How to Blend Pinot Noir

Gary Vaynerchuk: Hello everybody and welcome to Wine Library TV. I am your host Gary Vaynerchuk and this my friends is the thunder show AKA the internets most passionate wine program how much you can tell—I'm not the only one on set today and that makes me excited. Let me move out so you can see the board back in. Very interesting concept, there's some scientific things here and now since I felt science every marking period of my career this could be a difficult show for me but hopefully and two wonderful people to my right will guide me through. So wonderful people why don’t you tell the Vayniac out there who you are, what are you doing here with all these scientific tools? Peter: So we’re employers so a little vineyard winery in Sta. Rita Hills and we are truly in to Pinot Noir that only input option. So what we thought would be fun is to give you a change to be in our seller over in Lompoc, in California for half an hour here, which in you didn’t you want to try that file we thought we -- Gary Vaynerchuk: Lazy. Peter: We bring it to you. So what we going to do you here is give you a little experience of what—one of the most exciting things is that we’re doing which is blending the blending process. Gary Vaynerchuk: I mean to a lot of people, you know, there's a lot of obvious listener great wine is in vineyard. Yeah, that’s first and foremost without that there is no game. I mean but the blending is such an interesting part of it, I mean most of the wine that “I made” for the store with luxury Cuvettes or different Covettes, the blending is so fun. Amazingly fascinating if you never have a change and hopefully one day you will of how just a five point sling or one point sling or can do. I'm excited about that so this is to me the most fun part of wine making. Peter: Excellent. -- Gary Vaynerchuk: Is everything all right and for you as well? Rebecca: Oh yeah, because you got so many complexity factors there and -- Gary Vaynerchuk: How you means, means -- Peter: This is Rebecca work, this is Peter work. Rebecca: And so Peter and I both make the wines for Ampelos Cellars. So we often flip the coin to see whose wine maker of the day but in the blending part it’s really -- Gary Vaynerchuk: Who is the playing cause more often? Rebecca: He does sometimes but it depends on whether it’s cleaning or other things, yes. You know, you look at the wine making and blending process there's so many complex factor you have to take and to count how much oak, what type oak, you know, the clones which are, you know from a varietals like Pinot Noir you have different clones just like an apples you have Granny Smith, Fiji that’s kind of same thing. Gary Vaynerchuk: Yeah, sure. No question. Rebecca: And then, sometimes you want to just add another type of varietals that just may give it a new aromatics or another kind of characteristics, so we have a little secret blend to try and see. Gary Vaynerchuk: Now, tell everybody your back story how you got into wine, what you did when you started? And I know that you probably aware of this show, you know, at sometimes. Well, tell the whole story for the some of the whole Vayniac and things to that nature. Peter: First of all my twins act and there's not in New York actually from -- Gary Vaynerchuk: I thought it’s totally ensure the accent, they had this totally New Jersey-- Peter: That doesn’t New Jersey, California. I'm from Denmark, came over to United State in ’88. I've been here ever since. Rebecca and I worked in a corporate world in that project what our mains consultant for a number of years. Gary Vaynerchuk: Which is total segue to the wine world. Peter: Yeah, exactly and in there we continued in the corporate world in 99. We had an opportunity to spend a little bit of money and we end up buying or either two hectares of land in a beautiful country side North West of Sta. Barbara. In that area that became -- Gary Vaynerchuk: In 99? Peter: Yeah. Two years later became Sta. Rita Hills that’s the year 88. Gary Vaynerchuk: And Hollywood influence instead and why you in, ha? Peter: Of course, yeah, work for work use to so, yeah. Gary Vaynerchuk: So where you the guy behind the movie like you pushed that through it was more but economic play you knew he had land in that area, you think that a Pinot Noir movie about that area would—about -- Peter: You know what, I wouldn’t go