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Speaker 1
Hello there. Thursday, Thursday community. We have an exciting new segment called Happy Hour. Every third Thursday we're going to have people call in and have different guests and talk about different really cool topics.
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Jessie
Thank you for listening and be sure to subscribe to be notified of all new episodes.
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Speaker 1
Hello and welcome to Thursday, Thursday's first live happy hour. I'm Jesse, co-host with Sam Anderson in Hey, Sam,
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Speaker 1
Yeah, that's right. We each have two wines, although I think maybe only one of mine has arrived to everyone, so. But yeah, we've got a good a good assortment of orange wine here. I'm quite excited about this old world and new world.
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Speaker 1
This is our third vintage. Yep. We. I just can say we believe the future is bright orange. I like it, Brian. Yeah,
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Speaker 1
Yeah. But, Brian, basically the prediction which and I'm. I'm often wrong just for the record, but the prediction is in ten years you'll walk into a grocery store and you'll see the red, the white, the pink and the orange section in retail.
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Speaker 1
Yeah, agreed.
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Speaker 1
I'm a big fan of it. I really like that wine. Awesome. Awesome.
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Speaker 2
It's a good point.
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Speaker 2
Yep.
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Speaker 1
What's getting kicked out of me?
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Speaker 2
I love it.
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Speaker 1
Yes. We're not adding any sulfur pre fermentation. It's a native yeast fermentation I'm really interested in. In Keaton's methods as well. Kate, in your ear, you're doing it in quiver, and you want to talk about. About your wines Here.
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Speaker 1
So cool.
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Speaker 1
just for context, answers about two weeks, 14 days of skin contact on the bonnet in
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Speaker 1
So, Keaton, let
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Speaker 2
and that stands above being just a mass produced alcohol liquid. Right. Like we have to.
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Speaker 2
Yes, it's education, but it's also worthwhile education that a lot of consumers are willing to spend more for if they can get the story and the values that they want out of their wine. It does require.
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Speaker 1
Creating new buyers
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Speaker 2
So
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Speaker 1
And where does it go? Such a good question. We've been talking about this a lot. Just for the record, I wouldn't really I couldn't call myself a winemaker. I sometimes I play one on television, but Nicole is the one picking the grapes and calling the picks. Randall, the founder. But yeah, but. So. Okay, so where does it go?
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Speaker 1
It's such a good question, because if there's one orange wine on the shelf in like, a sea of pink wine, nobody sees it. One of the things that the so we started I'll just give it a little bit of background. We started seeing it on menus on the coasts, New York, San Francisco, like a little bit a little bit in Chicago.
00:12:19:05 - 00:12:41:14
Speaker 1
Bryan But you'd start to see either skin contact with two or three by the glass options or orange wine with two or three. just arrived. It just came awesome. And that was that was kind of the catalyst of, okay, this is a category. We're seeing it on these menus in the trendsetters. We weren't really seeing it in retail.
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Speaker 1
In terms of retail, we've we've really gone towards the real estate of the box. So like a three stack and the boxes, they're bright orange and they say orange wine. And so that kind of category. But then I also point to kind of like the rising tide lifts all boats. So the more people making orange wine and talking about orange wine and having orange wine in major retail, if we're the only one if Bonny Doon is the only one, it's not going to get seen.
00:13:13:16 - 00:13:47:15
Speaker 1
It'll often get put. We see it in either like the pink section or the other white sections. We have a campaign slogan going of Orange is the New Pink, and really trying to get consumers who've been on this Provence pink style, which is delicious, and we're huge fans of gin. But now let's kind of in the spirit of exploration, which is the Bonnie Doon concept, wine exploration, and how do we turn them on to skin contact and structure and in a way that that bridges that gap.
00:13:47:15 - 00:14:03:18
Speaker 1
So if you love Provence, you're going to love Orange. What do you what do you guys think about that? Because we're learning this, right? We're in it right now.
