Wine, Terroir, and Storytelling: Cecilia Guzman and the Evolution of Chilean Winemaking

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We always say that making wine is

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kind of easy. It's fun and easy, but selling wine,

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it's another stuff. Sit back and grab a glass.

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It's 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 about to have a conversation with Cecilia

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Guzman. I was going to say the accent wrong. Even after like eight

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years of Spanish, I still said it wrong. Hey, have a

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listen to show that I just put out with Chef Slay, David

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Slay. He is a local restaurateur. He's got four or five restaurants in the beach

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areas of Southern California. Incredible insight into how wine

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is sold at the table. Have a listen to that. But not why we're here

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here. Would you call yourself the head winemaker? Welcome to the show by the way.

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Thank you. Thank you very much, Paul. Thanks. I know you, you've been traveling a

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lot. You just got back from Vancouver. Was that business? No,

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no, it was family issue. But it was fine with one of my

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kids. 16 years old. You had family in Vancouver.

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Going to spend four months there in a school. In high school. Wow.

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Yeah, so yeah, kind of a challenge for him and for us. That's

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great to get out. Get out Chile. And you know, Chile is so small at

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the end. So in the answer that, yeah,

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it's good to have them, the experience to be abroad a little without

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the parents at the end. You're the winemaker Haras. No,

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no, no, Aras. Haras. Aras.

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The Pirk. Which is. How

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old is that winery? Well, the winery is

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20, almost 26 years. It's kind of young. Yeah, very young.

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But the project began in early 90s. So the

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vineyards were planted at the time, you know, this Chilean entrepreneur

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named the family, was the Mati family. And

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he has this property, a very beautiful property, 600

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hectares. So let's say 12. Just call it 12,000

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acres. And horses. That's

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huge. Horses and yeah, huge for being near to

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Santiago. So at the end he has a stat farm

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and he planted the vineyards, 100 hectares of vineyards in the

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early 90s. A little of everything at a time. That's an interesting

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way to start because you know, the wine lifestyle is so

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sought after. You know, people look at wine as this

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luxurious product. It certainly you and I would believe that it's a

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reflection of. Of culture, reflection of terroir, et cetera.

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But to the, to people that aren't in the trade that are looking in

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and they look at people that are in the trade and

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they get successful. And then certainly in California, you go to Napa

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Valley and you build the big chateau and you, you realize how hard this

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is. Is that in Chile as

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well, is the lifestyle of wine sought after?

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It happened to be like that. But you know, we always

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say that making wine is kind of

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easy. It's fun and easy, but selling wine,

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it's another stuff. So today we have so many, many good

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wines in the market. And showing your product and selling your product is a

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challenge. So at the end, it used to be that way, but today the people

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involved in the business knowing much more to where to plant or

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where to buy, sell your wines, you know, has changed in

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the last 20 years. A lot, A lot, a lot. Yeah. I mean,

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we sold our company two years ago because of that. I wasn't

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prepared to, to learn it all over again. We had learned a

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lot and we done sold a lot of wines. We talked about, but. But trying

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to understand what the nuances of today's marketing were going to be.

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But you're. But your winery is owned by a very large

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family. Yeah, today we are. The Property is owned

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100% by the Antinori family. So

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they've learned how to sell wine. Yeah, they

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have been in the market for 600 years. So they have something

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to say about it. Yeah, for sure. Why did they come to Chile? They were

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looking to invest something in South America. They

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looked for some wineries in, you know, in Argentina and in

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Chile. But they stay with Ares de Pique because they believe in

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the product. They saw the potential. You know,

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we were just beginning. It was our first

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or second harvest. When they came, Renzo Gotarella and

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Pierantinori saw the potential we have and they decided first to invest

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in a joint venture. The idea, the original idea was to,

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you know, make one wine together. But, well,

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quickly after it, it began

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a. It became, sorry, a 5050 ownership. And today we

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are fully honored by the family. Wow. Because a

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lot of wine related families have

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come to Chile or Argentina. French. Yes,

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French and Spanish, Italians, Americans are there.

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You know, Piero is down in Patagonia and from,

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from Italy as well. I wonder what the allure is. Is it

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because it's a new place, it's a new world, it's a new opportunity, it's

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new character. What? Well, big

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companies and I think in the case of the Antinori

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family, they were looking for something different in South America. They didn't have

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a property in South America. And it's the

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good thing of being far away from everything, you know? Yeah. I guess it's

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a departure from your regular. Yeah, yeah. So something different,

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another foot, you know, other place. And when

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you really think about wine and wine culture and

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everything, it could be different all over the world.

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So they're always curious and doing different things. And

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that's why the Antinori came to Chile, looking for something different. Part of

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sort of the exploration into California, Napa, Central coast,

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Willamette Valley in Oregon for the French has been

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no rules, no appellation control. Yeah. You

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know, and you get a chance to experiment, I suppose,

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innovate on your own as to what you want this to be. Tasting

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your wines. Clearly a slight departure from

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the old school. Wonderfully fresh, expressive

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character. You know, you sense the grape in these wines. Well, the

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thing is, Paul, that we look after the terroir, after

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the place, over the, you know, soil, weather, everything together to

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get a wine from the place. That's why I always say

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we're not trying to make the best Chilean

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Cabernet from, you know, it's what we are trying to do the best

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for that place that's unique. And when you

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remember Birque,

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when you taste a bottle of wine of Arras, you know,

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our job is complete there because it's the terroir

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thing, it's the, you know, show the grape and the place and the people

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that work there in a bottle. And that's what, that's

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why it's so, you know, nice to work without,

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you know, real rules in appellation. We have

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appellations in terms of origin, geography, but

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not in terms of how we make the wines there. So you can express

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the place more than the people. You express the place. So that's beautiful too.

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And the part that it's hard

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to explain to a regular consumer. And we were.

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My, my son in law was in town last week and

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he's quite academic and he loves. He won't drink cabernet in

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Bordeaux or Burgundy. He only drinks interesting things from interesting places.

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And I was trying to. I was trying to balance this idea and we just

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talked about a little bit what. It's fun and easy to make wine,

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but it's much harder to sell it. But there's something so unique about

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a properly made bottle of wine, an honest bottle of wine that expresses

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where it is, that lights many people up,

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but then the reality of trying to sell it, you know, and

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I don't know if there's a. If there's space between

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the idea of a terroir driven wine, honest wine, and then

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the consumer like what happens in the middle that we try to.

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I'm not sure I'm asking the question. I'm just trying to sort of explain my

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position on, you know, the part that we understand or that we see

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and then what we see in the. Market, see, what we have, you know, see

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and try to do in Chile about that is

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that try to get the people there. You know, we have a lot of

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tourism coming from Brazil, from Chile, from states,

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Europe. And when you taste wine surplus,

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when you taste the wines there and you see the place, you can really

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show the product at the end there. As we told, as we

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were talking, so many good wines, but the place is

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unique. So you have to show the place. You have to show experience.

