Latest update : 29 November 2019.
No need go travel through time and get back to the eighties to join the universe of MAD MAX with its strange machines. Just go to Cahors and ask for Jean-Marc Verhaeghe. A passionate winegrower and mechanic, he has transformed several old harvesting machines into precision ploughing tools, highly adapted to the vineyards of Château du Cèdre. Watch by yourself in this video…
continueThe Wine Enthusiast called Pascal Verhaeghe the “guru of Cahors” in April 2011. The same year and month, Yves Gras presented the first vintage of his cuvee “Habemus Papam” from Châteauneuf-du-Pape, and the River Front Times Saint Louis wrote that Yves was known as the king of Gigondas. While Pierre Cros has been declared “spiritual guide” of the Minervois by the Guide Hachette, it’s up again to Pascal Verhaeghe and the Château du Cèdre to be named “Pope of Cahors” on the website Ledevoir.com, a (...)
continueWe have been talking about it already last year in spring: The Rhone 2011 vintage requires patience. We started on a sunny Wednesday 14th of September, harvest was hand picked and sorted, natural yeasts carried out fermentations, late-harvested grapes were put in the vats without destemming and tannin extractions were long and slow.
Most of the wines were aged in oak, with large 3600 vats replacing most of the traditional smaller barriques. Now the blends are finished and the wines rest (...)
To improve soil structure and vitality we regularly spread compost in our vineyards during winter. Compost contains organic materials and important minerals for plant growth, but also shows high water storage capacity. The latter improves water supply, especially beneficial to plants during summer. Earlier this year, an article on a 3000 year old farming technique from the Pre-Columbian era caught our attention: adding a mixture of charcoal and compost to the soils to create what’s called (...)
continueLike for every wine, the character of great Champagne is born in the vineyards. But its quality highly depends on the pressing of the grapes. Traditionally, vertical basket presses containing 4000 kg of grapes (or a multiple of 4000 kg) are used in Champagne. Press, cellar and tanks are standardized and their conformity is checked by the CIVC (Comité interprofessionnel du vin de Champagne) and the INAO (Institut national des appellations d’origine). Grapes are pressed as whole bunches without (...)
continue“Created in March 2001 by Inter Rhône, “Découvertes enVallée du Rhône” 2013 is the 7th edition of this trade and original wine fair. It will take place in the terroir of the Rhône Valley and in our regional historical heritage.”
Spread over four days, four prestigious sites will welcome you at the heart of the Rhône Valley.
(from the website of Inter Rhône)
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