Guest Wines Tour de France
Now the harvest was over, our work moved into the chai at Chateau la Tour de Chollet.
Our first job was to prepare the barrels for the transfer of last year’s red wine, which involved lots of cleaning!
After this was done and the barrels were dried out we were able to attach a pump to the tank full of Merlot and gravity fill each barrel, making for a gentler transfer of the wine, only the last little bit of wine needed to be pumped through. It took some exact measuring to ensure the wine did not spurt out of the top of the barrel as it was being filled but unfortunately we got a bit cocky and on the second to last barrel Kel got showered in Merlot juice as we underestimated the flow.
The tank that was now empty so needed to be cleaned and prepared for the 2013 harvest, which involved climbing inside to scrub down the walls and give it a good steam clean. Kel had a bit of a sauna going on in there and was by now truly soaked!
Our next jobs involved looking after the newly harvested juice with daily tasks of checking the baume (sugar) and temperature levels, pump overs, punch downs or ‘pigeage’ for the reds and temperature control.
We introduced a South African technique to help us break the cap on one of the tanks of red, proving particularly difficult, that involved balancing a plank of wood across the tank (as demonstrated in the photo below) and sitting on it whilst spearing the ‘gateaux’ (cake), a description we were introduced to at Chateau Bertinerie in Blaye. This was always a two person job because of the escaping CO2 gases.
On one of the day’s when Paul needed to bring some juice to the laboratory for sample anaylsis, we were able to tag along and were given a guided tour by the lab manager. It was interesting to see the amount of equipment used to do various tests to ensure the wine is of good quality. Some of the apparatus is the same as that used in hospitals for human specimen tests, however in this instance these test tubes were full of grape juice rather than blood!
Back at the chai, Paul demonstrated the homemade cooling system that he had devised mainly for the whites and rose, this was an eduation for us as it enabled us to see exactly how this process works. Whereas the reds occasionally needed a little help with attaining a higher temperature, which involved taking a proportion of the wine into another vessel and placing what looks like a radiator into the juice, heating it up, then pumping it back into the tank, enabling the rest to increase in temperature.
Florent would call in once or twice a week to see how everything was going and would give Paul advice and direction on the fermentation process.
We were fortunate enough to still be around to see the Merlot complete its fermentation and then witness the leftover pomace or marc, leftover skins, be pressed by the traditional basket press. It was amazing to see how much juice could still be extracted but as this is highly concentrated it is always stored in a separate tank and can be used for blending in the final wine. Needless to say the clean up afterwards took alot longer than the pressing itself.
Once the grape skins have been pressed and squeezed of all their juices, the basket press can be dismantled revealing an impressively compacted ‘gateaux’ or cake. The ‘gateaux’ is collected and taken away to be used for the production of surgical alcohol. It’s good to know a lot of waste produce is recycled.
The fermentation was almost complete on the rose and so it was ready to be fined before being transferred into tank to be stored for winter prior to bottling.
The white had also finished its fermentation and was going to be left a bit longer on its lees, so we had a hand at ‘battonage’, which involves stirring the lees up into the wine, to help this process along.
This was followed by more cleaning and then our time in this winery was at an end. What we have come to realise about this type of work is that there is no room for mind reading! Careful planning and effective communication are essential to ensure that everyone knows their role and understands exactly what they should be doing.
It can be dangerous work!
Our final few days at Chollet saw us returning to the vineyard to remove old posts in need of replacement.
Although our 2013 harvest at this chateau was complete, we shall stay in the Bordeaux region for our next few instalments where we feature Ruth going back to school as well as exploring some of the lesser known appellations before we move out and onto the Loire Valley.