When everything is done, when you crack open a bottle, – do you know what you are drinking? How ‘transparent’ is that wine? The literal, but even more so the metaphorical transparency is partly a question of quality and ingredients, but also one of labour issuew, – sho did which step of the work and at what price?
The quality issue is highly regulated and it is taking us a lot of phone calls and research to figure out what needs to be reported: Moving any grape-related liquid seems to be highly risk-prone, as it requires lots of forms, but that’s just an aside.
What I feel comfortable commenting on, based on the insights I have had, is the first issue, the quality issue: has sugar been added; how much sulphur has been added; how do I know? Do all the grapes come from one patch? Do I want the grapes of my wine to be mixed (for a better taste)? Or does it make me suspicious of the quality.
The second issue, which labour is used at what price, for me, is still a big ‘I don’t know’. The use of Eastern European labour seems common place around us, but at what conditions, is unclear. Talk to our friends who come along for a day in the vineyard and they might have their own view as to whether ‘it was worth it’.