Science, Grapes, and Adventure: A Wine Student’s Summer at Chateau Haut-Bailly

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I've always loved science and nature, and I feel like wine,

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viticulture and enology just pairs both of the

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science and the wine together. Sit back and grab a

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glass. It's Wine Talks with Paul K.

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Hey, welcome to Wine Talks with Paul Kay. And we are in studio today in

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beautiful Southern California, about to have a conversation with college

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student Lisa Casabi. And introductions in just a minute. Yes, I am the

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guy that sold 17 million bottles and tasted 100,000

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wines the way all by myself.

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But that's not why we're here today, because Wine Talk started because of those 100,000

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wines I tasted. There's 100,000 stories to tell.

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And today, I'm really delighted and excited to hear from Lisa Kazabian.

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She is a student at Cornell University, going into her third year

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of the College of Agriculture and Life Sciences with a

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specialty in viticulture and enology. Welcome to

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the show. Thank you. And thank you for having me. You're welcome.

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Well, you sat on the other side of this studio before, right? You

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used to write. I used to write the little notes for you

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about the people who you had on the podcast. And I

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remember sitting on the couch over there on the other side of the podcast, watching

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you ask people questions, and now I'm on the other side. It's

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cool. It's like, what the heck? Yeah. What is he talking about? And

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you actually. But you were. You. I don't think you were even

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thinking about the wine trade then, were you? No, I was. I

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mean, I was just thinking this is such a cool experience, and

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it would just be nice to apply my sciences into something.

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But this. This adventure is amazing.

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Actually. I had this idea yesterday because a guy delivered

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your chateau by you wines, and he goes, is this a bar?

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And I go, no, but wouldn't that be cool if this, like, setup

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was like a wine tasting room, and then once in a while there's a podcast

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going on while people are enjoying their wines? It would be really cool. That'd

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be fun. Yeah. Well, we'll pour some Chateau Bailly while we're doing that.

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So why did you get. I know that your parents built a little

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vineyard in the Valley in Los Angeles and

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growing Cabernet and Merlot, I think. Right. And was that just

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for fun that they did that? Yeah, they've always had

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a little passion for wine and wine making,

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and they started this little passion project,

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and it's been growing ever since. We sell about

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5,000 bottles, which is so small, but

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it's growing. I didn't Realize it was that much. Yeah,

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It's a really cool adventure. And that's what

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brought me into the wine industry because I've always loved science

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and nature, and I feel like wine and viticulture and

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enology just pairs both of the science and the wine

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together. And like their wines. Yes.

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Not to be biased, but I. I love it. I had to put that out

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there. Yeah, no, I absolutely love it. So,

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like, I don't know, this must be on their third or fourth vintage by

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now. And they're picking the grapes, they're fermenting them. And you

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participated in most of that. Yes, and I have a

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bottle after my name, which is

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a Sauvignon Blanc. And

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it's an amazing, nice, crisp, easy, drinkable

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wine. And I think it's perfect for a nice hot summer day,

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especially in sunny California. You sound like a real

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wine person. Yeah. Learning to be.

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Is it what it's called? Lisa's blend? I wish. What do they call

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it? Just Lisa. Oh, just Lisa. Just. Okay, great. Yeah.

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So we, along the way, which we are, I've tasted

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the wines, of course. In fact, your dad brought in the first vintage of the

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Cabernet grown on the property, and he was a little disappointed in what it

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tasted like the night before. But then when we opened it here in the shop,

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I go, you know, this is very palatable, you know, particularly for a first vintage

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from an area that's not known for wine, et cetera, et cetera. And the wine

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had flattened out. He goes, I didn't realize it would change like that. It changed

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a lot because of the acid, but

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slowly then it seems that this sort of interest in enology,

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you always like science kind of developed. You sat here, wrote some

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talking points, and I think I deliberately had you do talking points for most of

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the women that came in here, because women in wine is a very

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hot topic right now. Right. And winemakers,

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there's like 25% of all winemakers that come out of college are women. But that's

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gone up considerably and they're still looking for more executive

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positions for women in the business. But when

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did you say, you know what, I think I'm going to pursue this?

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It was my junior year in high school, and

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I wanted to do something with the science and the nature,

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and I started All About Grapes club

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at my high school. And I think that's where it really just took off because

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I. We worked at the vineyard at my high school

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and I brought in so many different things that were grape

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related products like Concord Grape

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Jam and just grapes itself and juice and

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this and that. And I think that's where it really just took off, because

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somebody had mentioned that you could use grapes not only for wine,

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but also for, like, you know, topical cosmetics

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and this and that. And I just, I just fell in love with the

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idea of science and using grapes for

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wine and just everything. Just. I was a member of the

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backgammon club in high school and like the

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old movie club, and here a young girl starts the All About Grapes

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club. Yeah, they didn't allow this. I mean, they allowed this because you didn't say

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it was all about wine. You said it was all about grapes. It was. It

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was all about grapes. Yeah. You're not telling me that you had little wine coolers

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in the back at the meetings or anything like that? No. You

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know, it's funny, you said that about the curative and the health benefits

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of, of grapes in general, which is in the book in front of you,

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the French Paradox. But, you know, you. Were

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you getting it? When we get to France, we're going to talk about Smith Old

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Lafitte, because they have a very famous cosmetic brand. Right. That came from there.

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But. So when you went out to find college to

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decide where you're going to go and your brother had gone to Cornell, you applied.

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Did you only apply to enology schools or did you apply? No, I

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applied to a bunch of other schools as well, but the

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three schools that really spoke to me were

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all related to viticulture and enology, and

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I got into Cornell and UC Davis as well. And

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I mean, I picked Cornell because my older brother was there,

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and it was a familiar school to me, but I think just

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vidiculture really spoke to me, and

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I honestly would not think of another school to be

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in. And you went to Napa a couple times and sort of talked to some

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people, essentially through Sequoia Grove. Yeah. And

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would that. Was that interesting? Yes, it was very

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interesting to see just everything, like,

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from. You could see everything from the start of the

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grapes, the vines, all the way through to the

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actual product of the wine. And I just, I loved

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seeing the whole entire process being able to see and even

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implement everything into it. So I, I.

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So you went, you got accepted and you got excited. I remember, I remember the

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day. Yeah. The phone calls, texts Lisa got,

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and you got there. What was your first. Were you

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intimidated? Was it, Was there. Was the science too much? Was it, Was it

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what you expected? It's okay for it not to be what you expected. Just wonder.

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Your initial Impressions were when you got there, started this thing. I didn't

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realize how much of science was actually

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applied into the enology and the viticulture

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side. So I was just a little bit like,

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whoa, there's so much in the sciences. But

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it's amazing learning about all these

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different types of science classes and all these different stuff.

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It's cool seeing how much applies into it. So

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you studies, you're studying fermentation sciences.

