Speaker 1: Welcome to Wine Soundtrack USA. Listen to the passion with
Speaker 1: which producers narrate their winery and their world team thirty
Speaker 1: answers discover their stories, personalities, and passions.
Speaker 2: Hello, friends and listeners of Wine Soundcheck. This is Alison
Speaker 2: Levine and today I'm in the Yakima Valley at Tritas
Speaker 2: with Andrew, Gabriel and Matthew, the three founders, winemakers owners
Speaker 2: of this dedicated sparkling winehouse here in Yakima Valley. I'm
Speaker 2: going to welcome you all, but Andrew, I'm going to
Speaker 2: kind of put this to you and tell us a
Speaker 2: little bit about Tritas.
Speaker 3: Yeah.
Speaker 4: Absolutely so. Myself, Gabriel, and Matthew all started teared Us
Speaker 4: in about twenty twenty. The three of us are graduates
Speaker 4: of Washington State University's fit A Culture Andology program, and
Speaker 4: upon graduating was a global pandemic so kind of curtailed
Speaker 4: our plans a little bit, and we were sitting down
Speaker 4: trying to kind of figure out what to do with
Speaker 4: our future, and we ended up deciding that the best
Speaker 4: kind of route forward would be to start our own label.
Speaker 4: And while going.
Speaker 2: That's what everyone does right out of college.
Speaker 4: Exactly and so we were trying to figure out what
Speaker 4: to do, and ultimately we decided to do traditional method
Speaker 4: sparkling wine, not only because we were really drawn to
Speaker 4: the technical and complicated fashion of the production method, but
Speaker 4: also because we love to drink sparkling wine. I mean,
Speaker 4: champagne was one of our favorite things. In a big
Speaker 4: biden in our relationship is when we went to school.
Speaker 4: Maybe not the most stimulating traditional college town, but so
Speaker 4: we would work a lot, but we would always be
Speaker 4: sure to celebrate finishing exams and breaks with fried chicken
Speaker 4: and champagne. So that was kind of a thing that
Speaker 4: we liked to do. So it was kind of a
Speaker 4: combination of those factors that drew us to starting Tierdas
Speaker 4: And the name Tieredus it comes from tiarage, riddle, and disgorge.
Speaker 4: So the first three letters of the three steps of
Speaker 4: the traditional method process just kind of showcasing our devotion
Speaker 4: to traditional method sparkling in Washington State.
Speaker 5: I love that.
Speaker 2: So Tiratis, in case you just couldn't understand what was
Speaker 2: being said, just think of the three ways to make
Speaker 2: sparkling wine. So you're based here in Prosser, which is
Speaker 2: in the Yakima Valley ava. You're kind of young in
Speaker 2: this business and started out, so I'm making an assumption
Speaker 2: you don't own any vineyards at this time.
Speaker 4: That is entirely correct. There's one joke that I'll always make,
Speaker 4: and it takes two things to start a winery, and
Speaker 4: that's time and money. But we're broken impatient, so we
Speaker 4: kind of have to reverse engineer a winery. And so
Speaker 4: we end up purchasing our grapes from a couple of
Speaker 4: growers that we partner with, and we actually produce our
Speaker 4: lines under someone else's roof as well.
Speaker 2: And in terms of the growers, it's all in the
Speaker 2: Yakima Valley, or do you go outside of the Yakima
Speaker 2: Valley into other avas.
Speaker 4: We go outside of the Yakima Valley into other avas
Speaker 4: as well.
Speaker 2: And what grapes are you working with? Because I know
Speaker 2: you're doing traditional method, but that doesn't necessarily mean you're
Speaker 2: working with traditional grapes.
Speaker 4: That is entirely correct, and that's a big thing that
Speaker 4: teared us. We stand by here. Our goal is not
Speaker 4: to make champagne style lines in Washington, but to produce
Speaker 4: an original and off tick style of sparkling for Washington
Speaker 4: and kind of take advantage of that blank slate and
Speaker 4: create identity and topicity for what Washington sparkling wine means.
Speaker 4: So we do utilize some chardonnay, which would be the
Speaker 4: only traditional champagne variety in our program, but our other
Speaker 4: main grapes would be Pino Gree, Cabernet, savignon, serab Merleau.
Speaker 4: I have the guys here, so.
Speaker 5: Alberino, Alberino.
Speaker 4: Yeah, We've worked with a couple other grapes such as
Speaker 4: Pino blanc and orange Muscat and mulback. Just some really
Speaker 4: fun things to play around with, but I would say
Speaker 4: our main grapes is absolutely Pino Gree, Cabernet Savigno, and
Speaker 4: Serab Merlou than Sharon May.
Speaker 2: And what is your total case production currently?
Speaker 4: We're about ten thousand cases?
Speaker 2: Okay, so you started this in twenty.
Speaker 4: Twenty, twenty twenty, and our first wines were released in
Speaker 4: the winter or late in twenty twenty one.
Speaker 2: Oh, that's pretty good because you know, traditional sparkling wine
Speaker 2: usually does requires so that's pretty impressive. And again, your
Speaker 2: total case production is how many?
Speaker 4: About ten thousand cases?
Speaker 3: Love?
Speaker 2: You have done pretty well right out the gate, pretty
Speaker 2: big and where are your wines available, Are they available
Speaker 2: mostly direct to consumer or do you have distribution outside
Speaker 2: of Washington in Washington only.
Speaker 3: We're a very evenly split company, so we both service
Speaker 3: direct to consumer with some of our tiers of wine.
Speaker 3: We also have other tiers of wine that go directly
Speaker 3: to restaurants or wholesalers, retailers, things like that all across
Speaker 3: the country. We also export to every Canadian province, so
Speaker 3: we're very proud of that, and you can find our
Speaker 3: wines pretty readily, especially in the Pacific Northwest. Wow.
Speaker 2: So Gabriel, because you jumped in there, I'm going to
Speaker 2: ask you this question first, what is your first memory
Speaker 2: relevant to wine?
Speaker 3: Wow? I would say my heritage and wine is it
Speaker 3: started off at a fairly young age, not too young,
Speaker 3: of course, but my family were not wine drinkers. And
Speaker 3: where I got entrance into wine whist it's that I
Speaker 3: was living in Europe at the time. I really was
Speaker 3: looking forward to getting a job at thirteen out of
Speaker 3: high school, and a wine shop owner hired me to help.
Speaker 5: At thirteen, Well, this.
Speaker 3: Is Europe, so things are a little bit more lassating
Speaker 3: and I remember that they were doing a grand tasting
Speaker 3: of southern Italian wines and it was a big producer
Speaker 3: in Tosca, and it was a Nero dappollo. That was
Speaker 3: the first wine that I ever got to try at thirteen.
Speaker 3: Very interesting. I didn't really know what to expect, but
Speaker 3: I do remember cleaning up many many glasses of such wine,
Speaker 3: which kind of bittered the pleasure of the.
Speaker 5: Experience of that.
Speaker 2: And Matthew, what about you, what's your first memory relevant
Speaker 2: to wine?
Speaker 6: I can name anything so specific, but growing up my
Speaker 6: family is wine drinkers, not really like Wino's anyway, but
Speaker 6: there's very often wine at dinner and parties and everything,
Speaker 6: and so it was kind of something I was always around,
Speaker 6: always around.
Speaker 2: Yeah, So it wasn't something that came to you later,
Speaker 2: you know, like what's this right? So as a child
Speaker 2: thirteen years old, what about you? Andrew? What about you?
Speaker 4: I would kind of agree more with Matthew here where
Speaker 4: there's no like stark moment that I remember that's like,
Speaker 4: this is wine, you know, because I just grew up
Speaker 4: around it. My parents not not connoisseurs in any way,
Speaker 4: but they just like to have a glass of wine
Speaker 4: with dinner. So kind of being exposed to that is
Speaker 4: like kind of a cultural it always belongs on the
Speaker 4: table kind of situation, but also is fortunate enough to
Speaker 4: travel when I was younger, and I do remember the
Speaker 4: first time I ever tried wine was in Italy, a
Speaker 4: little Vinsanto with all old were you, probably ten years old,
Speaker 4: But my parents didn't want me to do it, and
Speaker 4: I didn't even want to try it. But we were
Speaker 4: wine tasting at this villa and the person them refuse
Speaker 4: to let me be there without a glass of ensanto.
Speaker 5: So well, there you go.
Speaker 2: And I agree it's a very cultural thing, and if
Speaker 2: it's something that's just on the table, it's a more
Speaker 2: natural thing. All three of you had it more natural
Speaker 2: because in Europe, to your point, Andrew, that's a natural
Speaker 2: thing for people to be drinking it tasting at thirteen.
Speaker 2: So fast forward, you're now studying, you've studied wine, you've
Speaker 2: made wine. You still have a long journey in your career.
Speaker 2: But to date, what what is that one have you
Speaker 2: had that one wine that was an aha moment wine
Speaker 2: for you? And if so, what was the wine and
Speaker 2: what was the occasion? Hmmm, as you're thinking, who do
Speaker 2: I go to?
Speaker 3: Okay, Gabriel, I think that that that The appropriate answer
Speaker 3: to this question depends on the audience for which it's going.
Speaker 4: To be said.
Speaker 2: No, no, no, but an aha moment wine It can
Speaker 2: be because the first time you tasted a particular variety
Speaker 2: or style where you said I did no here. Maybe
Speaker 2: it set you on a path of discovery or making
Speaker 2: a certain thing. Maybe it was a pairing with food
Speaker 2: that just opened your eyes, just made you discover something
Speaker 2: that made you say aha about I.
