Finally. Maybe a few weeks too late but we had around ten hours of rain on Tuesday to relieve the parched Languedoc. That said, it soon dried out again and much more rain will be needed for the well being of the region. However, for the vines it was a welcome relief and should revive some parched vines.
Jeff Coutelou told me that in Peilhan vineyard for example the grapes were pretty much skins and pulp, now there is some juice to balance them. We have had some lovely fruit through the vendanges but it is very concentrated and lacking juice. Whilst for Jeff’s bank balance the rain would have been more welcome a month ago to fill out all the grapes and provide more wine, this was better than nothing. I saw one southern Rhone producer say it was like 100€ notes falling from the sky. That may be true for Chateauneuf du Pape but not for Jeff who said maybe a few centimes coins would be nearer the mark.
Cinsault in the rain, some of these were picked Wednesday
Grenache being put whole bunch into tank
The day before the rain, Monday 9th (Day 8 of vendanges) was a picking of Grenache from Sainte Suzanne. It was put into tank in whole bunches to give a more fruit driven wine, a semi carbonic maceration.
Anthony collecting cases, star over the stable
No picking on the Tuesday or Wednesday morning , the photos show why with water standing on the grapes. Wednesday afternoon (Day 9) saw more Grenache and the first Cinsault of the year. This was destemmed as usual.
Cinsault (left) and Grenache
Meanwhile the break gave Jeff the opportunity to do more work on the wines in tank which have all begun their fermentations, the whites took a little longer in their temperature cooled tanks but have started too: Remontage, pouring or pumping wine over the top of the crust of grape skins and pulp; Batonnage, stirring the white wines in tank; Pigeage, pushing down the cap or crust into the wine for the same reason as remontage.
Meanwhile the figures on specific gravity for the wines continue to decline, indicating the fermentation process is going ahead successfully.
To give you some idea of how hard that crust can be and how much effort it takes to punch it down have a look at the video of Jeff treading on the cap of the Syrah from La Garrigue.
Cellar work becomes the focus of vendanges as more and more of the cuves are filled. The grapes pass through a variety of actions to produce the wine. Hopefully this post will help to explain some of these actions.
White grapes are usually pressed quickly after entering the cellar to get the juice without too much contact with skins which would colour the juice. Orange wines, becoming more popular every year, are made by such contact, macerating the juice on the skins, to extract colour and tannins.
To prove I do some work!! (photo by Flora Rey)
After sorting, red grapes are sent to the tanks either destemmed or in whole bunches as I have described before in this series. That decision would be influenced by the quality of the grapes and what Jeff feels will be the best for that particular harvest. In either case, as with orange wine, the juice sits with the skins, flesh and pips for a while to extract colour, flavour and tannins.
Busy cellar; Louis putting the destemmer to work
Too much skin contact becomes counter productive though. As fermentation begins the grapes become hot and it easy to extract too much tannin for example which will make the wine tough and harsh. Yeasts which feed the fermentation produce lees as they die off and these can become a cause of rot and off flavours unless removed. Therefore the infant wines pass through actions known as débourbage and délestage.
Débourbage is where the juice is run off from the cuve leaving the marc behind, the sludge of skins and stems. The juice goes into another cuve where fermentation will continue without the risk of going off. The marc can be used for distilling alcohol.
Délestage is similar but as the juice is run off it passes through a basket to collect seeds which might add bitter tannins. The marc might then be lightly pressed, producing more juice which can be added to the original juice, adding more tannin and alcohol.
These two processes mean that the wine becomes clearer and, for a natural producer like Jeff, that filtering is not needed at a later stage. The wine will be clear, juicy and fruity.
Looking into this cuve before remontage you can see the skins lying on top of the juice
Whilst in contact with the juice the skins rise to the top of the tank and form a crust (chapeau) on top of the juice. If left like that this cap would become dried out and add bitterness to the wine. Meanwhile the juice fermenting below would produce lots of carbon dioxide which would be trapped inside. Therefore the juice needs to be passed over the crust to moisten it, release the CO2 and to get the best out of the skins and grape flesh.
Remontage (photo by Flora Rey)
There are two methods of doing this, remontage and pigeage. Remontage is pumping the juice from the bottom back over the crust, rather like a fireman hosing down a blaze. Pigeage is where the crust is pushed down into the juice, traditionally by treading but, more usually, by pushing it with a fork or tool. This is hard work believe me. When Steeve, a friend of Jeff’s from Besancon, carried out pigeage on the La Garrigue Syrah on Friday the crust was easily 30-40cm thick.
