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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The Grape Harvest

Early Monday morning staff of Springfontein in Stanford, South Africa gathered together at the cellar. From there we all went to the vineyards settled in a great natural landscape. It must be a joy to start the annual harvest in such majestic surroundings in a strip of land between the lagoon and the ocean. The terroir of the Springfontein grapes is unique and the wines end up in private collections and upmarket restaurants in (merely German speaking) Europe.

See for yourself.

 

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Light conduct

There are spot lights and spot on lights. It all has to do with ‘streamlining’ light. Libar in The Netherlands always has been (since the eighties) on the forefront in the development of transparent conductors and later in the design and engineering of upmarket high quality light elements. Not easy to acquire them for these elements are only for sale in selected shops around Europe but you can also try online.

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