October 2013 at The Hungry Cyclist Lodge

A man in sodden overalls jet washes inside a stainless steel vat. The pungent whiff of fermentation circulates with wood smoke in the tight streets of medieval villages. Heavy mist hangs in cool valleys and the leaves on fruitless vines glow gold, red and purple under an Autumn sun. The 2013 grape harvest is over. Countless grapes have been picked, sorted and pressed and now the patient wait for saccharine grape juice to ferment into the best wine in the world has begun.

The harvest is a special time of the year in Burgundy. People from all over the world, young and old, come together to pick grapes and take part in one of the worlds most historic harvests. Having worked the grapes harvest for the last two vintages it was a shame to miss out this year, but with a luxury cycling lodge to get ready for providing first-class accommodation for cyclists in 2014, I had bigger grapes to pick.

With the damp days and cold nights of winter now only a short time away, essential work on insulating the house and getting a room ready for winter have begun. Double glazed windows and doors are in, plasterboard  hides dense rolls of insulation and a new wood burning stove will soon be unwrapped. The day when I get to sit on my own stairs is still to arrive but there is hope that it will be sooner rather than later.

My season leading gourmet cycling holidays is over for another year and my focus is now fully on getting the house and business ready for summer 2014. To follow the progress of The Hungry Cyclist Lodge renovation and garden simply click the links, or take  moment to enjoy the thumbnails below.

A bientot.

Tom

 

This entry was posted on Wednesday, October 30th, 2013 at 8:23 am and is filed under Auxey Duresses, Burgundy, cycling vacation burgundy, Wine & Cycling. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. Both comments and pings are currently closed.