Picking finished yesterday @twopaddocks - Angus is doing a jig for joy and for any wine-techs reading, by stomping on this portion of Riesling he’s also creating juice contact with the grape skins to boost tannin / texture in the final wine. There’s a few shots of the Crew having lunch and they were partially fuelled in The Paddock this year by @milesbetterpiesqueenstown . Thanks for the vegan creation too Baz. So now the vineyard crew are taking off to the local mountains to enjoy the last of this glorious Autumn. #pinotnoir #nzwine #dryriesling #texture #twopaddocks