The hedges and edges of the vineyard are full of hips, haws ...great winter bird food and our rarest orchid, Autumn Ladies Tresses (above right) is flowering in our meadow
The harvesting machine sits over the row and harvests the individual grapes into the side paniers. Then the paniers are emptied into the wine trailer. The photo below shows the grapes being moved from trailer to "cuve" or vat for fermentation
we are so happy that Martin Walker, doyen of Bergerac wines, author of the Bruno books, has reviewed our 2015 Rouge in such glowing terms
With temperatures hitting 40 degrees on the limestone of the vineyards above the Chateau we appreciate the older vines, about 55 years old, which have such deep roots that they cope just fine with the heat. The grapes pictured here began to turn from green to red about ten days ago. Now they are ripening to perfection
Humphrey preparing the Chateau Lestevenie stand at our village fete. with the temperatures reaching 38 degrees the challenge is keeping the white and rose wine cool. Supper was at long tables in the grounds of Chateau Gageac
The Chateau Lestevenie pop up restaurant has proved a sell out every Wednesday. The four course menu from Matthew together with the wines and incomparable views match up to the best there is.
We just gor the results back from the five person tasting panel who are the quality assessors for our appelation. Both the Bergerac Rouge Classique and the Cotes de Bergerac oaked wine got maximum marks.
Sue Temperley writes the Wine and Wildlife blog.