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Put Some Altitude in Your Glass
37: Colorado vs The World Sauvignon Blanc Tasting with Jacob Harkins
May 5, 2022
37: Colorado vs The World Sauvignon Blanc Tasting with Jacob Harkins
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FULL TRANSCRIPT
0:00
[upbeat music] You're listening to Denver Wine Radio, the podcast about Colorado wine. My name is Paul Bonacquisti.
0:10
I'm the winemaker at Bonacquisti Wine Company, an urban winery I launched back in 2006 in Denver, Colorado, where I've been making and learning about wine ever since.
0:20
I'm sitting down with other wineries and wine experts to find out what makes Colorado wine so unique, and to help you find the wines you like to drink. And now, let's put some altitude in your glass.
0:35
Welcome, everybody, to Denver Wine Radio. Special guest in the studio today, Jacob Harkins from VintageView Wine Systems. We- Wine Storage Systems. Oh, I'm sorry. Wine Storage Systems. Don't worry.
0:47
That's the key, that's the key part of it. By the way, I have to, like, keep up with... You've got that radio voice, and I feel like I have to, like, overcompensate for that. Yeah.
0:55
So I'll just speak loud and, and be excited about it. Okay. So, all right, well, great to have you here. Welcome back to the winery. Absolutely. And you've been, you dabbled in...
1:05
I don't wanna say that's the right word, but that's where I first met you. You were- Colorado Wine-O. You were a Co- Yeah, that's right. You were working, you were involved in the Colorado wine industry. Yeah.
1:16
I started as a blogger, right? Like way, way back, and I thought I could stand out by focusing on Colorado wine, because n- nobody in 2009 was talk- talking about Colorado wine at all.
1:27
Well, and here we are in- And here we are... 2022. 22. [laughs] And nobody's talking about Colorado wine. We are. We are. Yes, we are. We are. So. That's not entirely true. No, it's, that, that's not. It, it has grown.
1:39
A lot more wineries. Yeah, and there has been a lot more exposure, a lot of articles written about Colorado wine in a positive way. Yeah. So. Yeah. But tell, yeah, so keep going with your, uh, with your story.
1:51
[laughs] My story? Yeah, my s- I mean, it was simple, right? I just started, uh, uh, buying bottles. Actually, the, I, I was introduced to Colorado wine through this winery.
1:59
Before that, I was like, Sunday, you couldn't buy booze in Colorado on Sunday, and I needed to bring some booze to a, a, a dinner party or something. Yeah.
2:08
And I Googled online, and I was like, "Oh, wait a minute, I can go buy Colorado wine 'cause of a weird loophole in the laws."
2:13
And I rolled in here, and you were sitting probably right about there, wherever the bar looked like then.
2:17
[laughs] And I bought a couple bottles of wine at 2:00 PM on a Sunday, and that's, that was my introduction to Colorado wine. That's awesome.
2:23
Yeah, and then in, in the, the course of three, two to three years before I turned it into kind of marketing, I probably drank more Colorado wine...
2:31
I fe- I feel like I probably drank more Colorado wine than anyone outside of, like, the Colorado Wine Industry Development Board. [laughs] Like, so. You did, yeah. And I remember, because you were my neighbor. Yep.
2:41
Stopped by your house to do a tasting, and yeah, you were loaded. Your wine rack was full of Colorado wine. Yes, and people always wondered why. Mm-hmm. And I was like, " 'Cause there's some good bottles here."
2:50
And there was not some, there was some bad bottles- Mm... and some good bottles, and- Right... and, you know, just like any other wine region on the planet. Absolutely. Just like, yeah, any other wine region.
2:59
And so, uh, that brings us today. We are doing Colorado versus the world.
3:05
So this is the tasting I like to do where I pick out a varietal, and, uh, just go pop into the wine shop, and pick out a Colorado wine, and match it up against the world, and, and see, see how, how we fare.
3:20
It's always fun. Remember when we did it, in that, in those early days, we did the, we used to do the Colorado verse Virginia showdowns here. That's right.
