WEBVTT 1 00:00:00.600 --> 00:00:05.879 Welcome to Wine Soundtrack USA. Listen to the passion with which producers narrate their 2 00:00:05.879 --> 00:00:10.960 winery and their world. In thirty answers discover their stories, personalities, and 3 00:00:11.080 --> 00:00:15.359 passions. Hello, friends and listeners of Wine Soundtrack. This is Alison Levine 4 00:00:15.400 --> 00:00:20.199 and today I am in the heart of Carnaros at none other than Domain Carnaros, 5 00:00:20.239 --> 00:00:24.519 that beautiful French inspira chateau that sits up on a hill and welcomes everyone 6 00:00:24.600 --> 00:00:28.719 into wine country, famous for sparkling wines. But I am with t J. 7 00:00:28.879 --> 00:00:34.960 Evans, the winemaker here who is actually specializing in the pinot noir still 8 00:00:35.039 --> 00:00:39.200 wines. TJ. Welcome, tell us about to domin Carnaros and what you 9 00:00:39.280 --> 00:00:42.560 do here. Well, Alison, it's great to be here with you. 10 00:00:42.640 --> 00:00:47.600 Thank you so much. Yeah. I like to think of Domain Carnaros as 11 00:00:47.679 --> 00:00:52.439 kind of like the unofficial welcome as we're situated on the road between the town 12 00:00:52.479 --> 00:00:57.000 of Sonoma and the Napa Valley, so you're going to pass by us sooner 13 00:00:57.079 --> 00:01:00.320 or later. I can't miss you, that's right. So we were founded 14 00:01:00.320 --> 00:01:06.519 in nineteen eighty seven. It's a partnership between two families of the Taton Jerse 15 00:01:07.079 --> 00:01:11.640 from Champan from France and the cop family from New York. And we've been 16 00:01:11.680 --> 00:01:18.000 making wine for thirty five years with the Bubbly and as you mentioned, people 17 00:01:18.239 --> 00:01:21.959 don't we're kind of the best kept secret in terms of Pino war because we 18 00:01:22.000 --> 00:01:26.519 have been making pino war since nineteen ninety two, so we're starting to get 19 00:01:26.519 --> 00:01:30.879 the hang up, I think. So, so do you own estates and 20 00:01:30.920 --> 00:01:34.480 if so, how many acres are you purchasing fruit or a combination. We 21 00:01:34.560 --> 00:01:42.040 are close to one hundred percent estate. We have six different ranches, non 22 00:01:42.040 --> 00:01:48.840 contiguous, all incarnaros, and we have three on the Sonoma side and three 23 00:01:48.879 --> 00:01:53.439 on the Napa side, So we're farming four hundred acres. We have two 24 00:01:53.560 --> 00:01:57.920 hundred and fifty acres of pino, one hundred and fifty acres of chardonnay, 25 00:01:57.079 --> 00:02:02.439 and we have five acres of pino greet And what percentage goes into still wine 26 00:02:05.000 --> 00:02:08.639 About twenty percent of the grapes go into the still wine program. So in 27 00:02:08.680 --> 00:02:15.360 a good year, I'll be making around twelve thousand cases about eight different pino 28 00:02:15.400 --> 00:02:22.080 noirs, along with a little more low and a couple of chardonnays. And 29 00:02:23.080 --> 00:02:29.680 what are your markets like, where where are your wines available? Are they? 30 00:02:30.840 --> 00:02:32.240 Well, you're a big winery, so I know you're in distribution, 31 00:02:32.319 --> 00:02:36.120 but what markets you and I know people can buy it here, but where 32 00:02:36.120 --> 00:02:40.199 else. One of the interesting things about Domain Carnaros is, as you mentioned, 33 00:02:40.240 --> 00:02:46.479 Alison, we are in you know, nationwide distribution. We're in all 34 00:02:46.520 --> 00:02:50.960 fifty states, and we really focus on the vintage Brute, the Brute Rose 35 00:02:51.400 --> 00:02:54.719 and the Estate Pino. But that's just three wines. Here at the chateau. 36 00:02:55.000 --> 00:03:00.479 We make twenty five different wines, so and that's really league. Gives 37 00:03:00.479 --> 00:03:04.520 a lot of diversity, a lot of special wines that we work on for 38 00:03:04.719 --> 00:03:08.000 We have quite a big wine club and we sell the wines obviously seller door 39 00:03:08.479 --> 00:03:12.120 and to the wine club. And so for all the pianots you make, 40 00:03:12.159 --> 00:03:15.039 only one of them is really in distribution. Everything else You've got to come 41 00:03:15.080 --> 00:03:17.599 here to taste your wines, that's correct, but you can get them in 42 00:03:17.599 --> 00:03:23.159 the wine club as well. So you grew up in on the East Coast 43 00:03:23.319 --> 00:03:27.919 in Massachusetts, right, sort of. I grew up in East Bay, 44 00:03:28.280 --> 00:03:31.680 but I was born in Massachusetts and I went to college in Massachusetts. But 45 00:03:31.719 --> 00:03:36.240 I'm from the East Bay. Okay, so I'm curious, what is your 46 00:03:36.319 --> 00:03:42.479 first memory relevant to wine? You know, growing up, I always we 47 00:03:42.520 --> 00:03:46.000 always had wine on the table. That was a big part of our family. 48 00:03:46.639 --> 00:03:49.560 And I do you know, we all have these moments, we have 49 00:03:49.639 --> 00:03:53.520 these wines that we remember. And I remember in the early eighties tasting a 50 00:03:53.680 --> 00:04:00.360 Coverts Tremaner from Josephelps, and I was just I just couldn't believe that all 51 00:04:00.400 --> 00:04:04.400 these flavors and aromas could come out of the glass. And so that's one 52 00:04:04.400 --> 00:04:10.280 of my first wine memories. And in all the years since, is there 53 00:04:10.400 --> 00:04:15.960 another, I'd say, your aha moment wine or an aha moment wine that 54 00:04:15.120 --> 00:04:20.000 really either opened your eyes to a grape, a region, to wine in 55 00:04:20.040 --> 00:04:25.279 general, or maybe it was some other life changing experience. What was that 56 00:04:25.319 --> 00:04:30.160 wine that comes to mine? That's a tougher one. I think for me, 57 00:04:30.519 --> 00:04:35.040 it's the story of my career working in Peinot noir. For you know, 58 00:04:35.319 --> 00:04:39.360 I'm in my third decade of working with Peino Noir. I think it's 59 00:04:39.399 --> 00:04:46.319 just it's a love affair, it's a journey, it's an exploration my career, 60 00:04:46.720 --> 00:04:50.480 you know, starting at Lacrema in the nineties, I've really watched the 61 00:04:50.519 --> 00:04:57.000 explosion and the evolution of Peino noir on the West coast, And for me, 62 00:04:57.079 --> 00:05:00.480 it's just it's ongoing. I think every year there's a new challenge, 63 00:05:00.560 --> 00:05:05.759 which is the growing season and the vintage, the harvest and ventifying the wines. 