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Learning the art of wine-making in Saint-Emilion at Château Coutet

Last Saturday, we spent an enthralling day at Château Coutet in Saint-Emilion to learn all about the work and the choices the winemaker takes in the cellar to ferment, age, and blend the wine before it is ready for bottling.  As we were to learn there is much more to do than you might think and a multitude of tools and techniques that the winemaker can pick from to influence the structure, taste and aromatic depth of the wine.

Wine-making exerience gift in Saint Emilion

The day was split into several different workshops to explore different aspects of wine-making and wine tasting.  In the fermentation hall, Alain David-Beaulieu, the winemaker at Château Coutet, explained how the grapes were received at harvest time and the work carried out during the maceration and fermentation phases.

Participate in the making of your own organic Saint-Emilion Grand Cru wine

He showed us the old press that has been used at the winery for over 100 years to press the marc left in the bottom of the vats after racking the wines.  This gives the press wine that is aged separately, and held in reserve to be used if needed later on in the wine-making process.

Once the fermentation has finished, some of the lots of different grape varietals are pre-blended, and transferred into oak barrels.  A mixture of new and old barrels that have already been used to make one or two wines are used at the winery, and Alain explained the role that the oak barrels play in wine-making.  He talked about the work in the barrel room to stir the lees, top up the wine lost to the angel’s share, and the monitoring of the wines over time.

Perfect gift for a wine lover.  Make your own personalised bottles of Saint Emilion wine

Before tasting the wines, we participated in a fun workshop that put our sense of smell to the test.  We had to identify some of the aromas that can be found in wine, and learnt which ones were due to the grape varietal or terroir, and which were the result of being aged in oak.

Wine-tasting gift experience in Saint-Emilion

In the fermentation hall, we gathered around some barrels for the wine tasting and wine blending workshop.  First, we blind tasted three different wines, and had to identify which was the merlot, which the cabernet franc and which the malbec.  Once we had learnt what characteristics each of these grape varietals displayed, we then had a go at blending them to see how the wine changes as the percentages of each grape varietal vary.

Blend your own wine workshop in Saint-Emilion

We then blind tasted three other 2017 wines that had just finished the fermentation process.  Exactly the same wine but one which was being aged in the vat, one in an old oak barrel, and one in a new oak barrel.  The wines had only been put into the barrels a couple of weeks ago, but already it was possible to taste the difference between the wines.

Wine tasting course at the winery in Saint-Emilion

After this full morning, we had worked up a good appetite!  Before sitting down to lunch we refreshed our palates with the Clairet, a deep-coloured rosé wine that is made by drawing off some of the wine at the beginning of the maceration process.

Lunch and wine tasting at the organic winery in Saint-Emilion

Over lunch of Landaise duck confit salad, skewered steak with Bordelaise sauce, potato gratin and vegetables, cheese, and café gourmand, we tasted the 2014 and 2015 vintages of the Château Coutet Saint-Emilion Grand Cru, and the Château Belles-Cimes 2014, the winery’s second wine.

The cuvee Emeri, one of the world's oldest bottles of wine

The conversation flowed over lunch, and we listened intently to the wonderful story of the Cuvée Emeri.  When cleaning out the family cellar, Alain stumbled across an old bottle of wine buried in the earth floor.  The bottle was still full and had been closed with a glass stopper in the shape of a heart.  After having had the bottle analysed, it is estimated that it dates from around 1750, making it one of the oldest bottles of wine in the world!  Alain’s nephew, Adrien David-Beaulieu, then had the idea to try and recreate the wine as closely as possible using the oldest vines in the vineyard.  These vines are nurtured manually, the heavier work of tilling the soil done by horse.  The grapes are then hand-picked and sorted by hand, berry by berry.  The resulting wine is then put into hand-blown bottles that are made individually by one of France’s leading master glass blowers.  And the stopper is of course also made of glass in the shape of a heart, just like the original.  It took four years for the master wine blower to successfully recreate the liquid and airproof bottle!

Rent-a-vine in Saint-Emilion and make your own personalise bottles of organic wine

After lunch, we walked up onto the plateau where the vines stretch across to the village of Saint-Emilion, less than a kilometre away.  This is the most prestigious area for the Saint-Emilion vineyards and is where the Gourmet Odyssey adopted vines are to be found.  We took a few minutes to take some pictures and enjoy the surrounding scenery.  On the way we talked about the different terroir and work currently being carried out to prune the vines and attach the remaining branches to the training wires.

Wine-making experience with personalised bottles of wine

Back at the winery, we then talked about how the wine is prepared for bottling and bottled.  We debated the use of sulphites, and talked about the choice of corks used.  We then went into the store and saw the machine in action that puts the capsules and labels on the bottles just before they are ready for consumption.

And so the day drew to a close.  We’d learnt a great deal, and saw just how varied and complex the life of a winemaker is.  We’ll now have to be patient as our wine slowly ages, but the wait for our personalised bottles will be surely worth it!  Many thanks to Alain and Juliette at Château Coutet, and to all of the participants for making this such a great day!

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Making and ageing Santenay red Burgundy wine at Domaine Chapelle

We were warmly welcomed to Domaine Chapelle last weekend by Jean-François, Yvette and Myriam, for the first of the Vinification Experience Days for the 2017 vintage.  The aim of these interactive oenology courses is to learn about the wine-making process and the decisions that the wine-maker takes in the cellar, picking up where we left off after the harvest through to the time when the wine is ready for bottling.

After a welcome coffee, we started the day with an introduction to the winery by Jean-François. He told us about the history of his family, how the Burgundy wines are classified using the Appellation d’Origine Controlée (AOC) system, and the geology that defines the different Burgundy vineyards. We learnt that even before the grapes are transformed into wine, the terroir enters into play, differentiating the wine that comes from different vineyard plots. 

These precious nuggets of information set us up for the rest of the day that would be dedicated to learning about the wine-making process and tasting wines.

One group stayed with Yvette for a fun sensorial workshop to identify the aromas and balance on the palate of Burgundy wines. This was an important step in preparing for the wine tasting to follow.

Oenology lesson in a French winery in Santenay Burgundy

The other group went with Jean-François to visit the fermentation hall and cellar where the wines age in oak barrels. Jean-François explained the work in the cellar during the ageing process and to better illustrate the influence that the barrels play on the aromatic and gustative characteristics of the wine, we tasted the same Santenay Gravières Premier Cru wine, the only difference being the type of barrel in which it was ageing.

Wine aageing process in Burgundy France

Surrounded by the large wooden vinification casks, we enjoyed a Santenay Saint-Jean white wine accompanied by the famous local gougères for the aperitif. 