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Yeah. Agriculture? Yeah. Like soil

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science, plant science, like orgo, chemistry, bio,

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all those types of classes. And so was that what

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you expected? Were you like, I don't know,

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I want to do that. I should have gone into architecture. I mean,

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I knew there was a lot of sciences into it, but I didn't, I wasn't

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really expecting anything. I just, I, I knew science

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was going to be in it. But, you know, it's interesting and I've brought this

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up many times, there are two paths in this industry and then

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there's the hybrid of the path. One path is what you're doing and then

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now you became a hybrid of that path. But the other path is, you know,

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these people start in the cellar, washing down the tanks and cleaning the

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vineyard and I mean, cleaning the winery. And then they go in the vineyard and

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they don't go to any school for it. Right. To me,

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that's a really interesting dynamic for this, for an, for any industry. Like, you

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probably couldn't do that with semiconductors because you'd have to know something

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about computer science. But you can with

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wine and you can make good wines on, on both paths. One of them

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gives you a more worldly look at it, you know, more detailed look of the

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science and the chemistry, etc. But the other one is like, you know, the way

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they made wine all the time. Right. It's

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such an organic product. Right. So I

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want to know at Cornell, at school, and you're in New York,

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right? Is it New York? Yeah, yeah, I forgot.

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How do you get any practical experience on what

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is going to go on in your career besides classroom and

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learning about the chemistry? How do they sort of prepare you for

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the idea you're going to be in a vineyard? Well,

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I mean, our classes are more so catered towards that. We

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have last year I

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viticulture or vineyard management class

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and I learned about netting, pruning

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and all these different types of

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subjects that are involved in vineyard management.

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And then I also took a bunch of wines

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classes like Grapes to Wines with Gavin Sachs. And

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it was, it's a cool

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place to learn about all the different molecules that are

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involved in the winemaking process. And

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in one of my other classes, you know, we learned about

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how much fermentation actually exudes

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out carbon dioxide. So I feel

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like with all these little different, detailed things

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within the class, we learn about wine. And then outside of

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class, it's at our vineyard, at home,

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or just, you know, searching up different types of things. If

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anything comes to mind, it's. Well, the reason I brought that up is

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like, you know, business school. Business school's great.

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And what I find really interesting in the wine trade is that many, many, many,

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many come out of their master's program at Harvard, and they come out

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of Cornell, they come out of Columbia, and then they apply to it, they

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try to apply their business school methods to the wine business.

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It never works. Right, right. And so I'm wondering

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then what you're learning so far, and you're going into the third year, so you've

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had enough under your belt. And understand when you got to France, and we'll tell

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the listeners in a second what happened, that

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there was a huge distance between sitting in the

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classroom and going in the vineyard. Let me

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explain to the listeners real fast. Lisa worked

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here. Then at Cornell, they said they want you to.

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They want you to have an internship. Right. Or is it required to have an

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internship? Yeah, it's required to have an internship. Before you graduate or

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like at some point. Yeah, before you graduate. I mean, anytime

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before. Yeah. And so when we heard this, we were going to

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find a place and it could be anywhere in the world. Right. They don't really

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care. Yeah. Why did you, why did you want to go to France?

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Well, because your mom speaks French. Yeah. But also

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because France is a well renowned and well

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known winemaking region. So I thought

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it would be perfect. I mean,

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I could live there, so it's okay. I just wondered because there's so many places

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to go. And Napa, of course, in California, which is, and I think one of

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the big differences between the two. Let's just say California would be the

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New World versus Old World being New World being Australia,

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New Zealand, America, South America. Those are all what they

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consider New World appellations. And then you got this history

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like that's been developing for hundreds of years and the wine trade

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in France, and that's why it's so inspiring. Right. So we set out to

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find you an internship, Right? Yeah. And you, you

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researched a lot. I, I did, I did. And I

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mean, you introduced me to Veronique and her team

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at Chateau Haute Bayou, which was an amaz

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with such an innovative and wonderful team. And

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I want to thank you again for. For

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that introduction. But it. I mean, I

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honestly wouldn't have asked for

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really anything else, because as you were saying before,

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that internship really did open

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my eyes to how much Cornell preps

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you for the real world, because everything

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that we were doing in the vineyard or in.

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In the racking as well, in the cellar, the

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vineyard really just like, it was

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basically what I studied at school, which was

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so amazing. That's pretty much what the question. But let's go back to. For the.

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For your. For your fellow students

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and anybody that's listening, that has a child or a.

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Is going to think about going in that career

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you set out. We. We sent a bunch of emails out.

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We didn't even know if. If wineries had internships,

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particularly, you know, in June, which is not. There's not a whole lot going on.

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Right. In the winery. Right. And you. You put a fair amount of work

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into trying to at least send letters, you send questions. You send

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all kinds of things. Right. Did you. I don't. Did you

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send anything to Napa Valley at all?

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No. You did. It's just all France. It was all France. I love it. I

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looked for Napa, but I. I thought it would be such a. More

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interesting. Yeah, it would be way more interesting. And then when. When we got the

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offer, when. When Veronique responded,

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were you scared at that moment? A little bit, yeah. Yeah. I was

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nervous to see how. I mean, I would be there for my whole summer. I

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was like, oh, my God, that's so much. But, yeah. But now looking

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back, I want to go back. Yeah, of course. Yeah.

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I desperately. Sandra and I desperately tried. We started a big

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project here in Monroe, and there's no way I could leave because the contractor was

252
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on a billion questions. And so I felt. I felt cheated

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that didn't get. Come visit you guys while we were doing this. So we'll have

254
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to do it separately. A different occasion when you go back.

255
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So you get to France, your mom went with you to get you

256
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settled. And what was your first

257
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like? I mean, look, you're in a foreign country. They're speaking a foreign

258
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language. You're exposed to the language, or you didn't know the language, and

259
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you're not sure about what your education brought to the table

260
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at this point. Right. And you're probably a little nervous standing there with these people.

261
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Oh, I was so nervous the day before.

262
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I was like, oh, my God, what am I gonna do? Like,

263
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I don't even speak their language. I was so nervous, but actually

264
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getting there the first day, even with the language, barri barrier, I

265
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felt so welcomed, and they were all super

266
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nice, and I got a tour of the vineyard, the office,

267
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everything, and everybody just had a welcoming smile, and

268
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I. I just felt like I was at home. Well, that's great. Yeah. Well, she.

269
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She was the reason. It was because of her demeanor, Veronique

270
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Sanders Van Beek, that I even suggested that.

