The Burgundy Wine Guide | Everything You Need to Know About The World's Best Wine

29:20And Bataille is fantastic. Actually, Le Montrachet is the very top end. And funnily enough, the Domaine de Romani-Conti do make a Le Montrachet, and two or three other producers do. But underneath that, you've got the Bataille Montrachet. And this particular one is called Crio Bataille Montrachet. And that is the smallest Grand Cru vineyard in the world. I mean, it's absolutely tiny. It's the size of this room, almost. and I think they've got three people who plant their vines there and make a particularly fine wine every year. It's absolutely delicious. But clearly very limited. Very, very limited and very hard to find.

30:00And then there's a Favelli wine there which is the Mercury at the end. I can't remember what it was. It was 2014. I brought that along just as a bottle which is, that's an affordable bottle I would say. Yeah, so that's I think really interesting on the Wichita Guelant because where you both have basically set this up so far through the conversation is that Burgundy is very rare, very special, very hard to get your head around, which makes it sound like it's not going to be accessible both in terms of knowledge and price. But, Jordi, can I just ask you what you've bought in from left to right? So I bought full bottles rather than empty ones, which is why they're a little bit cleaner.

30:41They're at the less dusty end of the cellar. but the reason I brought them is not because I've drunk them and have wonderful memories of them but more because they are interesting examples of those quality levels that we spoke about so the one on the left the Coton is a Grand Cru the one next to it the Popard is a Premier Cru and the final one the Oxydresse is the Village level so it's just an indication now the problem is, Tom, as you're looking at them, is they all, to the uninitiated, look quite similar. Yep. So in terms of the cost per bottle, or indeed what the words would be on a menu, it is a little bit complicated.

31:29The important thing to say, though, when we're looking for value is Burgundy getting really expensive is actually relatively recent. so it hasn't always been incredibly expensive it's always been revered in terms of its quality but you only have to go back sort of 40 years you know 85 was a tremendous vintage when these wines would have been really quite accessible so you hear about people as students buying sort of Grand Cru wines for what today would be considered pittance for a case and the case would have been 12 bottles in those days these days cases have got smaller because the wines have got more expensive so six bottles or three bottles.

32:122005, things started getting a bit silly and getting really expensive because the point of these particular vineyards is they're not getting any bigger. You can't change the size of it. Some of them are literally walled in. The Clos, like Clos Saint-Jacques or Clos de Bouchot, means the wall, the stone wall around it, which was originally to keep out animals. But the size is the size. Therefore, as demand goes up, price goes up, and we can come back to that. Do people ever amalgamate? In what sense? Two different producers. Well, only if you've got what's called the spare wines that they're actually picking will go centrally to someone who will make, they won't necessarily have their own house.

32:56Is that an equivalent to, remember you were talking about Poyac and things like that, you know, they kind of sell in bottles. It's sort of generic, exactly. It would be the region, But I don't think you'd find many. I mean, the lower end of the Burgundy wines are probably made by more of a commune than they are of an individual house. There is value in Burgundy, though. And there are some good hints and tips in terms of where to find it. But value is often found on the peripheries. So Chablis, for example, top Chablis and more generic Chablis don't have a huge price spread. So you can often find some great value in Chablis.

33:44You can find some very expensive top-end Chablis as well, but there's good value there. There are also places which are quite close to some of the very well-known villages. So if you go down to Merceau, which is a very famous village in the Côte d 'Ivoire, famous for these rather rich Chardonnay wines. Not far away up the valley, slightly off the slope, you have villages like Saint-Romain or Oxyduress. The wine I brought there is an Oxyduress. They are a better value because previously, historically, they would have been slightly further away, slightly higher up, and perhaps not able to make the wines of the quality.

34:30so that has changed then when you go further south and you get to places like the Makone Makone Village at the top of the Makone you'll often find fantastic wines at good value so so the the hint that I've heard a number of times is that if you if you know what your budget is go for the best wines of a lesser known village appellation rather than necessarily a lesser wine from a very well-known place because there is value there. I mean, they do get up to, you know, something like DRC, De Min Romani-Kanti, will get up to tens of thousands of pounds of bottles. So that is at a particular end of the scale, but they produce a tiny amount.

