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Update of the 2018 vintage so far


Starting with a cold and wet winter, followed by a warm and rainy start to the summer, the 2018 vintage has generally had fairly good conditions in most of France’s wine growing regions.

Replenishing the water tables and keeping the frost at bay

Vine adoption 2018 vintage

It rained regularly back in January at the start of 2018, allowing the water reserves to be replenished.  Then in February, the cold set in, which is a good thing for the vines because it enables them to rest and also kills off some of the parasites that live in the soil and can bring disease to the vines.
Spring was generally sunny and warm, meaning that the buds burst fairly early.  For example in the Cotes du Rhone region, the bud burst was two weeks earlier than usual at Domaine de la Guicharde.  At that time, back in April, frost was the biggest threat.  Most of our organic winery partners had put in place some defence system, whether it be candles or bales of hay ready to burn and heat the air, or wind turbines to mix the warmer air with cooler air.   Part of the Loire, Bordeaux and Languedoc regions were particularly touched, whereas the impact in Burgundy and the Rhone valley was much more localised.  Fortunately, none of our partner vineyards were badly affected by the frost.
The very start of the summer was particularly wet, not just because of the frequent downpours, but also because of the quantity of rain that fell, being much greater than seasonal norms.  The constant humid conditions, coupled with the warmth, created the perfect conditions for mildew to develop, and most of our partner winemakers have seen the tell-tale spots form on the vine leaves.

Tending vines during the 2018 vintage

Mildew can be a big problem for organic and biodynamic winemakers because the elements used to protect the vines, principally copper and sulphur, are contact products that don’t enter into the plant.  Therefore, with each rainfall, they are washed away and you need to treat the vines again.  Another way of trying to fight against mildew is to remove some of the leaves from in front of the grapes.  This allows the grapes to dry quicker after the rain, giving the mildew less chance to develop.  Fortunately the hot dry weather throughout France since mid-June has helped to stop the spread of the mildew.

Vine growing in France in 2018

The flowering vines and the harvest to come

The rain and heat has meant that the vines have grown rapidly since the initial bud burst.  The winemakers have been kept busy de-budding the vines, ensuring that the branches grow between the training wires, and trimming the vines.  It has also been important to work the ground, either mowing the grass or tilling the soil lightly to keep the grass and weeds in check and stop them from competing with the vines for the nutrients in the soil.

Harvest dates and vine flowering in France in 2018

The vines flowered early in most regions at the end of May and beginning of June. In Burgundy, the first flower was seen on the 26th May during a Gourmet Odyssey Discovery Experience Day.  It was a fairly rainy period in most regions during flowering, so some vines have seen some shot berry.  This happens when the rain weighs the flower cap down, stopping it from falling free and resulting in the flower not being fecundated, and therefore not producing any fruit.  Fortunately the shot berry has only been seen relatively sporadically in most parts, meaning that the quantity of grapes at harvest time should generally be OK.

Harvest forecast in France in 2018

Probably the biggest threat to the future harvest is the risk of being hit by a hail storm.  Normally these are very local, but the last few years have seen some big storms hit that have damaged the vines on a larger scale than normal.  The unlucky region to have been particularly badly hit this year is the Médoc, not just once but twice, the second coinciding with France’s victory at the world cup!
The sunny weather of the past few weeks means that the veraison will happen earlier than usual, and now is the time when the grapes start to change colour.  They stop growing, and enter the maturing phase.

Adopt-a-vine-experience in a French vineyard in 2018

So at this stage, the winemakers are quietly optimistic of a good harvest to come, both in terms of quantity and quality, as long as the weather remains kind during the summer, and the hail stays away.  The harvest will be earlier than usual and most of the grapes will have been harvested by the end of September.
We look forward to the end of summer and a good harvest for 2018!

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Leaf removal to protect the vines from mildew


Last weekend we had travelled from Avignon, Nancy, Paris, Lyon, Grenoble, Switzerland and England to meet Isabelle and Arnaud Guichard, the winemakers at Domaine de la Guicharde in the Massif d’Uchaux region of the Rhone Valley.

 

Wine gift box in a French vineyard in the Rhone Valley

The first question to come up over a cup of coffee and croissant was who knew the Massif d’Uchaux? Nobody? But that’s not surprising because it is a very exclusive appellation that was formally recognised in 2005 for having its own distinct terroir.  We were to talk lots more about the terroir during the course of this Discovery Experience Day, a hands-on wine course at the winery, dedicated to the work in the vineyard before the harvest.

