Last weekend, I got out to a couple of wineries that weren't too good, but it was nice to get off of the farm for a while. Lunch at the bistro was for a special event so it was filled with tourists and the food was extra good. To top off all the delicious fresh bread, meats, fruit and vegetables the brownies and cheesecake really hit the spot.
At work we took samples from the remaining vineyards. The Shiraz was the closest at 23.6 brix, then the Petit Verdot at 21 and Cab at 20 and 19, so it might be a little while before the last rush for the Bordeaux varietals. We pressed Pinotage and harvested the Shiraz which came in at 27 brix and dry, so an illegal water add was necessary (In South Africa the law states that wineries can't add sugar or water, but everybody does of course). One day was 105 degrees, so the pool felt perfect.
A Turkish friend who I worked and lived with in New Zealand contacted me because she is working in Stellenbosch and will be free next week, so I invited her to come see the winery on Sunday. I saw her briefly when she worked in Sonoma, and it will be good see her again and remember the good times in New Zealand.
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