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Tasting the Unfinished Magic...A Sneak Peek into our Sollevato Barrel Tasting
Episode 5323rd December 2024 • Sip with Nikki • Nikki Lamberti
00:00:00 00:25:41

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In last week's Episode (did you listen?), you met my good friends "English Anne", Joan and Erika as we did a fabulous tasting at Tres Sabores Winery in St Helen, CA led by fellow wine educator Jim Olmos.

This week you are hearing the second part of our visit as we pulled 3 of my unfinished 2023 Sollevato wines from the barrel to taste them mid-way through their journey.

I was excited to share my "babies" with this special focus group and their reactions are genuine, interesting and insightful!

Listen as we talk about:

  • How wines change as they are aging in the barrel (and why we age them as long as we do)
  • Where does tannin come from and why is it important?
  • What you can tell by the color of a wine 
  • What’s up with a white wine that looks brown?
  • Can you /should you bottle age white wine?

Did you know I make my own wine here in Sonoma County? My 2021 Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!

  • You can sign up HERE to be the first to know when the wines you are hearing about are available in 2025!

You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!

If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.

Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)

Questions? Comments? Guest requests? nikki@sipwithnikki.com

Transcripts

Speaker A:

I'm nervous.

Speaker B:

Why are you nervous?

Speaker B:

I'm nervous about tasting one of Nikki's new and different wines that you've never tasted before.

Speaker B:

Well, now I'm nervous.

Speaker C:

Oh, I love how floral this is.

Speaker C:

It's like walking into a.

Speaker C:

Like a nursery.

Speaker B:

Not with babies.

Speaker C:

No, no.

Speaker B:

Hello there.

Speaker B:

Welcome to this week's episode of Sip with Nikki.

Speaker B:

I am Nikki Lamberti, and I'm coming at you from Sonoma County, California.

Speaker B:

If you're a new listener, welcome to the party.

Speaker B:

So happy to have you.

Speaker B:

For my loyal listeners, if you listened to last week's episode, which was our Zyn centric tasting at Tresoboris Winery, a few of the voices from that episode are going to be familiar to you this week.

Speaker B:

If you have no idea what I'm talking about, let me set the stage.

Speaker B:

A couple of weeks ago ago, I had some dear friends in town visiting.

Speaker B:

These are women that I used to work with at Walt Disney World in Orlando, English Ann, who still currently lives in Orlando, but you'll hear the fabulous English accent remains, as well as Joan and Erica, who live in Nashville.

Speaker B:

And we did some wine tasting over the weekend, including Tresaboris Winery, which we highlighted last week.

Speaker B:

But if you are familiar with Solovato, which is my small wine label, I actually physically make my wine and store my barrels of wine that are aging at the Tresaboris winery.

Speaker B:

So after our wonderful host, Jim, who you'll also hear in today's episode, finished sharing the beautiful Tresa Boris portfolio of wines with us, we changed gears and I said, hey, ladies, do you want to taste some of my not yet bottled Solevato wines right out of the barrel?

Speaker B:

And needless to say, they said yes.

Speaker B:

They're good friends.

Speaker B:

They support me in everything that I do, and I absolutely appreciate them.

Speaker B:

They have been following this journey since it was literally just a dream in my heart.

Speaker B:

So what you're about to hear is our barrel tasting.

Speaker B:

So I literally climbed up and used what looks like a turkey baster or a pipette from chemistry class.

Speaker B:

It's called a wine thief, and you thieve the wine out of the big 60 gallon wine barrels.

Speaker B:

And this is something when you're making wine that you do regularly just to check in and see, see how things are progressing.

Speaker B:

t's really exciting is in the:

Speaker B:

So we made our flagship Sangiovese, the Italian grape.

Speaker B:

But then we also added two new grape types, which will be two new wines, both Grenache and Petite Syrah.

Speaker B:

The reason I thought it'd be fun to share this with you was not only to give you a preview of what's to come with Solevato when we release these wines next year, but especially as I listen back after we recorded it, I think it's really interesting to hear what are the types of things that we look for when we're tasting unfinished wine out of the barrel, and how do they change?

Speaker B:

And why the heck, for red wines, are we aging for a year and a half to two years?

Speaker B:

You'll hear us talk about tannin and how that changes with time.

Speaker B:

What you can tell by the color of the wine, what's up with a white wine that looks brown?

