And so after a nice warm coffee, the day started with a workshop led by Yvette Chapelle to develop the senses used when tasting wine, notably our sense of smell in identifying the aromas that can be found in wine.

We first tried to name some of the primary fruity and floral aromas that are characteristic of different grape varietals, and then we had a go at identifying some of the tertiary aromas such as grilled almonds and toast that are indications of a wine that has been aged in oak barrels. We then participated in a second test to recognise sweet, saline, bitter and acidic tastes. This also enabled us to have a look at the machinery used in the room where the bottles are cleaned and the labels stuck onto the bottles. Jean-François Chapelle and Yannick Jacrot then took us into the fermentation hall to talk about the work carried out there during and immediately following the harvest.

We then went down into the magnificent cellar; and tasted some of the 2014 wines direct from the barrels. This enabled us to compare different wines that are still in the ageing process, and to put our new found wine tasting skills to the test!

Back in the fermentation hall, we started to taste some of the finished wines from the estate. To start, a Santenay 2013 village white wine, accompanied by a few gougères, a local savoury delicacy. We then continued the wine tasting with some of the red wine wines during lunch.

To kick off the afternoon activities, we took a short stroll to the Clos des Cornières vineyard, where our adopted vines are to be found. It also gave us the opportunity to learn learn a little more about the local geology and the different appellations of Burgundy, Regional, Village, Premier Cru and Grand Cru.

Despite the icy wind that blew over the Côte de Beaune on this particular weekend, we braved the elements to take a look at our vines and to note that they seem to be doing fine prior to being pruned in the coming weeks.

The day finished with a tasting of the 2014 Clos des Cornières wines that are ageing in oak barrels, quietly lying in the cellar. The Clos de Cornières vineyard is made up of three distinct areas, which are refered to as the park, young and old, and we were able to taste the difference in each of the wines before they will be blended together closer to the time of bottling. Many thanks to Domaine Chapelle for their welcome and for enabling us to discover a little more about the art of making wine in Burgundy.

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Throughout the year, different Saints are called upon and feted at critical moments in the vine's growth cycle. For example, Saint Morand de Cluny, celebrated on the 3rd June, notably in Burgundy, Champagne and Alsace, protects the vines from late frosts, and helps ensure a good flowering season. It became legend when his priory was short of wine one day for his guests, and so he made the sign of a cross on a barrel which immediately filled up with wine! The Saint Vincent marks the end of the winter rest of the vines, even if nowadays, the whims of the weather cause us to sometimes question the tradition.

The great diversity of the Patron Saints hails from the religious traditions and books that recount the life of martyrs, where wine is often used to signify spilt blood. But in the more down to earth cases, the Saints can often be traced back to the origins of winemaking in certain regions. It was Saint Martin, for example, that is said to have introduced vines in the Loire Valley in the 4th century, and that his donkey discovered the benefits of pruning. At the Marmoutier Abbey near Tours, the brave beast munched upon a few vine branches. The following harvest, the monks noted that despite being fewer, the grapes were much fatter, and of a much better quality on the vines that had nourished the donkey.

Another well known figure to winemakers is Saint Vernier, the French adaptation of the German Saint Werner. He was assassinated in 1287 and his body found on Good Friday. He was considered a martyr, and his cult appeared in the 16th century in Lorraine and the Franche-Comté regions of France as part of the German Saint Empire. In Auvergne, he is known as the Saint Verny and he was honoured until the 19th century. But he was unable to do anything to protect the vines from the phylloxera, and the angry winemakers threw statues of him in the Allier forest or in the village fountains. It's not always easy being a Saint!

In the 20th century, the Saint Vincent following has become the most widespread. Saint Vincent, the Deacon and Bishop of Saragossa, died under torture in 542. His story says that during the 542 siege of Saragossa, Childebert, the King of France, and Clotaire, the King of Soissons, were touched with pity towards the inhabitants who had formed a procession behind the relics of Saint Vincent. They exchanged the relics for a lifting of the siege. The relics were moved to Paris and laid in the Sainte-Croix-Saint-Vincent Abbey, which has now become Saint-Germain-des-Prés, where the monks cultivated vines. And a patron Saint is born! Since 1938, he is honoured once a year by the knights of the Tastevin in Burgundy.

Many other traditions remain to this day. For example on the 15th August, Assumption Day, the first fruit from the vines are offered to the Virgin Mary. Vine, wine and the Saints are intimately linked, but is not the only example of gastronomic patronage. To name but a few, Saint André the Patron Saint of fishermen and fish, Saint Antoine du Désert, the Patron of charcuterie and pig farmers, and Saint Honoré, the Patron of bakers, pastry cooks and confectioners.

