In our second part of our Harvest Through History series, let’s enjoy the view from the present day and look at some unearthed photos of the 20th and 21st centuries of Harvest at Château de Pommard.
Every day, we uncover more rare, and incredibly awe-inspiring, imagery from our ancient archives and from further afield and because at Château de Pommard we love to share we know its unfair to keep them buried in our vaults.
To take a look at Part One of Harvest Through History : Yesteryear click here and for Part Three, click Today.
The grapes have been collected and fermented following harvest and the must is now being removed from the fermentation vats. Workers of the Laplanche family in the Cuverie getting their boots juicy, circa 1960.
In the cobbled Courtyard of Honor, Harvesters big and small prepare for a day in Clos Marey-Monge snipping grapes off the vine.
Harvesters, believed to be associates of the Laplanche family, place wooden grape baskets on to tractors. Tractor technology has come a long way since!
Nadine and Jean Laplanche pose by their wooden baskets just before Harvest happens, circa 1985.
A Cuverie staff member inspects the wooden fermentation vats shortly after grapes have been sorted and placed inside. Fermentation is next!
A member of the vineyard team cleans his tractor in the Courtyard of Honor, Harvest 1992. The courtyard looks a lot cleaner today!
The all-important wooden baskets for grape collecting are cleaned and prepared, ready for the start of Harvest, the following day. 1992.
Harvest is done! The tractor wear is beautiful flowers clothes to show to all the village that is the end…
Harvest and Vineyard workers wind on their way up Rue Marey-Monge to the office – Clos Marey-Monge. Château Micault, in the background, in need of TLC. Circa 1990.
In the Cuverie, the team bleed the fermentation vat to taste the bright red juice. Circa 1990.
Look at that color!
Wooden crates loaded with grapes are transported from the vineyard into the cobbled Courtyard of Honor.
The grapes, still in their wooden crates are transported – on someone’s back! – into the Cuverie from the tractor.
This seems a bit more sensible! Loading the wooden crates directly into the Cuverie…
With the grape juice now in the barrels, the leftover must is cleared and cleaned from the fermentation vats. It’s a sticky job, but someone’s got to do it.