Jeff wants to interfere with the wines as little as possible but these actions are an important part of winemaking. Experience and observation helped him to find the balance between overworking the wine and helping it to make itself.
Pipes running in all directions, a good memory is required
It’s a simple explanation honestly. The tank of Mourvèdre was ready for remontage. That is where juice from the bottom of the tank is pumped over the cap of grape skins, pips etc (the must) which rise during fermentation. That cap becomes hard and there is a risk of bacterial infection plus the whole idea of having the skins in there is to extract tannins, colour and flavour so it’s pointless having them separated from the juice.
A normal pigeage
You may recall that this was the tank where Jeff had to improvise last Monday when the érafloir broke down. Some of the bunches were destemmed, others went in whole bunch. There is therefore a higher than usual amount of solid material in the tank. This had formed a solid cap and Jeff needed it to be pushed back into the juice. A fork was used at first as is normal (the process called pigeage), but the crust was too firm. So, Jeff took off his boots and socks and climbed in.
This is dangerous for two reasons. He could fall through the cap and into the juice and, secondly, there is a lot of carbon dioxide coming from the fermentation which, as I found out, can make you ill. So hanging on to the sides and with myself and Matthieu ready to catch hold Jeff pushed down with his feet onto the cap.
He described the cap as cold but underneath the fermentation meant that the juice was hot. As Jeff pushed down the cap it was fascinating to see the gentle bubbling of the fermentation process, sadly it was too dark for the camera to pick up. As he pushed the cap down, Jeff needed to push lower so, off came the trousers. Moving around the tank the cap began to sink bit by bit.
Out he came and a normal remontage took place though in his briefs!
And the wine? Well it tastes very good, perhaps with more legs in the glass than usual.
The grapes are picked, how do we make this become wine? That has become the main objective now at Mas Coutelou.
The grape skins, pips, flesh and solids are with the juice in the tank (cuve) for as long as Jeff feels that they will benefit the juice. They give the juice chemicals such as anthocyanins which give colour to the juice (for rosé and red wines), tannins and flavour compounds. The solid parts of the mix tend to rise to the top of the tank and float on the juice. This cap must be kept moist, a dry must would give unpleasant flavours and is more prone to harmful bacteria. That is why remontage and pigeage have to be carried out, as explained before.
Charles carries out remontage
Jeff will taste from each cuve every day and samples are sent to oenologue Thierry Toulouse for analysis.
When he is happy that the right balance of sugars, acidity, colour and flavours is achieved it is time to press the wine. Some of the must is left behind in cuve and will be collected to use again, for example in distilling.
Michel removing must from the cuve
The pressed juice goes into a new cuve and will continue its fermentation into wine. The yeasts on the grape skins and in the atmosphere of the cellar change the grape sugars into alcohol. The fermentation will have begun when the must was in contact but will continue when just the juice remains.
I wish I could convey the smell of the fermenting juice via the page you are reading. It is like walking into a boulangerie in the early morning, bready aromas fill the air as the yeasts go about their work. One of the real highlights of the whole process.
Fragrant, yeasty fermenting wine
Whilst that is all going on the equipment which has been used so much in the last month is checked over, taken apart and given a thorough cleaning. Not a pip, not a grape skin must be left in the sorting table, presses, égrappoir (destemmer) or anything else. No chance of bacteria gathering.
It is not straightforward. The process of grape juice to wine is a natural one and things can go wrong. Any vigneron who had a year where the process went without any hiccoughs would be either the luckiest alive or a liar. Yeasts can suddenly stop working, fermentations become too hot, bacteria (both helpful and harmful) are unpredictable. Jeff must be aware of every cuve and of their analyses, he must use his experience to tackle any issue which springs up at any time of day or night. He rejects the use of sulphur dioxide (SO2) to act as an antiseptic or stabiliser for the wine, therefore that experience is tested time and again. No wonder he wears an air of fatigue.
When I mention vendanges to most people they think of grape picking and, maybe, putting the grapes into a tank (cuve). However, vendanges means much more than that and we are now entering stage two of the process.
