I agree... I helped the winery press load after load! We turned out cake like this every 30-45 minutes. I figure we did this 10 or more times. By the end of the day a load of wine was under secondary fermentation and I was one tired guy. The fellow in the background (Larry) has had his own vineyard here in Western NC. He has 3+ acres in Merlot, Cab Sauv, and Petit Verdot. He is in final steps to sell his vineyard to a guy I know who wants to open a new winery/vineyard. It was a real treat to rub elbows with people like this who've been raising grapes here in Western NC for about 20 years. The lady to the right is one of the buyers.... very nice lady. She and her fellow have been doing grunt work picking grapes and learning the ins and outs of owning a vineyard.