Speaker 4: Think that I'd have an answer here. Probably my first
Speaker 4: wine that kind of blew my mind and was like,
Speaker 4: this is top notch wine is. During college, Gabriel hosted
Speaker 4: a Barolo party and we popped a lot of bottles
Speaker 4: of really nice Barolo Kendi dating back from like the
Speaker 4: nineties all the way up to like twenty sixteen or something.
Speaker 4: The wine that blew my mind was not a Barolo, though.
Speaker 4: We popped one bottle of champagne, which was I believe
Speaker 4: a twenty eleven yeah, twenty eleven belly of Pawk champagne,
Speaker 4: and it was just like, this is what premium bubbles is.
Speaker 4: And that definitely was a big aha moment for me.
Speaker 3: Wow, where did you.
Speaker 2: Guys go to college that you're doing Barolo parties.
Speaker 6: You pay.
Speaker 2: So Gibri, what about you? What is that AHA moment wine?
Speaker 2: Is there a particular producer or wine that experience it
Speaker 2: stands out?
Speaker 3: Yes, I mean when I had I had the unfortunate
Speaker 3: disaster of being educated in wine on the marketing side,
Speaker 3: as I worked for a fine wine retailer for nearly
Speaker 3: ten years, and so I very much ate up all
Speaker 3: of the gossip around marketing. And one of the wines
Speaker 3: that was most interesting to me is that we got
Speaker 3: to do a flight of Opus one in Europe, and
Speaker 3: I always thought it was really fascinating because it marked
Speaker 3: like the true economic investment in the American wine industry.
Speaker 3: That kind of showcased the rest of the world taking
Speaker 3: American wine very seriously. So I always thought that was
Speaker 3: a very much AHA wine for me. Plus it does taste,
Speaker 3: you know, fantastic, and it was such an experience to see.
Speaker 2: That, yeah, because I mean, yeah, that's the hope is
Speaker 2: that when you taste the wine, that it just when
Speaker 2: you happen on home moment, you know, So, Bapy, have
Speaker 2: you thought about your moment? And all this time, I
Speaker 2: think I may have two wines.
Speaker 6: The first I was maybe like sixteen thinking about going
Speaker 6: to school for wine. My parents were drinking Argentinian malbeck
Speaker 6: by some no name producer, and it was the first
Speaker 6: time I tried wine and kind of like thought about
Speaker 6: it and understood why people enjoyed it and why there's
Speaker 6: different countries that grow up in different grapes and that
Speaker 6: they're all different and unique, and remember tasting it and
Speaker 6: be like, oh, I can taste blah blah blah.
Speaker 5: It does feel like that.
Speaker 6: So that one, then the.
Speaker 2: Other and what was that was a mailback?
Speaker 6: Yeah, the other is. At some point while we were
Speaker 6: in college, as prior mentioned, I tried real champagne for
Speaker 6: the first time and it was.
Speaker 7: Whatever, just the cheapest one at the grocery store was
Speaker 7: And admittedly I thought it was pretty terrible, but it
Speaker 7: was so unique compared to every other wine I've ever
Speaker 7: had prior, especially other sparkling wines, that I.
Speaker 6: Was so intrigued and it blew me away. There was,
Speaker 6: even at a very cheap entry level, so unique and
Speaker 6: so individual amongst other wines.
Speaker 2: I love that well. I mean, I guess the question
Speaker 2: I would have today is you guys, are I'd say,
Speaker 2: because you're in your mid twenties you're just starting out
Speaker 2: your wine collections, but it sounds like you started them
Speaker 2: when you were like thirteen years old. So if we
Speaker 2: come to you've got a decade on your wine collection here.
Speaker 2: But if we came to your homes, your individual homes.
Speaker 2: What kind of wines are do you collect or do
Speaker 2: you purchase? Is it all sparkling wines? Is it? Come on, Gabriel,
Speaker 2: you seem to have the largest collection. Andrew, what kind
Speaker 2: of wines do you have at home? What do you
Speaker 2: collect or drink on a regular basis?
Speaker 4: So I would say there's one style of wines that
Speaker 4: I actually collect, and that would be like Alsatian dessert wines,
Speaker 4: so Pino green and reaslings from all sauce that are
Speaker 4: more in like the vendage tardive kind of status. So
Speaker 4: that would kind of be my go to collection. But
Speaker 4: I also there are a couple of Washington producers that
Speaker 4: I really love to collect, grammar Cy Sellers and Walla
Speaker 4: Walla Sinkline and the Columbia Gorge.
Speaker 2: So some still wines, any particular varieties that you're drawn
Speaker 2: to or you like it, you like to try everything.
Speaker 4: I like to try everything, but typically the ones from
Speaker 4: those producers that I end up collecting are going to
Speaker 4: be like the cabernetum or low from Grammarcy as well
Speaker 4: as the gsms from Syncline and Gabriel.
Speaker 3: I'm gonna start out my collection with the story, Okay,
Speaker 3: I used to buy wine for some private individuals, and
Speaker 3: they always told me that if they had ever gone
Speaker 3: to someone's house and there wasn't at least twelve models
Speaker 3: of every region, you shouldn't go back to that house
Speaker 3: as a real wine a kind of source. So I
Speaker 3: kind of have that same where I have a very
Speaker 3: very wide portfolio, and I would say the bell curve
Speaker 3: of off my wine collection not unfortunately, but is predominated
Speaker 3: by Bordeaux style lines because I like to think that
Speaker 3: I'm not collecting for myself. I'm collecting for others and
Speaker 3: I can I can afford the patients of having fine
Speaker 3: age Bordeaux wines from my cellar.
Speaker 5: Besides that, I also.
Speaker 3: Like, I really enjoy all types of wine, so I
Speaker 3: have Champagne and Barola I have a pension for I
Speaker 3: was like Brunello as well, because it's the first doc
Speaker 3: gene in Italy's I was I'm not fascinating, so I
Speaker 3: have quite the Yes, that's so much, so much of everything.
Speaker 3: And I'm a big large format collector as well, so
Speaker 3: I wow, yeah.
Speaker 5: Wow, you are not.
Speaker 2: You're like an anomaly for your generation. My god, knowing
Speaker 2: Barollo and Brunello and collecting that, starting a collection of
Speaker 2: twelve wives free region, It's like, boy, you must have
Speaker 2: a big house, the very type basement. What about you, Matt?
Speaker 2: Can you match that one?
Speaker 6: Certainly you can't match it. A lot of bubbles, naturally,
Speaker 6: But I drink a lot of Southern Italian stuff, lots
Speaker 6: of Sicilian wines. I'm kind of to their dismay. I
Speaker 6: try to drink a lot of weird wines that either
Speaker 6: don't fit or don't belong or like do old. I
Speaker 6: just bought a couple of really old chacolinas, which is weird.
Speaker 6: Things like that, Strange wines, Vietals that grow in places
Speaker 6: they shouldn't grow, are very atypical wines.
Speaker 5: Yeah, I think I think that's nice.
Speaker 2: You guys really do kind of balance each other out,
Speaker 2: just in hearing that that you can expose each other
Speaker 2: to unique wines, that you're not going to get stuck
Speaker 2: in a box of one thing or another because you
Speaker 2: all have different interests, which I think is really interesting.
Speaker 3: I do think that it does translate into our brand
Speaker 3: and our brand story and what we want to accomplish
Speaker 3: here in Washington, our individualized personal personal complexion for sure.
Speaker 2: And then just on a side note, really quickly before
Speaker 2: I jump into the next question, you had mentioned to
Speaker 2: me you also have a retail store.
Speaker 4: That was correct.
Speaker 3: Yeah, So, as Andrew was describing in college where we
Speaker 3: started Tirius, you know, we were young in the wine industry.
Speaker 3: We don't know, you know, it's very challenging for some
Speaker 3: people to just to say, oh, I'm going to start
Speaker 3: a winery, but how do you start a winery? And
Speaker 3: that was sort of my task was to figure out
Speaker 3: how do we do this? And part of that process
Speaker 3: is that we kind of wanted to make sure that
Speaker 3: what we wanted to present to customers is what customers
Speaker 3: really wanted to have from us, which is a unique
Speaker 3: thing for wineries. So we did that by basically starting
Speaker 3: a wine shop together. We already had been drinking a
Speaker 3: lot of Rollo and champagne in college, as we had
Speaker 3: previously mentioned by many stories, so we thought that we
Speaker 3: could save some money build a wine shop and then
Speaker 3: experiment with our with a brand and have a place
Speaker 3: to sell it before we even had made the wine,
Speaker 3: which was was sort of like more of a financial
Speaker 3: thing as well. So there was this this usher in
Speaker 3: that we wanted to start a wine shops. We started
Speaker 3: non vintage Wines, which is based off of sort of
Speaker 3: the Champagne style of wine making, which is no vintage
Speaker 3: deserved wine making. And we have a collection of all
Speaker 3: sorts of wines international, five hundred different offerings and it's
Speaker 3: just in Tri Cities, Washington at the fairy tail end
Speaker 3: of the Acting Valley which still operised today.
Speaker 2: So brick and mortar store. And you said it's all
Speaker 2: non vintage wine, all non vintage.
Speaker 3: We have both vintage and non vintage and wines from
Speaker 3: around the world predominantly.
Speaker 2: That's amazing. Wow, look at that. Okay, so two places
Speaker 2: to visit while you're here. So you guys are working
Speaker 2: with a bunch of varieties. You clearly drink a lot
Speaker 2: of different wines. Do you think there's a such thing
Speaker 2: as a perfect variety.
Speaker 4: I would say there's not a perfect variety in Washington,
Speaker 4: but there's definitely blends that are better than others.
