plog
the plonkies blog
2010
Right, I've worked out how to use this bloody programme so I am going to re-start writing in my Plog. I'm face-booking a bit more regularly so maybe I'll keep up with the PLOG from now on!??! I guess there's only one way to find out!!
“A pit full of Shiny Salami... num num ”
28th of July 2010
Woah, two days in a row! That is definately some sort of a record for me!!! Last Night Pete Gambetta (Wine Maker at Yalumba) and Nigel Blieske (Viticulturist at Peter Lehmann Wines) poped over and together we polished all our Salami's drinking a few stubbies of 'Sassy Red' an NZ bitter that Nige brought over. Although it sounds a little tawdry (to those with a filthy mind) it was all about wiping of the mould that is helping our Salamis to reach their peak. The Salami's are about 5 to 6 weeks old now with about the same amount of time to go. We had a little taste just to check it out and all agree that they are shaping up fantastically. A few quick glasses of Pete's 2009 Wrattonbully Vineyards Tempranillo helped wash the Black Pig into our guts. Pete had to dash to get to 'The Farm' (think Maggie Beer) where Chef Kylie Kwong was giving a demonstration. Nige grabbed the rest of the Salami and bolted home to his wife, leaving me to quietly finish off the bottle of Tempranillo while waiting for Nicki to get home from the ballet run. A 'noice' night!
“I am the master Plonker...”
27th of July 2010
I guess I'd better be careful that I don't throw a creative muscle here so my first entry in about 18 months is going to be very not too long! While I madly dash around putting the finishing touches on the new releases, I've got two Awesome helpers in the Shed who are making it possible. Rebecca Schrier and Caroline Heenan are working their industrious finger to the bone to make sure every bottle of david Franz wine leaves her looking fabulous. They are wonderful and this little black duck couldnt do it without them
“…Eat yer Greens Phil…”
Well, vintage is well and truly underway for 2009. Phil and I have pressed the Chardonnay for his little pet: “The Brothers Ilk” which really lets him have an outlet for the fine ‘Chardy’ skills he developed while at Yalumba under the brilliant mentors Louisa Rose and Brian Walsh. I’ll be releasing the tiny amount we made (well Phil made and I helped a bit) in 2008 which is an absolute cracker. I’m not the worlds biggest Chardonnay drinker but this is the dogs nuts and I am a convert!! Stay tuned for more developments as they become available.
As of today, I’ve taken in around 2/3 of my Shiraz, all my Semillon, the Red Rose grapes and am not looking back. The Cabernet is not far away, and my EV Rizza is to be picked next week. All in all I’m as busy as a one legged man in a bum booting contest. Although Tonnes are down the grapes in the fermenters look bloody awesome. As my good friend Charlie observed a few hours ago, there are some mighty fine smells wafting around!
Well I’m off to bed, more to come pretty soon.
Plog... the Plonkie's Blog
Grab the bottle, rip off it's head and suck it's guts out... That's how you truly enjoy a great wine!