3:27
Frank Morgan, I'm drawing some real old, a wine blogger out of Virginia- [laughs] Yeah... would fly in here for business and bring, uh, same type of thing. We'd do, like, Cab Francs from, from Colorado- That's right...
3:36
versus Virginia. Frank Morgan, uh, Drink What You Like. Drink What- [laughs] That's his blog. Yeah. Big shout-out to him, and I think he's still doing Virginia wine. Yeah.
3:44
He's a, he, he, he carried that passion a lot longer than I did. [laughs] Yeah. [laughs] Yeah, that was fun. We did a couple of Virginia-Colorado showdowns here. Yeah, yeah.
3:54
And, uh, they do not like when you mistake them for West Virginia. [laughs] That's what I recall. Uh, uh, yeah, I, I would've probably guessed that to begin with- [laughs] So...
4:02
because I don't think anyone likes being compared to West Virginia. Is it? No. Anyone out there- Just like here in Colorado, we don't wanna be- Kansas... confused with- Nebraska... Nebraska.
4:10
[laughs] Any state that touches our border. That's right. [laughs] All right, so while I'm trying to open this one up, here's what I bro- this is what we have today. We have a French wine from the Loire Valley.
4:21
Well, Sauvignon Blanc, by the way, is our, uh, our grape today, so... And I've got a Sauvignon Blanc from Chile, Sauvignon Blanc from Colorado, and a Sauvignon Blanc from New Zealand from the Marlborough region, so.
4:34
Y- and I'm glad you... So Sauvignon Blanc to me is a really fun grape to taste with, especially if you're just learning to taste.
4:39
This was the first thing in my SOMM course, is where we learned to blind taste, because I think Sauvignon Blanc, more than almost any grape out there, it is so different from one region to the next, that you can actually feel like you know what the hell you're talking about- Yeah...
4:52
and, and pick up on the nuances between a French version and a, a Australian version, New Zealand, wherever, right? Right.
4:58
Um, so it's always fun 'cause it, it is a grape that is very, uh, can often be very obvious that the sense of place. Yeah. Which is not so, so easy with some other grapes, especially when you're getting started.
5:09
And it's a fun wine to drink. [laughs] It's, it tastes good, too. Yeah. All right. So first up today is Les Escales from the Loire Valley. This is Sauvignon Blanc.
5:24
The Loire Valley grows, uh, they're known for Chenin Blanc and Sauvignon Blanc, and also in the red varietal Cabernet Franc out of Loire Valley, so. Y- you just almost spilled your glass.
5:38
[laughs] Let's hope I don't spill more. Yeah, so I'm gonna, I'm gonna... Oh, wow, this is, uh, smells super delicious. And I went ahead and I, I had to do a quick splash because I,
5:51
one of the worst things you can do before you, you taste wine is- Mm... brush your teeth. Mm. And I did that about, uh, 30 minutes ago. Yeah. So I needed to make sure I could get that out of there- [laughs]...
5:59
and just reset to, to hopefully zero on there. Yes. Some of the worst things- [laughs]... coming into a winery is just because you just brushed your teeth or you walk in with a, a cup of coffee. Yes.
6:10
And say, "Hey, do you have a, you know, where can I put this?" And because I drink a lot of coffee and I brush my teeth often, I make that mistake.
6:15
Even as someone who's been drinking wine somewhat critically for 15 years- Mm-hmm... I make that mistake more often than I care to admit. All right. Loire Valley sauv blanc. Really fragrant. Lots of lemon, lime.
6:28
It's got a... And it's good acidic structure. Yeah. As with a lot of Old World wines, you're just gonna naturally get that- Mm... kind of food friendliness right off the bat, which is one of the differentiations.
6:39
You know, if you ever wanna learn to compare French wines to the rest of the world or European wines, it's like a very good classification between Old World and New World is, is that, that acidity, that, that freshness, that tartness.
6:51
Yes. Yeah. Re- really delicious. I could drink this any time. Overall, scoring this good, okay? Good. [laughs] For now. I'll be right back. See, I didn't know we were scoring stuff. So yeah, we are gonna score...
7:03
Well, we're not gonna score individually, but at the end we're gonna decide which one's our favorite or which one, you know, your favorite, my favorite.
