Well, we stomped again!
As our first year's production is still ageing in barrels in the cellar, the second year's grape is crushed. A lot went on that day, so we'll do a little each day or so to take you through it, rather than produce one huge post.
We'll touch on the food we prepared and the trouble we went to in ensuring it was produced with the same care and pride we take in our wines; on the various parts of the process we use; the efficiencies and the inefficiencies we encountered; and, most importantly, the community of people that help us do this.
It is most fitting to therefore start with The Community.
This post is dedicated to those of you who turned up and contributed to a great day.
Thankyou.
As our first year's production is still ageing in barrels in the cellar, the second year's grape is crushed. A lot went on that day, so we'll do a little each day or so to take you through it, rather than produce one huge post.
We'll touch on the food we prepared and the trouble we went to in ensuring it was produced with the same care and pride we take in our wines; on the various parts of the process we use; the efficiencies and the inefficiencies we encountered; and, most importantly, the community of people that help us do this.
It is most fitting to therefore start with The Community.
This post is dedicated to those of you who turned up and contributed to a great day.
Thankyou.
(if you are not in this photo, it's very likely you will be in photos of the rest of the day's proceedings - to be posted)
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