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We go with the tourists with a personalized

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experience. We try to do the best for them. And then it's how you

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say it in English, mouth to mouth. That's right. And that's

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the way we do it today.

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Obviously, you bring less than 1% of the people

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that drinks your wine all over the world. But at the end, that it's helping

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the industry, the place. You know, showing what we do in

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the place is what makes a difference for us. I think that's

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a critically important part of

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today's wine marketing world. And that experience,

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it's slow, you know, only a handful of people at a

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time. But we have a company that has an experience of

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600 years. Yeah, that's true

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experience. Yeah, they are patient. Yeah. Because

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that's wine tourism. California is down. Wine tourism

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is very popular. I've had a wine tourist

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group here on the show. I've had one tomorrow

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in the Morning with the Armenian, you know, tourism group.

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And I think that that's kind of where we have to go now. The Wine

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of the Month club, for instance, what you see there in that picture, we used

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to go to places and we would stand there and we would shake the hand

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of the potential customer and we would share our experience of my dad's story

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coming from Cairo, blah, blah, blah, and that when you shook their

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hand and they got that next box, the next package,

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they would remember that conversation. Just like, if they come to Chile,

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can they meet with you or they meet with your tasting staff? Yeah, also no.

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The place is. Our place is also quite

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unique. We have a wine with the shape of a horseshoe.

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Maybe you will not remember the name of the wine, but you will

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remember that you have been there at the end, you related things. And

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the experience today is about that.

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And not only the winery. When you have your

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wines with friends, family dinners,

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that's what is kept in your memory. At the end with the wines. Do

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you think every generation comes to wine

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properly? I mean, some later than others, like we're talking about Gen X now, they're

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drinking White Claw and other junk, but eventually

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they have that glass of wine or they, they realize what it can

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do and be. I would love to say yes.

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I would love to say yes. That's the way, you know. But at the

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end, you know, family, friends is everything. Wine and

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food, it's everything related. So it's, it's very difficult

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to take 100% the wine away from the table. You can't do it.

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So at the end they will see what we have there in the table. They

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will taste different things. When you have wine in the table, you have

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different stories to tell about people, about the places,

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about where did you have troubles before? So

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I think it will be difficult to take it away. That's a good point.

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Last night we were at dinner in a Thai restaurant in Hermosa

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Beach. I walked in, somebody goes, hey, Paul

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happened to be a very well known sommelier from used to be at the Jonathan

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Club downtown and a blogger and a writer.

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And I listened to their conversation. They had two friends in from

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New York and there was their first time at Hermosa Beach.

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Most of the conversation was about food and wine. And I thought

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that's just natural. It's just what happens. And

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we hope you and I hope that everybody gets a chance to do that, you

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know, once in a while to have that storytelling. Absolutely. So

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we were talking about some of the early vintages of Chilean wines that were done

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here. And when I started in 1987 with my father, one of the first wines

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that I tasted as part of the company was the

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1987 Los Vascos Merlot. And

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Merlot was, you know, Merlot was the

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defaulted red wine of Chile at that time. And

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Sauvignon Blanc was the white. Of course, Sauvignon Blanc still seems to be

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this, the workhorse of the white wines from Chile. But

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Cabernet seems to have crept in and taken over where Merlot used

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to be. Is that accurate or no? Well,

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I think that's almost 60% of the vines we have

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planted in Chile's Cabernet Sauvignon is the queen variety. The queen

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grape there for sure. And in the last 20 years we have

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been in planting Cabernet and all the grapes in the right

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places. And that's all the, you know,

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it's all about that it's all about having the best Cabernet.

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You will have the best Cabernet if you plant it in the foothills and you

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plant it in the right places. And Arras is that, you know, the right place

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for Cabernet Sauvignon in this case, and for Merlot at that

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time, maybe it was Carmen Air. Yes, Carmenier was very popular. Yeah,

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very popular Chilean Merlot at the time of. In the early 90s,

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before that. So maybe you had a Carmen Hermon and a Merlot,

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and. Well, Merlot is not

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popular all over the world. No. We

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have some issues with the clones and, you know, and the weather and

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the heat. So there are special places for Merlot, beautiful

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Merlot that make part of some very

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interesting wines of Chile. Salma Viva, as you

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know, the Melchior, beautiful wines of the place. But

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you have to be very, you know, focused in where you

233
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can produce Merlot in our. Isn't

234
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that just, you think about it, 1988, you know, the

235
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Merlot's very slow since it's only one

236
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time a year, you get to decide and test or

237
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replant or, you know, then you have to wait five years or four

238
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years to get a vintage that's, you know, acceptable for making wine from.

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And I think that's part of the industry, part of the allure of it and

240
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part of the trouble with it. There's a lot of

241
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contemporary thought about changing the language and being

242
00:15:10,650 --> 00:15:14,450
contemporary and innovating, but you don't get that many

243
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chances. How long you've been doing this?

244
00:15:18,370 --> 00:15:21,970
30 years. 30 years. Do you think that an

245
00:15:21,970 --> 00:15:25,780
experienced winemaker gets 60 in vintages under their belt

246
00:15:26,570 --> 00:15:29,810
at least? Yeah, at least. Okay, so 60 to 70 minutes, that's not a whole

247
00:15:29,810 --> 00:15:33,410
lot when you think about the chances you have and all the different changes. And

248
00:15:33,410 --> 00:15:37,050
now you're in a new area, theoretically, to the world of wine,

249
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Chile's relatively new. And you're still learning

250
00:15:40,810 --> 00:15:44,090
every day. And it will be forever, you know, because climate change,

251
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the soils are different. We have 80 hectares. And

252
00:15:48,410 --> 00:15:52,010
not every parcel is the same as the other, so they can

253
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develop different wines. So at the end, you're always learning. This is

254
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forever, you know, and it's also

255
00:15:59,850 --> 00:16:03,650
the interesting part, obviously, today, nowadays,

256
00:16:03,650 --> 00:16:07,490
there's a lot of technical, you know, analysis, you know,

257
00:16:07,969 --> 00:16:11,610
procedures that you can. You can. That you can guess a little

258
00:16:11,610 --> 00:16:15,330
more, what it will happen in the future with those wines, with the quality of

259
00:16:15,330 --> 00:16:19,000
the place, etc. You have a lot of data that

260
00:16:19,000 --> 00:16:21,840
we didn't have before. But anyway, it's the experience

261
00:16:23,360 --> 00:16:26,440
as you said it was, when you plant, you have to wait three or four

262
00:16:26,440 --> 00:16:29,920
years to really understand if what you thought

263
00:16:30,160 --> 00:16:34,000
or what you see in this project is

264
00:16:34,000 --> 00:16:37,800
true. So. Yeah, well, that's agronomy at

265
00:16:37,800 --> 00:16:41,120
the end. And that's what, that's the fun part. That's the fun part

266
00:16:41,440 --> 00:16:45,280
where when you work with the antineurity, it's a

267
00:16:45,280 --> 00:16:49,120
big family, old family and you have 600 years of experience,

268
00:16:49,520 --> 00:16:53,300
you can take that and put it also in, in your place. I never thought

269
00:16:53,300 --> 00:16:56,700
of that. That regardless of where the experience is, just the,

270
00:16:56,860 --> 00:17:00,500
the management, the you maximizing the value

271
00:17:00,500 --> 00:17:04,140
of the vineyard, making sure you're not over planted or under planted, all those,

272
00:17:04,220 --> 00:17:07,180
all that experience is brought to the table without

273
00:17:08,140 --> 00:17:11,420
too much experimenting to figure it out because you've already done it all.

