A NEW SEASON FOR BABBLING BOTTLES

Hey, Y’all! It’s been too long. Much Too Long. But it’s a new year and a new season for Babbling Bottles, and I can’t wait to tell you all the exciting things I’ve been up to over the past winter! This last fall presented an amazing (an exhausting) opportunity for myself and my better half, Andrew, when we were both invited to work a harvest at The View Winery and Estate Vineyard. There was a huge amount to learn and even more to do at the Winery (that doubles as Ward’s Cidery) during this busy time, where the fruit ultimately dictates what the workday holds for us all.

Many long hours spent in the Apple Press leading up to Halloween resulted in a different style of Jack-o-Lanterns fit for a Cidery ;)

Many long hours spent in the Apple Press leading up to Halloween resulted in a different style of Jack-o-Lanterns fit for a Cidery ;)

Mornings started reasonably early for the first shift of the day. 7am starts  became our norm along with the daily minutiae of the apple press room and the steady flow of the forklift delivering bin after bin of Okanagan apples fresh from our neighbours and from our own sprawling orchard planted with dessert varieties as well as those tiny, thick-skinned cider apples bursting forth with phenolic treasures waiting to be transformed into the off-dry style of cider produced by Wards.

Picker's Hut Premium Cider by Ward's undergoes a long, cool fermentation using a Champange Yeast for a crisp, off-dry cider.

Picker's Hut Premium Cider by Ward's undergoes a long, cool fermentation using a Champange Yeast for a crisp, off-dry cider.

Needless to say, I learned a LOT during my time and while I won’t go into full detail here in this first post, look forward to future posts featuring stories from Babbling Bottles’ Winter in the Cellar!

A day in the cellar during the winter usually began by shovelling out the work area. Pictured here, Andrew takes a break ;)

A day in the cellar during the winter usually began by shovelling out the work area. Pictured here, Andrew takes a break ;)

What I am really excited to talk about in this inaugural 2018 post is the future of Babbling Bottles as a blog and as a social media platform. What I hope to do is transform Babbling Bottles into a regularly published collective featuring articles from around the Okanagan from myself and people like myself – wine enthusiasts, experts in the field, and those who devote their lives to producing what I would term vital vino (hah! But, seriously). I am already preparing to launch an Instagram account along with a Twitter, Facebook page and Pinterest to go along, so readers have many options as to how they would prefer to consume Babbling’s writings on wine, cider and beer. So look forward to it all folks, I am just happy to be back and focused on making this the best platform it can possibly be!