WEBVTT 1 00:00:00.560 --> 00:00:04.480 Welcome to Wine Soundtrack USA. Listen to the passion with 2 00:00:04.519 --> 00:00:08.000 which producers narrate their winery and their world team thirty 3 00:00:08.039 --> 00:00:12.039 answers discover their stories, personalities, and passions. 4 00:00:12.560 --> 00:00:15.080 Hello, friends and listeners of Wine Soundtrack. This is Alison 5 00:00:15.160 --> 00:00:17.920 Levine and today I'm with Dusty Jenkins, the winemaker of 6 00:00:17.960 --> 00:00:22.039 Gilbert Sellars in Yakima Valley. Dusty, Welcome to Wine Soundtrack 7 00:00:22.079 --> 00:00:24.039 and tell us a little bit about Gilbert Sellars. 8 00:00:24.800 --> 00:00:25.039 Yeah. 9 00:00:25.160 --> 00:00:29.120 So, Gilbert Sellers, we're a small production, family owned winery 10 00:00:29.160 --> 00:00:32.479 here in the Yakma Valley, started in two thousand and four, 11 00:00:32.640 --> 00:00:35.439 so this is actually our twenty year anniversary this year. 12 00:00:35.640 --> 00:00:37.719 At the anniversary, thank you. Yeah. 13 00:00:37.799 --> 00:00:40.920 Yeah, And it's sort of changed hands throughout the Gilbert 14 00:00:40.960 --> 00:00:44.159 family throughout the year, but the owners Charlie and Gloria 15 00:00:44.200 --> 00:00:49.000 Gilbert and Laura Schlett have been kind of the managing 16 00:00:49.079 --> 00:00:53.359 owners since twenty fifteen. And yeah, we're making sort of 17 00:00:53.359 --> 00:00:57.039 a variety of wines, a little bit of Roan, a 18 00:00:57.039 --> 00:00:58.520 little bit of Bordeaux, and. 19 00:00:58.399 --> 00:01:00.679 Some fun whites kind of mixed in as well. 20 00:01:00.799 --> 00:01:04.519 So very cool. Now we're on your property and surrounded 21 00:01:04.519 --> 00:01:07.439 by vineyards. How many acres of a state fruit do 22 00:01:07.480 --> 00:01:09.439 you have and are you one hundred percent of state fruit? 23 00:01:10.239 --> 00:01:15.560 We're probably about seventy percent of the majority of which 24 00:01:15.719 --> 00:01:19.760 are located offsite. So up in the Horse Heaven Hills 25 00:01:20.519 --> 00:01:23.840 we have a few vineyards and then in the wall 26 00:01:23.920 --> 00:01:26.560 Luke Slope, so both of them are about an hour 27 00:01:26.599 --> 00:01:30.079 away from the winery but owned by the Gilbert family. 28 00:01:31.040 --> 00:01:35.040 So all total, we have probably about forty to fifty 29 00:01:35.239 --> 00:01:37.120 acres of vineyards throughout the state. 30 00:01:37.239 --> 00:01:40.239 So wow, with seventy percent of it being right here. 31 00:01:41.959 --> 00:01:46.200 Yes, so we only have probably ten acres planted out 32 00:01:46.200 --> 00:01:48.799 here at the winery and the rest are in other 33 00:01:48.879 --> 00:01:50.159 avas throughout the states. 34 00:01:50.599 --> 00:01:53.000 So you're working with all of state fruit. You mentioned 35 00:01:53.000 --> 00:01:56.359 Bordeaux and ron Friddis and then some fun so we 36 00:01:56.439 --> 00:01:57.879 know what the roon farritis are and we know what 37 00:01:57.879 --> 00:01:59.760 the Bordau varieties. What are the fun varieties? 38 00:02:00.200 --> 00:02:04.680 Yeah, so this year we're we're bringing in a Portuguese 39 00:02:04.760 --> 00:02:08.080 white verdejill, so working with that for the first time 40 00:02:08.120 --> 00:02:12.719 this year, and Tempernio for the first time. 41 00:02:14.280 --> 00:02:16.319 Yeah, and then you know, kind of doing. 42 00:02:16.199 --> 00:02:20.520 Just sort of unique things with some more standard white 43 00:02:20.560 --> 00:02:23.520 so like an orange trees lane blended with a little 44 00:02:23.599 --> 00:02:27.000 chardonnay and like a pet nat style chardonay as well. 45 00:02:27.199 --> 00:02:31.719 So yeah, having a little fun there with your your fermentations. 46 00:02:31.039 --> 00:02:33.400 Yes exactly, you know, kind of trying to hit that, 47 00:02:33.719 --> 00:02:37.439 you know, that unique kind of fresh, fun sort of 48 00:02:37.520 --> 00:02:40.560 wine style that's kind of becoming a little more prevalent 49 00:02:40.599 --> 00:02:41.199 in the market. 