271
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Because she just wanted a woman in wine. Right. And her

272
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famous quote, which you probably heard a few times, he had the

273
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audacity to hire a woman. And that was about the owner, who I think

274
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the son lives in la. Right, Right. In Santa Cruz. In Santa Cruz Chateau

275
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Bailly. So I thought, okay,

276
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this might be a great match because she is very

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welcoming. And one of the comments she made to me after we were

278
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done on our podcast, and I'm going to start producing some reels out of that,

279
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was she goes, I felt very comfortable having

280
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a conversation with you, which I'm not trying to pat myself on the back, but

281
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the idea, I thought, wow, she felt comfortable. And this is. And I didn't

282
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know her English level. I didn't know anything at that point that this would be

283
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potentially a good match. So. But one thing that I think is very funny and

284
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ironic is one of the things you told me when we were looking into doing

285
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this. You said, well, I don't really want to be in the vineyard.

286
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And the first thing they did was put you in the vineyard.

287
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Because I didn't know how much I knew and

288
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how much they were expecting of me. I was just nervous about.

289
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About that. And actually now going

290
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through with the vineyard and going through with everything,

291
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I realized there was really nothing to be nervous about,

292
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which is really good because Cornell had prepped me and I was ready.

293
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But also, they were also very nice. What

294
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was your impression of Bordeaux? Now, I'll tell you

295
00:18:31,200 --> 00:18:35,000
mine. Before I went, you're thinking, this

296
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is rural, you know, countryside, and that's all it is. And

297
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you go from winery to winery, and it's actually not that.

298
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It's a pretty big city. Yeah. And how did you find the city? Do

299
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you find it friendly? You find it food, the whole thing?

300
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Yeah, it was. It was really cool. It was

301
00:18:55,080 --> 00:18:58,560
massive. There was a bunch of different stores, a bunch of different

302
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restaurants, and it was like a mini Paris. And

303
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I wasn't expecting that once I got there, I thought it was going to be

304
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like that, like, more so rural and vineyards kind of Like Napa.

305
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And I got there and I was like, wow.

306
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So, I mean, everybody there were. They were very welcoming

307
00:19:18,280 --> 00:19:21,980
and they're very nice. There was a little hairdresser

308
00:19:22,620 --> 00:19:25,580
right below our apartment, and they,

309
00:19:26,220 --> 00:19:29,820
they were very nice. We. My mom went there to get her

310
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hair done, and I went there to get my nails done as well. And

311
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they were just English, no problem at that point. Yeah. But

312
00:19:38,100 --> 00:19:41,900
they're, they're. They were super nice. And I feel like that goes with everybody

313
00:19:41,900 --> 00:19:45,740
there as well. You know, the, the, the. I went there in

314
00:19:45,740 --> 00:19:49,340
1993. I went to Bordeaux, the

315
00:19:49,340 --> 00:19:53,140
biggest wine tasting event of the world at that point. I was

316
00:19:53,140 --> 00:19:56,940
so angry that I couldn't speak the language. I was so angry

317
00:19:56,940 --> 00:20:00,740
I couldn't communicate because English was not nearly as prevalent as it is today. Right.

318
00:20:00,900 --> 00:20:04,420
And your mom and I were discussing how we want to work on our French,

319
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and her French is much better than mine, but she want. We don't want to

320
00:20:07,700 --> 00:20:10,660
work on our French and they want to work on their English. Yeah. So there's

321
00:20:10,660 --> 00:20:12,860
like a little bit of a push pull when you first meet people like what

322
00:20:12,860 --> 00:20:16,010
you're going to do. Right, right. But. But I was so angry at it.

323
00:20:16,490 --> 00:20:20,330
I. I swore I would never go back. And then my father

324
00:20:20,330 --> 00:20:24,130
speaking French. I decided before he passed away that I would learn so

325
00:20:24,130 --> 00:20:27,610
we could just chat and remember his childhood, because that's when he learned it.

326
00:20:27,930 --> 00:20:31,570
And now I can't wait to go back and have become this Francophile because

327
00:20:31,570 --> 00:20:35,050
there's something so amazingly interesting about the history of.

328
00:20:35,530 --> 00:20:39,290
Of that part of the world. Right. How did, how was

329
00:20:39,290 --> 00:20:42,500
your French? No problem.

330
00:20:45,460 --> 00:20:49,100
I mean, I, I learned a little bit. Do some words out there.

331
00:20:49,100 --> 00:20:52,820
Right, right. You know, because there is a. There is a hybrid language which

332
00:20:52,820 --> 00:20:55,700
is like, you throw. You speak English, we throw some French words in there. Vice

333
00:20:55,700 --> 00:20:59,300
versa, you know, French with some English. Right. But are you inspired to possibly

334
00:20:59,300 --> 00:21:02,020
learn now? Yeah, no, I definitely am. Especially

335
00:21:03,540 --> 00:21:07,220
after this. I for sure am. Because for me, when I

336
00:21:07,220 --> 00:21:10,180
go, I don't want to leave because I don't. I don't want to ever want

337
00:21:10,180 --> 00:21:13,900
to have to give it up. Right. And I want to continue practicing. So you

338
00:21:13,900 --> 00:21:17,020
know what I did yesterday? I went to chapter because I.

339
00:21:17,820 --> 00:21:21,580
And I said, write me a lesson. This is my level of French.

340
00:21:21,980 --> 00:21:25,620
Write me a lesson. I want a vocabulary lesson. I want grammar, and I want

341
00:21:25,620 --> 00:21:29,420
to be able to speak, you know, so wrote this whole thing. So

342
00:21:29,420 --> 00:21:32,380
hour one, then I did hour two, and yesterday. Tomorrow I'm going to do hour

343
00:21:32,380 --> 00:21:35,780
three. It does the whole thing for You. It progresses. I don't have to pay

344
00:21:35,780 --> 00:21:39,400
somebody. It works really good. It

345
00:21:39,400 --> 00:21:42,760
looks really cool. It really works. Oh, my God.

346
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You're in the vineyard, you're working in the winery. And it

347
00:21:47,320 --> 00:21:50,720
sounded like they put you through all kinds of things, not just vineyard management, but

348
00:21:50,720 --> 00:21:54,440
you went into the office. You went into the winery itself. What did you do

349
00:21:54,440 --> 00:21:57,680
in the office? And what did you do in the winery? So to start with

350
00:21:57,680 --> 00:22:01,400
the winery, I was part of their racking.

351
00:22:01,800 --> 00:22:05,410
So we clean the barrels, move the wine

352
00:22:05,570 --> 00:22:09,050
from the barrel into the tank, and then back into the

353
00:22:09,050 --> 00:22:12,610
barrel. And I was helping out with

354
00:22:12,610 --> 00:22:16,130
that. And then also in the office,

355
00:22:16,770 --> 00:22:20,530
I helped out with their charity

356
00:22:20,530 --> 00:22:24,250
event that they had, which was called Back to Care. Oh,

357
00:22:24,250 --> 00:22:28,010
you did. You worked on that? Yeah. Wow. And

358
00:22:28,010 --> 00:22:31,570
I just helped assemble some of their little

359
00:22:31,570 --> 00:22:35,040
parting gifts or. And the speaking

360
00:22:35,040 --> 00:22:37,680
notes as well, and

361
00:22:39,200 --> 00:22:42,920
just here and there, whatever they needed help with. And I also helped with

362
00:22:42,920 --> 00:22:46,000
their hospitality. So they had a bunch of industry

363
00:22:46,080 --> 00:22:49,919
tours, and I helped set up for the little

364
00:22:49,919 --> 00:22:53,720
dinners and put, like, the silverware in

365
00:22:53,720 --> 00:22:57,280
a. Very nice and precise. In the setting.

