Gary: Hello everybody and welcome to wine library tv I am your host Gary Vaynerchuk and this my friends is the Thunder show AKA the galaxies. Most passionate wine program and we have a guest with us today. I’ve already learned one fun fact he grew up a huge bottom of cold span so January 12, 1969 not a good day for Vance Sharp.
Vance: Not a good day.
Gary: Not a good day. Vance, thank you so much for being in the show. What don’t you tell the Vaynernation who you are and why you’re here and why we have sausage—there look at the picture, I like this guy, branding I like it. Why don’t tell to the Vayniacs out there who you are and how you role.
Vance: I’m Vance Sharp the third originally from Baltimore I’m living in California now, moved out to California and step into the wine business. Happen to buy property had a Vinery, had no vinery but I was a—
Gary: You said “I want what they have?”
Vance: Basically yeah. I said “what a way to landscape a backyard”. So we put—from grapes.
Gary: What made you go in simply no grapes?
Vance: I love head-pruned vines I just love the look of it. Take a look at the head-pruned vines, it’s beautiful not only that you have no— you can walk through the vineyard you can really get through the vineyard and have a good time. But the most important reason…
Gary: Go ahead.
Vance: Health. It’s zin from down country. It is—I’m at 860 feet. My vineyard ranges from about 650 up to 860 and it’s just an ideal place to set.
Gary: You’re right about. Take me a little bit—I wan to know—one other thing I do know is that you live in Germany for over 20 years or about 10 years.
Vance: Yeah 20 years.
Gary: Why don’t you take me between Baltimore and getting into the wine country?
Vance: Baltimore, Baltimore.
Gary: How long did you live in Baltimore for?
Vance: I was raised in Baltimore as a kid, I grew up. I moved in—I left Baltimore in 1967 January 30 in 1967. Uncle Sam called me said “hey come see me”. I beat him to the punch I joined the air force. Joined the air force, went to Texas, left Texas went to Korea spent 13 months in Korea, I wanted to stay overseas, went to Europe.
Gary: Love that ha?
Vance: Loved it, it was a change it was something new.
Gary: A little different than Baltimore?
Vance: A little, a little bit. So we got, you know, got to Germany, 3 years in Germany. My love is there, thank God I got married.
Gary: Why not?
Vance: Start a family. Got out of the air force, stayed in Germany, went to school in Germany. Studied at the University of Merlyn in Germany got my degree there business in Germany. And I eventually went in to business from my self over there.
Gary: What did you do?
Vance: I set up a car dealership in an insurance agency and I sold a US model and European cars to US forces and diplomats.
Gary: I understand that.
Vance: Sold them insurance also. It wasn’t bad. Well you know I’ve sold encyclopedia but—
Gary: I love this guy, I love it. You’re just an entrepreneur?
Vance: Yeah you know, I guess.
Gary: You sell stuff?
Vance: Yeah you always sell stuff you know.
Gary: Yeah, that’s stuff are true.
Vance: So now we are—
Gary: Selling wines and—
Vance: Selling and oh yeah we do a little sausage here on the side.
Gary: This is the fascinating—you know I’ve heard about Sonoma sausage from—I cant really remember exactly where but you made a little bit noise but this is well.
Vance: We shipped this all over the countries Sonoma sausage has been around since 1980. I took over in 2002.
Gary: Because you knew it’s another entrepreneurial adventure. You’re like—did you wake up one day and said you know “what have did I sold? Sausage.”
Vance: I did this because I was afraid not to do it.
Gary: Good for you.
Vance: I was afraid someone else might do it right.
Gary: You love sausage?
Vance: Oh I love sausage.
Gary: Do you eat it everyday?
Vance: No. My cardio allergies won’t let me anymore. No, I have done it but I don’t do it anymore. But I do it my share. And we produce some healthy sausages too so it’s good to the public. We’ve got some chicken sausages in the program. Feel for you could loose weight eating them. It’s not what you’re eating. it’s how much you’re eating.
Gary: You love sausage?
Vance: You love so? Oh we grill it. We grill them we pan fry them, we do not microwave them. My sausages are not permitted in the microwave. So isn’t that great?
Gary: So 97 you get into a Sonoma, you plant Zin and—
Vance: Well I started to go in a school first. You know I came in the town and I decided I wanted to do it.
