We spent the morning in the vineyard.  Ghislain showed us how to harvest the grapes - which bunches to cut and which to leave on the vine.  Secateurs in hand, we then spread out among the rows to get stuck in!

We harvested the plot of Carignan vines, a grape variety that is particularly liked by Ghislain and Delphine, placing the grapes in cases to later transport the harvest to the chai.

With the sun now directly overhead, the aperitif was particularly welcome!  We headed back to the winery to find some shade and sit down to the harvester's meal, accompanied by a tasting of the different wines that Allegria makes.

In the afternoon, our task was to put our harvest into the fermentation tanks.  First we emptied the cases into the de-stemming machine that separates the grapes from the stalks.   The grapes are then gently pushed through a pipe into the tank where the fermentation begins to transform the sugar into alcohol.  Ghislain explained the fermentation process and talked about the different methods used in making white and rosé wines.

A huge thank you to Ghislmain and Delphine for their welcome, and to our clients for their enthusiasm and hard work!  We harvested more than a ton of grapes!

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In the garden overlooking the vines, Jean-François Chapelle briefly told us the history of the four generations of winemakers in his family, and explained to us the different appellations to be found in Burgundy.

When we start to talk about vines and terroir, it's always easier to understand when you can look around and see with your own eyes. We therefore headed to the Clos des Cornières vineyard where we could see the different terroir that make up and surround the estate, and are used for the regional, village and premier cru wine appellations.

From pruning to de-budding, Yannick and Jean-François showed us all of the key work that has already happened in the vineyard. We learnt and could see that it is proving to be a difficult year so far. The winter frosts, the wet and cold weather during the flowering season, and the hail storms more recently have each reduced the quantity of grapes that will eventually be harvested. But all is not lost, as the next few weeks will help determine the quality.

At the moment, the main work in the vineyard is to train the growth between the wires. As the vines grow, we need to raise the wires to better support all of the foliage, place the vine shoots between the wires, and ensure that they are well spaced by using clips and ties where necessary.

We took a few minutes to become acquainted with our adopted vines. A small sign designated each micro-plot of vines, and as always the cameras started clicking away!

The vines at Domaine Chapelle are organically certified, and so we also learnt how the work and treatments differ compared to traditional farming methods.

The couple of hours spent in the vineyard had made us thirsty, so we returned to the manor house to start the wine tasting. Talking about the work needed to produce the best wine is all well and good, but you have to taste the end product too! We started with two white wines produced at the winery, a Santenay St Jean and a Chassagne Montrachet Premier Cru Morgeot.

The wine tasting continued over lunch which was served in the harvester's refectory. We compared three red wines, a Santenay "Clos des Cornières", which is the wine chosen for the Wine Experience, a Santenay Premier Cru Beaurepaire, and an Aloxe Corton.
In the afternoon, we were happy to find some cool in the fermentation hall and the cellar. Here we were introduced to the wine making side of things and saw where the wines are fermented, then aged in oak barrels in the cellar. We will be spending more time here during the Vinification Experience Days.

Many thanks to Jean-François and Yannick for having shared their passion for their profession with us. The next day at the winery will be for the harvest.

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Accompanied by Christine and Guillaume from Château Beau Rivage, we headed straight out into the vineyard. Here Christine showed us the differences between the 5 grape varietals that are grown on the estate, Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. 

Since December, there has already been much work done. Christine explained how the vines have been pruned, the trellis repaired and the soil worked. 

The vines at Château Beau Rivage are cultivated organically, so we also learnt how to protect the vines from disease without the use of synthetic products.

At the far end of the vineyard, we arrived at the plot of Merlot, where the adopted vines are located. As is custom, we took a few minutes to whisper sweet nothings to our vines and to snap a couple of pictures! We have already received a few photos for the My Vine competition. 

But we were also there to work!  It's a very interesting time in the vineyard at the moment because the flowering is reaching the end and the first berries are starting to form. The vines are growing prolifically and must be kept in check. There's therefore a lot to be done, and Christine and Guillaume showed us how to de-bud, train and de-leaf the vines. We then rolled our sleeves up and spread out in pairs between the rows!

To start with; de-budding. We had to remove all growth from the vertical part of the vine foot, as this takes away energy from the rest of the plant. 

Next we made sure that any vine branches that were falling into the middle of the row were placed in between the training wires. This helps support the vine and makes it easier for the tractor to pass down the rows without damaging the vines, as well as helping to reduce the risk of disease. 

And finally we removed some of the leaves on each vine from around the grapes so that they will be able to ripen more quickly. It's a delicate operation because if there is too much sunlight and heat, then it's sometimes better to keep the leaves to provide some shade for the grapes. For this reason, we only removed the leaves from the east facing side of the vines, so that the west side is better protected from the stronger afternoon sun. Removing some of the leaves also helps reduce the risk of rot and mould forming on the grapes as better circulation of air dries them quicker after rainfall. 

