Le Morlanche Nouveau

Day one

Things have been pretty hectic around here recently and the news is stacking up, but it’s time to backtrack a little and tell you about the exciting new developments at Morlanche.

We are so thrilled to have Brice and Lisa as our neighbours.  Since Brice’s grandparents moved to sheltered accommodation eight years ago their house has been empty and things haven’t felt the same.  We bought our house from them and we have developed a close attachment to the family, so when, after the old couple had passed away, Brice decided to move to Morlanche and to revive the vineyard and traditional wine making activity we could not have been more delighted.

the vineyard

They have been here for just over a year and in that time so much has been achieved.  Brice has completed a course in winemaking and vineyard management and Lisa has done an incredible job renovating the house and getting an amazing vegetable garden going.  Together they have been systematically rejuvenating and encouraging the vineyard, using natural methods and a minimum of chemicals and their efforts were rewarded with a bumper crop of excellent quality Gamay when the time came round for the vendange.

The weather had been warm and sunny, the grapes were testing well for a projected alcohol content of 13% when Brice made a snap decision and called the vendange for Saturday 24th.  A small band of family, friends and neighbours spent a hot but very cheerful day harvesting what turned out to be just under 500 kg of grapes.

However, what made this vendange really special is that, for the first time in 40 years, the grapes weren’t sold on to a local wine maker, but taken to the vast cellars under the house to be trodden, before being poured into the vat to start their journey towards becoming the cuvée Morlanche 2016.

The pictures tell their own story:

the vendange arrives in the cellar
the vendange arrives in the cellar
and is carefully weighed
and is carefully weighed.
Treading the grapes
Treading is next – a messy business!
Into the vat
Into the vat . . .
and the adventure begins!
and the adventure begins!

There’s still a long way to go and constant monitoring, testing … and tasting are required.

Measuring the alcohol level
Measuring the alcohol level
checking the vat
checking the vat
Tasting
tasting . . .

But the old cellars are once again filled with the wonderful aroma of fermenting grapes – Brice says that you can even smell it in the kitchen – and the centuries’ old tradition of wine making at Morlanche lives again!

la cave

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