We head off to the Bordeaux region of France, where vines were planted almost 2,000 years ago. Here, winemakers are joining forces with scientists to better understand wine ageing, a process so subtle and intricate that even the scientists refer to it as magic.

In the world-famous vineyards of Chateau Margaux, presenter Marnie Chesterton learns that the key ingredient for good grapes is a sandy soil type; and that in this part of France, the warming climate is actually having a positive effect on the vines, which need very little water to thrive. Over in the lab, we meet the chemist mapping the molecules responsible for aromas associated with a well-aged Bordeaux.

Featuring:

Philippe Bascaules, Chateau Margaux

Prof Cornelis van Leeuwen, Bordeaux Sciences Agro

Dr Stephanie Marchand-Marion, ISVV

Alexandre Pons, ISVV

Presented by Marnie Chesterton

Producer – Marijke Peters

Editor – Cathy Edwards

Production Co-ordinator – Liz Tuohy

Studio Manager – Sarah Hockley

(Photo: Aged bottles on wine racks in a cellar. Credit: Morsa Images/Getty Images)