274
00:17:12,220 --> 00:17:15,500
You know, chili always was. And

275
00:17:16,060 --> 00:17:19,600
I haven't tasted as many as I used to

276
00:17:19,920 --> 00:17:22,760
like the Wine of the Month Club. When I stood there Tuesdays when I told

277
00:17:22,760 --> 00:17:26,600
you about how we hear these stories. Chilean wines

278
00:17:26,600 --> 00:17:30,360
were in Argentina, wines were prolific. Every Tuesday I would

279
00:17:30,360 --> 00:17:34,200
taste them. But toward the end I wasn't seeing as many. But

280
00:17:34,200 --> 00:17:36,000
it was always thought of as sort of a value

281
00:17:37,520 --> 00:17:41,240
proposition. You know, the wines were always, you know, floor stacked at the rest

282
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market. And good wines, I mean quality wines in Duraga,

283
00:17:44,960 --> 00:17:48,680
other brands like that. Does that change or does it still feel like

284
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that. In the average. It stays.

285
00:17:52,400 --> 00:17:55,920
Yeah. But they are very nice, beautiful

286
00:17:56,560 --> 00:18:00,240
new projects or that have redeveloped, let's say

287
00:18:00,560 --> 00:18:04,200
the brand. Because to make a good wine in a

288
00:18:04,200 --> 00:18:07,840
bright place with the, you know, correct clones and

289
00:18:08,400 --> 00:18:12,160
the nice, the proper yield and everything, it takes time and

290
00:18:12,240 --> 00:18:16,000
of course money. So you can't. The

291
00:18:16,000 --> 00:18:19,680
only category that is increasing in tiller

292
00:18:20,300 --> 00:18:24,060
the sales all over the world is the category of the reserve

293
00:18:24,060 --> 00:18:27,100
category. Let's say the wines. Yeah. Over

294
00:18:27,260 --> 00:18:31,100
$15, over $20 fob.

295
00:18:31,260 --> 00:18:34,860
So at the end, the Chilean category, the

296
00:18:34,940 --> 00:18:38,540
nice Chilean categories is increasing in terms of volume

297
00:18:38,540 --> 00:18:41,980
today that I have seen. And Don Mercourt

298
00:18:43,260 --> 00:18:46,900
Merchure. I have some of that. Yeah, it's a beautiful wine. It's my

299
00:18:46,900 --> 00:18:50,180
poem. I don't think I've ever opened it with that. You can open it. It's

300
00:18:50,180 --> 00:18:53,800
a beautif 100%, 100

301
00:18:53,800 --> 00:18:57,520
points in the Wine Spectator. Best, best

302
00:18:57,520 --> 00:19:00,920
wine last year, you know, for, for the Wine Spectator. And

303
00:19:01,160 --> 00:19:05,000
it's really. They have doing a great, great, great job there.

304
00:19:05,000 --> 00:19:07,800
I'm so happy that the guy that bought my company didn't want any of those.

305
00:19:08,440 --> 00:19:12,200
Yeah, for sure. You have them. Yeah. You know

306
00:19:12,200 --> 00:19:15,880
It's a wine that can last 20, 30 years in a bottle. No

307
00:19:15,880 --> 00:19:19,480
problem. I think I'll open it tonight. Yeah, that's true. You should. You know the

308
00:19:19,480 --> 00:19:22,920
other thing that's interesting too about Chile and Argentina as well.

309
00:19:24,040 --> 00:19:27,320
Any country that has

310
00:19:28,600 --> 00:19:32,280
been natural, and that's not the right word, but

311
00:19:33,160 --> 00:19:36,960
are the farms in Chile contaminated? Like, if you came

312
00:19:36,960 --> 00:19:40,760
to America, you'd have to probably decontaminate before you could

313
00:19:41,000 --> 00:19:44,680
start to grow organic or biodynamic farming. But it would seem to me, and I

314
00:19:44,680 --> 00:19:47,680
know that like, like I was talking about Piero and Cenza, he talked about the

315
00:19:47,680 --> 00:19:51,440
Patagonia vineyard. You know, he's like, the Armadillos are coming back and

316
00:19:51,440 --> 00:19:54,600
this is the, the, this is what they're seeking is this very

317
00:19:54,920 --> 00:19:58,680
organic and biodynamic farming. Well, that's a good thing of, of being far

318
00:19:58,680 --> 00:20:02,280
away from everybody. Yeah, we have the mountains, the Andes,

319
00:20:02,840 --> 00:20:06,560
huge mountain. Then we have the Pacific Ocean, the north.

320
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In the north we have the desert. So at the end we are very isolated.

321
00:20:11,560 --> 00:20:15,060
And then the, the farming in Chile, in terms of the

322
00:20:15,060 --> 00:20:16,660
wine business is

323
00:20:18,740 --> 00:20:22,580
almost all we are in the sustainable project Wines of Chile. A

324
00:20:22,580 --> 00:20:26,340
Chilean organization has involved every

325
00:20:26,340 --> 00:20:29,940
winery in this beautiful project of being sustainable,

326
00:20:29,940 --> 00:20:33,060
certified sustainable by a company.

327
00:20:33,700 --> 00:20:37,460
And it really works when you take care not

328
00:20:37,460 --> 00:20:41,300
only of your grapes, you take care of the community, the people

329
00:20:41,630 --> 00:20:45,270
who works with you. And everything is really makes for us a

330
00:20:45,270 --> 00:20:48,590
different standard in terms of production. And yeah,

331
00:20:49,230 --> 00:20:53,070
Chile is very, I always say that is the, is

332
00:20:53,070 --> 00:20:56,870
the place that is almost mandatory to be, you know,

333
00:20:56,870 --> 00:21:00,590
organic. Because when you see, you know, a French

334
00:21:00,590 --> 00:21:04,350
book of diseases, it's like, you know, very,

335
00:21:04,350 --> 00:21:08,120
very high, a lot of pages. And then for the table Chilean, you know,

336
00:21:08,120 --> 00:21:11,800
we have few diseases, few insects,

337
00:21:12,120 --> 00:21:15,840
really, that doesn't make a lot of harm to the, to the, to the

338
00:21:15,840 --> 00:21:19,560
vines at the end. It's a way to do it. Our challenge is

339
00:21:19,640 --> 00:21:23,400
weeds, for example. But yeah, it's that. Wheat.

