Radford Bascome and Diantha Morgan Visits Gallo, Wente and Concannon

this package. This package, what are called special naturals. There was the wines with fruit flavors added and perhaps herbs in the case of it's the fruit that's on the, on the label? And the same is true really? Here the offender's questions and hold 1957. It is

basically herbs with some citrus supply. But I assume that's kind of all the stuff to him. By this time it's still a very big volume item. But this item is about seven or 8 years old. This is six or 7 years old and of course this

we've had forever almost. Um and the same with this, although originally this was called past. Oh, so we made it basically for the italian trade in new york because it's a heavier burden. But as time went on and so we could see that the general appetite

was tending toward that. There was a market building for a, this this wine that we call the past. Oh so and so we just in effect changed the name of it hearty burgundy because we also have a burden. This is how many years ago, five years

ago has been. That's been around for quite a while. Yes, we added the work blanc to it when we put pink over here because in other words we had only at one time. And then when we came on with this rose, we had first came out

with it and called it rose natural because it was drier than a standard van Jose and it get too big a public response. People talk dry and and they don't want to destroy as they as they talk, you know, where do you get on the champagne

box? There are the others are we have it but we can't keep wine glasses in our they howard. It's interesting that this is as a traditional line has been so immensely successful when everybody is saying different things about the american. That is that is true. Um

the these some of these lines make a lot of news and a lot of newspaper talk, you know that kind of thing. Ah but but actually very substantial growth that is in the standard ones as we call these three wines here just in our our own

trade lingo. We call these the gourmet trail. And as you'll notice we've given them a sort of companionable label treatment. We treated them as a group visually and that's why we ended up calling this pink sadly was just the novelty of the name. Nothing else. And

well your health health, we can always use more all around. So but you're leaving your regular burgundy then out of that trio. It's not you know, without divulging. And the uh information isn't on the sales of your regular burgundy. Keeping up with the isn't really Not

much, I mean another 20 cents a bottle or something And delicious. Good. Oh that's nice. Mr Williams. Do these three come in other sizes? Yes, half gallons and we did pack them in gallons. We discontinued the gallons the demand. Not really a rising demand. The line

has been such that to a very great degree. We've had to go out of the gallon. I'm lady Collins. I said discontinued gallons on many of our items. And the reason for it is that the rise in demand has been such that we just many instances

we could no longer supply Hawaiian in gowns. And because this is the table, people buy the gown are looking largely the same money. It certainly is not a convenience package. There's no convenience to you've got to do something with it. You know, you gotta re bottle

it, use it in a semi bulk fashion, like a restaurant or something course. And so we've regrettably have to diminish. Now don't misunderstand me. I'm not saying we're not selling anything in the gallery, but quite a number of our wines we have handled discontinued whereas we

did at one time had a gallon of almost anything you can think of but because someone's we have never put out and we never did put this out and we never have put this out. And of course there's never any gallons of this, no gallons of

this item and we don't put this out anything but two sizes. Uh huh. Yeah, we'll be here all afternoon if I keep talking. He has to keep me moving. She's like, yeah, let's try that one. Next let me have your glass darling. I'm That's all right.

I wouldn't care for. Right, that's me. You should say that's a big boss. My only consolation is next six months. They'll come out with 154 years. Well they have one have been big now but it takes a small cassette all of our brand managers using um

throughout making store calls and so on. You know it's really more of a portable dictating machine and it's not clear. It doesn't pick up as well. No from what I heard of it it didn't seem to me as as as clear as as my machine then

I don't know just of course. Now you'll find you'll find quite a difference in this. This is the right. I think there were about five people in the trip that we took with bob and everybody was very impressed when he said. And Giulio comes at five

o'clock every day to taste the wines that are gonna be bottled. Um it's really ST an extremely personal business and there's a whole building that didn't exist the last time I was here and still and all those guys were in there with their chemical backgrounds and

yet Giulio comes in at five o'clock every day. Well that's correct. Well with no other way that you see that such a large judgmental factor. In fact let's say setting the wine on its course. Not only Giulio Ernest also get them tasting. And several of us

around here we'll get into the tasting to form a at least a group opinion 1st. The final absolute yes, no comes from. What's the matter? Well, forget it, send it over to our local furniture repairman. You probably have a furniture factory to hear. No, we only

had, you almost hit it on the nose because this table that you're sitting at That was designed by me and made by our local cabinet shop in, we could not find a 16-foot table all in one piece from any furniture manufacturer. So we selected the wood.

The pedestals were, Oh, I say that's very £1800. So if you want to bang on the table, pick this one. No karate expert will create any damage from this slab of oak. I can tell you that anyway, you were talking about setting the course. Our they,

there's a great deal of taste and re taste, taste and re taste and to perfect a blend because as you can well realize immediately, as I always say, no one ever made a million gallons of wine. No way you make wine in many, many, many, many

batches. You may make it 25,000 gallons at a time or 50,000 perhaps in a very big fermenter. But all line is made in whole little units and then you must take and analyze each and everyone of these many units for its particular characteristics and components. This

has to be all written down and where is that batch of wine in our bargain. As you can imagine this in itself is a considerable problem. Logistics, Computerized data if you will that here is a tank of wine and what is the difference between that tank

and that tank and other tanks in 11 other plants. All of this has to synthesize and be coordinated so that this bottle of cheval or this bottle of burgundy will taste substantially identical to its customers, whether they buy it in san Diego or in boston and

whether they buy it in a buffalo blizzard or in the heat of Tucson Arizona in july. They just automatically and very blandly expect that by the hardy they know what it's gonna taste like. That's what they expect. And so this is the real serious business of

tasting wine. I mean, fortunately it's also a pleasant thing to do. I think to be a Listerine taster. Huh? This is the serious business of wine tasting. I don't know if you notice the little isolation booths where they put him in like a monk in a

closet with a little spit sink and that's all there he is all along with his conscience. So, but this is what you have to do in order to try to promote absolute objectivity is to remove all sources of influence color or light or conversation or shape

of a bottle or a label of nothing. You got a glass of wine and and another one and the objective is to see what matches. That's the only thing you have to have absolute concentration it's almost mystic really. But there's no substitute for because you're dealing

with the human factor and the human factors are very flexible and strangely automatic. Machine. All the things that you saw over there are for measuring that, which can be measured by some form of machines, chemical element, a color. These things can all be measured in some

