Uncertainty abounds in Blenheim

So here I am on the South Island.  After a very chilly night camping outside of Wellington last Monday (I think the mercury dipped down to about three degrees), I motored down to the ferry and did the always-stunning ferry crossing to Picton.

Rather than heading straight to Blenheim, I opted to spend the night in Picton at my favourite backpacker hostel, Tombstone.  It was a good decision (hot tub!).

When I rolled into Blenheim on Wednesday, I was under the impression that I was to begin grape picking the next morning.  Imagine my surprise when I was told that the cold weather that had kept me awake while camping had also had the undesired effect of retarding the harvest.  In other words, there was no work to be had just yet, and I was expected to just wait around in the uninspiring city of Blenheim (where I’d already forked out for a week’s accommodation) until summoned.  Balls. 

Understandably pissed off, I was rather curt with the poor girl at the reception (the hostel acts as a middle-man between the vineyard contractors and the seasonal workers they employ), but soon mellowed out and decided not to shoot the messenger – it’s hardly her fault, after all.  She turned out to be really nice and ended up hooking me up with a gig working at a festival in Hokitika over the weekend (I’ll write about that separately).

In any case, I did end up working on Thursday – I had the glamorous job of cutting off bunches of grapes that had been attacked by mites!  Then stomping on them!  I wish I could tell you which winery it was for, but it wasn’t obvious, and the people who supervise the seasonal workers were the most unhelpful, charmless, and unfriendly folk I’ve dealt with in NZ.  One woman in particular seemed more intent on sucking in as much nicotine as possible than actually interacting with the human race, so I didn’t bother asking. 

So it’s a good thing that I may not have to deal with such people anymore; Instead, if all goes well, I’ll be working at Makana Confections for the next six weeks. There, I’ll be making truffles and other delicious chocolates.  I’m stoked.