Day 2 in Roussillon
Up early in the dark … Yes, it’s dark in this part of the world at 6am, all the French pickers had arrived so Jonathon and Rachel got everyone registered and off we went to the vineyard. It got light pretty quickly and by 7.10am we were off picking the Grenache Gris, which is the most wonderful dusky pink colour, and some of the Grenache Blanc.
The vines are called ‘Goblets’ because of their shape, they aren’t tied to any wires or trained, which I thought would make it hard to pick as you have to bend down and kind of hunt under the vines greenery to find the bunches but it wasn’t as bad as I thought. Two people work together on either side of the vine and put the grapes in a bucket. Once the bucket is full you empty it into a crate at the end of the row.
Bunch selection was explained as it’s important not to pick bunches that look diseased, are not fully ripe yet or are hard and underripe, known as ‘grapillons’. The Roussillon has plenty of snails I noticed and it’s equally as important that they don’t end up being picked with the grapes.
Once we all got into the flow, we worked through the rows quickly and the group worked well together. A couple of the slower pickers got teamed up with me and Georgia, not that we were especially speedy, but more to help gee them along a bit and it worked. The first parcel wasn’t too difficult and we were done by 9am, ready to go to the next vineyard.
The sun was heating up now and the vines at the next vineyard were much larger in comparison with plenty of greenery to wade through and huge bunches of grapes, so we had to be careful not to snip a finger or two off, which would not only be a painful loss to myself but could have added some interesting flavours to the wine! It’s satisfying knowing these grapes will make La Terre Promise 2013, so when I drink some of that next year I’ll know I had a hand in making it, a wonderful feeling!
Jonathon and Ruth next to the last trailer load of grapes for the press
Whilst the rest of the gang continued picking, Georgia and I headed back to the winery in the Land Rover … and I’m pleased to report there were no driving incidents! We headed back to load the press, firstly emptying the grapes into the destemmer, which Georgia kept an eye on, whilst I had the joyous job of washing the crates out as they were emptied and restocking them ready to load in the lorry to go back to the vineyard. We completed 3 loads of grapes and then the Champagne 2000 press was kick started into action. The juice from today’s picking went into one of the temperature controlled stainless steel tanks.
One thing is for sure so far I’m pretty dirty and soaked most of the time, it’s hard work but there is great satisfaction in getting it all done.
The work didn’t finish there though. After lunch we had to make sure everything was washed down so no grape juice was around for fruit flies to be attracted to. Boy that felt like an age, the press must be spotless and it feels like you’re just pushing the grape skins around but never removing them. So much water gets used, something I was highly aware of in South Africa too, I believe the water goes into the river here, hence the need to take care what goes down the drains. Any stems or grape bits that end up on the floor are swept up and taken to a specialist recycling centre, not washed away.
Finishing around 7pm, we could relax and have dinner. My body was telling me it needed to lie down but after such a buzzing day, I got a second wind once fed and given a glass or two of Le Ciel Vide and Three Peaks.
Read more in the next in this short series when I get down and dirty in the tanks that will soon house the red wine.