way by some form of machine. But that strange little things of taste subtleties have not yet been identifiable anyway, except by the human power. What to get on here. Now let's see we have this now we better rinse out that. And I think maybe then we

move over to Yeah, let me let me just do that next. The rhine is only sold in fits fencing hands I think probably. And please also are you doing the laundry we rent. Okay. There's something in me that can't stand to see that poured out. This

is why Harvey showed us this morning to bring the car back in the money. She thinks I'm the worst advertisement we have I think remember the best you ever selected now you get a little touch of calling from there. There's a of course everybody is putting

a minimal amount of C. 02 in their table wines today because the palate has found this gives a sort of an extra delivery of the flavor that's in the C. 0. 2 as you know, in itself is an absolutely neutral thing with no taste whatsoever. What

it serves is as a sort of taste impact accelerator. And we are allowed to put a very minimal almost undetectable quantity of CO2 in any table line that we elect to do. Um technically it's known as £0 at 60 degrees. In other words at 60 degrees

of temperature, it's stable, there's no gas. Now the minute you raise the temperature above that then it may start to give off bubbles. Uh what little gas is in it Start to escape but colder than 60°. You don't see any any trouble whatsoever. And but when

you get the wine in your mouth it has a little extra impact on your taste buds. And you you get the taste more cleanly and more clearly and people find this very enjoyable that is really doing the same thing in wine, that accent was doing food

well to a degree. Except that accent is an actual chemical chemical reactor sort of thing. Whereas The CO2 has no chemical affiliation or affinity of any kind with the wine itself or any of its components. It's purely a physical thing. Like coldness is a physical thing.

The white wine tastes better when it's chilled when it's cold, this does not affect the chemical aspect of the wine or its composition in any way. It does affect its impact on your taste buds. It's more pleasant in the mouth If it's cool, just coolness in

itself as a sensation. Taste like sensation. After buying this. How long can you keep it before it should be drunk? Is there a period of time during which it would be the best to drink it? Or could you have five years around the house and find

that it was still marvelous depending on how you kept it? Um If you kept it in a a warmish room, be comfortable for you to live in when you kept it around for five years. I would say off hand it would not be as good. Certainly

if it was the white, it would not any white wine. It's a very delicate thing and it will deteriorate with time. When I say deteriorate, I mean that it will start to turn a little brown, It loses that freshness of flavor. Now, if you kept it

in the dark and at about 50° you could probably keep it indefinitely because light penetrates the glass. And even though this is our own flavor guard formula which resists the penetration of the ultraviolet rays which are the rays that damage the flavor of. We had quite

a introductory program on this glass when we first started making it 1957 or eight for about three years, we've had an educational program on what this glass does. And we were all those men went around with a little bit of ultraviolet lamp and a piece of

this glass and a piece of ordinary flint glass and a piece of other ordinary green glass and with a little tag card with fluorescent paint hunt said light rays harm wine or some such message. And we demonstrated through all and sundry retailers in particular that you've

turned on this fluorescent light held up. I mean the ultraviolet light held up this fluorescent tag and the lettering on it just lit up like a neon sign reflected in the right. Then we put the flint glass over the lamp and made no difference. Whatever it

just stayed as glowing as it had been. We took that off and put on the ordinary green glass and it stayed on just as it ordinarily had been. Then we took a piece of glass. That's quite a demonstration demonstrated that absolutely did shut out of the

violence the same way in a screw top bottle corked bottle. Or is there a difference? There's a difference for the simple reason that the cork is a piece of vegetable fiber. It's the bark off the tree. And like anything else that grows this wood that you

see in front of solid oak, maybe solid is in this number because you can look down even with your eyeballs and you can see little interstices of, of the pockets in the wood. And the same thing is true of cork. Um there's no such thing as

a piece of perfect cork. Now in an effort to make a champagne cork, give an absolute seal, they make what they call a seven piece cork. You've probably seen them when they cut the cork and glue it back together again, like, like plywood so that the

holes don't match in the car, you see, But they don't go to that expense with ordinary corks in ordinary wine they regard or depend on squeezing the cork terrifically. And so have you ever seen a cork inserting machine? Well, that's a cork in a bottle. They

have a cork inserting machine which they put the cork in it and anything squeezes the cork to bring it down to the diameter or a little less of the bottleneck on the inside and then there's a steel plunger that goes right down through there and pokes

the cork into the bottle in that squeezed up state. Otherwise there'd be no way to get the cork in the bottle. And the reason for doing that is to try and get us that cork fit as tightly as possible in that bottle so that it will

close up these little thread like holes because over time cork will deteriorate and it will leak and the wind behind the cork is likely to spoil. Um I would say corks, maybe this is purely a guess figure on my part, Maybe 85% efficient. Maybe somebody else

would argue with me and say that over a period of 10 years, courts are only 75% efficient. Now, what I mean by that is that one bottle out of four or one bottle out of five, whatever it may be is going to spoil because of crop

failure over a period of time. Whereas this cap, for example, as you see it has inside a baked in flowed in plastic cushions Which adheres absolutely to the metal that is pressed down against the lip of the bottle under £400 pressure. And then these threads are

made on the bottle as you probably saw them spin around the bottle and press the threads on that individual cap into that individual bottle. The caps come just plain. The machine holds it down £400 of pressure. Then there's two cams that spin around and make the

threat. That's how you can put out so it can be released easily. I could understand how it could be so easy to release and still be airtight, but it's that cushion in there. That's right. This is, this is the snap ring snaps loose when you, what

would you, how would you compare the life of this type of characters against a this indefinitely because there's nothing that wear out in effect. There's nothing to desiccated. There's nothing that's exposed to the outside atmosphere. This court now has its own world to live in cork

is really traditional words that's, it's all, it's really somebody, I think it's a packaging device everybody wanted. Um, if you want to try the apple wine, I would recommend maybe that you taste it now. If on the other hand, I think we'll go for some other

day. Well that's all ready to go for another day. Two reasons. One is, I'm not sure that that rate will fall in love with it and do something for the other. That's not doesn't pay the assessment on apple wine. We don't want any. So let's see.

