WEBVTT - How Wine Weathers Climate Change

0:00:00.200 --> 0:00:02.559
<v Speaker 1>Shift we go again, and we think we've got Scott

0:00:02.600 --> 0:00:05.680
<v Speaker 1>Becker clean in terms of a feed. He is the

0:00:05.680 --> 0:00:08.840
<v Speaker 1>owner of Realm Sellers. Scott is joining us along with

0:00:08.880 --> 0:00:11.680
<v Speaker 1>the winemaker Ben wat Touquette, and they are in zoom

0:00:11.720 --> 0:00:14.560
<v Speaker 1>and Napa Valley with an incredible shot behind them. Gentlemen,

0:00:14.800 --> 0:00:17.160
<v Speaker 1>fingers crossed that the technology is working. I think it's

0:00:17.200 --> 0:00:19.840
<v Speaker 1>easier to make wine than it is sometimes to get

0:00:19.880 --> 0:00:23.040
<v Speaker 1>technology working. Scott, come on back, tell us a little

0:00:23.040 --> 0:00:25.200
<v Speaker 1>bit about the approach that you guys are doing at Realm.

0:00:25.520 --> 0:00:27.760
<v Speaker 2>Yeah, that sounds great. Thanks for having us, and you

0:00:27.800 --> 0:00:28.159
<v Speaker 2>can hear me.

0:00:28.200 --> 0:00:29.840
<v Speaker 1>Okay, now much better, much better?

0:00:29.920 --> 0:00:33.720
<v Speaker 2>Great, okay, great great. Well, yeah, so you got a

0:00:33.720 --> 0:00:36.400
<v Speaker 2>little hillside view behind us of our vineyard here in

0:00:36.440 --> 0:00:39.400
<v Speaker 2>the sag Leap district in Napa Valley. And as I

0:00:39.479 --> 0:00:41.760
<v Speaker 2>was introducing Realm when we started, we didn't own this

0:00:41.840 --> 0:00:44.240
<v Speaker 2>hillside behind us. We actually didn't known any land.

0:00:44.760 --> 0:00:45.080
<v Speaker 3>It was.

0:00:45.120 --> 0:00:47.680
<v Speaker 2>We were buying fruit from select vineyards in Napa Valley

0:00:48.400 --> 0:00:51.720
<v Speaker 2>and producing the wine in someone else's facility. We used

0:00:51.720 --> 0:00:53.840
<v Speaker 2>to call that sort of the virtual winery model or

0:00:53.840 --> 0:00:57.200
<v Speaker 2>the asset light model, which was a way to get

0:00:57.240 --> 0:01:00.840
<v Speaker 2>started in Napa Valley today. But if you want to

0:01:01.360 --> 0:01:03.440
<v Speaker 2>make wine at the highest level, we believe you had

0:01:03.440 --> 0:01:06.400
<v Speaker 2>to own the land. And so in twenty fifteen we

0:01:06.520 --> 0:01:10.440
<v Speaker 2>began this migration from just buying fruits to starting to

0:01:10.480 --> 0:01:13.040
<v Speaker 2>own land. And today we have four different estates in

0:01:13.480 --> 0:01:17.920
<v Speaker 2>three different appellations within Napa Valley. We vinify the wines

0:01:17.959 --> 0:01:21.080
<v Speaker 2>from each of these places separately, and we bottle them separately.

0:01:21.160 --> 0:01:23.440
<v Speaker 2>So we think of realm as sort of a portfolio

0:01:23.520 --> 0:01:27.360
<v Speaker 2>of wines that collectively reflect the diversity of this beautiful place.

0:01:27.560 --> 0:01:30.400
<v Speaker 1>How much control more control does that give you over

0:01:30.440 --> 0:01:32.600
<v Speaker 1>the wines that you guys develop, Ben Walk, come on

0:01:32.680 --> 0:01:35.440
<v Speaker 1>in on this, you know, versus working with other vineyards,

0:01:35.520 --> 0:01:37.360
<v Speaker 1>versus actually owning it yourself.