50 00:02:41.319 --> 00:02:46.159 So fantastic. It's got a really joyful label of like 51 00:02:46.599 --> 00:02:49.919 a hand drying of a girl catching a flower, which 52 00:02:49.960 --> 00:02:51.680 I don't know that matches the name Gilbert, which I 53 00:02:51.719 --> 00:02:53.560 know is a family name, but the label doesn't. 54 00:02:53.800 --> 00:02:54.039 You know. 55 00:02:54.479 --> 00:02:58.080 It's not like a Dilbert, but it's like a a 56 00:02:58.120 --> 00:02:58.919 female version. 57 00:02:59.080 --> 00:03:02.360 Yeah. Yeah, yeah, So we actually just went through a 58 00:03:02.360 --> 00:03:06.400 big rebrand this past year, and before that we had 59 00:03:06.439 --> 00:03:09.879 sort of this silhouette of a mountain. There's a peak 60 00:03:10.120 --> 00:03:13.520 in the Goat Rocks, which are in the Cascade Mountain range. 61 00:03:14.159 --> 00:03:16.319 There's a peak named after the Gilbert family, and that 62 00:03:16.639 --> 00:03:19.319 was sort of the logo for a very long time. 63 00:03:20.439 --> 00:03:23.520 But the owners, you know, I think there was just 64 00:03:23.560 --> 00:03:26.719 this kind of feeling like it was time to have 65 00:03:26.759 --> 00:03:31.280 a refresh, something that kind of like more represented just 66 00:03:31.520 --> 00:03:34.240 the style and kind of like the energy that. 67 00:03:34.159 --> 00:03:37.919 They wanted to bring forward in the winery. So yeah, 68 00:03:38.000 --> 00:03:39.319 it was just time. 69 00:03:39.120 --> 00:03:41.639 To mix it up, make things a little more a 70 00:03:41.680 --> 00:03:43.400 little more colorful, a little more fun. 71 00:03:44.000 --> 00:03:47.520 And so every label has a different cartoon image on us. 72 00:03:47.639 --> 00:03:51.680 So these four wines that we have here, these are 73 00:03:51.759 --> 00:03:54.479 kind of our core for and then we have other 74 00:03:54.520 --> 00:03:57.400 wines that are like just a white label with kind 75 00:03:57.400 --> 00:03:59.560 of a hand drawn sketch on them as well. 76 00:04:01.000 --> 00:04:02.400 And what is your total case production? 77 00:04:02.960 --> 00:04:08.479 So we do about seven thousand annually, between six and seven. 78 00:04:08.280 --> 00:04:12.360 Thousand, genuinely. And are you a winery that's distributed in 79 00:04:12.479 --> 00:04:16.839 particular markets? Are you mostly direct consumer? And you know 80 00:04:16.879 --> 00:04:17.879 how many markets are you in? 81 00:04:18.319 --> 00:04:22.480 Yeah, so we you know, we have a really great 82 00:04:22.600 --> 00:04:25.399 DTC presence here in the y Akma Valley, but we 83 00:04:25.480 --> 00:04:29.399 are distributed nationally as well, so of course the great 84 00:04:29.399 --> 00:04:34.000 presence in Washington. A lot of wines go over to Seattle, 85 00:04:34.480 --> 00:04:38.360 in the suburbs of Seattle. But yeah, we're distributed in 86 00:04:38.720 --> 00:04:45.720 New York, Texas, just picked up Wisconsin, Montana, Idaho. Probably 87 00:04:45.800 --> 00:04:48.360 I would say a third of the states have carried 88 00:04:48.480 --> 00:04:50.399 or currently carried Gilbert Sellars. 89 00:04:51.079 --> 00:04:53.399 Well. Great, so not a new wine, but a new 90 00:04:53.439 --> 00:04:55.399 label for those who are familiar. 91 00:04:54.920 --> 00:04:56.560 With it absolutely. 92 00:04:57.319 --> 00:05:01.600 So I'm curious, Dussie, for you as as a as 93 00:05:01.639 --> 00:05:05.720 a human being, what is your first memory relevant to wine? 94 00:05:06.079 --> 00:05:06.600 Oh? Wow? 95 00:05:07.319 --> 00:05:10.839 So I grew up in the Akima Valley in Zillah, 96 00:05:10.879 --> 00:05:14.439 which is kind of the prime growing region for the 97 00:05:14.439 --> 00:05:17.680 Akma Valley, and so it was there was always just 98 00:05:18.199 --> 00:05:22.079 you know, wine was kind of in the air, almost literally. 