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Pruning and attaching the vines in Saint-Emilion


Arriving at Château Coutet for the first time is always an adventure.  Depending on the route that the satnav sends you, you can take the main entrance or the bumpy side tracks, it’s the charm of being in the countryside!

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We started the Discovery Experience Day and our Wine Experience with a coffee and croissant, whilst Benoît, the Gourmet Odyssey oenologist, explained the programme for this day dedicated to learning about the work in the vineyard.  We were then introduced to Alain David Beaulieu, the owner and winemaker at Château Coutet for the last 30 years.  He is now helped by his son, Matthieu, and his nephew, Adrien.  Château Coutet has been in the same family for 400 years and Alain is proud that his son and nephew will keep the tradition going for at least another generation.

Having put on our boots, the ground being particularly wet after the very rainy winter in Bordeaux, we started to explore the estate.  Alain explained the different terroir and different grape varietals that make up the 16ha of the winery.  It’s a magnificent place, preserved from intensive farming methods, and a large part of the family still live there amongst the geese, ducks and the two dogs, Largo and Wolfy, who seem to be perpetually looking for more affection.  Wooded areas without vines are preserved to conserve the biodiversity, something that is very important in nurturing the vines organically.

We also discovered the latest invention from Alain’s brother, Xavier, the viti-rover.  This is a solar-powered grass cutting robot used to keep the grass in check in some of the vineyard plots whilst disturbing the microbial life in the soil as little as possible.  Grass is a fierce competitor for vines, and so it is vital to control its growth in order to make quality wines.  In organic winemaking, only two options are available; cutting of turning the soil over.

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Having seen some of the Saint-Emilion half marathon runners pass though the vineyard, including Alain’s son, Matthieu, we made our way to the Peycocut vineyard where our adopted vines are located.  It is one of the most prized spots in Saint-Emilion, lying on top of a magnificent limestone plateau.  You can see the bell tower of the village church a few hundred metres further on.  We searched for our adopted vines, in front of which Benoît had placed a name board.  Many selfies and photos were taken with the vines, the most creative of which will have a chance of winning a magnum of wine in the My Vine photo competition.

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Time now for the serious business of the day as Alain explained vine pruning to us.  There’s nothing like seeing it done to fully appreciate and understand the intricacies of this most important task.  It will determine the future potential yield of the vines, and the shape that the plant will take as it grows.  It’s a long job that takes from December until March.  There is just a few hectares remaining to prune at Château Coutet, and luckily so, as the vines are starting to weep.  When we prune the vines, the sap flows from the cut, and so we say it weeps.  It’s also a sign that the sap has risen once again from the roots to the above ground part of the plant, and that the buds will soon start to appear.

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After pruning the vines, the cut branches need to be pulled away, and the remaining branch attached to the training wire.  This was our task for the rest of the morning.  From the attached branch, the future fruit-bearing canes will grow, and the grapes will appear later on in spring.  It’s a delicate job, because depending on the position of the branch, it is more or less difficult to bend enough to touch the training wire.  We were afraid to break them and thus compromise the number of grapes produced.  In pairs, we made our way down the vine rows in the plot of merlot.  It’s rewarding work, and we even found some wild leeks which would make a welcome addition to the salad at dinnertime!

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We then returned to the lawn in front of the chateau for the aperitif, just reward for our efforts!  Alain served his Claret which is a surprising wine that can be classified between a rosé and a light red wine.  It is obtained by drawing the wine off from the vat at harvest time after one day of macerating with the grape skins.

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We continued the wine tasting over lunch.  The 2016 Château Belles-Cimes wine accompanied the foie gras starter.  It’s the winery’s second wine which is made mainly from the young vines on the estate.  Its lighter touch refreshes the taste buds between two bites of foie gras.  The 2016 Château Coutet, which is a blend of merlot, cabernet franc, malbec and cabernet sauvignon, is more powerful on the palate, but still with lots of elegance.  It is also a blend of the three different terroir found at the winery of sandy, clay, and limestone soils, and paired wonderfully with the duck breast to taste another local specialty.

We then discovered the amazing story of the Emery wine.  One of the oldest bottles of Bordeaux, found by Alain some 15 years ago in the earth floor of the family cellar.  A plot of vines on the limestone plateau is now dedicated to producing a wine using the ancient techniques.  No tractors roll across the vineyard, everything is done by hand or with the help of a horse to work the soil, and the very old bottle is reproduced by a master glassblower.  Alain let us taste the 2017 vintage of the delicious Demoiselles cuvée, which is the same wine, just served in a more standard bottle.  The limestone terroir and painstaking manual work bring a minerality and finesse to the tannic structure that you rarely have the chance to taste.

After lunch we set off for another walk, where Alain spoke to us about the organic methods they use to nurture the vines, and explained the different work that needs to be done on the vines during spring and summer before the harvest.

We finished the day with a visit to the family cellar which looks a little like Ali Babar’s cave with all of the old Château Coutet vintages.  “Is 1967 the oldest?”  “No, I think there are some 1953s over in that corner” replies Alain!

Winery tour and cellar visit

Many thanks for this really interesting day.  We look forward to coming back to the winery for the Harvest Experience Day to discover the work that happens during this busy period.

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Learning to prune vines in Saint-Emilion


A new year starts and so the work in the vineyard for the new vintage gets underway.  We met up at Château Coutet in Saint-Emilion to learn more about the work of the winemaker in the vineyard during a Gourmet Odyssey Wine Experience day.

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We made our introductions over a coffee and croissant.  Mark, Gourmet Odyssey’s founder, and Benoît explained the programme in store and presented the winery that we would roam through during the day.

The passion of the winemaker, Adrien, was plain to see from the outset as he recounted the long history of his family that have cultivated the vineyards organically ever since their arrival at Château Coutet several hundred years ago.