Speaker 2: Okay, and maybe not specific to Washington in general. Is
Speaker 2: there such thing as a perfect variety?
Speaker 3: Yes, yes, it is a different That's the crazy thing
Speaker 3: is is that all vines are really closely related to
Speaker 3: each other. It's a vine, it's it's a pest of plants, really,
Speaker 3: and that's why it can't grow where. It's why it's
Speaker 3: such diversity. That's why there's more regions than N plus one.
Speaker 2: Don't ask some recent wine making graduates perfect variety, Yes,
Speaker 2: venus benefa.
Speaker 5: It goes to show.
Speaker 3: That the diversity is merited because there is this band
Speaker 3: with of all grape varietals to be grown and very
Speaker 3: successfully marketed, irrespective of where they're planted.
Speaker 2: I agree, Yeah, I think that's a good answer, Beth.
Speaker 2: You want to add to that.
Speaker 6: I don't know if there's a perfect grape for anywhere,
Speaker 6: but there's definitely better grapes for certain areas.
Speaker 4: M I mean, it's just the simple understanding that a
Speaker 4: grape vine is a weak. Yeah, so it's supposed to
Speaker 4: grow and overcome challenges. So with that there's flexibility and
Speaker 4: regions that you can grow those grapes. So it might
Speaker 4: not be perfect, but there is definitely better than others.
Speaker 3: And this is part of the reason why we have
Speaker 3: so many different variety wines and different blends of tears
Speaker 3: is that we're really trying to explore how we matched
Speaker 3: the quality we want to receive with the great arrietals
Speaker 3: at our current processing. And this is a big part
Speaker 3: of the planet's where we have single vineyard wines and
Speaker 3: wines of different varietals that would not typically be made
Speaker 3: into sparkling to go and learn about those processes and
Speaker 3: how those order.
Speaker 2: Gratis play and perfection is a sort of a nebulous
Speaker 2: word of what does that mean? And it's defined differently
Speaker 2: by every person. What one person likes is not what
Speaker 2: another person likes. And that's the beautiful world of life.
Speaker 2: I mean, it's not just for wine, is for anything.
Speaker 2: I ask this question of everyone, but usually I'm getting
Speaker 2: people with a lot more years behind them, who've worked
Speaker 2: for big brands or who have been consumers before they
Speaker 2: became I mean, you have been too, but I'm asking
Speaker 2: this question from a generation because you're the gen Z generation.
Speaker 2: What's your opinion? Online critics and scores.
Speaker 5: Love them really absolutely well.
Speaker 3: I'm also I am twenty six, but I drink.
Speaker 5: Like I'm sixty, so don't take it.
Speaker 3: I also have a basement full of wine from every region,
Speaker 3: so I don't think that I really play. I am
Speaker 3: the point zero zero one percent of wine drinkers of
Speaker 3: my generation.
Speaker 2: I understand that, right, But what is it about wine
Speaker 2: scores and critics that you like?
Speaker 3: I personally find there is some merit to scores. I
Speaker 3: feel like reviewers, you know, service the public by trying
Speaker 3: to display drinkability at some level. I also think that
Speaker 3: the understanding that scores relate to pedigree is a super
Speaker 3: important part. There's many historic wines that many people probably
Speaker 3: don't drink quaffably, but they are important nevertheless to the industry.
Speaker 3: The heritage and the agriculture that the wine industry can
Speaker 3: show you, and that's really important to me.
Speaker 2: Matthew, you don't feel the same way about wine credits
Speaker 2: and scores.
Speaker 6: I think time and place. I think if you find
Speaker 6: a wine critic who you completely agree with every time
Speaker 6: they give one hundred, you completely agree every time they
Speaker 6: given eighty. You think the same good listen to that
Speaker 6: wine critic. If you're basing your entire wine consumption off
Speaker 6: the overarching who gets the best scores, I think you're
Speaker 6: just missing out on others. I don't think you're necessarily
Speaker 6: now choosing the wrong wines because you're choosing those ninety
Speaker 6: eight pointers quite great wines were. Now you're missing wines
Speaker 6: that are just unscored or low score that you could also.
Speaker 2: Enjoy it, like the wines that are you know, weird
Speaker 2: grapes and planted in the wrong places and made in
Speaker 2: different ways.
Speaker 6: Right, Absolutely, those exact same lines. Yeah, I think maybe
Speaker 6: there's too much emphasis on scores personally, but I think
Speaker 6: it's also you know, a lot of people like them,
Speaker 6: and so there it's an important aspect of the wine
Speaker 6: industry that we can't not have because it's so ingrained
Speaker 6: into what people expect.
Speaker 3: I think the having a score on a wine that's
Speaker 3: high is enough of a sign to say maybe you
Speaker 3: should try it, But having a wine that has no
Speaker 3: score is just as much reason to try the wine.
Speaker 6: Yeah, I like that.
Speaker 2: So, guys, as drinkers, quick answer redweater rose impossible? Why
Speaker 2: still are sparkling still impossible?
Speaker 5: Answer sparkling.
Speaker 2: Just in all of the above.
Speaker 3: Well, it would be such a shame to have any
Speaker 3: opinion so grossly out and help me.
Speaker 5: Yeah, could you couldn't.
Speaker 3: Say that could you my god, that's insane. It's like
Speaker 3: it's like bee for fish, only.
Speaker 5: It's right.
Speaker 2: So we talked very quickly about what you have at home,
Speaker 2: and I didn't ask you, is there anything you've opened
Speaker 2: up recently that drank really well?
Speaker 5: Oh can't you can't use mine?
Speaker 6: Oh? Who?
Speaker 2: You could share the same one? Maybe it was the
Speaker 2: same you open the same That's fascination.
Speaker 3: It's gonna happen. It's not gonna happen in my life.
Speaker 3: It's not gonna happen my children's lifetime. But I think
Speaker 3: there is a true narrative to talk about domestic American
Speaker 3: grape varietals made into table wines, which is very unusual.
Speaker 3: And I understand that it's unusual, but I think that
Speaker 3: there could be some Northern light to that homage, the
Speaker 3: American homage of having national grapes made into table wine
Speaker 3: for people in America to taste. And Matthew and I
Speaker 3: got to share it, to share a concord sparkling wine
Speaker 3: made by a local producer, and it was fantastic.
Speaker 6: So unbelievably. Yeah.
Speaker 3: And the thing is that it's such a truly American
Speaker 3: experience because in America, we grew up on jam and
Speaker 3: jelly and all those types of things, and they have
Speaker 3: particular what we deem in winding streets, foxy a roma.
Speaker 3: But this, to an American palette is considered a grape taste,
Speaker 3: and in Europe they don't have that, and that's why
Speaker 3: those wines are not really well received internationally. But for us,
Speaker 3: it plays into your childhood and that's a table wine
Speaker 3: which you could enjoy with your friends that really draws
Speaker 3: you back to a time of true American classes. Class.
Speaker 2: Never did I think that that was going to be
Speaker 2: the answer. Okay, I love that, but that's great. I
Speaker 2: mean a sparkling No, but a sparkling wine made from
Speaker 2: concor grapes that you say is really good is really impressive,
Speaker 2: because I think I've had one once and it was
Speaker 2: just once you Andrew would drink anything recently that tasted
Speaker 2: really good or we're.
Speaker 6: Little a little shout out to you, sage rat it
Speaker 6: four cases made Yeah, wow.
Speaker 4: For me, that would be a yeah. I'd say I
Speaker 4: had a fourteen os less from Mosel in Germany from
Speaker 4: Nick Weiss Sara bens Off. So that was incredible, just
Speaker 4: absolutely nectar.
Speaker 5: There you go, there you go.
Speaker 2: So for somebody who hasn't had the chance to taste
Speaker 2: your wines yet the wines you're making, do you think
Speaker 2: they're missing out on?
Speaker 4: I think it's just a unique style of sparkling. I
Speaker 4: think it does kind of typify the New World if
Speaker 4: you were to like dumb it down to a certain point,
Speaker 4: where New World winds are a bit more fruit forward,
Speaker 4: higher alcohol, a little bit more extracted, riper styles, and
Speaker 4: Old World is you know, a little higher acid, lower alcohol,
Speaker 4: more more savory, funky whatnot. I mean, obviously there's always
Speaker 4: going to be exceptions, but I think our sparkling kind
Speaker 4: of typifies that New World expression just because we aren't
Speaker 4: blessed with time, So with that less time entourage, generally
Speaker 4: our wines are more focused on that fruit forward minerality,
Speaker 4: higher acid, and kind of drier styles. So they have
Speaker 4: this incredible brightness and energy to them, and they're just
Speaker 4: more fruit forward and mineral driven, which I think is
Speaker 4: the way that a lot of drinkers are trending. So
Speaker 4: and I think it also embodies who we are as
Speaker 4: producer and our individual sonas So I think it's cool.
Speaker 4: But not only do we make a more unique style,
Speaker 4: but it also exemplifies us as a producer as well.
Speaker 2: Now, how many different skews are you making of sparkling wines?
Speaker 3: So we make basically twelve what we call core wines,
Speaker 3: which these are wines that we produce every year and
Speaker 3: we have a legacy vision for. And then we have
Speaker 3: an like an added series of wines plus or minus
Speaker 3: six wines that are showcasing certain varietals, techniques, methods, pay
Speaker 3: homage to a certain region or process that we want
Speaker 3: to have an issuative on.
Speaker 2: Okay, so you have a lot of different wines. So
Speaker 2: here's my question. Space aliens land on the parking lot
Speaker 2: outside of your tasting room and typical, and they come
Speaker 2: and they knock on the door, and you want to
Speaker 2: welcome them with one glass of your wine? Which of
Speaker 2: your wines do you welcome them with? Which of the
Speaker 2: twelve plus sparkly wines? I do you do? Matthew? Which one?
