Vidal

Blanc oh yeah yeah you'll learn about it in school yeah you

don't taste it out here very often there you go oh

very cool that's it. Vinnie what drove you uh to start these? Yeah

for me it starts with my childhood I grew up in a wine growing family in southern California uh Temecula it's a little wine region down there my parents planted the very first commercial vineyard in Temecula in 1968 so I kind of grew up in this whole thing making wine and that was petite surah which will have a thread into the beer that's uh that we have on the table here and talk about that in a minute um so that was the beginning of it and then when I started home brewing uh I was actually making beer with petite surah grapes but not funky beer I was just doing like a blonde ale and adding petite surah to it and getting this like really heavy tanning structure um and when we started making funky beer we didn't necessarily make you know great beers but Natalie and I did have this beautiful like 100 year old Muscat canale grapevine uh behind our house when we lived in Geyserville which is one of the northern towns of Sonoma County and I would make like one or two barrels of a Muscat canale grape that was inspired by the Cantillon beer which I can't remember which one that has Muscat. Is that in your own? Uh yes yeah thanks so so that that was the beginning of it and then we had this idea of uh pairing uh barrels specific barrels with the grapes kind of carrying on with a little bit like we do with you know like we temptation is only Chardonnay barrels supplications only Pinot barrels consecration is only Cab barrels so now we've started continuing to roll that you know making a Merlot grape beer under our tinction line Sauvignon Blanc and those are all Sauvignon Blanc barrels Merlot barrels so on and so forth and it was just very natural we're in the middle of wine country here we have access to absolutely you know some of the best grapes um in the world in this area and uh it just was a really natural progression from my childhood to now and I think one of the cool things is that you have to start thinking about the Tannin structure that's a whole nother component that you don't think about when you're making these wild beers you know normally you're thinking about okay bitterness and gravity and how much sugar you're gonna have left for the Brett and the bacteria to work off of but now you have this whole other layer of flavor and I don't know what Cori maybe you if you know where your mind goes with that but for me that's one of the first things that I think about in making these funky grape beers and then you know it's definitely something that a winemaker would be

thinking about yeah we should let's talk about Tannins and I think that's something can tap into Nick's brain on too how do you how do you all think about Tannins as a flavor and texture component and uh yeah well

it