After 10 tons of Syrah about two weeks ago we had been waiting for grapes till Monday the 17th of October, which obviously means the winery is spotless and more than ready to receive fruit. Thanks to that delay, Erick Kramer, the winemaker, had much more time to talk with the interns, he explained how he wants to work, for him the different coopers of barrels have a real influence on the wine, and he showed us how to sample in the vineyard. Our point of view is very important for him. 
We are about to start our third busy day today, the two previous days preceded very well: The grapes came in very healthy and full of flavor; the team works well together and the cook is very good. The meals are very tasty, croissants every morning. I am French, and this is the first time abroad, I can eat croissants every morning! - Mathieu Delarbre, Harvest Intern
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