We made our way through the vines up to the limestone plateau, the terroir that is home to all of the greatest wines from this legendary appellation.  On the way, Adrien showed us the three types of soil that the winery’s vineyards cover.

The weather has been glorious since the beginning of February in the Bordeaux region, the temperatures rising to 20°c at times.  We can feel spring itching to get started, and the flight of cranes coming back from Africa can once again be seen in the sky.  These are signs that the winemaker must hurry to finish pruning the vines before the buds start to burst and the vegetative cycle begins again.

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Pruning is the starting point of what we will find a few years later in our glasses, and particular care needs to be taken during this crucial phase.  The choice of which branches we keep will determine the amount of grapes that are produced this year, and you also have to carefully choose the branches to make spurs that will prepare the pruning for next year.  We quickly learnt that pruning isn’t as easy as it would at first appear!

Once the vines have been pruned, the cut branches need to be removed.  This is a task that is much more physical and enabled everyone to warm up, as the sun was being a little shy in the morning.  The tendrils in the plot of Cabernet Franc were particularly tough, and we had to use all our strength sometimes to prise them away from the training wires and leave the vineyard tidy for this years’ growth.

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We placed the branches that we had pulled away from the vines in the middle of every other row.  They will then be crushed to return nutrients to the soil.

Our adopted vines are located in the Peycocut vineyard, surrounded by the Saint-Emilion Grand Cru Classé vineyards.  The view is magnificent in this picture postcard landscape, and the photos that we each took in front of our adopted vines will be a nice reminder of our day.

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Some of the vineyard plots at the winery are worked by horse to produce the grapes that are used to make a very special wine at Château Coutet.  As Adrien talked about this wine, everyone listened attentively and the taste buds started to salivate in anticipation of tasting it.

The sun finally broke through, and so we enjoyed our first wine tasting on the lawn in front of the château.  A nice fresh Claret de Coutet rosé wine to set us up for lunch.

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We started the meal with a foie gras starter, accompanied by the Belles Cimes 2015 wine, which is the winery’s lighter second wine, produced from the younger vines.  We then climbed the grades with the 2014 vintage and the excellent 2015 vintage of the Château Coutet Saint-Emilion Grand Cru, which paired very well with the duck.  With cheese, we rejoiced with the 2014 Demoiselles wine which hails from the limestone vineyard on the plateau that is worked by horse.  The extremely delicate and velvety tannins swirled around our mouths as we gave our taste buds to a real treat!

After lunch, we returned to the vineyard to learn about the different steps that will be taken to nurture the vines between now and the harvest.  We also took the time to discuss what is involved in working organically, and the problems that that causes in a region such as Bordeaux where the relatively wet climate is heavily influenced by its proximity to the Atlantic ocean.

Cellar tour and visit in Saint-Emilion with the winemaker

We ended the day with a visit of the fermentation hall, barrel room, and family cellar, to gain an insight into the work that is in store for us once the grapes are harvested at the end of the summer.

Many thanks to Adrien for this great day.  We look forward to coming back soon.

 

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Pruning the vines in Alsace at Domaine Stentz-Buecher


As spring begins, so a new cycle gets ready to start in the vineyard.  There is much that the winemaker needs to do to nurture the vines and help them produce the best possible grapes for the coming harvest, as we were to learn during the Discovery Experience Day at Domaine Stentz-Buecher in Alsace.

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After the introductions, we made our way to the Rosenberg vineyard, the plot where the adopted vines of the Gourmet Odyssey Wine Experience are to be found.  To get in some training for the Easter egg hunt to come next weekend, we spread out amongst the rows to find the nameplate that marks the exact location our micro plot of adopted vines!

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Accompanied by Céline and her father, Jean-Jacques, winemakers at Domaine Stenzt-Buecher, we listened intently as we learnt about pruning the vines, which is the most difficult but most important of the jobs in the vineyard as it limits the potential quantity of grapes that will be produced and helps controls the shape and form of the vines growth.  It is long job that takes up most of the winter months, but March marks the end of the pruning season as it has to be finished before the sap rises again.

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Jean-Jacques had left a few vines for us to work on.  Intellectually it is quite easy to understand the principals of pruning, but as we were to quickly find out, when you are the one standing in front of the vine and having to choose which branches to cut and which to leave, it suddenly becomes much more complicated!

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The vines at Domaine Stentz-Buecher are pruned using the Double Guyot method.  This involves leaving one long branch of six to eight eyes on either side of the vine and a spur, from which the branches used for the following year’s harvest will grow.   When selecting which branches to keep, you need to take several factors into account.  The lower branches are preferred to minimise the distance that the sap needs to flow, and to keep the vines at the same height as the neighbouring plants.  Branches that grow along the same line as the training wire are favoured over ones that stick out into the middle of the passage between the rows, as these branches are more likely to get damaged by the passing tractor. The number of eyes left on the vine depends on its age and health...

Learning how to work organicaly in the vineyard

Once the branches to be kept have been selected, all of the other branches are cut away.  The next job involves pulling away the old wood from the trellis system, and putting the branches in the middle of the rows, a job that we all got stuck into with vigour!  The branches will then be crushed to return nutrients to the soil.

Jean-Jacques then showed us how to arc and attach the remaining long branches to the bottom training wire using a great little tool that twists and cuts the wire, saving lots of time from having to hand tie each branch.

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We also learnt about replacing vines, and visited a plot that had been replanted 3 years ago.  Jean-Jacques talked about working the soil, and showed us where the earth had been heaped around the vines to protect them from the cold winter months.  We finished the morning with a quick look at some of the tools and machinery that is attached to the tractor to help with the work in the vineyard.

