Jeff Bundschu of Gundlach Bundschu Winery Visits WLTV - Part 2

Gary Vaynerchuck: Let’s rinse. Tell me about this. Jeff Bundschu: Okay. So there’s a couple of a reason this is here because it is symbolic and it’s good. We have a cap. We are located or State is basically where Sonoma and Carneros and Napa meet which a scent— Gary Vaynerchuck: How can you—Can you like take a picture like in having like three body parts in three different— Jeff Bundschu: You could, you could. Gary Vaynerchuck: And you can do that. Jeff Bundschu: You could do that. Gary Vaynerchuck: You should do that and put it on Facebook. Jeff Bundschu: Three body parts. Gary Vaynerchuck: Yes you should be, you shoot, the leg and the leg and a little arm. Jeff Bundschu: Okay. Gary Vaynerchuck: Take that picture. Can you pull it off? Jeff Bundschu: I could do a hand and I could do a leg in Napa, a leg in Sonoma, a wag Sonoma coast and then a point of harbor. Gary Vaynerchuck: You don’t have three legs do you?. Jeff Bundschu: No it will not. How do you know? Gary Vaynerchuck: How do you know? Jeff Bundschu: Anyway, we do make. Gary Vaynerchuck: This is called the 05 vintage reserves. Jeff Bundschu: That’s right and it’s a Cabernet. Gary Vaynerchuck: But it’s got 8% Petit Verdot which gets me pumped, an 80 bones. Jeff Bundschu: That’s it and we’ll make 500 cases and sells only out of the winery. Gary Vaynerchuck: Great! You do one cup? Jeff Bundschu: We do. Gary Vaynerchuck: Okay Mott, link that up. Can we do something crazy for the Vayner nation of the sign up for the—? Jeff Bundschu: If they sign up for the wine club? Gary Vaynerchuck: Yup. Is there like a place for them to put a note like Vaniac or Vayner Nation on Wine Library TV so you guys could use I’m fighting for you guys. Can we do it like maybe a free shipping in the first month or special bottle, special offers, special price and something. I am fighting for them now and massively putting you on the spot. I've never done this to anybody. Jeff Bundschu: If we, if they sign up this week, it is free shipping between now and on Christmas. Gary Vaynerchuck: I love it, thank you. Cool! Jeff Bundschu: Do not kill me, I swear, I don’t know what the hell that means. Gary Vaynerchuck: We don’t know what just happened. Jeff Bundschu: Anyway, there’s a couple of things about this. Gary Vaynerchuck: So this never goes as re-cap. It is years and years ago right? Jeff Bundschu: It does. It did. Gary Vaynerchuck: I bought a wine in here. I remember. Jeff Bundschu: Yup. Gary Vaynerchuck: Like ‘95. Jeff Bundschu: It comes back into retail with the ‘06 and the ‘07 range. Gary Vaynerchuck: Because you are making more? Jeff Bundschu: We made more and we pulled a lot out of this wine and put it into our normal state cab. Gary Vaynerchuck: Because you want to amp that. Jeff Bundschu: Amp that up. A couple of things, it is a relatively cool climate. Gary Vaynerchuck: Did you use to sell that? The Gundlach Bundshu used to be with beer imports here? Jeff Bundschu: Not that I know of. Gary Vaynerchuck: Okay. Just trying to remember Bob Bishop. Do you remember that name? Jeff Bundschu: That name sounds familiar. Gary Vaynerchuck: Yeah. Jeff Bundschu: But you know we never spent a lot of time in the Northeast. Gary Vaynerchuck: Now I know. I was digging for your stuff. Jeff Bundschu: Yeah. But this is also augmented reflect what the vineyards and I can do and also our new wine maker. Give me an excuse to talk about our new wine maker. Gary Vaynerchuck: Tell me. Jeff Bundschu: His name is Keith Emerson and he was our assistant wine maker when this — just before until the vintage before this was made. He is now the director of wine making at Vineyard 29 and he consults for us and it consults for Robert Craig and a couple of others. Gary Vaynerchuck: Robert Craig? Jeff Bundschu: He is. Gary Vaynerchuck: I love that staff and Mount Veeder the Affinity. Jeff Bundschu: And in few, I would love for you to get Keith on here because he makes great wine, he makes his own wine. He’s good. He is— Gary Vaynerchuck: What’s he’s own wine? Jeff Bundschu: His own wine is called Emerson Brown and then – but is a passionate guy. He is 32, 33 super like a star. And just start when he works for us in those vinenages. He needed to be – he start at cape bread to came to us and he got this wine making experience out there and when I approach him about this, he jumped out and I flag— I was asking him about references and so he is taking this fruit. He did make this wine. Gary Vaynerchuck: Probably making the other sets. Jeff Bundschu: He will be making. He will blend the ‘07, blend the ‘08, and he is making the ‘09. Gary Vaynerchuck: I got it, it’s very cool. Jeff Bundschu: So there’s - Gary