Gary: How did you end up on wine—did you just—
Vance: Well no, my daughter moved to west from Marylyn in 96 and she took my granddaughter.
Gary: When did you get back to the states?
Vance: Oh I got back to the states in 1988. You know, I sold insurance. So—but in 97 in 96, in 95 we went out to California we was invited out there to a wedding. Took me in a little trip to wine country too, we got to know Nap and we got to know Sonoma, got to know California, fell in love you know.
Gary: That where your daughter went out?
Vance: My daughter move at in—my daughter took my granddaughter with her and a—so we started to trips out to California. And on one trip maybe a year later, just by change, decided to look up for a real estate agent and looked her up talk to her and before you know it we were making plans. We were just looking—we have already moved to Sonoma we we’re just looking for a place to live.
Gary: Good for you.
Vance: And it took us from, well initially we started that in May of 97 and by July we closed on a property and we moved out in September.
Gary: Then what?
Vance: Then you know, I looked at the vineyard is all around me and I was loving the area anyway, I’ve always been passionate about the wine regions and remember falcon crest.
Gary: Good for you. After dynasty, a little falcon crest.
Vance: I’m telling you falcon crest was really a killer. But you know we got out there and I started I started taking classes first. I knew I want to get involved in it somehow.
Gary: Where did you take him?
Vance: I took him in Sonoma valley, Sonoma junior college, Sonoma company junior college and to UC Davis, took a few courses out there and then when I looked at a property and I said “we can do this” the realtor said you know you’ve got a 12 acres potential vineyard and we have 18 acres all total. You know, real estate agents don’t always tell you the truth we did get three and a half acres of it. So we put we put in three and a half acres of zin. Not an easy test, was more expensive than we anticipated but you know we got three and a half acres and we’ve got great grapes. We farm this organic, it is certified organic. I have a vineyard manager, Phil Couture, great guy. Well know person.
Gary: Respected.
Vance: Any my zin family wine maker happens to be Tony Couture.
Gary: Yes, who is a former guest of the show.
Vance: That’s it.
Gary: “My link it up baby” that’s its old school classic that I know a lot of you have not watch. Way to see Tony, he is one—
Vance: Tony is the man when it comes to organic wine maker.
Gary: Absolutely and a character.
Vance: That’s it, that’s it, I mean he is a dead head. Can’t we say a dead head? I can say, I know Tony very well.
Gary: You can’t get away with it. I’m scared of yourself.
Vance: Tony’s a good people, Tony’s a good people.
Gary: Yeah, good people.
Vance: But anyway—
Gary: When did you— do you start selling off the grapes when you first started or you made sharp cellars right from the deck up?
Vance: No, no, no, you know initially I was going to grow the grapes and sell the grapes. Then I decided, okay I’ll grow the grapes and have, I have talked to Tony and Phil and we decided, okay well maybe we can make a—do a vineyard designated out of it. Because Phil knew we kind of proof when we get out of that vineyard anyway. So we started thinking about a vineyard designate, the more I got into it the more I decided I wanted to really have it myself. So I created sharp cellars. Initially it was called Hailey’s creek because Hailey is my oldest granddaughter but then I said, but if I come in with another variety I need another name. So I said we’ll do sharp cellars as the umbrella and then the vineyard is named Hailey’s creek. She’s the granddaughter, first grandchild to get the vineyard. And that was then we broke ground on that.
Gary: How many grandchildren do you have now?
Vance: I’ve got five. I got three grandchildren and two bonus ones. I’ll tell you about it.
Gary: Okay, I like this.
Vance: The first one it was Hailey’s creek broke ground on it October 18th 1998 the day after my 50th birthday had a house full of guest, they all sat up on the wall. Thank you, thank you, they sat on the wall I turned 60 last year.
Gary: You look um, actually you people sometimes think you’re in your 40’s or—
Vance: You know it.
Gary: Yeah.
Vance: You know it.
Gary: Get out of here men.
Vance: I’m only kidding.
Gary: I know, I know.
Vance: But anyway, so we started with the zin and the first zin, really Tony did himself. Picked up a double gold with the taste skill, you know the consumer tasting, tasters guild. So we continued, did another zin but you know I wanted some—I wanted a white wine too. So damn, I can’t do a—it’s tough to do a wine makers dinner with just a zin for dinner. You’ve got to have a little more. Especially when you get discounts at zin. So we put in—we got, we acquired 50 acres, 50 acres dam we thought it was Carnaries Region, it’s not really Carnaries. I’m on the wrong side of the tracks for Carnaries but I just happen to be in Sonoma coast.