35:12You know, their top vineyard produces probably 5 ,000 bottles a year, whereas a Chateau Lafitte will produce 20 ,000 cases a year. Okay. So there is a scale thing here. With that in mind, Dad, you brought that along. Does that sort, Is this bottle here, is that sort of a good example of what you were just talking about? Well, it's probably not a good bottle to refer to, because that's actually a little bit further south. It's from Beaujolais, and it's a Morgon. So it's not actually... Well, it is a Pinot Noir. So, I mean, when I was bringing bottles, I thought it's basically a bottle shape that identifies the burgundy aspect of it.

35:55So all those bottles you can see are pretty well the same shape. Whereas if you went to any of the Bordeaux bottles, they have their own particular shape as well, which is very different from those. The reason for the shape is about the sediment that wines throw off. So the shoulders of a Bordeaux bottle, if you can picture it, are square. Yes. Not square, but more square. Because the grapes used in Bordeaux, the Cabernet Sauvignon, the Merlot and so on, they throw off sediment over time. So when you're pouring, the shoulder catches some of that sediment in there. That's the theory. You still get it out of these as well.

36:34I mean, some of the burgundies, the unstrained burgundy, as it were, it can throw quite a decent deposit. Yeah, but not as much. Okay, but Gunders like it. They like to chew it.

36:50It's almost like the Parsons' nose. you know they want a little bit oh they they and they have this sort of wonderful their their their palate as such they just no i know they come out okay purple teeth yeah great so um in terms of drinking it because these are um burgundy glasses what do you think that obviously these are much bigger rounder they're like bowls ultimately why why does that make a difference why is that important for burgundy or is it just frankly for sure no i mean i think i think that glass makers started making lots of different glass sizes um in the last uh 50 years or so probably yeah um and there is a slightly different uh shape the uh burgundy glasses are more of a glow yeah um sometimes people drink things like barolo from italy after of this as well they in theories have captured the the fragrance of the of the wine um and i've never i've never thought to myself drinking out of burgundy glass i wish this was a different shaped glass so i think i think there is a there is a science there as well i mean also if you're a wine glass maker and you can convince your customers that they need one of each then there's probably a commercial decision there as well but but i think there is a bit of science there because these wines are light and bright.

38:12And in youth, they get more complex with age where they get a bit more vegetal and surbois, which is a sort of mulchiness in time, which a lot of Burgundy collectors love. But they are wonderfully fragrant wines. So that's why the glasses would be entirely appropriate. You can often pour a Grand Cru Burgundy and you put it in the glass and it looks almost transparent. It doesn't have any of the sort of body that you see in a Bordeaux wine, for example. And they look through it and you think, how can that have anything? And then you put it to your nose and then you taste it. And it absolutely explodes.

38:50It's a wonderful, wonderful experience. Very hard to find it. It's very hard to find a good Pinot Noir. I was saying to you, Jordi, earlier on, I have a little role with one of the London clubs that I've been working with for a long time. and we've been producing extremely good wine lists. But the hardest wine for us to establish, which people would give you a good report on, is the Pinot Noir. So the club Pinot Noir is always a hard thing to find because they tend to be rather more expensive than they should be against the quality that they can throw. So you've got to find one which balances between the two.

39:32So you've got something, it's quite clearly the Pinot Noir knows and tastes and everything else, without it actually costing unnecessarily high prices on the list. And do you ever go outside of Burgundy for that? Or is the demand for Burgundy there? Yes, I mean, there are alternatives. We have Chilean Pinot Noir, which actually is not bad. but I think you made a point earlier that in a funny way Burgundy Pinot Noir has a character all of its own the nose is different it is the same grape but I think that the way that the roots have to work very hard to get the flavour out Burgundy is the ones because they're ancient roots and they go down an awful long way and I think they probably put more style and and time and effort behind the actual making of the wine than they do in other places, which is not a benefactor.

40:30Pinot Noir is a great reflector of terroir. So you often hear in far-flung wine-producing countries around the world that they're making wine in a Burgundy style, which is, I understand what they mean by that, but actually it's a difficult thing to get your head around because actually Burgundy style can only really come from Burgundy. So you can make wonderful wines in Central Otago in New Zealand or Oregon in California, but they are of their own place. So that's the wonderful thing about Pinot Noir is that it's a true reflector of place. So with regards to exactly what you were just talking about, someone goes to a restaurant, they're looking at the menu.

