When you learn in the wine world it’s different and much more punctuated I feel, than in other extensions. The soil, the rootstock, the varietal clone the microclimate the trellising style, the adds (if any). So much to it. And listening to him speak of the ripening and the clones of Pinot and everything that’s to be considered as a grower/winemaker, has me considering and reconsidering everything. I feel tireless, just like him. Wanting so much to work those endless harvest hours. but I pause and just watch again, seeing if I really could do that– well of course I can, if I put as much of myself into it as he did, does–
And I walk another block, staring at the hills and again realize there’s so much to this wine story of mine, of ours, all of ours in this world and business. And the story that’s being told and narrated is not ending, ever. Back in Bennett Valley, just up the Road from where Alice and I used to live, in that condo, which I find completely Literary in all its suggestive angles, and I still feel tireless, like I could write all night about wine and what I plan to do with it. I’d pace back and forth, up and down that row if I could.
I follow. Just a student again. And I love it. More than I can here tell you and certainly more than I have time to tabulate. So I follow Glenn some more around the rows and look at the clusters, and one thing I do notice which he confirms is the uneven ripening, which could be negative or not. But who knows, I guess. It all depends on how the juice tastes, right? So I want to study the business more and see what I can do as a winemaker, maybe, or just a wild wine writer that I already be. My head’s everywhere, and I credit and blame the day, in those blocks.