Not Fair Game!

Day 5 in Roussillon

A Sunday lie in didn’t really happen this morning, if anything I was awake earlier, lots of noises disturbed my slumber last night. The chickens were bloody lively so I hope its chicken for dinner today, sweet revenge!

I got up for a coffee and decided to make the most of a bit of down time to write up my notes. I can now see the bruises developing nicely on my arms and legs alongside the scratches, ah the signs of hard work!

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So far, it’s been an interesting experience at Domaine Treloar. I’ve certainly learnt a lot in a short time and had the chance to do a variety of jobs already, all very important in learning how to run a small winery. It’s nice to know my French is coming in useful too, helping with customers and sending out messages to the pickers. Rachel and Jonathon’s lives are certainly pretty hectic but its really not a bad lifestyle at all.

The town of Troullias seems like a nice little place, on my first day a couple of ladies out walking said good morning and commented on the heat, which came as a welcome surprise in contrast to my frequent visits to the small town of Ceret where I have visited my sister for near enough 12 years, possibly as Ceret receives so many foreign visitors each year.

As picking was still delayed, more grape samples were required so Georgia and I headed out to the vines.

Sample taking was easier today because it was overcast, so was much cooler, however, the trip out was a tad less peaceful than usual when a single and very loud gun shot rang out across the vines scattering a flock of birds sky high. I nearly jumped out of my skin and not for the last time as the shots continued to shake the air.

It was very unnerving not being able to see where the shots were coming from, they sounded too close for comfort a couple of times. In the Grenache vines on the hill three grouse flew out as I disturbed them, flipping heck I wondered if I would end be the next target. Further down the hill, in the Syrah, the shots felt very close over head and a hare ran past me, terrified. Again, I thought I might get hit if the hare was the target. Then I noticed a man standing behind camouflage at the tree line, rifle in hand, who was responsible for the shooting.

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Sam, Domaine Treloar’s dog, seemed non fazed, which was good in a way as I was jumpy enough and glad to head to the next parcel out of the way of gun fire. Nevertheless, Sam got his comeuppance as something startled him in the vines, Georgia said she might have seen a snake, yikes, maybe that spooked him but whatever it was made him yelp and run like the wind. We frantically shouted for him hoping he hadn’t run into the road but there he was, tail between his legs at the end of the row. Silly pooch!

Back at the winery, Jonathon checked the alcohol and acid levels of each sample. Still none were ready for picking yet, as the acids were high and skins not quite ripe enough, further delaying the harvest until after I leave, which is a shame.

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The next job to be done was to transfer the white juice we pressed on Thursday from the steel tank to barrels, these needed washing out and then rolling under the concrete tanks. This was not a nice job and was made even nastier when each tank had to blasted with CO2. Jonathon looked on the verge of fainting. We stuck our noses in it and it smelled very strong with a burning sensation like peroxide up your nose.

After filling the barrels, it was once again cleaning time! With a slight wobble, I climbed the ladders up to the top of the tank to hose it down. Just when Georgia and I thought we might have finished for the day we then had to re-rinse a couple of the concrete tanks, detach the sluice doors and clean out the gully, making sure all pump hoses were rinsed thoroughly and detached. Phew, done by 7pm.

As the sun set and the clouds have cleared, the sky was once again blue. The grapes will welcome the sun and heat now.

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We were treated to a Sunday dinner of beautifully tender lamb shank with roast potatoes and green beans! Along with a bit of Domaine Treloar’s Motus, 100% Mourvedre, and Domaine Trilles Incantation Rouge, it went down a treat.

To hear what happens next don’t forget to follow the series.

 

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