Nayan Gowda (vinosity in days of yore)
@vinosity.bsky.social
Winemaker based in Bolivia. Ex-chef
Ex-winemaker for Jardín Oculto in the Cinti Valley.
Posting about wine (obviously), food, with some ancient history and geology.
https://www.jancisrobinson.com/articles/bolivian-adventure
New project imminent...
Ex-winemaker for Jardín Oculto in the Cinti Valley.
Posting about wine (obviously), food, with some ancient history and geology.
https://www.jancisrobinson.com/articles/bolivian-adventure
New project imminent...
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.
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.
November 19, 2025 at 5:31 PM
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.
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.
I mean, I've always had a high opinion of myself; but this is too much.
November 14, 2025 at 9:27 AM
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.
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.
November 14, 2025 at 4:34 AM
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.
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.
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.
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.
November 13, 2025 at 3:17 PM
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.
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.
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.
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.
April 11, 2025 at 4:46 PM
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.
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.
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.
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.
March 12, 2025 at 9:09 PM
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.
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.
March 12, 2025 at 8:33 PM
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.
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
March 11, 2025 at 11:00 PM
Whoops!
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
That will teach me to try to experiment with a full-solids ferment, in the egg.
Only a couple of litres lost, luckily.
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.
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.
March 3, 2025 at 11:23 AM
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.
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.
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.
February 23, 2025 at 4:37 PM
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.
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.
February 23, 2025 at 2:22 AM
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.
In 2023, we ventured into single vineyard expressions of Vischoqueña.
February 22, 2025 at 10:19 AM
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.
In 2023, we ventured into single vineyard expressions of Vischoqueña.
There is always one lazy harvester.
February 21, 2025 at 7:16 PM
There is always one lazy harvester.
I truly believe that everyone has their favourite tree.
This is mine.
This is mine.
February 13, 2025 at 1:46 AM
I truly believe that everyone has their favourite tree.
This is mine.
This is mine.
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.
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.
February 9, 2025 at 11:05 AM
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.
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).
Maceración carbónico Tannat from Tarija, for our Nouveau (Lado B).
February 7, 2025 at 6:38 PM
And, with that, we properly kick off Vendimia 2025.
Maceración carbónico Tannat from Tarija, for our Nouveau (Lado B).
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)
(I love this photo)
February 4, 2025 at 8:32 AM
If you want to find a winemaker, in the run-up to harvest, this is a good place to look.
(I love this photo)
(I love this photo)
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.
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.
February 3, 2025 at 5:38 PM
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.
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.
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.
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.
January 31, 2025 at 12:46 PM
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.
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.
Thankfully not much of it about.
January 30, 2025 at 1:11 PM
Millerandage of Negra Criolla in the La Ladera section of San Roque.
Thankfully not much of it about.
Thankfully not much of it about.
Tree and vine getting rather cuddly...
January 29, 2025 at 6:54 PM
Tree and vine getting rather cuddly...
AccuWeather rarely lives up to its name in Bolivia.
January 28, 2025 at 9:08 PM
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.
The bruising of the leaf makes the alkaloids more available.
I really should do a proper thread on coca in Bolivia.
January 28, 2025 at 12:29 PM
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.
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.
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.
January 27, 2025 at 8:09 PM
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.
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.
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.
January 27, 2025 at 12:09 PM
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.
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.