Wine Takes You Places. That Is The Point. Hear From Pauline Wlodarzyck of Chateau Giscours

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When you open a bottle, it's where you just for one minute,

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you kind of stop time and you just drink it.

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Feeling the emotion, trying to travel to

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Bordeaux or travel to Italy. Also trying to

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feel maybe the different emotion, the flavor that you have

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that reminds you some the tart from like your grandmother or

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like every recipe also. So this is a real, I think, a great

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treats. Sit back and grab a glass. It's

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Wine Talks with Paul K.

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

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beautiful Southern California. Actually, it's like 102 yesterday, which was very

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hot to play a little league game with my grandson. But other than that, having

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a great time here at the studio. But to have a conversation with Pauline,

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I said, look it, this is the problem. You know, I say

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it and then it comes to saying it. I can't say it.

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See, with the French accent, the Polish name was great. Introductions in just a minute.

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Hey, have a listen to a show I just released. Gerard Bertrand was in town

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and had a chance to sit with him for about half an hour just before

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a tasting with 150 people. But it was rather fascinating

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about his philosophy and how his father was able to bring him

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into the fold and understand the philosophy of making wine in the

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Provence. But not while we're here. We're here to have a conversation with Pauline. She's

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the export director or manager of Chateau Gor. Welcome to the

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show. Thank you. What a nice surprise. You know, I'm driving a

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freeway and I get a text from Sebastian. Do you want to do a podcast?

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Of course, yeah. I mean, great. Yeah. I mean, just travel

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like here, from Chicago, New York, now Los Angeles. So it's

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great. A little bit of a tour kind of. Yeah. But it's great.

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It's great to be under the sun. And this is like, similar to what you

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did today. Where we sit, you have psalms and restaurateurs come and

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taste wine. And can you tell the story of chateauguy School? This is totally new

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for me. New podcast, new videos. It's great. New adventure.

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Yeah. But yeah, it's kind of what we're doing. Trying to share

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the stories, all the image, the wine, also talking about

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it. This is really important and especially today to bring the wine

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at the table, to open it with our client, with even the client

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from the restaurant. So this is also why the wine is

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made, to share it all together. I'm glad you brought that up. Yeah. My

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pen's running out of ink because I had this

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conversation more recently than before, and that is.

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It seems to be more important these days with the congestion

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and the Internet and the people looking at their phones all the time and getting

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barraged with messages that we show them

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the wine, that we taste the wine. No, I agree. It's

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also, I think we are losing a little bit like, this interest as

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like. And it's the beauty in the wine industry where you

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have so many different wines all around the world. Even if

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you're talking about Bordeaux as, like, maybe

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it's iconic wines, like, even the different classification,

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etc. But you're lost because you have so many different styles, so

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many different. Also new wine. You're talking about, like, zero

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alcohol wine. You have, like, also the natural, biodynamic,

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etc. So it's great. You can find your choice and

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you can find your own style, but we really need

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you take the time. I think it's also why today,

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when you open a bottle, it's where you just for one

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minute, you kind of stop time and you just drink it.

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Feeling the emotion, trying to travel to

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Bordeaux or travel to Italy. Also trying to

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feel maybe the different emotion you. The flavor that

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you have that reminds you some. I don't know, you're the

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tart from, like, your grandmother or like every recipe also. So this is a

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real, I think, a great treat. And even

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every people I meet, I met, I meet. They

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also brings me new. New adventure, new stories. So I learn

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also a lot with them. And so important. You when you

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said that story about emotion. Because I was sitting at

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a Paris Parisian tourist cafe in a

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bistro, and they brought the quiche I ordered.

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And of course, in America, for a long time, there was this joke about real

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men don't eat quiche kind of thing. Okay. Did you know that? Yeah, that was

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years and years ago, but now it's okay. So.

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And I stopped and my wife says, what's wrong with you? And I said, I

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haven't smelled this for 50 years. And whoever made the

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quiche that day at that restaurant made it just like my mother.

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She made a lot of French food. And it's so. It's

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so powerful to the smell to

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conjure up something and the memory that comes from smell and taste that you don't

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get the other senses. But it's kind of a. It's kind of an issue these

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days because we're so taken over with

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sales on the Internet. Sales, you know, buy a whole case of wine for $20,

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you know, $60. I should exaggerate $60 to $80.

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Let's get show up at this place and you're going to have this party with

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us. And it seems to me

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that wine has always been about what you just said and

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it always will be about what you just said. And now we. But we have

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to work harder today to tell people

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that message. I agree to come

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back. Also, what you said is I think this power

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of going back to also when like

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your childhood or everything that actually it's your.

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Your roots, like, you really. And I think even if you have all the

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telephones, all the technologies, you can in a way

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come back to that. And that's the beauty in this industry. But

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it's harder. And also you have these

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easy access. Even you were mentioning buying online. So you don't

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really understand what you're drinking. You're like buying

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names or you will say, like, it's just like on the top of the page.

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So that's why. And that's hard work. And I'm really happy

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also to do this job. It's at some point with the connection you will

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make with even you or even like with the people who will. Who are

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listening today, they will say, all right, I kind of

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understand better this property and I also maybe want to travel to

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visit it. I want to experience, to feel like really

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deep, like, what is this wine and how it is located?

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And then also you can be kind of proud or happy to share it because

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you will say, wait, like, I really appreciate, I don't know, like

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this mindset. They have the philosophy and this is where

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we can, I think, make the difference. And

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also the fact that the wine with all these flavor,

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the aromatic, et cetera, everyone is

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like, not open, but like, they can find their own

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description, they can find their own taste. That's why when I'm doing a

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tasting, I'm like, what do you smell? I'm like, it's not true or wrong. It's

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really how you experience it. Of course,

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if it's like a white and you're saying like, maybe I saw like strawberries or

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like something you will be. Maybe I will just guide you a little bit more

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on that one. But it's also, I think today

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you try to learn more. And this

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is a new for them as like technology

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is kind of 100% and you know how to deal

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with it. So it's kind of easy. So it's challenging. And you

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just need to bring back the way to stop for a

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minute and being also with your friend on the moment. At the

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moment. At the moment. Yes. And this is really. And

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you really totally

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sum up very well where. Yes, this is

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just the moment to stop everything you're doing

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and taking the. Time again, you know, you were, you. You

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mentioned that you were in New York for a few years and you were selling

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Chateau Palmer. With that the only brand you had was a champagne house.

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Champagne. Yes, Champagne house. Champagne Palmer. Yes.

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So it's interesting because that's considered a luxury item.

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Now. I. I am part of the group that says, look, you should drink champagne

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all the time. It's just part of your regiment. We drink a lot of champagne

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in my house. Unfortunately, I taught my son a lot how to do that and

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that's costing me more money. But was there a

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difference between selling a product that would be presumed to be a luxury

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item? The Chateau Guiscort is a third growth Bordeaux. So it

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would have that sort of moniker as well. But is there a difference in the

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way people perceive a Bordeaux? The first

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regarding there is two point of view. The first one as

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like our direct client who will be the restaurant or

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like even the wine shop where for them

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opening a bottle of champagne or like just trying to know if they will buy

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it or not. It's easier with champagne as like I will never say

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no to champagne. It's kind of great. Okay. Even I have a hard day. I

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have so many supplier coming today. Oh, another wine. Oh no, it's

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champagne. Good, I will. It's kind of great. Always time

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for that, right? Yeah, I mean it's really what we hear. But then

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for wine now Chateau Gisco I can offer the final

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consumer will be. Maybe it's not easier. But like

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they have also these Bordeaux story linked

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or they have also the fact that they realize kind of the

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prestige in a way. And also this is

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a region where and we are so fortunate. But like with Chateau Gisco,

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we have almost 450 years of history. Wow.

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So we have also kind of these

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passionate people like families who were really

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behind and really supporting the wine since a long time.

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So they are even every day trying their best to

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bring the wine as today also more on the table.

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It just different. As like champagne, it's also more linked to like

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celebration. So it could be just a different aspect of

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consumption. As like Champagne will be only during like

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New Year's or that will be during just celebration

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birthday or like even some. I will say here like when you

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graduate, graduate parties, Bordeaux, you know that you can

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really enjoy kind of during all the year even with dinners

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as champagne as well. But it's more the Mindset, I think that people

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have. So as a consumer, the final consumer point of view,

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that will be for us, as today

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we have more opportunities to open the

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bottle and to highlight it on the table. You know, it's funny,

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we were in Japan last trip, I went and saw

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Chateau and they were telling us

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that Vuvre makes what, 50 million

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bottles or something? Yeah, you know, and that's fascinating to me,

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even after 35 years of selling wines, that no one

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would feel that it's a huge house. I mean, huge. This

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isn't just like a small. This isn't just even an average house, this is a

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big house. But champagne carries that,

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that. That feeling of uniqueness. And

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boutique always, almost always, which is really fascinating.

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And of course, Bordeaux does too, particularly

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classified growth. Are people surprised when they hear

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that there's 450 years behind? Especially

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when I'm saying the oldest vineyard is from 1923?

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Are you kidding? Really? Yeah.

