The harvest 2008

Here we are, harvest will start next week.

We've reached the same maturity as in 2007, with 209g/l of sugar (12.4° of alcohol), a ph of 3.2 and acidity of 4.4gH2SO4/l.

It means we can expect a good millesima, with at least the same quotation in Wine Revues.

It will be a frutty millesima, with less tanins than in 2005, may be with more acidity, but we've got to wait the vinification to confirm.

Hope there won't be rain before and during harvest.

So long

Chicken with honey

For 4 personns you need:


1 chicken to roast
4 cloves of garlic
2 glasses of oil
2 onions
1 carrot
2 cloves
2 soup spoon of vinegar
1/2 glasse of white wine
10 peppercorns
3 tablespoon of honey

1. Peel the cloves of garlic. Peel onions and the carrot, cut them into slices.

2. Mix oil, vinegar, white wine. Add onions, carrot, pepper, cloves, salt and cloves of garlic.

3. Place the chicken to marinate 2 hours.

4. Drain the chicken, then put it on the spit of the barbecue and cook both sides over the embers.

5. Add the honey to a small quantity of the marinade. Sprinkle the chicken several times while cooking. After 1h15 chicken should be ready.

6. Serve it with a Chateau de Roquebrune 2005.

Roman Quails recipe

Today we are going to feast on tasting "Cailles à la Romaine" with an excellent Chateau de Roquebrune 2005.



For 4 persons you need:

1 bundle of new spring onions
100 gr of coarsely chopped bacon
40 gr of butter
2 soup spoon of ground nut oil
4 quails cleaned
500 gr of garden peas
1 pinch of sugar, salt and pepper.



Peel and mince new spring onions.

Preheat oven to 200°C

In a cooker, heat 20 gr of butter with oil, then brown onions with lardons.

Brown the quails on every side. Drain them.
Throw away fat from the cooker and fill it with the butter left, onions and lardons. Add peas (with the tin juice), a pinch of salt, a pinch of sugar, a pinch of pepper and let it simmer 20 minutes.

Add quails, cover and cook 20 minutes.


Serve with Chateau de Roquebrune 2005.



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De-earthing 2008

We've just ended de-earthing.

It consists in de-earthing and taking away weeds at the bottom of the vinestock.

This work is very difficult. We need 6 hours per hectare to do the job.

After this mechanical work, we'll have to hand de-earth the 5 cm long earth on both sides of the vinestock. Nature and weed have understood that the less reacheable place for the machine is the bottom of the vinestock.

This job lasts 30 hours per hectare.

We spend 36 hours per hectare just to kill weed, whereas this job can be done with chemical weed-killers in 4 hours.

This job is done twice a year. It represents 2€ per bottle.

But look at the "mesange" bird. How happy it is, flying behind our tractor, looking at earth worms.

My english is not fluent and may be I don't use the right words. Please ask me if you need more explanations.

Join us at www.chateauderoquebrune.com/wine-presentation.htm

Spring Works

Nature woke up, plants and weeds grow up under the rows. A small flowers carpet cover the ground.

We'll have to avoid plants to mix with bottom leaves, to pump food contained into the soil and to contaminate leaves .

Plants transpire and are convered by dew enabling a wet area at the bottom leaves of the vine which may help to develop mildiou desease.

That's the reason why Chateau de Roquebrune is well equiped with special machines to work the soil. We can de-earth(1) 7 ha in two days. To respect nature we need huge resources to be able to interfere during the very small delay the nature gives us.

Chateau de Roquebrune use mechanical way to kill the weeds. It's the most expensive way, but the best to preserve nature.

See you soon for other news.

Florent Guinjard

www.chateauderoquebrune.com/wine-presentation.htm

(1) De-earthing (déchaussage) consist in taking the earth at the bottom of the vinestock to keep it back to the middle of the row covering the weeds.

Welcome to Chateau de Roquebrune

Château de Roquebrune is starting like nature a new cycle. Please don't hesitate to ask us questions about nature, viticulture, wine making, wine tasting, and new AOC (Appellations d'Origine Controlée) rules.