The impressive cellar at Château de la Bonnelière lies directly beneath the Chinon Fortress. Marc Plouzeau, the winemaker and owner, showed us the scars left in the rock from the picks used by the miners when the cave was dug by hand to extract the stone used to build the castle.

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

We had our first taste of some of the wines from the winery in the cellar, enjoying a couple of Touraine and Chenin Blanc white wines as well as a Chinon rosé.
Back at the winery, we visited the shed where the tools and machinery used in the vineyard are stocked. Here, Marc told us what each piece of machinery is used for and why.

In the chai, we saw where the grapes are received during the harvest and Marc enlightened us as to how the juice from the grapes is transformed into wine. We had the opportunity to taste the 2011 vintage of the Château de la Bonnelière directly from the vat. This Chinon red wine, still in the process of ageing, is the wine that the Gourmet Odyssey clients from last year will receive in a few months time.

We continued the wine tasting back at the château with the range of different Chinon red wines that the winery produces, and we sat down to eat in the old barn. 

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

Marc explained the work that has already been down in the vineyard and talked us through what remains to do between now and the harvest. The vines are growing quickly at the moment and are in flower. To help the vines support all of the growth, Marc showed us how to raise the training wires and place the branches between them. It was then time for us to work a few rows on our own!

Marc also explained how to go about debudding in the adjacent plot of Sauvignon Blanc vines.
The day finished in front of the dynamizer that is used to prepare the biodynamic treatments at the winery. Marc talked us through the biodynamic philosophy and how it differs from organic cultivation.

So, despite the weather, we managed to cover many aspects of winemaking during the day. Fortunately we were accompanied by a passionate winemaker, and hardy clients well equipped with wellies and cagoules!

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We received a very warm welcome from your team and the owners.  Mr Chapelle gave us simple and interesting explanations, and we learnt much about wine.  I'm attaching a photo for the competition.  Yes, you can also find some small tennants in the vineyard at Domaine Chapelle!

 

I hope that the sun shines on the vines.

 

Best wishes

Jean Marc Doussin

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Julie & Vincent

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We gathered in the château's garden, overlooking the surrounding vines, for the introductions. To get our bearings, Jean-François, the winemaker and owner, briefly told us the history of the region and of his family that have been making wine here for four generations.
In the Clos des Cornières vineyard, where the adopted vines of the Gourmet Odyssey clients are located, we learnt about the difference in Burgundy terroirs. It's easier to understand when you can look around you and see the differences rather than reading about it in a book or looking at a map.

 

To make quality wine, you have to have quality grapes; something that involves much hard work and tender loving care. From pruning to the harvest, each task is important to try and obtain the best possible grapes and to limit the risk of disease. We learnt about the many tasks, often manual, and passages that are necessary. 

The vines at Domaine Chapelle are organically certified, so we also learnt about the differences that entails compared to conventional farming.

In front of the adopted vines, a small chalk board identified each separate micro-plot. We took a few minutes out so that the introductions could be made with the new owners, and the photographs taken! 

Then the time had come to roll up the sleeves and lend a helping hand to the winery to catch up some of the lost time. The jobs of the day: de-budding and raising the training wires.

De-budding involves removing some of the non fruit-bearing shoots to better concentrate the fruits energy in the ones that will produce the grapes. Once we had been given our instructions on how to do it, we spread out among the rows and got stuck in! 

The other task to be done was the "relevage". The vine is a creeper plant and if its growth isn't controlled will spread everywhere. We had to raise the training wires and make sure that the shoots were supported on either side by a wire, and so grow upwards. It is also important to separate the shoots from the neighbouring vines, using clips when necessary. Relevage helps to protect the branches from the passing tractors, and reduces the risk of disease and rotting of the future grapes by improving the flow or air around the plant. 

By this time the thirst was beginning to set in, so we headed back to the winery to start the wine tasting. For the aperitif we tasted a Santenay white wine and compared it with a Meursault on the Satrurday and a Chassgne Montrachet on the Sunday.

Lunch was served in the harvesters refectory, and we continued the tasting with some of the estate's red wines, a Santenay Clos des Cornières, a Santenay Premier Cru and an Aloxe Corton. 

We started the afternoon in the cuverie. It's here that the grapes are received at harvest time and we were introduced to the various stages of fermentation that will transform the sugar into alcohol. 

The day ended in with a tour of the cellar. It's a real labyrinth of passages and rooms full of wine ageing in oak barrels and thousands of bottles resting the calm. 

Many thanks to Jean-François and Yannick for having shared their passion of being winemakers with us. We'll appreciate the next bottle of Santenay that we open differently!

