Mark and his motley crew of 2 ex Israeli Army girls and an aspiring fashion designer have been super busy in our Vineyard this year. All varieties are beyond budburst, with the Grenache as usual springing out of the blocks first up, and from all reports looking sweet. The youngest in the mix, Albarino and Saperavi have also jumped well, and assuming a smooth passage here in, winemaking can expect the first, albeit microscopic crop from them this year.  At the other extreme the electric loppers were tentatively let loose in our old Shiraz, cutting away the dead wood which has built up over the last 100+ years so we could replace the trellis and bring the canes onto some new wire.  Pretty amazing experience tackling vines with such graceful and commanding presence, but the final result looks wicked and we’re all pumped with what lies ahead.  Gabi was lightning in collecting the off cuts for use in her wood oven, giving claim to what was without doubt the world’s most expensive fire wood.  This week we let our new under vine weeder loose, slicing its way between vines hopefully avoiding any unnecessary sprays in the meantime and in the coming weeks our newest additions will come out of hibernation, with the planting of Aglianico and finally some Palomino Fino for everyone’s favourite Sherry Project.