My job assignment for the morning was arguably the simplest but also somewhat stressful.  After the grapes were pressed, the juice flowed through tubes into the barrels.  I was directed to shine a flashlight down the small barrel opening and close the valve and yell "STOP" as the wine pouring in neared the top.  For the first few barrels, I erred on the side of caution, leaving too much air room at the top.  Mike came to the rescue, pouring in wine by the pitcher to top them off.  Note to self, under no circumstances serve wine from a pitcher--it takes nearly all of the romance of wine.  No wonder bars and restaurants serve by the glass or bottle.  My timing improved with practice, but toward the end of the morning I became overconfident, allowing the wine to overflow on a couple of barrels.  I felt better after Tracey reassured me that she'd stained a shirt or two herself when she was watching the barrels.