0:01:38.440 --> 0:01:40.600
<v Speaker 3>Yeah, I think it's a huge difference to be able

0:01:40.640 --> 0:01:44.120
<v Speaker 3>to found the way we want to obvious the grapes

0:01:44.200 --> 0:01:46.360
<v Speaker 3>and to be able to process you know, you know,

0:01:46.400 --> 0:01:49.600
<v Speaker 3>we're own facilities. Such a tremendous change. Give us all

0:01:49.600 --> 0:01:53.280
<v Speaker 3>the control from the farming, to the winding, king to

0:01:53.640 --> 0:01:56.960
<v Speaker 3>the aging and guarantee to the old process up to

0:01:57.000 --> 0:02:00.840
<v Speaker 3>the buffing that we do every step under our control

0:02:01.200 --> 0:02:05.040
<v Speaker 3>and specx. So it's a tremendous change for the business.

0:02:05.520 --> 0:02:07.360
<v Speaker 4>So talk to me about the wine you guys, That's

0:02:07.360 --> 0:02:08.960
<v Speaker 4>what I want to get into here. You've got a

0:02:08.960 --> 0:02:11.280
<v Speaker 4>lot of blends which I love. One of them, the Tempest.

0:02:11.600 --> 0:02:15.360
<v Speaker 4>People maybe have heard of it. What exactly sets you

0:02:15.400 --> 0:02:19.120
<v Speaker 4>apart when it comes to your wines and your blends specifically?

0:02:19.160 --> 0:02:21.200
<v Speaker 4>What is your approach Benoir?

0:02:22.800 --> 0:02:24.720
<v Speaker 3>Well, I think we always focus for us on the

0:02:24.720 --> 0:02:28.120
<v Speaker 3>texture and try to capture the vintage, the best weekend

0:02:28.280 --> 0:02:31.640
<v Speaker 3>or ether to some single vinia designated because we're also

0:02:31.680 --> 0:02:34.160
<v Speaker 3>known for that, but also the blend. And here we

0:02:34.400 --> 0:02:38.440
<v Speaker 3>were testing a bar specifically, which is a cabinet savinion

0:02:38.520 --> 0:02:43.400
<v Speaker 3>based wine, and we get fruits from all over the

0:02:43.480 --> 0:02:46.000
<v Speaker 3>valley from Coombsville in the south to Calisto got a

0:02:46.040 --> 0:02:49.960
<v Speaker 3>warmer climate in the north, from zero ft elevation up

0:02:49.960 --> 0:02:55.040
<v Speaker 3>to nineteen foot nineteen hundred feet elevation. So I think

0:02:55.080 --> 0:02:57.160
<v Speaker 3>the goal for us is ready to capture in every

0:02:57.200 --> 0:03:01.400
<v Speaker 3>single vintage what's the essense of the vintage, to tail

0:03:01.400 --> 0:03:04.000
<v Speaker 3>war and find a way to marry all those elements

0:03:04.000 --> 0:03:07.799
<v Speaker 3>together to create a wine that's complex, complete and really

0:03:07.960 --> 0:03:11.920
<v Speaker 3>kind of showcase who we are and having that nice

0:03:11.919 --> 0:03:13.359
<v Speaker 3>flavors we all sort of take.

0:03:13.280 --> 0:03:16.400
<v Speaker 2>You to your port and to your question, Madison, you

0:03:16.400 --> 0:03:20.120
<v Speaker 2>know there's a something like over a thousand wine brands

0:03:20.160 --> 0:03:22.720
<v Speaker 2>in Napa Valley alone, and so how do you what is?

0:03:22.919 --> 0:03:26.359
<v Speaker 2>Everyone has their own philosophy, their own style. I think

0:03:26.400 --> 0:03:29.000
<v Speaker 2>ben Wana over the last decade plus have kind of

0:03:29.000 --> 0:03:32.120
<v Speaker 2>refined that approach for us, and I would describe the wine.

0:03:32.280 --> 0:03:34.079
<v Speaker 2>I think we sent you a bottle. Hopefully it made

0:03:34.120 --> 0:03:36.840
<v Speaker 2>it there. With all the all the news today and banking,

0:03:36.960 --> 0:03:39.200
<v Speaker 2>you should be drinking his last well tell.

