Grief for the Losses

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I’ve been reflecting most recently on the things that have been lost to this pandemic, and about so many people experiencing losses. This article is my attempt at a small gesture of honour to all of you who have lost.

I think of my friends and sister who have graduated from university programmes they’ve been working at for years, who don’t get to celebrate in walking across that stage. Graduation is a rite of passage; it’s an important ceremony that marks a huge accomplishment. I think of those beginning their careers in the health fields, law enforcement, and other essential services, with this as their training ground.

I think of couples that have had to either cancel or postpone their weddings, or chose to marry with no venue of witnesses, no gathering of family and friends, no reception to follow. I think of those with other milestones to celebrate, that have all been cancelled.

I think of people who live alone, or those who had limited social connections prior to this that are now non-existent, or those who aren’t familiar with technology, who are struggling to connect with those in their lives. I think of those who are lonely.

I think of new mothers and fathers; one of my nieces was born just before this pandemic hit, and she is the first child in her family. Our siblings are working through being new parents without the support they expected and would have received under normal circumstances. We have a new niece or nephew who will be born in the midst of this, and more than one set of friends in New Zealand who are due with Baby Number 1 in the coming months. They’re facing all the same uncertainties that the rest of us are right now, with the added uncertainty of what the hospitals will be like for their births, and the reality of the world they’ll be bringing new life into.

I think of the grandparents, who want nothing more than to hold those perfect, beautiful new grand-babies, but can’t travel to where they are, or that can’t be within 2 metres of them and have to settle for a look across the room. I think of families of all kinds who are separated right now.

I think of people that are dealing with bigger health problems than Covid-19; it’s all we can think about, but there are just as many people who have recently been diagnosed with serious illnesses than there were before, who are grappling with their diagnosis and their new treatment plans, in and amongst the risks of the virus. There are those who have been battling illnesses for some time, and have the added worries of how this virus will complicate their already significant challenges of navigating the world with reduced immune function.

I think of those who are in hospital, and can’t have visitors anymore; I think of those who have died alone.

I think of those who were struggling to make ends meet, and are now out of work, like the hundreds of thousands of hospitality workers across the globe, just to name one example. I think of those who didn’t realize it was their last day at work, or those that have had to abruptly leave jobs. I think of small business owners who will never again open their doors.

I think of those who were on vacations they’d saved tirelessly for and dreamt of for years, who had to go back to a home country. I think of those who had “once-in-a-lifetime” experiences cut short or missed entirely. I think of those that never got the chance to take it all in, or to say goodbye.

These people have lost. They’ve lost ceremony and celebration. They’ve lost any sense of normalcy and tradition for some of the most important days of their lives. They’ve lost first experiences, and last experiences. They’ve lost the physical and practical touch and support of family. They’ve lost what little sense of predictability and assurance they could have been given in already challenging times. They’ve lost any feelings of stability, closure, safety or peace.

These things that have been lost can’t be given back. They’re just gone. These things can’t be changed. These are their stories now. These are their memories.

I’ve been contemplating the stages of grief.

Denial. Anger. Bargaining. Depression. Acceptance.

In past counselling sessions, I’ve learned that although these stages are commonly felt, they don’t necessarily come in the order we think they should, and once we’ve passed through one stage, it doesn’t mean we won’t go back there. The stages are more fluid. We may experience one stage multiple times, or several within a short period. The key is to allow ourselves to experience them as they come.

I read an article recently that addressed that many of us are grieving during this time. Maybe because grief is usually associated with a significant loss, like a death, maybe we think “grief” is too intense of a word for what we’re going through. Maybe we’ve not lost a life, or maybe we have. One thing is certain; we have lost. We’re grieving a lot of different things, big or small, because of Covid-19, and that’s okay. Grieving is not only normal, it’s healthy. If we want to come out of this with mental and emotional health on the other side, we need to face it and go through it. We need to feel what we’re feeling and not let guilt or shame push our emotions under the surface.

It’s not pretty. None of this is. Let’s admit it.

This sucks. Straight up.

This really f*cking sucks.

Most days I’m doing well. Other days I feel like swearing and complaining about how unfair this all is for so many people. I wonder why this is happening, and how long this will last. I wonder about the future. I’m so aware that I’m not in control of what happens, and that can be a really scary place to be, until I remember that I was never in control of what happens in the world any more than I am today; any sense of control I felt was an illusion brought on by my daily routines and plans gone right. Now, again, I must cling to the hope that there is someone who is in control of what’s going to come out of this, and that He can bring good out of it.

Can we please stop comparing our situations and be kind? It’s not helpful to respond to a person’s loss by saying that someone else’s loss is greater, or that everyone’s going through it. The fact that several others in the world are experiencing similar losses can bring comfort in knowing we’re not alone, but it doesn’t in any way negate the losses we have each suffered.

Loss can’t be quantified in the same measurements for everyone; it’s not equal. The same loss may seem manageable to me, yet insurmountable to deal with to someone else, and vice versa. Can we support each other instead of comparing or minimizing each other’s experiences? Can we lend a listening ear and communicate that we’ve heard and understood? Can we validate those who are brave enough to be vulnerable with us and thank them for sharing what they’re going through?

I’ll leave you with some quotes that have inspired me this week. The author speaks about how one thing we can control in uncertain times is our mind-set, how we choose to look at the world around us, and how we see the future.

Your internal mind-set designs your external world. If you believe the world is full of possibilities, it is… if you believe in love, you will find love. If you believe in hope, you will find hope. And the reason you will find them is because you will bring them with you.

When your mind is shaped by hope, you do not see simply two paths; you see an endless number of paths filled with opportunity, possibility and beauty. However, if your mind is shaped by cynicism, or fear or doubt, then the only paths you see in front of you are the ones that are filled with pain and disappointment, with failure and hardship.

Faith changes our perceptions of the future. Faith always sees a way… when we have confidence in things hoped for we are instantly connected to the future… when we have assurance in things seen, we are limited by what we have, by what we know, and by what we can prove. When we have assurance in things not seen, we now add to our resources everything that exists in the realm of mystery, uncertainty and endless possibilities.

– Erwin McManus; The Way of the Warrior

I don’t know anything about your faith, nor do I wish to push mine on you; however, I chose today to have faith on behalf of all of you reading this, that things are going to get better for all of us, and that good will come out of this for you.

I have hope that opportunity and strength are going to come to all those beginning their careers as nurses, doctors, and law enforcement officers in the middle of a pandemic, and to those looking to restart somewhere new.