Vaynerchuck: It’s pretty, it’s got some green on the nose which I like. Jeff Bundschu: Yeah. this is – the dirty secret about California Cab is ion the lower end, not the lower end price but this is Southern end of Napa and Sonoma and you get a very European like sensibility to which going down there. I mean you could take any body that’s in our neighborhood and our neighborhood is that, Northern part of the Primeros. Gary Vaynerchuck: Name some of your neighbors. Jeff Bundschu: The Hudson. anything grown out on Hudson vineyard and anything grown on high vineyard through Shard Gary Vaynerchuck: I mean Lee Hudson. Jeff Bundschu: He is a legend. He has been able to grow great grapes and get people to work with them. It is a great, great stuff. Gary Vaynerchuck: Hype? Is Chardonnay? Jeff Bundschu: That’s it and they do — so it’s cooler climate but where it – these are the minor comments that separate Napa from Sonoma and they finger out at the top of the San Francisco Bay and It’s tuck in to their little pockets, it’s Southern Carneros. Gary Vaynerchuck: Right. Jeff Bundschu: But tucked in up there were cab like this grows, whole different flavor for a flower. Gary Vaynerchuck: Eucalyptus kind of — you know pine needle very green like the green beans and really like the nose. A little bit tact there, look at tannins which is nice. There’s a couple of things for this one. One, I've got to make a global statement. I'm with trouble with Cabernet right out even the Bordeaux anywhere. I just did article for fine living, they’re like what grape are you most not into it? The answer was Cabernet. I think I’m cub out. Can you drink a lot of Cab? Jeff Bundschu: Only when I’m eating big heavy meal. Gary Vaynerchuck: Are you a Cab fan on general? I'm not really. We’re not teasing this wine. Were moving on Bordeaux right now. Jeff Bundschu: No but in general— Gary Vaynerchuck: Do you want Bordeaux? Do you want to drink— Jeff Bundschu: Age Bordeaux when it’s nice and like lesser alcohol California like my favorite wine of all time was the 78 Mount Eden from Santa Cruz Mountains. You know— it’s an emitted solar palate. Anything that’s got too much oak too much alcohol or too much — is too much. Gary Vaynerchuck: This is not to over the top? Jeff Bundschu: No. well, that’s if anything you know when I think there’s some—. Gary Vaynerchuck: That scares me like when I think about this wine I’m like hah!, I like this but the consumer that wants to buy $80 wines, they’re often are looking for those 100% new French oaked bombs luckily that tight has turned the other direction and we introduce in this kind of wines are capturing the attention. Jeff Bundschu: Well we know that the acid structure of our wines in this category is always higher and we make – there’s no bones about it. If you are a cigarette smoking chopping and kindly a cab drinker of big heavy Zen guide, these are not the wines. They are not just enough good for you. Gary Vaynerchuck: This is more for Bordeaux drinker. Jeff Bundschu: It’s really more for Bordeaux drinker —or just anybody that likes a little bit of time on the palate before your head spins around the falls. Gary Vaynerchuck: Yeah, no question – I mean I really like this slant that I like the velvety aspect. Therefore my palate is called a 90 point wine. You know at the price point, it doesn’t make me go scream and yell but again – I'm also on a very weird spa like they should be in the disclaimer. Mott, we should have some crazy like tobacco disclaimer like Gary will score Cabs lower for there next six months because I’m like totally like Cab— in a weird placed. We’re place of Cabs. Jeff Bundschu: Well it thinks it’s—. Gary Vaynerchuck: How can be the other night special? Because I was drinking like four or five really good Cab producers not too over top, not Colt just like good sell and good shape or—– and a good month— and I would just like this sucks. I was like this is just like. Great. Jeff Bundschu: I'm wincing because I mean it’s obviously — . Gary Vaynerchuck: I’d rather drink like a $6 Fumé Blanc. I mean like there’s just a Shannon Blanc from the South Africa right now for $7 with a screw top excites me more. Jeff Bundschu: I cant blame you, I mean basically Cabernet is something that if you get to the point where you like excitement in your palate there – you know stuff and make sure a head turn. It’s not always in the Cabernet that it does it. Gary Vaynerchuck: Just Isn’t right? Jeff Bundschu: No I mean. but you know on the website, it’s clearly mini and it’s classic. Gary Vaynerchuck: It’s classic. It’s like mean potatoes right? Jeff Bundschu: It’s really where it is. Gary Vaynerchuck: It really kind of this isn’t it? Jeff Bundschu: You wouldn’t - Gary Vaynerchuck: Malcolm X. Jeff Bundschu: I would never start a wine, start a night or end a night with the wine like this. I would probably — Gary Vaynerchuck: That’s really interesting. I like how you want with that. Jeff Bundschu: This would be the wine that I have to write with the main course unless the main course was better suited to a Pino, lighter and then I would go to my super heavy —. Gary Vaynerchuck: What’s the best absorb—? Jeff Bundschu: Well, I just go to some super heavy at the end and start with super light into the end. Gary Vaynerchuck: What’s the best wine you’ve had out of left filled recently? And do you feel the California wine makers and people in the California wine industry are not drinking enough wine outside California? Jeff Bundschu: Oh those are two big old questions. Well, let’s start with the second one first in Sonoma. It’s hard of – I mean I'm speaking of a guy that— I've lived and then very well could die within the five mile radius of where I've grown up and where I was born and I can tell you right now that the accessibility to non California wines just is harder to come by. Unless you get out of my world. Gary Vaynerchuck: Different stuff. Yeah. Or if you use the internet and via — Jeff Bundschu: Yeah exactly right. But in terms of — I would think that the California wine maker is that they’re working now.— You have to be a student of it because there’s so much great stuff coming in from all over the place and certainly now when values are look, being looked at under the microscope. Because any wine maker in the California that isn’t aware of what’s going on in Spain or in Southern France and the quality price ratio. They are going just they're going to go. They are on a road in nowhere. Gary Vaynerchuck: I agree! And how about the first question? Jeff Bundschu: The first question probably a dry recently I don’t remember the brand from a store that I just bought. I'm not going to drop the name. Gary Vaynerchuck: No problem. What was it? Jeff Bundschu: It’s an importer, who ships to a store in Manhattan only in Manhattan. Gary Vaynerchuck: Really cool. Jeff Bundschu: I bought it in there and they shipped that I can’t remember the name. Gary Vaynerchuck: Was it the—Moore Brothers? Jeff Bundschu: Moore Brothers. That’s exactly what it is. Gary Vaynerchuck: I know my games. Jeff Bundschu: So you do Very dry aromatic wine. It was very good. Gary Vaynerchuck: Is that where your palate writes? Jeff Bundschu: Yeah and again. As if I'm not eating something. Gary Vaynerchuck: Are you doing whistling? Jeff Bundschu: No. Gary Vaynerchuck: Have you even thought about it? Jeff Bundschu: Well we use to do climb burger which is— we had only six acres in all the United States with climbed burger which isn’t at original genetic. Gary Vaynerchuck: And will help you rip it out? Jeff Bundschu: We kept about six mines and we ripped it out. It wasn’t quite as. it was a great 8-10 dollar wonder wine. Gary Vaynerchuck: Do you think whistling can be done well in California? Not on the world competitive stage. Jeff Bundschu: You know I think it can but if your palate is like you know whatever it get this sort of that patrol that —. Gary Vaynerchuck: That you get from all the —. Jeff Bundschu: A sort of when you tried to do a wrong wine in California, you want to taste the rocks, it’s really hard to taste the rocks. And that’s where the California wine makers can go wrong I think. If you are not admitting— what you have, and where you are and stick into where we live and what we do, then you are going to go. Gary Vaynerchuck: What about the Anderson Valley? Jeff Bundschu: Anderson Valley, I know it well. Gary Vaynerchuck: So you know the Gaverts and Pino. They are excite me there. Jeff Bundschu: Yeah. Gary Vaynerchuck: You seen passion about those varietals. Are you drinking those wines? Jeff Bundschu: Yeah. Gary Vaynerchuck: It's all about doing anything there by through and what – what was does Anderson Valley set in your mind? Jeff Bundschu: It sets personally and I have a very shouted friend again that I knew since I was fifth grade and grew up on my ring and started to going out with me that when we got this first — he was in the ice cream business then he got into wine business and he started the winery in Anderson Valley called Braga. Gary Vaynerchuck: Are you sure? I just get Goosebumps. Mott link it up. Do you know? Jeff Bundschu: I know Dag. He’s like my childhood friend. Gary Vaynerchuck: Do you know how good I've been to – do you know what happen on Wine labertini in Braga? You know that story? Jeff Bundschu: I think I know. I think I'm a sort of wins and tack because my friend Dag you know – he on up star and a long bowl. He’s doing