Heard in the vineyards this week:
“So, looks like we should start thinking about the pressing lunch.” – Daniel Baron, Director of Winemaking
Translation: We’re in the home stretch. The pressing lunch is a tradition Silver Oak picked up from Daniel’s time in Bordeaux, where pressing the last tank is cause for celebration in the cellar. In our version, the winemaking team cooks a special meal for the rest of the company that consists of (what we are told is) a traditional French dish of ribeye with sauce Bordelaise and Caesar Salad. Of course, this is followed up with wine and song. The ribeyes aren’t well done but neither are the songs (ba-dump-bum).