There are 23.000 acres of vineyards in this area of New Zealand.  There used to be 63 million sheep here but since the wine trade has proved to be successful their numbers have been reduced to 23 million (many of whom we saw today).  The wine industry is only 30 years old and previously all these lands were covered in orchards, farms, and grazing fields.   We were picked up by Allen,  the nicest guide (everyone in NZ is NICE) whose family name is Graham, the same as Wayne’s middle name.  During his varied career he has owned an orchard, an airline, flown as a pilot for Air New Zealand, has been a builder, and now in his retirement is sharing his experience with people like us.  We happen to be here at the beginning of the grape harvest and activity is picking up.  Here is the harvesting machine that shakes off grapes from the vine.

We started our tour with an incredible tasting at Cloudy Bay.  Their grounds were exquisite as their wines.

Then we headed to a vineyard owned by two doctors and had a tasting with their convivial staff.

I bought a bottle of “black bubbly” which is named “Bubbly for Beth”, a red champagne  created for their daughter upon earning her masters degree.  Wayne and I both noticed the abundance of rose bushes occasionally planted at the head of a  vine line.  We thought they were for decoration but come to find out, they are the “canaries in the mine”.  They have a greater susceptibility to the same diseases and pests as the vines so if the roses go, they have time to save the vines.

While serving a purpose you can’t help but appreciate their beauty and glorious scent that has not been diminished by hybridization as in the states.

These actually had the sweetest smell of bananas.  Seriously, bananas!

And this one smelled of, what else, apricots

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After leaving the vineyards, we took a 25 minute drive to the coast.

This port launches the “green mussels” cruise as well as the green mussel farmers and also contains a facility that processes up to 100 tons ofthe mussels a day.  This is the only location on earth where these mussels are available.  This was our trusty vessel, the Galileo, for our “three hour tour, a three hour tour.  Thankfully the weather didn’t get rough, it was stunningly beautiful

The trip to the mussel farms was overwhelming in natural beauty.

Soon enough we arrived at the mussel farm and settled for our lunch.

The mussels kept coming, the wine kept being poured, and I just ate until I thought I would burst.  We were told to just throw our shells over the side of the boat as they would become nutrients for other mussels.

 

 

John, our trusty skipper, told us all about how the mussels were raised, farmed, and harvested.

After sitting on the bow and chatting with new friends it was time to head back into port.

Allen drove us back to the vineyards and our hotel where we sat and watched the sunset, sipped wine, and nibbled cheese.

One mystery was solved today.  We kept hearing what sounded like fireworks being set off and didn’t know what to think.  Come to find out, they shoot airguns to scare of the birds who needle into the grapes with their beaks.

So all is well, the grapes are safe for harvest and we celebrated the sunset.

Tomorrow we leave for Christchurch the site of  the 2011 earthquake.  We are taking a train  down the east coast and are looking forward to the leisurely trip.  Many have told us that they have only begun their recovery process, so we shall see.

Thanks again for all your comments and interest.