After the introductions to the winery, the winemakers, and the region’s wines, we headed straight out into the vineyard.  Our first stop was to visit our adopted vines!  Thanks to a small blackboard, we were able to find and introduce ourselves to our micro-plots of vines and take a few souvenir photos.

Cheli and Jérôme explained the work that they had carried out in winter and the start of spring to prune and de-bud the vines in order to reduce the quantity of grapes produced by each vine with the aim of improving the quality.

The winery is made up of 15 terraced vineyards, and Jérôme and Cheli showed us the different grape varietals and pruning methods that they use.  The vines had grown lots over the past few weeks, and we stopped in front of a plot of staked vines.

Next to each vine was a large wooden stake, or échalas, to which the vine was attached to help support the weight of the grapes and leaves.  Our mission was to take the tops of the branches, divide them in two, and weave them together with those from the neighbouring vines to form arches. The arches make the vines more stable, protecting them from the winds that often blow hard in this region, and give some more shade to the grapes to protect them from the sun.

Jérôme and Cheli showed us how to create the arches, and then we spread out between the rows to have a go ourselves.  At first, we were scared of damaging the branches, but we quickly learnt that they are stronger than you think, and we started to advance more quickly!

We continued our stroll through the vineyards until we reached the highest point of the estate, where we stopped to admire the wonderful view overlooking the village of Sablet and the plains of the Rhone Valley below.  Jérôme enlightened us as to how they work organically and the challenges of doing so, and he explained the work that remains to be done between now and the harvest.

Aperitif time had arrived, and so we made our way down to the village and met up in a local restaurant for a nice fresh glass of 2022 Sablet rosé from the winery which has the peculiarity of being a blend of press and bled rosé wines.

With the aubergine papeton starter, Cheli served us their 2022 Sablet Cuvée Fruit, a light and fruity red wine that she had made specially for drinking chilled. Absolutely fantastic!  With the chicken Provencal main course, we tasted the 2019 vintage of the Sablet wine that has been chosen for the clients of the Gourmet Odyssey Wine Experience.

Cheli and Jérôme are also beekeepers, and so with the goat’s cheese, they honoured us by serving squares of honeycomb.  An unforgettable experience, accompanied by the excellent 2022 Sablet white wine.  And with the home-made cherry clafoutis dessert, we tasted the powerful TBF wine that had been aged in wood, clay, and steel cotenants.

After lunch, we went to the chai.  Jérôme showed us where the grapes will be received at harvest time and gave us a quick introduction to the work in ageing wine.  We’ll spend more time here in September during the Harvest Experience Day and in spring for the Vinification Experience Day.

Many thanks to Cheli and Jérôme for this fascinating day spent in this wonderfully relaxing spot. 

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After the welcome and briefing of the day’s programme, Jean-François Chapelle recounted the history of his family, his winery, and of Burgundy wines.

We then set out into the vineyard to meet our adopted vines, whisper them a few sweet words, and take some photographs to immortalise the moment!

We were joined by Jean-François’ son, Simon, who has been managing the vines and vinification process since 2021.  Jean-François is progressively taking his retirement and passing on the reigns to Simon.

Simon explained the whole vegetative life cycle from pruning through to the harvest, and we quickly learnt that the work carried out in the vineyard demands lots of manual effort.

Pruning is done between January and April, before the branches are arced and attached to the bottom training wire to delay the moment when the buds burst, with the aim of reducing the risk of being impacted by any frosts.  The participants of the Discovery Experience days in March were able to witness the complexity of pruning!

The buds burst in the second half of April, and the vines started to grow the fruit-bearing branches for this new season.

In May, the main job was de-budding the vines, which involves removing any double shoots and unwanted branches to limit the quantity of grapes that each vine can produce.  It’s a job that demands dexterity and some thought, as the participants of the May Discovery Experience Day found out by de-budding some vines for themselves.  There is always the fear of damaging the vines or choosing the wrong branch to remove, but it’s only by doing that you really learn.

The branches grew rapidly in May, and so we had to return to each vineyard plot to raise the training wires twice, finishing by trimming the tops of the vines to stop the branches from becoming too intertwined.  Raising the training wires was the task we were set for the Discovery Experience Days in June and July.