 

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The main aim of the Discovery Day is to learn about the winemaking profession, and more specifically, about the work in the vineyard.  We therefore started the day amongst the vines!
We were accompanied by Florian and Mike, who explained the tasks that have already been completed such as pruning, and the work to repair the posts and training wires.

At the far end of the vineyard, we stopped in front of the plot where the adopted vines are located, so that the introductions could be made and the photos taken!

For the next few weeks, the principal work in the vineyard will be debudding. This involves removing the shoots that have begun sprouting too low down on the vines. There are two main reasons for doing so, the first so that the vine can concentrate its energy on the fruit bearing branches, the second to help lower the risk of rot. As soon as we had received our instructions, we split up amongst the row, rolled up our sleeves and got stuck in with some de-budding!

The vineyard at Château Beau Rivage was organically certified in 2011. Florian and Mike explained what being organic entails, and how it differs from conventional farming.
Back at the Château, we had earnt our wine tasting session, and with the rising temperature, the chilled clairet was most welcome! We continued to taste the red wines from the estate over lunch, which we enjoyed outside.

In the afternoon, we headed back into the vineyard to learn about the work that remains between now and the harvest, taking note that there is still much to be done!
The day ended in the fermentation hall and barrel room, where we will be spending more time during the Harvest and Vinification Experience Days.

Read more blog posts regarding Château Beau Rivage.

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The day started in the "Boissonneuse" vineyard plot, where the adopted vines of our clients are located. Once the photos in front of the vines were taken, we were quickly able to get straight into the heart of things to better understand the key stages in cultivating the vines.

To explain to us the work carried out in the vineyard, we were accompanied by Andrew from Domaine Jean-Marc Brocard.  He took up from after last year's harvest, describing the steps that have already been taken before revealing the task that he had saved for us, de-budding.

De-budding is an important job at this time of year that will improve the quality of the grapes to come. It entails removing the non fruit-bearing shoots and double buds so as to better concentrate the vine's energy. Andrew showed us how it's done, and then we spread out among the rows to give it a go!  We found ourselves surrounded by vines for as far as the eye can see, which helped us appreciate the enormity of the effort that is taken in looking after the vines. 

The Boissonneuse vineyard is not only cultivated organically, but is also biodynamically certified by Demeter. We headed to the domaine's priory, where we were joind by Julien Brocard, son of Jean-Marc, who initiated and developed biodynamic farming on the estate.  

Julien explained to us what biodynamics is, and how it is different from organic farming, before talking in more detail about one of the core treatments used in biodynamic farming, the Preparation 500. For the past 6 months, several hundred cow horns, filled with cow dung have been buried in the priory's garden. During this time, the cow dung has been transformed into super concentrated humus of a high quality. At this time of year the cow horns are dug up, and the humus that is collected is then mixed with rainwater and sprayed on the vines to improve their strength and well-being.

Back at the winery, the time had finally come to taste the wines. Pierre served us a wide range of the estate's wines, starting with the Petit Chablis, before moving on to several Chablis and Chablis Premier Crus, before ending with a couple of Chablis Grand Cru. 

After lunch, we returned to the vineyard, where Andrew took us through the work that will be carried out on the vines between now and the harvest. 

The day ended in the winery building where the grapes will be received during the harvest, the juice fermented, and the wine aged.

Many thanks to Julien, Pierre and Andrew for having given us an enlightening glimpse into the world of a winemaker!

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Ghislain d'Aboville, Allegria's owner and winemaker, welcomed us and recounted the journey that he and his family took before finally settling in this tranquil and idyllic Mediterranean setting.

The main purpose of the Discovery Experience Day is to learn about the work undertaken in the vineyard.  We therefore started with a little tour of the vine plots where Ghislain explained and showed us the different soils, grape varieties and pruning methods used, as well as describing how he cultivates his vines organically.  Watch the short video.

At the other side of the vineyard we arrived at the plot where the adopted vines of our clients are located, a small chalkboard indicating each micro-plot.  It didn't take long for the cameras to come out, especially once the opportunity to win a magnum of wine in the "My Vine" photo competition was announced!

It's currently the time of year when the vines start to develop rapidly, and they can grow several centimetres a day.  Without any intervention, the vine will try to grow as much and as far as possible to the detriment of the quality of grapes.  It's therefore important over the coming months to keep on top of the vines to control their growth.  The work to be done at the moment is debudding.

Debudding consists of removing the excess buds and shoots which will drain the vine's energy.  And so with so many pairs of hands available, Ghislain welcomed our help with this manual task!  Most of the time, it's fairly easy to see what needs to be removed and what should stay, but there are always a few exceptions to make the job more intellectually stimulating!

