An Aussie Wine Tasting

Gary Vaynerchuk: Hello everybody, welcome to Library TV. I am your host, Gary Vaynerchuk and this, my friends is the thunder show a.k.a., the internet most passionate wine program. And as you can see, it’s not difficult so there’s a loud blue sweater. I like it. I would say green it would be better. Benjamin Christie: Okay, I’ve got green bracelet. Gary Vaynerchuk: Oh, there you go nice work. We have guest who emailed me, not too long ago. Benjamin, would you tell the Vaynerchuks who you are, what you’re doing here. Benjamin Christie: Absolutely. My name is Benjamin Christie. I’m in town promoting any event would go to my ads. And also I would be here talking about food and a little bit of wine and those are stream ones. Gary Vaynerchuk: And you are from? Benjamin Christie From Sidney, Australia. Gary Vaynerchuk: Very nice. When you emailed, you said you were chef? Benjamin Christie: Absolutely, we did some videos a while ago and actually our videos where in Honolulu as well. Gary Vaynerchuk: Right. Benjamin Christie: So we did a cooking show a few years back, Dining Downunder. Gary Vaynerchuk: Okay. Benjamin Christie: Which is doing in 50 countries now, it’s on Honolulu, Houston. Gary Vaynerchuk: Online play or television play? Benjamin Christie: It was originally a television play. Gary Vaynerchuk: Did it make to TV or no? Benjamin Christie: It did. Gary Vaynerchuk: Okay. Benjamin Christie: It was television and then now we sort re-running it online. Gary Vaynerchuk: Sure. Benjamin Christie: So you can get a dinningdownunder.com. Gary Vaynerchuk: How long did it running? Benjamin Christie: We get 13 and in a half. Gary Vaynerchuk: Thirteen. Benjamin Christie: Yup. Gary Vaynerchuk: I thought unlucky number. Benjamin Christie: Yeah. Gary Vaynerchuk: Okay. So, when you got here, when you’re downstairs, Matt kind of welcome you and I told Matt want you knock yourself out and pick the wines. Benjamin Christie: Well, I had a big selection to choose from. Gary Vaynerchuk: Okay. Benjamin Christie: We have great, great selection of strain wines. Gary Vaynerchuk: Did you see both sections whether downstairs or upstairs? Benjamin Christie: I did, I did and also the cage as well. Gary Vaynerchuk: That’s right, that’s right. Get all more serious in there. And, so you pick this stripe. Benjamin Christie: Yup. Gary Vaynerchuk: And, what was the theory behind these three choices, first one? Benjamin Christie: The d’Arenberg, the Hermit Crab, one of my favorite ones. Gary Vaynerchuk: It’s a popular wine because it’s like a huge play in the US. Benjamin Christie: Okay. Gary Vaynerchuk: I think we even done it on my Library TV before, am I right? I feel like we’ve done the Hermit Crab, big play down there? Benjamin Christie: I think this is a great one at a great price. Like at retails, I think about 15, 16 box at home. How much is the deal? Gary Vaynerchuk: Twelve. That’s what happens if you make no profit. Benjamin Christie: Another one, the one is Chablis Cuvee is beautiful wild character on the Servin Domaine. Gary Vaynerchuk: I’d never meet Chablis, have you ever drunk with him in the past? Benjamin Christie: I have. Gary Vaynerchuk: Securely? Benjamin Christie: Yes. Gary Vaynerchuk: Did anybody vomit? Benjamin Christie: No, but then we did a video. Gary Vaynerchuk: So first you got drunk and then you did a video? Benjamin Christie: Yeah. Gary Vaynerchuk: Brilliant. Benjamin Christie: Well, we’re in the restaurant first. Gary Vaynerchuk: I love through all the gang drunk on term service. Benjamin Christie: We’re in this restaurant down in the Chablis Vielles and he’s time across and said, “Yeah, let’s try this and now let’s try another Vignes of this. Let’s try another Vignes. And it went to like 5:00. And they said, “You know what, we’re going to do a video now.” I’m like, “Oh.” Gary Vaynerchuk: And tell us the next