Haha, thanks you two... Well the Coffee Tech actually rang me back today (well the receptionist did) and after 6 days the result was - "I have spoken to a couple of people and they have said you need to bring the machine in for a bench test"..... 6 fruiting days for that?????? I think if I need to get anything done I will drive to Sydney and back twice and still be able to chop a few days off the overall. The pressurestat took over 2 weeks so no, never again. Moving on, it has been fine recently. In the dark recesses of my mind I think this has mostly (always) happened at low reservoir levels. I have been wondering if the has been too much tube in the reservoir therefore pushing the opening higher........ We have been keeping an eye on that and all is fine so far. Yesterday I took the reservoir out and rinsed it and the start up noise was strikingly similar to that of my problem - i.e. water starvation...... So on a lighter note, yes Brett, there is a good Syrah or three up our way. Of late there seems to be a push toward younger Semillon. A lot of vineyards not doing a malalactic fermentation and therefore leaving the green apple/cirtus young vibrancy to the wine. Personally I think this is good thing as the Semillons went a bit extreme for a while, just like the oak in the chardonnay. At cellar door it nearly seems trendy to not like chardonnay - humorous...... You can still find or create a great aged Semillon as that is what Semillon does. Vibrant when young, suffers a personality disorder in the middle years and then comes out a bit like us.... Aged, mature and well rounded.... :laugh: If you are in the area there is accommodation for you two gentlemen, just let us know. Cheers Rider
