Last day at Gourgonnier

Last day of work at Gourgonnier. Plan was to leave after work today to go to Mas Carlot, but it’s 6pm and we just finished pressing the Sans Soufre Cuvee, so it made more sense to stay here tonight and do some laundry and head over there tomorrow. At this point all but the one small fermenter of vin de pays has been removed from it’s skins and pressed. Malolactic fermentation has begun for most of the reds, and finished for a few. I don’t know if I mentioned, but I am tremendously grateful to the Cartier family for giving me the opportunity to learn from them, and I will not soon forget my time here. I am looking forward to whatever tomorrow has in store for me.