WEBVTT - Oceano Founder on Moderating Not Eliminating Alcohol

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<v Speaker 1>Bloomberg Audio Studios, podcasts, radio news.

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<v Speaker 2>This is Bloomberg Business Week with Carol Messer and Tim

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<v Speaker 2>Steneveek on Bloomberg Radio.

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<v Speaker 3>Big Joe, Okay, I don't need to tell you this,

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<v Speaker 3>but if you've recently looked at the drinks menu in

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<v Speaker 3>a bar restaurant, then you know that one of the

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<v Speaker 3>fastest growing parts of the overall alcoholic drinks market is non.

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<v Speaker 1>Alcoholic I know this is because of you.

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<v Speaker 3>Yeah, I can't, still being quite honest, but BCG.

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<v Speaker 2>Has the numbers. Are you ready for him?

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<v Speaker 4>Yeah?

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<v Speaker 3>Okay, seven percent. It's the expected compound annual growth rate

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<v Speaker 3>of non alcoholic drinks globally through twenty twenty seven. That's

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<v Speaker 3>when the drinks will comprise close to four percent of

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<v Speaker 3>the overall market. Surprising to me that it's not higher,

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<v Speaker 3>but it's a big market.

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<v Speaker 5>It's surprising to you.

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<v Speaker 3>Well, I thought it was growing to grow bigger. It's

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<v Speaker 3>a huge market and it's still a tiny part of

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<v Speaker 3>the market, but it's growing extremely quickly. Again, data from

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<v Speaker 3>ida WS are cited by BCG.

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<v Speaker 5>Now, the rise of non alcoholic beer is something we've

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<v Speaker 5>spoken about quite a bit, with smaller players such as

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<v Speaker 5>athletic brewing so small anymore, know exactly? And you are

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<v Speaker 5>a fan fan big time. Yeah, and even the global behemoths,

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<v Speaker 5>including Anheuser Busch in bab Listen, people are looking at

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<v Speaker 5>what's going on in the marketplace.

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<v Speaker 3>Okay, we've never actually had one a guest to talk

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<v Speaker 3>about non alcoholic wines artill today. Rachel Martin is a winemaker.

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<v Speaker 3>She's the founder of Oceano Wines. She joins us here

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<v Speaker 3>in the Bloomberg Interactive Broker's studio.

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<v Speaker 2>How are you?

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<v Speaker 4>I'm great, Tim, Thank you.

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<v Speaker 2>Thanks for joining us.

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<v Speaker 3>Okay, So, I think the joke that everybody would say

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<v Speaker 3>when you talk about non alcal wine is like, okay,

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<v Speaker 3>is it just grape juice?

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<v Speaker 4>It's definitely not just grape juice, because we ferment the

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<v Speaker 4>grapes to wine and then we remove the alcohol.

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<v Speaker 3>How do you do that removing the alcohol?

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<v Speaker 4>It's a spinning cone column. It's a form of vacuum distillation.

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<v Speaker 3>So why do you think that non alcoholic beer has

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<v Speaker 3>seen this rise? But it's like much harder to find

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<v Speaker 3>non alcohol wine. Is it harder to create a good

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<v Speaker 3>non alcoholic wine than it is non alcoholic beer?

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<v Speaker 4>I think it's more difficult because with wine you're starting

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<v Speaker 4>out with a fresh ingredient grapes, and with beer they're

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<v Speaker 4>dried ingredient. So I think from out the gate it's

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<v Speaker 4>a more difficult process. And yeah, the non alcoholic wine

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<v Speaker 4>market is growing, but the quality has been low to

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<v Speaker 4>begin with, and you know now we're seeing more high quality.

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<v Speaker 4>Oceano zero was the first ultra premium non alcoholic wine

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<v Speaker 4>to hit the market.

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<v Speaker 5>So talk to us a little bit about how you

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<v Speaker 5>got here, right, because you've been in the industry for

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<v Speaker 5>a long time doing I'm assuming alcoholic wine, yes, yes.

