Welcome to Wine Soundtrack USA. You can listen to the passion with which producers
narrate their winery and their world. In thirty answers discover their stories, personalities,
and passions. Hello, friends and listeners of Wine's Soundtrack. This is
Alison Levine and today I'm sitting in the Healdsburg tasting room of Idlewild Wines with
Sam billbro owner and wine maker. Sam. Welcome to Wine's Soundtrack and tell
us a little bit about Idlewild. Thanks so much for having me. Austin
So, Idlewild is a Piedmontese focused brand. I started in twenty twelve,
assuming I was creating an expensive hobby because who's going to buy our Nason Dolceto
and whatnot from California? And eleven years later now I'm still just trying to
figure out how to keep up. Yeah, obviously pretty popular and delicious wines.
So now you're located, you're tasting rooms in Healdsburg. Where are you
sourcing your fruit from? And is it and talk about you know, vineyards
you owe and what you manage and where they are. So starting back twenty
twelve, was sourced from a vineyard called Fox Hill in central Mendicino County,
where there are plantings that ranged back to the early nineties of these Piede Montese
vitals, plus many other Italian grapes. By twenty fourteen I was managing Fox
Hill and overseeing the overall operation, and then in twenty and eighteen started sourcing.
After grafting to my own property now which is in the Yorkville Highlands called
Lost Hills Ranch, high elevation less than twenty miles from the ocean, shists
and quartz and sandstone, old lifted seabed sandstone soils. And then in the
last few years have developed a new property hired by a wonderful client of mine
who has a seventy acre vineyard, and we've now grafted oh shoot fifty of
the seventy acres, and now there are forty six different varieties, mostly Italians,
spread across seven acres. Complete experimental vineyard, but beautiful and with some
things like Timarasso and Pella Virga and neeta that are the first in the US.
Wow. I mean, you can barely find Nichetta in pumont day and
now it's here. That's pretty exciting. So what is your total case production?
Friedwald I generally am somewhere in the six to eight thousand case range.
It's a hard question to answer based off of having had COVID and then drought
years all at once, but you know that's the range, and that's kind
of a happy place where I can keep production extremely hands on but also make
enough to, especially with our blends, satisfy the thirst day. I guess
you would say that's out there, and so for the first that's out there?
What markets are you in? I'm distributed, I should time. I
don't all this distributed. It in give or take twenty states and three different
export countries, but predominantly the two big ones are new or in California,
which is pretty standard. But those we do have several others that do really
well for us, like Illinois and Ohio and Minnesota, and some are a
little off the normal beating track, but that do great. Wow, Italian
grapes from California in the Midwest. I love it. So I know that
you are. You grew up in this industry. You are not a first
generation, But I'm wondering, what is your first memory relevant to wine?
First memory relevant to wine has to be asking my dad when I was who
founded and ran married to sellers and would love he would have us sit down
and taste blends with him. So I was sitting and tasting and blend with
him when he was putting together his old vine. Read kind of the housewine
that he made. Well, it's actually a tie between sitting and tasting and
blend with him. When I was probably five and asking him why did he
want me to taste it? And his answer was because you're five and you'll
be honest, or just getting to go and walk in the venue and to
them and hang out in the cellar. I mean, we would that was
the our time with him, and so I just grew up doing that and
that felt like very very normal. So as you got older and became more
of a wine drinker and more interested in what would you say is one of
the most memorable wines you drank? And what was that occasion? I mean,
the most memorable story is I think realizing why I loved wine. For
me, I loved childhood with my dad and my brothers, loved having a
you know, Italian sausage and homeade, Italian sausage and tomato sauce, and
gardens and sellers and vineyards and all the rest that was in blue collar vineyards
at that which went. We were actually out there sweating and working with hard
ad. That was wonderful, but I sure as hell was like, see
you later. I'm not going to do that. That's way too much work
because I never quite had the same connection. I didn't know it for me,
and so you know, I think the memorable wine in the end,
I didn't even know who the producer was. I never checked it him.