selection. Benjamin Christie: I have seen anymore in shops Downunder. Gary Vaynerchuk: It’s got some chardonnay grape. Benjamin Christie: Yup. It’s a Pinot Noir, the Moment Downunder— Gary Vaynerchuk: Have they gotten hot? Benjamin Christie: Yup, yup absolutely. Gary Vaynerchuk: Okay. Benjamin Christie: It sort of that easy drinking, sort of you know in a hot day. I mean it’s pretty hot down when you start in a moment. Gary Vaynerchuk: Like real a lot. Benjamin Christie: Real lot, not blue sweaters. Gary Vaynerchuk: No blue sweaters. They’re only blue shorts, right? Benjamin Christie: Exactly and Penfolds in synonymous with Australia, yeah so I pick that. Gary Vaynerchuk: Isn’t it look up upon—it’s like an average play down there or there are a lot play behind the products? Is there feel like, in the US we have gallows of world and get some level, it’s going to like, “The same old stuff.” There should be respect that they make some good efforts. Penfolds, see I remember went down there, I’ve been there in a couple of times, what’s the pulse of the brand down out? Benjamin Christie: It’s a premium brand in the market. Gary Vaynerchuk: Yeah. Benjamin Christie: I mean they do might the cheaper ones are in there. Gary Vaynerchuk: Sure. Benjamin Christie: Ten, 12— Gary Vaynerchuk: But what the people talk about is grand and— Benjamin Christie: I should about to say that, yeah. I mean there’s still very much the pinnacle of one in Australia. How much is that here? Gary Vaynerchuk: It’s $24.00. Benjamin Christie: Yeah, see that will rate out there—I’m guess it out 40 to 50 bucks. Gary Vaynerchuk: Yeah, understood good. All right, so let’s get into the vinous. Let’s go with wine number one. Matt, are you ready to rock and roll? D’Arenberg, Hermit Crab 2007, 90 Points Jay Miller which is a good score, $12.00, 50% Viognier, 42% Marsanne, classic white, from Rhone Valley actually. Classic white grapes do a lot of damage in the Rhone and have done some really nice things. Thank you my friend. Have done some really nice things Downunder which have a lot more white Rhone bright out of place, a lot more Viogniers, Marsanne, Roussanne Downunder. Benjamin Christie: Yup. Gary Vaynerchuk: Is there any push down there for consumption or that’s still a modern league like this year? Benjamin Christie: I think a lot of wineries are doing things like that. It’s just trying to be different. Gary Vaynerchuk: Yeah. Benjamin Christie: It’s different. But the story behind this is called the Hermit Crab. One of the things that Chester does, he said, “It’s serious about one making do you put in the bottle.” Once it’s on the bottle, it comes up with the lime. Gary Vaynerchuk: It’s stand, jump and laughing mad pie. Benjamin Christie: All that stuff right. So the story, I can tell you the story between the Hermit Crab. Gary Vaynerchuk: Please do, share. Benjamin Christie: The whole McLaren Vale area was under— Gary Vaynerchuk: Right. Benjamin Christie: There’s Hermit Crab in the soil. Gary Vaynerchuk: Like when you still? Benjamin Christie: Well, I think their fossil is down. Gary Vaynerchuk: I’m like, “Damn, Hermit Crabs are tough.” Benjamin Christie: So they found somewhere around—with great grapes growing on the valley. So it's called the Hermit Crab. That’s the history of that. Gary Vaynerchuk: Very neat. 12 ounces, now you punch in Jay Miller, I meant it’s great press, great score price ratio. Let’s see what’s going out, aromatically, I’m getting a lot. What are you picking up in the Jay Miller? Benjamin Christie: Yeah. Gary Vaynerchuk: Yeah and a lot of citrus. I got a very interesting like lemon lime. Benjamin Christie: Passion fruit as well. Gary Vaynerchuk: Oh you pick out passion fruit. Benjamin Christie: Yeah a little bit of passion fruit like just when you cup the passion fruit and it just opens up. That’s the kind of passion fruit flavor I’m getting. Gary Vaynerchuk: