Cellar Hand

Languedoc, France — Harvest Seasons

I spent two harvest seasons working at Mas de Daumas Gassac in the Languedoc, mostly in the cellar during peak harvest.

The work centered around fermentation. Every day we pulled samples to check sugar, density, and acidity, tracking how each cuve was evolving. From there, it was a series of small adjustments like cooling tanks, aerating through remontage, or moving wine between cuves at the right moment.

I learned under Philippe, the head cellar master, who ran the cellar with a mix of analysis and intuition. Lab numbers set the baseline, but decisions came down to observation including taste, structure, and how the fermentation was behaving. You learn quickly that no two cuves move the same, even within the same harvest.

Outside the cellar, I helped with picking and sorting fruit. These were long, hot days of repetitive work, but it gives context to everything that follows in the winemaking process.

A lot of the job was cleaning. Tanks, hoses, and floors were a constant priority. It is most of the work, and if it is not done properly, nothing else matters.

It is slow, methodical work. These are small decisions, made daily, that carry through the entire process.