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Our Wine Experience will immerse your partner in the life of a French organic vineyard. Through the newsletters and photos, your other half will discover the work carried out by the winemaker from the vine to the bottle, and follow the key stages in making their own personalised bottles of wine.

And if your beloved is the type of person who likes to get involved in the heart of the action, you can include a Discovery, Harvest or Vinification Experience Day, so they can visit their vines and participate in the work. Depending on the type of day chosen and the time of the year, they'll prune, de-bud or harvest the vines, or discover the fermentation, ageing, and blending processes.

The winemaker is present at each day to explain his or her work, to share their passion, and to present their wines for tasting during a winemaker's meal of local produce. Each wine experience day is valid for two people, giving a great excuse for a romantic weekend break in France.

All of our partner wineries are organically certified, and are selected for the quality of their wines and the enthusiasm of our winemakers in talking about their profession. It all makes for an unforgettable experience for any couple to get away, open a few nice bottles of wine, and to be able to explain how the wine was made.

A lasting and original Saint Valentine's gift for any gourmet or wine enthusiast who is curious to learn what it takes to make a simple bottle of wine. A wine experience that you'll remember for a long time to come!

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Adopt some vines this Christmas for someone close in one of our 7 organic partner vineyards in France. For a winemaking year, they'll follow the evolution of their wine and will end up with their own personalised bottles of wine.

To complete this gift idea, you can also include one or more of the 3 Wine Experience Days at the winery. Participate in the work in the vineyard to help produce the best quality grapes during a Discovery Experience Day, or join the Harvest Experience Day to pick the grapes and follow their journey into the vat. The third option is the Vinification Experience Day to learn about the work in the cellar to ferment, age and blend the wines. Each day allows you to get involved in the work of the winemaker, to share a meal and taste wines from the winery.

All of our partner winemakers are organically certified and are passionate about their profession. They'll welcome you with pleasure and will let you in behind the scenes to learn more about the fascinating world of wine.

This unique and authentic approach to wine makes a great personalised Christmas gift. To have something to put underneath the Christmas tree and open on Christmas day, the welcome pack contains a sommelier's apron, a DropStop, personalised certificate and more information about the chosen experience.

More information on Christmas delivery times

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After a coffee and a croissant, Marc Plouzeau, introduced us to his winery, and told us about the "Vin Doux" plot of vines that we were to harvest. Marc bought this vineyard of magnificent old vines a couple of years ago, and it is currently being converted to organic.

Once in the vineyard, Marc and Noémie, the vineyard manager, handed out the tools we needed to harvest. Each equipped with a bucket and pair of secateurs, we listened attentively to the instructions before spreading out in twos among the vine rows to start picking the grapes.

We also had a few volunteer porters. Once we had filled our buckets, we called a porter and emptied our grapes into the basket that they carried on their backs. They then took the grapes and emptied them into the trailer at the bottom of the vineyard.

Once we had finished our rows, we followed our harvest back to the winery to discover the sorting table, where we removed any unripe berries or leaves that had inadvertently added themselves. But due to the high quality of the grapes and the diligent work of our harvesters, there wasn't much to sort at all! At the end of the table, a de-stemming machine separates the stalk from the grapes which fall into a trolley below.

We then split our harvest into two parts. The first was put into a 600 litre barrel for an integral vinification, and the second into one of the vats. Marc explained what happens to the juice during the fermentation process that will last up to 3 weeks.

Once we had finished putting the grapes into the barrel and vat, we were rewarded with a glass of « Perle Sauvage », the natural sparkling wine produced at the winery.

The harvesters' meal was served in the barn, where we continued the tasting of wines, including the Chinon blanc 2013, Clos de Bonnelière 2012 and Chapelle 2011.

After lunch, we headed out into the vineyard where the Gourmet Odyssey adopted vines are to be found.

We then returned to the chai to learn more about the important work carried out there during the harvest, and to learn about the differences in making white, red and rosé wines. We finished the day by tasting some grape juice that had just started to ferment. Marc also showed us how to measure the density of the juice and estimate the potential alcoholic volume using the mustimetre.

Many thanks to Marc, Marie-Rose and Noémie from Château de la Bonnelière for welcoming us and accompanying us during the Harvest Experience Days, and to all of our clients for their good cheer!

See you again soon for the Vinification Experience Days!

