WOT A SLOG! October 4th, 2009
(with apologia to Mr. W. Shakespeare's King Henry V Act II Scene III)
Via Vecchia Crush 2009, Act II, Scene III, The Winery Steps
"This story shall the good man teach his son;
And Crush 2009 shall ne'er go by,
From this day to the ending of the world,
But we in it shall be remembered;
We few, we happy few, we band of vintners;
For he today that stomped and carried the grape to the vat with me
Shall be my brother; be he ne'er so vile,
This day shall gentle his condition:
And gentlemen in Ohio now a-bed
Shall think themselves accursed they were not here,
And hold their manhoods cheap whiles any speaks
That slogged with us upon Crush Day 2009."
Why the dramatis? Well, although 'tis not unusual for something to go wrong and make life a tad more bothersome, Crush 2009 really did itself proud in the "pain" department and it will go down as the slog to end all wine-making slogs. And as is oft the case with adversity involving people pulling together, it will make for good story-telling and thoise who were not there will wish they were. And that made me think of King Henry V's St. Crispin's Day speech to the troops before he gave the French the trouncing at Agincourt (1415).
So what was so pianful this time around? Well, namely we again pushed production to the limits of our heritage wine making method and it was lucky we know how to do it by hand or forget it. ..
1. Grape turn up 2 days late and still cold - oh no, risk of stuck fermentation, boo-hoo, get the lab-coated man-not for us, we can deal with this with no artificial intervention.
2. Merlot won't go through the hopper to the pump and on to the fermenters;
3. Ditto for Cabernet Franc
4. Ditto for Cabernet Sauvignon
5. Ditto for Pinot Noir
2 through 5 thus involves putting a black bin under the crusher to collect juice and skins, then carrying bin down twelve steps to winery (it's underground for temperature reasons), where the grape is again crushed in the bin before being poured into the fermenter. It meant a completely manual process no tknown since 2004 when we did it all by foot for the last time!
Some perspective - the above procedure was repeated @ 330 times with each bin weighing between 50lbs and 70lbs of juice, skin and seeds.
Just as well the Syrah and Sangiovese behaved and we were able to bypass the above hassle and pump juice
and skins to the fermenters.
A rythm was eventually adopted by Paolo, Marty and Joe working this process in the winery where each would work 2 out of 3 trips, rotating on crushing duty. It developed into hour after hour of a play on the Abbot and Costello "who's on first?" sketch, 'cept this time it was "who's on top and who's on bottom?" The bottom referring to who cam down stairs first and therefore was in position to crush again.
Of course, "top and bottom" can mean other things too, which made for a lot of painful laughter and some concern from those at top of stairs doing the initial crushing.
Anyway, as the speech says, I would kick myself if I hadn't taken part even though it was a slog.
[still to come..
our pre-crush event, honour role of thanks for volunteers, pressing update]
