The Greselda Who me? of Australian wine
Some people operate at 2 or 3 on a scale of 10. Mick's world begins at 11. That's why he looks so pleased with himself here dropping the free run wine through the press tank prior to pressing the marc. It all looks a bit excessive but such indelicate handling (macro-oxygenation) at this sage actually helps finish the primary alcoholic fermentation off to dryness and invigorates the malo-lactic conversion beginning in the new wine. But don't tell him that, he'll get the right idea.