Descending moon, favourable high air pressure, time to bottle some of the 2018 wines. This also means that the vats can be emptied and cleaned in readiness for the 2019 harvest. Yes a winemaker does have to think about that already even as the grape bunches are just forming and 3 or 4 months from being ready to pick.
Two of my favourite Coutelou wines were being bottled on Friday May 24th, Classe and La Vigne Haute. As the latter is my desert island wine Jeff invited me along for the day to help out. He is fortunate to have his own bottling line so he can choose exactly when conditions are right for this crucial process. The wine must be in bottle and corked as quickly as possible to avoid any oxidation.
The bottling machine automatically:
- fills the bottle
- tests the level of wine in there, adding or removing accordingly
- corks the bottle
- sends the bottle on a 3 minute journey to let the cork seal in the neck
It is mesmerising to watch as you can see for yourselves.
The bottles are stocked on moulded plastic sheets or in a pallox which is much more difficult to do, the bottles stubbornly find ways to fit awkwardly together causing lumps and bumps in the layers.
Julien, Nathan, Christian and myself took turns at the various tasks for a 10 hour day with each of us taking a break for food and drink. We have to check every bottle to ensure that the cork has sealed and there is no leakage of wine. Any that do are set aside for use in up and coming tastings.
Jeff, took his turns too, of course, but was also busy with other tasks, tastings for a restaurateur, a radio interview.
Both wines were in good form, Classe more immediate, La Vigne Haute with more structure and tannins but lovely fruit, it will be great. As with all 2018s though there will not be very much of it.
Another wine was tried too. Jeff sent me to the solera cellar to find one of the bottles of my wine, the one I made from Rome vines in 2015 to celebrate my 100th blog post. This was one from the old barrique. I liked it, the others were generous in their comments. There’s a little residual sweetness as well as the tertiary flavours of 3 years in barrel, a drier influence with a raisiny influence. It will be interesting to compare with the wines from the newer barrique and from the glass bottle.
A long, physically tiring day but, as ever, rewarding. Bottling is such an important process in getting the wine to the customer, imperative that it should be done correctly. It doesn’t improve the wine but it could spoil it. Happily all was well this day and these bottles will be well worth seeking out.