#VINITECH

[catalomx]

<img align="left" hspace="12" src="imagenes/2018/agosto/30/delphinedemade.jpg" alt="" /> Unos 65. ...

[plumptonwinery]

Tonnellerie Nadalie - Bordeaux wine study part 5

Read about part 1 Chateau Haut-Bailly visit

Read about part 2 Chateau La Tour Blanche visit

Read about part 3 Chateau  d’Yquem

Read about part 4 Vinitech

Tonnellerie Nadalié 

Nadalié ‘Tonnellerie’ is a family business, established in 1902. The current fifth-generation owners are Stephane Nadalié, in charge of the barrel-making factory in Ludon, Médoc, and his siblings. His brother, Guillaume, produces oak chips and staves, and a sister, Christine, is the commercial director and also makes wine from the family’s two vineyards. The third brother, Vincent, established the first French cooperage in Napa Valley (California) in 1980.

Barrel-making on the scale of Nadalié (150 per day/ 35,000 pa) is noisy, heavy work, a finished barrel weighing around 60kg. We were treated to an in-depth tour of the factory by our knowledgeable host Pauline Philippe. From laser-cutting the staves or ‘merrains’ to the correct length, through all 14 steps involved in creating the final product; including angling the staves, assembling and shaping, toasting the inside and making the heads (for either end) through to sanding, testing and applying the logo. The process is incredibly accurate and every barrel is custom-made to the client’s requirements, determining the amount of toast and final size. Barrels at Nadalié are produced from a minimum capacity of 30 litres through to a maximum of 600 litres. They also make vats but not on the Ludon site.

A major factor in distinguishing Nadalié barrels from their competitors is the quality of the wood and its origin. Oak trees need to be at least 100 years before they are felled. Nadalié sustainably source their wood through the Office National des Forêts, in central France, who plant three trees for every one cut down. Only wood from the trunk is used, so the remainder of the tree is sold off to be used by other companies. The cold climate in these forests ensures that the trees grow slowly, so the oak grain is tightly packed, resulting in better integrated flavours and aromas. Nadalié owns a sawmill close to where the trees are felled and the wood, is then split into staves ready to transport to the Médoc. Here they are treated with water every day for a month to remove the bitter, green tannins that naturally exist in the wood. In total, the staves are exposed to the elements for a minimum of two years, ensuring the wood is completely washed through, before being transferred inside to begin the barrel making process.

Nadalié makes 40% of their barrels for the home market, particularly Bordeaux who require the 225-litre barrique. Of the remaining 60% for export, USA is the biggest market, indicating the strong preference of some American winemakers for French oak over their home-grown variety. A major contributor to the difference in flavours is the way wood for the barrels is prepared, American oak is cut across the grain whereas French is split along it. Sawing helps to impart the stronger, more obvious coconut and sweet spice aromas associated with American wood, while French oak gradually imparts vanilla flavours and subtly creates firmer, silkier tannins as the wine ages.

Lona Jones and Marie Dennis, Wine Business students

[agencianotimexico]

Entrega del premio internacional para Intranox La empresa riojana Intranox recibió en Burdeos, en la feria internacional de maquinaria Vinitech-Sifel, el premio a la innovación (única empresa española) por su sistema revolucionario 'Oresteo', que permite la recuperación del dióxido de carbono generado en el proceso de la fermentación del vino.

[prdesign]

STAND TONNELLERIES VICARD -  VINITECH

projet-exercice réalisé dans le cadre d’un stage

[chlalevrette]

Merci à @bordeauxvinitech pour cette place gagnée pour la @citeduvin ! #cadeaudenoel #jeuconcours #culture #fun #vin #bordeaux #blaye #tourisme #vinitech Poke @amelienollet

[adomenach]

Jules Lamon de @CM_winemak_in en grande forme au #vinitech ! #oenologie #vin #winelovers (à Parc Des Expositions De Bordeaux Home Expo)

[arnauddaphy-blog]

Le Salon Vinitech : la "face cachée" du monde du vin.