Speaker 6: I think this is going to be an interesting answer
Speaker 6: from each of the three of us concerning the way
Speaker 6: they answer your questions. Prior where I've previously said I
Speaker 6: like the weird wines and wines that are warranting I
Speaker 6: would give them are block to Blanc because it's the
Speaker 6: most classic, okay, most traditional win you can find in
Speaker 6: our lineup makes the most sense to me.
Speaker 2: Perfect okay, Gabor, gosh.
Speaker 4: Well, we're dropping a pin on the map, so of
Speaker 4: course the Washington bleund.
Speaker 3: Okay, yeah, I think that I would probably maybe echo
Speaker 3: Matthew a bit. I wouldn't say our Blanc to blanc,
Speaker 3: maybe our barrel fermented or our Grand Rendition, which has
Speaker 3: a lot of those same equalities in class classic styles
Speaker 3: of sparkling wine. But it also is a big passion
Speaker 3: point for me and our projects that no matter who
Speaker 3: comes to visit her atus, I want them to leave
Speaker 3: knowing what we do best.
Speaker 6: Okay, Okay, So.
Speaker 2: I'm curious. We talked a little bit that you have this.
Speaker 2: Gabriel has a dream of open up a restaurant maybe someday.
Speaker 2: But you know, we know what sparkling wine goes with.
Speaker 2: I mean, sparkling wine is great with fried foods. It's
Speaker 2: great with fried chicken, french fries, potato chips, caveaar Asian foods,
Speaker 2: as you were saying, And that's sort of a given
Speaker 2: that a lot of people know. I'm curious when it
Speaker 2: comes down to food and wine, pairing. How do you
Speaker 2: guys approach it? What's your philosophy in terms of are
Speaker 2: there rules you follow? Are there certain guidelines that you
Speaker 2: pick between the wine and the food? Okay, Gabriel is
Speaker 2: like chomping here.
Speaker 3: This is the amazing thing about the hospitality industry. It's
Speaker 3: not up to us always. And the thing I like
Speaker 3: to really tell people is that you know, there's two
Speaker 3: levels to this. What is correct and maybe what is
Speaker 3: written down in a book. That's a good pairing, and
Speaker 3: I agree with that, but there's also not everybody makes
Speaker 3: such sophisticated food at home, so we have to have
Speaker 3: some sort of interplay between those two derived styles.
Speaker 2: How do you approach it, like when you're at home
Speaker 2: or going out.
Speaker 3: I think that I approach it by asking a professional
Speaker 3: if I'm out, someone more professional in hospitality than even myself,
Speaker 3: so you know, a chef or so one, and we
Speaker 3: do a lot of those type of events, so I
Speaker 3: let them try to prepare and I offer my opinions,
Speaker 3: as it were, after tasting personally at home. I like
Speaker 3: to drive down to the very fundamentals, so you know,
Speaker 3: matching the basic components of the wine. So if it's
Speaker 3: a particularly high acid wine. If there's a particular character
Speaker 3: for whine I want to accentuate or maybe even contrasts.
Speaker 3: I love contrasting wine parents, So things that are very
Speaker 3: diverse being together is super interesting to me.
Speaker 6: Okay, I believe that you shouldn't. I mean, personally is
Speaker 6: I think what Gabriel said is, yeah, probably the correct
Speaker 6: way to go about it.
Speaker 5: No, this is all personal.
Speaker 2: This is how you approach it.
Speaker 6: I'm not a huge fan necessarily of pairing my wine
Speaker 6: directly with my food. So I enjoy good food and
Speaker 6: good wine, and then the meal itself is good overall,
Speaker 6: and so I don't need the wine to contrast the
Speaker 6: meal I needed to also taste good.
Speaker 2: No, I mean that's an interesting of course, you guys
Speaker 2: make sparkling wine, and sparkling one goes with everything, so
Speaker 2: you never have to question Andrew you have anything to add.
Speaker 4: I mean, I keep it pretty simple. It's like, if
Speaker 4: I'm having a lighter food, I'm going to probably have
Speaker 4: a lighter wine. And it's just like I'll look at
Speaker 4: the bottles that I've purchased recently and something that I'm
Speaker 4: excited to try, and like, you know, what fits the bill,
Speaker 4: and just kind of go with a pretty pretty lise
Speaker 4: fair attitude about it, and so I get to experience
Speaker 4: something that maybe not that's not so planned out. So
Speaker 4: I'm just like kind of open to the experience. So
Speaker 4: it's going to give me.
Speaker 2: So you guys have been making wine for how many
Speaker 2: years now, I mean including your your schooling.
Speaker 3: Oh god, this is my this is my sixth professional Okay,
Speaker 3: so six seven professional years.
Speaker 2: That's you know that you've got a little bit under
Speaker 2: your belt and your purchase from vineyards across Washington State.
Speaker 2: I'm curious what you have noticed in your almost a decade.
Speaker 2: We know every vintage tells a different story. Have you
Speaker 2: noticed are you noticing more commonality from vintage to vintage?
Speaker 2: Is it nuanced differences or does each vintage kind of
Speaker 2: stand alone because it's just so diverse from your to year.
Speaker 4: I think it's pretty diverse, to be honest. And not
Speaker 4: only are we just having pretty drastic climate swings, but
Speaker 4: also just compounded by the fact of wildfire events and
Speaker 4: smoke events. It's it's just it's not like an x
Speaker 4: y kind of access anymore. There's also this up and
Speaker 4: down that goes with it too. With this the smoke
Speaker 4: out here in the Pacific Northwest.
Speaker 3: Yeah, I think also for us, yes, seven years might
Speaker 3: be a long time to one person's life, but in
Speaker 3: our planning we want to be multi generational. So it's
Speaker 3: still such a narrow window for us to make such
Speaker 3: a broad stroked anan on it. But my personal experience
Speaker 3: is that you know when it's a good time and
Speaker 3: it doesn't take very much I would say, technical training
Speaker 3: to know when something is good. I always like to
Speaker 3: put it in preference or reference to people. Is that
Speaker 3: good in good out It should be very very clear,
Speaker 3: it should be No, it really is.
Speaker 5: Not speculation so on that.
Speaker 2: Are there any sort of signs or predictors that you
Speaker 2: look for that are going to tell you what a harvest,
Speaker 2: what a vintage is going to be?
Speaker 3: Yeah, look at the grapes, Yeah, look at the vines.
Speaker 3: Look at the weather. I'm sorry, that sounds very kind
Speaker 3: of stunning in a weird way. We also have a
Speaker 3: lot of coal damage here in Washington State, so winter
Speaker 3: freezes are some big concerns of ours, and that can
Speaker 3: mean young tissue death. So that's a big part of
Speaker 3: the process. I also love to draw back to fundamentals,
Speaker 3: and that's water. Do you have water, is there enough
Speaker 3: water you would be? I mean, if you didn't get
Speaker 3: to drink for a month, I think you look pretty rubbish. Well,
Speaker 3: I like to kindnet to grapes and not everything has
Speaker 3: to be just toil and suffer, you know. I think
Speaker 3: things should grow and prosper. And that's the same on
Speaker 3: a mine as well. So if you see something that
Speaker 3: looks hurting, it's hurting.
Speaker 4: I spent a little bit of time working in vineyards too,
Speaker 4: and esthetic is a big thing in vineyards. If like
Speaker 4: the inposts aren't straight, you know, if the wires aren't straight,
Speaker 4: if shoots aren't pent up, or if like clusters don't
Speaker 4: look good, it's not going to be good grapes. You
Speaker 4: can tell a lot very quickly visually. Of course it's
Speaker 4: a lot deeper than that. But if a vineyard is
Speaker 4: not managed and maintained, you're probably not going to get
Speaker 4: great grapes. But we're lucky to have a good vineyard partner,
Speaker 4: so we don't really have to worry about that.
Speaker 2: Do you guys. Have you guys established any sort of
Speaker 2: good luck rituals that you do at the start of harvest?
Speaker 3: Oh?
Speaker 5: Good luck rituals? Yeah?
Speaker 2: Oh my gosh, any traditions that you're establishing.
Speaker 4: I think we generally just do like a big dinner
Speaker 4: and pop a lot of really nice bottles.
Speaker 3: Which I mean is like every other week anyways.
Speaker 5: For ross, I think, but I would say.
Speaker 3: There's like I wouldn't define them as rituals, but I
Speaker 3: would think transitions of emotion. And that's like for me,
Speaker 3: I always think of wine as it's still a seasonally
Speaker 3: dictated industry, and that means there's a time of harvest
Speaker 3: and there's a time of no harvests from the time
Speaker 3: of growth a time of harvest, and I always put
Speaker 3: this in a time of healing and a time of wounding,
Speaker 3: and there's this.
Speaker 2: Weird for every season.
Speaker 5: Yeah, yeah, and there's.
Speaker 3: Not transition parts of the moment. I feel like the
Speaker 3: moment you start to feel tired and wounded, we're in
Speaker 3: harvest and it's probably happened a few.
Speaker 2: Days ago now because we are right in the middle harvest,
Speaker 2: but a big feast. But you know, looking at you
Speaker 2: guys with harvest going on, there clearly isn't a theme
Speaker 2: of like no shaving through harvest or same shirt or something.
