Paroles de vignerons - Vinparleur - Winzer talk
Latest update : 7 May 2018.
“Habemus Papam” and “Aux Lieux Dits”, as well as the single vineyard wines from Gigondas and Châteauneuf-du-Pape seem to fully live up to the promises of the exceptional 2015 vintage.
The blend of different vineyards of Gigondas, “Aux Lieux Dits”, shows a pleasant, intense nose, as well as a dense and tasty tannin structure. “Les Hautes Garrigues” and “Clos Derrière Vielle”, two single vineyard wines, play with the contrast of their terroirs: while the former expresses the full depth of its red clay (...)
When all the grapes have been picked, when fermentations are over and the last grapes have been pressed, silence finally returns to the cellar. Some tanks are doing malolactic fermentation, a second “fermentation” carried out by bacteria, in which malic acid is converted into lactic acid (Read our article: How is my malo doing?) https://www.vinparleur.net/malolactic-fermentation-in-wine?), while others are already blended and prepared for winter. Its time to fill up tanks and barrels and (...)
continueAfter several years of observing our vineyards, we are more than ever convinced that every terroir seeks to express the character of its landscape, its soils and its climate through the wines we make. Our task and responsibility as winemakers is therefore not limited to cultivating vines, but above all to creating and maintaining a harmonious natural environment from which the cultures feed.
We have found this harmony in organic and biodynamic farming, which we have been practicing for (...)
No matter what color - red, rosé or white - pressing grapes or pomace is always a decisive stage in wine production. First step on the way to white wine and some rosé wines, last step in the red wine production, pressing the grapes as gentle as possible always is the key to succes and great wines.
Carried out with special wine presses of different types and constructions, the press cycle takes about two to three hours for freshly picked grapes, for pomace often a little less. During the (...)
It takes good grapes to make good wine. But protecting a vineyard against the invasion of fungi and insects is not always an easy affair. So, close to harvest, you will always find a few rotten berries in a vineyard. Knowing that grapes in bad shape can innoculate harmfull microorganisms and provoke dubious flavors in a wine, you should better remove them before starting. Therefore, sorting out bad grapes is an excellent way to achieve proper crop quality in the cellar.
If picking is done (...)
When wine brightly shines in our glass, we expect it to be particularly good and pure. But do not be misled by this immaculate purity. A slight haze in the wine, crystals at the bottom of the glass, a fine sediment that adheres to the bottle…they do not necessarely point to problems in taste. On the contrary, this may as well be a sign that the wine isn’t sterile, but still alive.
So let’s stay cool and find out the reason. A slight “cloudy” aspect in the wine often indicates that the wine has (...)
Tannins – that’s a complicated story. In wine tasting, as well as in their chemical way. Just look at that...
They are found primarily in red wine, rarely present in rosé wine, and are practically absent in white wine. They mainly derive from the grape, where they are stored in skins, pips and stems, but can also originate from the oak wood barrels wherein some wines mature. They belong to the family of polyphenols (natural antioxidants that are good to our heart and circulatory system) and (...)
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