We then sat down to lunch with other local delicacies. Jambon persillé, poulet Gaston Gérard, a selection of local cheeses and chocolate desert, accompanied by three different wines, the Santenay Clos des Cornières, Santenay Premier Cru Beaurepaire and Chassgane Montrachet Premier Cru reds.

After lunch we headed out into the vineyard to meet our adopted vines and immortalise the moment with some photos. Jean-François pointed out the different areas of the Clos des Cornières vineyard, planted with three different ages of vines, the grapes from which are used in the making of the wine chosen for the Gourmet Odyssey Wine Experience. The oldest plot of vines will shortly be cleared and replaced.

Having different ages of vines in the same plot is often used to manage the longevity of a particular vineyard so as to not have to replace all of the vines at once, and thus be deprived of the wine for several years. It takes roughly 5 years before the vines will produce grapes that can start to be used to make wine.

Wine gift Box with a daay at the winery in Santenay, Burgundy, farnce

We then returned to the fermentation hall for a final wine tasting to compare the impact that the age of the vines has on the wine. We tasted the wine from the three different plots that make up the Clos des Cornières vineyard. They are each made and aged separately, until they are blended, shortly before bottling. We could taste the difference for ourselves and also noted that tasting wines that have not yet finished their ageing process is not always the easiest thing to do!

Ageing is a very important phase for softening the structure of the tannins and developing the aromatic complexity. Patience is needed, and a little imagination to try and foresee how the wine will turn out after a few more months ageing.

The time had come to end this great day learning and exchanging about wine. We’d had a privileged insight into the secrets of making wine, and we can’t wait to taste the final result of this 2017 vintage!

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A look at the ageing process of red wines

After the first stages of fermentation that followed on from the harvest, the red wine in most wineries is now approaching the start of the ageing phase. What happens whilst the wine is ageing and what keeps the winemaker busy in the cellar?

The start of the ageing process

The ageing process refers to the time and work carried out by the winemaker once the fermentation has finished, up until the wine is bottled. It can last for just a couple of weeks in the case of primeur wines that are made quickly to be drunk young, or up to several years for more complex wines that are crafted to be laid down and drunk in the future. It all depends on the type of wine that the winemaker wants to produce.

All begins once the fermentation has finished and the wine is racked to separate it from the larger lee particles of solid matter and dead yeast cells by transferring it to a new container where it will stay during the ageing period. This new container could be a vat, barrel, earthenware jar, or another type of recipient.

Fermentation process course in a Franche Winery

Recipients used for ageing wines

Wine is typically aged in a vat or a barrel. The choice of recipient the winemaker decides upon depends on the style of wine that the winemaker is striving for (see our article The role of vats, barrels, and other types of container in making wine).

The main tasks of the winemaker, whatever recipient is chosen, are to allow the wine to mature whilst protecting it from oxidation, to develop the taste of the wine, and to stabilise it. That means that although the wine remains in its recipient, it doesn’t mean that nothing is happening during the months of ageing.

Protecting the wine from oxidation

Air is an enemy of wine. If a wine is left in contact with the air, it will oxidise and become vinegar. When a wine is aged in wooden barrels, the winemaker has to pay particular attention to not let too much air stay in contact with the wine.

First of all, when a barrel is filled, the wood will soak up some of the wine. This is more marked when new barrels are used for the first time, and the wood can absorb as much as 5 litres of wine. In addition to this waste, whilst the wine is lying in the barrel, micro-oxygenation happens as the staves of the barrels naturally let a tiny bit of air to get inside the barrel and some of the wine evaporates in the opposite direction, often referred to as the angel’s share. Between the wine that is soaked up by the barrel and the wine that evaporates, a void is created at the top of the barrel as the level of wine decreases. To avoid this pocket of air from staying in contact with the wine, the winemaker regularly tops up the barrel to keep it full, a process known as ouillage. If the air was left inside the barrel, the bacteria that transform the ethanol in the wine to acetic acid will develop when combined with oxygen, and the wine will turn to vinegar.

Wine making course gift box

To top up the barrels, the winemaker takes out the stopper on top of the barrel, and pours in wine using an ouillette, which is a sort of watering can with a long thin spout. The same wine that was racked from the fermentation tank is used. The winemaker keeps aside some of the wine for this purpose, and it is stored in a small vat with a floating cap which adjusts to the level of wine remaining, thus keeping the air at bay.

Maturing the wine

So once the wine is no longer at risk from the oxygen, how does the winemaker develop the desired taste and character? The winemakers have many different techniques available to them that they will choose to use or discard as they taste and monitor the wines during the ageing process.

As the wines rest and age, the lees fall to the bottom of the recipient. If the winemaker wants to bring more depth and aromas to the wine, he can stir the lees to put them back into suspension in the wine. This is easiest done for wines ageing in barrels whereby the winemaker will open the stopper, put a long baton into the barrel and mix up the lees. This is known as batonnage. You can also find barrels that are fixed to a rotating support that allows the winemaker to turn the barrel, thus achieving the same objective.

Vine adoption gift box oenology course in France

Conversely, if the winemaker decides that the wine already has enough character, the wines will be racked to separate them from the lees.  This is done by pumping the wine into another recipient, leaving the lees at the bottom of the initial recipient. This action also clarifies the wine, which can still be a little cloudy at this stage.

Winemaking gift box in a Franche vineyard

Getting ready for bottling

Once the wine has matured sufficiently, there are a few steps necessary to stabilise it before it can be bottled. It first needs to be clarified further. The aim isn’t just to make the wine more visually attractive, but also to remove any particles that, if left in contact with the wine, may cause the wine to deteriorate after bottling.

The wine can be clarified by filtering or fining. Filtering consists of passing the wine through a filter to remove the particles. The winemaker needs to be careful when using this technique to not diminish the aromatic qualities or structure of the wine.

Fining works by adding a substance to the wine, traditionally egg white, but nowadays other elements are used such as bentonite or gelatine. Each of these substances work by attracting the particles held in suspension in the wine, which then stick to it as the veil slowly falls through the wine. Once it has settled at the bottom, the wine is then racked in the usual way.

At this stage, the wine is almost ready for bottling, a delicate operation for the wine which will be exposed to the air again and so the risk of oxidation rises once more. This is why most winemakers will add some sulphites to their wines just before bottling, adding it in the form of a tablet or powder.

Stabilising wine during a vinification and ageing day aat the winery

Sulphur is an anti-oxidant and an anti-septic that helps preserve the wine once it has been bottled, minimising the risk of oxidation, further fermentation in the bottle, or it being otherwise spoiled. All wines naturally contain some sulphur, because even if no SO² was added during the vinification or bottling stages, the enzymes secreted by the fermenting yeast cells produce SO² from the sulphites naturally present in the grapes.