that far but my truck is -- Gary Vaynerchuk: Puppet master? Peter: My truck is in the movie. Gary Vaynerchuk: Is that right? Peter: Yeah, I got there award for best supporting Vietnam. Gary Vaynerchuk: Very nice. Peter: Yeah, I know. Gary Vaynerchuk: And you got a straight up academy award for that? Peter: Yeah, she still doesn’t believe me. Rebecca: There's a lot of white pick-up trucks in that movie. Gary Vaynerchuk: Okay, so you have this state and was it planted the wine on top of that? Peter: No, Rolling Hills just open lance. Beautiful country side, there's a well and a drive way and so PVC in the grounds, nothing else. So in 2000 we decided to move forward with 15 acres of vineyards. Gary Vaynerchuk: 15? Peter: Yup, 15. That we prepare for soil on forward irrigation system, 12 of system. And then, 2001 we plant on 15 acres. And that’s 10 acres of Pinot Noir, which is some other things that we take actually. Gary Vaynerchuk: And where was the other five? Peter: And vineyard Serrant, the first is Serrant and then one hectare was last year grafts it over from Serrant to Pinot. And then, we have one role of Uni, 237 pass we never forgot what to do with them. They kind of there straight-- Gary Vaynerchuk: You know, blend it into the Serrant? Peter: Yeah, we try to do the problem is right when a little bit Serrant. So it’s -- Gary Vaynerchuk: Don’t worry about the phone. It happens all time. Peter: It doesn’t quite workout that way, so we try too. Gary Vaynerchuk: Okay. Rebecca: And one of the reasons for the Pinot Noir, Peter is Pinot Noir lover and I'm a Serrant lover so this is how we keep pieces there like. Gary Vaynerchuk: So why if you get two-thirds of the action? Rebecca: Well – Peter: That was an Pinot Noir -- Rebecca: It’s probably because I wasn’t good at mathematics. I have the long rose and he was short rose. Gary Vaynerchuk: Everybody said meeting their short comings in schools today. Peter: I didn’t show on the spreadsheet. Gary Vaynerchuk: Understood, okay. And so when did the first commercial release of the wine come out and how you name the wine? Peter: What we did was in 2001 we have started our company from scratch with some friends and became finally successful. And in 2001 we are working on a project with potential in there new and we let to flew and land there in New York on 9/11 that Tuesday morning. Gary Vaynerchuk: You landed on that plane? Peter: Yeah, 6:30 that morning but -- Rebecca: He was actually supposed to be under the World Trade Center at the time but they cancel his meeting at the very last minute. So on the way back we said we were tired with this whole corporate thing and we thought this would be a very good way of supporting our drinking habit as well and we go club wines so we just quite our jobs and said we give trust to our son to teach us how to make wine and the rest was history. Gary Vaynerchuk: So only about that part of your son? Peter: Yeah, so the story was—our son with Don is that Don he was going in and out alcohol that’s back in 99 to 2000. I don’t know how much he studies there. So you're going to hate me for saying this. – But we find here 2000 and we said, “You know what, why don’t you move up to the property and use that and taking care of the property we will give you pick-up truck and you own old travel to Atlanta pretty travel with $500.00 in then let you take care of things.” He needed that and then we went out one day to talk to Brian Babcock about selling grapes to Brian. Gary Vaynerchuk: Brian can do. Peter: He’s a great guy. And then Don asked for jobs. So Don start in 2000 working at Babcock, he was 20 years old and of course, it didn’t here also. So everything was cool. And then, he moved around to a couple of other wineries and in 2003 he met Chris Grant from Sea Smoke and Chris tasted his wine, together with the husband Bruno and Chris -- Gary Vaynerchuk: We know his -- Peter: He’s a crazy-- Gary Vaynerchuk: Bruno is maybe my all time favorite person I've ever met on the wine – I feel he misses calling instead of being a wine maker—what was it's sampler-- Rebecca: Sam version. Gary Vaynerchuk: I think he should be at www.upwrester. Right, and like –yeah, Bruno going to watch us there. I mean don’t you think? -- Peter: I mean you will be great a politician accept for he doesn’t believe in politics. Gary Vaynerchuk: Yeah, I know. He’s a good dude. So that’s