I have hope that beauty is going to come to all those who missed moments of ceremony, firsts, lasts, the chance to say goodbye, and to those facing health difficulties aside from Covid-19.

I have hope that endless possibilities are going to come again, once this is behind us.

Tomorrow I may need another mind-set adjustment or a reminder to stay positive and hopeful, but today, I choose to put my hope in a future with opportunity, beauty and endless possibilities. I like that a lot better than the other option.

I wish you a future of beautiful, endless possibilities, reader!

Time is a Gift

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I watched a movie called Collateral Beauty this week, in which the main character, Howard, faces a tough situation. He grapples with love, death and time throughout the storyline; Time, the character, comes to visit him and calls him out by saying that time is a gift and he shouldn’t waste it.

Seeing that film helped remind me that I can change my perspective on this 4 week isolation period.

Time is a gift.

There are tens of thousands of people in the world already, who have suddenly run out of time. This virus has taken all the time they thought they had left; their time is up. Time is a gift. We never know how much we have left.

We, in New Zealand, have just been given 4 weeks of time (maybe longer); for those who are healthy and able, we can use this time in ways we usually never do. Wherever you are in the world, your time frame may be different, but you’ve likely been given some time too.

How often do we go through our busy lives, putting off so many things we say we want to do, or know we need to do, using the excuse that we don’t have time.

We don’t have time to catch up with this person or that person, or to listen or connect with our partners or families.

We don’t have time to read that book, or write that article, or paint that picture.

We don’t have time to do something spiritual, read our Bibles, meditate, pray, do yoga, or whatever we’d like to do for our spiritual health.

We don’t have time to exercise, or stretch or get some fresh air.

We don’t have time to catch up on the rest we so desperately need but never prioritize.

Well now we have the time.

We can’t connect in person, no, but we can connect via phone and social apps. We can connect face to face with those in our households, like our partners and our families, and spend more quality time with them.

We can also choose to waste these 4 weeks, or get sucked into our phones until each day rolls into the next, or we can choose to set some goals we aspire to achieve. We can make this time useful. Valuable. Memorable. Meaningful. If we want to. It’s up to us.

We’ve been given this time to use in new ways.

What are you going to do with yours?

We Control What’s in Our Feeds

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We are in control of our social media feeds. We get to choose who we follow.

I had an interesting conversation with a friend recently about a post in her feed. (You know who you are, so thanks for inspiring this article!) How a person in her feed has affected her has lead me to re-evaluate what and who is in my feed. This same person was also in mine, and has a history of posting private personal information, emotional rants, and prejudiced remarks.

Now, thanks to this pandemic, we’re on our screens more than ever before. It’s one of the only ways we can connect with others during this time. I’d love to see the stats on how much social media use has increased. I’ve spent a lot more time scrolling, reading article after article on the virus and personal posts on how people are dealing with it.

As important as it is to stay informed, I believe it’s important not to get sucked in to the news so much that Covid-19 becomes the only reality we know. We have to find space for other things in our minds to maintain balance.

I love reading the personal posts from friends who are sharing how this is affecting them. Social media is one way we can still connect and let others in on what we’re going through, and it’s through genuine sharing that we can encourage and support each other. There are so many people being vulnerable, who are sharing honestly and respectfully, and I’m encouraged, comforted and grateful.

There are, of course, those that prefer to complain, make inappropriate remarks about other cultural groups, post highly sarcastic or negative views, or get into political debates on social media. These people have always been around, but my tolerance to their posts has changed. I spend more time on social media now, and the world around me is less bright. I need to be aware of what I want to allow into my mind via social media, and what my needs are right now. Personally, I want to follow reliable news sources, and friends who are genuine.

Those other kinds of posts do not lift me up. I don’t have time or space in my life right now to follow people that bring me down. If I find that reading a certain friend’s posts leads to a pattern of sending me into negative emotions, I’m going to choose to take a time out, stop following that person and no longer let their opinions enter my mind. You can do the same.

Whether we realize it or not, the information coming through our feeds is affecting us, and we do have some control over it. Maybe it’s time we all take a look through our Instagram and Facebook accounts, and clean out the dust. We have the time, after all.

Let’s be mindful of what and who we’re following, and choose to make our feeds, as much as possible, places that add something of value to our days. Not everything should make us happy, of course, but for the most part, when I close those apps, I either want to be more informed, encouraged, entertained, have laughed, or have felt connected; I don’t want to leave feeling angry.

It’s a two way street. If I’m one of those people that makes you feel negative emotions when you see my posts, I won’t be offended if you unfollow me too.

You probably came across this article via a social media feed, so I challenge you to look at your feed over the next couple of days with a closer eye. Who and what is affecting you? Are you happy with how it’s affecting you? The choice is yours, my friends.

Level 3 and 4 Have Brought Me Here

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It’s too much to take in. It’s a lot to process. How are you all doing? My brain is running in a million directions right now. I’ve got so many thoughts I’m fighting to make sense of. Bear with me here. Reach out, please, and tell me how you are coping.

New Zealand has gone to Alert Level 3 today, with the advancement to Level 4 happening on Wednesday. The country will effectively shut down, with the exception of essential services, for 4 weeks. Or longer? No one knows. That’s the part that’s hard. The whole world is being challenged with this huge unknown. We are so human and so limited. Usually I sit on my blogs for a while before posting, but today, I’m processing with you as I write this.

My job. Do I even have one to go back to? How many people are going to be unemployed? Statistics are saying 10,000 people in retail jobs are going to be without work (rnz.co.nz). Already, over 30,000 businesses have applied for subsidies for their staff (nzherald.co.nz). Our country relies on tourism and it’s gone. It’s gone. Just like that. 8 days ago we had a Church Road Live concert with 400 people in our park. A cruise ship came in and a team member took a group on tour. 8 days ago. It feels like months ago.

Vintage 2020. Thankfully, the wine industry has been considered an essential service! There were a few hours today once we heard the announcement that we were going to Level 4 that we weren’t sure they would be permitted to continue working. Trying to imagine New Zealand without wine for 2020 is something I don’t even want to think about. Praise the Lord that they can continue bringing that fruit in and tending to those ferments. It’s a crucial industry for our country. We’re still awaiting specifics. Vintage 2020 will forever be a special, rare and valuable vintage to this world.

