Napier, New Zealand: The Art Deco City

This is an exciting blog post for me, as I get to highlight the city Greg and I call home in New Zealand. (The 1920’s/1930’s photos you’ve seen of us will make more sense once you’ve read this article as well!)

Nothing will prepare you for what Lonely Planet describes as the ‘charismatic’ New Zealand city that ‘can provoke a Great Gatsby swagger in the least romantic soul’.

https://www.artdeconapier.com/

(Facts in this article are taken from this website, as well as what I’ve learned from Napier citizens during our time here.)

The Art Deco story all began when the people of Hawke’s Bay experienced a devastating earthquake on the 3rd of February, 1931. The quake measured 7.8 on the Richter scale, and was the largest in New Zealand’s history. It killed 261 people in the Bay, 162 of which were from Napier City. After the quake struck at 10:47am, fires broke out in the cities of Hastings and Napier. Hastings was able to control their fires, but Napier wasn’t, and the city was largely destroyed.

The land shifted and tilted up 7 feet, and the sea line extended out east. According to artdeconapier.com, Napier gained 5575 acres of land. The land was drained and is now where a lot of our city sits, including the new downtown, and the Airport.

The people rebuilt the city in the early 30’s, with what was the popular 20’s fashion at the time, Art Deco. Our city is filled with Art Deco buildings and street signs, gardens and homes, artwork, and lots of old cars we see driving around during the festival, and all year. It’s a very cute city to visit, and is a stop for most cruises that come through. The most photographed building and statue in New Zealand are in Napier.

The Art Deco Festival is an annual event that allows the citizens of Napier to showcase the history of their home, share their story of survival, and celebrate it’s rebirth. It’s a time for people to come together as a small community, and honour the past in a meaningful and fun way! Kiwis come from all over New Zealand to participate in the festival; tourists come from Australia, and even places as far as Europe to participate! The 2019 festival was the 31st annual celebration, and according to media.newzealand.com, there were over 300 events, and 40,000 guests in attendance.

There were both ticketed and free events to participate in. We kicked the festival off with an Art Deco Valentine’s Day; we had a walk around after dinner, and some wine at a cool wine bar in town where we listened to old music and watched the customers dance the night away.

Greg and I went to the opening ceremony on the Friday evening with friends, which consisted of the first fly over of the old war planes. They did tricks and put on a show that everyone gathered along the shoreline to watch.

Almost everyone who’s out gets involved in the festival. As we sat on the beach with our friends later that night and looked around, it actually felt like it could have been the 1930’s.

Little kids were dressed in their 20’s/30’s gear and playing catch by the ocean with their parents. A group of teens were dressed the part, lazing on the beach nearby, drinking and laughing. Seniors had old tables and chairs set out on the lawn, with full spreads of classic China and glassware, and were enjoying a picnic while decked out in top hats and pearls.

There was a live orchestra and band performing 1930’s music, and people were dancing in the parks and in the streets. As we made our way around, we took time to stop for a chat with a familiar face, admire a beautiful car, have a photo, or just take it all in with the numerous groups of others around us doing the same.

Walking through the downtown streets, seeing every person in 1930’s dress, looking at the old buildings and cars, and hearing the music, I felt like we’d all travelled back in time.

We also spent some time walking around on Saturday, seeing the old car parade, old motorcycles, and a fashion show.

There were numerous musical groups to be spotted all around town.

We attended the Gatsby Picnic on Sunday, and had our lunch there.

We were, again, awed and entertained to see how many people went all out to participate in this event. We’d heard that many of them go each year at 4:00am to get the best spots and set up their themed gazebos. Some of them were absolutely amazing!

Being part of the festival was a special experience, to say the least. We both talked about how an event like this just wouldn’t work if the people didn’t get so into it. I believe the enthusiasm the locals show, young and old alike, is what makes the festival really successful each year. There’s something truly magical about watching an entire community fully embrace the spirit of the time, and come together in a significant way.

We loved Napier already, but celebrating it’s rebirth as part of the community this festival made us love it even more.

Road Trip to Rotorua

After our weekend in Welly, we were anxious to have more of a relaxing trip for our next getaway; fortunately for us, some of our new, good friends, R and A, had invited us up to their bach (lakehouse, or “cabin,” for you Canadians) for a weekend. We were excited to do something more in the realm of what we would normally do for a summer holiday – get to the lake!

