Beyond Classification: Château Quintus, Wine Passion, and Reimagining Saint-Émilion’s Legacy: Nils Vaincot

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We should go back to the basics and just remember to

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everyone that wine is all about pleasure. Just opening a bottle with the good

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people at the good moment. We don't care about the price. We don't care about

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the classification, the label, or how prestigious it is. It's

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just a simple product crafted by humans.

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Sit back and grab a glass. It's Wine

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Talks with Paul Kaye.

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Hey, welcome to Wine Talks with Paul Kaye, and we are in studio today in

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beautiful Southern California, about to have a conversation with Niels van

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Gogh. Actually, a surprise guest. Just heard he was in town last week,

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and so we were able to schedule this morning's podcast. He is the

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national sales manager for Château Quintas, Quintas,

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right? And Saint-Émilion. Welcome to the show. Thank you.

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Good to have you here. What a pleasure to be here. Yeah. Yeah, well, you're

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in this fancy studio, you know. That's good, that's good. Yeah.

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I can ask you a question. Tomorrow morning at 6 o'clock, I

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go to the gym. That's my day. Tuesdays, Thursdays, and Saturdays. You obviously

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go to the gym. A little bit. You know, I'm spending a lot of time

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at the restaurant. Well, yeah, that's harder. That's what I was going to ask you.

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Like, how do you do it? And then in America, anywhere you go, there's a

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gym, right? They're everywhere. And most hotels have a gym. But in France, that's

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not the case. Yeah, you're right. That's why I love spending time here in the

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US. All the hotels have the best gym compared to France. Yeah,

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it's much different. It's a good, it's a good break, particularly when you're

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traveling. Yeah. Just to, you know, separate, just

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to turn off the brain. Yeah. Yeah.

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So what's, what's this trip about? You're here for 2 weeks. What are we doing?

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Yeah, I'm here for 2 weeks. In fact, the main purpose of my, my trip

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here today, is being the official partner of the

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Oscar ceremony. I mean, Quintus have been highlighted yesterday night

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at the Academy Awards, which have been— That's crazy. Such a beautiful thing

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for— So for the listeners in Oscar, what'd you say?

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Oscar? Oscar ceremony. Oscar ceremony. French

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accent, Oscars, right? But was that your first one? Yeah,

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it was the first time actually, but that was for us in the group in

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general, the fourth time in a row. So what does Château Quintas have to

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do with it? I mean, Prince Robert of

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Luxembourg is the actual owner and chairman of the company. And

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each year we try to change the wineries we

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highlight so that we can benefit of, yeah, beautiful. So you

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were a sponsor? Did they pour the wines at the Oscars or at one of

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the parties? All the parties linked to the Oscars ceremony

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have been poured some Quintas wine this year. That's amazing. Beautiful. And did

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you go to the parties? I've been there. Yeah, of course. It was not so

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bad, actually. I mean, that was quite amazing

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for us because I'm Armenian by nationality. I heard a lot

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of people here are Armenian. Yes. I've been to Mission. You know about

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Mission Wine and Spirits? I have coffee with them most Tuesdays. Great. All right. I

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was in Glendale. I've been to Sherman Oaks as well. I heard they

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got a shop as well in Pasadena. Yeah, right.

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I'm

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going to visit them tomorrow. The Sinners movie that won the Academy Award, or a

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few, won 4 awards, I think. Last night. Yeah, absolutely. Michael B. Jordan has been

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awarded for that. Yeah. The producer is an Armenian guy.

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So we were very excited for him. His name is Sebohanyan,

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that he won. So we're excited for him. But so tell

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me, you know, when Duclos, the

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negotiant in Los Angeles, called and said you were in town,

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you only came for the Oscars. Is that primarily? Yeah, primarily.

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But as you may know, the Oscars ceremony is hosting several different events.

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Before the ceremony. But then I

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took the opportunity to visit some accounts, just say hi to

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some clients, doing some tasting, staff training as well, masterclass.

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So yeah, I'm in town just to highlight Quintus, share the passion,

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drink some wine, open some bottles. I mean, it's a rough life. Yeah, not so

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bad. I mean, I think you must be

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passionate to do this life. You have to be fascinated with

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wine, for one. It's a product.

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You know, I have these conversations. We'll talk about it right now. That

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is so unique. And you don't know how unique it is until, for

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instance, you go to a place like Wine Paris and you see

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6,000 vendors. It's crazy. And you see all that passion

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there that's going around. Tell me about what's happening with Chef Quintas

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with this environment in the wine world. I have my opinions of it.

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Generally Bordeaux is complaining about the wine sales. How is

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the château doing? Or does it affect a level of

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quality like Quintas doesn't even matter? Oh, not really. Actually, I

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mean, to talk about château Quintus, it could be interesting to

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just go back on how it has been created, first of all, because Quintus is

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quite new in the wine industry because it has been created, totally

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created in 2011. That's very young. Yeah, which was

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the very first vintage. In fact, Château Quintus belongs to Domaine

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Clarence Dillon Company, which owns and

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supports Château Haut-Brion, Château La Mission Haut-Brion.

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And you received, I think, a few years ago, maybe 2 years ago,

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Guillaume-Alexandre Marx, which is the sales director of the company. That's right. Yeah. Happy

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to be there. Now it's my turn. So, yeah, Château

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Quintus belongs to Domaine Clarence Dillon, owning Aubrion, La Mission Aubrion,

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and now Château Quintus. Quintus has been created by the idea

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of Prince Robert of Luxembourg, by acquiring not one, not two,

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but three different estates, three different Grand Cru Classé located in the

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village of Saint-Émilion, with just outstanding terroirs. And the goal

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was to create a patchwork of these beautiful terroirs,

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made a fusion of them to create Château Quintus. So Quintus is the purest expression

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of Saint-Émilion wine. Crafted by Aubryon Hands.

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That's a pretty interesting thing for the listeners, you know, the Saint-Émilion being on the

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Right Bank and then Château Aubryon and Miecin-Aubryon on the

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Left Bank. Château Aubryon, of course, being a classified

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first growth, 1855. Yeah, that's fairly

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pedigreed, you know, uh, history there.

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And then you take that technology to the Right Bank where I

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don't know what the mix, the cépage here is, but it's Merlot

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and Cabernet Franc, I'm guessing. Of course, um, Quintus is absolutely not

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the Aubryon of the Right Bank or the little brother from Haut-Brion.

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Quintessa have its own singularity.

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It have, of course, a different blend than the

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one we can find on the Left Bank. And first of all, because of the

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terroir. As you may know, Left Bank in Bordeaux is

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mainly driven by the gravels. Gravels means more

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Cabernet Sauvignon. On the Right Bank of Bordeaux, you've got much more

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limestone and clay. It means you're going to find more Merlot, but also some

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Cabernet Franc this time. Not Sauvignon. So yeah, Quintus

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is a perfect blend of a dominant of Merlot, which drives the wine,

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but also some delicious Cabernet Franc growing on the top of what we call Le

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Plateau, the highest part of Saint-Émilion, where the soils are

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100% limestone and gives to the wines the beautiful freshness, good

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minerality, a good tension. And even if the Cabernet Franc is

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not the major grape variety in

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the blend, It drives the Grand Vin from Saint-Émilion. It's so interesting.

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So you're up by the Chevaux Blancs side or the La Gaffelière

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side? We are exactly located at the top

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southwest of the plateau from Saint-Émilion.

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So if you've been to Saint-Émilion or Bordeaux in general, you know that

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Bordeaux is quite a very flat area. And once you

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come to Saint-Émilion, you see kind of big hill. Big hill,

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come on. I mean, we are not the Rhône Valley. Big hill for us is

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around 62 to 75 meters. But that's a hill for us.

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It's a kind of— we call it Le Plateau. It's a limestone rock, the

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Moselle rock on it. And on this limestone

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plateau, you can find the top 10, 12

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of the best châteaux from Saint-Émilion. So the

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neighboring estate of Château Quintus, or directly Château Bel

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Air Monange, Château Ausone, Château Angelus.

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We've got Château Canon as well. We've got Beauséjour-Bécaud in front of us.

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Uh, yeah, we've got some— when you walked into the studio here, there were 3

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bottles of Aussonne that someone just ordered for me recently. Yes. Crazy.

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But you know, for the listeners, I just wanted to say that when you do

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visit Bordeaux, it's a very large swath of land. Left

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Bank is very long and takes a few hours actually to go from one side

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to the other, a couple hours. But if you were to, if you were to

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say what, what village would, would be in your

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mind? If you think of Bordeaux and it's

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Saint-Émilion in my mind. Like if I was to picture

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as an American what Bordeaux might be, I

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would envision Saint-Émilion. The quaint town,

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the cobblestone roads, the quaint village

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around whence wine is grown. Whereas on the Left

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Bank, you got a long road and you've got all these little villages in between.

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Yeah, you're right. There is the Route de Château

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on the Left Bank, and you can cross all the beautiful and most

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famous appellations, starting from the city center of Bordeaux, then crossing Margaux. After

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that, you got Saint-Julien. After that, you got Pauillac, and you finish by Saint-Estèphe. It

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takes a full day. Yeah, it takes an hour and a half to go to

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the top. Exactly. So, yes, Saint-Émilion and the Right

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Bank is much different. Saint-Émilion, of course, is,

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first of all, classified UNESCO place in

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the world, which benefits, of course, of beautiful

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highlights. The village, a small medieval village, is just beautiful.