on the area and there almost, I mean what an area, right? I mean, I love so many if the guys in that Stevie Clffton in and Craig Brewer, who’s extremely talented. I spent sometime there. So in ‘03 he starts of what? Peter: Yeah, with three he started --as a Sta. Martha next year following he become the assistant wine maker. And Chris Groan that left to go for only a year, a year ago and then Don is a new wine maker. Gary Vaynerchuk: So your son is the wine maker at --right now which for all the wine like and marriage a probably a cool thing. And he is also making this. Where are you guys are? Peter: No and he don’t. Gary Vaynerchuk: Right. Rebecca: Well-- Gary Vaynerchuk: He did for a while, he's helping you -- Rebecca: He consulted to us. Gary Vaynerchuk: Until he consulted to you. Peter: He told me what we know and told us what we know about wine making. But a year ago when he got the new job he have to disconnect himself from manage so instead we engage with Chris. So to me it now they are helping what's happen from making the critical discussions. Gary Vaynerchuk: Very cool. Peter: I mean we’re doing anything every year. First you made wine which in 03 and ever since that, you know, every year we get better and better and better. Gary Vaynerchuk: Absolutely. Peter: But there sometime like when you make a final blending this decisions we rely on Chris and Bruno shouldn’t come out and taste things and -- Gary Vaynerchuk: And so you get to that place where you want it? You know, also make the best decisions, right? Peter: Absolutely. Gary Vaynerchuk: Okay, so what is your game plan at this concept today, what are you really because you and Matt related to behind math, this is what happen mathematic, you know or behind the back this things shows up and what the heck is going on. Peter: Sneaking them in and what we want to do is give you a couple of experiences. One is we want you to taste it from clone of Pinot Noir. Gary Vaynerchuk: Okay. Peter: To kind of point out the flavor differentiate as well as your differences in taste. Gary Vaynerchuk: Sure. Same farm but just different clones can change the game dramatically and for anybody who has a guard and understands that or be garden twice. Peter: And then, we want to taste after that what new oak does to a clone. Gary Vaynerchuk: Oh, I can tell you what new oak does. The oak vans are comes out and makes appearance at the thunder show. So I know what new of this. Okay, and then also this show when your winery has a little industry because we—it was on the show right, am I wrong? Peter: Yeah, August. Gary Vaynerchuk: Yeah, August and what happen there? That went well, right? I'll try to remember I honestly -- Peter: 62 points. Gary Vaynerchuk: 62 points. But it went well, right? Peter: Yeah. Gary Vaynerchuk: I remember being really in fact the quality of the wine. Rebecca: Yeah, you compare those two an Oregon wine and the French wine and all which have done that. Gary Vaynerchuk: What do you think of that, good or bad? Peter: No, straight. We like to compare and you get was good scores and another thing but -- Gary Vaynerchuk: And did you get a new feedback from that? And you get some -- Peter: Oh yeah, absolutely. Rebecca: Oh yeah. Gary Vaynerchuk: That’s will happen? Peter: Yes, actually it’s funny thing. Gary Vaynerchuk: What really leading to us—well, let's—can we suck a tone that I'm the greatest of all time? Peter: I'll be good to you. What actually -- Gary Vaynerchuk: You know what, I'll be honestly I'm just really curious from my own for my own safe. Peter: Yeah, no, so you'll appreciate this one. The first time I've heard about that it was on was within 12 hours where I got an email from a friend in Denmark. Gary Vaynerchuk: Really? Peter: Seriously. He emailed me and he said, “Do you know you just being on that Gary show?” And I'm like, “What?” Gary Vaynerchuk: He like, “Who’s Gary show?” Peter: Yeah, and may these things they are very pass another -- Gary Vaynerchuk: No, the Denmark we worship but this show was in same. Big shout out for Denmark. Peter: Yeah. Okay, let's thanks. Gary Vaynerchuk: Exactly. All right, and so you do get responses from some people to join the mailing list the hope that --? Rebecca: Oh yeah, yes, very good. Peter: We really appreciate, I mean it’s great. What are you doing to promote the industry-- Gary Vaynerchuk: Well listen, don’t