I awoke to such a warm morning, 20 degrees at 7am!

Busy start at the Chai – firstly by stirring many barrels until the delightful tune of the fax machine rings at 9am and that should mean analysis results! Sure enough it is yesterday’s sugar analysis confirming that the Roussanne, JMS Sauvignon Blanc, GG and Viognier are bone dry so it’s time to 'rack' and put the wine safely into full tanks.

A lovely lunch of guinea fowl (Bernadette special!) was very much appreciated and certainly helped me greatly for another long journey this afternoon to Perpignan. On the way I decide to stop off in Carcassonne to meet Antonio to see how his wines are shaping up.

Antonio makes some great wines and it is always interesting to listen and taste through the vats to get a picture of his ideas. And it was lucky I stopped off as he has some fantastic Viognier! I think it is one of the best Viognier years for the south of France and this find will make another impressive wine for our customers.

It’s straight off to Perpignan and I arrive to a spectacular sunset over Perpignan with the looming Canigou mountain in the background.

The Canigou has no snow on the 2900m peak yet and I discover why as I get out of the air conditioned car into a very balmy 26 degree evening!

A quick bite to eat on the terrace of the superb and friendly 'Le Vauban' restaurant along the canal with an excellent glass of Domaine Coume de Mas 2008 Collioure Blanc.

Tomorrow takes me back to the l'Agly Valley to check the progress of the XV President, Maury, Syrah de Folie and the Vent de Folie.

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The 2009 vintage is shaping up to potentially be one of the classics

So we have decided that we will christen the Chai with some red grape ferments. All that's left to do now is to go and find some!

With most of the Merlot picked, the later ripening Cabernet harvest is now beginning. To get the first choice of potential grapes for the Chai, I have been to the home of Cabernet today, the Medoc.

The Medoc is a very, very long peninsula stretching north of the city of Bordeaux with the Atlantic on one side and the Gironde estuary on the other. The unique climate and range of gravel soils create a vast quality and diversity of styles. There is only one way to find out which is right for you – that's to go there and look at the vineyards and taste and taste and taste berries!

The vineyards are still not fully ripe but the weather forecast for the next five days is exceptionally warm and sunny for this time of year – so I will head back on Friday to re-check the maturity.

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Le Chai is as busy as ever!

Perfect timing for Yves the photographer to be here to take some pictures of real post harvest cellar action!

The 2009 GG is what we now call 'technically dry' which means there is no fermentable sugars left in the wine. Now is another crucial moment as it is at this point that – without meticulous care and experienced handling – it could become instantly oxidised, losing all the fruit characters that have been carefully preserved during the fermentation.

The first step is to carefully separate the clear wine from the sediment without allowing the wine to come into contact with air. We protect the surface of the wine and the receiving vat with a layer of CO2. The hoses are filled with water and the wine, when pumped, pushes the water out of the 'T taste off' valve.

When the wine arrives the taps are switched and the wine flows gently into the tank. A tiny amount of sulphur is added to protect the wine and the vat is filled to the top into the chimney – just like a giant bottle of wine! So only the tiniest surface area of the wine is exposed to air and there is no risk of oxidation.


Henry meanwhile is picking the last of his Merlot vineyards and Libby has arrived to give the team a hand.






Once again Mr Hartley is on hand to carry the grapes carefully to the trailer!

The hard mornings work will always be rewarded with a Bernadette lunch!


Laithwaite Sauvignon Round 2!

Very interesting tasting today and wow the wines have changed. Its very important to make extensive notes each time the wines are tasted in order to create a life history of the wine! This is how we learn to taste the young wines and predict in order to reserve the wines before anyone else.


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