After the full morning spent in the vineyard, we had earned our wine tasting.  Céline and Stéphane, took us through a selection of the different wines produced at the winery starting with a Muscat 2015, followed by a Riesling Ortel 2014 and the 2015 vintage of the Pinot Gris Rosenberg wine chosen for the Gourmet Odyssey Wine Experience.    We then tasted the Pinot Noir 2011 and Gewurztraminer Steingrubler 2015 Grand Cru, accompanied by a savoury Kouglof, a delicious Alsace specialty.

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Over the lunch of typical Alsace dishes and cheeses, we continued the wine tasting with the Who Am I? wine, a blend of pinot blanc, pinot gris and Riesling grape varietals, and different vintages of the Pinot  Noir and Gewurztraminer wines.

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After lunch, we headed back out into the vineyard to learn about the work that remains to be done in the vineyard over the coming months to de-bud the vines, raise the training wires, remove some of the leaves depending on the weather, trimming the vines, and to discover how the moment the grapes are harvested is chosen.   Stéphane also explained to us how the vines are treated organically to help protect them.

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The day finished with a quick tour of the cellar to see where the grapes are pressed and where the wines ferment and are aged before being ready to be bottled.  We’ll be spending more time here during the Harvest and Vinification Experience Days.  But in the meantime, the winemakers will be busy in the vineyard over the coming weeks, as the temperature rises, and the vines burst into life.

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Pruning the pinot noir vines in Burgundy


March always marks the change of season, and it is the last month that we can prune the vines in Burgundy before spring arrives and the vines start to grow again.  It’s also a month that has very changeable weather, and fortunately for the adoptive vine parents, the temperatures were very mild for the first Discovery Experience Day of the 2018 vintage at Domaine Chapelle in Santenay, enabling us to get out into the vineyard and learn all about the work to nurture the vines.

After a brief introduction to this day focused on pruning and attaching the vines, Simon Chapelle, the son of Jean-François and future winemaker at the winery, recounted the history of the family winery and how the different Burgundy wine appellations are defined.

Vineyard tour in Santenay, Burgundy
We then headed to the Clos des Cornières vineyard, accompanied by Simon and Yannick, the technical director at Domaine Chapelle. This is where our adopted pinot noir vines are located and we took a few minutes to take a few photos!

Split into two groups, Simon and Yannick then explained the work necessary in the vineyard during the winter and spring months to arrive at a quality harvest, and they told us how they work organically at the winery.
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The Clos des Cornières vineyard produces the eponymous wine, and is planted solely with pinot noir vines, as in Burgundy, there is no blending of different grape varietals. The quality of the 2018 vintage therefore relies on the quality of grapes that will be harvested this autumn, and the quality is determined for a large part on the ever so important work of the moment, the pruning of the vines.

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Simon and Yannick explained which branches to keep, which to cut and how many buds to leave on each vine. This will directly impact the yield of each vine. They also enlightened us as to the many questions that have to be answered when thinking about how to prune each vine. Armed with a pair of secateurs, it was then our turn to put the theory into practice! Despite some hesitation at first, we gradually started to get the hang of this difficult job!

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After pruning the next task is to bend the branches that haven’t been cut away. We crossed the road to the neighbouring vineyard that is planted with chardonnay vines, and is more advanced in the pruning. This is also an important step because by folding the branch and attaching it to the bottom training wire, it helps ensure that the sap will flow more evenly among all of the future fruit-bearing canes, and that they will be better spaced to avoid disease from spreading.

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We then headed back to the winery to enjoy an aperitif outside in the courtyard whilst soaking up more of the spring sunshine! Some gougères, a typical Burgundy shoe pastry specialty, and the winery’s Santenay Saint-Jean white wine delighted our taste buds!

We continued the local specialties over a tasty lunch of other local dishes of perch terrine, boeuf bourguignon, local cheeses and a chocolate and cassis entremet. Lunch was accompanied by a Burgundy 2016 red, a Santenay Clos des Cornières 2013, and a Santenay Premier Cru “Les Gravières” 2012.

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After lunch we had a tour of the vinification hall and labyrinth of vaulted cellars underneath the winery to see where the wines ferment and age.  

We’ll now leave it to the winemakers to continue to care for the vines, and wait for the grapes to develop and grow for the harvest. We’re looking forward to coming back already!

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Preparing the vines for the 2018 harvest


We spent Sunday in the vineyard at Château Coutet in Saint-Emilion for a Gourmet Odyssey Wine Experience day, learning about all of the work that goes into nurturing the vines to produce the best grapes at harvest time.  At this time of year, there might not yet be any growth visible on the vines, but it is the winter work, and in particular the pruning that lays the foundation for managing the quantity and quality of grapes that will grow.

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After the introductions, we headed straight out into the vineyard, accompanied by Alain, the winemaker at Château Coutet and his son, Mathieu.  As we walked up onto the plateau, Alain explained the different terroir of the winery, as Château Coutet has the good fortune of having three distinct soil types among its different vineyard plots.

We passed a plot that is currently left as pasture.  Alain told us how the old vines had been pulled up a few years ago, and how it has since been left fallow to allow the soil to recover.

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At the top of the hill, we reached the plateau, where the estate’s oldest vines are situated, including the plot that is worked manually and by horse, the grapes from which are used to make the Emeri and Demoiselle wines.  Alain explained the work that had been carried out during the winter, such as heaping the soil around the vine stocks.  He showed us how the vines had been pruned and explained the need to adapt the severity of the pruning depending on the age and health of the vines.  The older plots are pruned using the Guyot simple method to produce around 25 hectolitres of wine per hectare, compared to around 45 hectolitres for younger, more vibrant plots.

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The cut branches are left in the middle of the row and will be crushed to act as compost and return vital nutrients to the soil.

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The vines adopted by Gourmet Odyssey’s clients are in the neighbouring vineyard, and so we stopped by so that everyone could visit their micro-plot of vines, take some pictures, and encourage them to produce a good harvest this year.