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<v Speaker 4>And I still do alcoholic wine. I got into the

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<v Speaker 4>industry my family owns a vineyard and winery, and I

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<v Speaker 4>went to the University of Bordeaux School of Anology to

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<v Speaker 4>prepare myself to run their business. And then I fell

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<v Speaker 4>in love with a particular vineyard in San Luis Obispo,

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<v Speaker 4>California called Spanish Springs, and I founded ocean All based

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<v Speaker 4>an homage to that vineyard. And then getting into the

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<v Speaker 4>non alcoholic space, I was looking to reduce my consumption

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<v Speaker 4>of alcohol bit moderating not eliminating alcohol for my life,

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<v Speaker 4>and I tasted other products in the market and I

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<v Speaker 4>realized that fine wine was not being made non.

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<v Speaker 1>Alcohol I love that you went there.

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<v Speaker 5>I was just I think this week and I think

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<v Speaker 5>I was reading through the New York Times app and

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<v Speaker 5>reading a bunch of stories at all. Something something kept

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<v Speaker 5>popping up, and it was a wine, but it was

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<v Speaker 5>less alcohol and less sugars and organic. And I was

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<v Speaker 5>kind of interested in thinking about kind of my own

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<v Speaker 5>world and not that I'm Everybody thinks I'm a whino

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<v Speaker 5>because I talk about it so much, but I'm really not.

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<v Speaker 3>But it's not a promo and it's really hard to a.

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<v Speaker 5>Work week to kind of so I'm beginning to think

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<v Speaker 5>more about this or something that's not alcohol, you know,

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<v Speaker 5>no alcohol, because I like the taste.

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<v Speaker 4>Well, wine is an integral part of our lives and socializing,

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<v Speaker 4>but alcohol maybe isn't the right choice for particular moments.

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<v Speaker 4>And that's why non alcoholic wine is so great because

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<v Speaker 4>you can have it at brunch, or you could you know,

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<v Speaker 4>or you can moderate so you could have you know,

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<v Speaker 4>traditional wines and then at the end of the night,

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<v Speaker 4>you know, moved to non alcoholic.

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<v Speaker 3>Are you trying to replicate the taste of a wine

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<v Speaker 3>that has alcohol in it with these varieties.

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<v Speaker 4>Well, the great thing is that I don't have to

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<v Speaker 4>do that because I'm starting with a traditional wine. So

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<v Speaker 4>in our non alcoholic wines, it's wine and that and

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<v Speaker 4>a little bit of sugar to balance in the absence

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<v Speaker 4>of alcohol, a little bit of tassium carbonate to lower

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<v Speaker 4>the acidity, but everything else is natural to the wine.

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<v Speaker 4>So you're you're smelling charnay and you're smelling peanut and.

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<v Speaker 3>Wine, and you're actually allowed to call it wine, right, yes,

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<v Speaker 3>because it is wine. Okay, Because I've noticed that some

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<v Speaker 3>of the beers that I buy that don't have alcohol

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<v Speaker 3>in them, they don't actually say beer on them. What

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<v Speaker 3>they say they say brew. Oh interesting, And I don't

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<v Speaker 3>know if there's some like type of law that they're

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<v Speaker 3>not allowed to say beer.

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<v Speaker 4>I don't know the answer to that question. But for

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<v Speaker 4>non alcoholic wine, some brands they're adding back juice or

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<v Speaker 4>water or adding flavors. But we don't have to do

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<v Speaker 4>that because the quality of our wines are so high

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<v Speaker 4>to begin with.

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<v Speaker 1>So go back to how you make it so because

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<v Speaker 1>we have we as.

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<v Speaker 3>If you if you're driving on uh, if you're if

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<v Speaker 3>you're if you're driving out to Pismo Beach, Okay. On

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<v Speaker 3>Price Canyon Road. All you do is take a right

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<v Speaker 3>turn and then you find yourself at the I know

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<v Speaker 3>this really well. Yeah, I actually visited the vineyard unknowing, no,

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<v Speaker 3>not even knowing that it was your vineyard.