00:14:05:22 - 00:14:46:18
Speaker 1
We really haven't taken that tact. Did you just because of the perception of it? Not all the time, but we found that the perception is natural, can mean microbial or that there's that there's some some microbial flaws.
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Speaker 1
So while there, you know, we're there's no sulfur and it's native yeast. We're really not leaning into the better for you and more into the wine exploration. Well, I don't mean to cut you off the brand. What do you think on that?
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Speaker 1
look, I always I've done a lot of videos until I get kicked out. I do them in Costco right. And so and those are they, they nicely ask me to leave by do these videos of the wine department at
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Speaker 1
You're videoing on your phone in Costco.
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Speaker 2
Yeah, sure
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Speaker 2
we have.
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Speaker 1
And just for the record, we have not been in Costco with our Orange, so that's a good call out.
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Speaker 2
Wow.
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Speaker 1
Cool. I did not know that. That's an important number. That's awesome.
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Speaker 1
Yeah. Yeah.
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Speaker 2
Yep.
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Speaker 1
Right. Yep.
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Speaker 1
The pioneers. Most of the pioneers were killed, right? Yeah.
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Unknown
So. Yeah,
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Speaker 1
Agreed. Agreed.
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Speaker 1
And
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Speaker 1
now. No one's going to have enough 86 Margaux. No, no one's going to have enough Pappy Van Winkle. You're not going to have enough. But collectively you create a category. So I would look to the to the brethren in the winemaking community to say, hey, let's do a thousand cases one year, and then everyone else does 1000 cases, and all of a sudden you've got 30,000 cases in market or 50,000 cases in market.
00:21:21:08 - 00:21:28:21
Speaker 1
Then the consumer gets notice. When the consumer notices and they ask the retailer when the retailer gets notice, they ask the distributor. When
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Speaker 1
Right, Right. Becomes a pole. What what contributed to the rise of pink wine in. And I'm thinking, like, more of the Provence style than the, you know, the the white Zinfandel, but pink wine exploding right? Right. Sure. Funny. Do we call it pink wine if it's made. Yeah, yeah.
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Speaker 2
Yeah.
00:22:06:07 - 00:22:27:10
Speaker 1
interesting. I wonder what Randall would say on this. The, the technically, we call it vainglory, but that can be difficult for people to pronounce. So we've really leaned into the pink wine of the earth. The reason we're not calling it rosé is because there's no sun. Yeah, there's no bleed off of juice. It's kind of a purposeful pink.
00:22:27:12 - 00:22:46:05
Speaker 1
You think that that causes confusion? Definitely.
00:22:57:23 - 00:23:50:00
Speaker 1
What contributed what contributed to the rise of rosé, though? Like what were the. And I have some thoughts on this, but Brian, what do you think in terms of when that went from Sweet Pink wine to I'm drinking this by the pool as a classy beverage? What what contributed to that?
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Speaker 1
And do you think that that can right or. Yeah. I mean to us.
00:25:27:23 - 00:25:29:14
Speaker 1
Right.
00:25:59:13 - 00:26:06:21
Speaker 1
Very exciting. I like it,
00:26:10:19 - 00:26:19:08
Speaker 1
I love it. thank you Brian.
00:26:28:10 - 00:26:34:00
Speaker 2
Yeah.
00:28:18:17 - 00:28:38:19
Speaker 1
And really lean into the natural aspect. I don't know. We've been talking about it a lot. These wines are delightful. Keeton I keep coming back to smell them. They're. They're. They're totally different and. And delightful
00:28:38:20 - 00:28:58:21
Speaker 2
I love about Orange Wines is that they change so much throughout the course of the time that you're drinking them, so you can have a bottle at the start of a meal and then at the end of the meal it tastes totally different. But you still enjoy that whole journey.
00:29:00:00 - 00:29:13:00
Speaker 2
Depending on some specifics, I think like fried chicken is really good with orange wine or oysters are a great choice. Or like salty cheeses. Really bring your best
00:29:13:00 - 00:29:35:02
Speaker 1
yeah, I'm big on spicy food and orange. It really holds up to the heat and, you know, the structure. I love the tannin on this one.