99 00:05:23.079 --> 00:05:25.920 But one of my first memories was, you know, my 100 00:05:26.000 --> 00:05:28.959 parents wanted to go to like the spring barrel release 101 00:05:29.000 --> 00:05:31.399 and I had just got my driver's license, so I 102 00:05:31.480 --> 00:05:34.279 was the designated driver. But it was kind of a 103 00:05:34.360 --> 00:05:36.480 unique experience that was kind of like the first time 104 00:05:36.519 --> 00:05:39.519 I had gone into the wineries and like, you know, 105 00:05:39.759 --> 00:05:42.800 it's a unique kind of feeling and smell the first 106 00:05:42.800 --> 00:05:45.040 time you walk into a winery. It's like, oh, these 107 00:05:45.040 --> 00:05:49.439 are kind of new sensory experiences that I've never had before. 108 00:05:49.600 --> 00:05:52.600 So that that definitely kind of sticks out in my mind. 109 00:05:53.279 --> 00:05:54.279 Yeah. 110 00:05:54.319 --> 00:05:57.120 And for something else that might stick out in your mind, 111 00:05:57.279 --> 00:06:00.600 one of those aha moment wines, do you member that 112 00:06:00.720 --> 00:06:03.000 kind of it might have been one of the first 113 00:06:03.000 --> 00:06:04.800 wines you had, maybe it was later on in your 114 00:06:04.839 --> 00:06:06.839 career or in your explosion of wine, But is there 115 00:06:06.839 --> 00:06:09.240 a wine that sticks out as one of those aha moments. 116 00:06:09.680 --> 00:06:12.040 And if you can tell me if you remember the 117 00:06:12.079 --> 00:06:15.800 wine specifically and what it was about that wine in 118 00:06:15.839 --> 00:06:16.759 the circumstances. 119 00:06:17.399 --> 00:06:20.879 Sure, boy, that's kind of a tough question. So I 120 00:06:20.959 --> 00:06:23.759 kind of cut my teeth in the wine industry in Walla, Walla, 121 00:06:23.959 --> 00:06:28.439 and you know, there's so many great producers in Walla Walla. 122 00:06:29.680 --> 00:06:30.319 And yeah, we. 123 00:06:30.680 --> 00:06:34.199 Got the experience to go taste at Cayuse for as 124 00:06:34.279 --> 00:06:36.560 students and that was a really just like kind of 125 00:06:36.600 --> 00:06:40.439 incredible experience and you know, it was it was almost 126 00:06:40.480 --> 00:06:43.439 like meeting the wizard of Wizard of Oz getting to 127 00:06:43.959 --> 00:06:48.199 meet Christop and taste through the whole lineup of wines. 128 00:06:47.759 --> 00:06:50.959 And just like, wow, this is you know, it's kind 129 00:06:50.959 --> 00:06:52.600 of a magical experience. 130 00:06:52.680 --> 00:06:56.720 But yeah, very different style than what we're doing, but 131 00:06:56.800 --> 00:07:00.160 you know, impactful nonetheless, Like you know, there's been so 132 00:07:00.160 --> 00:07:03.000 many people that have kind of like followed in Christov's 133 00:07:03.079 --> 00:07:06.480 footsteps trying to you know, capture some of that magic 134 00:07:06.519 --> 00:07:10.759 as well. So but yeah, he's he's really for Washington State, 135 00:07:11.120 --> 00:07:13.480 been you know, a huge trailblazer. 136 00:07:13.560 --> 00:07:16.319 And can you kind of define what that magic is 137 00:07:16.319 --> 00:07:18.319 about that wine or what it was for you that 138 00:07:18.439 --> 00:07:19.319 was magical about it. 139 00:07:19.519 --> 00:07:22.839 Yeah, I think it was just so it was it 140 00:07:22.879 --> 00:07:26.120 was really unique as far as like the style and 141 00:07:26.240 --> 00:07:29.319 just like just everything about it. Just the way it 142 00:07:29.399 --> 00:07:32.639 hit your palette, the aromas you were getting off of it. 143 00:07:32.800 --> 00:07:35.759 You know, it's unlike what anybody else really was doing 144 00:07:35.759 --> 00:07:38.199 in lah lah Laha And just like you know, love 145 00:07:38.240 --> 00:07:40.560 it or hate it was just like a truly unique 146 00:07:40.759 --> 00:07:44.879 kind of series of wines. But yeah, and that's kind 147 00:07:44.879 --> 00:07:49.040 of what I'm always seeking, is like, you know, I 148 00:07:49.800 --> 00:07:52.120 love to try new things. I love to challenge myself 149 00:07:52.120 --> 00:07:55.439 when I'm drinking wine, and like if it's if it's different, 150 00:07:55.480 --> 00:07:57.639 if it's funky, if it's you know, kind of off 151 00:07:57.639 --> 00:07:59.519 the wall, like you know, it just kind of it 152 00:07:59.600 --> 00:08:03.600 sparks this kind of creativity and this like it can 153 00:08:03.759 --> 00:08:05.959 really lead to some inspiration at times. 