Gary: Okay, right.
Vance: So Sonoma coast is still a good company, good country. And so we got it we dammed lowest in of Sonoma canny as far as grape berries is concern. Right there by San Pablo Bay we’ve got all the elements. I’ve got pinot noir now I have about 39 acres of pinot noir. I’ve got some pinot gri I’ve got about 5 acres of chardonnay I’ve got no, no not 5 acres but I’ve got some pinot gri, some chardonnay and some pinot blanc. And that makes a nice blend down there. We’ve done—didn’t bring any pinot blanc with me today but—
Gary: You want to go strong with the red side.
Vance: I want to go strong with the reds but the pinot blanc was a you know the first pinot blanc we did was a 2003 and—well you know it got 90 point—enthusiastic was chosen by the magazine and we served it in the Whitehouse
Gary: That’s pretty cool ha, in 2005 right?
Vance: In 2005 you saw it. I think it was June 15, 2005.
Gary: How was that feeling?
Vance: That’s a good feeling.
Gary: That’s insane right?
Vance: That’s really a good feeling because you know there’s a lot of wine in this world.
Gary: And you also—you’re darn right and not all of them go to the Whitehouse.
Vance: No.
Gary: You’re also – you know you’re also sort of an organization or you’re a president— that is something I want to really talk about.
Vance: I’m a PEST I’m a PEST president, I’m glad you mentioned it. I’m a PEST president I was the second president Mac McDonald is our first president.
Gary: I know Mac well.
Vance: You know Mac well? You know Mac can—
Gary: He’s a good people.
Vance: You know and I run in to each early on, I think it was the second year I was in Sonoma. Mac and I ran across to each other and for Sonoma –
Gary: Was he wearing the overalls?
Vance: He was wearing the overalls always, always. We ran across to each other we were walking wine auction in Sonoma he’s there, he is coming in my direction and I’m going to his direction we looked up and actually we said to ourselves “damn what is he doing here?” You know because we were a little bit, little bit different in everyone else there. And we immediately struck up a conversation, a relationship when I do house visit him, we decided we’ve got to be together, we can work something. We got together at his house, I took a case of his wine right away, I mean he makes great pinots, he does.
Gary: Did he give you a good price or he ripped you off?
Vance: He ripped me.
Gary: I knew he’ll rip you off.
Vance: He ripped me but that’s okay.
Gary: It’s alright.
Vance: You know the time has past and I’ve got him even.
Gary: Good, it’s good.
Vance: So, anyway we became friends and we decided, you know we talked about this organization on how to help each other out and we connected with another individual also Ernest Bates, Dr. Bates.
Gary: Yes.
Vance: He is our third member and we were then the founding members. We held the first meeting for the Association of African American Vintners and that many of us and we’ve had a, you know we’ve got a number of members now but not that many.
Gary: How many?
Vance: I think we have a, I think we total about seven or eight, not all of us are wine producers that we have a couple of vineyard, vineyard owners, growers and the rest of us are we produce our own wines.
Gary: The Brown’s are involved?
Vance: The Brown’s are not involved, I know the Brown’s, I don’t know but you know something it really doesn’t matter because not everybody is a member of NAACP. You know I’ll consider it. I’ll consider it in the future.
Gary: I want you on aboard. They make some great sense.
Vance: Yeah they do.
Gary: Okay. And what’s going on with the organization these days?
Vance: With the organization right now…
Gary: I think it’s an enormous opportunity to story tell, right?
Vance: And we have been hosting, we have been hosting an annual event.
Gary: Yes you have, you know Andre Mac is?
Vance: Andre Mac, I know Andre Mac who is a guest speaker.
Gary: Yes he was, he’s a really dear friend of mine.
Vance: I visited him when he was at—
Gary: He’s a great guy. He’s the man.
Vance: When he was, you know he was in Texas.
Gary: That’s right in Houston.
Vance: He was in Texas at that time when he was received the title of best young Samaritan in America. I sentiment all email “hi congratulations”. So in fact I received an email from him not too long ago. Just out of the blue sent me an email “how thing’s going and everything” so that’s good.
