Adopt a Vine and Make Your Own Wine

with the Gourmet Odyssey Wine Experience

Visit www.gourmetodyssey.com for more information

Loire Valley

Work in the vineyard in Chinon


Last weekend we spent two thoroughly enjoyable Discovery Experience Days in the vineyard at Château de la Bonnelière in Chinon.  The winemaker, Marc Plouzeau, was with us to explain and show us what is involved in being a winemaker.

We started the day in the Clos de la Bonnelière, the vineyard where the adopted vines of the Gourmet Odyssey clients are located. We took a few minutes to find our vines before getting down to more serious matters!

A couple of winemakers in the vineyard

Marc brought us up to date with all of the work that has already been carried out in the vineyard during the winter to protect them from the cold, and to prune them in time for this year's campaign.

The vines are presently about three weeks behind a normal year, so we are still in the process of de-budding and raising the training wires. Marc explained the importance of de-budding to ensure better quality grapes come harvest time by removing the canes that won't produce any fruit or those that will just sap energy from the plant. Then it was time for us to get stuck in!

Marc the winemaker of the Château de la Bonnelière in Chinon

Marc also showed us how to raise the training wires to better support the vine branches and the weight of the grapes to come. We raised the wires and attached them together using clips.

Raising the training wire

And for the more courageous, we also used some hoes to remove the weeds from around the feet of the vines that the plough blade couldn't get to. It's a physical job, but helps to open up the taste buds for the wine tasting!

Removing the weeds from around the feet of the vines

As an aperitif, Marc opened his delicious "Perle Sauvage" sparkling white wine. It's a natural wine with nothing added to it... 100% pure fruit!

During the meal, we continued the tasting with a range of the organic white and red wines that the winery produces, including the "Clos de la Bonnelière", which is the wine selected by Gourmet Odyssey and which won gold medal at the Millésime Bio organic wine fair this year.

Wines tasting during the winemaker meal

After lunch, we headed to the vinification hall, where Marc showed us the fermentation tanks, and introduced us to the work in the chai.

In the vinification hall

The day finished in the winery's cellar which is located directly underneath the Chinon Fortress. In this magical place, we discovered the barrels used to age the wines, the thousands of bottles that are resting, and the machine used to turn the bottles of sparkling wine.

In the cellar
Many thanks to Marc and to all the clients who shared this happy moment with us.

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Vinification Experience Day in Chinon


Last weekend, we were welcomed by Marc Plouzeau, the winemaker at Château de la Bonnelière, for two Wine Experience Days covering the vinification, ageing and blending aspects of wine making.

Wine Making Gift Experience in Chinon, Loire Valley, France

The day started at the winery with a hot drink and some croissants to get to know each other.  Marc Plouzeau then introduced us to the winery and its history, the different terroirs of the region and his vision of organic wine.  It was then time to start the practical side of proceedings!

Adopt your own vines in Chinon, France

The first workshop concentrated on our senses.  One of the most difficult things to do when tasting wine is to find the words to describe it and to explain why we like it or don't like it.   To help us, we had to identify the aromas contained in small flasks.  Some were easy to name, whilst other proved more subtle and difficult to pinpoint.  We identified the aromas in wine that are the result of the fruit and terroir, and those that are obtained when the wine is aged in oak barrels.

Gift for making your own wine in France, Loire Valley

We then headed to the chai to see the vats and some of the barrels.  Marc explained the choices he takes to produce the wine to the high standards he expects, and we learnt that it's a very detailed process where a small error can have a large impact on the quality of the wine.  He talked us through the fermentation process, when the sugar in the grapes is transformed into alcohol, and the malo lactic fermentation, when the wine becomes rounder by decreasing some of the acidity.  He also explained the difference between a wine aged in the vats and that which is aged in oak barrels.

Rent-a-vine Gift in France.

Then off to the vineyard to get some fresh air.  We stopped off to say hello to our adopted vines and to take some photos!

