WEBVTT 1 00:00:00.640 --> 00:00:06.160 Welcome to Wine Soundtrack USA. Listen to the passion with which producers narrate their 2 00:00:06.200 --> 00:00:11.359 winery and their worlds. In thirty answers discover their stories, personalities, and 3 00:00:11.519 --> 00:00:15.720 passions. Hello, friends and listeners of Wine Soundtrack. This is Alison Levine 4 00:00:15.759 --> 00:00:22.600 and today I am in Camerio, California with Dusty Neighbor of the eponymous Dusty 5 00:00:22.719 --> 00:00:27.280 Nabor Wines or Nabor Wines. Dusty, Welcome to Wine Soundtrack and tell us 6 00:00:27.280 --> 00:00:31.839 a little bit about your winery. So, yeah, Camerio, California the 7 00:00:32.159 --> 00:00:38.079 center of wine making. So not quite yeah, not quite, but you 8 00:00:38.119 --> 00:00:42.679 know, I'm trying to change things. So Nabor Wines was started in twenty 9 00:00:42.759 --> 00:00:46.039 fifteen, and like you said, it's my eponymous name. It's Dusty Nabor 10 00:00:46.159 --> 00:00:49.280 Wines. I actually have a couple of different labels that we'll get into after 11 00:00:49.320 --> 00:00:54.159 that. But yeah, I come from the consumer side, and I used 12 00:00:54.159 --> 00:00:57.240 to collect wines. I had a friend who lived up in San Francisco who 13 00:00:57.280 --> 00:01:03.759 introduced me to wines in the early two thousands, I would say. And 14 00:01:03.280 --> 00:01:10.079 it wasn't until much later that I discovered what wine could be and decided to 15 00:01:10.799 --> 00:01:15.280 look into possibly making my own wine. Found out that there was a local 16 00:01:15.319 --> 00:01:19.879 custom crush that was right by me where you could make wine on the side, 17 00:01:19.319 --> 00:01:23.439 And like all things I do, it just absolutely snowballed over the last 18 00:01:23.480 --> 00:01:29.719 eight years. And now you know it's the three labels, three thousand cases 19 00:01:29.840 --> 00:01:34.560 from two barrels eight years ago, two barrels to three thousand cases. Pretty 20 00:01:34.599 --> 00:01:38.439 impressive. So tell me what kind of wines do you make? What grapes 21 00:01:38.439 --> 00:01:41.920 do you work with? Sure? I pretty much I worked throughout the San 22 00:01:42.040 --> 00:01:45.359 Yonez Valley, so Santa Barbara County. We do do one wine out of 23 00:01:45.400 --> 00:01:48.680 Passo, but that wine is actually made in Passa, But the vast majority 24 00:01:48.719 --> 00:01:52.040 of what we do is Santa Barbara County, San Yanez Valley, so spanning 25 00:01:52.040 --> 00:01:55.079 all the way in the west of the Santuary to hills, all the way 26 00:01:55.120 --> 00:01:57.280 to the west end of the Santuary to hills, all the way out to 27 00:01:57.319 --> 00:02:02.000 Happy Canyon in the east, and we do primarily Pano, Chardonnay, and 28 00:02:02.079 --> 00:02:07.760 grenoche out of the Santa Maria Hills. Moving west or east, we get 29 00:02:07.799 --> 00:02:10.360 into Ballard Canyon where we do Vienna and Sara, and then out to Los 30 00:02:10.439 --> 00:02:14.960 Leibo's District and Happy Canyon where we do Kaverny, frank Kaevny, Sauvignon, 31 00:02:15.120 --> 00:02:17.879 die Berdo, and Malbeck. Wow. A nice range of wines. And 32 00:02:19.319 --> 00:02:23.599 we should say that Camario is in Ventura County, just outside of Santa Barbara 33 00:02:23.599 --> 00:02:25.960 County. So good. You know, you got about an hour drive up 34 00:02:25.960 --> 00:02:30.400 into Hawainan country, but not too far into wine country here, so you're 35 00:02:30.439 --> 00:02:35.439 making you know, a lot more wine. Now, where are your wines, 36 00:02:35.439 --> 00:02:38.560 Availaba? Are they in different markets? Are the percent direct to consumer? 37 00:02:38.879 --> 00:02:44.199 So the markets are very eclectic because I don't I never solicit my wines. 38 00:02:44.240 --> 00:02:46.520 I never go out and try and sell them. So the people that 39 00:02:46.599 --> 00:02:53.759 have acquired them have done so by contacting meat so that there's no rhyme or 40 00:02:53.800 --> 00:02:57.199 reason to the marketing. So a lot of the Nso and Dusty Neighbor wines 41 00:02:57.199 --> 00:03:01.560 are available in Texas at specs, some are available in Alberta, Canada through 42 00:03:01.599 --> 00:03:06.879 an importer up there. Some are available in Costa Rica from an importer there. 43 00:03:06.879 --> 00:03:08.840 But the vast majority of the wines that we sell are direct consumer through 44 00:03:08.879 --> 00:03:15.240 our mailing list. Wow wow. So tell me what is your first memory 45 00:03:15.439 --> 00:03:21.280 relevant to wine? WHOA going back? So I had a long period where 46 00:03:21.319 --> 00:03:23.759 I was just like everybody else and knew nothing about wine. I would say 47 00:03:23.759 --> 00:03:30.840 my first memory going back would be buying Santa Margarita Pinot Grigio in Alpha Beta. 48 00:03:30.960 --> 00:03:34.960 You know, most people probably don't even remember that supermarket, but that 49 00:03:35.080 --> 00:03:38.759 was my first memory of wine, of going and like being hey, I 50 00:03:38.800 --> 00:03:46.080 think I maybe should try this or something. And I do remember maybe twenty 51 00:03:46.199 --> 00:03:50.919 twenty five years ago, when the Internet was like just starting out, like 52 00:03:51.080 --> 00:03:55.240 trying to figure out what the different grapes were so that I wasn't a complete 53 00:03:55.319 --> 00:04:00.439 fool if I took someone on a date, I could kind of work a 54 00:04:00.520 --> 00:04:03.000 wine list. And then, like I mentioned, my friend who lived in 55 00:04:03.000 --> 00:04:08.000 San Francisco who I was doing business with in a different industry, introduced me 56 00:04:08.120 --> 00:04:13.759 to real wine and what wine could be, the potential of wine, and 57 00:04:13.759 --> 00:04:16.439 then that's when I started collecting a little bit. I was really into like 58 00:04:16.560 --> 00:04:21.560 NAPA cabs and things like that. Typically yeah, typical typical wine bro like 59 00:04:23.879 --> 00:04:30.360 scores and all that stuff. And then it matured from there to the point 60 00:04:30.399 --> 00:04:33.120 where I started making it. And now my tastes have completely changed in the 61 00:04:33.199 --> 00:04:38.920 last few years. Well, so now that you you know have well, 62 00:04:38.959 --> 00:04:42.839 okay, I was gonna say, what, what do you have in your 63 00:04:42.839 --> 00:04:44.839 cellar? Like, what would you say, is one of the most valuable 64 00:04:44.839 --> 00:04:47.279 wines you get some of those napical cabs still hidden in there? I do. 65 00:04:47.759 --> 00:04:50.879 I have a lot of hundred Acre. Uh. Yeah, I have 66 00:04:50.920 --> 00:04:55.279 a lot of hundred Acre from like two thousand and nine to twenty thirteen. 