Speaker 2: You all look pretty clean and taken care of you know,
Speaker 2: so you're working with different growers the vines are you know,
Speaker 2: you spend time I'm sure in the vineyards kind of
Speaker 2: understanding your fruit. Then the wine comes in and you
Speaker 2: make it. We know that some wine makers are known
Speaker 2: for talking to their wine. That they play music because
Speaker 2: they feel that it encourages Do you have any have
Speaker 2: you been Have any of you caught each other talking
Speaker 2: to the barrels at any point or to the bottles.
Speaker 3: I always make this joke. It's a terrible joke, but
Speaker 3: you always have to whip the wine into shape. It's
Speaker 3: not something you let go. You put into shape and
Speaker 3: you get aggressive and you do this. I think a
Speaker 3: lot of people are like, oh, we have this massage.
Speaker 3: It's a way. No, it's yours to be commanded.
Speaker 5: And you know, I am talking to Matthew about this.
Speaker 3: And if God intended wine, it doesn't make sense. God
Speaker 3: intended vinegar, Man intended wine.
Speaker 2: Okay, so you you you have to boss your wine.
Speaker 5: Well.
Speaker 3: We live in a world of transient existence, and wine
Speaker 3: very much encapsulates that.
Speaker 4: Whenever I'm walking past the barrels, I always give it
Speaker 4: a good slash, like buddy.
Speaker 3: Yeah, I always think this is Another funny thing is
Speaker 3: that I work with a lot of different wine makers
Speaker 3: all across the state. We all talk.
Speaker 5: There's a lot of female.
Speaker 3: Wine makers, there's a lot of mile wine makers. We
Speaker 3: all have this kind of common language that we talk
Speaker 3: about wine, and usually we refer it, you know, And
Speaker 3: I think a lot of people in Europe and especially
Speaker 3: in the Romance languages can be more attune to this.
Speaker 3: But many people refer to wine as her how is
Speaker 3: she doing? How is how is she? How are they?
Speaker 3: You know, like that type of thing. And always people
Speaker 3: always mentioned to me that. I always say, it's him?
Speaker 5: Why is he that way? Why is it's such an
Speaker 5: I don't know why it is. But in my mind
Speaker 5: I thought, I.
Speaker 2: Thought we stop genderizing our wine.
Speaker 5: But isn't that such a wonder transition. I don't know
Speaker 5: why that happens to me.
Speaker 3: It's not such like I think wine is of a hymn.
Speaker 2: This is yes, Okay, guys, you you went to school
Speaker 2: to study wine making. You clearly had that path set
Speaker 2: in your mind at a young age. But I'm curious,
Speaker 2: when you were little boys, what did you want to
Speaker 2: be when you grew up? Did you always know this
Speaker 2: is what you wanted to do, because clearly you found
Speaker 2: your path pretty soon. But what did you want to
Speaker 2: be when you grew up?
Speaker 6: On Matthew, I wanted to be a paleontologist. You work
Speaker 6: with the dinosaurs.
Speaker 4: Nice?
Speaker 6: Yeah, So then how.
Speaker 2: Did you decide that wine making is what you wanted
Speaker 2: to do?
Speaker 6: To be honest, I think when I was sixteen or seventeen,
Speaker 6: whatever year you're going into your senior year of high school,
Speaker 6: I probably googled something along the lines of coolest majors
Speaker 6: to major in twenty seventeen, and I accidentally found it
Speaker 6: and thought that that seems like absolutely an insane major
Speaker 6: to go into. Never thought about becoming a winemaker. Didn't
Speaker 6: really think about the guy making the wine. He's the
Speaker 6: final product.
Speaker 2: But you're from New York, so you came to Washington
Speaker 2: specifically for a program on wine making.
Speaker 6: Yeah, it's depending on who you asked. Number one or
Speaker 6: number two in the country for wine making. It's like
Speaker 6: top ten in the world, and so it's kind of
Speaker 6: an obvious choice. Maybe, Yeah, I love it.
Speaker 2: Andrew, what about you? What did you want to be
Speaker 2: when you grew up?
Speaker 4: I had a lot of things that I was thinking about,
Speaker 4: Like in middle school, you take a little test for
Speaker 4: career paths, and my destined career was a demolition expert,
Speaker 4: and I was like, Oh, this sounds really cool, but
Speaker 4: then I got like, I thought that was a little
Speaker 4: too aggressive, so I kind of transitioned my dreams to
Speaker 4: being a marine biologist or something along that lines, working
Speaker 4: with animals, and I just always drawn to water. But
Speaker 4: then I realized I didn't really want to go to college,
Speaker 4: so I thought I'd be a chef for a pro skier,
Speaker 4: but really, really what got me kind of turned on
Speaker 4: to the wine industry was super serendipitous, and got to
Speaker 4: thank my parents for it, but they ended up just
Speaker 4: pushing me to go to college. And I was like,
Speaker 4: if I'm gonna go to college, I'm gonna move somewhere
Speaker 4: in the world where i'd like to be. And so
Speaker 4: I googled schools and watch Rington stumbled upon the viticulture
Speaker 4: andology program and ended up kind of looking into it
Speaker 4: a little bit more and visiting. And I'd never really
Speaker 4: been passionate about school, so when I moved out, it
Speaker 4: was kind of like a combination of a few things
Speaker 4: that I loved through my my past travel experiences and
Speaker 4: love for art science, and I was like, wow, this
Speaker 4: is something that I could actually imagine myself. So I
Speaker 4: thought I'd just give it a shot, and then ended
Speaker 4: up falling in love and really kind of ignited a
Speaker 4: passion to me that I didn't know existed. So that's
Speaker 4: kind of what brought me to where I am today.
Speaker 4: So no, no set path, just super serendipitous.
Speaker 5: Wow.
Speaker 2: What about you, Gabriel, You're like it was that thirteen
Speaker 2: when I was thirteen, and I tried.
Speaker 5: That wine was to take either of these two?
Speaker 2: But what did you want to be when you grew up?
Speaker 3: Okay, when I wanted to be when I grew up?
Speaker 3: I really wanted to own a Walgreens. Really, that was
Speaker 3: my I thought that would be a really cool, interesting job.
Speaker 3: Why not section, gift card, section, photo, section, you all
Speaker 3: the different things. I don't know why. I just thought
Speaker 3: it was such an interesting because you know, when you're
Speaker 3: a kid, you go to Waldreens kind of interesting place.
Speaker 3: But that was what I wanted to do. That didn't
Speaker 3: end up happening. Maybe you could. But my way I
Speaker 3: got into wine making is that I had worked for
Speaker 3: an international wine company Inporter and hospitality group in Europe
Speaker 3: and I started at thirteen studying wine, and I eventually
Speaker 3: went to the WST School in London for two years
Speaker 3: to get my west At diplomas. And I really wanted
Speaker 3: to be able to transcend the wine industry. And I
Speaker 3: thought that the things that I needed to learn were
Speaker 3: marketing and sales and how to describe wine as a
Speaker 3: sort of Sammy a type person. And then I thought
Speaker 3: that I was already so invested, I should learn how
Speaker 3: to make wine, of course, And from there I was
Speaker 3: looking at all different schools as the most school New
Speaker 3: Zealand or France or Italy. But I saw that Washington
Speaker 3: and one of the big draws for me was that
Speaker 3: not only the program was highly acclaimed and very new,
Speaker 3: but Washington is a place that you can still enter
Speaker 3: in the wine industry at our age and make an impact.
Speaker 2: So, so you were born in Massachusetts, but you were
Speaker 2: raised in Europe.
Speaker 3: Is that we moved to Europe when I was thirteen? Okay?
Speaker 2: And then so you finished school in Europe in Europe?
Speaker 2: Was then okay? Okay, guys, So when you're not working,
Speaker 2: how do you like to spend your free time when
Speaker 2: we're working.
Speaker 5: All this other stuff? What did I like to use.
Speaker 2: Yeah, what did you used to like to do?
Speaker 6: What?
Speaker 2: What do you wish you could be doing when you
Speaker 2: have free time?
Speaker 3: Again?
Speaker 6: What are your passions and hobbies?
Speaker 4: Traveling, hiking, skiing, sailing, Cookay.
Speaker 3: I do every day what I want to do, and
Speaker 3: I have.
Speaker 6: A hobby for Okay, I trying to avoid doing anything.
Speaker 6: Can just do as as little as possible. Let Angel cook,
Speaker 6: let it, Gearbel do whatever he does every day, and
Speaker 6: then whenever they're done with that and hang out. No hobbies,
Speaker 6: I'd say, Yeah, no hobbies or passions. Yeah, I'm living
Speaker 6: my passion. I mean that's great.
Speaker 2: I mean this is an industry that tends to consume
Speaker 2: in many ways, because I'm sure as your wine drinking
Speaker 2: has exemplified that when you're not working, you like to
Speaker 2: drink wine and try different things. So you guys have
Speaker 2: had you know, you've started a business, and I'm sure
Speaker 2: that you got have been given a lot of advice
Speaker 2: along the years, from starting with teachers and parents to mentors.
Speaker 2: Is there a piece of advice that somebody gave you
Speaker 2: at any point in life that you find that you
Speaker 2: carry with you, either in how you live your life
Speaker 2: or you approach work or maybe it was a piece
Speaker 2: of wine, advice or something hmm.
Speaker 3: Stumped you all.
Speaker 2: There's a lot of pieces one one particular piece of
Speaker 2: advice that maybe stands out that you live.
Speaker 4: I would say it's not necessarily a piece of advice.
Speaker 4: But I think one of the biggest factors or things
Speaker 4: that have gotten us to this point is just the
Speaker 4: fact that nobody has said no or you should not
Speaker 4: do that. Everybody has just been like, sure, go ahead,
Speaker 4: yeah you should do that. Yeah it sounds good. Like
Speaker 4: nobody has said no. So it's not that we have
Speaker 4: like a certain piece of advice that has gotten us here.