Wine tasting gift, red wine in Chinon, Loire Valley, France

The morning now finished, we set off for the cellar to begin the wine tasting and to enjoy our meal.  The cellar, located under the Fortress of Chinon, is a very special place and was dug out by hand a couple of hundred years ago.  We started the tasting with a sparkling wine that has no added sulphur, the 'Perles Sauvages' 2011, and is perfect for an aperitif.  We then sat down to eat amongst the barrels in the cellar.  During the meal we tasted some of the different red wines, including the 'Clos de la Bonnelière 2011', which is the wine chosen for the Gourmet Odyssey clients.

Oenology course in France with Gourmet Odyssey

A short tour of the cellar to digest the meal and wines, and then it was time to start the final workshop of the day to learn how to blend wine.
We split into groups and tasted 5 different wines from the 2012 vintage that are still in the process of ageing.  The wines were chosen to show the specificity between different Chinon terroirs and the choice of ageing in a barrel or vat.  There was also a press wine to bring more structure.  We then started to blend our own wines.  The aim was to find the best harmony by mixing different wines together.  Not as easy as it sounds, but when done right, the blend can make something much more interesting than any one of the wines on its own.

Many thanks to Marc Plouzeau for letting us in on his fascinating profession, one that is rich, varied and very interesting.  Thanks also to our apprentice winemakers for getting stuck in and we hope that you has as enjoyable day as we did!

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Pruning in the vineyard


On the list of essential equipment for winemakers are a thick woolly hat, a good pair of gloves and some warm boots.  And last weekend we need all of these for the Discovery Experience day at Château de la Bonnelière!

Wine Experience Gift in France. Rent a vine and participate in wine experience days at the winery

We started the day in the Clos de la Bonnelière vineyard, where the adopted vines are located.  Once we had taken a few minutes for everyone to find their vines and takes a few photos, we followed Marc Plouzeau, the winemaker at the winery to the other side of the vineyard.

At this time of year, it's pruning season.  It's a very important step in controlling the growth of the wines and in assuring the quality of the harvest to come.  Marc showed us which branches to cut and which to keep.  In theory it's fairly simple, but you quickly understand that each vine isn't necessarily identical, and that there are many exceptions to the rule!

Pruning the vines in the vineyard

Once we had had a go at pruning ourselves, Marc then explained the rest of the work that will be done in the vineyard between now and the harvest.  We also visited the shed where he keeps all of the machinery and tools used in working the vines and the soil.

The tool shed

After a visit to the fermentation hall, we headed off to the winery's magnificent cellar, located directly underneath the Chinon Fortress.

The wine tasting had been well earnt!  The Perle Sauvage naturally sparkling wine to start with, followed by the winery's Chenin Blanc.

Wine tasting in the cellar

In the middle of the cellar and surrounded by the oak barrels, we continued the tasting of the red wines over lunch, including the Clos de la Bonnelière and the Chapelle wines that have both recently won medals at the Millésime Bio organic wine fair.

Meal in the cellar 

In the afternoon, Marc took us on a tour of the cellar, explaining its history and how the stone was extracted from the galleries to build the fortress overhead.

Tour of the cellar

Marc introduced us to the ageing side of wine making by showing us the oak casks and barrels, and also demonstrated the rotating machine used in making the sparkling wine.

Demonstrating how sparkling wine is aged

Many thanks to all who participated in this jovial and interesting day.

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Original St Valentine Gift Idea for Wine Lovers


Short of gift ideas for an original St Valentine's present?  Give an unexpected gift to the special man or woman in your life that lets them discover the fascinating world of organic wine making.

St Valentine's organic gift. Rent-a-vine in France Wine Experience.

Short of gift ideas for an original St Valentine's present?  Give an unexpected gift to the special man or woman in your life that lets them discover the fascinating world of organic wine making.

Much more than the usual wine tasting gift or oenology course, Gourmet Odyssey offers you a much more authentic idea - adopt your own organic vines in an award-winning French vineyard!