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Downtown, I mean, the center of the village is just crazy

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beautiful to see. But Saint-Émilion is so small, and I'm sure

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you've been there and you know that there are so many producers, so

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many on a very small place. So each 50 or 100 meters, you've got a

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new producer. So this could be probably a bit difficult to understand

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as a foreign consumer. But

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yeah, the classification is also here for that. But we

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just talked a little bit previously, just before to start the podcast,

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talking about this. Nowadays, the classification,

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I'm not going to say it means nothing, but some of

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the main and most famous estates have left the

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classification. Quintus actually is a Saint-Émilion

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Grand Cru, and I have to be honest with you, We don't really

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care about the classification today. Now,

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the classification also integrates some

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specificities that are not directly linked with the quality of the

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wine. And we have to not forget that wine

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is about passion first,

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creating something from the berries, creating something from the land,

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and adapting our methods to the global warming coming.

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I mean, classification don't mean a lot actually for us.

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And I think that some of, or if it's not

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a lot of estates in Saint-Émilion, I understand that. So

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now some people left. It's interesting. It's an interesting thought. Let's

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kind of pound on that a little bit. The classification

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of Bordeaux, 1855, Napoleon III, we talked

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about Eugénie having participated in that. You know, it was

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really sort of a marketing thing in the first place. It was a

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commerce-driven exposition that

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Napoleon wanted to put on. He told the négociants to rate the

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wines. Absolutely. And what's interesting to me

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about the classification of 1855, it wasn't about the ground. It was about the

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château. Yeah. And in Saint-Émilion or the— on the Right Bank,

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the original classification dealt with the ground.

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So what's the quality of the ground? Yeah. Correct. So then, but

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then you fast forward the wine business a little bit and, you know,

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Napa Valley has this, you know, you go up there, you get a hotel, you

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tour, you go on the buses, you do all the stuff. And you didn't really

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do that in Bordeaux. No, true. Before. No, we started now. We started, we are

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a bit late, but of course California is far, far behind us. Yeah.

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Well, now California's suffering greatly because of the, the

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cost of doing that. I can tell you now that tasting room

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traffic is down 30 or 40% because it's too expensive

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to go there. You, you, if you go there as a couple, you know, it's

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$4,000 or $5,000 weekend just, just to show up, you know, to

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drive, even if you drove it 6 hours. But the point I'm making is

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the classification of the right bank, which I think

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started as an idea to sort of support the

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idea of classifications, 1855, everybody, everybody pointed to that

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classification. The right bank didn't have it. They did it in

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1955 in the Graves region. They have their own.

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But then it looks, it sounds like recently, and this is why

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Cheval Blanc left and Angelus left, probably others, is it

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became a commercial classification. A bit, yes. I

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think now, I mean, nowadays there are too many classifications. You got the

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ones from Saint-Émilion, the Grand Cru, the Grand Cru Classé A, B,

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then you got the first growth classified 1855, then you got the

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Cru Bourgeois. Uh, the Cru Bourgeaux Exceptionnel. Yeah, so it

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just gets too much. But then there's, there's also though, there's always

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been discussion in America to do something like that in Napa.

219
00:13:33,180 --> 00:13:36,533
In fact, um, you know, if you go up the road, like just as you

220
00:13:36,533 --> 00:13:39,983
go from Pouillac to Saint-Julien, you know, keep going up,

221
00:13:40,721 --> 00:13:44,411
the same thing happens in the Napa Valley. You go from Oak Knoll and you

222
00:13:44,411 --> 00:13:46,978
keep going up and up and Oakville, then you end up in Rutherford and you

223
00:13:46,978 --> 00:13:50,668
keep going up. And they're talking about maybe cutting those in half, or they've

224
00:13:50,668 --> 00:13:53,621
discussed it, and making Separate this to us.

225
00:13:54,520 --> 00:13:57,812
And maybe the consumer doesn't care. I think so. I mean,

226
00:13:58,213 --> 00:14:01,890
we should go back to the basics and just remember

227
00:14:01,890 --> 00:14:05,487
to everyone that wine is all about pleasure. Just opening a bottle

228
00:14:05,840 --> 00:14:09,036
with the good people at the good moment. We don't care about the price. We

229
00:14:09,036 --> 00:14:12,231
don't care about the classification, the label, or how prestigious it is,

230
00:14:13,050 --> 00:14:15,924
or the last rate it have been rated. I mean,

231
00:14:16,919 --> 00:14:20,500
it just— A simple project crafted by humans.

232
00:14:21,094 --> 00:14:23,792
And yeah, do you think the rating system has

233
00:14:25,269 --> 00:14:28,817
defeated itself? In other words, do you think that it has run its

234
00:14:28,946 --> 00:14:32,703
course and it's less important, or is it still sort of a viable

235
00:14:33,217 --> 00:14:36,990
retail? We still have some markets that are interested

236
00:14:36,990 --> 00:14:40,201
about the classification and that where the

237
00:14:40,201 --> 00:14:43,943
classification helps, but probably less

238
00:14:44,055 --> 00:14:46,994
than it used to be. Yeah, I think so. And

239
00:14:48,294 --> 00:14:51,827
when I was selling wine a lot, they used to ask

240
00:14:52,742 --> 00:14:56,275
in particularly the early days of my, my father's business and my business,

241
00:14:57,543 --> 00:15:01,156
there weren't any classification, there were no ratings anyway. And then they

242
00:15:01,156 --> 00:15:04,849
came out, you know, when Parker started doing the big Napa cabs

243
00:15:04,849 --> 00:15:08,462
and things, a lot of the vendors would come and say,

244
00:15:08,623 --> 00:15:11,963
do you want to know the ratings? And I would say no. I give it

245
00:15:11,963 --> 00:15:15,640
my own rating. Yeah. Shouldn't every consumer just give it their own rating? And I

246
00:15:15,688 --> 00:15:19,349
think you're right. Yeah. I mean, you're going to trust the palate of

247
00:15:19,381 --> 00:15:23,074
someone else, but wine is very subjective. You're going to like something, I'm

248
00:15:23,218 --> 00:15:26,735
going to dislike it. And, you know, it is very personal. It is.

249
00:15:27,971 --> 00:15:31,776
It's very interesting because I sell a lot of, um, my, my,

250
00:15:31,985 --> 00:15:35,357
my extenuating clients that stuck with me after I sold the company.

251
00:15:37,348 --> 00:15:41,118
They've all settled on the regulars, right? So Austin Hope, which is a

252
00:15:41,294 --> 00:15:44,423
big giant Paso Robles Cabernet,

253
00:15:45,289 --> 00:15:48,626
um, they— I sell a lot of it because they

254
00:15:48,738 --> 00:15:52,268
just remember it and they, they associate themselves with the

255
00:15:52,284 --> 00:15:54,739
bottle. And I think that's what it's about. Tell me about Quintas.

256
00:15:56,311 --> 00:16:00,129
It's only 14 years old. How has the market received it? 15

257
00:16:00,129 --> 00:16:03,817
years old. Has the market received the idea of of the

258
00:16:03,817 --> 00:16:07,326
wine and the personality of the wine. Quintus,

259
00:16:07,823 --> 00:16:11,172
as it's linked to Aubryon and La Mission Aubryon,

260
00:16:11,524 --> 00:16:14,457
benefited from beautiful highlight worldwide,

261
00:16:16,956 --> 00:16:20,786
which is a pretty good thing. Then, as I said it previously, Quintus is

262
00:16:20,978 --> 00:16:24,279
the baby of Aubryon, the Aubryon from the right bank. So

263
00:16:24,920 --> 00:16:28,284
it have to fight amongst the best one. And for that, I got a good

264
00:16:28,653 --> 00:16:32,323
anecdote for you because As Prince Robert and the teams

265
00:16:33,542 --> 00:16:36,956
are totally convinced, as I am, of the quality of Château

266
00:16:36,988 --> 00:16:39,633
Quintus, we all decided in

267
00:16:39,810 --> 00:16:42,824
2022 to do a big blind tasting

268
00:16:44,780 --> 00:16:48,114
that has been made in Oswald's Private Club in London.

269
00:16:48,851 --> 00:16:52,026
And this blind tasting used to

270
00:16:52,875 --> 00:16:55,745
put in opposition Château Quintus against

271
00:16:56,050 --> 00:16:59,175
probably the big monsters of Saint-Émilion,

272
00:16:59,239 --> 00:17:03,039
like Château Figeac, Château Pavie, Château Ausone, Château Angelus,

273
00:17:03,055 --> 00:17:06,742
and Cheval Blanc. And this blind tasting was a

274
00:17:06,742 --> 00:17:09,787
contest from 2011 vintage to

275
00:17:09,787 --> 00:17:13,619
2018, to have a global opinion and a very objective

276
00:17:13,635 --> 00:17:17,338
wine. So, you know

277
00:17:17,402 --> 00:17:21,153
what? Only 4 wines— So we

278
00:17:21,233 --> 00:17:24,856
asked the people during this blind tasting to rate

279
00:17:24,936 --> 00:17:28,768
the wines on 100 points. And you know what? Only 4 wines had the

280
00:17:28,768 --> 00:17:31,689
perfect score of 100 on 100, and 3 of them

281
00:17:32,716 --> 00:17:35,862
were Château Quintus wines, '15, '16, and '18.

282
00:17:36,568 --> 00:17:39,730
Wow. That's pretty impressive. Yeah. In a blind tasting with

283
00:17:39,859 --> 00:17:42,972
educated palates. Absolutely. People knew what they were doing. Yeah.