Domaine Chapelle has been adhering to the organic charter for 15 years now, working the soil mechanically and only using treatments permitted in organic agriculture.  We spent quite a bit of time discussing how to work they work organically at the vineyard and the challenges of doing so.

After these great mornings spent in the vineyard, we returned to the winery for a nice glass of fresh Santenay white wine, accompanied by the famous Burgundy gougères.  We then sat down to lunch with three food and wine parings: the fish terrine starter served with a Burgundy Aligoté, the Gaston Gérard chicken main course paired with the Clos des Cornières Santenay red wine, and the chocolate and blackcurrant dessert accompanied by a Santenay Premier Cru.

Depending on the weather, in the afternoon, we went for a walk through the vineyards to see the different terroir and/or we visited the cellar to have a glimpse of what we’ll cover in much more detail during the Vinification Experience Days next spring.

But the next rendez-vous is to meet up for the Harvest Experience Days in September to harvest the grapes from our vines!

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We met up at the magnificent Château Coutet, a family-run winery, very close to the centre of this beautiful medieval town that is renowned throughout the world for the quality of its wine.  We were to spend the day with one of the winemaking owners, Alain David-Beaulieu.  The aim of the day was to discover the daily work of a winemaker.  The vines had already grown lots by the end of June, and we could already see the future grapes well formed on the vines.

After a quick tour of the estate and our adopted vines, Alain explained the different work that has been carried out in the vineyard since winter.  It all started with pruning the vines to control the quantity of grapes produced and to limit how much the vines spread.  Once the vines start to grow, the best fruit-bearing branches were selected, and any shoots that wouldn’t produce any grapes removed, so as to preserve the vines energy on producing better quality grapes.  Then came the raising of the training wires to keep the vines nicely aligned and supported between two wires.  This enables the tractors to continue to pass through the vine rows without hindrance or damaging the vines.

Alain had kept a little work back for us to do, and so after all the explanations, we got to experience firsthand what it’s like to work in a vineyard.

Removing some of the leaves from the zone around the grapes is very important for the vines, as it improves the airflow, as they can bring dampness.  Spring was fairly wet and humid this year, increasing the risk of fungi such as mildew forming which can quickly destroy the work of a whole season by drying out the future grapes, which then can’t be used to make wine.

After having a go for ourselves, we soon learned that it’s a physical job, especially so if it’s done for many days and even weeks in a row!  Producing quality grapes demands a lot of effort!

But after the effort, the just reward!  We all ate a lovely meal together and delighted our taste buds with the wines from the estate under the shade of the tress in the garden.

In the afternoon, we visited the chai and talked more about the challenges of working organically.  We finished the day with a visit of the family cellar where the old vintage wines are stored!

This immersive day proved to be very interesting and we thank Alain warmly for his welcome.  We can’t wait to come back for the Harvest Experience Days in September!

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We were welcomed by Gaël, the Gourmet Odyssey wine specialist, and the winemakers who gave us an introduction to the château and its history that has been passed down through 32 generations.

The days were focused mainly on the work in the vineyard, but we had to be flexible in May to avoid the showers.  Charlotte and Clément were all smiles to see the rain because the winter had been very dry and the vines were desperately in need of water. Clément assured us that there would be enough dry patches to be able to do some work in the vineyard, and he was right!

Once in the vineyard, Charlotte and Clément explained the work that had been done during the winter and early spring, most notably to prune the vines.  In spring the vines need lots of care to keep them healthy, and accompany them in preparing them for an optimal harvest.  The vines had already grown quickly, so there were two tasks awaiting our help.

First we raised the training wires in a couple of rows of Cinsault to trap the branches between them.  This helps the vines to support the weight of the grapes and foliage.

We also de-budded the vines by removing the young shoots that had sprouted from the vine trunks and might transport disease from the soil to the vines.  We also removed any double-buds in a plot of Carignan, leaving the best branches to bask in the sun and to have a better airflow around them so that they dry more quickly, again reducing the risk of disease.

After the effort, we were rewarded back at the château with a well earned aperitif and winemakers lunch.  Charlotte and Clément had selected 5 of their wines to accompany the delicious meal which had been prepared by a local chef, Aubin Vie.

The meal is always a lovely moment when the participants get to ask lots of questions to the winemakers about their life, daily routine, and the differences between the wines that we were tasting.