We had been warned how much Rotorua stinks, so we were prepared for the smell of sulphur in the air. The smell is due to all of the natural geothermal activity in the area. We got out of the car, and soon realized it was not as bad as we figured it would be. Besides, we figured it was a great place to fart, because nobody would ever know the difference! I had to remind Greg that the smell of the air unfortunately didn’t hide the sound of the farting though. 😂

We did a cultural experience on Saturday, at the Living Māori Village of Whakarewarewa (pronounced not at all how a Canadian would read it). We’ve been slowly learning more of how to pronounce Māori letters, and we learned a bit more from our tour guide at the village. Our experience included touring the village, which is still a functioning home to many people, learning the history of the place and the culture, and eating a “Hangi” meal, prepared in the geothermal steam oven underground.

Our favourite part of the experience was the show, in which we saw songs and dances, as well as the famous, “Haka.”

Traditionally the Haka was used to psych the warriors up for battle, both physically and mentally, and to scare and intimidate opponents. (Māori friends, please correct me if I’m wrong on any of this cultural information!) It was an honour to finally get to see it performed, and to enjoy some other songs and dances. They were amazingly talented people, and we loved every minute of it.

We headed out to the bach with our friends after the cultural show, and went out on the boat for the remainder of the afternoon and early evening. Greg tried out “the disc,” which is a round piece of wood that goes behind the boat.

He didn’t try the 2X4 though, which they call “the plank,” as it’s apparently “next level,” and the smaller of the two discs proved challenging enough! I even got out on the biscuit, because I figured, when in NZ, take the chance to ride the biscuit!

We loved “champagne pool,” which was a little geothermal pool along one edge of a small bay in the lake. It has very hot water coming out of a rock in the side, and it heats up the pool like a hot tub. We relaxed in there and had fruit, cheese and crackers! Greg did some cliff jumping with R, and we swam in the lake when we needed to cool down. Greg commented on how surreal the experience was to him, and it definitely was one we will remember!

For dinner we had smoked trout that R had caught that morning, a steak dinner, and wine on the deck, overlooking the lake, next to a fire. We even had some roasted marshmallows!

Our friends took us for a surprise adventure after dark. We hopped in the car, and then walked down a dark road until we saw them… glow worms! I’d been hearing about these bright and beautiful creatures from people in the cellar door and had become quite curious about them, so I was happily surprised to get to see some for myself! They are part of the arachnid family, (Greg wasn’t scared of them though, and even touched one), and they glow in the dark! It was too dark for me to capture them in a photo.

Our day was so relaxing and fun; it had all the elements of a typical getaway weekend at the lake for us, plus so many new, cool, unique to New Zealand elements, and we felt right at home. I slept SO well that night.

Our friends cooked us pancakes in the morning, and after some cards, we went back out for a day on the boat, filled with more picnics, hiking, and watching the girls do silly tricks on the biscuit and swing from a rope into the water, before packing up and heading home.

We stopped to do a short walk to Huka Falls on the way home, as a quick waterfall stop is something one can do in New Zealand!

Overall, we loved Rotorua, the culture we experienced, the feel of the city, and most of all, being at the lake and making memories with good friends.

A Day in the Life; What Working in the Wine Industry Actually Looks Like for Me

If you’ve read my previous post about what Greg does, you have seen how a winery operates from the vineyard and winery perspective. My job is quite different than Greg’s.

I work at Church Road Winery as a Visitor Experience and Cellar Door Host. What that means is that I am responsible for many aspects of what makes a visit to our winery a great experience for the customers. I’ve included some examples below:

⁃ doing tastings at the bar for walk in customers or pre-booked groups

– tour operator group tastings at the bar, or seated at tables for small or large groups

⁃ running the till for people to pay for their meals, tastings, wine, or merchandise

⁃ answering the phone

⁃ educating customers about the wine and helping them in the shop

⁃ serving wine and drinks to tables at the restaurant or those enjoying the lawn area. We have a restaurant in the Cellar Door, and although we don’t run the food part, all of the drink orders for all beverages (even Soda, etc.) come through us. We are also responsible to clear, wash and polish all of the glasswear.

⁃ VIP drink service and general assistance at concerts

⁃ tours of the winery and through the museum, which include educating the guests on the history of the company, the wine making process, and our specific procedures

(I don’t usually wear heels to work! This photo was during a private tour for Greg.)

⁃ stocking the shelves in the shop with wine and merchandise

⁃ stocking the bar with wine, drinks, and clean glasswear

⁃ working in the new Container Bar. We just opened our new bar down in our park area. It used to be a shipping container and is now a really nice outdoor bar where we can serve drinks to outdoor customers wanting wine and snacks on the beanbag chairs or blankets in the park. We can also use it for concert service and as an additional tasting area on really busy days.