284
00:17:43,630 --> 00:17:47,049
It was among the people tasting the wines

285
00:17:48,044 --> 00:17:51,816
were some outstanding journalists, famous

286
00:17:51,816 --> 00:17:55,509
wine buyers from all over the world, critics. Yeah. So

287
00:17:55,509 --> 00:17:58,514
that's pretty interesting. Good samples. Yeah. Do you think people

288
00:17:59,446 --> 00:18:03,270
in this group, for instance, very educated palates, they understand the complexities,

289
00:18:03,302 --> 00:18:07,126
they understand structure. And so sometimes I used to find

290
00:18:07,319 --> 00:18:11,095
when I had ratings come in here just by wines that they were,

291
00:18:11,175 --> 00:18:14,903
they were on my level, excellent, but not necessarily the

292
00:18:14,935 --> 00:18:18,775
fan favorite because, you know, let's say, let's face it, the American palate,

293
00:18:18,791 --> 00:18:22,592
for instance, likes a little are residual sugar in there, the little opulence

294
00:18:22,752 --> 00:18:26,582
that they used to. But if you take 3

295
00:18:26,582 --> 00:18:30,251
of the 4 top marks from educated palates, you're

296
00:18:30,251 --> 00:18:33,744
talking about some serious structure and some serious

297
00:18:33,856 --> 00:18:37,622
fruit balance, acid balance, and

298
00:18:37,622 --> 00:18:40,362
just crafting nice wines. You're right.

299
00:18:42,189 --> 00:18:45,778
Quintess is all of that. I think is— I mean, Quintess is a kind of

300
00:18:45,890 --> 00:18:49,626
modern wine. That have all the heritage from the Left Bank, from Aubryon and

301
00:18:49,658 --> 00:18:53,491
La Mission Aubryon. But what I like with Quintus is that we don't

302
00:18:53,507 --> 00:18:57,067
have to— we don't must respect all

303
00:18:57,372 --> 00:19:01,204
the tradition and authenticity from the

304
00:19:01,204 --> 00:19:04,941
past like we must do on Aubryon and La Mission Aubryon. As Château Quintus story

305
00:19:04,973 --> 00:19:08,437
is quite new in the wine industry, we can permit us to be a

306
00:19:08,742 --> 00:19:12,574
bit more modern in the way we communicate, in the way we shape the bottle.

307
00:19:12,655 --> 00:19:15,879
Look at this. Here is the bottle of Château Quintus. Oh yeah, it's a little

308
00:19:15,879 --> 00:19:19,624
squarish. Don't really look like a typical Bordeaux wine. As you can see, the shoulders

309
00:19:19,721 --> 00:19:23,305
are larger, even the bottle is quite heavy. And you've got heavy glass.

310
00:19:23,919 --> 00:19:27,226
Got it. This is a 5-pound bottle right here. Got an anecdote on the shape

311
00:19:27,226 --> 00:19:30,163
of this bottle. You know what? The oldest bottle of Château

312
00:19:30,260 --> 00:19:34,018
Haut-Brion ever found was found

313
00:19:34,018 --> 00:19:37,744
by a diver. Really? Deep under

314
00:19:37,744 --> 00:19:41,575
the Indian Ocean. In a ship that sank. And then this

315
00:19:41,607 --> 00:19:45,456
guy came up at the surface with a bottle with no label, no cork,

316
00:19:45,472 --> 00:19:49,304
no wine inside. But on the top, we could read Château

317
00:19:49,304 --> 00:19:53,089
Haut-Brion. So we bought this bottle on the auction, and then we probably

318
00:19:53,089 --> 00:19:56,681
stored it at the château for a few years. And then once the

319
00:19:56,681 --> 00:20:00,354
project Château Quintus was born, Prince Robert of Luxembourg has the

320
00:20:00,370 --> 00:20:03,449
great idea to shape the bottle of Château Quintus

321
00:20:03,962 --> 00:20:07,587
exactly the same as this oldest bottle of Château Aubryon ever

322
00:20:07,587 --> 00:20:10,683
found. That's amazing story. What a great story.

323
00:20:11,822 --> 00:20:15,368
And so that bottle on display at Château Aubryon?

324
00:20:16,074 --> 00:20:19,892
Now, yes. Yes. Yeah. And you're probably the first to know

325
00:20:19,924 --> 00:20:23,646
it. We're going to open, in fact, a new

326
00:20:24,031 --> 00:20:27,818
hospitality department which has just been created like a

327
00:20:28,026 --> 00:20:31,347
few weeks ago. So now people

328
00:20:32,053 --> 00:20:35,797
can visit Château Aubryon. We're going to build

329
00:20:35,830 --> 00:20:39,622
for them some crazy experiences around wine history and all

330
00:20:39,622 --> 00:20:43,387
the past and things we store at Château Aubryon. Because maybe

331
00:20:43,387 --> 00:20:47,026
you know it, but Prince Robert is a big fan of history, mythology as well.

332
00:20:47,171 --> 00:20:50,843
And he used to buy many things linked to his Château Aubryon, but not only.

333
00:20:51,213 --> 00:20:54,805
So, I mean, I can't spoil everything. Yeah,

334
00:20:54,821 --> 00:20:58,478
right. I hope you can come and visit us. Well, we're going to be coming

335
00:20:58,478 --> 00:21:01,324
for sure. It's interesting because it wasn't that long ago that we were on the

336
00:21:01,324 --> 00:21:04,953
Left Bank. And just for

337
00:21:04,969 --> 00:21:08,712
fun, because I knew better, we started to walk up the road

338
00:21:08,728 --> 00:21:12,358
starting in Poulillac just to see what if we could get in anywhere.

339
00:21:12,599 --> 00:21:16,213
Yeah. And you couldn't. I remember we knocked on the door, you know,

340
00:21:16,599 --> 00:21:20,229
fermé, that kind of thing. Now Bordeaux is opening more and more its

341
00:21:20,229 --> 00:21:23,859
doors. I think the

342
00:21:23,859 --> 00:21:27,216
châteaux have understood that hospitality is very important as well.

343
00:21:27,682 --> 00:21:31,003
We are facing a challenging context.

344
00:21:31,532 --> 00:21:34,788
Well, let's put it this way. On the sales. So hospitality is going to be

345
00:21:34,916 --> 00:21:38,589
part now of the sales strategy. Let's put it this way,

346
00:21:38,765 --> 00:21:42,534
and I think this is really important. The success of my father's company early

347
00:21:42,534 --> 00:21:46,223
on, which lasted, you

348
00:21:46,383 --> 00:21:49,398
know, the value of what we did lasted probably through

349
00:21:49,414 --> 00:21:53,087
2010, 2012. And I just wrote a little article

350
00:21:53,119 --> 00:21:56,119
this morning on the subject. When they started bringing in this

351
00:21:56,889 --> 00:22:00,676
50-cent-a-liter stuff from Europe and putting it in a bottle and making it look

352
00:22:00,676 --> 00:22:03,628
nice. And then the consumer wasn't fooled eventually.

353
00:22:04,591 --> 00:22:08,025
But the point of that club originally was the

354
00:22:08,025 --> 00:22:11,748
experience of this guy selecting wines for you,

355
00:22:12,117 --> 00:22:15,872
having tasted everything that was available new that month

356
00:22:16,225 --> 00:22:19,947
and finding the best values. And there was a relationship between my father

357
00:22:20,316 --> 00:22:23,364
and myself later in the years between the client

358
00:22:24,470 --> 00:22:28,061
and the vendor. And in

359
00:22:28,077 --> 00:22:31,748
fact, I shook the hands of almost every customer I ever got

360
00:22:32,021 --> 00:22:35,564
because I was at a booth somewhere. And I always believed

361
00:22:36,189 --> 00:22:39,636
that the success of the company was because we had a

362
00:22:39,636 --> 00:22:43,243
relationship. And Napa does that.

363
00:22:44,124 --> 00:22:47,892
Not as successful today because it's not as busy, but I believe

364
00:22:47,892 --> 00:22:51,226
the wine business needs to go that direction because—

365
00:22:51,579 --> 00:22:54,961
That's a very interesting point. Because I totally agree with you,

366
00:22:55,330 --> 00:22:58,503
and mostly for Bordeaux that I

367
00:22:58,551 --> 00:23:02,125
represent, the estates have

368
00:23:02,157 --> 00:23:05,812
to rebuild relationships with their consumers.

369
00:23:06,565 --> 00:23:08,296
We've been too far from them for years.

370
00:23:10,732 --> 00:23:14,498
Bordeaux has seen some beautiful years in the past, but nowadays it's

371
00:23:14,498 --> 00:23:17,592
going to be more and more challenging for everyone, for many reasons:

372
00:23:18,024 --> 00:23:21,807
context, prices, for many different reasons.

373
00:23:22,592 --> 00:23:26,248
But yeah, the key point I think will be to create some

374
00:23:26,521 --> 00:23:29,856
new links with our consumers and to build again

375
00:23:29,888 --> 00:23:33,400
some relationship of trust between us

376
00:23:34,298 --> 00:23:38,146
and them. It's very slow. I mean, here you're doing a masterclass.

377
00:23:38,643 --> 00:23:42,460
Maybe there's 12 people in it, 15, 20 people. Yeah, 12 to 20. Yeah. And

378
00:23:42,540 --> 00:23:45,570
then that person— it's kind of an interesting thing.

379
00:23:46,324 --> 00:23:49,210
It's really social networking before social networking, you know.

380
00:23:50,092 --> 00:23:53,866
Today's social networking, one tells 10, tells 10, tells 10, tells 10, you've told

381
00:23:53,866 --> 00:23:57,542
100,000 people, which is the premise of social networking. Well, it's the same thing as

382
00:23:57,559 --> 00:24:01,300
a masterclass. If you tell 20 people about Château Quintas

383
00:24:03,403 --> 00:24:06,614
and they go back to the restaurant or the store and somebody walks in and

384
00:24:06,614 --> 00:24:10,291
they see this cool bottle. They left as ambassador. Yeah. Of course.

