A year in a French vineyard: June 2019

Bottling time at Jonathan’s vineyard means long, hard and monotonous work

It takes bottle to prepare wine for sale - Jonathan Hesford on the demands and important processes of a wine’s bottling

After harvest, bottling is the most important and risky operation in the winery. Often overlooked by consumers and commentators, the bottling process involves meticulous planning and preparation to avoid mistakes and ensure the wine reaches the consumer in the best state possible.

Large wine producers have dedicated bottling facilities that run all year round, much like a brewery or soft-drinks factory, but for the thousands of independent family estates, bottling is a stressful event involving lots of third-party help. Like many small producers in my region, I do not own a bottling line. I have to reserve a mobile bottler several weeks in advance.

Every winery has different criteria and constraints when it comes to bottling, depending on the type, range and volume of wines to be bottled. So much of this article relates to how I approach bottling at Domaine Treloar.

...

To read the remaining 85% of this article, you need to either

Subscribe now to The Connexion and benefit from access to our archived articles since 2006

Freedom Subscription

Pay every three months. Our most flexible subscription.

Automatic renewal, cancel anytime

1 Year Subscription (12 editions)

1 year of great reading in print and online

Automatic renewal, cancel anytime

Digital Subscription (1 Year) (Our best value offer)

1 year of great reading online *no paper*

Automatic renewal, cancel anytime

Digital subscription (freedom - 3 months)

3 months of great reading online *no paper*

Automatic renewal, cancel anytime

More articles from Food and Drink
More articles from Connexion France
Other articles that may interest you

Loading some business profiles...

Loading some classifieds...