64 00:05:06.160 --> 00:05:10.240 And of course, you know, Peenot noir is so global, there's 65 00:05:10.279 --> 00:05:14.680 always new regions to explore. But at my house we drink a lot of 66 00:05:14.720 --> 00:05:17.480 Peino noir and it never never gets old. You're just jumping right through all 67 00:05:17.519 --> 00:05:25.879 my questions there. I love how you you avoided give me one specific memorable 68 00:05:25.879 --> 00:05:30.800 why it's about that? Well, so I was gonna before I ask you 69 00:05:30.920 --> 00:05:33.720 what you're drinking at home mother, you just gave that answer. I'm curious. 70 00:05:33.759 --> 00:05:35.800 You work with Peenot noir, and you work a lot with it. 71 00:05:35.839 --> 00:05:40.399 Do you think it's a perfect variety or do you think there's a such thing 72 00:05:40.399 --> 00:05:46.839 as a perfect variety. It really depends on your taste, right you know, 73 00:05:46.920 --> 00:05:53.720 we're we're sitting in Napa right now, and there are people who love 74 00:05:53.800 --> 00:05:59.199 Cabernet Sauvignon and tastes differ. So for me, for my palette, um, 75 00:06:00.240 --> 00:06:03.560 I love Peenot noir. I think it has Maybe you can correct me 76 00:06:03.600 --> 00:06:10.560 if if you think this is an erroneous perception. But people on the production 77 00:06:10.600 --> 00:06:15.480 side, they think peenot noir is challenging to grow, and I think that 78 00:06:15.560 --> 00:06:19.680 replice the fickle grape and and I don't know, I work with it so 79 00:06:19.759 --> 00:06:24.639 much, I don't I don't look at it as that heartbreaking or that frustrating. 80 00:06:24.720 --> 00:06:29.399 I think it's challenging and it's fun, but I think the rewards are 81 00:06:29.399 --> 00:06:33.000 immeasurable. And I think, you know, my goal is always is to 82 00:06:33.079 --> 00:06:38.639 keep improving and develop a finer touch and just to make the wines a little 83 00:06:38.639 --> 00:06:43.000 bit better every year. And that's a challenge that I enjoy. So um, 84 00:06:43.160 --> 00:06:45.759 you said you drink a lot of pinot noir. So if we were 85 00:06:45.800 --> 00:06:47.079 to come to your home, is that all we would find or do you 86 00:06:47.120 --> 00:06:51.639 have anything else? And of those peanos, is it mostly domestic? Is 87 00:06:51.680 --> 00:06:57.199 it mostly local to this region? Or what would we find in your seller 88 00:06:57.360 --> 00:07:04.279 sellers? Yeah, I mean Burgundy obviously is a frame of reference. You 89 00:07:04.319 --> 00:07:10.279 know, we we make peinot noir because we're inspired by Burgundy. We live 90 00:07:10.319 --> 00:07:15.600 in the shadow of Burgundy. I often wonder if if history was different, 91 00:07:15.240 --> 00:07:21.279 if peeno noir developed in California if they would be growing peinot noir in Burgundy, 92 00:07:21.639 --> 00:07:27.199 right, because they would have they would have the burden of, you 93 00:07:27.240 --> 00:07:30.800 know, comparing it to us, and so it's you know, obviously there's 94 00:07:30.800 --> 00:07:33.720 a parallel universe somewhere where that's happening. But no, so I always use 95 00:07:33.800 --> 00:07:39.920 Burgundy as a benchmark. I love Chambertin, I love Volnay. And you 96 00:07:39.920 --> 00:07:42.839 have a lot of that at home. No, not a lot. We 97 00:07:42.959 --> 00:07:45.639 drink a lot of domestic stuff. We drink a lot of coastal stuff. 98 00:07:46.120 --> 00:07:49.120 I really respect the wines from Ross Cobb. I know he's been doing it 99 00:07:49.160 --> 00:07:53.959 out on the coast for a few decades. I like ted Lemon's wines at 100 00:07:54.000 --> 00:07:59.120 litterai Um, I like the Mandavi guys working on the Rain project. Ross 101 00:07:59.120 --> 00:08:01.040 Cobb, you know, will leave you with longing and regret. You know, 102 00:08:03.319 --> 00:08:07.240 he don't. He didn't see the movie the menu did. It's nicely 103 00:08:07.319 --> 00:08:09.600 quoted in there. I was. I was jealous of that. That was 104 00:08:09.600 --> 00:08:15.639 a great product placement. Yeah, I didn't get the quote though. Yeah, 105 00:08:16.720 --> 00:08:18.759 and are there do you have any white wines at home or any other 106 00:08:18.800 --> 00:08:24.800 red grapes that you drink or you're pretty penocentric no it's um, I am 107 00:08:24.800 --> 00:08:30.519 not ashamed to say that I love chardonay, and chardonay is so amazing. 108 00:08:31.279 --> 00:08:35.720 There's such an ocean of chardonay out there. But when it's really grown, 109 00:08:35.840 --> 00:08:41.440 well, I think, Um, I'm excited about the whole the whole trend 110 00:08:41.080 --> 00:08:46.960 in both peno noir and Schardney. I think there's a really focused pursuit of 111 00:08:48.320 --> 00:08:52.799 balance and elegance. Um. You know, you know, for example, 112 00:08:52.080 --> 00:08:56.600 Alison, I remember this. I will tell you a joke which is true, 113 00:08:56.799 --> 00:09:01.960 which describes sort of like the evolution and pedo back in the nineties, 114 00:09:01.039 --> 00:09:05.399 Like if you're a winemaker and I'd say, hey, Alison, you know 115 00:09:05.440 --> 00:09:07.000 it's during harvest. I'd say, hey, Alison, have you picked your 116 00:09:07.039 --> 00:09:11.600 pino yet? You'd be like, oh, man, I haven't even sampled 117 00:09:11.639 --> 00:09:13.519 it yet, right, because we were going for high bricks, we were 118 00:09:13.559 --> 00:09:18.279 going for voluptuous, high gravity, big alcohol wines. And now twenty five 119 00:09:18.360 --> 00:09:22.200 years later, if I said during harvest, I said hey, Alison, 120 00:09:22.639 --> 00:09:24.559 have you picked your your pino yet, You'd be like, oh, I 121 00:09:24.639 --> 00:09:28.879 picked it three weeks ago, right, and so, and that's kind of 122 00:09:30.080 --> 00:09:35.039 um. But I think I think there is a pursuit um to that real 123 00:09:35.080 --> 00:09:39.840 elegance and balance, and you see that in Penoir and you see it in 124 00:09:39.960 --> 00:09:43.840 Chardonnay. So I think I just love Chardonay. I think a well made 125 00:09:43.919 --> 00:09:50.080 Chardonay is with really bright acidity, with nice, interesting layered, complex flavors. 