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Once the vines have been pruned, the remaining branch needs to be bent and attached to the lower training wire.  From each of the eyes, a fruit bearing cane will grow, and by attaching the branch to the wire, this ensures that the canes will grow upright, and will be more evenly spaced, allowing a better aeration around the future grapes, which in turn will help prevent disease in wet weather.  The act of bending the branch also slows down the flow of sap, ensuring a more even distribution of the nutrients that it contains, and thus more homogenous grapes in terms of ripeness.

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Alain showed us how to bend and attach the branches using an ingenious tool developed specially for this task that allows you to twist the wire and cut it.  We then had a go for ourselves!  It’s a slightly scary job, as at first you are frightened of snapping the branch, but they are more flexible than you think!

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We had earnt our aperitif, and enjoyed a glass of clairet rosé wine.  We then sat down to enjoy a lunch of foie gras with fig chutney, magret de canard served with crushed potato and truffle oil, cheese, and fruit tartlet, prepared on site by our fantastic local caterer. Over lunch we tasted the 2014 and 2015 vintages of the Château Coutet Grand Cru and the 2015 Château Belles-Cimes.

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We returned to the vineyard in the afternoon to learn about the work that will come over the following months before the grapes will be ready to be harvested.  De-budding, raising the training wires, treating the vines, de-leafing, trimming… there is still lots to be done.

Using robots to work in teh vineyard

Alain’s brother, Xavier, has developed a solar powered robot called the Vitirover that can be programmed to cut the grass automatically within a given vineyard plot using satellite positioning.  Alain showed us the robot and explained how it works.

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The day ended with a quick tour of the chai to see where the grapes will be received and the wine then aged in the barrel room.  We’ll learn more about these stages of the wine-making process during the Harvest and Vinification Experience Days.

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Pruning the Chardonnay vines in Chablis


Much of a wine’s quality is directly linked to the effort and care taken in the vineyard to produce the best quality grapes.  For without good grapes, it is very difficult to make good wine.  We ventured to Chablis last weekend to learn about the important work in the vineyard during a Gourmet Odyssey Discovery Experience Day at Domaine Jean-Marc Brocard.

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We spent the morning in the vineyard under the expert of guidance of Arnaud, one of the most experienced members of the vineyard team.  Arnaud brought us up to speed on what they have been busy doing in the vineyard during the winter.

Most of the time since November has been taken up with pruning, which is probably the most important task of all in the vineyard, as it not only helps determine the potential yield for the coming year’s harvest, but also lays the foundation for the following year.  Arnaud had kept back a small plot of vines for us to have a go at pruning ourselves.  He explained and showed us how to select the branch that will bear this year’s grapes, and how to choose the two spurs that will be used in the future.

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Listening to Arnaud, it all sounded very easy, so secateurs in hand, we set about having a go ourselves.  But wait a minute, the vine in front of us resembled nothing like the ones that Arnaud had used to demonstrate on!  We were to soon learn that each vine seems to be an exception to the rule!  Arnaud flitted between us to help us or to confirm our thinking, and little by little, we became more confident in our choices.  It’s much more complicated than you would imagine. Having a go yourself is the only way to really understand, and also to appreciate the mammouth task that the winemakers face when you look around the surrounding vineyards that spread as far as the eye can see.

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Arnaud then showed us how the branches are attached to the training wires to ensure that the growth will be spread evenly.  He answered our many questions, and we also spent quite a lot of time talking about the differences between conventional, organic and biodynamic methods.  The domaine is one of the largest organic and biodynamic wineries in Burgundy, and the plot of vines that we were working in is cultivated biodynamically.

On the way back to the winery, Arnaud showed us a some vines that had been pruned using the guyot double method, which leaves two branches instead of one in the guyot simple method that we had used.

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We had earned our aperitif, and back at the winery Jean-Louis, had prepared a tasting of Petit Chablis, Chablis and Chablis Premier Cru to whet our appetite.  We continued the tasting over lunch of other organic wines from the winery, including Les Preuses Chablis Grand Cru.

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After lunch we headed back into the vineyard to visit our adopted vines and to get in some training for Easter as we each hunted for our micro-plot of vines!

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We then learnt about the work that remains in the vineyard between now and the harvest.  There is still lots to do, and as we enter this crucial period now that the buds are starting to burst we hope that the frosts stay away.  The vines will grow rapidly now over the next couple of months.

The day finished with a quick tour of the upper fermentation hall to see where the wines are aged in oak casks.  We’ll learn more about what happens here during the Vinification Experience Days.

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And so the day came to a close, and we left our vines in the care of the winery to be nurtured and managed as they grow and bear their fruit.  We look forward to coming back for the Harvest Experience Day!

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Pruning and folding the vines in Alsace


The sun was shining for the first of the 2017 Discovery Experience Days in Alsace at Domaine Stentz-Buecher.  The aim of this day is to learn about all of the work in the vineyard to obtain the best possible grapes at harvest time, and so naturally the day started in the vineyard, not just any vineyard, but the prestigious Hengst grand cru vineyard, where the winery has a plot of Pinot Gris and Gewurztraminer vines.

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We were accompanied by Jean-Jacques and Céline, who explained to us how the vines are pruned to control their growth and limit the quantity of grapes that they produce.  When pruning you have to think not only of the year’s harvest, but also leave a spur that will produce the branches used to bear the following year’s fruit.  We soon got stuck in, and quickly warmed up with the effort of pulling away the cut branches.

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We put the cut branches in the middle of the rows, where they will later be crushed to return some of the nutrients to the soil.

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Once the vines have been pruned, the remaining branches are then folded in an arc, and attached to the lowest training wires. This helps to slow the flow of sap, and better space the future growth of the plant, helping the grapes to ripen and the vines to dry after any rain, which in turn helps reduce the risk or rot.