340
00:21:23,400 --> 00:21:27,160
Wheat. How do you say? The grain? No, the, the grass

341
00:21:27,160 --> 00:21:30,880
that's. Oh, the grain. The grass that has. Oh, interesting. Yeah.

342
00:21:30,880 --> 00:21:34,280
So it's the way of producing wine in Chile,

343
00:21:34,520 --> 00:21:37,880
especially reds. You know, for the white wines in the coast

344
00:21:38,120 --> 00:21:41,940
could be a more challenging for. But for red wines, Indian,

345
00:21:41,940 --> 00:21:45,380
you know, high places as Aras is mandatory.

346
00:21:45,940 --> 00:21:47,300
So that's interesting because

347
00:21:49,940 --> 00:21:53,660
there's, there's, you know, the biodynamic movement that you saw

348
00:21:53,660 --> 00:21:57,140
the book over there. You,

349
00:21:57,140 --> 00:22:00,380
you, the vineyards that a biodynamic vineyard looks

350
00:22:00,380 --> 00:22:03,220
substantially different than a well trained,

351
00:22:03,460 --> 00:22:07,300
pesticide laden, you know, properly

352
00:22:07,460 --> 00:22:10,500
farm Vineyard. And it's such an interesting

353
00:22:10,820 --> 00:22:14,540
irony between the two because, you know, weeds are good. You

354
00:22:14,540 --> 00:22:18,140
know, certain types of weeds are really good. Right? They. They nourish the soil for

355
00:22:18,140 --> 00:22:21,740
the next vintage. And that's. It goes, it goes from there. In

356
00:22:21,740 --> 00:22:25,140
California, America, we. We've ruined our farms, you know,

357
00:22:25,700 --> 00:22:28,980
and it always fascinates me that, you know, farming was

358
00:22:28,980 --> 00:22:32,380
organic and it probably was very sustainable and it probably was

359
00:22:32,380 --> 00:22:35,790
biodynamic long before all these

360
00:22:35,790 --> 00:22:39,430
chemicals came into play. And now we applaud ourselves

361
00:22:39,430 --> 00:22:42,670
for going back to where it was in the first place. We created this problem.

362
00:22:44,270 --> 00:22:48,110
Yeah, for sure. Humanity, sunshine,

363
00:22:48,110 --> 00:22:51,750
has always created our own problems. But, you

364
00:22:51,750 --> 00:22:54,030
know, for the vineyards, I think

365
00:22:55,950 --> 00:22:59,630
we have something good at that, is that we don't have

366
00:22:59,630 --> 00:23:02,210
to produce a lot of yield. So

367
00:23:03,730 --> 00:23:07,570
if you keep it low, if you keep it sustainable at the end using

368
00:23:07,570 --> 00:23:11,250
that word, you don't know to use a lot of different things

369
00:23:11,330 --> 00:23:15,090
to. It's not grains. It's not that you have to

370
00:23:15,490 --> 00:23:19,170
produce more yields per hectare to feed someone.

371
00:23:19,810 --> 00:23:23,090
The less you have, the more concentration you can get.

372
00:23:24,290 --> 00:23:28,050
Maybe you can get a better wine. So at the

373
00:23:28,050 --> 00:23:31,710
end, low crops, it's not necessarily a lot

374
00:23:31,710 --> 00:23:35,430
of, you know, things to grow. Yeah,

375
00:23:35,990 --> 00:23:39,790
chemical things to grow. So at the end, coming back, also, it's

376
00:23:39,790 --> 00:23:43,510
good that you, we relate today the, you know,

377
00:23:43,670 --> 00:23:46,710
winemaking or vineyards, vineyard

378
00:23:47,190 --> 00:23:50,230
projects as a farming is. You have,

379
00:23:50,790 --> 00:23:54,390
you don't only have vineyards or vines. You have,

380
00:23:54,550 --> 00:23:58,270
you can have other products there. You bring the tourists into, you

381
00:23:58,270 --> 00:24:01,850
know, into your. Into your winery is. You

382
00:24:01,850 --> 00:24:05,250
have, you can have cheese production because you have

383
00:24:05,250 --> 00:24:08,930
chefs that are, you know, eating or

384
00:24:09,410 --> 00:24:12,530
eating the weeds there. You have a sustainable

385
00:24:12,850 --> 00:24:15,970
100 thing. That's a circle thing. A circle

386
00:24:17,010 --> 00:24:20,850
recycling at the end. What is the livestock of choice

387
00:24:21,010 --> 00:24:24,570
in Chile? Is it beef? Yeah,

388
00:24:24,570 --> 00:24:27,650
beef. Not as, you know, Argentina, like, you know, Argentina,

389
00:24:28,210 --> 00:24:31,730
but we have beef. Yes, of course, beef. And, you know, other, other

390
00:24:32,320 --> 00:24:35,800
small animals, but mainly beef. So if, if you're going up the

391
00:24:35,800 --> 00:24:39,640
Andes from the coast, you

392
00:24:39,640 --> 00:24:42,960
know, it's a big thing now in Argentina. You know, elevation,

393
00:24:42,960 --> 00:24:46,680
Malbecs, and we, we plant them at 2,000, 3,000 meter, whatever

394
00:24:46,680 --> 00:24:50,440
the, you know, meter. A thousand meters to 2000. Is

395
00:24:50,440 --> 00:24:53,840
that a thing in Chile as well? Going up, you say?

396
00:24:55,520 --> 00:24:59,060
Yes, yes, because especially in the Maipo,

397
00:24:59,370 --> 00:25:01,530
where you are very close to the Andes.

398
00:25:02,970 --> 00:25:06,570
Well, Chile is divided in terms of geography.

399
00:25:06,570 --> 00:25:09,690
Give us a north to south, sort of

400
00:25:10,250 --> 00:25:14,050
large Appalachians like my folks. For

401
00:25:14,050 --> 00:25:15,610
the north, we have Limari.

402
00:25:17,930 --> 00:25:21,690
Limari. Then we have Casablanca, near to the

403
00:25:21,690 --> 00:25:25,290
coast. Then we Have Maipo more in the mountains.

404
00:25:25,720 --> 00:25:29,520
Then you have a very

405
00:25:29,520 --> 00:25:33,160
nice area. Then you have Maule,

406
00:25:33,400 --> 00:25:36,840
very hot today. And the dry farming, for example.