41:15Some menus can be pretty intimidating. because there's a lot of names on there, there's a lot of years on there, a lot of price tags on there. So identifying a Burgundy that isn't this, because obviously we know, especially just from this conversation, that if they pick the Romani Conti, they're going to get a nice wine. But that's not going to be the case for a lot of people. Yeah, that's the thing. So is there a hack? Is there a secret for people? Well, I think my answer to that is that you're probably starting with a white wine. And the white ones are much easier to buy, because as we go, we've got the Macon wines, which are always quite good value.

41:52They're not going to be exceptionally high value. And you're probably not going to go to a restaurant unless it's a particularly fine place to select a Grand Cru white wine because it's going to be out of most people's range anyway. And you've got the Macon Uchisi, you've got the Macon Vire, you've got all sorts of Macon wines. and they're very drinkable. You know, they have a flavor and, you know, they're good, fresh. You drink them young. You don't have to wait particularly long time for these things. One of the other subjects, if you're talking about the Grand Cru end, you don't want to open a Grand Cru bottle of Burgundy unless it's probably 10 years old and then it will carry on as well for some time.

42:45It will flatten out at some stage, but it'll still retain its quality for a very long time if it's cellared properly. And the whites are much fresher and earlier drinking. But they're also making, I would say, the village wines, the commune wines of a Pinot Noir, are also to be drunk reasonably young. I mean, obviously, it's in the interest of the producers to sell as much of the vintage that they produced as quickly as possible. um it's only to say the very top end wines they're making that will go on for much longer and we say that they've been barrels for longer and so on but um on a list i mean it depends what you're drinking or what you're eating i mean if you're going to choose a meat um and there are certain meats where pinot noir is actually the i mean if you're going to have game for example in in say it's it's a grouse season or something yeah um well it's the the best choice you can make is to have a pinoa wine so you go to burgundy at once i think that i've probably got a a couple of additional hacks and i agree entirely make in terms of the the regions that have particular uh quality and value built in but the the first thing is if you if you're going to go and drink burgundy in a restaurant um go to a restaurant that really understands burgundy uh first of all So there are fantastic restaurants in London like Noble Rot or Cabot in the city where they take great pride in Burgundy.

44:21And therefore, you're in the right spot. The second thing is, and I think I've probably mentioned this to you before, Tom, is the sommelier is there to be your friend. So if you are in a restaurant, the most important thing to point out, let's say you want a white Burgundy. I would come in very open-minded and I would say to the sommelier, I'm going to point at the list and you can do this discreetly. You don't need to do this in front of all your guests. And I personally point to the price first and I say, I want something roundabout here. This is what we're all eating. We would love a white burgundy or something similar.

45:05What would you recommend? At that point, you are taking the knowledge and the information that they are paid to provide, people can find sommeliers very daunting. And I think that there's the old sort of trope of the rather pompous sommelier looking down their nose at you and dismissing you because you're pronouncing words wrong and so on. Today, you know, you've got these passionate young people working in the wine hospitality industry who can't wait to tell you about their most recent find. So if you know what your price point is, that's a great starting point. If you know what you're eating, that's a great starting point.

45:39You don't have to do the heavy lifting yourself you don't have to match them yourself um you know there are certain um ways of thinking about food you know if it um if it grows together it goes together people often say so you know food from a particular region you know burgundy would be known for things like jamon persil which would be fantastic with a white burgundy or uh for morette which would be brilliant with red um you might have sort of mushroom dishes which go very well with pinot noir and things like that as well. But put the hard work onto the sommelier and put a bit of trust into them as well.

46:15I entirely agree. And I think you made a big point. And that is the restaurant itself has gone to have somebody running their wine list who sort of understands what they're doing. And there are, as you say, I mean, Bellamy's is a good example because it always, I mean, the Rui there, for example, is fantastic. It's very good value. Now, that's an outstanding Chardonnay. Wasn't that A.A. Gill's kind of note on his review of Bellamy's, basically just saying he can't quite get his head around how amazing the wine list was? Well, the other thing is that Gavin, who runs it, actually has his own little sort of corner of the wine list, which is his selection.

46:56His pan-written himself. And he will always have a burgundy on that. and they're presented so that they're good value as well as quality because, I mean, that restaurant knows its wines. But I think more broadly we're talking about the Burgundy. We should think about the average man who goes into a supermarket will see a great array of bottles, a lot of which are Burgundy's and a lot of which are actually pretty good. And then some of them are quite good value. And the reason is that the top supermarkets actually engage people to work for them who are very knowledgeable. And they buy a big quantity from various manufacturers or producers.