154 00:08:06.040 --> 00:08:08.560 So if we were to come to your home and 155 00:08:09.240 --> 00:08:12.360 find wherever you're storing your wine, whether in a few 156 00:08:12.439 --> 00:08:16.120 drawers and a wine cellar and refrigerators are scattered under 157 00:08:16.560 --> 00:08:18.920 the in scamp places, what would we find in there? 158 00:08:19.079 --> 00:08:22.720 Is it wines you've made, windes of friends or really 159 00:08:22.759 --> 00:08:26.800 obscure varieties particular varieties particular regions. 160 00:08:27.920 --> 00:08:30.680 Yeah, I mean kind of well, first of all, we 161 00:08:30.839 --> 00:08:35.080 just moved, so there's there's wines in rooms that there 162 00:08:35.080 --> 00:08:37.720 shouldn't be in that wine here at the winery that 163 00:08:37.799 --> 00:08:39.960 needs to go back home. It's it's kind of all 164 00:08:40.000 --> 00:08:42.440 over the place right now. But as far as what's 165 00:08:42.440 --> 00:08:45.279 in our collection, you know, I'm I'm not a huge 166 00:08:45.320 --> 00:08:46.879 collector for the most part. 167 00:08:47.240 --> 00:08:48.360 You know, I'm. 168 00:08:48.320 --> 00:08:53.240 Buying wines that that we want to drink fairly fairly soon. 169 00:08:53.360 --> 00:08:57.279 And but yeah, like I said, I'm kind of always 170 00:08:57.320 --> 00:09:00.679 just like searching for the new thing, like not new thing, 171 00:09:00.759 --> 00:09:05.399 but just like new wine experience for me. So yeah, 172 00:09:05.559 --> 00:09:10.799 trying wines from more obscure wine producing countries or you know, 173 00:09:11.000 --> 00:09:15.639 kind of more unique production styles domestically. And there's a 174 00:09:15.679 --> 00:09:20.120 great wine shop here in Yakimal called Apple Valley Emporium. 175 00:09:19.679 --> 00:09:21.399 And they have a great selection of kind. 176 00:09:21.279 --> 00:09:27.240 Of more unique and you know, low fi wines, and yeah, 177 00:09:27.279 --> 00:09:29.919 so they're a great source to just try out new 178 00:09:30.039 --> 00:09:34.559 kind of interesting things that you wouldn't find usually in 179 00:09:34.600 --> 00:09:36.120 a small city like Yakama. 180 00:09:36.919 --> 00:09:40.519 Is there anything you opened up recently that drank really well, oh. 181 00:09:40.440 --> 00:09:43.120 Boy, what do we drink recently? 182 00:09:44.200 --> 00:09:48.320 We just had like a chillable red from Slovenia, I believe. 183 00:09:48.480 --> 00:09:51.759 So it's you know, just like hot weather open something 184 00:09:51.799 --> 00:09:54.840 that you know, it's just like juicy and there's clenching, 185 00:09:54.960 --> 00:09:57.159 you know, on a hot day after we've finished moving. 186 00:09:57.200 --> 00:09:59.840 And so yeah, that was a wine we picked up 187 00:09:59.840 --> 00:10:03.240 at the AD that was really just uh yeah, great 188 00:10:03.320 --> 00:10:04.960 refreshing wind. 189 00:10:05.360 --> 00:10:12.840 Yeah yeah, well refreshable claw quaffable red wine. Absolutely. So 190 00:10:14.240 --> 00:10:18.600 I'm curious because you like to explore all these different 191 00:10:18.960 --> 00:10:25.559 wines or maybe also kind of fermentation styles and production styles. 192 00:10:27.519 --> 00:10:30.080 Do you think there's a such thing as a perfect variety? 193 00:10:31.480 --> 00:10:35.240 Oh boy, I think about as perfect of a variety 194 00:10:35.240 --> 00:10:37.279 as you can get, as probably breezelane. 195 00:10:37.480 --> 00:10:39.919 There's just so many directions you can go with it. 196 00:10:41.159 --> 00:10:44.240 And I mean, for my palette, it's just I love, 197 00:10:44.480 --> 00:10:48.240 I love a high acid white and you know, have it, 198 00:10:48.639 --> 00:10:51.720 you know perfectly bone dry reas Lane just can hit 199 00:10:51.759 --> 00:10:55.279 the spot, you know, sparkling rereasling, a little off dry 200 00:10:55.480 --> 00:10:59.480 dessert style Reaslane. Like there's just such a broad spectrum 201 00:10:59.480 --> 00:11:03.320 and feel like there have been so many. I mean, 202 00:11:03.679 --> 00:11:08.440 of course like classic sort of Mozo and Ryan Gal 203 00:11:08.679 --> 00:11:13.039 like those are probably like my top tier favorite ones 204 00:11:13.080 --> 00:11:13.639 in the world. 