The Gourmet Odyssey Wine Experience enables you to rent your own micro-plot of vines in a leading winery, located in one of France's main wine producing regions (Alsace, Bordeaux, Burgundy, Languedoc, the Loire and Rhone Valleys).  By following each of the key steps in making your organic wine, you will become an apprentice wine maker for the wine making year.

The Wine Experience days are a great excuse to plan a romantic weekend break in France.  These hands-on and practical wine courses create a bond with the winemakers, let you discover their great wines, share their knowledge and passion for their profession, and enable you to explore the local area and cuisine.

You will receive the welcome pack to give as a gift on St Valentine's day.  Your loved one will follow the evolution of his vines and the making of his wine by newsletter.  At the end of the Wine Experience, he can choose the name of his wine, and will receive a personalise bottle of wine for each adopted vine.

The Wine Experience is the ideal gift for St Valentine's day for any wine lover, and is a present that is sure to be remembered for many years to come.
Follow this link for more information and to order your St Valentine's Wine Experience Gift.

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The Harvest 2012 Finishes in Chinon


The 2012 harvest has now finished at all of our partner wineries.  We had our final Harvest Experiences days of the year at Château de la Bonnelière in Chinon last weekend.  The winemaker, Marc Plouzeau, had left us a couple of plots of vines to harvest, so come rain or shine, it was up to us to finish the job!

Original wine gift. Harvest Experience Day at Château de la Bonnelière, Chinon, Loire Valley, France

On Saturday, we headed off to one of the oldest vineyards in France, the Clos du Maulevrier, where the vines survived the phylloxera disease that ravaged the vast majority of the French vineyards in 1860.  Here, all of the work on the vines is carried out by hand.

Harvester in action

After the distribution of buckets, secateurs and cases, we spread out among the rows to start harvesting!

On Sunday, we finished the Clos de la Bonnelière vineyard, where the adopted vines are located.  Each day we took some time to visit the vines and to take the odd photo or two!

Visiting the adopted vines

A morning harvesting makes for thirsty work, so the wine tasting session at midday was most welcome, starting with one of the winery's sparkling wines, Perles Sauvages.  We continued the tasting session with the red wines during the harvesters' meal in the old barn.

Wine tasting and harvesters meal

After lunch, we headed over to the chai to rejoin our harvest and participate in putting it into the fermentation tanks.  We took the crates out of the van and tipped the grapes into the de-stemming machine which separates the berries from the stalks.

Putting the garpes into the de-stemming machine

The grape berries are collected in a trolley which is then raised by a forklift truck and emptied into a vat.  This method of putting the harvest into the fermentation tanks ensures the maximum number of intact grapes enter the vat, which improved the quality of the wine.

Putting the grapes into the vat

We then set about cleaning the material to keep the chai and equipment hygienic.

Cleaning the material

Marc explained to us how the sugar in the grapes will be turned into alcohol during fermentation, and how he will work in the chai over the coming days to nurture the wines.

We finished the day with a final tasting, this time of two grape juices at different stages of fermentation to compare their evolution.

Tasting the grape juice

Many thanks to Marc for sharing his knowledge and passion with us, and to our clients for working so well despite the odd drop or two of rain!

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A rainy day in Chinon


The sun doesn't always shine in the vineyard as we well saw last Saturday! But a few drops of rain weren't going to get in the way of our Wine Discovery Experience Day at Château de la Bonnelière.
To work around the weather as best as possible we changed the order of things slightly, so instead of starting in the vineyard like we normally do, we began the day with a visit to the cellar.

Vines Wine Winemaker Vineyard Cellar

The impressive cellar at Château de la Bonnelière lies directly beneath the Chinon Fortress. Marc Plouzeau, the winemaker and owner, showed us the scars left in the rock from the picks used by the miners when the cave was dug by hand to extract the stone used to build the castle.

The cellar

Marc explained to us how the wine is aged in the cellar, and also how he makes his sparkling wine.

Wine Tasting at Château de la Bonnelière

We had our first taste of some of the wines from the winery in the cellar, enjoying a couple of Touraine and Chenin Blanc white wines as well as a Chinon rosé.
Back at the winery, we visited the shed where the tools and machinery used in the vineyard are stocked. Here, Marc told us what each piece of machinery is used for and why.

