Having heard of the ‘therapeutic’ benefits of picking grapes, I thought I better give it a go.
I live in Tockwith and at the other side of the village, close to Bilton-in-Ainsty, is the relatively new Goose Beck Vineyard.
The business has been created by Paul Chasney, wife Lisa and daughters Antonia and Felicity.
The first grapes were planted during the Covid-era and the first commercial harvest was last year.
Business editor Darren Greenwood shows some of his handiwork. (Image: Darren Greenwood)
Now, harvest time has approached and Paul invited me over, adding there would be a bottle of wine in it for me.
I have drunk the equivalent of a couple of bottles of Goose Beck and I have to say the Chasneys make a lovely drop!
It was a warm October Saturday and I arrived at the vineyard at 9.30am as directed.
There were coffee, croissants and pastries waiting, to give us a hearty start into the day.
The grapes are sweet and juicy. (Image: Pic supplied)
As we tucked in, Lisa gave a health and safety briefing, explaining how we had to be aware of using sharp instruments, such as the clippers we would be cutting the vines with.
We were provided with clippers and gloves and eyeglasses were also available.
We were also told there was a first aid kit available.
And we were told to watch out for wasps as a European wasp had been seen at the vineyard the day before.
The volunteers are ready to start picking (Image: Pic supplied)
We then headed off to the vineyards where there were buckets available, which we would fill before tipping up the contents into a big tray.
The first variety we were to pick was Hibernal, a green grape used to make a wine.
We would then pick a variety called Seyval Blanc, another green grape to make white wine, followed by Ronda, a dark grape used to make red wine.
Lisa encouraged us to try a couple of the different grapes, to see how different they tasted.
Yes, there was difference in taste, but in general the grapes were sweet and juicy, very pleasant too!
Lisa Chasney explains the different varieties have their own flavour. (Image: Darren Greenwood)
We took our buckets and went up and down the rows of vines clipping away.
The grapes were typically about a metre above the ground making them quite easy to clip.
It didn’t matter so much if you missed a bunch as usually there would be someone behind who would spot the grapes and then clip them.
It seemed quite easy to fill the buckets and there was indeed something satisfying and therapeutic about the work.
Well, it was hardly backbreaking.
The grapes don’t weigh much and everyone was very sociable and friendly.
It was only later it seemed to get a little harder as the Ronda grapes seemed to grow just where there were wires holding the vines in line.
Lunchtime soon arrived and it was back to the tasting rooms.
A nice spread had been put on, which included jacket potatoes and a variety of toppings.
There were also some very nice sausages.
I thought they must be from a farmshop, but they had come from Tesco.
Antonia Chasney and some of the grapes going into the crusher (Image: Darren Greenwood)
And, of course, you could have wine with it too.
But if you did not fancy wine, there were soft drinks.
The week before, I had visited Yorkshire Heart and Nun Monkton and lunch consisted of a choice of homemade soups, crusty breads, plus cheese and biscuits.
A choice of wine was served and a barrel of Yorkshire Heart beer was also open.
At either location, the volunteers were well looked after.
On my picking day some sat inside but I sat outside, talking to people from Wetherby and Doncaster.
It was all very friendly and pleasant.
Well, we all had one thing in common – a love of wine.
Many had been overseas to vineyards and I heard tales of the champagne houses in France.
I thought I must give that a go too!
Others had been to Tuscany visiting the vineyards and that also sounded very pleasant.
One of the volunteers at Goose Beck Vineyard. (Image: Darren Greenwood)
People had typically discovered Goose Beck through a vineyard tour or they had picked elsewhere, such as at Yorkshire Heart.
Well, even though I had only done 2.5 hours, I was feeling a little tired and a bit ‘chesty,’ so I called it a day, whereas the others were to work a little longer.
But it’s a good thing I didn’t overdo it as two days later I was diagnosed with pneumonia, which I am still recovering from.
When I got home there was an email from Paul thanking me for picking for longer than he had expected and telling me I had forgotten to pick up my bottle of wine.
I certainly will return for it as it is a good drop and it is satisfying to enjoy the fruits of your labour.
It’s not just me that thinks this.
Goose Beck has been shortlisted in the Deliciously Yorkshire Taste Awards for its Bacchus wine in the best wine and spirits category.
This follows on from the WineGB Midlands & North Annual Wine Challenge and Members Day last month.
One of the volunteers at Goose Beck Vineyard. (Image: Darren Greenwood)
At the event, held at Carlton Towers, near Selby, Goose Beck won three silver awards for its white wines and a bronze medal for its rosé, meaning each of the wines it launched this June had won an award.
If you want to taste them for yourself, Goose Beck is open for tastings.
It also hosts supper clubs and other events.
All are giving the vineyard top ratings on social media.
For details go to: www.goosebeck.co.uk