I think maybe this would be the more significant to definitely different products, which is on the tour. We had a from new york. So you get these flavored wines from europe idea, these flavored wines from york. So first we reassured him that we did not. Then

when you think about the, the history of wine is very fascinating thing and I've been studying it for years now is curated so well, she seems to be able to find things that I can find salud so uh but flavored wine is as old as history.

People put all kinds of honey, herbs, spices, way back in the days of the Greeks, the Greeks and the phoenicians and this of course springs off of the sangria idea, I'll put in um citrus fruits and a little sugar and so forth, and wine as a

meal time thing. I think just my personal opinion, if you go to spain, you really have a hard time to find a decent bottle of red wine to drink, but they do grow a lot of nice oranges, which makes the wine taste good. Mrs morgen adds

vodka to her, so it won't destroy the flavor like this colder, but this is just one of the packages, picked it out herself, so this is room temperature, go to hell Borough in mexican brandy or something to this is red wine plus, I mean after you

buy it when you get home, most people add something to it. But I wouldn't say because there's no such thing as something that somebody doesn't behind their ears. Oh that's great, that's not a bad idea. If you want to smell like a mexican girl, that's a

very fresh smell of secondary use Harvard, so this only comes in fits fits and hands and um was brought out in january last year, So it's now what, 16 months old? of course, that's not in all markets, 16 months old because bring these things out, our

production facility. Now, this is not, this is a this is a new addition to ripple maybe pig and pig, let's see. Yeah, Wowie and stuff. This is, this is warm, I went and got this off the shelf. So so this is this is warm and it's

only one of three products. Now there are three ripples, white red um this has been what I call fashion, fruit, you know fashion, but since it seems to be in style. Well this has a lot of this is this is almost so that you're getting more

of the immediate escape the more immediate as if it were cold. Like the other from the standpoint of carbonation, it's still the same level. And this is this is about six or £7 whereas This is £0, 60° frankly, I don't know what it is, but I

suspect it's about zero. But this question, complete new kid. And this is this is before you ever tasted, you can just inhale out of the glass. You instantly you instantly get the fruit comes right to the top. So it's quite a different thing that aspirin. Yeah,

just like I was just thinking we should have called um we need a table for one minute and fire about 15 minutes. Did you get left out? No, I did. I had some thanks. It's kind of it's too sweet. I think of it as being sparkling

punch. My mother would think it was delicious and be horrified to find out that there was alcohol in it. Well as a matter of fact and um it tastes so much better when it's cold but it's too bad. We had to taste it warm because it

lacks that that whole refreshing that cold house gives it. And also the coldness subdues the fruit flavor a little bit so that you don't get it quite so overwhelming. What about the C. 02 that also cuts the sweetness and fruitiness a little bit. Yes it does.

I wonder why it doesn't. Well the peculiar thing is, as I said a minute ago, C. 02 in itself. It's absolutely play with somehow its effect on the taste buds is to seemingly add an element of bitterness. Now as you taste ordinary soda water, so called

just carbonated water as versus the same water with no combination or just let it go flat straight up and let it go flat or something. The one with the C. 02 still in it will taste bitter and the other will taste sweet. Yes, there's no difference

at all. Curious, curious is the most difficult of all areas to measure. I don't care whether it's wine or bread or coffee or tea or what field you're in. Taste measurement or taste comparisons is really extremely difficult to hand and it doesn't duplicate itself either. I

mean by that you'll sit down today and you'll taste these three wines whatever and you'll say well, very careful consideration, I prefer this one. You'll come back this afternoon and unbeknownst as to which way the glasses are not just as apt as not to reverse it

and tomorrow you may change your mind again or if you take it home and you have dinner with, you may change your mind again so that it's only by repeated use that you finally settle down. That. Yeah that's the one I really do like. These people

will take one sip and say what's good or bad. I don't, I mean we never defend that. I read a story in a medical journal about how the University of pennsylvania was starting a research center on what they called the chemical senses, taste and smell. And

today the story as any good public relations man would say was this the first one in the country and so forth. But I I wrote him a note and said I'd be interested if wine was a part of it is kind of an innocuous letter and

then hopefully we'll be able to follow up on it because it is the most curious is that conquered great taste in any of these other wines. Howard other than this, they I said nothing red. You should look and see how howard is opening this bottle. This

is a precautionary situation that we're trying to get publicity on as to how to open a bottle of champagne and you should never go any further than I went with the bottle standing up. Now, it should be angled like this for a very simple reason. I

have now increased the area of the surface of the wine by about three times four times, which then does not concentrate the gas that will lift off that surface. Also, I've been cleaning my hand on top of that because I don't know whether this thing is

gonna let go or not by now. I know it isn't, but nevertheless, I should hold my finger on, I'm doing this so I can get around here for my right hand and then people who want to bang away with the park, you know, are sort of

shows you should hold it like this so that it won't in case it should not be cold enough or something so that it won't gush over everything. And if you hold the bottle this way again, as I'm saying, it has a bigger surface on which to

let gas escape as if I turn it up, only have that much surface and all the gas and it's crowding to get out of that and shoots the champagne. We'll see. I think that would be a good picture for the institutional we have been telling the

story more aggressively recent, but that's why she brought the not just the people, Champagne production is going up tremendous. They people are buying champagne, never bought, they do not know how to open the bottle. They, you know, a certain number gonna get injured. The industry has

to be in the position of saying we did the best we could. And I've noticed on this cold duck neck label that we'll look at when we are are pouring complete if you don't mind how and I'll really take this off and take it back and

show harry be careful. Cold up contains natural high pressure point bottle away from people when removing wire and stop and we've gone further than that with a little design and two easy steps to open, surprising how few older anyway, the cold ducks and chickens. Very good.

We live in Suffolk County, which is the largest producer really interested fancier ever. I served up one easter and my daughter said, Mommy the next time she liked it so much, she said, Mommy the next time you make chicken when you serve duck way, she could

tell me that she really liked the duck. You know, one evening at a party at our house, we were opening, it was New Year's Eve thing about the fourth bottle of champagne and somebody who was pretty facile with the situation was doing it over the sink.

