Travel Reference
In-Depth Information
a first date. Our lives had been going in different directions for a while, despite working in
close quarters. We needed to get to know each other again.
As we drank and ate, we talked about our future; where we wanted to take Garrigue and
our organic farming. Sean was excited about the potential for biodynamic, I about wine
tourism. We reconnected by voicing our dreams for a change, not what immediate action
had to be taken to ensure our survival.
Seafood melted in our mouths, smoked salmon followed by trout with almonds. Our bod-
ies relaxed. I felt young and in love again. Our first dates more than a decade before had
been less refined dinners in alternative restaurants in Johannesburg; we were serenaded by
Rastafarians and were reckless with youth, drank copious amounts of wine and talked until
dawn, but I felt the same: enthralled. Our minds were opening up to the possibilities of our
new life.
The cheeseboard was a gastronomic voyage from the walnut liqueur cheese made by nuns
in the Dordogne to a rich, yellow cheese from Burgundy. We moved from the sauvignon
blanc to a half-bottle of Bordeaux red. Inspired by the journey on our plates, we talked
about visiting famous biodynamic growers to learn and to explore our new profession and
country, about taking a family holiday with Sophia and Ellie. Wine is a long journey but we
had our whole lives ahead of us. I felt like we were just starting out, young and invigorated.
A fruit tart with a swirl of chocolate accompanied a glass of Saussignac dessert wine. Our
conversation moved naturally with the flow of wine to Saussignac's high percentage of or-
ganic farms and how we could be ambassadors for the environment.
Perhaps it was the Saussignac wine, a legendary aphrodisiac, or perhaps it was the intim-
acy of the evening but my mind turned from dreams to sensual pleasures. I had a G-string
on for the first time in years. My stockinged foot touched Sean's inner thigh surreptitiously
under the table, his eyebrows lifted and he called for the bill. We left replete, refreshed and
in love.
Thierry Daulhiac telephoned the evening the family left.
'I want you to join the management board of the Saussignac appellation.'
'Sorry, Thierry. I don't think I understood what you said. Can you repeat?' I pushed the
lounge door closed the better to hear and sat down on the floor in the hallway.
'Yes, Caro. I want you to join the management board of the Saussignac appellation. You're
full of ideas. I've spoken to the rest of the committee and they're in agreement. You'll be a
breath of fresh air.'
'But I know almost nothing about making Saussignac wine.'
