All the various wines have nearly finished fermenting. We are taking these samples to the analysis laboratory. They check how much sugar is left amongst other things. Then, depending how dry we want the wine to be, we can choose to let fermentation continue for a bit, or stop it now. Here we are taking our Sauvignon Blanc, our Cabernet Franc, Merlot, Semillon for a semi-sweet wine, Rose and the newest addition - Saussignac to be, harvested last week and about to be put into barrels.
Sue Temperley writes the Wine and Wildlife blog.