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<v Speaker 2>Gosh, probably back in December.

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<v Speaker 4>Yes, Well, I fell in love with the vineyard, as

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<v Speaker 4>I said, because of its proximity to the ocean, which

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<v Speaker 4>you can actually taste in the wines. And we'll get

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<v Speaker 4>into that. But it's such a unique place that I

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<v Speaker 4>knew I can make wines that, you know, we had

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<v Speaker 4>a sense of place, which is why wine lovers, you know,

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<v Speaker 4>go to wines for that. You know, it's just it's

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<v Speaker 4>more than beer, It's more than other you know, beverages.

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<v Speaker 4>Wine is something that we know is the greatest beverage

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<v Speaker 4>you know, ever made.

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<v Speaker 5>Well, there's nuances to it, right and as you say,

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<v Speaker 5>like I think about that too, like near the ocean,

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<v Speaker 5>like you pick up those elements.

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<v Speaker 1>So is it okay?

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<v Speaker 5>So go back to the We do have a lot

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<v Speaker 5>of folks on who own vineyards around around the world,

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<v Speaker 5>and we love to get into kind of the nitty

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<v Speaker 5>gritty and there's a lot more of an environmental component

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<v Speaker 5>we've talked with organic wines, is it made exactly the

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<v Speaker 5>same way it is?

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<v Speaker 4>So our grapes are sustainably certified, so they're grown without

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<v Speaker 4>herbicides or pesticides, and all the water is naturally available

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<v Speaker 4>on the site. But we as far as like other

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<v Speaker 4>vineyard owners, it's a great opportunity. You know, if you

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<v Speaker 4>have excess grapes or your winery and you're looking to

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<v Speaker 4>appeal to more customers, then non alcoholic wines is a

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<v Speaker 4>great thing. There is a you know, reduction and consumption

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<v Speaker 4>of alcohol in general and wines in general, So it

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<v Speaker 4>could be a great opportunity for wineries to get into

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<v Speaker 4>the non alcoholics.

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<v Speaker 1>But so how does it become non no alcohol? Like,

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<v Speaker 1>that's why I wud.

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<v Speaker 3>Understand that you made when you explained it, you made

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<v Speaker 3>it sound very easy, but like or something, Yeah, what's.

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<v Speaker 1>The difference in the speak?

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<v Speaker 5>Could like where does all of a sudden, like the

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<v Speaker 5>alcohol gets sucked out or whatever.

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<v Speaker 4>Okay, so you take the wine and you put it

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<v Speaker 4>into a machine. It's called a spinning cone column. So

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<v Speaker 4>that's a stainless steel column with a series of cones

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<v Speaker 4>that spin. And what that does is it spreads the

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<v Speaker 4>wine onto a into a thin layer, so making it

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<v Speaker 4>easier to extract through vacuum distillation the alcohol. So first

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<v Speaker 4>the aroma compounds sit on top of the alcohol. They're removed,

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<v Speaker 4>the alcohol is removed, the aromas are added back into it.

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<v Speaker 3>What do you then do with the alcohol that you remove?

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<v Speaker 4>Yes?

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<v Speaker 2>Can you make hand sanitizer? Like, what can you do

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<v Speaker 2>with it?

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<v Speaker 4>You can clean your tanks with it. You could also

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<v Speaker 4>use it as an alcoholic beverage.

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<v Speaker 2>Like a little moonshine or something something like that.

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<v Speaker 4>You could, you know, I more interesting, honestly, Pour it

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<v Speaker 4>on ice, put on put a little tonic, put a

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<v Speaker 4>wedge of orange or something, and I think we have

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<v Speaker 4>a new product.

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<v Speaker 2>Okay, there you have it.

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<v Speaker 5>Making non alcoholic red white is it as easy?

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<v Speaker 1>Is one harder?

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<v Speaker 4>People say that a great non alcoholic red wine is

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<v Speaker 4>the holy grail, so it is more difficult to make

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<v Speaker 4>better red non alcoholic wines. However, both of ours are

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<v Speaker 4>really great. But but that's what consumers are looking for,

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<v Speaker 4>is that really super high quality red non alcoholic wine.

