After the harvest and tomorrow we taste

Growing grapes is one thing but creating excellent wines of grapes demands at least as much craftmanship. Although modern technology helps the wine maker he/she still needs the, as the Germans say, ‘Fingerspitzengefuhl’. At Springfontein in Stanford, South Africa, the grapes are first manually graded (no machine can do it that good) and next the stalks and (partly) skins are automatically removed… well to keep a long story short: via cooling, pressing and (temporary) storage, etc. the wine matures in wooden barrels (and after that some wines mature a few extra years in the bottle in an optimal environment  such as a cellar or climatized room).

You can read between the lines that wine-making is a kind of magic and I don’t understand any of it but I can tell you the difference between a good and not so good wine.

Let’s keep the tasting for tomorrow. Here a few post-harvest pictures.

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