A well known saying in aviation is “Every takeoff is optional. Every landing is mandatory.”
All these wines were made in the only space available on the farm at that stage, the former venue kitchen. Couple of pros – it is equipped to be hygienic and has access to water and a cold storage room shared with the rest of our furniture awaiting a new home.
We sourced a small cooling unit, some heritage dairy equipment from the Morkel family farm Altena in the Strand, some barrels and a basket press. What we lacked equipment wise we made up with enthusiasm. I wanted to gauge the quality of Diemerskraal grapes, barebones, without the touch up makeup help of some wine making chicanery.
When maturing the first of the reds, I called the barrels after some of my favourite barrels I have surfed. See the gallery image below. From left to right: Elandsbaai, Caves, J-Bay and Uluwathu.
Zechariah 4:10 – Do not despise the day of small beginnings
The man responsible for the grapes of Diemerskraal – home of fuselage winestakeoff
Winemaking is family business – three generations converge around the 2019 redtakeoff
Red wine maturing in my Elandsbaai, Caves, J-Bay and Uluwathu barrelstakeoff
Red pressing timetakeoff
Men at worktakeoff
Manual labour for Captain Morkeltakeoff
In the makingtakeoff
He was here a moment agotakeoff
Fuselage’s first wine tanktakeoff
Destemming ripe fruit from the vinetakeoff
Barrels and belongings in coexistencetakeoff