New World wine dinner for one:
mixed greens with dried currants, walnuts, olive oil, and balsamic vinegar, with a rosé from Washington.
grass-fed filet with pinotage pan sauce, with a pinotage from South Africa.
Yesterday, we continued to remove sucklings throughout the older red blocks.
Today, we were greeted with a long list of projects around the vineyard. It was some hard work, but we did well. Lots of moving things: old barrels, old barrel racks, firewood, old bamboo.
Just before I left, we started shoot-thinning the young Semillon.
Today work started with me joining in on tasting some of the young Bordeaux blends from different barrels to compare the influence from different coopers.
Then it was out into the young Cab Sauv vines to shoot thin. We are leaving the top four shoots (two each direction) and pulling off the rest.
Today in the vineyard, we removed all the sucklings from the trunks of Petit Verdot vines.
Somehow a yellow jacket got inside my shirt and just stung me twice in the cheat. #ouch
Wine and bath at 3 o’clock in the afternoon? Sure, why not ;)