67 00:04:56.600 --> 00:04:59.800 I have a couple bottles of Screaming Eagle in there that are kind of fun 68 00:04:59.839 --> 00:05:02.399 to look at. I don't think I'd ever opened them, though. And 69 00:05:02.399 --> 00:05:06.399 then some other you know, like Strader and the people like that. Okay, 70 00:05:06.399 --> 00:05:10.519 So moving aside from those you know, kind of brow wines, which 71 00:05:10.839 --> 00:05:15.040 I'm sure drink really well, what was one of the most you know, 72 00:05:15.240 --> 00:05:16.839 memorable wines he drink? So, yeah, it has to be a row 73 00:05:16.920 --> 00:05:21.160 wine. I did think about this question. It is a two thousand and 74 00:05:21.199 --> 00:05:25.839 seven hundred acre Kailey Morgan And that was It's very specific. It was very 75 00:05:25.879 --> 00:05:30.040 specific event. It was a not event, but moment. Uh it was. 76 00:05:30.360 --> 00:05:35.120 I believe it was either my birthday or my girlfriend Karen's birthday, and 77 00:05:36.560 --> 00:05:42.240 we had that wine. And that was the first time I ever got emotional 78 00:05:42.600 --> 00:05:46.959 about a wine where it really like the all the setting, the food, 79 00:05:46.040 --> 00:05:54.240 the event, the moment all came together to where it was a truly transcendent 80 00:05:54.279 --> 00:05:58.839 moment and where I truly felt like, oh man, I don't get what's 81 00:05:58.879 --> 00:06:03.319 going on, but now I fully understand why wine has its own category, 82 00:06:03.439 --> 00:06:06.920 why it's not just a beverage, why it can be so much more. 83 00:06:08.000 --> 00:06:10.480 That was the moment, the A fifty moment where I'm like, yeah, 84 00:06:10.480 --> 00:06:13.839 this is really cool. Yeah. I mean, context does play a huge 85 00:06:13.839 --> 00:06:18.720 part in that. So is there something that you opened recently that drank really 86 00:06:18.759 --> 00:06:25.600 well? Yeah? Last night I opened a Hanada twenty fifteen Decaphio that's their 87 00:06:25.680 --> 00:06:33.160 Kabanet Sauvignon Dominant Valler Canyon Blend. And I opened Raimi Sellars Riccioli Chardonnay twenty 88 00:06:33.199 --> 00:06:38.120 eighteen. They're both beautiful wines you drink really well at home. It wasn't 89 00:06:38.160 --> 00:06:42.120 at home, oh, I was. I was out for a get together 90 00:06:42.279 --> 00:06:46.759 of friends from another life, endurance sports, doing a sports Oh. We'll 91 00:06:46.759 --> 00:06:49.560 have to talk about that in a second. I'm curious if we come to 92 00:06:49.600 --> 00:06:54.959 your home now, aside from those sort of big NAPA wines that you have 93 00:06:55.040 --> 00:06:57.879 in there, what else would we find? What regions. What grapes, 94 00:06:58.000 --> 00:07:00.720 Yeah, you'd find a lot of Santa Barbara County, you find. I 95 00:07:00.160 --> 00:07:05.040 love to support my friends, and I feel I know not everybody feels this, 96 00:07:05.160 --> 00:07:09.720 but the best way to support is just buy the wine. Just give 97 00:07:09.759 --> 00:07:12.920 them your money. That is the best way to support a winery. And 98 00:07:13.000 --> 00:07:15.279 I don't ever ask most of the time, I buy him incognito and don't 99 00:07:15.319 --> 00:07:18.800 ever ask for industry discounts or anything like that. But in my in my 100 00:07:18.879 --> 00:07:24.120 cello, you would find a lot of sand Red Hill Shard nampino. I 101 00:07:24.199 --> 00:07:28.279 love those, a lot of Sarah from Baller Canyon, I mean, yeah, 102 00:07:28.639 --> 00:07:31.160 But then I also have you know, I really like being a member 103 00:07:31.160 --> 00:07:35.120 of like Vitical Wine Club. He has a lot of eclectic you know, 104 00:07:35.240 --> 00:07:39.639 like and Venati from the Canary Islands and things. Yeah, things like that 105 00:07:39.639 --> 00:07:45.279 that just really again start to reshape how you think about wine and what wine 106 00:07:45.279 --> 00:07:46.639 can be. I really like, you know, things that come out of 107 00:07:46.680 --> 00:07:51.199 like Debrio Haa and things like that that just challenge your perception of wine. 108 00:07:51.399 --> 00:07:55.439 Right, So, do you think there's a such thing as a perfect variety? 109 00:07:56.160 --> 00:08:00.279 Uh? No, I don't. I think that there's no such thing 110 00:08:00.319 --> 00:08:05.480 is perfection but I think that the ideal of perfection drives a journey to be 111 00:08:05.560 --> 00:08:09.480 perfect. So uh, in wine, you know, whether it be starting 112 00:08:09.519 --> 00:08:13.959 at the very beginning and planting the perfect variety for a perfect for a site, 113 00:08:13.639 --> 00:08:18.240 or trying to make a variety in a certain way or the perfect way 114 00:08:20.360 --> 00:08:22.879 creates in and of itself a journey, a journey to be able to do 115 00:08:22.920 --> 00:08:26.439 that, and you'll never navigate to the end. So that to me is 116 00:08:28.160 --> 00:08:31.159 kind of the way I approach life in general and wine making, where I'm 117 00:08:31.200 --> 00:08:35.080 in it for the day to day. I'm not in it for the end 118 00:08:35.120 --> 00:08:41.600 result. So that the the desire to become better and to make wines that 119 00:08:41.720 --> 00:08:48.080 reflect me and the people that grow them more, it is what pushes me 120 00:08:48.200 --> 00:08:52.960 every day and makes it worthwhile. You know, yeah, the finished product 121 00:08:52.039 --> 00:08:56.159 is okay. Here's It's almost like we were going to talk about endurance sports. 122 00:08:56.159 --> 00:09:00.039 It's very much like endurance sports. Endurance sports, like triathlon or swimming 123 00:09:00.159 --> 00:09:05.960 or running or cycling, isn't necessarily super fun while you do it. It 124 00:09:05.000 --> 00:09:09.279 can be very monotonous, it can be very hard, but you know, 125 00:09:09.360 --> 00:09:13.399 we'll all good things come from a little bit of struggle and the end finish 126 00:09:13.480 --> 00:09:16.960 or the wine product is almost like the race. Like you you spend months 127 00:09:16.960 --> 00:09:22.360 and months and years and years building up to a race, and then you 128 00:09:22.480 --> 00:09:26.399 do it and accomplish it. It's not over. The journey goes on. 129 00:09:26.720 --> 00:09:28.080 And it's the same thing when the winery, like the journey goes on. 130 00:09:28.120 --> 00:09:31.559 And even if I make a wine where I'm like, that's it, I 131 00:09:31.639 --> 00:09:33.840 did it. I did exactly what I wanted to do, It's like, 132 00:09:33.879 --> 00:09:37.720 okay, well exactly, you got a new vintage, you got different arrieties, 133 00:09:37.720 --> 00:09:39.919 you got different vineyards, and you just move on and do something else. 134 00:09:41.279 --> 00:09:46.120 And that's and that's what keeps me day to day motivated to continually get 135 00:09:46.120 --> 00:09:48.600 better at what I do well, So as a small producer and someone who 136 00:09:48.679 --> 00:09:52.320 is you know, constantly moving forward with that kind of mentality, but knowing 137 00:09:52.320 --> 00:09:58.360 where you started where scores played a part. What's your opinion today on wine 138 00:09:58.399 --> 00:10:03.039 critics and scores? It kind of depends on the context. I think that 139 00:10:03.080 --> 00:10:07.879 they are super valuable in a couple of areas. So you know, the 140 00:10:09.000 --> 00:10:11.279 vast majority of people that drink wine don't give a shit about wine, you 141 00:10:11.320 --> 00:10:16.840 know, they it's a fruity alcohol delivery system. And that's why if you 142 00:10:16.879 --> 00:10:20.240 look at numbers, the largest case productions and supermarkets are under ten dollars. 143 00:10:20.720 --> 00:10:26.679 They're massively, massively produced. And that's fine because if you look at us, 144 00:10:28.200 --> 00:10:31.759 I don't care about some consumer products as well. Like when I go 145 00:10:31.840 --> 00:10:33.720 buy a toaster, I just want someone to tell me who the best toaster 146 00:10:33.840 --> 00:10:37.000 is. I don't care about toasters, but there's some dude that makes toaster 147 00:10:37.080 --> 00:10:41.600 magazine that it's all his life, is right, and wine is the same 148 00:10:41.639 --> 00:10:46.000 thing. So with scores, it allows It gives you a terminology, a 149 00:10:46.039 --> 00:10:52.440 barometer, and a way to quickly communicate to the consumer a score of quality. 