The GG 2009 ferment is underway, sitting at a nice 13 degrees centigrade.

The grey juice of last week with careful handling has transformed into a vibrant sparkling orange (looks rather like fanta!). I checked the density (the amount of sugar) to see if it has dropped, which means the special yeast has started to convert a tiny amount of sugar into alcohol. I leave the evening check to Chris and John but I insist they call me tonight with the progress otherwise I won't sleep!

News comes at 10 a.m. from Mont Blanc, north of Beziers, to tell me that the Vermentino is looking close to harvest – so I pack my bag asap and shoot down to the Midi immediately.

I make a quick stop in Limoux on the way to check the vineyards and after a good berry tasting, I am sure it is the right moment and give the orders to harvest tonight. Onto Beziers and amazingly the Vermentino is perfect too. Gonna be a long night! But most importantly, it means I can transport both juices in the double tanker lorry tomorrow.

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Vineyard Sampling

This morning, we need to take and taste berry samples from each vineyard, in order to assess and monitor the ripening progress of the grapes.

I met up early at Chateau La Clarière with Olivier (vineyard manager), Henry Laithwaite and John Lakey for a tour of all our vineyards. Over the next 2-3 weeks, we will take frequent berry samples and keep a close eye on the maturity of the grapes to help decide when to begin the harvest.

All the vineyards are different so it is important to take a representative sample of the individual vineyard plots. In order to do this, we begin by taking berries 3 rows and 5 vines into the vineyard, as the end rows are usually riper due to more sunlight. The bunches are also irregular from the top to the bottom, so we take a grape from the shoulder, two berries from the middle and finally a berry from the bottom.

We then walk up and down the rows taking 4 berries to the left then four berries to the right, every 10 metres. There are 15 plots in total and the whole tour takes around 3 hours, so it keeps the winemakers fit and out of mischief!

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The first juice arrives!

Had to stay in a very strange looking hotel in the centre of Rivesaltes last night as all the usual IBIS, Mercure and Novotel in Perpignan were fully booked. The hotel was the La Tour de l’Horlage and I fully recommend it. The rooms haven’t changed since the 1930’s but it is immaculately clean.

On arrival I was greeted by the very friendly owner who showed to my room and then told me I was expected in the restaurant in 15 minutes! Purposely 10 minutes late, I gingerly went down to the restaurant only for Madame to reveal a marvellous little open air courtyard restaurant serving simple and delicious Catalan barbecue grub, good music in the background and some honest local rustic wine.

After a great night sleep I was fresh and ready to load the 2009 GG juice and transport it to the Chai. The juice had chilled and settled perfectly so I racked (took the clear juice off the sediment) straight into the tanker. Once the tanker was full and the paperwork was completed, it was the long 5hour drive back to Castillon. I had to get a move on as I was holding a tasting for a wedding party who were having their reception at the Chai at 6pm!


I finally made it to the Chai at about 5 minutes to six dressed in work clothes and with the tanker in tow.

The Chai looked amazing thanks to a lot of hard work from Clare and Bridgitte, the guests were delighted to witness a real working cellar in full action whilst they enjoyed the nibbles and Champagne!

After a long week I treated myself to a glass of Champagne to toast in the new vintage





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