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Yeah I’ve heard Canada is up there with us (Oz) when it comes to cost of living.

Oh man, pork butts, we can’t even buy them here. For some reason they always pull the bloody bone out and it doesn’t cook the same. We can’t get ribs with the belly still on either as pork belly is such a good seller my local butcher told me it’s almost always taken off and sold separately.

Ok so it was by the pound. I’ll take a look at what they cost here by the kilo and do the convert. I’d say we pay a fair bit more for our meat. It costs money just to breathe over here it seems at times.

I watched a video today where the guy said he went to Costco and paid ‘two ninety-nine’ for a brisket. Granted, it was a huge piece of meat, but what would you pay over there for a brisket? I’m currently smoking one that cost $50, will get two full meals out of it for the family, so it’s a...

Good to hear, I’m interested to see how it goes.

We’ve only just started the journey, my Sangiovese is about 6-7 leaves, Riesling 2-3, Antão Vaz about the same. Won’t be breaking the nets out until around Christmas Day or not long after.

Really handy Q’s and A’s thanks lads 👍

Cracking fruit and good numbers. God speed my friend!

That’s really interesting, I have about 30 sang vines, 2 merlot, 2 cab franc, and 2 mourvedre. I was wondering what the hell I was going to make out of it all, straight Sang, all in, hadn’t really come across too many posts with similar blends. So in your experience the others will help smooth...

Yep same, I’e never really thought of it that way, we just accept that our reds are going to be +15%. I’ve had four red vintages, 3 Shiraz and 1 Tempranillo. They’ve all been Heathcote fruit and bit higher sugar and lower acid, and so they’ve been bigger reds and frankly, not great. I have my...

I’ve never spoken to anyone here who has added water to their must, which is strange given most of our fruit comes in very high sugar-wise. So @Snafflebit after you add the water to your desired Brix level, are you then extracting juice (saignee) to get back close to the original juice/skin...

I was a house painter for 12 years and I can’t remember ever masking up as thoroughly as that! Good solid tradesmen is my diagnosis, and probably still have all their own teeth.

I’m still researching as to what I’m going to end up using post lag-phase, but certainly not Sulfur. I’m trying to stay away from systemics but I’ll probably move in that direction.

Wow, that almost sounds too good to be true. Hope the results keep heading in the right direction, This is going to be a huge problem down here moving forward.

Cheers for that. One of the daunting things when you start growing grapes is that you won’t spot things like PM or insect damage as you haven’t had that exposure yet. I read things like ‘I spotted some PM in a few vines’ and I hope to god that I can spot things like that before it’s too late.

Looks a cracking spot, keep the updates coming 👍

That’s bizarre, never even heard of that before.

Is that with VSP though @richinsd ? I just have a sprawl as the sun is ridiculous down here, so I’ll be throwing a net over the whole show. Good to know that I can spray with the nets on. I live on the edge of a protected wetlands so the birds are plentiful and moving on sans netting will result...

What it lacks in subtlety it makes up for in unbirdability

We don’t have access to any Nth American varieties here. Our variety profile seems to be moving towards Portuguese, Greek, and southern Italian varieties due to that big yellow thing in the sky that won’t turn off. There just seems to never have been an appetite for anything other than vinifera...