366
00:22:57,520 --> 00:22:59,840
Very important. Yeah. And.

367
00:23:01,910 --> 00:23:05,550
How was. How was your opinion of this is

368
00:23:05,550 --> 00:23:09,030
what amazed me about my daughter Lisa, when we went and visited her at

369
00:23:09,030 --> 00:23:11,910
pastry school. How immaculate

370
00:23:12,630 --> 00:23:16,070
the French keep their kitchens, their. The

371
00:23:16,070 --> 00:23:19,910
wineries, and of course, the winery requirement because of bacteria and yeast

372
00:23:19,910 --> 00:23:23,550
and everything floating around the air. Right. Was that revealing to

373
00:23:23,550 --> 00:23:27,270
you? Yeah. Even just

374
00:23:27,710 --> 00:23:31,510
through the. Through the tours, everything was just so precise. It

375
00:23:31,510 --> 00:23:34,830
had to be like, all in a straight line and

376
00:23:35,470 --> 00:23:39,150
it was all very precise. And then in the winery as well, they

377
00:23:39,150 --> 00:23:42,630
had little hidden cupboards for the water or for the

378
00:23:42,630 --> 00:23:46,030
electricity. And the tanks

379
00:23:46,030 --> 00:23:49,630
itself were under all these different panels to make it as if

380
00:23:49,710 --> 00:23:53,550
there was nothing there. And I just thought that was so cool

381
00:23:53,870 --> 00:23:57,320
and how their attention to detail was amazing.

382
00:23:57,960 --> 00:24:01,720
Do you think that's a major difference in cultural

383
00:24:01,960 --> 00:24:05,680
exchanges between American America, which I'm not dissing America, of

384
00:24:05,680 --> 00:24:09,320
course, but that there's. You see a stark difference

385
00:24:09,320 --> 00:24:12,520
between the way the cultures treat those things.

386
00:24:12,760 --> 00:24:16,560
Yeah, no, I definitely did see that. Can you imagine a kitchen, a restaurant

387
00:24:16,560 --> 00:24:20,320
in America? Well, there are many, but I mean, a typical restaurant

388
00:24:20,320 --> 00:24:24,030
in, like Los Angeles have a kitchen is spotless as

389
00:24:24,030 --> 00:24:27,870
they are in France. Yeah. I mean, both. I think

390
00:24:27,870 --> 00:24:31,630
both can get. Can do it. Yeah. And get equally

391
00:24:31,630 --> 00:24:35,470
as spotless. But it was. It was so cool walking

392
00:24:35,470 --> 00:24:39,310
through the winery and everything was just so tucked away and

393
00:24:39,310 --> 00:24:43,150
put away. It was. That winery, for the listeners,

394
00:24:43,470 --> 00:24:47,230
is touted as one of the great innovations in wine

395
00:24:47,230 --> 00:24:50,800
trade. Let's get in the wine business a little bit, see. See if we can

396
00:24:50,800 --> 00:24:54,640
peel some things back. You know, the industry is in a difficult period right

397
00:24:54,640 --> 00:24:58,200
now and innovation is this big word, right, that. Then I even

398
00:24:58,280 --> 00:25:02,040
interviewed the professor of innovation and the business school of

399
00:25:02,040 --> 00:25:05,640
USC to get an idea from him and he had. It was very difficult to

400
00:25:05,640 --> 00:25:09,120
explain what in the wine trade would be considered

401
00:25:09,120 --> 00:25:12,800
innovative. Like you're a student. Would you think putting

402
00:25:12,800 --> 00:25:16,200
wine in a can is an innovation? Yeah, I mean, I suppose

403
00:25:16,630 --> 00:25:19,670
from a definitive innovation is a good innovation. That's the difference. You don't have to

404
00:25:19,670 --> 00:25:23,470
answer that bag in the

405
00:25:23,470 --> 00:25:27,310
box, you know, these bladders. Is that a good innovation? It's innovative. Is it? Does

406
00:25:27,310 --> 00:25:31,030
it advance the needle of the kinds of things, you know, Chateau Bailly

407
00:25:31,030 --> 00:25:34,230
does? I don't think so. But what she did,

408
00:25:35,430 --> 00:25:39,230
that winery is extraordinarily innovative. Right. So when they did

409
00:25:39,230 --> 00:25:43,010
this charity event, which is a famous bike ride, how much? Been a

410
00:25:43,010 --> 00:25:46,530
few years they've done this. I think three or four years. And they raised a

411
00:25:46,530 --> 00:25:50,330
lot of money. Yeah, but did they do it

412
00:25:50,330 --> 00:25:53,050
upstairs on top of the barrels? Is that where they were on top of the

413
00:25:53,050 --> 00:25:56,810
tanks or the one underneath. It for the event? Yeah, it's like the

414
00:25:56,810 --> 00:26:00,450
dinners or whatever they did. Yeah, they did it in their old winery.

415
00:26:00,690 --> 00:26:04,490
So it was. Oh, really? It's now turned into like a boutique and a reception

416
00:26:04,490 --> 00:26:08,130
area where they have massive dinners and they had

417
00:26:08,780 --> 00:26:12,420
hosted it there. Oh, man. I thought because they got that

418
00:26:12,420 --> 00:26:16,220
cool winery and they got the glass tasting room and then they got. You

419
00:26:16,220 --> 00:26:19,700
walk around the new winery and then they. You can have events

420
00:26:19,700 --> 00:26:23,420
underneath and on top. On top of the barrels and everything. Yeah, they

421
00:26:23,420 --> 00:26:26,700
did. Do they have done events over there? But

422
00:26:27,420 --> 00:26:30,860
this event, they didn't. Huh. So it was the other building

423
00:26:32,300 --> 00:26:35,580
and. In the back across the. The way from the

424
00:26:35,740 --> 00:26:39,590
chateau. Yeah. Interesting. Okay. Well, she,

425
00:26:39,590 --> 00:26:42,710
she's. And then if. What's interesting to me about

426
00:26:42,710 --> 00:26:46,550
Veronika is that, you know, her husband is the director of Chateauguy.