⁃ So much more!

Church Road is only closed 4 days of the year, and we are the most visited winery in Hawke’s Bay. The team won “Cellar Door of the Year” last year, meaning they were named the best Cellar Door experience in the whole region; this shows and means that the Church Road team takes the visitors’ experience very seriously and places it in high regard. There are about 16 of us that do what I do. We have a wide range of ages represented on the team as well, which is so nice!

We are very busy most of the time! We are open from 10:30am to 4:30pm for tastings, but we have a beautiful venue that is often rented out for weddings and other functions after hours. We are also hosting several Sunday Jazz festivals in our park, as well as 5 big name concerts this summer, like UB40, Fatboy Slim, Toto, Sticky Fingers and Angus & Julia Stone. This all means that my hours can jump around quite a bit, and my weekly schedule is never the same.

We also have a gorgeous setting!

The stage for our concerts is in the beginning stages of set up on the left side of the photo.
The projection and chairs were set up here for a staff meeting; it’s a beautiful place to have a meeting.
The tasting area is pictured on the left, with the indoor part of the restaurant on the right.

One of my favourite parts of my job is leading the tours. We offer 2 tours per day; the Behind the Scenes Tour is at 11:00am and requires booking ahead. This one features an hour and a half experience of a full winery tour, on which the guests get to taste wine right out of our Oak Cuves and Stainless tanks, visit our wine museum, (which is the only one in New Zealand), and have a seated tasting that is paired with food. The second is at 2:00pm and is a Winery and Museum tour, that features a more basic walk through the winery and museum, and a tasting at a private bar afterwards. I have recently begun doing these tours on my own, and have done a good number now, with various sizes of groups up to 15 people. As a teacher, getting to teach people who actually want to be there and who have lots of questions, is so refreshing. Teaching the visitors, and talking about wine with them is really enjoyable, and there’s no homework to mark afterwards either.

In addition, when cruise ships are in, sometimes extra tours will be booked that start at 9:30am or 10:00am, and we will open early for those groups. We’re expecting 72 cruise ships in Napier this summer, and several of them will bring in large groups to Church Road. I just co-lead my first 40 person tour last week; the group was engaged and asked a lot of questions, and it was so much fun to do the tour with my colleague.

It is typical for me to start at either 10:00am or 11:00am, and on my schedule it says I work until “F,” which means when we’re finished! Sometimes, if it’s been a slow or rainy day, and we can get all of our glassware washed, restocking the wine done and all the other cleaning and organizing finished sooner, we will be done work by 4:30pm or 5:00pm. Other days, when the weather is nice, and people are hanging around finishing wine outside, or if we’ve been busy and have lots of glasses piled up, we don’t finish until 5:30pm or 6:00pm. There have been a few days when I’ve been helping unload palates of wine into the store room, after our stock has been replenished, or cleaning up until after 6:00pm.

We don’t get scheduled lunch breaks, because we are usually the busiest over lunch. We take turns popping into the back for 15 minutes or so to eat, and then we come back out so the next person can go. We have the freedom to use the washroom or go grab a snack or drink when we have a moment. Sometimes one of my colleagues will make tea in the afternoon, or someone will bring baking, and we’ll stand at one of the bars and have a cup (if we’re not slammed)! The plus side to a schedule like that is that I’m paid for the whole time, even while I’m eating lunch, or while we’re having tea, so more work means more money.

I also love my colleagues, and spending time with them at work is fun! Lots of times when I go to work, it feels like I’m on my way to go spend the day with friends. We truly have an amazing team of people (and if you can’t tell by these photos, we have a lot of fun)!

Another part of the job that I love is doing tastings. I get to meet so many amazing people from all over the world when I’m behind the bar. Most of the people that come to the counter are traveling, and as they are generally on holiday, and they’re out wine tasting, they’re usually in a great mood (99% of the time). I enjoy asking them questions about where they’re from, hearing their stories, and getting to talk about wine with them.

Every day of work is so different, and there’s so many things I might do. It really depends on the time of year, the weather, if there’s a cruise ship in, if the tours are booked or not, if the restaurant is fully booked and lots of drink orders are coming through, if there’s a function or concert that day, etc.

