In a previous post on October 1st (Fin de Vendanges a Mas Coutelou, One Day Like This) I described the hugely enjoyable day spent harvesting Grenache Noir grapes in the company of the Rugbymen of Béziers. Well, the grapes were placed in tank and left to ferment using carbonic maceration. After 3 weeks it was time to press the grapes and the Rugbymen were back.
The grapes tasted wonderful, full of fruit but with added layers of strength and alcoholic sweetness from fermenting within their skins. Then it was time for the Rugbymen to show the results of all that training.
The juice ran freely even as the cage was being loaded and then the press began its work.
The wine was put into bidons (bonbonnes) of glass wrapped in straw for safe keeping and to avoid light damaging the wine. Each bonbonne was carefully marked to ensure that it will be possible to taste the different stages of the wine pressing, from the first freely flowing juice to the last of the pressed wine. It was interesting to taste the wine as it appeared through these stages, there were distinct differences. Various Rugbymen, Jeff and myself all had their own,differing preferences. It will be fascinating to monitor their evolution.
Once again thanks to the Rugbymen, they really are good fun, warm hearted and top men!
It was also a good opportunity to taste the wine from Castets, the rare variety which is grown by Jeff as one of only two producers in the world.
WOW! This is already something special. Fruit, light at first just grows in flavour and depth as it coats the mouth and lingers there for a long time. It is amazing and with time in tank and then in bottle (magnums are the likely future) this is a wine I really want to drink when it is mature.