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I think also comparing. It's not the real comparison, but like you mentioned

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Vev Clico, where this is also boutique,

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as all the people behind, even if it's bigger,

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you actually have much more people behind that. They are trying

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to reach this precision and to find

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also the way to highlight even more what's this

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unique terroir, like the property himself. So I would

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really come back on Chateauge, this school, where even if

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we have. So it's 100 hectares of

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vineyard that will be around, I mean, maybe

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160, 180 acres. We have 400

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acres of forest, meadows, we have a lake

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as well. That's kind of bring a new uniqueness on it.

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Because if you compare even in the wine region as like the

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Medoc left bank, and then you get into like

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Margaux and then Chateau Giscourt, it's such like a big

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estate, but it's big also by the biodiversity and

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like the ecosystem we have around. So that's also

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for us, the great talk. And as today also, I think

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coming back on the consumption on like, how. I mean,

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the consumer, they will buy their wine. We are really

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taking much more time and also paying

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more attention to the grapes themselves. Like, if you have a

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bottle of wine today with you, you're talking also for

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all the people who were in the vineyard, the insects, the animals,

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because they are part of the wine. And also, personally,

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I'm convinced that 70%, even almost 80% of your wine,

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it's made in the vineyard first. When you harvest the grapes, if you

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really have the time, you pick the grapes at the perfect ripeness.

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You will have at the end, kind of less work

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to just highlight. You have the purity of the fruit

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that will be just more gentle and very.

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I will say velvet or like very

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kind of delicate wine. And as for Gisco, for

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example, but we have 200 people coming during the harvest,

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only harvesting by hand. So it's kind of like a big army coming.

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But this is also the beauty when during September,

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October, that is the moment were actually

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a year behind, you were working hard in the vineyard under

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so many different conditions. The vintage. That's also this

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heart of blending in Bordeaux, where you adjust regarding the

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different vintages and the conditions, but the weather conditions.

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But like with the 200 people, you can be ready on

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time. And also has, for example, these

234
00:14:34,270 --> 00:14:37,870
19, 23 year old or the

235
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year that's pretty high. Yeah, you can really

236
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sell, select the plant or like the vine you will harvest

237
00:14:45,130 --> 00:14:48,730
at the right time. And this is actually what we are doing. We name it

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the sequential harvest. That means we will even come

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00:14:52,490 --> 00:14:55,930
three to five times, even in the same vineyard. But just to

240
00:14:55,930 --> 00:14:59,770
harvest different plants, like different vine, to really just

241
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choose the right one. And at the end, and I really love, like the

242
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image before, as you just wanted to also make

243
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volume. You pick everything at once. And then you kind of do

244
00:15:10,930 --> 00:15:14,510
whatever you wanted in the. In the cellar. Say it's not the same.

245
00:15:14,510 --> 00:15:18,310
It's not like on the sorting table. It's not an hospital. It's

246
00:15:18,310 --> 00:15:21,830
even more like a nursery. Everything is already healthy,

247
00:15:22,070 --> 00:15:25,590
ripe. So you really have already your almost

248
00:15:25,590 --> 00:15:29,270
final product better. So this is really, I think, the difference that you have.

249
00:15:29,270 --> 00:15:32,950
You know, I wonder if that's. You use the word biodiversity, which I hear a

250
00:15:32,950 --> 00:15:36,630
lot about these days. They would never

251
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speak of that. And I'm reading a lot of old magazines from the 60s

252
00:15:40,350 --> 00:15:44,080
and 70s to see what they were talking about. Then they don't talk about

253
00:15:44,080 --> 00:15:47,600
that. And I wonder if that's more of a contemporary thought

254
00:15:47,600 --> 00:15:50,640
process for winemaking, for,

255
00:15:51,200 --> 00:15:54,960
you know, for sustainability. So that. That's a hot

256
00:15:55,040 --> 00:15:58,840
topic. And I think wine is a classic industry for

257
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sustainability based on what we do. But I'm just. It's interesting.

258
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And maybe that's the. Maybe that is what gets

259
00:16:06,560 --> 00:16:09,460
the wine industry back on track, because

260
00:16:10,100 --> 00:16:13,780
we're competing with white claw and flavored drinks,

261
00:16:14,180 --> 00:16:17,780
which I don't understand. You know, my daughters are millennial. I have three daughters. They're

262
00:16:17,780 --> 00:16:21,460
all millennials. They don't drink this stuff, thank goodness, because they like

263
00:16:21,460 --> 00:16:23,380
my wine, but good.

264
00:16:26,020 --> 00:16:29,740
It's also a generation of natural. And you can see

265
00:16:29,740 --> 00:16:33,500
In America, we're finally catching up to the French and keeping stuff out

266
00:16:33,500 --> 00:16:36,700
of our food that we shouldn't have in there. But you know, they drink this

267
00:16:36,700 --> 00:16:40,540
stuff and it's full of junk. And I'm wondering if this

268
00:16:40,540 --> 00:16:43,860
biodiversity, the idea of sustainability, the idea of not necessarily

269
00:16:43,940 --> 00:16:47,740
organic and biodynamic, I don't think that's really totally understood by that generation

270
00:16:47,740 --> 00:16:51,060
yet. But at least the idea that here's a product

271
00:16:51,220 --> 00:16:55,020
that represents and is cognizant of the earth and

272
00:16:55,020 --> 00:16:58,580
where it's grown. And because wine is going to be here.

273
00:16:58,900 --> 00:17:02,590
We're just in a slump because of the competition. Yeah.

274
00:17:02,990 --> 00:17:06,590
Of what's going on in the marketplace. But I wonder if that's. Do you

275
00:17:06,590 --> 00:17:10,150
sense when you talk about biodiversity, they understand that even

276
00:17:10,150 --> 00:17:13,630
means that this is new and that animals are back. And

277
00:17:14,110 --> 00:17:17,870
actually, yes, animals are back. We have 60

278
00:17:18,030 --> 00:17:21,670
sheep, forest, for example, and we even have a person

279
00:17:21,670 --> 00:17:25,150
in charge of them. And the land we have also

280
00:17:25,150 --> 00:17:28,600
provide kind of these management,

281
00:17:28,840 --> 00:17:32,600
I will say on the ship, where it's also for the community

282
00:17:32,840 --> 00:17:36,040
that we have around the chateau. So Giscourt in

283
00:17:36,040 --> 00:17:39,720
Margaux, the village where we are located is Labarde. And

284
00:17:39,720 --> 00:17:43,080
this village, you have different families living there.

285
00:17:43,480 --> 00:17:47,240
And just linking with Giscort. 20 families

286
00:17:47,640 --> 00:17:51,480
who are living in this village are working at Chateau Giscor.

287
00:17:51,800 --> 00:17:55,640
So that's also for us, linking on the family

288
00:17:55,720 --> 00:17:58,770
the Easter rim, getting these people working

289
00:17:59,410 --> 00:18:03,250
next to the chateau where they observe and they see

290
00:18:03,250 --> 00:18:07,010
this biodiversity when they feel and they can eat

291
00:18:07,010 --> 00:18:10,730
also like what they have in the vineyard, the garden we have, we provide

292
00:18:10,730 --> 00:18:14,090
them vegetables we provide like at some point we have also some

293
00:18:14,090 --> 00:18:17,610
pigs. So we really have. It's very

294
00:18:17,610 --> 00:18:21,250
farm to table. And that's really the word where

295
00:18:21,890 --> 00:18:24,610
this. Is not just a New York buzzword. No,

296
00:18:26,370 --> 00:18:30,190
no. The idea, it's really bring back the wine.

297
00:18:30,510 --> 00:18:34,310
Where it was lamb at the beginning, it was just hectares of

298
00:18:34,310 --> 00:18:38,030
lands. And farming was the first, I would

299
00:18:38,030 --> 00:18:41,870
say, work that we were doing here. And we are just

300
00:18:41,870 --> 00:18:45,630
fortunate as today to have a beautiful vineyard

301
00:18:45,630 --> 00:18:49,350
and a beautiful wine, a fantastic wine as like also the people who

302
00:18:49,350 --> 00:18:52,270
are behind trying to highlight and really get

303
00:18:52,990 --> 00:18:56,680
the best of what we produce. But biodiversity

304
00:18:56,680 --> 00:19:00,360
to come back, even on what you were asking today, now it's hard for the

305
00:19:00,360 --> 00:19:04,120
people to understand. But that's why also I like when I'm going to some

306
00:19:04,120 --> 00:19:07,960
meetings and we taste the wine, I have pictures where you

307
00:19:07,960 --> 00:19:11,719
can really understand. Like, this is where we have the sheep. This is also the

308
00:19:11,719 --> 00:19:15,360
chef cooking. This is even you see the biodiversity like

309
00:19:15,360 --> 00:19:19,160
as the forest, you see the chateau kind of lost in the

310
00:19:19,160 --> 00:19:22,920
middle of this forest, you see also like the COVID crops. To

311
00:19:22,920 --> 00:19:26,720
give you an example, last year we planted 12 tons of COVID

312
00:19:26,720 --> 00:19:30,540
crops. Cover crops will be the grass, mustard seeds.

