Happy Birthday to Me!

No fireworks this year but I finally got to drink a wine from my birth year on my birthday! It was only appropriate to drink Australian wine for my first Australian birthday. 28 years old and still good...at least I like to think so :) What a great birthday gift...thank you Jason ;)

Queso Por Favor!

Next week I start an internship at Barossa Valley Cheese Company. Victoria McClurg, the owner, recommended I read Home Cheese Making by Ricki Carroll before I start. It's a great basic knowledge book with great homemade cheese recipes, descriptions of the types of cheese, cooking with cheese recipes and even a small section on wine pairings. Fabulous book! I recommend it to anyone who has the slightest interest in cheese.

Just a block away from my home

Her award winning cheese...I can't wait to taste it!

Good read, great reference book

Jogging With A Soft J

"I believe it's jogging or yogging. It might be a soft j. I'm not sure but apparently you just run for an extended period of time. It's supposed to be wild." - Ron Burgundy

The sunset on my run after work

If you would have told me a year ago that I would be yogging through the vineyards in Barossa Valley I would have called you CRAZY! I can't believe it's true sometimes :)

Two Things...

Two things I look forward to at the end of each night shift:

The sunrise...

And the 'brekkie' special!

In Barossa Valley the wine industry is a big deal especially during vintage time. After a long 12-hour shift most anyone could go for a cold beer and some food. Some local businesses even cater to the vintage casuals. One local pub called the Vine Inn has capitalized on this need and opens it's doors at 7 am to the many thirsty and hungry casuals who just 'knocked off' the night shift. And trust me, it gets packed! They offer an amazing 'brekkie' special for $10, which includes a pint of beer and a bacon and egg 'burger'. Apparently they call it a burger not a sandwich because it's served on a burger roll not sliced bread. Call it what you will but after working 12 grueling hours in the cold weather a beer and a 'burger' is just what's needed to help you pass out in order to do it all over again the next night :)

I'm a Survivor!

I survived my first week of night shift at the winery! Working 12-hour shifts from 7pm-7am isn't so bad. It's changing your sleep cycle and trying to sleep during the day that's the difficult part but I'm adjusting. The only other downside...it's cold at night!!! Other than that, it's actually a nice shift to work because I get see the sunset and sunrise and view the winery in a whole new light...and by light I mean those run by electricity :)

The tank farm at night

Tonight I emptied my first potter! Generally, you just have to open the bottom door and it all falls out but, as luck would have it, my potter was being stubborn and I had to rake it out.

Digging out the potter...difficult and awkward, not the best combination

I thought giving the potter a dirty look would make it cooperate...it didn't work :)

My badge of honor...I earned it!

I also met with the winemaker, Stephanie Dutton, and tasted some wines after pressing. This is where they decide what the end wine will potentially be and then decide where second fermentation should take place. For instance, we tasted a wine that had a strong tannin structure, intense fruit flavors and a rich mouth feel. They believe it will be Bin 389, which will be placed in new American oak for second fermentation. Another wine was lighter in style with pleasant floral and fruity aromas. It smelled 'pretty'. They think it will make St. Henri and will be mature in 50-year-old large, oak vats. Mind you, everything we tasted was an unfinished wine so it tastes very different from the final bottled product. It was all very interesting to see their decision process. It's tough to explain because even I don't understand all the intricacies but I'm learning. 

My reward!

P.S.

I got an inside tip from one of the winemakers that 2012 McLaren Vale fruit is looking exceptional! Not sure what the end product will be but I'll keep you posted!