In the beginning of the afternoon, we went on a little stroll to visit our adopted vines.  It’s a great spot, and the 70 odd year old Carignan vines that were planted by Charlotte’s grandmother are a sight to behold.

The days finished in the chai where Clement enlightened us a little to his universe and the tools he uses to receive the grapes at harvest time.  We’ll see all of that in action when we return to the winery in September for the Harvest Experience Day!

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We were welcomed by Céline and Stéphane, the winemakers at Domaine Stentz-Buecher.  After the introductions, we headed straight out and made our way to the Rosenberg vineyard, where our adopted vines are located.

A little surprise was waiting for us!  A nameplate had been put in front of our adopted vines, and so we set out to acquaint ourselves with them, and take a few photos to immortalise the moment!

To make good wine, you need good ingredients, and the choices that the winemakers take and the quality of the work in the vineyard will have a big impact on the quality of the grapes at harvest time.   The weather also plays its part of course, but let’s stay focused on the factors we can control!

Stéphane and Céline explained the work that has been done since the last harvest, notably to prune the vines and attach the selected branches to the training wire.

The flowering period went well in early June, and now the vines are in full growth mode to form the grape bunches and grow the leaves needed to ripen them through photosynthesis.  There’s lots of work to be done and so our help was very welcome!

Our first task was to train the vines onto the trellis system.  When the branches grow, they fall into the middle of the row, and sometimes to the ground.  Without any intervention, two big problems are quickly encountered.  Firstly, the tractor won’t be able to pass down the row to treat and work the vines without breaking the branches.  And secondly, the risk of spreading disease from one row to another, or from the ground, is increased. 

Stéphane showed us how to raise the branches and place them between the training wires of the trellis system.  Then in pairs, we spread out to start our newfound profession of being a winemaker!  At first we were a little hesitant, so as not to damage or break any of the branches, but we quickly understood that the branches are much more robust that you would think!

Stéphane also asked us to de-bud the vines as we went down the rows if we saw any shoots that had sprouted from the lower trunk of the vines.  These shoots won’t produce any grapes, so it’s best to remove them to concentrate the vine’s energy on the fruit-bearing branches.

When we arrived at the end of the row, it was with great satisfaction that we turned around to admire our work!

On our way back to the winery, Céline showed us a plot of young vines that had just been planted.  She explained how important it is to plan ahead and coordinate the replanting schedule with the other plots to best manage the continuity of production across the winery, as you need to allow for a good ten years from the moment you pull up the old vines, to the moment that you can start harvesting grapes that begin to be of an interesting quality.

Back at the winery, we went down into the cool of the cellar and gathered in the impressive wine library where the old vintage wines are stored. And yes, it’s not just red wines that you can conserve!

Céline had prepared a great wine tasting session to reward us after our morning’s effort, starting with the fresh and crisp 2019 Muscat Rosenberg.  We then tasted the very aromatic 2014 Riesling Tannenbuehl cuvée Flavien, a wine that is already almost 9 years old and which can happily be kept for a fair few more years to come.  Next up was the 2021 Pinot Gris Rosenberg, the wine chosen for the Gourmet Odyssey Wine Experience, followed by the Brut Nature Crémant d’Alsace sparkling rosé wine to finish, accompanied by some savoury kouglof.

We continued the wine tasting over lunch, the 2018 Who Am I? Pinot Blanc, Pinot Gris and Riesling blend pairing the baeackeofe, one of Alsace’s quintessential specialties.  With the local cheese board, we enjoyed the 2018 Pinot Noir Granit, and the 2019 Gewurztraminer Rosenberg with the blueberry tart.

After lunch, Stéphane detailed the work remaining to be done in the vineyard before the harvest, and how he will choose when the right time to harvest is.   We then retunred to the cellar to quickly visit the press, barrel room, and fermentation hall.  We’ll be spending more time in the cellar during the Harvest Experience Day to see how the grapes are received, and during the Vinification Experience Day to learn more about the work during the fermentation, ageing, and bottling phases.

Many thanks to Stéphane and Céline for sharing their passion for their profession with us. We can’t wait to come back for the harvest!

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The coffee and introduction by the winemaker, Marc Plouzeau, were a little faster than normal because the heat was rising rapidly, and so we wanted to get out into the vineyard as early as possible.