427
00:26:46,550 --> 00:26:50,230
Score. So, you know, that's. I wonder. Okay, let me ask you,

428
00:26:50,230 --> 00:26:53,950
what do you think they talk about when they get home? I. I have

429
00:26:53,950 --> 00:26:57,710
no idea. I was actually thinking about that. Yeah, I didn't. I have

430
00:26:57,710 --> 00:27:01,470
no idea. I think, you know, I would go home with Auntie Sander and

431
00:27:01,470 --> 00:27:04,990
we, we would continue to talk about what happened during the day. And then that

432
00:27:04,990 --> 00:27:08,730
got, you know, like, wow, we're doing this 24 hours a day. But, you know,

433
00:27:08,730 --> 00:27:12,490
wine. Let me ask you this, this different. Do you

434
00:27:12,490 --> 00:27:15,930
feel like there's A difference in the lifestyle of

435
00:27:15,930 --> 00:27:19,490
wine in France, in the lifestyle of

436
00:27:19,490 --> 00:27:23,330
wine in America? Probably, yes. I

437
00:27:23,330 --> 00:27:26,370
don't know how to pinpoint and what to pinpoint it at, but.

438
00:27:28,370 --> 00:27:32,130
Probably yes. It just seems to me that at least in the Napa Valley

439
00:27:32,130 --> 00:27:35,050
and I had a conversation yesterday was from Paso Robles, and it was a little

440
00:27:35,050 --> 00:27:38,250
bit different viewpoint of the business,

441
00:27:39,050 --> 00:27:42,650
but seems like so much of the Napa Valley is wealth

442
00:27:42,970 --> 00:27:46,650
that's been created elsewhere. And then they come and we want to buy

443
00:27:46,650 --> 00:27:50,410
the lifestyle of the wine business. Right. And then we

444
00:27:50,410 --> 00:27:54,250
realize how hard it is. Yeah. And then. But France,

445
00:27:54,730 --> 00:27:58,210
particular place like Chateau Bay, where she's been running it for like 20 years or

446
00:27:58,210 --> 00:28:01,770
something. Right, right. Where it is. It is the lifestyle. It is

447
00:28:01,770 --> 00:28:05,510
life as part of the culture of

448
00:28:05,510 --> 00:28:09,310
the business. That's the part that's romantic to me.

449
00:28:09,790 --> 00:28:13,390
Yeah. No, I really like that too. Especially that

450
00:28:13,390 --> 00:28:17,150
everybody's just so into it and all the workers,

451
00:28:17,390 --> 00:28:21,030
too. Everybody just loves it. They love the lifestyle.

452
00:28:21,030 --> 00:28:24,750
They are really just drawn to it. Is there

453
00:28:24,750 --> 00:28:28,230
any conversation about the current state of

454
00:28:28,230 --> 00:28:30,880
affairs, the current state of business in France about wine?

455
00:28:32,230 --> 00:28:36,030
I Don't they really discuss that. No. They want the harsh reality to settle

456
00:28:36,030 --> 00:28:39,710
in on this. Either they

457
00:28:39,710 --> 00:28:43,110
didn't want to say it or I didn't ask. I. I also didn't ask. So

458
00:28:43,110 --> 00:28:45,710
what are they? What's she making now? They have the Grand Vent, which is the

459
00:28:45,710 --> 00:28:49,510
Chateau Bailly. Right. And then what else do they have? They have

460
00:28:49,510 --> 00:28:53,190
the. The Grandfant Chateau Haute Bailey

461
00:28:54,070 --> 00:28:57,590
2, which is the one lower. And then

462
00:28:57,670 --> 00:29:01,340
HB and. And they have those three lines.

463
00:29:01,340 --> 00:29:04,580
So you guessed it. They stopped making the pop. That

464
00:29:04,900 --> 00:29:08,700
switched. They renamed it. They renamed it to hb. Oh, they did. Okay.

465
00:29:08,700 --> 00:29:12,060
And then Lepard. It used to be

466
00:29:12,060 --> 00:29:15,700
Lepard and Now it's to HB2. So they just

467
00:29:15,780 --> 00:29:18,940
made it. What the. Obviously, the grand vine is the best stuff and the best

468
00:29:18,940 --> 00:29:22,540
barrels, whatever. They do the best vineyards. What's by you

469
00:29:22,540 --> 00:29:26,310
too, it's the one. A little bit lower. And

470
00:29:27,430 --> 00:29:31,190
they also make very good wine, but it's with

471
00:29:32,310 --> 00:29:35,670
the. A little bit lower. But is it the

472
00:29:36,070 --> 00:29:39,750
vineyard difference? So sometimes

473
00:29:40,790 --> 00:29:44,550
when I think it's been happening in Bordeaux, France lately is they're not creating

474
00:29:44,550 --> 00:29:48,390
what they call second labels, even though it's got Roman numeral tune

475
00:29:48,390 --> 00:29:52,230
next to it. But they're actually creating a new brand, which is a diff. There's

476
00:29:52,230 --> 00:29:55,740
a difference between that and what we might do in America, which is.

477
00:29:55,900 --> 00:29:59,660
Well, we have our Caymus and we have the Caymus Blah, blah, blah.

478
00:29:59,740 --> 00:30:01,900
And that's usually in some cases

479
00:30:04,060 --> 00:30:07,140
they go through all the barrels and the best barrels they put in the grand

480
00:30:07,140 --> 00:30:10,300
vault and then the second barrel. So it's really a second label of the second

481
00:30:10,780 --> 00:30:14,620
tier of quality. And I think with Obail and other

482
00:30:14,860 --> 00:30:18,300
chateau in Bordeaux they're actually creating a new brand

483
00:30:18,860 --> 00:30:22,560
that represents something else besides just the

484
00:30:22,560 --> 00:30:26,240
second level of wine. Like an actual sipage difference or

485
00:30:26,240 --> 00:30:29,960
Malone, you know the different cuvee or grapes from a different

486
00:30:29,960 --> 00:30:33,800
part of the vineyard or grapes that are only five years or six

487
00:30:33,800 --> 00:30:37,200
years or seven years old, the vineyards rather than the 25 year old

488
00:30:37,200 --> 00:30:41,000
vineyards. Do you know the differences between those wines yet? I

489
00:30:41,000 --> 00:30:44,280
don't know. I don't know for sure. I'm pretty sure it's,

490
00:30:45,640 --> 00:30:49,380
it's the not as desirable

491
00:30:49,620 --> 00:30:53,300
graves. Right. So it's like because they'll go through the barrels, they'll

492
00:30:53,300 --> 00:30:57,140
taste them all. In some cases they'll say well we're only going to make,

493
00:30:57,460 --> 00:31:00,900
you know, 25000 cases of the grand vault and then the rest is going to

494
00:31:00,900 --> 00:31:04,580
be whatever. Right. So the La Pop then, which means

495
00:31:04,580 --> 00:31:08,100
the Pope as we know your French is coming along.

496
00:31:08,420 --> 00:31:12,260
It is. It came from that vineyard you said you

497
00:31:12,260 --> 00:31:15,800
worked in, which is the other little chateau they have. It's got like a six

498
00:31:15,800 --> 00:31:19,320
bedroom hotel or something. Right. And there's a, there's actually a Pope

499
00:31:20,040 --> 00:31:23,560
bronze statue there in the, in the chateau.