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The French word for harvesting grapes, "vendanges", comes from the term "vendémiaire" which refers to the months of September and October in the republican calendar of 1792. But well before this, the first traces of vines being cultivated date back to the Bronze Age (around 2 200 to 800 years BC) in Israel and Palestine. At that time, the first known references appear of grapes being harvested by sedentary populations as opposed to nomads.

Later in France, the first traces of cultivating grapes date to the Iron Age (around 800 to 52 years BC) in the Vaucluse, Hérault and Gard regions in the south of France. At this time vines were cultivated and a harvest planned, all with the objective of making wine.

Historically, the date was set for the beginning of the harvest in each region, which marked the start of the harvest and often gave rise to lively parties to celebrate its beginning. However, once the start date had been set, it was always up to the winemaker to decide when to actually start the harvest depending on the acidity and sugar levels in the grapes in the different vineyard plots. There are still a few remaining annual harvest celebrations such as those in Montmartre, Paris or Banyuls.

A few sayings have been passed on down through the generations, such as the one that says the harvest will begin 100 days after the vines have flowered. Having asked our partner winemakers if there is any truth in it, it would appear that the start of the harvest is very close, but it rarely falls exactly 100 days later, the weather having being fairly fickle the last few years!

Another custom that has survived despite the mechanisation of harvesting in some wineries, is the arrival of seasonal staff to help out with the harvest. It is the team of harvesters that make the atmosphere so lively during this time. If you are looking to get involved in the harvest, many winemakers are looking for motivated and hard working people. You normally need to be available for the duration of the harvest, and be flexible about the days which you work, because the decision of whether to harvest or not is often taken on the eve of the following day.

Or if you prefer to start with just one day, why not participate in one of the Gourmet Odyssey Harvest Experience Days!

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If your Dad is interested in wine but has never had the opportunity to get involved in making wine with a winemaker, the Gourmet Oydssey Wine Experience will enable him to learn first-hand about all of the work in the vineyard and cellar. He'll be the adoptive owner of his vines for a winemaking year and, thanks to the newsletters and photos, he'll follow all of the steps in making his personalised wine.

He can also get stuck in and learn by participating in working at the winery for one of the Discovery, Harvest or Vinification Experience Days. He'll visit one of our seven partner vineyards and spend the day with the winemaker.

All of our partner wineries are organically certified, and are chosen for the quality of their wine, and the enthusiasm of the winemakers in sharing their passion for their profession. It's an unforgettable experience that will enable your father to open his bottles of wine in good company and explain how they were made.

Our welcome gift packs contain a sommelier's apron, a DropStop, adoption certificate and a brochure that explains the experience. They are delivered within 2 to 5 days depending on the delivery country, and for any last minute gifts, we'll send a copy of the certificate by email ahead of the welcome pack.

And the little added bonus, is that the Experience Days are valid for two people to share the fun!

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One of the Gourmet Odyssey Wine Experience gifts will enable the newlyweds to understand all of the work that the winemaker undertakes in the vineyard and the cellar when making their personalised bottles of wine. They will follow all of the key stages via newsletters and photos as their vintage unfolds.

The newlyweds can roll up their sleeves and get involved themselves if you include in their Wine Experience one of the Discovery, Harvest or Vinification Experience Days. They'll get to visit one of our seven partner vineyards to participate in the pruning, de-budding, harvesting or discovering the art of ageing and blending wines in the cellar. The winemakers will be there to explain their work, share their passion, and of course to let you taste their wines during the winemakers meal.

All of our partner wineries are organically certified, and are chosen for the quality of their wines, and the enthusiasm of the winemakers in explaining the intricacies of their profession. This means that the newlyweds will embark on an unforgettable experience to follow the making of their wine, from the same year as their wedding.

The welcome gift packs are delivered in 2 to 4 working days depending on the country of delivery, and for any last minute gifts, we can email the adoption certificate ahead of the welcome pack.

The Gourmet Odyssey Wine Experience is an original idea for a wedding present for wine lovers and those curious to learn the secrets behind making a quality wine. An original wine gift that will last long in the memory.

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We met up with Arnaud from the vineyard management team in the Boissonneuse vineyard, which was the first plot of vines to be converted to organic and biodynamic farming. Arnaud talked about the work that was conducted during the winter, and showed us how the vines are pruned and then attached horizontally to the training wire.

Pruning has finished throughout the estate, but Arnaud had left us a few small rows to prune. After a few demonstrations, it was our turn to have a go. Secateurs in hand, we quickly learnt that pruning is not as simple as you would have thought. Each vine requires thinking about and it seems that there are as many exceptions as there are vines!

Arnaud also showed us how to "pluck" the remaining branch to better concentrate the vines energy in the fruit-bearing branches.