00:29:35:04 - 00:29:56:21
Speaker 1
Awesome. So, like, I think this is interesting. Let me see if I can I don't know if I can turn this around. So. So I have four different orange wines in front of me. The first one, sparkling amber sec lighter, still orange. And I don't know if the colors come to the second one. So. So that first one was just a couple of days on skins.
00:29:56:21 - 00:30:22:09
Speaker 1
Yeah. The second one is six months on skins. Look at that beautiful color. And then the Barney gins, both of them are about about two weeks. I've got two vintages here, but you can see. So yeah, there's this range of color, much like there's range of red you can have like lighter red, super dark red.
00:30:22:09 - 00:30:24:17
Speaker 1
yeah.
00:30:24:19 - 00:30:30:15
Speaker 2
That's what, that's what that's kind of those same
00:30:52:04 - 00:31:12:19
Speaker 1
Really clean wines. I keep coming back to this with it has almost like an orange marmalade characteristic that's just awesome. And then good structure. But no astringency and I like them both. But I think that the. How do you say this one? The ricotta totally is a game.
00:31:18:01 - 00:31:27:11
Speaker 1
I haven't. I've tried all of them except for the amber sec. So it sounds like it's a, it's pretty tasty.
00:31:27:10 - 00:31:29:04
Speaker 1
Okay. So I've got them here.
00:31:29:04 - 00:31:36:22
Speaker 1
Yeah. Idea. I have my stick but I'll I'll, I'll enjoy as well.
00:31:37:00 - 00:32:18:09
Speaker 1
Ken. What grapes are in here. What are the Georgian grapes. Well that's the name of the grape ricotta. Tell a beautiful sounding grape are these is, is ricotta. Totally. Is it. Is it a white grape. Is it a copper grape? What does it look like? I'm not familiar with it.
00:32:18:09 - 00:32:25:23
Speaker 2
red stem. And that's because the stems of the the grapevine are this brown reddish hue.
00:32:26:00 - 00:32:32:12
Speaker 2
And we definitely see some of that imparted into the grapes.
00:32:32:12 - 00:32:38:03
Speaker 1
That that is awesome. Ricotta jelly. The orange are burning you an orange.
00:32:38:03 - 00:32:55:11
Speaker 1
I actually have the 40th anniversary label here too. I don't think that that delivered. And this is the 23 vintage. I also have the 22 vintage here. I think that that's what you have real similar blends here. It's rooted in Grenache Blanc and Grenache green.
00:32:55:12 - 00:33:31:15
Speaker 1
And then in the 22 there's a splash of Orange Muscat, and in the 23 we've added a little bit of of Pinot Grigio and Shannon. So you can see slightly I feel like the color looks darker on the screen than in real life, slightly more orange on the 23 vintage. And I think it's from the the the Pino Gary just a more of a copper color skin fermented in rotary fermenters.
00:33:31:15 - 00:34:04:01
Speaker 1
So the images are on their sides and they have these paddles inside these real gentle extraction about 14 days depending on the on the lot and bone dry. And it just kind of has like that peach fuzz characteristic. I think that the nose is. Yeah, it's on on our side. Some of it is but some of some of it will more gently.
00:34:04:02 - 00:34:29:10
Speaker 1
So rather than just to stem and crush everything into the tank and then pump over like a red, it'll go into rotary fermenters, not all of it, but which is just a much more gentle kind of controlled extraction. Our concern or our we talk about deliciousness, and that's a pretty broad term. Like what does deliciousness mean? But we're really trying to minimize astringency.
00:34:29:14 - 00:34:54:13
Speaker 1
And so I'm interested to hear the the process. On the ricotta telling Keaton, our thought, our process is really around how do we minimize the stringency? So, you know, no sulfur, add a native yeast, a gentle extraction so that there is some of the tannin, but it's not bitter. Well, I don't know if we're brave enough to do the quivering yet.
