Some pictures taken at the end of last week when we visited Pierre-Jacques Druet. Despite being inundated with trailors of grapes arriving, he still found plenty of time to give us an excellent tasting and explain the process of winemaking to our clients from San Francisco.
Cabernet Franc grapes arriving at the winery
Pump is primed ready to take the free-run juice straight to a settling tank for the rosé
An amazing amount of free-run juice comes straight from the trailor
Pierre-Jacques checks the juice with his refractometer - good news - 12.5
The harvesters still find time to select a few wild mushrooms for dinner, carefully stored in a trug balanced on the front of the trailer
Once the free-run juice has stopped flowing, grapes are manually pulled into the crusher destemmer giving the 'must' which is then pumped directly into tank
Care is taken in the winery to ensure everything goes smoothly
Tank full and ready for fermentation to start
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