126 00:09:50.639 --> 00:09:54.879 If you modulate the oak and the things we're doing now with concrete fermenting 127 00:09:54.919 --> 00:10:01.679 in concrete, you get this flinty minerality and you get the close Lee's contact 128 00:10:01.759 --> 00:10:05.120 without having to, you know, bring in the oak. So I think 129 00:10:05.120 --> 00:10:07.879 there's just a lot of excitement going on. So at your home, at 130 00:10:07.919 --> 00:10:11.840 Chardonnay and Pino, that's correct. Back to the basic what do you drink 131 00:10:11.879 --> 00:10:16.240 at home? There's a fair amount of bubbly. Not so much lately. 132 00:10:16.240 --> 00:10:20.440 I've kind of not been on a big bubbly kick lately. But you know, 133 00:10:22.360 --> 00:10:26.080 I've been at Domin Carnarios for fifteen years, and I think when I 134 00:10:26.120 --> 00:10:31.399 first started here that was part of our mission really is we're always We're always 135 00:10:31.440 --> 00:10:33.840 spreading the message. Right. Bubbly is not just for your birthday, your 136 00:10:33.879 --> 00:10:37.759 anniversary, for New Year's Eve. It's a great way to start any meal, 137 00:10:37.879 --> 00:10:41.519 you know, with the acid and get your stimulate your appetite. But 138 00:10:41.679 --> 00:10:46.360 it's yeah, So if all things were equal, you as a drinker, 139 00:10:46.600 --> 00:10:50.120 this is a quick one red white or rose. Oh, it's gonna be 140 00:10:50.159 --> 00:10:54.360 red, it's gonna be pinot still or sparkling. It's gonna be still. 141 00:10:54.200 --> 00:10:58.559 Yeah. So is there a particular wine that you've opened up in the last 142 00:11:00.080 --> 00:11:05.360 week or so that drank really well? Something from your home collection that we're 143 00:11:05.360 --> 00:11:09.000 not quite sure? What else is there? The Vimpino and chard That's a 144 00:11:09.039 --> 00:11:16.600 tough one. That's a really tough question. U. Something that really jumps 145 00:11:16.639 --> 00:11:22.399 out, I have to say. About three weeks ago, I was really 146 00:11:22.440 --> 00:11:28.120 fortunate to go to a wine tasting at a friend's house and there were about 147 00:11:28.159 --> 00:11:33.120 twenty people. Scott Rich was there from Talisman and some local Snoma people, 148 00:11:33.159 --> 00:11:39.080 and of all things, it was a Bordeaux tasting and we were drinking Mouton 149 00:11:39.639 --> 00:11:45.000 Lafitte and wines from the eighties. But the wine that stole the night for 150 00:11:45.120 --> 00:11:50.480 me was an eighty six lynch bag that Scott had brought and he had saved 151 00:11:50.480 --> 00:11:52.559 that for a long time, and he it was a special bottle and he 152 00:11:52.600 --> 00:11:58.240 opened it with friends. And when you taste wines like that, you know, 153 00:11:58.320 --> 00:12:05.960 it's that's what almost forty years old that are so long lived and still 154 00:12:05.000 --> 00:12:11.000 so beautiful. Those And for me, honestly, Alison, when I drink 155 00:12:11.000 --> 00:12:15.080 an old wine, I don't care if it's good or bad. It's nice 156 00:12:15.120 --> 00:12:20.399 when it's a stellar wine. But I feel like it's almost like you have 157 00:12:20.519 --> 00:12:24.480 to honor that wine right when it's so old and that bottle had to whatever 158 00:12:24.600 --> 00:12:26.639 journey it took to make it to your table. I think there's just something, 159 00:12:26.720 --> 00:12:30.720 really, I have a lot of reverence when I open old wines. 160 00:12:30.919 --> 00:12:35.559 The story in a glass. Yeah, so, because wine is a story 161 00:12:35.600 --> 00:12:37.440 in a glass, especially when it's older, but even when it's younger, 162 00:12:37.519 --> 00:12:43.759 there's a story. Does that get lost when we talk about scores and I'm 163 00:12:43.799 --> 00:12:48.159 curious your opinion on wine critics and scores. Wasn't that a nice segue? 164 00:12:48.440 --> 00:12:52.519 Yeah? That was clever. Well, I mean again, the whole the 165 00:12:52.519 --> 00:12:56.200 whole industry is really evolved. I remember, you know, back in the 166 00:12:56.279 --> 00:13:01.720 nineties and when you had like Parker and Spectator had a tremendous amount of power, 167 00:13:01.320 --> 00:13:07.120 And that's fine. I honestly think the industry needed that at the time, 168 00:13:07.200 --> 00:13:11.159 and maybe perhaps still does. We need an arbiter. We need some 169 00:13:11.240 --> 00:13:16.600 authority who can you know, val Placing value is problematic, but we need 170 00:13:16.679 --> 00:13:20.399 some sort of benchmark. And then you know, we all witnessed the shift 171 00:13:20.879 --> 00:13:26.159 to the Samelias and the Simelias are really gatekeepers to the restaurants and they kind 172 00:13:26.159 --> 00:13:31.399 of put their own personal stamp on and I think all those things are good. 173 00:13:31.399 --> 00:13:35.840 I think when I think about wine scores, it's almost like I remember 174 00:13:35.879 --> 00:13:41.759 I used to read Pauline Kale in the New Yorker for the cinema reviews because 175 00:13:41.799 --> 00:13:45.559 she's such a great writer. But I think what my point is is you 176 00:13:45.600 --> 00:13:50.039 find someone is your taste like Dan Burger, then you're gonna like wines that 177 00:13:50.120 --> 00:13:54.840 Dan Burger. And so when you figure out a critic that aligns with your 178 00:13:54.879 --> 00:14:01.240 taste, I think you can have that can be valuable to So going back 179 00:14:01.279 --> 00:14:05.720 to your love of drinking, Peino Noir and chardonay, Um, you're talking 180 00:14:05.759 --> 00:14:11.720 about two exceptionally food friendly wines that are pretty easy going with a variety of 181 00:14:11.759 --> 00:14:16.360 dishes. Um. Do you put a lot of thought into pairing food and 182 00:14:16.399 --> 00:14:22.799 wine? Are there rules you follow or suggestions that you would give someone or 183 00:14:22.320 --> 00:14:26.080 do you just say drink pinot in You're you have no problem. I don't 184 00:14:26.120 --> 00:14:31.000 get that specific. Honestly, Um, I do agree with you. I 