Flower Power in cuve
Muscat in cuve
When the grapes have been picked and sorted they are stored in a cuve where the juice interacts with the skins extracting flavour, colour and also coming into contact with the yeasts which grow naturally on the skins. These yeasts then begin the process of fermentation which turns the sugars in the juice into an alcoholic wine. This mix of juice, skins, pips and flesh is known as must.
So, whilst picking continues at Mas Coutelou Jeff must already plan what is happening to those cuves of grapes which were picked a few days ago, You will remember from #1 that we picked Grenache and Syrah on days 1 and 2 and that they were in cuves 2A and 2B. They are picking up colour and the fermentation means that the sweet grape juice of last Wednesday is already very different. Still plenty of raspberry and red fruit flavours but the sugar levels have fallen and the liquid is now more austere, a little acidic and with a weight of alcohol. It has turned from child into young adult.
Today – Grenache and Syrah has matured
To ensure that the grape skins do not give unpleasant flavours, volatility etc., Jeff must ensure they do not dry out as they float on the juice, forming what is known as the cap (chapeau). Therefore, wine is pumped from the bottom of the cuve over the top of the chapeau to push it down a little and to moisten it. This is known as remontage.
Carole carries out a remontage
Alternatively, an instrument or hand can be used to push the chapeau down into the juice, a process called pigeage.
James performs a pigeage
When Jeff is satisfied that the juice is ready and has had optimal skin contact he will begin pressing the must to leave the final juice. We await the first press as yet but it will be in the next couple of days as the Grenache and Syrah are already showing their adolescence.
Meanwhile picking continues. Friday saw Sauvignon Blanc and Muscat À Petits Grains as the first white grapes of 2016 at the domaine. Monday saw the picking of the Merlot from Colombié which will, unusually, find its place in the Coutelou cuvées. I am no great fan of Merlot but the grapes were lovely and the juice tastes especially rich and full.
Today (Tuesday) was Flower Power day, sadly the snails won the battle this year. They ate so many of the buds in Spring that the vines struggled to produce much. The dryness merely confirmed Font D’Oulette would be low yielding in 2016. Around twenty cases is not much return for such a lovely parcel of vines. High quality grapes from the various cépages but very low quantity.
Clairette and Oeillade from Peilhan with some Grenache Gris and Muscat Noir was added to the mix. Also picked was the Cinsault from Rome which was in good condition with nice big berries. So my two favourite vineyards are already harvested.
James models the lovely Segrairals Syrah
Finally, some lovely Syrah from Segrairals was picked and there will be much more of this tomorrow. This Syrah is such good quality that Jeff is already excited about what he can do with it. Segrairals is the biggest vineyard of the domaine and is also serving up some of its best fruit.
Charles, Vincent and the new sorting table
A new sorting table was brought into play this week and it is certainly much more efficient than the previous method of sorting from the cases themselves. Triage of better quality but also much speedier too. The table is already paying for itself.
So, stage 1 (picking) is well under way, stage 2 (the must in cuve) is under way for some and stage 3 (pressing) will shortly begin. The jigsaw is already becoming more complicated for Jeff Coutelou.
There was something of the nautical in these two photographs hence the title.
The preparations for the vendanges are in full swing, the hail has speeded up the start date as damaged grapes, especially, the Grenache in Sainte Suzanne, need to be picked earlier than foreseen. A tour of the vineyards on Wednesday morning with Jeff was an opportunity for him to taste the grapes and use the refractometer to measure the sugar and potential alcohol in them.
Picking will require even more care than usual in some parcels as the bunches will need to be checked thoroughly for any damage due to mildew, hail, vers de la grappe or any other issue. Many grapes will be left on the ground. The rest will be sorted back in the cave and Jeff has invested in a new sorting table to ensure scrutiny can be absolute. No chances will be taken as always, only healthy fruit will go into the wine. That is the how natural wines have to be, made from the healthiest fruit as nothing will be added to it to disguise faults, unripe grapes or unhealthy grapes.
Karcher washer has been well used
In similar vein everything has been cleaned down, washing equipment is a time consuming but vital part of ensuring healthy grapes. Harmful bacteria are the enemy, with no SO2 antiseptics we have to make sure that everything is spotless.
And there have been plenty of other changes in the cellar to ensure that the winemaking will be top quality. Out has gone the old press and some big tanks (cuves) as I have mentioned before. In has arrived new stainless steel cuves, temperature controlled. There is more room, a new resin covered floor to make cleaning easier.
