While the Corton-Charlemagne and Pernand-Vergelesses quietly crackle in their barrels, it’s time for the five reds to be devatted. Simon and Michael take turns shovelling out the tanks! No need for a gym membership when you have the chance to devat. It’s quite a sight watching those little grapes soar into the press, (and let’s be honest, the view of the topless bodies isn’t exactly an eyesore either!) Watch the video HERE.
As the free run juice waits in a stainless steel vat, the “marc” is pressed to obtain the “press” juice. This juice is much more acidic and has a very rosy color. Then we combine everything into one vat where it will stay for another four days.
Meanwhile, there’s also the task of taking care of last year’s wines. For Instance, they need to ensure the 2023s have completed their malolactic fermentation (they do this with a very interesting test that I will show in a video on our Instagram soon.) This makes me think about that fact that while the general trend is to stay in the present moment, winemakers have a completely different relationship with time. Simon explains that their work always spans four vintages at once:
Winemakers have their feet firmly on the ground but are constantly jumping through time!
Now it’s time for barreling. First, the barrels get a good shower to clean and moisten them before they’re lowered into the cellar through the hatch. They fill them, patch up any leaky barrels, and then keep a watchful eye.
Finally, the big cleanup: pressure washing, vacuuming, even changing the gravel in the cellar. And tomorrow, the team will be back in the vineyard to mark dead vines and clear the undergrowth in the Pernand plots.
To conclude
I watch through the window as the leaves don their golden autumnal attire, falling gently on the grass, and suddenly, the harvest feels far away. This month has flown by in the blink of an eye. I ask Simon to select bottles (that are meaningful for him) for me to take back to my cellar: Corton 2019, Fichots 2021, Corton-Charlemagne 2019 and 2022, and some Pernand-Vergelesses whites that my mother loves.
We could discuss pH levels, the percentage of whole bunches, and the number of punchdowns, but that would miss the true essence of their work. At Follin-Arbelet, I came to realise that lovely wines can only be crafted in a loving environment. The harvest was the perfect introduction to this. But what struck me the most was witnessing a father discreetly proud of his son and a son deeply admiring his father—working hand in hand. Listening to their conversations about their love for the vines, having Simon show me photos and videos of all the animals they can find in their vineyards.
Follin-Arbelet wines come from an endangered tradition: the invaluable know-how passed down through generations. It’s this precious practice that shapes not only exceptional wines but also the remarkable people behind them.
Until the next harvest!
Bises,
Manon
Follin-Arbelet Cellar by Pops_Tawen
Fine our latest Follin-Arbelet Offer HERE.
