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Monday, 26 October 2009

Cabernet Sauvignon harvest and crushing by foot

Yesterday (Sunday 25th October 2009) we did a partial harvest of the Cabernet Sauvignon grapes in the vineyard in Ambite.

It was a very strange harvest for a number of reasons:

Firstly, as can be seen from the colour of the leaves, it was very late in the season and the grapes were way past their optimum state. Sugar level too high, acidity level too low. Probably over 14º alcohol.

Lots and lots of tiny bunches

Secondly, the vineyard was abandoned 3 years ago and the parcel we harvested hadn't been pruned. So the clusters were very numerous and very small. The berries were very small too. The ration of juice to pip/skin was very low!

Difficult to access

Thirdly, we only managed to pick about 50 kg, even thought there were 8 of us! Why? Well, we started late, those tiny clusters hardly weigh anything, they were difficult to access, and we were invited to lunch/barbecue!

Still difficult to access

Apart from picking the grapes we also managed to crush them (underfoot) and pour them into a fermentation vat.

Foot massage therapy

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