205 00:11:14.279 --> 00:11:16.879 But yeah, I just love the spectrum of what you 206 00:11:16.960 --> 00:11:20.559 can get from that variety. And yeah, I. 207 00:11:20.519 --> 00:11:23.559 Like that that that it's perfection is sort of its 208 00:11:23.600 --> 00:11:26.879 ability to to be versatile. 209 00:11:27.000 --> 00:11:32.600 Yes, yeah, absolutely, And I one of it's I feel like, 210 00:11:32.720 --> 00:11:35.600 kind of developed a little bit of a bad reputation 211 00:11:35.679 --> 00:11:38.679 in Washington has been you know, kind of overly sweet, 212 00:11:38.759 --> 00:11:41.879 and you say Reasling and Washington and people kind of 213 00:11:41.919 --> 00:11:44.840 like cringe. But it's like, no, it's it's such a 214 00:11:44.960 --> 00:11:47.759 cool variety and it can be really beautiful. You just 215 00:11:47.759 --> 00:11:49.399 have to give it a chance, you know, kind of 216 00:11:49.679 --> 00:11:51.399 throw your expectations away. 217 00:11:51.480 --> 00:11:55.840 And yeah, I agree, I agree, I reasonly could be ethereal. 218 00:11:55.919 --> 00:11:57.720 But you know, like to what you're saying is that 219 00:11:59.039 --> 00:12:02.519 something gets a reputation, and you know, people fall on 220 00:12:02.600 --> 00:12:05.519 trend and if they say, oh, you know, reason gets 221 00:12:05.519 --> 00:12:07.679 a bed wrap and then suddenly it becomes this rumor. 222 00:12:08.200 --> 00:12:12.159 To the same point, something can can get very popular 223 00:12:12.200 --> 00:12:15.279 because one person says so. And I'm curious your opinion 224 00:12:15.279 --> 00:12:17.600 on that fact about wine critics and scores and sort 225 00:12:17.600 --> 00:12:20.960 of the role they play, you know, is it valuable, 226 00:12:21.399 --> 00:12:24.440 is it useful? Does it guide you? 227 00:12:25.720 --> 00:12:28.919 I mean, as a wine maker. I try not to 228 00:12:28.960 --> 00:12:32.440 think about scores too much. I mean, they're they're definitely 229 00:12:32.519 --> 00:12:36.200 a tool, like a powerful tool in marketing and sales. 230 00:12:37.120 --> 00:12:41.440 And I realize, like, yes, that is an important factor 231 00:12:41.559 --> 00:12:43.440 for a lot of buyers. You know, you have to 232 00:12:43.480 --> 00:12:48.000 have your ninety two plus point score. But you know, 233 00:12:48.039 --> 00:12:50.320 when I'm in the cellar when I'm thinking about wines, 234 00:12:50.360 --> 00:12:53.840 I'm not I'm really not putting much thought into like, oh, 235 00:12:53.879 --> 00:12:56.639 I hope this gets a good score eventually. I mean, 236 00:12:57.039 --> 00:12:59.720 if it does, that's you know, that's a great little 237 00:13:00.159 --> 00:13:05.240 to benefit. But yeah, I try not to think about 238 00:13:05.279 --> 00:13:09.320 that too much in my like my personal process, right, yeah. 239 00:13:09.279 --> 00:13:12.120 And in terms of buying wine, does that does that 240 00:13:12.159 --> 00:13:14.480 affect you all? I'm going to kind of guess, know, 241 00:13:14.639 --> 00:13:18.240 because you like to try obscure and you know obscure. 242 00:13:18.279 --> 00:13:20.320 Is it necessarily popular? 243 00:13:20.879 --> 00:13:21.759 Yeah? I mean. 244 00:13:23.759 --> 00:13:26.759 It's not something I pay attention to very much. But 245 00:13:26.960 --> 00:13:31.240 I again, like I understand the value of it, especially 246 00:13:31.360 --> 00:13:34.240 for people who are are looking for wine that may 247 00:13:34.240 --> 00:13:37.919 not have a lot of information in their you know, 248 00:13:38.159 --> 00:13:41.000 in their personal life about like where to go when 249 00:13:41.039 --> 00:13:44.840 they're purchasing wine. So I recognize that like seeing that 250 00:13:44.919 --> 00:13:47.679 number is like, Okay, you know, this is something I 251 00:13:47.679 --> 00:13:50.360 can put my trust, especially if it's like, you know, 252 00:13:50.480 --> 00:13:55.159 a recognizable source that's that's giving that number. But but yeah, 253 00:13:55.240 --> 00:13:57.000 me personally, no, I don't. 254 00:13:57.080 --> 00:13:59.759 I don't pay a lot of attention to scores. 