150 00:10:52.480 --> 00:10:54.360 And I think that's what a lot of people misunderstand about scores is that 151 00:10:54.799 --> 00:10:58.840 a score doesn't tell you anything about how a wine tastes. It tells you 152 00:10:58.879 --> 00:11:01.000 the quality of the wine. And it also doesn't have anything to do with 153 00:11:01.120 --> 00:11:05.600 wine preference. Those are two completely different things. That's why you hear people 154 00:11:05.639 --> 00:11:09.559 say, oh, drink what you want. Yeah, you can prefer a 155 00:11:09.600 --> 00:11:13.120 low quality wine that's one hundred percent valid, but that doesn't automatically make it 156 00:11:13.120 --> 00:11:16.240 a high quality wine. It just makes it a wine you prefer. So 157 00:11:16.360 --> 00:11:22.120 scores give us a way to talk about wine quality in a quick fashion, 158 00:11:22.240 --> 00:11:24.440 like, so, how was that wine? I don't know, Jeff done 159 00:11:24.480 --> 00:11:28.279 it, gave it a ninety five. Immediately we are both on the same 160 00:11:28.279 --> 00:11:33.519 page that this is a high quality wine. It's a very good wine. 161 00:11:33.879 --> 00:11:37.600 You know, they are, I think in my opinion, I know this 162 00:11:37.679 --> 00:11:41.159 is a very unpopular opinion, that critics are very consistent. If you look 163 00:11:41.200 --> 00:11:45.200 at the breadth of the amount of wines that they taste and you look at 164 00:11:45.240 --> 00:11:48.840 the scores that they give, they're incredibly consistent with what they do, and 165 00:11:48.879 --> 00:11:54.080 I think that they're a good representation, especially to people that are new to 166 00:11:54.240 --> 00:12:00.159 wine don't really understand the nuances of wine. But on the you know, 167 00:12:00.200 --> 00:12:03.679 opposite side of the same coin there there, they can be problematic when you 168 00:12:03.720 --> 00:12:07.519 start to learn a lot more about wine. So when you when you get 169 00:12:07.519 --> 00:12:13.360 a really intelligent consumer, scores just kind of become it is what it is. 170 00:12:13.399 --> 00:12:16.159 It's what that critic thought on that day, and it has less of 171 00:12:16.200 --> 00:12:20.320 an impact on somebody that's actually educated right well, loses the context of also 172 00:12:20.360 --> 00:12:24.080 understanding your own palette and the environment, the food, the atmosphere, all 173 00:12:24.120 --> 00:12:28.360 the reasons why that wine might sing to someone today is not necessarily about a 174 00:12:28.399 --> 00:12:31.639 score exactly. Yeah, it doesn't convey any of that. And I think 175 00:12:31.720 --> 00:12:37.320 that people put a lot of emphasis on the score as if it did convey 176 00:12:37.759 --> 00:12:41.799 all of the attributes of that wine, which it absolutely does not. I 177 00:12:41.799 --> 00:12:45.639 mean, it's it's just, you know, it's just one moment in time 178 00:12:45.679 --> 00:12:50.759 where they look at the wine and they build their score through whatever parameters they 179 00:12:50.759 --> 00:12:54.679 have devised as being the benchmarks for that variety in region, and it gets 180 00:12:54.679 --> 00:12:58.080 built up, and I mean that's fine. Like I said, it's great. 181 00:12:58.360 --> 00:13:03.600 So for you as a wine drinker or a consumer, red white or 182 00:13:03.679 --> 00:13:09.879 rose most of the time, white still are sparkling. Still, my stomach 183 00:13:09.919 --> 00:13:13.720 doesn't really agree with bubbles all that much, like champagne, Like, I 184 00:13:13.759 --> 00:13:18.679 love the taste of it, but I'd rather spit it out. Yeah, 185 00:13:18.120 --> 00:13:22.639 that's the one thing I don't like spitting as well. For me, it's 186 00:13:22.639 --> 00:13:26.399 just, yeah, it makes my stomach unsettle. So we talked a little 187 00:13:26.440 --> 00:13:31.159 bit about context and obviously when we drink wines in that moment you had that 188 00:13:31.279 --> 00:13:35.679 one hundred acre wine and how it was just everything about it. So you 189 00:13:35.720 --> 00:13:37.960 were at dinner last night, you had two great wines. Tell me how 190 00:13:37.960 --> 00:13:41.360 do you approach food and wine pairing? Are you looking for the wines you 191 00:13:41.360 --> 00:13:45.320 want to drink and you know it is what it is? Or are you 192 00:13:45.480 --> 00:13:48.639 pairing with food? And if you're pairing with food, do you follow rules 193 00:13:48.759 --> 00:13:50.480 or what are you doing? No? I don't really follow rules. I 194 00:13:50.840 --> 00:13:56.360 will say that most of the time, I'll just use it. Yesterday is 195 00:13:56.399 --> 00:14:00.279 a great example. I walk into my cellar and I look around what I 196 00:14:00.360 --> 00:14:03.360 want to drink. I'm not even thinking about the dinner because I know that. 197 00:14:03.639 --> 00:14:07.799 I mean, it'll work, It'll work with what we're doing. Having 198 00:14:07.879 --> 00:14:13.720 said that, I will say that when a wine pairing hits, it can 199 00:14:13.759 --> 00:14:20.279 be unbelievable. Yes, absolutely unbelievable. I think that there is a lot 200 00:14:20.320 --> 00:14:24.679 of science and intuition behind food and wine pairings. Sometimes they work, sometimes 201 00:14:24.720 --> 00:14:28.360 they don't. It's one of those things, you know, it is subjective 202 00:14:28.399 --> 00:14:31.039 in the end. In the end, it's subjective whether or not it has 203 00:14:31.120 --> 00:14:33.159 worked. You could have all the science you want and pairing flavors with different 204 00:14:33.200 --> 00:14:37.519 types of wines and different types of structures in wine. But when it does 205 00:14:37.559 --> 00:14:41.720 work, it can be very magical. But I don't I don't personally, 206 00:14:41.759 --> 00:14:45.440 I don't really think about it. I more think about what I want to 207 00:14:45.519 --> 00:14:48.440 drink that night. But then when like for dinner last night, obviously you 208 00:14:48.440 --> 00:14:52.200 had a white and red, so you had some selection. But then do 209 00:14:52.240 --> 00:14:54.960 you look at the menu and think what's going to work with the wines I 210 00:14:54.000 --> 00:14:58.399 have? Sometimes? Yeah, I mean it just kind of works out that 211 00:14:58.440 --> 00:15:01.600 way. Like the lighter fair usually comes at the beginning, so we do 212 00:15:01.639 --> 00:15:05.279 a white. I will say that though when I do my tastings, I 213 00:15:05.320 --> 00:15:09.120 do put the whites at the end, So I'm a little bit backwards in 214 00:15:09.159 --> 00:15:11.440 that from an American standpoint. From a French standpoint, it's fairly normal to 215 00:15:11.440 --> 00:15:15.159 do that, But I do like to put whites at the end when we're 216 00:15:15.159 --> 00:15:22.360 just tasting wine. But for a dinner, I'm usually pretty pretty standard white 217 00:15:22.399 --> 00:15:26.320 piano maybe a saw or cab at the end. Yeah, that's it. 218 00:15:26.399 --> 00:15:28.159 That's as much thought as I put into it. A very nice progression example. 