So now the wine is ready for bottling and almost in your wine glass. Just a few more things for the winemaker to do. Choose the type of cork, cap or stopper used to seal the bottle, reserve the bottling lorry if the winemaker doesn’t own an in-house bottling line, label the bottles and pack them in the cases, or make room in the cellar for storing the unlabelled bottles of the new vintage, prepare the tasting notes for each wine, and organise the wine fairs and events to present the new wines. A winemaker’s work is never done…

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The role of vats, barrels, and other types of container in making wine

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Wine-making weekend in the Loire Valley

Last weekend saw the first Gourmet Odyssey wine-making courses of the year take place at Château de la Bonnelière in the Loire Valley. The snow that had fallen earlier in the week could still be seen in places, and was highlighted by the sun that shone down upon us.

  Organic vine adoption experience in the Lire Valley, France

Over a coffee and some croissants, our partner winemaker, Marc Plouzeau, welcomed us and explained the history of his family’s winery.

Meet the winemaker at a Chateau winery in France

The winery has some 30 hectares of vines, all of the vineyards being located on the left bank of the River Vienne, something of which Marc is very proud as he has a penchant for the unique terroir that characterises the wines from this region of the Chinon wine appellation.

A busy day awaited us which would see us meet our adopted vines, visit the chai to learn about the vinification techniques used to make wine, learn how to taste wines, enjoy lunch with the winemaker, and visit the cellar to taste the wines that are currently in the ageing process!

Wine gift adopted organic vines in France

To start, a quick visit of the adopted vines that were resplendent in their dusting of snow under the morning sun! It was also the opportunity to take a few pictures for the My Vine photo competition and to talk with Marc about the work that is currently in progress in the vineyard.

We then split into two groups. The first went to the chai with Marc and the second put their noses to the test in a workshop to help identify some of the aromas to be found in wine.

Wine-making course in a French winery in Chinon, France

With Marc, the apprentice winemakers discovered the work that takes place during the fermentation and ageing stages, starting with where we left off at harvest time. All of the wines at the winery are made and kept separate according to the plot of vines where the grapes come from, and Marc enlightened us regarding the differences between wines that are aged in a vat or a barrel.

Aromas wine course in a French organic winery

The aroma workshop helped us spot which aromas could help us identify a particular grape varietal and which could give us some pointers as to how the wine made or aged. It was a fun exercise that we could put into practice as we tasted the wines over lunch!

The morning drew to a close, and we reconvened in the Petite Bonnelière building where lunch awaited! As always, we enjoyed the tasty meal, prepared by Marc’s mum that paired perfectly with the wines.

Vineyard visit and winemaker meeting in a French Chateau

After lunch, we made our way to the Marc’s cellar, located in a vast cave underneath the Chinon fortress.

The cellar is where the wines that are aged in barrels are kept.  It’s the perfect place because the temperature and humidity are always constant. We had the privilege of tasting some of the 2017 wines that are still in the ageing process. We tasted a wine that is ageing in a vat, one in a new barrel, another in a barrel that has been used for a few wines already, finishing with a press wine. A few grimaces as the press wine bit into the cheeks, as the press wine is made from the juice that is extracted from the solid matter that is left in the bottom of the vat after the maceration period. It’s a very tannic and concentrated wine that is not meant for drinking on its own, but can add complexity and depth when blended with other wines. It was a great way to complement what we had learnt in the morning and to learn about different choices available to a winemaker!

Wine tasting and wine-making course in France

It was a fantastic weekend to start the new year, and we thank Marc for all of his passionate explanations.

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How to read wine labels

Whether your wine bottles have personalised labels, as with our adopt a vine wine experience, or not, they contain lots of information, some of it not always easy to understand! Some of the information is a legal obligation, some is useful to describe and qualify the wine, and other mentions are sometimes purely whimsical. Here’s a short guide to help you decipher a wine label.

Most French wine bottles have two labels. The main label that is on the front of the bottle and a back label. Usually the front label is used for the name of the wine, the branding and the obligatory information. The back label is often used to give more information, notably about its taste, the winery or pairing suggestions. 

It is not set in stone however on which label much of the required information should appear, and so sometimes as little information as possible will appear on the front label, to keep it as uncluttered as possible, leaving more space for the name of the wine and graphics.

The legally required information

Some of the information has to appear on a label. In France there are 8 required mentions for still wines, and for sparkling wines a ninth is added to state the level of sugar.

Obligatory mentions on a French organic wine label

First of all the name of the appellation (AOC / AOP) or the protected geographical indications (PGI), both of which serve to guarantee where a wine was made and the methods used in working in the vineyard and cellar.

Then comes the volume of wine. A classic French wine bottle holds 0.75 l of wine, 1.5 l for a magnum, 3 l for a jeroboam etc. There are however some special cases such as 0.62 l for bottles of “vin jaune” that are put into a distinctive bottle, called a “Clavelin”. (0.62 l represents the amount of wine that is left of 1 l of wine at the end of the 6 year ageing period. The rest is lost to the angels share!).

The alcoholic degree gives an indication to the maturity of the grapes when they were harvested. A ripe grape has more sugar in it, giving a wine with a higher alcoholic degree.

The country where the wine comes from, the name and legal entity of the bottler. The bottler is not necessarily the winemaker, and can be a wine merchant.

A batch number is also attributed to the wine to identify where exactly it came from and how the wine was made. Sometimes this number is printed directly onto the bottle instead of the label.

For health warnings, in addition to the pregnant woman graphic which has been required since 2005, the label is also obliged to say if the wine contains sulphites, and since 2012 if it contains any allergens such as egg or dairy based products which can sometimes be used to clarify or filter the wines. If you’re worried about sulphites, please note that a wine that is completely free of sulphites does not exist. It’s naturally present in the grape, and is indeed needed to help stabilise and keep the wine a minimum amount of time.  Natural wines are wines that have no added sulphites, but there is no certification and hence logo to look out for. Natural wines tend not to travel or keep as long as wines that have had some sulphites added, so it’s good to take into consideration when and where you will likely drink the wine if you see a mention like “sans sulphites ajoutés”, “no added sulphites”, “vin nature”, “natural wine”.

Obligatory mentions on a French organic wine label

In addition to these legal mentions for all wines, some AOP regions impose other requirements for the labels. For example in Burgundy, the name of the wine should not be larger than the name of the appellation. The name of the appellation has to be the tallest and widest in font size of all of the information printed on the labels.

Other information: optional, but regulated

Even if the majority of the remaining information is mainly commercial, the winemaker still has rules to follow. On most bottles, the name of the wine will appear along with the type of wine and obligatory information as decided by the appellation. The winemaker may also include the name of the village or the vineyard where the grapes were picked. In a wide spread and well-known wine growing region such as Bordeaux and Burgundy, this helps to identify different styles of wine.