The future of our economy. How is this going to affect all of us? Will any of us be able to pay for our mortgages? Our rent? I went to the supermarket today and cued to get in. The shelves were bare. I did my best to adhere to the regulations they have put on food items, but still had items confiscated from me at the till. We are on rations. Rations. We are on rations. This is what you read about in WWII novels.

The 4 week isolation. I realize this is essential to stop the spread of the virus. And I realize that the physical benefits to stopping human contact outweigh the mental and emotional benefits to continuing it; however, there will still be mental effects that we will deal with in order to prioritize our physical needs of eliminating the spread of this virus, like those that come from lack of human contact.

Human contact is a basic human need. Seeing someone face to face. Hugging someone. Seeing their smile in person. Working side by side as a team. Celebrating together. These are all things that all of us crave and need in varying proportions. This virus is cutting off one of our most basic needs from us. Introverts all over the world might be soaking this in, meanwhile all of us extroverts are going into a state of panic. My biggest fear for this next month is being lonely. Bored and lonely. Missing human contact. I will have to do some soul searching and face something I’ve never faced before: this much time to myself. Isolation was the punishment my parents gave me as a child. It’s a punishment to me. How will I deal with this? I am now faced with the challenge of turning this huge bag of lemons into some amazing lemon wine.

We’re all being challenged to do something none of us have ever had to do before. But, what I’ve learned so far in my life is that we can always do more than we think we can. And we can do this, extroverts! We can face this challenge. We can overcome this, and we’re about to prove to ourselves what’s possible… while eating wholemeal pasta, no name beans, and the only 2 salad dressings I was allowed to buy today. Like. A. Boss.

If there’s other things I’ve learned, first of all, we as humans don’t like being told what to do. Many of us are struggling with this isolation and this virus, because we don’t like being told we can’t go out and can’t see our friends. We’re not good at listening. We think we know best. We’re not good at submitting to authority. We’re not accustomed to this. That’s why it has to get to this extreme. Secondly, we take so many creature comforts for granted. Going out for a meal. Stopping at a drive through. Going for a coffee. Going to our friend’s house for a visit. Having people over. Going to work. Going to the gym. Entering a building without thinking of how many people are in it. Going anywhere in public without hand sanitizer, gloves and masks. We take all these things for granted. We’ve just lost all of them.

I said to my boss today, “remember when just a few weeks ago I was complaining that I never get any time off work? Now all I want to do is go to work.” This puts everything we do and everything we know into perspective, doesn’t it? It’s amazing how quickly the world around us can just fall apart. 8 days ago it felt normal. Now, I have questioned everything. Was the last day we were open my last day ever serving customers at Church Road? It may have been. I don’t know. It is completely mind blowing to me that this is happening. And how fast it’s happened.

Faith moment: God knew this was coming. 2020, the year for which my word is “vision” couldn’t have left me more blindsided; this is a time in my life where I’ve had the least vision I’ve ever had, and when I have the least is when I can lean into God the most. This is a year where all of us as a global community have had no way to envision what is to come. It’s a day by day life right now. Rather than live by my vision, or what I think I want, I have to trust God’s vision entirely. He saw this coming. This was no surprise to Him. And I have no other choice but to believe He has a vision that includes me being taken care of in it. We’re living in another country, and although our visas aren’t up for a while, we’ve been thinking of what’s next. Now we’re just taking it one day at a time and one hour at a time.

Where are my extroverts out there? I am such an extrovert! Extroverts gain energy from social interaction, and we thrive on it. We need external stimulation through relationship. When we can’t get it, our energy is sucked from us. We become drained. Verbal processing is a common extroverted quality. We like to talk things through. I find I personally can’t completely deal with a stressful situation without talking it through with someone, which has now become writing it out. Psychology Today says, “People who identify as extroverts tend to search for novel experiences and social connections that allow them to interact with other individuals as much as possible. Someone who is highly extroverted will likely feel bored, or even anxious, when they’re made to spend too much time alone.” Bored, check. Anxious, check. Anxious about being bored, check!

Human touch is a basic need. There are all of those studies I’m sure you’ve heard of where the babies that get held grow into mature, healthy people, and the babies that don’t get held die. Okay, so don’t quote me on that, but look them up. Human touch has been linked to many positive benefits in society, like building greater trust in relationships, decreased violence, increased immune systems and lower disease and stress levels, strong team building, improved learning, and an overall well-being (kcha.org). “Physical touch is the foundational element of human development and culture…we should intentionally hold on to physical touch” (kcha.org).

Face to face communication is critical to our relationships; there’s nothing that can compare to being in the same space as someone else, and sharing in community. Yes, FaceTime and social media are keeping us more connected than ever before, but it’s second best to the real thing. There’s actually a condition known as “skin hunger,” or “touch deprivation“ with symptoms such as being less happy, more stressed, and generally more unwell, along with a reduced ability to experience and read emotions or form meaningful attachments in life (psychologytoday.com). All of this, just from a lack of contact. There are people who, pre-Covid-19, were experiencing this, and who are now going into isolations for various lengths of time, perhaps with nobody to give them any face to face contact. Perhaps they are elderly and can’t see their children or grandchildren anymore, or maybe they’re single and living alone, and going to work, or the gym, or their church, was their only form of social contact, and that’s all been stripped from them for an indefinite time.

Isn’t it ironic that through that same touch, that normally brings us so many positive benefits, we can spread something that will kill us all if we let it? It’s gotten to us in a personal way. It’s affecting many people physically, and everyone else mentally, emotionally, relationally, and financially, to name a few. We’re all being affected by this virus in one way or another.

So what are we going to do about it?

We can’t give up. We have to keep going. We have to stay positive. We have to find hope. We have to find things to laugh about. We have to do our best to simulate human contact. Let’s stay in touch. Let’s unite as the communities we are and let’s band together to overcome this. We can overcome this. We will. Slow and steady. One day at a time. We, as the globe, will get through this. We, as humans, will fight. We will cry if we need to. We will rest. We are being forced into a period of rest. Let’s take advantage of it. We don’t normally rest this much because we live in a constant state of busyness. We will meditate. We will spend time getting to know ourselves more. We will cut this thing off eventually. We will look back on that year that Covid-19 happened and it will be part of the struggle that shaped us. We are living part of history. This will be in the books.

So here’s to the fight. Cheers to you, doing what you need to do. Cheers to governments that are giving their best to make the best decisions they know how to in unprecedented situations. Here’s to uniting as a community.