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We then made our way to the Rosenberg vineyard, where our adopted vines are located.  The plot is planted with Pinot Gris vines, and we admired the view of the surrounding vineyards and castles that dot the hills behind.

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Jean-Jacques then talked more about other aspects of working in the vineyard, and showed us a plot that they had replanted last year.
By this time, our appetite and taste buds had opened up, and we were rewarded upon our return to the winery with a nice glass of wine.  We tasted a range of the estate’s wines including the Pinot Gris Rosenberg, chosen for the Gourmet Odyssey Wine Experience, and Riesling, Muscat, Sylvaner, and Pinot Noir wines, as well as a glass of Crémant d’Alsace sparkling wine.

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After lunch, Stéphane explained the work that remains to be done in the vineyard between now and the harvest, and how the winemaker chooses when the grapes are ready to be harvested.  We also learnt what is involved in being an organic winemaker.

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The day finished with a visit to the cellar to see where the wine will be made once the grapes have been picked, something that will be covered in much greater detail during the Harvest and Vinification Experience Days.

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Learning to prune the vines in Burgundy


The Spring sun was out to welcome us for a Discovery Experience Day on the 12th March at Domaine Chapelle, in the Burgundy village of Santenay. This hands-on wine course at the winery was dedicated to the work in the vineyard, and at this time of year, the principal task is pruning the vines.

    Learn about the Burgundy vineyards in Stanenay, France

After a welcome coffee, Jean-François introduced us to the winery and winemaking in Santenay. He took us out into the garden to explain the local geology and its role in defining the classification of the surrounding vineyards.

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We then headed to the Clos des Cornières vineyard, where the Gourmet Odyssey adopted vines are located. It gave us the chance to meet our vines and to take a few pictures for the “My Vine” photo competition!

Learn how to prune the vine in a winery in Burgundy, France

Yannick, the technical director, then started to explain the work in the vineyard to get the vines ready for harvest. It’s the end of the pruning season at the moment, so he showed us which branches to cut, and which to keep. He also explained how the number of buds that are left on each vine will help determine the quantity of fruit produced. The questions flowed, and we also had a long discussion on organic winemaking and the philosophy in implementing it at the winery.

Oenology course at Domaine Chapelle, a winery in Santenay, France

But enough talking - it was then time to put the theory into practice!  We quickly learnt that when it was our turn to prune, it wasn’t as easy as the explanations. The vines all grow slightly differently and there seemed to be an exception to every rule!  But it was a fun time, and everyone obtained their pruning diploma!

Wine and course tasting in a French winery, Santenay, Burgundy

Back at the winery, we enjoyed a typical Bourguignon aperitif in the sun. To accompany the Santenay Saint Jean white wine, we enjoyed some gougères, which are a local specialty. And we continued the wine tasting over lunch of beef bourguignon with three of the winery’s excellent red wines.

Learn how to tend a vineyard in Santenay, Burgundy

After lunch, we took a stroll in the vineyard to visit the Beuarepaire premier cru plot of vines. On the way, Yannick explained the different terroir that we could see.  We learnt about the work involved to replant a vineyard, the costs involved and its impact on the production.

The grapes are green harvested for the first two years which means picking them, but not using them. This helps the vines to develop their root system. The grapes will be picked and used from the 3rd year, but the wine that will be made will be classed a level down until the vines are about 10 year’s old and the grapes start to express the quality of the terroir.

We then returned to the winery for a quick tour of the cellar before finishing this informative and interesting day. The vineyard is where the hard work begins, and we look forward to coming back to learn more from Jean-François and Yannick during the Harvest and Vinification Experience days.

Many thanks to our hosts who once again welcomed us warmly! 

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Pruning the vines in the Rhone Valley


The first Discovery Experience Days for the 2017 vintage got underway recently at Domaine la Cabotte.  Marie-Pierre and Eric, the winemakers, were waiting for us with a nice warm coffee, and we admired the view over the vines and Massif d’Uchaux terroir as we waited for everyone to arrive.

We were at the winery to learn about the work of the winemaker in the vineyard to grow and nurture the best possible grapes come harvest time.  And as we were to learn, there’s a lot of work involved between now and the harvest!

Eric explains how to prune the vines

Eric and Marie-Pierre explained their philosophy of working the soil and the wines.  Why do you need to prune?  Why at this time of year?  Having been shown how to prune, we each had a go for ourselves under the guidance of Eric & Marie-Pierre.

The participants have a go at pruning under the guidance of Marie-Pierre

At the end of the morning, we visited the plot of Grenache where the Gourmet Odyssey adopted vines are located, and took some photos of the plants that will hopefully give us the fruit to make an excellent wine this year.

We then enjoyed a home-made lunch prepared by Marie-Pierre of endive salad, provençal stew, and raspberry tiramisu, paired with the Garance, Gabriel and Colline Côtes du Rhône and Châteauneuf-du-Pape wines.

Enjoying lunch in the caveau overlooking the vineyard

After lunch we returned to the vineyard to finish the pruning and to perfect our cutting.  It’s not always easy to choose which branches to keep and which to cut!

Pruning is not as easy as it looks

In the chai, we talked about how biodynamics impacts the work and the environment at the winery.   We learnt about how it helps to improve the biodiversity in the vineyard, and how prevalent it is in the Massif d’Uchaux appellation, respecting the soil and nature’s rhythm.

And so the day drew to a close, a day full of information and the clip clip of the secateurs.  We’ll soon be able to see if our pruning bears any fruit as Eric and Marie-Pierre update us on how the buds develop.  Many thanks to our hosts for welcoming us and for being as authentic as ever.