After the work, the reward, and we had well earned our chilled Clairet rosé wine! We ate outside in front of the château and tasted several of the winery's red wines over lunch, including the Château Beau Rivage Bordeaux Supérieur and Christine's Haut-Médoc, "Clos la Bohème", which has just been selected as a Cru Bourgeois wine. 

During the afternoon we were happy to find the relative cool of the chai. Christine showed us where the grapes will be received at harvest time and where they are put into the vats to begin fermenting.

We finished the day in the impressive barrel room where the wines are slowly aged in the casks that are made by the cooperage owned and run by Christine's family.

Many thanks to Christine, Guillaume and Pauline from Château Beau Rivage, and to our clients for two fun days. We'll now be leaving the vines alone for a while so that the grapes can ripen, before returning for the harvest in October!

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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.

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

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.

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.

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. 

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

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.

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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Julie & Vincent

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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.

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!

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!

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.

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.

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.

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.

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!

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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We are often surprised by the originality of the photos taken, so we thought it was a good idea to launch the "My Vine" competition for the most original photo taken of your adopted vines during one of the Gourmet Odyssey Wine Experience days.

Let your imagination blossom - arty, comic, or atmospheric?  All photographic styles are welcome!

Criteria n°1: Know how to use a camera
Criteria n°2: Get involved
Criteria n°3 (and the most important): Originality

The competition is now open and will finish at the end of October.  The winner will receive a magnum of the wine included for their Gourmet Odyssey Experience!

To enter, you can publish your photo of your adopted vines directly on our Facebook page or you can send it by email.

So next time, you come and visit us at one of our partner vineyards, don't forget to bring your camera!

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The day started in the vineyard, where Jean-François Chapelle, the owner of the winery, and Yannick Jacrot, the Technical Director, showed us the difference between the local terroir, something which is always easier to appreciate in situ than looking at a geological map! 

Yannick and Jean-François then explained the different steps taken to nurture the vines from pruning right up to the time of harvest.

The warm and sunny spring that we have enjoyed has meant that the vines are ahead of where they would normally be, and the buds have already started to appear. 

The vines are organically certified at Domaine Chapelle, so we spent quite a lot of time learning how the vineyard is managed and the differences involved compared to conventional farming methods.

Each Wine Experience client is the adopted owner of some vines, and so before getting down to some work, we left some time free so that everyone could introduce themselves to their vines! 

Yannick had left us a few rows of vines to prune, so that we could see how to do it for ourselves.  It seems easy when you listen to the explanation, but once you're confronted with a vine, secateurs in hand, it's not that simple! 

Another task that we got involved with was to use a hoe to remove the weeds from between the vines that the plough had missed. 

After the morning spent in the vineyard, the aperitif was most welcome!  We tasted a couple of the winery's white wines before lunch.  During the meal we continued the wine tasting with some of the red wines to compare different vintages and terroir.

We started the afternoon in the fermentation hall with an introduction to the wine making side of things.  This is where we shall spend more time during the Harvest and Vinification Experience Days.

  The day ended in the cellar where we toured the labyrinth of barrels and bottles where the wine is matured and stocked. 

 

Many thanks to Yannick and Jean-François for sharing their passion for their profession, and giving us a brief glimpse into the life of a winemaker.

 

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We started the day by heading straight out into the vineyard to see the source of the wine. Ghislain d'Aboville, the winemaker at Allegria, showed us the different plots and grape varieties that are grown in the vineyard, and explained how the vines are tended to and nurtured. At this time of year, all is very orderly as the pruning has just finished and the plough had just tilled the soil to remove the grass and weeds.

At the far side of the vineyard lie the adopted vines of our clients, a small sign in front of the vines denoting each micro-plot.

Back at the winery building, Ghislain showed us the vats where each vine plot and grape variety is vinified separately.

We then visited the cellar where the wines that are being aged in oak barrels rest.

But enough discussion, it was high time for some work! To warm up our noses, we passed around some small flasks containing different aromas that are to be found in wine. Our task was to identify each one.

For the wine tasting session, we started by comparing two syrahs from 2010, the first of which had been aged in one of the vats, and the second in an oak barrel.

We then tasted some of the wines that had already been bottled, starting with the Petits Bonheurs rosé 2010 and the Tribu d'A white wine from 2008. During the meal we tasted several of the red wines, the Tribu d'A 2008 red, the Carignan Gourmand 2008, and the Cousu Main 2008 from a magnum to finish.