A couple of weeks ago, we welcomed a first group to the Discovery Experience Day who raised the training wires up a notch.  This Saturday, it was already time to raise them up another notch.

The vines are growing exceptionally fast this year.  Marc explained that in certain conditions, the vines can grow 10 cm in a day!  The winemakers are in a race against time at the moment to control the growth.



Flowering happened between the end of May and beginning of June, producing lots of great grapes.  At the moment the vines are making lots of leaves to feed the grapes.  They grow high, but as the vines are from the creeper family, the branches sag under their own weight, and become intertwined in the middle of the row, making it very difficult for the teams to work.

This is a scenario to be avoided because if it rains, as is this case with the fairly frequent storms at the moment, the moisture will remain in the bunched up branches, increasing the risk of mildew forming, which could compromise the harvest.



Our little group therefore had a very important job to do!  Once we were each equipped with a sommelier’s apron, and our pockets stuffed with clips, we were ready to start raising the training wires.  



Marc demonstrated what to do.  First, take the training wires in the middle, pull them apart and place the branches between them, raise and close them again, and attach them together using one of our small clips.



It’s a “simple” job, but a very important one for the quality of our future harvest. We all got stuck in, and did a couple of rows before taking a first well earned break, allowing us to start to talk about wine-making in general, working organically and biodynamically.  We then did a few more rows before enjoying the aperitif under the shade of the walnut trees.



Lunch was served in the relative cool of the barn, accompanied by the wines from Château de la Bonnelière.  It recharged the batteries, but also made us yearn for a siesta.  For some reason, we weren’t quite as productive in the afternoon!

But we admit that to escape the 35 °C outside, we cooled off in the chai where we continued our conversation about the challenges and virtues of organic wine-making.  Marc has been making wine organically since he took over the running of the winery in the early 2000’s.  He has a long experience or working organically, and its impact on the vines and the wines that he makes.

Marc makes a few blended wines, but for the most part, his wines are left unblended to best reflect the diversity of terroir that his vineyards cover.  He also strives to find the best wine-making techniques to release the full potential of the grapes he harvests, but we can’t say too much, because that is what we will find out more about during the Vinification Experience Days!

We spent a couple of great Discovery Experience Days despite the crushing heat.  We look forward to meeting up again with some of you for the Harvest Experience Day!  

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Perched in the foothills of the Dentelles de Montmirail ridge, the winery has a stunning view over to the village of Sablet and the plain of Côtes du Rhône vineyards that stretch below.  This was our backdrop for the introductions to the day by Mark, the founder of Gourmet Odyssey, and Chéli and Jérôme from Château Cohola.

We then headed out into the vineyards, pausing on the way for Jérôme to explain the work done in the vineyards during the winter months, notably the different pruning methods used for different grape varietals, and the organic methods used to nurture and protect the vines.

 

 

At this time of year, the vines grow rapidly, and it’s a very busy period to try and keep everything in order, and so the help of our winemakers-for-a-day was very much appreciated!  As always with a Gourmet Odyssey Wine Experience Day, we had some work to do to attach the staked vines, or “échalas” vines.

The vineyards at Château Cohola are spread among 15 terraces, some of which are fairly small and unpractical for tractors and heavy machinery to access.  In such places the échalas system is used to provide support to the vines that would normally be done by training wires.  A wooden stake is positioned next to each vine that has been pruned using the goblet method, and once the branches have grown to around a metre in length they are bunched together and tied around the stake using a piece of raffia.  This will help the vine support the weight of the grapes to come and reduces the risk of branches being damaged by wind, something that is often present in the Rhone Valley.

 

 

Chéli and Jérôme demonstrated how to attach the vines, and then in pairs we spread out in the vineyard to have a go ourselves.  Standing on opposite sides of the vine, we collected together all of the vine branches.  One person hugged the vine to keep them all together, whilst the other tied a piece of raffia around the stake and branches to keep them in place.

It took us a few vines to get the hang of it, but we were soon experts, and we became much quicker.  It’s also a very rewarding task, as you can instantly see the result of your work.  When we arrived in the vineyard, the branches were falling in all directions, but at the end everything was very orderly, and we could walk easily around the vines.  This also has the benefit of lifting the branches off the ground and from becoming entwined with the surrounding vines which would increase the risk of disease spreading.