I wish you the best, wherever you are in the world, and with whatever part of this you’re dealing with.

In a Time of Turbulence

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I added Covid-19 to my Microsoft Word dictionary today.

When 2020 began, I could not have foreseen this year becoming what it has so quickly become. And we’re just at the beginning of these next unpredictable and shaky weeks. Or months?

I’ve asked people in their 70’s if they’ve ever seen anything like this in their lifetime and they say they haven’t. No one has. Someone commented to me that the last time things were this dire was in World War II, and although that comment may be a bit extreme at this point, it’s truth may not be for long.

Isn’t it crazy how a microscopic virus can become the hugest villain this world has seen in decades?

I’m reflecting on so many things, and processing uncountable thoughts as this thing affects my life more and more daily, and the lives of those who I love; I know I’m not alone in that.

Life at work has been a lot to take in, and we’ve been dealing with the punches as they come. We had no idea on Sunday morning when we woke up that it would be our last day with cruise ships in town, and that our last tour of the season would go out. We had no idea on Monday when we woke up that we would be isolated from the winery, and many of our colleagues. I spent the majority of my day going through our calendar and regretfully cancelling booking after booking with tour groups and customers. We had no idea on Tuesday when we woke up that all of our Administration office staff would now be working from home indefinitely. Our diary has gone from very full, to completely empty in 2 days. Church Road has never seen this. Local tour operators have lost thousands of dollars of business each day at the drop of a hat. It is amazing how much our culture in NZ survives on tourism. What will happen to those businesses? Those employees? How will people pay their bills?

Living across the world has often felt like we are far from our friends and family in Canada, but this pandemic has reminded me of how small this world can be, and how connected we are to each other. We are in this together, and fighting this together, as a world community. It takes something like this sometimes, that’s attacking all of us, to unite us in our fight against it. We are one large community in many ways right now, as we realize how human and vulnerable we are, and how this life can never be taken for granted.

We like to walk through life feeling like we’re in control. We think we have a job, and we make this much, so we plan ahead for money to come in, and we buy now. We think we can book vacations and just go on them. We plan so many events, celebrations and gatherings, and we assume they’ll happen, because why wouldn’t they? But we’re never really in control, are we? We’ve never been, even when we thought we were, but going through life with that mentality is scary as all hell. We can’t have peace with that knowledge unless we believe in something that gives us a sense of grounding or faith or we have something to put our trust and hope into that it’s all going to be okay or work out as it’s meant to be.

We feel so out of control and turbulent when things like this happen, because we are faced with the reality that we can’t control the outcome. This leads to panic. The panic, I’ve found, can spread just as quick as the virus itself, or maybe quicker. Panic and fear breed more panic and more fear. Panic buying, panic conspiracies being spread verbally and over social media. Panic reactions of all kinds.

The virus may steal the health of some, but the fear is already stealing the peace of many.

It has been interesting to watch how government authorities across various countries are handling the same situation so differently. I am thankful for the precautions New Zealand is taking to “flatten the curve.” Many of us are informing ourselves as best we can, and are trying to weed through the overwhelming amount of information we’re being presented with as the situation changes hourly. We try to cope with it all as we are able, through sharing conversations (hopefully via safe social distancing), or sharing the many humorous memes and videos already going around on social media, or exercise (if our gym is still open), or maybe even with some straight up liquor and pure denial. Or by writing (how I process).

Regardless of how we’re all dealing with it, I’m impressed at so many positive elements of the human race I’m seeing come out already. We, as people, have a fight in us that is awakened when we’re challenged. We push to try and fix and solve and we don’t give up. We work together. When we unite, we support each other. It has been humbling to already witness so many groups forming to support others in the community. It is heart warming to see people who are strangers come together to help other strangers because we are all human beings. This is the basis of humanity. It’s touching to see the goodness in people’s souls, and to be reminded that it is there. We are seeing people love other people in very tangible ways. Why do we not operate like this under “normal” circumstances? This is what the communities in this world should be like!

We are at the beginning of what could be a long road ahead, that will inevitably have multiple tiers of effects that last years. Someone told me today this is the Depression of the 2020’s. The thing is, nobody knows. And we have to take this one day, and one hour and one battle at a time. We have to find ways to cope that work for us. We need to support each other; we need to have friends and family we can lean on, and that can lean on us. We need to be open to how this is affecting us and seek help if we need. When the panic and the fear and the “what if’s” set in, we have to find something that can ground us. For me, it’s my faith. For you it may be something else, but I’ll leave you with this. Maybe it can help you too.

“Give all your worries and cares to God, for He cares for you.” 1 Peter 5:7.

The Petane Story; Esk Valley Boutique Wine Producers

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Philip Barber and his wife, Sarah, are the faces behind Petane; however, it’s really a family affair. Philip is the second oldest of 4 boys in a tight knit family who was brought up making wine, and who still choose to work closely together. Philip’s father bought 17 acres of established vineyards in 1979 in the Auckland area of Kumeu, and Philip remembers growing up on the vineyard until 2000. Despite a brief dabbling in flipping houses, having grown up in the industry, Philip never really wanted to do anything else with his life. After high school he got a hospitality job at a bar called Sails, and it was there that he got to see more of the customer facing side of wine; people were buying and enjoying wine and that motivated him. He chose to do his Bob Campbell Wine Diploma, which lead him to learn of a little place called “Hawke’s Bay.”

After completing the diploma, Philip began doing vintages to learn as much as he could in the vineyard and winery. He’s got a variety of experience under his belt, like the three vintages he did in Australia. He worked in the Hunter Valley, and the Barossa Valley, at several wineries, all while living in a van and living his other passion, surfing! He returned to New Zealand to go to Tairawhiti Tech in Gisborne to learn more of the basics about wine. Once done obtaining that diploma, he accepted a vintage job in Carneros, California, making Pinot Noir, Chardonnay and Cab Sauv under the three year reigning American Winemaker of the year, Paul Hobbs. Philip comments that one of the great things about working there was that “it was a brand new winery; the winery was pristine.” Being a small, boutique winery, it was there that he also learned the importance of focusing on the details. While he was flying back to New Zealand, he accepted a vintage job at Nobilos (now Constellation) close to his family home, which allowed him the contrasting experience of large scale production.