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A lesson in pruning vines at Domaine Jean-Marc Brocard in Chablis


Pruning is probably the most complicated and hardest of all the work that is carried out in the vineyard. It is probably the most important too, as it helps determine not just the yield of this year’s harvest, but also lays the foundation for the following year. It might sound simple in theory, but as the participants in last Sunday’s Discovery Experience Day at Domaine Jean-Marc Brocard were to find out, it’s not quite as simple!
Vineyard experience, Chablis

The aim of this hands on wine course is to learn about all of the work that the winemaker has to do in the vineyard to ensure the best possible grapes at harvest time, so after the brief introductions, overview of the Chablis region and the history of the winery, we headed out into the vineyard.

We made our way to the Boissonneuse vineyard, which is where our adopted vines are located, and which was also the first of the winery’s vineyards to be organically and biodynamically certified. Here you have a great view of the rolling Chablis hills, planted with vines as far as the eye can see, and so we took a few minutes to take some photos of our vines in this wonderful setting.

Adopt a vine, Chablis, France

It was then time to get down to some serious business! We were accompanied by Fred, one of the key members of the vineyard team. He told us about what had been keeping him busy since the last harvest, most of the time which had been spent so far pruning the vines. The pruning at the winery has finished, but Fred had kept a few vines back so that we could have a go for ourselves. He showed us how to choose which branches to cut, and which to select to produce this year’s harvest. Easy!

Wine experience, Chablis, France

Secateurs in hand, we then had a go for ourselves. Hang on a minute. What did Fred say? Is this the right branch to keep? This vine doesn’t look anything like the ones he used for the demonstration... The first thing we learnt is that the theory is all well and good, but each vine has its own exceptions! However, after the first couple of vines, it starts to get a little easier, but we have a much better understanding of the complexity of what appears to be a simple task. And when you look at the hundreds of thousands of vines growing on the surrounding hills, you realise what a mammoth task pruning is.

Wine lover gift, Chablis,France

Fred then showed us how the branches are bent and attached to the training wire using a fantastic tool that ties and cuts some string at the press of a button, considerably speeding up the job.

Unique wine gifts, Chablis, France

We also had the opportunity to discuss a wide range of topics as varied as working the soil, grafting and planting new vines, as well as the differences between conventional, organic and biodynamic farming.

We then made our way back to the winery for a well earned tasting of some of the Chablis wines produced on the estate. We tasted a Petit Chablis 2014 and Chablis Sainte Claire 2015, produced from the vineyard immediately around us. We then tried a Chablis Premier Cru “Butteaux” 2011, followed by a Chablis Grand Cru “Valmur” 2011. Over lunch we continued the tasting with a Chablis Boissonneuse 2013 and one of the few red wines produced at the winery, the Irancy “Les Mazelots” 2014.

Original wine gift, Chablis, France

After lunch and all those wines, it was good to get some fresh air! We headed out into the Sainte Claire vineyard, where we could see the notable difference in terroir from the Boissonneuse vineyard. Here we talked about the different tasks that lay ahead in the vineyard between now and the harvest, and how the winemakers will choose when the time is right to pick the grapes.

Adopt a vine france, Chablis

The day ended with a quick visit to the fermentation hall that is home to all of the wooden casks at the winery. It’s an impressive room, and is where part of the wine chosen for the Gourmet Odyssey cuvée is aged.

Personalised wine gifts, France, Chablis

We’ll go into more detail about the winemaking side of things during one of the Vinification Experience Days. For now the attention swings back to the vineyard, as the next couple of weeks will be crucial as we hope that the last of the frosts are behind us, and that the buds continue to flourish unhindered.

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Learning how to prune and attach the vines at Domaine Stentz-Buecher in Alsace


Our first Discovery Experience Day of the 2016 vintage got under way last Sunday at Domaine Stentz-Buecher. The aim was to learn all about the work necessary in the vineyard to produce the best possible grapes come harvest time.

After a welcome coffee, the day started with a visit to the Rosenberg vineyard where our adopted pinot gris vines are to be found. Rosenberg means pink hill, perhaps due to the rose bushes planted in front of the vine rows which used to serve as a warning of the risk of disease affecting the vines, roses being more sensitive than vines.

Adopt a vine france, Alsace

Having said hello to our vines and taken a few shots for the annual My Vine photo competition, we made our way to a second plot of vines, the Steingrubler Grand Cru vineyard. Here Jean-Jacques started to talk about the different steps taken to care for the vines, and showed us how to prune them using the Guyot method, leaving two branches and a spur that will be used to produce next year’s growth. Then, secateurs in hand, we had a go for ourselves. It’s not as easy as it seems to decide which branches to cut, and which to leave behind!

Vineyard experience, Alsace, France

Thanks to Jean-Jacques’ guidance, the result wasn’t too bad! Once the unwanted branches had been cut, we then had to pull them away from the vines to leave the two chosen branches unhindered. The cut branches were then placed in the middle of the rows to be crushed, enabling some of the nutrients to be returned to the soil.

Original wine gift, Alsace, France

We then had a go at bending the remaining branches and attaching them to the lower training wire. Naturally they point straight upwards, but bending the branches helps to reduce the yield and increase the aromatic concentration in the grapes. To attach the bent branches to the training wire, we used a funny little tool that ties and cuts the string in one motion. For beginners, a knot that is too tight or too loose will cause the branch to flex like a spring, so watch out for your nose!

Rent a vine, Alsace, France

It was then time to return to the winery to taste some of the wines, accompanied by some savoury Kougloff. We continued the wine tasting over lunch of traditional Roïgebrageldi, cheese and blueberry tart.

Wine tasting gift, Alsace, France

In the afternoon, we descended into the cellar for a quick tour of the press, barrel room and fermentation hall. We’ll spend more time here during the Harvest and Vinification Experience Days. Many thanks to the Stentz-Buecher family for welcoming us to the winery, and to all the participants for their good cheer and stream of questions!

