Zannie Flannagan, co-founder of Prewett's Kangarilla and then The Salopian Inn, in about 1984 ... photo Philip White ... amongst other amazing achievements, Zannie has since played a big role in getting the Willunga Farmers' Market functioning
But back to now. There were other bands of hail belting through different swathes of the Vales over a 24 hour stint, but again, these were mercifully early, narrow and brief.
It's fascinating to watch the fussy order the beasties show in the types of plants they eat. The girls have already been to visit the boys. When the lambs arrive, they're just hilarious to watch, and one grows to enjoy their bleat.
If they aren't poisoned with the sorts of stuff still used widely by many, these critters form what winemakers politely call protein at vintage: the machine harvesters interrupt the rodents dozing, feasting, or frozen with fear in the vine canopies.
So. Here's Yangarra winemaker Shelley Torresan about to load some real clean hand-picked Shiraz whole bunches in to the grape sorter:
... here's what it'll reject if you put crap in there (click, enlarge, see the protein):
... bad berries, grubs, worms, millipedes: machine-harvested 2011 rejection bin botrytis-infected Langhorne Creek fruit ... this is the sort of stuff a good grape sorting machine strips out of your crop to be sent off to distillation ... leaving berries like this hand-picked, machine-sorted 2012 material [presuming there were some berries this good amongst whatever you tipped in there in the first place, it'll polish them like caviar]:
Fortunately, these bugs don't follow the rats and mice in here for company once the sheep have done their job. Which they have, just as those new fluffy leaves emerge; a subtle green wave moving gradually up the hills toward the rim of the Onkaparinga Gorge at the northern end of the vignoble.