 

 

Jérôme then guided us up the hill, explaining the different plants along the way, until we arrived at another stunning viewpoint looking over the Rhone Valley below.  Here we enjoyed an aperitif of the Château Cohola rosé wine, with some local olives and cheese.

 

 

Back at the winery, we sat down to lunch in the shade of the platane trees.  With the deliciously fresh crespou starter we enjoyed the Château Cohola Cuvée Fruit red wine.  To accompany the filet mignon and ratatouille main course, we tasted the 2018 vintage of the Château Cohola Sablet, the red wine that is chosen for the Gourmet Odyssey Wine Experience. The local goat’s cheese was served with the delicious honey made from the winery’s own beehives and the 2021 Château Cohola Sablet white wine. Lunch ended with a strawberry tart and two more wines.  First the Château Cohola TBF red wine, which is made using wine aged in a clay amphorae and oak and stainless-steel barrels, followed by the powerful and full-bodied Cor Hominis Laetificat Châteauneuf-du-Pape.

 

 

After lunch, we visited our adopted vines that will produce the grenache grapes used to make the wine that we will receive at the end of the experience. 

 

 

Jérôme then explained the work that remains to be done between now and the harvest before we headed down into the village of Sablet for a quick tour of the chai. 

Chéli and Jérôme showed us the press used to extract the juice from the grapes for the white and rosé wines, and the vats where the grape juice will ferment, and then the barrel room where the wines are aged.  We’ll be spending more time here during the Harvest and Vinification Experience Days.

 

 

Many thanks to all for a fantastic day! We’ll think a little differently and will appreciate the work that goes into making wine a bit more when we open that next bottle of wine!

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After the introductions to the day, we headed out into the vineyard with Céline and Stéphane, the brother and sister duo who run the winery.  Our first stop was to visit the Rosenberg vineyard where our adopted vines are located.  We took a few minutes to find our vines, give them some words of encouragement and to take a few photographs.

 

 

Stéphane then led us to a plot a little further along the track and explained the work that has already been carried out in the vineyard during the winter months to prune the vines and work the soil.  Pruning is one of the most essential jobs, as it helps the winemaker to control how many grapes each vine can potentially produce.  By reducing the quantity, you can increase the quality of the grapes and thus the wine that they will make. 

Stéphane explained how the branches left on the vine were then bent and attached to the training wire to slow the flow of sap and help the vines to produce more uniformly ripe grapes.
The buds had already appeared, and the shoots had started to grow from each of the nodes.  Each shoot will grow to form the fruit bearing branches for this year.  We could even see the first signs of the grapes to come.

 

 

As always during a Gourmet Odyssey Experience Day, Stephane had left us some work to do.  Despite their endeavours during pruning, there are always some extra unwanted shoots that appear, whether from a double bud, or from lower down on the vine trunk.  The vines that Stéphane had brought us to were fairly young and vigorous, so they had lots of shoots that had sprouted on the trunks.  If left, they will take energy away from the vines and have a negative impact on the quality of the grapes, so our job was to remove them.  A simple job by hand when they have just appeared, so it’s important to do so before the shoots grow too much and become thicker. 

 

 

We then returned to the winery, where Céline had prepared a tasting of some of the different wines that the winery produces, starting with the 2019 Muscat wine from the Rosenberg vineyard.  We then tasted the citrus and aromatic 2018 Riesling Ortel, followed by the 2019 vintage of the Pinot Gris Rosenberg that is the wine chosen for the Gourmet Odyssey Wine Experience. 

 

 

The tasting continued over lunch of a delicious baeckeoffe, local cheeses, and blueberry tart, which were paired with the 2018 Who Am I?, a blend of Pinot blanc, Pinot Gris  and Riesling, the 2020 Pinot Noir Tradition, and the 2019 Gewurztraminer Rosenberg. 

After lunch Stéphane explained the work that is left to do in the vineyard between now and the harvest, and how to know when the right time is to pick the grapes.  We also talked about working organically and the importance of respecting the surrounding environment.

 

 

We ended the day with a tour of the cellar.  Stéphane showed us where the grapes will be received during the harvest and gave us an overview of the fermentation and ageing process.  We’ll learn more about these two stages during the Harvest and Vinification Experience Days.

