A family affair

One of the best things about this experience here is my new 'cellar family'. As Laura pointed out, they are what will pull us together to get through a challenging harvest, where 14 hour days/six days a week is considered normal, if not an easy spell of time, and running around carrying heavy pipes and going up and down ladders with heavy buckets full of yeast on little sleep is normal.

Gary and Kathy Jordan have been incredible hosts and the glue holding us all together. They are quite simply incredible people - so generous with their time and really go the extra mile to make this experience amazing for us. They've invited us to their house several times for dinner, have taken us out to Cape Town for days out and wine tastings, to Stellenbosch for winery visits, and have been more than happy to explain all the in's and out's to winemaking to us novices along the way. They and their kids - Alex and Christy - have welcomed us into their lives and homes most welcomingly and it's been such a benefit to us to feel like a real part of the estate family.

Gary and Kathy Jordan, photo source: www.jordanwines.com

The winemaking team is led by Sjaak, who has been with Jordan for 14 years and knows the way things work like the back of his hand. He's a distillation of a 'man' - loves sports, the, intense sort of cycling, protein shakes, and is a whiz at electronic gadgets and the cellar machinery equipment, and has a few badass tattoos. But, he's a lovely guy as well and has been extremely helpful and eager to explain things to us interns. Loves a dirty joke, but we honestly all do, as they are there's nothing like a crass wisecrack to lift us up (sorry, had to).

Sjaak eating a sandwich filled with leftover beef/mushroom pie, salad and bananas. Yeah.

Jolette is the assistant winemaker and is an inspiration. Only 28 years old, she's travelled to Spain, California and France for harvests and is passionate about the career. She has an excellent attention to detail, strength and resilience, and the wherewithal to know how things should be done. There's no doubt that she'll go far.

Jolette looking very glam, photo source www.michaelolivier.co.za

The bulk of cellar crew, such as the guys managing the barrel deliveries, tanks, press and filtering machines, heavy equipment, bottling line, and the warehouse is comprised of local permanent staff, who never cease with their energy and dedication.

Franz, the longest-serving Jordan team-member (14 years) at the filtration machine

The two other temporary cellar interns are the boys, Mattias from Lichentstein and Mike who is originally from North Carolina but is now based in the Napa area. We constantly joke about their 'relationship' as they arrived at Jordan a little before us and from the first week of harvest they were automatically making tea and cheese sandwiches for each other based on their specific preferences. All our ragging on them is compounded since they share a cottage, but they've been good sports and have been absolute assets to the team here. They are able to do all the jobs in the cellar well and it has been a joy to work with them.

Laura has already basically become my support system, confidante, and essential friend during this experience. She also has a great palate for wine and the bootstrapping attitude that is such a positive force. After just the first day, she became a pro at carrying ladders up to 15 kg in weight throughout the cellar and lifting pipes and securing valves.

L to R: Mattias, Mike and Laura outside Delaire wine estate in Stellenbosch

We basically have an amazing team. We could all be at each other throats in about a week when things get intense, but I think at least we'd get over it quickly.