appreciate too much because I'm for real right in your face right now to fan the craft out of this clones. Peter: Okay. Gary Vaynerchuk: I'm serious. Peter: Cool. Gary Vaynerchuk: You see but there's so many camera here it was better. No but I mean, I think, you know what I appreciate you guys did it, I mean I'll be honest with you I'm just the one lousy opinion, really but I thought it was—I do remember the moment, I do remember the wine being extremely well balance that’s the thing to me that I can remember. I never settle things about viewing wines so that when I think your brand that is my first off. But I got some one effort from you guys so they’ll be interesting to watch with you guys doing along the way. So let's get in to this because one’s getting bored. Peter: The first thing I want to do here is to teach you on one of the clones that we have that’s Pinot Noir and which 2007 that’s what they all are. Gary Vaynerchuk: It means all seven. Peter: All of sevens and this one is a little bit more on kind of the finest and elegance, its Pommard 4 clone. So from Pommard in that area and it’s a typically a little -- Gary Vaynerchuk: Never seen you did on the plastic bottle before that. Peter: Yes, at least enough coat. Gary Vaynerchuk: That’s true. So Pommard 4, right? Peter: Yup, Pommard clone. Gary Vaynerchuk: Yup. Peter: You bet on, hey I'm sorry, new surveillance and it was said this wine is going to be selling for another three to six months in there. Gary Vaynerchuk: So you're expecting to release the 07 in about six months? Peter: No, bottle it. Rebecca: No, not. Gary Vaynerchuk: Oh please, that’s right, I'm sorry. Yes, bottle in six months? Peter: Yup, and then they’ll be selling very lucky for year in the bottle. We have this feeling of -- Gary Vaynerchuk: What's the curve vintage in the market now, 05? Peter: 05. Rebecca: 05. Gary Vaynerchuk: Okay. Peter: We just like to give a time in a bottle and give it time first in the bottle. -- Gary Vaynerchuk: I mean because you drink of likes me on the internet who like as soon as the wine comes out sits, open its gives it no breathing and reviews it and some people actually listen the other critics and the other reviewers and being in the wine making business and having people that have ways in the industry review the products away too young, plenty of or without enough skills set and people listening to that and deciding whether going to buy a product to me is one of the scariest things I know. Not a scariest internet on the plane because I eliminate my production ever to answer anybody back but on that level I mean it’s a scary thing. Peter: Yeah. Rebecca: Yes. Gary Vaynerchuk: I mean special to a bottle of wine it’s suppose to be there between seven to ten years really doing it’s thing somebody popped it for three weeks after you release, I mean gives you a score they got the lever just like a score or a letter. Peter: Yeah. Rebecca: Yeah, when young wines are so harsh and they haven’t yet even gone intergraded so the oaks takes out more and you know, the acidity is in balance and -- Gary Vaynerchuk: Such a backer, this is a nice bouquet. Peter: Yeah. Gary Vaynerchuk: Good quality comes into one. Rebecca: Pommard is always what we consider the soft elegant part of the blend that we like to put in to our Pinot Noir. Gary Vaynerchuk: So the classy part? Peter: Yeah. Rebecca: Yeah. Gary Vaynerchuk: Really? Peter: Finest, elegant, silkiness. Gary Vaynerchuk: Good ripe fruit, good strawberry, aspects in the backend. Good firm attendance on the backend. Yeah! Rebecca: Still young. Gary Vaynerchuk: Now, I think this is the interesting episode no reviewing of anything. I think having here and talking about this can be fun for a lot of people who might be – this was combi, this more people start following their fashion. And even though it’s crazy I think to get with the pretty wine business right now for people that might watching—when we talk about so many other elements how about the way you price your wine, how do you price your wine? -- Peter: It’s a great question. What we would like to do -- Gary Vaynerchuk: 39. -- Peter: You know what, but that’s kind of what we did and if you—so what we did was we look around and what other guys doing in our area. So I should find out there. But then we look at—well, we also got a price it from the bottom of to figure out are we going to