7:12
The difficulty is that when you do this without the brown bag over it, you get a lot of bias already built- [laughs]... built in, right? You do. Yeah.
7:20
Like I'm, I'm rooting for the, for wine number three right off the bat just because, you know, I'm Colorado proud and I, and I want it to do well. Yeah. I am too. And also, I know what to expect a little bit- Mm...
7:30
out of the flavor profiles of these wines. Yeah. And that's why I put the, uh, Marlboro at the end. But right now we're tasting the Cono Sur
7:39
Sauvignon Blanc 2020, Valle de San Antonio from Chile, and this is made with 100% organic grapes. It's also vegan apparently. Yes. [laughs] It does have the big V. It's vegan.
7:52
And I get that asked from time to time with people coming in. Yeah. "Is your wine vegan?" And I say yes, so, because it is. It's just grapes. It's just fermented grape juice. Wow.
8:03
So this has a real bright, a way brighter citrus component- Yeah... than the Stork Wine Company. Yeah. I, I feel like we went to the tropics a little bit. Yeah. I like the tropics. I think this is gonna make me sneeze.
8:17
[laughs] Kind of a, almost like a, not quite like Riesling, but a little petroleum characteristic I'm getting on the nose.
8:23
Yeah, and, and since I apparently, um, am more eager to drink in the day, I jump ahead of you and sip while you're still evaluating the, the, the smell. As you were saying though, this one has more of a mouth feel to it.
8:33
It's a little bit bigger of a wine. Mm-hmm. Although, like the flavor's kind of like... They lost me a little bit as I... The first reaction on the palette- Yeah...
8:41
was, was much more favorable than the second and third reaction. It just didn't have a lot... To me, it lost a little on the depth. Yeah. I kind of agree with that. It did.
8:51
It punched me up front, and then just kind of dissipated a little bit quicker than the Loire Valley. So definitely I think the acid is more...
8:59
This is a, a little bit higher acid structure than, than the Loire, which has surprised me. This would be... I would, I would think this f- Yeah... this style would more come from France.
9:08
So right now France is, is beating Chile in my mind. Yes. I'm still I'm, I'm imagining that first one with like my nice little cheese platter on a summer day. Yeah. Yeah. I agree.
9:21
I could take that out to the park or to the picnic grounds or to the backyard very easily. Sunnyside Music Fest. And then the Sunnyside Music Fest. That's right.
9:30
So- Although, actually, if you're going to the Sunnyside Music Fest you should stop by here and get yourself a jug of wine before you head over there. You should. Yeah.
9:38
You don't want to plug yourself, but it comes with more validity when the outsider does, right? [laughs] Yes. I, I think so. All right. So next up is the, um, Buckle Family Colorado Sauvignon Blanc 2020. So...
9:52
And, and we were talking about the, the origin of this wine. I, I believe we're correct in saying this. So Joe Buckle got his Colorado start at Sutcliffe Wines we believe. I believe. I told this to Paul.
10:04
He's just agreeing with me that I might know what I'm talking about. Yeah. I- And he had, he has a...
10:09
If I remember correctly too, the, so Joe Buckle, who's the wine maker, and, uh, he owns this now with his, his wife I think. This part I'm kind of just going off some loose memories. Mm.
10:20
But I, I wanna say he had a pretty good background of wine making in California before he came out here. I will- I hope, I hope that to be true... I'll take your word for it, okay?
10:29
I, I've been known to make up stuff before. So, uh, Buckle Family Wine located in Gunnison, Colorado. Wow. Sauvignon blanc in Colorado is not, it's not widely planted, but I also wouldn't call it obscure. Right.
10:46
I think there's, you know, f- f- five, 4 or 5% of the vineyards are, uh, dedicated to sauvignon blanc. From Ten Acre Farm in Colorado. Do we know where that is? I do not know where Ten Acre Farm in Colorado is.
11:03
I'm just assuming it's in Colorado. We'll go, we'll go with that. Yeah. So- Probably g- I mean it's...
11:07
I mean most of the grapes that grow in Colorado are gonna be near Grand Valley, so I'd, I would as- assume it's, it's there and not higher up in Paonia. There's something in here that I'm not sure what it is.
