The last few days have been filled with wine in all its stages. We have sorted several parcels of fruit, including Grenache Blanc, Maccabeo, Sauvignon Blanc and some Syrah from the Roussillon area. All this means that the tanks are filling up fast as the reds are fermented on their skins and the whites are drained off their skins, pressed and made ready for fermentation.

Given that vintage is now well under way, we have had the first reds pressed off their skins (a process that occurs at the end of fermentation) and transferred into barrels to begin the maturation process. The first of the white ferments have also been moved into oak to complete the final stages of fermentation. This ensures the flavours gained from the oak are well integrated into the final product. To finish we have spent a day preparing packaging, bottles and wine for the mise en bouteille of, amongst others, the next vintage of the increasingly popular Chemin de Moscou.