Old vine

It used to be a little bit more restrained.

But now, with the old vine fruit especially, which tends to be extremely concentrated in flavor, you have very small berries, you don't have a lot of it, it is super flavorful, but it is also full-bodied.

They started to embrace the bigness, and then other producers even not making wines from old vines started to embrace that.

But the boutique producers, these smaller people, started to return to some traditional winemaking techniques.

They used basket presses.

Normally, though, the benefit here is that a lot of them have high water-holding capacity, which is so important in a drought-prone area, that clay, clay loam, clay over limestone.

But in some of those more fertile valley floor sites, they really have to watch the vine vigor.

This obviously is not an issue with the old vines, but with newer vines, they have to look at where they're planting and make sure that the vigor is not too robust.

Zinfandel.

I did Old Vine, I think Merlot from Colorado.

I did some Barbera from, I don't even remember where it came from.

I mean, I had like everything.

Um, but then I started doing my research and realizing how deeply historical the place was, especially with it starting as Souverain.

Um, and so became very interested.

I loved that there were still old vines on the property.

Uh, so yeah.

Uh, Duboeuf Ouille.

And it was from Volnay, uh, s- a subregion of Burgundy, and it was a Vieilles Vignes.

Okay.

And so this is...

I, I am keeping track of mine.

Okay, good.

So Vieilles Vignes just means old vine.

Yes, correct.