Yeah.

It's...

The thing about traditional winemaking, you know, when I got into the industry back in the late 90s, pretty much the only people that were doing it were Hillebrand Trius Brut, right? But that was a serious wine back then and remains a serious wine.

The barrier to most people trying to get into bubbly is equipment, right? Because you need the...

need to bottle under tirage and then you need disgorging equipment and a service that was available to everybody opened up in about i don't know 2008 or 2009 or something like that and suddenly everybody had a chance to make bubbly and so we tried our hand at it there's a real there's a real knack to it you got to be really careful with certain things that you don't really worry about with table wine like how hard you press and you You have to be very gentle with this stuff.

And finishing it with a little bit of sugar, but not a noticeable amount of sugar, just enough to take the super, acidic edge off of it.

There's a real steep learning curve to that.

Is there some Viognier in that?