Another great perk of my job is that we get to have a bit of wine at the end of each work day! I love this part for a few reasons. Drinking great wine is obviously a huge plus. Apart from the obvious, getting to taste the wine helps us keep our palates tuned into the wines we’re talking about to people every day. We have 25 wines at Church Road, so it’s helpful to keep trying different wines again, to keep them fresh in our minds. Even more enjoyable to me though, are the friendships being built during this time. I love that we all sit down for half an hour or so after work and unwind together, and talk about our personal lives as friends. It really encourages a positive work environment and building relationships with our colleagues. Sometimes the Winemaker will join us as well, or our bosses will, and we get to see them in a different light. It’s a really special time of day for me, and I make sure not to rush off unless I absolutely have to be somewhere.

Another question Greg and I are often asked is how much we actually drink the wine from our places of work.

I personally really love Church Road wine; several of them have won many awards and they’re of high quality, so it’s not at all difficult to want to drink them! Our Winemaker was named the best in the country in 2013 and 2016, and he definitely knows what he’s doing. Church Road is a highly recognized and reputable brand throughout New Zealand. It’s too bad we can’t ship to Canada, or I’d be sending it back in hordes already! There are extra perks sometimes too… for example, our Chief Winemaker, Chris Scott, had an interview with a wine writer a few weeks ago, and he opened a bunch of really high quality, aged wine. Not only did us Church Road staff get to try it after work, but as they would just go to waste otherwise, we got to take the bottles home the next night. Greg and I had the remainders of a 2006 Grand Reserve Chardonnay and a 2002 Tom Merlot Cabernet with our dinner.

Surprisingly, I even enjoy some of the tasks I thought I wouldn’t, like polishing glassware. The ladies told me I would find it a nice, zen-like break from doing tastings on busy days, and it really actually is! It’s a great place to either rest our voices, or have a chat while polishing together (like our version of the water cooler)!

Most surprising to me, is that I also love taking the cardboard out. It is so strange to me that I love that job, but whenever there’s cardboard, I’m all, “I’ll take it!” That sounds ridiculous, but allow me to explain. I have moments every time I go do it, when I put that “high-vis” jacket on and get to stroll through the working winery to the cardboard bin. (Side note, I ran into UB40 while taking the cardboard out last week, so that was pretty amazing too.) Besides the off chance celebrity run in, I think I love it because it’s a particular moment in the day when I take a walk outside, and stop to realize that I actually work in a winery. Me. I do! I’ve dreamt of it for years, and now I do. Taking the cardboard out sounds like such a menial task to enjoy, but it reminds me of what I’m actually doing with my life right now. I can hardly wait to take the cardboard out during vintage when I’ll get to see all the grapes coming in and being processed!

Thanks for reading, blog family; that’s such a small glimpse into what I do, but it gives you the general idea for now. I’ll be sure to post updates on my job as it changes, and once vintage starts.

…And if you ever get a chance, have a glass of Church Road wine, and think of me. 🍷❤️

A Weekend in Wellington

We’ve had a very busy January at work (and by “we” I mean “me,” as Greg’s been enjoying all of the public holidays). I’m used to having two weeks off over Christmas and New Years, and then spending the next few weeks of work struggling to get out of bed and motivate myself to get back into the routine, after having to dig my car of out of the snow in the dark, minus 40 weather. This year, of course, with an industry and country change, brought a big life change, and a significant change to my January! I’ve not had more than two days off in a row in a long while, (maybe at all since I started my job), but with that, comes no dread of returning to work, and no broken routine. It’s a good thing I love what I’m doing! January is one of the busiest months in the Cellar Door, and we’ve been working hard, for long hours, in the heat! We’ve had many days in a row of higher than 30 degree weather, and heaps of sunshine. I’ve been spending my mornings going for jogs along the ocean instead of digging my car out of the snow, and getting sun burnt instead of frost bitten!

With all of that work, I’ve been very tired, but when Greg and I realized I had a weekend off, we decided we needed to take advantage of it and go see some more of this beautiful country we’re calling “home.” As we did a “rustic” trip last time (slept in the car, next to a stream on a mountain and hiked 20kms), we decided to do a city trip this time. We chose Wellington, New Zealand’s capital, a four hour drive for us; on route, there is the Wairarapa wine region, with Martinborough in it, famous for its Pinot Noir, something Hawke’s Bay is too warm to do much of.

We left early Saturday morning and headed through many cute little towns on the way to Martinborough. We wanted to fit in a few wineries before our 1:00pm appointment at Ata Rangi.

We visited Poppies, Vynfields, and Schubert during the lunch hour. They were all very small production, beautiful places, and featured the Pinot Noir we were after.