Aromatically, it’s extremely bright. Benjamin Christie: Yeah, I would prefer to have this little bit chilled by them. Gary Vaynerchuk: You know with big room temperature of wide guide because I feel like as you chill it you start loosing some of the flavor profile. Benjamin Christie: Sure, but remember it’s hopped down under the moment. You need a bit of chill, right? Gary Vaynerchuk: Very fair, very fair. Benjamin Christie: It’s freezing outside. Gary Vaynerchuk: I’m cold. Are you finding chef cold? Benjamin Christie: Yeah. Gary Vaynerchuk: In Sidney, how could cold as it getting in Sidney? Benjamin Christie: Not as cold as this. Gary Vaynerchuk: Yeah, it’s cold. Benjamin Christie: Now, it would probably get— Gary Vaynerchuk: As cold as it gets. Benjamin Christie: I’ll try and give you a month comparison. Gary Vaynerchuk: Please. Benjamin Christie: Probably like sort of April or May in New York would be the coldest we get, okay or year around. Isn’t that cool? Gary Vaynerchuk: I’ll be honest with you. I’m a big fan of the cold. Benjamin Christie: Okay. Gary Vaynerchuk: I fee like it makes me tougher. Benjamin Christie: Okay. Gary Vaynerchuk: I fee tougher than you Benjamin. Benjamin Christie: When you look outside, you know we don’t see that. Gary Vaynerchuk: I know, I know. Have you lakes now? Benjamin Christie: I’ve never really experienced it to be honest. Gary Vaynerchuk: You’ve never really full in pledge, like you’ve never been there during a snow storm. Benjamin Christie: No. There's a bit of weather in New York the other day. There was a little bit of snow coming out but not heavy snow. Gary Vaynerchuk: Right. And you play it interesting, you like you look at it, it’s like “I like to be—I mean—” Benjamin Christie: It’s kind of cool. Gary Vaynerchuk: Right. Like, when I’m at Australia, I saw kangaroo bouncing around. I was like, “That is amazing.” Benjamin Christie: Yeah, that’s a good comparison, yeah. Gary Vaynerchuk: What do you think about this wine? Benjamin Christie: I love it. I’m a big fan. So, you’re going to have to— Gary Vaynerchuk: I’m honest, you know in Stafford, you’re bigger guy and I’m glad we don’t have to throw down. I agree with you. I think this is an extremely good effort. Benjamin Christie: Yeah. Gary Vaynerchuk: It showing very well, very silky smooth in the mid-palate which really impresses me on this wine. Benjamin Christie: It’s not that as city get all of this? Gary Vaynerchuk: No, but there’s some asset. Benjamin Christie: Yeah, sure. Gary Vaynerchuk: There is in which I’m looking for that Benjamin. I am a fan of some assets. And so to me, it definitely has that on the flip side. I also get a very intriguing, almost guava flavor on the back-end. Benjamin Christie: Yeah, sure. Gary Vaynerchuk: Right? Benjamin Christie: Yeah, yeah, yeah. Gary Vaynerchuk: And I’ve never picked that and I have a lot of interest with this. I have had the ’05, extremely the ’07. I’m thinking about the ’05 which is the last one I had that I didn’t really like. It was the first time I didn’t love it. It was kind of like, “Okay.” This to me is a throw bag. It feels like, it’s back. I mean this is really bouncing. I’ll be honest to you, it would be fun for me to kind of like design it because you love it so much, but I just can’t. It’s very good. I mean the asset fruit balance here is almost perfect. Benjamin Christie: Yeah, now I agree. And they’re huge in the McLaren Vale. You know he is saying, Chester is saying sort of a flag ship one maker in that region and he’s looked upon through his piece. And what I love about it, I’ve got cases in this stuff and I don’t have a commercial relationship. Gary Vaynerchuk: No, I understand, I understand. Benjamin Christie: What I like about it is the press point. It’s a great drinking wine for 15 bucks. Gary Vaynerchuk: Yeah. Benjamin Christie: And sometimes you’ve got to spend 35 