It was the first time a sales rep when I was in the restaurant industry,
parting me of Barbaresco. I was just working at the bar and I
got to sit on tastings and had a Barbaresco and suddenly lights flash and everything
made sense. And that's why this whole peat Monty's journey. There have been
plenty of other bottles along the way, but you know that one single taste
changed the course for me. Yeah. Absolutely. And I know that I've
been up visiting at your property, and I know you describe it as finding
your alps up there, so I know it's a pretty special place. If
we come into your home, what kind of wines would we find in your
cellar? Is it all Italian or do you have a smattering of other things?
It completely shifts and always shifts. The only consistent thing is generally Italian,
a good amount of Italian. But that's not to say there won't be
Champagne or Burgundier arone in the in the little wine fridge, but I don't.
Actually, the only thing I would say I ever buy and really planned
to hold onto is is uh, you know, Nebula based wines. The
rest off fine, and I don't buy that many, to be honest.
I love places like Chambers Street in New York where you can buy a wine
that's aged and delicious, and I don't have to be the one who's being
patient. Right, So, basically, you don't have a lot of wine
in storage because you drink it all. So is there a particular wine you
drink recently in the last couple of days that really stood out? And what
was it? It's a funny time for you to ask that, because I've
actually been taking a little break from drinking as much wine. I've been trying
to remember that a good balance in this industry is also key to keeping a
great palate. And so it's a funny, funny time to answer that in
that way, but I was let me think really quick, that's a good
question. Actually, just yesterday we had a importer who we have our wine
shop next door to the Odawall tasting room in the wine shops called Chub Brutto.
We do mostly all Italian imports, some other import wines as well,
and tons of fun for us because it's the outlet to explore the things we
love to explore and then share that with everyone, and it gives great context
to why we do what we do at Idlewild. And one of my favorite
import books is naturally called The Piedmont Guy, and The Piedmont Guy represents just
amazing hard to find Piedmontese producers and they brought in a new to their book
producer from Coluso down at the base of the Alps in northern Piedmont, Alto
Pimonte, and the producer was called Jaco Jacometti Bruno, I believe, and
it was perhaps the best air blue I've ever had, and all of us
were kind of just shocked and floored, so talking about getting into the geky
little corn in the world. But that's the stuff we love and get excited
about. Well, I'm curious about something. You're working with a lot of
different grapes, all from northern Italy, from Piedmont region. You grew up
in the wine industry. Do you think there's a such thing as a perfect
variety? No, no, no, I think there are perfect I don't
even know if there's a perfect wine for a perfect momentum. I think there
are certain things that are great from certain places. There are certain things that
pair certainly well. But at the end of the day, what someone loves
and makes them smile, which is completely subjective and separate to the person,
is what matters more than the rest of it. There's there's no basis past
that. I've always said, I don't you know. We can get as
fancy as you want. But at the same time, if someone loves cabernet
and likes to eat fish, who gives a ship, that's what they should
do absolutely well. So so it is a subjective thing. So I'm curious.
What's your opinion on wine critics and scores. That's a loaded question.
