Think Like a Winemaker

How the visit unfolds

1. 01

   The press pad

   You stand and talk for a while before you learn what is directly beneath you. Grapes to handle and to taste, and the loading shown from above.

2. 02

   The press

   Down to the press itself. Why it runs slowly, and how one press yields three different juices.

3. 03

   The tanks

   The high point. Sébastien puts your glass under the valve and opens it himself. Juice settling, juice fermenting, riesling and chardonnay, terroirs compared in the glass.

4. 04

   The barrels

   The bubblers at work, fermentation gas coming through in front of you. The wood, the barrel types, and what goes into each one.

5. 05

   The red bins

   Three stages of fermentation side by side. A punch-down and a pump-over carried out in front of you, with a taste before and a taste after — colour and flavour move in the glass. A red pressed live if the day allows.

6. 06

   Tasting room three

   Charcuterie and cheese boards, and five to six finished wines set against what you tasted in the cave. This is where everything lands.

What we pour

Five to six estate wines, chosen on the day from what is in tank and in barrel. In a working cave the line-up follows the harvest.

Good to know

• Guests must be 21 years and older.
• A working cave: closed shoes, and floors that may be wet.
• Twenty guests per session, guided by Sébastien.
• Food is served at the end, in the tasting room.