385
00:24:10,564 --> 00:24:13,534
And then that person then has to tell someone. If they don't buy directly, they

386
00:24:13,534 --> 00:24:17,034
will talk to their friends, to their family. Yeah, this is how you

387
00:24:17,050 --> 00:24:20,838
build the brand as well. That's part of the job. That's not

388
00:24:20,838 --> 00:24:24,497
the only thing to do, but this is part of it. Yeah. And

389
00:24:24,754 --> 00:24:28,509
I firmly believe, because what's in the bottle is what's telling the story,

390
00:24:28,541 --> 00:24:32,153
and that has to obviously be very good, or at least be associated to the

391
00:24:32,153 --> 00:24:35,892
people to tell the story. But one

392
00:24:36,005 --> 00:24:39,616
great example, in my opinion, is Château Bailly, the way they've

393
00:24:39,616 --> 00:24:43,273
handled their visitor center, The way they've changed the fermentation room. It's

394
00:24:43,273 --> 00:24:46,847
beautiful. I've been lucky to visit it. Yeah. And so when I open a

395
00:24:46,911 --> 00:24:50,726
bottle of Aubayet at home and my friends that were on this trip the last

396
00:24:50,822 --> 00:24:54,605
time we were there, their brain goes back to

397
00:24:54,605 --> 00:24:58,259
that day. And that could happen anywhere, anytime with any

398
00:24:58,291 --> 00:25:01,577
wine, right? That memory is made. Yeah.

399
00:25:02,779 --> 00:25:06,353
That's why we decided also to open a nice, I mean,

400
00:25:06,706 --> 00:25:09,479
a very high-end hospitality center in Château Aubryon.

401
00:25:10,760 --> 00:25:14,548
We're getting curious now to see what this is going to be about. You're going

402
00:25:14,565 --> 00:25:17,015
to come? Yeah, you need to come and visit.

403
00:25:18,420 --> 00:25:22,034
Yeah, so you should open the doors, um, maybe next year

404
00:25:22,083 --> 00:25:25,811
for the season. Yeah, so you were at Wine Paris. We were there. Uh,

405
00:25:26,101 --> 00:25:29,910
I wasn't feeling very good, but you know, it's an incredible show. It's—

406
00:25:29,975 --> 00:25:33,703
I guess it's fast becoming one of the great wine shows of the world. Yeah,

407
00:25:34,091 --> 00:25:37,784
I hadn't been to one like that since 1993. We went to Vinexpo in Bordeaux.

408
00:25:37,834 --> 00:25:41,516
Yeah, previously was Vinexpo, exactly. But it's a different group, right? I think so. Yeah,

409
00:25:41,532 --> 00:25:45,364
it was Vinexpo. Yeah. So when you're there, what

410
00:25:45,364 --> 00:25:49,180
are you doing as a job? What's the relationship you're building? When I'm on the

411
00:25:49,212 --> 00:25:53,044
booth, you mean? Yes. There are two things. First of

412
00:25:53,044 --> 00:25:56,667
all, creating link with the B2B. So with

413
00:25:56,667 --> 00:26:00,338
our negotiant, you know, but the way to distribute the wine is a bit unusual

414
00:26:00,338 --> 00:26:03,898
compared to the other part of the world. We, the château,

415
00:26:03,978 --> 00:26:07,778
sell wines to the wine merchant, then the wine merchant sell it on

416
00:26:07,810 --> 00:26:11,117
the national network or

417
00:26:12,064 --> 00:26:15,550
by the importers all over the world. And then these importers are going to share

418
00:26:15,598 --> 00:26:19,420
it with the cavists, with the restaurants, the hotels, things

419
00:26:19,436 --> 00:26:23,066
like that. So we're quite far from the last consumer.

420
00:26:23,130 --> 00:26:26,230
So being able to meet them directly in Wine Paris, first of all,

421
00:26:27,001 --> 00:26:30,599
you earn maybe 6 months of appointments because everyone's there. Yeah, right.

422
00:26:30,679 --> 00:26:34,389
That's true. It's not so bad for everyone, I think. So

423
00:26:34,389 --> 00:26:38,066
first of all, We meet the professionals, the négociants,

424
00:26:38,146 --> 00:26:41,918
our first clients. And then we have the opportunity to meet

425
00:26:41,918 --> 00:26:45,675
also the clients from our négociants, the sommeliers.

426
00:26:46,429 --> 00:26:50,105
First of all, we can see the importers as well. So yeah, it's a

427
00:26:50,122 --> 00:26:53,942
beautiful place where everyone's meeting, sharing its passion for wine,

428
00:26:54,857 --> 00:26:58,469
doing the business, and making, I mean, things go

429
00:26:58,469 --> 00:27:02,258
ahead. It seems to me, and I wrote this up

430
00:27:02,546 --> 00:27:06,315
after I left. Let me see if I can articulate this

431
00:27:06,315 --> 00:27:09,875
properly, because it is like the consumer

432
00:27:10,340 --> 00:27:14,109
having that moment at a restaurant where the sommelier explains a

433
00:27:14,269 --> 00:27:18,118
wine or that they had visited, and when they taste that

434
00:27:18,118 --> 00:27:21,951
wine again, their memory gets triggered. It's the same thing at a

435
00:27:21,951 --> 00:27:25,704
show like that at a different level. But I came away saying,

436
00:27:26,522 --> 00:27:29,851
I don't care how much AI how much social

437
00:27:29,851 --> 00:27:32,846
networking, how much content you're creating on the fly.

438
00:27:33,473 --> 00:27:37,192
Nothing replaces that handshake. You're right.

439
00:27:37,482 --> 00:27:40,735
That you made at the booth. Wine Paris as well is also kind of speed

440
00:27:40,799 --> 00:27:44,149
dating. So you have to be ready for that because people have generally

441
00:27:44,906 --> 00:27:46,951
a long journey in

442
00:27:47,064 --> 00:27:50,531
front of them. So yeah, you have to be precise, quick,

443
00:27:51,111 --> 00:27:54,850
and yeah, it's hard work. Oh, I mean, you're saying the same. No,

444
00:27:55,537 --> 00:27:59,047
it's not really hard work. I would say it's It's very exciting to be there,

445
00:27:59,144 --> 00:28:02,984
I would say. Were you pouring in the Bordeaux booth where you could

446
00:28:03,048 --> 00:28:06,679
taste? Yeah, absolutely. I didn't see— We were located— In fact,

447
00:28:06,920 --> 00:28:10,536
we had two booths, one for our wine merchant company,

448
00:28:10,600 --> 00:28:14,408
Clarence Dillon Wines, and another one where

449
00:28:14,456 --> 00:28:17,654
I was located on the second floor with the Champagne region

450
00:28:18,730 --> 00:28:21,703
on the PFV, Primum Familiae Vini booth, the

451
00:28:21,703 --> 00:28:25,478
group we are part of. Yeah, I was telling one of my

452
00:28:25,478 --> 00:28:29,270
collector clients, I said, he goes, I want to go next year. I

453
00:28:29,270 --> 00:28:33,078
said, it's really from a consumer standpoint, it would be overwhelming.

454
00:28:34,155 --> 00:28:37,658
But man, when he walked into that one Bordeaux booth where all the left, mostly

455
00:28:37,674 --> 00:28:41,385
Left Bank, that's why I asked the question. Everybody was there and you could

456
00:28:41,385 --> 00:28:45,209
taste whatever you wanted. I mean, if it was Haut-Brion or Château Bailly

457
00:28:45,225 --> 00:28:48,728
or Lafitte or Mouton, it was all there. It was like a

458
00:28:48,937 --> 00:28:52,659
candy store. Yeah. You know, and I have to tell you, in LA,

459
00:28:54,054 --> 00:28:57,502
the people that vend these now, so I wanna just for the listeners point out

460
00:28:57,502 --> 00:29:01,254
that the négociant methodology has been around

461
00:29:01,350 --> 00:29:04,718
Bordeaux since its inception as a wine merchant,

462
00:29:04,734 --> 00:29:08,550
meaning many, many vendors in Los Angeles carry

463
00:29:09,945 --> 00:29:13,601
the wines of Bordeaux, France, and they can all carry the same stuff. Lafitte is

464
00:29:13,714 --> 00:29:17,498
carried by many people. Aubriands is carried by many people. It's an open market. Absolutely.

465
00:29:17,546 --> 00:29:21,090
Yeah. And compared to a Napa wine where once you sign on with a

466
00:29:21,090 --> 00:29:24,794
distributor, They're usually exclusive and that's the end of it. So it's kind of

467
00:29:24,794 --> 00:29:28,194
interesting deal that's different. Yeah, that's what I said

468
00:29:28,226 --> 00:29:32,059
previously. Bordeaux way to distribute the wine is an open market.

469
00:29:32,139 --> 00:29:35,828
Yeah, it's really interesting. If you're a sommelier, for example, you can have, I don't

470
00:29:35,828 --> 00:29:39,099
know, 20 négociants coming to you selling you the same wines.

471
00:29:39,613 --> 00:29:43,365
So the way when I choose, when somebody asks me for some

472
00:29:43,365 --> 00:29:47,022
Haut-Brion, for instance, and I choose the vendor for them,

473
00:29:48,433 --> 00:29:52,201
I tend to explain to the client that I

474
00:29:52,201 --> 00:29:55,119
want to make sure that we're getting authentic wines. And so it needs to be

475
00:29:55,119 --> 00:29:58,807
the most direct route from the winery to their

476
00:29:58,856 --> 00:30:02,704
cellar. Yeah. And that we know we can protect the provenance that

477
00:30:02,704 --> 00:30:06,264
it came from, uh, Obriano, Quintas, to the

478
00:30:06,472 --> 00:30:10,241
négociant, to their cellar. And that's the most important feature. This

479
00:30:10,241 --> 00:30:13,993
used to be a big problem, the fake bottles. But nowadays with the technology, we

480
00:30:13,993 --> 00:30:17,765
have some specific things that I can tell, of course, on the

481
00:30:17,781 --> 00:30:21,395
label, on the bottle, on the glass, to make sure and to identify the

482
00:30:21,395 --> 00:30:24,736
bottle once you get it. You know, you're in the neighborhood of

483
00:30:25,234 --> 00:30:28,414
Rudy. You know Rudy Kirwan, the guy, the famous

484
00:30:29,410 --> 00:30:33,185
profiteer from fake wines? Of course. He was right here. You're

485
00:30:33,185 --> 00:30:36,381
literally 2 miles away from it. Come on.