Steel gantries have been erected to make it easier to access the cuves from above. This will make it easier for any whole bunch winemaking as the grapes can be put in tank much more simply and with more checks on quality. It will also be easier to carry out pigeage (punching the grape skins, pips etc down into the juice) and remontage (where the juice is pumped over the top of the cap of grape skins etc). A new staircase to the gantry makes life a lot easier and safer too.
Vieux pressoir et vieilles cuves
La presse départ
Michel porte la grande cuvée
Some of the big cement cuves have been divided to enable Jeff to make smaller quantity wines which will offer more options at the time of assemblage.
So, Monday. We are ready. The grapes will be ready. Let the vendanges begin.
Lots of work continued in the cellar during the week, pigeage and remontage as described in the previous post, and more wines which are now completing fermentation and being put into tanks to mature or to allow malolactic fermentation if it hasn’t already happened. This fermentation produces softer lactic acid which will make the wine taste more supple and fruity. The cellar is now much quieter and there is a sense of job done.
Carignan in tank
Cameron cleaning tanks, cleanliness remains the priority
However, the final wine remained as grapes in the vineyards. Muscat grapes in Rome vineyard and Grenache in Sainte Suzanne have concentrated their sugars, developed a little noble rot even. So, on Friday October 9th Jeff, Michel, Cameron and myself ventured out to pick the Muscat and some of the Grenache. (The remaining Grenache was picked by the experienced Moroccan team on Saturday morning.) A beautiful autumnal morning cast shafts of sparkling sunlight on to the myriad colours of the leaves. It was incredibly peaceful and dreamlike.
The Muscat was dried out in the main, the berries now like raisins with a lot of sweetness but not too much juice. The Grenache would give more juice to produce around 4.5hl of sweet wine in the end, which Jeff was happy with.
My first bucket of Muscat
In the press the Muscat and Grenache were added one on top of the other in successive layers to give more complexity and allow the Grenache to fill out the Muscat. The juice was slow in emerging but eventually arrived in a lovely, light red colour with strong aromas of sweet raspberries.
The following day, Saturday 10th, the Grenache arrived and the last cagette of 2015 grapes entered the press.
Grenache in Saint Suzanne
The last cagette of 2015 grapes goes into the press
Pressing the button for the last time this year
It was a moment to breathe a sigh of relief, to feel a sense of pride in what has been achieved in the last 2 months and, a hint of sadness as the bonds of a team, which worked so hard and so well together, are gently loosened.
The relief also showed in recent days by getting together with other vignerons. An evening in Roquebrun at the excellent Cave St. Martin and then on Thursday a visit to Domaine Vassal, a conservatory of vines, with a who’s who of natural producers in the area. I shall write more about Vassal in a future post.
Vignerons including Julien Peyras, Alain Castex, Axel Prufer, Yannick Pelletier, Jean Marie Rimbert, Carole Andrieu celebrate with Raymond Le Coq (red shirt) at his Cave St Martin
l-r Rémy Poujol, Jeff, Yannick Pelletier, Julien Peyras, Joe Jefferies, Bernard Bellahsen (Fontedicto), Olivier Andrieu (Clos Fantine)
Then, on Sunday, team Coutelou gathered at Le Terminus in Cruzy, one of the best restaurants in the Languedoc. Jeff kindly paid for our celebration lunch together, the food and wine were excellent (including Clos Fantine and Julien Peyras wines) and the company could not be better. Cameron will be heading back to London this week though hopefully returning soon. So, it was an occasion to say ‘au revoir’ too.
l-r me, Cameron, Michel, Jeff – team Coutelou
Jeff wondering how Cameron got a bigger glass! (It’s actually a decanter)
And to show that we really are moving into the next stage after vendanges Monday October 12th saw the first bottling of 2015 wines. Bibonade rosé is a sparkling, sweetish wine with 20 grams of residual sugar to produce 4 bars of pressure and, consequently, the sparkle. Jeff stopped the fermentation on Sunday and bottling under capsule took place this morning.
Bibonade rosé, bottled and stored
So 2015 vendanges is done, 2015 wines are on the way. Job very well done. It has been a joyful experience for me to take a full part, thanks to Jeff, Michel, Cameron, Carole and everyone else who has been part of the team. A dream come true.