219 00:15:28.240 --> 00:15:31.639 Yeah, just a progression of the weight of the wine really is all 220 00:15:31.639 --> 00:15:35.679 I'm doing. Well, So for somebody who hasn't had the pleasure to taste 221 00:15:35.720 --> 00:15:41.159 dusty nabor war wines yet, what do you think they're missing out on? 222 00:15:41.879 --> 00:15:46.480 Uh, they're missing out on me. That's that if you haven't heard, 223 00:15:46.720 --> 00:15:52.000 this is what you would get exactly. Uh that there I For me, 224 00:15:52.159 --> 00:15:54.840 wine is a reflection of the people, place in time that it was made. 225 00:15:54.759 --> 00:15:58.440 It's one of those beverages that can it can be transcendent, it can 226 00:15:58.519 --> 00:16:07.200 be ethereal, and if you don't have context, I don't think that wine 227 00:16:07.480 --> 00:16:14.200 is it creates that magic. So realistically, I make fair to good wines. 228 00:16:14.399 --> 00:16:18.480 I don't think I've made anything great to this point. So when someone 229 00:16:18.519 --> 00:16:23.240 comes and taste my wines, they're they're really making the connection, the human 230 00:16:23.279 --> 00:16:29.279 connection between me and what I have created. So they're missing out on that 231 00:16:29.360 --> 00:16:33.120 reflection that they may want to see. They may be interested in how we 232 00:16:33.159 --> 00:16:36.720 do things here, how the farmers that we work with grow their grapes, 233 00:16:36.759 --> 00:16:40.679 that kind of stuff, and then I'm handing them a representation of that that 234 00:16:40.720 --> 00:16:48.679 they can actually consume, and then it gives you this kind of transcendent touch 235 00:16:48.000 --> 00:16:52.960 into my life and the way that we do things here. And I think 236 00:16:52.960 --> 00:16:56.159 that's the same with any winery. Like you want to go and figure out 237 00:16:56.200 --> 00:17:00.879 what they're doing and then try this product that is the culmination of their efforts 238 00:17:02.120 --> 00:17:04.839 and so yeah, so when when its specifically, I wouldn't say like, 239 00:17:04.880 --> 00:17:07.519 oh, they're missing out on the greatest piano in the world. I wouldn't. 240 00:17:07.519 --> 00:17:10.160 I just wouldn't say that. I'd just be like, yeah, you're 241 00:17:10.160 --> 00:17:14.039 missing out on what I'm trying to do here and the reflection I'm trying to 242 00:17:14.079 --> 00:17:17.359 give you. So, if space aliens were to knock on your door here, 243 00:17:17.400 --> 00:17:19.119 we're in an industrial park here where you have your windery. But if 244 00:17:19.160 --> 00:17:22.160 they were to show up at your door right now, which of your wines 245 00:17:22.200 --> 00:17:26.599 would you want to welcome them with to say welcome to Napor Wines. Oh, 246 00:17:26.640 --> 00:17:34.680 that's a tough one. It would have to be probably our Kimsey Sara. 247 00:17:34.680 --> 00:17:41.960 I think of all of the wines that I've made, the Kimsey Sara 248 00:17:42.279 --> 00:17:52.960 has has developed the way I envisioned it. So it really is a reflection 249 00:17:52.000 --> 00:17:55.640 of what I wanted to do. Because you know, we don't really make 250 00:17:55.680 --> 00:17:57.519 wine. The microes make the wine. We just give it an environment and 251 00:17:57.559 --> 00:18:00.559 they kind of do their thing. And I'm really a hands off wine maker 252 00:18:02.039 --> 00:18:04.559 and really lazy, so I don't do anything. And so when a wine 253 00:18:04.559 --> 00:18:08.559 turns out the way I envisioned it from the beginning. It's it's really satisfying. 254 00:18:08.759 --> 00:18:12.160 So I think that that would have to be the wine I would give 255 00:18:12.240 --> 00:18:15.920 them. But I may enquire what kind of wine they have on their home 256 00:18:15.920 --> 00:18:18.599 planet and just get yeah, I just kind of get a contact. I 257 00:18:18.599 --> 00:18:22.839 wouldn't want to give them a really weird Sara when they all they drink is 258 00:18:22.920 --> 00:18:27.119 like supermarket cab, so I would tailor it to them. So you said 259 00:18:27.119 --> 00:18:32.359 you're kind of a lazy wine maker, or maybe more of a minimal interventionist, 260 00:18:32.400 --> 00:18:34.640 we could say. But I'm curious if you have established any sort of 261 00:18:34.680 --> 00:18:37.440 good luck rituals that you do at the start of harvest. I am the 262 00:18:37.480 --> 00:18:42.480 most unreal ritualistic person ever. I do not do anything out of superstition. 263 00:18:42.680 --> 00:18:47.279 I'm very habitual, but I don't I don't do anything weird. No, 264 00:18:47.319 --> 00:18:52.440 I don't, nope, not even not weird. Just like you stop shaving? 265 00:18:52.440 --> 00:18:55.519 Are you open that champagne on the first day? Or I don't know, 266 00:18:55.599 --> 00:18:57.400 no traditions at all, Yeah, no traditions at all. I don't 267 00:18:57.400 --> 00:19:00.039 know. I don't ever think. Yeah, I don't ever think about it. 268 00:19:00.000 --> 00:19:03.200 It's just when it happens, it happens, and off we go and 269 00:19:03.640 --> 00:19:07.680 I may be a little bit different because I am the sole employee, Like 270 00:19:07.759 --> 00:19:10.799 I don't have anybody out there. So like at the beginning of harvest, 271 00:19:10.799 --> 00:19:12.119 when I pull up with my grapes, there's nobody to share the moment with. 272 00:19:12.319 --> 00:19:15.039 I just I get out of my truck and I understrapped the grapes. 273 00:19:15.599 --> 00:19:18.599 So I guess I could stand in the parking lot by myself and like spray 274 00:19:18.640 --> 00:19:21.759 a bottle of chepagne, but it would be a little weird, a little 275 00:19:21.759 --> 00:19:26.000 pan on the back. Yeah, exactly. Yeah. So you don't own 276 00:19:26.039 --> 00:19:29.240 any vineyards, and you're purchasing fruit from a number of different vineyards. But 277 00:19:29.279 --> 00:19:33.519 in the years that you've been working and you're specific in an area. We 278 00:19:33.599 --> 00:19:37.480 know that every vintage tells a story. But have you found in your experience 279 00:19:37.640 --> 00:19:41.720 that you see more commonality vintage to vintage or do you see greater variation. 280 00:19:41.920 --> 00:19:45.559 I see a lot more commonality. I think if you're not seeing commonality, 281 00:19:45.599 --> 00:19:52.720 then you kind of lose tterwar. You know, in wine we talk about 282 00:19:52.799 --> 00:19:56.119 like the nuance, it's the last one or two percent that is all we 283 00:19:56.200 --> 00:20:00.400 talk about in wine. Wine is eighty five percent water and fifteen percent alcohol. 284 00:20:00.400 --> 00:20:03.680 And it's the last little tiny bit that we all talk about. It 285 00:20:03.680 --> 00:20:07.200 makes the big difference. And I think that, like, yeah, I 286 00:20:07.279 --> 00:20:12.599 love vintage variation, but the wines need to have a core of commonality coming 287 00:20:12.640 --> 00:20:15.119 from the same place, same variety, where we're talking about the same block, 288 00:20:15.240 --> 00:20:18.920 all that stuff. They it needs to be more common than different. 289 00:20:18.960 --> 00:20:25.519 And then in the nuance lies the vintage differences. And that's the you know, 290 00:20:25.559 --> 00:20:29.200 that's why I don't change a lot with what I do in the winery 291 00:20:29.240 --> 00:20:33.720 because I liked that those through lines that say this wine comes from this place, 292 00:20:34.240 --> 00:20:40.160 and the majority of what you're getting is that. And then the vintage. 