Speaker 4: Maybe it's the lack thereof that has gotten us here.
Speaker 2: Well, I mean, maybe it's advice on how you try
Speaker 2: to live your life. I mean, or are something that
Speaker 2: someone once told you that you just feel that it
Speaker 2: is at your core, something you carry with you.
Speaker 3: I feel like, unfortunately, I'm gonna have to echo andrew
Speaker 3: In that we've not I wish there was this wellspring
Speaker 3: of economic, financial, agricultural, marketing, and brand development design narrative
Speaker 3: that I could draw from here in Prosser or even
Speaker 3: Washington the state. But many of the times that we
Speaker 3: engage in those conversations very caly overwine or in a
Speaker 3: professional setting, people go, I don't know what you know,
Speaker 3: And that's sad, sad maybe, but also kind ofvigorating in
Speaker 3: the fact that we're all still trying to figure it out. No,
Speaker 3: I don't know.
Speaker 6: I feel like we get the keep saying that not
Speaker 6: a lot of people tell us don't do anything. Now
Speaker 6: we also get a ton of people who are very
Speaker 6: open about how happy they are for us, how proud,
Speaker 6: how impressed, and so I think, I mean, that's kind
Speaker 6: of like a pusher, you know, you don't want to
Speaker 6: now let all these people down. So no necessarily motivational,
Speaker 6: inspirational anything, but just seeing all the support we've been given,
Speaker 6: is I feel like enough to want to keep going
Speaker 6: and make it all work well.
Speaker 4: But I was just gonna kind of add maybe like
Speaker 4: kind of stemming away from the question or farther towards that,
Speaker 4: I would say, there's not necessarily a quote that that's
Speaker 4: made me kind of live the life the way that
Speaker 4: I am, but I'd say there's definitely people who are
Speaker 4: inspiring to us that would definitely kind of showcase or
Speaker 4: that would help kind of see what we're trying to
Speaker 4: do and how we're trying to live our life.
Speaker 2: Yeah, I think advice is sometimes by example. I think
Speaker 2: advice is sometimes literal words. Clearly, your parents or the
Speaker 2: people that support you growing up told you you could
Speaker 2: do whatever you want and have encouraged you, and I
Speaker 2: think that is a sense of it. So when you
Speaker 2: look back at your career so far, and you guys
Speaker 2: have a long path and a long plan of this career,
Speaker 2: obviously in mine. But when you look back so far,
Speaker 2: what would you say is one of your proudest achievements
Speaker 2: so far?
Speaker 5: I can't say I'm really proud of much yet, yas. Yeah,
Speaker 5: it sounds bad, but.
Speaker 6: Maybe too much foresight, I expect too much in the future.
Speaker 4: Well, I would say for me, it's I'd admittedly say
Speaker 4: I'm a little bit more selfish of a person and
Speaker 4: walk a little bit more comfort in my life. And
Speaker 4: I haven't quite achieved that moment yet, And once I
Speaker 4: can really fully satisfy myself with the interests, and I'd
Speaker 4: consider myself a bit more simple of a person. So
Speaker 4: when I get those basic necessities, I think that's where
Speaker 4: when I'll be most proud of myself for achieving and
Speaker 4: putting up a pathway to achieving that lifestyle that I'm
Speaker 4: hoping for.
Speaker 3: Yeah, there's been many sacrifices, either with time or personal
Speaker 3: finances or just workload in general. I think one of
Speaker 3: the most proud things that we have yet to mention
Speaker 3: is that originally we started this team in college as
Speaker 3: a core group, and in just the last eight to
Speaker 3: twelve months, we've doubled our team. And not only is
Speaker 3: it just that we've doubled the team, it's that we
Speaker 3: took enough foresight and action to understand that there is
Speaker 3: many more bottles to be sold to provide for all
Speaker 3: the people's houses that we really want to have around us.
Speaker 3: And it's something that is not talked about, I'll have
Speaker 3: enough in the industry, is that you have to sell
Speaker 3: a lot of wine to buy a house. I trying
Speaker 3: to get this across from you, because like this is
Speaker 3: it's okay to make wine and to sell wine and
Speaker 3: to live in a life in which you're trying to prosper.
Speaker 3: And that's that's something that you know, we've taken an
Speaker 3: understanding and something that we want to get to our employees.
Speaker 3: And that's something I'm proud of.
Speaker 2: Well, you know, I think that is an achievement. Look,
Speaker 2: you've gotten a business off the ground. You're making ten
Speaker 2: thousand cases of wine. You guys might not see it now,
Speaker 2: but I think you've achieved something in a short period
Speaker 2: of time without you know, a pedigree behind you, you
Speaker 2: know of generational like family business. I'm sure. I think
Speaker 2: it's great that you have the humbleness to know that
Speaker 2: you haven't. You can't reflect yet on what you've achieved,
Speaker 2: but you have made achievements so far that you should
Speaker 2: be very proud of. That said, I want you to
Speaker 2: complete this sentence for me. A table without wine is like.
Speaker 3: I can think of any offensive ones go for that's
Speaker 3: my depraved mind. No, no, but please, I can speak
Speaker 3: for Matthew. Okay, it's a sin table with one.
Speaker 5: I'm just thinking, is this a one word answer? Is
Speaker 5: this a stand?
Speaker 2: It's it's your answer, you're filling in the blank. Okay,
Speaker 2: A table of that line is like.
Speaker 4: Well, a one word answer would be lame, and then
Speaker 4: like a metaphor would be no car without an engine.
Speaker 2: Okay, I beat that beat that one.
Speaker 5: Guys still function.
Speaker 3: What it's intended for.
Speaker 6: The body with.
Speaker 2: Okay, Gabriel, now you're two for two.
Speaker 5: I'm just gonna get the cruel ones on my mind.
Speaker 5: I don't know what it is.
Speaker 6: Maybe maybe.
Speaker 2: I'm gonna leave us all hanging here. Okay, guys are
Speaker 2: sitting at a table, A couple bottles of your sparkling
Speaker 2: lines on the table, and there's an empty seat next
Speaker 2: to each of you. Who from any walk of life,
Speaker 2: living or deceased. I just had this question. Infamous, famous
Speaker 2: or maybe not, maybe unknown? But who do you wish
Speaker 2: you could share a bottle of your sparkling line with?
Speaker 5: Wow?
Speaker 3: I literally had this question, not exactly this question, but
Speaker 3: I'll give my answer to that question for this one. Okay,
Speaker 3: So infamous, are they dead or alive?
Speaker 2: It's up to you. Who do you wish you could
Speaker 2: share a bottle with? And this is more likely someone
Speaker 2: that is not like your parent that you've shared a
Speaker 2: bottle or will likely share a bottle with someone that
Speaker 2: you aspirationally would love to share a bottle with.
Speaker 3: I'm so happy for this question. I can't tell you,
Speaker 3: but so you've given me only one guest, but I
Speaker 3: would hope to have maybe two. Fine, it's okay, So
Speaker 3: on on my left it would be Benjamin Franklin. Just
Speaker 3: finish his autobioraphy, and the reason for is I think
Speaker 3: that he is my new religion, and that's because he's
Speaker 3: the ultimate pragmatist, which I love, pragmatic thought, really interesting guy.
Speaker 3: Love to join his junto. On the other side, Putin,
Speaker 3: because I think that the relationship between the two ultimate
Speaker 3: pragmatic sort of original founder of democracy love, you know,
Speaker 3: all that stuff. And then we have Putin, which is
Speaker 3: a more complex character as well, but also maybe not
Speaker 3: so diplomatic in many regards as pragmatic.
Speaker 5: Both enjoy wine, although.
Speaker 3: I don't know if Putin would drink it, so.
Speaker 2: It's just I think that would be afraid you poisoned it.
Speaker 5: Exactly.
Speaker 3: I think men would enjoy you.
Speaker 2: Okay, well now he's gonna he's gonna outshine you to
Speaker 2: come out match that. Now it could be from any
Speaker 2: walk of life, and it doesn't have to be as serious,
Speaker 2: or it could be equally as.
Speaker 5: Thoughtful as that.
Speaker 4: So I have I have two people, for.
Speaker 2: Sure, it's a large table exactly.
Speaker 3: Now.
Speaker 4: I'd say like more mainstream would be Anthony Bourdain on
Speaker 4: one end because definitely an inspiration for me. But the
Speaker 4: other one would be Jim Harrison, who's definitely a little
Speaker 4: bit more kind of like her lesser known but I
Speaker 4: would argue he's like the ultimate American hedonist and one
Speaker 4: of the best writers of American literature, So I think
Speaker 4: he'd be a great person to head at the table.
Speaker 2: Okay, Matthew, you get two seats too if you want,
Speaker 2: But if you just want one.
Speaker 5: That's fine.
Speaker 6: Definitely I would be with Andrew and Anthony Bourdain inspiration,
Speaker 6: like he was saying, so, and I really enjoy maybe
Speaker 6: George Costanza's character. That's okay, you know it's aspirational, right, yeah,
Speaker 6: I know it seems like it could be a grady thing.
Speaker 6: There four chairs.
Speaker 2: Again, the whole Okay, there you go, Okay, and you
Speaker 2: all answered it. Okay, guys, another aspirational question, and this
Speaker 2: is going to be I have some guesses of the answers.
Speaker 2: But if you're being sent off to a out of space,
Speaker 2: a deserted island, whatever, you can only take three bottles
Speaker 2: with you wherever you're going, what three bottles would you take?
Speaker 3: Do?
Speaker 5: I have to trick question? Who water?