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Our young wine-making couple, Clément and Charlotte, welcomed us in the courtyard of the château, facing Mont Baudile.  The weather was perfect with a sunny blue sky and a gentle cooling breeze that blew down off the Larzac plateau, so typical of the terroir that brings freshness and balance to these Languedoc wines.

We headed straight out into the vineyard.  The winemakers showed us the different grape varietals and explained the work carried out during the winter to work the soil and prune the vines, cutting the branches to leave spurs with just two nodes.  In early spring, the spurs give birth to new buds, which grow to produce the grapes for the next harvest.

 

 

Clément and Charlotte brought us to a plot of chenin vines next to the château to show us how to de-bud the vines, the main job in the vineyard at this time of year.

De-budding is the removal of any superfluous buds or shoots, and is necessary to maintain the quality of grapes by limiting the number produced, and increasing their sugar concentration.

We spread out among the vines, one row per couple, and set about de-budding the vines.  Clément was close at hand to guide us, and help us to learn which shoots to keep and which to remove.

 

 

It’s a painstaking and time-consuming job, where you have to select the best shoots, and ones that are best positioned on the vine.  We removed those that were growing out into the row, and those that could hinder the development of the vine by taking away energy from the fruit-bearing branches.   It was a very important task, because we were selecting which branches would produce the fruit for the 2022 harvest for the Gourmet Odyssey Wine Experience clients.

Clément and Charlotte then led us to a vineyard that had been recently replanted.  They explained how they had prepared the ground and how they manage the plots to rejuvenate the vines without having too much of an impact on the overall production levels. 

 

 

After more than two hours in the vineyard, we had a much better understanding of the huge task that the winemakers face to nurture each and every vine in the vineyard.

Back at the winery, we had earned our lunch, which had been prepared by a local caterer and was accompanied by the château’s wines, starting with the 2021 Lansade rosé and Lansade white wines.  We then tasted the White Label N°5 100 % Carignan red wine which had been aged in oak barrels, and, paired with the beef main course, we enjoyed the 2020 Lansade red, the wine chosen for the Gourmet Odyssey Wine Experience.  The gourmand 2020 Baronnie white was a great match for the ewe’s cheese, and we finished with the 2020 Baronnie red with pudding.   

After lunch, we traversed the small village on foot to visit our adopted vines, located in a magnificent plot of Carignan which was planted 80 years ago by Charlotte’s grandmother.  We took some souvenir photos to mark the occasion.

 

 

Clément then explained the remaining work to be done between now and the harvest, and how he will know when the grapes are ripe enough for harvesting.

The day ended back at the winery for a quick overview of the work in the cellar.  We see more what happens here during the Harvest and Vinification Experience Days.

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The Gourmet Odyssey Wine Experience is a great Mother’s Day gift idea that will let her in behind the scenes to learn all about the art of winemaking.  She’ll receive an adopt-a-vine welcome gift pack to have something to open straight away, and then thanks to the newsletters and photos from the winemaker, she’ll follow all the key stages in the vineyard and cellar, and will be able to personalise the labels for her bottles of wine.

And if you think she’ll enjoy a short break in France to explore one of France’s wine growing regions, and actually get involved in helping to make her wine, you can include, or she can add at a later date, a Discovery, Harvest or Vinification Experience Day at her chosen winery.  Each Experience Day is valid for two people, with a winemaker’s lunch of regional delicacies and wine tasting included.

All of our partner wineries are organically certified, and are selected for the quality of their wine and the enthusiasm of the winemakers to share their passion for wine and how it is made.  One thing is for sure.  At the end of her Wine Experience gift, your Mum will appreciate wine in a whole new light, once she has learnt about all of the hard work, skill, love and effort that has gone into making her personalised bottles of wine.

Our welcome gift packs are delivered within two working days in France and 2-5 days for the rest of Europe depending on the country and delivery option selected.  For those last minute Mother’s Day gifts, a personalised adopt-a-vine certificate can be emailed.

So go on, and spoil your Mum this year with her own mini plot of vines in France.  It’s sure to be a Mother’s Day gift that she won’t be expecting!

