finished the last part of its cycle, Eric explained the differences between working with the harvest for white and red wines, and talked us through the first stages of fermentation. We then finished the day by tasting the juice from the grapes that we had harvested and that from another lot which had been picked a few days earlier. Having finished being pressed, the juice from our harvest was then put into a refrigerated vat. The discarded stems, skin and pips will then be taken to the distillery. Finally we had harvested enough to produce some 1500 litres of juice! 

Add a comment

Following the coffee and introductions, we headed to the area of the vineyard where the Gourmet Odyssey vines are located.  A small personalised blackboard identified the micro-plot of adopted vines for each client, and we took a few minutes to get to know them!

The vineyard at Domaine la Cabotte is organically and biodynamically certified, which means paying special attention to the vines and their environment.  Eric explained the difference between the conventional, organic, and biodynamic approaches to tending to the vines.

We then walked to the lower part of the vineyard where Eric and Marie-Pierre had set aside some work for us to do.  On the way, Eric showed us the different grape varietals planted in the vineyard and brought us up to date with the work that has been already done during the winter and spring.

Our task for the day was training the vines, which involves raising the training wires and ensuring that each of the branches grow inside the wires.  This helps the vines by supporting the weight of the foliage and future grapes, and also helps to keep a clear passage for the tractors.
Eric & Marie-Pierre showed us how to pull the wires apart, raise them and then attach them together using a small clip.  We then spread out in the vineyard to get stuck in!

Working in the vineyard is good for opening up the taste buds!  Back at the winery, we started the tasting with a fresh white wine from the estate, which was most welcome after the heat in the vineyard.  We then tasted the Côtes du Rhône Massif d'Uchaux Garance, which is the red wine chosen for the Gourmet Odyssey Wine Experience, followed by the winery's Châteauneuf-du-Pape.

We continued the wine tasting in the chai over lunch.

In the afternoon, we went for a short walk, following the path through the wood and vines.  This enabled us to discover the different terroirs and Eric also showed us a plot that he had recently replanted.

The day finished back in the chai.  Here Eric introduced us to the vinification side of winemaking and talked more about biodynamic winemaking.

Many thanks to Eric and Marie-Pierre, and to all those who came to share the day with us.  See you soon for the harvest!

Add a comment

We spent last Saturday in the Rhône Valley with Marie-Pierre and Eric Plumet, the owners and winemakers at Domaine la Cabotte.  It was the very first Wine Experience Day at the winery, and this long awaited moment went very well.  But with such passionate winemakers in such a splendid setting, it would be difficult not to have a good time!

The aim of the Gourmet Odyssey Wine Experience is to discover more, not only about wine, but also about the multi-faceted profession of being a winemaker.  During the Discovery Experience Day, we spend most of the time in the vineyard, learning about the work involved in nurturing the vines to produce the best grapes possible come harvest time.

So off we headed to the vineyard, to start the day in the plot where the adopted vines of our clients are located.  We took a few minutes to take some photos with the vines, and to whisper sweet nothings to them.  Some people even started naming them!

Eric spoke to us about the different grape varietals that are planted in the vineyard, and showed us the various pruning methods used.  We're approaching the end of the pruning period at the winery, but Eric and Marie-Pierre had set aside a few rows for us to prune.After a few demonstrations on how to prune, we spread out, a large pair of clippers in hand, to give it a go ourselves.  It's not easy at first, but once we each had a few vines under our belt, we gained in confidence.

We pruned two rows of vines.  We weren't necessarily as quick as the professionals, but it's nevertheless very satisfying.  We had well earned our wine tasting!

The wine tasting began with the two Côtes du Rhône white wines made at the winery, before tasting the red wines.  First up, the AOC Massif D'Uchaux Gabriel, followed by the Chateauneud-du-Pape.

Only local products were on the menu for lunch.  Marie-Pierre had prepared small pieces of toast with truffles found by her dog the day before and drizzled olive oil from the winery's olive trees!  We tasted the wine chosen for Gourmet Odyssey, the Massif d'Uchaux Garance 2011, with the main course, and after some local goat's cheese, we were treated to a lemon desert served with biscuits made using almonds gathered from the tree outside.  Some even left with the recipes!

A digestive walk amongst the vines was most welcome afterwards.  Eric described the work throughout the different seasons, and showed us the difference in vines in the different plots.

Back at the winery, we finished the day in the cellar.  We saw the vats used to ferment and age the wines, something that will be covered in more detail during the Harvest and Vinification Experience Days..

The winery is biodynamically certified by Demeter, and so Eric explained the philosophy behind this environmentally friendly way of working.  We were even treated to smelling some of the fertilizer made using organic cow dung, which will help give more energy and strength to the vines!

Many thanks to our clients who participated in the day and to Marie-Pierre for sharing their passion for what they do with such authenticity and simplicity!

Add a comment