0:03:39.080 --> 0:03:41.200
<v Speaker 1>Us actually, and I see you ben Wa drinking it.

0:03:41.600 --> 0:03:43.760
<v Speaker 1>Tell us about you did you sent a bottle of

0:03:43.880 --> 0:03:46.200
<v Speaker 1>the Bard? And I'm gonna put this out on Twitter

0:03:46.240 --> 0:03:48.200
<v Speaker 1>as well, but tell us a little bit about and

0:03:48.200 --> 0:03:52.320
<v Speaker 1>I'm going to actually pour some as you can hear. Yeah,

0:03:52.320 --> 0:03:54.360
<v Speaker 1>we like a little bit of sound. Sorry it wasn't

0:03:54.400 --> 0:03:54.920
<v Speaker 1>so elegant.

0:03:55.240 --> 0:03:57.840
<v Speaker 2>It sounds delicious.

0:03:58.000 --> 0:03:59.760
<v Speaker 1>I am a fan of red wine and I feel

0:03:59.760 --> 0:04:02.280
<v Speaker 1>like the variety out there is incredible. I'm going to

0:04:02.320 --> 0:04:05.200
<v Speaker 1>pass this glass to Maddie and then pour my own.

0:04:05.240 --> 0:04:07.080
<v Speaker 1>But tell us about the bar. We've got about a

0:04:07.080 --> 0:04:08.839
<v Speaker 1>minute and then we'll bring you back and talk some more.

0:04:09.680 --> 0:04:11.600
<v Speaker 2>Yeah, I think the Bard has done. While was starting

0:04:11.600 --> 0:04:15.400
<v Speaker 2>to introduces it's cabernet. It's predominantly cabernet, but from vineyards

0:04:15.440 --> 0:04:18.000
<v Speaker 2>all over Napa, and I think of that house style

0:04:18.120 --> 0:04:21.240
<v Speaker 2>for us is the tension between richness and freshness. So

0:04:21.279 --> 0:04:23.760
<v Speaker 2>if you think of it, hopefully, you know the wine

0:04:23.760 --> 0:04:26.560
<v Speaker 2>will come across as a big wine, a bold wine.

0:04:26.640 --> 0:04:28.680
<v Speaker 1>I was just gonna say, I just did a sniff

0:04:30.200 --> 0:04:33.200
<v Speaker 1>and it's really full. It's really lovely.

0:04:33.760 --> 0:04:37.400
<v Speaker 2>Yep, and so and that the counterpoint to that, hopefully

0:04:37.600 --> 0:04:40.240
<v Speaker 2>is the freshness and the tension that's in the wine,

0:04:40.320 --> 0:04:42.919
<v Speaker 2>the structure that it brings. And so we think of

0:04:42.960 --> 0:04:46.359
<v Speaker 2>the wine as obviously showing well today, but ultimately the

0:04:46.400 --> 0:04:48.880
<v Speaker 2>test for any great wine around the world is how

0:04:48.920 --> 0:04:52.640
<v Speaker 2>well it ages and evolves over time. And so that's

0:04:52.680 --> 0:04:54.719
<v Speaker 2>where we come up with this expression of the wines

0:04:54.720 --> 0:04:57.240
<v Speaker 2>are big but light on their feet, or an offensive

0:04:57.279 --> 0:04:58.719
<v Speaker 2>lineman who's also a ballerina.

0:04:58.880 --> 0:05:02.839
<v Speaker 1>Sometimes it's a great why you've got you've got my

0:05:02.880 --> 0:05:05.560
<v Speaker 1>producer laughing in the control, but it's a great way

0:05:05.560 --> 0:05:07.440
<v Speaker 1>to describe it. I think about all the people who

0:05:07.440 --> 0:05:10.760
<v Speaker 1>describe wines that is really just precious. We want to

0:05:10.760 --> 0:05:13.240
<v Speaker 1>those get back to our guests as we wind down

0:05:13.400 --> 0:05:15.880
<v Speaker 1>on this Friday, we're speaking with Scott Becker. He's the