00:34:54:17 - 00:36:34:17
Speaker 1
We'll get there. But but it's based it's in the query for six months. Yeah. The clay pot on the skins. Wow. And it's been on the skins for however long. However. And that's a beautiful story to them.
00:36:34:17 - 00:36:48:23
Speaker 2
has a grounds comparable to, say, Napa in terms of what it can do. But there are also other parts of the country that have different soil types. And I mean, there's over 500 different grapes indigenous to Georgia.
00:36:49:01 - 00:36:49:12
Speaker 1
And
00:36:49:12 - 00:37:19:08
Speaker 1
charred ricotta utterly. And then to two other native Georgian.
00:38:34:09 - 00:38:38:04
Speaker 2
Yeah.
00:38:38:06 - 00:39:05:03
Speaker 1
A feature, a special.
00:39:27:05 - 00:39:32:00
Speaker 1
You're right you had 17
00:39:32:00 - 00:39:56:05
Speaker 2
well, so we actually have one that's hidden away in our back catalog. We don't sell it online, but I've got a few accounts that are with it, and it's a 2011 ricotta tally. And if it is evolved into something that feels like a sherry, maybe more so than it feels like a wine, but it is incredible.
00:39:56:05 - 00:40:02:08
Speaker 2
And the flavor complexities you get out of it are really unlike anything I've had out of the wine. Otherwise,
00:40:02:08 - 00:40:16:00
Speaker 1
even with it being 17. I mean, there's still a lot of fruit. It's apricot and and orange peel. I'm glad you.
00:40:20:19 - 00:40:26:15
Speaker 1
What's the alcohol content? But it's around 13.
00:40:26:16 - 00:40:45:21
Speaker 1
Yeah, we're like ten and a half, 11 on on Bonnie Doon. So it really does fit into that kind of low. We talk about the difference between Amber and Orange.
00:40:45:21 - 00:41:20:18
Speaker 1
That was a debate. We were like orange skin contact, Amber and and we really debated between those three. Yeah, very good. Bonnie and Clyde. Well, I think I like to think that if an alien came to Earth and explored orange wine, that there'd be appreciation for both styles. They're very different, right? Like particularly the ricotta telly, I think.
00:41:20:18 - 00:41:56:19
Speaker 1
I think this is like there's this richness to it and it's spice component and I come, I'm going to like, take this home and taste it over the next few days. I'm quite excited about the depth of flavors and much warmer and then feel free to disagree with the heat and Bonnie Doon is is much more kind of on the tropical there's there's white peach nectarine tangerine I would say more of like an entry level orange if you like pink, if you like rosé, you're going to love Bonnie Doon.
00:41:56:19 - 00:42:22:03
Speaker 1
And then I think you you like this is something really special like I want I'm going to try to get another bottle of this kitten and bring it somewhere. So I think it's really the difference between kind of an older world style and end of warmer and more of a depth of flavor and then kind of the new world style, much more fruit driven.
00:42:22:03 - 00:43:14:09
Speaker 1
Did you agree with that kitten or do you disagree? Are you familiar? Is there any familiar with that term? This is a this is a yeah. When we explained that kitten is a good one, it's the it's the sound of like the beverage of wine, you know. Yeah. Yeah. yeah, absolutely. Sessionable
00:43:21:11 - 00:43:24:09
Speaker 1
No way. I've heard of this.
00:43:24:09 - 00:43:39:13
Speaker 1
I've heard of the store.
00:43:54:19 - 00:44:23:12
Speaker 1
Which interestingly is part Sam of why we've been kind of cautious on the natural, you know, the inclusion of that word. We as we tasted through the orange category, we basically tried to taste every orange wine we could find. And some were, you know, super interesting, but kind of more like your tasting really unique cheeses then, Like what kids talking about, like, this is delicious.
00:44:23:12 - 00:44:53:05
Speaker 1
Like, can I get another glass of that? Let's try it, you know, And so one of the concerns that we have just around the category of orange wine is is educating the consumer around the deliciousness. But it's not a experimental beverage that you need to, you know, be a wine geek to appreciate. I think both of yours, though, Keeton, are deliciously drinkable.