185 00:14:31.000 --> 00:14:35.080 think the versatility of peanot noir is so amazing. I mean, you can 186 00:14:35.080 --> 00:14:39.399 have poultry, you can have fish, you can have grilled grilled meat. 187 00:14:39.559 --> 00:14:43.600 It's it's it just Um. I do love to cook. I do. 188 00:14:43.720 --> 00:14:50.519 I do really like to cook. And that's been something that I really enjoy 189 00:14:50.679 --> 00:14:56.279 cooking for friends and and but I would assume that with making even in your 190 00:14:56.279 --> 00:15:01.559 wines, making eight different pinot noirs, um, you you would pick a 191 00:15:01.600 --> 00:15:05.720 different one for a different dish depending So are there any certain, you know, 192 00:15:05.960 --> 00:15:09.600 key points that you're looking for that would make you decide why you pick 193 00:15:09.639 --> 00:15:13.120 one wine over another to go with a dish. Yeah, I think you 194 00:15:13.159 --> 00:15:18.200 know, with peanut noir, you kind of have a spectrum in fruit profile 195 00:15:18.360 --> 00:15:24.120 where on the really on the lighter side you have maybe some sort of like 196 00:15:24.240 --> 00:15:30.960 cranberry and red raspberry sort of flavors, and then and that tends to go 197 00:15:31.039 --> 00:15:33.600 with lighter alcohol. And then at the other end of the spectrum you get 198 00:15:33.600 --> 00:15:39.360 into bluer fruits, more volume, more body, and more richness. So 199 00:15:39.679 --> 00:15:43.679 I suppose, based on you know whether it's lunch or dinner, or how 200 00:15:43.720 --> 00:15:46.799 heavy the fair is. You can kind of fine tune the wine selection that 201 00:15:46.840 --> 00:15:52.159 way. So for someone who hasn't had the pleasure to taste your wines yet, 202 00:15:52.200 --> 00:15:54.879 and let's go specific to the domain, Carnaro's peanut noir still wines, 203 00:15:56.120 --> 00:16:02.759 what do you think they're missing out on? Well, it's such a great 204 00:16:02.799 --> 00:16:04.840 time to be a pinot noir drinker. You know, when I started back 205 00:16:04.840 --> 00:16:10.519 in the nineties, there was still a lot of experimentation and there weren't a 206 00:16:10.559 --> 00:16:15.360 lot of choices. And I think now you've got choices from the Willamette Valley 207 00:16:15.360 --> 00:16:21.879 in Oregon down to Russian River Carnaros, of course, the Snowma Coast down 208 00:16:21.919 --> 00:16:26.919 to the Central Coast and everywhere in between. So what I love about Carnaros 209 00:16:26.919 --> 00:16:33.240 and what I think Carnaros has to offer the consumer is you get this beautiful 210 00:16:33.840 --> 00:16:40.559 ripe fruit of course, because it's sunny. You get this spicy character which 211 00:16:40.639 --> 00:16:44.919 comes from the persistent breeze that we have here, and you get this, 212 00:16:45.559 --> 00:16:49.159 you get this savoriness. Carnaros offers a savoriness And for me, I'm not 213 00:16:49.240 --> 00:16:52.559 trying to make kool aid, I'm not. I don't want it to be. 214 00:16:52.720 --> 00:16:56.240 Fruity is simple and boring to me. When you have the nice ripe 215 00:16:56.240 --> 00:17:02.720 fruit complimented by some savoriness, some vice, some earthiness, I think that 216 00:17:02.799 --> 00:17:07.279 makes it a really complete tasting experience. So, if space aliens were to 217 00:17:07.400 --> 00:17:11.519 land here on the property right now, which of your wines would you want 218 00:17:11.519 --> 00:17:15.799 to welcome them with? Well? Would I welcome many people? People who 219 00:17:15.799 --> 00:17:18.839 have not been to Carnaros before, and they're like, if you ask me, 220 00:17:18.880 --> 00:17:21.759 hey, TJ, what does Carnaros taste like, I would serve you 221 00:17:21.759 --> 00:17:26.839 the Famous Gate. So the Famous Gate encompasses all that flavor profile that we've 222 00:17:26.839 --> 00:17:33.599 been talking about. When you have a bottle of Famous Gate, that wine 223 00:17:33.759 --> 00:17:37.119 has the DNA that goes all the way back to nineteen ninety two to the 224 00:17:37.240 --> 00:17:44.880 germination of the Pinot noir still wine program at do Maincarnaros. The Famous Gate 225 00:17:44.920 --> 00:17:48.000 and if you are driving up here, you see the Famous Gate, right, 226 00:17:48.640 --> 00:17:52.519 that's the one. So you've been here a long time, and you've 227 00:17:52.519 --> 00:17:56.440 been in the valley for you said, now you're on your third decade of 228 00:17:56.720 --> 00:18:00.240 vintages, so we know that every vintage tells a different story. And you 229 00:18:00.279 --> 00:18:06.680 said earlier that you really love how you know you're looking for that vintage. 230 00:18:07.319 --> 00:18:10.400 That's the difference every year from year to year. And you're working. So 231 00:18:10.440 --> 00:18:15.079 as you wander through the vineyards, assuming you wander through the vineyards, you 232 00:18:15.839 --> 00:18:21.359 do you look for any kind of signs or predictors that are going to determine 233 00:18:21.400 --> 00:18:26.000 what a vintage is going to give you? Yeah, of course, I 234 00:18:26.039 --> 00:18:32.400 think every season, and now with climate change, the seasons are becoming more 235 00:18:32.480 --> 00:18:38.039 dramatic and the seasons are becoming different. Um We've we've battled a lot of 236 00:18:38.039 --> 00:18:45.880 things over the last few years, fires, drought, and this year atmospheric 237 00:18:45.960 --> 00:18:52.519 rains right our twelfth atmospheric river. It's really been amazing. And so I 238 00:18:52.559 --> 00:19:00.440 think from a winemaking standpoint, approaching the vintage, you're you're following the entire 239 00:19:00.519 --> 00:19:04.720 growing season and we're trying to understand it. So it starts with things like, 240 00:19:06.160 --> 00:19:11.400 well, what's the accumulated rainfall this year around different parts in Sonoma. 241 00:19:11.440 --> 00:19:15.319 We're between thirty two and thirty five inches, which is remarkable. We normally 242 00:19:15.359 --> 00:19:19.960 get twenty to twenty two inches. And now, so what do we know 243 00:19:21.119 --> 00:19:23.799 going forward? We know we have a full saturation of the soil profile. 