Who knew that there are two words in Spanish for brains. One is what you think with "cerebro". The other is what you eat "seso". (obviously you Spanish speakers do) For a language that uses the same word for so many things... Anyway, do any of you know some good Spanish language zombie movies?

Table grape harvest in Luribay, today. This is Red Globe. It is in beautiful condition; but scarily early. We have already had one, very, early harvest with 25; I do not need an earlier one with 26.

Update on this... I talked to Max, yesterday evening. He is extending his stay in Luribay from 5 days... to at least 7. He is loving doing vineyard work; and he wants to learn more about agriculture, in general. I fear he may have gone native. Shame he doesn't do social media.

You know how once in your life, you need to get out of your comfort zone, and do something a little bit crazy... I've done that a few times in mine. I'm about to send a young, Irish chef (ex-Arzak) to go do some vineyard work, by proxy, in Luribay. I respect his ethic and insanity.

I mean, I've always had a high opinion of myself; but this is too much.

With pizza, last night at Imilla Alzada. The 11 Lapostelle Chard, was incredible. Think it's the third time I have tasted this vintage. The Alma Oculta Cabernet was big; but also delicious. Made for a nice foil against the La Concepción; which was more elegant.

As I'm back, let's play... I am going to start doing a series of Supper Clubs in La Paz (Bolivia). A different cuisine every month. I am thinking Louisiana, as my first inspiration. Main and dessert are sorted. But, what the heck should I do as a starter; given this is Bolivia...

Looks like I will be sending a young backpacker to Luribay, next week, to do some vineyard work on my behalf. Obviously, I would rather go myself; but just do not have the time.

Luribay. Around 170km from La Paz, is a subtropical valley, at around 2,500m above sea level. Reputedly, it was the first location in Bolivia, that was planted to grapevines. Until the 1952 agrarian reform, the area was pretty much all vineyards. Now it is a lot of smallholding polycultures.

Hello all. Been a very long time since I have visited this space. As I have a new winemaking project in the wings, seems like a good time to make contact again.

Moody morning in Zona Sur, La Paz, Bolivia. A mere 3,400m above sea level. I am here for a few weeks, to catch up with friends; and do a bit of cooking.

Listening to Rach 3, this morning, makes me realise how much I miss playing. Last time was Kazakhstan; so that's over a decade ago. open.spotify.com/track/6Gmfpk...

Truly, truly, the last fruit of the 2025 vintage. It's a bit of a field blend, mostly Moscatel, that has been dried for a month. It will be fermented, overnight, before being pressed and fortified. It will go into the solera for our Final Feliz.

WTF even is this; the polyhedron is orange.

Whoops! That will teach me to try to experiment with a full-solids ferment, in the egg. Only a couple of litres lost, luckily.

First time I have the"original" version. Hits very different from Fatboy Slim. open.spotify.com/track/2c4zwl...

Last pick for harvest 2025, today. It's the Moscatel de Alejandria for one of our whites. In 31 harvests, this has been the most intense. I'm back down to a weight (and waist size) I have not been since my 20s; no bad thing. The wines are looking amazing!

Filling the press for our Rosado. Like last year, it's a total leap of faith. It's a field blend of bits and pieces from the San Roque vineyard. There's some Moscatel, some Blanca Redonda, some Vischoqueña, some Negra Criolla sin pepa, and a whole host of other stuff.

Destemming Negra Criolla from Finca Lumen. We have worked with Doña Lumen since 2023, but this is our first time working with her Negra. Much darker in flavour than that from San Roque, it will make a great addition to our single vineyard series.

For those following at home, and who may be interested (all two of you), these are the same ferments, about 14 hours on.

In 2021, Jardín Oculto started looking at single vineyard expressions of Negra Criolla; working with three different growers in the Cinti Valley. In 2023, we ventured into single vineyard expressions of Vischoqueña.

There is always one lazy harvester.

I truly believe that everyone has their favourite tree. This is mine.

Thanks to Olga and @johnmaher12.bsky.social, we at Jardín Oculto have become mildly obsessed with the Merlin bird app, from Cornell. Think of it like the Shazam for birds. On the last run, at San Roque, it pinged 14 different species. www.birds.cornell.edu/home/expandi...