Winery Chinon Bonnelière Winemaker

In the chai, we saw where the grapes are received during the harvest and Marc enlightened us as to how the juice from the grapes is transformed into wine. We had the opportunity to taste the 2011 vintage of the Château de la Bonnelière directly from the vat. This Chinon red wine, still in the process of ageing, is the wine that the Gourmet Odyssey clients from last year will receive in a few months time.

Vines Grapes Wine Chinon Chai

We continued the wine tasting back at the château with the range of different Chinon red wines that the winery produces, and we sat down to eat in the old barn. 

Red Wines Winery Wine Tasting Grapes

The rain eventually let up a bit in the afternoon, allowing us to get out amongst the vines and finally meet our adopted vines!

Meeting with the adopted vines

Marc explained the work that has already been down in the vineyard and talked us through what remains to do between now and the harvest. The vines are growing quickly at the moment and are in flower. To help the vines support all of the growth, Marc showed us how to raise the training wires and place the branches between them. It was then time for us to work a few rows on our own!

Vines Vineyard Bonnelière

Marc also explained how to go about debudding in the adjacent plot of Sauvignon Blanc vines.
The day finished in front of the dynamizer that is used to prepare the biodynamic treatments at the winery. Marc talked us through the biodynamic philosophy and how it differs from organic cultivation.

Debudding Biodynamic Winery Wine Organic cultivation

So, despite the weather, we managed to cover many aspects of winemaking during the day. Fortunately we were accompanied by a passionate winemaker, and hardy clients well equipped with wellies and cagoules!

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Décavaillonage during the Discovery Experience Day in Chinon


We spent a very enjoyable Wine Discovery Experience Day last Saturday in the vineyard at Château de la Bonnelière in Chinon.  This hands-on wine course enables you to roll up your sleeves and get involved in discovering the winemakers profession.

Wine Experience Gift in France. Rent-a-vine in an organic vineyard in Chinon.

We're approaching the end of the cold months, and so at this time of year in the Loire valley, we start to slowly work the soil again.  To protect the vines from the freezing winter temperatures, the winemakers heap soil around the vines stocks in a process called "cavaillonnage".  At the end of winter, this extra soil is removed again during the "décavaillonnage".  And this was what was in store for us today!

Marc Plouzeau, the winemaker and owner, joined us in the vineyard with his tractor.  With the help of some of our clients, he had attached a mechanical "décavaillonneuse" (a special type of plough) behind the tractor.  The décavaillonneuse has a fairly flat blade on either side which tills the soil between the vine stocks, and removes the extra soil from around each vine, returning the soil to the centre of each row.

Décavaillonnage in the vineyard

The machine has a semi-automated mechanism that enables it to plough around each vine.  Most of the time it works fine all by itself, but every now and then needs a little helping hand!   We took turns guiding it to ensure that the vines weren't dug up in the process!  You can better see how it works in the short video.

Some clients also had the chance to drive the tractor - a few childhood dreams becoming reality!

Driving the tractor

Despite the efforts of the décavaillonneuse, a few heaps of soil and some grass remained around the vines.  For the more energetic, the hoes enabled us to finish the job properly!

Hoeing the weeds

Throughout the morning, Marc explained to us all of the steps taken and to be taken in the vineyard to ensure the best possible grapes come harvest time.    The vineyard is organically certified, so we also spent time discussing the differences between organic, biodynamic and conventional farming methods.

A Wine Experience day isn't complete without a visit to the vineyard plot where the adopted vines are located.  As usual, out came the cameras to take a few snaps, and we have already received a few photos for the "My Vine" photo competition.

The rent-a-vine plot

Our hard work in the morning was rewarded with some wine tasting back at the château, starting with the winery's Sauvignon Blanc and Chinon rosé.

Wine Tasting Gift at the winery. Adopt an organic vine and follow the making of your own wine

Lunch was served in the barn, where we continued our tasting with some of the red wines, including the Château de la Bonnelière Chinon red, which is the cuvée chosen by Gourmet Odyssey.