Speaker B:

And also, can you or should you age white wines?

Speaker B:

re barrel tasting these three:

Speaker B:

So I think it's a great education and just gives you a peek into some of the hot topics that we talk about as winemakers.

Speaker B:

So here we go with Solavato barrel tasting.

Speaker B:

So thanks to Jim and his climbing skills, my barrels are kind of obstructed at the moment with equipment.

Speaker A:

And did you have to climb into this, young man?

Speaker A:

Did you climbed into them?

Speaker A:

Thank you.

Speaker B:

So we were able to get to three of the lots, which we will taste today.

Speaker B:

We have all of the:

Speaker B:

So we have the Grenache, we have the Petitra and the Sangiovese, all from 23.

Speaker B:

Petite.

Speaker B:

Syrah is definitely last.

Speaker B:

It always has to be last because it's, like, inky.

Speaker B:

Let's do Sangiovese because you know it.

Speaker B:

2023.

Speaker B:

So bin and barrel.

Speaker B:

Just about a year.

Speaker B:

Not gonna bottle till next year.

Speaker B:

So halfway through it.

Speaker B:

Aging process.

Speaker B:

Ramasati Vineyard, 100%.

Speaker B:

Is that the tasting notes?

Speaker A:

It's.

Speaker A:

It's got that distinctive taste, but it's new.

Speaker A:

It has a bit of a bite, which smooths down.

Speaker A:

Clearly smooths down because we had the.

Speaker B:

2021 last night at dinner.

Speaker A:

Yes.

Speaker B:

So this is two years younger, but the same line.

Speaker B:

Distinctive.

Speaker B:

What's distinctive?

Speaker B:

That was your word about it.

Speaker A:

Rich smooth.

Speaker A:

This is a little.

Speaker B:

She's making like a.

Speaker B:

A money, money, money sign with her fingers.

Speaker A:

Smooth.

Speaker A:

Think it is.

Speaker A:

Can you help me with a word here?

Speaker B:

Is it a texture?

Speaker A:

No.

Speaker B:

Sloot.

Speaker A:

Is the texture smooth?

Speaker A:

It's not quite as smooth smooth as last night.

Speaker B:

Again, we're still talking about wine.

Speaker B:

We are.

Speaker B:

Okay.

Speaker B:

I've made Jim blush.

Speaker B:

Acidity.

Speaker B:

Yeah.

Speaker B:

Acidity.

Speaker B:

Yeah.

Speaker B:

I think what you're noticing is all the components of any wine, but especially my wine that, you know, the fru.

Speaker B:

The tannin, the acid, the alcohol, they're all there always.

Speaker B:

But right now, because of its immaturity, all of those things are loud.

Speaker C:

Yeah.

Speaker C:

Pronounced.

Speaker B:

You're noticing acidity.

Speaker B:

It's like a teenager.

Speaker B:

Yes.

Speaker B:

It's like needs to tone down.

Speaker B:

You notice the components, you notice the acid, you notice the tannin.

Speaker B:

You're like, ooh, I get fruitiness.

Speaker B:

And that's why we will not bottle this for another year.

Speaker A:

It's thinner.

Speaker B:

Yeah.

Speaker A:

Yes, thinner.

Speaker B:

They do get more concentrated with age.

Speaker B:

All come together.

Speaker B:

Yeah.

Speaker B:

You guys have barrel tasted this before, right?

Speaker B:

Kind of at a halfway point as well in past years.

Speaker B:

But it's fun, especially since strategic last night to have the 21 with dinner just so that it was sort of fresh.

Speaker B:

But when you taste it, it's still delicious.

Speaker B:

Like if there's something bad about it, that's not gonna.

Speaker B:

But it's just going to get more integrated in tune.

Speaker B:

Thicker.

Speaker B:

Synchronize is a great word.

Speaker A:

Yeah.

Speaker B:

This will.

Speaker B:

Will smooth out the time.

Speaker B:

Yeah, yeah.

Speaker C:

The tannins on this, it's almost like, you know how pollen sticks to a bee?

Speaker C:

That's kind of how you get that into.

Speaker C:

In your.

Speaker B:

I love that analogy.

Speaker B:

It's such a visual.

Speaker B:

I've never used that before.

Speaker B:

I might steal that.

Speaker B:

Thank you.

Speaker B:

This color is brighter.

Speaker B:

Yeah.