313
00:19:30,700 --> 00:19:34,460
Yeah, it's a lot. But it's also because we adapt every year

314
00:19:34,460 --> 00:19:38,180
regarding the vintage, how we can work better, how we can

315
00:19:38,180 --> 00:19:41,700
go deeper on this understanding on the. On the

316
00:19:41,700 --> 00:19:45,500
soil. Also about how regarding

317
00:19:45,500 --> 00:19:48,380
this hot temperature we will get, we can kind of

318
00:19:48,860 --> 00:19:52,620
protect the vineyard. Or also if it's raining a lot, we will

319
00:19:52,620 --> 00:19:56,350
adjust as well. And we benefit with Chateau Giscourt of like

320
00:19:56,350 --> 00:19:59,630
very old vines, so the roots very deep. But also

321
00:20:00,030 --> 00:20:03,790
the soil, it's gravel, so they drain a lot, like the water. So

322
00:20:03,790 --> 00:20:07,350
that's perfect. But at some point, when it's raining a lot for three months,

323
00:20:07,350 --> 00:20:11,110
you're like, how we can manage that? So that will be some type

324
00:20:11,110 --> 00:20:14,910
of herbs or like even grass that you will put into the soil that will

325
00:20:14,990 --> 00:20:18,710
aerate a little bit more. And also we benefit

326
00:20:18,710 --> 00:20:22,230
from a lake that is really close to it. So that's kind of also

327
00:20:22,230 --> 00:20:25,800
drain to the lake. So all these different elements

328
00:20:26,200 --> 00:20:29,480
will participate and are part also of Chateau

329
00:20:29,480 --> 00:20:33,080
Giscourt. So this is a word that I use a lot as

330
00:20:33,080 --> 00:20:36,640
it's really the DNA of the house. And I really feel,

331
00:20:36,640 --> 00:20:40,440
and I'm convinced that when even you drink some wine of

332
00:20:40,440 --> 00:20:44,000
Chateau Giscourt, you get these vibrance, you get into the

333
00:20:44,000 --> 00:20:47,000
wine, kind of this light. It's really the word that

334
00:20:48,600 --> 00:20:52,430
we describe it as like all the energies, the beautiful

335
00:20:52,670 --> 00:20:56,350
ecosystem we have bring us much more. Also freshness

336
00:20:56,350 --> 00:21:00,110
and beautiful acidity in the wine. Do you think the

337
00:21:00,110 --> 00:21:03,150
goal at G Score, Bordeaux, Napa,

338
00:21:03,710 --> 00:21:07,230
Alsace, at this point in time, with

339
00:21:07,310 --> 00:21:10,830
wine. Because I had a wine historian on the other day, it was an

340
00:21:10,830 --> 00:21:14,670
incredible conversation. Wow. I know nothing now. When you listen to

341
00:21:14,670 --> 00:21:17,890
a guy like that, I don't know anything. But

342
00:21:19,410 --> 00:21:23,090
do you think that that is the. What is the goal?

343
00:21:24,610 --> 00:21:28,090
We've moved into biodiversity, some biodynamics, some

344
00:21:28,090 --> 00:21:30,770
organic. The end goal,

345
00:21:31,890 --> 00:21:35,090
and the best I can come up with, is to create a product

346
00:21:35,810 --> 00:21:39,610
that does take you to that time and

347
00:21:39,610 --> 00:21:42,890
to that place. It's always been a sense of time and place. That's the buzzword.

348
00:21:42,890 --> 00:21:46,060
Right. But you, as a group at

349
00:21:46,060 --> 00:21:49,860
Giscor, have to have an objective every

350
00:21:49,860 --> 00:21:53,580
year. To do what? Produce the

351
00:21:53,580 --> 00:21:56,980
best. What does that mean? It's a good question. Best

352
00:21:56,980 --> 00:22:00,820
representation of this, of the vintage, best

353
00:22:00,820 --> 00:22:04,260
representation of the philosophy. I think it's kind of

354
00:22:04,420 --> 00:22:07,700
both and going really

355
00:22:08,020 --> 00:22:11,700
Back to basics as the soil himself. And

356
00:22:11,700 --> 00:22:15,380
what we are fortunate to have as like the

357
00:22:15,380 --> 00:22:18,980
vines, the vineyard himself. It's. This is here like, it's.

358
00:22:18,980 --> 00:22:21,060
We're talking about like wine. We're talking about.

359
00:22:22,820 --> 00:22:26,420
But it's grapes first. And it's really

360
00:22:27,300 --> 00:22:30,980
every year the goal will be to

361
00:22:31,380 --> 00:22:35,100
first be grateful for like the weather and how we will be able

362
00:22:35,100 --> 00:22:38,820
to get some grapes. But then it's also, of course,

363
00:22:38,820 --> 00:22:42,390
to make the best wine. I will say it's not the best.

364
00:22:42,390 --> 00:22:45,270
It's just to highlight and to represent

365
00:22:46,230 --> 00:22:49,670
what we have. The terroir, when we're talking about terroir,

366
00:22:49,990 --> 00:22:53,710
it's the soil, the climate, even the sun

367
00:22:53,710 --> 00:22:57,270
exposure, the rainfall, the vineyard, like, even the

368
00:22:57,270 --> 00:23:00,710
human being as well has like how they work, et cetera. So

369
00:23:01,270 --> 00:23:04,390
the goal will be actually

370
00:23:05,030 --> 00:23:08,790
for you tonight to drink a bottle of Giscore and to be

371
00:23:09,770 --> 00:23:13,450
proud as like, we made a wine that is

372
00:23:13,850 --> 00:23:17,570
drinkable, but also that brings. We come back on. Brings

373
00:23:17,570 --> 00:23:21,330
emotions that give you pleasure, that give you also

374
00:23:21,330 --> 00:23:25,130
like some good memories. Because as I'm also

375
00:23:25,130 --> 00:23:28,730
convinced that when you open a bottle, as for example, we have Gisco

376
00:23:28,730 --> 00:23:32,490
2010 right now, but if you open it,

377
00:23:32,650 --> 00:23:35,690
yeah, we will drink it just after. But yeah,

378
00:23:36,880 --> 00:23:40,400
opening it even tomorrow with another person, you will have

379
00:23:40,640 --> 00:23:44,400
another emotion. It will be another moment. So you will maybe appreciate it a

380
00:23:44,400 --> 00:23:47,920
little bit differently. Even if it's the same wine.

381
00:23:48,160 --> 00:23:51,200
I'm really convinced the moment, the company you have,

382
00:23:51,920 --> 00:23:55,600
the weather, if it's like even under the sun, if you are like, I don't

383
00:23:55,600 --> 00:23:59,120
know, it's the winter, et cetera. And that's why also the beauty in wine

384
00:23:59,360 --> 00:24:02,760
is when also you pair it with food. You can really

385
00:24:02,920 --> 00:24:06,520
highlight the food or complement the wine with some food

386
00:24:06,520 --> 00:24:10,200
that really bring more

387
00:24:10,280 --> 00:24:13,640
emotion and more even sensation. As like

388
00:24:13,720 --> 00:24:17,160
despairing could be very, very fantastic.

389
00:24:17,720 --> 00:24:20,680
You're making some really good points that are making me think,

390
00:24:21,480 --> 00:24:25,240
which is one thing about wine. It's very. There's a French

391
00:24:25,240 --> 00:24:29,010
movie out, I saw it on the plane

392
00:24:29,730 --> 00:24:33,450
and one of the comments is, I think it's about. I think it's about

393
00:24:33,450 --> 00:24:37,250
a woman who's a chef, who is the chef for this house.

394
00:24:37,250 --> 00:24:39,890
And then he. I don't know if they fall in love or not, I can't

395
00:24:39,890 --> 00:24:43,690
remember. But one of the comments he makes in the movie is wine

396
00:24:43,690 --> 00:24:46,770
is the intellectual part of the meal.

397
00:24:47,410 --> 00:24:51,250
And that is such a true statement because it makes you think about

398
00:24:51,330 --> 00:24:54,910
all kinds of things. And that's what it should do, right? All the

399
00:24:54,910 --> 00:24:57,790
pieces that you say are going into this glass

400
00:24:58,510 --> 00:25:02,310
should create some emotion. Another winemaker told me once, I'd never

401
00:25:02,310 --> 00:25:06,030
heard it this way. He said, wine

402
00:25:06,030 --> 00:25:09,750
is the only product in the world. A. There's two. I have two comments

403
00:25:09,750 --> 00:25:13,510
for that. One is you could take halfway across the world from Bordeaux to Los

404
00:25:13,510 --> 00:25:17,190
Angeles and say, this is who we were 2010, and this is where

405
00:25:17,190 --> 00:25:20,990
we are because of where we're from. And it expresses. It

406
00:25:20,990 --> 00:25:24,670
should express that, right? Yeah. So that's a really interesting thought. But his thought was,

407
00:25:25,150 --> 00:25:28,510
there's no other product where you pick a grape

408
00:25:29,310 --> 00:25:32,990
and you. And it can produce another product that

409
00:25:32,990 --> 00:25:36,830
can be screwed up or represent where it came

410
00:25:36,830 --> 00:25:40,310
from or represent the quality of the grapes. Whatever. You can't like. And he. The

411
00:25:40,310 --> 00:25:43,710
way he put it, you can't do that with a tomato because

412
00:25:43,870 --> 00:25:47,470
there's no second product. Right. Except tomato sauce. But

413
00:25:47,470 --> 00:25:51,060
wine creates a whole separate. I mean, the grape creates a whole separate product

414
00:25:51,060 --> 00:25:54,060
line that does represent someplace

415
00:25:54,700 --> 00:25:58,340
and some time. So if you're doing that every

416
00:25:58,340 --> 00:26:01,500
year, this is. I'm going to catch with this one. This is a good one.

