6th November 2009 and a bright sunny morning for the final hand harvest of the botrytised Chenin Blanc grapes for Les Tris de la Chapelle Saumur Blanc A.O.C. with Guillaume Pire at Chateau de Fosse Seche.
Pourri plein (purple grapes) white chenin turned purple by botrytis produces only 10 hectolitres of wine per hectare for Les Tris de la Chapelle. 
The last hand selection of botrytised grapes hits the trailer.
My final vendange bucket of the season on 6th November 2009The noble rot grapes go straight to the winery where they are pressed and put in tank before filtration the following day.
The juice is then filtered using a Padovan filtration system and is then pumped back into a second tank for it's fermentation. Guillaume's Tri de la Chapelle is produced from grapes that have reached total noble rot (pourriture noble) and spends 12 months in oak. It is a wine to keep, rich, complex and very elegant.
Read more about Chateau de Fosse Seche on their website.
Read more about Botrytis with the Wine Doctor.
The juice is then filtered using a Padovan filtration system and is then pumped back into a second tank for it's fermentation. Guillaume's Tri de la Chapelle is produced from grapes that have reached total noble rot (pourriture noble) and spends 12 months in oak. It is a wine to keep, rich, complex and very elegant.Read more about Chateau de Fosse Seche on their website.
Read more about Botrytis with the Wine Doctor.
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1 comment:
Wonderful photos.
Is botrytised Chenin Blanc a dessert wine?
Here, there is a similar production system, harvesting grapes and letting them dry on racks (the botrytis is present at picking if it is a good harvest of course). The dried grapes (in our region, either Moscato or Brachetto) are pressed and go through the filtering and filtration. The result is called "passito" - bottled up in 375's rather than 750's.
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