00:44:53:07 - 00:45:00:22
Speaker 1
So so is this do you sell more of the specific with the sparkling and as a slight sweetness, but really balanced?
00:45:01:23 - 00:45:08:14
Speaker 1
It's so good.
00:45:08:13 - 00:45:16:02
Speaker 1
It's delicious. Great acid, nice structure.
00:45:26:10 - 00:45:29:14
Speaker 2
Yeah.
00:45:29:15 - 00:45:32:05
Speaker 1
Peach skin.
00:45:53:23 - 00:46:19:23
Speaker 1
an amber. I'm quite interested in that word. Both of these say amber on them. Amber and amber. Dry wine with Bonny Doon. We've got much more orange. Same style, right? We're fermenting white grapes on their skins like you would have red. Would you talk about Amber a little bit? It's interesting.
00:46:31:04 - 00:46:41:02
Speaker 1
Like. Like sap. Like the sap from a tree.
00:46:41:04 - 00:46:42:23
Speaker 1
Yeah.
00:46:58:09 - 00:47:14:12
Speaker 1
Yep, yep. Sure.
00:47:29:00 - 00:47:34:03
Speaker 2
Yeah.
00:47:34:05 - 00:48:01:12
Speaker 1
Fascinating. Okay, so just a quick fun fact, too. Orange wine is a recognized category by the TTB, by the by the governing body in the US of wine that has been fermented from orange juice, from the juice of the orange fruit. So you can't put orange wine on the label. You have to have a kind of a fun, fanciful name that has the word orange in it.
00:48:01:18 - 00:48:34:05
Speaker 1
So ours is the cigar aroma, right? The orange flying cigar. And Gerard Bertram's is orange gold. And and so you'll see producers really try to like, how can we come up with a fanciful name that that has the word orange in it. And you don't have to do that with Amber. You can you can put Amber. Why? I believe our complaints agency might disagree with me, but but if you go down the Orange Road, you'd have to think, it could work great.
00:48:34:05 - 00:48:41:22
Speaker 1
The Silk Road. The Orange Road. You'll have to think of a fanciful name. You can't call it orange wine on the label. It's really interesting.
00:48:41:22 - 00:48:42:16
Speaker 1
That is I.
00:48:42:16 - 00:48:55:04
Speaker 2
Didn't this.
00:49:03:08 - 00:49:30:10
Speaker 1
There's a brand. There's a brand called La Orange. Yeah, it's great. It's the the main question that I get, particularly from people who have never tried orange an amber, a skin contact. I guess just for the listeners, I view them all in the same category.
00:49:30:13 - 00:49:52:18
Speaker 1
It's great white grapes that are fermented on their skins for some degree for some amount of time. But the number one question I get is, is it made from oranges? And so the concern is that the word orange can cause, yeah, this is made from we're just you get that often are Yeah
00:50:02:08 - 00:50:12:03
Speaker 1
we've told it we told it on the back.
00:50:12:03 - 00:50:36:18
Speaker 1
We really try to hold the customers and so we say yeah this wine has the haunting fragrance of an elegant white wine. In this instance, the unmistakable sentence peach and the textural richness and depth of a red wine, its orange color obtained when one ferments white grapes on their skins. And we take as we're trying it, we couldn't get it to one sentence next.
00:50:36:18 - 00:51:15:05
Speaker 1
That's Randall Randall wrote that I think it's delightful. Right? Right. Yeah. But but it's interesting that that the category can cause immediate confusion to a consumer and we're it's something we're really thinking about. So how do we hold the consumer's hand as they explore this delightful category so that you know, that they don't feel intimidated and that they don't feel like it's it's an orange juice that's been fermented.
00:51:15:07 - 00:51:30:20
Speaker 1
Amber and skin contact are both good ways to do that. From our perspective, it appears that the word orange has become more accepted. But I don't know. I think the jury's probably still out on that. But that's kind of the bet that we're making. As you can see.