255 00:14:00.399 --> 00:14:04.679 Well, for somebody who you know hasn't tasted Gilbert wines yet, 256 00:14:04.840 --> 00:14:06.440 what do you think they're missing out on? I mean, 257 00:14:06.480 --> 00:14:08.399 you've talked a little bit about the style that you make, 258 00:14:08.440 --> 00:14:10.360 but what do you what do you think they they're 259 00:14:10.360 --> 00:14:13.399 missing out on not having yet tried these wines. 260 00:14:13.919 --> 00:14:18.080 Yeah, so I mean, one, they're just like very approachable, 261 00:14:18.279 --> 00:14:23.960 like very clean, sort of we run the gamut from 262 00:14:23.960 --> 00:14:26.879 like you know, kind of classically made wines to sort 263 00:14:26.919 --> 00:14:29.240 of like the more experimental side that I was kind 264 00:14:29.240 --> 00:14:33.720 of hinting at earlier. But yeah, I think for both 265 00:14:34.320 --> 00:14:38.440 the person that's like has these kind of like pre 266 00:14:39.600 --> 00:14:43.480 developed taste of wine, especially Washington wine, there's something for them. 267 00:14:43.519 --> 00:14:46.720 And then maybe someone who's like completely new to wine, 268 00:14:46.720 --> 00:14:49.759 there's some really just like fun, approachable things that are 269 00:14:49.759 --> 00:14:52.120 like can kind of bring you into the bold a 270 00:14:52.120 --> 00:14:54.519 little bit. And so yeah, that's that's kind of the 271 00:14:54.559 --> 00:14:57.799 balance that we're trying to strike here. Is like both 272 00:14:57.919 --> 00:15:00.799 kind of a classic style and something that's a little 273 00:15:00.840 --> 00:15:05.279 new and fresh, for like maybe a novice wine drinker 274 00:15:05.440 --> 00:15:08.279 or you know, someone who's used to a classic style 275 00:15:08.360 --> 00:15:09.720 that wants to try something new. 276 00:15:10.080 --> 00:15:13.399 So you're you're inequal opportunists, like anyone can come here. 277 00:15:13.879 --> 00:15:17.840 So we've right, So space aliens were to come here, 278 00:15:17.879 --> 00:15:20.039 if they landed on your property and they came walking 279 00:15:20.080 --> 00:15:22.080 on up, which of your wines would you want to 280 00:15:22.080 --> 00:15:24.879 welcome them with? To say? This is Gilbert Sellers. 281 00:15:25.480 --> 00:15:30.679 I think I think probably our nouveau pino noir. So 282 00:15:31.120 --> 00:15:33.519 it's it's the first wine that we bottle every year. 283 00:15:33.759 --> 00:15:37.639 You know, it's it's kind of a a Beaujeulet style. 284 00:15:38.080 --> 00:15:42.440 You know, it's carbonic fermentation, so super juicy food, just 285 00:15:42.519 --> 00:15:45.840 like really fun, playful wine. And you know there's just 286 00:15:45.879 --> 00:15:48.039 a little like CO two is still on the palette, 287 00:15:48.080 --> 00:15:51.799 and yeah, it's I think for you know, an alien. 288 00:15:52.200 --> 00:15:54.679 A carbonic pino noir is not typical. 289 00:15:54.960 --> 00:15:58.200 Presumably never had one before. Maybe that would be a 290 00:15:58.240 --> 00:15:59.519 good place for them to start. 291 00:15:59.559 --> 00:16:06.440 So yeah, yeah, wow, harmonic pinot noir. Yeah yeah, yeah, Okay, 292 00:16:06.480 --> 00:16:08.840 so you're making some weird and wacky wines. And having 293 00:16:08.879 --> 00:16:11.120 fun with it. And you like to drink weird and 294 00:16:11.120 --> 00:16:13.679 wacky wines, which is great and to discover new things. 295 00:16:13.919 --> 00:16:15.720 But if I was to ask you as a wine drinker, 296 00:16:15.759 --> 00:16:17.480 red white or rose, what would you say? 297 00:16:18.120 --> 00:16:18.600 Red white? 