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<v Speaker 4>Because it's very hard to come by.

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<v Speaker 2>And you think you've pulled it off.

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<v Speaker 1>I do believe I've pulled out. And it's not only

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<v Speaker 1>me that feels that way.

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<v Speaker 4>We have a big waiting list for the next release

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<v Speaker 4>of our Pino noir. So what we're be tasting today

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<v Speaker 4>is our last vintage and it sold out super fast

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<v Speaker 4>at the highest price.

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<v Speaker 3>Non alcoholic wine in the market, and it is relatively expensive.

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<v Speaker 3>I would say for a bottle of wine, forty fifty.

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<v Speaker 4>Five for our Pino noir, forty five for our Shardenay. Now,

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<v Speaker 4>when you remove the alcohol, you're seeing a thirty percent

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<v Speaker 4>reduction of volumes.

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<v Speaker 2>Okay, okay to make that.

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<v Speaker 4>So your costs go up and then the cost of

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<v Speaker 4>removing the alcohol.

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<v Speaker 5>We're gonna continue this conversation. We're gonna sample actually these

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<v Speaker 5>wines in just a moment.

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<v Speaker 3>I want to get right back to Rachel Martin, winemaker

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<v Speaker 3>and founder of Oceana Wine. She's here in our Bloomberg

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<v Speaker 3>Interactive Broker studio. We've been talking about non alcoholic wines.

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<v Speaker 1>We stop talking and try it.

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<v Speaker 3>That's what they've been Well, I was gonna say, she

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<v Speaker 3>doesn't just produce non alcoholic wines, even though that's what

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<v Speaker 3>we're talking about. Right, what before we try the wine? Okay,

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<v Speaker 3>Carol's like, really wants to try it, and I do too.

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<v Speaker 3>Clock somewhere what portion of your sales now are the

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<v Speaker 3>non alcoholic versus alcoholic?

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<v Speaker 4>Well, we're growing the non alcoholic, but it's you know,

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<v Speaker 4>it's more wines with alcohol than without. But that's just

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<v Speaker 4>because we are, you know, the amount that we're producing.

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<v Speaker 4>You know, we're selling out basically of the non alcoholic

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<v Speaker 4>wine fast.

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<v Speaker 3>Do you think, like, do you anticipate that you might

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<v Speaker 3>give up on the alcoholic wine and just go non

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<v Speaker 3>alcoholic behind.

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<v Speaker 4>Well, I don't need to do that because we have

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<v Speaker 4>customers for our traditional wines and that's how it all starts.

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<v Speaker 4>Our Charnay one domestic wine of the year. Our Pino

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<v Speaker 4>Noir is ninety three plus points. So we're making great

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<v Speaker 4>wines with alcohol. But you know, we're looking to meet

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<v Speaker 4>the consumer where they are because they want lower alcohol wines.

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<v Speaker 4>Which is so exciting because I'm just announcing it that

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<v Speaker 4>we're getting into the low alcohol wine. So we are

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<v Speaker 4>launching our first low alcohol with the Serrah, and that

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<v Speaker 4>will be available October first, and that's three point five

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<v Speaker 4>percent as opposed.

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<v Speaker 2>To what like a twelve percent that so are usually.

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<v Speaker 4>When the Sarrah originally is thirteen percent, So we brought

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<v Speaker 4>it down to three and a half percent because not

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<v Speaker 4>some consumers aren't looking to eliminate, they're looking to moderate,

0:11:27.480 --> 0:11:30.480
<v Speaker 4>and this is a great option for them tweak it down.

0:11:30.600 --> 0:11:33.320
<v Speaker 2>Okay, Carol's like enough talking time for drinking.

0:11:33.360 --> 0:11:36.440
<v Speaker 1>You're done? Yeah, okay, So tell us about what you brought.

0:11:36.440 --> 0:11:38.319
<v Speaker 1>We've got a charay and a pino.

