iiinova — where your digital self keeps evolving

Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 22/08/2026

Many moons ago, I used to host a monthly event, that was called the "ridiculously long lunch club". A dear friend has reminded me that it was 13 years since the first one.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 22/07/2026

The peanuts are first smushed with a batán. Which is a rocking thing; that smushes (we shall come back to this another time). The smushed peanuts are then simmered in the stock; the longer, the better. It's then finished wished with potatoes and pasta, cooked in the stock...

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 22/07/2026

In Bolivia, when you go to a pensión for lunch, the first course is always a soup. The base stock is chicken or beef. There's a bit of bulk from vegetables: maybe a bit of wheat grain, or corn, or pasta. Or all of the above You'll get a chunk of meat in your bowl, as well. Sometimes, a surprise

A bowl of Bolivian peanut soup, with a chicken claw in it.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 22/07/2026

So... I said I was going to try to write a bit about Bolivian food. I shall start off with sopa de maní; peanut soup. There seems to be a real love of soups, throughout Latin America. There's even a chain in Lima called "Siete Sopas" (seven soups); though they only seem to ever serve three.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 20/07/2026

Absolute shocker here. We are well over 30°C and windy as all hell. The mountain, that I can see from my balcony, is on fire.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 17/07/2026

Middle of Winter here in the Southern hemisphere. 1,900m above sea level, and we have a top of 39°C forecasted. My plans are to do a couple of loads of washing; eat salad; drink rosé; close all doors, windows and blinds; and to not venture out until dusk.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 15/07/2026

Absolute scenes! I'm now an honorary Argentinian, and will be watching the final with these nutters.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 15/07/2026

I seem to be the only England supporter in this bar...

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 06/07/2026

I realise my life is not normal. I spent my Sunday tasting and blending with a potential new client. Also played with their dogs; who were obviously played out.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 21/06/2026

So, I know I've been off here for a while. Some friends have prompted me to drop back in. Last year I ticked off one of those bucket things; a flight over the Nasca lines. Terrible photos; but it exceeded all expectations. (I'm not planning on popping my clogs anytime soon)

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 19/11/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 14/11/2025

I mean, I've always had a high opinion of myself; but this is too much.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 14/11/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 13/11/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 11/04/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 12/03/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 11/03/2025

Whoops! That will teach me to try to experiment with a full-solids ferment, in the egg. Only a couple of litres lost, luckily.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 03/03/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 23/02/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 23/02/2025

For those following at home, and who may be interested (all two of you), these are the same ferments, about 14 hours on.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 22/02/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 13/02/2025

I truly believe that everyone has their favourite tree. This is mine.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 09/02/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 07/02/2025

And, with that, we properly kick off Vendimia 2025. Maceración carbónico Tannat from Tarija, for our Nouveau (Lado B).

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 04/02/2025

If you want to find a winemaker, in the run-up to harvest, this is a good place to look. (I love this photo)

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 03/02/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 31/01/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 30/01/2025

Millerandage of Negra Criolla in the La Ladera section of San Roque. Thankfully not much of it about.

Millerandage (hen and chicken) in bunches of Negra Criolla.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 28/01/2025

AccuWeather rarely lives up to its name in Bolivia.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 28/01/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 27/01/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 27/01/2025

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.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 23/01/2025

Yesterday, we had a chance to have friends at San Roque. And I had the opportunity to take bad photos.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 21/01/2025

While not incredibly rare, it is always a thrill to encounter llamas when crossing the Altiplano.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 21/01/2025

Well, I suppose this is the start of harvest 2025. About 20kg of Moscatel rosado that was already very ripe. We have hung it up to dry; it will be going into our sweet wine (Final Feliz).

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 19/01/2025

This is the view over the Los Membrillos vineyard. It's one of my favourite photos.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 19/01/2025

This is the Los Membrillos vineyard (real name is San Luis). It is a forest of quince; with grapevines grown amongst them. In the run-up to harvest, you are intoxicated by the perfume; even from the road above. This vineyard has consistently made our best red

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 18/01/2025

In the striped top is Doña Lumen. She's an 80 year old university lecturer, who manages this vineyard in her spare time. We have made a BdN from her fruit, since 23. This year will be the first time we can work with her Negra Criolla. So, that's going to be four, single vineyard Negras for 2025.

Doña Lumen; who Is not the tallest person in the world; in her vineyard.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 17/01/2025

Racking our new Vermouth off its aromatics. Smells like Christmas!

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 17/01/2025

A few weeks ago, we had @johnmaher12.bsky.social and his wife, Olga, visit us from Valencia. It was a great pleasure to spend time with them, and show them what we are trying to achieve. (I know John hates this photo; which is exactly the reason I have used it!)

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 17/01/2025

Ripening is happening apace. Here's Mechi checking the sugars on the San Roque Vischoqueña, yesterday. #HarvestIsComing

$Mercedes checking sugars with a refractometer in the vineyard$

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 16/01/2025

Have spent the last two days bottling our 24s. There's not much of them, sadly (vintage conditions; quality of fruit; yada yada). However, just as we were leaving today. This... We were all in absolute awe.

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 10/01/2025

First visit to the mercado Campesino since the pandemic. Absolutely love this place!

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Nayan Gowda (vinosity in days of yore) @vinosity.bsky.social · 05/01/2025

There was a hail event at San Roque, a few days ago Which of these bunches would you consider more problematic?

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