or 40 bucks to get a good drinking wine and that’s probably the reason what I like it the most. Gary Vaynerchuk: You know what funny about this is his premium read the death on. It was probably one of the first wines that I have to completely just took my face off. I was a blind face. I mean I just love it and it’s gotten pricy. Benjamin Christie: What’s the like to you? Gary Vaynerchuk: I mean it’s gotten for 60s and 70s. It’s probably got pricy, but that being said, I think I agree with you. I think this is going to be the most consistent producers of wine, not only in Australia but in the world between snap jam and laughing mug pie and the death alarm. And this, I think they ripped the house down. Benjamin Christie: Yeah. I agree. Gary Vaynerchuk: I’m going to score this wine 90 points as well. I think Jay Miller rock it out. What about on your scale, where are you at? Benjamin Christie: It’s five out five for me. Gary Vaynerchuk: Five out five. Excuse me if I interrupt you, you missed 85 the other day. Matt: You said 84, 85. Gary Vaynerchuk: Nice work Matt. You’re the one who said missed 85 in college, we will show you wrong. Good work Matt. Benjamin Christie: So you’ve got your ratings like out of 100. I like to refer to ones by the day. Gary Vaynerchuk: By the day, so this is a Saturday? Benjamin Christie: That’s like Wednesday or Thursday you know. Gary Vaynerchuk: Oh Wednesday or Thursday. Benjamin Christie: It’s signed mid-week. Gary Vaynerchuk: Yeah. Benjamin Christie: I was easy used to drinking. Gary Vaynerchuk: Constantly. Benjamin Christie: Yeah well. This approve with the biggest thing but— Gary Vaynerchuk: Coopers. Benjamin Christie: Yeah coopers. I mean the big things down under hand premium, hand premium white that’s a big one, cask wine Hugo as well and coopers are no big in America. So this like Wednesday or Thursday one, it’s just that might everyday drinking wine. Gary Vaynerchuk: Sure, very good. It’s a good job. Let’s move on. Let’s see what this Pinot has to offer. This comes from Kooyong. This is the Massale, 2006 Pinot Noir, 24 US bones which is pretty fair price for Pinot in the US these days. Let’s do a little rinse. Got a lot of Pinots from Australia, you know kind of like 79 years ago. I’ve been not tasting as many lately. So it’s pretty fun for me. I’m glad to here there’s a lot of height going. That’s why absolutely we would see what happens in the US market. Benjamin Christie: Absolutely, I mean we’re seeing a lot of Pinots sort of that 10, 12 Pinot price. Gary Vaynerchuk: Price flight, we’ll that’s definitely something that I think to do exceptional while in US market would be interesting to see as they trick a lime. Benjamin Christie: I’m getting plumb there. Gary Vaynerchuk: Are you? Benjamin Christie: I’m sort—what I’m saying? Gary Vaynerchuk: Now, listen, listen everybody keeps of different thing. I’m far from the no’s got. I’m picking up bacon fat and you’re not. Well, it’s really— Benjamin Christie: I don’t like bacon fat when I’m walking downstairs. Gary Vaynerchuk: I’ve got very sample bacon fat. I got strawberries quite a bit at the noses while here. Benjamin Christie: Yes, see plumbing, I’m sorry. Gary Vaynerchuk: No, no. There's nothing to be sorry about. Everybody has their own palette noise. You’re plumbing. If this doesn’t tell you what wines all about and by the way, let’s go read the reviews from 30 other people on the internet and tucker, respective and lever. We’re all going to come from different directions. This is why it’s always about your own palette. Forget listening to me, maybe the light blue. Matt, I would definitely listen to. But you know, for the most part you don’t want to listen to most people. You want to listen to yourself and you’re picking up. Of course, we have different experiences. You’re darn right. That forms that you’re more familiar with are not the same kind