11:18
[laughs] Well, I definitely get, uh, I'm getting that citrus component- Yeah... that is common in all the sauv blancs. There's a little of that kind of rivery smell, and it's not rivery. Mm.
11:31
That's the thing I can't identify in there. All right. So this is drier- Mm-hmm... than the previous two. I mean bone dry where these w- came off a lot fruitier. This one's very tart.
11:47
It doesn't have those kind of tropical flavors to it. Right. So this is one that screams drinking with food to me. Yeah, definitely. And I'm starting to get that river rock, uh, thing you're talking about. Yeah.
11:59
There's this... I don't want to say a funk. No, it's not. That was the word I was- Not, not-... refraining from using. Yeah. But I, I- No, no bad... That's not a bad word in wine. [laughs] No. Funk is not a bad word.
12:07
It's got a layer that just wasn't in the other two wines, and it, it's not related to fruit. It is, it is... I guess I, I go to that river rock because that's a common-...
12:18
term that you'll hear people say, but it's not quite that either. So I'm struggling to find a good way to describe it. But it's an interesting wine. Yeah, definitely. Now this one comes off very dry finish- Mm...
12:30
lemongrass. The kind of things that, uh, you usually talk about in sauv blanc. And this has a f- uh, an actually an extended finish, 'cause I'm just picking up on that, where the other two kinda drifted off quicker.
12:44
Yeah. So, so now I would say I, I would put these t- the French wine and this one together, and wanna have this with like the right food and figure out which one I like better is where I would be playing in this.
12:57
One of my favorites to pair with sauv blanc is, uh, castelvetrano olives. There you go. Yeah. That's a, the green olive. Yeah. Really good. So in fact, would probably hold up...
13:09
This, this actually has a little tannin structure to it. Little grape tannin to it. And now that you've said olives, I'm thinking of a little bit of olive juice, and that's now I'm thinking about like
13:21
that flavor profile that, uh, that's kind of unidentified here might go really well with those olives. Yeah. We could even call it olive brine instead of river rock. [laughs] You know, it's so funny.
13:35
When you can't identify what it is, you just start making up w- [laughs] like words. You do. You just kind of figure out...
13:42
And then what does that even taste like when you hear s- people say things that you've never tasted before? It's like how do you even know what that tastes like?
13:47
I love when you see someone saying like, "Tastes like gym socks," or something like that. Yeah.
13:51
And I'm like, well, of course that's not a very flattering thing to say about a wine, but it also like how do you know what gym socks taste like? You know, what are you doing at home? [laughs] Yeah.
14:02
We've smelled the gym socks, but we've not tasted it. Never tasted. Yeah. All right. So this is the Manu Marl- Marlborough sauvignon blanc from 2021. That's New Zealand. This one comes off, it's got the most... Uh.
14:17
[laughs] Yeah. I mean, it... The... So this is, this is what New Zealand tastes like.
14:22
The sauvignon blanc, it, it's got that element of big kind of those tropical flavors, but I'm also picking up that, another common bracket, the, the fresh cut grass. There's like that green,
14:34
green smell to go along with those other flavors in there. Yeah. Yeah, this comes off very tropical to me with lime zest and some of your fresh cut grass. And it tastes like it smells. Mm. Yeah, it sure does.
14:52
So this is the only one of the lineup that I would run to as a drink alone. I would drink this without food much quicker than the other ones. Yeah, definitely. You c- you can... Yeah, yeah.
15:03
Has a real big mouth feel, real super juicy fruit. Kiwi. Yeah, lime juice. But yeah, you can, you can drink this as a beverage. Yeah. standalone. Absolutely. So now we have to figure out... Uh, so here's the thing.
15:18
I can't pick a best one out of here. I can eliminate one I think. Yeah. I, I do too. Let's talk about pricing just for a second. [laughs] I... See, that's the thing.
15:28
I don't, I don't ever know how much money I spend on wine- [laughs]... which is a good or a bad thing. Well, yeah, maybe, yeah. Let's not talk pricing until you, until you f- make your final decision.