In the afternoon, we focused on the 2011 vintage. First of all, we tasted the main grape varietals that are grown in the vineyard to make the red wines, syrah, mourvèdre and carignan, so as to better understand what characteristics each bring to a wine.

We finished the day by making our own blends in measuring cylinders. It's the best way to appreciate the art of blending, and as Ghislain explained, the objective being to blend a wine that is greater in quality than the sum of its parts.

Many thanks to Ghislain and to our clients who shared such a stimulating day with us.

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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! 

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

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.

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.
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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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.

 

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.

 

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. 

 

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.

 

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.

 

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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So, what's included? Your partner will become the adopted owner of a mini plot of vines in one of our organic vineyards in France, and will follow all of the key stages in making the wine. You can also include one or more of the Gourmet Odyssey Wine Experience Days at the vineyard so that you can roll up your sleeves and get involved yourself in helping the winemaker.

The Wine Experience Days, each valid for two people, are the ideal excuse to get away and share a weekend together in one of France's most beautiful wine regions. Alongside the winemaker, you'll learn how to cultivate the vines, harvest the grapes and blend the wines in the cellar. A wine tasting session of the estate' wine are of course included, as well as the chance to savour other regional delicacies during the winemaker's meal.

At the end of the Wine Experience, your loved one will receive their own personalised bottles of wines made with the grapes from their adopted vines.

So if you're looking for an original St Valentine's gift to surprise the wine lover in your life, why not adopt a vine! 

Follow this link for more information on the Gourmet Odyssey St Valentine's Wine Experience gift.

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Don't worry - Gourmet Odyssey might have just the Christmas gift for a wine enthusiast that you've been looking for.  Not only is it an original gift experience, but it's also organic!

Adopt some vines and give an unusual wine experience gift.  Your recipient will become the adoptive owner of their plot of organic vines in France, and can also get involved in helping to make their wine at the vineyard, guided by one of our passionate winemakers during one of the Gourmet Odyssey Wine Experience days.

During these hands-on wine courses, each valid for two people, you will discover what it takes to be a winemaker, and what secrets lie behind making a bottle of great wine.  It?s also a great excuse to visit some of France's most famous wine growing regions.

Throughout the Wine Experience, you are kept updated of the key steps in nurturing the vines, the harvest, and the work in the cellar via newsletters.

And at the end of the experience, you get to choose the name of your vintage and receive a bottle of personalised wine for each adopted vine!

So how's that for a Christmas gift that breaks the mould?

Follow this link for more information about the Gourmet Odyssey Wine Experience.

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Then out into the vineyard we headed! We walked to the vineyard plot where the rows of adopt-a-vines are located.  A small sign, personalised with the name of each client, indicated the position of their vines.  There was time to take a few pictures next to the vines which had produced the precious grapes for the 2011 vintage, before getting down to some real work!

Having received our instructions from Christine, we spread out amongst the vine rows, secateurs in hand to start the harvest.  It was the last few days of this year's harvest at the domaine, and some of the grapes were showing signs of botrytis which had settled during the wet days at the start of September, so we had to do some sorting in-situ.  The healthy grapes were very ripe and oh so sweet - a real treat for our taste buds!

We tried two different harvesting methods on the Saturday and Sunday.  On Saturday we used a team of porters with baskets strapped to their backs.  Each time the harvesters had filled their buckets, they cried out "Porter" and emptied the grapes into the porter's basket.

The porters then carried the grapes to the trailer, and emptied them over their heads.  With the weight of the fully laden basket and whilst balancing on a ladder, they had to keep their equilibrium!

On Sunday we harvested using plastic crates instead of buckets, which is gentler on the grapes.  Instead of carrying baskets on their backs, the porters wore a frame that the crates could be loaded onto to take to the van and trailer waiting nearby.  Christine wanted to test this method because the grapes are less crushed by the weight of the other bunches.

Following the grapes on their journey, we arrived at the sorting table.  Once the stems had been separated from the grapes, the berries move along the conveyor belt, giving us a final opportunity to remove any unripe or bad grapes before they enter the fermentation tank.

All that activity added up to good morning's work, so the chilled rosé was most welcome!

During the harvesters meal, we tasted some of the estate's other wines, starting with the "Raphaël" Bordeaux Supérieur red wine.  We then tasted the "Silvio" and the "Clementine" before the "Château Beau Rivage" 2007, which is the wine chosen for the Gourmet Odyssey clients.  We finished the wine tasting with "Le Phare", a blend of Merlot, Petit Verdot and Malbec which has been aged in 100% new oak barrels for two years, and Christine's "Clos la Bohème" Haut-Médoc red wine.

In the afternoon, we headed to the fermentation hall and the barrel room to complete the journey of our grapes!  Christine explained how the sugar from the fruit will be transformed into alcohol during the fermentation process.

