In January 2016 I realised that there was far too much olive pruning for me to tackle alone when there’s so much other work to do, so I hired a team of three men for a few days to do two of my groves, about two hundred and fifty trees. I left them to make a good start and went to check them after four hours. I was very concerned that their version of pruning involved the use of a chainsaw and no ladder, but didn’t want to tell them how to do their job. By lunchtime I could stay away no longer. Their boss told me that there was much dead wood in the trees because of drought over the last two years, and removing it is much faster with a chain saw.  P1020297But my pride-and-joy West Olival has been skeletised and reduced from trees over four metres high and five wide to small 2½ metre trees. I found this very discouraging, as it will take many years for the trees to regain their form and to yield olives in harvestable quantities. I did take one of the workers aside and have him conventionally prune twenty trees with a hand saw as I do, at the normal rate of over an hour per tree. The South olival remains pruned only by me! IMG_1652

It was last May whilst clearing and burning the debris – a bonfire six feet tall onto which I continuously drag and throw branches for several hours- from this “service” that I had a second heart attack brought on by strenuous work in strong sunshine, hot protective clothing and great heat from the fire. Long story short, four months recovery with the help of Janet and without the help of doctors, and I’m back on form now weighing thirteen kilos less. I had to put the quinta onto maintenance mode and only did what was absolutely necessary (hence the lack of blogging).

With no Harry Dog depending on us now, we began to go on holidays, Madrid and Barcelona in June,  then holidays with our family and lots of trips out. During the early summer I could work only slowly, tying the vines to wires and pruning them. It took weeks longer than before, because with my now underpowered body thermostat I could not work in the heat for very long.P1010376

From early July to late September there was no rain at all and half of the local vineyards had no grape harvest. We had to throw away over half the crop as it was dried out. But because my vineyards are irrigated we did have some usable bunches of grapes, about 450kg, which contained less juice than usual but more concentrated and in some cases, sweeter.P1010380

Pictured left – dried-out grapes, the effect of drought.  Pictured right, the saccharometer reading for red grape juice in the vineyard, September 2016.  IMG_1237 high sacc readingThe usual initial Specific Gravity of the grape juice at the start of fermentation should be about 1.085 in order to ferment out all the fruit sugars, so our grape juice with 27% sugar needed diluting a fair bit! It eventually yielded 150ℓ red wine and 35ℓ of white. After the wine was made my sister and her husband came to stay for a week – we cruised up the Douro over the weekend – and once the wine was racked in early October we went on holiday to Madeira, a sunshine holiday with Laura and our grandsons.

So now that I am feeling well it’s back to blogging and to working the quinta !

As the grapes near ripeness it is not easy to decide when to harvest them. The best wine comes from the ripe grapes; too late and the grapes shrink to raisins and the rabbits, birds, wasps and ants would take more of the crop. Also there is always a risk of a surprise storm in September, which washes the natural yeasts off the grapes, so increasing the chance of spoilage when the wine is made. We can estimate the sweetness of the fruit but this year we have bought a saccharometer, a specialized refractometer.saccharometer
To use it I simply squeeze a drop of grape juice onto a glass window at the end of the device, flick over the cover slip to spread a film of grape juice over the window, then look through the eyepiece. I see a scale backlit with blue and white, the boundary shows the scale reading in percent sugar in the juice.

Janet and I went sampling lots of grapes with it for two evenings before deciding it was time to pick them.

The next morning at 8am we heard a diesel car pulling up between our farm buildings, then the crunch of footsteps on the gravel. I ran out and greeted “our” shepherdess Manuela and her son Bruno (who was ten years old when we bought the quinta and is now a strong young man of eighteen). “We are helping you with your vindima (grape harvest) !” she declared with a broad smile. “When is it?”

“Lovely ! That would be really great!” we said, “How about Friday?”

“Decided. Friday morning at seven. We’ll be there in the vineyard,” and after a short chat they left. Bruno came round again a couple of hours later to say he forgot he had another job on Friday so would tomorrow Thursday be good? “Yes, fine,” we agreed, “See you at seven.”

ManuelaP1040661 BrunoTo cut the story short, with all the vines on wires and crates already out, four of us on the job and a lovely morning, we had the entire crop stacked in the adega by 11:30.