15:37
So porch pounding, I'm going with this. Okay. I'm probably passing on the Chilean. Yeah. And I'm probably having some fun with food on the Colorado and the French to see which one I like better with the, the nuance.
15:49
So I'm a little bit of hedging here. Yeah. But depending on the right food pairing, I might en- enjoy the Colorado one more than the French one, and vice versa depending on what's, what's on the table there. Yeah.
16:00
I think... Actually I, I, I agree with you. Uh, this would be my, uh, least favorite, but I'd have to go back and taste this. But both very food friendly.
16:11
And then in Marlborough sauvignon blanc, I mean, it just fits, it fits the bill- It, it- [laughs]... of what it, what it is. Yeah. So.
16:17
This is the one that the first wine I was able to successfully blind taste out of a lineup. Was the one, yeah. That, that's the one that you, once, once you taste it and smell it, you know what, what that tastes like it.
16:25
And when they do it well, it always smells and tastes like that, right? Yeah. And that's it. That's the mark of, of quality and consistency and, and doing what the grapes say to do. Definitely.
16:35
Yeah, so all these ran, uh, between 16 and 20 bucks. Okay. Both... Actually both these came in at 20, and I believe these were, uh, right around I think this was 16, and this was about 17 we'll call it. Cool.
16:49
So no real discernible difference. I wouldn't- No. You're either... Uh, when you're above 15 to 20 you're... The difference between 16 and 19 is not ever making me... Uh, it doesn't make me change my tune. Right. Right.
17:01
[laughs] That's true. Yeah. If you're shopping, yeah, I, I agree. If you're, you're going in for that range a- and you don't know, yeah, I, I may even lean towards the 20- Yeah... uh, most of the time. Yeah. So.
17:14
'Cause I, I, I assume the 20 is gonna be better than 15, which is not a, not a great assumption, but you know. Well. So h- so here's what I like about doing this. And, uh, so I like doing it without the brown bag.
17:25
I used to get a lot more serious with my wine tasting and like some of the n- people in my network and we would do a lot of blind tasting and try and critically evaluate every single wine.
17:33
And I have really evolved a lot from that because I've never had friends over on a normal Friday night where I drink wine out of a brown bag, right?
17:41
We drink wine and, and the experience and, and the story behind it ends up being what I like about it better, right?
17:48
The Buckle wine, because I have such a history with Colorado wine, I always, it's always probably tasting a little bit better to me than, than the average person on the street just 'cause I, I want it to be good.
17:57
And that's okay. Yeah. It's okay, right? And I know that I'm supporting some family in Gunnison.
18:02
You know, I don't know them personally, but that's a cool part of the story to me where the other three I will never meet the wine maker I'm guessing probably. I- Say that's a fair g- That's b- fair assumption.
18:14
[laughs] Fair assumption. Yeah. I agree. Supporting local. Yeah. These guys. Yeah, and they, they make great wine. They, they had two wines last year in the Governor's Cup... collection. Mm-hmm.
18:25
So they make fantastic wine, and I, I just knew going in to this, I've never had it- Yeah... but I, I, I expected a high quality wine. Yeah. And it, and it's right there. And I like the label too.
18:35
I get, I get pulled into that. I like, I like what it looks like. That means you're thinking about it from a f- a full, you know, package, right?
18:42
You want people to want to look at the label, like the label, drink it, enjoy it. Mm-hmm. And I kinda w- you know, I haven't been to Gunnison in a while, but it'd be cool to go to a winery in Gunnison. Why not?
18:54
It, yeah, I [laughs] absolutely. I mean- Driving through, uh, it's beautiful driving over there, and just another bonus along- Yeah... along with the mountains and the reservoir and everything that's in Gunnison, so.
19:05
Yes. So you take that wine to the bottom of the Black Canyon and probably go fly fishing and drink that, right? [laughs] Is that- That's right. And see if you can catch something that pairs with it.
19:16
And that would be a little bit of a, uh, a guessing game. Yeah, so from Colorado wino- [laughs]... to now with VintageView Systems. Tell me, uh, briefly just what, what VintageView Systems' all about. Uh, wine storage.