486
00:30:36,654 --> 00:30:40,316
And they found his house here, and the windows were covered

487
00:30:40,349 --> 00:30:44,008
with foil. And they found his recipes. Have you ever

488
00:30:44,040 --> 00:30:47,699
hosted him? No, but my friend had dinner with him

489
00:30:48,036 --> 00:30:51,503
in Singapore. He's back in Singapore or something. Anyway, it's not why we're here. Let's

490
00:30:51,503 --> 00:30:55,274
talk about this. So it's interesting to me that you

491
00:30:55,274 --> 00:30:59,110
can— well, I can understand the backing of a

492
00:30:59,110 --> 00:31:02,881
Château Haut-Brion, Mission Haut-Brion, you

493
00:31:02,881 --> 00:31:06,235
know, going to the Right Bank, starting a winery. But it still

494
00:31:06,347 --> 00:31:10,150
takes time. I mean, you still have to find your

495
00:31:10,182 --> 00:31:13,599
footing, find out what you want to represent, find out what that

496
00:31:13,631 --> 00:31:17,096
terroir is gonna be. Are we still in the early

497
00:31:17,096 --> 00:31:20,674
stages of what this wine's gonna be? Oh, in my opinion,

498
00:31:20,722 --> 00:31:24,316
starting from 2015, Quintus is

499
00:31:24,316 --> 00:31:27,941
something absolutely serious. The wine is just outstanding. On the very

500
00:31:27,941 --> 00:31:31,615
first vintages, the wine have been really well produced by the

501
00:31:31,615 --> 00:31:35,326
teams, but I can tell Starting

502
00:31:35,358 --> 00:31:39,000
from 2015, wow, that's something else. On the nose alone. It's a

503
00:31:39,000 --> 00:31:42,439
great vintage anyway. Yeah, beautiful. '16 as well. I took a

504
00:31:42,439 --> 00:31:46,153
bottle of '16 with me, so if you want just to share a

505
00:31:46,153 --> 00:31:48,898
glass, I'd be delighted to. Yes, I would love to taste it.

506
00:31:50,690 --> 00:31:54,450
What was your personal track to get this? Were you in the wine trade

507
00:31:54,482 --> 00:31:58,242
before this job? What were you doing? Yeah, I grew up in the vines

508
00:31:58,758 --> 00:32:02,297
in the Médoc on my father's side. Some of my

509
00:32:02,345 --> 00:32:06,048
family were involved in the wine industry, so I grew up in the

510
00:32:06,048 --> 00:32:09,799
vine. And then, I mean, from a year to another, I finally decided to

511
00:32:09,799 --> 00:32:13,069
make that job. So I started my journey in the wine industry

512
00:32:13,566 --> 00:32:17,141
at the fantastic Château de Reignac, maybe you heard about this one? Oh, yeah, of

513
00:32:17,157 --> 00:32:20,908
course. Owned by the Vattelot family, and their son Quentin

514
00:32:20,940 --> 00:32:24,242
lives there in Los Angeles. Anyway, so I started there as an

515
00:32:24,242 --> 00:32:27,915
apprenticeship for a year and a half, something like that. Then I switched

516
00:32:27,915 --> 00:32:31,736
to Chanel Group. Some people know that Chanel owns

517
00:32:32,090 --> 00:32:35,831
Château Rosan-Séglaire, Château Canon, Château Berliquet as

518
00:32:35,943 --> 00:32:39,605
well, and most recently, Domaine de l'Île in

519
00:32:39,637 --> 00:32:43,378
Porquerolles, small Iceland in south of France. Anyway, I was

520
00:32:43,491 --> 00:32:47,296
working 4 years with them, not with the estate, but for

521
00:32:47,328 --> 00:32:51,118
their one merchant company. The name is Ulysse Cazabonne. It's a négociant.

522
00:32:52,563 --> 00:32:56,174
Then I moved to Dourt Group, an iconic Iconic

523
00:32:56,174 --> 00:32:59,987
Group in Bordeaux, owning 8 estates in total. 4 years

524
00:33:00,084 --> 00:33:03,545
as well, and more recently joining 2 years ago Domaine

525
00:33:03,545 --> 00:33:07,311
Clavin-Syllan as sales manager for Château Quintus. Wow, congratulations. That's a

526
00:33:07,311 --> 00:33:11,124
pretty fast track to do all that. Driven by passion.

527
00:33:11,717 --> 00:33:14,458
By passion. Let's talk about that for a second.

528
00:33:16,028 --> 00:33:19,650
I had Monsieur Clouet on the show. I was at

529
00:33:19,650 --> 00:33:22,346
Château Cheval Blanc and Got to sit with him and

530
00:33:23,647 --> 00:33:27,358
have lunch in the vineyard, which was amazing. But I

531
00:33:27,358 --> 00:33:31,134
also had a gentleman named Zaya Unan here sitting

532
00:33:31,134 --> 00:33:34,781
where you're sitting, an Iranian immigrant to America, amazing

533
00:33:35,135 --> 00:33:38,814
gentleman, brilliant engineer who wanted

534
00:33:38,910 --> 00:33:42,542
to get into the luxury brands of the

535
00:33:42,606 --> 00:33:46,414
world. Okay. So he has his own Cuban cigar line. He has his

536
00:33:46,478 --> 00:33:50,140
own scotch line. And he bought, and I thought this was very interesting,

537
00:33:50,253 --> 00:33:53,722
he went right to Saint-Émilion. Now he has Château Zaya.

538
00:33:54,333 --> 00:33:57,883
I heard about it. That's why, I mean, I heard more recently

539
00:33:57,883 --> 00:34:01,577
because I didn't really know about that estate, but all the wine shop and liquor

540
00:34:01,577 --> 00:34:05,031
shop I visited during my trip here, I seen this label.

541
00:34:05,850 --> 00:34:09,544
It's a golden one. Golden black. Yeah, I've seen it. Okay,

542
00:34:09,608 --> 00:34:13,446
that's so interesting. I'll tell you why. I never tasted this estate. Well, it's

543
00:34:13,446 --> 00:34:16,978
new to America and it's distributed by a very young, small

544
00:34:16,978 --> 00:34:20,542
group of importer and distributor. Okay. But here, but

545
00:34:20,590 --> 00:34:24,330
here's two things. One, I thought it was fascinating that

546
00:34:24,523 --> 00:34:27,958
he wants to build a luxury brand of everything

547
00:34:28,151 --> 00:34:31,811
like LVMH or Chanel. I see. So that's his goal.

548
00:34:32,565 --> 00:34:36,081
Now, he's, he's very wealthy. He's made a lot of money in engineering. And so

549
00:34:36,081 --> 00:34:39,372
the first thing he did on the wine side was go to Sant'Emilion. And I

550
00:34:39,388 --> 00:34:43,048
forgot how many hectares he has. Quite a bit. Okay. Three different properties.

551
00:34:44,110 --> 00:34:47,821
And then cigars and all that kind of stuff. But his point to

552
00:34:47,821 --> 00:34:50,841
me was, because of my background, his background,

553
00:34:51,435 --> 00:34:55,034
he created jet engines, you know, for

554
00:34:55,034 --> 00:34:58,633
General Electric, stuff like this, was all I had to do is pick up the

555
00:34:58,649 --> 00:35:02,424
phone and call anybody I want and say, you're going to get my

556
00:35:02,424 --> 00:35:06,200
wines. And when you tell me you saw them here, I didn't. I've never

557
00:35:06,200 --> 00:35:09,831
seen them on the shelf. But Shadow Quintus? No.

558
00:35:10,216 --> 00:35:13,909
Oh, sorry. Zaya. Château Zaya. So that's why that was the

559
00:35:13,909 --> 00:35:17,586
question. Like, how did you— you have heard of it, which is pretty fascinating.

560
00:35:17,699 --> 00:35:21,375
But anyway, the point I'm making is that Mission Wine Shop, where again? Yeah, he

561
00:35:21,375 --> 00:35:24,763
would go to Mission for sure. Remedy, probably somewhere else as well. I don't remember.

562
00:35:24,844 --> 00:35:28,264
Maybe at Wallis. So why do you think the

563
00:35:28,280 --> 00:35:31,539
Chanels and the LVMHs of the world, are they

564
00:35:32,631 --> 00:35:36,371
still pursuing wineries and Because I heard that

565
00:35:36,627 --> 00:35:40,378
some are selling off because that sector is

566
00:35:40,490 --> 00:35:43,743
just not that profitable anymore, as profitable as it was.

567
00:35:44,481 --> 00:35:48,199
Or is it part of the bigger picture of a luxury brand to have a

568
00:35:48,199 --> 00:35:51,709
château like this? Yeah, probably. I mean, I'm not in their

569
00:35:51,709 --> 00:35:55,555
strategy, but I mean, it's also an investment

570
00:35:55,555 --> 00:35:57,639
buying an estate, developing it.

571
00:35:59,867 --> 00:36:03,521
And once you get money to help your salesperson, your

572
00:36:03,569 --> 00:36:06,584
team on the ground, on the field, to produce the best wine as they can.

573
00:36:07,242 --> 00:36:11,077
Most of the time it works. Wine is just all about time

574
00:36:11,173 --> 00:36:14,928
as well. We have to be patient. Quintus, for example, Quintus have been

575
00:36:15,442 --> 00:36:19,101
born in 2011. That's fascinating. So new in the wine industry.