244 00:19:26.000 --> 00:19:32.440 We'll be looking for bud break which has just started over the weekend, and 245 00:19:32.480 --> 00:19:37.079 then we'll be watching to see, you know, how the ambient temperature affects 246 00:19:37.119 --> 00:19:40.839 the growth. We had some issues with leaf curl last year because we had 247 00:19:40.920 --> 00:19:45.759 a we had a very cold snap right after bud break, so we had 248 00:19:45.799 --> 00:19:49.119 a situation where the foliage was behind the cluster development, but it grew out 249 00:19:49.119 --> 00:19:52.720 of that. So yeah, there's a lot of markers, and you know, 250 00:19:52.799 --> 00:19:57.519 by looking at these different markers, we're really trying to develop a deeper 251 00:19:57.680 --> 00:20:03.559 understanding of the growing season and what opportunities are going to be presented, and 252 00:20:03.599 --> 00:20:07.799 that's going to inform the strategy of how we want to make the wines dring 253 00:20:07.880 --> 00:20:12.599 harvest. So, in looking back over the last three decades, do you 254 00:20:14.119 --> 00:20:18.440 and taking in consideration these extreme sort of weather things that have happened, do 255 00:20:18.519 --> 00:20:22.200 you see a lot of variation from vintage to vintage and the wine or do 256 00:20:22.240 --> 00:20:30.799 you see a more commonality? Well, yes and no. I think when 257 00:20:30.839 --> 00:20:36.039 you look at a place like Domain Carnaros, which has estate vineyards, there's 258 00:20:36.039 --> 00:20:40.240 a built in thread of commonality that links all those wines together. And that's 259 00:20:40.279 --> 00:20:45.640 going to be the vineyards and the blocks and the clones and the winemaking style. 260 00:20:45.799 --> 00:20:49.599 But you know, when I look back at some of the vintages, 261 00:20:49.640 --> 00:20:53.559 they're just so starkly different. Like when I think about twenty and eleven, 262 00:20:56.559 --> 00:21:02.680 that was a historically cool vintage, and the you know, the dominant personality 263 00:21:02.720 --> 00:21:07.000 of those wines was a was a lower alcohol even picking in October. And 264 00:21:07.039 --> 00:21:12.079 then you skip ahead a couple of vinages to twenty thirteen. Twenty thirteen was 265 00:21:12.119 --> 00:21:19.200 an extremely peculiar vintage because all the all the water for that vintage accumulated in 266 00:21:19.279 --> 00:21:23.640 December of twenty and twelve, So in the entire calendar year of thirteen, 267 00:21:25.160 --> 00:21:30.240 we had no rainfall. And so what that meant is you you have more 268 00:21:30.359 --> 00:21:34.519 firm tannins. I mean, it's a drought vinage, and the wines were 269 00:21:34.599 --> 00:21:40.519 bigger and they're still drinking beautifully. Now. The thirteens are amazing. They 270 00:21:40.559 --> 00:21:42.920 took a while to come around, but even the bubbly show that extract and 271 00:21:44.000 --> 00:21:49.559 that power. So yeah, there is still tremendous variation. And I'm really 272 00:21:49.559 --> 00:21:52.880 excited about twenty three. I mean, just in twenty one we had a 273 00:21:53.079 --> 00:21:57.480 we had a drought in twenty one that was pretty severe. So and so 274 00:21:57.599 --> 00:22:03.440 when you are walking through the vineyard, do you have a tendency to talk 275 00:22:03.480 --> 00:22:07.799 to your vines and encourage them or reprimand them, or do you do more 276 00:22:07.839 --> 00:22:12.240 of that kind of in the winery when they're in barrel. Well, I 277 00:22:14.119 --> 00:22:17.319 I think I'm talking inside my head, but a lot of people say that 278 00:22:17.400 --> 00:22:22.240 I talk to myself a lot, so I'm sure, I'm I'm sure I'm 279 00:22:22.240 --> 00:22:26.839 probably talking or mumbling. But that's one of the great that's one of the 280 00:22:26.240 --> 00:22:33.880 one of the biggest joys of being involved in grape growing and winemaking is being 281 00:22:33.880 --> 00:22:36.920 out in the vineyards. It really ties you to the season. It really 282 00:22:37.359 --> 00:22:42.599 it really draws you into the beauty and the power of nature, and it's 283 00:22:42.720 --> 00:22:47.559 it's just it's one of my favorite parts of the job. Are there any 284 00:22:47.720 --> 00:22:53.240 sort of rituals that you've established at the start of harvest, either for yourself 285 00:22:53.319 --> 00:22:59.039 or for your team? Well, I mean me personally, I like to 286 00:22:59.079 --> 00:23:03.359 be well rested for harvests. So, you know, for us with the 287 00:23:03.359 --> 00:23:07.240 Bubblies, we typically start the first week in August, so we'll pick bubbly 288 00:23:07.920 --> 00:23:11.920 for about three to four weeks and we're usually done by the end of August, 289 00:23:11.960 --> 00:23:17.079 but we're usually into the penut noirs, the early ripening peanut oars by 290 00:23:17.279 --> 00:23:22.640 by mid August. Noah sabring a bottle of bubbles over the first pick. 291 00:23:25.519 --> 00:23:26.640 Yeah, no, we do that, We do that. We blessed the 292 00:23:26.680 --> 00:23:30.680 grapes. Absolutely. Yeah, We've been doing that every year on the first 293 00:23:30.720 --> 00:23:34.519 load of grapes. Thank you. So when you were a little boy, 294 00:23:34.559 --> 00:23:37.400 what did you want to be when you grew up? How did you what 295 00:23:37.519 --> 00:23:41.920 did you think you would be or what were you prior to being a winemaker 296 00:23:41.000 --> 00:23:45.400 or was this something you knew from a young age. Definitely not something I 297 00:23:45.599 --> 00:23:51.079 knew from a young age. I guess I really wasn't sure what I was 298 00:23:51.119 --> 00:23:56.039 going to do. That's the great thing about this industry, and I think 299 00:23:56.039 --> 00:24:02.880 you'd degree Allison, is it's as this sort of magnetic pull and most of 300 00:24:02.920 --> 00:24:07.839 the people that I know in winemaking kind of like wandered into it from another 301 00:24:07.920 --> 00:24:12.000 career or stumbled across it and then just got captivated by it. I think, 302 00:24:12.680 --> 00:24:21.000 So, how did you stumble into it? I mean, I just 303 00:24:22.880 --> 00:24:26.160 I don't know. Did I stumble into it? I don't know I had 304 00:24:26.160 --> 00:24:30.359 an interest in wine from a from an early age. In fact, as 305 00:24:30.359 --> 00:24:37.119 you mentioned, I did go to college in Massachusetts, and I eventually studied 306 00:24:37.119 --> 00:24:38.839 at UC Davis, but I was I was thinking about it back then. 307 00:24:40.279 --> 00:24:42.920 I was actually thinking of transferring to Davis while I was in college, but 308 00:24:44.400 --> 00:24:47.880 I was having so much fun in Massachusetts that I decided to stay there. 