carne

We fired up the grill after work recently for the winemaking crew – turns out some of the cellar guys are experienced hands on the Q, and we had some lively música ranchera to boost the ambiance.  Being able to unwind with the team is important in helping us “keep it together” and function cohesively during the hectic weeks of harvest.

The following week Brian was inspired to clear out his home freezer, so he brought in three racks of ribs, lamb and tri-tip, and the crew enjoyed a nice BBQ picnic lunch.  On a perfect 80-deg July afternoon in California, we couldn’t ask for more!  (well, I could have used a few veggies to go with all that carne…)

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