I have talked about the crucial importance of blending several times before and good blending makes the difference between an average and a good wine. We take this task very seriously and spend a lot of time driving around selecting the best bins once the wines have fermented and working out how to put them […]
It’s not even the end of September and the grapes are pretty much in the cellars all over Provence, our life has moved on to winemaking and the growers are enjoying a break and time for the “chasse”, or wild boar hunting. As far as they’re concerned 2015 has been a dreamy year. Why? Because […]
If you’re out on a Provenςal road at three o’clock in the morning and see bright beams of light cutting through a vineyard, don’t worry. It isn’t someone crushing the vines with a 10-ton John Deere, or a truck attempting a u-turn after missing his turn-off.
Sometime in early October, after the harvest, winemakers—mostly located in a small area of Provence at the base of Mont Sainte Victoire, between Aix-en-Provence and Trets—begin the annual tradition of making “vin cuit” or “cooked wine.”
Earlier this year I met Angela in the UK for a pub lunch to discuss how the vintage was coming along and timings for the 2013 blending. It was then she broke the news to me that, after 40 years of winemaking around the globe, she was finally retiring…
Last year was an awful year for the vineyards of Provence when a sudden and violent hailstorm at the end of May wiped out thousands of hectares of vines.
2013 has also been a tough year for vines, albeit for very different reasons – and herein lies the truism that ‘no two vintages are ever the same’.
It may seem pretty obvious, but in fact a great deal of care needs to be taken to ensure the grapes are ripe for the particular wine you plan to make. We started our harvest this year in early September, as the first of our grapes became fully ripe. So, what exactly is ripeness in grapes and how do we test for it?
Stephen visited the Enkidu winery in Sonoma in October 2011 and was lucky enough to see how they carefully take the grapes, sort out the MOG before they are de-stemmed, crushed and dropped into stainless-steel tanks for fermenting (and then barrel ageing).
At this time of year we make the blend for Mirabeau 2011. The ferments have finished and the wines are ready for tasting. We look at only the best tanks of wine in the winery for Mirabeau and make our blend of the top few (four in this case).
My heart really sank on Friday when I tried the wine that we plan to bottle on 12th May. It had not been kept in very good condition whilst waiting for the new caps to arrive. After several sleepless nights over the Easter weekend, we came up with a solution