Pay attention to some specific words such as “Clos”, “Château” and “Cru”, which are reserved for use by AOP or PGI wines that have been made exclusively from grapes coming from the named winery or vineyard.

The vintage, which is always the year that the grapes were harvested, is an important piece of information, because some years are better than others, some wines are better drunk sooner rather than later, and some have a better potential for storing than others. To use the vintage, at least 85 % of the grapes have to have been picked from the mentioned year.

The winemaker may also choose to mention that the wine was estate bottled or “mis en bouteille au domaine / château”. This is reassuring to some customers that the wine was made by the winemaker, and the grapes or wine weren’t bought and made by a wine merchant.

In France, the grape varietal used in making the wine is not always mentioned, and is done so much less frequently than New World wines. This requires some basic knowledge on the part of the customer, for example to know that a Burgundy red wine is made from pinot noir grapes and a Burgundy white wine from Chardonnay. It can be very useful to state the grape varietal to help consumers with little wine knowledge, or to help people when it comes to blended wines. For example if you know that you prefer fruitier wines when choosing a Bordeaux wine, it would be helpful to look for a wine that has a high percentage of Merlot over Cabernet Sauvignon, and vice versa if you prefer a wine that is more robust and has a longer finish.

You will sometime see a phrase similar to “elevé en fût de chêne” or “aged in oak barrels”. This is an optional mention, but is regulated. At least 50% of the wine has had to have spent at least 6 months in an oak barrel. Ageing in oak changes the structure, taste and aromatic characteristics of a wine, so this mention can help you depending on the style of wine that you are looking for.

Other information: optional, but unregulated

This where you have to be a little more careful not to be led astray. Although some of the information may be very helpful in helping you to choose a wine and learn a little more how it tastes, sometimes the information can be a little subjective.

For example, our partner winemaker in Alsace, the Domaine Stentz-Buecher, puts a scale on the back label to show how dry or sweet their different wines are. This is very helpful to the consumer as the different grape varietals of Alsace wines can vary greatly in how dry or sweet they are, and even the same grape varietals from different winemakers or vineyards can vary.

An example of a mention that is much more subjective and can be misleading is “Vielles vignes” or old vines. As vines get older, their roots dig deeper, and they produce better quality grapes. So “vielles vigne” should be a term that indicates a higher quality wine. The problem is at what age does a vine become old? There is no regulation as to the age, and so it is up to the winemaker. For one winemaker a plot of 30 year old vines might be considered vielles vignes, however another winemaker who has 80 year old vines might consider them to be still relatively youthful. It can be helpful when choosing among different wines from the same producer, but should be taken with more caution when comparing wines from different winemakers.

Regarding the graphics of the label, there are no rules, and so the winemaker has more freedom to be creative, which can sometimes lead to some very surprising results! When choosing the design, the winemaker is trying to create an identity for the wine, and to make it visually attractive to the target consumer. But the winemaker has to be careful because what might attract one person, might not be to the taste of someone else, and sometimes the visual identity can make finding and reading the rest of the information more difficult.

How to read a label on a French wine bottle

And organic wine labels?

Until 2012, the organic certification for wines only concerned itself with the grapes were grown, and not how the wine was made once the grapes had been picked. French wine labels stated “wine made from organically grown grapes” or “vin issu de raisins de l’agriculture biologique”.

Since then, the winemakers work in the cellar to age and bottle the wine is also controlled to meet organic standards. For example organic wine has to have a level of sulphites less than 100 mg/l for red wines, and 15 mg/l for white wines. Wine can now be called “organic wine”, and this mention now appears of the labels.

There are two logos used in France to identify that a wine is organically certified. Firstly there is the AB logo (Agriculture biologique) and secondly the green leaf European organic logo. On older bottles prior to 2010, you’ll most likely see just the AB logo, but since then, you’ll either see the AB logo together with the European logo, or just the European logo.

French Organic Farming logo
European Orgnaic Farming logo

Biodynamically certified wines can be identified by either the Demeter or Biodyvin logos. Read our article on organic, biodynamic and natural wines for more information.

Biodyvin biodynamic farming label
Demeter biodynamic farming label

Don’t judge a book by its cover

It’s therefore worth spending a bit of time reading the wine labels when choosing a bottle. But as with reading, it’s best to look inside, and so the surest way to judge the quality of a wine is to open the bottle and taste it!


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2018 Wine fairs to taste the wines from our partner vineyards

Wine fairs are a great way for our independent winemakers to showcase their wines, and for you to discover great bottles of wine at good prices. Our winemakers are no exception, and often take to the road. Here is a list of the wine fairs where you can meet them. Don’t hesitate to stop by, say hello, and taste their wines!

  Wine tasting french organic wine fairs

February 2018

Domaine de la Guicharde, Côtes du Rhône Massif d’Uchaux winery located in Mondragon, will be at the Sous les Pavés la Vigne wine fair on the 10th & 11th February, in Bordeaux, Hangar 14. It’s a natural wine fair.

They will also be at the Vinisud professional wine buyers trade fair in Montpellier from the 18th to 20th February 2018, and at the 19th Salon des Vins de Producteurs Kiwanis Club in Saint-Etienne.

Domaine Chapelle from Santenay in Burgundy will be at the Salon des Vins de Neuville sur Saône wine fair, salle Jean Dousset (86) on the 10th and 11th February 2018.

Château Beau Rivage will share their Bordeaux wines with you at the Salon des Vignerons Indépendants wine fair, in Strasbourg, stand D104, from the 16th to 19th February 2018.

March 2018

Château Beau Rivage from Macau en Médoc, will also be present at the Salon des Vignerons Indépendants wine fair, at Bordeaux Lac, stand D32 from the 2nd to 4th  March 2018.

Domaine Chapelle are once again attending the Salon des vins de Paray Le Monial (71).  Come and taste their wines on the 17th and 18th March 2018, and at the Vivre Autrement organic living fair in Paris at the Parc Floral de Vincenne (75) from the 17th to 19th March 2018.

Domaine Allegria will be at the Salon des Vignerons wine fair in Olne, Belgium on the 24th  and 25th March 2018.

May 2018

Domaine Chapelle, will be presenting their organic Burgundy wines at the 29èmes Journées Gourmandes du Grand Morvan gastronomy fair in Saulieu (Hall des Expositions) from the 10th to 13th May.

Domaine Chapelle will also be at Foire Gastronomique de Mailly in Champgane (51) from the 19th to the 21st 2018.

More information about our partner wineries and the Gourmet Odyssey Wine Experience.

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Original St Valentine’s gift for wine lovers. Adopt some organic vines!

Your other half loves wine? For the perfect Saint Valentine’s present, adopt some organic vines in an award-winning French winery and follow the making of your own personalised bottles of wine. It’s a fantastic way to learn about the art of wine-making and gives you a great excuse to get away and share a weekend break together in one of France’s beautiful wine-growing regions.