19:31
Wine racks that look great, right? That's the- Mm-hmm... the key. The, the company was founded in Colorado, Castle Rock, 21 years ago in four days. [laughs] Wow. Yeah. Birthday's actually May 5th.
19:45
And the inventor, founder just wanted...
19:49
Uh, the, the, the real kind of shady story is, like, he was inviting some friends over o- often for big dinners and such, and he would say, "Go down, pick a bottle out of my 3,000 bottle cellar." Mm-hmm.
19:59
He would do that, and also then slip a $10 bottle in there and take out a $500 bottle and go home with it. And he never realized this, 'cause they were all in crates and stuff, so he's like, "Okay, I gotta...
20:08
Let me do something visual so I can, like, look at my wine and see who's stealing my wine," basically. [laughs] Kind of a sad story, but he, so he- Yeah...
20:16
he t- came up with the idea of the label forward wine rack, and did it in a metal and, and, and perfected it. Uh, pretty much the first try and it kinda nailed what is the VintageView look now. Mm-hmm.
20:25
And so over the course of 20 years, we've really helped establish wine cellar design as, uh, an important element.
20:31
'Cause like 30 years ago, 20 years ago, 10 years ago, a wine cellar was a functional, practical space for people with hundreds and/or thousands of bottles.
20:41
And now it's a functional, practical space that looks good, and can also scale down to people like, I mean, I have 100 bottles at home, right? I, I don't have room for a 4,000 bottle cellar. Right.
20:51
And so that's, that's what we do. We make, uh, beautiful metal wine racks that go great in, in cellars, and go great next to people's wet bars as well, or- Yeah... wineries. And they work well in wineries. They do.
21:03
Here's a, here's a look at our VintageView storage system. It's been working wonderly, wonderfully here for years now. Yeah. We have a... Who do I have here? A 270 something bottle [laughs] storage. Yeah, yeah.
21:18
[laughs] And it's, and it's great 'cause, you know, like you can get the peek around and you see your labels, which are very important to you, right? Very important to your customers.
21:24
It's also easy for your, your tasting staff to, to figure out if they're, they're pulling up the Cab Franc or the, you know, the Vinny No Neck or wh- whatever wine they're looking for.
21:33
And to me, that's the important part about thinking about it. Like, your winery should be about enjoying. I mean, people wanna have a good time here.
21:41
And to me, that's an important nuance that sometimes people lose in the tasting room. I've been in so many tastings of great wineries, make good wine, and the tasting room was just like, "What were you thinking?"
21:53
[laughs] You know, whether you're tasting five wines or you're, you're, you're staying for a glass, like you should be enjoying it. And that start, that, when the, you know, the w- the wine racks are part of that.
22:04
The Friday nights out in your parking lot with local music, part of that. Like, it's all important. And I, and I love it when people think about it holistically. Like, this bar is cool.
22:13
I wanna sit at this bar and drink wine. And I'm glad that VintageView's part of that. Yeah. Well, thank you. [laughs] We're glad VintageView is too. Do you have a, uh, a Colorado wine story you wanna share with us?
22:25
PG, PG, or PG-13, or R? PG-13 is fine. R is, is okay too. I, you know, I don't even know. So, um- I mean, something very memorable. You know, I, there's a lot of, a lot of cool stories that I've had along, along the way.
22:39
I've met a lot of fantastic people along the way. But one of, I guess just the, the, the really lasting impact is just I, I discovered this cool wine culture that's trying really hard to be something- Mm-hmm...
22:53
and finding its footing. And I look at all the folks that I've met, and I just think that they're... You know, we did that documentary several years ago, right? Like- Yeah...
23:03
and what we, we discovered in talking to these winemakers, the- these people are seriously crazy and brave simultaneously, right? Especially the folks... So, so you're in a little bit of a different...
23:14
You, you have the challenge of a small business, but you're not operating a vineyard simultaneously. So if the, the harvest is bad, you've got other options. You can call another vineyard in Colorado- Sure...
23:24
or whatever. The folks that are doing it both, on the both sides, man, that's, that's, that's tough in Colorado. [laughs] It's, uh, absolutely. Yeah. It's just one of the...
