Fermentation with or without stems? The answer may seem obvious given that destemmers have been considered a true improvement and the elimination of everything but the grapes has been a “must” for great wines lately. And yet … During our recent working vacations in California and Burgundy we met a handful of winemakers that swear by whole cluster fermentation. Seduced by their […]
Here we are at the very beginning of our harvest, and we winemakers are already impatient to read the quality of our vintage, even though we can only talk about the potential of the grapes to date. So these are my observations thus far. This year’s winter gave us enough cold for a solid period […]
Today is August 23rd in Costieres de Nimes and it’s time to gear up the winery. We’ll be starting our vinification of Viognier we picked last Thursday & Friday and that we put in cold storage over the weekend. We do this in order to get grapes at a nice cold temperature which prevents oxidation […]
As you have hopefully gathered from my previous post, the true interest of a Course Camarguaise is the “raset”, the encounter between man and bull. The best “raset” is one that allows the bull to show what he is capable of. If the “raseteur” dares to run a straight line, he risks everything. The sight […]
This is the story of our wine Lou Coucardié. For all those people who ask me what it means, why use a name that is so hard to spell, let alone pronounce, I want to share with you our afternoon at a “Course Camarguaise” this past Sunday. But before I do I need to give […]
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