00:51:30:19 - 00:51:34:16
Speaker 2
I
00:51:34:16 - 00:52:06:06
Speaker 1
Yeah, that's how we saw it on menus, too. Go ahead, Jesse.
00:52:06:08 - 00:53:25:16
Speaker 1
It's interesting. The right. Yeah. Have you have you is anybody tasted two of my favorites are. There's a bunch of good ones. I don't want to miss any, but two of my favorites are the Orange gold from Jarred Petron and then Skins. There's another one from the Central Coast. I'm from the Central Coast, from field recordings called Skins.
00:53:25:18 - 00:54:09:05
Speaker 1
Have you tasted either of those Keaten? yeah. What I like about both of those is that I think it has a broad appeal. Like you don't have to know the category. Both of these do as well. So I just find it interesting. I like to see some of the bigger players entering the category, building awareness to the consumer, but yeah, cool.
00:54:09:07 - 00:54:22:04
Speaker 2
Yeah, yeah.
00:54:22:06 - 00:54:49:03
Speaker 1
What is the sparkling piece? Is that a a traditional Georgian? I think this is the first sparkling orange I've tasted I really like it. But is that unique or is that really common. This is a like a shaman method.
00:54:56:06 - 00:55:05:04
Speaker 1
It's delicious, right?
00:55:14:15 - 00:55:22:07
Speaker 1
Yeah. I keep coming back. I keep coming back to this. The celebrity Intersect. Guys, I'm going to have to run in just a few minutes.
00:55:22:13 - 00:55:25:21
Speaker 1
But I know that there might have been questions.
00:55:25:20 - 00:56:00:22
Speaker 1
I thought I saw a question might be old fashioned, but where does orange wine fall in the universe of food pairings? We covered that a little bit, but you want to if you want to hit at home. Keeton Very nice.
00:56:01:04 - 00:56:18:21
Speaker 2
cool.
00:56:25:14 - 00:56:31:05
Speaker 1
I think so.
00:56:53:09 - 00:57:41:11
Speaker 1
That's awesome. Yeah. So it's Bonnie and Clyde, right? Clyde And essentially the calendar shout out to Corey on our team. The calendar is just delightful. Basically, the alien comes to Earth and has all these experiences with humans and wine each month. It's quite delightful. So we do, yeah. Down to earth in Aptos, California, for wine exploration, unique winemaking methods, grapes, an alien spacecraft.
00:57:41:13 - 00:58:19:00
Speaker 1
It's it's south of San Francisco, but it's like just south of Santa Cruz. The town is called Aptos. Aptos? yeah. Yes. Let me know. And, Ken, you live in Florida. Are you ever out here? cool. Would be fun to meet up with you. You are an orange. An amber wine expert. And I particularly love the story of love.
00:58:19:03 - 00:59:03:21
Speaker 1
You bury the quivering and then you dig it up and your child's ready to get married. Beautiful, please. And it's. It's rat. Too silly to say one more time the name of the ricotta Tillie Ricotta. Totally cool. I could tell this story really, really quickly. Well, so, Barney, June is that is it is a hamlet, a town near Santa Cruz, and the founder, Randall Graham, is like the Willy Wonka of wine.
00:59:04:01 - 00:59:33:05
Speaker 1
So just real quick, Keaton, Sam, Jesse and the rest of the I'm with War Room Cellars. We're a wine business based at the Central Coast. Our strategy is to acquire legacy wine brands, brands that have been around for a long time and that are that are declining. And then we revitalize them by focusing on what consumers love. And sometimes that's a founder story, sometimes that's a specific appellation.
00:59:33:10 - 01:00:09:05
Speaker 1
Bonnie Doon is all about exploration. And so the story that that that Jesse is referring to in the in the in the fifties in Chateauneuf de Pop, in a very fine French Rhone growing region, there were many UFOs being sighted and the French refer to UFOs as cigar avalanche. The cigar Volant and the mayor of Chateauneuf du Pop was very worried that these cigar volumes would land the vineyard and damage them.
