10:51 a.m. Waiting for the press to finish. Covered in wine from emptying a fermenter, a persistent fly buzzing around excited by the grape skins stuck to my leg…
But that’s also the lesson here – experience is so important for delivering wine that tastes delicious. Experience and wisdom delivers the goods.
By the same token, experience can also breed laziness and a reliance on shortcuts – ‘what normally works’ rather than embracing innovation.
Thankfully I’d never accuse Marco (Cirillo Estate vigneron/winemaker/owner/everything) of cutting corners – ferments here are cool and natural, pressing is deliberately slow, everything gets washed twice… and Marco’s days are long. 12 hour days are the norm and days off are things that happen some other time of the year.
Did I mention how much harder this winemaking gig is than I first thought?
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