The Times of the Vine (Japanese version) | Jacky Rigaux

It all starts in the vineyard - from winter soil improvement to autumn harvest, explaining in detail a year of grape cultivation, which can be seen as the origin of wine, quoting the words of Jaier. Includes a glossary of grape cultivation terms.

We start working around 7 o'clock in the early morning of February 15th. When we start pruning, we always feel solemn. It is a readiness to understand that this not only affects the harvest of that year, but also influences the next year and the years after that. [...] With sharp eyes, attention must be paid to three things: the condition of the fruits of the year, the forecast of the state of the trees for the next year, and the vigor of the grape vines, which is influenced by the age and health of the trees. - Excerpt from the text

"Nature is my guide."
Henry Jaier (1922-2006) was the greatest wine maker of the 20th century. He consistently distanced himself from the trend of mass grape cultivation and excessive use of chemical fertilizers, adhering to his own way of winemaking including emphasizing terroir, strict yield limits, selective harvesting, cold maceration, and the use of natural yeast. His previous book, "The Legend of Vosne-Romanée: Winemaking by Henri Jaier", based on long interviews with this legendary winemaker, elucidated the entire process of Burgundy wine, but what Jaier repeatedly mentioned was the phrase "it all starts in the vineyard." In this book, we follow Jaier's vineyard for a year. From winter pruning and soil tillage, to spring training, summer shoot thinning and leaf removal, and autumn harvest - Jaier has always worked closely with the earth, listening to the voice of nature. In recent years, there has been an increase in enthusiastic Burgundy wine lovers, and the excellent winemakers in this region generally follow Jaier's approach. At a time when the meaning of "nature" is being reconsidered from various angles, we are taught not to let go of what is important in exchange for speed and efficiency. Includes a glossary of grape cultivation terms at the end.