417
00:26:01,820 --> 00:26:05,660
You like this? Okay. If. If you're true

418
00:26:05,660 --> 00:26:09,380
to that philosophy, every year there are no

419
00:26:09,380 --> 00:26:12,540
bad vintages, right? Because

420
00:26:12,860 --> 00:26:16,520
yeah, there are some that taste better than others. Make you feel something

421
00:26:16,520 --> 00:26:20,360
other than the other one. But as the success of the wine

422
00:26:20,360 --> 00:26:24,200
itself is, does it represent that place

423
00:26:24,200 --> 00:26:28,040
and that time? Do you agree with that? Yeah, I agree. Yeah.

424
00:26:28,040 --> 00:26:31,679
No, and I really like also the

425
00:26:31,679 --> 00:26:34,120
fact you said there is no bad vintage,

426
00:26:35,480 --> 00:26:39,040
especially today. As. Even as Concret

427
00:26:39,040 --> 00:26:42,240
Colosse, you have so much. Even technology, hard work,

428
00:26:42,240 --> 00:26:46,080
studies, people behind. And even how we work in

429
00:26:46,080 --> 00:26:49,540
the vineyard, how we adapt and we adjust

430
00:26:49,540 --> 00:26:53,220
regarding the vintages where you will just

431
00:26:53,220 --> 00:26:57,020
made a different style. Not style really,

432
00:26:57,020 --> 00:27:00,660
because you have the same backbone and the same DNA, but it will be different.

433
00:27:00,900 --> 00:27:04,620
Maybe. I don't know. A vintage as like 2017 will

434
00:27:04,620 --> 00:27:08,260
be ready to drink. And you will. You won't leave it as

435
00:27:08,260 --> 00:27:12,060
like a 2018 or like a 2010, where this one, you

436
00:27:12,060 --> 00:27:15,820
can even leave it. I mean, for even 20 more years. Even

437
00:27:15,820 --> 00:27:19,120
more so as the moment you know

438
00:27:20,080 --> 00:27:23,560
the vintage, how it was and how it

439
00:27:23,560 --> 00:27:27,280
expressed itself. You will also adjust how you drink it.

440
00:27:28,000 --> 00:27:31,640
17, maybe you will just start it with the aperitif. 18, you will have it

441
00:27:31,640 --> 00:27:35,480
like with a beautiful piece of beef. 10, you can maybe have it with a

442
00:27:35,480 --> 00:27:39,200
cigar. Like you can also adjust and

443
00:27:39,200 --> 00:27:42,640
adapt all the time. Have you heard the term

444
00:27:44,660 --> 00:27:47,300
that people are using? Sorry, I was checking the time

445
00:27:48,900 --> 00:27:52,620
on the Internet. Do you pay attention to anything like on LinkedIn, all the people

446
00:27:52,620 --> 00:27:56,180
talking about lip service, we call it lip service,

447
00:27:56,740 --> 00:28:00,540
but the use the word they're using now, and it drives me

448
00:28:00,540 --> 00:28:04,380
crazy to a certain extent is innovation. And I

449
00:28:04,380 --> 00:28:07,620
don't know, like Chateau Bailly,

450
00:28:08,420 --> 00:28:12,090
she's innovative. She made this, this cool winery where you go and have this

451
00:28:12,090 --> 00:28:15,890
experience. You can, you can dine on top of the fermentation tank. Yeah, that

452
00:28:15,890 --> 00:28:19,410
kind of cool thing. Right. I think that's like experiential

453
00:28:19,410 --> 00:28:23,130
innovation, right? Yeah, innovation, experience. I don't think

454
00:28:23,130 --> 00:28:26,730
putting Chateau Giscore in a. In a, you know, three

455
00:28:26,730 --> 00:28:30,410
liter bag in a box is innovation. No. And

456
00:28:30,410 --> 00:28:34,090
that's not the goal. Yeah, but. But I mean, what.

457
00:28:34,090 --> 00:28:37,770
What does that mean to the Bordelays to be innovative? For

458
00:28:37,770 --> 00:28:41,330
the innovation will be more how we can

459
00:28:41,330 --> 00:28:44,530
understand better our terroir. And

460
00:28:45,330 --> 00:28:49,050
what will be the elements that will

461
00:28:49,050 --> 00:28:52,450
help us to understand it? That will be maybe

462
00:28:53,490 --> 00:28:56,850
for example, in the vineyard, like this weather,

463
00:28:57,410 --> 00:29:00,370
kind of. I don't know the word in English, but like the

464
00:29:01,250 --> 00:29:04,050
kind of meteorologies, like just to understand better

465
00:29:04,850 --> 00:29:08,290
the weather or like even. Yeah, even the

466
00:29:08,290 --> 00:29:12,050
soil, you will kind of dig in it to have the different

467
00:29:12,050 --> 00:29:15,570
layers to understand how deep it is and also

468
00:29:16,210 --> 00:29:19,250
to see at which point you will reach.

469
00:29:20,050 --> 00:29:23,730
I will say for you the level you want to go with. Or today,

470
00:29:23,890 --> 00:29:27,650
like even last year we had kind of some rain, especially during the spring

471
00:29:27,810 --> 00:29:31,410
that was kind of a lot of rain. But we have now

472
00:29:32,210 --> 00:29:35,470
kind of some soon. So like some

473
00:29:35,950 --> 00:29:39,630
equipment that gave us the concentration of water

474
00:29:39,870 --> 00:29:43,430
into the soil. So that will help us even

475
00:29:43,430 --> 00:29:46,750
regarding the COVID crop, regarding the

476
00:29:46,750 --> 00:29:49,990
vineyard management. So that's more about that, this

477
00:29:49,990 --> 00:29:53,590
innovation. It's about how to understand and work

478
00:29:53,590 --> 00:29:57,150
better with the environment and the weather conditions

479
00:29:57,630 --> 00:30:01,230
in the cellar. It will be more how today we will try to

480
00:30:01,230 --> 00:30:04,670
reduce sulfide. For example, we set a discourse since 20.

481
00:30:06,010 --> 00:30:09,770
We don't put sulfite at the beginning to kind of protect the grapes.

482
00:30:09,770 --> 00:30:13,490
We have a natural yeast that will actually protect naturally

483
00:30:13,490 --> 00:30:17,250
the grapes. And then you have the first fermentation. Of course, you

484
00:30:17,250 --> 00:30:20,530
will put a little bit of sulfite before, like we put them in the

485
00:30:20,530 --> 00:30:24,130
barrels. And then when you do the bottling, but that's it. And

486
00:30:24,130 --> 00:30:25,850
sulfite actually just a little,

487
00:30:27,930 --> 00:30:31,650
but everyone is kind of crazy about it. But you have

488
00:30:31,650 --> 00:30:35,370
even more sulfite in like the dry apricot than even in wine. I know,

489
00:30:35,610 --> 00:30:39,180
it just. You need work carefully.

490
00:30:39,260 --> 00:30:42,940
And I'll say cleverly. I don't know if I can say that just with a.

491
00:30:42,940 --> 00:30:46,700
Sure. So this is different steps on

492
00:30:46,700 --> 00:30:50,460
every different element that you can bring together

493
00:30:50,780 --> 00:30:54,380
that will make the wine more just pure.

494
00:30:55,180 --> 00:30:58,860
There's a restaurant. I don't know if I ever seen a restaurant. I've seen a

495
00:30:58,860 --> 00:31:02,590
restaurant like this in Paris. It was called the Sizzler. It's still around. Actually.

496
00:31:03,300 --> 00:31:06,980
There's more sulfites in your bowl of salad because they

497
00:31:06,980 --> 00:31:10,620
have salad bar and they're all dusted with sulfites. I

498
00:31:10,620 --> 00:31:14,460
mean, don't you wonder why the lettuce is sitting there for, you

499
00:31:14,460 --> 00:31:18,140
know, eight hours and it still looks fresh? Yeah, it's all sulfites.

500
00:31:18,140 --> 00:31:21,700
Right. And people understand that because they always talk about, I get headaches from the

501
00:31:21,700 --> 00:31:25,380
sulfides. It's not the headache, it's not the sulfites. You're not consuming many.

502
00:31:25,780 --> 00:31:29,300
And I don't know. My wife's cousin has a winery in

503
00:31:29,300 --> 00:31:32,750
Armenia. Oh, yes. He's just start. He's a very famous

504
00:31:33,790 --> 00:31:37,390
entrepreneur with carpets. Okay. And he has this goal to

505
00:31:37,390 --> 00:31:40,190
create a wine that best represents Armenia.

506
00:31:41,150 --> 00:31:44,990
But they were going the biodynamic route, you know, mostly. And

507
00:31:45,230 --> 00:31:48,430
he said we had a whole bottling just change.

