Good day to be a goat

Good day to be a goat

Pressing fruit in downtown Pōneke has some advantages; we get a lot of visitors and there’s always someone around to lend a hand. But when it comes to dealing with the leftover pomace (the fruit fibre after we’ve squeezed out all the juice), we come up short on composting space.

Enter Brooklyn Creamery - a Saanen Goat Farm that’s only a stones throw away from our winery. 

It’s a good year to be a goat and the herd has been getting stuck into organic quinces, feijoas, apples and pears. 

Thanks Naomi for helping us close another loop and making the fruit go yet another round!

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