Discovery day at the winery and oenology class in the Cote du Rhone area

We then headed out into the vineyard, passing by the olive trees.  The winery has its own special biodynamic ecosystem, including 30 hectares of vines, an organic olive grove, and 20 hectares of woodland, all of which are to be found around the winery buildings, on a small hill which looks a lot like paradise on this beautifully sunny day!

The hill is what makes the Massif d’Uchaux so special compared to the Rhone Valley plain below.  Around 90 million years ago, the sea covered the valley and the hill was an island.  On our way to the adopted plot of vines, we stopped to look at the remnants of an old beach that dates back to the Miocene era, where you can still see some shell fish fossils.

Vine adoption at Domaine de la Guicharde, Mondragon, France
We then arrived on the plateau where a plot of Syrah and a plot of Grenache vines are planted on the terrace that also dates back to the Miocene era.  And yes, that’s why the wine chosen for the Gourmet Odyssey Wine Experience, is called the “Terroir du Miocène”, because it is a blend of the grapes that are grown here.
Wine gift box Vine tending class in the Rhone Valley
The winter pruning and biodynamic treatments had prepared the vines for the new campaign, and the vines were flourishing.  The flowering period went well in early June, and the grape berries are now starting to form.  The combination of warm weather and rain in May and June, has seen vigorous growth in the vineyard.  Perhaps even a little too much, because the work to till the soil had been delayed.  As Arnaud explained, it had been impossible to get the tractor into the vineyard because the ground had been too wet, and it had also not been possible to treat the vines after the rain, because the mistral wind had picked up as soon as the rain clouds had passed over.  Regulation stipulates that treating the vines is not allowed if the wind reaches 19 kph, which is a regular occurrence in the Rhone Valley!

Having found our adopted vines and taken a few souvenir photos, we took a closer look at the vines.  Arnaud showed us how to spot the difference between Syrah and Grenache vines.  The leaves are different as we had seen during our last visit, but now that the grapes have started to form, it is even more evident.  The grenache vines produce compact and round bunches of grapes, whereas the syrah vines have more elongated bunches and the grapes are more spaced out.  This also explains why the Syrah vines are generally less susceptible to disease than Grenache vines.
Gift box discovery day in the vineyard in Mondragon, France
The combination of rain, heat, and lack of treatment leads inevitably to an attack of mildew, and unfortunately we could see some spots on the leaves and berries on the Grenache vines.  Thankfully the Gourmet Odyssey adoptive parents had come to help out.  Today our task was to remove some of the leaves on the side facing the rising sun to help the air better circulate around the grapes and reduce the spread and impact of the mildew.    On the side facing the rising sun, the grapes are only exposed to the weaker morning sun, when the temperature isn’t yet hot enough to dry out the berries, whereas the side of the falling sun receives hotter sunshine at the end of the day, and the leaves are needed to shade the grapes and stop them from burning.
Wine box meet the winemaker in his windery in France
It’s easy to remove the leaves, as Arnaud explained.  You just remove all of the leaves from in front of the vines.  He uses quick and precise movements, and then we tried to do it as efficiently as him.  In pairs, we spread out among the vine rows, and starting plucking.  Arnaud moved between us to talk about his work, and to answer the many questions regarding the vintage, weather and the treatments used in the vineyard.
Vineyard discovery day and wine tasting in the Cote du Rhone area
We took a brief pause to quench our thirst, and then Arnaud brought us up to speed on all of the work that had been carried out in the vineyard so far.  Pruning, de-budding, raising the training wires, trimming the vines.  By this time, we were starting to get a little hungry, and so we headed back to the winery for lunch.  On the way, we spotted some of the plants, such as horse tail or yarrow, that are used in the biodynamic treatments.
Organic and biodynamic wine tasting at Domaine de la Guicharde
The nicely chilled rosé in the shade of the courtyard was most welcome.  We also tasted the “Pur rouge”, a wine for friends according to Arnaud, and which went down very well on this hot day.  We also had some grape juice, organic of course, made from merlot and cabernet grown in Isabelle’s second winery, “Les Mourgettes”.
Winery visit, vineyard tour and winmakers' lunch in France
Lunch had been prepared by Thierry Bonfante, from the restaurant Le Temps de Vivre, just 4 km away.  A lentil salad with regional caillettes, slow-cooked beef stew with carrots, cheese and tiramisu, accompanied by a selection of wines from the winery.  For the reds, we tasted the Genest and Terroir du Miocène, and enjoyed the Autour de la Chapelle white wine with the cheese.
Winemaker experience in the Cotes du rhone area
The questions abounded over lunch regarding the daily life of a winemaker, and at the end of the meal, we came back to the topic of biodynamics.  Isabelle talked to us about the book written by Jean-Michel Florin, Viticulture Biodynamique, for those who are really interested in learning more.  For the majority of us who are novices in the subject, Isabelle recounted some of the amusing anecdotes from her short book Précis à l’usage de ceux qui pensent que Demeter n’est qu’une déesse grecque. Laughter rang out around the table as she told us about her adventures with the cow horn manure…