Don't you want a six pack, six Pack, 6 Pack. Okay, this isn't cold enough to notice this is called american and that means that you're getting the concord grapes from out of the state or the flavor Washington. It's a funny thing, you know, all the wrestlers

vessel we had with the Washington wineries and things up there and all about all the terrible things are gonna happen, Washington grape growers, some more grapes now than ever before because we're putting in our way. They had a tough problem up there. The Washington wine industry

at some prejudicial legislation on their books about the distribution of taxing of lines coming in from out of state. Just a simple protectionist. Finally, the people of Washington rose up and change the law and that was after scoundrel. Anyway, so they were growing concord grapes. The

wines were not highly prized grapes. The wine makers, the people that were using them and what the hell they were doing. So we're giving them back their own grades. Not much better, but well, I must say all this wine tasting gives me a great appetite. That's

good. Unless you were overweight, in which case it will allow you to take smaller servings do great amounts. I just enjoy it for Diane, Tha has been able to get 65 meals a day because she first gets hungry and that's on New York time. Then three

hours later she gets hungry because that's when everybody else has to eat six times a day. And we're all like that. But happy you dance. Well, let us go and indulge in a little repast. That's a marvelous idea. We could have some lunch while we're there.

I think Modesto is growing not as fast as yellow, but it's growing well, it's amazing. I was going to, if I hadn't had to keep you nailed to the cross. There's one else send you around on tour. We're now in lodi California at the east side

winery tasting room, which is made from an old fermenting tank of redwood and you can see the east side wines and the gold awards that they've won various state fairs aligning the redwood sides of the tasting room. Families are in here. The uh young Children. Middled

age, older people are all enjoying themselves in this tasting room. The literary impressed. I put it back on refrigerator. This is two days earlier. We opened it and painted it and we just absolutely, I I couldn't get any character originally. And then after the two days

it was uh yeah, this is 66. The 67 is the one that I absolutely fell madly in love. With oh, I just couldn't believe anything could taste like this is good. This is I think I'll just stay here. We have a question the other day we

had our 90 officers here from the Pentagon. Really. And they came over here afterwards and uh, we tried these different lines and finally wound up with people. Many of these fellows have been in Germany familiar with this kind of maybe California. I like to do the

same thing. I I make make it, I don't know for sure yet, but I was there. They showed me around there have like if I get back. Okay, as a member of industry, you might have connections. We have the council general of Canada for yesterday. The

number of cases of wine. I said, I think you're going to and he said enough members of this car, would you consider this your leading wine? Uh Yes, I would say if we had that in quantity, it would be our best self. Yes. The 68, 69

is More than 67. What impressed me about this one though is that it came up so quickly. You just opened it a moment ago and it's a big wine already. If you taste this an hour from now, it'll be, you know, flower a lot more, little

more wine. Quite we have a lot of slavers on the subject that you just brought up. Could you just say, I want to get it on tape. A few words about this opening of the wine and waiting a few minutes and how one comes up winds

seem to wines. Good wines complex seem to Once exposed to air seemed to do two things. 1 they made well, essentially the basic character. The wind comes up and exactly the time on that completely mystified. We have another wine called very full body and for this

wine certainly for dinner you should open in about half an hour. The lighter body lines will tour much faster if you let this one stand an hour or so, it wouldn't have the same development. I mean, it would be over the hill. I'd like to try

this very well too. This is a young village. Mhm. Classified the 69 versus the 68, would you say 60 is a bigger year. Right at the moment. But of course in another year, I think it's a good 68.

Right. So if somebody would. Now it's really another six months before they started. Yeah. Now this one you would have recommended having open about an hour before drinking it, keep it refrigerated temperature cold. They don't develop as fast as you would have to be ideal. I

would say put in the refrigerator a couple hours before dinner, get it down to about 50 and then pull the car and let it stand or fill your guests glasses and then serve another wine, Let them drink that first, then come back to this and it

would breathe more quickly. This is a seven year old right now, this is this is what the, you take some wine, you get the rio, you got about, you can remember this, you can remember that the we're looking at uh, the judging committee for repair before

the batteries frequently order in the case of we have a down trying at least that's I was just talking with who is having a and he wanted to know something about. He's a pretty easy kind of open kind of guy. I don't think

he's a snob area society just about, but he is, yeah, he's a real Would you say that 69 Should also be held for six months? I have some 65 which we have reserved for the Bohemian club. But I'll get a bottle and you can try it

right with and you'll see what a difference. Four years Tony before you described. You guys understand do do the thing on the Sauvignon blanc for the little machine. Well I think that's very difficult to describe the bouquet. But yeah, if you smell this you can do

this you know has a great contract from chardonnay and this has this is if you smell this and you are interested in what you're smelling the next time you smell it you will say this is the soviet bloc. You know whether you see it or not

and it has a certain a certain is a tiny little backwardness about certain sharpness, what they call spiciness. That's the word they use to describe it. But this is a this has a very clean spiciness about I'm talking with the mob. You know you and your

Tuesday. I'd bust it off and edge of one of my moors and the damn thing just got a razor sharp edge has been cutting my tongue all night long. I can't use my tongue. Yeah, it was something that yeah, to get back to this opening of

wine and waiting for as in the case of your refilling with this one, would you be able to open the bottle and taste it immediately, The average person. But I taste that immediately and wait 10 minutes and taste it. Notice the difference before you open that

we want to try and test if this would be an appropriate with this taste different in a minute or two after it's opened is against the moment of opening and while we're doing this, Could I make just that little test, quick swallow, wait a few minutes

accomplished to taste this this type of this one for? Oh yeah, notice how far down this wine is. This is due to sleeping into the cork over the years. You lose some of the, because the bottle has been stored down. He's with the court, this will

be for your trial. How long can you hold this? I mean is another five years, is it even better or should it be drunk within five years? And it's good. But yeah, you see a difference in which one was, this is right after being open. This

is take one in each hand and you get a good to compare until I get the second one because I want to compare the second with first opened. Mm Okay. Oh it's beautiful. That's your bottles. She makes this one senior the way this off. That's just

great. Mhm. We uh so I have that down the road this summer. I think so because we have having your hundreds anniversary and no, this originally happened, this happens frequently in this particular area. What did you say it could be in? And I'm not familiar with

european but this is as far as we know the first time it's ever happened. As far as we're concerned. Now the great don't get like because then you get a raise in slavery but this just gives you a concentration of the natural, great flavor plus a

flavor from what we try to success. So you bring the grapes in processing just like you would any other long. You can't write about it because no one can buy it. But it's beautiful to know about it. Yeah. Did you identify the about six months? There