I've always felt like critics and scores were a great basis point, a great
place to learn from. But I always really encourage people to use that as
as exactly that as a basis point, I think I think relying on another
person for something that is subjective eventually leads to not doing the work yourself to
keep learning. And I always and even now I will anytime I'm going on
Chamber Streets website to buy an older bottle because I'm excited that for a special
occasion, I will look on Chances Robinson's or Antonio Glone's website for a vintage
chart and read their reviews. I do love to look at those just out
of curiosity, but past that, I think it's more important for people to
take that curiosity into their own hands and go explore. Yeah. So as
a wine drinker, quick answer, red white or rose? All still are
sparkling both. Okay, it's pretty easy. I know a good wine drinker
drinks everything. So you make a variety of wines. And you were talking
a little bit about you know how there isn't a perfect you know, things
work together, especially when it comes to food and wine. How do you
approach food and wine pairing? Are there rules you follow or are there certain
tips you can share or is it sort of a come what may, certainly
come what may? But then there are just things that work, you know,
and I think that comes from again back to curiosity and having the love
of that exact interaction of food and wine. Um. That's just what's what
I love so much in the Italian side of food and wine is this kind
of beautiful bit of like the food sometimes has some sort of pushed edge,
like call it spice in southern Italy, or or a little forward rich you
know, salumi fat, or a little bit of briny cfunk from something like
botarga. And then there's wines that have the opposite edge, or you know,
a counterpoint edge that actually make that become more whole. That's that's the
basis, you know. And one for me that I love is that clean
bitterness that is so commonly found in Italian whites or lighter crunchy or Italian reds
where it's less it's acid driven, but there's a clean bitterness. And then
you can have things that are like cleanly bitter, like arugula and radiquio salads
or um, you know, the hard to pair with, you know,
vegetables like artichokes, asparagus. I love where those kind of complimentary pieces fit
together and become better. I've never really thought about that. But the bitterness
of the wine with the bitter foods, you know, because everyone always says,
well, if you're going to have asparagus, you have to have gruner.
But let's go any Italian white. I like that. So for somebody
who hasn't had the pleasure to taste your wines yet, what do you think
they're missing out on? I mean, I'm biased, but I think the
wines are damn good. I'll vouch for that. No, I think I
think whether it's my wines or wines like mine from California, if you're not
trying people who are exploring the spectrum of what can be had here, I
think you're missing out on the fact that wine is diverse. Wine is a
huge spectrum. I love peanut noir, and I love chardonnay, but and
I love cabernet. But why do we have so much of our acreage planted
as so few grapes. I think that's a disservice to the greater history and
culture of wine. I think like wineries like mine and friends who would do
similar things really are the ones helping to show that the spectrum is where there's
just more to be had. And you know, I think I've used the
word a few times, that word curiosity, Like the joy of the search
is so much more fun than and you can still have all the comforts of
an old favorite even with its new variety. And that's that's really interesting to
me. So, if space aliens were to land on your property right now,
which of your wines would you want to welcome them with? I mean,
on one hand, there it's got to be make a sparkling wine.
A whole series of blends called florin fauna and one of them sparkling, and
you always want to gree with sparkling in many ways. That's a great move,
that's what you greeted me with. Yes. True. On the other
hand, I mean, aliens are kind of weird maybe, and so I
might choose like the weirdest out there wine I make that doesn't have a lot
of context for fun, like something like you know, um, bone dry
and this is new yet at least, but bone dry still briqueto that is
like light light red and flowers in a glass, you know, And that
way, maybe it's just something they don't know of any context that it would
be fun to play things like that too. Oh my God like you just
speak my language. So so you know you're working with unique varieties for this
region. I mean, people are not as familiar with it the way they
are with other grapes, and we know. I mean, twenty twenty three
is an anomaly in a way because we've gotten so much rain. It's pretty
harvest. So I think you're in pretty good shape. But I'm curious,
aside from the atmospheric storms of late, do you see more variation from vintage
to vintage or more commonality or is it? Is it small variation or grandiose?
Interesting question. I think that what we're seeing is not necessarily what we're
I look at that and where I'm approaching that is not so much as what
are we seeing with the years, But it's proving the point of what I
think I've already been doing Idlewild and many other producers. So I don't want
to take any credit because it's common, but not nearly common enough. Are
you farming for soil health? Are you planting varieties that are have some level
of drought tolerance? Are you planting varieties or grafting varieties in places where they
naturally should exist. If you do those things, you don't see the variations.