293 00:20:40.200 --> 00:20:44.519 The difference in the vintage, whether it be weather or whatever, is 294 00:20:44.559 --> 00:20:48.920 the nuance is the tiny bit. Okay. And so do you find that 295 00:20:48.960 --> 00:20:53.759 there are any sort of signs or predictors that you look for that are going 296 00:20:53.799 --> 00:20:56.680 to tell you what the vintage is going to give you? No, because 297 00:20:56.720 --> 00:21:00.160 I don't look for them. I don't care. I don't honestly, they 298 00:21:00.160 --> 00:21:06.519 don't care because I again, my idea with this is to reflect what happens, 299 00:21:07.000 --> 00:21:11.960 and whatever happens is going to happen, whether is it's we can't control 300 00:21:11.039 --> 00:21:15.279 it. Obviously, I'm not saying we don't care and that we just walk 301 00:21:15.319 --> 00:21:19.839 away from the vineyard. We're obviously making moves and doing what it requires. 302 00:21:21.079 --> 00:21:25.960 We're reactive than yeah, we're reactive too well. Yeah, depending on whether 303 00:21:25.960 --> 00:21:30.119 it's forecasted or something that happens that we don't haven't anticipated, will react. 304 00:21:30.240 --> 00:21:33.839 If it's forecasted, we'll be proactive and do things maybe a little bit differently 305 00:21:33.920 --> 00:21:37.559 based on the weather. But I don't look like it doesn't matter to me. 306 00:21:38.839 --> 00:21:44.319 Whatever happens happens, and I hope it's good and I hope the consumers 307 00:21:44.359 --> 00:21:48.200 like it, and but I will never hide it like I want to show 308 00:21:48.200 --> 00:21:51.880 it. I want to show what happened that year in the lines. So 309 00:21:52.119 --> 00:21:56.440 you know, we sometimes hear about producers that walk in the vineyards and talk 310 00:21:56.480 --> 00:21:59.240 to their vines, and sometimes they do. Here you're all alone, here 311 00:21:59.599 --> 00:22:03.119 have you in if you know? They say, if a tree falls in 312 00:22:03.160 --> 00:22:06.880 a forest, who knows what happened? Exactly what happens. But do you 313 00:22:06.920 --> 00:22:08.680 ever talk to your barrels in your wine? Yeah? I have. So 314 00:22:10.279 --> 00:22:14.759 the worst thing that I ever did is put in security cameras, and it 315 00:22:14.839 --> 00:22:19.720 is it has been a constant source of humiliation when Carn gets on and watches 316 00:22:21.480 --> 00:22:26.079 security cameras, because I do. I do verbalize a lot. Now I'm 317 00:22:26.079 --> 00:22:30.559 not I'm not like trying to coax the wines to do whatever I want or 318 00:22:30.599 --> 00:22:33.799 to change them or whatever. I don't try to do that. Or you 319 00:22:33.839 --> 00:22:37.279 know, some people play music and say that the resonance of the music goes 320 00:22:37.279 --> 00:22:38.759 through the wine. I think they do that in Argentina or whatever. But 321 00:22:40.000 --> 00:22:42.279 I don't do that. But I do, like when something pisses me off, 322 00:22:42.279 --> 00:22:45.599 I'll yell at at like a little kid and think things like that, 323 00:22:45.720 --> 00:22:52.319 like what the hell walking through vineyards? I because it's mostly just me. 324 00:22:52.440 --> 00:22:56.119 Carn goes with me sometimes, but yeah, I will walk through vineyards and 325 00:22:56.160 --> 00:23:00.440 it'll be more like conversational like oh what's this? What are you doing? 326 00:23:00.519 --> 00:23:06.640 And expecting a reaction from the buying like but yeah, So the rhetorical question 327 00:23:06.799 --> 00:23:11.519 rhetorical questions exactly exactly, So when you were little, what did you want 328 00:23:11.519 --> 00:23:14.200 to be when you grew up? I mean, obviously you were talking about 329 00:23:14.200 --> 00:23:18.799 doing in dirt sports. Wine was not your first career, but you know, 330 00:23:18.920 --> 00:23:22.680 what did you want to be when you were a kid? Oh gosh, 331 00:23:22.720 --> 00:23:25.079 when I was a little kid, I wanted to be a fireman. 332 00:23:25.640 --> 00:23:29.759 But then I figured out that I just like starting fires as a little kid, 333 00:23:29.880 --> 00:23:33.319 not I didn't really want to be a fireman, and now like and 334 00:23:33.319 --> 00:23:37.279 then you learn what being a fireman actually is and I could never ever do 335 00:23:37.359 --> 00:23:41.839 that. But uh yeah, I've My life has gone through so many phases 336 00:23:41.880 --> 00:23:45.920 because I get we alluded to this earlier about how things in my life just 337 00:23:45.960 --> 00:23:49.559 snowball, and they do. I mean, I just take things really seriously, 338 00:23:51.440 --> 00:23:52.559 and I've done that all my life, so you know, at the 339 00:23:52.680 --> 00:23:57.880 at the you know, in high school, it was all about like extreme 340 00:23:57.920 --> 00:24:03.079 sports like skateboard, surfing, snowboarding, things like that, and took surfing 341 00:24:03.119 --> 00:24:04.920 to a quite a high level, and then got into motocross and took off 342 00:24:04.960 --> 00:24:08.160 road racing and motocross to a very high level, and then got sick of 343 00:24:08.160 --> 00:24:11.519 getting hurt on a motocross bike because I realized I had to go to work. 344 00:24:12.599 --> 00:24:15.400 So then I got into auto racing for a while and did that and 345 00:24:15.440 --> 00:24:18.759 took that to a pretty high level, and golf for a long time, 346 00:24:19.240 --> 00:24:25.000 and then about fifteen years ago I got into triathlon and endurance sports and that's 347 00:24:25.000 --> 00:24:26.880 been my life. That's actually how carn and I met. We were on 348 00:24:26.920 --> 00:24:33.400 a national amateur team and so we were social media buddies for a while. 349 00:24:33.480 --> 00:24:36.400 And then I had to travel through the Midwest, and she's a Chicago native, 350 00:24:36.480 --> 00:24:38.759 so we hooked up there. She came out here, realized that the 351 00:24:38.759 --> 00:24:42.160 weather is much better out here. It doesn't take long, and moved out 352 00:24:42.160 --> 00:24:45.880 here. So I, yeah, I've done I've done a lot of things 353 00:24:45.920 --> 00:24:51.279 in my life so far. And why this is I may have hid a 354 00:24:51.319 --> 00:24:53.559 few of those hobbies under the guise of a business, but this is actually 355 00:24:53.559 --> 00:24:57.519 a business. This actually works. You know, when you put car racing 356 00:24:57.599 --> 00:25:02.480 under a business and all it is eveling money into a fireplace, it doesn't 357 00:25:02.559 --> 00:25:04.759 work. You know, after a while you're like, what am I doing? 358 00:25:06.519 --> 00:25:10.440 But this actually has done quite well from a business standpoint, So well, 359 00:25:10.640 --> 00:25:12.839 it's a business. And also to what you were saying about how it's 360 00:25:12.839 --> 00:25:17.440 always changing and every vintage is different. It seems that, you know, 361 00:25:17.519 --> 00:25:21.720 because you're constantly moving forward and not you know, making wine one year is 362 00:25:21.759 --> 00:25:25.759 not the pinnacle, because as you were saying, you may never tire of 363 00:25:25.839 --> 00:25:27.559 doing this. Yeah, that is true. Maybe if I get some help 364 00:25:27.599 --> 00:25:32.319 too. I probably would probably add some longevity to it as well. So 365 00:25:32.359 --> 00:25:33.559 when you're not working, how do you spend your free time? Or you 366 00:25:33.640 --> 00:25:41.240 just training for triathlons all the time. So no, we have semi retired 367 00:25:41.319 --> 00:25:44.920 from triathlon. So the cool thing about triathlon is when you get sick of 368 00:25:44.960 --> 00:25:49.039 doing triathlons because they're logistically very difficult, you can kind of splinter