Arnaud explained the principals of the biodynamic wine making, developed by Rudolph Steiner and organised around the lunar calendar.  To make it more easily understandable, he took us to see the tools used such as the dynamiser and the spraying machine.  He told us how he makes the treatments, and he talked about the constraints of the calendar in caring for the vines, depending on whether it’s a fruit, flower, root or leaf day.
Wine-making and vine adoptione experience in mondragon,  france
We finished the day with a visit to the chai, to understand where the grapes will go after the 2018 harvest.  But we still have a little time to go.  The date for the harvest has yet to be fixed as we need to wait a few weeks more to see how the weather influences the development of the grapes.  As we had heard throughout the day, in this calm haven where time seems to stand still, it’s the nature and the raw elements who lead the show, and then Isabelle and Arnaud work their magic to make the most of nature’s gift and to produce their excellent wines. 

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Green harvesting the vines in the south of France


For our last wine Discovery Experience Day of the summer at the winery, we were welcomed warmly by the winemakers and we had glorious sunshine beaming down in us.  After the introductions and coffee outside, we made our way into the vineyard.

 

Organic Vine adoption in Pézenas, Languedoc, France

As we walked through the vineyard, we learnt about how the year has been shaping up so far.  With the alternating rain and hot weather in May and June, the vines have seen some mildew form on them, and we could see the tell tale spots on the leaves, and noticed that some of the grapes had also been touched.  Mildew loves hot and damp conditions.

We arrived in the Mazet vineyard, where the Gourmet Odyssey adopted vines are located.  The Syrah vines are less susceptible to the mildew and fortunately there was hardly any trace of it on the leaves.  After taking a few photos, we learnt about the work that has already been done to prune, de-bud and support the vines using the training wires as we continued our walk through the vineyard.

Adopt-a-vine experience in an organic French vineyard as a gift
Opposite the winery buildings, there is a plot of young Grenache vines that had been planted last year, and that will not come into production until the 2019 harvest.  Lots of grapes have already started to form on these small vines, but the priority for now is to help them develop their root system.


So armed with a pair of harvesting secateurs, we cut the bunches of un-ripened grapes from the vines.  Sacrificing this tiny harvest this year will help the plants become stronger in anticipation of better harvests later.

After the effort, the reward.  During lunch prepared by Delphine, we tasted different wines from the winery.

Wine gift box tastig and visit at Domaine Allegria, Languedoc, france

We visited the cellar after lunch to discover the vinification hall where the grapes are received at harvest time, and the barrel room where the wines age before being ready for bottling, but we’ll talk more about these aspects during the Harvest and Vinification Experience Days.

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Learning about organic wine-making in the south of France


On the 7th April, we were in the south of France for the first of the wine experience days of the year at Domaine Allegria. The agenda for the day was to learn all about the art of making wines, ageing them, and blending the syrah and mourvèdre grape varietals that make up the Tribu d’A red wine chosen for the Gourmet Odyssey Wine Experience.

At this time of year, the buds start to unfurl to reveal the first young leaves on the vines.

Vine adoption at Domaien Allegria, Languedoc, France

After the introduction to the winery by Ghislain, the winemaker, we headed out into the vineyard to visit our adopted vines, which are now getting ready for the 2018 growth.

Vine renting and day at the winery in Languedoc,France

We made a little detour to visit a new plot of vines that has been planted with carignan blanc, a new grape varietal for the winery. We’ll be able to taste the first wine from this plot in 3 years time.