298 00:16:19.159 --> 00:16:20.080 I would say white? 299 00:16:20.200 --> 00:16:24.320 I would I got probably seventy percent of the wines 300 00:16:24.360 --> 00:16:25.000 that we. 301 00:16:24.960 --> 00:16:29.320 Open at home are white wines or rose. But yeah, 302 00:16:29.799 --> 00:16:31.200 but yeah, red wine. 303 00:16:31.240 --> 00:16:34.679 It's like we've got the months of you know, November 304 00:16:34.879 --> 00:16:38.440 to February to pop those open and then it's back 305 00:16:38.480 --> 00:16:39.879 to white wine season for us. 306 00:16:39.960 --> 00:16:43.120 So still are sparkling both? 307 00:16:43.279 --> 00:16:46.320 I mean, honestly, yeah, I could drink champagne every day, 308 00:16:46.360 --> 00:16:51.159 That's what I would do, but probably more still, you know, 309 00:16:51.360 --> 00:16:54.600 just there's a little more selection to choose from. 310 00:16:54.639 --> 00:16:57.720 But yeah, it's we love both. 311 00:16:57.799 --> 00:17:01.279 So you know, speaking of that, if you're drinking white wine, 312 00:17:01.919 --> 00:17:06.319 you know, eight months out of the year, and how 313 00:17:06.440 --> 00:17:08.480 do how do you approach that? When it comes to 314 00:17:08.480 --> 00:17:11.000 food and wine pairing. Is white wine the choice or 315 00:17:11.039 --> 00:17:12.960 are you looking more at the dish? Are there rules 316 00:17:13.000 --> 00:17:16.599 that you follow or is there a thought behind how 317 00:17:16.640 --> 00:17:18.839 you're gonna pick what wine you're gonna drink with food? 318 00:17:20.039 --> 00:17:21.519 Yeah? I mean you always consider it. 319 00:17:21.559 --> 00:17:26.000 I wouldn't say like an expert at pairing dishes necessarily, 320 00:17:26.359 --> 00:17:29.119 but but yeah, I mean it's always fun just to like, 321 00:17:29.480 --> 00:17:34.400 you know, kind of like think about, Yeah, especially white wine. 322 00:17:34.400 --> 00:17:36.079 I feel like people are like, oh, it can only 323 00:17:36.119 --> 00:17:38.599 go with seafood, or it can only go with you know, 324 00:17:39.079 --> 00:17:41.640 these sort of light positativety you know, but I think 325 00:17:41.759 --> 00:17:44.599 like depending on the white wine, there's so much there's 326 00:17:44.599 --> 00:17:48.440 so much variety within white wine. You know, there's wines 327 00:17:48.480 --> 00:17:50.799 with a little bit more tannin that can handle like 328 00:17:51.359 --> 00:17:54.680 a heavier protein, and you know, it's just like there 329 00:17:55.759 --> 00:18:00.400 are white wines to pair with most dishes. Maybe not 330 00:18:00.519 --> 00:18:03.519 like a big steak or something like that, but you know, 331 00:18:03.680 --> 00:18:08.200 I think I think, yeah, we make a like a 332 00:18:08.319 --> 00:18:11.960 rose of Pino noir are sorry Pino Greggio that I 333 00:18:11.960 --> 00:18:15.400 think is like a great Thanksgiving line so. 334 00:18:15.920 --> 00:18:17.759 To go with like turkey and cranberry and such. 335 00:18:17.920 --> 00:18:18.839 Absolutely. Yeah. 336 00:18:18.960 --> 00:18:21.359 Yeah, So it's just got enough that like body and 337 00:18:21.400 --> 00:18:24.559 tannin to carry like a more fatty dish and and 338 00:18:24.599 --> 00:18:28.160 things like that and not over overwhelm your palette and 339 00:18:28.319 --> 00:18:30.240 you know kind of sit heavy in your in your 340 00:18:30.440 --> 00:18:31.400 in your gut, but. 341 00:18:31.680 --> 00:18:34.240 So body in tannin is sort of what you're looking 342 00:18:34.279 --> 00:18:36.960 for in terms of how you're going to gauge on 343 00:18:37.000 --> 00:18:39.279 the scale of what to pair with body. 344 00:18:39.359 --> 00:18:43.519 Tannin and acidity. Yeah, of course, yeah, the most important things. 345 00:18:43.599 --> 00:18:49.079 Yeah, yeah, absolutely when thinking about food, like those those 346 00:18:49.440 --> 00:18:52.480 I mean tannin in acidity I think are like, you know, 347 00:18:52.839 --> 00:18:55.759 the most kind of key factors of like what pair 348 00:18:55.799 --> 00:18:56.160 as well? 349 00:18:56.279 --> 00:18:58.880 Are you looking for things to contrast or to compliment 350 00:18:58.920 --> 00:18:59.359 each other? 