This morning I had the pleasure of joining winemaker Marius in his boutique winery, and participating in the last stage of our wine's journey from vine to bottle.

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To the left is our barrel, now empty.  The wine is very gently pumped (at around 20 litres/minute) into the holding tank, below left. 

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Then, tracking anti-clockwise, follow the rest of the process.  In the holding tank, the wine is protected with a layer of argon.  At this stage sulphur is added (to between 32-35 ppm) before being vacuum pumped into each bottle, a process which takes around 20 seconds.  Each bottle is then sealed with a quality Diam "cork".  The bottles may then be labelled, then they are packed ready for the polylaminate capsules to be applied, and stack on pallets.

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Below right are the first 16 of our syndicate's cases (The observant will note the "I" for Ian noted on each case.)

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And on the immediate right is the número uno bottle of Crofamiul Wine's 2021 Cabernet Sauvignon.  I'll need to be patient though - ideally two years before it'll be ready.  I doubt we'll wait quite that long.  And of course with a 30 year life ahead of it, the wine will likely outlive me!!