One of my favourite stories about Philip’s vintages is the one when he worked in Germany. He had decided he “didn’t want to work in another factory,” and had come across a job posting at a winery in the Mosel. This place, Selbach-Oster, sounded fabulous to him; it had been running since 1663, and was still in the same family. The only problem was that he needed to be able to speak German to work in the winery. He assured the owner, Johannes Selbach, that he could speak the language by having a German acquaintance write his application letter in German, and figured if he got the job he’d learn the language before going. Sure enough, he got the job and set to trying to learn German! In realizing that the plane ride over wasn’t going to be sufficient time to gain fluency, he had put himself in a bit of a bind. Johannes’ wife picked him up from the airport and spoke only German to him the whole car ride, which Philip describes as very awkward, because she knew he didn’t understand anything she was saying! Luckily, when they showed up at the winery, Johannes turned out to be an understanding guy, who thankfully also spoke English; although he couldn’t employ Philip in the winery as planned, he allowed him to stay on in the vineyard, and later ended up allowing him two weeks in the winery, lack of German fluency aside.

Philip’s brother, Chris, also joined him in Germany to help over vintage, and the two of them used to go across the road to the brew house after work for beers; Johannes made the comment that he wished he could come too, and why didn’t the guys open some of his wine in the cellar and stay at the winery instead? So they did. He would let them pick whatever they wanted to drink. Philip remembers pulling out 1968 Riesling’s and other old vintages and Johannes saying “good choice, let’s open that,” and they did. Philip comments that “you don’t forget stuff like that.”

His experience in Germany turned out to be both educational and fun, but he headed back to New Zealand, this time to Hawke’s Bay, so he could attend EIT in the Wine Science program. He arrived in the Bay in 2006, and keen to continue his serious hobby of surfing, found a great surf spot that happened to be very near to the Esk Valley. Through his travels through the valley, he thought it would be a “cool place to grow grapes.” It so happened that some land became available in the Esk Valley the very next year. As his Dad had sold the Kumeu land in 2000, he was free to invest in the Hawke’s Bay.

Philip found what is now Petane in 2007 at 20 acres, with his Dad, during his second year at EIT. Philip describes his Dad as a visionary. The land was full of bramble, blackberries, wild bush, and some old Sauvignon Blanc and Chardonnay vines, but his Dad saw the potential in the place. It was also him who recognized the potential to expand when the neighbour’s land went up for sale, and in 2009, Philip and his Dad bought that as well, upping their acreage to 31 altogether. They’ve got almost 5 hectares under vine, with plans to expand to 8. Every original vine is gone; Philip has replanted it all with his Dad, exactly as they wanted it. It was 2011 when they did their first vintage.

Some may find working with family challenging, but Philip explains that the Barber boys are all close, and they all admire and respect their father. They are happy to work together and have learned how to overcome their differences because family is very important. It’s still a family operation with Philip’s dad sharing in ownership of the vineyard, and if you head out to Petane, you’ll also notice that the Zeelandt Brewery is on site. Zeelandt belongs to Chris, Philip’s youngest brother.

Even though Petane had officially started being built up, Philip continued through to complete his Wine Science and Viticulture degree. He also worked at Sacred Hill and Askerne, all while in school. He was among the few EIT students to already own his own vineyard while taking his degree!

Once the wine was being produced, naturally a name and a label were needed. Petane used to be called “Petane Station,” after what that area of Hawke’s Bay was originally called; there had been confusion with another region North of Wellington called Petone, and mail was being sent to the wrong places, so local officials ended up changing the area’s name to Eskdale and Bayview. There used to be a sheep station right on their land, so they had chosen the name to honour the history of the land, and have chosen to clean it up with the single word you see on their labels now, “Petane.”

As for the label, Philip went to Tank, a marketing office in Napier, to get something designed and was introduced to his new graphic designer. Philip remembers being “amazed by this beautiful woman” called Sarah, who later became his wife. Petane literally brought them together. Sarah now raises the kids, and does all of Petane’s graphic design and administration. She’s hand painted every label from day one, first as a contractor, and now as part of the family. She says she “knew nothing about wines or him” when she did that first label, but “this final one is a better representation of who we are.”

Philip is no stranger to hard work. He says about wine that unlike how many view it, it’s “not mystical, it’s just a lot of hard work. It’s cool to be in, but not mystical.” What is it that gets the job done? “It’s the grind, really.” He can identify with the mystical view though, and has experienced that draw when “reading about the growers and seeing the photos,” but being raised in the Kumeu River Valley, “where it wasn’t ideal growing … hard soil, vigorous, [with] huge canopy and weeds,” Philip was raised with the notion that you must work hard in the vineyard.

The main challenges Philip faces these days revolve around creating a balance between running the vineyard and raising his young family. With Sarah, his young son, James, and brand new baby girl, Ella, he can’t be out in the vineyard until dark every night anymore. He has to find new ways to spread his time between work and family, and the vineyard takes a lot of time. His typical day involves a balance between fathering and maintaining the vineyard with Helen, his “vineyard genius,” who helps him a few days a week. He quips that he also spends a lot of time “fixing stuff that breaks!” He admits “the work is endless,” but explains that he really enjoys it. “I wouldn’t do it otherwise,” he says. He also finds a lot of enjoyment from taking James around and seeing his son’s interest in what Daddy’s working on. He has learned to “enjoy nature and look outside.” He says not to “just rely on weather forecasts but look; be aware of other interactions with what’s happening out there, and don’t stress too much because you can’t control the weather, so don’t worry about it.” As far as making the wine, Philip is fully qualified and involved, yet likes the collaboration of ideas; he chooses to have Hayden Penny consult as well.

For Sarah, the main challenge is “selling and promoting. When you’re small you have to do most of it yourself. For small producers it’s costly, to afford it. Marketing costs are the same for small producers as for large producers per hour or month.” They also face a challenge that seems to be industry wide. “[We] just wish it wasn’t such a race to the bottom with prices, with what Supermarkets have done to the industry. As a kid, [wine was sold] only in bottle shops. Supermarkets have made it cut throat.” They also used to be able to travel more to promote their wines, but with a young family now, things are different. The Esk Valley also doesn’t get as many tourists coming through as other sub-regions in Hawke’s Bay, but the Barber brothers have a plan to make their site a spot to be.

They’re currently in plans to build a Beer Garden and Cellar Door. It will be a beautiful outdoor space where people can come with friends or the family to relax and enjoy gorgeous Hawke’s Bay weather. The Beer Garden will be appealing to a wide range of people, because both Zeelandt beer and Petane wines will be available, making it a great hang out spot for beer and wine enthusiasts alike. It is due to open summer of 2020/2021.

