Although Mendoza celebrates with fiestas and siestas during harvest, winemakers are at their busiest time of the year. Amanda Barnes writes 24 hours in the life of winemaker Brennan Firth. **Article from Wine Republic(www.wine-republic.com)
April 25th: 12am
It’s midnight. The winery is much cooler, but I’m still sweating like a pig. I am running around like a bit of a wild man, monitoring tanks, tasting juice, taking temperatures and breaking down the caps. I have seven full tanks at the moment and the caps (grapes risen to the top) need breaking every five to seven hours. At this early point in fermentation the must is more like a thick soup – I lift the plunger high over my head and force it down into the stiff mound of blackish purple berries. It’s like kneading dough. I inhale the heady aromas: bananas, tropical fruit and the reminiscence of nail polish remover.
Jake (my intern) is washing down all the tools, pumps, equipment and the floor. I laugh as his head nods and eyes roll and he drops off into momentary sleep, only to be rudely awakened by spraying his own feet with the cold water.
1.45am
Tanks are ready, the place is clean and prepped for the morning and Jake is most definitely half asleep. We haul our exhausted sweaty bodies into the car. I don’t like to leave my grapes unattended for even a moment but I’m running on less than three hours sleep and have to pick the Malbec in the morning. I put on some loud music to keep us awake and we hit the road.
2am
Home. Cold beer, fag and a rather stale ham and cheese sandwich from yesterday. I stink, but I forget about showering and roll into bed.
4.30am
Alarm clock rings. Excited as a child on Christmas morning, I get up. My body doesn’t want to but my mind is reeling, desperate to get harvesting. Being part of the pick is really important to me. I’ve been tasting the grapes every day for the last month or two, and I know today is the day I want my Malbec harvested. You basically have to chew the hell out the grape to know when it’s ready – when the seed is no longer bitter and the grape not yet a raisin. Yesterday the grapes were prime, so today is the moment. This is it.I boil the kettle and bang on Jake’s door, I hear a grumble from inside, I bang again, I can hear his leg thud to the ground – mission accomplished.
We head out to the car. Checklist: Jake, thermos and mate [highly caffeinated tea] and very loud rock music to keep us awake.