  Plus de 40 000  visiteurs et 800 exposants se sont retrouvés du 27 au 29 novembre pour le Salon Vinitech : le "Mondial des équipements et services pour la filière Viti-Vinicole"

Contrairement à Vinexpo, ces visiteurs ne sont pas les sommeliers, les cavistes ou les acheteurs de vin. Cette fois-ci, ce sont les vignerons et le producteurs eux-mêmes qui viennent rencontrer tous leurs fournisseurs : imprimeurs, verriers, tonneliers, cartonniers, et les fabricants de tous le matériel nécessaire à la création d'un vin : pressoirs, pompes, cuves, produits oenologiques, tracteurs, matériel de cave, pulvérisateurs, étiqueteuses, logiciels, et j'en oublie ! 

C'est l'occasion de faire un point sur les dernières innovations, et de se rappeler que le vin n'est pas fait que de poésie, de terroir, d'histoire et de passion, mais que c'est un produit complexe, qui fait appel à de nombreuses techniques et outillages.  

Cette année, les réseaux sociaux ont fait leurs premiers pas dans le Salon : un espace numérique attendait les visiteurs, qui on pu participer à un Vinocamp dédié ! 

[plumptonwinery]

Château Lynch Bages - Bordeaux wine study final part

Read about part 1 Chateau Haut-Bailly visit

Read about part 2 Chateau La Tour Blanche visit

Read about part 3 Chateau  d’Yquem

Read about part 4 Vinitech

Read about part 5  Tonnellerie Nadalie 

Château Lynch Bages

The final visit of the tour was an entire afternoon and evening spent at Château Lynch-Bages.  We were treated to a highly entertaining tour of the vineyard and winery and then a talk on the vineyard market in France by Lydie Thomas of Vinea Transaction.  We also had a delicious meal in the on-site restaurant.  The winery is the focal point of the village of Bages and the owners the Cazes family have re-invigorated the life of the village by reopening the bakery, shop and café bar, making it feel a little like the village of Saltaire in Yorkshire, a village with all the amenities the winery workers need for a pleasant life.

Château Lynch-Bages has 100 hectares of the following grape varieties: Cabernet Sauvignon 76%, Merlot 15%, Cabernet Franc 7% and Petit Verdot 2%. In the Paulliac area the soil is very poor of nutrients but has good drainage. The very high density of vines per hectare aims to encourage competition between vines and deep root growth. In 2016, the harvest began on the 27th September and lasted two weeks. As Cabernet Sauvignon is a late-ripening grape variety, autumn frosts may be a problem.

In the winery, 37 stainless steel tanks (250 hl per tank) are used for the first 3 months, then new French oak to age the wine, after which the wine is collected in different batches in stainless steel tanks ready for the blending of the different wines. The Chateau makes around 480,000 bottles a year, mostly in two different red wines: a premium wine and a second quality wine made by young vines (less than 20 years old). Dry white wine is also made in small quantities from Sauvignon blanc (around 50%), Sémillon and Muscadelle grapes.

At the end of the tour we visited a museum with antique machines that were used to make the wine up until 1975, after which, the winery bought in new technologies. Another technological revolution is planned for January 2017.

Alessio Piazza and Hyunsuk Kim, Wine Business students

[plumptonwinery]

Vinitech - Bordeaux wine study tour part 4

Read about part 1 Chateau Haut-Bailly visit

Read about part 2 Chateau La Tour Blanche visit

Read about part 3 Chateau  d’Yquem

Day 2 Wednesday 30th November 2016

Vinitech

Vinitech was a sensory overload of vineyard and winery equipment. For those still brushing the tannic cobwebs of Bordelais revelry from their dentures, it served as an awesome slap round the chops. Every conceivable bit of kit: a macerated smorgasbord of wine and technology enveloping small groups of naïvely excitable wine students. A few brave souls stood firm and dared to delve into the miasma, others ran for the cover of coffee.