make money interesting. So I know that. Right now it’s about eight to eight and half to nine dollars. Gary Vaynerchuk: So, what I'm doing everybody spelling the wine in your market for like $20.00 and it cost $27.00 to make it. You should be out of that -- Peter: You should do something else and your not – smart. Rebecca: Because the problem will be is then you’re going to -- Gary Vaynerchuk: What happen to everybody 60 when you know it cost you $11.00 man? Rebecca: Then you don’t want to be greedy. Peter: You should lower your price. Rebecca: Then you don’t want to be greedy. Gary Vaynerchuk: Understood, so go ahead. Peter: I will tell you, when we got into this whole—our corporate world one of the things we promise to each other is -- Gary Vaynerchuk: Money has no impact unless you make it? Peter: Exactly, yeah. We’re not happy -- Gary Vaynerchuk: That’s when you build a good business? Peter: Yeah, that pick—the new Mercedes, a big sale boat will also place -- Gary Vaynerchuk: You had that already. Peter: Not yet but that then may it goes happy people with. Gary Vaynerchuk: Of course! Money is craft. Peter: So I got ideal truck on instead it makes more noise, it’s much fun. Gary Vaynerchuk: And you're creating something? Rebecca: Yes. Gary Vaynerchuk: A legacy? Peter: From the beginning, no. Gary Vaynerchuk: The legacy part of wine making I think it is amazing, I mean one day somebody will drink your all four Pinot Noir in 30 years. That’s in the same -- Peter: And hopefully they’ll send us an email. Rebecca: I think the -- Gary Vaynerchuk: There something new like transition and you get it. Rebecca: I think one of the challenges we would have is that we do a lot of things the most people don’t do in the vineyard since so that cost too much higher. Gary Vaynerchuk: Like what? Rebecca: Like -- Gary Vaynerchuk: Sing to them? Rebecca: Well, we almost do, we do drug test of berry little very but now we actually go through with -- Gary Vaynerchuk: Do you? Rebecca: Almost. Gary Vaynerchuk: That was pretty hard on. Rebecca: But we go through, we branch log every single shot in place in order to get consistent sun exposure to it. Gary Vaynerchuk: Okay. Rebecca: And therefore the clusters will mature. Well, that trans lock it takes flavor to go through and do it and then you have shake flavor to unlock it and very rate they do vineyard do this. But we think it adds to the quality of the fruit. But part of our struggling is that to price it fairly back to the pricing but not sacrifice what we really believe needs to be done. Gary Vaynerchuk: I think that’s make a lot of sense. And what about when you first got into it press? Press is such a factor for the wine world, right? I mean you’ve seen that happen with Sea Smoke, you know, Kosta Browne, unless you live by the sword, you die by the sword Kosta Browne. What was you strategy there out, where you in the buffer cob will make the best when we can and hopefully will come in? You know, there's a lot of wineries and I think this is a very valid point that don’t submit into reviewing because I feel like a better business will validate because you go submit and it gets any four, unfortunately people feel like that a decision making factor for them and they will buy a $40.00 Pinot, you know, that gets an $84.00, so what was your strategy in that? Rebecca: Well, I think what we did is at first we start because we don’t believe in course and we started down their path. But there was – Peter: --logo there, she told him that thing -- Rebecca: I don’t believe in – Peter: Then when you said to a well somebody is going to make a living from you. Gary Vaynerchuk: Yeah. Rebecca: But we realized working with a lot of our distributors that that was kind of the necessary thing you had to do and so -- Gary Vaynerchuk: A necessary evil? Rebecca: Yeah, that you had to do but and we do kind of submit but we look at the places we want to submit that we believe review the wine fairly -- Gary Vaynerchuk: Did you submit to Allen meadows? Peter: We have not yet. Rebecca: Not yet. Gary Vaynerchuk: How about Pinot report? Rebecca: Yes, because he is very fair. Gary Vaynerchuk: A high score. Rebecca: No, he’s very fair of what is score -- Gary Vaynerchuk: I think it’s good. Rebecca: Yeah, at it Pinot file is -- Gary Vaynerchuk: There's some really Pinot reviewers out there. Rebecca: There are. And so we do submit