After breakfast we went to a cooper, to understand how to make a barrel in which the wines spent the first year. Arriving in St-Romain, we visited a renown barrel manufacturer, who had a small workshop for demonstrating how the barrels were made. The master cooper demonstrated how to prepare the oak staves in the right shape, length and angle, and then putting all those together using just a metal ring to form the barrel shape, without any nail or stubs... it is really an amazing job!
Then it was our turn to try! We were split into two teams and competed with each other to see how made the best barrel. Even though the staves were all prepared for us, it took the three of us together to hold them tightly and I had to hammer it repeatedly, which was quite labor-intensive. After finishing the rough shape, we had to roll to test whether it 'cracks'. It seemed Benny's team had done a better job on that... Haha...
Taking some photos, the master cooper then taught us how to further assemble the barrel with the second ring and toast it, to form the proper shape and then adding the lids. Now we understood why a new French barrel would cost EUR 750. We also got a part of the stave as a souvenir. Really an interesting experience!
Then we headed to Domaine Matrot for a tasting. Located in Meursault, we met the owner Mr. Matrot and he showed us his cellar, which were all stainless steel vats and modern. But then as we went down we saw the traditional underground where he kept his older vintages, which was a deep contrast to the winery. We tasted a few bottles of his Meursault and they were all very good. Maybe it was because of the organic viticulture that he practiced? Unfortunately considering my limited space I did not buy any, but he gave me the contact for their HK agent which I would try to find the wines. 
Yesterday we went to the most expensive Pinot Noir parcel, and of course we couldn't miss the most expensive Chardonnay parcel, so we went to Montrachet for another picnic. Stopping in front of Chevalier-Montrachet and overseeing the other grands crus, where the most expensive white burgundy was produced, we had a good time basking under the warm sun to enjoy some wines and snacks.
Feeling hungry we went to another Michelin restaurant for lunch: Pierre & Jean, la cuisine d'en face in St-Romain. The food was so nicely put that one had to admire the skills of the chef not just in the cooking part but also the art of showing a nice presentation. It was another wonderful meal.
We then drove by to take a look at a famous castle in the area: La Rochepot Castle, which was built in the 11th century. Not having much to look inside, we decided to take a few photos on outside only, before proceeding to the plateau on this part of Cote d'Or, which provided a nice view of the villages.
On the way back we stopped by Domaine Buisson to taste some more wines. The current owner Gilles Buisson came to greet us and his colleague, a young pretty lady, explained to us the different wines they made in the area, from Meursault, Volnay, Auxey-Duresses to St-Romain. Personally I like the St-Romain the most though it was not exceptional enough for me to buy any.
In the evening we went for something different, some Japanese style cuisine at Michelin restaurant Sushikai. Considering the location and the difficulty in getting the fresh fish, you could feel the dedication and hardwork of the chef and his team. It was also good to have something different for a change in the last few days in which we had all French cuisine. A quiet and peaceful dinner, at a serene atmosphere from the bamboo corridor and settings, I got a sense of sadness as this was the last night we were spending in Beaune.
(to be continued...)
沒有留言:
張貼留言