It’s my Vineyard

We had a fabulous party to celebrate the end of our vendange with family and friends. There were ten of us and ,of course we had the famous sausage cooked on a bed of grapes.

I stuffed fresh figs with goats cheese and ham for a starter and we finished with a selection of delicious tarts. Our 2006 Regnie was an excellent accompaniment to the rich sausage with its aromatic sauce. It was a splendid evening and all who were there were tired but happy with a very successful vendange!

The leaves on the vines started to change their colour early this year, from an October full of vibrant shades of burnt umber, ochre’s, gold, deep pinks and vivid reds, to now in November only a few left, a frail faded yellow awaiting the first strong winds which will expose the gnarled brown vines.

The willows lining many of the roads in Beaujolais, whose stems can form the most elegant of baskets and in the past were used to tie the vines, are turning a rusty red. I love the way they form majestic landmarks in the autumnal landscape here.

Our first grape year has come to an end. The vines must be pruned again as soon as the last leaf has fallen, around the middle of November. We have already engaged the two Turkish gentlemen who helped us at the beginning of 2007, they arrived a few days ago to discuss the trimming, bearing a plate of sugary Turkish sweetmeats and little pink jewels of Turkish delight!

We turn our thoughts to competitions and finding new markets for our wine, we have great hopes to expand in Canada where we managed to find a few days exploring and meeting new potential customers. We will enjoy following the progress of our 2007 Regnie. It has to pass its cru test soon but we do not have any worry there, and by March or April of next year it will be ready for bottling.

Some still in this region are selling the primeur the young wine that was for a time a big fad and fashion and is less so now. This will be on sale very soon to the worlds wine drinkers. We feel that this Beaujolais Nouveau has somewhat damaged the reputation of the cru wines. They deserve better press. These wines are so compatible with good food and have such character and complexity, and can be kept for several years. The world should rethink these jewels from southern Burgundy and re visit them, especially ours of course!, and also get to know the beauty of this region in all seasons.