Speaker 2: There's water, there's ice, there's temperature control, there's refrigeration. It's
Speaker 2: just that you're on your last three bottles. What were
Speaker 2: What would your last three bottles be.
Speaker 3: I'm going to go because because I'm thinking smartly, they're
Speaker 3: all gonna be Magnums of course, of course. But my
Speaker 3: first would be skin contact Arstiko from I really enjoyed this,
Speaker 3: this producer in the Greek Islands and they do a
Speaker 3: really fantastic who's the.
Speaker 5: Producer, Oh, I shouldn't put that, can't remember.
Speaker 3: I can't remember precisely Kiriyani. I think, oh yeah, Korea, yeah,
Speaker 3: but really really cool producer. Love the wine. Skin contact.
Speaker 2: Skin contact is Sirtko yum a.
Speaker 3: Big because that's sort of like an ement because I
Speaker 3: drank a lot of Sticoa in Cyprus, of course, being
Speaker 3: so so close to all all all those plantings, so
Speaker 3: that one for sure. The next bottle I would do
Speaker 3: Poggio Anticos, uh, of course, but I would do their
Speaker 3: La Madre bottling because it's based on American wine phenomena,
Speaker 3: which is American note barrels, which I have a big
Speaker 3: pension for, so kind of a weird cross section between
Speaker 3: Indy and America and kind of interesting. Also Magnem, thank you,
Speaker 3: of course. But the last bottle I would have, I
Speaker 3: mean maybe it's a bottle that doesn't exist yet, maybe
Speaker 3: my best bottle whenever that time went then, so I
Speaker 3: would think I would think.
Speaker 2: You're now so there's no future wine which.
Speaker 6: You tried to get out of that.
Speaker 3: I know, I really have a personal love for Drapa.
Speaker 3: I really love the wine at Magnum Bottle. I had
Speaker 3: it with the with my with my my father of
Speaker 3: a long time ago, and he really seemed to enjoy it.
Speaker 3: I just I like, I like the experience.
Speaker 6: Perfect, perfect, matthew Ah, It's a difficult question because am
Speaker 6: I considering wines I've had that I know I'll enjoy
Speaker 6: for sure?
Speaker 2: Yes, yes, based on that right, right?
Speaker 6: What do I want?
Speaker 2: Maybe it's aspirational, meaning you wish you could try it,
Speaker 2: but you just could never get your hands on it.
Speaker 5: Chance, right, my only chance?
Speaker 6: You get this medical wine. I didn't even consider wines
Speaker 6: I tried. I would immediately go something Champagne Salon, Okay,
Speaker 6: difficult your hands on I would do. Uh maybe just
Speaker 6: like Suave Swabbi classic O. Be drinkable, delicious wine.
Speaker 2: Open to any producer, the best, whoever.
Speaker 6: You'd have to give me a data look then, like
Speaker 6: a de camp or something you know you could sip
Speaker 6: on so I turned for how long?
Speaker 3: Right?
Speaker 5: A week?
Speaker 6: Two weeks? Months? Even before it goes.
Speaker 3: Back tragedy of both four answers to school sharing.
Speaker 6: Oh yeah, you've ruined that for me.
Speaker 2: Yeah, and no Maderra because if you really want something
Speaker 2: that never dies, Okay, you've been given a reprieve to
Speaker 2: think about.
Speaker 4: This, Andrew, So I would say definitely, with my affinity
Speaker 4: to all sauce domain ooster doggs uh, Pino, gree SGN bottlings,
Speaker 4: that would definitely be one of them. Another would probably
Speaker 4: be probably Pentia. Yeah, Pentia. That would definitely be a
Speaker 4: bottling that I would be super interested in taking to space.
Speaker 5: Very contemplative and what is that.
Speaker 2: Of course?
Speaker 4: Yeah? And then I feel like I need some sort
Speaker 4: of champagne, So maybe a Jim and a special club
Speaker 4: from hermans That would probably.
Speaker 5: Be my life.
Speaker 2: I see, guys are good at this. I get people
Speaker 2: with so many more years of experience who can give
Speaker 2: me a grape. So this is great. This has been fun.
Speaker 2: So it's time to play our little fun game of
Speaker 2: wine and music pairing. So while we've been talking, I've
Speaker 2: had the pleasure to be sipping on your Washington blend.
Speaker 2: So I want you to tell me just maybe you
Speaker 2: can describe very quickly what the Washington blend is for
Speaker 2: our listeners and then each of you if you give
Speaker 2: me a song, a musician, a genre that you think represents.
Speaker 3: The Washington not with a different wine.
Speaker 2: No, No, We're going to start with the Washington wine.
Speaker 5: So I guess I can describe it.
Speaker 4: So our Washington blend is a really fun wine that
Speaker 4: we make. It's really where we step away from that
Speaker 4: Eurocentric dialogue that really persists around wine and just being
Speaker 4: unapologetically Washington. It's a blend of chardonnay, pino, green reasling, Alberino, cabernessogno,
Speaker 4: and sam Marlow pretty much a blend of every grape
Speaker 4: that we utilize in our program because what is Washington.
Speaker 4: It has a wonderful diversity in climate and ability to
Speaker 4: grow so many different grapes and produce so many different
Speaker 4: styles of wine, and flat out we are production nerds,
Speaker 4: so we want to showcase that through and through. So
Speaker 4: people would be like, oh, that's everything but the kitchen
Speaker 4: saying from the bottom of the barrels, But it's actually
Speaker 4: one of the first ones that we make every year
Speaker 4: because we want it to be super fresh, focused and
Speaker 4: hate it have that great energy and profile to it.
Speaker 5: So yeah, it has a nice.
Speaker 2: Kind of roundness on the mid palate.
Speaker 5: So it's actually an.
Speaker 3: Extra dry bottling, which is kind of hard to find
Speaker 3: in the market, which has a little bit more sweetness
Speaker 3: than a Bruts the next level up. So it's a
Speaker 3: very very drinkable kind of You could take it out
Speaker 3: for a hike in Washington. It's great to drink here
Speaker 3: on the East Side that gets one hundred degrees every day.
Speaker 2: So okay, if procrastinated enough, give me a song right.
Speaker 4: Off the bat Beach House album number seven.
Speaker 5: Okay, I'm so terrible with music.
Speaker 6: I'd go wu Tang Clan as a group. It's just
Speaker 6: a collection of many components, many people, many grapes that
Speaker 6: so perfectly reflect where they're from and showcase that.
Speaker 4: Okay, my answer, I guess to rationalize it is the
Speaker 4: Washington Blane that to me is in a bottle. So
Speaker 4: I mean, just going to the beach, floating the river
Speaker 4: with friends, you name it. You're always just having a
Speaker 4: good time watching the sunset. Whatever. That album it fits
Speaker 4: every single time. It has the right vibe and will
Speaker 4: compliment that bottle in whatever situation.
Speaker 3: And friends you with.
Speaker 2: Okay, I'm gonna I'll move on unless you want to.
Speaker 5: That's fine.
Speaker 2: Two out of three is still two really good ones
Speaker 2: to great. Okay, that's right. Everyone has their strength. Okay.
Speaker 2: So the other glass I've been a sipping is the
Speaker 2: Blanc Degree, which is a pinogree.
Speaker 3: It's our most challenging wine to make. Every single year.
Speaker 3: I spend so much of my time on it. It's
Speaker 3: it's such a it's such a headache, but I love
Speaker 3: to do it because it's something that we're super passionate about.
Speaker 3: The Blunt Degree. It's one hundred percent pogree. It's this
Speaker 3: really interesting dichotomy between a very like tropical fruit profile
Speaker 3: but also a bolstered body, so it transcends like opulence
Speaker 3: for us, Okay, And it's really challenging style to bake
Speaker 3: into sparkly win because you don't typically think of sparklely
Speaker 3: wins as being tremendously opulent, the very light body, flinty
Speaker 3: and so on. So it's a wine for us that's
Speaker 3: that's really trying to showcase, build, grow and make the
Speaker 3: legacy of the project.
Speaker 2: Okay, Matthew Andrew, I'm looking up.
Speaker 5: You're cheating. Well, I know what album it is.
Speaker 4: In my mind, I believe it's Joshua Bell, the violinist, right,
Speaker 4: that's his name. He just released The Elements. I believe
Speaker 4: it's kind of his masterpiece. But why I think this
Speaker 4: is the album that is the epitome of this wine
Speaker 4: is because it's exactly what we're doing with Tears, neo
Speaker 4: traditional wre We're trying to create and define new tradition
Speaker 4: in the new world, and I think Joshua Bell did
Speaker 4: that really well with that composition.
Speaker 5: And it's a.
Speaker 4: Lot more classical, serious, maybe pigeonhole to certain experiences. And
Speaker 4: I believe that is the same thing with this wine
Speaker 4: is it's classic, it's it's you know, it's rich, it's elegant.
Speaker 4: It might not work in every situation, but the situations
Speaker 4: that it hits in, it absolutely hits.
Speaker 2: Okay, Matthew, for you, I'm gonna ask you the wine
Speaker 2: that you were going to give the aliens is the
Speaker 2: blank to blanc. So describe that wine and then tell
Speaker 2: me if you have a song or genre for that
Speaker 2: or maybe they'll jump into that.
Speaker 6: Yeah, Block Bloc one Shardenay kind of more classic than
Speaker 6: the rest of our wines.
Speaker 7: Stylistically, crisp Clean a lot of those like Lemon Citrus notes.
Speaker 6: Something that is you can open it every day, never
Speaker 6: get tired of it. A reflection not only of us
Speaker 6: and our ability to make high quality wines, but also
Speaker 6: of the area we're in and how chardonnay from Washington,
Speaker 6: from specific lots of Washington come forth and make tasty wines.