Your valentine will love following the progress of his or her adopted vines from the work in the vineyard at one of our organically certified vineyards to the bottling of the personalised wine bottles. The apprentice winemakers will receive newsletters, articles and photos to keep them updated and to learn about all of the hard work and skill that goes into make a quality wine. When you get to taste this unique St Valentine’s wine at the end of the experience, it sure to have a very special taste!

Personnalised bottles of wine for the Valentines Day

And if you’re looking for an original weekend break idea, visit the winery, meet the winemaker and see your adopted vines! You can add one or more wine experience days at the winery. Each day is valid for two, and you have the choice of three themes. The Discovery Experience Day teaches you about all of the work and care that goes into nurturing the vines, and gets you involved in working in the vineyard alongside the winemaker. The Harvest Experience Day enables you to participate in picking the grapes, and to learn about the work in the chai at harvest time. The Vinification Experience Day explores the choices the winemaker takes in the cellar to ferment, age, blend and bottle the wine through a series of interactive workshops.

Wine course in a French vineyard for wine lovers

Each of the wine experience days enable you to learn directly from the winemakers and their teams, and last the whole day from 09:30 to 16:00, the time necessary to get to the know the winemakers more and learn about the complexities of wine-making. You will also taste the wines from the winery and share lunch to sample other local delicacies.

Adopt-a-vine Valentine gift in a French winery

We are very particular when it comes to choosing our partner winemakers. They are selected not only for the high quality of their wine, but also for their warmth and hospitality in welcoming you to their winery and in explaining their profession. We have also chosen to work exclusively with organically certified wineries, and it’s fascinating to learn about all they do to enhance the quality of the environment around them, and protect the health of their family, employees, neighbours and customers.

We promise you a fun, enlightening, and thought provoking experience to learn more about the world of wine.

More information about the Gourmet Odyssey Wine Experience.

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Gourmet Odyssey partner winemakers win medals at the Challenge Millésime Bio 2018 organic wine competition

The Challenge Millésime Bio wine competition organised by the Millésime Bio professional organic wine fair took place this week. Once again, the Gourmet Odyssey partner winemakers saw their wines win medals at this prestigious organic wine competition.


Gourmet Odyssey's wines are awarded medals at Challenge Millésime Bio

Challenge Millésime Bio is an international wine competition that receives over 1500 organic wines each year to judge.  The jury is made up of wine professionals, and this year the president was Klaus Hermann, Director of the German wine magazine, WEIN+MARKT.

International wine fair and challenge in France

Of the 1516 wine samples presented for tasting during this year’s competion, the jury awarded medals to 434 wines:

  • 136 gold medals
  • 201 silver medals
  • 97 bronze medals
The selection is harsh with just over 400 medals awarded 

Among our partner wineries, four of our winemakers had the pleasure of receiving a medal:

  • Domaine la Cabotte in the Cotes du Rhone wine-growing region received a gold medal for their 2015 Châteauneuf-Du-Pape Vieilles Vignes
  • Château Beau Rivage in Macau-en-Médoc was also awarded a gold medal for their 2015 Clos la Bohème
  • Domaine Chapelle, our partner vineyard in Burgundy, won silver for their 2015 Santenay Premier Cru Beaurepaire
  • Domaine Allegria was also awarded a silver medal for their 2014 Languedoc Mendel Malbec

Congratulations for these well-deserved awards. We look forward to the tasting them at the Millésime Bio organic wine fair!


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Two magnums of wine for the winners of the My Vine photo competition

We enjoyed another great year in the Gourmet Odyssey adopted vineyards, as the photos submitted for the “My Vine” photo competition illustrate. Many thanks to all of you who have entered a picture, liked, commented or shared the photos that were taken during the wine experience days at our partner wineries.
The vote on Facbeook is now over and it’s time to announce the two winners. Congratulations to Mégane Cadiou, who wins the photo with the most likes on Facebook, and to Jérémie Lebrun who received the Gourmet Odyssey jury vote. It's not exactly the sort of activitiy that normally goes on in the vineyard, but it's the originality that has been rewarded!
Wine course at the winery in the Languedoc vineyard
Wine gift box adopt-a-vie-experience day in France

Once again this year, it wasn’t easy to select the winners from all of the great photos that made it through to the final!

Each winner will receive a magnum of wine from the winery where their adopted vines are located.

We’ll be back in February 2018 for a new competition which starts with the first Vinification and Discovery Experience Days! In the meantime we hope that you enjoy the end of year festivities!

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Last minute Christmas gifts for wine lovers

Christmas is fast approaching! There’s still time to find the perfect Christmas gift idea for your favourite wine lover. The Gourmet Odyssey Wine Experience gift packs can be ordered up until the 19th December for most European deliveries and up until the 20th December within France. And for those who wait to buy a very last minute Christmas present, we can send an email copy of the gift certificate for orders received before the midday French time on the 24th December.


Wine Christmas gift packs until the last minute


Adopting a vine for Christmas is an original personalised gift idea. And with our award-winning organic winemaker partners, you’re sure to find the perfect gift. Your recipient will follow the making of their own organic French wine and will end up with their own personalised bottles of wine when their Wine Experience finishes.

Gift with personalised bottles of wine from adopted vines in France

Your Christmas gift becomes even more special if you include a Wine Experience day at the winery to meet the winemakers. The Discovery Experience Day will teach you all about the work to prepare the vines and nurture the grapes. The Harvest Experience Day will get you involved in picking the grapes, following their journey into the vats, and learning about the first stages of fermentation. The Vinification Experience Day will reveal the choices that the winemaker takes in the cellar to make and age the wines.  These three wine courses last a full day from 09:30 to 16:00, and are designed to be hands-on so that you can learn by participating alongside and interacting with the winemaker. Wine tasting and lunch are included in the package.

Wine gift course in a French winery to meet te winemaker

To have a present to put underneath the Christmas tree, our personalised gift boxes contain a wine cooler bag, drop stop, re-usable glass wine stopper, and a personalised vine adoption certificate. Pull out all the corks this Christmas!

More information about the Christmas delivery schedule for 2017

More information about the Gourmet Odyssey Wine Experience

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Wine accessories to best serve your wine

As the end of year draws near, we’re starting to look forward to the special bottles of wine that we’ll open during the Christmas and New Year festivities. There are many useful wine accessories to help us serve the wine and to help us taste the wine in the best conditions.  Here are some of the ones that we think are the best.

