How exciting was that?!!!

Well, readers, it's been a roller-coaster since I last wrote. At that time Daddy, Papi and Uncle Gilbert were plastering the garage, installing RSJs, and a team was sandblasting the cellar below the garage. Since then a dozen Vats of various sizes and various oak barrels (£500 new!) have arrived, piping has been installed connected to a former milk-cooling tank, concrete has been flowing, an enormous press resembling a rocket launcher at 20 degrees has been installed on the patio, a de-stalker acquired and two pumps with some 100 boxes/trays/buckets/secateurs, 6 tons of gravel has been spread about the cellar which now has a concrete pathway, and so much more!

During the first weekend of September after some unwanted rain, Daddy had to make the decision whether or not to stick to the scheduled 3 picking weekends when friends from all over France would descend on Mesnay to help with the vendanges. After testing grapes from the four plots for sugar levels it was "all systems go" for the weekends 12/13,19/20 and 26/27 September.

And so it was on a glorious 12 September that some 20 souls set off to the vines just up the road to pick some Chardonnay grapes later moving on to Pylones (an unofficial name describing the proximity to electrical conductors).

Despite up to 20% loss through hail, the grappes de raisins looked good and tasted good. These were collected in buckets by the pickers and transferred to bins which were then transported in a pick-up truck driven by the indispensable Patrick who enjoyed it so much he came for all 3 weekends. The Winery team then poured the grapes into the crusher/press with the resulting juice then pumped into one of the Vats.

At 2pm each day the team returned from the vines to a splendid sit-down lunch with starters, main course, cheese (£70 worth per weekend!!) and dessert/coffee/wine beer. Praise must go to Jacqueline/Mami who planned and executed the meals assisted by Mummy, Granny, Papi and Grandpa. A good time was had by all but everyone was willing to return to the vines for another 4 hours thereafter before another feast. Fortunately chairs and tables for up to 28 were available and there was room to spare.

Daddy allowed the "gang" to sleep in on Sunday morning as they were fairly shattered but it was back on Sunday for another round. Worst aspect was the bending and back pain was fairly common, albeit the 30 new secateurs were sharp and sometimes cutting a bunch resulted in fingers being lacerated alongside the supporting stalk. Plasters were on hand!



Unfortunately the second Saturday saw the fantastic weather change and the pickers were subjected to two thunderstorms of cats and dogs proportions. Nothing to do but carry on and feel slightly damp and depressed. The sun came back out (twice) to dry us out and spirits had returend by dinner time and the Vins du Jura.

Following the Chardonnay the Ploussard and Trousseau were harvested and finally the Savagnin last weekend, possibly the only disappointment volume-wise. A pity as this is the premium grape with the Vin Jaune kept in barrel for 6 years and selling for, we hope, some 25 Euros for half a bottle.

The work doesn't finish once the pickers have left as the red grapes need macerating, with regular pige-ing (stirring to ensure breakdown of skins and no drying out). The red grapes actually produce white juice and it is the maceration which introduces the colour and the tannins. Apart from this, the white juice needs drawing off the sediment, the speed of fermentation needs checking, with temperature controls introduced if necessary, top grapes are picked out for the Vin de paille (straw wine), cleaning of the press etc. The straw wine grapes are dried over 3 months before pressing when just a third of the orinal juice is availble, though in concentrated form. After fermentation the wine is fortified with brandy or marc as it is known in the Jura- beats sherry, I can tell you (although I am relying on GP here!).

Needless to say the aroma in the winery is "formidable". GP is going to try to upload a video clip of the winery activity at the end of the first Saturday . First you see the grapes being de-stemmed, then being put into a vat, followed by a quick trip around the winery passing the yellow press.

So it's all been very exciting for a 3-month-old, I can tell you, with 20-odd people sharing my house. I have been trying to grow as quickly as possible so that I can start trying out this wine stuff, and have been succeeding quite well. Indeed as Mummy and Daddy can testify, I am also about to produce some teeth so that soon I can try some of the Comté cheese the region is famous for. I have already been introduced to a Montbeliard cow which is the only breed that can produce Comté- they're very attractive brown and whites. Again some photos should appear- needless to say GP could see the difference after 2 months.

I'll report on the progress of the grape juice turning into wine in my next blog. In the meantime many thanks to all the pickers, who were great.

Love and bisous from Bastian