508
00:31:49,310 --> 00:31:53,070
Like, it's just changed. And his partners are French, and

509
00:31:53,390 --> 00:31:56,830
he sent me the bottles. They were very good. You know, they're very palatable,

510
00:31:57,460 --> 00:32:01,180
but they're much more rustic because they change and they put no

511
00:32:01,180 --> 00:32:04,940
sulfite. So it does change things. If you don't put it in,

512
00:32:04,940 --> 00:32:08,700
it's harder to control. In fact, I wrote this down. The

513
00:32:08,700 --> 00:32:12,380
other thing about grapes and making wine is the primary

514
00:32:12,380 --> 00:32:16,180
function, the primary thing that goes into a quality bottle of wine,

515
00:32:16,180 --> 00:32:19,740
which he said is the grapes, 80% of it, at least. It's out of your

516
00:32:19,740 --> 00:32:23,500
control. Right. I mean, for the most part, you can trellis and you can

517
00:32:23,500 --> 00:32:27,160
change the canopy and all this stuff, but. But ultimately, it's up to

518
00:32:27,800 --> 00:32:31,000
God to do this, you know, tell you what's. What's going on out there.

519
00:32:31,400 --> 00:32:35,040
How did you get involved with. You know, you went to Chateau Palmer, the

520
00:32:35,040 --> 00:32:38,880
Champagne. But prior to that, were you in the wine business? Yes. So it's

521
00:32:38,880 --> 00:32:42,200
been almost seven years. So I started

522
00:32:43,080 --> 00:32:46,600
more actually to be interested in wine

523
00:32:46,760 --> 00:32:49,960
as I come from champagne. So I'm fortunate to be

524
00:32:50,440 --> 00:32:53,990
outside. I'm born in this area, in this

525
00:32:53,990 --> 00:32:57,630
beautiful region of Champagne, and my family is involved in champagne.

526
00:32:58,030 --> 00:33:01,870
But it's really, for me, I made kind of this step into

527
00:33:01,870 --> 00:33:05,670
wine during my studies. I did a bachelor degree in

528
00:33:05,670 --> 00:33:09,470
international business, but they had a wine club where

529
00:33:09,630 --> 00:33:12,910
I really wanted to explore, like. To be into it. Yeah.

530
00:33:13,550 --> 00:33:17,310
So it's actually this wine club where you need to train the student,

531
00:33:17,310 --> 00:33:21,100
but they are very young, so you just start

532
00:33:21,100 --> 00:33:24,380
to show them a Bordeaux different than Alsace, than

533
00:33:24,380 --> 00:33:28,060
Champagne. So it's kind of easy, but it's

534
00:33:28,060 --> 00:33:31,820
also an approach that it's different that don't drink

535
00:33:31,820 --> 00:33:35,380
to drink, drink to appreciate, to learn a little bit more than

536
00:33:35,780 --> 00:33:39,620
behind this glass of wine. You have people who work and you have

537
00:33:39,620 --> 00:33:43,380
this biodiversity, et cetera. And I really fall in love with

538
00:33:43,380 --> 00:33:46,260
that and the people I met as well, that really

539
00:33:48,200 --> 00:33:51,760
kind of make the difference. And that's why I choose to make a master

540
00:33:51,760 --> 00:33:55,480
degree in wine. It was like wine business. And I went,

541
00:33:55,560 --> 00:33:59,400
oh, thank you. So I went to Bordeaux for that. And

542
00:33:59,720 --> 00:34:03,519
since that, I will say that's two years. I also joined

543
00:34:03,519 --> 00:34:07,360
the wine club over there that was a little bit more consecrated with

544
00:34:07,360 --> 00:34:11,120
Aussie. And we kind of compete at some point

545
00:34:11,120 --> 00:34:14,200
with some wine tastings from other wine clubs, from other

546
00:34:14,680 --> 00:34:18,280
schools. And I just started with Chateau Felon

547
00:34:18,280 --> 00:34:21,980
Segur in Saint Esteban. That was my first job. I had one the other

548
00:34:21,980 --> 00:34:25,620
night. It was so good. Yeah, they make very, very great wine.

549
00:34:25,700 --> 00:34:29,420
And so that was my three first year. I joined negotiation

550
00:34:29,420 --> 00:34:33,140
and then moved to New York for two years. And now here I am

551
00:34:33,140 --> 00:34:36,740
again, Chateau Giscore. And I'm also very fortunate

552
00:34:36,740 --> 00:34:40,420
because it's G score and it's a kind of a great link. But

553
00:34:40,820 --> 00:34:44,420
we also have Calla Rosa in Tuscany. So this is an

554
00:34:44,420 --> 00:34:47,580
estate coastal of Tuscany, 10 minutes from

555
00:34:47,580 --> 00:34:51,399
Bulgaria, where you get this Super Tuscan, but with

556
00:34:51,399 --> 00:34:54,879
them Margales. Touch. So this is,

557
00:34:55,039 --> 00:34:57,599
I don't know, promising wine. Are there any other

558
00:34:58,319 --> 00:35:01,279
Bulgari Super Tuscans that are French

559
00:35:01,839 --> 00:35:05,679
influenced? I mean, even you have Sartassicaia

560
00:35:05,679 --> 00:35:09,279
that is kind of. They don't have a French influence. So. No, it's the French

561
00:35:09,279 --> 00:35:12,999
influence. It's even by the varietals, where you get the Bordeaux blend with like,

562
00:35:12,999 --> 00:35:16,839
Cabernet Sauvignon, Merlot, Petiverdo, Cabernet Franc. That's

563
00:35:16,839 --> 00:35:20,639
where it kind of started. But Calla Rosa. And even if

564
00:35:20,639 --> 00:35:24,180
you really are specific on the French influence, the owner of

565
00:35:24,180 --> 00:35:26,380
Evan Giscor and call Rosa, they are Dutch

566
00:35:29,020 --> 00:35:32,540
Erasma. Yeah. So it's kind of, you know, everyone together,

567
00:35:32,700 --> 00:35:36,260
passionate about wine and making great wine. But there is a. There is

568
00:35:36,260 --> 00:35:39,940
a. An expression, even if you're in Italy that's clear

569
00:35:39,940 --> 00:35:43,700
when you have a Super Tuscan, that these are not grown in

570
00:35:43,700 --> 00:35:47,460
France or these are not grown in Napa. But. And that's what's fascinating.

571
00:35:47,460 --> 00:35:51,040
About some of the wine trades. There are many French that

572
00:35:51,040 --> 00:35:54,680
have come to Napa Valley. Many. Right. They've come

573
00:35:54,680 --> 00:35:58,480
to. It's interesting because they consider this the new world. You get

574
00:35:58,480 --> 00:36:02,280
to do whatever you want. But there is an influence. There is a

575
00:36:02,440 --> 00:36:06,200
part of the terroir. In my opinion of a wine isn't just

576
00:36:06,200 --> 00:36:09,880
the climate and the season and the. The growing season. It's all

577
00:36:09,880 --> 00:36:13,640
the experience the winemaker and the pickers that bring

578
00:36:13,640 --> 00:36:17,460
to the table is part of that terroir. And I. So I

579
00:36:17,460 --> 00:36:21,300
think it's hard to get away from the fact that there's a French

580
00:36:21,300 --> 00:36:24,740
influence even in a Super Tuscan or in a Napa Valley red wine,

581
00:36:25,060 --> 00:36:28,900
because of the way they think. Let me see if you agree with this.

582
00:36:29,860 --> 00:36:33,100
For instance, I was talking about May Alliant long song from the Comtesse de

583
00:36:33,100 --> 00:36:36,020
Langueville. And

584
00:36:38,180 --> 00:36:41,540
I have to believe that the story she

585
00:36:42,200 --> 00:36:45,440
saw when the Nazis came and what they

586
00:36:45,440 --> 00:36:49,280
experienced afterwards and when. When. When

587
00:36:49,280 --> 00:36:52,680
the occupation left and they had to recover. All that

588
00:36:52,920 --> 00:36:56,760
experience has to end up in the glass, doesn't it?

589
00:36:58,200 --> 00:37:01,840
The very grades, the stories that come from them. That what her father

590
00:37:01,840 --> 00:37:05,080
told her. It's all these

591
00:37:05,480 --> 00:37:08,440
how even in the past, like today it's kind of more.

592
00:37:09,000 --> 00:37:12,810
And I really also seeing everything that happened in the

593
00:37:12,810 --> 00:37:16,610
past that's also made the beauty in wine. Because you really hear

594
00:37:16,610 --> 00:37:19,330
from like you were talking about this book like wine and war.

595
00:37:22,210 --> 00:37:25,850
It was hard at the beginning to make wine and it was really. You

596
00:37:25,850 --> 00:37:28,850
also say like things to go like it's really the nature.

597
00:37:29,570 --> 00:37:33,410
It's true. Now we are more a new

598
00:37:33,490 --> 00:37:37,090
element that will highlight some of the

599
00:37:37,090 --> 00:37:40,890
terroir. But that's also linked with this

600
00:37:40,890 --> 00:37:44,350
French influence. So like it's not because we are

601
00:37:45,070 --> 00:37:48,790
with Chateau Margaux, like in Margaux for Chateau G's

602
00:37:48,790 --> 00:37:52,430
Corps. We just have regarding the experience

603
00:37:52,910 --> 00:37:56,590
of the analogue Thomas Duclos or like from Jerome Poisson,

604
00:37:56,590 --> 00:38:00,150
who is forest like the register so in charge also like of this

605
00:38:00,150 --> 00:38:03,390
winemaking through like every different

606
00:38:03,470 --> 00:38:05,950
experiences he had.