Serving the wine at the right temperature

Ideally it’s best to put the unopened bottle of wine that you are going to serve for a couple of hours in a room or wine fridge that is already at the desired temperature. But with our heated homes in winter, it’s sometimes difficult to keep the wine cool, particularly for white wines that are generally best served between 10 and 12 °C. If you don’t want to put the wine in the fridge, which can reduce the aromatic appreciation of the wine, you can slip on a wine cooling jacket 15 minutes before serving. The jacket which has been cooled in the freezer, keeps the wine at the optimal temperature for around 30-40 minutes.

Wine accessories as a Christmas gift


For wines that you want to serve a little colder, such as sparkling wine, you can use a wine cooling bag or an ice bucket, both of which are very efficient. A little tip is to salt the water in the ice bucket which will lower the temperature of the bottle more quickly!

Open the bottle without damaging the wine (or the hands)

The good news is that there are models adapted for all situations! For corkscrew beginners or for those of us who open lots of bottles, the lever corkscrew such as the “Screwpull” is the easiest to use. There is also the “Charles de Gaulle” corkscrew (Look closely when the two levers on the side are opened…), that takes up less space and are more affordable.

Gift Box with Wine accessories for Christmas

For those that are a little more experienced, the waiter’s corkscrew or sommelier’s corkscrew are very good. The sommelier’s corkscrew has the little curved knife included that is good for cutting the foil that protects the cork. To make it a little easier, opt for a double-lever corkscrew. The lever has two positions, allowing the cork to be removed halfway, before using the second position to completely eject the cork. That avoids having to screw the cork twice and reduces the risk of damaging the cork and ending up with bits of cork in your wine.

And if you’re thinking about opening some fairly old wines where the cork is likely to be more fragile, try the double-bladed corkscrew, where you have two thin blades that slide between the cork and the neck of the wine bottle without damaging the cork. It demands a little bit of practice though!

Bring out the full wine aromas

Some wines, more often for reds, benefit from being placed in a carafe, either to decant the wine and separate it from the solid matter that has settles in the side of the bottle during storage, or to accelerate the airing of the wine to best reveal its aromas. Sometimes it’s best to avoid disturbing the wine too much, and simply open the bottle a few hours ahead if you think that it needs to breathe. But be careful.  Carafing a wine can sometimes diminish it, it depends on its age and maturity. Conversely to what many people believe, carafing a wine to air it is often more beneficial for young tannic wines, than old wines, which might be too delicate to withstand any brusque handling. Trust your senses when you open the bottle as to the best way to handle it.

To air the wine, you could also use a wine aerator. Very useful for when you’ve forgotten to open the wine in advance, you have to open another bottle because your guests are getting through the wine quicker than you thought, or the wine is really having trouble opening up.  Again, it’s usually best to let the wine breath as naturally as possible though to best enjoy the first nose!

Pouring the wine in your glass (and not on the table cloth)

The moment for tasting the wine is almost there. All you have to do is pour it into the glasses. To help you, there are Drop Stops, really practical discs that roll up and slide into the neck of the bottle and stop any drips.

Adopt-a-vine Box with Wine accessories for Christmas

The Drop Stops can be washed by hand, but don’t get on very well with washing machines. There are also larger drip catchers that are more resistant to being put in the dishwasher.

For those that are confirmed wine waiters, nothing beats the sharp twist of the wrist to turn the bottle once you have finished pouring and avoiding any drips from running down the side of the bottle. Done correctly, it’s bound to impress your guests!

So you’re now ready for the perfect wine tasting. Most of these wine accessories can be found at reasonable prices in wine merchants or on the internet. Some can even be found in the Gourmet Odyssey Wine Experience welcome pack!

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The organic wines of our partner winemakers selected by the 2018 wine guides

The 2018 wine guides and reviews have once again selected and awarded medals to the organic wines from the Gourmet Odyssey Wine Experience wineries. Our adopt-a-vine partners were rewarded for their hard work in the vineyard and cellar to produce another great vintage of their excellent wines.

Domaine de la Guicharde

Our new partner saw 3 of their wines selected by the Bettane+Desseauve 2018 wine guide (internet version), the Genest 2015, Pur Rouge 2016 and the Terroir du Miocène 2015. The Terroir du Miocène is the wine chosen by Gourmet Odyssey for the vine adoption wine experience. It received a rating of 13.5/20, and was described as being “a little shy at first, but opens up once aired. It’s a no-nonsense fruity wine that is very drinkable.”

Château de la Bonnelière

The Bettane+Desseauve 2018 wine guide chose 5 wines from Château de la Bonnelière, including the 2015 vintage of the Clos de la Bonnelière wine selected by Gourmet Odyssey for the Wine Experience, which received a 15/20 rating. “A full and gourmand wine, this bottle opens it arms to you.” Other wines selected include the 2015 Roches Saint-Paul and 2015 Rive Gauche.

The 2018 Guide Hachette des Vins Bios organic wine guide gave a star to the 2015 Chapelle wine, which it recommends pairing with a lamb confite.

Domaine Chapelle

The 2018 Guide Hachette des Vins 2018 selected 6 of Domaine Chapelle’s wines, the 2014 Morgeot Premier Cru, the 2014 Petites Lolières, as well as the 2015 Santenay Saint-Jean white wine, the 2015 Beaurepaire Premier Cru, and the 2015 Gravières Premier Cru which each received a star. For the Santenay Saint-Jean wine they noted that it is “an elegant wine with aromas of white fruit, citrus fruits, fresh butter and white flowers, aromas which are amplified in the mouth with this smooth wine with good levels of acidity”.

These wines were also included in the 2018 Guide Hachette des Vins Bios organic wine guide.

Domaine Stentz-Buecher

The internet version of the Bettane+Desseauve guide chose three 2015 wines, the Gewurztraminer Hengst scored 16/20, the Pinot Gris Pfersigberg 14/20 and the Muscat Rosenberg was noted 14/20.

Domaine Allegria

The 2018 Guide Hachette des Vins and the organic wine version, praised both the 2015 and the 2016 vintages of the Dolce Vota with 2 and 3 stars respectively.  It’s a real darling of the guide with its “powdery pink colour…  refined, complex, the nose reveals roses, then citrus fruits, before showing more acidic notes of redcurrant and red fruits. Gentle on the palate, smooth and deep, it remains lively thanks to the acidity. It’s a gourmand and elegant wine.”

Domaine la Cabotte

The 2018 Guide Hachette des Vins and Guide Hachette des Vins Bios organic wine guide awarded 2 stars for the 2015 Gabriel wine.  “Once opened up, this wine reveals hints of blackcurrant jam and blueberries, with some smoky notes. Velvety on the palate, with elegant black cherry and spicy aromas, supported by perfectly matured tannins. A wine that will please everyone.”

The 2018 Bettane+Desseauve web guide rated the 2016 Colline white wine 13/20, and the 2015 Gabriel 15/20. For this last one, they wrote that “on the nose it reminds you of fresh green pepper, and in the mouth it is juicy and floral, packed with red and black fruit. The tight tannins give it body and a rustic style that suits it well.”

