So here's where we started. In amongst the huge stainless steel receptacles where the grapes go for an early stage of the production.
Wine making is a long and complex process, and here we are in a room full of barrels where the wine's kept in oak barrels for over a year.
And this is why we're here. It's the most important part. Tasting what we've been learning all about.
This is what we tasted : Chateau du Tertre 2008, Grand Cru Classe, Margaux.
Team shot outside the Chateau.
Aperos outside the Orangerie where we had lunch.
Our private meal from the one end of the table.
And a shot from the other end.
Here's the menu:
Chicken Picatta with potatoes gratin and vegetables.
Homemade chocolate cake and coffee
All accompanied by Chateau du Tertre wines.
Unfortunately all good lunches come to an end. Here we are leaving the chateau at about 4.00 pm.
(It's important to take meals seriously in France - and this always takes a long time.)
Now it's home for evening aperos and dinner at the Mill.