The
alarm went off at 5.30am while it was still dark outside – we grape
pickers work best in the cooler part of the day. It was up and out
with just a short drive to the Glandore estate where we joined forty
friends of the winery who'd also come to help today. David Stowe's
(owner of Glandore) grapes had been picked last weekend so we were to
help his neighbour bring in their harvest. David employs the
winemaker, Duane Roy, to make his wine and the other small vineyards
bring their fruit to him for making too.
yes, these taste like grapes |
pickers at work |
While
we were waiting to leave (and having a cup of tea) I noticed
everyone, except David and I who have sandal / trainer hybrids and
bare feet, had full shoes and socks or boots. Why? In case of
snakes came the reply! In the end we didn't see any snakes, some big
spiders, but no snakes.
bringing in the harvest |
It
wasn't a long day; we picked from 7.30am to 11am when it was decided
too warm for the grapes (and pickers) and we returned to the winery
for a buffet lunch with a keg of local beer for anyone in need of
refreshment of the amber kind. We had a tour of the wine making
barn, shown all the machines and four large aluminium vats of grapes
pressed four days ago. These are open to the elements as wine making
is not covered by food standard laws, no need for stringent hygiene.
The vats are open. There are snail shells mixed in with the skins
which have been pumped on top of the extracted juice to add flavour
and it has a pungent aroma, sulphur is one of the elements. The wine
is bubbling as it ferments. It's a living thing. Duane dug his hangs
in and pulled back the skins to reveal the purple liquid underneath
and then dunked in a wine glass and gave us a taste. Yes, it had the
makings of wine, a tempranillo if I remember correctly.
Our
afternoon was free; some people went to visit other wineries for
tastings, we went back to the hotel for a swim, or in David's case, a
sleep.
Then
it was back to Glandore for a big barbecue and more wine tasting;
David (Stowe) brings out his best vintages, neighbouring vintners
bring bottles from their estates and members of the wine club who
were there had brought interesting and / or rare bottles to taste.
The food was good, conversation lively and the opportunity to taste
so fine many fine wines unrivalled. And all this hospitality in
return for four short hours picking? Best wages we've earned in a
long time.
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