576
00:36:19,470 --> 00:36:23,273
So we have to, we must have a very long-term

577
00:36:23,305 --> 00:36:27,092
vision. We're just a step in this wine industry.

578
00:36:27,894 --> 00:36:31,360
So I probably going to be there for, I don't know, the next

579
00:36:31,665 --> 00:36:35,340
30 years in the wine industry, 40 years maybe. But then, I mean, the château,

580
00:36:36,383 --> 00:36:39,847
still here, you know. So the story continues. We

581
00:36:40,151 --> 00:36:43,936
must have a long-term vision. So I think that for this big and main group

582
00:36:43,936 --> 00:36:47,577
like Chanel, you said, or I don't know, LVMH, they have this

583
00:36:47,689 --> 00:36:50,768
long-term vision. They have this long-term vision. You know, there's no other—

584
00:36:51,522 --> 00:36:55,290
I think of this all the time— there's no other product

585
00:36:57,632 --> 00:37:01,400
that's the reverse of what consumerism is. If you

586
00:37:01,400 --> 00:37:05,093
ask Oddany Global, that group out of the Rhône who's

587
00:37:05,238 --> 00:37:09,027
working on, you know, helping wineries meet the demands of

588
00:37:09,332 --> 00:37:10,408
the modern consumer.

589
00:37:13,041 --> 00:37:16,028
But wine is to be a

590
00:37:16,156 --> 00:37:19,753
representation of its time and its place always,

591
00:37:20,010 --> 00:37:23,350
right? And so you don't look at the market and say,

592
00:37:23,864 --> 00:37:26,674
oh, they want sweeter, they want drier, they want this and this. You can, you

593
00:37:26,674 --> 00:37:30,367
can make some small adjustments, but your job is still to, and so the

594
00:37:30,367 --> 00:37:34,140
consumer has to react to the product rather than the product reacting to the

595
00:37:34,140 --> 00:37:37,978
consumer, in my opinion, of an honest wine. There's a

596
00:37:37,994 --> 00:37:41,784
whole segment of the market that doesn't do that. Unfortunately, they

597
00:37:41,784 --> 00:37:45,124
don't listen to the market. Good. Yeah, we do.

598
00:37:46,184 --> 00:37:49,797
We try to— I mean, being first of all on the market here on the

599
00:37:49,797 --> 00:37:53,602
field, on the ground, doing the masterclass or meeting some sommeliers all over

600
00:37:53,666 --> 00:37:57,167
the world help us also to understand the needs of each market. Sometimes from

601
00:37:57,215 --> 00:38:00,956
Asia to Europe or from Europe to US, can be

602
00:38:00,956 --> 00:38:04,467
very different. So we have to adapt ourselves, but then

603
00:38:04,900 --> 00:38:08,667
we don't have to forget where we're from. We don't have to forget

604
00:38:08,667 --> 00:38:12,354
what we want to create as well. So, you know, wine is also—

605
00:38:12,899 --> 00:38:16,714
it's a philosophy, but it's also all about creating emotion.

606
00:38:17,307 --> 00:38:20,818
And when you create emotion, it's also the feeling of the

607
00:38:20,914 --> 00:38:24,633
winemaker most of the time. So this is what we

608
00:38:24,842 --> 00:38:28,658
try to do in general. For our 3 estates. And for

609
00:38:28,658 --> 00:38:32,442
that, but I'm sure Guillaume must have told you this a few years ago,

610
00:38:32,474 --> 00:38:36,211
but in Château Aubryon, we have the fabulous family Delmas,

611
00:38:36,564 --> 00:38:39,803
actually represented by Jean-Philippe Delmas, which are

612
00:38:40,893 --> 00:38:44,469
among them since a very long time. They were here, I mean,

613
00:38:44,822 --> 00:38:48,398
the grandfather of Jean-Philippe was in Château Aubryon

614
00:38:48,510 --> 00:38:52,054
before Clarence Dillon came to purchase the

615
00:38:52,054 --> 00:38:55,823
estate in 1935. '75. So that's been a while. Yeah.

616
00:38:56,608 --> 00:38:59,206
Interesting. 100 years. Yeah. That's amazing.

617
00:39:01,098 --> 00:39:04,946
The emotion part is the most important. I think it's a critical term.

618
00:39:05,251 --> 00:39:09,051
Yeah. And you've done this a long time.

619
00:39:09,099 --> 00:39:12,306
I've done this a long time. And there are some wines that you just put

620
00:39:12,306 --> 00:39:16,139
to your nose and you go, oh my gosh, this is extraordinary emotional.

621
00:39:16,572 --> 00:39:20,244
And I think the novice wine drinker understands that, doesn't know how to

622
00:39:20,244 --> 00:39:23,952
express it. But we'll get that sensation and go, wait a minute,

623
00:39:24,353 --> 00:39:27,885
there's something very powerful here. So, but here's

624
00:39:28,271 --> 00:39:31,835
the challenge I see. You must like football or soccer.

625
00:39:32,140 --> 00:39:35,641
Sure. Right? Baseball's probably not part of your regular.

626
00:39:35,914 --> 00:39:39,462
Yeah, yeah. Totally. It

627
00:39:39,607 --> 00:39:42,850
doesn't matter whether it's football, American football,

628
00:39:42,979 --> 00:39:45,853
baseball, or lacrosse.

629
00:39:47,972 --> 00:39:51,679
If I go to the local stadium in Saint-Émilion and I

630
00:39:51,711 --> 00:39:54,856
watch a game, a match, and there's how many?

631
00:39:54,921 --> 00:39:58,692
50,000? I'm not sure. With all due respect, I'm not sure

632
00:39:58,692 --> 00:40:01,131
you're going to enjoy your time.

633
00:40:03,426 --> 00:40:05,769
And you know what?

634
00:40:06,187 --> 00:40:09,958
Southwest of France is more driven by the rugby. Okay,

635
00:40:10,022 --> 00:40:13,842
well, okay, let's call it rugby then. Yeah, the sporty bit of The sport really

636
00:40:13,955 --> 00:40:17,584
is, is kind of insignificant. The reason I bring it up is like, okay,

637
00:40:17,969 --> 00:40:21,726
Dodger Stadium here can hold, I think, 55,000

638
00:40:21,726 --> 00:40:24,986
people. Yeah. Well, those 55,000 people, all of them

639
00:40:25,676 --> 00:40:29,128
got in their car, drove, put up with the parking problem,

640
00:40:29,674 --> 00:40:33,512
walked to their seat and sit in the sun for 9 innings, 3 hours

641
00:40:34,186 --> 00:40:38,024
to watch a baseball game. And every one of them has a different perspective

642
00:40:38,024 --> 00:40:41,783
on that game. Some don't even care. Some go for the hot dogs. You're right.

643
00:40:42,201 --> 00:40:46,041
Some go and analyze every single play and every single

644
00:40:46,073 --> 00:40:49,528
player and every single pitch. So how— this is sort of a

645
00:40:49,528 --> 00:40:53,304
rhetorical question, but how do we get all the people in the

646
00:40:53,304 --> 00:40:57,000
stadium? Yeah, good question. Right. With a different

647
00:40:57,000 --> 00:41:00,760
opinion. I don't know how you do it. No, I think

648
00:41:00,760 --> 00:41:04,262
we don't have to be snob with the wine, of course.

649
00:41:04,632 --> 00:41:08,308
People know a lot, some sommeliers, some passionate people, but

650
00:41:09,753 --> 00:41:13,430
wine is also just a drink to share at the beginning

651
00:41:13,767 --> 00:41:17,460
and to give emotion, as we said, to give pleasure to

652
00:41:17,460 --> 00:41:20,414
people, to do wine and food pairing as well. So

653
00:41:22,132 --> 00:41:25,921
if people just enjoy the wine by itself, it's fine. Just take

654
00:41:25,921 --> 00:41:29,517
it down to that level. That's it. Open that bottle up and just let people

655
00:41:29,517 --> 00:41:33,094
enjoy it. Take a seat. I feel like a glass right now. As soon as

656
00:41:33,126 --> 00:41:35,643
we're done with this, you're going to open it. Yeah. But

657
00:41:37,519 --> 00:41:40,677
you said something important just then about the knowledgeable somms,

658
00:41:40,741 --> 00:41:42,424
etc.

659
00:41:44,572 --> 00:41:48,179
I went to lunch the other day with Lorenzo Pasquini. All right. Of

660
00:41:48,339 --> 00:41:51,898
Château d'Yquem. Yeah. And

661
00:41:52,524 --> 00:41:56,211
he was in town recently. Yeah, right. And there was a gentleman across the

662
00:41:56,211 --> 00:42:00,049
way. And I won't name any names and I won't

663
00:42:00,049 --> 00:42:03,743
bring his picture out, but I thought to myself, he's the

664
00:42:03,743 --> 00:42:06,698
exact reason why people are intimidated.

665
00:42:07,839 --> 00:42:11,565
A little older than me, but one of those guys that just

666
00:42:12,111 --> 00:42:15,629
will bore you to death. I think you have to adapt

667
00:42:15,629 --> 00:42:19,147
yourself to the people you are talking to. I mean, I

668
00:42:19,420 --> 00:42:23,018
used to work at the beginning of my career in hospitality, so I used to

669
00:42:23,018 --> 00:42:26,789
do the visit, the tours and everything. And from a group to another, you

670
00:42:26,789 --> 00:42:30,636
can have passionate people that know much more than you. And

671
00:42:30,669 --> 00:42:34,308
the next group, I mean, on the afternoon, could be just like tourists just coming

672
00:42:34,340 --> 00:42:37,626
to visit and enjoying the place with the children on the back. So

673
00:42:38,588 --> 00:42:42,387
you have to adapt yourself. And the more simple you are with people, the more

674
00:42:42,580 --> 00:42:45,513
easy it will be to them to understand your wine.

