the fruit of our labour

The harvest is finally here! After tasting and analysing the grapes from various parcels for a few weeks, the domaine has decided that our grapes are ready to be harvested. Some of them, anyway. With so many different grape varieties and types of terroir, let alone parcels with different elevation and sun exposure, we will have roughly 20 days of harvesting ahead of us, which could be consecutive, or spread out over six weeks. The appellation needs to declare the official start to the harvest, based on input from various analyses throughout the region, but domaines can apply for an earlier date if their parcels indicate a higher level of maturity. This year the Crémant harvest is declared on September 12, and the still wine harvest, a week later on September 19. Sparkling wines are typically harvested earlier because the balance needed for the final wine is slightly higher acidity and lower sugar levels than for still, dry wines.

Other wineries start harvesting the crémant while we are still gathering our prélèvements, or samples for analysis.

Other wineries start harvesting the crémant while we are still touring the vineyards, gathering our prélèvements, or samples for analysis.

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school is now (v)in session

I took chemistry once.  It was fifteen years ago, during first year of university.  “Baby Chem,” as it was nicknamed, (not even Chem for Dummies or Chem 101) represented the bare minimum amount of science I needed to progress to Intro to Food Science (aka. cooking class) and then to the restaurant course (which also had a real name that nobody ever used).  From that initial chemistry course, my vague recollections indicate that carbon chains exist, and are somewhat important, but the remaining details seem to have escaped me.  I’m sure it’ll all come back very organically.

This idyllic scene from week one has been replaced by this terrifying depiction of tannin polymers in week two.

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