Beaucastel Blog

Update on the harvest: Tuesday Sept 25th

Well, i think we can start saying that this year we are very lucky.
The weather is still outstanding, very sunny and very windy.
We had about 20 mm of rain last tuesday, and then the mistral started again and the sun came back.
The weather forecast for the next days is the same and we feel really lucky especially when we look at the forecast for tomorrow which shows once again that south-east of France has unique weather conditions this year.

We will finish harvesting the Grenache in Chateauneuf du Pape by the end of this week. Next week we will start harvesting the Mourvedre and Counoise.
In Gigondas, Vacqueyras and Cotes du Rhône, we just finished.
In Vinsobres, we started harvesting the Syrah yesterday.
People start saying that 2007 will be in line with 89 or 90. Great colour, great concentration... we will see but for sure it will be at least a very good vintage.

Technorati Tags: 2007, beaucastel, chateauneuf, rhone

13 grape varieties....to pick!

In Beaucastel we use all the 13 grapes varieties which are allowed in Chateauneuf du Pape.

We pick each grape variety separately (when we think it's the perfect time) and we do the vinification also separately.

Each grape varieties brings its own 'personality' to the final blend:

· Grenache and Cinsault give warmth, colour and roundness.

· Mourvèdre, Syrah, Muscardin and Vaccarèse have structure, ageing, depth of colour and firm flavours.

· Counoise, Picpoul, Terret Noir, Clairette, Picardan, Bouboulenc and Roussanne provide vinosity and individual bouquet.

Technorati Tags: beaucastel, Beaucastel Rouge, perrin, rhone, terroir

The first bud break...

The first floral bud has just started in our vineyard announcing the beginning of the springtime!

On the picture, an old Grenache from Chateau de Beaucastel.

Technorati Tags: beaucastel, perrin, rhone, Terroir

Sunflowers behind Perrin & Fils

The Weather Station

After pruning, the canes are burned to avoid the spread of disease in the vineyard.  Little by little the ashes spread over the ground … what comes from the Earth returns to the Earth!

The Furnace

After pruning, the canes are burned to avoid the spread of disease in the vineyard.  Little by little the ashes spread over the ground … what comes from the Earth returns to the Earth!

 

Pruning at Beaucastel

Technorati Tags: beaucastel, perrin, rhone, wine

A round pebble from Chateauneuf cut in two parts

(that was not an easy job!)

Technorati : beaucastel, chateauneuf, perrin, rhone

Minus 3 degrees celcius yesterday morning.

Effeuillage, for heathy grapes

Effeuillage, is a process where we defoliate the area in proximity to the grape bunches. By doing this we avoid competition between the leaves and the grape bunch and allow air to flow without hinderance.

Final Formation of the Grape

The grapes have formed, on 6 July, the vines have reached the closure of the grape (fermerture de la grappe). This means that the grape bunches have formed and the maturation process begins.

The grapes have formed, on 6 July, the vines have reached the closure of the grape (fermerture de la grappe). This means that the grape bunches have formed and the maturation process begins.

Flowering in the Rhone Valley

The flowering at Beaucastel began on the 26th of May with the syrah and cinsault, followed on the 27 by the grenache and finished June 6 with the mourvèdres and counoise. It is said that the period from flowering to harvest is 100 days, we therefore expect the harvest at the beginning of September at Châteauneuf-du-Pape.  In Vacqueyras and Gigondas, the beginning of flowering took place between the 2nd and 3rd June and are expected to end now. (June 15).  Same for Rasteau and Cairanne.  In Vinsobres, the floraison of the syrah are finished (nouaison stage), and all of our grenache is in full flower.  We certainly expect that our harvest for 2005 will by the end of September. 

The flowering at Beaucastel began on the 26th of May with the syrah and cinsault, followed on the 27 by the grenache and finished June 6 with the mourvèdres and counoise. It is said that the period from flowering to harvest is 100 days, we therefore expect the harvest at the beginning of September at Châteauneuf-du-Pape.  In Vacqueyras and Gigondas, the beginning of flowering took place between the 2nd and 3rd June and are expected to end now. (June 15).  Same for Rasteau and Cairanne.  In Vinsobres, the floraison of the syrah are finished (nouaison stage), and all of our grenache is in full flower.  We certainly expect that our harvest for 2005 will by the end of September. 

La Coulure

“La Coulure” is a natural phenomenon, which is particularly sensitive on certain grapes (grenache…), which leads to the dropping of immature fruit, especially of the non fertilized blossom or young grape at its first stages of its development.  This year, we have noted very few incidence, with much gratitude to good weather.  We anticipate that the absence of this form of ‘natural selection' should result in a green harvest closer to mid-july.

“La Coulure” is a natural phenomenon, which is particularly sensitive on certain grapes (grenache…), which leads to the dropping of immature fruit, especially of the non fertilized blossom or young grape at its first stages of its development.  This year, we have noted very few incidence, with much gratitude to good weather.  We anticipate that the absence of this form of ‘natural selection' should result in a green harvest closer to mid-july.

