In the last five years with working with more of these varieties and seeing more and more people take the leap in terms of planting new things, what have you seen that's really excelled and that has proven that this is a viable area for ABC or XYZ?

The Loire varieties come immediately to mind.

They do ripen towards the middle of October and towards the end of October.

And whether that's, you know, Chenin Blanc or Savion Blanc, they have a different expression than what they do have in California or even Washington.

Same with Cabernet Franc and Gamay, actually.

And I think they will be successful because they do have a uniquely Oregon expression to them, being that we have a little more cool coastal influence, not as much extreme heat.

And because we're able to open up our fruit zones and clusters to the sunshine and UV light, the pyrazines, the compounds that create those bell pepper flavors and grassy flavors in the Bordeaux varieties, they are actually photodegradable or rotatable.

So before we dive into the specifics of that, what has been the general kind of scene around sparkling wine in Oregon historically? Like when I think about it, I think of like Argyle comes to mind, right? Like those are the first wines that I really felt like represented the the category really well and were like different you know his first organ sparkling wine ever had they've been doing it forever how how has the category developed over the last you know 20 years or i guess since since wine being produced in oregon

So tell us a little bit about your time in Australia the second time.

Yeah, I think I came back to Australia for probably roughly a decade, I guess, with a little bit of travel in and out at the time.

I think I'd intended to go into restaurants and, you know, being a somm, and there just didn't seem to be that much work, especially in Brisbane, for sommeliers, and so I ended up working as a sales rep for a distributor.

And so I was working with a portfolio that had initially Angoves and some of Australia's, you know, first wineries and smaller wineries and things like that.

And then I moved over to, I guess, Australia's, one of their, the largest family wineries, the de Bortoli family, and started working a rep job for them doing key accounts.

And that was where I really kinda got to interact with somms again and interact in restaurants because I did have some retail, but it was more boutique and more fine wine retail.

The wines that I really gravitated towards in their portfolio were the more terroir-specific wines or regional-specific wines, the wines from the Yarra Valley that were more cool climate, some from the King Valley that were, you know, some Italian varieties that they were playing around with, and the Hunter Valley as well, and not so much of the bigger Riverland and those styles of wines that came out of there.

What was your journey like with that?