Speaker B:

Very purple.

Speaker B:

Bright purple.

Speaker B:

Which is what you expect from young wine.

Speaker B:

All wine ages to brown on the color spectrum.

Speaker B:

Whether it's red or white, it ages towards brown because of oxidation and some other chemical reactions that happen.

Speaker A:

So when you see a white wine vetige nearly brown.

Speaker B:

Yes.

Speaker A:

It doesn't necessarily mean it's going to taste bad.

Speaker B:

Add it's going to taste different.

Speaker A:

It's going to be different.

Speaker B:

And it usually is brownish because it's aged and that's an oxidation reaction that's happening.

Speaker B:

It'll usually be nutty brown.

Speaker A:

White wine, you.

Speaker B:

You're in your throne.

Speaker B:

Yeah.

Speaker A:

That it's going to taste generally age better.

Speaker B:

Yes, necessarily.

Speaker B:

White, you can't say an old white's going to be good.

Speaker B:

Necessarily depends on the white.

Speaker B:

Right.

Speaker B:

Depends on what the wine was when it started, the levels of acid.

Speaker B:

And I've had some beautiful 10, 15, 20 year old white wines, but they're very different because if you think about like the thinking cap that we had today, Julie Sauvignon Blanc, Pride Viognier, Pride Chardonnay that you love.

Speaker B:

What we celebrate about those white is they're fresh and they're floral and they're vibrant.

Speaker B:

That does not increase with age.

Speaker B:

In a white wine, the freshness and the vibrancy goes away.

Speaker B:

But other things replace it.

Speaker B:

Like, oh, I'm getting, like butterscotch.

Speaker B:

I'm getting toasted almonds.

Speaker B:

I'm getting, like new nuttiness.

Speaker B:

Yes.

Speaker B:

They just take on very different notes.

Speaker B:

It can still be an amazing, very delicious wine, but it will be different.

Speaker B:

In other words, with the whites, you might as well drink it.

Speaker A:

Yeah.

Speaker B:

For most people's palate of what they like about white.

Speaker B:

Yes.

Speaker B:

Drink it young.

Speaker B:

So first ever production of Solavato quinach, we've got three barrels of this, so that's about 75 cases.

Speaker B:

We're gonna bottle this hopefully early next year.

Speaker B:

This.

Speaker B:

I don't want to leave the witness.

Speaker B:

I'll taste it first and then I'll tell you my thought on aging.

Speaker C:

But it has a lot of, like, lilac to it.

Speaker C:

It's very floral.

Speaker A:

It's lighter.

Speaker B:

Yeah.

Speaker B:

Lighter color.

Speaker B:

Vanilla pudding.

Speaker B:

Oh, that's fun.

Speaker B:

I mean, vanilla's generally an oak note right.

Speaker B:

From the barrel.

Speaker B:

And we literally pulled this out of a barrel.

Speaker B:

Thank you.

Speaker B:

14 minutes ago.

Speaker B:

Right.

Speaker B:

It was touching oak.

Speaker B:

Now, none of the barrels holding this are new, which you would get a lot of that, but they're a couple year old barrels, so there might be little hints of vanilla.

Speaker B:

Yeah.

Speaker A:

I'm nervous.

Speaker B:

Why are you nervous?

Speaker A:

I'm nervous about tasting.

Speaker B:

Tasting one of Nikki's new and different wines that you've never tasted before.

Speaker B:

Well, now I'm nervous.

Speaker C:

I love how floral this is.

Speaker C:

It's like walking into a.

Speaker C:

Like a nursery.

Speaker B:

Not with babies.

Speaker C:

No.

Speaker A:

Not a baby nursery.

Speaker C:

Or like a flower shop.

Speaker B:

Yeah.

Speaker A:

It tastes like it's more aged than it is.

Speaker A:

Yes, it does.

Speaker B:

And it's the same exact age.

Speaker B:

he Sangiovese you just had in:

Speaker B:

But we're going to bottle this sooner than the Sangiovese because Grenache doesn't have as much tannin.

Speaker B:

It doesn't need as much time.

Speaker B:

It's more synchronized, to use your word.

Speaker B:

Just because of the chemistry of this grape and the character of this grape.

Speaker B:

This is more closer to being ready to go.

Speaker B:

People don't drink enough Grenache.

Speaker B:

People don't drink enough Sangiovese.