Gary: He got a baby?
Vance: He did, he does, he’s got a family going there. So you he’s like Tiger Woods, you got to take a break and do some other things. Oh I’ve been there five times.
Gary: Really?
Vance: Two time on the left knee three times on the right even have a—I had an ACL replaced. You know.
Gary: Yeah I’m not excited. Le’s drink some wine, alright. So this is Keenan’s Cove.
Vance: Keenan’s Cove
Gary: Keenan’s Cove excuse me, I cannot read. Is this another grandchild?
Vance: This is my grandson he is the youngest four and a half years old.
Gary: Only 300 cases made?
Vance: Only 300 cases made.
Gary: And 39 bonus suggested retail?
Vance: That’s right.
Gary: It means a store like wine library might sell for like 799—
Vance: Yes, sure. That’s really aggressive.
Gary: Now, do you have a mailing list?
Vance: I do.
Gary: Okay Matt let’s link that up. We will get as many vaniacs in your mailing list as possible.
Vance: I have a mailing list Sharpcellars.com.
Gary: Because you mix more—I mean 3053180, did this even hit retail?
Vance: Not very often. No, no.
Gary: Mailing list, some restaurants or that’s it?
Vance: That’s it, that’s it. We have a—you know there’s a story in Sonoma that retails my wine.
Gary: Okay.
Vance: The Sonoma market retails my wine but otherwise we stay out of—you know we just—
Gary: Let’s be honest retailers are bunch of jerks.
Vance: Okay, yeah they are.
Gary: Now Vance you know I’m a retailer right?
Vance: Yeah, we understand that.
Gary: We were on that page but you were in a retail car business for a long time.
Vance: I was.
Gary: And selling insurance of some levels kind of retail.
Vance: It is. Its retail no matter what you—
Gary: That’s right.
Vance: You always retail.
Gary: Everybody watching is at some level of retailer.
Vance: Everybody if you’re talking to your wife, you’re a retailer.
Gary: I love this man.
Vance: You are selling her to appreciate your opinion.
Gary: But how is that work for you usually?
Vance: I’ve been married 39 years.
Gary: That’s amazing, congratulations.
Vance: Which means that— I’m not a great salesman, I sell her but you know, she tells me that it’s okay. She let’s me—
Gary: She let’s you play?
Vance: 39 years…
Gary: Good for you, grab ice let’s cheers to that.
Vance: September 4 to be 39 years.
Gary: Congratulations. Let’s give this a sniffy snap. What are you picking up on the nose here?
Vance: Oh we got a little cherry in there.
Gary: I do I also get quite a bit about smokiness coming through. You know which I like quite a bit. I also like the fact that you know it’s not completely pitch dark, you’re not blending—you letting pinot be pinot.
Vance: This is pinot and this is made by—you’re probably familiar with my wine maker?
Gary: Who’s that?
Vance: Rolando Herrera.
Gary: Of course.
Vance: You know Rolando?
Gary: Yeah sure. I don’t think I know him personally but…
Vance: But Rolando, this is what—you know of his reputation? He studied in the Pearl Harps
Gary: That’s right.
Vance: He learned his craft—Paul taught him everything he knows. And now he knows a little bit more.
Gary: Hey, that happens.
Vance: This was actually our first pinot. And I made the pinot because people weren’t willing to give me any money for the grapes I had in that vineyard. They said it’s a non proven vineyard. So what did we do, we took the grapes, we made a pinot, we got a gold metal at the Chronicles, San Francisco Chronicle wine competition twice.
Gary: Did you stick the gold medal and everybody stays?
Vance: A gold medal.
Gary: Basically it goes like this, “look, look” did you do that to them?
Vance: I just put it—you know what, you don’t have to. All you have to do is let them taste it. You just let them taste it, they tasted it they knew it. And then they understood why it also received best in class. So it’s a wine, I know you are going to spit but it’s not easy to spit. I’m not going to spit.
Gary: I just made them like you so much more. Great mouth feeling, really a smooth texture on the back and… but there’s a little bit of guts to this wine. It’s got a little bit of guts to this wine. It’s got a little bit more of body structure than a lot of Sonoma coast pinots. It also has this undeniable almost bacon, fat, meats, you know it’s probably innuendo but it’s very bacon fatty gamy which you love at a pinot, while still floral l like it’s rose petal component that I taste back in. And then it ends with really heavy cherry strawberry red fruit flavors. I like it. It’s a solid pinot.