off and 369 00:25:49.079 --> 00:25:52.440 do the three sports individually. So right now we're mostly run training. Car 370 00:25:52.440 --> 00:25:57.640 and just ran Boston Marathon and I did all the training with her, but 371 00:25:57.680 --> 00:26:00.480 I'm not I have no plan to do a marathon, and so I'll just 372 00:26:00.559 --> 00:26:04.319 roll this run fitness into something. But yeah, it's mostly like fitness oriented 373 00:26:04.680 --> 00:26:07.559 or you know, I have a day job, so to speak. I 374 00:26:07.640 --> 00:26:11.960 basically have two full time jobs, but so I spend a lot of my 375 00:26:12.000 --> 00:26:15.200 time running and cycling and swimming. What industry is your day job in? 376 00:26:15.400 --> 00:26:18.559 Steel? Steel pipe family, steel business? Wow? Yeah, wow, 377 00:26:18.680 --> 00:26:23.799 I've been doing that for thirty years. You are just more fascinating, more 378 00:26:23.839 --> 00:26:30.599 fascinating as we talk. So when you're planning a romantic evening for you and 379 00:26:30.680 --> 00:26:36.240 Karn, what sort of wines get open to set the mood karn is along 380 00:26:36.359 --> 00:26:40.279 for the ride, so she as far as as far as wine is concerned, 381 00:26:40.480 --> 00:26:45.880 she really lets me do what I want, and I don't. I 382 00:26:47.079 --> 00:26:48.680 kind of do it the same way I did it last night. I just 383 00:26:48.720 --> 00:26:53.359 go into my cellar and I look at what's interesting and what's maybe rolling around 384 00:26:53.440 --> 00:26:59.640 to a window where it might be even more interesting. I'm not a huge 385 00:26:59.680 --> 00:27:03.240 purple hone in of like drink windows or weight. You know, we're we're 386 00:27:03.240 --> 00:27:06.599 not getting any younger, We're not gonna be around. And there's a lot 387 00:27:06.599 --> 00:27:10.799 of bottles in that cellar. So I look at stuff and be like, 388 00:27:10.839 --> 00:27:12.640 yeah, it's got a little bit age on it should be showing well. 389 00:27:12.680 --> 00:27:17.200 And I try to get through wines because I don't actually drink a lot, 390 00:27:17.799 --> 00:27:22.799 like for I spit on a ton, yeah, but I don't actually consume 391 00:27:22.839 --> 00:27:25.240 a lot of wine. So when I get into my celler, I'm like, 392 00:27:25.279 --> 00:27:26.440 kind of gotta get through this. I kind of start, I kind 393 00:27:26.440 --> 00:27:30.200 of gotta get going here. So yeah, I mean, I know the 394 00:27:30.240 --> 00:27:33.079 feeling exactly. I think a lot of people do, I think, but 395 00:27:33.160 --> 00:27:37.400 they don't like they don't. It's never identified as a problem like you have 396 00:27:37.400 --> 00:27:40.119 a big seller. I yeah, I got a big seller. It's great. 397 00:27:40.160 --> 00:27:41.319 I can do what I want. But at a certain point, I'm 398 00:27:41.319 --> 00:27:44.920 like, yeah, I'm gonna get through this. I need to start. 399 00:27:44.960 --> 00:27:48.200 I need to start hustling here in a little bit. And the problem is 400 00:27:48.200 --> 00:27:51.160 when you have other friends that also have that same problem. Every time you 401 00:27:51.200 --> 00:27:53.440 go to dinner, it's a fight of who's gonna bring wine exactly, And 402 00:27:53.480 --> 00:27:56.240 I'm always like itching for more people to come because then I can bring more 403 00:27:56.279 --> 00:28:03.519 wine. So in durance sports, are you also into team sports of any 404 00:28:03.799 --> 00:28:07.599 kind? Uh? No? I think the last team sport I did was 405 00:28:07.640 --> 00:28:11.440 football. In high school, I played Pop Warner football, and then in 406 00:28:11.480 --> 00:28:15.880 high school I played football. Are you a supporter of any team sports? 407 00:28:15.799 --> 00:28:23.319 Not really. I'm a I'm like a Fairweather fan because I like domination. 408 00:28:23.799 --> 00:28:27.039 I love it when. I love it when a team dominates to the point 409 00:28:27.279 --> 00:28:32.039 where there's no question that they're the best, and sure anybody can lose on 410 00:28:32.079 --> 00:28:34.160 any given day, but when they lose, you're like, yeah, that 411 00:28:34.240 --> 00:28:37.599 was a flute, they're the best. So I was like a real so 412 00:28:37.720 --> 00:28:38.920 when I was really in the golf, I really love Tiger Woods, like 413 00:28:38.960 --> 00:28:44.160 I love that he was far and away clearly the best golfer on the planet, 414 00:28:44.160 --> 00:28:45.720 and everybody knew it, and that was that, And I'm a super 415 00:28:45.720 --> 00:28:48.200 fan of that. I love it when and I love it when they proved 416 00:28:48.200 --> 00:28:52.319 the point to everybody that they're the best. So, if Tiger Woods were 417 00:28:52.400 --> 00:28:56.720 to win another championship, which of your wines would you want to congratulate him 418 00:28:56.759 --> 00:29:00.640 with? Oh, I don't know. He's kind of a wine grow I 419 00:29:00.680 --> 00:29:03.559 think I'd have to open up like a cabernet. I'd have to. I'd 420 00:29:03.599 --> 00:29:08.319 have to give him a twenty. I'd give him a twenty twenty los Olivo's 421 00:29:08.319 --> 00:29:17.599 district cabinet. So obviously, you have worked in a number of industries and 422 00:29:18.000 --> 00:29:22.039 had a number of activities and jobs and everything. Is there a piece of 423 00:29:22.079 --> 00:29:25.400 advice that someone gave you at some point, family, a teacher, a 424 00:29:25.440 --> 00:29:30.480 mentor, that is something you try to apply to everything you do or maybe 425 00:29:30.519 --> 00:29:37.920 more specific No, not a single piece of advice. I just think that 426 00:29:37.799 --> 00:29:44.880 whatever you do, tenacity is a good trait to have. But I also 427 00:29:45.079 --> 00:29:52.079 I also am pretty easy going on myself, and I have a good perspective 428 00:29:52.200 --> 00:30:00.319 on things. I'm only I'm only going to use wine making because there's a 429 00:30:00.359 --> 00:30:02.680 lot of different things that this could apply to, But why making is kind 430 00:30:02.680 --> 00:30:04.079 of a roller coaster. It's like an emotional roller coaster, and you always 431 00:30:04.119 --> 00:30:10.400 think that you messed up because wine's always evolving, and every time you go 432 00:30:10.519 --> 00:30:14.839 tasted, you're either related or you're totally depressed. And I think that having 433 00:30:14.880 --> 00:30:21.039 perspective on why you do things. And endurance sports is another good analogy because 434 00:30:22.000 --> 00:30:26.359 endurance sports can be very hard and if you think of it as like motivation, 435 00:30:26.039 --> 00:30:33.640 motivation like doesn't get you through endurance sports training, Like you can't have 436 00:30:33.079 --> 00:30:38.799 this like goal of this single singular motivation like watch a Rocky movie and get 437 00:30:38.839 --> 00:30:42.000 all amped up, like an hour into a bike ride, that Rocky movie 438 00:30:42.039 --> 00:30:45.319 is gonna fade and you're gonna be done. And I think it's better to 439 00:30:45.359 --> 00:30:49.640 have a perspective on why you're doing it and the long goal of the journey, 440 00:30:49.720 --> 00:30:53.400 Like I enjoy doing this day in and day out, and you get 441 00:30:53.440 --> 00:30:57.480 so much benefit from doing something day in and day out with enjoyment, like 442 00:30:57.839 --> 00:31:03.480 and it's same thing in the wy like coming here and constantly thinking about what 443 00:31:03.519 --> 00:31:07.319 you