607
00:38:07,070 --> 00:38:10,730
I like them and can try with a new terroir,

608
00:38:10,730 --> 00:38:14,490
with a new soil. Also to make this new. Not innovation,

609
00:38:14,570 --> 00:38:18,330
but like really to also make a. The best of what you can. You can

610
00:38:18,330 --> 00:38:22,090
have. Do you. So here's the scenario. Let's

611
00:38:22,090 --> 00:38:25,890
say this is an interesting thought because not

612
00:38:25,890 --> 00:38:29,210
one's better than the other necessarily. But one winemaker.

613
00:38:29,770 --> 00:38:32,930
20 years they've been making wine in the same vineyard. And as you know, 20

614
00:38:32,930 --> 00:38:36,690
years is hardly even enough time time for one person to understand a vineyard,

615
00:38:36,930 --> 00:38:40,290
right? With all the different conditions that can occur once a year.

616
00:38:41,890 --> 00:38:45,530
If you gave those grapes to that person and they made a

617
00:38:45,530 --> 00:38:49,090
wine and you took a winemaker who has 20 years experience, but

618
00:38:49,090 --> 00:38:52,770
only 20 different chateau all over the world,

619
00:38:52,770 --> 00:38:56,570
New Zealand, Australia, South America, doesn't matter. Give them the same grapes, you get

620
00:38:56,570 --> 00:39:00,130
two different wines. That's going to be obvious. So it was one better than the

621
00:39:00,130 --> 00:39:03,940
other? Not necessarily. But it seems to me that the,

622
00:39:03,940 --> 00:39:07,740
that the experience and the knowledge base of that

623
00:39:07,740 --> 00:39:11,340
vineyard that you almost know, based on the conditions going

624
00:39:11,340 --> 00:39:14,980
into picking season, what that wine should be

625
00:39:14,980 --> 00:39:18,780
like, what, what expression I think is going to come to

626
00:39:18,780 --> 00:39:22,380
the table, because I've seen it so many times. You

627
00:39:22,380 --> 00:39:26,060
think you have those conversations in the back room at

628
00:39:26,060 --> 00:39:29,750
the winery, like, do we think about what this thing's looking

629
00:39:29,750 --> 00:39:33,390
like as the growing season occurs? It's kind of

630
00:39:33,390 --> 00:39:36,830
very interesting. No, really, as

631
00:39:38,190 --> 00:39:41,990
when you have even the grape. I read this point, it's

632
00:39:41,990 --> 00:39:45,710
really only the terroir. Of course, you impact it a little bit with

633
00:39:45,710 --> 00:39:48,510
how you manage the vineyard, etc.

634
00:39:49,390 --> 00:39:52,750
It's really if you do like very strong extraction

635
00:39:52,750 --> 00:39:56,510
maceration, or more like infusion, if you use oak or no hook.

636
00:39:56,670 --> 00:39:59,930
So that will directly imbibe the wine. And

637
00:40:00,650 --> 00:40:03,770
I think in the room in the winery, you have

638
00:40:04,330 --> 00:40:08,170
all the people saying, oh, how we make the wine 30 years

639
00:40:08,170 --> 00:40:11,770
ago, we need to do the same, but we will adjust it

640
00:40:11,770 --> 00:40:15,130
with our experiences and with the new equipment, et cetera, with the technology.

641
00:40:15,529 --> 00:40:19,050
So in a way they are trying to do the same,

642
00:40:20,090 --> 00:40:23,290
but we know that it will be different, I think.

643
00:40:23,610 --> 00:40:27,450
And it's when also you taste Chateaugie Score,

644
00:40:27,450 --> 00:40:31,080
like through different vintages, as you still

645
00:40:31,160 --> 00:40:34,360
have to get this, that the

646
00:40:34,520 --> 00:40:38,360
thumb so like then the backbone, like really the DNA

647
00:40:38,360 --> 00:40:42,040
of the house, that of course you will try to work hard

648
00:40:42,040 --> 00:40:45,480
on that. But everything else, it's to kind of

649
00:40:45,480 --> 00:40:49,280
complement it and like highlight it or like make it a

650
00:40:49,280 --> 00:40:53,080
little bit different. But you even Chateau G Score, I think

651
00:40:53,400 --> 00:40:57,210
if you really say like three words about like the

652
00:40:57,210 --> 00:41:00,810
wine, and especially when you will open a bottle of Chateau Giscot, will be

653
00:41:00,810 --> 00:41:04,130
this beautiful elegance with like the power

654
00:41:04,210 --> 00:41:07,930
himself has like the Cabernet, we have the historic

655
00:41:07,930 --> 00:41:11,370
Cabernet and the gravel, that really brings this

656
00:41:11,370 --> 00:41:14,970
beautiful tension also and like structure to the wine, but also

657
00:41:14,970 --> 00:41:17,970
the precision. And when I'm talking about precision

658
00:41:18,690 --> 00:41:21,890
and Alexander Van Wyck, he's the general manager of Chateau

659
00:41:21,890 --> 00:41:25,730
Giscourt, he used to say that. Wait, wait, wait, that's Veronique's

660
00:41:25,730 --> 00:41:29,570
husband. Yes, I know. That's why when you mentioned. Yeah. When you mentioned Ovail,

661
00:41:29,570 --> 00:41:32,770
I was like, that's a great pick. She's great. Yeah.

662
00:41:33,330 --> 00:41:37,170
He mentioned that with Chateau Giscot, we are working as

663
00:41:37,170 --> 00:41:41,010
hard, like on the tannin as, like, pixels is like every,

664
00:41:41,250 --> 00:41:44,730
like together, all these pixels will make something very

665
00:41:44,730 --> 00:41:48,570
velvet, very silky tannins. And this pixel

666
00:41:48,570 --> 00:41:52,290
is like all together is like the precision, how you pick

667
00:41:52,290 --> 00:41:56,090
them, how you get them. You will have something very smooth, very

668
00:41:56,410 --> 00:41:59,850
elegant and delicate. It's not like a

669
00:41:59,930 --> 00:42:03,290
B, like, I mean, in the bowels.

670
00:42:03,370 --> 00:42:07,170
It's not aggressive. You just delegate a little. And

671
00:42:07,170 --> 00:42:10,970
as you did just with your pen. That's a

672
00:42:10,970 --> 00:42:14,690
really funny thing you saw me do this. Because when you were describing that was

673
00:42:14,690 --> 00:42:18,450
perfect. And I'm thinking, okay, here's these little dots and that'll represent something that's coming

674
00:42:18,450 --> 00:42:22,300
into this one. And you said something

675
00:42:22,300 --> 00:42:25,140
important, this backbone. Because

676
00:42:26,260 --> 00:42:29,380
wine is criticized by generations that

677
00:42:30,100 --> 00:42:33,820
it's though, it's always been consumer, consumer driven because

678
00:42:33,820 --> 00:42:37,620
we want to sell it. But this is a very delicate

679
00:42:37,620 --> 00:42:41,220
balance to produce a backbone from vintage to

680
00:42:41,220 --> 00:42:44,730
vintage that reminds you that this is Chateau Giscourt.

681
00:42:44,800 --> 00:42:48,480
Yeah. But still represent, you know, what's happening out there.

682
00:42:48,480 --> 00:42:52,000
And that's. So you could have us like the shelf

683
00:42:52,000 --> 00:42:55,360
item right there in that picture. You know, you go get an

684
00:42:55,360 --> 00:42:58,920
apothic red or Josh Cabernet, and they are

685
00:42:58,920 --> 00:43:02,360
deliberately doing what they need to do to make it taste like it did last

686
00:43:02,360 --> 00:43:06,200
time. Yeah. And that's, that's a, that's a problem for me. I mean, I

687
00:43:06,200 --> 00:43:09,920
mean, it's great that those wines bring people to the table. Otherwise, don't drink

688
00:43:09,920 --> 00:43:13,540
wine and eventually they get bored of those and they're going to step up to

689
00:43:13,540 --> 00:43:17,340
something else. So that's a really important part of our business. But then you

690
00:43:17,340 --> 00:43:19,820
have to just, you have to figure out a way to

691
00:43:20,780 --> 00:43:24,060
maintain that terroir, maintain the, the vintage.

692
00:43:24,380 --> 00:43:27,980
But still, I have to know. This is Chateau's G score. Yeah.

693
00:43:28,140 --> 00:43:31,860
That's really interesting. By the way, a young girl

694
00:43:31,860 --> 00:43:35,540
used to sit right there. She was an intern of mine. Okay.

695
00:43:35,540 --> 00:43:39,340
Four years ago. And she, her job was

696
00:43:39,340 --> 00:43:42,900
to write the talking points when I had women winemakers and people like you in

697
00:43:43,220 --> 00:43:46,420
export directors, et cetera. And she

698
00:43:47,220 --> 00:43:50,860
got so interested. She had other influences to her

699
00:43:50,860 --> 00:43:54,020
wine career. She was accepted to Cornell

700
00:43:54,580 --> 00:43:58,100
Immunology School. Yeah. And so her first year just finished

701
00:43:58,180 --> 00:44:01,740
and she. We worked on

702
00:44:01,740 --> 00:44:05,300
Veronique. And she is going to be an intern starting June 1st. That's fantastic.