The special vineyard tractors were also out working in the same plot, and so we were also able to see how they are used to turn the soil in between the vine stocks and the rows.

The Boissonneuse vineyard is also the plot where the adopted vines of Gourmet Odyssey's clients are located, and so we took a few minutes to find our micro-plot of vines!

Our taste buds were fully awake after all the morning's fresh air, and so back at the winery, we began to taste different wines from the range of Chablis wines that are produced on the estate. We continued the tasting during the meal, which was prepared by a local Chablis caterer.

The afternoon continued with a visit of the winery building for an introduction of the work carried out in the cellar, something that we will explore in more detail during the Vinification Experience Days.

Many thanks to Pierre and Arnaud for having shared their passion for the professions with us, and to all of the participants for their enthusiasm!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Looking for something more inspiring than the usual good bottle of wine to give your Dad? Why not give him the chance to make his own wine this Christmas! Your father will be transformed into an apprentice winemaker for a year with the Gourmet Odyssey Wine Experience! Adopt some vines for him, allow him to follow all of the key steps in making his wine, and he'll even be able to personalise the labels on the bottles of his wine that will be produced at the end of his Wine Experience.

Your father-in-law is hyperactive? With his Christmas gift pack, send him off to France for a Harvest Experience Day to pick his grapes and follow their journey into the fermentation tank. He'll learn from the winemaker about the work in the chai, and will end up with his own personalised bottles of wine at the end of his Wine Experience. He'll also get to share the harvesters' meal and taste the wine from the estate. What's more, each Experience Day is valid for two people, so your mother-in-law can make the most of exploring one of France's beautiful wine regions too!

Your sister loves wine but doesn't understand anything about it? The ideal Christmas gift for her is a Wine Experience gift pack including a Discovery Experience Day. She'll roll up her sleeves and get involved in the work carried out in the vineyard to produce the best quality grapes come harvest time. She'll learn all about the fascinating profession of being a winemaker, and will get to taste the wines and enjoy other local delicacies during the winemaker's meal.

Your brother is a fan of all things organic? All of our partner winemakers are organically certified and passionate about the sustainability of their vineyards. He'll discover the challenges or producing organic wine, and will learn about the organic treatments used to care for the vines. An original organic Christmas Gift!

Here are a just few ideas of unusual Christmas gifts for wine enthusiasts. Thanks to the unique and down to earth approach to wine of the Gourmet Odyssey Wine Experience, your recipient will appreciate one of the personalised Christmas gift packs.

And to have something to open on Christmas Day in front of the tree, the welcome gift pack includes some goodies such as a wine waiter's apron, a DropStop, a personalised certificate and details of the chosen Wine Experience. Who said that Father Christmas wasn't a wine lover?

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We spent two excellent days last weekend at Domaine Jean-Marc Brocard for the Harvest Experience days.  The grapes took their time to ripen this year, but with the rain at the start of October, everyone is now in the vines to gather the harvest in as quickly as possible.  Luckily we had some very motivated clients to help get stuck in!

After the introductions to the winery, we headed off to the vineyard to join Micheline, the head of the team of harvesters.  Equipped with a bucket and pair of secateurs each, we spread out among the rows to start picking the grapes.

As soon as we filled the buckets, we called for one of our apprentice porters to come so we could empty the grapes into the baskets they were carrying on their backs.  Our brave porters then had to empty the baskets over their heads into the awaiting trailer, something that isn't as easy as it looks!

We then followed the grapes journey to the fermentation hall to look at the wine presses that receive the harvest.  Here, we listened to the explanations of how the presses work and learnt about the first stages of fermentation that will transform the grape juice into wine.

After all of the morning's works, the tasting of the wines produced by the winery was most welcome!  We started with a tasting of some of the biodynamic wines: the Petit Chablis "Les Plantes" and the  Chablis "La Boissonneuse", followed by the Chablis Premier Cru "Les Vaudevey" and "Vaulorent", before finishing with the Chablis Grand Cru "Les Preuses".

Once we had enjoyed the harvesters' meal, we went to see our adopted vines in the Boissonneuse vineyard.  As usual, out came the cameras to take a few souvenir pictures!

Many thanks to all of our enthusiastic harvesters, and to Domaine Jean-Marc Brocard for having welcomed us.

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

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

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

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

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

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

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Above is a photo of our apprentice winemakers in front of the Rosenberg vineyard, where their adopted pinot gris vines are located.

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

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

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

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

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

We continued the wine tasting in the chai over lunch.

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

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

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

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