was a remarkable change now whether that's going to continue on or get better or less. And for me some day, just so I can have them in my little collection of labels that's just comparing men and women when it comes to wine tasting. two women, when

it comes to wine tasting. I think just a reverse party for people, both people and some of the scientists. And we took a white wine called Of the group. There were 10 minutes. Only one man. All right, thank you continues on. You

know, they take their dishes all the time. He wants to make sure we get his mail. Mm Well, I was terribly excited the first time I went to a tasting of all whites and you know, rated them 1-5 without really knowing anything at all the pleasure

of the nose. And I think, you know, like the experts really went to my head Kathy had a tasting in theatrical people and dagmar and the whole thing. And it was the first time I had just all rights and we had five and it was just

a fabulous experience. Really so madly in love with wine as a matter of fact. Hmm. Oh, that is an absolutely extraordinary client. It has such a great earthy taste. Yeah. Next thing we're going to come out mr massive smells like a wet dog.

He doesn't, this is really, but it doesn't taste like, no wonder you're so excited about it. Do you expect it to happen again? Is it something that's a natural, it's a natural condition that you can't duplicate it, but it could happen occasionally down in water. Well,

it did happen now Joe Heights who lives in ST later somehow or another. Got something like this Same type. But he was only able to produce about 200 blocks. No, $27 probably more because at that point people who are really, really Keep increasing in value 27

way. Well before we heard about Joe Hart's, we priced California 375 uh have sold to a few stores and then we find under the five and $6 under the California price pricing you can't throw below fixed price. So the stories are quite brian selling it for

more because we didn't want to do that. Is there any place in san Francisco that I might be able to get? How are you? But one and taste one because they don't know how long it's going to hold. It's an unusual one you know that it

has a reverse development. The aroma is completely free when it's open. And it diminishes. No, no, no, you just. Is that what it is bigger bouquet than when he first. Yeah, but not the one that's in the glass. A lot of people, seven year old, this

is definitely instead of getting more so smells like a recently smell now. And when you first put it, it was a completely different, completely smell is very weird. This comes up very quickly. That has a changing personality. Would you put another little bit? I want

to see how it comes out of the seems to have changed. Taste exciting. Not I think it is. Which I got. No, I wish you were hurt. It could be too, that you, your system isn't quite as responsive. This wasn't the one uh,

the first day. Uh, so it was increasing the amount of oxygen in contact with the wine. The third day. What I thought was the biggest. And then as it had, you know, maybe two or 3 oz out of power. And I was been exposed for another

24 hours. Say what you will, she said that after half an hour. So it is gonna be, Yeah, yeah. And you're selling the Riesling here at 375, which is that? This is peter noir 67. Now, this is why, yes, this would be

much better. But it has about two more years of age. How we doing that, 67. How long? I would guess that have been involved in 69, hmm. And the first thing that I get is the opening in the

nose. It's a very soft, no, A Very Good one. Something very rich and sweet perhaps in terms of, I mean, let's say you had the steak was very rich sauce. Yeah, I think, I think, see they never related red wines to

valley and this one, but, but they're always a little more 81 or whatever. Yeah. Company started in 1983, What's happening? I don't know. Normally, uh, we have some vineyards down Greenfield. Um, I'm trying to think that at least some of them came from down there and

everything. Uh, the reason I think so is because we have California on here. They say, uh, for about two years. Yes, this should be at least. Well we have so many 65, which is worse. How home, 67, yeah, You still have the 67, I

don't know if you're 65 you think you are? I would guess 69 has never been involved for I don't think three years. So said you were asking about the, so it's about three years with one year and thought now that taste the demand red lines like

cabernet sauvignon and pinot noir has been very excessive result. The winery's intended to pull winds up that we were selling them a little too young. Now we have cabernet sauvignon, which is wonderful, but carl said it would be tough. We're not gonna sell this until it's

ready. It may take 10 years I think that's what it just 69 and 70 Should have a five year life before being. I don't know anything Michael, we have a little bit of a kind of a funny situation there because we send wines to food writers

and two news personalities and this kind of thing, which is what we have in there and when we send them they should be left a little longer and people travel because that's what we send them. So they're really not exactly the same age when they get

them and appreciate them and all, but they really, you know, it's a nice woman kind of feeling when tasting like we did with the regency. You give them when they're supposed to be open and that's when they're really, really at their best. It's kind of would

you say that when the average cast of wine should stay in the past three years, give or take because of the variety, but roughly three years before talking about red wine, red wine, there's an exception. You know, it's always acceptable. Everything we have a mhm. Now

this one tour is like white, it should be drunk at a rather young age mature. This one will For Red Wines I would say three years year in glass 1 to 2 years and 3 to 6 months general. Now we have another line here that we

call, which is a blend of grapes that we grow in blend of, this is golf. We make it in october And we sell in April 20 about six months old. That's marvelous pleasure. After two years, that's going to one extreme. Have several years. I'll show you.

Yes, I read about that and that's never in the wood six months. What did you say? The ones you said it should be 1-2 years in wood and can be drunk 6-8 months after six months. Tell me again, Yeah, this number, the vintage number that is

when it's first put into produce and then you have to figure from there that I understood that. But somewhere along the line in the last couple of weeks I managed to get the impression that the vintage and that kind of confused me now for example, here

65 We have a little question Instead of the magnum 65 he has a 63 or 64 I think in this offense is that is good. In other words, what I take back, I would like to take the best for the

wine carrying is not the problem. The very best that we have in the red would be the 64 in the magnum Jim and I don't know if we have any of that left. I think I took the last two cases yesterday I might be able to

get you one ball, let me see about, let me say Through 20 brothers was with Jim Cookman. This is the same kind of wedding has you know, there are only a few yards apart. You can see the gravel out there. Oh yeah, this

is no kidding about this gravel. This gravel goes down 60 ft. Mr Kaiser came up to this valley and took out millions of dollars worth of gravel. It's a no foolin gravel. This is uh, if you saw as I have seen the uh geological map of

showing that you would see that this is a gravel earlier and this relates to the quality of their whites. The sauvignon blanc probably develops more character in these vineyards in the Cannon to block. And when the vineyards of the livermore valley than they do anywhere else

in California. That probably relates to the sauvignon blanc. And Who are we going to see? Jim well, it's been here about that time, 18 something, 1880 or whatever. His, my father was Captain joke on Cannon and I think his father was the founder who had come

up from Mexico, but he was uh, Irishman. I've forgotten why he was in Mexico. They came up the livermore valley and like hundreds of other people in those days, established a winery here, There were hundreds of wineries here and they have stayed here and their wines

kind of went down a little bit during the war. I mean after the war until Jim learned more about winemaking and joe learned more about it. And then they began to take hold. They began a lot of things is a real complicated deal. And his mother,