407
00:25:37,080 --> 00:25:40,880
Then you go more in the south, like 600 kilometers from Santiago, you

408
00:25:40,880 --> 00:25:44,280
go to Biobillo, where you have Traigen and Mayeco,

409
00:25:44,520 --> 00:25:48,360
very nice spots for Chardonnay and for Pinot Noir. And then

410
00:25:48,520 --> 00:25:51,640
we are developing some other areas in the south,

411
00:25:52,040 --> 00:25:55,450
like Tiloe and Tilletico or more in the south

412
00:25:55,450 --> 00:25:58,450
that's to develop at the end. So there's a lot.

413
00:25:59,490 --> 00:26:02,930
There's a lot because in Chile you can plant everywhere if you have

414
00:26:03,010 --> 00:26:06,770
water. You can plant everywhere, you have access to water.

415
00:26:07,090 --> 00:26:10,930
Is it becoming, I mean, I don't think in its history that wine

416
00:26:11,730 --> 00:26:15,170
was culturally part of the Chilean diet or

417
00:26:15,330 --> 00:26:19,050
regiment. I mean, obviously it's kind of the Mediterranean. Has

418
00:26:19,050 --> 00:26:22,410
it always been part of the dinner table in Chile or is it something totally.

419
00:26:22,410 --> 00:26:26,000
Since, you know. Yeah, absolutely. Wine has

420
00:26:26,000 --> 00:26:29,760
been. We are a wine producer country since,

421
00:26:29,760 --> 00:26:33,440
you know, Eva, since, you know, the Spanish people came with the

422
00:26:33,440 --> 00:26:37,240
first wine. So we are talking about 200 years and has only

423
00:26:37,720 --> 00:26:41,080
been part of the family, you know,

424
00:26:41,960 --> 00:26:44,920
dinners or lunches or whatever with friends.

425
00:26:46,680 --> 00:26:49,580
Always wine is present there.

426
00:26:51,890 --> 00:26:55,610
I have to come. Yeah, you have to. I have to come soon. Yeah, you

427
00:26:55,610 --> 00:26:59,170
have. It's a beautiful trip, you know, going south,

428
00:26:59,170 --> 00:27:02,930
going down to South America, visiting Argentina. So

429
00:27:02,930 --> 00:27:06,530
it's a special place in Chile, so near the coast. It's

430
00:27:06,530 --> 00:27:10,250
beautiful. Well, when you said the desert and then the mountains, I mean, it's kind

431
00:27:10,250 --> 00:27:14,010
of like California. Right. And we have all these very similar spaces that you can

432
00:27:14,010 --> 00:27:16,890
go one in one day in one day in all these different places. Yeah, we

433
00:27:16,890 --> 00:27:20,250
always say that you can go to the beach in the morning and then in

434
00:27:20,250 --> 00:27:24,090
the afternoon, or vice versa and. Or to ski

435
00:27:24,090 --> 00:27:27,570
in the. In the afternoon. So it's a great place to ski. Ski the

436
00:27:27,570 --> 00:27:31,010
Andes. Yeah, yeah. Invest in that company. You will have a ski

437
00:27:31,010 --> 00:27:34,810
center 45 minutes from Santiago. Yeah, it's a

438
00:27:34,810 --> 00:27:38,530
great place. Yes. Yeah. I asked this question a

439
00:27:38,530 --> 00:27:42,330
lot and I haven't asked it lately, though. And I actually

440
00:27:42,330 --> 00:27:46,130
was researching you're biography things and I

441
00:27:46,130 --> 00:27:49,170
was asking chapters for some stuff and

442
00:27:50,290 --> 00:27:54,090
it came up with the same question I always ask, which is. And

443
00:27:54,090 --> 00:27:57,410
it goes kind of goes back to this idea that we have to balance consumerism

444
00:27:57,410 --> 00:28:00,930
and selling wine with what we produce and how we want to express

445
00:28:01,410 --> 00:28:04,370
what we get from the vineyard. But let's just say

446
00:28:05,010 --> 00:28:08,770
this is a tough question. If profitability was

447
00:28:08,770 --> 00:28:12,620
not part of our equation, if there was a Way that wine was

448
00:28:12,620 --> 00:28:15,540
just made, it didn't matter if we sold any.

449
00:28:16,740 --> 00:28:20,580
Would what would you make something different? Well,

450
00:28:20,740 --> 00:28:24,420
nice question. It's a tough question. Yeah, but it's a nice question because. It'S hard

451
00:28:24,420 --> 00:28:26,420
to imagine that there's no profitability required.

452
00:28:30,100 --> 00:28:33,620
Well. In

453
00:28:34,020 --> 00:28:37,760
where we are, where we are located in, we

454
00:28:37,760 --> 00:28:40,600
are producing the best we can.

455
00:28:41,400 --> 00:28:44,600
So today it's difficult to say you what I will

456
00:28:45,800 --> 00:28:49,000
go and do differently in terms of, you know,

457
00:28:49,320 --> 00:28:52,960
vineyard. For me, you know, being in charge of the

458
00:28:52,960 --> 00:28:56,680
viticulture of the estate is, you know, 90% or

459
00:28:56,680 --> 00:29:00,240
99% part of the wine. So we

460
00:29:00,240 --> 00:29:04,000
have developed in the last 10 years with the Antinori family

461
00:29:04,000 --> 00:29:07,560
a very nice new project there. So we have invest a lot.

462
00:29:08,420 --> 00:29:11,540
So how to make things differently today?

463
00:29:12,500 --> 00:29:16,260
Yeah, maybe in winemaking could be

464
00:29:19,140 --> 00:29:22,900
a different thing, but in the vineyard today, we have been developing

465
00:29:23,300 --> 00:29:26,420
what we can do the best today

466
00:29:26,980 --> 00:29:30,460
to make this wine. So maybe always

467
00:29:30,460 --> 00:29:33,700
keeping in the organic, maybe going into the,

468
00:29:34,430 --> 00:29:37,070
you know, in how you call this.

469
00:29:38,270 --> 00:29:41,950
This. No, almost no farming, just to, you know. Yeah,

470
00:29:41,950 --> 00:29:45,550
right. Just. Yeah, yeah. So. So what would you call that?

471
00:29:45,950 --> 00:29:49,790
Regenerative. Yeah, regenerative. Regenerative

472
00:29:50,269 --> 00:29:53,710
could be to do more trials of different things. But

473
00:29:54,190 --> 00:29:57,670
today where we are there, we are trying to do our best. I mean, do

474
00:29:57,670 --> 00:29:59,910
they give you free reinforcement?

475
00:30:01,020 --> 00:30:04,620
Cecilia gets to do what she wants. If she tells everything.

476
00:30:04,700 --> 00:30:08,340
Yes. If the communication is perfect, yes,

477
00:30:08,340 --> 00:30:12,020
great. Yes. Yeah. But no, they are very, very, very, very involved. You

478
00:30:12,020 --> 00:30:14,220
know, they don't leave the projects by itself.