Vance: Yeah, this was been doing well.
Gary: What do you drink the most of your own stuff? And don’t give me some bull craft insurance sausage bull craft. What do you drink on your own stuff?
Vance: You mean you don’t want me to say “look I have five grand kids and my wines are like my grand kids” I love them all but on any given day I love one of them on any other?
Gary: I don’t want that, which one have the most stuff?
Vance: I do drink pinot more than anything.
Gary: Pinot.
Vance: I drink pinot more than anything.
Gary: You find it easier drinking with—
Vance: It is the most flexible you could possible drink, you can drink pinot with foods that you would drink normally white wines with. And you can drink pinot with food, you can drink pinot with nice meats, meat dishes. This wine right here, this pinot right here loves the—
Gary: Do you have fans come in to visit you guys, do you have like an opportunity for people to see you guys?
Vance: Yes.
Gary: How was that?
Vance: They come—first of all I got a family, I got grand kids.
Gary: You don’t want people going up on your stuff?
Vance: I don’t want kids. When you come to my gate, you know the gate is not open.
Gary: That’s right. Grandpa is home.
Vance: Grandpa is home and grandpa is probably got the grandkids in there, we might be at the pool or I might just be working and doing something else.
Gary: Or probably at the pool.
Vance: Or I may just be at the golf course.
Gary: Good for you. You love golfing?
Vance: I love golfing. So we put enough time.
Gary: Really nice stuff. And as you guys know I’ve been breathing less with people who would guest here and a lot of you like “oh are you sure?” quoting it. I feel pretty cozy with— 39 bones slightly pushes my pallets umbrella for price point for what I pay for this but this is easily for me a 30 to 35 dollar pinot and for four more dollars based on just this awesome charisma that this man has. I’m willing to go there, especially when it comes to an appointment. And they can make the appointment on your website?
Vance: They can’t make it appointment on the website but they can inquire on the website and contact me.
Gary: It sounds that you’re hard to get sir? It sounds that you’re the president, it just hard to get to you.
Vance: You know I’d spend a little time with the sausage company too. So I’m really—and I tie sausage to wine really close to it.
Gary: I’m disappointed you didn’t cook this for me, I thought we’re going to eat today.
Vance: You know something I really—I screwed up. And I normally do.
Gary: I love it. Well you know what that only gives us a reason to get together again, right?
Vance: That’s it.
Gary: Right? Alright, now this is your zin.
Vance: This is my zin, this is my 05.
Gary: This is the 05. And this is Hailey’s creek vineyard. And what about the logo an elephant?
Vance: The elephant. I wanted something to show my African ancestry.
Gary: Good for you.
Vance: So I pulled an elephant out of the hat and you can see it’s an elephant the trunk is raised and it’s in motion.
Gary: Yes he is, like you, you’re constantly in motion.
Vance: Constantly, so it’s reflecting from my thought.
Gary: 530 cases produced?
Vance: Yeah.
Gary: Funky nose.
Vance: That’s Tony.
Gary: Yes it is. Let me get settled in here. First thing I get is a really obvious dark chocolate and almost like an older tobacco things going on.
Vance: Yeah, yes you’re getting it.
Gary: What do you getting here?
Vance: You’re getting it, you may even. Well you know we farm this, this is up in the hills. Because we normally—this is actually a largest vintage from the system enlargement that we’ve had we normally have about a hundred and fifty to 200 cases from this vineyard. This time we had a large I mean a really, really ban a year out there in the vineyard. We got more than our normal one to one and half times per acre. This is one that people tended like to, you know it’s kind of like we glowed here ago. It just don’t want to stop.
Gary: Matt do you taste like the liquors’ candified thing going on this one? So I gave it to you cause, Matt likes towards a little bit more of like this sweet. He likes that. This is almost like candy. There is this almost like cough medicine reduced candy flavor thing going on.
Vance: And what I like to do with this wine—I take this to my Hawaiian Portuguese sausage, I mean it’s my number one sausage.
Gary: Why it is called Hawaiian Portuguese?