I think is italian, I think joe can can married an italian woman. And uh, joe can can to follow these two boys and so they are not nearly as widely known as Wendy. They don't have the distribution. They don't produce the amount of wine, but they

are growing, they're coming up, joe can can in the older brother of this man and very energetic and very interested. They're both Jim is the wine man winemaker. Joe is the emotion guy. But they both really run the winery and the cabernet Sauvignon that I took

to the american gynecological society. Comparative tasty. Did I tell you about this? I told you about the one that came the overall 1960 was first con cannons cabernet Sauvignon, 1964 was second above chateau shield in 1961. The top year Absolutely atop year was sold for 41

50 a bottle. And that was 17. I got 17 points and cannons cabernet got 19. Well, basically, uh, the story behind is, was established the same year. Yeah, right. And of course an Irishman about price Phillip was the only married people in Orlando he lived in.

We came from the Heron Island. In fact, I was talking to a good friend of mine a few minutes ago praised from what's something by, they're in galway driven over that country off the island's rugged. It's about 30 miles off, turn into butter is ordinary apparently

now and uh tourist area and these are very rugged individuals that made a out of the rocks. In fact, this, this issue of National Geographic has about six pages on the air and then there is a fellow named robert Cannon, you know, I do a beautiful

job. I think photography wise, I've always enjoyed the person, sort of a bookworm, I guess at heart. And anyway, here's robert Cannon, his little girl, beautiful red hair, you know, and this son of a gun looks just like we're not just like me, but you know,

there are features narrow face and big nose and so on and no doubt there's some way they're related to us. So anyway, they came grandfather came from there and lived in boston and was the bellhop of this mansion house, was a hotel, came across the plains,

no eternal and lived in san Francisco. And then on the advice of archbishop who was the first uh archbishop in this area in san Francisco, My education itself, he said, why don't you gonna make one for churches? He said that, he said the fact that the

west is growing so that nothing about wine, you know, that he studied, studied under via Letty and Hildegard, which was to be like Amory. Well, these are the two founders might say it such a university system. And then he went back to Europe and brought these

around the Horn around South America at least five To start. His first one was 1880 82, 83 is when we made the first one in 1883. And during prohibition of course were one of the few wineries in the whole nation that were, you know, it was

legally to continue because they couldn't cut that off sheep and cattle to make a living. You know, this is all it was. In fact, if anything you have to keep apparently that you want to use the word bootleggers away at night with a sawed off shotgun

on horseback and probably it's now a veterinarian number full of water. A football player at ST marriage where I went to school, thanks so much what he did because they knew a few wineries were moving their inventory when you move your inventory. Of course if everything

else is going around, you have a good sound wine for these people who were stuck with wine in their cellars and they couldn't move it, you know what happened to it after a while his turn. So they knew the wineries angle to the, so that was

basically as far as and all the, you know, the oldest winery in California, but as far as, and some were quite proud to the family. All right, making whiny, cheery, right, there's nothing the public is a little interesting going today, just so brought him can't find

it hosting One of those imports sold for $40 and all you see right now is the wild vine with this stuff about right here. But you see that that's all gonna be cut off notice way in the distance or that first row in this

block. So it doesn't really show anything showing except the steak. But there is there the wild vine has been cut off and there's a little but that's going to come up to give the fruiting wood that's called a sign. And that will if you follow me

here where we've had diseases like fox era disease which attacks the root stock of the vine. We have to put a resistant vine in the wild vine and that's what you see out there and it looks different like see it has a different coloring because they

see the ones in the distance over there, we have a lighter, you know, kind of a lighter green in the distance and this will not bear fruit. So we put that wild vine in and then take a little, make a little incision in the wild vine

in the fall of the year, you know, in september and then put the fruity would like cabernet sauvignon okay on their little, just a little piece of wood and a rubber band around it and that will heal in and it's like a graft and then in

the springtime it takes or starts growing once you see it developing and healing and then you cut off the wild vine, top it right off and then while you're talking could you three of you stand by the tractor so I can take a picture of you.

No we don't have the we're trying to convert as fast as we can but I we have to have a ground say you know, you almost have to have 300 acres on wires and we don't have that amount yet to make it pay. And I think

carl's buying two this year and fine. We saw them run down and joe and I, my brother and I went down to soledad and saw him running last year and it's just fantastic. At first I was really shocked. I was at the marisa's. They were uh

really vibrating those vines but apparently they will take it. There's there's different brands but it's going to go and well just what the told me, they paid for it in one year. Apparently it does do a little damage to the grapes. You eat those grapes in

quick. I mean I say damage just a little bit of a crushing but that's okay. As long as you bring them in quick. I never thought I'd see it just shows what mankind can do it. Yeah, that's what they're doing. They're pumping this when I saw

him working there then shoving the co two right into a tank truck. Yeah. And I just that's a shot. This is we're really happy. We have two rows here. I think it's almost complete rows of uh I'll call it, it's never been grown before. And uh

in the United States a couple of experts from Davis came up. This is kind of off the record now. This can't be publicized until we okay, I'm just telling you about it. But anyway, there's a name for it, you know, Tony but between a Riesling and