675
00:42:46,700 --> 00:42:50,467
So yeah, I think one is— So you have to live this sort

676
00:42:50,467 --> 00:42:54,155
of difference every time it happens. I mean, that you, you are in a room

677
00:42:54,460 --> 00:42:57,362
and you never know what level you're going to speak to.

678
00:42:58,292 --> 00:43:01,932
That's sometimes the more challenging during the masterclass. That's why I'd like

679
00:43:02,237 --> 00:43:05,893
to start by asking people where they're from. Oh,

680
00:43:06,005 --> 00:43:08,827
that's a good idea. What are the different knowledge of everyone so that

681
00:43:09,517 --> 00:43:13,141
I'm not going to be boring for them or I'm not going to give, I

682
00:43:13,141 --> 00:43:16,989
don't know, too many specific and technical explanation. Find

683
00:43:16,989 --> 00:43:20,557
out who you're talking to, right? Yeah, I'm going to just— I want them to

684
00:43:20,557 --> 00:43:24,388
have a good time to understand for sure. Let

685
00:43:24,388 --> 00:43:26,480
me get a couple of glasses. So

686
00:43:28,348 --> 00:43:32,131
this is— what's the cépage? What's the blend of this? Typical

687
00:43:32,131 --> 00:43:35,963
from the Right Bank. As I said, it's— Right Bank is mainly driven by clay

688
00:43:36,060 --> 00:43:39,293
and limestone. And this is what we have in Château Quintus. Quintus, in fact— oh,

689
00:43:39,875 --> 00:43:43,496
I'm going to try to explain it as best because

690
00:43:43,529 --> 00:43:45,893
some people are going to watch us, but some people are just going to hear

691
00:43:45,893 --> 00:43:49,720
me. That's true. Château Quintus

692
00:43:50,057 --> 00:43:53,783
is located on a promontory at the

693
00:43:53,863 --> 00:43:57,476
top southwest of Saint-Émilion. So it means

694
00:43:57,540 --> 00:44:00,672
that the château is located on the top of the hill and it creates a

695
00:44:00,672 --> 00:44:04,092
kind of pyramid where the two expositions

696
00:44:04,365 --> 00:44:07,336
belong to Château Quintus, which is a pretty good thing for us compared to the

697
00:44:07,336 --> 00:44:10,789
other estates. Both on the northern area and the

698
00:44:10,789 --> 00:44:14,483
southern area, which is very nice because nowadays with the global warming, You know

699
00:44:14,499 --> 00:44:18,226
that we are facing some crazy challenging vintages. 2022 has been

700
00:44:18,258 --> 00:44:21,921
so hot, 2024 much more rainy. So it permits the team of

701
00:44:21,937 --> 00:44:25,423
Château Quintus to adapt themselves and to pick sometimes a bit more of the

702
00:44:25,423 --> 00:44:29,198
northern part to get the freshness, the minerality, the tension on a very

703
00:44:29,246 --> 00:44:32,941
hot and warm vintage. And on the other hand, for the

704
00:44:32,941 --> 00:44:36,733
rainy vintage, picking sometimes a bit more of the southern part

705
00:44:36,733 --> 00:44:39,303
to get some alcohol degree, to get some, I

706
00:44:40,974 --> 00:44:44,795
could say, powerful and more full-bodied part in the

707
00:44:44,827 --> 00:44:47,781
blend. So Quintus blends, the Grand Vins,

708
00:44:48,439 --> 00:44:51,955
and especially the 2016 is 70% Merlot

709
00:44:52,468 --> 00:44:55,807
and 30% Cabernet Franc. It aged for 12 months in oak barrels

710
00:44:56,160 --> 00:44:59,821
with around 35 to 39% of new

711
00:44:59,997 --> 00:45:03,304
oak. And here it is, 10 years old. Wow. Well, let's see what you got.

712
00:45:03,609 --> 00:45:07,028
That sounds very enticing or

713
00:45:07,077 --> 00:45:10,221
delicious. I love that noise. Yeah.

714
00:45:12,288 --> 00:45:15,895
Wow. Quintus '16. This is '16? Yeah.

715
00:45:16,056 --> 00:45:19,598
Look at the color, how deep it is. Well,

716
00:45:19,887 --> 00:45:23,429
the complexity in the nose is

717
00:45:23,429 --> 00:45:27,277
amazing, but it's still showing a lot of youth from that.

718
00:45:27,758 --> 00:45:31,445
That's a wine which is perfectly drinkable now, but which— The

719
00:45:31,525 --> 00:45:34,939
color is beautiful. That you can keep in the cellar for a few more years.

720
00:45:35,115 --> 00:45:38,658
Yeah. The Grand Vin especially, I picked with me 2 bottles, but

721
00:45:38,658 --> 00:45:42,428
decided to open the Grand Vin. The Grand Vin Specialized wine, which is dedicated

722
00:45:42,428 --> 00:45:46,009
for gastronomy, in my opinion, that's a wine we need to pair with something.

723
00:45:47,069 --> 00:45:49,975
You know, the acid in the Cabernet Franc is perfect at the end. I'm fond

724
00:45:49,975 --> 00:45:52,737
of that. Yeah. With some beef. The acidity shows pretty well here.

725
00:45:53,507 --> 00:45:57,184
Sure. Thanks for bringing that up. Cheers. Thanks for hosting me. Pleasure to

726
00:45:57,184 --> 00:45:59,416
meet you. That's fascinating.

727
00:46:00,958 --> 00:46:04,522
Well, it satisfied my desire for a glass of wine, that's for sure.

728
00:46:07,073 --> 00:46:10,838
You know, it's funny, I have collectors and, you know, it's

729
00:46:10,918 --> 00:46:14,650
not too many Burgundy collectors, but mostly Bordeaux collectors. And that's why that

730
00:46:14,747 --> 00:46:18,351
you show that there's Costes-Estournel out there, there's Aussonne out

731
00:46:18,351 --> 00:46:22,036
there ready for pickup. And there's

732
00:46:22,036 --> 00:46:25,640
something about the Bordeaux side of the world that

733
00:46:25,656 --> 00:46:29,309
just creates this enthusiasm. And maybe it's the emotion,

734
00:46:29,501 --> 00:46:33,186
maybe that's what it is. Absolutely. I think so. I think we also need

735
00:46:33,186 --> 00:46:36,918
to tell the people that once they travel to France, they should come and say

736
00:46:36,934 --> 00:46:40,674
hi to us. Come and visit. They don't have to be

737
00:46:41,428 --> 00:46:45,186
shy or whatever. They can just knock at the door, book an

738
00:46:45,218 --> 00:46:49,055
appointment, and make a tour with us. I mean, that's the only way to really

739
00:46:49,135 --> 00:46:52,620
understand the product, the philosophy of the

740
00:46:52,684 --> 00:46:56,104
winemakers, but also the philosophy of the Domaine

741
00:46:56,136 --> 00:46:59,974
Clavenzillon in general. That's a good point, and we'll wrap up

742
00:46:59,974 --> 00:47:03,683
with this. We're already out of time after I ask you this question. But,

743
00:47:06,011 --> 00:47:09,431
you know, tourism, you know, wine tourism is on the rise.

744
00:47:09,784 --> 00:47:13,365
Yeah. And it goes back to that experiential idea that we were talking about

745
00:47:13,397 --> 00:47:17,090
where people need to have this experience. But all over the world, it's on the

746
00:47:17,090 --> 00:47:20,269
rise. There are groups in Armenia where MyHeritage is

747
00:47:20,783 --> 00:47:24,476
putting together wine tours. And it seems to me

748
00:47:24,476 --> 00:47:28,185
that that— like when I travel, of course, I'm in the industry,

749
00:47:28,249 --> 00:47:32,023
but my friends that travel with me expect to

750
00:47:32,023 --> 00:47:35,459
go visit a winery. Yeah. It's just, and they'll do whatever it takes.

751
00:47:36,262 --> 00:47:39,682
We were in Bari in, in the, in the Puglia and I

752
00:47:39,874 --> 00:47:42,684
rented a van. It was like an hour and 25 minute drive to get this

753
00:47:42,765 --> 00:47:46,538
little tiny winery with this little room and, and taste

754
00:47:46,538 --> 00:47:50,327
wine with the winemaker. And they were, they loved it. 3 hours worth of driving

755
00:47:50,327 --> 00:47:54,100
just to taste the expression of this area.

756
00:47:54,582 --> 00:47:58,244
And I think that's an important part of what's going to be happening here. Yeah,

757
00:47:58,260 --> 00:48:01,327
I think it's part of Bordeaux mood. I mean, there are so many things to

758
00:48:01,327 --> 00:48:04,748
do in Bordeaux, of course, and around. We are very close to the

759
00:48:04,764 --> 00:48:08,361
Atlantic Sea, the Atlantic Ocean, which is,

760
00:48:08,955 --> 00:48:12,649
by the way, beautiful. We've got the land area with the

761
00:48:12,649 --> 00:48:16,198
beautiful forest. You've got the Bassin d'Arcachon. But of course, you

762
00:48:16,246 --> 00:48:19,731
can't come and stop in Bordeaux without visiting an

763
00:48:19,731 --> 00:48:23,296
estate, without visiting a château. We are lucky

764
00:48:23,810 --> 00:48:27,471
to have some beautiful estates where the wines are such outstanding

765
00:48:28,530 --> 00:48:32,352
and beautiful. But we're also lucky because mostly Château

766
00:48:32,400 --> 00:48:36,109
Haut-Brion and La Mission Haut-Brion are located very close to the city

767
00:48:36,109 --> 00:48:39,786
center now. In the past, it used to be in the countryside. Now, as Bordeaux

768
00:48:39,786 --> 00:48:43,014
has grown and grown, now the estates are

769
00:48:43,014 --> 00:48:46,594
surrounded by the city. Okay, here we go.