500
00:31:23,800 --> 00:31:27,240
Oh, I didn't see it. Yeah. So I wonder if that's where the grapes were

501
00:31:27,240 --> 00:31:30,840
from that area. From that vineyard. Yes. It's about

502
00:31:31,960 --> 00:31:35,000
like a one or two minute drive from the

503
00:31:35,560 --> 00:31:39,200
Chateau Haute Bayou vineyard and they have their own

504
00:31:39,200 --> 00:31:41,960
little parcels over there and it's,

505
00:31:42,930 --> 00:31:46,610
it's like the hotel and you look out from your

506
00:31:46,610 --> 00:31:50,410
window from probably your room and, and you just see the whole

507
00:31:50,410 --> 00:31:54,090
vineyard. It's, it's magical. Did you go into the little

508
00:31:54,090 --> 00:31:57,810
town right there? Yes. Little cheese shop and a little bakery right

509
00:31:57,810 --> 00:32:00,730
there. Yeah. Do you like that part of the lifestyle? Like you can go down

510
00:32:00,730 --> 00:32:03,410
the street to Boulangerie.

511
00:32:04,690 --> 00:32:07,650
Yeah, Fromagerie. It was, it was nice.

512
00:32:08,610 --> 00:32:11,930
In the morning before I got to work I would, we would go to the

513
00:32:11,930 --> 00:32:15,230
boulangerie, get my lunch and then it be like a two minute drive

514
00:32:15,870 --> 00:32:19,670
down to, to work and then I would start my day. It

515
00:32:19,670 --> 00:32:22,670
was, it was such a nice life. So did you think like why don't we,

516
00:32:22,910 --> 00:32:25,630
why isn't this in America? Why can't we go down the street

517
00:32:26,590 --> 00:32:29,070
and have a decent baguette?

518
00:32:30,590 --> 00:32:34,270
Did you think that I did think that, but, I mean, it's.

519
00:32:34,270 --> 00:32:37,870
It's different. It's different. It's different. It's all part of, like. It's all

520
00:32:37,870 --> 00:32:41,570
built into the system. So when you went touring, since you're there six

521
00:32:41,570 --> 00:32:45,210
weeks, where'd you guys visit? We went to

522
00:32:45,210 --> 00:32:49,010
Chateau Smith Haute Lafitte. Oh, yeah. It was

523
00:32:49,410 --> 00:32:53,010
beautiful. The Cathiards. Yeah. Mr. Cathiard, I

524
00:32:53,010 --> 00:32:56,850
heard. Yes. And then I saw him.

525
00:32:58,050 --> 00:33:01,450
He gave a little bit of a tour at the beginning next to the

526
00:33:01,450 --> 00:33:05,010
barrels that they were making. And then I

527
00:33:05,010 --> 00:33:08,520
also went to Lynchbaj, which

528
00:33:09,480 --> 00:33:13,000
was spectacular. Pretty fancy. Yeah, you

529
00:33:13,000 --> 00:33:16,720
fancy, huh? Yeah. I

530
00:33:16,720 --> 00:33:20,560
saw them do the. It was a whole gravity flow so they wouldn't

531
00:33:20,560 --> 00:33:24,240
use pumping over, and they brought all the grapes

532
00:33:24,240 --> 00:33:27,800
into, like, a little tray, and they, like, lifted it up,

533
00:33:28,040 --> 00:33:31,880
brought it over, down into the barrels. It was. It was cool.

534
00:33:34,210 --> 00:33:37,490
And then I also went to Chateau

535
00:33:37,650 --> 00:33:41,330
Gisco. Yeah. Yeah. I've not been there.

536
00:33:41,570 --> 00:33:45,090
It was beautiful. Yeah. You have to go. It was your husband

537
00:33:46,450 --> 00:33:48,770
at another. Another time. Yes.

538
00:33:49,810 --> 00:33:53,650
Alexander. Alexander. So did you think you'd ever be saying, like,

539
00:33:53,650 --> 00:33:56,530
well, they're doing a gravity flow, you know, here, and they're doing pump over here,

540
00:33:56,530 --> 00:34:00,210
and, like, was that. You say it with such confidence. It's

541
00:34:00,210 --> 00:34:03,910
amazing. Yeah. I mean, you know why I was so nervous getting

542
00:34:03,910 --> 00:34:07,750
into the internship is because I didn't know all of this, and now

543
00:34:07,750 --> 00:34:11,590
coming out of it, I. I feel like I have, like, a little part

544
00:34:11,590 --> 00:34:15,270
of my heart there. That's great. Yeah, you do. It's not like you

545
00:34:15,270 --> 00:34:19,030
feel like you do. Yeah. So that was actually part of the

546
00:34:19,030 --> 00:34:22,790
leading question earlier, which was how stark a difference

547
00:34:22,790 --> 00:34:26,390
was getting into the field, getting into the bowels of a winery. I mean, winery

548
00:34:26,390 --> 00:34:30,000
is not just making wine as business and charity events and all those kinds of

549
00:34:30,000 --> 00:34:33,680
things that go with it. How different. How

550
00:34:33,680 --> 00:34:37,160
real did that feel compared to the

551
00:34:37,160 --> 00:34:40,640
academic side of it? Like, you show up and you're like, wait a minute. You

552
00:34:40,640 --> 00:34:43,920
know, we're in the classroom. Yes. We made. What was that grape you guys made

553
00:34:43,920 --> 00:34:47,480
wine from that was frozen before? Oh, Riesling. Yeah, it was a

554
00:34:47,480 --> 00:34:51,320
Riesling gravy that was like frozen juice. And yet, I mean, that's clearly

555
00:34:51,320 --> 00:34:54,880
not what you experienced in. In France. So

556
00:34:54,960 --> 00:34:57,990
was that exciting? Inspiring,

557
00:34:59,110 --> 00:35:02,750
intimidating? Which maybe all of them, honestly.

558
00:35:02,750 --> 00:35:05,670
Yeah, it was all of them. I was honestly

559
00:35:05,990 --> 00:35:09,790
intimidated and nervous and also excited. Very excited going into

560
00:35:09,790 --> 00:35:13,430
it. But now, after

561
00:35:13,590 --> 00:35:17,350
being through the whole entire internship, I. I look

562
00:35:17,350 --> 00:35:20,950
back and I'm. I'm so happy. And. And so.

563
00:35:20,950 --> 00:35:24,240
Yeah. And the Food. What'd you think of French food?