I think and many like Maynard Amerine. And so I thought I was one of the best white wines, I believe, from, you know, from Russia. And when he was back there. So anyway, they were able to bring the wood out and then clean it up. That

is always healthy. And they asked if we wanted to put in, they just had enough wood for two rows and you know, it's only a couple 100 gallons at first, but we're we're we're waiting to see if it comes out red or white or white red

wine. You know, we're going to have a particular name and I don't know what you're waiting for it to come up and see what happens. I'll see if I can dig it up. I I'm sure we didn't throw it out because we see Tony and I

haven't seen it for a while. This is the this is still a little bit of a rough because it's just been bottled as you can see there's no label on it yet. It hasn't been released to the public. But this is basically a blanc and and

bob launch and there's 33 in here, three varieties. But in any case we just a little bit sweet as you probably know. And it has a nice nose to it. I think, you know, it has the fruit. Yes, very good, very good. Very And it just

seems to keep. Yeah, well that's good because the nose is not the sweetness in it, such as it's the truth. In fact, I had Don Rudolph cresta blanca winery was by here. I asked him, we worked so nice and close together. I have to check out

alcohol for me. I have a floor sharing which were not released yet. In my example, before we leave, you know, we're coming out with a 17% for sharing. So I asked Don, who's always been a very close friend of mine too, double check my alcohol, make

sure it's 17.5, 17 8. So I get a few bottles of Moselle. His wine supply has been cut off. So he's a wonderful, wonderful man. This is long then the french. But mostly she has locked and this is uh it's deceiving how I put the acid

in these things. And this one is about 2.71 g, 100 CCs, it's fairly high. But if you don't have that high acid, you're not gonna have that balance with a little bit of sweetness. We've stopped in this and these are very difficult wines too, making the

seller because Tony knows world class mates. I don't know if you mentioned or not from him, I always think of that whenever I hear your name from the University of California. Davis took a short course and that's where I met you and it's been a while

now. But in any case this 10 for the second time in the bottle, if there's one yeast that passes through the filter and gets in the bottle, you know, you know, started bubbling up and clotting and so you have to have a clean operation to make

sure this is completed. There was like a wine like this 10 years ago, you might make 15. Wasn't even probably in the market to speak of. The Germans have always been, have had this because I think basically had the sterile filtration down path. And uh, so

when you pasteurize the line like this, you lose everything, see all the fruit and everything that goes away. And of course the table lines is what the crew is the famous one, the sweet, slightly sweet talk. So there's definitely a market for this. And of course

these wines are using much better when they're with their food. I don't want to take a couple of others to when I start talking without ever taste any wine, you have much distribution in new york. I was trying to line up a railcar today that was

going to stop at France's brothers after. But uh I don't really, I'm not involved an awful lot of, you know what's happening in the distribution, but it's just we have a few stores I guess in the New York area and Connecticut and so on. But you

know, we're about 50, cases and we're not going to change an awful lot in future. I don't know that the girls would have to supply them with you Extra dollar. No, not really. I think it's good to hold some wind back well after after hearing what

they paid for some of the winds up, I didn't feel so bad. If something is good, people will pay for it. This is a 65 and this is the packaging. If you're not familiar with our packaging, I'll still go over. But Maynard Amerine, the man up

in Davis thought the idea would be to go into, you know, try to make the ultimate and so we don't always succeed. But in any case your market is a limited light were one of the first ever in California to use this word. There was private

reserve and so on. It's been around for years. So I don't know, say around 62 is the first year that we started and we show what bottle this is, which isn't that important, but how many bottles, Huh? Which is important and the day was a bottle

for people that are to know how long it's been in the glass and also how long the whole they can figure out by the vendors date an idea. And of course it's already a state bottle, which means that it's completely from our vineyards and it's a

little more valley which is the only little valley cabernet sauvignon. But it's not, you know, it's like, I don't think like people say it's not, you know, heavy body, like Some of the older cabernets from Napa now might be a little lighter another taking them off

at 12,006 that are selling them, but in any case it should be, you know, just by its own merits. I mean, I don't think you want it. I think this is a big thing is not to make all the wines, even if you could and you

couldn't identical where you don't belong right across the road is different than ours and as to whose is the better. I don't know, you can ask people and I don't think it matters an awful lot better thing is to have a distinct personality, as long as

the good sound or excellent wine and the nose on this wine. This is the thing about it is like a race horse, a thoroughbred, you know, there's never been really a finer red wine in the, in the claret variety than cabernet sauvignon. I mean as far

as centuries back, this has been the wine or for the bordeaux and of course there they blend a couple of varieties with but the nose on this is uh you know, I pick it up about like here, it's already hit me. So this wine here has

is doing very well and you can see there's an older wine starts turning, it turns a little tiny little brown and you notice that little you get a young red wine is usually ruby in character. That's what wine tasters look for. And then the aftertaste of

course on the wine, but This is, you know, it's not going to live like, you know, probably 25 years in the bottle. Now this 65 petite Sirah is something else that will sample in a minute. But in any case and this is seen, it's been, we

used to the one you just picked up a while ago and this is what we use in our limited hand cut short, you might want to take that along, you know, and it's been over sized, people are sending wine down for for years and people are

about $5.10 dollars a bottle, probably gonna have a wine cellar and they're not buying for tonight. You know, some of them like this fellow from paris really wasn't and uh the young people and I had a fellow from Tracy California, you know, he went to U.

C. Davis and he took uh took a but he fell in a wine cellar around if they have time they've got some money. And he wanted to cases of the 65 I just happen to run into him. I was out of it. But I sent him

to a local story tremendous. It's it's uh it's $100 approximately what he paid for the two cases and he was, I have to find a place and the retailer's story come here, you know, here you make a better market. That's not the important thing to encourage

the retailer, especially the smaller line, you know, which doesn't have the tremendous public relations and all these things to back up your retail. And you know, it's all right. It's like a family meetings. And so I back him up on this and we're real fortunate there's

two of them and other people can, you know, this is important for a wedding present people, there aren't too many, you know, it's like I have friends that I met the proprietor uh doesn't mean something to me are brought up to a newspaper. Like it means

someone was the editor, you know, or someone who was one of the reporters that they had a little time to think this is very, this is what I think of the romances otherwise industry are the personalities that we have. And I hope we can continue that

way because this is important. Important. It has to stay personal. What's your individual really concerned about that takes it to the point where each individual, Yes. Listen Now this one is your body. Yeah, this is heavy body 65, but only 2000 gallons of

it. The rest of the 65 wasn't like this. We got maybe, I don't know, 20 or 30,000 gallons of only 2000 of this character. And the nose on his uh strictly and this is the kind of wine. Well harry technical director chateau who uh, you probably

heard his name and he was used to be with harvey, he was California better and different. But in any case he was, I really and enjoyed the man, he wasn't a wine snob. He knew his wife and he was very gracious and And honest. But he