They don't show as much. If you're making sure that there's organic matter
in your soil and you are helping the vines to have deep roots, they
are more resilient. And if you're not planting chardonnay in a desert landscape where
it's going to thirsty variety in a thirsty zone, you don't get affected by
the drought as much. I think we're proving the point that smart farming and
planting less for marketing reasons, but more for what works from a environment mental
perspective will yield over the long term better wines and less variation that we don't
want to see. So are there any signs or predictors that you look for
at any given time in the season, And we'll kind of tell you what
a what a vintage is going to give you. Interesting again, because I
mean, twenty twenty three is a great example. We've seen more water than
we've seen in years and years and years and years, which is honestly very
wonderful. There's zero concern because we need it period, but sure that's going
to lead to a certain type of spring where there's more should be more explosive
green growth. With human conditions, so there's more mildew pressure, but none
of that really means anything until we get to the point of fruit set because
it's all elastic, and so it really depends on what it still happens in
front of us. We just have our starting too in a season like this,
have some perception of what's coming, but we don't know until it happens,
and then we don't know until that unfolds. Once we get to a
fruit set, we're in a less elastic timeline of the year where it's more
regulated just by total days and degree. So the only the only thing that
will then affect us as having some massive heat wave that comes or having an
extremely long length of cold weather let's say in midsummer. Those are all pretty
zone to zone naturally going to happen. So you know, it's elastic,
it's not formed. There's too many variables to say that we can predict it.
I think it goes back to the prior question, are you farming to
have a healthy sight and healthy soil, then there will be less effects that
you then have to worry about from there. Yeah, and I can see
what you mean that you can't really look ahead and predict because anything can happen
at any time. I mean, it can it rained yesterday and you could
have a heat spike tomorrow. You just don't know until it happens. But
I'm curious if you've established any since you can't predict the web other, have
you established any rituals that you like to do at the beginning of harvest,
the at the end of harvest, throughout harvest, anything with your team or
just you yourself. I wouldn't say rituals. That's an interesting question again.
Um, you know, I think I think that I hope and I think
that we've developed a team here with the whether it's the people we contract with
in vineyards or the seller team, which is really just me and one more
Mike plus in terms of harvest, I think the hope is that we're all
just living in the moments. There's less of this ritualistic thing of like marking
the day is like each day is great. We live in a in a
beautiful area, we do something we love. To me, there's no difference
between the day that bud break happens or the day that or harvest. It's
all a wonderful time and to live in that moment is more interesting, I
think than marking rituals. So since you live in that moment and you're you
know, living in your vineyards and spending all this time, you know,
we know we always hear about winemakers that talk to their wine or play music
to it, and I'm curious walking through your vines, um, what sort
of communication do you have with your vines? Do you talk to them?
Do you have to criticize them at times or encourage them? Or is it
not quite as much like I talk to my vines. I want to make
some dumb joke, like you know, I whisper sweeten things to them in
the desks. No, and they listen. They're in love exactly, No,
I think. I think at the end of the day, as much
as I have completely romantic side to me, I also have a very logical
side to me. And I think coming to things with a romanticism and then
being really pragmatic leads to really good decision making. And so I'm not out
there talking to the vines. I'm more spending time with them, so to
speak, so I can see what they're you know, location feels like,
and that goes back to them making sure that you're in my case grafting,
not planting, but because we've done that in several vineyards, on grafting varieties
that make sense in specific locations, so you have healthy soils. You're following
everything. You're following a very practical, sustainable organic model in the vineyard.
When it comes to the grapes coming into the winery, do you think you
have to talk to them at that point in the barrel? Is there music
that you play or is there any sort of communication with the wine itself?
Less verbal? We play a lot of music and it's always different. I
think I think there is something to be said about whether it's in the vineyard
in the winery, a happy environment where there is a joyous feeling and a
feeling of life. You know, in the end, we are interconnected,
whether it's people to people or organisms to organisms, and creating a happy,
healthy place does lead to things working. And so I think it's more about
creating that environment through you know, turning their music. I've been happening,
good time, making sure that you stopped to have a nice lunch in the
middle of harvest and smile and celebrate those whether or not, it's because the
the you know, the fermenting easts or the east that are doing fermentation are
directly impacted or were then in a happier place. So we do our work
a little bit better. Something there happens, and I think that's more of
the piece. So we've talked all about wine and you as a winemaker,
but I'm going to jump out off that topic a little bit more about you
as as as a person. And I'm curious you said that, you know,
you grew up in the wine industry, you grew up in the vineyard
with your dad, but wine hadn't grabbed you. So what did you want
to when you were a little boy? What did you want to be when
you grew up? Well, as a let's see, a little boy,
I don't really know. I don't have a direct recollection. And me at
that point, I was pretty much I mean, even as a little kid.
