farmers tan

Been a bit, I know. But I still must keep it short as I have pork belly confit to prepare.
What a crazy thing I signed up for, working harvest in OZ. Waking up at 6am, picking grapes for 7 hours, quick lunch, then processing until 6pm. Makes you appreciate the abundance of cheap labor in the states that enables you to focus on the winemaking....but then again, that's the realization that I have had here...it's all about the vineyard. Working in the vines, more than in the winery. A great vintage is of course made under the sun, not in the cellar.
Its crazy to think that after a 12 hour day, I still have dinner to cook, laundry to do (by hand), and emails...oh yea, and sleep.
Some day's are of course harder than others, and it is difficult to work for someone else, when you are used to working for yourself...but after work, with a cold little creatures brew in hand, I remember something...I'm in freaking Australia making world class wine, haha! This is pretty awesome!