564
00:35:24,560 --> 00:35:28,160
It was great. I had. I went to

565
00:35:28,560 --> 00:35:31,760
the restaurant called 1925, and

566
00:35:32,480 --> 00:35:36,240
it was so. It. It was so good. You were there six weeks,

567
00:35:36,240 --> 00:35:39,920
so you had to experience. Yeah, we. We went. I think we went

568
00:35:39,920 --> 00:35:43,600
to a new restaurant every single day. Like, so, like, you go to

569
00:35:43,600 --> 00:35:46,960
Armenia and, you know, at least when we first went,

570
00:35:47,280 --> 00:35:51,120
everybody had kebab, everybody had tomatoes, everybody had vegetables. That

571
00:35:51,120 --> 00:35:54,280
was like the cuisine period. And it's not like that anymore. But

572
00:35:55,240 --> 00:35:59,080
in France, you know, if you stick around long enough, you're going to have very

573
00:35:59,080 --> 00:36:02,400
similar meals of very similar places. Beef bourguignon, and there's going to be

574
00:36:02,400 --> 00:36:06,040
escargot and all the rest of the things that are typically French. Right. And so

575
00:36:06,040 --> 00:36:09,560
sometimes you come away going, I really could go for a hamburger right now,

576
00:36:09,960 --> 00:36:13,560
but. Yeah, but what was so special to

577
00:36:13,640 --> 00:36:17,160
Bordeaux is the foie gras. Yeah. Did you like that?

578
00:36:17,400 --> 00:36:20,840
It was okay. Have you had it before in America? No, it was

579
00:36:20,840 --> 00:36:24,510
illegal. If not, maybe still is in California, probably, which is ridiculous.

580
00:36:25,620 --> 00:36:28,820
But I love it. I. I tried it and I.

581
00:36:29,220 --> 00:36:33,060
It was. It was nice. I just don't know. I wouldn't gravitate to

582
00:36:33,060 --> 00:36:36,500
it on a menu another time. Yes. I have tried

583
00:36:36,500 --> 00:36:40,260
snails. They're really good. But what's

584
00:36:40,740 --> 00:36:43,940
a little pastry that's actually known for

585
00:36:44,660 --> 00:36:48,500
and known in Bordeaux is the canel. Yes,

586
00:36:48,500 --> 00:36:52,080
the canele. And, yeah, it's like

587
00:36:52,080 --> 00:36:55,600
a. Maybe like this big, and it's a little bit

588
00:36:55,600 --> 00:36:59,360
domed in the inside or on the top. It was

589
00:36:59,360 --> 00:37:02,680
really good. Is that the little pastry that's like a little mini tower?

590
00:37:02,920 --> 00:37:06,680
Yeah, yeah. That's very famous. Yeah. You enjoyed that? Yeah,

591
00:37:06,680 --> 00:37:10,400
it was pretty good. Yeah, they're pretty good. But there's probably places. So when

592
00:37:10,400 --> 00:37:14,120
we go. When I go to Paris or Bordeaux, I listen

593
00:37:14,120 --> 00:37:17,320
to podcasts of chefs and things and where they go.

594
00:37:17,810 --> 00:37:21,250
Right. And so. And that gives you. This is another thing that's interesting about

595
00:37:21,730 --> 00:37:24,450
European culture, that. That Americans don't have

596
00:37:25,970 --> 00:37:29,330
regional and very specific

597
00:37:29,330 --> 00:37:33,170
pastries and breads. Right, right. We don't really have that. No.

598
00:37:33,330 --> 00:37:37,130
But that's. So I'll give you a little insight on why

599
00:37:37,130 --> 00:37:40,930
that is. The French and the Italians

600
00:37:41,570 --> 00:37:44,980
and most of Europe protect those regionalities.

601
00:37:45,300 --> 00:37:49,140
Right, right. So Bordeaux wine, you can't grow Pinot

602
00:37:49,140 --> 00:37:52,980
Noir. Right? You can, but you can't call it Bordeaux. In Burgundy, you can't

603
00:37:52,980 --> 00:37:56,660
grow Cabernet. You can, but you can't call it Burgundy. And same

604
00:37:56,660 --> 00:38:00,380
with cheeses, same with butter. Right. And I think that

605
00:38:00,380 --> 00:38:04,140
does a Lot to protect the culture in America. You can get Texas

606
00:38:04,140 --> 00:38:07,860
chili in New England, and you can get New England clam chowder on the Southern.

607
00:38:07,940 --> 00:38:11,670
Southern California. Right. And that we've kind of

608
00:38:11,670 --> 00:38:15,350
blurred the lines. So here's the interesting thing for

609
00:38:15,350 --> 00:38:19,110
me. The French love this idea of the New

610
00:38:19,110 --> 00:38:22,750
World. Yeah. Because they can come to America and do whatever they want. Right. They

611
00:38:22,750 --> 00:38:26,110
can grow Syrah, they can grow Pinot Noir, they can grow Chardonnay in places that

612
00:38:26,110 --> 00:38:29,870
they wouldn't expect. And they can eat whatever they want. Whatever they

613
00:38:29,870 --> 00:38:33,310
want and feel whatever they want. But I'm jealous of the fact that they protect

614
00:38:33,310 --> 00:38:36,320
their culture. Yeah. And that's why I want to go back.

615
00:38:37,120 --> 00:38:40,400
It was. It was really cool seeing that. And also, we went to

616
00:38:40,800 --> 00:38:44,400
the. Sorry. We went to the Atlantic coast

617
00:38:44,480 --> 00:38:48,280
and we tried the Dune Blanche. It's like a

618
00:38:48,280 --> 00:38:51,960
little puff pastry. And

619
00:38:51,960 --> 00:38:55,720
it had like, a little. It had like a vanilla and a bit

620
00:38:55,720 --> 00:38:59,400
of a rose water type taste for the

621
00:38:59,400 --> 00:39:03,250
inside filling. And it was. It was so good. You have to try it. That's

622
00:39:03,250 --> 00:39:06,850
the. Because you're bars guy. Yeah.

623
00:39:07,090 --> 00:39:10,450
And you like rose water. Yeah. It was kind of like the bone cheek.

624
00:39:10,690 --> 00:39:13,970
That was the most disgusting thing I ever tasted when I went to Sandra's first

625
00:39:13,970 --> 00:39:17,650
Christmas dinner. Really screams disgusting.

626
00:39:18,050 --> 00:39:21,890
Maybe it was it rose water or it was almond something. There was

627
00:39:21,890 --> 00:39:25,610
something else, but. But it was so good. You have to try it.

628
00:39:25,610 --> 00:39:29,410
And so in Paris, what did you find in Paris? We're actually out of time.

629
00:39:30,510 --> 00:39:34,190
What. What did you like about Paris? Is that you've been to Paris before, though,

630
00:39:34,190 --> 00:39:37,790
right? Yeah. Yeah. It was just a weekend trip because the

631
00:39:37,790 --> 00:39:41,590
weekends I had off, we went up to Paris and we just walked

632
00:39:41,590 --> 00:39:45,070
around, went into different restaurants. Nothing

633
00:39:45,150 --> 00:39:48,910
really is coming to mind right now, but nothing

634
00:39:48,910 --> 00:39:52,550
like, spectacular. I want to go back to this because having this podcast with the

635
00:39:52,550 --> 00:39:56,270
clad stripes. When I explained when you walked in, just for the

636
00:39:56,270 --> 00:40:00,050
listeners, the Clatstrops have written four or five books on the wine trade, but

637
00:40:00,050 --> 00:40:03,690
her last book was on the last Empress of France called.