My dad was one of my best friends, and I just he called
me his little clone, you know, and we were really tight, and
similarly with my brothers, we all were, and so we spent a lot
of time in that way. So I, in one hand, it's not
funny that I'm back doing similar things so he did. But I never really
saw it as like, that's what I want to do. It's just it
was more live a life like he lived. And then when I got to
college, I worked. I worked several different jobs and I had four different
majors, and then I dropped out because I was having more fun playing in
a crappy punk band and working at dive bars. So you know, it
was never linear, and I don't think I ever landed on one thing.
I think that does maybe go back to your prior question about like I brought
up being romantic, Like that's where the romanticism comes in, is falling in
love with something. So I never had really fallen in love with something enough
to want to do it. And tell this And you said you weren't in
a crappy punk band, But do you have a favorite singer group today?
Are they punk? I have many, many favorites. But one of the
bands that I often go back to and probably have listened to the longest overall
is The Clash. And if you could have the Clash come here and taste
your wine, which of your wines would you want to share with them?
That's that's funny. I think I'd probably go to the corner store. And
get some really cheap beer because that seems more their speed. But if it
were one of the wines, I probably pour something kind of you know,
something like maybe the air Volution like we're doing here right now. It was
a little something different, a little something fun, a little something playful.
So when you're not working, how do you spend your free time? I
have a two wonderful kids who are twelve and eleven, and I spend every
minute I can with them, and the night's there with their mom. I
tend to try to cook and relax and rest because I'm pretty busy between all
those other friends. And I'm curious when you're planning a romantic evening, what
sort of wines make for that romantic evening? What? What? What do
you sets a mood and will make that whole evening? Just on another level?
God, I guess I'm not good at this part of it. I
mean, it's maybe why I'm still halftime a single guy. But no,
I um, I don't as I love wine. I love all of this
we're talking about, but again, I don't think of wine that way.
It's it's more of a direct connection for me, I would say, more
important than wine would be setting. You know, if you want a romantic
night, cook something homemade and delicious and go sit out in the beautiful setting
in the middle of nowhere. That's romantic. Or go have an awesome experience
like call your first date, going to hike up a mountain. That's more
interesting. Um then, and I think this, it's funny. I love
making wine. I'm we're talking about this. The thing that I do is
a business. And then I'm going to say something almost anti that. But
you know, at the end of the day, it's a beverage in a
bottle, and if what you have close by, it's the moment that matters.
Of what you have close by as a the ingredients for a gintana have
it great, it doesn't, I don't. I think this edifice we put
on wine is sometimes actually it's downfall where it becomes. This bottle is so
special, it has weight before you even open it. To me, that
almost detracts from the joy of what it really is, which is something to
enhance the moment you're actually in, so separate from wine A question. We
won't talk about wine now now. But I'm curious when you look back at
you, you know, your life and your career. I mean, a
lot of people give us advice over the years, and I'm sure your dad
gave you a lot of advice, both as a father and as as a
winemaker. And I'm curious, is there a piece of advice he gave you,
or perhaps it was someone else that you carry with you through your life
and how you choose to approach life or approach work. I think, actually,
what comes to my mind maybe is my brother Jake. Remember getting into
high school. He's six years older than me. He's off to college,
and he and I were really close as kids, as I was with my
older brother Scott, two older brothers. They fought like hell. I was
close with both of them. But you know, I remember Jake saying something
along the lines of, don't have a cool card and just be who you
are. Don't try to go be one of the cool kids, because that
won't make you happy. And I think that I've always done that. I
never cared about being right in the mainstream. And I think, you know,
looking at what I do for work, here's definitely going against the green
in a lot of ways. But or playing in a punk band rather than
playing in a pop band, I'm like to just do what makes you feel
alive. That that sentiment is what it came through from Jake, who's actually
I have had him on wine soundtrack in the past, So I think it's
kind of interesting. I think that's great advice in something that everyone should follow.
