I have just spent a most pleasant morning touring the vineyard of largest wine producer in New Zealand: Montana Brancott. They are in the middle of the grape-picking season, so the entire complex is a hive of activity and the heady smells of fermenting grapes, as those wondrous little yeast creatures perform their magic and produce/generate/excrete alcohol. Such is the volume of fermentation that we couldn't even get into the main distillery complex; the carbon dioxide levels are apparently dangerously high.