of wines we get the US. Benjamin Christie: That’s true. Gary Vaynerchuk: So that’s a big play. I mean to me, it’s shocking. I’m damn founded like this that you don’t pick up the bacon fat things to me that bounces hardcore. So you know, yeah, I get, I get. Benjamin Christie: I mean I love bacon, don’t get me wrong. Gary Vaynerchuk: I love bacon too. Are you picking up little strawberry? Benjamin Christie: A little bit of strawberry yeah now. Gary Vaynerchuk: Yeah, I think that’s kind of right as it’s opening up a little bit. Benjamin Christie: Yeah, I didn’t get it first but— Gary Vaynerchuk: I’m getting more, more vinous actually as well. Let’s go to roll. Let’s see what’s going on here. Benjamin Christie: I’m not a speeder. I’m not driving the softener. Gary Vaynerchuk: I see, now you got in where your shop, went back. And get this middle require path. What do you think about this? Benjamin Christie: It’s really easy drinking as I said like last one. It’s sort of Wendy’s would be something that I would borrow in the Wednesday. There isn’t a Friday you know. Gary Vaynerchuk: I wanted to see what it went. It’s my wine for Wednesday. Do you think it’s too easy to drink at the first point? Benjamin Christie: Yeah, yeah. Gary Vaynerchuk: Me too. You know though Benjamin and I did not agree out of the nostrils, I think on the palette we both are, “Listen, it’s flavorful.” Benjamin Christie: Yeah. Gary Vaynerchuk: And it’s enjoyable but it’s very simplistic. To me, you can definitely $5.00, $12.00 to $15.00 efforts of Pinots are tasted exactly like this. Benjamin Christie: Yes, I agree. Gary Vaynerchuk: There’s good raspberry in the mid palette. I get the raspberry quite it well. And there’s a nice tends on the back-end. It’s well built. Don’t misunderstand me. This is not a flabby effort. It’s just a flavor profile in my opinion is extremely big pinots in the water. It pulled it up in the blank tasting as pinot for sure. There’s no messing in that. There’s a little cove of like back and leather. It was like a catcher smith on the back-end which I’m enjoying quite a bit, which I think it makes it a little bit neater. But overall, it’s a pretty simplistic pinot in the water. Benjamin Christie: Yeah. There’s much complexity there at all. Gary Vaynerchuk: I totally agree with you. Benjamin Christie: So you know, kicking miss. Gary Vaynerchuk: Kicking miss. I’m going to score this wine 84 points. Matt: I’m sorry, you’re wiping your eye and give it 85. Sorry guys. Gary Vaynerchuk: No, no, 84 I’m feeling from, just a poor effort for 24 bones, I’d be very, very honest. You need to highly consider giving me 96 quarters instead and I’ll entertain you for an hour than buying this. Let’s move on. All right, let’s see what’s going on down here with the iconic Penfolds. Let’s give a rinse. Penfolds Bin 398, 2005 Cabernet Shiraz, $24.00, 50% cab, 48% Shiraz for my all time classic very brands because Bin 398—one of the first big buys I’ve ever made for my Library, I think what is still called Shoppers Discount Liquor. I was over there with my dad was a Bin 398, 92, 93, got a big score in spectator. I called the distributor and I bought it all before anybody get it. It was big co like I get it and sold it and it was great. And, so always have a soft path for this brand and specifically the Bin 398, it’s always been extremely dark and dense and right again, look at this color. I mean this is so dark just peach black. Let’s give it a snippy snap Benjamin. Benjamin Christie: Darker plumbs. Gary Vaynerchuk: Now at this time I agree with you. See like this time, I completely get wine. That was kind of funny to me like—it’s a different kind plumber I’m assuming your world, no? Benjamin Christie: I can’t speak from experience. I haven’t tried plums yet. Gary Vaynerchuk: We feel you like you smell the same plumb and this wine is you didn’t at that point? Benjamin