Among Philip’s many vintages was half a year at Millton in Gisborne; it was there, from James, that he gained an interest in organic and biodynamic vineyards. The goal is for Petane to eventually become organic. They are taking steps towards this process already. He doesn’t use herbicides as to not affect the natural ecosystems in the vineyard. He loves the wildlife in the vineyard, like the Hawks, Falcons, Pukeko, Wild Turkeys, and Hares to name a few. He also says he’ll “never go back” to herbicides because he didn’t like them from the start. “You spray it on and feel itchy after and your family is running around… I like it more wild! You get better fruit and smaller bunches and more intense flavour.” He also uses dry farming, so doesn’t irrigate.

He does under-vine mowing, but allows some grass to grow, as it helps reduce water uptake by the vines, especially during heavy rain events. He also has a strict “no-machine harvester” policy. Every harvest is done by hand in his vineyard, as Philip says “machines carry viruses” when they’re coming from other vineyards.

Another thing you’ll notice about Petane wines is that they’re all single vineyard. History and sense of place are extremely important to Philip. He says his wine “has to be single vineyard. It speaks of the specific terroir,” and he learned that from Hobbs. He “wants to make the best wine possible, and the best wine possible is coming from one vineyard.” He uses significant names to represent the plots as well, and sticks to history and the true story of the place for each. For example, their “Hau Hau Block” is named after an event that happened on that land in the 1800’s. “Hau Hau” is Maori for “war party,” and there is still a memorial that honours the fight that occurred there. Philip believes it is “quite spiritual,” and the way he communicates about the history of his land demonstrates just how passionate he is about not only honouring the terroir now, but keeping in mind the significant past that came before. The “Puriri Block” is named after the trees that line the block, which Philip loves because they bring in lots of native birds.

As for what Petane produces, customers will find Pinot Gris, of which the 2018 vintage won Gold at the Hawke’s Bay Wine Awards, and the 2015 took the Trophy. Petane does Chardonnay as well as Gewurtztraminer, which Philip is a fan of ever since trying a spectacular Gewurtz from Rippon in 2000. He doesn’t have reds on site but does get some grapes from the Bridge Pa to make Syrah and Merlot Franc. He does Viognier as well, and even though it’s a harder sell in Hawke’s Bay, it is a special varietal to Philip for a couple of reasons. James Millton grew it, and he is one of Philip’s heroes. Viognier was the first vines Philip planted with his Dad, and it’s also got an an underdog story. Philip regaled me with how at one time, Viognier was almost extinct, and someone took it from 12 hectares and replanted it, to save it from being lost forever. Philip has 4 barrels of it for 2019, and uses special immersion barrels made for Viognier production. He’s also insistent on not bottling until it’s ready, no matter how long he has to wait.

The most interesting wine I find Petane to do though, is the Edelzwicker. “Edelzwicker” dates back to the 1600’s in Alsace, and means “noble blend.” Philip loves it because it’s different. He had heard of the style 4 years prior to making it and wrote the name on a small scrap paper. That paper ended up getting lost in his sock drawer for 4 years, and one day he dug it up and thought, “nobody has done it. Let’s do it!” And so he did! He describes making it as “very exciting,” and wants to do another one. He’s thinking of adding a late harvest, or noble version to the Petane collection.

He works hard to promote the Edelzwicker, and says “let’s get the word out.” He is very passionate about this wine, and about making it true to the name. To be a traditional Edelzwicker, all of the grapes have to be white, picked on same day, and must be from the same vineyard. The point is that the wine represents the vineyard and that vintage specifically. They don’t need to have colour but in New Zealand, some do. Philip loves rose, so he left his on skins for a week; he describes it as “floral and beautiful.” I would encourage you to try a bottle if you’re up for something refreshing and unique. The longer I sat with Philip I could see how much he loves to be different than the other producers around him. Even his business cards are printed vertically. It’s producers like Philip, who aren’t afraid to be themselves, yet still balance out their practice to honour tradition, that add uniqueness and interest to the industry, and who are making some really special wines.

Philip comments that “wine got boring for a while. It was all same same. What we are about, is when you pick it up, I want people to know what it is. Know the variety by the smell or taste. Don’t filter or fine beyond belief. Nobody should have to tell you what it is.” He believes people should know “where it’s from,” and it should be “made by people who love what they’re doing.”

And Philip does love what he’s doing! Despite the challenges that inevitably come with any career, Philip says about running Petane, that it’s a “great industry” and “totally worth it.” He finds joy in caring for the vineyard, and “seeing it looking really good.” He also is satisfied in seeing his wine be bottled and knowing the year’s cycle has completed once again. Sarah says about Philip that “he’s super passionate about making really good wine, from our property. He’s in it for that, not the money.” Sarah mentioned when she came into the industry, she “thought it was snobby but the people that work in it are down to earth and love wine passionately. Everyone knows you don’t know everything. It’s not like that at all.” They’re grateful for the flexibility to work around their family, and to live on a beautiful property.

Philip has learned over the years to “be very humble and happy when anyone buys wine, because they don’t have to.” He has also learned what he can’t control. He tells of a time “in the early days when I was naive” and “had lots of stress.” He’s learned now that he can’t “know everything,” and is “always learning.” He has realized, “stuff happens. Try and do your best. Don’t stress, and enjoy life.”

To find Petane wines, head out to Zeelandt Brewery Monday to Friday from 9.00am to 5.00pm or Saturdays 12.00pm to 4.00pm. Additional hours are available over the summer holidays.

You can also find them at The Common Room, Liquor King Onekawa, Indigo, Three Wise Birds, Bareknuckle BBQ and a few other places in Hawke’s Bay, Invisible Wines in Wellington, or JG Wines and Drinks and in Auckland. To order, book a private group tasting or to find out more places to purchase, visit http://www.petanewines.co.nz or contact through Instagram @petanewines.

Follow on Instagram to stay in the know for the opening of the new Zeelandt Beer Garden and Petane Cellar Door, scheduled for next summer.

The de la terre Story; Boutique Hawke’s Bay Winemakers

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“de la terre:” from the earth.

Those three words sum up what Tony and Kaye Prichard of de la terre are all about: provenance.

“Own what’s in the glass, grow your own grapes, do it yourself. That’s really important to us.” – Tony

When you pull up to Tony and Kaye’s winery, after a relaxing, beautiful drive through the winding country-side of Hawke’s Bay, New Zealand, you’ll instantly notice you’re somewhere special.