Bruno and I hoisted the nasty esmegador (crusher) onto the big 320 litre fermenting vat and as a team we had all the grapes crushed into three vats before noon. P1040663 dornas 2015a tilt

They declined our offer of lunch, insisting their family eat together at home, so we had a quick meal before spending a couple of hours cleaning up. Once washed, everything dries quickly in the hot sunshine and we had the crusher and crates put away by afternoon tea on 3rd September, ten days earlier than our average date.

eating grapesWe racked the wine ten days later and it’s now fermenting out in three plastic barrels, 250ℓ of red and 60ℓ of white wine. Although this is less than last year after such a dry summer the new irrigation of the vines has served us well, and we still have eighty litres of red and fifty of white wine in the cubas (it tastes very good too). We’re really pleased about this because we never add sulphites to preserve the wine, it is totally organic, so it is food and medicine to us. The downside to this is that it doesn’t travel well – sorry, folks!

 

 

 

charca full

Charcas (storage pools) are on most farms in this country. They are spring-fed but they almost dry out during the arid summer. Willows tend to grow in the moist soil and can survive having their roots in water during the winter. Now is the easiest time to cut them. To get rid of this brushwood the trees have to be cut into pieces which Janet and I can drag out, then I recover the thickest pieces for firewood in winter.

empty charca

Inside the dry charca

Inside the dry charca

 

 

Red, orange, green and chocolate peppers

Red, orange, green and chocolate peppers

We went out one afternoon in September and when we returned two of my tractor tools had been stolen – a big heavy chain mower and a scarifier – winched onto a trailer and taken from right beside our house.  After weeks of waiting the insurers said they wouldn’t pay my claim because the tools were five years old so worth half their cost, and they would put an excess of a thousand euros on my claim, which was €985. This was not in the policy, they made it up and put an annex onto the policy. Because they have in-house lawyers my legal bill and stress to contest it would not make it a worthwhile exercise.

When we discussed the theft everyone said the same, the thieves were waiting for an opportunity and watched us go out. It is someone local. We were upset at the theft but more upset that someone whom we know would betray our trust in them. Eventually their karma will rectify matters.

Janet cutting cucmbersWe have a broker trying (feebly) to get us a better policy with a lower excess but he is dragging his feet, having taken two months so far to provide one quote which was not acceptable.

In the meantime we are reluctant even to go shopping lest another window is smashed and more is stolen, especially with a €1000 excess on a claim. I won’t replace these essential tools until they can be insured, so much of my farm work has ground to a halt.

 

Clive boden, Dominic PlattIn October I had the vine-wiring team from Technicova over to complete the wiring of our vineyard with an additional fourteen forty-metre lines. This gives space for four hundred vines.

Laura and her family have been to stay with us during Dominic’s half-term break from school. He helped me to plant a few dozen vines in the newly-wired section of the vineyard, and Toby had a go too. We racked 350 litres of our wine whilst they were with us. We had a lovely time together.

Dominic helping with the transfer of 150 litres of red wine

Dominic helping with the transfer of 150 litres of red wine

 

 

Further demotivation came five weeks after the tools were stolen. I started to back up all my main computer files onto a USB stick, when the message “Unable to find files. Format the disc?” came up.  I tried the USB stick on all our computers with the same result, and internet searches said this fault sometimes occurs and there is no solution, either re-format it or bin it. Either way the files are lost. So I formatted it, and resolved to do the backup a day later.

The following day an isolated bolt of lightning struck the ground beside our house. Once the electric company had replaced two main cartridge fuses and Portugal Telecom had repaired the wires and replaced the modem, we found the bolt had burned out our telly, my computer, the new printer, and my lovely stereo amplifier. With no current backups to put onto my laptop I had to fall back on my three-month old secondary backup. All new blogging photos were lost. Disheartened, I lost the motivation to blog.

peppersThe veg garden has given us a large crop of cucumbers and we have nearly half a freezer-full of peppers, orange and brown in addition to the usual red yellow and green. The Bartlett bonnet chillies which Janet sowed in February grew tall (up to Janet’s shoulders) during the summer but only started to ripen in October and are now, in mid-December, still cropping well.

Bartlett bonnet chillies

Bartlett bonnet chillies

 

I met up with Samuel and Kate, her sister Nicola and my third grandson Leo in Lisbon for a long weekend, which was very enjoyable and was another tonic to me. Janet and I are both healthy and happy, and now I’m able to get on with pruning olive trees and vines I’m finding myself again. The claim for lightning damage has just been resolved well and we can now replace the damaged goods. We’re past the negative phase and are getting back to such normality as we previously enjoyed.

Toby Platt and grandad Clive

Toby Platt and grandad Clive