I'm doing this in another space; so why not here... We could've been anything that we wanted to be But don't it make your heart glad. That we decided; a fact we take pride in... We became the best at being bad.

Some random shots from our first day of harvest. This is Tannat from Tarija, that goes to our second label; Lado B. Fruit characters are excellent; though the hail damage from pre-veraison meant we spent more people-hours, than we anticipated, sorting the fruit.

And, with that, we properly kick off Vendimia 2025. Maceración carbónico Tannat from Tarija, for our Nouveau (Lado B).

If you want to find a winemaker, in the run-up to harvest, this is a good place to look. (I love this photo)

If I had words to make a day for you I sing you a morning golden and new

Just taken delivery of 15 1t fermentation bins. This means we will finally be able to parcel up our vineyards into discreet blocks, to see how the different parts behave. I am inordinately excited by this.

Turns out that this is even more interesting than I first thought. We have been contacted by one of those clever people, who do research into grape vine genetics. Negra Criolla (Listan Prieto) should not do this. Will be sending samples for further study. (if I can find this exact vine, again)

Anyway, on the back of this, and in context. This is going to be my 31st vintage. I have never seen a more challenging harvest; and a more generally challenging time for the industry.

So... one of the things you, probably, do not know about me... is that I used to be a circus performer.

If anyone fancies buying an ancient vineyard in the Cinti Valley, Bolivia, there's a small one available. Sadly we just do not have the time, resources nor money to take it over. It would be a shame for it to be abandoned.

Millerandage of Negra Criolla in the La Ladera section of San Roque. Thankfully not much of it about.

Tree and vine getting rather cuddly...

AccuWeather rarely lives up to its name in Bolivia.

Machucada is where coca leaves are beaten with sodium bicarbonate, Stevia and a flavouring (in this case, maracuyá). The bruising of the leaf makes the alkaloids more available. I really should do a proper thread on coca in Bolivia.

I traditionally stop at somewhere in Sopacachi for lunch, on my way to El Alto airport. This time it was Popular Comida Boliviana. It's only open for lunch and takes only cash. The menu is short and changes weekly. 89Bs (~£10), with a wine pairing for about 40Bs. Superb place.

Quick photo dump of meals at four different places in La Paz, this weekend. Will try to write up properly, in the next few days. In the meantime, I have one last meal left in me. Heading to Popular Cocina Boliviana in a few hours.

La Paz bound this morning. Lunch at Gustu today. Dinner at Arami tomorrow. Lunch at Ancestral on Sunday. And then, lunch at Popular Comida Boliviana on Monday before my flight. I shall be significantly poorer, and fatter, after the weekend; but also very happy.

This shot is definitely #accidentalrenaissance

Yesterday, we had a chance to have friends at San Roque. And I had the opportunity to take bad photos.

While not incredibly rare, it is always a thrill to encounter llamas when crossing the Altiplano.

Well, I suppose this is the start of harvest 2025. About 20kg of Moscatel rosado that was already very ripe. We have hung it up to dry; it will be going into our sweet wine (Final Feliz).

Have booked a cheeky little trip to La Paz, this coming weekend. It's the fifth anniversary of Ancestral; and my first chance to try Arami. It's also the last opportunity I will have to get away for a good while, as harvest is imminent.

I grew up going to AA meetings with my mother and didn't drink until I was in my 30s. Today I teach cocktail classes and have a YouTube/podcast/blog about booze history. Quote post with your own seemingly contradictory career path if you've got one!

This is the view over the Los Membrillos vineyard. It's one of my favourite photos.

This is the Los Membrillos vineyard (real name is San Luis). It is a forest of quince; with grapevines grown amongst them. In the run-up to harvest, you are intoxicated by the perfume; even from the road above. This vineyard has consistently made our best red

You see... This is why we communicate, travel and engage. People like Shawn are what makes life wonderful. I wish there were fewer barriers for people to experience wonderment in life. (I do realise I am coming from a position of privilege)