770
00:48:47,487 --> 00:48:51,190
Now I'm going to remind you that nobody—

771
00:48:51,222 --> 00:48:53,938
going to be tricky for me. I'm going to give you 3 questions. I'm going

772
00:48:53,954 --> 00:48:54,989
to try my best. I'm going to give you 3 answers.

773
00:48:57,180 --> 00:49:00,500
And so far, basically,

774
00:49:01,747 --> 00:49:05,529
and I can only do this with French folks because all the

775
00:49:05,529 --> 00:49:09,006
wines are French. Do someone French. He's a French doctor. Yeah. But

776
00:49:09,071 --> 00:49:12,838
anyway, mathematically, you have a 33% chance of

777
00:49:12,854 --> 00:49:16,699
getting it right. 33%, all right. And that's basically what happens. Come

778
00:49:16,699 --> 00:49:20,470
on, you never know. I'm ready, let's go. Okay, so

779
00:49:21,578 --> 00:49:25,301
this is a list of human ailments. In this case, we're going to

780
00:49:25,365 --> 00:49:25,702
pick

781
00:49:30,100 --> 00:49:33,647
nervous depression. Nervous depression. Can you imagine that?

782
00:49:33,711 --> 00:49:36,584
Nervous depression with wine, and wine's going to fix it. So there's not only a

783
00:49:36,600 --> 00:49:40,082
wine that goes with it— I'll give you the 3 choices— there's a

784
00:49:40,852 --> 00:49:44,682
dosage, like a doctor would give you a prescription. Yeah, absolutely. Okay,

785
00:49:44,698 --> 00:49:48,223
so you could either have a Medoc red, a

786
00:49:48,223 --> 00:49:52,037
glass of champagne, or Côte de Beaune. Which

787
00:49:52,133 --> 00:49:55,883
one of those would help you with nervous depression and

788
00:49:55,979 --> 00:49:59,649
why? Really, the question is why? Nervous depression? I'll say champagne. Champagne is a party

789
00:49:59,681 --> 00:50:03,158
wine. Ah, there you go. See, that's a good reason.

790
00:50:03,430 --> 00:50:07,100
Yeah, I think so. But it's the wrong answer. Come on. It's the

791
00:50:07,100 --> 00:50:10,627
midriff? It's the midriff, yeah. Here's what it said.

792
00:50:11,846 --> 00:50:15,469
Because the glycerin it contains combines in the intestine with the

793
00:50:15,533 --> 00:50:19,301
phosphates of the fermented grape juice— you didn't know this, did you?— to form

794
00:50:19,317 --> 00:50:23,133
glycerol phosphates of natural lime, which have

795
00:50:23,229 --> 00:50:26,949
tonic virtues and which do not interfere with the functional integrity of the

796
00:50:26,949 --> 00:50:30,364
nervous system. Did you know this? I'm not sure it

797
00:50:30,364 --> 00:50:34,147
helps. I heard about that. And the dosage is 1 or

798
00:50:34,147 --> 00:50:37,354
2 glasses before and during meals So consider

799
00:50:37,995 --> 00:50:40,287
that a bottle a day, basically 2 glasses,

800
00:50:42,243 --> 00:50:45,994
3 meals. Well, not so bad. Good portion. Of

801
00:50:45,994 --> 00:50:49,714
course you're going to feel better. Of course. Yeah. You're

802
00:50:49,714 --> 00:50:53,288
not going to have nervous depression. I mean, Niels, it's such an honor to have

803
00:50:53,288 --> 00:50:55,917
you here. And so wish you luck on the rest of your trip and that

804
00:50:55,933 --> 00:50:59,027
we accomplish the things that we're trying to do here

805
00:50:59,637 --> 00:51:03,117
with alerting the public to wines like this. A gorgeous

806
00:51:04,193 --> 00:51:07,983
Quintus. Quintus. Quintus. Quintus. Yeah. Why do I say

807
00:51:07,983 --> 00:51:11,499
it that? Quintus. Quintus. There is another anecdote about

808
00:51:11,499 --> 00:51:15,193
Quintus. As we purchased 3 different estates to

809
00:51:15,193 --> 00:51:18,886
create Château Quintus, they used to have previous names. It was difficult to do a

810
00:51:18,886 --> 00:51:22,355
mix of these names, so we decided to rename the estate for

811
00:51:22,355 --> 00:51:25,856
Quintus. A long time ago, the Gallo-Romans that used to

812
00:51:25,888 --> 00:51:29,598
create the village of Saint-Émilion, they also used to name their 5th

813
00:51:29,650 --> 00:51:33,443
5th child, Quintus. And 4th in the group—

814
00:51:33,459 --> 00:51:36,400
Must be Latin for 4th. Yeah, 4th in the group, in the range of wine,

815
00:51:36,496 --> 00:51:40,122
we've got Château Aubryon red, Château Aubryon white, La

816
00:51:40,122 --> 00:51:43,937
Mission Aubryon red, white, and the 5th child, Quintus. So it

817
00:51:43,937 --> 00:51:47,267
gives a tribute, first of all, to this gallo-roman. So as a sommelier, if you

818
00:51:47,979 --> 00:51:51,815
want to show up the bottle and just explain to your consumers, you

819
00:51:51,831 --> 00:51:55,424
come, you explain the story, and then they know where they put their foot. You're

820
00:51:55,473 --> 00:51:59,036
in the village of Saint-Émilion, because of the Carole Roman story, but

821
00:51:59,292 --> 00:52:02,515
it's also directly linked to the two big producers from the Left Bank, Aubryon and

822
00:52:02,547 --> 00:52:05,785
La Mission Aubryon. Wow, that is a really fun story. And then the other bottle

823
00:52:05,785 --> 00:52:09,183
you brought was the second label. The other bottle I took with me is the

824
00:52:09,215 --> 00:52:11,908
Dragon of Quintus, which is the second label, actually.

825
00:52:12,918 --> 00:52:16,638
Such an outstanding wine, and in my opinion, probably one of the best value Fumonis

826
00:52:16,654 --> 00:52:20,373
you can find in Bordeaux. And it's younger vines,

827
00:52:21,062 --> 00:52:24,849
barrel select. How do you define it? It's a different brand altogether. Younger

828
00:52:24,849 --> 00:52:28,271
vines, not only. In fact, as I told you, as Quintus is

829
00:52:28,368 --> 00:52:32,062
located on the kind of promontory, we have a kind of Burgundy way to produce

830
00:52:32,062 --> 00:52:34,938
the wine. As you know, in Burgundy, in the valley, you got the Chablis villages,

831
00:52:35,291 --> 00:52:37,669
and then the more you go to the top, the more you got the beautiful

832
00:52:37,701 --> 00:52:41,219
wines. So it's quite the same for Quintus, not because we want to copy the

833
00:52:41,219 --> 00:52:45,010
Burgundy wines, absolutely not, but because of the topology

834
00:52:45,010 --> 00:52:48,047
of the soil. The more you go to the top of this hill, the more

835
00:52:48,047 --> 00:52:51,819
you have the mozzarrock limestone, where you can have some beautiful

836
00:52:52,556 --> 00:52:56,373
expression of the Cabernet Franc on it. So it means that on

837
00:52:56,405 --> 00:53:00,061
the lower area, we have a third wine, which is the Saint-Émilion

838
00:53:00,077 --> 00:53:03,829
Quintus. Anyway, that's an exclusivity of distribution. On the slopes,

839
00:53:03,941 --> 00:53:07,549
we produce the Dragon de Quintus, and on the top, you've got the Grand

840
00:53:08,687 --> 00:53:12,472
Vin. Okay, so it's a separate brand with a separate mission and a

841
00:53:12,472 --> 00:53:16,192
separate purpose. Yeah, absolutely. It's not only two

842
00:53:16,448 --> 00:53:20,024
different prices, it's also 2 different moments to taste them.

843
00:53:21,779 --> 00:53:25,016
I took with me the 2020, which is perfectly drinkable now.

844
00:53:25,338 --> 00:53:29,102
2020 Château Quintus is a bit young in my opinion. So it's

845
00:53:29,102 --> 00:53:32,221
also different ways to open the wine, different ways

846
00:53:32,494 --> 00:53:36,192
to enjoy them. Dragon is more like

847
00:53:36,257 --> 00:53:40,025
the easy one. You got people, friends coming last minute at home.

848
00:53:41,265 --> 00:53:44,743
Don't know what to open, just pop up the bottle and that's beautiful. And you

849
00:53:44,807 --> 00:53:48,438
look French and you got a château and you got a Bordeaux, it's cool. Again,

850
00:53:48,454 --> 00:53:50,972
pleasure to have you here. And I'm going to bring some in and I'm going

851
00:53:50,972 --> 00:53:54,772
to recommend this to my collector clients that would round out

852
00:53:54,772 --> 00:53:57,531
their collection and provide wines.

853
00:53:58,316 --> 00:54:02,005
They're very peculiar about what they

854
00:54:02,005 --> 00:54:05,629
pour their guests. And they could be proud to

855
00:54:05,693 --> 00:54:09,301
pour this. All right. Thank you for hosting me. It was a

856
00:54:09,301 --> 00:54:13,054
pleasure to meet you. Pleasure to share the passion of the wine, Bordeaux, but

857
00:54:13,054 --> 00:54:16,876
also talk bit about Château Quintus here. And once again, if

858
00:54:16,941 --> 00:54:20,751
people want to come and meet us at the château anytime they come and stop

859
00:54:20,816 --> 00:54:23,835
in France, that's an open invitation. Come on.

860
00:54:24,755 --> 00:54:25,466
Cheers. Cheers.