Botrytis developing: some raisins dorée and pourri plein (purple grapes). Skins are very thin and fragile at this stage 
Christophe Daviau looking at his Chenin in the Grandpierre vineyardSpent a fascinating morning with Christophe Daviau (Domaine de Bablut) looking at his Chenin Blanc and Cabernet Franc that is yet to be picked.
We started with in Chenin in his Grandpierre vineyard that produces a very characterful and mineral sweet wine – a favourite of mine. Christophe has already done a tri here. Not enough of the bunches are ready for a second tri, although they might be ready for Monday if rain is still threatened for Tuesday. Once the botrytis gets established, it can develop very quickly given the right conditions.
Christophe explaining Chenin Blanc and the stages of botrytis developing
Bit further along plus some sundried berries
Well spread out bunches allowing the air to circulate around them (above and below)
Still needs a little more time to the botrytis to develop and the sugars to concentrate 
A bunch of Chenin Blanc tends to have big variations of maturity – here some golden grapes others becoming shrivelled and raisin like