Winemaker's lunch in the barn

We started the afternoon in the fermentation hall to see where the grapes are received during the harvest, and where the juice is turned into wine.  We will spend more time here during the Harvest Experience Day.

Fermentation Hall

The day finished in the magnificent cellar which is found in the centre of Chinon, directly beneath the Chinon castle.  It's a magical and impressive place, even more so when we learnt that the huge galleries where dug by hand!

Visiting the wine cellar below the Chinon fortress

It's here in the cellar that the barrels quietly rest, and the bottles are stocked before being dispatched to be enjoyed near and far.

As always, many thanks to Marc for welcoming us so warmly and giving us a tiny glimpse of what it's like to be a winemaker.

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Pruning the Vines


In theory, pruning vines is relatively easy. You just need to cut off some of the old branches to control the yield of grapes, thereby  increasing the level of sugar in the fruit which will then in turn produce a better quality of wine. But if you're new to pruning, and you find yourself in front of a vine, secateurs in hand, it's not always quite so simple. If only the vines would each grow the same way!

Discovery Experience Day at Chinon Château de la Bonnelière

 

Last Sunday, we were at Château de la Bonnelière in Chinon for a Discovery Experience Day with clients of the 2012 vintage of the Gourmet Odyssey Wine Experience. The aim of these hands-on wine courses is to roll up your sleeves and get stuck in to discover what it's like to be a winemaker.  During this time of year, we are towards the end of the pruning season, so all booted up and secateurs in hand, we headed out into the vineyard.

Before starting the real work, we took a few minutes for each client to get acquainted with their adopted vines! 

Adopted Vines Gourmet Odyssey

Marc Plouzeau, the owner and winemaker at the winery, then showed us how to prune.
Pruning the vines

The only real way to learn though is to have a go yourself, so we spread out among the vines to get down to some pruning. Not as simple as Marc made it out to be because you have to think not only of this year's harvest, but of the following year too!

The pruning


Marc then explained all of the other tasks that will be carrieid out in the vineyard between now and the harvest. The vineyard is organically certified, so we learnt about the organic and biodynamic treatments used to protect the vines.

Having spent the entire morning outside, the aperitif was well earnt. We started the wine tasting session with the Touraine Sauvignon blanc 2011, followed by the Chinon Rosé "Rive Gauche" 2011, and a Chinon "Rive Gauche" 2010 red wine. During the meal, we continued the tasting with the Chinon "Château de la Bonnelière" 2010, which is the wine chosen for the Gourmet Odyssey Wine Experience, and the Chinon "Chapelle" 2009 and 2008.

We headed over to the chai in the afternoon for an introduction into the winemaking side of things. It's in this building that the grapes will be received at harvest time.

Visite of the fermentation hall

To finish the day, we visited the impressive cellar which is underneath the Château de Chinon. It's within these cool galleries that the wine is aged in oak barrels and where the bottles are laid down.
Visit of the cellar

A big thank you to Marc for letting us catch a glimpse of the life of a winemaker, and for shared his passion for his profession.  

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Vinification Experience Day in Chinon


Last Saturday we were at Château de la Bonnelière in the Loire Valley to learn more about the vinification, ageing and blending aspects of winemaking during one of the Gourmet Odyssey Wine Experience Days. 

Vinification Experience Day in Chinon Château de la Bonnelière

 

With Marc Plouzeau, the winemaker at the estate, by our sides we started the day in the chai. Here Marc showed us how the grapes are put into the vats at harvest time, and he then explained the fermentation process that has been happening since the last time we were here in late September.

Fermentation Hall
 

We then headed into the depths of the winery's cellars which are located underneath the Château de Chinon in the galleries left behind when the stone was extracted to build the fortress. It's in these ideal and calm conditions where the temperature stays a constant 12°C all year long that the wine barrels are laid down to age, and the wine that has been bottled is stocked.