Domaine Jean-Marc Brocard

The Revue du Vin de France picked 3 wines from the Domaine Jean-Marc Brocard for the 2018 Guide des Meilleurs Vins de France wine guide. The 2016 Chablis, 2015 Chablis Premier Cru Vau de Vey, and its top pick, the 2015 Chablis Premier Cru Fourchaume, which it noted as being “expressive, rich and well structured, it sets itself apart by the depth of flavour and its saline finish. Well balanced, it is an excellent Chablis that can be enjoyed by all.”

The 2018 Guide Bettane+Desseauve 2018 selected no less than 14 wines from the winery, including Grand and Premier Crus, and the 2015 Chablis Sainte-Claire, the wine selected by Gourmet Odyssey for the 2016 and 2017 vintages, which was rated 14/20. 

The 2018 Guide Hachette des Vins 2018 and the Guide Hachette des Vins Bios wine guides selected 2 wines ; the 2015 Domaine Brocard obtaining 2 stars, and the 2014 Côte de Lechet, 1 star.

Château Beau Rivage

The 2015 Benjamin, red wine was hailed in the 2018 Guide Hachette des Vins, who recommend serving it with roast guinea fowl. “The nose is floral and fresh, whilst being full and lasting on the palate, revealing juicy ripe fruits and silky tannins.”

So another good year for the Wine Experience partner winemakers, who were rewarded for their talent and hard work in the cellar and vineyards to produce another great range of 2015 and 2016 organic wines!

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A recap of the 2017 wine vintage so far

Now that the 2017 harvest is well behind us, we took a little tour of the French wine growing regions to ask each of our Wine Experience winery partners to give us their first impressions of this vintage. Not all is finished of course as there is still lots of work to do in the cellar, but we can already take stock of where we are, now that the work in the vineyard has ended.

The frost in the beginning of the year

The beginning of 2017 was fairly cold with regular rainfall to build up good levels of water reserves in the vineyards. Spring however was much harsher on the winemakers, with many of France’s wine-growing regions hit by frost at the end of April.

Our partner wineries in the Languedoc, Bordeaux, Loire Valley, Burgundy and Alsace reported alarming news about vines that had been damaged by frost in their regions, but fortunately they were spared or only lightly impacted thanks to different ways that they work to protect against the frost.

Christmas gift box wine making experience

The end of spring and the beginning of summer were then sunny in most of the regions, allowing the vines to flower without too much coulure and for the vegetation to grow well. By the end of June, most winemakers were already predicting an early harvest such as at Domaine la Cabotte in the Rhone Valley or at Domaine Chapelle in the Côte de Beaune.

The summer drought

The following summer months were generally very hot and dry, with virtually no rain in most of the regions. A few showers in July in the Loire Valley and in Burgundy, and in the beginning of September in Saint-Emilion enabled the vines to grow and the grapes to mature nicely.

Elsewhere, not only were the days extremely hot, but the nights too, causing hydric stress in the vines from August onwards. This meant that the grapes were small and they quickly saw the sugar concentration levels rise in the south and east of France, indicating an early and small harvest.

Oenology course in France gift idea

The advantage of the hot and dry weather was the very small amount of fungal disease in the vineyards. No mildew or odium of any significance, and so much fewer treatments were needed. Alsace reported some fruit fly, but by picking the grapes earlier, they didn’t have time to affect the quality of the grapes.

The 2017 harvest

The high level of sugar concentration and the small amount of juice, combined with the early véraison when the grapes change colour, meant that the start of the harvest was exceptionally early this year.

Our partners at Domaine Allegria in the Languedoc and at Domaine la Cabotte in the Côtes du Rhône wine-growing regions opened the harvest on the 16th and 25th August respectively.  Just behind them, and much rarer for these regions, were Domaine Stentz-Buecher in Alsace on the 29th August, almost a month earlier than usual, and Burgundy on the 1st and 4th September at Domaine Brocard and Domaine Chapelle. The Loire Valley followed in mid-September, again almost a month earlier, and in Bordeaux where the final ripening of the grapes had slowed down to delay the start of the harvest.

Harvest Experience Day at the winery

We noticed something else at most of our partners. The harvest was also very short, lasting just 3-4 weeks compared to 6 in a more normal year.  Due to the lack of juice and the hot weather which lasted into September, most of the winemakers were worried about there not being enough juice, and therefore not enough wine. They therefore chose to pick the grapes as early as possible to try and make the most of what little juice there was before the grapes dried out further.

In the vineyards that were impacted by the frost earlier in the year, the grape skins were noticeably thicker, which meant that the winemakers had to adapt in a couple of ways. In the vineyard, they had to wait as long as possible to wait for the optimum maturity to be reached, and in the cellar they had to avoid extracting too much tannin and colour from the skins during the maceration period for the red wines.

In the cellar

Generally the winemakers are in agreement that the quality of this year’s vintage is very good due to the near perfect condition of the grapes at harvest time. Their good health and maturity also helped the fermentation to start well, meaning that the musts needed little work. The first tastings seem promising, even if there is still a long way to go.

Vinification experience in France gift idea

So despite a problematic year weather wise throughout France, we can rejoice in the overall quality of the 2017 harvest. Even if there wasn’t as much as we would have liked everywhere, the quality should shine through once the vinification and ageing have finished.  We can’t wait to taste the 2017 wines!

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End of year wine fairs to taste the latest wine vintages

This week sees the start of the end of year wine fairs, where our partner winemakers will be touring France to share their latest wines.  Put the dates in your diaries and come and taste their wonderful organic wines!

Domaine de la Guicharde – Côtes du Rhône

Wine tasting at French fairs, meet Domaine de la Guicharde

Domaine Chapelle – Burgundy

  • 27-29 October – 17ème Rencontres Oenologiques – Abbaye des Prémontés, Pont-Mousson (54).
  • 27-28 October – Foire aux Vins – La Cave, 11 Rue de Stang Bihan, Quimper (29).
  • 4 November – Biennale des Bourgognes – Loire sur Rhône (69), salle polyvalente.
  • 10-12 November – Salon des vins et produits de Terroir – Sevrier (74).
  • 15-17 November – Private wine tasting at the Hôtel Napoléon – Paris, 40 Avenue de Friedland. To receive an invitation, please contact us.
  • 24-26 November - Natura Bio – Salon des Vins Bio – Lille, Grand Palais. Click here for a free invitation.
Wine tasting at French fairs, meet Domaine Chapelle

Domaine Stentz-Buecher - Alsace

  • 18-19 November– Salon Ô l’Amour - Mulhouse, DMC.
  • 29 November – 4 December – Salon des Vignerons Indépendants - Paris, Porte de Versailles, Stand K34.
  • 1-16 December, Alsace Christmas market (marché de Noël Alsacien), Paris - Parvis de la Gare de l’Est (in front of the Gare de l’Est train station).
Wine tasting at French fairs, meet Domaine Stentz-Buecher

Château Coutet - Saint-Emilion

Wine tasting at French fairs, meet Château Coutet

Domaine la Cabotte – Côtes du Rhône

  • 2-3 December, Open day and wine tasting at Domaine la Cabotte : champagnes from Domaine Jean-Marie Massonnot, Burgundy wines from Domaine d'Ardhuy and Côtes-du-Rhône wines from Domaine la Cabotte – Domaine la Cabotte, lieu-dit Derboux, Mondragon. Free entrance.