0:11:38.400 --> 0:11:41.920
<v Speaker 4>Absolutely and our wines. All of our wines can be

0:11:41.960 --> 0:11:44.640
<v Speaker 4>found on our website and more information about them at

0:11:44.679 --> 0:11:49.319
<v Speaker 4>Oceanawines dot com. But this is our Shardenay. No, remember,

0:11:49.400 --> 0:11:51.640
<v Speaker 4>this is our award winning.

0:11:51.440 --> 0:11:55.280
<v Speaker 5>Smells like a Shardenay Domestic Wine of the Year Shardenay,

0:11:55.679 --> 0:11:59.600
<v Speaker 5>just with the alcohol removed. So if you look at

0:11:59.600 --> 0:12:02.840
<v Speaker 5>it's got a beautiful color, it looks you know, it's

0:12:02.880 --> 0:12:03.600
<v Speaker 5>it is wine.

0:12:03.800 --> 0:12:07.000
<v Speaker 4>It looks just like wine. It's crystal clear, it's you know,

0:12:07.080 --> 0:12:10.320
<v Speaker 4>it's got this gold flex and then if you swirl

0:12:10.320 --> 0:12:12.480
<v Speaker 4>it around in your glass, it's.

0:12:12.320 --> 0:12:15.679
<v Speaker 3>How you This is a tough job, but somebody has

0:12:15.679 --> 0:12:17.120
<v Speaker 3>to do it like we have.

0:12:17.320 --> 0:12:18.120
<v Speaker 2>We have to drink wine.

0:12:18.640 --> 0:12:24.439
<v Speaker 5>And you you have the notes of green apple, citrus, jasmine,

0:12:24.600 --> 0:12:28.160
<v Speaker 5>a little bit of green melon and on the palate

0:12:28.280 --> 0:12:34.640
<v Speaker 5>when you taste it. It has a good mouth feel,

0:12:35.240 --> 0:12:37.600
<v Speaker 5>which is missing in a lot of non alcoholic wines.

0:12:37.640 --> 0:12:41.120
<v Speaker 5>But the way that we make our wines, it has

0:12:41.640 --> 0:12:45.200
<v Speaker 5>body and volume independent of the alcohol, and there's something

0:12:45.240 --> 0:12:48.439
<v Speaker 5>that stays that wine that after feel.

0:12:48.800 --> 0:12:52.320
<v Speaker 4>It has length, so the wine and flavors stay in

0:12:52.320 --> 0:12:55.760
<v Speaker 4>your mouth after you've swallowed, and that is supported by

0:12:55.800 --> 0:12:57.840
<v Speaker 4>the acidity and the wine go to the red.

0:12:57.640 --> 0:12:58.600
<v Speaker 1>Because that I'm curious.

0:12:58.640 --> 0:13:01.840
<v Speaker 4>Now, this is our Peano noir. This is our first

0:13:02.040 --> 0:13:05.120
<v Speaker 4>ever vintage of non alcoholic wine. This is the twenty

0:13:05.280 --> 0:13:10.160
<v Speaker 4>twenty two Ohano zero non alcoholic Pino noir from Spanish

0:13:10.200 --> 0:13:14.079
<v Speaker 4>Springs Vineyard. So we you know, this again is our

0:13:14.520 --> 0:13:18.679
<v Speaker 4>ninety three point you know, uh pino noir just simply

0:13:18.720 --> 0:13:26.040
<v Speaker 4>with the alcohol remove right, So it's you know, it's

0:13:26.040 --> 0:13:29.320
<v Speaker 4>got a gorgeous color, lots of aromas coming off of

0:13:29.360 --> 0:13:34.800
<v Speaker 4>that plum, nice rosberry, a little bit of BlackBerry and

0:13:35.160 --> 0:13:36.079
<v Speaker 4>kind of someone like this.

0:13:36.960 --> 0:13:37.640
<v Speaker 1>I like this.

0:13:38.960 --> 0:13:41.760
<v Speaker 5>So in terms of the market, you said you're sold

0:13:41.760 --> 0:13:42.920
<v Speaker 5>out already, is that correct?