But I think it's there's a sort of irony in it because you are
one of the cool kids now with the grapes that you do and the style
of the wines that you make, so you know, without even trying,
you've become one of the cool kids. I'm curious when you look back at
your life and your children cannot be the answer, but what would you say
is one of your proudest achievements to date? I know your children, No,
no, actually it means to be honest, I think your children things
you love, but I don't actually think of them as being something I should
be proud of. I mean, I'm proud of them and for who they
are. But I think that's a funny thing. People always answer like,
I'm certainly very proud of the fact that Idlewild has gotten to where it is,
but I think it's those things are easy and the end of the day,
you know, like I I'm proud of the fact that my brothers and
I went through losing our dad and stayed with him, and he died in
my arms, and we got to give him the send off he deserved and
with a ton of love around him. That's a hard thing to do.
I'm more proud of something like that, and the rest I'm more proud of
the fact that, you know, my kids, mom and I have become
close friends and can be joyous in a situation we didn't think we were going
to be in when we got divorced. And on the same time, I'm
proud of putting skis on my feet and climbing up a mountain and then skiing
down it, like those things matter more. So We're sitting at a table
now when we have a few of your bottles on the table, and I'm
curious, there's an empty seat next to you, who from any walk of
life, living or deceased would you like to be sharing a bottle with,
introducing them or yeah, to idle world, Well, he had out all
before he died, but my dad, he's he's a number one person.
I would love to have a chance to just have another glass on winefmer,
just give on the phone to talk to him. So I want you to
complete this sentence for me, A table without wine is like meat without salt.
You've done a great job. We're almost done. So you know you
were talking about you're talking about UM when we spoke earlier, and you talked
about how if if you're good to your soil and your environment and you're watching
everything for your grapes, that they will thrive no matter you know, sort
of what climatic issues come about. So I'm curious how you look at climate
change and you think we'll be drinking wine and making wine and three hundred years
or five hundred years, I am in the end, I'm an internal I'm
an optimist. In the end, I'm banking on the word I was gonna
say each from the optimist. And we've created something very scary as humans,
um, something I don't think we know what's going to look like in the
future. But I also do trust that if people as a whole, in
society as a whole, chooses to do what it takes, we're full of
ingenuity and we have so much capability. And just read the other day about
someone who invented a way to to um basically filter carbon out of the air
and turn it into sodium byicarbonate, which can then be put back into soil
and water. Wow. Um, there are mushrooms that can digest and breakdown
hydrocarbons and all sorts of offshoots of gas products and oil. We have the
capability, So yeah, we should. If we're not drinking wine in three
hundred years, we've certainly screwed up. So um. On the off chance
that we, you know, to go to a deserted island because you know
world was ending, what three wines would you want to take with you?
Good question? Again, I would probably say, I'm gonna alter your question
and turn one of them into a Gintonic because tastes get in the sun.
I would then don't have a specific but I would absolutely have a either a
delicious like weighted white like a or a sparkling like a Champagne or a shablie
something in that camp. I don't really care what it is specifically. And
then of course I'd have some wine made from the Nebula grape in the red
format. Fair enough, So um, it's time to play our little game
in the world finished, and that's pairing wine with music. So this is
a way, you know, music, wine makes you feel a certain way.
Music makes you a certain way. I feel a certain way. So
I want you to kind of pair some of your wines with music. So
we started with your sparkling Flora and Fauna, which is a blend, Well,
tell us about that one. Sure, it's an non vintage blend of
basically early picked rose material um mostly from a couple of different benches than blended
together of Nebuolo Delceto barbara um. And then instead of using adding sugar and
yeast to create the secondary fermentation and bottle um, I used fermenting our nace
the following year and added at a rate that would get me to the desired
pressure. And so that's you know, technically called the method of cestrao um.