47:41And when they do that, they're not going to settle for something which is second rate against what they're looking for. And the pricing of them is pretty good. it's probably the best way to bring drink burgundy if you want to feel slightly less hit in the wallet on it is to go to either a wine merchant or some of the good... Yes, thanks to yourself. Exactly. Or some of the good supermarkets because they have chosen decent wines and they are pretty good value. You have brilliant wine buyers at supermarkets now. the one thing I would say and the reason I would always fight for the independent merchants is that if you go into a supermarket regardless to how good it is as a supermarket it's pretty unlikely you're going to find someone who's going to be able to help you on the wine well that's true because the wine buyers are just floating around like some areas it's the funny thing that if you know a lot about wine as you do Nick, a supermarket is quite a good place to shop well you can recognise labels which you can sort of get an instance.

48:51But you can recognise labels. I think probably that's probably rare rather than everybody. Yes, no, but that's my point. Is there a way of educating people? Are people finding themselves getting more familiar with these? Well, I think, I mean, my advice would be, until you have that level of knowledge where you can spot villages or Jesus' names you might know, if you go into an independent merchant, that could be Barry Brothers, as it could be a number of other brilliant, there are other merchants are available. But you get to go into a shop or online, but let's just talk about shops for a moment.

49:31And you can ask someone very simple questions. Now those questions could be, I have a particular interest in a wine from this particular clemat in Burgundy. More likely it's, we're having fish pie for supper tonight. What would you recommend? so so the joy of being in a in a independent merchant and asking for their advice is these people are they're available passionate uh knowledgeable and will take your situation as well as your taste profile you know if you're trying to impress your father-in-law on a thursday that may be a different type of wine than you would have if you're drinking something in front of eastenders on a tuesday if somebody's in a place where you're allowed to get your phone out anyway yeah could they take a picture of and our people sort of take a picture of the many running all the time gpt and saying all the time which one should i be getting because so so if yeah i mean if you were to take a photo of a wine list these days and uh and you said it to you know any ai chat gpt uh whatever it might be i'm sure if you were to say that you had a particular budget in place you'd be able to get a recommendation back so yeah i mean ai is going to change the wine world as much as everything else.

50:42What do you think is going to change more, AI or climate change? Oh, so climate change is an interesting one because climate change in Burgundy, the Burgundy region has gone up in temperature by about a degree, maybe a degree and a half since the 80s. So it is getting warmer. What that has done in the short term is that there are certain regions, particularly regions that might have been slightly higher up the slope, which actually might be seeing an improvement in quality. So the Oat Cote de Beaune, Oat Cote de Nuit, higher up the slopes, you might see some really interesting wines coming from there.

51:22There are other particular regions, funnily enough, the Pommard, which I brought in, which is a little bit humid in Pommard, may see certain benefits. However, it is clearly not a good thing. And what climate change also brings is very tempestuous weather. And remember, the weather in Burgundy is actually bloody hard weather for making wine in. Rains a lot, does it? It's just not particularly consistent. I think the problem is also that you can get some very warm spells at this time of the year. Yeah. And then in three weeks' time, you'll get a hard frost and suddenly... Or hail increasingly. And the blossom or the flowering that's taking place...

52:05Can be desolated. They're just wiped off. And if that happens, then it just doesn't produce the quantities. But if you've got one of those vineyards that's the size of a tennis court, you're stuffed. Well, if you think that the quality of Burgundy wines produced really from the mid-'80s has been consistently very good. So you don't have really appalling vintages anymore. And some of that is to do with what happens in the winery as well, of course. And you've got winemakers, a generation of winemakers who've gone to school to study wine at places like Bowen and Dijon. However, if you think, therefore, that quality levels are good, you can have a more modern style of vintage, you can have a more traditional style of vintage, some are lighter, fresher, some are, you know, we could refer to as restaurant vintages, i.e.