01:00:09:07 - 01:00:34:15
Speaker 1
And I guess that the whole town was perturbed. So they passed multiple laws seriously prohibiting the landing of flying cigar balance and even specified what would happen if they did land. They're like hauled to the pound. And Randall are fearless. This leader, the guide to the Universe. Randall found these laws and just thought they were the most ridiculous thing.
01:00:34:17 - 01:01:00:21
Speaker 1
And so. So his original in a 1983 label, which we've we've tried to restore and have have done them and worked with an illustrator. But there's Randall right there. That's his superimposed face. You got the flying cigar here and then everything speaks to exploration. You kind of the parent child exploring. There's the death of the cork going on down there.
01:01:00:23 - 01:01:22:01
Speaker 1
Yeah, everything's under screw cap, but the story of the flying cigar is near and dear to us at Bonnie Doon. And. And anybody that wants an alien, Bonnie or Clyde, we send the aliens all over. And I got I got some requests from our last podcast. Keaton And I'm glad to send you one if you'd like an alien.
01:01:22:03 - 01:02:09:18
Speaker 1
They're really fun. Do you have do you have children? That's okay. The kids are drawn to the alien. There you go. It's. I'll send you one. I'll send you an Keaton. do you not have one, Sam? I'll send one to you too. I thought I said I'll be telling you one. We'll send you for sure. And any listener that once one if you email me at Andrew at war room cellars dot com, I'll send you an alien.
01:02:09:20 - 01:03:03:16
Speaker 1
I'm sorry that they didn't arrive before. We kind of predicted this Jesse around the sun earlier and basically said, look, I'm sure that they'll arrive right after we're done with the podcast Keaton It's so cool to see the Georgian wines, and I'm really excited about both these. Thank you for sending them out. So cool. I like the color darker, even darker orange are okay, okay, cool.
01:03:03:23 - 01:03:10:17
Speaker 1
that's really cool. Yeah.
01:03:10:19 - 01:03:52:03
Speaker 1
And Jesse and Sam, thanks so much for for having me on and for for supporting the movement of orange and amber and skin contact. Well, for proof, Brian. Well, he didn't. You didn't totally disagree. But Will, that's absolutely. Yeah. I mean, anybody trying to make it in the wine business, you got to have the strong stomachs cool. that's a great call.
01:03:52:05 - 01:04:08:20
Speaker 1
That's a great call, guys, I have to run. Thank you so much. Great to meet you. Keaton Really beautiful wines, Sam. Jesse, always great to see you guys. I'm going to hop. Thank you. Have a great day, you guys. The future is bright orange.
01:04:08:20 - 01:04:23:21
Speaker 1
so cute. Do you want to do you have a few minutes to just kind of rundown just top level a little bit about silk wines and and I don't know if we really had time to kind of get into that so and then I'll just kind of be in closing here.
01:04:23:23 - 01:06:39:03
Speaker 1
I think it's important. Well, great.
01:06:39:05 - 01:06:59:10
Speaker 2
Yeah. They it's.
01:06:59:12 - 01:07:08:03
Speaker 1
Great idea.
01:07:08:03 - 01:08:13:11
Speaker 1
Sounds great. I don't want to miss it. Well, Sam Keaton, anything else that we need to to cover before we say goodbye? Yeah, Great idea.
01:08:13:13 - 01:08:15:09
Speaker 2
Yeah.
01:08:15:11 - 01:08:21:22
Speaker 1
You're your go to your cousin. Yeah. There you go. Amazon locker. You don't need a you don't need a cousin.
01:08:22:00 - 01:08:23:07
Speaker 2
Yeah.
01:08:23:09 - 01:08:40:13
Speaker 1
Well, this has been really fun. This is cool. Yeah. Great job, guys.
01:08:40:13 - 01:08:44:01
Speaker 1
Tune in next Thursday and have a great week.
01:08:44:01 - 01:08:49:23
Jessie
This week's episode was Produced by Fedora J Productions.
