Journal
Notes from the vines and the cellar.
All entries
Table
Decanting, or not
When to open a bottle early, when to pour straight away, and the one wine we never decant.
Cellar
The barrel is a slow conversation
Large oak, old barrels and very little new wood: how we choose the vessel for each wine.
Vineyard
Why we prune in the cold
Pruning starts the week after the new year. A short note on cold hands, two buds per cane and the vintage they decide.
Cellar
Sixty-two metres of quiet
A walk through the galleries: who carved them, why they stay at eleven degrees and what the light switches are for.
Vineyard
Picking at dawn, by the row
Why our pickers start before sunrise, and why every row is tasted the evening before it is picked.