07 July, 2015

Bedre at besøge i juli end august

 
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Flere af jer vil gerne besøge os denne sommer.

Og vi modtager gerne besøg. I morgen f.eks. og flere gange i juli (Datoer).

Når bare vi altså er hjemme.

Jeg kan ligeså godt sige det: Det er vi ikke i det meste af august.

Vores og vores kollegers ferie er styret af væksten i vinen.

Når vinstokkene ikke længere skyder og vokser, er det tid til at holde ferie i den pause, der er, indtil vi begynder igen med forberedelser til vinhøst.

Hvis I gerne vil besøge Champagne i de første uger af august, finder I en hel del døre lukket.

Juli er bare bedre i Champagne.

Rigtig god ferie, og kom endelig en anden god gang.

06 July, 2015

Underground competition, another 2003?


The newly formed clusters as they looked early July in one of our Chardonnay-plots.

According to the Comité Champagne (former CIVC) the new grapes - size of a small pea - are fine so far.

The vines can find the water needed in the chalký underground.

However so does the grass between the vines.

We have been obliged to remove the grass as the vines visibly suffered from the competition.

Warm week like 2003
Decanter has more on the heatwave in France. Several say they would not be unhappy to get more 2003-wines (2003 is the year of the last very impressive heatwave in France).

We remember 2003 as a difficult year. But we may want to taste one of few bottles kept from this vintage to try the way a warm wine ages in Champagne.

This summmer is still young, the heatwave has lasted on week, the grapeharvest only in September. Much can still happen.

Still, why not cool a bottle of 2003 out of curiosity? Which is also why we originally chose to keep a few in the cave.


04 July, 2015

Unesco siger ja: Champagne er verdensarv



Så er det afgjort. Spændingen er udløst på bedste vis.

I dag blev Champagne udnævnt til Unesco verdensarv.

Det har selvfølgelig en betydning for turisme, for image og så videre, men først og fremmest tror jeg da, at mange mennesker i vinbranchen her oplever det som et kæmpestort blåt stempel af eget og slægtens indsats gennem mange generationer. Mange mennesker her har i høj grad en fornemmelse af, at vinen bliver, mens de selv blot er dem, der midlertidigt har vinstokkene i varetægt.

Det drejer sig om en arbejdsproces, der begynder i vinmarkerne, fortsætter i husene (hvor vinen laves) og slutter i kælderen.

Symboliseret ved vinmarkerne ved Hautvilliers, Avenue de Champagne med dens industribygninger fra 1800-tallet og Saint Nicaise-området i Reims, hvis undergrund huser de berømte gallo-romanske kalkstensminer, der kom til at fungere som champagnekældre og blev symbolske herfor.

I virkeligheden slutter processen jeg slet ikke i kælderen, men først ude hos dig. Denne vigtige del af nydelsen er ikke mulig at Unesco-beskytte, men uden dig derude er vi andre her heller ikke, og på den måde synes jeg alle delprocesser hænger sammen og udgør den skønneste helhed. Billedet af fra vores vinhøst i 2012, et tidspunkt hvor alle delprocesserne går op i en højere enhed.

Man bliver ganske tør i munden af al den glæde. Nu må det være på tide at udbringe en skål.

Det er en virkelig god nyhed for Champagne.

Unesco-kandidatur afgøres denne weekend


Champagne har gennem en årække arbejdet på at blive Unesco verdensarv.

Beslutningen bliver truffet denne weekend.

Det er jo meget spændende, selvom støtteorganisationen, Paysages du Champagne, regner med, at udnævnelsen er ret sikker.

Der er under alle omstændigheder lagt op til fest søndag i landsbyen Hautvillers, hvor Dom Perignon gik rundt i klosterkælderen og lagde mærke til en hel del, som han siden forfinede yderligere.

Hvis drømmen bliver udløst, er der også champagne til gæsterne. Det foregår mellem kl. 10 og 14. Resten af programmet her.

Læs mere om UNESCO-drømmen.

Læs mere om den lange vej mod præsentationen denne weekend (på fransk).


Goodbye green pastures


These last years we have let weeds grow, put clover seeds in some plots and grass seeds in others to reach around two thirds of our vineyards coloured green rather than brown at the bottom.

Now it's over.


For the timebeing, that is.

A heatwave with temperatures at 35 degrees Celsius or more makes the vines suffer because the green stuff sucks too much water.



So we may have spend a lot of time with this green carpet (that does not even look very green these days) but now it has to go.

Thus Alain spent these last days - early mornings, late evenings - to plough it all away.

03 July, 2015

Moon at the Mont Aimé


The best time in the vineyards these days is early morning or in the evening.

Which enables you to enjoy these soft and pretty colours. In the vineyards, nearby fields and sky.

The moon rises over the Mont Aimé, a former stronghold of the counts of Champagne, as it looks from our Belles Feuilles plot just outside Soulieres.

Enjoy your summer evening whereever it takes place.

02 July, 2015

Grapes follow flowers




Flowers began in early June.

Now it's over, and we see the tiny grapes that follow.

Heatwave and quantity
The weather has been very warm, very sunny and very dry during the flowering.

Sunshine is fine for the grapes, however they need water to grow sizewise. And - as we saw last year - too warm temperatures may cost the lives of some future grapes. They simply fall off after the flowering. We don't know yet.

Some of our collegues are not happy about the quantities. They would like to see some more grapes on their vines.

Not too much, not too little
We are personally quite happy this far.

We don't expect to pick a lot of kiloes for the harvest. Around last year's amount (10.500 kiloes) is what we can guess about at the moment. A guess it stays, but also more or less what we aim at, and so we expect to have what we will need. Not much more, not less either.


As for the grapeharvest, the current heatwave speeds up everything.

We expect to begin around September 10th at the moment. Stay tuned for a more precise date.

Chardonnay-grapes, Loisy-en-Brie:




Pinot Meunier-grapes, Loisy-en-Brie:




30 June, 2015

2CV discovery of the Champagne vineyards


Reims is nice. Épernay as well.

But you have not seen Champagne without a trip to the vineyards around these cities.

You can even do it in the most French of ways and enjoy a ride in a 2CV, one of the most classic French cars imaginable, I believe.

L'Allure Champenoise suggest several tours in Reims, the vineyards or to Hautvillers, where the most famous of Champagnes cellar masters, Dom Perignon, was brought at first to try to get rid of the bubbles.

Eventually they became fashionable and ever since everybody has worked to refine these pockets of carbondioxyde that has become the worldwidely known speciality of the region.

It is all out there to discover.

29 June, 2015

Green competition for precious drops


Sunny Champagne. Warm Champagne.

We face a week with temperatures that may reach 37 degrees Celsius.

Quite warm. And as you may imagine, eventually also quite dry.

Of course the vines dig what they need underground. However since we grow grass between the vines, there is now a growing need to get to the precious drops.

Which is why we may prepare the gear to simply plough the grass out of competition this week.

We like the green look, but if it is a matter of choise we prefer the vines greener than the grass.

26 June, 2015