In the heart of Bordeaux, winemakers crush their merlot.
But first, computerized tractors shear the grapes from reddening vines with their steel teeth.
Then the grapes are transferred to a steel trailer pulled by another tractor.
At the chateau the tractor reverses and unloads.
The foaming juice and crushed skins flow through rubber hoses
to tanks for fermentation
and later, to oak barrels to age.
When the wine is finally ready, a year or more away,
you’ll be back.
And we’ll sit at this table,
sip the merlot from crystal,
inhale the scent of blackberries and rose,
and laugh and hold hands again.
3 thoughts on “Making Bordeaux at the Chateau”
All sweetness and a bit of ache. 😉
Merci, Riba ~ tu es toujours très gentille!
Those merlot scents will do it every time: laughs and love.