In the late 1980’s to early 1990’s there was some “stir” over the Bordeaux wines which are made in France. A Bordeaux or a Bordeaux-style wine is a blend of 3 or more of the 5 noble grapes; Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. This delicious blend of wine is made by many winemakers across the world but it can only be called a Bordeaux on the wine label if it is made in the Bordeaux region of France.

One of the key principles in winemaking is to take your time. Don’t make any snap decisions. If you are not sure about adding something or if the wine may not be ready to bottle, top up, close the barrel, and come back later to start the decision-making process over again. This push of decisions or tasks downstream is called ‘procrastination’ and in most worlds it’s a bad thing. Fortunately for me, it seems to work in my winery.