52:55they're made for quite early drinking. However, if the quantity is diminished significantly, Let's say a vineyard is producing X amount of bottles and 75 % of that is knocked out by hail, it comes back to that idea of supply, demand and allocations to customers and stuff like that. So climate change is, yeah, we don't want to see climate change ruining wine. And it's both end of the season as well. I mean, you can have a hot summer and then suddenly it comes up picking time and coming down sort of September or October. and and and they're more interested in the weather forecasts and they are in fact of the exact day to do it because you don't want to pick in pouring rain if you have a terrible storm coming through or something like that and so they try to avoid class why well because it well it dilutes the um the the quality because all the water and everything else in it it gets muddy and yeah oh i see it's it's not very nice um and and when the grapes go into the vats to be sort pressed and everything else they're bringing with it um you know water water and it's not growth as well and you have you have sorting tables now which which one wouldn't have had a generation ago maybe two generations ago which is when you are purposely taking out things that are not looking good so if there's a bit of rot or mold or or whatever it might be you can you can pull it from the from the sorting table which means that you get the best possible quality but um yeah when you pick as important historically that would have been september increasingly that's coming forward a little bit to august so so it is it is having an impact um and you know we're seeing the benefit of that in places like the south downs in in england where we're seeing increasingly uh quality wine produced um sparkling primarily but also you're now seeing Pinot Noir grown in the UK as well.

54:53So it is going to be dangerous for regions like Burgundy that are so small and so impacted by climate. So, so far, okay. Some minor improvements, however uncomfortable that might be, but in the future may not be a good thing. I think in recent years, of course, what's happened is that in the old days, you were very much in the hands of hope rather than anything else. But nowadays they've more or less debugged bad vintages because throughout they've got this technology which is actually telling you how each vine is operating. And you can, if you've got a really dry spell and so on, you can actually make it so that it's survivable.

55:40I know it's not burgundy, but didn't you have quite an interesting story about, was it like a 99 Petrus or something, where he put tarpaulin. Oh, no, that was the 1992 vintage in Petras. It was, you're absolutely right. Tell us what happened with that, because it's quite funny. Well, this is your Bordeaux story. Yeah, it's a Bordeaux story. It's not really a... But they knew that the picking week was going to be serious storms, and they put plastic cover over the entire estate because the year, I mean, vintage itself was fine. But if they'd picked in those conditions, They would have completely ruined the quality that they expected to get out of it.

56:19And I think there was two estates. It was Petrus and Lafleur. And, of course, then what happened was the water came on. They picked dry and they were very happy with all that. But what happens to that water? It then runs off onto the neighboring estates. And they all had some legal challenges about the fact that they'd been ruined by the place. And it would never happen again. I mean, they won't be allowed to do it again. So if you find the 92 Petras, it's a one-off. It is a bit, yes. That's great. Ultimately, we've got a huge amount of factors that come into Burgundy. What do you think is the main reason of why it's so revered?

57:03So whilst it's just agricultural produce, you know, we're talking about grapes here, I think it is undeniable that Burgundy produces the greatest expression of wine from the Pinot Noir grape in the world. The challenges around temperatures and so on, it's sort of marginal temperatures, but that is something that allows the Pinot Noir to ripen at the right time. So So when I say that the conditions are difficult, it doesn't mean they're impossible. You still get these brilliant wines. And you're saying difficult is good. And difficult can be good. The quantity produced and this fragmentation of vineyards means that it's got this wonderful complexity which feeds into, I suppose, the mind of the collector and the desire for knowledge around collecting wine as well.

58:01And the market has also been growing. So from 2005, let's say, but certainly by 2008, 2009, the US has always been a big importer of Burgundy, probably the biggest importer in the world. Hong Kong, Singapore, China came on board. The wines, a colleague of mine, ex-colleague of mine, Jasper Morris, who's one of the masters of wine, who in my mind is the most knowledgeable person in the world on the subject of Burgundy. So my father. um apart from your father the most knowledgeable person i've ever met on the subject of burgundy pleasure the he um he was um someone who can i frame that you can certainly he was he was jasper wrote and if if um if you ever want to read a brilliant brilliant book on burgundy jasper wrote the seminal book on burgundy called inside burgundy and he has a wonderful website as well.

59:01Dad's too busy being clever to write a book. No, no, no. I read John Arlott. I mean, he was amazing. Yes. Fantastic. Great cricket commentator. And at the same time, he was an exceptional artist of Burgundy wines. He loved them. Great. And we know how much. When Jasper released his book first time around in Hong Kong, we released it in Hong Kong, actually, I remember the discussion around Burgundy at the time was that there was this phrase that I remember being used, which was Burgundy was the connoisseur's wine. And there was this sense that there was a mastery involved in Burgundy that perhaps didn't come with Bordeaux.