could do, what you could do better, and honestly, that may 444 00:31:07.359 --> 00:31:11.599 be nothing and a lot of times in wine making, it's nothing. Stop 445 00:31:11.759 --> 00:31:15.599 stop doing stuff, stop opening barrels, stop trying to change things. Be 446 00:31:15.880 --> 00:31:19.640 confident in the decisions that you've made before. So I mean, yeah, 447 00:31:19.640 --> 00:31:23.759 I just I've never really gotten a piece of advice that I would go back 448 00:31:23.839 --> 00:31:26.880 to. But I do have, you know, mentors that have shaped the 449 00:31:26.880 --> 00:31:30.039 way that I look at things, and I think that that's more powerful because 450 00:31:30.039 --> 00:31:36.920 it lasts longer. Absolutely So, when you look back at your career and 451 00:31:36.960 --> 00:31:38.920 it's a it's a varied and storied career, what would you say is one 452 00:31:38.960 --> 00:31:44.279 of your proudest achievements to date? Because I know you're not finished and you're 453 00:31:44.319 --> 00:31:48.599 still moving forward. But what would you look back on it and say with 454 00:31:48.640 --> 00:31:56.319 regards to wine, No, maybe it's something else. I would say just 455 00:31:56.119 --> 00:32:02.319 being here and having this winery is one of my greatest accomplishments. It's probably 456 00:32:04.039 --> 00:32:10.039 the biggest, you know, business that I've I've started by myself. It's 457 00:32:10.079 --> 00:32:15.920 completely by myself, and and it's seems to be working. And I think 458 00:32:15.960 --> 00:32:20.400 that's the best you can hope, you know, for a young winery to 459 00:32:21.119 --> 00:32:28.519 be able to function and continue on is is a gift and I think it's 460 00:32:28.559 --> 00:32:34.920 a it's a decent accomplishment. I think it's a very valid accomplishment, so 461 00:32:35.079 --> 00:32:38.799 complete this sentence. For me, A table without wine is like a table 462 00:32:38.920 --> 00:32:46.640 without wine is like, Man, that's a tough one. I don't know, 463 00:32:47.440 --> 00:32:54.039 it's I don't know. It's kind of sterile, you know, it's 464 00:32:54.039 --> 00:32:59.160 just it's kind of boring. A table with wine without wine is just boring. 465 00:32:59.319 --> 00:33:04.119 Yeah. So now we're at a table, your wine's on the table, 466 00:33:04.160 --> 00:33:07.200 and there's an empty seat next to you. Who, from any walk 467 00:33:07.240 --> 00:33:09.480 of life, living or deceased, would you want to share a bottle of 468 00:33:09.519 --> 00:33:14.160 your wine with Abraham Lincoln. I know what I thought my head that he 469 00:33:14.279 --> 00:33:16.200 is. I mean, I know it's cliche. It's like Abraham Lincoln, 470 00:33:16.400 --> 00:33:22.400 it's if you if you really look at it, he is such an amazing 471 00:33:22.359 --> 00:33:29.720 human being, order and writer, and I mean just absolutely fascinating human being 472 00:33:29.759 --> 00:33:34.039 that I would love to, you know, actually hear him talk, actually 473 00:33:34.519 --> 00:33:37.480 sit down with him and share a glass of wine with I think he would 474 00:33:37.480 --> 00:33:40.880 be amazing. Ammy. I was over in Scotland, and in Scotland in 475 00:33:40.920 --> 00:33:45.240 a cemetery there's a statue of Abraham Lincoln. So you talked to him? 476 00:33:45.400 --> 00:33:47.880 Yeah, I just I just think it would be it would be so cool 477 00:33:49.039 --> 00:33:53.759 to be able to actually talk to Abraham Lincoln. So we're getting towards the 478 00:33:53.839 --> 00:33:58.559 end of our talk, which has been really fun. I could keep going 479 00:33:58.640 --> 00:34:02.559 forever. But just a couple of other questions. Another another thought provoking one. 480 00:34:04.480 --> 00:34:07.400 You know, we know that climate change is something we talk about. 481 00:34:07.159 --> 00:34:12.480 It is affecting me everything. And in the wine industry, you think we're 482 00:34:12.480 --> 00:34:15.280 going to be drinking wine and three hundred years, five hundred years, I 483 00:34:15.360 --> 00:34:24.679 believe so. I think vines our survivors and they really know what to do 484 00:34:24.800 --> 00:34:29.159 when the weather gets weird, and that's why they're around for a hundred years, 485 00:34:29.159 --> 00:34:32.000 I mean, and longer, yeah, exactly, yeah, longer than 486 00:34:32.039 --> 00:34:36.559 that, you know. And you know, I always it's kind of funny, 487 00:34:36.559 --> 00:34:39.519 like anytime you see like a house and it's run down and nobody's lived 488 00:34:39.519 --> 00:34:43.559 there for one hundred years, there's vines all over it, like they're just 489 00:34:43.639 --> 00:34:47.559 such so great at surviving. That will adjust and we'll figure out what we 490 00:34:47.599 --> 00:34:52.719 need to do. I don't think it's gonna change as much of what we 491 00:34:52.880 --> 00:34:55.920 do. I think the human impact will be worse than the wine impact. 492 00:34:57.400 --> 00:35:00.639 Well, and if it were all to end today and you had to, 493 00:35:00.800 --> 00:35:02.599 you were sent off to a deserted island, what three wines would you want 494 00:35:02.639 --> 00:35:07.360 to take with you? Any three wine? It'd have to be shop saw 495 00:35:08.159 --> 00:35:13.320 that's going why, I don't know, DRC mantre Chet. Yeah, because 496 00:35:13.320 --> 00:35:22.960 why not? Why not? I'm totally And then I'd have to do probably 497 00:35:22.599 --> 00:35:30.079 like a west end uh Peanot no wir west end of the Santa Maria Hills, 498 00:35:30.119 --> 00:35:32.719 like towards the ocean, out by the ocean. Maybe maybe a hilt 499 00:35:32.800 --> 00:35:37.280 peanut a ar or something like that, a radiant peanut. Let's do that 500 00:35:37.440 --> 00:35:40.360 radiant and you sourced from there too, I do. Yeah. Well, 501 00:35:40.840 --> 00:35:44.599 now we're gonna have a little fun, you know, end of the game. 502 00:35:44.639 --> 00:35:46.920 I warned you about this. It's called Wine soundtrack. So just to 503 00:35:46.960 --> 00:35:50.400 finish it off, we're gonna talk about a few of your wines and I 504 00:35:50.400 --> 00:35:52.519 want you to pair them with music. So let's start with your radiant Peanot 505 00:35:52.519 --> 00:35:57.159 noir. Oh god, that's a brooding peanot noir. It all. Everyone 506 00:35:57.360 --> 00:36:01.199 always accuses me of mixing it with saraw just because just because that's like the 507 00:36:01.199 --> 00:36:05.679 the cliche thing to do, like MEO, whatever, uh no, you 508 00:36:05.679 --> 00:36:07.840 know, but it's it's a pure Pinot noir, pure of pan noar, 509 00:36:07.960 --> 00:36:15.199 but wind swept and super inhospitable environment. I mean it's racial sauce pudes, 510 00:36:15.239 --> 00:36:17.159 which I'm told, because I don't speak Spanish, means get out if you 511 00:36:17.199 --> 00:36:22.159 can, or something to that effect. But it's a very inhospitable vineard. 512 00:36:22.199 --> 00:36:23.039 You gotta have four wheel drive to get up there. So I'm going up. 513 00:36:23.039 --> 00:36:27.000 It looks like Mars. Yeah, exactly, call it the Pinot Bowl. 514 00:36:27.679 --> 00:36:36.880 Let's pure that with something hardcore, like like Metallica. We'll do Metallica. 515 00:36:37.599 --> 00:36:40.119 I really like Sanitarium. Okay, let's do that. I like that. 516 00:36:40.360 --> 00:36:44.360 Oh I just threw you right out there. Then you said you're also 517 00:36:44.440 --> 00:36:50.320 doing Chardonnay from Santory to Hills. Yeah, Chardonay Hilliard, Bruce Vineyard. 