:29:03
This is our Syrah.
:29:05
Okay.
:29:09
- Ooh!
- Yeah? Like that?
:29:10
That's a big one.
:29:21
But it did sit with the skins for
about two weeks in an open-topped tank.
:29:24
- So that would explain all the tannins, no?
- Well, it is a young wine.
:29:28
- So as the wine ages, the tannins will dissipate.
- Right. Of course.
:29:31
- Excuse me for just a minute.
- Good stuff.
:29:35
Mmm. Fill up there, bub.
:30:01
This is our estate chardonnay.
:30:03
Now, there's a girl who knows how to pour.
What's your name?
:30:06
Stephanie.
:30:08
Stephanie. Nice.
:30:12
So, what do you think?
:30:14
Mmm. Quaffable.
:30:15
But, uh, far from transcendent.
:30:18
I like it. Tastes great.
:30:20
Oak-y.
:30:22
This is a cabernet franc.
:30:23
This is only the fifth year
we've made this varietal.
:30:26
Very few wineries around here
do a straight cab franc.
:30:29
It's from our vineyards
up in Santa Maria...
:30:31
and it was a silver medal winner...
:30:34
at Paso Robles last year.
:30:36
Hmm.
:30:38
Mmm.
:30:40
Well, I will tell you something.
:30:42
I've come never to expect greatness from
a cab franc, and this one is no different.
:30:45
It's kind of a hollow, flabby, overripe-
:30:48
I don't know.
Tastes pretty good to me.
:30:51
So, um, do you live around here,
Stephanie?
:30:53
Yeah, up around Los Alamos.
And I agree with you about cab franc.
:30:56
We're just over in Buellton.
:30:59
The Windmill Inn.