 

The cellar

Back at Château de la Bonnelière, it was time to put our tasting skills to the test. The first challenge was to use our noses to identify the different smells to be found in wine. We had split the test into two parts to identify the aromas that come from the fruit and the terroir, and the second series to detect those that are caused by oak barrels. 

 

Different aromas in the wine


Now that our noses and taste buds were warmed up, we got down to the serious business of tasting the 2011 wines that are still in the process of ageing. We followed the same process as Marc conducts with his oenologist to follow the evolution of his different wines. For those that had also participated in the Harvest Experience Day, it was an eagerly awaited moment to see what had become of the fruit of their labour!

We started by comparing wines from three different vineyard plots situated on sandy and gravelly soils. These are the wines that Marc blends to create his Chinon "Rive Gauche" red wine, and so we set about making our own blend using the measuring cylinders.

 

Blend to create our wine


Next up were three wines from the chalk limestone vineyards closer to the winery. The first had been ageing in a stainless steel tank, the second in an old oak barrel, and the third in a new oak barrel, which enabled us to compare the different impact of the terroir and wood on the wine.

Over a hearty stew shared around the kitchen table, we continued the tasting with some wines from 2010, 2009 and 2008.

After lunch we took in some fresh air in the vineyard so that we could see how our adopted vines were faring. Marc also showed us how to prune the vines, which is the task that is currently being undertaken in the vineyard.

 

Adopted Vines Château de la Bonnelière

We finished the day back at the chai to see the hall where the wine is bottled and the labels are applied. We have a few more months to wait though until our vintage will be ready for bottling, but we already have a much better idea of what it will be like, and that's worth the wait!

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Château de la Bonnelière distinguished by the Revue du Vin de France !


During the course of 2011 the wine tasting committee of the renowned French wine magazine, La Revue du Vin de France, has tasted thousands of wines. In the latest issue they have selected the 450 best bottles of the year, and we congratulate our partner, Château de la Bonnelière, for being included not just once, but twice!

Revue de Vin de France

The 2009 vintage of the Château de la Bonnelière Chinon received a rating of 15.5/20 and the following comments; "A perfectly mastered harvest which releases a fine juice, long on the finish, fresh, dynamic and mature. A good and regular organic winery." A nice review for the wine chosen for the Gourmet Odyssey Wine Experience clients at Château de la Bonnelière!

The second distinction was awarded to Château de la Bonnelière's "La Chapelle 2009".  Rated 16/20, the review goes on to say, "we love the finesse of the fruit and the softness of the tannins. A great Chinon to savour."

Congratulations to our partner winery for this well deserved praise.

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Harvest Experience Day in the Loire Valley


We spent last weekend at Château de la Bonnelière in Chinon.  Surrounded by the beautiful Loire Valley countryside and under a blue sky, we met up with some of the Gourmet Odyssey Wine Experience clients for the first Harvest Experience Day at the winery.

The aim of this wine course is to discover what it's like to be a winemaker in a very practical and fun way. It's a sharing of knowledge between the winemaker and the clients, who learn in-situ the different facets of the profession by rolling up their sleeves and actively participating in the work themselves!

Harvest Experience Gift in the Loire Valley, France

Following the introduction from Marc Plouzeau, the owner and winemaker at Château de la Bonnelière, we started the day with another introduction, that of the adopted vines!  Included in each client's Wine Experience are a number of adopt-a-vines.  At the beginning of each row of vines, a small personalised sign indicates the owner of the adopted vines, providing a photo opportunity to immortalise the moment in front of the vines, laden with ripe grapes!

Adopt-a-vine gift owner infront of her adopted vines

But we weren't there just to take photos!  Marc had brought us a van full of crates, which we then distributed among the rows.

Marc showed us how to harvest; which grapes to cut and which to leave behind. At Château de la Bonnelière, the sorting of the grapes is done in the vineyard at the time of harvesting, and not on the sorting table, as is the custom in some wineries. It's therefore very important to only harvest the ripe grapes to ensure the quality of the wine to follow!

