Montrachet

And then I'll give him some of that.

So he passed on some of the Montreux.

And he was like, ugh.

really and he

I mean, the weirdest is how low these pHs are.

Like making Montrachet at that La Font.

The pH of my Grenache when you pick it from the vineyard is lower than Montrachet.

Yeah.

And so I don't think there's many red wines in the world with a pH that's that low at that ripeness, and it's just, it's just part of this soil.

And I'd have these debates with Pete all the time.

Why, compared to Smart Vineyard or Old Mac, this chunk of Blewitt Springs, because where we are, the Trott vineyard's just to the north of us, and then to the east is Briny where Aphelion and everybody gets their stuff from, and then Mad is that side, and Vintalope is over here, and High Sands are there.

This little patch of earth makes that, and it's the equivalent to say, "Why is that bit Grand Cru, and why is this bit Village?" I mean, I go to Montrachet, and someone's making Montrachet right there.

See you next year, same time.

Oh, and, Minister, there's a half a bottle of Montrachet over there, if you'd like to finish it.

It's an excellent year.

It's a pity to let it go to waste.

And I just love those varietals and their expressions.

I'm a white burgundy hound in terms of that expression and the styles of Chablis, Meursault, and Montrachet.

And then I can appreciate red burgundy.

And Pinot Noir from all over the world, but I love California Pinot Noir.