We ran into a family at Poppies that lives in Wellington, that I had done a tasting with at Church Road recently; we all recognized each other, and stopped to chat! They told Greg how great of a time they had with me, and that they could tell how passionate I am about wine and the process of making it. That’s definitely true, and I’m glad it comes through to people who visit me in the Cellar Door!

We had a beautiful, seated tasting, with only 10 people at Ata Rangi, and got to hear a bit of their history, as well as the history of Martinborough.

After Martinborough, we headed into Welly! The first stop was the mall, where I bought some necessities that are harder to find in Hawke’s Bay, and looked for some clothes. Greg and I are noticing that the styles here are very different than in Europe or North America. I didn’t find much, but got a few things. We checked into our Airbnb in Island Bay, and then headed into downtown.

We had a walk around the waterfront, checked out Cuba Street and the candy store, Nicnacs, before having a pint at Hashigo Zake, a craft beer bar.

We had dinner at Chow, an Asian inspired place, that surprisingly was able to accommodate me very well. We loved their food, and atmosphere.

We finished the evening at Noble Rot, a famous wine bar in Wellington, where we got a Napa Chardonnay, just to remember what they taste like, and did a blind flight of three reds from around the world. We did decently well on our guesses, and enjoyed having some red wine from the old world again.

Sunday morning, we slept in a tiny bit, but had too much on the agenda to laze around! We started with a trip to the top of Mount Victoria for 360 degree views of the city. It was beautiful up there, and definitely worth a see!

We checked out the Te Papa Museum, where we learned about some of New Zealand’s history in the First World War, and saw their amazing, more than double life size models of soldiers; they have been crafted in incredible detail!

Next, we headed to the waterfront to walk more of it, and grabbed a coffee. This was a relaxing part of the day, and was a peaceful stroll.

The wind was intense! I had been warned of the Wellington wind, but didn’t quite comprehend how fast it actually is! I literally had to hold my sunglasses on my head because they were blowing off. The wind actually pushed us along if it was behind, and we had to lean into it if it was in front. I had to tuck my shirt into the front of my pants to prevent it from whipping up!

We eventually found the cute huts at Oriental Bay, and then headed to do some breweries for Greg!

Wellington has a really big craft beer scene. We went to Husk first, that features Choice Bros brewing, and great food, and then to Whistling Sisters. Greg found most of the beer very good; his favourites still lie in other parts of the world, but he really liked lots of the Welly ones.

We did some wine shopping at Moore Wilson’s and Glengarry, and were excited to find some wine from other parts of the world. We’ve got a craving for a good Napa or Sonoma red, but we haven’t found that yet. (Do we want it just because we can’t find it?)

The last stop was at Starbucks, for the New Zealand souvenir mug, and an Americano. To be honest, I’m starting to get used to New Zealand’s amazing coffee, and how rich and velvety it is, with a nice foam to it, that I found the Americano a bit lacking; however, it was a weird sized cup and had too much water for the amount of espresso, and it also didn’t have the same flavour as in Canada. I don’t blame anyone, but they’re competing with so many other amazing coffee shops; if Starbucks wants to become more popular here, they need to up their game. (Disclaimer: I will always love Starbucks.) We can’t use our app or gold cards here, and they don’t have the oatmeal, but I did get my Americano free with my mug. The mug was $30 here (yikes) but Switzerland still takes the prize for “most expensive we’ve seen” at somewhere around $32 – $34 Canadian. The Starbucks people probably think I died, seeing as how my gold card, that used to get several purchases a week, went from full on, to absolutely nothing the day I left Canada. If anyone from Starbucks is reading this, I am alive, and I still love you.

We enjoyed the ride home, as it is a really beautiful drive through mountains, with lush greenery, and several cute towns, one of which won New Zealand’s most scenic town recently.

I said to Greg before the trip that I wanted to have a relaxing weekend in Wellington, as I have been so tired from work and not sleeping well due to our almost 30 degree nights (poor me, right?). If you know me though, I always try and fit as much in as possible on a trip, because I like to take advantage of being in the place. I have to go back more than once to be able to fully relax in any place! This weekend, no matter how much I thought we’d relax, was not relaxing, but it was full of sight seeing, and we felt like we were on holiday! I said to Greg at one point, “doesn’t it feel like we just flew here and we have to fly back to Canada soon? But we don’t. We will just drive back home and go to work tomorrow.”

I’ve also noticed there’s nothing that makes me feel more at home in Napier than leaving it, and then getting that comfortable feeling of coming home when we return to Hawke’s Bay. We’ve definitely ended up living in the right place for us, and it’s feeling more like home every day.