Vance: Because we wanted to call it Hawaiian Portuguese and because nobody else can make Hawaiian Portuguese. It’s really like we trademarked it. This Hawaiian Portuguese is only from Sonoma sausage. And when I butterfly this sausage and grill it and this is nice pork meat with—we got fat back in there and this is really a lean sausage although it’s got the fat in there. When I butterfly this, grill it nice and crunchy.
Gary: I like crunchy.
Vance: I did too. I won’t take it off to grilling till the flame is shut. That when it comes out to grill. Then cut it in small pieces.
Gary: Can I come to the Sonoma coast with Lizzy and my little girl Lucia.
Vance: Yeah.
Gary: And can you make a crap of all this?
Vance: Yeah. Come soon.
Gary: You know we’ll going to be in San Fran for my book signing in October.
Vance: In October, it’s an ideal time.
Gary: You know what you want to watch a jet riders came together?
Vance: Sure, when is that?
Gary: October 20th maybe or October 19th something that range I’ll send you and email.
Vance: Okay.
Gary: And a couple of Vayniacs will come and join us too.
Vance: Sure of course. Cut this sausage little bite size pieces and then I dip in a—listen to me, dark chocolate.
Gary: Really? You just got Lucy’s attention.
Vance: Dip this in dark chocolate. People will ask you “is this an appetizer or is the dessert?” and my response to that is “have you eaten yet?”
Gary: That sounds pretty awesome.
Vance: This is, I’m telling you this is a trip.
Gary: That’s the play.
Vance: This is it, this is a trip right here. Hawaiian Portuguese sausage.
Gary: Van Sharp the third. I like it, where does this get sold?
Vance: This gets sold you, can get this online. Go to my website.
Gary: Where is that?
Vance: Sonomasausage.com.
Gary: Anywhere else I go?
Vance: In the Bay area, you can get it in the Bay area. I’m working right now with someone else at the, in fact I probably having a distributive come out from the Midwest. A large major distributor come out from the Midwest to talk over future plans.
Gary: I could see you in like going on a whole food store.
Vance: Yeah.
Gary: you know tasting this pouring some of your wine just crushing it.
Vance: Call them and tell them.
Gary: Mat link…
Vance: okay
Gary: Link off the phone let’s call the whole foods pips. Get their attention talk to me about this, this is supposed to be very special.
Vance: This is special. Now the thing that is so special about this zin is that this zin was not made by Tony Couture and everyone of Tony’s zins are special. This year in 2007 I decided to take the vineyard and divide it in half. I had 50% of the grapes going to Tony and 50% of the grapes going to Rolando. The difference is I didn’t just take one half and one half. I took row by row, Tony got a row, Rolando got a row. Tony got a row, Rolando got a row. We know this is a precise split of the vineyard.
Gary: Interesting.
Vance: Also has a splash of petites arrived because I have about a third of an acre of petite out there.
Gary: So this made?
Vance: This one is made at in, in Napa.
Gary: Got it.
Vance: We crush this one over in Napa at Rolando’s.
Gary: So Rolando made this, did he, is there an 07 zin made by Tony?
Vance: Yes there is.
Gary: And what’s that going to be called?
Vance: It’s going to be the same thing only it’s going to have the other label on it. It’s same, the same thing the only difference between the two zins.
Gary: One’s a Black label and one’s a White label?
Vance: One’s a black tape label and one’s a white label that is the only difference.
Gary: Interesting.
Vance: So.
Gary: So take a look at this guys, so there’ll be an 07 version that is a white label and a red label same vineyard, different wine maker.
Vance: Different wine makers, different schools. Different schools, Tony is the organic farm, the organic wine maker in the industry and Rolando just has a different, just has a different style and you can smell it right off the back.
Gary: And you can smell it on right the back, and this is, yeah absolutely.
Vance: And this is, this is, it goes this is one extreme, this is yellow and this is.
Gary: Charcoal, raspberry black current right off the top.
Vance: This is whatever a zin drinker, every zin drinker is looking for when they are looking for conventional zin or traditional zin.
Gary: Big fruit just a totally different style than the 05 version. Really more classic, I mean Tony has his own game. This is to be tried because people really need to understand Tony’s story. You definitely have to watch the video that’s linked below. This though really is classic.
Vance: It’s a classic zin.
Gary: There’s a smoothness factor to this wine and it’s undeniable, gorgeous vanilla flavors on the back and little here more oak than, than I tend to like but I’m on the farm minority of this. How are you with oak?