but our strategy have been much more not only building the quality of the wine but you know what the wine got to have a face behind it. Gary Vaynerchuk: Right. Rebecca: It can't just be a corporation unless –I remember that—. But this still have a good story, you know, it needs to have—because wine is about entertainment and social and -- Gary Vaynerchuk: So you were very aware of building brand equity and the story behind the brand? Peter: Yup, smart. -- Rebecca: Pour the brandy. I'm sure yes— Peter: I hope I can do you branded a guy with the Deans acts in their Hawaiian shirt or cowboy head. Gary Vaynerchuk: I’ll be honest with you that’s what I'm wearing for Halloween next year. – I'm doing. Peter: Was that a compliment? Gary Vaynerchuk: A big—I mean I'm serious on good one. Trust me, you know, it’s a really good compliment. No, I think it’s a very important I think. Now talk about for people that are watching this are they able to come to the winery and hang with you guys or there's no winery yet or? Peter: Anytime, so we have our own winery out on the city of Lompoc it’s about two and half -- Gary Vaynerchuk: Is that house? Peter: No, it’s -- Gary Vaynerchuk: Oh, can people sleep over your house? Rebecca: Oh yes! Peter: Sure. Rebecca: We've had people show up for the tasting for an hour and five days later they leave. Gary Vaynerchuk: How many people can sleep over in the house at one time? Peter: Rebecca and I will go to get over -- Gary Vaynerchuk: This time I want to throw Vanyniac party, I mean why not, I mean hey. – You see opening, right guys? Peter: We have no -- Rebecca: You can bring an RV in the camper bed. Gary Vaynerchuk: That’s very cool. -- Peter: And we love to have people comeback. Gary Vaynerchuk: It’s a people business. Peter: Yup. Rebecca: Yes, it is, that’s the thing. -- Gary Vaynerchuk: This is the people, I mean this is, you know, to me I love wine, I love a lot of things but the reason I love this and social media website the things that it’s a connecting gift. And to me getting emails and people trying to do things are so powerful. Peter: Yeah, just think about it on Saturday people will drive three hours to come up.-- Gary Vaynerchuk: This can become a – episode isn’t it Matt? Yeah. Peter: On Saturday people will drive three hours to come up and taste the wines and he was told about that. And out prior like nobody will drive three hours on the Saturday to listen to or talking about computer system. Gary Vaynerchuk: No doubt about it. Now, has anybody ever said to your face that they hate your wine or just like --? Rebecca: Actually no, we have not -- Gary Vaynerchuk: But do you feel the whole craft like obviously some people might not like your wine? Peter: We've had to -- Rebecca: No, actually we've had people who say it’s not necessarily the style of wine because they're looking for that bigger bolder jammier-- Gary Vaynerchuk: They hoping you for a little surround there? Rebecca: Yeah. They're looking for that what I recall that California style wine it doesn’t really go well with fruit and that’s okay we don’t make that. Gary Vaynerchuk: Yeah, we shouldn’t just California it just clearly there's been Pinot Noir that are peach black. Peter: Yeah. Rebecca: Yeah. Gary Vaynerchuk: And now you see I have to ask yourself is there's Serrant in there, I mean their acting like their not the Pinot’s I grew up with, they're not, not that Peter: Right. Gary Vaynerchuk: You know what I mean. Peter: There's not that thicker skin on the Pinot Noir -- Rebecca: But I will tell you probably at least 90% of people that come up taste the nine different wines that we make. They're one statement to ask is they have had very little few experiences for every single wine they taste they like. Gary Vaynerchuk: Now, do you think they say that because you guys are so lovely and they want to make you feel better? Rebecca: I don’t think so. Gary Vaynerchuk: No? Rebecca: I really don’t. Peter: I think Pinot Noir pretty honest in general when it comes to opinions about wine. Gary Vaynerchuk: This is very candy fruit. Peter: Not candid, yeah. Gary Vaynerchuk: What is this? Peter: You see this clone 2A, this is Swiss clone also known as Wadenswil, from the little city of Wadenswil, Switzerland. Gary Vaynerchuk: Yeah, I mean that’s very candy like. –It’s a very candy like but a little bit later than I would have like, like