bordeaux left bank

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Bordeaux Rive Gauche 1999

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		Chateau Pichon Longueville Baron Pauillac Þ

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	A view over a Chateau in the vineyards in Pauillac	The beautiful building at Pichon-Baron	"and the solid matter sinks down and forms a deposit (lie)"	Oak aging at Pichon-Baron

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The new cuverie at Pichon-Baron in a circular room	With a futuristic control room	Hand harvested grapes brought in from the vineyards tipped into the 'fouloir-egrappoir'	Stems - what is removed in the fouloir-egrappoir

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Looking down into a fermentation vat (this one is actually at Chateau Giscours). You can see the 'cap' (chapeau): the grape skins and pips that float to the surface and form a semi-solid layer that needs to be broken with remontage	The bottling line at Pichon-Baron	Tasting line-up
			Chateau les Ormes Sorbet Medoc ( médoc ) Þ

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The visitors' gallery, with a view over the cuverie	Ready for shipment	Detail of the Pichon-Baron facade	M et Mme Jean Boivert	M Boivert
			Chateau Giscours Margaux Þ

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Chateau Fontis, here tasted alongside Les Ormes Sorbet, is owned and manged by the son	New barrels ready for use		In front of Chateau Giscours	The cuverie, with concrete fermentation vats
			Chateau Grand Moëys ( grand moeys Première Côtes de Bordeaux Þ ( Premiere Cotes de Bordeaux )

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Manually harvested grapes	The 'tapis de trie' (sorting table) where unhealthy bunches are discarded, under shelter from the rain		M le Directeur and Britt Karlsson	M le Directeur

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Britt Karlsson with a representative from the chateau	A sample of the fermenting white wine - cloudy because it is still fermenting	The barriques for the red wine...	... and a barrel sample	The lab

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A healthy looking grape bunch ready to be harvested	Something to carry home to the cellar	M le Directeur and Britt Karlsson	The chateau at Grand Moueys, a curious mixture of 19th century and medieval turrets	And a beautiful garden
Chateau Smith-Haut-Lafitte Pessac-Leognan (Graves) Þ (péssac léognan, château )

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	The vineyard surrounds the winery	Another 'table de trie' to improve the quality		The old red wine cellar (since renovated)

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	Tasting in the cellar			Table laid for lunch in the small dining room. With fresh grapes

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			Some foie gras to start with	And then chicken breast with beans (sounds prosaic, doesn't it?)

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3 pieces of cheese	Finally gâteau au chocolat et crème anglaise...	Après la bataille
Chateau la Tour Blanche Sauternes Þ

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M le directeur	Grapes just beginning to rot with porriture noble		La Tour Blanche does not have a very impressive chateau - it is actually a school of viticulture and oenology	Tasting sauternes

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