You will feel like you’re a visitor to an old, French country cottage. Gracie, the friendly dog, will greet you as you begin walking the path to the solid cedar double doors. You will hear the gravel crunch underneath your feet, and as you survey the hilly landscape, you’ll take in the scent of freshly cut grass, blooming flowers, and clean air. You’ll also notice the aroma of a warm loaf of Kaye’s home made bread, or a from-scratch pizza baking in the clay oven, and take note to pop over to the cafe as soon as you’re finished your tasting.

As you set foot inside the earth brick winery, you will meet Tony himself, who will take you through your selected choices from 13 of his 16 wines, kept fresh in his personally designed and home-made wine dispensing machine. He’ll explain how he has made each of the unique and distinctive wines he produces, and you’ll be amazed at the exceptional quality, depth and complexity of each of them. When you purchase your wine, you’ll notice that each bottle has been hand numbered by Kaye, just one example of the incredible detail that goes into every single element of what de la terre does.

After your degustation, you will partake in a beautiful meal or platter of Kaye’s delicious, home made food, perfectly paired with the de la terre wines of your choice. While you eat, the three-tiered pergola water feature above you (that Tony built himself) or a crackling log fire in the pizza oven will bring calm serenity to relax you before you head off . . . until next time. You already know you’ll be back.

So how did Tony and Kaye create this incredibly special place for their customers to experience?

It all began when they met each other in their early 20’s as Food Tech students at Massey University in Palmerston North. Kaye was enrolled in the product development side of the programme and Tony was enrolled in the engineering side. On their first days of school, neither Tony or Kaye thought they’d graduate from a Food Tech programme and eventually own their own winery, but low and behold, that’s what happened.

Kaye had been raised visiting the vineyards of her father’s winemaker friends, and remembers really liking a popular, sweet, sparkling wine as a young girl. Tony had also tried a sparkling in his early years at his brother’s wedding, in an old-style goblet, and remembers not liking it, yet being mesmerized by it; he was curious as to how it was made.

They give the real credit though, for the spark of their wine journey, to an influential lecturer, Malcolm Reeves, co-founder of Crossroad Winery, who used to put on wine tastings for his students on Friday’s. As you can imagine, wine tastings on Friday afternoons were very well received by the students, so Tony and Kaye began attending. Tony recalls one afternoon where Malcolm poured a Chardonnay, a Sauvignon Blanc and a Riesling, then put them in bags to disguise them before pouring them again, blind. Tony guessed them correctly, and thought to himself, “this winemaking stuff is easy. I can do this!”

He couldn’t picture himself as a food tech engineer, wearing a white uniform in a dairy factory somewhere for the rest of his life. He knew in his soul that he was a “maker of things,” and wanted to make wine.

Upon graduating, Tony found an advertisement in the paper for an Assistant Winemaker position at the Montana Winery in Gisborne. Many people in his class applied, but Tony was chosen for the job. When I asked him why, he said he isn’t sure, but it could have been to do with his passion. Knowing how passionate and skilled he is today, I would agree that Montana made the right choice. Tony explains that in those days, there weren’t winemaking degrees like there are now. Two of the decision makers for Montana also had Food Tech degrees, like Tony, and perhaps wanted someone without any winemaking ideas of his own, who could be trained and moulded. His Food Tech course had indeed prepared him quite well for the science of winemaking; everything else he learned on the job.

The two were married in 1983.

Tony worked as Assistant Winemaker for Montana for 3 years, doing huge volumes (for example, 15,000 tonne vintages). He was promoted to Chief Winemaker in 1986. As Tony began working at Montana, Kaye completed a Cordon Bleu Certificate Course in Auckland.

In 1989, Montana bought Church Road Winery and re-opened it, making Tony the Chief Winemaker at both the Gisborne Winery, and Church Road. Running both places in two locations was exhausting. Tony and Kaye moved to Hawke’s Bay in 1990 so Tony could focus solely on Church Road, where he spent 15 years in total.

He remembers many of the early years at Church Road with fondness. “It was family and fun in the early days,” Tony says, but unfortunately, through a couple of ownership changes, Tony eventually tired of the increasing corporate reporting and compliance in those companies; he also tired of not being able to see the wines he made into the bottle, as the bottling plant was in Auckland.

Tony and Kaye remember a specific afternoon drive they took, where through the conversation, Tony realized that he was ready to move on. He had always told his staff, “if you’re driving to work and you’re not happy, and you don’t want to be going here, you should be looking for something else.” Tony realized he needed to take his own advice; they both already knew what to do.

They had visited Burgundy in 1995, and remember it vividly.

We would be “driving through little streets, and see a small house and underground cellars and there’s a press and some barrels and a few tanks, and you go along and there’s another one, and here were people living and breathing wine, and that was their livelihood and that struck a chord. Even before that we’ve always been makers of things. Having been trained in winemaking it seemed like a logical progression to make our own.”

Tony and Kaye had previously found their property in 1992, when it was just a green paddock with nothing on it. Being the makers of things that they are, they had built their house and workshop from scratch. After Tony left Church Road in 2005, he started a successful wine consulting business, and set about designing and building the winery. Ever since Tony can remember, he’s been building and making anything from furniture to beer; he wanted to make the winery too. It took them 4 years to get the winery up, and although Tony had begun producing some wines in the meantime with some of his consulting clients’ grapes, de la terre’s first vintage in the new winery was in 2009.

The name “de la terre” doesn’t just represent the way Tony makes his wine. The principle of using what is from the earth (de la terre) is weaved throughout the whole place. The winery is built with “earth bricks” that came from a local earth brick maker, who uses highly compressed soil to make them. Tony and Kaye’s house is built in the sustainable “rammed earth” style, and is made completely of raw, natural materials. Tony built both himself, along with the wine dispensing machine he uses to serve his tasting wines.

The couple believes in doing as much as they can themselves, by hand, and not relying on other people; they wanted the control to determine how the winery was shaped, as well as how the wine turns out. Tony’s currently just finished the three-tiered water feature pergola that sits above their cafe patio, and the pizza oven that acts as centrepiece. This time though, now that the recent projects are done, he said he’ll “never build again.” Kaye just laughed and said, “I’ve heard that before!”