479
00:30:16,060 --> 00:30:19,580
What I've seen with the Antinori, have been working with them

480
00:30:19,900 --> 00:30:23,340
for the last 20 years, is that they develop the brand, your brand

481
00:30:23,500 --> 00:30:27,220
at asdbk. It's not only an Antinori

482
00:30:27,220 --> 00:30:31,020
brand in Chile, they make your brand to be successful. They try

483
00:30:31,020 --> 00:30:34,760
to successful all over the place, you know, in Chile,

484
00:30:35,000 --> 00:30:38,680
obviously, and all over the world. So we work a lot

485
00:30:38,680 --> 00:30:42,240
in the brand with The Antinori support 100%

486
00:30:42,240 --> 00:30:45,720
there for every. Everything you. You need. So it's

487
00:30:45,960 --> 00:30:49,760
for us, it's. It's just learning all that's kind of

488
00:30:49,760 --> 00:30:53,440
interesting. I was just thinking Antenoris. I just bought some actually

489
00:30:53,440 --> 00:30:56,920
for my home seller. Some of their Super Tuscan type 1.

490
00:30:59,730 --> 00:31:03,570
But there's no Italian varietals there. Are there any? No. We are trying

491
00:31:03,570 --> 00:31:07,170
to make the best Cabs or best Chilean wines we can, but not

492
00:31:07,170 --> 00:31:10,890
the, not the Sangiovese. Wouldn't that be innovative to put like Sangiovese

493
00:31:10,890 --> 00:31:13,970
or Narello Mascalazi or something? You know,

494
00:31:15,170 --> 00:31:17,890
the soil, the Weather, the climate, everything there.

495
00:31:18,770 --> 00:31:22,130
No, doesn't work. Yeah, I think you can't just move that.

496
00:31:22,610 --> 00:31:26,090
No. It would take now years and years to figure that out. Right? Yeah. Yeah,

497
00:31:26,090 --> 00:31:29,770
I think they, they're right not to. To put San Yves

498
00:31:29,770 --> 00:31:33,170
in, in Pirque. It's kind of interesting because I'm looking at this bottle up here.

499
00:31:33,170 --> 00:31:36,890
The, it's a Martin Brothers Nebbiolo, which is from Paso. We

500
00:31:36,890 --> 00:31:40,490
featured in the club in like 1992 or something. And you know,

501
00:31:40,490 --> 00:31:44,250
Italian varietals were very big in, in Paso in those days. Now it's

502
00:31:44,250 --> 00:31:47,890
French varietals, I mean, Roan varietals on the west side

503
00:31:47,890 --> 00:31:51,690
and Bordeaux varietals on the east side. But it, you know, I

504
00:31:51,690 --> 00:31:55,020
guess it's, I guess eventually, you know, what

505
00:31:56,140 --> 00:31:59,940
settles in that vineyard is going to be what makes good wine and represents what

506
00:31:59,940 --> 00:32:03,700
it's trying to do. Yeah, well, they always say that they have

507
00:32:03,700 --> 00:32:05,820
enough Sangiovese in Tuscany.

508
00:32:07,340 --> 00:32:10,780
We don't need any from you guys in Chile. Okay,

509
00:32:11,500 --> 00:32:15,020
that's funny. So I noticed on your bio here

510
00:32:15,100 --> 00:32:18,460
that you're the first female general manager for

511
00:32:18,460 --> 00:32:22,230
Chilean winery, which is really interesting to hear. It's just in this show,

512
00:32:22,710 --> 00:32:26,550
in fact, I sent a young girl who was an intern here. Her job years

513
00:32:26,550 --> 00:32:29,670
ago was to write the conversation points

514
00:32:29,990 --> 00:32:33,590
whenever I had a female winemaker or proprietor in.

515
00:32:33,750 --> 00:32:37,430
And she ended up in Cornell University as an enology student

516
00:32:37,750 --> 00:32:41,110
and she just got back from a six week stint in Bordeaux at Chateau

517
00:32:41,110 --> 00:32:44,470
Bailly. So there was a hot topic in America.

518
00:32:44,710 --> 00:32:48,220
You know, I've not had that conversation lately. It

519
00:32:48,220 --> 00:32:51,900
seems to have, you know, scores have settled a little

520
00:32:51,900 --> 00:32:55,180
bit. There are more women coming out of enology school than there were.

521
00:32:55,740 --> 00:32:58,940
There's less still in, in the executive ranks of wine

522
00:32:59,020 --> 00:33:02,380
manufacturer. But in Chile, is Chile behind the curve on that?

523
00:33:03,180 --> 00:33:06,900
No. Well, it's. Well, it says you're the first one

524
00:33:06,900 --> 00:33:10,660
here. Well, are there more,

525
00:33:10,660 --> 00:33:14,300
let's put it. No, there are more people. You know that there's a lot of

526
00:33:14,300 --> 00:33:18,030
women in the wine industry in different positions. At the end,

527
00:33:18,350 --> 00:33:22,110
some of us are in the productive line. Let's say

528
00:33:23,950 --> 00:33:27,630
it takes a chance. I am the state manager of the

529
00:33:27,630 --> 00:33:29,390
place because the Antinori

530
00:33:31,310 --> 00:33:34,910
doesn't place Italian people in the

531
00:33:34,910 --> 00:33:38,590
places they buy or they invest. They try to keep the

532
00:33:38,590 --> 00:33:42,390
people. If they have the correct people, they go

533
00:33:42,390 --> 00:33:46,200
ahead with the project. So women in Chile,

534
00:33:46,280 --> 00:33:49,880
in terms of, you know, different works, not only in, in the wine

535
00:33:49,880 --> 00:33:51,560
businesses, so all over, you know,

536
00:33:53,800 --> 00:33:57,000
not behind. How did you like. I mean,

537
00:33:57,480 --> 00:34:01,200
Was it in your family or you just thought it was fun?

538
00:34:01,200 --> 00:34:04,920
What? Well, in Chile, you have to be an agronomist

539
00:34:05,080 --> 00:34:08,840
to be a winemaker. It's different in other places. You know,

540
00:34:08,840 --> 00:34:12,040
for example, in Italy, you can just go and study winemaking

541
00:34:12,360 --> 00:34:15,689
from. From straight. From the first. And

542
00:34:17,449 --> 00:34:21,049
I always loved farming and to work

543
00:34:21,049 --> 00:34:24,769
with people, machines, you know, diverse things. And when I was

544
00:34:24,769 --> 00:34:28,169
in the university in the early 90s, again,

545
00:34:28,729 --> 00:34:32,249
the. How you say, the specialization of

546
00:34:32,249 --> 00:34:35,689
analogy comes up again because, you know, the business was

547
00:34:35,849 --> 00:34:39,649
boosting all the time. It began all over again because

548
00:34:39,649 --> 00:34:43,129
it was very depressed in the 80s.

