• While traveling by train south towards Spain Bob and Tania encountered a gentleman who said they should not miss the quaint town of Saint Emilion.  This chance encounter turned into a wonderful several day journey into not only a breather in their hectic schedule but a great learning opportunity on the creation of wine...

•   The town was named for a Breton monk "Emilian"  and most of the homes are built out ochre colored limestone which makes for a beautiful setting.  The roofs are all similar (out of Roman arched tiles) and the town is protected to preserve this harmony. The fortress had seven gates for access and these still are in use. The wall here (which shows part of a moat at one time) was the outside of their hotel.  But it is the wines, and the vineyards which St. Emilion is renowned for throughout the world.

•    After checking out of the hotel Bob and Tania decided to stay a few more days in St. Emilion and checked into a local B&B.  They had a great room with amazing views ( the bell tower of the Monolithic Church and overlooking the town to the Dordogne valley.)

•   This area has an outstanding microclimate and unique soils.  There are 5400 hectares of vineyards (the average vineyard is only 7 hectares and most are family owned.) the soil is composed of stones, sand, gravel, clay, and silt.  Most of the premium grape varieties are Merlot and Cabernet. There are 822 Winegrowers with 13 Premiers Grand Cru Classes and 55 Grand Cru Classes.  The wine of St. Emilion is not one wine but different kinds of wine.  Vines grow all around the town with the chateaux and reflect centuries of history and hard work.  Bob and Tania were able to attend wine school in town and instructor Patrick gave us lessons in taste, smell, and further appreciation of wine.

•   Bob and Tania met Sarah (who is assistant manager at three chateaux in the area) at the local Internet Bar and further showed them how wine itself is created from the first tiny vine to final harvest (Vendage) and the everyday attention to both vineyards and wines.  After harvest the grapes are hand separated and put into large barrels where they are then "pumped over" daily to keep the fermentation going (all done in a very precise manner.)

•   At the chateau "Pavie-Maquin" only one of the few "Premier Grand Cru Classes" in the world, the hand sorting is long and backbreaking.  The lady in red is one of the owners and is the final word on each and every grape that goes into the barrels.  In the tasting room Sarah allowed them to taste a wonderful 2003 bottle...pure liquid gold.

•   Sarah showed how the harvest of 2006 was not going to be very good because of the flooding rains late in the season ( the grapes were bloated from the rains and mushy).  One of the founders of the vineyard. Sarah demonstrating what the sorters are looking for and discarding.

•   Bob and Tania took a side trip up to Cognac to see the productions there unfortunately closed.  They also traveled to Archachon to see the amazing huge sand dunes there that are threatening the surrounding countryside as they move inward from the coast.  They are engulfing the forests below and threatening homes.  But you can still climb and enjoy them.