Working under the sun at 30°C makes you thirsty, so luckily a chilled magnum of rosé was waiting for us in the shade of the mazet.

Back at the winery, we continued the wine tasting session during the meal, trying the various white and red wines produced by Allegria, including the Tribu d'A Côteaux du Languedoc Pézenas red wine chosen by Gourmet Odyssey.

In the afternoon, we visited the fermentation hall and cellar.  Here Ghislain introduced us to the vinification side of wine making, something that we will go into much more detail with during the Harvest and Vinification Experience Days.

Many thanks to Ghislain for sharing his passion for winemaking with us!

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We're approaching the end of the cold months, and so at this time of year in the Loire valley, we start to slowly work the soil again.  To protect the vines from the freezing winter temperatures, the winemakers heap soil around the vines stocks in a process called "cavaillonnage".  At the end of winter, this extra soil is removed again during the "décavaillonnage".  And this was what was in store for us today!

Marc Plouzeau, the winemaker and owner, joined us in the vineyard with his tractor.  With the help of some of our clients, he had attached a mechanical "décavaillonneuse" (a special type of plough) behind the tractor.  The décavaillonneuse has a fairly flat blade on either side which tills the soil between the vine stocks, and removes the extra soil from around each vine, returning the soil to the centre of each row.

The machine has a semi-automated mechanism that enables it to plough around each vine.  Most of the time it works fine all by itself, but every now and then needs a little helping hand!   We took turns guiding it to ensure that the vines weren't dug up in the process!  You can better see how it works in the short video.

Some clients also had the chance to drive the tractor - a few childhood dreams becoming reality!

Despite the efforts of the décavaillonneuse, a few heaps of soil and some grass remained around the vines.  For the more energetic, the hoes enabled us to finish the job properly!

Throughout the morning, Marc explained to us all of the steps taken and to be taken in the vineyard to ensure the best possible grapes come harvest time.    The vineyard is organically certified, so we also spent time discussing the differences between organic, biodynamic and conventional farming methods.

A Wine Experience day isn't complete without a visit to the vineyard plot where the adopted vines are located.  As usual, out came the cameras to take a few snaps, and we have already received a few photos for the "My Vine" photo competition.

Our hard work in the morning was rewarded with some wine tasting back at the château, starting with the winery's Sauvignon Blanc and Chinon rosé.

Lunch was served in the barn, where we continued our tasting with some of the red wines, including the Château de la Bonnelière Chinon red, which is the cuvée chosen by Gourmet Odyssey.

We started the afternoon in the fermentation hall to see where the grapes are received during the harvest, and where the juice is turned into wine.  We will spend more time here during the Harvest Experience Day.

The day finished in the magnificent cellar which is found in the centre of Chinon, directly beneath the Chinon castle.  It's a magical and impressive place, even more so when we learnt that the huge galleries where dug by hand!

It's here in the cellar that the barrels quietly rest, and the bottles are stocked before being dispatched to be enjoyed near and far.

As always, many thanks to Marc for welcoming us so warmly and giving us a tiny glimpse of what it's like to be a winemaker.

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

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

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

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

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

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

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

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

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

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

 

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

 

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

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

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

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

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

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

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

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

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

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

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With Marc Plouzeau, the winemaker at the estate, by our sides we started the day in the chai. Here Marc showed us how the grapes are put into the vats at harvest time, and he then explained the fermentation process that has been happening since the last time we were here in late September.

 

We then headed into the depths of the winery's cellars which are located underneath the Château de Chinon in the galleries left behind when the stone was extracted to build the fortress. It's in these ideal and calm conditions where the temperature stays a constant 12°C all year long that the wine barrels are laid down to age, and the wine that has been bottled is stocked.

 

Back at Château de la Bonnelière, it was time to put our tasting skills to the test. The first challenge was to use our noses to identify the different smells to be found in wine. We had split the test into two parts to identify the aromas that come from the fruit and the terroir, and the second series to detect those that are caused by oak barrels. 

 

Now that our noses and taste buds were warmed up, we got down to the serious business of tasting the 2011 wines that are still in the process of ageing. We followed the same process as Marc conducts with his oenologist to follow the evolution of his different wines. For those that had also participated in the Harvest Experience Day, it was an eagerly awaited moment to see what had become of the fruit of their labour!

We started by comparing wines from three different vineyard plots situated on sandy and gravelly soils. These are the wines that Marc blends to create his Chinon "Rive Gauche" red wine, and so we set about making our own blend using the measuring cylinders.

