This is a picture of a happy winemaker*, from last week. He's dressed in waterproofs and busy hosing out his pneumatic press. All the chenin blanc from his flint soil has been picked and the yield of juice is high and good quality. Most of his neighbours are saying their yields are low. The juice will be fermented in stainless steel vats to make the base wine for vintage sparkling Vouvray.
New oak barrels waiting for the juice that will make a distinctive dry wine with a nose like a sweet wine.
Diatomaceous earth being used in the filtering process. Unusually, Chateau Gaudrelle filters the juice prior to fermenting. The juice is allowed to sit for 24 hours to allow large particulates to drop to the bottom. Then to make sure fine particles of skin, seeds, stems and leaves that might lead to bad tastes in the wine are removed, the juice is forced through a pad and plate filter until it runs clear.
Eole the Belgian Shepherd helps himself to the grape juice that drips from the filter pads.