309 00:24:48.920 --> 00:24:52.519 So when you're not working, how do you spend your free time? So 310 00:24:52.640 --> 00:24:56.640 in I live in the town of Sonoma, and I have a nice group 311 00:24:56.680 --> 00:25:00.119 of friends. We'd like to do a lot of bicycle ridings. We do 312 00:25:00.160 --> 00:25:04.480 a lot of road riding and a lot of gravel riding, and there's just 313 00:25:04.799 --> 00:25:08.799 so many beautiful places out here to ride, not only in the Sonoma Valley 314 00:25:08.839 --> 00:25:11.599 and over into the Napa Valley, but we do a lot of rides out 315 00:25:11.599 --> 00:25:17.880 on the coast, out in Moran and further north on the coast. So 316 00:25:18.079 --> 00:25:22.400 you have to work off all the wine you drink. You develop a big 317 00:25:22.440 --> 00:25:26.400 thirst when you're out on your bike for a few hours, for sure. 318 00:25:27.119 --> 00:25:33.039 And if you were planning a romantic evening for you and your spouse, what 319 00:25:33.240 --> 00:25:37.680 sort of wines set for that romantic evening? Are we starting with bubbles. 320 00:25:37.680 --> 00:25:41.519 Are you going right to pino? Is it Domain Carnaros or is it something 321 00:25:41.519 --> 00:25:47.480 else? Oh, there would certainly be an appetizer course. I mean, 322 00:25:48.319 --> 00:25:52.000 I love bubbly. Bubbly is such a great way to start. You know, 323 00:25:52.079 --> 00:25:57.359 here at Domain Carnaros we have such an array of bubblis. I encourage 324 00:25:57.359 --> 00:26:03.200 people to visit if you have the opportunity. One of the my favorite classes 325 00:26:03.240 --> 00:26:07.920 of wines we do is the late discorged wines. So if you look at 326 00:26:07.920 --> 00:26:11.200 a Domain Cornaro's bubbly and there'll be a banner in the left hand corner, 327 00:26:11.200 --> 00:26:14.759 and when you see that little banner, it says late to scorge. So 328 00:26:14.799 --> 00:26:18.880 we do a late discorge brute. In fact, we just did the dosage 329 00:26:18.880 --> 00:26:25.319 trial this morning for the seventeen and it's just it's it has this beautiful toastiness, 330 00:26:25.799 --> 00:26:30.559 a little bit of integrated sulfide. This is the seventeen vinage, so 331 00:26:30.759 --> 00:26:34.960 you know we tarage that in eighteen. It's on the lease eighteen, nineteen, 332 00:26:36.000 --> 00:26:40.039 twenty twenty one, twenty two five years in the bottle. There's just 333 00:26:40.079 --> 00:26:45.200 a lot of mouth feel and beautiful creaminess and richness. I mean, that's 334 00:26:45.200 --> 00:26:48.839 a great and We do that with our vintage brute rose. Also, people 335 00:26:48.920 --> 00:26:57.240 don't think about aging rose, but the rose just becomes really ethereal that rose 336 00:26:57.279 --> 00:27:03.039 petal becomes more potpourri, just becomes really fragile and delicate and beautiful. So 337 00:27:03.039 --> 00:27:07.599 so that's what you'd start out a romantic evening with. Yeah, you know, 338 00:27:07.599 --> 00:27:10.279 I've been drinking a fair amount of cider lately too. I think there's 339 00:27:10.279 --> 00:27:12.480 a lot of people who are doing. Um, I really like a nice 340 00:27:12.519 --> 00:27:17.720 paracider. I just think it. The fruit is just so beautiful. But 341 00:27:17.960 --> 00:27:21.400 yeah, I think bubbly is a nice way to start for sure. So 342 00:27:21.599 --> 00:27:26.039 when you look back at your career, what would you say as one of 343 00:27:26.039 --> 00:27:32.119 your proudest achievements to date? Wow, that's that's tough one. Um. 344 00:27:33.079 --> 00:27:37.480 You know, like I mentioned earlier, I think I think that the industry 345 00:27:37.519 --> 00:27:42.519 has really changed and evolved, and I think I think I'm maybe I'm I'm 346 00:27:42.519 --> 00:27:49.960 pleased about the fact that my winemaking has evolved, just continuing it. You 347 00:27:51.000 --> 00:27:53.000 think it's so it's you know, it's like when you say, oh, 348 00:27:53.079 --> 00:27:56.640 TJ, you've been making wine for three decades. It sounds like a lot, 349 00:27:57.640 --> 00:28:02.759 But I've only done thirty harvests, right, and so you really have 350 00:28:02.799 --> 00:28:07.880 to capitalize on those on those moments, and it's it's been fun. Um, 351 00:28:08.119 --> 00:28:12.559 I think I'm making the best wines of my career now. So and 352 00:28:12.720 --> 00:28:17.759 in five or ten years maybe you'll be saying, now, I think I'm 353 00:28:17.759 --> 00:28:21.559 making the best lines of my career. Right. It's evolution. Yeah, 354 00:28:21.640 --> 00:28:26.279 I got a few vintages left in me. So that's so when you look 355 00:28:26.319 --> 00:28:33.279 back at your you know, we all are get advice throughout our lives, 356 00:28:33.279 --> 00:28:37.519 whether it's in our childhood from our parents or teachers, or in our career. 357 00:28:37.640 --> 00:28:41.440 Is there a piece of advice someone gave you along the way that you've 358 00:28:41.480 --> 00:28:48.640 carried with you, you know? Um, yes, there's so many. 359 00:28:48.880 --> 00:28:56.599 There's so many. I had so many great mentors. I remember very clearly 360 00:28:56.640 --> 00:28:59.440 when I was working at La Crema, Dan Goldfield told me, he said, 361 00:28:59.519 --> 00:29:03.200 TJ, nobody remembers how much wine you made. They only remember how 362 00:29:03.240 --> 00:29:08.720 good it is. And that really stuck with me. My dad was such 363 00:29:08.720 --> 00:29:14.440 a great mentor to me. He didn't really give me a lot of advice, 364 00:29:14.559 --> 00:29:21.640 but sort of the example that he set. He was very precise just 365 00:29:21.720 --> 00:29:26.200 in the way he did things. Did did jobs like the way you prepare 366 00:29:26.359 --> 00:29:30.960 for a project and complete it, just