0:05:15.880 --> 0:05:18.440
<v Speaker 1>owner of Realm Sellers and with us as also realms

0:05:18.480 --> 0:05:21.400
<v Speaker 1>winemaker ben Wa Touquette. They are still on zoom in

0:05:21.440 --> 0:05:25.039
<v Speaker 1>Napa Valley, California, and I have to say, gentlemen, in

0:05:25.080 --> 0:05:27.520
<v Speaker 1>the break, I use the viv you app and I've

0:05:27.600 --> 0:05:30.520
<v Speaker 1>downloaded it. So my husband's like, what kind of wines

0:05:30.520 --> 0:05:31.919
<v Speaker 1>do you want? I have a birthday coming up, and

0:05:31.960 --> 0:05:33.640
<v Speaker 1>he's like, uh, you know, and this is what I

0:05:33.800 --> 0:05:37.920
<v Speaker 1>like to do. But anyway, it is a lovely wine

0:05:38.120 --> 0:05:42.680
<v Speaker 1>and it really is pretty impressive. And I'm curious, you know,

0:05:42.760 --> 0:05:46.000
<v Speaker 1>as you guys are now owner of a vineyard, how

0:05:46.000 --> 0:05:48.680
<v Speaker 1>do you deal with one of the things that is

0:05:48.720 --> 0:05:51.839
<v Speaker 1>running a business that increasingly all business owners have to

0:05:51.880 --> 0:05:54.760
<v Speaker 1>deal with is the instability that is brought about by

0:05:54.800 --> 0:05:57.880
<v Speaker 1>climate change. And the wine industry in particular on the

0:05:57.880 --> 0:06:01.960
<v Speaker 1>West Coast out in Napa has seen it in a

0:06:02.000 --> 0:06:03.279
<v Speaker 1>big ways firsthand.

0:06:05.080 --> 0:06:07.440
<v Speaker 2>Yeah, it's a big topic. It's a topic we talk

0:06:07.480 --> 0:06:10.719
<v Speaker 2>about practically every day. It's sort of the existential question

0:06:10.839 --> 0:06:13.800
<v Speaker 2>that looms over Napa Valley or any wine growing region.

0:06:14.839 --> 0:06:16.760
<v Speaker 2>Just to take you back, you know, the first fires

0:06:16.800 --> 0:06:20.520
<v Speaker 2>that in this modern era came in twenty seventeen. Thankfully,

0:06:20.600 --> 0:06:23.159
<v Speaker 2>they came late enough that most producers had most of

0:06:23.200 --> 0:06:26.640
<v Speaker 2>their crop already in. In twenty twenty, the fires came

0:06:26.680 --> 0:06:29.840
<v Speaker 2>back to Napa Valley and it started to occur much

0:06:29.839 --> 0:06:33.360
<v Speaker 2>earlier in the growing season, in mid August, and so

0:06:33.920 --> 0:06:37.440
<v Speaker 2>in our case, that affected the entire crop. So we

0:06:37.480 --> 0:06:39.800
<v Speaker 2>didn't produce a wine from a red wine from the

0:06:39.839 --> 0:06:41.839
<v Speaker 2>twenty twenty vintage, and so you can imagine that the

0:06:41.960 --> 0:06:46.320
<v Speaker 2>entire years worth of livelihood goes up quite literally in smoke,

0:06:47.480 --> 0:06:50.360
<v Speaker 2>and so it's a factor. I think there's a little

0:06:50.400 --> 0:06:53.960
<v Speaker 2>bit of resiliency here and trying to stay positive. I

0:06:54.000 --> 0:06:57.240
<v Speaker 2>think technology is part of a solution. We've gotten much

0:06:57.279 --> 0:06:59.600
<v Speaker 2>better as a state and as a county and as

0:06:59.600 --> 0:07:02.800
<v Speaker 2>a wine growing community at understanding how to mitigate the

0:07:03.200 --> 0:07:06.560
<v Speaker 2>effects of fires or how to prevent them from turning

0:07:06.600 --> 0:07:11.120
<v Speaker 2>into two massive, ten thousand acre plus fires. I think

0:07:11.160 --> 0:07:14.560
<v Speaker 2>there's some treatments and experiments that are ongoing in the

0:07:14.600 --> 0:07:18.080
<v Speaker 2>vineyard and in the cellar to try to improve things

0:07:18.160 --> 0:07:21.520
<v Speaker 2>there as well. But whether it's fires, whether it's heat,

0:07:21.600 --> 0:07:26.760
<v Speaker 2>whether it's drought, earthquake in twenty fourteen, you know, those are.

