Read Treachery in Bordeaux (The Winemaker Detective Series) for Free Online Page A

began to blow. The shrieking of the seagulls dissipated along the docks, a reminder that the ocean lapped right up to the city gates.
    Before returning to Grangebelle, where he hoped to work on his manuscript, Benjamin Cooker made a detour to Moniales Haut-Brion. He found Virgile busy in the cellars with two of the estate’s workers. The contaminated barrels had been isolated, and they were preparing to decant them into stainless steel tanks. The winemaker’s arrival was not particularly appreciated when he announced that two other barrels needed to be set apart as quickly as possible. Alexandrine de la Palussière had left a message on Benjamin’s cell phone, indicating the numbers of the barrels in which she had detected worrisome quantities of the yeast.
    “I haven’t yet fully realized what’s happening to me,” Denis Massepain said with a sigh.
    “Keep your spirits up. We will find a solution,” said Cooker. “I can’t guarantee that we will save the entire production, but we will limit the damage.”
    “Six barrels! Do you realize what that means? Six barrels are already ruined.”
    Benjamin quickly calculated the extent of the disaster. That represented around 1,800 bottles, as each barrel held just over 59 gallons. If they didn’t find an effective parry, this would be a serious loss for the winery, which had only 12.85 acres of vineyard. He was not the full-time winemaker at this estate, but he knew its ins and outs perfectly. They left nothing to chance here, and the Moniales could have served as an example for any winemaking school. They set their planting density correctly at 9,500 plants per 2.5 acres. They grew grape varieties that corresponded to the Appellation d’Origine Contrôlée for Pessac-Léognan, with 40 percent merlot, 15 percent cabernet franc and 45 percent cabernet sauvignon. The average age of the vines was 30 years. They neglected none of the necessary steps in caring for the vines’ development, with experienced personnel removing shoots, pruning buds and thinning out leaves and plants. Hand harvesting meant that each parcel got the greatest care. Each batch spent a reasonable period of 15 to 24 days in tanks. Barrel aging lasted around 18 months, favoring the most traditional malolactic fermentation. And nobody could reproach sanitation on the premises.
    “I just can’t figure out what’s gone wrong. This is very strange indeed,” Benjamin said.
    “What can we do?” Denis asked, running a nervous hand through his hair.
    “OK, so we have three new barrels and three others dating from last year. Is that correct?”
    “Yes, you know that I renew half of the barrels each year. That is exactly what I can’t explain. It can’t come from the wood!”
    “I know your supplier. It’s impossible that he would produce inferior barrels. My secretary called the cooperage, and they checked their orders and delivery dates. No problems have been signaled in other estates. But I don’t agree that it doesn’t come from the wood.”
    “Why? What’s your idea?”
    “Wood is the only vector to facilitate such a quick contamination. You know as well as I do that it harbors and protects all kinds of contaminants. One slip in monitoring or a sulfur dioxide addition that’s a little shy and …”
    “Let me stop you right there,” Denis Massepain interrupted dryly. “If the wood were contaminated, it would not be limited to a specific number of barrels. The whole production would be polluted, if only because of handling and the cross-use of cellar equipment.”
    “Virgile!” Benjamin cried out in the direction of the fermenting room. “Come here. I need to ask you something.”
    The assistant appeared without delay, his face sweating.
    “Do you think you are able to decant the six barrels?”
    “Right now?” the assistant asked, a little taken aback.
    “Why? Are you in some hurry? Do you have a date?”
    “No, sir, but, uh, that could take some time. We won’t finish before