Now that (nearly) all the grapes are picked the vendanges enter a new chapter. The grapes, bunches and juices are all in tanks in various forms and in various tanks or cuves. Some wines were pressed immediately, e.g. most whites, and the rosé after just a few hours on their skins to extract the rosé colour. These wines now sit in their cuve and are fermenting gently, changing from grape juice to wine. The sugars are changing to alcohol and, naturally, the result tastes different. One of the most interesting things about the last fortnight has been to monitor the change in flavours from pure sweetness of fruit to a cleaner, drier, infant wine.
Some baby wines
The decisions which face vignerons such as Jeff now are about what to make of the wines. The reds could be made for aging with lots of tannins and colour extracted from the chapeau de marc, (the cap of grape skins, pips and, possibly, stalks) which is still in tank with the juice (also called the moût). Alternatively they might want a fruitier, more immediate wine and so the juice will be separated earlier from the marc.
Processes such as pigeage and remontage, which I have mentioned before, help to extract colour, tannin and flavour from the skins. The marc contains chemical compounds such as anthocyanins which are what gives red wine its colour. To keep all of the juice in contact with the marc these processes can be used.
Pigeage is where someone pushes the chapeau down, breaking it up into the juice by using tools such as a fork or even by using your feet. This can be dangerous, if you fall in there is a real risk of death due to the carbon dioxide being given off by fermentation. The chapeau does become incredibly tough and hard so it takes a real effort to carry out pigeage. I speak from experience.
Remontage is the process of pumping the juice from the bottom of the cuve up and over the top of the chapeau, soaking it and allowing interaction between the chapeau and moût. Both processes also stop the chapeau from drying out on the top of the tank.
Me, doing a remontage of Flower Power
However, if you carry out these processes too often and too long you can end up with harder, more astringent wine. A decision has to be made about the style of wine you want. There is a third option, délestage, where the juice (moût) is pumped into a separate cuve and the chapeau settles in the original cuve. Its own weight causes some crushing and so when the moût is pumped back into the tank a couple of hours later it comes into contact with the pips etc from this crushing, having added extra weight to the chapeau when first pumped back into the cuve. This process can produce a lighter, fruitier wine with a little more body. Jeff has used this for just one tank of Syrah, he thinks it can be harsher on the grapes. Pigeage and remontage are the more usual methods at Mas Coutelou.
So, over the last week Jeff, Cameron and Michel have been very busy doing all of this work as Jeff decides which methods best suit the grapes which were harvested. The best fruit will stand more work but even that will suffer if overworked. As someone who wants the grapes to reveal their health and terroir Jeff would choose to do only what is necessary.
So, on Friday October 2nd the Grenache from Sainte Suzanne which were put into cuve as whole bunches (carbonic maceration) were pumped out and then pressed, a long day of hard work. Pumping juice, lifting out the marc by fork and shovel, pressing the marc, sending the juice to a new tank. This was one day of many, the same processes repeated many times and between each one … lots and lots of cleaning, to reduce any risk of contamination and spoilage.
The Mas Coutelou name continues to expand globally, visitors to the cellar on Friday came from Sweden and Canada. There have been others in recent weeks from the UK, Australia and other regions of France. Selling the wine which is being made is another aspect of the whole process.
Other work last week included sorting the solera cellar on Wednesday October 1st. Wines were moved and blended, barrels were emptied and filled – more complexity for Jeff to get his around. A vineyard visit also unveiled a few rows of Grenache in Saint Suzanne which had not been picked. The grapes are starting to shrivel and concentrate their juices, possibly to be blended with the Muscat of Rome vineyard which are now well on the way to being dried out.
These grapes now taste like raisins, sweet but with not much juice so the Grenache would give volume. Rain which fell on Saturday, 3rd might change this plan, we shall see.
The Grenaches of my 100th blog post are progressing well. The barrels were racked to take the wine off the lees and leave a clearer wine. The smaller barrel was more cloudy than the big barrel, possibly due to it being pressed earlier but everything is going well and they now continue their slow fermentation. The 27l bottle stands in the main cellar and the fermentation is still bubbling through the equipment given to me by my friend Barry when I left the UK.
I tasted the wines today (Monday 5th). The bigger barrel produced a fruitier light red wine with the sugars still obvious. The smaller barrel was a little darker, with more texture and drier. Fascinating to see them adopt different personalities at such a youthful stage.
The team from London Cru tweeted to say that the Cabernet Sauvignon which they took back to London is really starting to show well as you may see from this photograph of remontage.