0:07:26.760 --> 0:07:29.880
<v Speaker 2>But on the other hand, that's agriculture. There's a little

0:07:29.880 --> 0:07:31.640
<v Speaker 2>bit of this that that's what you sign up for

0:07:31.720 --> 0:07:35.040
<v Speaker 2>in this business, and so I think we can continue

0:07:35.080 --> 0:07:36.920
<v Speaker 2>to try to do our best, but we also have

0:07:37.000 --> 0:07:40.440
<v Speaker 2>to stay positive and not overreact here. And so thankfully

0:07:40.640 --> 0:07:43.480
<v Speaker 2>after the devastation of twenty twenty, we have two good

0:07:43.560 --> 0:07:45.800
<v Speaker 2>vintages in twenty twenty one and twenty two, so the

0:07:45.840 --> 0:07:49.160
<v Speaker 2>cellar is full again and we can continue to look forward.

0:07:49.240 --> 0:07:51.920
<v Speaker 2>But all it's ever present on our minds.

0:07:51.760 --> 0:07:54.960
<v Speaker 4>It's a great and really important part of the conversation.

0:07:55.080 --> 0:07:57.280
<v Speaker 4>I'm sure it has a huge impact on your bottom

0:07:57.360 --> 0:08:00.600
<v Speaker 4>line when things like that happen. Not to be so bloomberghee,

0:08:00.600 --> 0:08:04.600
<v Speaker 4>but another thing impacting every business owner right now macroeconomic

0:08:04.640 --> 0:08:07.920
<v Speaker 4>headwinds the economy. The bottle that Carol and I are

0:08:07.920 --> 0:08:10.720
<v Speaker 4>happily tasting right now comes in around one sixty five

0:08:10.760 --> 0:08:13.920
<v Speaker 4>dollars for the bottle. How are you thinking about growth

0:08:14.040 --> 0:08:18.240
<v Speaker 4>and your customer base given the current economic situation we're in.

0:08:18.360 --> 0:08:22.120
<v Speaker 4>Are you changing up who you're marketing to and you know,

0:08:22.160 --> 0:08:24.360
<v Speaker 4>any of your pricing because of the economy.

0:08:26.080 --> 0:08:27.840
<v Speaker 2>No, I think in this business you have to think

0:08:27.880 --> 0:08:30.720
<v Speaker 2>long term when we planted this hillside behind us. That

0:08:30.760 --> 0:08:34.240
<v Speaker 2>was a thirty year decision, and so of course we're

0:08:34.320 --> 0:08:37.000
<v Speaker 2>acutely aware of what's happening. We're seeing it in the

0:08:37.040 --> 0:08:41.280
<v Speaker 2>wine business, some of those inflationary supply chain pressures. Our

0:08:41.320 --> 0:08:44.560
<v Speaker 2>shipping costs of members and customers this year is up

0:08:44.600 --> 0:08:47.000
<v Speaker 2>eight percent over last year. You know, the same thing

0:08:47.080 --> 0:08:50.160
<v Speaker 2>on quarks, harder to get glass. We're just dealing with

0:08:50.240 --> 0:08:53.960
<v Speaker 2>long lead times on paper for labels. So the industry

0:08:54.040 --> 0:08:56.600
<v Speaker 2>is seeing it just like any other industry. But I

0:08:56.600 --> 0:08:59.680
<v Speaker 2>think you know the benefit of this business is we

0:08:59.760 --> 0:09:01.840
<v Speaker 2>have to think long term. You know, the wine that

0:09:01.880 --> 0:09:04.920
<v Speaker 2>you guys are having today, we hope will continue to