549
00:34:43,609 --> 00:34:46,789
And when they opened, you know, this organization

550
00:34:47,509 --> 00:34:51,269
in the university say, well, this is for me, you have,

551
00:34:51,509 --> 00:34:55,109
you know, vines of production. You have to work with

552
00:34:55,109 --> 00:34:58,709
people. You have a winemaking that

553
00:34:58,789 --> 00:35:02,549
I loved. It was in my family, but not really.

554
00:35:03,349 --> 00:35:06,909
It was a farm that we used to have with vines

555
00:35:06,909 --> 00:35:10,709
that produced, you know, regular wine. And my

556
00:35:10,709 --> 00:35:14,510
grandfather. But, you know, I really love it. I love it

557
00:35:14,510 --> 00:35:18,310
from the beginning, and I'm really. I love to put my hands on

558
00:35:18,310 --> 00:35:22,110
it. And it's the, you know, in winemaking, you can do that. Yeah,

559
00:35:22,110 --> 00:35:25,710
that's so nothing in the house. Like, you

560
00:35:25,710 --> 00:35:29,390
know, I grew up stocking the shelves, and I. I didn't.

561
00:35:29,390 --> 00:35:32,950
Even when I left college, I went to

562
00:35:32,950 --> 00:35:36,550
corporate America and I had no intention of being in the wine

563
00:35:36,550 --> 00:35:39,590
trade. And now I thank my father every day for

564
00:35:40,360 --> 00:35:43,280
telling me, come on over and just check this place out. You know, maybe you'll.

565
00:35:43,280 --> 00:35:46,880
Maybe you'll want to do it. And it. But it still took me 10

566
00:35:46,880 --> 00:35:50,200
to 15 years of the 35 years to

567
00:35:51,080 --> 00:35:53,640
grasp the value of that

568
00:35:54,840 --> 00:35:58,200
glass of wine and this, the connection to the humanity

569
00:35:58,440 --> 00:36:00,600
that it has that nothing else has. Like that

570
00:36:02,040 --> 00:36:05,720
gin doesn't have it. Yeah, because it's

571
00:36:05,720 --> 00:36:09,380
about culture. You were saying that before, you know, it's about people. It's

572
00:36:09,380 --> 00:36:13,060
about having lunch with your family.

573
00:36:13,060 --> 00:36:16,540
And a bottle of wine that represents people,

574
00:36:16,700 --> 00:36:20,300
culture, places, stories,

575
00:36:21,020 --> 00:36:24,579
you know, in a bottle of wine, doesn't matter how much it

576
00:36:24,579 --> 00:36:27,740
costs, it has a lot inside in terms of.

577
00:36:28,700 --> 00:36:32,380
Well, yes, everything, what we were saying. So at the end,

578
00:36:32,460 --> 00:36:36,270
wine is a product that can show you

579
00:36:36,270 --> 00:36:39,990
a lot of things, that can make you talk, that can

580
00:36:39,990 --> 00:36:43,830
make you, you know, have a lot of stories. So it's

581
00:36:44,070 --> 00:36:47,190
a beautiful product idea. It tells a story. It tells a story.

582
00:36:47,910 --> 00:36:51,750
I always. We talk about this sometimes with winemakers

583
00:36:51,750 --> 00:36:55,430
and proprietors and people that just have gotten immersed in it. And

584
00:36:55,430 --> 00:36:59,110
that is your history since

585
00:36:59,270 --> 00:37:02,990
you were born in Chile and you went to Chilean University and You

586
00:37:02,990 --> 00:37:06,460
studied agronomy, the Chilean agronomy.

587
00:37:06,780 --> 00:37:10,300
That. That shows up now. You can't say, well the

588
00:37:10,300 --> 00:37:14,020
acids from this and the, you know, but the history shows

589
00:37:14,020 --> 00:37:17,660
up. It's like I talk about this one, one woman who's in.

590
00:37:17,980 --> 00:37:21,780
In South Africa now. May Elian Long song. She was. I've tell

591
00:37:21,780 --> 00:37:24,340
the story a thousand times, so people probably tired of hearing it, but she was

592
00:37:24,340 --> 00:37:28,140
in her parents chateau when the Nazis came and shot the place

593
00:37:28,140 --> 00:37:31,580
up. And I have to believe that that story

594
00:37:31,820 --> 00:37:34,900
told to the generations and she owned the Comtesse de

595
00:37:34,900 --> 00:37:38,750
Longville shows up in the bottle somehow.

596
00:37:38,830 --> 00:37:42,630
Absolutely, absolutely. All your experience as winemaker are

597
00:37:42,630 --> 00:37:46,110
also in the bottle. I spent a couple of years in France

598
00:37:47,070 --> 00:37:50,630
to continue my studies and obviously that part of me

599
00:37:50,630 --> 00:37:54,030
is there. My 26 years in the

600
00:37:54,030 --> 00:37:57,790
Arras de Pirque is, you know, 26

601
00:37:57,790 --> 00:38:01,550
years, man. Yeah. It's not only, you know, the wine is part of me.

602
00:38:01,550 --> 00:38:04,470
I'm part of the wine too, and part of the place, you know, and part

603
00:38:04,470 --> 00:38:08,270
of the inventory. You know, there's a. There. I just thought of something

604
00:38:08,270 --> 00:38:12,030
when you said that there was a character of wine

605
00:38:12,270 --> 00:38:15,990
from Chile that proliferated what I'm

606
00:38:15,990 --> 00:38:19,630
now realizing was probably lower end wines. And that was

607
00:38:19,630 --> 00:38:22,750
just pungent green pepper

608
00:38:23,870 --> 00:38:27,590
herb stuff. And then I read that it was

609
00:38:27,590 --> 00:38:31,410
a particular fault of something and then I read.

610
00:38:31,410 --> 00:38:34,810
No, it's just the terroir thing. Do you know what I'm talking about?

611
00:38:35,210 --> 00:38:38,890
This way overdone Green pepper, green herb.

612
00:38:39,130 --> 00:38:42,570
Well, I think the first times we

613
00:38:42,570 --> 00:38:46,290
planted all the grapes, no matter where. And Carmen

614
00:38:46,290 --> 00:38:49,970
Air did it. Carmen Air, for example, if you produce a lot

615
00:38:49,970 --> 00:38:53,210
of yield there or you plant it in the wrong place,

616
00:38:53,610 --> 00:38:57,410
not up in the hills or not in a dry place. Yeah, it

617
00:38:57,410 --> 00:39:00,680
will be, you know, does that. Yeah, it got. That's

618
00:39:01,240 --> 00:39:05,080
those bell peppers and everything. But if you put it in the. If you

619
00:39:05,080 --> 00:39:08,640
plant it in the correct place, it's a wonderful wine. It's a

620
00:39:08,640 --> 00:39:12,320
wonderful wine. Yeah. So at the event it's Everything is about

621
00:39:12,320 --> 00:39:15,800
terroir. At the end it's all about the terroir. Yeah.