With the help of a mustimètre, Christine measured the density of the juice from the grapes that we had just harvested.  This measure allows us to know the level of sugar in the liquid and gives a good indication of the potential alcoholic volume of the resulting wine - in this case 14.5%.

In the barrel room we saw where the 2011 wines will be aged, and where some of the 2009s and the 2010s are still resting.  With her cooper's expertise, Christine taught us about the role of oak in the making of her wines.

 

To end the day, one last tasting of the fruit of our labour, the grape juice that we had harvested over the weekend.  The verdict, a very sweet juice!  The mustimètre hadn't been lying!

All that remains is to patiently await the ageing and blending of our wine...

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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!

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!

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.

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

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!

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. 

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.

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.

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".

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.

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.

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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As soon as the clients had all safely arrived, we headed straight into the vineyard to receive our orders from Frédéric Guegen, the Vineyard Director.  He split us into two teams of harvesters and porters.

Armed with a pair of secateurs and a bucket, the harvesters paired up to pick the grapes from both sides of the vine rows.  Paying particular attention to their fingers, the harvest began!

The grapes at the winery hold much promise this year.  They have a good balance between sugar and acidity, and have grown in abundance!  At the end of the harvest, the yield should be about 25% more than last year.  The buckets were therefore filling up quickly, and it didn't take long for the first cries of "Porter" to resonate!

Each member of the porter team found themselves with a big basket strapped to their back, their mission being to carry the bunches of grapes to the trailer located at the edge of the vineyard.  As soon as the bucket is full, the harvesters call for to the porters to come, and then empty the fruit into the porter's basket.  It's a physical job, especially as a full basket can weigh up to 60kg.  You often think that the basket is full long before it actually is! With the rolling landscape of Chablis, you also have the slopes to deal with!

Emptying the baskets is not as easy as it looks either, especially the first time.  You have to climb a ladder and then let the grapes fall over your head.  Some porters almost followed the grapes in!

Working together, it's impressive how quickly the vines are stripped of their fruit.  It gave us more than enough to work with afterwards though!

Back at the winery, the moment for the wine tasting came.  First up, a Petit Chablis 2010, followed by a Chablis "Domaine Sainte Claire" 2009 which we then compared to a Chablis "Vielles Vignes de Sainte Claire" 2009.  We continued the tasting with the wine from the adopted vines of Gourmet Odyssey clients,   "La Boissonneuse" 2009, before savouring a few of the Chablis Premier Crus; a "Vau de Vey" 2009, a "Montée de Tonnerre" 2009 and a "Vaulorent" 2008.

Overlooking the vines, we tucked into the Harvesters Meal!  The tasting continued with a few of the estate's Irancy red wines and a few of the older Chablis vintages, served in magnums, such as the Chablis "Vielles Vignes de Sainte Claire" 2001.

Each day was a little different.  On Saturday, the winery was in full action because the team of professional harvesters was also working.  This meant that the mechanic presses were up and running.  We rejoined our grapes that we had lovingly harvested at the fermentation hall, to see them emptied from the trailer into the press below.  The press then buzzed into life as it extracted and separated the juice from the skin, pips and stalks.

 

Continuing the journey of our harvest, we ended up in front of the tank where the fermentation will begin.  Glass in hand, we tasted the fruit of our labour, an oh so sweet grape juice!  We then had the chance to compare it to the juice from another vat, where the alcoholic fermentation had already begun for several days.

The estate's harvesters had been working in a pinot noir plot of vines, located in the nearby Côte d"Auxerre.  How the grapes are treated and put into the fermentation tanks differs from the chardonnay, so we were able to contrast the methods used for red and white wines.  Our first observation was the use of a sorting table.  We each took up position either side of the table to sort the good from blemished or unripe grapes.   Then we watched as the grapes are stripped from their stalks and then put into the tanks without any pressing.

Sunday being a day of rest for the harvesters, the electric presses weren't operating.  That gave us the opportunity to discover how the grapes were pressed in days gone by!  The estate still has a few old wooden pressing machines, and one of the longer-serving members of staff, Jean-Bernard, helped us get one of the legendary presses up and running!

Once filled, we put in place the wooden planks and the gearing that would press the grapes.  To work the press, we had to move a long iron handle to and fro.  Easy at first, but it became more and more resistant as time wore on! You have to be patient because if you go too quickly, the juice doesn't have time to flow out.

Even if it takes much longer, the grape juice, tasted directly from the press, was still as sweet and delicious as the day before!

Many thanks to Céline, Frédéric and the team at Domaine Jean-Marc Brocard for having welcomed us so warmly.  We're longing to taste the finished 2011 vintage!

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