23:31
Yeah, it's one of the things [laughs] that I haven't been able to wrap my head around when, with all the stress that just comes with a winery- Yeah... then worrying about Mother Nature too. Yes. So.
23:41
But I'll leave you, like my favorite experiences, I've had so many in this winery. I mean, it's the neighborhood winery. I love how you, you speak to the north side of Denver. Yeah.
23:49
And if you live in Denver now and you just moved in here, you don't think, you don't even know there's a north side. You hear Sunnyside, LoHi, bl- all these other, the kinda hip names. Mm-hmm.
23:56
But it's the north side, right? It's the north side. And, and you come here on a Friday night and you see the north side come out. [laughs] So I love that.
24:03
I love, uh, I love getting lost in the, the wine caves of Alfred Eames in, in Paonia. Yeah. It, such a cool little spot, and killer pinot that, that happens every couple of years out of there.
24:15
Carlson from Carl, uh, uh, Parker Carlson was, was a great person to meet, and just hearing the stories of like the 1980s of making wine here. Yeah.
24:24
And then even just like, you know, the cool, like wine, s- kinda city-based wine culture that's happened is just been, been cool. Very cool. Yeah.
24:32
And you mentioned the documentary that you produced when you, you, when you were with an agency. What is, what is the name of that? And 'cause I'll, I'll pull up the link and, and post it. That's a really good questions.
24:42
[laughs] Yeah. I- And I came across it on YouTube just, uh, just a couple of weeks ago randomly. Mm. And so I, I, I just don't remember the name, but- Uh, yeah, it was- It was-... Progression or something like that.
24:54
Yeah. And, uh, we filmed a lot of people just, you know, in the industry and, and seeing how they were ma- kind of sur- surviving and hearing the stories from- Mm-hmm...
25:03
Michelle at Creekside Cellars, Ben Parson, P- uh, Parker Carlson, I think maybe John Garlich from- Yeah... Hook Cliff made an appearance. From Hook Cliff I think was in there. Um- Yeah... was it Stoney
25:13
S- Stone- Stone- Stone- Stone Cottage... Stone Cottage was- Yeah... was in there as well.
25:17
And it was just, just, just a cool experience to, to learn about these folks and to hear their story and be at their vineyards and be at their, their tasting rooms and
25:24
there was probably a lot of drinking throughout that whole process too, which- [laughs] You know, makes- There was. There was tasting and yeah, and, and a lot of industry, uh, support, camaraderie- Yeah...
25:35
be- between the wineries. So, uh, one of my favorite events, Farm to Turntable. I think we need to revive Farm to Turntable. I think we do too.
25:42
The Colorado Wine Week is one of the biggest regrets of my li- not regrets, but it's like it was this thing that we spent a lot of time building up to, and it just never quite got over the,
25:54
the hump of becoming an annual thing. We did two or three years running, series of events, and Farm to Turntable was the r- really the coolest idea where we would just bring in- Yeah...
26:04
like a D- we had like a dubstep DJ and, and five or six killer restaurants with five or six- Yeah... killer wineries.
26:12
It w- it was cool, and it was definitely the y- the youngest Colorado wine crowd that had probably ever come to an event before. [laughs] I, I d- definitely at that time, yeah. [laughs] And that, this was 10 years ago.
26:21
Yes. Yeah, so. So dubstep and Colorado wine, we're missing opportunities here. [laughs] Right on, Jake. Well, thanks for coming down today. Yeah, absolutely. What else was I gonna do on a Monday afternoon?
26:33
That's right, drink wine. Drink Colorado wine. Yes. That's our show for today. Your assignment is to go out and taste some Colorado wine and put some altitude in your glass. Cheers. Cheers.
26:44
[glasses clink] Mine's empty, but call it good. Fill it up. [upbeat music] That's our show for this week. Thank you so much for listening to Denver Wine Radio.
26:54
Your homework for the week is to go out and taste some Colorado wine.
26:59
If you have any questions or comments or just wanna let us know what you're drinking, go to denverwineradio.com, where you can email us or leave us a voice message. We'd love to hear from you.
27:10
And remember, put some altitude in your glass. Produced and distributed by the Sound Off Media company
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