Within Œnoconseil Laboratory, the organisation, activities and priorities of each consultant oenologist vary

depending on the periods of the year, in order to adjust their work ideally to the needs of each of their customers.

>> Clients and Properties followed in Consulting

After winemaking

The consultant oenologist’s work continues with pre-blends and blends, by monitoring the wines and the procedures carried out for them throughout the maturation period, right up to the stage of bottling and packaging.

Here too tasting is the basis for this assistance in order to be able to plan and carry out the best possible blends, and therefore prepare AOC accreditations, competitions, as well as the specific blends intended for bottling…

Consultant Œnologists dedicated to winegrowers and their wines, Œnoconseil’s oenologists all share a respect for the region’s terroirs and traditions with the constant aim of optimising the grapes’ potential.

They provide their know-how, their proficiency in using new techniques and an overall vision of wines from a same vineyard and a same appellation. With this hindsight, every year they are able to see the characteristics of the vintage one step ahead and can adjust their recommendations accordingly.

Without imposing anything at all, they give advice about decisions to be made, basing their recommendations on a personalised study carried out for each of the estates for which they are consultant so that technical decisions are consistent with the owner’s ambitions, the possibilities of the estate and the specific characteristics of the terroir.

Within Œnoconseil Laboratory, the organisation, activities and priorities of each consultant oenologist vary

depending on the periods of the year, in order to adjust their work ideally to the needs of each of their customers.

Harvests and winemaking

Each procedure is carefully thought through by the oenologist, according to the specific features and requirements of the Château concerned, as well as to the conditions of the vintage; this enables Œnoconseil’s oenologists to constantly adapt themselves to vintage conditions and to technical and economic obligations, whilst preserving the character of the Château, its terroir and its wines.

The consultant oenologist makes regular visits to the vineyard (checking the healthiness of the grapes, observing the ripening process), then to the vat house (assisting with winemaking and making recommendations adapted to conditions found in each vineyard plot and in each vat). He can therefore ensure that everything is proceeding as planned, by tasting the grapes on the vines and the wines during the winemaking process. Furthermore, he interprets and gives comments about the results of analyses. So, when conditions require, he can respond swiftly.

The keystone of this winemaking follow-up is therefore to regularly taste the grape berries, the musts as they are fermenting and then the wines after fermentations have been completed.These tastings draw on additional information from numerous types of analysis, both “usual” and “fine scale” analyses, which, thanks to the laboratory’s equipment, will be carried out according to requirement.