Christie: Not, much stronger. Gary Vaynerchuk: Okay yeah me to. I mean I think it’s like much more like the middle of a plumb. Now, I’m getting a little bit of the oak master. All right, thanks for that thing. You know it’s like real plumb. Excuse me, there’s a little bit—there’s clearly oak here. A little bit too much for my—on the nose, but it depends. Are an oak fan? Benjamin Christie: In the right one, I am. Gary Vaynerchuk: Yeah. Benjamin Christie: Yeah. Gary Vaynerchuk: If it got enough fruit to bounce it? Benjamin Christie Absolutely. Gary Vaynerchuk: And this may because looks like it could. It’s definitely there. You definitely getting little of that vanilla cream oak kind of thing going on, some black carb. Benjamin Christie: Definitely black carb. Gary Vaynerchuk: Right, like heavy. Benjamin Christie: Yeah. Gary Vaynerchuk: Especially when you get right here. Benjamin Christie: Wow. That is not a Wednesday one. Gary Vaynerchuk: Wow! That’s a lot oak in it. Benjamin Christie: And pretty complex as well. Gary Vaynerchuk: I mean this is a big wine, but this to me—not can beat up by Benjamin. Number one, if you are a drinker of cake brand camas, these big Cabernets will have you oak of ally caps, sitting there which are partridge on and on and on, minor, Shaffer. You will like this wine. It’s got big. Benjamin Christie: Bulls. Gary Vaynerchuk: Yes, thank you. I don’t know why I was running sense to myself. It’s got big bulls. It’s massive. It’s got a lot of fruit that black current is becoming even more obvious in the flavor. I also get black raspberry, not red raspberry, black raspberry which I learned from episode 148 Matt. Benjamin Christie: Just a massive covering of the tongue. Gary Vaynerchuk: No question, completely takes over your palette. Benjamin Christie: Yeah, yeah. Gary Vaynerchuk: Completely and it’s very smooth. Benjamin Christie: Yup, yup. Gary Vaynerchuk: And it’s very rich but it’s waited to over oak for me. Benjamin Christie: Okay. Gary Vaynerchuk: When the oak gets this heavy as much as I believe you can buy $50.00, $60.00 wines things like this, I also believe especially from your fine nation that you could find $12.00 to $15.00 play. Benjamin Christie: Sure, but not from such like iconic wine. Gary Vaynerchuk: I want to opinion for the iconic wine now. Benjamin Christie: Sure but some people too. Some people look it. Gary Vaynerchuk: No question. Benjamin Christie: Some people look going to a wine shop and it buy brand. Gary Vaynerchuk: Some? Benjamin Christie: Okay. Gary Vaynerchuk: Most. Benjamin Christie: Most. Gary Vaynerchuk: No doubt but that’s why I started this show. I don’t want people to just buy Penfolds for the sake of the iconic brand, taste this at 24. Listen, there’s nothing wrong with this wine. What bothers me is that because when you get over oak like this, it’s start taking a lot of the terroir. I think there would be a better suited to let this wines rain. This is good fruit. Let the fruit speak with themselves because when you start coding that oak, you know start putting on makeup and to me, lot of people—it’s like anything could look good with makeup on. Benjamin Christie: Yeah. Gary Vaynerchuk: And then I think a lot of other people are over oaking their wines but don’t have the fruit source that this has. Benjamin Christie: Sure. Gary Vaynerchuk: And so over 12 to 15 but can compete with the wine I guess, because at the end of the day I’m barely tasting the raspberry. Right now at this point, I feel like a bit a cricket panel. You know what I mean? Benjamin Christie: Yup absolutely. Gary Vaynerchuk: And not to me is a big concern globally in the wine world. I’m not picking on Penfolds. Again, I’m recommending this wine over a lot of $40.00 to $50.00 Cabernets wines or for that matter there’s a word oater start getting little oakey. And guess what, Spain you’re not out of the wood