0:09:04.960 --> 0:09:07.679
<v Speaker 2>age gracefully for twenty or thirty years. And so when

0:09:07.679 --> 0:09:10.440
<v Speaker 2>you take that long view, we always say, we have

0:09:10.480 --> 0:09:12.200
<v Speaker 2>to continue to play for the long view, but we

0:09:12.240 --> 0:09:15.200
<v Speaker 2>have to survive the short term. And so there's a

0:09:15.200 --> 0:09:18.520
<v Speaker 2>little bit of understanding what's happening and making sure that

0:09:18.559 --> 0:09:21.800
<v Speaker 2>we're tracking budgets and trying to be smart about things.

0:09:21.800 --> 0:09:24.640
<v Speaker 2>But at the same time, you know, we see incredible

0:09:24.760 --> 0:09:28.400
<v Speaker 2>upside potential for Napa Valley wines. Internationally. That's not something

0:09:28.600 --> 0:09:32.760
<v Speaker 2>there's historically most California wine has been consumed inside the US.

0:09:32.800 --> 0:09:35.320
<v Speaker 2>And while we think the US consumer for high end

0:09:35.320 --> 0:09:38.920
<v Speaker 2>wine anyways is still quite healthy and is still spending.

0:09:39.280 --> 0:09:41.360
<v Speaker 2>Maybe they're not on as many marrying lists, so they're

0:09:41.400 --> 0:09:43.640
<v Speaker 2>not buying as much, but they are still buying. And

0:09:43.679 --> 0:09:45.480
<v Speaker 2>so you want to be one of those brands that

0:09:45.559 --> 0:09:50.760
<v Speaker 2>are remembered. But internationally we see incredible growth potential, not

0:09:50.840 --> 0:09:53.640
<v Speaker 2>just for US but frankly Napa Valley, California as a whole.

0:09:53.720 --> 0:09:56.760
<v Speaker 2>So I think there's still a lot of upside potential

0:09:57.160 --> 0:09:58.640
<v Speaker 2>for the wine market as a whole.

0:09:58.760 --> 0:10:02.400
<v Speaker 1>It's got and I feel like, you know, we've talked

0:10:02.440 --> 0:10:05.520
<v Speaker 1>a lot about the luxury space, you know, LVMH and

0:10:05.600 --> 0:10:08.000
<v Speaker 1>so on and so forth, and whether it's Chinese buyers

0:10:08.080 --> 0:10:09.960
<v Speaker 1>or so on. And it's interesting when you talk about,

0:10:10.120 --> 0:10:12.720
<v Speaker 1>you know, selling overseas. I don't know how much you

0:10:12.720 --> 0:10:15.360
<v Speaker 1>can share with us, but in terms of US, I'm

0:10:15.360 --> 0:10:17.760
<v Speaker 1>assuming is your biggest market now, But is it the

0:10:17.840 --> 0:10:20.400
<v Speaker 1>growth rate? Is it overseas that you guys are really

0:10:20.400 --> 0:10:21.200
<v Speaker 1>looking forward to?

0:10:22.520 --> 0:10:24.840
<v Speaker 2>I think so. So we sell eighty percent of our

0:10:24.880 --> 0:10:26.640
<v Speaker 2>wine what we think of as we call it direct

0:10:26.679 --> 0:10:29.160
<v Speaker 2>to consumers, So people who sign up on our mailing

0:10:29.160 --> 0:10:31.600
<v Speaker 2>list on the website and then we offer them wine

0:10:31.679 --> 0:10:34.839
<v Speaker 2>during these campaigns. The other twenty percent goes to trade

0:10:34.880 --> 0:10:37.880
<v Speaker 2>partners in the US and around the world. Of the

0:10:37.920 --> 0:10:40.560
<v Speaker 2>twenty ten percent of that is US and the other

0:10:40.600 --> 0:10:45.080
<v Speaker 2>half is overseas and that and that is growing. I

0:10:45.080 --> 0:10:47.640
<v Speaker 2>think Asia and Europe continue to have more and more

0:10:47.679 --> 0:10:50.960
<v Speaker 2>interest in Napa Valley wines, and so we're focused on

0:10:51.000 --> 0:10:54.120
<v Speaker 2>a lot of markets within those two regions, Ben Wall, when.