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Learning to prune vines in the Loire Valley


A spring sun came out in force to welcome our first participants for the Discovery Experience Day of the 2016 vintage at Château de la Bonnelière in the Loire Valley. A small, but very motivated group set about a vigorous morning’s work in the vineyard after a quick coffee and introduction to the winery and winemaker, Marc Plouzeau.

Marc explained the history of the Chinon wine region, of which we have very precise information thanks to Rabelais’ hero, Gargantua, and he then told us about his own history at the winery which started in 1999 when he took over the running of the estate from his father.

Today, Marc manages some 34 hectares of vines, all of which are located on the left bank of the River Vienne, with its own particular micro-climate. The majority of his vineyards are planted with cabernet franc, the king of the Chinon grape varietals, but he also has some chenin blanc, enabling the winery to produce Chinon white wines.

Rent a vine, Loire Valley, France

After wrapping up, our apprentice winemakers started off by meeting their adopted vines. It was the occasion to participate in the “My Vine” photo competition for the most original photo of their vines. One of last year’s winners came from Château de la Bonnelière and given the creativity of those present, the winery could also produce a winner for 2016!

It was then high time to get down to the serious business of the morning. Marc taught us all about the intricacies of pruning using the Guyot method. You have to not only choose which branch to leave to produce this year’s harvest, but you also have to prepare for next year by leaving a spur.

Vineyard experience, Chinon, France

Pruning is a difficult task to understand at first, but with a little practice, the techniques were quickly assimilated and some of the group seemed to have found a new vocation! Others preferred to pull the cut branches from the vines and round them up in the middle of the rows. By the end of the morning we had a very efficient production line in place!

Adopt a vine france, Loire Valley

We then returned to the warmth of the château for an aperitif and wholesome meal prepared by Mme Plouzeau who, as usual, had pulled out all of the stops to welcome us. We also tasted a wide range of the wines during the meal.

Wine experience gifts, Chinon, France

In the afternoon, we visited the tool shed, which enabled us to get a much better understanding of the different work carried out in the vineyard during the different seasons between two harvests.

Unique wine gifts, Loire Valley, France

All in all, it was a very enjoyable and fun day. Thanks to all of those who came to share it with us, and of course to our winemaker Marc for sharing his passion for his work with us.

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Pruning the vines in a Burgundy vineyard


Last Sunday, we welcomed some Gourmet Odyssey apprentice winemakers to Domaine Chapelle in the Burgundy village of Santenay for a Discovery Experience Day, dedicated to learning more about the work in the vineyard.
Vineyard experience, France, Burgundy

Following the introductions to the day, Jean-François, the owner and winemaker at Domaine Chapelle, took the lead, presenting the winery and its place amongst the Burgundy vineyards. We then all got booted up to immerse ourselves in the vineyard! We formed two groups, the first under the guidance of Simon, Jean-François’ son, started by learning how to prune the vines using the cordon de royat method.

Adopt a vine, Burgundy, France

The second group started with Jean-François, learning how to fold the branch left from pruning using the guyot method, and attach it to the training wire. Jean-François also started to talk about the intricacies of working organically in the vineyard.

Original wine gift, France, Burgundy

We had a great moment in the vineyard. Everyone got stuck in and we all succeeded in becoming certified pruners!

The warmth of the winery beckoned, as did the time for a typical Burgundy aperitif. Jean-François served a Santenay white wine that went down very well, accompanied by some gougères, the traditional cheese shoe pastry appetiser. During the course of the meal, including a hearty beef bourguignon, we tasted three different wines, a Burgundy red, a Santenay “Clos des Cornières”, and a Santenay “Beaurepaire” Premier Cru.

At 14:30, we returned to the vineyard to introduce ourselves to our adopted vines. After a few quick photos, we climbed the track to the Beaurepaire vineyard, which was to be our next centre of attention.

Rent a vine, Burgundy, France

After a nice little stroll, punctuated by Jean-François’ commentary on the different soils and ways of working to till and weed them, we arrived in front of this little vine.

Wine lover gift, France, Burgundy

We learnt all about the work necessary to get the vine to this stage, and of the consequences replanting a vineyard has on the production. The vines are green harvested for the first two years, so that the plant focuses on its structure and root development. The first harvest is not until the 3rd year, but the wine it produces will be demoted to a lower class appellation. It’s only after about 10 years that this young vine will start to express the potential of the terroir. It’s a reminder that a winemaker has to have vision to lay down the groundwork for the future generation and so maintain the quality of the estate.

Personalised wine gift, Burgundy, France

Back at the winery, Jean-François took us on a quick tour of the cellar and fermentation hall. We could see the different marks that each generation had made in the fermentation hall. Wooden casks introduced by the grandfather, concrete vats during Jean-François’ father’s time, and a host of new stainless steel vats designed to work with gravity that Jean-François had introduced in a quest to further improve the quality of his wines.

At the end of this great day, we had learnt much about the work of the winemaker and the care that must be taken in the vineyard to nurture the vines. Many thanks to all who participated

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Pruning vines in the Rhone Valley


When we arrived at 8:00 on Saturday to get everything ready, there was a little worrying drizzle in the air. We were getting ready to prune during the Discovery Experience day, and it’s a little difficult to do whilst holding an umbrella!
Vineyard experience, Rhone Valley, France

But at 9:00, the clouds rolled away, and the Mont Ventoux showed off its flanks in the sunshine. Phew! Everyone arrived, and got to know each other over a cup of coffee or tea. From Lyon, the Ardèche, and even from London, we had lots of ground to cover!

Jacqueline from Gourmet Odyssey presented the programme for the day, and our winemakers, Marie-Pierre and Eric, introduced us to the winery, its history and the different grape varietals that they cultivate.

