This year’s harvest was light throughout the region, on account of low winter rains and a sudden temperature hike in early Feb. (Besides liking lots of winter rain, vines dehydrate and skins burn when temperatures rise suddenly.)
Nonetheless the intensity of flavours delighted Johan, and we look forward to delicious wines. These include three new ones: DARK STAR which is a new red blend named after a Grateful Dead classic, an UNWOODED CHENIN and an UNWOODED CHARDONNAY both as yet to be named.
Everyone has enjoyed working in the new Cellar, which the volunteers wired up to stream in music to keep them going with their crushing, de-stemming , pressing, and ` punching down ‘. The last of these involves literally punching down the skins into the grape juice for colour extraction in red wine. This goes on for 5 days every few hours. We are very grateful to all of them for their hard work in the winery and to Basil and Pardon for their work in collecting and driving crates from the vineyard into the cellar. A contract crew did the picking.
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