said the gym, this wine here, he said, shut me in case you know when it's ready in London he said this is to the year 2000 and I said Paula Harry, I said don't hold me to that. But we put some wine, some of it up

in magnum. It's the same line of Magnum's just a double 5th. It's got a lot of body, it's very rich, very rich. You can only, I can only drink now I can drink more than two glasses of the meal. But at first about a glass and

a half is all I can go through. It wouldn't drink like cabernet because of its heaviness and richness. Imagine the alcohol is fairly high on this, but that doesn't make the wine, it's a body and this wine just Tony. We want to thank the cast 65

and stayed there for years and then we'll just take it right out into the, you know, handling what's handling due to the wine, you know, from our courses up there the better it is. And the winery is the great chateaus in in in europe. Do put

down when they have a good year there, they'll put up so many bottles in well per se bottles are 50 and then so many magnums that's of course, again we stayed at the day of the bottle bottle in 69 This was like for dinner parties and

so on. And uh now this is all left, the winery, we have some of the magnons left, but the retailers have this wine, I think this is just this is $4 a bottle, which is a good buy. I would rate this now about $8. Uh it's

really worth about, you know, and I'm conservative I think, but it's priced in the store at $4 a bottle. Well I think it's prior on Close to 13 but it's not the alcohol in itself, it's just the heaviness of the richness, the extracts and so on

in the wine that are making it so overpowering almost and long live and many of the wine, the red wines today and I won't comment on them are necessarily, but I have my opinion and are much lighter body being made so they can sell them in

three years and there's good reason for it. I mean the cost of keeping it for five years which was a standard procedure. This is throughout the world and so you can't leave it so long. The skin, the longer you leave it on the skin, the more

age you have to give it to this day trying to three sugar almost went completely dry on the skin but it takes a long time for it to mature. But for people that are looking for a wine for a wine cellar, this is without a doubt

it's been a long time and I've tasted a red wine with the potential of this. Not that it's a great wine or pour wine, it's not pour wine, but it surely has the potential for a wine cellar. And people that are really in the know like

like I said that we will have a bottle and they trace this down and we started to get the feedback now we have for the people to the particular area that might have it because we're out of it. And like I said that I had heard

of the private reserve 61 of Martinis and he went like I said he was in the same area too, but he made somewhat of a special trip, he had to find a store that I just had one. But he wanted it. But begin this courtesy of

the, to the public and that's why he keeps a record of the stores possibly have these wines. But in any case this 65 is when we're putting down in magnets for our grandchildren because you probably don't know this. But the larger the container, the slower the

wine of wage, there's more surface for the amount of wine involved. You follow me, You know, million gallon tank, you know, would it would be but for a job to oxidize oxidation reduction but they have a 50 gallon barrel, You know, you just have 50 gallons

of wine. We got a lot of wood surface is pretty close to the wind. Huh? You follow me because it's not spread way out. So it's going to age quite readily. And this is what uh, and the same thing in the glass. If you have a

larger volume, it'll be twice as take twice as long to age. And this is why people that don't have a seller would like to have a few magnums to slow down the aging process. And it's a beautiful package too. I think you can make a lamp

out of it. That was a Great Western or something. I think I, yeah, they may, I think they think they, I could check. I think we're shooting something to not today or tomorrow. Do you know if Cork and bottle is is bringing up the to 65

or is there something on the order on that? You check. Yeah. Want to buy my, I told my son how old I'll be in the year 2000 and uh right. But just if I wanted the case of the magazines

it's better to have them less confusing. I'm talking about it's really great. You know they have an order going out the next day or two to think it is good at it smart. Well when we leave you can check the opposite and possibly they could just

add that. There won't be another six months to get it now. You wanted accessible by the time you get back won't be there. But then you can contact. Yeah. Yeah. Okay. We leave this stuff by the office and you can yeah you probably what's your time?

I don't want to take. You don't want to, I just wanted to well we should let's just taste this floor real quick. It's gonna yeah. Yeah it's just Sherry California is usually made by a longtime 140° for three

or 4 months. But in this case this is why I put it into a cab and then they what they call a floor east forms over the top of the surface of the wine And that 4th East continues to apart a particular character to the wine

and can last for. So I don't know how many years, how many years would you have the, I think you have a coin name on it like, you know, he thinks that the way to go, you've got a lot of work on this. Here's one of

the state, I'll be frank California hasn't really done, I don't think a good job and dessert wines, a few people in our table wines that have been excellent, but I think our dessert wines in a lot to be desired. But now what the law has been

changed where rather than having a 20% we can have our dessert wines at 18 and are sharing at 17. Now this change of this is gonna be pretty shocking. It's gonna be like you've never had scotch before, you know, and uh this isn't even in the

ball yet, but the thing that we're not making this first of all for the, for the, how can I say, the average guy in the street, we're gonna make this try to shoot for the ultimate and it has a great deal of florida or a lot

of times these are blended down to knock out the character because that's what you smell and you're kind of making it very dry. But yes, and then of course with some kind of food or something, it would be a lot easier accountable to drink. But this

is going to, I think be quite a wine down at 17.5 20%. You have too much of that alcohol coming through and just sort of knocks you and I think you're gonna see the dirt wines in California really picking up and making a better one better

quality too. But 20% we're definitely at a disadvantage. And our muscat, we're only going to have to dessert wines. Uh The muscat running young is very fairly famous, one of ours and it bears the name of from muscat canali in Italy and it was brought to

Francis and then our which I think not like this but registered. Yeah, we're not gonna be at that volume. Uh But first of all joe and I love dr sherry. This is frankly one of the reasons I think we were thinking of dropping it, but joe

dropped our court now, joe is going down and by varying reports by the case I don't drink but I don't know if I'd rather than keeping 20 cakes there, we sold it all out. They left guys coming in town here and buying, but he has uh

but Helen and I, the way we work things is that we have two glasses, depends how much noise there is at home. Our Children tend to uh uh we have a glass of sherry and then two years he'll speak to dry sherry, It hurts when I

say seven, but he is something else. Yeah, I don't, I can't remember I said wait, where'd my sharing. So you don't fall is striking. Uh and then we have our table wine. But I was making some martinis, uh martinis and a few days were always sampling

someone else's wine and enjoying it. And it came up on top in California, cherries. And so anyway, we we think we have something here. Probably be one of the first, I think it's important.