Never a dull moment as a winemaker. You might think that after harvesting and fermenting, the wine needs rest to settle in the cellar and perhaps further develop. The cue for any vintner to finally enjoy some well-deserved rest, like the beach café owner that takes off to the far-away sun in winter?
Alas, the winter months must be used to do some essential pruning when the vines are dormant. The vine is basically a liane and produces an incredible amount of unproductive wood if left alone. Even with proper pruning throughout the year, you’re still left with a myriad of canes that need to be trimmed down drastically.
This is the first entry in a series of posts following award winning Domein Pietershof in Belgium throughout 2017, from winter to harvest and beyond, describing the challenges of making wine in Northern Europe. What does it take to fill bottles with wine after a year of hard work, hopes and despairs?
The entry on Belgium in Jancis Robinson’s latest The Oxford Companion to Wine has the same length as French oenologist Michel Rolland. A whole country, historically known for importing large amounts of Bordeaux wine, equally important to the man who convinced numerous Bordeaux estates into producing overripe, deep-coloured red wine?