Monday, February 18, 2013
Vintage 2013 Bindi diary; Day 3
Quick re-cap; the Shiraz fruit arrived at the winery from Heathcote at about 6.30pm Saturday - about 14 tonne - where 15 wine bins with partial whole bunch were filled by about midnight. Sunday was all about keeping the pots covered and cool; do not want ferment to kick off just yet.
So here we are at Monday. A mini heat wave is what we are going through right now. Today was the seventh straight +30 degree day so keeping the winery cool, so that means crank up the air-con. But wait!! Before you cry out, 'wont someone please think of the planet', stop. Bindi is powered by solar panels and also has a wind turbine; both put power back into the grid. Oh it was so cool in the winery today.
Today was also the day I met the new family member up at Bindi - Meeka. I'm not good on dog breeds so I'm just going to take a stab and say she's an 8 week old kelpy-something-cross. One word - wooshie-wooshie-wooshie-woo (just be grateful I didn't spell the hyphen's!).
As I entered the winery this morning I was instantly hit with a massive whack of mulberry fruit and brown bread. Mulberry fruit is pretty obvious, but the brown bread was all due to the wild yeast; a wild yeast that hasn't kick off yet, but just introducing itself I guess. But brown bread, and it smelt awesome.
Now pump-overs are exactly what it sounds like. And its gotta be done. The cap hadn't risen so we had no ferment kickoff. That's exactly what we wanted. And that's it. One more pump over at 4.30, some fixing up of nets and that was the day. That and a swim in the pool and a steak lunch with a bottle of 2010 Chambolle-Musigny 1er Cr. Civilised wouldn't you say.