Meanwhile back in Puimisson autumn is really starting to show in the colours of the vines, they are stunning at present. The partridge family were waiting for me as I visited Rome on Friday, hopefully they will survive the hunting season which is getting under way in France. The olives are also ripening in some of the groves, these were in Sainte Suzanne on Friday. Unfortunately the olive flies which damaged so much of the harvest across southern France last year have been causing damage again in other groves.
And one hungry member of the team can be relied upon to brighten up any day.
This was the final big week of harvest and it centred around Cabernet Sauvignon. There is a big parcel (around 1.5ha) of the grape in Segrairals and it is not a variety which really excites Jeff for a Mas Coutelou wine. It has done especially well in 2015 though the small berries have swollen with the rains and the alcohol levels had therefore fallen a little to around 14%. They taste sweet and juicy and came in fantastic bunches, not the same size as the Cinsault and Mourvèdre from this vineyard, but small and healthy nonetheless.
Cabernet Sauvignon on the vine in Segrairals
Partof it was picked on Monday 21st September which will be used by Jeff, purpose as yet unknown though Cameron may be flexing his winemaking muscles with some. The other major work on Monday was to use the Muscat d’Alexandrie grapes from Peilhan which were also in good health.
They have very thick skins so the pressing took longer than usual to extract the juice. They were mixed with some Muscat À Petits Grains grapes. I will come back to these grapes and the juice later in this article.
Michel loads the Muscat into the press
Muscat juice after pressing
Tuesday 22ndwas the big day for the Cabernet Sauvignon. I have explained before that Jeff sells most of these grapes to London Cru, an English winery as the name suggests. London Cru buy grapes from around Europe, eg Chardonnay from Limoux, Albarino from Rias Baxas, Grenache from Spain. This is the third vintage of the project and the grapes were ready at last. In 2014 they had been ready on September 4th, my first day at Mas Coutelou after our move to the Languedoc. This year the rain had delayed them so Gavin and Alex flew into Béziers on Monday evening. They had been in Italy on Saturday and only just got back to London before flying here. The refrigerated wagon was in situ as I arrived on Tuesday morning, waiting to be loaded with the grapes.
Confidence was high amongst the London Cru team after some very good reviews including one last week by Dr. Jamie Goode who gave the top mark (94/100) to the Cabernet Sauvignon using Jeff’s grapes. The fruit for 2015 should bring more high marks and good wine. We tasted the 2014 over lunch and it was very good, clear, direct fruit with ripe tannins which mean that the wine will be at its best in 2 to 3 years.
Alex and Gavin loading the grapes
Gavin, Alex and Jeff directed and led the picking carried out by the Moroccan team as usual but also by Cameron and myself together with two excellent new additions to the team in Fabrice and Romain. Fabrice puts on shows (spectacles) around France whilst Romain is an artist. They have picked here before and were good fun and hard working, more new friends. (Fabrice on the left, Romain to the right.
After picking the 6 tonnes or so of grapes they were driven straight off to London under refrigerated conditions to keep them fresh. Gavin and Alex flew back to London that evening ready to receive them at their base. London Cab, fine fare.
Fine bunch of Cab I picked
Lunch was excellent with the London Cru wine and a magnum of Flambadou 2014 which was excellent, still in its infancy but already drinking well. Afterwards Cameron and I did some pigeage of the Carignan grapes amongst others. It was also Cameron’s birthday, hopefully it was one he will remember with affection.
Birthday boy Cameron looking for his present
Pigeage of the Carignan
Wednesday 23rd was a day for working the cellar. Jeff was keen to aerate the Syrah a little and to start to maximise the cuves by assembling some of the tanks and filling the new ones. Thursday saw similar work whilst Jeff also did some admin work.
On Friday 25th I returned to the cellar. Cameron was enjoying a well earned break and so I joined Jeff and Michel. They were continuing to fill the tanks, aerate some wine and then we moved to the muscats from Monday.
Aerating some Syrah
Muscats macerating with a little older Muscat wine
The Muscats are destined for the solera system and after a few days maceration they were showing lovely aromas, already slightly sherry-like due to being mixed with some older wine. The juice went straight into barrel whilst the marc was pressed again to extract more juice and flavour. Tasted straight from the press these included lovely apricot, plum fruits along with the slight oxidised note which adds complexity. Truly delicious, I’m afraid my description fails to do it justice.The barrel will allow the wine to age and gain contact with oxygen and the wine will develop into a luscious sweet wine. As stated previously I shall write more about the solera in the near future.