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The winery cultivates 5 grape varietals in the vineyard, and we learnt how to tell each of them apart from the merlot, cabernet franc, cabernet sauvignon, malbec and petit verdot. We saw how different pruning methods, guyot double and cordon, had been used, and we discovered the range of work such as de-budding, thinning the leaves, and working the soil, necessary to produce the best quality grapes at harvest time.

After the theory, time to get stuck in! We split into pairs and spread out among the rows. To help the vines grow and to facilitate the trimming, we ensured that each of the vine branches were supported between the training wires.

We then took a few minutes to relax and visited our adopted vines. The opportunity for some photos to be taken for the "My Vine" photo competition.

Good work is always rewarded, and at Château Beau Rivage, it comes in the form of wine! We tasted the Château Beau Rivage, Clos la Bohème, Benjamin, Clémentine, and Le Phare rosé and red wines over lunch. On Saturday, the rainshower didn't dampen the spirits, and the sun on Sunday made the rosé that much more enjoyable!

In the afternoon, we returned to the vineyard on Saturday and to the chai on Sunday, to learn about the key steps from now until the harvest, and to understand the reasons for working organically at the winery. We talked about the environment, the quality of the wines, production methods, and answered the varied questions.

Both days drew to a close around 4pm. Time to take a few last minute photos and to load the cars with wine as souvenirs of the weekend.

Thanks to all, and see you soon for the harvest!

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So, off we headed into the vineyard, in the direction of our adopted vines. We stopped for a quick photo shoot of our adopted vines, and spent some time learning about the terroir of the vineyard, and the work that has been carried out so far this year, including the organic treatments.

We then had a free sunbathing session as we trained the Syrah vines in the Mazet vineyard. Training the vines is important work at this time of year, as the vines are growing very quickly, and we need to help them support the weight of the leaves and grape bunches that are starting to form well now. It was getting very hot in the vineyard!

Luckily, lunchtime quickly arrived, and we returned to the winery to enjoy the meal prepared by Delphine. Over lunch we tasted the wines made at Domaine Allegria; Dolce Vita, Tribu d'A, Carignan Gourmand, Cousu Main and La Belle Histoire.

After lunch, we had a tour of the fermentation hall and barrel room to have an introduction into the vinification side of things, before filling the cars with a few cases of wine and leaving the winery with lots of memories.

Many thanks to all those who shared the day with us!

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

Harvesting the Syrah grapes in the Languedoc

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Following the introductions to the winery and the region, we walked to the Boissonneuse vineyard, the plot where our adopted vines are located. From here, we have a great view of the rolling Chablisien countryside, and we could identify the different terroirs that make up the Chablis Grand Cru, Chablis Premier Cru and Chablis appellations. We took a few minutes to take a couple of photos of our adopted vines, and to encourage them to produce a good harvest this year!

In the vineyard, we were accompanied by Frédéric from the vine management team. He explained the work carried out in the vineyard since last year's harvest, including the long task of pruning the vines.

He had brought some tools with him to show us some of the equipment used to prune and attach the vines to the training wire.

Frédéric told us about how the soil is mechanically worked in line with the way that the vineyard is cultivated organically and biodynamically. He explained the differences between conventional, organic and biodynamic farming. Julien Brocard joined us to explain what convinced him to work biodynamically at the winery.

At the moment, the vines are thriving, and grow several centimetres each day. The training wires are raised in line with the vines growth to help support the weight of the foliage. You have to also ensure that the branches are placed in between the wires, and Frédéric showed us how to do so. We then spread out among the rows, and got stuck in. It's an important job that helps the tractor pass more easily between the rows, and that also helps reduce the vines exposure to disease.

After a morning spent in the vineyard, we had earned our wine tasting session. Back at the winery, Sébastien introduced us to the range of biodynamic wines produced at the winery, starting with the Petit Chablis ?Les Plantes? 2012, followed by the wine chosen by Gourmet Odyssey, "La Boissonneuse" Chablis, also from the 2012 vintage. We then tasted two Chablis Premier Cru wines from 2011, the "Vaudevey" and "Côte de Léchet", before a blind tasting of a magnum of the Chablis Grand Cru "Bougros" 2003. The wine tasting continued over lunch.

We returned to the vineyard after lunch to see the difference in terroir around the winery buildings compared to the vineyard where we had spent the morning. We also talked about the work that will be done during the coming summer months, and how the moment is decided when the grapes will be ready to be harvested.