either. I mean one of my friends said that. Benjamin Christie: It’s the woods. Gary Vaynerchuk: It’s still off the wood. Benjamin Christie: Off the oak. Gary Vaynerchuk: You can’t get out of trouble either. I’m getting messing up here. I feel that most of the world is getting a little oak bin. I think people are starting to push back on it but it bothers me and that hurts me for brand like this that I think could bring so much more to table and by letting its terroir, its length and its varietals speak that I think it put itself in the disadvantage by going with this much new oak and oak driven flavors because it starts tasting more like things that are inferior in quality of fruit. Benjamin Christie: Okay. Gary Vaynerchuk: I take you later at the end. Benjamin Christie: Now, if you would much that with food, I’m thinking a dirty bake t-bone steak. Gary Vaynerchuk: Me to. I’m serious. Benjamin Christie: Like that thick on the bobby. I think you’ll get a totally different flavor profile. Gary Vaynerchuk: I think that you're right. I think what happens is when you get the juices and the fat from steaks, oaky wines like this and it taste you very well. And that’s why you get on Morton steak house in the city tonight, you’ll see nothing but Cabernets in the California and Barossa Valley Shiraz and wines from terroit, you know in Spain. But at Saint Hogan, I’ll be honest with you, we can go down Australia right now, pull out three to four more Australian wine blends at 15 bucks to taste like this. Benjamin Christie: Okay. Gary Vaynerchuk: No doubt about it. Benjamin Christie: Yeah. Gary Vaynerchuk: And I think that, I think that is a danger zone for brands like this and I’m passionate. I’m hoping that people watch this because I know a lot of the people in the industry do that make wine, that they give a lot to that because I really do believe that there are masking and they’re diffusing their biggest advantage which is their source of fruit. You know what I mean? Benjamin Christie: Yeah absolutely. Gary Vaynerchuk: Yes, that’s what I feel. I mean to me, so this is Saturday wine for you. Benjamin Christie: Absolutely, yeah. Gary Vaynerchuk: To me this is an 87. wine. I can’t get super pump about it. The oak bothers me. The fruit is really god and that’s why you’re not getting in those normal oak bounce or price points. But to me, this would be a pass at 24 bounds, 24 bounds now Matt. But who could staff on the show overall, the white wine in my opinion? I would definitely buy two bottles of this, instead of the bottle of this, not even I think twice. Benjamin Christie: I was a white wine lover. Gary Vaynerchuk: And I am too. Benjamin Christie: And I drink red when I’m eating meats and chickens and even sometimes chili. Gary Vaynerchuk: Yup. Benjamin Christie: Chili get well this like penal, something light that doesn’t over palette the chili. Yeah, I agree, let’s head back to that. Gary Vaynerchuk: Rinse over here, why don’t you do the normal honor of a guess of wine label to me. You get to ask the Vayner nation, the question of the day. Benjamin Christie: Question of the day. Gary Vaynerchuk: You fire away. They’ll answer the comments below, anything you’d like. Benjamin Christie: Okay, what’s your favorite Australian wine? Gary Vaynerchuk: You know I like that. I like that. We have somebody on the other day and I wondered he didn’t ask that kind of question and they went like. I don’t know what they said. Great question. Thank you so much for being here. Benjamin Christie: Excellent. Gary Vaynerchuk: Great choices, really good stuff. The white is dominated. Benjamin Christie: Yeah absolutely. Gary Vaynerchuk: You with a little bit of me and people who are cashing from Downunder like this and great blue sweater. Matt was happy. It’s like giant sea. Matt: Giant full. Gary Vaynerchuk: It is the giant full actually which change in the wine world.