Michel removes the skins for pressing
Michel then loads the press
Gateau de Muscat
There are one or two small parcels still to pick but the main harvest is now over. It began back on August 21st so lasted just over a month. I shall be reflecting upon it and the lessons I have learned from it in the next article. Meanwhile I look forward to picking the Muscat from Rome and went to the vineyard on Friday lunchtime to take some photos. I was met by a family of partridges, butterflies and birdsong – Rome really is a magical place. In La Garrigue the vines are starting to show their autumnal colours, their work is done for 2015. The vines have given everything to their fruit in the last month and the leaves which remain after harvest are looking tired after a long, hot summer. All, or nearly all, is safely gathered in.
La Garrigue, Friday. The grass across the centre marks the ridge with Grenache near side and Syrah far side.
Grenache leaves showing that autumn approaches, harvest is over
This was the busiest week of the vendanges and required long hours of picking, sorting, pressing, remontage as well as lots and lots of carrying, lifting and often in confined spaces. In short it was hard work.
Why so busy? Well, Syrah which was the first of the red wine grapes to ripen makes up around a third of all the vines at Mas Coutelou and Grenache, the next to ripen, is also the next main cépage with up to 12% of the harvest. Together this meant that around half the 2015 harvest would be picked this week. Add in other smaller picking and the parcel of Merlot and this was definitely the crunch time.
Sunday September 6th was a day of rest for most but Cameron and Jeff were in the cellar working as usual, carrying out checks and analyses and remontages as necessary.
Monday 7th was a long day at work. It was around 8.45pm before we stopped. Syrah in Segrairals makes up around 2ha in total, though as with all land there are some prime areas whilst other vines, around the edges and in a few hollows where water gathers, are not of the same quality. In a typical year these would go towards cuvées such as Classe and 7, Rue De La Pompe but, as ever, plans are fluid.
Superb bunch of Carignan Blanc
In addition a parcel of Carignan Blanc was harvested from Peilhan vineyard. There were some wonderful grapes and they were given special treatment, carefully sorted and then pressed using the small hydraulic press. The juice ran very clear and green and then gradually took on a slightly brown colour as it developed light oxidation. This is actually good as it helps to protect the juice later in its life and prevents damaging oxidation. Moreover, the effects of the oxidation from the pressing are removed through fermentation. Around 600l were produced in total, around 750 bottles worth. This makes a very good wine, something I was to be reminded of on Tuesday night, as we shall see.
This was a long day but much good work had been done.
Tuesday 8th brought more Syrah to the cellar, this time from La Garrigue. These are the vines I have described before which face north on a slight slope to preserve the freshness and fruit flavours, good quality grapes which are often used for my favourite cuvée, La Vigne Haute, so I was even more keen to help to sort carefully and there were some lovely bunches of healthy fruit. Here’s hoping for a good vintage of LVH, as ever Jeff will make the call.
Cameron unloading some Grenache Gris
Yet again another smaller harvest was done, again from Peilhan, this time with Grenache Gris. The lovely pink, grey berries are flexible in their use and might produce, white or rosé wines or be added to red wine as you will remember from my special cuvée post.
Grenache Gris after being pressed
Meanwhile lots of analysis of the wines in tank and work to ensure that they are in good health. This even involved Jeff removing his trousers and jumping into the Flower Power tank to do some pigeage! Modesty means that I shall not share these photographs!
Cameron getting a sample for analysis
The after effects
And of course there was plenty of this… (I couldn’t resist adding the tune)
A bonus was to come though. We had been joined by two new additions to the team. Thomas is from Toulouse originally but has been working as a sommelier in the Languedoc and spent most of the week with us and will return next week. Karim is a fishmonger from Tours with an extensive knowledge of natural wines. He spent the week in Puimisson and brought a lovely surprise in the form of lobsters and scallops which made a wonderful dinner on Tuesday as Karim is also an excellent cook. We shared a magnum of Casa Pardet Chardonnay to accompany the shellfish as well as two Carignan Blancs, one from Mas Coutelou and the other from Jeff’s friend Cyril Fahl of Domaine Rouge Gorge in Roussillon. It was a special and hugely enjoyable meal, thanks to Karim and Jeff for the food and wine.