703
00:44:05,300 --> 00:44:08,340
Yeah. Till June 11th, she'll be at Chateau Aubai

704
00:44:08,810 --> 00:44:12,210
Okay. And her mother is going to stay the whole six weeks with her. She

705
00:44:12,210 --> 00:44:15,970
speaks French, which is nice, but I was so proud that she was able

706
00:44:15,970 --> 00:44:19,730
to do that. And thanks to Veronika, she was very cordial and gracious to

707
00:44:19,730 --> 00:44:23,490
do that. And I thought, what a perfect place for her because of

708
00:44:23,490 --> 00:44:27,210
Veronique's leadership and what she's doing out there. Yeah. So. So I didn't get.

709
00:44:27,210 --> 00:44:30,330
I didn't finish this. There's two things that you talked about.

710
00:44:31,690 --> 00:44:35,330
One is we didn't get to like. Yeah, you were. Was

711
00:44:35,330 --> 00:44:39,090
wine in your family? Yeah, like every night, like at dinner.

712
00:44:39,090 --> 00:44:42,610
You know, it was kind of, I would say, bottle of

713
00:44:42,610 --> 00:44:46,450
champagne, even. I like to say even when I was a baby, I got maybe

714
00:44:46,450 --> 00:44:49,410
like a spoon of champagne, you know, that gave me like, a lot of energy.

715
00:44:49,570 --> 00:44:53,370
Yeah, go, girl. Yes. So,

716
00:44:53,370 --> 00:44:56,610
yeah, part of the family. Like, even my uncle is the winemaker

717
00:44:57,010 --> 00:45:00,730
in champagne. My other uncle is more like in the vineyard, so

718
00:45:00,730 --> 00:45:04,380
he's taking care of the vineyard and my parents. So it's. It's what we

719
00:45:04,540 --> 00:45:08,340
kind of name Dublactif. So it's kind of like they have their own

720
00:45:08,340 --> 00:45:12,140
work in the suburbs of Paris. But then during the weekend, we are

721
00:45:12,140 --> 00:45:15,860
going in the vineyard. So it's very, very small. It's less than an

722
00:45:15,860 --> 00:45:19,420
hectare. So it's really small. Could be like, for example, 2,000

723
00:45:19,500 --> 00:45:23,020
bottles. So very few. But we are even

724
00:45:23,180 --> 00:45:26,940
giving the grapes to a cooperative as, like, we don't have the facilities. And

725
00:45:27,500 --> 00:45:30,780
even, for example, any custom lock, we don't have a label for it.

726
00:45:31,020 --> 00:45:34,840
But I'm even proud and, like, very fortunate and

727
00:45:34,840 --> 00:45:38,640
grateful to have, like, this little piece of land where I used to do

728
00:45:38,640 --> 00:45:42,480
the harvest there. I used to even do the work during

729
00:45:42,480 --> 00:45:46,120
the summer, you know, like, even to D or even, like to

730
00:45:46,120 --> 00:45:49,880
remontage. Like, I would say, even when you're in the vineyard.

731
00:45:49,880 --> 00:45:53,640
Like, at some point. I did some vinification in South Africa

732
00:45:54,040 --> 00:45:57,480
also to kind of extend a little bit my

733
00:45:57,480 --> 00:46:01,320
knowledge. But, yeah, part of the champagne and the roots

734
00:46:01,320 --> 00:46:05,120
I have. Yeah, I got fortunate on this. And

735
00:46:05,360 --> 00:46:08,760
it's more the people I met after that, with all the

736
00:46:08,760 --> 00:46:12,240
studies that I really get involved. And I was.

737
00:46:12,320 --> 00:46:16,080
I'm here, and I love the job. I love talking

738
00:46:16,080 --> 00:46:19,360
about wine. This is for everyone.

739
00:46:20,560 --> 00:46:24,120
A new adventure all the time. You have new story to tell. And I'm learning

740
00:46:24,120 --> 00:46:27,340
a lot every day. You never stop learning. Yeah,

741
00:46:27,340 --> 00:46:31,020
exactly. That's fascinating subject. And that picture

742
00:46:31,020 --> 00:46:34,300
behind you is 1975. It's my father and I,

743
00:46:34,620 --> 00:46:38,420
and he was a pharmacist by trade. He had a small chain of pharmacies.

744
00:46:38,420 --> 00:46:42,260
Okay. One of. One time, the. The pharmacist said, if

745
00:46:42,260 --> 00:46:46,020
you want to buy my liquor store. Wine shop, you have

746
00:46:46,020 --> 00:46:49,420
to. It was a liquor store. You have to buy the pharmacy. But they didn't

747
00:46:49,420 --> 00:46:53,030
want the pharmacy. He wanted to be on it. Yeah. And a very academic guy

748
00:46:53,030 --> 00:46:56,790
became very, very knowledgeable for

749
00:46:56,790 --> 00:47:00,590
the 70s. And in fact, I hate to say this, but one of

750
00:47:00,590 --> 00:47:04,430
his good friends and customers was Mr. Barrett, who won the Judgment of Paris in

751
00:47:04,430 --> 00:47:07,990
1976. You know, they were neighbors. Anyway, that was just a little

752
00:47:07,990 --> 00:47:11,830
gem. Yeah. So. But it's not every

753
00:47:11,830 --> 00:47:15,430
day, even after I got out of daily selling

754
00:47:15,430 --> 00:47:18,500
wine. Thank goodness that I don't thank him

755
00:47:18,980 --> 00:47:22,780
for bringing me into this, because I have two. I have a

756
00:47:22,780 --> 00:47:26,620
brother and a sister, and neither one of them were either not

757
00:47:26,620 --> 00:47:30,020
interested or I don't know what the difference is,

758
00:47:30,260 --> 00:47:34,100
but, man, I don't know what I'd be doing, and I would not be

759
00:47:34,100 --> 00:47:37,620
able to appreciate what I appreciate. So. And I

760
00:47:37,860 --> 00:47:41,060
fast forwarding when we were in Paris in

761
00:47:41,060 --> 00:47:44,840
1993, when I told you I had dinner with North Comtesse, we went to

762
00:47:44,840 --> 00:47:47,960
Tour d' Argent. Oh, okay. And we were celebrating a.

763
00:47:48,440 --> 00:47:52,280
An event. A real estate event. Yeah. And we went back, my wife

764
00:47:52,280 --> 00:47:55,880
and I, this last month, and we had a cologne, Cigur.

765
00:47:56,200 --> 00:48:00,000
Nice. Yes. Okay. And. And I. And

766
00:48:00,000 --> 00:48:03,800
I told my wife, I said, you know, just to be able to understand

767
00:48:03,960 --> 00:48:07,760
a little bit about what is happening behind the scenes here, to be able

768
00:48:07,760 --> 00:48:11,430
to do this, makes me feel good, makes me feel proud that

769
00:48:11,430 --> 00:48:15,270
we. That this is an industry that intimidates a

770
00:48:15,270 --> 00:48:19,070
lot of people and. But it's a subject that everybody really wants to

771
00:48:19,070 --> 00:48:22,750
know. Yeah. I can't imagine that even in New York, in New York or

772
00:48:22,750 --> 00:48:26,350
anywhere else that you go, that the conversations at the dinner

773
00:48:26,350 --> 00:48:30,190
table don't end up with your friends about wine. I

774
00:48:30,190 --> 00:48:33,950
agree. And all the time. Yeah. New York as well, is

775
00:48:33,950 --> 00:48:37,550
kind of a very intense city, but you have all the

776
00:48:37,550 --> 00:48:41,090
different nationalities. It's a carrefour. Like, it's

777
00:48:41,090 --> 00:48:44,770
really everyone all around the world. And that's also

778
00:48:44,770 --> 00:48:48,410
the best place to have access to all the wine of the world. Really.

779
00:48:48,410 --> 00:48:51,570
It's even easier to get some Italian wine in New York than in France. It's

780
00:48:51,570 --> 00:48:54,690
kind of crazy, but it's true. You can't get it. I mean, terrible.

781
00:48:56,609 --> 00:48:59,650
But yeah. No wine. I agree. And it's also why

782
00:49:00,370 --> 00:49:03,810
the beauty here with even this podcast and

783
00:49:04,210 --> 00:49:07,810
how we have, like, an oatmeal. It's A good time to enjoy it. But. Yeah.

784
00:49:07,810 --> 00:49:11,620
Because we're already out of time, if you can believe it. It. Okay, great, great.

785
00:49:11,940 --> 00:49:15,060
She's great. We're out of time. No, no. Yeah, great. Like we made it on

786
00:49:15,060 --> 00:49:18,460
good time. So perfect. So I wanted to taste this. But I'm going to ask

787
00:49:18,460 --> 00:49:20,740
you a question. There's no pressure here. I mean,

788
00:49:22,020 --> 00:49:25,540
you, you. This is a French doctor.

789
00:49:26,500 --> 00:49:29,100
In fact, there was something came up the other day that his name came up.