Speaker 6: And so it captures all of that without becoming something strange.
Speaker 2: Okay, Yeah, And a song or a musician, anyone, anyone.
Speaker 6: It's got to be something too obvious. Beethoven, Bozart, so classic,
Speaker 6: right that no matter what you know, everyone knows, right, Yeah.
Speaker 3: The fundamental of all music.
Speaker 4: Yeah, I was thinking, like like an American Americana song, like,
Speaker 4: you know, something classic, but maybe maybe not like Don
Speaker 4: McLean's American Pie. You know, it's it's just an absolute
Speaker 4: classic song. Piano.
Speaker 2: You guys have a nice range of music. Chase here,
Speaker 2: I'm impressed. And then the last one, Gabro, you had
Speaker 2: picked the reserve, the Grand Let's describe that, and let's
Speaker 2: do that one. And then then you guys are off
Speaker 2: the hook on the game.
Speaker 3: So the Grand rendition. Everything that we do here is
Speaker 3: is basically a non vintage wine, but we also have
Speaker 3: a multi vintage wine. So the selections of the previous
Speaker 3: years that would treat make our wines, and the grammar
Speaker 3: rendition is the first one we blend for for our
Speaker 3: highest quality. We call cord Acue based the best of
Speaker 3: the best of the everything that we make, so all
Speaker 3: the best unique drops of every perfect juice that you
Speaker 3: could possibly get through a winery door, it goes through
Speaker 3: a grand rendition and it's predominantly a Peanore chardonnay, so
Speaker 3: it blends both what we want to have inspired in Washington.
Speaker 3: Plus also that's very classic and traditional, which makes alas
Speaker 3: if titius. So grammar rendition for us is also at
Speaker 3: one less aging wine, so it has a little bit
Speaker 3: more of this elegant subtlety to it, but with those
Speaker 3: big drum as one of the degree. So a really
Speaker 3: unique wine is something that I'm very passionate about, and
Speaker 3: it's something that I'm still learning to talk about because
Speaker 3: it is beyond me.
Speaker 2: Okay, so I really love it music.
Speaker 3: You you know, I I have a certain I'm a
Speaker 3: certain type of person that I am so one tracked
Speaker 3: in my mind that I've listened to the same I've
Speaker 3: songs on repeat for years.
Speaker 6: Okay, I think of only heard gear, you listen to
Speaker 6: five songs, and so does one of those fits.
Speaker 3: My diversity is my tragedy.
Speaker 5: So it's it's really tough.
Speaker 3: But I have a particular love for New Jibs, which
Speaker 3: is the original concept artist for low fi music, so
Speaker 3: very like subtle, you know, low fidelity music, and I
Speaker 3: love that music with scenes I'm passionate about, and that's
Speaker 3: great conditions. So I'm happy to share you.
Speaker 4: Okay, I could name a couple of songs for this.
Speaker 4: The one the first one would be like We Are
Speaker 4: the World with the Michael Jackson recording of all the
Speaker 4: best celebrities of the time and vocalist and it just
Speaker 4: takes the best components of all genres of music, brings
Speaker 4: it into one and it's just incredibly timeless. I mean,
Speaker 4: that song is just going to be on repeat throughout history.
Speaker 4: The other one that I would say that's a little
Speaker 4: bit more personal to me, would be like the BB
Speaker 4: King Eric Clapton album Ryan with the King, you know,
Speaker 4: some like jazz situation with some good vocals in there
Speaker 4: and you know, it's it's just a great, great album.
Speaker 6: Wow wow Wow.
Speaker 3: And I toles Messiah and drinking it.
Speaker 2: Yeah, guys really are like old men. And you box
Speaker 2: a lot, You've lived a lot in twenty five years.
Speaker 2: So here's my last question for you. Where in the
Speaker 2: world is at the top of each of your bucket
Speaker 2: lists to go explore for wine?
Speaker 3: Ah, this is going to be a very controversial answer. Okay,
Speaker 3: I would say, I'm sorry. I'm gonna say Napa Valley.
Speaker 5: Okay.
Speaker 3: The reason for watch is that I got a very
Speaker 3: harsh criticism when I was fifteen and I was giving
Speaker 3: a talk about some international wines and I'm I'm vuriantly American.
Speaker 2: The fact that he was giving talks on wine in fifteen.
Speaker 3: Anyways, I was giving some talks about wine and from
Speaker 3: trying to believe some Bourdeaux producers. But I got this
Speaker 3: comment that said, it's the biggest sin of American wine
Speaker 3: drinkers is that they know more about European wine they
Speaker 3: do their own wine. My history, and I think that
Speaker 3: that's that encapsulates a lot of what might even be
Speaker 3: wrong with some you know, restrictive of the wine industry.
Speaker 3: And I think that we owe some some serious debt
Speaker 3: to the people in the in the foundation of our
Speaker 3: wine ustry, which is based in Napa Valley table Wine Clergy. Wine.
Speaker 3: I love that type of thing and I think that
Speaker 3: it's something that I would want to learn more about,
Speaker 3: which is here in my own countryside. I think that
Speaker 3: that's where I'd like to go and explore more. I
Speaker 3: love that.
Speaker 6: Okay, is there a way to answer that question? Him?
Speaker 3: Right?
Speaker 5: Everything instantly?
Speaker 2: But you know what top of your buckets that you
Speaker 2: want to go to can be somewhere really well cool.
Speaker 5: I have an answer for that.
Speaker 4: So I would say, like, for me, want the places
Speaker 4: that I want to visit is where man meets nature,
Speaker 4: and I think that's what wine is. So the most
Speaker 4: beautiful location with great wines. And I think, kind of
Speaker 4: going off what ga i'd find myself in the New World,
Speaker 4: probably the Apalta region of Chile, because I think some
Speaker 4: of the best bordos style wines in the world are
Speaker 4: coming out of there, and I do love to dreaming them.
Speaker 4: But also that's one of the most beautiful places in
Speaker 4: the world. And you know, tack on a couple of
Speaker 4: days and go down to Patagonia.
Speaker 3: So why not.
Speaker 6: I mean, okay, man, all I can think of we're
Speaker 6: just the most classic boring answers.
Speaker 2: But if you haven't been there, but they're not boring,
Speaker 2: I'd have.
Speaker 6: To do just like legendary vineyards, you know, go to
Speaker 6: Burgundy La Romani, right, go go over to Latash Latash.
Speaker 2: I mean look, aspirational is meaning you haven't been there.
Speaker 2: Top of your bucket list means it's something you plan.
Speaker 2: I think hitting those vineyards in all those places are
Speaker 2: somewhere you should all go because there's a whole world
Speaker 2: to discover. As you know, you drink it, so you
Speaker 2: might as well go visit. So on that note, if
Speaker 2: people want to come explore your wines, where can they
Speaker 2: find you? What will they find when they get here?
Speaker 2: What kind of experiences do you offer them in your
Speaker 2: tasting room?
Speaker 3: So we've actually just opened a brand new aabilitiy and
Speaker 3: taste room. So it's very much like a gardens within
Speaker 3: a garden, and it works very well with our labels
Speaker 3: because we have brightly colored labels, which is fantastic. But
Speaker 3: it's also kind of the epicenter or what was the
Speaker 3: epicenter of Washington wine, which is the Walter Klore Vineyard pavilion,
Speaker 3: so the kind of the founding father of Washington Wine.
Speaker 3: It's a big veranda that overlooks the Yakima Valley River,
Speaker 3: and what we offer is tastings. We do a lot
Speaker 3: of educational sort of tastings inside of our winery where
Speaker 3: we explain that the eritis process, garage riddle, disgorge. We
Speaker 3: have a lot of example bottles and so on and
Speaker 3: so forth with people to see that really really cool
Speaker 3: fundamental process that's unique to sparkling wine. So we do
Speaker 3: a big educational someone are, we do a tasting of
Speaker 3: all over one. So we always kind of give something
Speaker 3: a little bit extra in that guiding light that I
Speaker 3: like to have outside the wine brand, so that people
Speaker 3: can take home what they think is what we do best.
Speaker 4: And that's always something about us in our fantastic I
Speaker 4: think the main guarantees is incredible, authentic Washington sparkling wine
Speaker 4: in an absolutely beautiful situation with great people. We have
Speaker 4: super diverse crew, so I mean, if you want to
Speaker 4: just shoot the ship and talk about life, we can
Speaker 4: absolutely do that and you don't want to hear a
Speaker 4: word about wine or we have Also, our crew is very,
Speaker 4: very educated too, so not only are they personal, but
Speaker 4: they're educated, so we can really nerd out or just
Speaker 4: keep it as simple as possible, but you're guaranteed to
Speaker 4: have a great time interact with some really educated, awesome
Speaker 4: people and just enjoy Washington sparkling set wine alongside a
Speaker 4: little bowl of potato chips, because that's what we're doing.
Speaker 6: Yeah.
Speaker 2: Well, of course, guys. I can't thank you enough for
Speaker 2: joining us today on Wine Soundtrack. Andrew Gabriel Matthew, it's
Speaker 2: been a real pleasure to talk with you all your
Speaker 2: guy We could keep going, but I think we've we've
Speaker 2: covered enough this time. But I can't wait to see
Speaker 2: where you guys go, and I'm looking forward to taking
Speaker 2: a little more wine from the So I'm going to
Speaker 2: raise a glass to you and say cheers and thank you.
Speaker 5: Thank you, thank you, really appreciate it.
Speaker 1: Thanks for listening to a new episode of Wine Soundtrack USA.
Speaker 1: For details and updates, visit our website windsoundtrack dot com.