0:10:54.000 --> 0:10:56.880
<v Speaker 1>You think about you know, it is a crowded space.

0:10:56.920 --> 0:10:59.719
<v Speaker 1>I walk into a wine star and sometimes I'm overwhelmed,

0:11:00.040 --> 0:11:02.760
<v Speaker 1>but I also kind of revel in it because it's

0:11:02.760 --> 0:11:04.880
<v Speaker 1>so nice to have so much choice and variety and

0:11:04.960 --> 0:11:07.720
<v Speaker 1>just new wineries coming out. How do you think about

0:11:07.800 --> 0:11:10.600
<v Speaker 1>how you want to, you know, kind of tweak the

0:11:10.600 --> 0:11:14.480
<v Speaker 1>brand or come out with new wines if you will.

0:11:16.080 --> 0:11:19.760
<v Speaker 3>Well, I think we try to grant brand awareness. I mean,

0:11:19.800 --> 0:11:21.640
<v Speaker 3>people get to get to North so we we are

0:11:21.640 --> 0:11:24.920
<v Speaker 3>able to brate production and hopefully to touch more and

0:11:24.920 --> 0:11:27.040
<v Speaker 3>more people. The bond that you're tasting right now was

0:11:27.080 --> 0:11:30.560
<v Speaker 3>originally Favorite Cases. I know it's ten thousand cases. So

0:11:30.600 --> 0:11:33.360
<v Speaker 3>our hope is to create awareness around the brand and

0:11:33.400 --> 0:11:38.040
<v Speaker 3>people to enjoy the fruit of our work and hopefully

0:11:38.160 --> 0:11:41.600
<v Speaker 3>we have the word of mouth will be a best

0:11:41.640 --> 0:11:44.400
<v Speaker 3>ambassador for us. It's people that will refer over of

0:11:44.440 --> 0:11:48.800
<v Speaker 3>wine to others, and we hope that like that we'll

0:11:48.840 --> 0:11:53.000
<v Speaker 3>be much more known and nationally and internationally. Well.

0:11:53.080 --> 0:11:54.920
<v Speaker 1>I have to say it's a pretty incredible wine. I

0:11:55.000 --> 0:11:57.920
<v Speaker 1>drink a fair amount of red wine. My name is Carolyn.

0:11:57.920 --> 0:12:00.959
<v Speaker 1>I drink a fair amount of red wine responsibly. It's

0:12:01.000 --> 0:12:03.640
<v Speaker 1>really incredible and so glad that we could spend some

0:12:03.720 --> 0:12:06.040
<v Speaker 1>time with you, and we appreciate being able to sample

0:12:06.080 --> 0:12:08.319
<v Speaker 1>what you guys are doing and really look forward to

0:12:08.360 --> 0:12:10.600
<v Speaker 1>hearing more and hope you never have a year like

0:12:10.640 --> 0:12:13.680
<v Speaker 1>twenty twenty where you guys are dealing with really the

0:12:13.679 --> 0:12:15.960
<v Speaker 1>severe impacts of climate change. Come back, let us know

0:12:16.000 --> 0:12:18.800
<v Speaker 1>how things are going. We'd love to kind of continue

0:12:18.800 --> 0:12:22.520
<v Speaker 1>the conversation. Have a great weekend. Scott Becker, owner Realm Sellers,

0:12:22.640 --> 0:12:25.560
<v Speaker 1>joining us along with the winemaker ben Wa Touquette. They

0:12:25.640 --> 0:12:27.560
<v Speaker 1>joined us as you could see for those watching on

0:12:27.600 --> 0:12:31.920
<v Speaker 1>YouTube and Bloomberg Originals the incredible fields behind them joining

0:12:32.000 --> 0:12:34.640
<v Speaker 1>us from Napa Valley Carol Master along with Madison Mills

0:12:34.679 --> 0:12:37.319
<v Speaker 1>and this is Bloomberg Radio. Cheers everybody,