Clos Roche Blanche (Touraine) picking 120-year-old Côt assisted by Jules Dressner

 Gnarled trunks of the 120-year-old Côt – small yields of concentrated juice

(above and below)

Yesterday morning we dropped in on the Clos Roche Blanche to see Catherine Roussel pick her 120-year-old Côt vines (Malbec is a synonym) for the last time. Among the pickers was Jules Dressner (Louis Dressner), Roche Blanche's American importer. Jules had just flown in from New York the night before. Fortunately he wasn't suffering from jet-lag. He thought grape picking wasn't 'rocket-science', which is a fair comment in a rot-free vintage like 2014 but rather different in one like 2013 or when you are picking selectively when the practice can be considerably more challenging than the theory.    

 

 A pause before tackling the 120-year-old Côt 

 Julien Pineau who, along with Laurent Saillard, will be taking 

over the Roche Blanche vines.

Julien used to work for Bertrand and Lisse Jousset in Montlouis 

 

 Julien - final shot of coffee before the off

How did we manage to harvest before the advent of mobiles?

 Jules Dressner@work

(above and below)

 Photos approved by La Patronne

Small, loose bunches of Côt

Jules Dressner's reports on the harvest at Clos Roche Blanche can now be found here.

Château de Chenonceau and amazing reflections in the Cher

Yesterday late mid-afternoon when we rode along the Cher past Château de Chenonceau, the reflections in the very calm water were wonderful, so we decided to cut short our ride, head back to Epeigné and return with our cameras. Here are some of the photos we took on our return:

 

 Balloons rising to the east of the château

 ... and just behind

 ...up, up and away on a perfect evening

Reflections of Montgolfier balloons at Chenonceau (above and below)

2014 Loire: acid rot – an unwelcome occasional guest

 A bunch of Chenin Blanc infected with acid rot

The vast majority of the 2014 grapes are very healthy with almost no sign of rot. However, just occasionally, there is a bunch affected with acid rot. This particular bunch (Chenin Blanc) had a very powerful smell – perhaps stench is better – of vinegar. Certainly not something a producer wants to get through to their fermenting vat. Picking by hand, of course, means that there is a better chance that acid rot bunches will be identified and rejected in time. Less easy if you are machine harvesting, although perhaps possible with the latest hi-performance machines.