the way he worked so hard, 367 00:29:32.240 --> 00:29:36.119 you know, and so you internalize those things. I think. So, 368 00:29:36.160 --> 00:29:38.519 I guess the short story, I got my work ethic from my father and 369 00:29:38.559 --> 00:29:44.720 being really proud of doing a working hard. So when we think about all 370 00:29:44.920 --> 00:29:48.920 the advice and the people that have been special to us. So we're sitting 371 00:29:48.920 --> 00:29:52.559 at a table and we've got a bottle of your wine that you made sitting 372 00:29:52.559 --> 00:29:55.640 on the table in an empty seat next to you, Who, from any 373 00:29:55.680 --> 00:29:59.960 walk of life, living or deceased, would you love to share a bod 374 00:30:00.240 --> 00:30:04.519 of domain Corner's piano wire with? Wow? That's an interesting question. Obviously, 375 00:30:04.559 --> 00:30:12.279 I've never thought about that. I don't know. I mean, it's 376 00:30:12.279 --> 00:30:17.240 an interesting question to ponder. I'm sure I'll come up with an answer tonight. 377 00:30:18.519 --> 00:30:22.160 But should we just linger and wait? But I mean, who would 378 00:30:22.160 --> 00:30:32.920 I really want to share a battle of wine with? Wow? You know, 379 00:30:34.799 --> 00:30:40.680 my grandmother, my mom's mother, passed away right when I started getting 380 00:30:40.720 --> 00:30:44.200 into wine, so she never really got a chance to taste any of my 381 00:30:44.279 --> 00:30:48.880 wine. So that would be one person for sure, And I'm sure you'll 382 00:30:48.920 --> 00:30:52.839 think of others. But I think that's a good answer, so complete this 383 00:30:52.920 --> 00:30:57.480 sentence. For me, a table without wine is like, that's going to 384 00:30:57.599 --> 00:31:06.799 be a sad meal. So what we always say at my house is like 385 00:31:07.000 --> 00:31:10.359 when we're getting ready for dinner, it's what are we going to open? 386 00:31:10.599 --> 00:31:15.799 Right? So never never have an empty table? Right? So? Um, 387 00:31:15.880 --> 00:31:18.759 you know you've talked a lot. We've had some extreme vintages, and 388 00:31:18.839 --> 00:31:22.880 you were talking about variation. You think that we're gonna be making wine in 389 00:31:22.920 --> 00:31:26.319 three hundred years. You still think we'll be making and drinking it, not 390 00:31:26.480 --> 00:31:30.920 us, but you know, yeah, I think so. Um. I 391 00:31:30.960 --> 00:31:34.960 think it's it's hard to sort of contemplate that far in the future, but 392 00:31:36.079 --> 00:31:41.319 I'm I'm sure we will be. So. Um. If if unfortunately we 393 00:31:41.319 --> 00:31:44.799 were not and you were sent off to a deserted island, which three wines 394 00:31:44.799 --> 00:31:48.400 would you want to take with you? Wow? Where were you coming up 395 00:31:48.400 --> 00:31:52.079 with these questions? You should have told you I have some tricky thought provoken 396 00:31:52.160 --> 00:31:59.039 one only three wines? Right? Because you know as that that's especially challenging 397 00:31:59.079 --> 00:32:02.440 because as wine drink we love, we love to explore, right, We're 398 00:32:02.480 --> 00:32:07.680 not. That's the funny thing when you think about you know, beer drinkers 399 00:32:07.680 --> 00:32:09.559 and spirits drinkers right there, loyal, What do you drink? Oh? 400 00:32:09.599 --> 00:32:13.839 I drink Johnny Black or whatever. But for us, we always want something 401 00:32:13.880 --> 00:32:16.880 new, So I only get I get three wines, not just one. 402 00:32:17.119 --> 00:32:22.799 Three. See, I'm letting you explore a little. Yeah, I mean, 403 00:32:22.839 --> 00:32:24.000 well that's easy for me. I mean I would, I could. 404 00:32:24.079 --> 00:32:30.119 I would take a bubbly, probably something on the leaner fresher side. I 405 00:32:30.119 --> 00:32:37.079 would take a chardonnay, probably something on the leaner side, very vague on 406 00:32:37.279 --> 00:32:39.759 where it might come from or who made it. And then there would obviously 407 00:32:39.799 --> 00:32:44.920 be a peanutoir. But yeah, I mean I wouldn't want to say which 408 00:32:44.960 --> 00:32:47.480 ones. But I think I could do okay with three wines. I mean, 409 00:32:47.519 --> 00:32:51.440 if you made it one wine, that would be really hard. Peanut 410 00:32:51.480 --> 00:32:57.839 oir problem. Well, well, we have come to the very end where 411 00:32:57.839 --> 00:33:01.400 we play our last game. She's pairing wine with music. Um, you 412 00:33:01.400 --> 00:33:06.200 know because it's called wine soundtrack. So okay, this is the soundtrack of 413 00:33:06.200 --> 00:33:10.160 your wine life. Wine conjures up emotions in us when we drink it, 414 00:33:10.240 --> 00:33:15.119 and so does music. So looking at some of your wines, um, 415 00:33:15.160 --> 00:33:20.559 I want you to tell me what genre or artists or specific song it represents. 416 00:33:20.599 --> 00:33:23.680 To you. So, um, let's start with the famous gate Peanot 417 00:33:23.799 --> 00:33:27.440 War. Okay, so the famous Gate. I have to pair the famous 418 00:33:27.480 --> 00:33:32.759 Gate with music. Well, that's tough. Um. I have to say, 419 00:33:34.039 --> 00:33:38.000 I have been listening to a lot of Rayla Montaigne lately, and I 420 00:33:38.039 --> 00:33:44.640 would I would, I would probably put the Famous Gate with ray La Montaigne. 421 00:33:45.160 --> 00:33:50.240 Um. You know, his music is kind of folksy, it's a 422 00:33:50.240 --> 00:33:55.039 little bit rustic, but it's it's very it's not overly produced, right because 423 00:33:55.039 --> 00:34:00.240 he has this haunting voice which is like the ethereal fruit. And then he 424 00:34:00.319 --> 00:34:06.640 has this beautiful guitar work which is slightly rustic, and I think that might 425 00:34:06.680 --> 00:34:09.519 be the earthiness of the pinot noir. But I think that might be a 426 00:34:09.559 --> 00:34:15.079 good start. And then you were talking about your late discooragement. I know 427 00:34:15.119 --> 00:34:21.679 you don't make this wine, but late discooragement root Okay, that's a classic. 