The day finished in the fermentation hall where the oak casks are to be found. Here, the wines from last year are slowly ageing. We will spend more time here during the Vinification Expeirence Days.

Many thanks to all of the participants for this most enjoyable day.

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A good harvest in Chablis

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The team at Château Beau Rivage introduced us to the winery, the Bordeaux Supérieur and Haut-Médoc appellations, as well as the different clay and gravel terroir that the different vineyards enjoy.

In the 8ha plot of vines behind the château, we learnt how to identify the different grape varietals by the form of their leaves, and saw the difference in the two pruning techniques used in the vineyard, Guyot Double and Cordon.

Before getting stuck in with some work, we stopped for a few minutes in the plot of vines where our adopted vines are to be found, the time to take a few pictures of our vines.

It was the time to roll our sleeves up and get stuck in with two missions. Firstly to lower the training wires, and then to remove any unwanted shoots from the trunk of the vines. Under the watchful eye of Christine on Sunday, the owner of Château Beau Rivage, and of Sandrine on Saturday, the chai manager, we learnt about the importance of this work to help improve the quality of the future harvest, and hence the wine that will result from it. So, armed with a pair of secateurs and lots of good cheer, we each took a row in pairs, and lowered the training wires so that the weight of the foliage and grapes will then be better supported, and we removed the shoots that will not produce fruit, but will sap the energy and nutrients from the plant.

After the effort comes the reward! Back at the winery we tasted the Clairet rosé wine before moving onto the reds. We tasted the Benjamin, Château Beau Rivage, Clos la Bohème and Clementine/Le Phare wines over lunch. Honey tomatoes, melon and ham with the aperitif, followed by a salmon duo, tomato and mozzarella salad. For the main course we had some succulent chicken cooked at low temperature with a cep sauce, and potato and shallot fondant. We finished the meal with some basque cheese and strawberry and orange tartlets.

Fully revitalised, we then headed back out into the vineyard.

In the afternoon, we picked up where we had left off, and learnt about the work that remains to be done in the vineyard from now until the harvest. We talked about working organically, and what that means for the winemaker in the work in the vineyard and chai.

In the fermentation hall, we had a quick introduction into the vinification and wine-making side of the profession. How the grapes are received during the harvest, how the wine ferments, is racked and the aged in oak barrels up until they are ready for bottling.

A couple of days full of information. As well as leaving with a few bottles of wine, we hope that each of the participants learnt a little bit more about the work that goes on behind the scenes in making wine.

Many thanks to the team at Château Beau Rivage for sharing their devotion to their profession with us, and to all of our participants for a couple of thoroughly enjoyable days.

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

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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.

 

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The day started with a little walk in the vineyard, during which we made several stops so that Christine could explain the characteristics of the different grape varieties and the terroir. She brought us up to speed on the work already accomplished in the vineyard since last winter, and she showed us a plot that has recently been replanted with vines.

Since our last visit in May, the vines have grown lots and the flowering period has been and gone. This is a very important stage in determining the potential yield of the harvest to com, and generally it went well, with just a little bit of millerandage when the flowers didn't pollinate properly. Millerandage causes some of the grape berries to not develop to the normal size, and so smaller grapes are interspersed with normal sized grapes.

 

At the far end of the vineyard, we arrived at the plot of Merlot where the adopted vines are located, and so we took a few minutes to snap some photos. The vegetation continues to grow rampantly, and so it has to be managed and kept under control with the help of training wires. Christine showed us how to raise the wires, and then to place any falling branches in between them. We then split up into pairs to have a go ourselves. As we moved down the rows, we also removed any unwanted shoots and growth from the trunks of the vines, which otherwise waste some of the plant's energy.

 

Back at the winery, we tasted some of the different wines and vintages and enjoyed the winemaker's meal. We continued the day in the chai where Christine explained how the grapes will be received during the harvest, and how the sugar is transformed into alcohol during fermentation.

 

We then went through to the barrel room to see where the wines rest during the ageing period. Here, Christine explained the influence that the oak barrels have on the wine, and answered our questions on many topics ranging from blending to biodynamic wine-making. Many thanks to all of our participants and to Christine for having shared the day with us.

See you soon for the harvest!

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