Working the Vineyard : Pheromones in the Air

To maintain the practice of organic viticulture while protecting us from the grape-worm. We avoid the use of pesticides and chemicals. We attach containers to the vines which give off phéromones for 6 months.  As the male butterfly seeks the femal by the scent of pheromones, the continers that give off the scent make the female butterfly all the more difficult to find, which result in less incidence of mating in the vineyard.  The butterflies are dangerous for the vine, as their caterpillars feed off the leaves and cause marked decreased quality of the grapes, which are more prone to attack by fungi.

 

A vine with a pheromone container. 

To maintain the practice of organic viticulture while protecting us from the grape-worm. We avoid the use of pesticides and chemicals. We attach containers to the vines which give off phéromones for 6 months.  As the male butterfly seeks the femal by the scent of pheromones, the continers that give off the scent make the female butterfly all the more difficult to find, which result in less incidence of mating in the vineyard.  The butterflies are dangerous for the vine, as their caterpillars feed off the leaves and cause marked decreased quality of the grapes, which are more prone to attack by fungi.

 

A vine with a pheromone container. 

Working the Vineyard, 'le chaussage'

While the “Chaussage” was done in December and January, but we had not had the time to publish it.  We plough the earth on the vine stumps to better protect them from frosts and making furrows between each row to channel the flow of waters.  In March, we will plough back the soil away from the vine or déchaussage. 

The vines of Beaucastel after the chaussage

 

The Vines of Beaucastel after the “chaussage”

While the “Chaussage” was done in December and January, but we had not had the time to publish it.  We plough the earth on the vine stumps to better protect them from frosts and making furrows between each row to channel the flow of waters.  In March, we will plough back the soil away from the vine or déchaussage. 

The vines of Beaucastel after the chaussage

 

The Vines of Beaucastel after the “chaussage”

Working the Vineyard, Trellising

Each year, we have to maintain the stakes in our plot of syrah.  The Stakes are made of wood and we need to replace them after about 20-25 years. 

 

Working on the trellis at the syrah at Beaucastel
 

Each year, we have to maintain the stakes in our plot of syrah.  The Stakes are made of wood and we need to replace them after about 20-25 years. 

 

Working on the trellis at the syrah at Beaucastel
 

Working the Vineyard : Trimming the Branches

Before spring, the vineyards are trimmed.  This operation is done completely to the hand, it is a high-labor activity cosuming much of our personnel who cover an average a hectare in 4 days.  The Majority of our vines are grown in “goblet”, a traditional method, free standing vine, sometimes supported with a stake, which is characteristic of the rhône south, and it is particularly adapted to our dry climate.  Our Syrah are the only varietal that we have on trellis and in the “guyot” method

The pruning of our Grenache of our  Perrin Réserve

The branches are then burnt
 

Before spring, the vineyards are trimmed.  This operation is done completely to the hand, it is a high-labor activity cosuming much of our personnel who cover an average a hectare in 4 days.  The Majority of our vines are grown in “goblet”, a traditional method, free standing vine, sometimes supported with a stake, which is characteristic of the rhône south, and it is particularly adapted to our dry climate.  Our Syrah are the only varietal that we have on trellis and in the “guyot” method

The pruning of our Grenache of our  Perrin Réserve

The branches are then burnt
 

Working the Vineyard, Replanting

At Beaucastel, we have practised organic viticulture for more than 40 years.  When we are have to pull out vines, we leave the earth to rest for 6 years before replantating.  During these six years, instead of using chemicals to rejuvenate the soil, we rotate a crop of cereals on the land before the replantation, refreshing its balance and clearing the soil for virus. This plot of 5.6 Hectares in size, situated directly in front of Beaucastel, will be transplanted this year.  We cleared the land by mowing the cereals and then ploughed the them into the soil to mail a fresh fertiliser. We will rake the ground before we finally roll it.

Raking the ground of our plot of land

and followed by rolling the ground 

And Finally, we measure and make markeing for the vine positions.

At Beaucastel, we have practised organic viticulture for more than 40 years.  When we are have to pull out vines, we leave the earth to rest for 6 years before replantating.  During these six years, instead of using chemicals to rejuvenate the soil, we rotate a crop of cereals on the land before the replantation, refreshing its balance and clearing the soil for virus. This plot of 5.6 Hectares in size, situated directly in front of Beaucastel, will be transplanted this year.  We cleared the land by mowing the cereals and then ploughed the them into the soil to mail a fresh fertiliser. We will rake the ground before we finally roll it.

Raking the ground of our plot of land

and followed by rolling the ground 

And Finally, we measure and make markeing for the vine positions.

Working the Vineyard, Ploughing

We start to plough the land to areate and loosen the surface soil. This helps the rain penetrate the soil.

Below you can see the plough working on the vines for the Perrin Réserve