Our weekend in Wellington was short and sweet, and we’re happy to have seen the city; we’re also happy to be home… until the next time!

A Day in the Life; What Working in the Wine Industry Actually Looks Like for Greg

You all know we’re “working in the wine industry,” but we’ve been getting lots of questions about what we actually DO all day, our hours, colleagues, wineries, etc., so if you’re interested in the specifics, read on, and I’ll walk you through what Greg might do during a typical day or week. (I’ll post a separate blog for my typical week as they’re quite different!)

Greg works at Linden Estate Winery as a Vineyard Hand and Cellar Hand. For right now, he’s working Monday to Friday, 8:00 to 4:30. (This will change during harvest time.) The guys take coffee breaks, which they call “smoko,” in the mid-morning and the mid-afternoon. Linden provides basic coffee and tea for them, but Greg brings his own lunch.

He works with a small team at Linden, which he loves, because he gets to actually do a little bit of everything. Trevor is the Head Winemaker, and Alex is the Assistant Winemaker. Greg works closely with Alex most of the time, but spends a great deal of time with Trevor as well. There’s another man who drives the tractor and does most of the spraying and trimming of the vines.

Linden has a small Cellar Door, with only one full time Cellar Door host, and another office manager that helps as well. Greg doesn’t see them too often as he’s not in the Cellar Door.

As Greg works with the vines, his daily tasks are constantly changing with the stage of growth of the vines and grapes; the weather has an impact too. His vineyard has recently added some new blocks of vines, so their young vines need appropriate trimming to keep them growing upwards instead of outwards; they are too young for spray, so they need to be weeded manually. The guys go by hand and break off all the extra shoots that are not the main shoot of the vine.

The grass needs mowing in between the rows every so often in all of the blocks. This is part of Greg’s job.

As the more mature vines are growing, they grow like a bush and the branches spread out, but they need to grow straight up. There are wires in the vineyard that keep all of the rows contained. The branches that grow out need to be pushed back into the wires. Greg helps when the vines get taller and the wires need to be pulled up; this process is called “tucking,” and “lifting wires.”

(Pictured above is a comparison of vines that need to be tucked, versus cleanly tucked vines. The wires I mention are shown more clearly in the second photo.)

A few times per season the vines also require what’s called “bud rubbing.” Vines grow out of everywhere, even on the stumpy looking part of the vine at the bottom. If they were left there, they would grow up and cover the fruit from the sun, which wouldn’t allow the grapes to ripen properly. Vintners also just don’t want too many shoots growing because the more fruit a vine produces, the lesser the quality of the fruit. Wine will have more concentrated flavours and complexity if the vines only produce a small amount of fruit that they can invest all of their energy into. In order to prevent these extra shoots from growing, Greg will go from vine to vine and snap off any little shoots that are appearing, and rub off any buds that are beginning to show.

When he helps in the winery, he is working with the wine that was harvested within the last few years and is currently aging. As wine is aging in oak barrels, a small portion of it is constantly evaporating. (We call this the “angel’s share.”) At least once per month, if not more, the barrels need to be topped up with more wine until they’re literally overflowing, to ensure no oxygen is in the barrel. Oak allows a small amount in, but this is controlled and good to help the wine soften and be more palatable. Too much oxygen will ruin the wine and make it taste unpleasant. Greg helps refill the barrels with wine from a different tank. He has to pay close attention to which wines go in each barrel to keep them consistent with the grapes and years that the Winemaker wants.

Greg also cleans and sterilizes hoses, pumps and tanks before filling or using them. Once the Winemaker decides on the percentage of the blends for certain wines, Greg helps him transfer those wines together. He uses a barrel washer machine to clean out barrels once they’re empty. He mixes up a special compound that is applied inside the barrels to keep them sanitary while they’re in storage.

Greg also does a process called “batonnage.” When wines are aging in the barrel, the dormant yeast and other solids sink to the bottom. Sometimes, with certain wines, these are removed throughout the aging process. Other times, they are left during the aging process, and stirred occasionally through the wine, because they add complexity of flavour and contribute to a creamy mouthfeel. Batonnage is when Greg does the stirring.

Linden has additional clients that bring their grapes into the winery for Trevor, the Winemaker, to make into wine for them. Greg helps Trevor with whatever he needs for this as well.

Once the harvest begins, in late February, Greg will be working many more hours than he is now, and will be required to help with anything necessary. Getting grapes off the vine and into the winery has to happen in a very small window of time. The grapes need to be processed in the winery as soon as they’re off the vine, whether it is day or night. Harvest goes throughout March and into April. That will be a very busy, and important time of year for anyone in the industry.