428 00:34:21.719 --> 00:34:27.519 I might be going with something like maybe some Etta James or maybe some 429 00:34:27.679 --> 00:34:31.920 Ela Fitzgerald, maybe a little Sarah Bond something like that. Now, I'm 430 00:34:31.920 --> 00:34:36.280 going to pick a wine I'm a fan of which we're sipping right now, 431 00:34:36.280 --> 00:34:39.000 which is the Pinot Claire. And you know you know, I'm a huge 432 00:34:39.000 --> 00:34:44.320 fan because this is a white pinot noir, so peanot noir that you have 433 00:34:45.199 --> 00:34:49.800 taken off the skins and it looks like a white wine. Yeah, this 434 00:34:49.920 --> 00:34:54.360 is We started making this in two thousand and eight and it's been a really 435 00:34:54.400 --> 00:34:59.559 really fun, fun journey. We've made this wine out. You know, 436 00:34:59.599 --> 00:35:04.840 we grow twenty different types of pinot noir here to Macarnaros, and I always 437 00:35:04.960 --> 00:35:07.400 use as a foundation, I use some Pomard. But we've made this with 438 00:35:07.440 --> 00:35:15.159 Martini, with Bodensville, We've made it with Swan and it's just it's such 439 00:35:15.199 --> 00:35:21.800 an interesting wine. It's fun to blind people on it because your expectations are 440 00:35:22.960 --> 00:35:28.239 that it's going to be have a profile like a chardonnay. But the entrance 441 00:35:28.400 --> 00:35:32.079 is just so juicy and so oily, and then the finish there's so much 442 00:35:32.079 --> 00:35:37.199 the acidity is so firm that it finishes really it's almost it's it really invites 443 00:35:37.239 --> 00:35:42.239 you to take another sip because it's because of that freshness. So I think 444 00:35:42.280 --> 00:35:46.159 it's a I'm surprised there aren't more white Peanos out there. I agree, 445 00:35:47.039 --> 00:35:51.840 So I'm glad you're a fan. Oh I have to do that. I 446 00:35:51.880 --> 00:36:00.320 have to do the song thing again. That's a tough one. I don't 447 00:36:00.360 --> 00:36:06.559 know about that. I don't I really don't know. That's a tough one. 448 00:36:07.559 --> 00:36:08.079 What about you, Do you have any I don't know. Well, 449 00:36:08.079 --> 00:36:12.280 as I'm sipping it, I mean, there is faint classical music playing in 450 00:36:12.280 --> 00:36:14.880 the background, but I have to say I don't think it fits the wine 451 00:36:14.960 --> 00:36:19.039 because this wine has a little more texture to it and it has a little 452 00:36:19.159 --> 00:36:25.679 more intensity to it while still being you know, fresh, acidity and bright. 453 00:36:25.880 --> 00:36:31.320 So I don't know, maybe a little maybe a little Amy winehouse maybe 454 00:36:32.039 --> 00:36:37.599 who's got that sexy soulfulness to it. I like that. I like that. 455 00:36:37.760 --> 00:36:39.760 I mean, you have other pinot noirs we can go do, but 456 00:36:39.760 --> 00:36:43.559 I think we're going to leave it on that a little Amy winehouse and white 457 00:36:43.599 --> 00:36:45.800 pinot noir. You know, it's a rare thing, not something most people 458 00:36:45.800 --> 00:36:49.920 would think of. Well, TJ, you've done it. You've made it 459 00:36:49.920 --> 00:36:52.920 to the Underwine soundtrack. I have one final question for you, and it's 460 00:36:52.920 --> 00:36:57.039 a two parter. The first part is where in the world is at the 461 00:36:57.079 --> 00:37:00.519 top of your bucket list to go explore? What why area, wine region, 462 00:37:00.639 --> 00:37:07.480 wine country. My wife's never been to Italy, So we really want 463 00:37:07.480 --> 00:37:15.679 to go to Italy, specifically Sicily. I'm always I'm really intrigued by those 464 00:37:15.679 --> 00:37:22.199 wines. Also want to get to Portugal especially and to northern Spain, to 465 00:37:22.320 --> 00:37:28.920 Galacia. So three spots on your list, and I'm sure more so. 466 00:37:29.000 --> 00:37:32.679 The second part of that is for somebody who wants to come visit you, 467 00:37:32.679 --> 00:37:36.920 you know it's coming up to the Sonoma and Napa area and they come to 468 00:37:37.000 --> 00:37:40.440 Carnaro's, how can they visit you? What can they experience? Well, 469 00:37:40.480 --> 00:37:52.079 domain Carnaros is open seven days a week. We strongly encourage reservations and also 470 00:37:52.239 --> 00:37:58.679 I do we get pretty busy in the summer on the weekends. So if 471 00:37:58.679 --> 00:38:02.559 you can come on a Monday or a Tuesday, you can have a really 472 00:38:04.039 --> 00:38:07.639 nice, peaceful tasting experience. You can sit out on one of our patios, 473 00:38:08.199 --> 00:38:13.760 enjoy the sunset. Um. But I invite everyone to come and visit 474 00:38:13.840 --> 00:38:17.199 us. I think we we offer something really special, real a real special 475 00:38:17.239 --> 00:38:22.679 taste of Carnaros, and you do tastings, but also pairings and tours and 476 00:38:22.719 --> 00:38:27.920 other things. Yep, we have we have some we have a tour, 477 00:38:28.639 --> 00:38:32.440 we have some special bites available, we have charcuterie selections. We have cheese 478 00:38:32.440 --> 00:38:37.239 plates, we have a caviar tasting which is really special, and we have 479 00:38:37.559 --> 00:38:42.360 we have a bubbles and bites, so it's um, it's it's light fair 480 00:38:43.320 --> 00:38:45.679 sort of like it's not like a big meal, but it's a very special. 481 00:38:45.719 --> 00:38:50.360 You can taste four bubblies paired with and we change it. We the 482 00:38:50.559 --> 00:38:55.800 cuisine changes quarterly. So we've done morocc and we've done Asian, We've done 483 00:38:55.880 --> 00:39:00.320 and so it's it's a fun, especially because the bubbles are so great with 484 00:39:00.360 --> 00:39:02.559 food, So it's a really fun opportunity, right, But you can also 485 00:39:02.599 --> 00:39:07.039 come here and just do a Pinot no Wi tasting. You can do that 486 00:39:08.880 --> 00:39:13.320 well. DJ thank you so much for joining us on Wine Soundtrack. I 487 00:39:13.320 --> 00:39:16.280 hope you had fun. I had a great time. Those were some challenging 488 00:39:16.360 --> 00:39:22.079 questions. You did well, so cheers, cheers. Thanks, You're gonna 489 00:39:22.079 --> 00:39:25.320 have to fill your glass. Thanks for listening to a new episode of Wine 490 00:39:25.360 --> 00:39:32.679 Soundtrack USA. For details and updates, visten our website Wine soundtrack dot com.