Vance: I can deal with it this way, I like you know I like Pinot Blanc. My Pinot Blanc was made stainless.
Gary: Got it.
Vance: I do like, I like the taste of fruit.
Gary: yup.
Vance: And you know I don’t like, I don’t necessarily like those oaky wines. It’s not heavily oaked.
Gary: Right.
Vance: This one, you got about 50% no oak.
Gary: Yup.
Vance: The rest.
Gary: yeah
Vance: Is neutral.
Gary: Great bright fruit, I’ll be honest with you, this 05 is undeniable it’s got a thumb print that you just know the style. What did you think of it? It has that sweetness factor, this is definitely more toned down, classic but has great richness. The fruit source is clearly strong in this.
Vance: Yeah.
Gary: I mean I’m very impressed with your raw fruit source. Now this one’s 49 bones.
Vance: That one’s 49 bones.
Gary: The push you know.
Vance: That’s not, I know, I know I’m pushing it, I know I’m pushing it but you know what? There’s not much of this there.
Gary: Yeah.
Vance: We have a hundred eighty cases. We got a hundred and eighty cases.
Gary: You could sell that just by selling outside.
Vance: And this stuff right here, this stuff right here this hasn’t been released.
Gary: Released yet.
Vance: It is, this is it right now, we’re releasing it now.
Gary: So allowed us some of a thunder show to kind of break the news?
Vance: That was it, this is it.
Gary: I appreciate it. Can I give you a hug for that?
Vance: Hey come on I do hugs.
Gary: Vance, what else do you, what else that you’re as wrapping out here? Anything else you’re, you’re passion about that you feel that we should know?
Vance: Oh, you know.
Gary: You can bring it for the next month huh?
Vance: Well you know, don’t get me started, don’t get me started. You know the wines, the wines are great.
Gary: What are the, what’s your favorite wine that you’ve had not yours recently?
Vance: Oh you know I was at a friends it’s a shame I can not remember the name of the wine but I was at a friend’s house. You know he’s got a, he’s got a, he’s got a wine thing going to.
Gary: You know what though? I mean to jump you and I’m sorry to apologize. At some level that kind of was a great answer because you remembered the friend and the time. It wasn’t necessarily the label.
Vance: Not the wine.
Gary: But it’ll be nice to get the label—
Vance: And it was, and it was I, you know something? I wish I could.
Gary: You wouldn’t to want somebody have a sharp memory of the best one they ever had and they forgot.
Vance: You’re right but if they have an elephant on to do something you’re not to take at least say I can’t remember the name.
Gary: Or, or the face?
Vance: Yeah, yeah we put pictures of homeless people on the back. Oh that’s sweet. Now so.
Gary: So the picture is we’re having the show.
Vance: And that is.
Gary: For you to ask the Vaynernation the question a day, any question you want you’ll get a 2 – 3 hundred comments down below, they’ll answer your question. What is the biggest question you want to know from a wide variety of tremendous human beings that enjoy wine out there, what’s kind of on your mind?
Vance: What’s kind of on my mind, boy that’s a tough.
Gary: Got you.
Vance: You’re kind of really tough man.
Gary: I knew you’re going to get caught.
Vance: That’s caught me on.
Gary: I knew your consumption of wine.
Vance: You know.
Gary: So I knew you’re in trouble when you walked in.
Vance: Yeah, yeah, yeah, yeah.
Gary: So I’m exited right now because you came—
Vance: And I’ve watched some, I have watched some other by and I don’t watch the news.
Gary: Yeah with a guest.
Vance: I haven’t watched the end with a guest.
Gary: your family is happy right now because they’re laughing because they’re laughing that you kind of like.
Vance: This zin, this zin we can’t believe it he is speechless. This guy doesn’t, this guy doesn’t become speechless but you know.
Gary: By the way it doesn’t have to be wine related.
Vance: It doesn’t?
Gary: Does not, you can ask them about lost, you can ask them about politics online like you say about— but you know you can ask them basically anything you want.
Vance: I really want to know what is the world really think of bald men?
Gary: That’s a great question. You came through though.
Vance: Thank you.
Gary: Thanks for being on the show.
Vance: Gary, thank you for that.
Gary: I’ve really appreciated it.
Vance: I appreciate it.
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