WIne gift box day at the winery in Languedoc france

After meeting our adopted vines, we returned to the cellar to discuss the vinification process. We picked up where we had left off after the harvest and talked about what goes on during the first fermentation phase. There is much more to do than you would think to prepare the wine for the ageing period., and Ghislain answered many questions regarding the use of sulphites and other technical matters.

We then visited the barrel room, where the wine is aged, and talked about the purpose of ageing, and the choice of the different containers used, and their influence on the taste and structure of the wine.

Wine box oeonology class in France

To prepare us for the wine tasting and blending sessions to come, we gathered around some wine barrels for a fun game to try and identify 12 aromas found in red wine. They were all scents that we knew well, being everyday aromas, but when you smell them blind, it’s much more difficult to put a name to each one!

Vineyard visit and winemakers' lunch in France

During the morning, Delphine, the winemaker and wife of Ghislain, had prepared a tasty lunch, made from local produce, of great winemaker salads, the first asparagus of the season, and some exceptional bread that had been cooked that morning by the local baker, Jean-Marie.  We also enjoyed some goats cheese from the local Mas Roland, and finished with a delicious home-made chocolate cake and coffee.

Organic wine tasting and winery tour in Languedoc, France

Lunch was accompanied by a tasting of the wines from Domaine Allegria; the new vintage of the Dolce Vita rosé wine, the 2015 Carignan Gourmand, the 2015 Tribu d’A white wine and 2016 Tribu d’A red.  We finished with the 2016 Cousu Main and 2015 La Belle Histoire.

After lunch, we participated in the much awaited wine blending workshop, where we discovered and had a go at blending three 2017 wines of differing grape varietals. It’s not a good exercise for mathematicians, as you learn that 1+1 should equal 3, the idea being that a successful blend should be better than each of the wines used individually. It takes trial and error to learn what works, but by adjusting the percentages used, tasting and re-tasting, we refined our blends. 

The day ended with us gaining a good idea of how the 2017 vintage will be, but we must still wait a few more months until the wine has finished the ageing process and is ready to be bottled. We can’t wait to taste it!

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Pruning cabernet franc vines for making organic wine in the Loire Valley


On the 18th March we were at Château de la Bonnelière in Chinon for the first of the wine experience days for the 2018 vintage. Marc Plouzeau, the winemaker, was on hand to open the doors to his winery and for us to find out from him what is involved in making organic wine.

Marc explained the history of this family winery, which was brought back to life in the 1980’s by his father. Thanks to him, after 60 years without any production, the first Château de la Bonnelière wine was bottled in 1989.

Vineyard tour in Chinon, Loire Valley, France

Today, Marc manages the 35 hectares of vines, all of which are nurtured organically. The vineyards are all situated on the left bank of the Vienne river, and the different plots with their differing terroir enable Marc to produce a range of wines, from lighter wines that are fruity and ready for drinking to more full bodied wines that are best left to age a while.

The Clos de la Bonnelière, which is the wine selected by Gourmet Odyssey for the adopt-a-vine experience, is made from 100% cabernet franc grapes, all of which come from the same plot of vines that are planted next to the château. The way that the vines are nurtured is of the utmost importance in assuring the optimal quality of grapes for the 2018 harvest.

Pruning course as a wine gift box in France

The soil was worked over the winter period, and the pruning of the vines is finally coming to a close in March. There were still some rows left to prune in the Clos de la Bonnelière vineyard, and so Marc showed us how to select which branches to keep and which to cut away. Secateurs in hand, we learnt that the vines are pruned using the Guyot method, and had a go at pruning some of the vines for ourselves.

Winemaking experience gift box in a French vineyard

We then pulled away the cut branches from the vines and training wires. It’s a fairly physical task as the tendrils from last year had wrapped themselves tightly around the wires.

Marc then showed us some of the other vineyard plots, explaining along the way the work that remains to be done this summer and what being organic means in the way of looking after the vines.

Wine tasting and winemaker lunch at the winery in France

The walking had given us all a good appetite, and so we headed to the cellar underneath the Chinon fortress, where Marc ages his wines.  This magical venue was to be where we were to have lunch! During the delicious meal, prepared by Marc’s mum, we tasted the different range of Chinon wines from the winery.

In the afternoon, Marc showed us the different tools and machinery used to treat the vines and to work the soil in the vineyard. We saw the tractors, different ploughs, and other equipment that has been specially adapted to working in the vine rows.