And yeah, and what music would you listen to? M That one's
pretty fun um I aside of me that loves some old really like fun pop
and even poppy like soul in motown. You know, I mean, what
comes to mind. It might not be the song, but something like I
want you back from Jackson five. Just have a good time, okay,
And we were we've been sipping the Evoluche the twenty twenty two Voluche. Well,
I did mention that, you know, I maybe poured this one for
the Clash if they came through. So let's just go to my hairite song
by them and say straight to Hell by the Clash. Okay, um,
let's see you have you said that you're going to be coming out with tim
a Rosso That wine is still becoming what it is, so it's hard to
answer. It's like, uh, it's like prescribing the genre someone who's still
just learning how to listen. Well, then we'll skip, We'll move on
to something you have. Um My, one of my favorites of yours is
your green Elino. Green Elino's um pretty fun and playful with its kind of
really forward floral fruit, but then it's also got some structure behind it.
Um. So I might want to, you know, play at something that's
um got a little bit of pop but also as like a pretty strong baseline.
Um Um, what would that be? That's like question? Actually,
like maybe some I can't think of a particular song, or maybe something by
someone like LCD sound System. Okay, and then we'll do one more,
and that's of course Nebula because that is the the endbulon. I know not
every Nebula is the same, so let's focus on your Nebulo. I think
Nebula puts me in a different place, and the rest of it does as
much as like, there's a side of Nebula that is very much a band
like the Clash for me, because it's like the gritty edges and all of
the thoughtfulness, you know, So it goes to bands like that, but
that's not where I feel when I'm when I'm drinking it, Nebule is almost
this like sweet, sad, melancholic wine in a way in a way that
I love. It's it's gorgeous, but it's like it's brooding. So it
makes me think of someone like Gregory Allen Azikov, some really great like kind
of pretty folk, or maybe even someone like Bonnevair. H. Yeah,
I think that's right. Go your descriptor of Nebiolo is just gorgeous. So,
Sam, you have survived and you have been wonderful. I have two
final questions. It is a two part question. So the first question is
where in the world, what wine region is the top of your bucket list
to come visit or to go visit so twofold, it's always Piedmont because I
always want to go for more and I want to go to every piece I
haven't seen. But outside of that, I really really want to get up
on Anna. I have not seen Sicily at all, So Sicily is an
entire island in province, but specifically to climb up the mountain and be on
Anna. And the last question is if people want to come and visit you,
how can they find you? Where can they find you? And what
will they find? So the most you know, preparate ways if you're visiting
wine country is to come to the tasting room. You will find. One
of the things I love that we do is we don't have this ceremonious tiny
plate of you know, three pieces of prisciutto and a fermented blueberry to serve
with our wines. We have a big mounting plate of the best purshutto left
of them, that from the only closed circuit farm that to make pursuto off
their own property in Italy, you know, And so get a great product,
tell you exactly what it is with all the details, and then give
a generous serving of it, and then put it next to the wines.
That it loves to be near um. I love that. That's how we
do what we do. So that's that's why to come to the taste room.
But if you aren't lucky enough to come to wine Country in California and
do that, then, uh, lots of retailers have the wines. There's
a website, there's lots of way to get to us, just if nothing
else, and an email to in Out of Wild Wines and find us fantastic.
So if you come to Healsburg when you need a break from Pino and
Shard, which are beautiful and you should never need a great break from it.
But right off the square is the tasting room. Here you will have
a special treat. I'm excited to go taste wine. Sam. Thank you
so much for joining us on Wine Soundtrack. I hope you had fun.
I didn't. Thank you all well. Cheers. Thanks for listening to a
new episode of Wine Soundtrack USA. For details and updates, visit our website
Wine soundtrack dot com.