638
00:40:04,090 --> 00:40:07,890
Her name was Eugenie. And you went to Chateau Guiscord.

639
00:40:07,890 --> 00:40:11,450
And we'll call this the last subject. And so I brought that up.

640
00:40:11,690 --> 00:40:14,690
I told them, I said, you know, my intern was there and she went to

641
00:40:14,690 --> 00:40:18,410
Giscourt and they were talking about Chateau, talking about Eugenie.

642
00:40:20,090 --> 00:40:23,340
Then I realized there's so many

643
00:40:23,340 --> 00:40:27,100
connections between the culture of France and she

644
00:40:27,100 --> 00:40:30,900
had a lot to do with. With Paris. And I'm going

645
00:40:30,900 --> 00:40:34,340
to encourage you to get the book and listen to the audiobook because much of

646
00:40:34,340 --> 00:40:38,060
what you enjoy in Paris is because of her. Wow.

647
00:40:38,060 --> 00:40:40,340
This unsung woman of French

648
00:40:42,020 --> 00:40:45,500
patriarch that literally designed

649
00:40:45,500 --> 00:40:49,340
Paris. Wow. And changed the way it was perceived by the world

650
00:40:49,340 --> 00:40:53,060
was done by this woman. And what did they tell you at Chateauguy Score about

651
00:40:53,060 --> 00:40:55,690
her? Do you remember? Yeah.

652
00:40:56,730 --> 00:41:00,010
They said that on her way down from Paris to beat

653
00:41:00,250 --> 00:41:04,050
she. They made Gisco the castle that

654
00:41:04,050 --> 00:41:07,690
it is now to have her come and

655
00:41:08,330 --> 00:41:11,690
have a little stop on her way down to

656
00:41:11,850 --> 00:41:15,650
Viaris, which is also a very beautiful place that you should go

657
00:41:15,650 --> 00:41:19,010
to. Did you guys go to the hotel there? Yeah, her place. That was her

658
00:41:19,010 --> 00:41:22,770
house. Yeah. Isn't that amazing? Yeah. I didn't realize

659
00:41:22,770 --> 00:41:26,310
that before until I had gone to Jisku and I learned the story. But

660
00:41:27,910 --> 00:41:31,270
everything's. You should go to beauty. It's. What I did was

661
00:41:31,750 --> 00:41:35,510
I told the way this book reads is very seamless. You can just

662
00:41:35,510 --> 00:41:39,190
read it without stumbling. And. And I kind of

663
00:41:39,750 --> 00:41:42,630
liken PD Cladstrup, the author of the book, to

664
00:41:43,510 --> 00:41:46,630
Gertrude Stein, who is a famous art and

665
00:41:47,110 --> 00:41:50,230
author critic of the 20s. But

666
00:41:52,700 --> 00:41:56,380
the way this book reads, you can either been to Paris many

667
00:41:56,380 --> 00:42:00,220
times and know what she's talking about because of what Eugenie

668
00:42:00,220 --> 00:42:03,820
did and she. The way she explains with it, or you could read the book

669
00:42:03,900 --> 00:42:07,340
and then go to Paris and go, wow, this is what she did. Wow.

670
00:42:07,740 --> 00:42:11,540
That's how important what this woman's contribution was to. To

671
00:42:11,540 --> 00:42:15,380
Paris and France. And then she got exiled. Wow. And lived her life in

672
00:42:15,380 --> 00:42:18,590
exile after that. They ran her out. Did you go to.

673
00:42:18,830 --> 00:42:22,190
I'll finish it. Did you go to Plus Concord,

674
00:42:22,670 --> 00:42:26,430
which is where the Tall Tower is? And. And Van Cleef

675
00:42:26,430 --> 00:42:29,350
is in there and the Ritz and the Ritz Hotel is there. It's all in

676
00:42:29,350 --> 00:42:32,990
this big circle. I don't. I don't know. You've probably been here, but

677
00:42:33,070 --> 00:42:36,750
I probably have. I just don't. It's not like coming to mind. So this

678
00:42:36,750 --> 00:42:39,910
story, when she ran out, there was like

679
00:42:39,910 --> 00:42:43,710
60,000 people. You're talking about 1890. Something like you talk

680
00:42:43,710 --> 00:42:47,160
about a long time ago. Wow. Yelling off with her head.

681
00:42:47,960 --> 00:42:51,520
And she's holed up in this room. And they had to get her out and

682
00:42:51,520 --> 00:42:54,520
she ended up in Spain and then left her life span in exile. But.

683
00:42:55,240 --> 00:42:58,120
And I. And when you go to Paris, you go to Concordia. Oh, my God.

684
00:42:58,120 --> 00:43:01,720
This is like history standing in the middle of this amazing place.

685
00:43:02,520 --> 00:43:06,040
And. And you did in

686
00:43:06,040 --> 00:43:09,760
Chateau Bailly and in Bordeaux and then rounding

687
00:43:09,760 --> 00:43:13,490
out your. Your, Your career or beginning your

688
00:43:13,490 --> 00:43:17,090
career in this industry. Yeah. It's been really fun. To hear your story.

689
00:43:17,570 --> 00:43:21,090
Thank you. And I. And I wish the best in this industry.

690
00:43:21,170 --> 00:43:24,930
You're. You're. Every day is something new

691
00:43:24,930 --> 00:43:27,970
in this trade, and it is really fascinating to live.

692
00:43:28,450 --> 00:43:32,130
Yeah. And when do you go back to school? I go back in two weeks.

693
00:43:33,010 --> 00:43:36,410
And you're just going to tell stories? Yeah. Let's just wrap up with it. You

694
00:43:36,410 --> 00:43:38,130
have to write a paper. What do you have to. What do you have to

695
00:43:38,130 --> 00:43:41,900
tell them? I have to tell him what I did and what I learned from

696
00:43:41,900 --> 00:43:45,300
it, and I'm in the process of writing it right now,

697
00:43:45,700 --> 00:43:48,740
but I have so much to write about.

698
00:43:49,300 --> 00:43:53,020
It's great that it's fresh in your mind. Yeah. Well, thank

699
00:43:53,020 --> 00:43:55,860
you for coming in and taking the time to talk to us. Thank you. I

700
00:43:55,860 --> 00:43:59,060
hope we inspired a few young, promising

701
00:43:59,140 --> 00:44:02,260
vintners to be, you know, to hear your story and

702
00:44:02,740 --> 00:44:06,420
inquire too. Yeah. Thank you for having me. You're welcome.

703
00:44:06,500 --> 00:44:07,060
Cheers.