0:13:43.280 --> 0:13:44.800
<v Speaker 1>For the non o For.

0:13:44.720 --> 0:13:47.480
<v Speaker 5>The Pino noir, we're completely sold out. We have a

0:13:47.559 --> 0:13:51.120
<v Speaker 5>lady waiting list for the next vintage. The Chardonnay is

0:13:51.160 --> 0:13:54.880
<v Speaker 5>currently on the market. We just released it May first,

0:13:54.920 --> 0:13:57.360
<v Speaker 5>and we're selling through quickly. What are you hearing from

0:13:57.440 --> 0:14:00.440
<v Speaker 5>like restaurants and bars and like, I'm a mean, that's

0:14:00.440 --> 0:14:01.440
<v Speaker 5>the holy grail at this.

0:14:01.480 --> 0:14:02.640
<v Speaker 1>Point, definitely.

0:14:02.679 --> 0:14:06.800
<v Speaker 4>And I've been in conversations with masters of wine about

0:14:06.880 --> 0:14:09.480
<v Speaker 4>our non alcoholic wines and what's exciting is they already

0:14:09.559 --> 0:14:14.400
<v Speaker 4>know about Oceano zero and because the market is booming,

0:14:15.320 --> 0:14:18.959
<v Speaker 4>restaurants are looking for not just any non alcoholic wine,

0:14:18.960 --> 0:14:23.200
<v Speaker 4>but these quality non alcoholic wines fine for fine dining.

0:14:23.400 --> 0:14:25.720
<v Speaker 3>You see that on menus now it's wild. There's an

0:14:25.840 --> 0:14:29.280
<v Speaker 3>entirely new section right that you hadn't you wouldn't see

0:14:29.280 --> 0:14:32.440
<v Speaker 3>a year ago. I'm wondering about distribution because you keep

0:14:32.440 --> 0:14:34.640
<v Speaker 3>talking about that it's for sale online. Are you sold

0:14:34.640 --> 0:14:35.600
<v Speaker 3>at brick and mortar at all?

0:14:35.840 --> 0:14:38.680
<v Speaker 4>We are sold at brick and mortar, for example, in

0:14:38.800 --> 0:14:44.120
<v Speaker 4>New York City Spirited Away, which is in Soho, you

0:14:44.160 --> 0:14:47.160
<v Speaker 4>could find our wines there. But we have distributors, so

0:14:47.160 --> 0:14:54.000
<v Speaker 4>we're distributed in the mid Atlantic, Northeast, in Missouri as

0:14:54.040 --> 0:14:57.600
<v Speaker 4>well as California for both our traditional and our non

0:14:57.640 --> 0:15:00.280
<v Speaker 4>alcoholic wines. But to keep up with the market could

0:15:00.280 --> 0:15:02.600
<v Speaker 4>demand not only for our wines, but the growth of

0:15:02.640 --> 0:15:07.680
<v Speaker 4>the category. We're looking for investors, yes, so that we

0:15:07.760 --> 0:15:11.760
<v Speaker 4>can meet the demand. Interesting continue, Yes.

0:15:11.880 --> 0:15:13.640
<v Speaker 5>What do you think is going to be the real

0:15:13.680 --> 0:15:17.680
<v Speaker 5>big growth area? Is it the alcohol removed or alcohol

0:15:17.680 --> 0:15:18.920
<v Speaker 5>alcohol lowered?

0:15:19.160 --> 0:15:19.480
<v Speaker 1>Kind of?

0:15:20.480 --> 0:15:25.760
<v Speaker 4>I believe it's low alcohol because that's what most of

0:15:25.840 --> 0:15:29.200
<v Speaker 4>the market is looking for, and that's to reduce their

0:15:29.240 --> 0:15:33.400
<v Speaker 4>consumption and not completely eliminated. But non alcoholic wine is

0:15:33.520 --> 0:15:36.960
<v Speaker 4>great for whatever your reasons that you choose not to

0:15:37.040 --> 0:15:40.000
<v Speaker 4>drink alcohol, but you could have traditional wine and then

0:15:40.040 --> 0:15:42.320
<v Speaker 4>switch to non alcoholic wine. In the UK, I think

0:15:42.320 --> 0:15:44.440
<v Speaker 4>it's really cute. They call it zebra striping.

