What is oenologist's job?
The etymology of the word oenologist goes back to the Greek oenos (= wine) and loguos (= science). The oenologist is the wine specialist. Graduate of a master's degree in technical sciences of study and the knowledge of the wine, his functions go from the culture of the grape to the bottle of wine. Only 5 training centers deliver this diploma in France.
What is your typical day?
There is no typical day for an oenologist. The key word is "adapt". Adapt to what is happening in nature, vineyards and vats. At this very moment, the 2017 harvest is coming to an end, so I am mainly concentrating on the analysis of the vines to select the most successful parcels. And then there will be time for wine tasting and blending. I also often accompany our customers to explain our terroirs, the characters of our wines and more broadly our philosophy of winemaker. In short, they are very varied days, which do not involve anything routine.
How is the 2017 harvest announced?
Each harvest is an eternal renewal guided by the forces of nature and leads each year to the development of new wines. The year 2017 registered a rather unfavorable weather: spring heat wave, followed by a frost period preceding a very dry summer. The harvest is certainly less bulky but of a very good quality. The maturity of the grape varieties has also been changed and it will be necessary to adapt to this characteristic cellar to make quality rosés dressed in a beautiful robe with a pale color.
What makes the color of the rosé wine of Provence?
The color of Provence Rosé is very important, much more than for the red or white wine. Indeed the robe of a Rosé wine is the first thing that a consumer notices before even feeling it or drinking it. In terms of Rosé wine from Provence, there are many nuances that are all referenced in the center of the wine of the Var. This pinkish color is defined by the natural pigments of the grapes. These are pigments called anthocyanins, which comes from the Greek, "The blue color of flowers" and these are concentrated in grape skins.
So how do you get a good rosé wine from Provence?There are two possibilities. The first is to let the skins of grapes macerate in their juice and quickly pull the skins so that the color remains clear.
The other possibility is to harvest the grapes in the cool of the night. Harvesting at night, the color spreads much more slowly in the juice, so we get to better control the color of our Rosé wines. It also limits the oxidation phenomena that could alter the color. At the Château de Berne we chose to harvest at night. Our teams meet at midnight in the heart of the vineyard to start the harvest until 6am.
What is your definition of a good rosé wine?In general, a good wine is, first and foremost, a wine that you like, so it's a very subjective fact. In my opinion, a good wine is a surprising wine, because although after having tasted the same wines year after year, I still like to be surprised. It is especially a wine that has elegance, power, wealth, without being too demonstrative, and it will especially be pleasant to drink to accompany meals.
I hope I have been able to answer your questions, and I give you an appointment at the Château de Berne or find our Rosé wines direct online.