790
00:49:29,100 --> 00:49:32,260
His name is Dr. Mory. Okay. And the book is called Wine is the Best

791
00:49:32,260 --> 00:49:36,020
Medicine. This is written in the 70s and it's. He was an

792
00:49:36,020 --> 00:49:39,790
MD regular and a homeopathic doctor. So he wrote a

793
00:49:39,790 --> 00:49:43,390
book on human ailments. Okay. So

794
00:49:43,390 --> 00:49:47,190
you could have fever or diarrhea or gout or hypertension. And he has

795
00:49:47,190 --> 00:49:50,830
the prescribed wine. Yeah. Okay. Now I'm going to give you

796
00:49:50,990 --> 00:49:54,190
a problem and you're going to give me. I'll give you three choices. Okay?

797
00:49:54,510 --> 00:49:57,870
Now it's kind of like the master of wine test. It's not about really get

798
00:49:57,870 --> 00:50:01,590
the answer right because no one ever does hardly. It's about like what the thought

799
00:50:01,590 --> 00:50:05,400
process was. Is why you chose. Shows that. Okay, so let's just say you

800
00:50:05,400 --> 00:50:09,200
have. Let's say you have

801
00:50:09,200 --> 00:50:12,920
an allergy. Okay. In general, you could have dry champagne,

802
00:50:13,640 --> 00:50:17,080
you could have a Madok, or you could have a

803
00:50:17,160 --> 00:50:20,680
coat de bone. I would go with a dry champagne.

804
00:50:21,480 --> 00:50:25,160
Why? There's a dosage too, by the

805
00:50:25,160 --> 00:50:29,000
way. Yeah. I think

806
00:50:29,000 --> 00:50:32,480
it's just by the bubbles

807
00:50:32,480 --> 00:50:35,680
himself can help to maybe feel better.

808
00:50:36,400 --> 00:50:40,200
So the bubbles. Okay, that's. Whenever I ask that one of those questions that

809
00:50:40,200 --> 00:50:44,000
answer champagne is often the bubbles. It's awful. Makes you

810
00:50:44,000 --> 00:50:47,760
feel good. Yeah. It's joyous. Yeah. It makes you happy. Yeah.

811
00:50:48,320 --> 00:50:51,680
Well, that was wrong. So tell me, what is the good

812
00:50:51,680 --> 00:50:55,160
answer? It only actually, literally only

813
00:50:55,160 --> 00:50:58,680
33% of the time. Just the. The sheer percentages

814
00:50:58,680 --> 00:51:02,520
are because the answers are kind of funny. It was the Madoc and I gave.

815
00:51:02,520 --> 00:51:06,320
Oh, the Madoc, Yeah. That was sort of a. You know, that was sort of

816
00:51:06,320 --> 00:51:09,080
a softball pitch for you because. True. Yeah. I'm sorry,

817
00:51:10,440 --> 00:51:13,880
Another one. Let's say another one. So.

818
00:51:14,120 --> 00:51:15,160
And the reason is

819
00:51:18,040 --> 00:51:21,560
they represent the modification. Okay, so allergies represent a modification

820
00:51:21,560 --> 00:51:24,880
causing the body and the influence of a substance foreign to it, which is termed.

821
00:51:24,950 --> 00:51:28,790
Termed an allergen reactions appear as secretions

822
00:51:28,950 --> 00:51:32,710
of the mucous membranes or edema of the subcutaneous

823
00:51:32,950 --> 00:51:36,470
cellular tissue. These unpleasant

824
00:51:36,470 --> 00:51:40,310
reactions do not prohibit the reasonable use of an appropriate wine. He didn't

825
00:51:40,310 --> 00:51:43,950
even give Us a good answer. He just said drink wine. Drink

826
00:51:43,950 --> 00:51:47,350
wine. I mean. Yeah. Rich in natural potassium. This

827
00:51:47,350 --> 00:51:50,230
alkaline metal in small doses acts as a water

828
00:51:50,790 --> 00:51:54,030
excretion. Works on water excretion problem.

829
00:51:54,430 --> 00:51:57,870
So it's basically I guess going to help you not be so

830
00:51:57,870 --> 00:52:01,590
mucusy. I guess. Okay. What is the dosage? This is

831
00:52:01,590 --> 00:52:05,070
more important. What do you think Dr. Murray would suggest

832
00:52:05,230 --> 00:52:08,910
if you have an allergy, how much madok you should have. Let's say

833
00:52:09,710 --> 00:52:13,390
in a day. In a day.

834
00:52:13,550 --> 00:52:17,380
Wow. At least one. At least one. There's two glasses of me

835
00:52:18,330 --> 00:52:20,890
Douglas is a meal who doesn't do that anyway. But.

836
00:52:22,650 --> 00:52:26,450
All right, all right. I mean cheers to that. I mean like let's. That's right.

837
00:52:26,450 --> 00:52:29,930
So tell me about this. The nose is phenomenally complex. Yeah.

838
00:52:30,010 --> 00:52:33,290
So we have here so Chateau Giscore 2010.

839
00:52:35,850 --> 00:52:38,650
So we'll be mainly Cabernet Sauvignon

840
00:52:39,770 --> 00:52:43,420
will be like around to be very kind of easy block, like

841
00:52:43,420 --> 00:52:47,260
70% then 30% mellow. That's kind of to really make it

842
00:52:47,260 --> 00:52:51,060
easy for even people to remember Chato's core. But of course

843
00:52:51,060 --> 00:52:54,780
you adjust. Can you imagine it's 15

844
00:52:54,780 --> 00:52:58,500
years old. I mean there's nothing. I

845
00:52:58,500 --> 00:53:00,660
didn't even think of that. That's. There's no other product in the world the last

846
00:53:00,660 --> 00:53:04,340
15 years unless it's got preservatives coming out of it. On the nose is

847
00:53:04,340 --> 00:53:08,140
crazy. It's so complex. You have. And there's all kinds of cool. Yeah.

848
00:53:08,140 --> 00:53:11,890
You give in some mocha, you get some like. Like orange dust. At

849
00:53:11,890 --> 00:53:15,730
some point you get this fruit but like kind of ripe

850
00:53:15,730 --> 00:53:19,490
fruit. Yeah. The color is almost kind of bleak, you know, like kind

851
00:53:19,490 --> 00:53:23,250
of the. But not quite there yet. Like still

852
00:53:23,250 --> 00:53:26,890
youthful with a little work youthful. That's actually

853
00:53:26,970 --> 00:53:30,330
even when you will drink it, you will see has like how

854
00:53:30,490 --> 00:53:33,930
crazy the beautiful acidity is still here. And

855
00:53:33,930 --> 00:53:37,650
that's actually for me the main challenge for all the wine as like

856
00:53:37,650 --> 00:53:41,440
when you age them, if you want to still age them, you still

857
00:53:41,440 --> 00:53:44,880
need the acidity. And as 2010, it's one of these

858
00:53:44,880 --> 00:53:48,400
phenomenal vintage like in Bordeaux, it's kind of the

859
00:53:48,400 --> 00:53:52,002
really 2005, 9, 10, 15,

860
00:53:52,148 --> 00:53:55,720
16, 18, 19, 20, 22.

861
00:53:55,880 --> 00:53:59,560
It's kind of the grand milism. It's like really the

862
00:53:59,560 --> 00:54:02,600
one that wow stand out by everything.

863
00:54:03,080 --> 00:54:06,740
Everything where amazing together. So

864
00:54:06,740 --> 00:54:09,620
here even 2010 for now,

865
00:54:11,060 --> 00:54:14,860
you already have this beautiful evolution. Plus it's very

866
00:54:14,860 --> 00:54:18,580
seamless. You know, there's not a lot. There's no ups and downs in this

867
00:54:18,580 --> 00:54:21,540
nose. It's very soft but full.

868
00:54:22,820 --> 00:54:26,660
But I'm not getting separation which is really cool because that's just from the. Age

869
00:54:27,060 --> 00:54:30,820
you get some spice as well. No, definitely. Wow.

870
00:54:30,970 --> 00:54:34,690
Fun this. Thank you for sharing this. Of course. You know we're

871
00:54:34,690 --> 00:54:38,330
at an hour so this is over but thanks for being here

872
00:54:38,330 --> 00:54:42,170
and have a chance to chat and bring wine and hearing your philosophy and

873
00:54:42,170 --> 00:54:45,810
what's going on over there. And I hope that I am supposed to go to

874
00:54:45,810 --> 00:54:47,930
Bordeaux and visit

875
00:54:49,210 --> 00:54:53,050
Lisa. It's going to be a

876
00:54:53,050 --> 00:54:56,850
little problematic. It's June and July so I want to go back probably the just

877
00:54:56,850 --> 00:55:00,450
before harvest. Okay. Please let me know. We'll be happy to

878
00:55:00,450 --> 00:55:04,290
welcome you there. Over there and see. Yeah. I had Florence Cathedral

879
00:55:04,290 --> 00:55:07,890
on the show thanks to the Globe boys. So yes, she's

880
00:55:07,890 --> 00:55:11,210
waiting to. She goes but we can only speak French then.

881
00:55:11,450 --> 00:55:15,050
Okay. I spoke English with you. She says let's try.

882
00:55:24,970 --> 00:55:28,110
That's true. Monseva. Yes. Sever.

883
00:55:31,150 --> 00:55:33,390
Thank you. Cheers. Cheers.