622
00:39:15,960 --> 00:39:19,720
So what's next Atas? Well, we.

623
00:39:20,040 --> 00:39:23,080
What are you working on? We're finishing our vineyard project.

624
00:39:23,720 --> 00:39:26,440
This new 80 hectares. We have

625
00:39:27,080 --> 00:39:30,800
replaced the old ones and trying to be

626
00:39:30,800 --> 00:39:33,920
consistent. I think, you know, my

627
00:39:33,920 --> 00:39:37,160
Poandes has a lot to say still. It's very, you know,

628
00:39:37,160 --> 00:39:40,840
classic wine from Chile. But we

629
00:39:40,840 --> 00:39:44,560
have a lot to improve anyway. And that, you

630
00:39:44,560 --> 00:39:48,280
know, concern about details every

631
00:39:48,280 --> 00:39:51,800
day in everything you do is part of what is our, you know,

632
00:39:51,800 --> 00:39:54,880
challenge today? Well, I thought when we tasted today,

633
00:39:55,680 --> 00:39:59,480
it was really interesting because the textures were different from

634
00:39:59,480 --> 00:40:03,040
the. From the blend to the Cabernet, to the Sauvignon Blanc

635
00:40:03,680 --> 00:40:07,440
and the Chardonnay as well. I thought that the Sauvignon Blanc has such

636
00:40:07,440 --> 00:40:11,120
wonderful fruit exposure. You know, it wasn't lime

637
00:40:11,120 --> 00:40:14,880
green stuff. It was really got some complexity in the white

638
00:40:14,880 --> 00:40:17,760
Sauvignon Blanc as well as the Cabernet. Very expressive.

639
00:40:18,730 --> 00:40:22,490
And sometimes you don't taste the fruit. Sometimes you just taste all the

640
00:40:22,490 --> 00:40:25,170
other stuff. And this, you could taste the fruit here. And I thought that was

641
00:40:25,170 --> 00:40:28,810
really good. We're working on that. You know, always trying to put the fruit,

642
00:40:29,290 --> 00:40:32,610
you know, first. What I have learned with the

643
00:40:32,610 --> 00:40:35,610
Antinori, too, is that you don't put your best

644
00:40:35,930 --> 00:40:39,770
Cabernet in your best wine or your more expensive wine

645
00:40:39,850 --> 00:40:43,650
and your lower cab in the entry

646
00:40:43,650 --> 00:40:47,460
level. You know, you work every parcel to the potential

647
00:40:47,460 --> 00:40:51,220
it has. So that's, you know, the difference we make with

648
00:40:51,220 --> 00:40:54,980
that as wines. We select the parcels, we classified it,

649
00:40:54,980 --> 00:40:58,460
and then we work with that in the vineyard and in the winery

650
00:40:58,620 --> 00:41:02,340
to making that wine. So that is different.

651
00:41:02,340 --> 00:41:06,060
You know, it's a different perspective. How to say it. It's kind of cute. The

652
00:41:06,220 --> 00:41:09,980
young girl I was telling you about when she was invited to work

653
00:41:09,980 --> 00:41:13,780
at Chateau by in Bordeaux, she goes, uncle Paul,

654
00:41:13,780 --> 00:41:16,180
I don't know, you know, the Armenians.

655
00:41:17,620 --> 00:41:20,940
Everybody's an uncle and everybody's an aunt. Right. I'm sure probably in Chilean culture as

656
00:41:20,940 --> 00:41:22,660
well. Yeah, for sure.

657
00:41:25,460 --> 00:41:29,260
Absolutely. And she says, but I. I

658
00:41:29,260 --> 00:41:32,100
don't think I want to work in the vineyard. That's what they're offering. I said,

659
00:41:32,340 --> 00:41:36,060
listen, girl, if you're going to be a winemaker, you got to be at

660
00:41:36,060 --> 00:41:39,900
the vineyard. That's just the way it goes. So what's next in this trip?

661
00:41:39,900 --> 00:41:43,460
We're out of time already, which is hard to believe, but you're doing an

662
00:41:43,460 --> 00:41:47,260
ambassador trip. You're out exposing people. You started Vancouver with your son,

663
00:41:47,260 --> 00:41:50,580
but now you're in la. Tastings, dinners, tasting

664
00:41:51,060 --> 00:41:54,860
tastings, trying to show the wines. You know,

665
00:41:54,860 --> 00:41:57,620
when you are here, you can really maybe

666
00:41:59,060 --> 00:42:02,860
say a different thing that hook the people up

667
00:42:02,860 --> 00:42:06,480
about your wines. What we are trying to do there, to invite

668
00:42:06,480 --> 00:42:10,000
them there. I really think it's a place you have to visit

669
00:42:10,080 --> 00:42:13,840
Chile in general terms also, you can go to Argentina if you want. Yeah.

670
00:42:14,480 --> 00:42:18,200
But if you love to travel, it worth it, you

671
00:42:18,200 --> 00:42:21,840
know, so go there, taste the wine surplus, and

672
00:42:21,840 --> 00:42:25,200
it's a beautiful experience. You know, I just got back on my road bike, you

673
00:42:25,200 --> 00:42:28,120
know, the bicycle with a helmet. I mean, can you ride over the top of

674
00:42:28,120 --> 00:42:31,200
it? Does anybody ride their bike over the top of the Andes to the other

675
00:42:31,200 --> 00:42:34,960
side? Or is it too cold or too hard? Is there even a road

676
00:42:34,960 --> 00:42:38,580
that goes all the way over? There are roads to do that for sure, but

677
00:42:38,580 --> 00:42:42,340
not all the mountains. Through the, you know, through the. You can go with it

678
00:42:42,340 --> 00:42:45,980
in the. In the road, the same as the trucks

679
00:42:45,980 --> 00:42:49,780
do. Yeah. Yeah, okay. Yeah, you can do it, but not in winter. Not in

680
00:42:49,780 --> 00:42:53,620
winter, please. I won't make that part of the vacation. Such a pleasure to meet

681
00:42:53,620 --> 00:42:56,740
you and chat about what you're doing. Thank you for your time here. All the

682
00:42:56,740 --> 00:42:59,980
success forward while you're here in the US And

683
00:43:00,460 --> 00:43:04,280
I know the wines will be well received and. And maybe have to

684
00:43:04,280 --> 00:43:08,120
check out one of these events that you're doing great. Thank you. Thank you

685
00:43:08,120 --> 00:43:09,160
for your time. Cheers.