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THE EDITOR - NOVEMBER
So, as the nights draw in and the grapes are gathered, the fermented wine is now developing, in barrels or tanks, and that complex chemical reaction, still not totally defined, continues. Once the leaves fall on the vines, the endless task of pruning starts. I spoke to the vineyard chief at Sharpham in Devon once, and he said that at this time of year he is “pruning, pruning, pruning”. 3000 vines to do. Imagine how long that can take.
This month, have a look at a new item - a chat to the winemaker at Chateau Clarke – one of the growing family of Rothschilds’ vineyards – one of the biggest names in wine.
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