0:15:45.280 --> 0:15:47.920
<v Speaker 1>Yeah, yeah, those Brits, those Brits.

0:15:47.960 --> 0:15:52.480
<v Speaker 4>But there's enormous you know, opportunity and both know what

0:15:52.520 --> 0:15:55.640
<v Speaker 4>they call no and low alcohol wine and low.

0:15:55.520 --> 0:15:58.320
<v Speaker 3>Yeah, we're Bloomberg. We love numbers. We talk about money

0:15:58.320 --> 0:15:59.760
<v Speaker 3>all the time. How much do you need to raise? Like,

0:15:59.760 --> 0:16:00.680
<v Speaker 3>what's target here?

0:16:00.800 --> 0:16:04.080
<v Speaker 4>One point five is my target? Yes, and that's for

0:16:04.320 --> 0:16:07.040
<v Speaker 4>you know, building out the program of wines and then

0:16:07.120 --> 0:16:12.000
<v Speaker 4>also having a more robust direct consumer experience, getting you know,

0:16:12.080 --> 0:16:14.480
<v Speaker 4>our own tasting room. We don't have one of those

0:16:14.600 --> 0:16:17.320
<v Speaker 4>at this time, and then expanding beyond our borders.

0:16:17.400 --> 0:16:24.320
<v Speaker 3>You know who loves wine, Silicon value billionaires. It's amazing anyway,

0:16:24.720 --> 0:16:25.200
<v Speaker 3>and now that they.

0:16:25.120 --> 0:16:28.920
<v Speaker 5>Could get into non alcoholic wine or low alcohol with Oceano. Listen,

0:16:28.960 --> 0:16:32.440
<v Speaker 5>it's very fascinating to see how the beverage market, the

0:16:32.520 --> 0:16:36.080
<v Speaker 5>alcohol no or low alcohol like, how it continues to evolve.

0:16:36.120 --> 0:16:39.120
<v Speaker 5>It's really fascinating, Richard, Thank you so much. Yes, I

0:16:39.160 --> 0:16:41.120
<v Speaker 5>was going to say, and you can follow us on

0:16:41.160 --> 0:16:42.680
<v Speaker 5>our socials to see what we have.

0:16:42.720 --> 0:16:43.800
<v Speaker 1>We've got lots.

0:16:43.520 --> 0:16:48.760
<v Speaker 4>Going on this summer Oceano dot zero and Oceano Wines

0:16:48.840 --> 0:16:49.680
<v Speaker 4>on Instagram.

0:16:49.760 --> 0:16:52.120
<v Speaker 5>All right, well, looking forward to come back again and

0:16:52.160 --> 0:16:54.480
<v Speaker 5>we'll hear how things are going. Rachel Martin, she's wine

0:16:54.480 --> 0:16:56.960
<v Speaker 5>maker and founder of Oceano Wines, joining us here in

0:16:56.960 --> 0:16:57.360
<v Speaker 5>our studio.

0:16:57.400 --> 0:16:58.000
<v Speaker 1>Thank you so much.

0:16:58.000 --> 0:16:59.680
<v Speaker 4>Thank you for having me a lot of fun.

0:17:00.080 --> 0:17:02.440
<v Speaker 1>And it's not even a Friday. How did this happen?

0:17:02.720 --> 0:17:04.560
<v Speaker 2>And he excuse to talk about California.

0:17:04.960 --> 0:17:07.440
<v Speaker 1>That what Tim has been in his glory.

0:17:07.560 --> 0:17:10.680
<v Speaker 5>It's like going back home kind of almost all right,

0:17:10.720 --> 0:17:11.440
<v Speaker 5>this is Bloomberg