As for the vineyards, they took over the lease on their Hill Country Vineyard in 2013, which is 5.5 hectares in the Havelock North area, and they also lease a 0.5 hectare satellite vineyard down the road. All of their grapes come from those vineyards, and they employ a Vineyard Manager and some part time staff to ensure premium grape quality. The main vineyard is a unique terroir of very steep limestone terraces that create an individualized minerality in de la terre wines. Tony explains that “it’s less obvious in the reds, but people can pick it in the whites,” and he purposely tries to highlight the land and its minerality in the wine.

Tony and Kaye stand out in Hawke’s Bay for more than just their sustainable earth brick buildings and their terrior. Tony believes there are enough Bordeaux blends and Pinots around, and prides himself on producing unique varietals. “The last thing we need is another Merlot,” he says. He produces some really rare wines in New Zealand, like Tannat, Barbara, Tempranillo, Montepulciano, and a Chablis-style Chardonnay. Although you’ll find a few Viogniers in the Bay, Tony’s is quite different. He also makes late harvest and Noble wines from Viognier grapes.

While at Church Road, Tony had the opportunity to work closely with some French winemakers, and one of the key things he learned from them is to let the wine speak for itself. He believes that provenance, representing the land on which it was grown, is the most important thing for wine, rather than trying to manipulate it into what that varietal is “supposed” to taste like. It is for that reason that Tony chooses not to enter wine shows.

Despite not entering shows, de la terre wines are still highly reviewed by the best in the business, and often receive points well into the 90’s, and 5 stars, by writers like Bob Campbell and Michael Cooper.

Tony’s also launched a relatively new series called “The Cloud Series,” that is particularly unique, and actually started as a joke in 2016, with Chardonnay. It’s made almost in complete opposition to most Chards in the Bay, being unfined, and unfiltered, with “its own personality.” To make it, he did a hard press on Reserve quality grapes, wild fermented the must, used huge amounts of fully toasted Hungarian oak from his favourite producer… and couldn’t keep it on the shelves! It was wildly popular with its rich butterscotch, and savoury burnt butter character. It reminded me of popcorn, and I loved it! He has now added a Viognier to the Cloud Series, and the name is there to remind people that if it looks a little cloudy, that’s okay.

Tony uses many traditional winemaking techniques, and he is of the opinion that most winemakers these days use too many fining ingredients. As of 2014, he also doesn’t filter any of his reds. He prefers to do the more natural process of racking his wines every few months, as it increases the intensity and mouthfeel of them. He’s even done some unfiltered whites. Tony is entirely confident in what he puts into the bottle, and pours into each glass in the Cellar Door. Kaye quipped that the wines “don’t get into the bottle unless he’s completely happy with them.”

He’s most proud of his Reserve Viognier, for a reason most wouldn’t suspect. “It doesn’t taste anything like Viognier, and to me, that’s a beautiful thing.” His Montepulciano is a pride and joy because of its “brooding black fruit, black olive” character, and its tannin structure that “isn’t over-polished, but rough with coarseness.” Bob Campbell also seemed to like it, as it was his wine of the week in early September.

Tony’s favourite wine to make though, is his Blanc de Blancs! He makes it old-school like they do in Champagne, right down to the traditional riddling racks, and even disgorges à la volée, or “on the fly,” as the French monks once did. When I asked him how long it took to get the hang of that process, he said there’s definitely a trick to it, and proceeded to show me how precise he has to be with the bottle and the tools.

Although Tony makes a wide range of wines, de la terre is still quite small in production. He makes about 2500 to 3000 cases (of 12) per year, and jokes that at Church Road, he “used to spill that much before lunch time.” Being small, Tony and Kaye find it can be a challenge to get the de la terre name out. They don’t want to sell in supermarkets, but they do have a distributor who arranges en premise, fine wine and liquor store contracts for them throughout the country. They have been known to export a few wines to China, the UK, America, and even Canada! The sales side of the business, and promoting themselves, has been one of the biggest challenges they’ve had to overcome. They never know when the next sale will be. There are other stresses that they face, like losing staff, or having people move on that they love. With such a small team, training new people, or finding those that have aligning philosophies can prove to be a challenge too.

They’ve learned some important lessons over the years, one being that despite experience, you can never be sure of exactly what’s going to happen. Tony phrased it so genuinely.

“You start as a beginner, learn some stuff, think you’re red hot…your ego goes through the roof. The lesson is on the other side. You can never know it all. There are always so many variables that you don’t know about. You can very easily convince yourselves that you’re smarter than you are. You’re not. The more you make wine, the easier you think it will get. Well it doesn’t. We’re always fine tuning techniques. I look at what’s happened in the past and if it’s not where I want to be, [I use] my best guess in my experience and push the odds. If you have a problem and you’re not sure what to do, you throw a swack of things to it and try to fix it.”

I was awed by his attitude to become humble, realize what he doesn’t know, yet stay determined and persistent, and continue to deal with what comes at him; he chooses to learn from his past experience and do the best he knows how, while never giving up. I find this to be great advice for all of us, no matter what stage of life or industry we may be in.

Tony remembers the first Monday after he resigned at Church Road, when he had a moment that so many of us have amidst a big life change: did I make a mistake? Despite any challenges, Tony and Kaye feel in their hearts that it’s all been completely worth it. “I can’t think of doing anything else,” Tony says. “We’d be a lot wealthier, but would we be happier? I can’t ever imagine going back… everything you have, every ounce, goes into it. It’s very passionate.” They are truly living their passion.

I believe it is that passion that makes visiting Tony and Kaye so much more than just any winery visit. As Tony explains, “once people drive into de la terre, it goes beyond what’s just in the glass. It’s about a winery experience.” He loves hosting people in the Cellar Door, and pouring his wines himself. It’s a beautiful, “rustic and artisan” space to be in, that he’s created with his own hands. Tony describes the Cellar Door and his winery as his “happy place.”

Tony and Kaye invite you to head out to de la terre this season to experience the many things they can offer you from the earth. They are open from 10:00am to 5:00pm, Friday’s through Sunday’s, and most public holidays, from the first weekend in October to the first weekend in June. Visit their website at delaterre.co.nz for more info on the winery, wines or special events. You can purchase wine on their website as well, or contact them at sales@delaterre.co.nz.

So make the beautiful drive to experience de la terre for yourself. From the earth brick Cellar Door and restaurant, to Tony’s personalized tasting of his terroir driven wines, paired exceptionally at the cafe with Kaye’s fresh, home-made food . . . you really will experience de la terre.