everything right and he makes great wines and I think. Gary Vaynerchuck: We get a — Jeff Bundschu: I think you blew him out of the Universe? Gary Vaynerchuck: I think he is mailing and was explode. Jeff Bundschu: It did I think it absolutely exploded. Gary Vaynerchuck: You know the story? I like that. That’s awesome. Jeff Bundschu: It’s awesome and he is – he you know there is the Dag factor that’s Dag of Braga and there is the dag factor to everything he does. He hit it out the park. He got a great piece of property, great piece of – he was there before everyone else was and his wine was sold and through hand. Gary Vaynerchuck: Does he have a ram on his face? Jeff Bundschu: He has a little Braga means Shit and bootling. Gary Vaynerchuck: Got it. Jeff Bundschu: Yeah. Gary Vaynerchuck: Okay. Jeff Bundschu: That and through him, I was up there when he bought that. I helped him – I taste it all through that and — In our universe when we sort of looking Gilbert sheminer. It’s Navarro and its us. Gary Vaynerchuck: I’ll be honest with you. You’ve really got something here. Jeff Bundschu: Yeah. Gary Vaynerchuck: I am completely dump founded by the quality. Really it’s a lot I mean. I'm very critical at Gaverts because it’s a bright light door and I was really impressed with it. Jeff Bundschu: Yeah, well. Thank you very much. Gary Vaynerchuck: Alright! Time to wrap up. You get to ask the main or nation the question of the day. Any questions you want, they’ll the answers below and any questions you have in mind. Jeff Bundschu: Okay does a state bottled really thinking your heart of hearts and your core of core. Does it really mean anything to you? Legally, I’ll tell you what it means. It means that the winery who produced it controlled the source grapes from basically dirt to bottle and has a hand in everything they do. Don’t let that’s the sway you though. They own it or they own the rights to it for multiple years. You're not the only title. And how it’s far? Gary Vaynerchuck: How long? Jeff Bundschu: It’s like a – it’s a long term over three year commitment where you direct Vita culture. Gary Vaynerchuck: Got it. Jeff Bundschu: So my question is. Even though that sound sexy and I believe it is sexy and I know what it means. What does that really mean to you? Is that really matter for it to stay bottled or not? That’s my question of the day. Gary Vaynerchuck: Tremendous question. Dine and see. They are going to get all romance in they’re all cool and they like you already because you're cool guy and they’ll probably be nicer to you than what you think so I don’t want you to completely take them for it. Sorry Vayner makes you little bit mad. But I can tell you watching consumer trends, it doesn’t mean it as much a it should. Jeff Bundschu: Well, you know and that’s good for me to hear. Gary Vaynerchuck: It’s not you, yes but what I think should become important Mott, zoom in here. Here’s what I think from the marking standpoint and need to be talked about. Look how big a state grown or state vineyard. Jeff Bundschu: Yeah. Gary Vaynerchuck: It is I think that if you and if you collectively get seven to twenty other guys and gals together and you create the state vineyard foundation. That if you guys created a logo, if you guys allocated the first 10% of your label and it said stink. I think that a lot of people that are on the game are not branding it. Jeff Bundschu: Yeah. Right! Gary Vaynerchuck: And they will please you brand this on their label. Jeff Bundschu: That’s it. Gary Vaynerchuck: And so when I see people I mean look at whoa. I mean not to take on you. Look at this. I mean look how small that is. I mean it becomes not part of the story. Jeff Bundschu: Yeah. Gary Vaynerchuck: And I think that if that’s important to you which it clearly is because that’s the right you took and I agree with you and you become and does say a lot especially about becoming comfortable with the vineyard. Right? Becoming comfortable with the brand year after year and there’s a lot there. Jeff Bundschu: It shows that you're sort of getting these wines represented in the vintage in a way. Gary Vaynerchuck: There’s always the vintages that are moved but are going to have that same stamp and there’s the wineries that buy grapes and they are completely different and so I think you guys collectively need to consider what you're doing in the front of the labels. Jeff Bundschu: Okay, that’s a great piece of advice. Gary Vaynerchuck: Thanks. Jeff Bundschu: Hey I am honored. Just to say, I have been following you guys for a long time. And you, You guys are awesome. Gary Vaynerchuck: You with a little bit of me and great people like this were changing the wine world whether they like it or not.