Sonoma Mountain Farms

T We're tasting to see if they'ready to pick. Most of that is, a lot of that is yeast actually. I'm a chemist by education, w It's mostly cooking. It's a love of cooking that makes more difference than the chemistry. Chemistry kind of keeps us honest. Well, fire right now. Yeah, fire. We're at 7b right now. We've been 4 times off from 7b. Jesus, 27 bricks. We had shatter for that one right here on the market. We had frost. It's right. What do you So here we are on the 12th of September in the Emory Estate Vineyard, we're well above the valley for probably 1,300 feet, 1,500 feet. We can see Mount Vita in the distance here. T Cabernet Sauvignon, and we're trying to decide when we're going to pick it. We've already picked part of t What's the quality of t It's kind of bottomed up, mate. This is nice fruit I What's the amount of the Vita tree? No soil. It's all rock. That's all of Sonoma County's volcanic. That piece almost got hot enough to be obsidian. Very t See how short the canes are? Of course these have been hedged, but still the canopy is small. Canes are small, so they would get better flavors, mountain flavors. I don't What's the small canopy here? The canopy is small because there's no dirt for it to grow on. The roots have to struggle. I'm standing next to the Emory Vineyard. Next door here you get a sense of what we're talking about. Here's a rock pile on the next property next door. There's actually a big mac Really, we're just sitting on a pile of rock. That's what these mountain vineyards are They're very hard to farm, very hard to plant because you rip through here and you just get rock piles. Very little dirt, very small vines. These vines are, I they're older than that. They're about seven years old. They look They'd be about three years old. So we'll pull a sample and check the sugar and then take it back to the lab and test the pH and the acid. Get a sense of what the chemistry is. But really, you can pick by taste. It's The balance between the two and eventually it's got to be the art of wine making. The art is the cooking part. Wine making is about 60% cooking and 40% chemistry or science. And it's the cooking part that's the art. If you're a chef, you need to know about science, cooking, how t Probably less than wine making, actually. But the separates the good ones from the great ones are art, w Yeah, the art is, You taste and you judge according to a combination of your ability to taste and your experience based on that taste. One t And then you build on your gift and you go to where your talent is. Thank you.