Secateurs and baskets in hand, we spread out among the vines in teams of two to start the harvest!

Picking the grapes during the Harvest Experience Day in the French vineyard in Chinon, the Loire Valley

The vines at Château de la Bonnelière are bursting with grapes this year and the fruit is looking very healthy despite the wet end to the summer that the region suffered. The smile on Marc's face showed that he was happy with the condition of the grapes. It's the end of another cycle in the vineyard, but many hours, much energy and devotion have been spent in the vineyard since the last harvest to get to this point. The vine is a creeper plant, and so can grow all by itself, but to ensure that the grapes contain enough sugar to make a quality wine, it demands lots of work, especially when they are cultivated organically.

Ripe grapes ready for picking

The baskets filled up quickly! Once full, we transferred the grapes into the crates before moving onto the next vines in the row.

Emptying the harvested grapes into the crates

At the end of the morning, all of the crates had been filled! A tractor was waiting for us at the edge of the vineyard, and we loaded our precious harvest onto the trailer. We were surprised to learn from Marc that we our efforts represented roughly 1000 bottles! Not bad at all, especially as it was the first harvest for each of the clients!

Taking the harvested grapes by tractor to the Fermentation Hall

Following our grapes, we arrived at the chai to put our harvest into the fermentation tanks ourselves!

Again in teams of two we emptied the crates into the de-stemming machine, which separates the grapes from the stalks. 

Emptying the grapes into the de-stemming machine

The grapes fall into a trolley underneath the machine and the stems fall the other side into a large bucket. The stems will be used as compost and spread among the vines to return some of the nutrients to the soil.

With the help of a forklift truck, the whole grape berries are then put into the top of the vats, where the fermentation will start to turn the sugar into alcohol.

Putting the grapes into the fermentation tank using a forklift truck

All of this work had made us thirsty, so back to the winery to taste some of the estate's wines around a few old wooden wine barrels.  Accompanied by some locally-made rillettes, we tasted the Touraine Sauvignon 2010 white wine, followed by a Chinon rosé 2010.

Wine tasting session of the estate's Chinon and Touraine red, whit and rosé wines

We then sat down in the shade to savour the delicious meal, prepared by Madame Plouzeau, Marc's mother. The tomato salad will be remembered for a very long time to come ! The tomatoes were picked just a few hundred metres away, and were truly bursting with flavor!  She had also prepared a Blanquette de Veau, a selection of local Loire cheeses and an apple and rhubarb crumble. And of course we had some wine to accompany these delicacies; a Chinon "Rive Gauche" 2009, a Chinon "Château de la Bonnelière" 2009, and the 2009 and 2008 vintages of the Chinon "Chapelle".

The Harvesters meal

After the meal, there was still some work to be done, so we headed back to the chai.  In the fermentation tanks, the grape skins rise to the top to form a cap above the liquid. It's the skin however that gives the colour and much of the wine's structure through the tanins that it contains. It's therefore vital to mix the liquid and the skins. There are various ways to do this. You can push the skin down into the liquid using the "pigeage" technique, or you can do the opposite by taking the liquid from the bottom of the vat and putting it back in the top so that the juice extracts the colour and tannins from the skin as it passes through the cap. This is method is called "remontage".

During the first stages of fermentation, Marc prefers remontage. To do so, we put a big bucket in front of the vat, and opened a tap to let the juice flow into it. We then put in place the tubes and pump to carry the liquid into the top of the vat.

Remontage to extract the full potential for the wine

We couldn't leave without tasting the fruit of our labour, so we ended the day by tasting a cabernet franc that had been harvested a few days before and so the fermentation had already started. This lightly fermented grape juice is called "Bernache" in the region. We then compared it to a cabernet franc rosé where the fermentation was already more advanced.

Tasting the Bernache, grape juice that is in the early stages of fermentation

Sincere thanks to all those who came and particularly to Marc for having showed us behind the scenes during the busy harvest period.  We can't wait until the next Wine Experience Day!

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Adopt a Vine in France and Follow the Making of Your Own Wine !

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