Thursday, 19 July 2007

"Wet day in the Lakes ... it poured, and so did we!"

We just had one of our big wine tastings (with food) at Dalemain House up in the Lake District, on the Ullswater road from Penrith. It poured! But we poured too. And I didn't meet a single unhappy person all day.

And there were nearly 1000 there. Another triumph for John. John Kemp. He’s been running these events for the last 14 years. Its making him grey but they’re always impeccable, whatever the conditions.

Actually I've always preferred the Lakes when there's a bit of rain about. Some mist and low cloud makes the hills look like great mountains. The foaming ghylls are more impressive and the green is greener.

But the weather overdid it a bit this time. Couldn't see a single mountain. And I'd so been looking forward to pointing out the whereabouts of Laithwaites Crags where, obviously, my ancestors must have lurked about, planning sheep-stealing raids on nice houses like this.

Unaware of this history, Jane Hasell-McCosh, the tireless and enterprising lady of the house, had called and invited us and here we were.

I was once assured by some Loire valley winemakers that wines taste better on wet days. Something to do with low barometric pressure. Well maybe. But the bottles all tasted pretty good today.

Seems we have a lot of customers hidden away up in these remote parts - and across in Dumfries and over in Northumberland. Very pleased to see us here. We've done a few tastings in Carlisle but not a ‘do’ in the countryside like this.

Our tent kept out the rain but notions we'd had of wandering about the lovely gardens, glass in hand were not to be. Although, if you were quick, a whizz round was possible and one group did seem to be holding a breakaway tasting in a gothic grotto.

We had loads of good producers over – too many to name, but let’s just say that pretty much all of the winemaking world was represented! So something to please everyone.

And having food on as well, seemed to make the event a bit less intimidating … and helps keep the strength up! We’ve had events like this before in our car park in Theale (more glamorous than it sounds!) but it’s the first time we’ve done it ‘on the road’.

Absolutely everyone loved the food and enjoyed meeting passionate food producers just as much as meeting passionate winemakers.

Talk about enthusiuasm!

All the food people said they had never sold anything like the amounts they sold here. Lucky they were all local because at lunchtime they all had to rush home for more supplies.

Hadrian Organics with their organic meat and cheese were besieged. The pudding lady from Sweet Home Ambleside was cleared out in 2 hours and quite distraught at disappointing so many.

Next time we'll bring more supplies. Appears Laithwaites customers like real food as much as real wine.

Thursday, 5 July 2007

Manning the pumps and trying not to spill wine all over the floor … today I'm a cellar-hand again;

A.m. Writing this in five-minute bursts on the old BlackBerry. Why? Because five minutes is the time it takes to pump out a barrel of wine. 250 litres of Bordeaux Castillon red, in fact.

And today that's what I am doing; I'm a cellar-hand again. And I love it. It’s a beautiful day in Bordeaux and there are golden beaches a short drive away. But working with wine is - and always has been - way more fun.

Oops! Too slow. Stop pump. Remove pipe, put in next barrel, start pump. Roll empty barrel to the steam washer.

This is a wine my son Henry has made for Laithwaites. A 2006 vintage. The first he's done for us. But he's been making wine nearly ten years now - he's 27 this summer.

He’s just won two more important silver medals for his wines. Proud father. So I am helping him out today.

Oops! Missed another - must not let the pump run dry!

What he's doing is 'racking' the wine. What the French call ‘Soutirage'. As the wine ages in its barrel it throws a sediment and this can taint the wine. The wine can take on the stale odour of it. So the sediment or ‘lees’ needs to be removed and the clear wine freshened up by a gentle trip into a tank where all the barrels are blended together. The barrels are then washed and the refreshed wine is put back. This time for its last stint in barrel before being bottled in the summer.

I hope we will be selling this wine soon. Cotes de Castillon 2006. Look out for it … there won't be a lot.

He's also made a fat and juicy 'Clairet' - pale red, to be drunk young like Beaujolais. It’s not really a pink at all. A red, but lighter coloured and fruitier. Wines like this - very young wines - were what originally caused the British and Irish to fall in love with Bordeaux wine back in 1066 or thereabouts. It was 'clairet' they loved. Not 'claret'. That came much later.

Anyway today’s clairet was very nice with today’s cellar lunch of bread ham and cheese. We might just get him to make more of that for Laithwaites this vintage.

P.m. He's given me 20 mins to finish my lunch, coffee and this entry before we start pumping the wine back into the cleaned barrels. Have to be much more attentive to that pump this p.m. Too slow on the switch and the wine's all over the floor. Big trouble.