if this was a Pinot by itself I would not be into -- Peter: Exactly. Gary Vaynerchuk: But it adds a little charisma at the end you need a little splash. Peter: Yeah, and it get -- Gary Vaynerchuk: This is not a dominant component of it or is it? Peter: No, it is about a syrup for nine acres we have of this. Gary Vaynerchuk: Got it. Peter: So we end up being less in terms of that. Rebecca: But the nice thing about this it’s actually gives you more of the front pallet and what that from our did. So when you're trying to blend you're trying to make sure you're getting about balance between those pallets and so this one is much more fruitful. Gary Vaynerchuk: Sure, and it gives that initial impression. It’s like getting somebody order just like the first one wine, you know, or glass of champagne. Rebecca: Yeah, and that’s one thing you need to make -- Gary Vaynerchuk: But then punching you in the face because it got nothing else. I mean that’s kind of hard -- Peter: Yeah, there's more -- Gary Vaynerchuk: Okay. Peter: Okay. Gary Vaynerchuk: Okay, good. Peter: Okay. Gary Vaynerchuk: So you don’t submit the wine early on and now you have the time and tell me all about it. Peter: But the thing is sometimes it will pick them up anyway – In the most recent wine we tell that was a 2006 Pinot stakes that we will use that Pinot stakes a little bit early because it’s – I mean you’ve got 92 point and we did not send that into them so they just -- Gary Vaynerchuk: They just found it? -- Peter: Yeah. Gary Vaynerchuk: And tell me -- Rebecca: But that’s how you – far too. Gary Vaynerchuk: Yeah, I don’t even know—do we buy it for the stores is that how we had it? We just had it randomly? Male: No, we bought it out of the rating or selling like four case of the week then offer themselves. Gary Vaynerchuk: Yeah, got it. Yeah, I mean we definitely bought out there, I mean that’s what you do in retail. People want it let say it’s going to happen. Peter: Okay, so this is Clone 777 and that is –yeah that’s one of the more –to show on clones in your face kind of—but one of reason why I pick this was because I just really like a strong tender strong to that it had. So I picked it for the blend so we can see what the tend -- Gary Vaynerchuk: And this is a little bit of a stinginess on the nose which I like a little bit just a hair. Peter: Sometimes it’s stinginess is actually call a reduction so it shortest of oxygen which is need to be best around and we -- Gary Vaynerchuk: But I don’t think that’s—I think there's almost like a bacon fat little like flipping. Rebecca: I think it’s actually coming out of from the oak itself or the 777 it’s often to have this reflection. Gary Vaynerchuk: I've really like that. Peter: That’s big, right? Gary Vaynerchuk: Yeah. Peter: And the color is really dark. Gary Vaynerchuk: It’s not almost only big it’s almost charismatic, right? It’s like popping on all levels. The mid pallet flavor is intense and I smell the bacon on the nose but when I get that bacon fat flavor in the mid pallet on the Pinot that’s going to normally be myself plus it’s a dark fruit driven. Peter: Yeah. Rebecca: Yeah. Gary Vaynerchuk: You know, on the backend we get almost blackberry, I mean that’s right, I mean that should really had it, I mean I like that. Peter: Yup. Rebecca: But it’s not as fruit forward this one here -- Gary Vaynerchuk: I'll be honest with you I hate that one. I don’t hate it and I understood where you're coming from, I'll be honest with you because of what this does in the front and I don’t think that was so bad in the front either and I haven’t tasted this. I just feel like this is the kind of clone that we just kind of like whatever. I don’t feel like—we have to see and you know better than I do but to me yes it’s so candid and I'm sure on the overall element it brings up and probably balance it more for what you guys are looking for. But to compare the other two clones to that that my pallet is not very close. Rebecca: And we tend to have this one not that much of this planted and more of the others anyway. Gary Vaynerchuk: Yeah, 49 hectares you said. Peter: Yeah, 49 hectares. Rebecca: So it’s not like its adding—we use a lot of it but again every clone is like having multiple spices in your cabinet. Gary Vaynerchuk: They all have the purpose. Rebecca: Yes. Gary Vaynerchuk: I understand that. Okay, let's go to the next one.