59:42Do you agree with that, Dad? Well, I think so. I think it is mastery because I think they actually really put their minds to making the very best they possibly can. And I always get the feeling that when you go into more, what you call the quantity product, you're never going to get that light touch that you get from the small houses who are going to make sure that every single bottle is going to be presented at the very best they possibly can. I mean, the other is based on, you know, is it a good vintage? Yes, it is. Oh, we've got a good market, yes. Of course, a lot of what you were talking about, the international markets have changed a lot because the Chinese have now more or less given up sort of ordering whatever they can all the time.

1:00:28So that market's not collapsed, but it's nothing like what it was. And, of course, the Americans have put these extraordinary tariffs on everything. So buying in, there was a time when I used to go regularly over to Long Island and the places I went to would have wonderful wine lists and a huge number of wonderful both Burgundy and Bordeaux wines on them. The Burgundies there were considerably cheaper than their own wines from the West Coast. It was extraordinary. But now they aren't because it costs them so much to bring them into the country. They're actually not buying them in so much either.

1:01:11So that's a change in the demand. They say it takes 10 years to learn about Bordeaux and the rest of your life to learn about Burgundy. very good if you were to take a bottle of wine to a dinner party what would be the first thing you go to as a sort of you know because bottles of wine that you bring to a dinner party they're not meant to be drunk really at the dinner party so it's i don't think so i mean dad what do you bring well it depends who's invited to dinner is the answer but i mean some some day some i will have made an offer in advance can i bring the wine in which case i'd find something yeah of course That's a different sort of thing.

1:01:47But it's a nice gift to give people when you actually arrive. And I think you can, again, you do it by price. I mean, I think you probably bring a bottle, which is going to cost somewhere between 15 and 20 pounds, probably, for the average London gathering. If you know the person very well, you might get something very special out. And that's an entirely different thing. But for a birthday present, you probably give up a list a bit, but for just an ordinary dinner party, then there are lots of good burgundies. If you were to throw out one burgundy that was in that, what do you think? Well, I'm a great fan of white burgundies as well.

1:02:32So would you say Mercury? Lovely. It would be nice. Okay. So my simple answer to that is, firstly, I quite often don't take wine. I take a bottle of olive oil. That's a very good answer. I think that's a very nice thing to do. I would extend that, that you can actually fine-tune that by having a little truffle olive oil, a little truffle oil, small bottle. No, it doesn't matter, but somebody else is not going to be asked to eat it. It's being given to somebody else. So yeah, I think olive oil is a lovely present. The other hint I had from a colleague of mine was that if you want the wine to be drunk at dinner, because most of the time wine is not being brought to drink then and there, unless there's been a specific request, is if you open it and double decant it back into the bottle and say, I've decanted this for you, then they are somewhat obligated to open it.

1:03:33But that's a very mean thing to do. I think it's a bit mean personally. I think if you're invited, it's up to them what they want to say of you. Quite right. And that's why you wouldn't, unless you've spoken in advance, that's why you wouldn't bring something from the very end of your stock, as it were, because you know the top end. If you know the chap properly or whoever it is, then you will know what level to come in at. But it's just, it's really, I mean, a box of chocolates just as nice, you know what I mean, in many ways for a dinner party. Yeah. And another question that was sent to you was about wine glass makers.

1:04:10Who would be, to keep it quick, your number one? So we made our own for some time, so I'm going to put that there. But also I think Zalto make extraordinary good wine glasses. Yes, Riedel's very good. Riedel's very good as well. Just for the, while we're doing this Q &A, a really good, affordable Burgundy that people should... Well, Volnais is very consistent. That's right in the centre of the Burgundy district. Very good red Pinot Noir, and it's good value. It's not the cheapest, but it's pretty good. And I would say that if you're going to give yourself a bit of a treat, that's a nice thing to have.

1:04:49And I'd probably go up into Saint-Romain or to Oxideuresse, perhaps Macon Village. But don't be afraid to go out and experiment. Part of the fun of Burgundy is not having the same wine every time. Go and explore some of these lesser-known regions across the entire district. Super. Well, look, I'm really excited to dig into all the other regions and wines and things. Thank you so much for coming in. And happy drinking, everybody. Well, we hope. Very good.