We’ve also been asked if we get discounts on wine. You bet! It’s awesome. As we get such great prices, and the wines are good, lots of the wine we buy is from Linden (and lots from Church Road too). Greg comes home with the occasional, “here, drink this with your wife and tell us what you think,” wine, which is homework we’re definitely not complaining about. (I’ve been known to bring home a few left over bottles here and there as well.)

There are, of course, many other day to day tasks Greg does that can’t all be mentioned here, but hopefully you have a greater understanding of what his roles are, and can see why he appreciates the small team he works with and the wide variety of experience he’s gaining! He is really happy at Linden so far, and I’ll keep you updated on the craziness of our life, and his new tasks once harvest, or “vintage,” starts.

A Year of Courage

“Courage” was the word I chose for 2018.

Let me explain. Several years back, we were challenged to get rid of New Years resolutions that we would likely not keep, and instead, choose one word that would be the theme of our upcoming year. I’ve done that for 3 years now, and I’ve found that my words have indeed acted as themes over the course of those years.

As 2017 was wrapping up, I felt that “courage” was the word I needed for my 2018 theme. I didn’t even know how much courage I would actually need when I chose that word, but it’s been a huge year of us making the most courageous decisions and leaps of faith we’ve ever had to make.

When I tell our story to people I meet, they often comment on how scary it must have been for us to pack up and leave our entire lives to move across the world with nothing over here, in hopes of starting a new life. It was! It was really scary. It was absolutely, completely, lose sleep, sick to my stomach, question everything, we’re completely crazy, “scary as!”

I once read that courage is not the absence of fear; courage is being afraid but choosing to step out anyways.

We literally got on the plane 7 weeks ago today, to come to Hawke’s Bay, our new home, never having been to New Zealand, let alone Hawke’s Bay. We had no jobs, no cars, no place to live, no friends, basically no contacts, no experience in the industry we were wanting to work in, and not a whole lot of money either.

We got on the plane with our one way tickets, 3 suitcases between the 2 of us, 2 Starbucks Americano’s (decaf for me), and a dream…

I feel like the theme of “courage,” really came to life for me as we took steps towards moving, in that pre-flight moment, and in several more that followed!

As we wrap up 2018, we still need courage, to continue on with this new life that we’re building, and trust that we’re going to be in the right place for the right time, and build relationships that matter.

I’m still thinking about what my word for 2019 needs to be.

If you’re up for a change from New Years resolutions, I encourage you to try choosing a theme word for your 2019, and see if it makes a difference over your year, or if you come back to it throughout the following months.

Thanks for reading, blog family, and I wish you all a happy and wonderful New Year and 2019!

A Merry Kiwi Christmas

We just celebrated our first warm Christmas in Hawke’s Bay, New Zealand, 2018, and it was wonderful. When we first chose our moving date, and I saw we were to arrive in Hawke’s Bay on the 13th of November, I said something very similar to the following to Greg. “We’re getting there so close to Christmas that we’re not going to have any time to meet people and make any friends who will invite us. We’re going to spend Christmas alone.” The many groups prior to Christmas, and the three wonderful groups of friends we spent Christmas Eve and Day with are yet another set of blessings we’ve received in this move. ❤️

Prior to Christmas, we were fortunate to celebrate with several work parties! Church Road had a formal party at the Napier Prison in November, that we were happy to attend, and enjoyed a lot! Then, during our December staff meeting, they gave us some quick notes, then took us down to our new container bar outside and surprised us all with another Christmas party, complete with Christmas songs, Christmas crackers, silly hats, bubbles, cocktails, and loads of food. They paid us for the time too! Then they sent us all home with several bottles of wine as Christmas gifts. We celebrated once more on the 23rd at a pub near our house with the Cellar Door and restaurant staff! Greg’s winery, Linden, also threw a Christmas dinner at an Indian place in Napier, and provided us with as much food and drink as we wanted, and great conversation and celebration.

Secondly, our connect group through our church had a Christmas BBQ with lots of great food, laughter and fun. We really enjoy the time we get to spend with our new friends, and the more we get to know them, the more we appreciate them! We’ve been honoured to be welcomed into the group by everyone. We had a gift exchange and I came away with a beautiful, Maori patterned picture of New Zealand, drawn by one of the guys who is an artist.

On the 23rd evening, Greg and I made the traditional Kiwi Christmas dessert, Pavlova. We had never seen one or tried one before, but we wanted to, and my colleagues kept saying, “oh you can’t buy one, you have to make one!” They gave me some recipes, so we set out to make it happen.