351 00:19:00.119 --> 00:19:05.000 Well, I think it depends on the dish, right, So, like, yeah, 352 00:19:05.079 --> 00:19:10.079 like a fatty dish or you know, something that's a 353 00:19:10.079 --> 00:19:11.160 little more lean. 354 00:19:11.279 --> 00:19:13.039 Maybe you want a higher acid wine. 355 00:19:13.079 --> 00:19:16.200 If it's like a big heavy dish, you know, maybe 356 00:19:16.799 --> 00:19:19.880 bring down the acid, bring up the tannin just to 357 00:19:20.079 --> 00:19:23.000 kind of you know, so it will find with those 358 00:19:23.400 --> 00:19:26.759 you know, fat proteins in your mouth and do its magic. 359 00:19:26.880 --> 00:19:28.039 And yeah. 360 00:19:28.240 --> 00:19:32.039 But but yeah, like I said, I'm not I'm not 361 00:19:32.480 --> 00:19:36.039 a Somali, but it's. 362 00:19:35.920 --> 00:19:38.200 How you do it. 363 00:19:37.559 --> 00:19:42.319 Absolutely, So you know, talking about that magic, A lot 364 00:19:42.359 --> 00:19:44.920 of the magic, as as most winemakers will say, happens 365 00:19:44.920 --> 00:19:46.720 in the vineyard. You probably agree with. 366 00:19:46.640 --> 00:19:49.480 That, Oh yeah, absolutely, I mean if you start with 367 00:19:49.559 --> 00:19:52.200 good fruit, it makes our job and the cellar a 368 00:19:52.200 --> 00:19:52.880 lot easier. 369 00:19:53.000 --> 00:19:56.680 So so going going through the vineyard and being right 370 00:19:56.720 --> 00:19:59.200 on a property, working on a property where you have 371 00:19:59.440 --> 00:20:02.440 grapes right outside. You're here every day walking through it, 372 00:20:02.440 --> 00:20:05.599 and I'm sure you visit the other the vineyards in 373 00:20:05.680 --> 00:20:07.880 the years that you've been doing this. Do you what 374 00:20:08.039 --> 00:20:10.640 kind of what do vintages tell you? Do you see 375 00:20:10.720 --> 00:20:13.240 variation from year to year? Do you see is it 376 00:20:13.279 --> 00:20:16.839 a big variation? Is it nuanced? Do you see patterns 377 00:20:17.720 --> 00:20:19.960 or do is it just each year for itself? 378 00:20:20.759 --> 00:20:20.880 Oh? 379 00:20:20.960 --> 00:20:24.400 Yeah, I mean there's definitely patterns, and you know there's 380 00:20:24.640 --> 00:20:28.680 years that sort of mirror each other, and yeah, we're 381 00:20:29.000 --> 00:20:31.359 this this vintage is shaping up to be. 382 00:20:31.559 --> 00:20:33.400 You know, it's a bit of a hotter vintage. 383 00:20:33.400 --> 00:20:37.960 So we can go back to similarly align years and 384 00:20:38.039 --> 00:20:40.599 kind of go through our notes and like kind of 385 00:20:40.920 --> 00:20:44.160 give ourselves a little bit of an expectation of how 386 00:20:44.240 --> 00:20:46.880 things are going to progress. And you know, it's it's 387 00:20:46.960 --> 00:20:50.759 helped like that is so helpful to have those resources 388 00:20:50.799 --> 00:20:53.440 just to be like, Okay, don't stress, like this is 389 00:20:53.519 --> 00:20:56.240 kind of how things are going to go, Like things 390 00:20:56.279 --> 00:20:59.000 are going to come in and sort of this general order, 391 00:20:59.160 --> 00:21:03.240 and yeah, I mean, but that being said, like twenty 392 00:21:03.319 --> 00:21:07.000 twenty two was a really kind of cool vintage for 393 00:21:07.799 --> 00:21:11.240 Washington State, and we kind of had to adjust, Like 394 00:21:11.680 --> 00:21:15.039 we weren't bringing in any fruit until mid September, which 395 00:21:15.279 --> 00:21:18.599 had become like incredibly rare for us. You know, like 396 00:21:19.000 --> 00:21:22.279 after several really hot vintages in a row. It kind 397 00:21:22.279 --> 00:21:26.680 of like shifted our expectation of what our kind of average. 398 00:21:26.799 --> 00:21:27.839 Vintage looked like. 399 00:21:28.000 --> 00:21:31.920 So yeah, I mean each year is different, and you'd 400 00:21:32.160 --> 00:21:34.839 roll with the punches, but use all the tools in 401 00:21:34.880 --> 00:21:39.480