We then put on our boots and equipped ourselves with a pair of croppers, before heading to the plot of vines that had been set aside for us to prune. We’re in March, and as the old saying goes, “prune early or prune late, the best pruning is that of March”.

And so we found ourselves amongst the vines, which also happened to be the vines that we had adopted.

Adopt a vine france, Rhone Valley

Eric explained the essentials of pruning and how it helps control the quantity and quality of fruit that the vines will produce. Our Grenache vines are pruned using the goblet method. We have to leave a maximum of 5 branches, each with two eyes. We then place the cut branches in between the rows of vines. In this windy environment, we’re best to choose the branches that will be strong enough to withstand the force of the mistral. And the final advice that Eric gave, follow your instinct!

Rent a vine, France, Rhone Valley

We had 4 rows, each of about 150 vines, and so it took us until noon to get the job done, thanks to our team of ace apprentice winemakers. And noon signals the time for the aperitif!

The nice weather meant that we could enjoy the sun in front of the caveau. The sun’s rays played with the white and rosé wines in our glasses.

During the wine tasting, we learnt about the differences between conventional, organic, and biodynamic wine making.

Wine lover gift, France, Rhone Valley

Lunch had been prepared by Marie-Pierre, and was accompanied by the red wines of Domaine la Cabotte.

The Colline wine is a lovely blend of the great southern grape varietals, Syrah, Grenache, Cinsault, Mourvèdre and Carignan. The Garance wine, chosen for our Gourmet Odyssey wine, is a blend in equal measures of Grenache, Syrah and Mourvèdre, whilst the Gabriel wine is made up of 50% Grenache and 50% Syrah. The final wine is the estate’s Châteauneuf du Pape which blends 8 of the 13 different authorised grape varietals.

After lunch, we took a walk in the vineyard to see where the biodynamic preparations are buried. Here Eric and Jacqueline explained how different substances such as cow manure are dynamised and spread amongst the vines in Autumn and Spring. These treatments help to enrich the soil and invigorate the vines.

Eric showed us the specificity of the porous rocks that make up the local terroir, and their ability to keep the soil damp in periods of high temperatures.

Unique wine gift, France, Rhone Valley

The day finished with a quick visit of the chai as the end of the day was already fast approaching. Eric & Marie-Pierre will continue the work in the vineyard over the coming months before some of us will come back to help them with the harvest. And then there still remains the work in the chai to vinify the wines, but that is the subject of another wine experience day!

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Training the vines in Chablis


The vines are growing very fast at the moment, and there is lots of work to be done in the vineyard to keep everything in order. We spent last Saturday at Domaine Jean-Marc Brocard in Chablis to learn a little more about the mammoth effort needed to produce the best possible quality grapes come harvest time.

Vineyard experience in Chablis, organic white wine gift

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

Adopt a vine in Chablis, France

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

Wine experience gift in Chablis, France

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

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

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

Wedding present gift at Chablis, white wine, France

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

Unique wine gift in Chablis, France

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

Personalised bottles of wine, Chablis, France

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

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

Other articles relating to the work in the vineyard

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

A good harvest in Chablis

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De-budding in Burgundy at Domaine Chapelle


After the worry of a little rain on Friday evening, all our doubts disappeared on Saturday morning as the wind swept the last of the clouds away from the Burgundy sky.  We were at Domaine Chapelle in Santenay for a Discovery Experience Day to learn all about the work carried out in the vineyard by the winemaker to obtain the best possible grapes come harvest time.

Adopt-a-Vine wine experience gift in Burgundy France

Following a brief presentation of the winery by Jean-François, the owner and winemaker, we headed out into the garden of the family manor, where Jean-François talked about the geography and geology of Burgundy.  He also explained why he had decided to embark on the organic approach to making wine.  For him, it is as much about taking pleasure from drinking a wine that is free from harmful products as it is about respecting the soil and protecting the health of the people who work at the winery.

Jean-François then showed us the "Clos des Cornières" vineyard, where our adopted vines are to be found.  He took the opportunity to explain the differences between the Burgundy regional, village, Premier Cru and Grand Cru appellations.  We then met our adopted vines for the first time.  A very emotional moment!

Original wine enthusiast gift. Adopt some organic vines and get involved in making your wine

We knew that sooner or later, it would be time for us to roll up our sleeves and do some work...  We're getting into the de-budding season.  After pruning, a very important stage in determining the future development of the vines and for reducing the quantity of grapes that each vine produces, de-budding is another key step.  You mustn't leave too many branches and leaves to feed, or you run the risk of not obtaining mature enough grapes.  We removed some of the buds on the vines to better appreciate the complexity and scale of this titanic job.

Back at the winery, we made the most of the lovely April sun, and enjoyed our aperitif outside.  We started the wine tasting with a Santenay 2013 white wine, accompanied by some gougères, and then continued the tasting over lunch of a Burgundy Pinot Noir 2011, a Santenay Clos de Cornières 2011 and a Chassagne Montrachet Premier Cru 2010 with cheese.

Original vineyard tour gift in Burgundy, France.

In the afternoon, we took a stroll to the Beaurepaire plot of Santenay Premier Cru vines.  The walk allowed us to appreciate the landscape of the southern côte de Beaune, and to learn a little more about the local geology.  The vineyard has just been replanted, and so we found out about a vine's life-cycle of a vine.  Yannick Jacrot, the winery's Technical Director, explained how the vines are planted and the vineyard prepared.

Organic vine gift. Adopt a vine in Burgundy and visit the winery

The day finished with a brief visit of the fermentation hall and cellar where the barrels of wine are ageing and the bottles of wine are stocked.

Organic winery tour near Beaune, France

Many thanks to Jean-François and Yannick for their passionate explanations, and to all of the Gourmet Odyssey clients for your good cheer.

Other articles relating to the work in the vineyard

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

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The Gourmet Odyssey Wine Experience

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

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