Christmas Eve was a great day; we both worked, and I did my first tour of the winery on my own, which was a great accomplishment for me. A few of us baked Christmas cookies and celebrated with some wine and baking after work! Greg and I had been planning to have Christmas Fettucine all year, like they do in my favourite movie, “The Holiday.”

We had the pasta for supper, watched the movie, and then went to join our new friend, L, with some others we had met before for dinner. We had great food, and stayed until after midnight. We learned that in many South American cultures, and some European ones, they celebrate Christmas at midnight! We watched the clock and had a Christmas toast at midnight before opening presents. Some of them had even gotten little gifts for us, which was so sweet. Finally, we got Kiwi approval on our Pavlova.

Unfortunately, it rained so much, all day on Christmas Eve! The weather forecast said there was to be a 100% chance of rain on Christmas Day. As this was our first warm Christmas, I had been dreaming of getting to the beach, and being able to wear shorts and sit in the sun. It sure didn’t look good, but I knew it was still possible; I was definitely praying for some sun.

On Christmas morning, we did a video chat with Greg’s family, who were all together after their lunch. It was nice to say hello to everyone, and to see their faces. It was still raining, and the forecast was not looking good.

We joined a family from church for lunch, who included us with their parents, siblings, children and nieces and nephews. I got to watch the children open their gifts, and run around playing with them, which reminded me a lot of being with our family. It was a really nice experience to sit together with a whole, extended family at their Christmas table, and share in a meal on one of the most special days of the year. They made us feel very welcomed, and were all so friendly. While we were there, the rain stopped, and the sun came out!

We had to go home in the afternoon to prepare some food for our evening meal, but we took the time to get to the beach. We walked down to the ocean, and enjoyed the sun and water! Greg swam, and I waded, and it was so warm and lovely and beautiful and perfect. Getting a tan on Christmas was a great gift for me! I loved my hour and a bit at the beach and was so thankful to experience that!

In the late afternoon, we headed off to see our other friends, R & A, where we celebrated with their two wonderful daughters, their Grandma and Grandpa, and a brother and sister-in-law. Everyone was, again, so friendly and welcoming to us, and made us feel like part of the family. The weather was still so beautiful out that we enjoyed drinks and charcuterie on the patio while R BBQ’d, and the girls made Kiwi snow angels 😂 (dish soap on the trampoline)!

We had so much food! They BBQ’d a leg of lamb and chicken, which were both amazing, and had several salads. We contributed a broccoli salad and stuffing balls from Canada. We had a huge array of desserts as well, including a fruit cake, which I normally don’t like, but it had coffee and chocolate in it, with icing on top, and was so good! Our Pavlova was a bit over-iced this time, so it lost some of the crispness, but still tasted good. We played some Twister, Jenga, and opened gifts, and were again honoured to receive a very throughtful, Kiwi book of some of the history of where we live! They even sent us home with some of Grandma’s recipes, and Christmas left overs that we’ll get to have for lunch this week.

When we got home, we opened gifts that we had been given by two of the couples in our connect group for Christmas. They knew we wouldn’t have many presents to open this year, and wanted us to have a little something for Christmas Day. One of them gave me a really nice candle that I had mentioned wanting a couple of weeks back, but didn’t have the budget for. She even remembered what my favourite scent was! The other gave us some cute Kiwi coasters, fresh cherries, a candle jacket with artwork that symbolizes life, love and new beginnings, and some quality chocolate bars, one flavoured with Canadian Maple syrup, and the other flavoured with Hawke’s Bay berries, to show where we’ve come from and where we are beginning our new year. I was so touched by both of these gifts, and our day ended with us feeling so unbelievably blessed at how loved we were this Christmas.

We got to speak to my family over video on our Boxing Day, which was their Christmas. It was special to get to have a chat all together, from afar.

I had been so concerned that we wouldn’t have friends, or wouldn’t be invited for Christmas, and all for naught. We were part of SO much celebrating, and received so many generous and thoughtful gifts. I even got my sunny, warm beach experience, despite the weather forecast saying it wasn’t going to happen. Christmas Day, a day to remember the birth of baby Jesus, was one more example of God’s blessings in this move. ❤️

It was a very wonderful, blessed, Merry Kiwi Christmas, and one I’ll remember as long as I live.

(Pictured above is a Pohutukawa Tree, that blooms in beautiful, bright red, over the Christmas season, giving it the nickname of the New Zealand Christmas Tree.)