Busy bees in Bordeaux

If there is ever a bit of a lull in terms of workload, it's during winter and early spring. This does not mean, however, that we're sitting back and relaxing. Other than a raft of declarations and paperwork, to each of the three (3!) different appellations we're under, to customs, to our social security body and many others, there is still lots of physical work to be done to compensate for excessive eating/drinking in December.

After all wines had finished both alcoholic and malolactic fermentation and were stable, we have racked them all more than once, meaning we clean them from pips and the heaviest of lees. Just before Christmas, we filtered our rosé and some of our reds. Being able to call in a truck with all the equipment on hire is such a luxury. Our rosés have now taken it's final form, clean, fresh and elegant but also aromatic with years ahead of it. It's the rosé we meant to produce - a wine with actual character and a food wine rather than the so a la mode tasteless acidic water. In the vineyard, we work the soil with discs to fight weeds and improve the soil structure. We are holding off pruning until February in order for the vines not to get going too early.

There's a bunch of things in the diary for January. Importantly, we are bottling all our 2023 reds, as well as 2024 rosés and the "Milans" - our light reds. In a hell of a year (in a bad/costly/exhausting way) we made beautiful wines in 2024 and could not be happier with the quality and character. We suppose this is why we've been asked to later in January present our single varieties to a range of people, including wine makers, oenologists and journalists. Fun! Thereafter we hit the road to present some of our wines to a selection of future clients. Ping us if you want to meet/share some young wines!