518 00:36:51.679 --> 00:36:55.400 That is what we get out of the Santa Rita Hills, which is briny, 519 00:36:55.639 --> 00:37:01.000 salty, acidic shard. Uh. I don't know. Let's do something 520 00:37:01.079 --> 00:37:10.039 yacht rocky, let's do maybe let's do sail away. Sail away. Yeah, 521 00:37:10.320 --> 00:37:15.800 let's do that. And what about your San Rada Hills Grenache a cool 522 00:37:15.840 --> 00:37:19.559 climate Grenache, Well we do we do the grenash. One hundred percent Whole 523 00:37:19.599 --> 00:37:27.320 Cluster. It's very herbaceous. Uh. It is an ethereal expression of grenache. 524 00:37:27.480 --> 00:37:30.360 So if you're used to say passo or shouting at the pop or something 525 00:37:30.400 --> 00:37:34.880 like that, it's much more. I don't I'm not comparing the two, 526 00:37:34.920 --> 00:37:37.760 but it's much more on the pino side of things, a little transparent through 527 00:37:37.760 --> 00:37:46.480 the glass. Pairing that with music, uh, would have to be I 528 00:37:46.599 --> 00:37:52.400 kind of always I kind of always walk the line with that wine. It's 529 00:37:52.519 --> 00:37:59.400 because grenosh can be finicky and it can be a tough wine to actually make. 530 00:38:00.239 --> 00:38:02.679 It's really prone to oxidation. So let's do Johnny Cash, I walk 531 00:38:02.719 --> 00:38:05.880 the line the light. Yeah, because you walk the line with it. 532 00:38:06.199 --> 00:38:09.559 Love it? Howp out? Because this is kind of fun because I'm getting 533 00:38:09.599 --> 00:38:14.679 descriptors. You rewinds with it. You're Kimsey Straw, Kimsey Sara. Oh 534 00:38:14.760 --> 00:38:19.559 God, that one's gotta be a weird song. It's gotta be because Kimsey 535 00:38:19.599 --> 00:38:22.960 Sara. That was the one that turned out like magical again. One hundred 536 00:38:23.000 --> 00:38:29.000 percent Haul Cluster. It smells like the aromas are like walking into a flower 537 00:38:29.039 --> 00:38:31.840 shop, like like a florist is just cutting up stems. And you have 538 00:38:31.920 --> 00:38:36.559 that beautiful. Like some people when they talk about green notes, they talk 539 00:38:36.559 --> 00:38:38.360 about belt pepper and purisines. This is not that. This is more like 540 00:38:38.800 --> 00:38:47.599 fresh green and flowers, very earthy, but but it it pisss off about 541 00:38:47.599 --> 00:38:52.119 twenty percent of people that try it so and I love that. I love 542 00:38:52.159 --> 00:38:54.280 that about it, that about twenty percent of people just don't get it. 543 00:38:54.320 --> 00:38:58.239 And that's so I call it a behind the table wine. Like all the 544 00:38:58.239 --> 00:39:00.400 wine makers are like, oh my god, this is so awesome. But 545 00:39:00.480 --> 00:39:01.360 on the other side, people are like, oh, this is really weird, 546 00:39:01.800 --> 00:39:06.400 and I love that. So I don't know, maybe like some daft 547 00:39:06.440 --> 00:39:08.840 punk song or something like that, good job, I'm licking my lips. 548 00:39:08.840 --> 00:39:12.440 I want to try that. Why so I'd probably want to be behind the 549 00:39:12.480 --> 00:39:16.079 table. Well, Dusty, you have been fantastic. It's been really fun 550 00:39:16.159 --> 00:39:21.480 chatting with you. I have a two part ender question for you. The 551 00:39:21.559 --> 00:39:24.400 first is what wine region in the world is the top of your bucket list 552 00:39:24.440 --> 00:39:30.159 to explore? To explore I would say my top Yeah, my top wine 553 00:39:30.199 --> 00:39:35.480 region by far is the Hill at Armatage, Like standing on that hill is 554 00:39:35.719 --> 00:39:39.000 to me and the pinnacle of wine. And I have stood in front of 555 00:39:39.000 --> 00:39:42.920 like DRC and that, and that's pretty cool too, don't get me wrong. 556 00:39:43.679 --> 00:39:46.559 But like the hill at Hermitage is and the little town of tom Rmttage 557 00:39:46.760 --> 00:39:52.320 is just so perfect, Like I love it. It's just with the river 558 00:39:52.400 --> 00:39:54.280 going through it, it's just so Is there somewhere you haven't been that you 559 00:39:54.280 --> 00:39:58.519 want to go? Yeah? I would really love This came up a little 560 00:39:58.519 --> 00:40:00.760 bit earlier, but I would really love to go to the Ay Islands and 561 00:40:00.760 --> 00:40:05.159 see the volcanic vineyards that they out there. That would be very cool. 562 00:40:05.960 --> 00:40:10.320 Cool. Now for someone who wants to come and taste your wines, you 563 00:40:10.360 --> 00:40:15.599 are not open to the public. This is just an industrial wine making facility. 564 00:40:15.639 --> 00:40:20.199 How can people find Dusty Neighbor Wines? Like? Can they? Did? 565 00:40:20.239 --> 00:40:22.760 They just go online? Where do they find you? Yeah? Sure? 566 00:40:22.800 --> 00:40:27.599 So? The website is Dusty Neighborwines dot com. We release our wines 567 00:40:27.639 --> 00:40:30.079 three to four times a year through our mailing list, and our mailing list 568 00:40:30.119 --> 00:40:35.119 operates in that there's no weight list or anything like that. But the wines 569 00:40:35.599 --> 00:40:37.719 mostly sell out on release, not all of them, but most of them 570 00:40:37.760 --> 00:40:40.880 sell out within the two week release period. The mailing list is free to 571 00:40:40.960 --> 00:40:45.199 join and Basically, it's like your ticket to be able to buy the wine 572 00:40:45.199 --> 00:40:47.639 before they sell out. You decide how much you want to buy. There's 573 00:40:47.679 --> 00:40:52.559 no allocations, there's no it's just me letting you know, hey, these 574 00:40:52.599 --> 00:40:55.519 wines are available. They're only available to people that log into the mailing list, 575 00:40:55.840 --> 00:41:00.400 so you can purchase the wines at that time if you want to try 576 00:41:00.440 --> 00:41:04.320 the wines. We do do some events. We're at the Garageese Festival pretty 577 00:41:04.360 --> 00:41:08.440 regularly. I do some local events. That's kind of the best way to 578 00:41:08.480 --> 00:41:12.599 try the wines because, like you say, we aren't open to the public, 579 00:41:13.559 --> 00:41:16.440 but you can always hit me up. I'm very accessible, you know, 580 00:41:16.960 --> 00:41:21.920 through the website or whatnot. And then we also have another brand called 581 00:41:22.000 --> 00:41:27.599 NSO Wines that stands for No Special Occasion and those are more value driven wines. 582 00:41:28.199 --> 00:41:32.119 And I'm very sorry to say that right now there's nothing available, but 583 00:41:34.039 --> 00:41:37.000 I'm working on getting more wines under that label up and on the website. 584 00:41:37.039 --> 00:41:39.880 Those come out just they don't go to the mailing list. Is when they're 585 00:41:39.880 --> 00:41:43.719 ready, they go up on the website and they're available to purchase on the 586 00:41:43.719 --> 00:41:45.880 website. Well, you just have to stay, you know, up on 587 00:41:45.920 --> 00:41:50.800 your game. And well, Dusty, thank you so much for joining us 588 00:41:50.800 --> 00:41:53.159 today. I hope you've had a little fun and thanks for coming by. 589 00:41:53.199 --> 00:41:57.320 Appreciate it absolutely. We'll have to go get some wine to cheers. Awesome, 590 00:41:57.599 --> 00:42:01.119 sounds good. Thanks for listening to a new episode of Wind Soundtrack USA. 591 00:42:01.400 --> 00:42:07.880 For details and updates, visit our website wind soundtrack dot com.