And I thought yesterday was a sticky day, but today’s been a whole lot more so. The norm I think at a winery ( wine studio ).
It might look like a gentle past time, but when the cap of skins is 20 or so cm thick, it’s tough going
It starts with a bit of plunging of the cap … well, actually, an hour and a half of it certainly warmed me up. A couple of vats were so impenetrable I had to resort to the feet again.
And when it seems impossible, resort to your feet
Today we received the tiny-berried Shiraz grapes from the vineyard surrounding RedHeads. So the de-stemming machine was pulled out and we got to work pouring in the grapes at the top, raking out the reluctant ones and leveling out the berries at the bottom … into a vat, all ready for fermentation.
Dan artfully tips the grapes into the top of the de-stemmer
Grapes come out one side and most of the stems from the other, just to keep the tannin levels in balance with the fruit