Château de la Bonnelière – Loire Valley

Château Beau Rivage - Bordeaux

The Gourmet Odyssey partner wineries look forward to meeting and sharing their wines with you!

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Adopt a vine this Christmas for the perfect gift experience to put under the tree

Looking to spoil a wine lover with a great Christmas wine gift this year? Adopt some vines with the Gourmet Odyssey Wine Experience for a present that is sure to please. Your adopted vine owner will get behind the scenes at an organic winery in one of France’s beautiful wine growing regions and follow the making of their own personalised wine vintage. It’s a great way to discover what it’s like to be a winemaker and all of the work and passion that goes into making a good bottle of wine.

Who is this Christmas wine gift good for?

For all wine lovers, enthusiasts and people who enjoy wine, whether a novice or an experienced wine connoisseur, this is a great Christmas gift idea. Through the articles and photos posted in the personalised customer portal and sent by newsletter, your recipient will follow the evolution of their vines and the harvest, and then the work in the cellar. At the end of the Wine Experience, they will end up with one personalised bottle of wine for each adopted vine. The recipient can choose the name that will be used to personalise the wine label for the bottles.

Wine gift box for wine lovers at Christmas

Which Wine Experience gift pack to choose?

There are numerous options for this unique Christmas wine experience gift. First choose between red or white wine, then the wine-growing region and winery. Then select the number of vines to adopt, and so the number of personalised bottles of wine produced.

You can also add to the gift pack by including one to three wine experience days at the winery, each lasting from 09:30 – 16:00 with wine tasting and lunch included, to get away for a weekend break for two, meet the winemaker and get involved in the work at the winery. We offer three different wine courses. The Discovery Experience Day teaches you about the work in the vineyard and your adoptive parent will get the chance to have a go at tasks such as pruning, de-budding or raising the training wires. Or have a go at picking the grapes by getting involved in a Harvest Experience Day and learning about the first stages of fermentation. And finally there is the option of a Vinification Experience Day to discover the work in the cellar to age and blend the wines by participating in wine tasting sessions and practical workshops.

Organic Vineyard tour and oenology courses in France

All of our partner wineries are organically certified and some are also biodynamic. The winemakers are chosen for the quality of their wine and the passion they have for their profession. They are delighted to share their knowledge of wine-making, guaranteeing an unforgettable time and enlightening wine tasting sessions!

So what’s included in the Christmas Wine Experience gift box?

You’ll receive a personalised welcome gift pack at your chosen address that you can slip under the Christmas tree. It contains a few goodies such as a Drop Stop wine pourer, a re-usable glass wine stopper, a wine cooler bag, a personalised vine adoption certificate and guide to explain the gift.

Adopt-a-vine gift box for Christmas

The activation code contained in the gift box will enable the recipient to connect to the customer portal and begin their wine adventure online. There they will find all the information needed about the wine, winemakers and the winery, and they will also receive newsletters to follow the evolution of their vines and wine throughout their vintage.

To learn more about adopting vines for a Christmas gift

Take a look at some of the customer comments that our adoptive vine owners have sent us, and you can also read some of the press articles that have been written about us.

If you would like to order a Wine Experience or to consult our Christmas delivery schedule, please visit our website.

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Harvesting the cabernet franc vines in the Loire Valley

The Harvest Experience Days at Château de la Bonnelière in the Loire Valley took place last weekend under a wonderful blue sky. The cabernet franc grapes had been soaking up the sun and increasing their sugar levels whilst waiting impatiently for our apprentice harvesters.

  Wine gift Harvest Day in the Loire Valley France

Marc Plouzeau, the winemaker and owner of the family winery, welcomed the adoptive vine owners with a coffee to make sure everyone was on top form to start this full harvest day.

After a quick history of the winery and an update on the 2017 vintage, which looks as though it will be a very good year, we headed out to the plot of vines that we were to harvest, accompanied by Noémie, who heads up the vineyard team. The vineyard we stopped at is on the left bank of the Vienne river, as are all of Marc’s different vineyards.

Grapes Harvest Day gift box in Chinon France

The objective of the morning was to harvest a plot of vines that Marc had set aside for us, by hand and with no cuts if possible! And of course to only pick the ripe and healthy grapes. Once we had received our instructions, each pair took a row of vines, and a few courageous volunteers took the hopper baskets to wear on their backs and collect the full buckets of grapes from the other harvesters.

Oenology gift box Chinon France

The atmosphere was great and the challenge overcome by our teams. The trailer quickly filled with our precious harvest, and once we had achieved the first part of our mission, we headed back to the winery to discover what happens to next to separate the grapes from the stems and to put them into the vats.

Harvest course day at the winery in Chinon France

The bunches of grapes enter a de-stemming machine to remove the woody stems and then the whole berries are put directly into the vats using a forklift truck. The grapes aren’t pressed, a process that is different from making white wine. Marc handles the grapes as gently as possible, using gravity as much as possible to avoid using a pump which would cause the grapes to burst and release their juice before being safely in the vat.

The method allows him to delay the start of the fermentation for the red wines and gives the harvest the time to develop some of the aromatic qualities that better express their terroir.

Harvest day lunch and tasting at the winery in France

By this time, we were ready for some lunch, and we sat down to enjoy a meal that had been prepared by Mme Plouzeau, accompanied of course with some of Marc’s wines. It was difficult not to give into the siesta’s call by the end of the meal!

Fortunately we had a date with our adopted vines. Having taken some pictures for the “My Vine” photo competition, we returned to the chai to learn from Marc what else goes on during harvest time during the maceration and fermentation process.

Fermentation and harvest day at the winery in Chinon France

We ended the day by tasting some of the sweet grape juice from the grapes that we had picked. A great way to end this day that had been full of learning, action and discovery. We’ll be back next year for the Vinification Experience Days to see how the wine is evolving!

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What to get the person that has everything ?

Adopt a Vine in France and Let Them Follow the Making of Their Own Wine !

From € 159


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