9/14-9/15/12

Between these couple days we picked more and more viogner, including a bit of Marsanne and Rousanne from the Saint-Joseph region. The cuts on my hands are getting more consistent, the stains are solidifying, and the beer tastes extra good after work. I have been going on quite a few runs though after work with the Kiwi. Trying to stay in fighting weight is difficult when the beer flows like tap water, bread compliments every meal, and there are an unlimited amount of cheeses to try. Oh well, its a first world problem I guess, at least I have food on my plate haha. On Saturday we worked all day in the winery racking whites off their immediate solids, filtering solids with perlite, blending white juice, and racking to barrel for primary fermentation. They do all ferments for whites in barrel here as well as all native yeasts so it is really cool to see a new setup. The barrel rooms are all hand stacked as well so its been a good workout!

9/16/12

Man oh man do I wish every Sunday could be a sweet as this day. A bunch of the interns and I were invited to the chef, the patron, el hefe, the big boss, Yves Cuilleron’s house for Sunday lunch. I did not know what I was in for. We arrived promptly at noon. There was quite a spread of appetizers laid out on the table. We opened probably six bottles of white wine throughout the appetizer and first course, which was heirloom tomatoes, feta cheese, anchovies, and olive oil. It was very good. Just to name a few of the whites:

96' Hermitage below

We then opened some red wines while eating the main course, which was wild boar and balck truffle mashed potatoes (definitely the best mash I have ever had). We then went to the cheese course, where I discovered my new favorite: Saint Nectaire, which I believe is produced somewhere in the center of France. Here are a few of the reds we drank. 

'04 Guigal below

We then progressed to Sauternes, Chartruesse, and dessert, which was a French apple tart. So good.

'61 Sauternes below

Oh yah, and we finished the celebration with Cuban cigars and two different whiskey’s. I had a small buzz.

This lunch took place over a 7 hour period by the way. We left at 7 pm!

9/17-9/18/12

On these two days we picked more Condrieu Viogner as well as some Saint-Joseph Syrah, from the hills pretty much right above Chavanay. It was marvelous.

These are are some of the vineyard boys by the way...

Here is a little shot of Condrieu that day...

The Syrah vineyard we harvested today (Tuesday) was super steep. This picture is taken from a straight forward view of the slope…probably about 65° slope…pretty wild…

Its is currently raining right now, so I will be curious to see what we harvest tomorrow!

By the way this is a shot of our daily routine in the winery come 845 am...