We have been participating in wine shows in NY, Boston and Brasil, and working our ‘promotions’ some. We hope this will be good for getting out and showing the wines a little more.
In these times, we are about to bottle our 2009 vintage soon in December, probably Saturday 4 of December, and Tuesday 7 of December, both fruit days in the biodynamic calendar.
I am including some photos up of the flowers we get in the vineyards now, I hope you like them.
Oh and we are making a facebook page for Antiyal by popular demand. I shall just have to learn to use it and we are almost there!!
Please check back in a few days, it will be linked here and searchable under “Antiyal”.
I’ve been lazy to write for the last weeks, sorry, but I will try and put you up to date. We pressed our last wine, Carmenere from Escorial, on June 15, last day! Now we are busy racking our 2008 blend from barrels to the tanks to make the final blends, for bottling in November some time. This year we got around 21 new french oak barrels…the hardest part on the finances!
In the vineyard, we have gone on putting compost in, ploughing and closing the soil, we had around 50mm of a good rain on Friday 20 and 21 of June, winter solstice for us. Its been very cold and wet. We burried our 500 prep, horn manure, around June 1, the manure is from our cow. and we burried the yarrow prep 502, near the animals. This next week end we start to prune.
Last wednesday we got our new egg tank!! another crazy thing, but great, we will put our Carmenere from Escorial there, so we will have to wait for 2009 to taste it. But it seems that it should be very nice and expressive, as the egg tank uses the golden number for its building proportions. This is a number ( proportion ) that we find in nature, so this is really exciting for us!
We also harvested our olive trees and got 52 kg, which I took to Olave a friend and had it pressed specially for us, just our fruit, and we got 10lt of this beautiful oil.
In the foothills of the Andes in the Maipo Valley
This harvest we are going to provide a running account of things happening in the bodega with a “closer to us” feel with little budget for ‘production’. Comments are welcome; do enjoy.