I don’t find enough words to describe what it means to make high-ends wines as La Violette! We have had two intense days in which every single task seeks nearly extreme perfection.
Chateau La Violette started to be done by Catherine Pére-Vérge in 2006 when she purchased the vine lots that belonged to the chateau of the same name. Almost 4 acres give birth to this amazing wine. Vines are around 45 years old planted on mostly limestone and clayish soils. The average yield is 1, 4 tons per acre. This year, 2009, we have filled 23 barrels from which luckily we will be able to get nine or ten barrels of wine, which will be released in 2012.
Harvest started for La Violette on September 30th and October 1st. Marcelo Pelleriti, the winemaker, explains that he was looking for perfect maturity and he has waited as much as possible. He seems to be very happy with the grape ripeness and overall quality.
A crew of 6 harvesters (including myself… ok count me as half…I was too much time entertained taking pictures) were in charge of cutting the precious clusters. Instructions about how to do harvest are given by Jerome Aguirre, the chateau’s chief “Basque” (important detail according to him) viticulturist, Marcelo Pelleriti and even Madame Catherine Pére-Vérge, who is knowledgably supervising every step of the winemaking process. Just the perfect bunches are cut. Speed is not important at all, the idea is to be able to have the first important selection at the vineyard. Cases are not filled with more than 25 pounds each.
Once the grape clusters arrive at the winery, all bunches are de-stemmed by hand!!! Along 2 long days, 60 people have been de-stemming berry by berry so as to avoid having steams, unwished berries or any leaves, making sure the best whole berries go to the barrel. It sounds appealing… well a piece of advise…don’t try it at home! It is a nightmare… it seems you never come to an end and the mess you can provoke with berries spread on the floor will make you understand why de-stemmer machines exist!!
These whole Merlot berries, are placed into new medium-toast Saury barrels. That is to say, La Violette is micro-vinified in 225lts barrels. It Seems simple… but imagine that in order to do so, it is necessary to take one barrel top off, fill it with berries and dry ice and close it again. You need qualified personnel in order to do… I would say you need a person with similar skills of a barrel maker. Fortunately, we have Ceferino Carmona, our Argentine barrel maker!
Well, finally La Vioeltte 2009 is on course. Now it is time for cold maceration!
I will keep you updated on the progress of this fabulous wine!!!