Composure regained, exploration began, and once it became known that by remaining engaged in conversation with a stallholder for more than three minutes elicited the popping of cork, interaction flourished. By lunchtime, knowledge augmented, the many bars began to swell as the ‘bon viveur’ approach of the wine industry manifested itself. Heading back to the Bordeaux old town no-one appeared to have left empty-handed, and no doubt some ended up with more than they had bargained for!

Jose Quintana, Wine Production student

[plumptonwinery]

Bordeaux wine study tour 2016 part 1 - Chateau Haut-Bailly

The 2016 study tour to Bordeaux was a fabulous affair. Led by winemaker Sarah Midgley and vineyard instructor Tom Newham, 32 wine students spent three days in the world’s most prestigious wine region. The focus of the trip was a visit to the Vinitech-Sifel trade fair, which displayed advanced technology in vineyard and winemaking equipment on a grand scale.  There were also two full days of visits to a barrel cooper and a range of Chateaux so that the students could experience the region’s different wine styles and techniques.

Here is the first of our review of all the wonderful visits, written by our students.

Day 1. Tuesday 29th November 2016.

Chateau Haut-Bailly

This being a Plumpton College Wine Division wine-tasting tour, it was with heavy heads that we clambered from the bus on the first morning-after-the-night-before to a quiet and dignified Haut-Bailly. We milled around the bus in the silence, and the cold, while a lone Frenchman in overalls was raking leaves and paid us no attention.  We felt very much like “the English in Bordeaux.”  Eventually, Sarah found someone important to give us a tour [ “eventually” to a student being approximately four minutes. Ed]. Monsieur Directeur Technique seemed somewhat reserved at first, but soon brightened up when he began talking about his grapes.

Here are a few facts in the Haut-Bailly entry of what would soon become a version of Bordeaux Top Trumps:

Size: 30 hectares

Vine density: 10,000 per hectare

Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, Carmenère

Oldest vines: 1907

Time for a lone worker to tend each vine travelling in a tractor at 3kmh: 300 hours

We were suitably thirsty by the time we got to the tasting room. Up first: La Parde 2011 - Haut-Bailly’s second wine. Personally, I was somewhat disappointed. Bright, raspberry and redcurrant, more Merlot than Cabernet, but a little ‘rustic.' I was nervous, therefore, approaching the Grand Vin. This was it, my first ever taste of a truly premium Bordeaux. Plums and strawberries, cedar, cigar box (oh yeah!) and a touch of spicy oak. Tannins still a bit heavy, but you could feel the potential. Acolytes for now, but in another five years, they’d be ballerinas, dancing Black Swan across the gums. The spittoons looked on.

I think Marco summed it up for me the best. Bordeaux might not be exciting, it’s not avant-garde, and it’s certainly not cool, but it’s an excellent package. It’s about maintaining something great and drinking it like an old friend. To me, Haut-Bailly was that; a red-roofed chateau, sitting amongst its vines, doing what it's always done, and no doubt always will, and doing a pretty good job of it.

Christian Lowe, Wine Production student

[plumptonwinery]

Vinitech & Bordeaux 2014 - Plumpton College wine trip

[adomenach]

#vinitech jour 1, c'est fini! Et vous, vous avez passé une bonne journée? #magazineViti (à Parc Des Expositions De Bordeaux Home Expo)

[adomenach]

Connaissez vous Frederic Fleury de l' @agencefleurie? Son commentaire quand j'ai pris la photo "ah je suis toujours gêné de me mettre avant. Pour vivre heureux vivons caché"... Loupé, pour cette fois-ci ;-) #vinitech (à Parc Des Expositions De Bordeaux Home Expo)

[adomenach]

Un café, des nouveautés, #vinitech c'est parti! (Audrey, chouchoutée en salle de presse ;-) #magazineViti (à Parc Des Expositions De Bordeaux Home Expo)

[adomenach]

#vinitech animation de stand : #caricature peinte avec du #vin !

[adomenach]

Lui, il sait manier le ciseau à bois! #fût #vin Vu sur #vinitech