And so a busy and instructive day drew to a close, and we left having a gained an insight into what being a wine-maker entails. We’ll leave Marc to continue his work until we’re back for the next Gourmet Odyssey wine experience day!

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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.
Wine-making and vine pruning course in France

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.

Vine tending course gift box for a wine lover

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!

French vineyard and winery visit gift box

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.

Organic wine tasting in Santenay, Burgundy, France

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.

Wine gift box Cellar and winery visit in France

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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Making and ageing Santenay red Burgundy wine at Domaine Chapelle


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

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

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

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

Oenology lesson in a French winery in Santenay Burgundy

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

Wine aageing process in Burgundy France

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

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

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

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

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

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

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

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

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A look at the ageing process of red wines


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

The start of the ageing process

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

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

Fermentation process course in a Franche Winery

Recipients used for ageing wines

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

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

Protecting the wine from oxidation

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

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

Wine making course gift box

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

Maturing the wine

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

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

Vine adoption gift box oenology course in France

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

Winemaking gift box in a Franche vineyard

Getting ready for bottling

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

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

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

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

Stabilising wine during a vinification and ageing day aat the winery

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

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

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Wine-making weekend in the Loire Valley


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

  Organic vine adoption experience in the Lire Valley, France

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

Meet the winemaker at a Chateau winery in France

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

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

Wine gift adopted organic vines in France

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

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

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

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

Aromas wine course in a French organic winery

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

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

Vineyard visit and winemaker meeting in a French Chateau

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

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

Wine tasting and wine-making course in France

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

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How to read wine labels


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

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

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

The legally required information

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

Obligatory mentions on a French organic wine label

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

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

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

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

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

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

Obligatory mentions on a French organic wine label

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

Other information: optional, but regulated

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

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

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

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

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

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

Other information: optional, but unregulated

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

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

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

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

How to read a label on a French wine bottle

And organic wine labels?

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

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

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

French Organic Farming logo
European Orgnaic Farming logo

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

Biodyvin biodynamic farming label
 
Demeter biodynamic farming label
  

Don’t judge a book by its cover

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

 

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2018 Wine fairs to taste the wines from our partner vineyards


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

  Wine tasting french organic wine fairs

February 2018

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

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

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

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

March 2018

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

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

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

May 2018

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

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

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

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


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

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

Personnalised bottles of wine for the Valentines Day

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

Wine course in a French vineyard for wine lovers

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

Adopt-a-vine Valentine gift in a French winery

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

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

More information about the Gourmet Odyssey Wine Experience.

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



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

 

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

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

International wine fair and challenge in France

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

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

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

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

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

 

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Raising our glass to 2018


Another exciting year draws to a close and a new one full of promise begins in the world of wine and at Gourmet Odyssey!

For the 2017 vintage, we welcomed Château Coutet in Saint-Emilion to the Gourmet Odyssey Wine Experience, and Domaine de la Guicharde in the Rhone valley begins the adventure with the 2018 vintage. As with all of our other partner wineries, they are both organically certified and Domaine de la Guicharde is also a biodynamic winery. Discover the magic of these two wineries by adopting some vines and participating in one of the Wine Experience Days in the vineyard and cellar.

In the vineyard, 2017 was finally a good year.  After a few scares and scrapes with frost in April, and then the dryness of the summer months, the 2017 harvest was picked in great weather conditions, and the first impressions are very good, as you might have read in our summary of the 2017 vintage.

We are getting ready to welcome you for the 2018 vintage and are impatient to discover what the year holds in store!  We hope that it is a fine vintage and year, full of great moments shared in the vineyard, and around a bottle of wine.

We wish you all an excellent 2018!

Mark, Marie, Louise, Myriam et Jacqueline

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Last minute Christmas gifts for wine lovers


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

 

Wine Christmas gift packs until the last minute

 

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

Gift with personalised bottles of wine from adopted vines in France

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

Wine gift course in a French winery to meet te winemaker

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

More information about the Christmas delivery schedule for 2017

More information about the Gourmet Odyssey Wine Experience

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A recap of the 2017 wine vintage so far


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

The frost in the beginning of the year

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

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

Christmas gift box wine making experience

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

The summer drought

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

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

Oenology course in France gift idea

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

The 2017 harvest

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

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

Harvest Experience Day at the winery

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

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

In the cellar

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

Vinification experience in France gift idea

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

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What to get the person that has everything ?

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

From € 159

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