 

Next up were three wines from the chalk limestone vineyards closer to the winery. The first had been ageing in a stainless steel tank, the second in an old oak barrel, and the third in a new oak barrel, which enabled us to compare the different impact of the terroir and wood on the wine.

Over a hearty stew shared around the kitchen table, we continued the tasting with some wines from 2010, 2009 and 2008.

After lunch we took in some fresh air in the vineyard so that we could see how our adopted vines were faring. Marc also showed us how to prune the vines, which is the task that is currently being undertaken in the vineyard.

 

We finished the day back at the chai to see the hall where the wine is bottled and the labels are applied. We have a few more months to wait though until our vintage will be ready for bottling, but we already have a much better idea of what it will be like, and that's worth the wait!

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Wrapped up from head to toe, we started the day in the vineyard so that everyone could (re)visit their adopted vines.

At this time of the year, the principal activity in the vineyard is pruning.  Christine and David from Château Beau Rivage explained why pruning is so important and showed us how to do so.  When you see the number of vines to prune, and realise that each is pruned manually, you have a much better understanding of the huge and manually intensive task that it is for the winery.

 

Next stop, the fermentation hall and barrel room where the wine is fermented and aged, to learn more about the vinification and wine making stages.

 

We then headed to the warmth of the kitchen to delve into the heart of the day's topic with a wine tasting lesson and some exercises to put our sense of smell to work.  We passed around some small jars containing the main aromas to be found in red Bordeaux wines, and we had to identify which aroma each flask contained.  It's not as easy as it at first appears!

 

Our tasting senses awakened, it was then time to start the wine tasting.  First up, three different wines were chosen to better understand the effect that wood has on the wine.  Each wine was 100% merlot from 2010, but each had been aged separately in a different type of barrel.  The first had matured in an old French oak barrel, the second in new French oak, and the third in new American oak.  The result, three wines with completely different aromas, structure and taste.  The marked difference between the three is really quite astonishing!

We then continued the wine tasting during the meal with some of the winery's finished wines to compare different vintages and blends.
In the afternoon, we concentrated on the different grape varietals grown in the vineyard to better understand what characteristics each brings to a blended wine.  Chrsitine had prepared samples of Malbec, Merlot, Cabernet Sauvignon and Petit Verdot from the 2011 harvest.  We tasted each one by one, and discussed their differences.

 

In small groups, we then mixed our own blends to learn how the different grape varietals and their percentages change the wine.  

We finished the day by tasting the blend that Château Beau Rivage had presented at the Millésime Bio organic wine fair the week before.

It's impossible to learn everything in a day, and as Christine remarked, she studied oenology for 4 years, but we each left with a better appreciation of the choices that the winemaker faces to create very different wines depending on the grape varietals, percentages and barrels used.

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For some clients, it was their first visit to the winery, and for others the second or third time. To ensure that everyone had the same foundation of knowledge, we started with a brief overview of the Burgundy region, its terroir, wines and a more in depth introduction to the wines and terroir of Chablis.

We then headed off to the fermentation hall to learn about what's been happening in the winemaking process since the grapes were pressed during the harvest, from the settling of the solids in the wine, to the alcoholic and malolactic fermentation of the wines.

We had a look at the fermentation tanks where our 2011 vintage is currently ageing.

In the preparation hall, we followed the production line to see the machines that clean the bottles, bottle the wine, and then add the cork or screw top to the bottles. At the end of the line, we saw the machine that adds the labels to the bottles. It's impressive to see the technology and organization that the winery has put in place to work as efficiently as possible.

Back at the winery, we delved into the heart of the matter with a wine tasting and oenology course. Without giving too much away for the next clients, we had prepared several tests to develop the senses used when tasting wines, mainly using the nose and mouth. The goal of the tests was to learn more about the differences in terroir, grape varietals, vinification methods and ageing of wines.

After the meal of regional specialties, we took in some fresh air and visited the vineyard where the adopted vines are located. 

The last part of the day was reserved for tasting the two vats of the "La Boissonneuse" Chablis 2011, which is the wine chosen for our clients. The last time we had the chance to taste it was the day of the harvest when it was just grape juice. The wine from the two vats comes from two distinct parts of the Boissonneuse vineyard, and we were able to taste a difference in the terroir and also in the stage of the malolactic fermentation.

Using measuring cylinders, we blended the two lots of wine to the same proportions that will be used just before bottling, and then we tried some other ratios to see the effect that it has on the blended wine.

So to sum up, a day with lots of information, but we hope with enough practical participation to make the world of wine more accessible and understandable. Many thanks to Céline and Pierre from Domaine Jean-Marc Brocard to have been by our sides on Saturday and Sunday, and to our clients for their humour and enthusiasm!

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

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

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

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

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

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

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

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

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

 

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

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

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

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

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

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

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We started off with a little stroll through the vines.  Jean-François Chapelle explained what makes the Burgundy terroir so special, and showed us the geological differences between the vineyards that make up Santenay village, Santenay Premier Cru and the plots used for the Burgundy Pinot Noir.

We climbed up to one of Domaine Chapelle's Premier Cru vineyards, Beaurepaire.  Some of the old vines in this vineyard have recently been dug up, so Jean-François explained how his team removed the vines and roots, and how the plot will be sowed with mustard to regenerate the soil before the new vines are planted.

The first rain shower arrived a little earlier than expected, so we scurried back to the shelter of the winery to continue our discussions on the work carried out in the vineyard, and we also visited the fermentation hall where the grapes are received at harvest time and put into the fermentation tanks.

Next up was a wine tasting of some of the white Burgundy wines from Domaine Chapelle, a Santenay "Saint Jean" 2009 and a Chassgane Montrachet Premier Cru "Les Morgeots" 2009.  The wine tasting continued over our lunch of Burgundy specialties.  First, a Santenay "Clos des Cornières" 2006, the wine chosen for the Gourmet Odyssey Wine Experience, then an Aloxe Corton 2007, with a Santenay Premier Cru "Beaurepaire" 2002 to finish.

After the meal, we had a new bright patch, so we headed back amongst the vines, this time to the Clos des Cornières vineyard so that everyone could get acquainted with their adopted vines!

Back at the winery, we descended through the low door to the vaulted cellar which is a real labyrinth.  Here we saw where the ageing takes place in the oak barrels, and where hundreds of thousands of bottles of wine are stored!

The Wine Experience Day finished with a visit to the labeling room, where one day next year the bottles of the 2011 vintage will be dressed with the personalised wine labels of the clients of the Gourmet Odyssey Wine Experience.  But there's still lots of work to be done before then - you have to be patient in the world of wine!

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From the Clos des Cornières vineyard, where the adopted vines of the Gourmet Odyssey Wine Experience are located, Jean-François Chapelle and Yannick Jacrot explained the differences in the surrounding terroir, why some vineyards are designated as Premier Cru, and others Santenay Village.

We learnt about all the steps involved in cultivating the vines from pruning through to the harvest, and as the domaine is organically certified, Yannick explained the particularities that are involved in treating organic vines.

As always with a Gourmet Odyssey Experience Day, there is some work to do!  At this time of year, the vines are growing rapidly, and as the vine is a creeper plant, they need to be managed and held in check.   Yannick and Jean François showed us how to carry out "Relevage" and "Rognage".

Relevage is ensuring that each of the vine branches grow between the training wires, and that they are separated from one plant to another.  This helps to support the vines, and to increase the flow of air around the grapes to defend against mildew.  As the vines had grown since the last relevage, the training wires were raised up a notch on the wooden posts and then clipped together using a biodegradable clip.

Rogange is trimming the tops of the vines to direct more of the plants energy into the fruit-bearing branches.  This is predominantly carried out using the tractor, but is still done manually for some of the more fragile young vines, using a pair of shears.

Explanations well understood, we then dispersed amongst the rows of vines to get to work on raising the training wires, separating and placing the branches, and trimming the tops of the vines!

Before heading back to the winery, there was time for each client to introduce themselves to their adopted vines!  The grapes have already started to form, and give the first mouth-watering taste of the 2011 vintage to come!

After all the talk about how the vines and grapes are nurtured, it was time to taste the final product!  We gathered next to the old oak fermentation tanks in the cuverie to begin the wine tasting session of Domaine Chapelle's wines.  We started with a Santenay "St Jean" 2009 white wine, produced on the upper slopes behind the domaine that we had seen in the morning from the vineyard.  We then moved onto a more complex Chassagne Montrachet "Morgeot" 2009.

The wine tasting continued over lunch with the red wines, including a Santenay, Santenay Clos des Cornières, Aloxe Corton and Santenay 1er Cru.

In the afternoon, we headed over to the fermentation hall to see where the grapes are collected at harvest time and put into the vats, and to learn how the sugar is turned into alcohol during fermentation.

The final part of the day was to visit the cellar that lies like a labyrinth below the winery buildings and courtyard.  This is where the wines are aged in a mixture of new and old oak barrels, and once bottled, are stored.

As always, thanks to Jean François and Yannick for making the day so interesting and informative!

 

 

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