Speaker B:

People don't drink enough Zindandel.

Speaker B:

Right.

Speaker B:

But Grenache especially, I feel like is really not on people's radar.

Speaker B:

And I'm really passionate about it.

Speaker B:

I love it.

Speaker B:

It's super food friendly.

Speaker B:

It's so flavorful.

Speaker A:

Like it tastes like an older wine.

Speaker A:

It tastes like it's been developing for long.

Speaker B:

Yeah.

Speaker B:

Just so interesting because it's exactly the same.

Speaker B:

I like vanilla pudding.

Speaker B:

That's like almost a nostalgic thing, right?

Speaker B:

It's yummy.

Speaker B:

I'm very excited.

Speaker B:

I mean, I'm always excited about the San, of course, but this being new, you're not nervous?

Speaker A:

I'm going have to think I'm going to find some things to say.

Speaker A:

This is.

Speaker B:

I have to be her friend and say something nice.

Speaker B:

Especially cuz we're recording it.

Speaker B:

You don't have to say something nice.

Speaker B:

You have to be honest.

Speaker B:

Be honest.

Speaker A:

I'm being honest.

Speaker B:

Welch's grape soda.

Speaker A:

No, that's nothing good for me.

Speaker B:

Oh, see I love that's like there's.

Speaker C:

This really nice like tea like aspect to this wine that I really like.

Speaker A:

Tea.

Speaker C:

Yeah.

Speaker C:

Like almost like one of the fruits.

Speaker C:

Like chamomile or like black tea.

Speaker C:

Something on long deadline.

Speaker B:

Is it?

Speaker B:

Ooh, long.

Speaker C:

Too long.

Speaker B:

Sorry I made you laugh with wine in your mouth.

Speaker A:

This is.

Speaker B:

Children, you're gonna make me cry.

Speaker B:

Stop.

Speaker C:

It's really delicious.

Speaker A:

I thought it was going to be because I thought I was going to think, oh, I don't know.

Speaker B:

I love this.

Speaker B:

It's just different.

Speaker A:

It's different.

Speaker B:

I have a portfolio now.

Speaker B:

I have three different ones.

Speaker C:

I get a lot of jasmine.

Speaker B:

Oh, like from Aladdin.

Speaker B:

Like a homeland.

Speaker B:

That's what it is for you.

Speaker B:

You're all about the floral and the flower shop.

Speaker A:

You are.

Speaker B:

I love that.

Speaker C:

It reminds me a lot of.

Speaker C:

We have a big jasmine plant in the garden.

Speaker C:

So when you walk from the animals, smell the stinky animals to walking in.

Speaker B:

The garden, when somewhere in between stinky animal and jasmine.

Speaker B:

I like a little stinky animal in my wine.

Speaker B:

I'm actually not offended by that, if that was a thing.

Speaker B:

Thanks for tasting that.

Speaker C:

Height 13s.

Speaker B:

Over 14.

Speaker C:

Over 14.

Speaker B:

14, 5.

Speaker C:

Okay.

Speaker C:

It doesn't run hot at all, just over 14.

Speaker B:

But Grenache is kind of like Zin.

Speaker B:

Grenache typically runs a little higher alcohol just in how it ripens.

Speaker B:

Are you ready for the finale?

Speaker B:

Are you ready for the petitza roll?

Speaker A:

Yes.

Speaker B:

So here's the fun thing.

Speaker B:

This vineyard, I know I've told you guys this, but now you're like having it in front of you.

Speaker B:

So you'll connect the Dots.

Speaker B:

These are the vines from Napa Paradise.

Speaker B:

Oh.

Speaker B:

years when I moved here from:

Speaker A:

And we looked out the window.

Speaker B:

I literally can see these vines from my bedroom where I slept for three years.

Speaker A:

Right.

Speaker A:

We drove through.

Speaker A:

Through them to get to your house and everything.

Speaker B:

Very deep purple.

Speaker B:

Welcome to Petite Syrah.

Speaker A:

I don't think I like Petite Syrah.

Speaker B:

Okay, that's fair.

Speaker A:

So now I'm going to see if I can prove myself wrong.

Speaker B:

I mean, we went from one end of the spectrum with Grenache, even the Sangiovese made especially Grenache, to this very different.

Speaker B:

Completely different in aroma, in flavor, in color.

Speaker B:

Petite Syrah is like ink.

Speaker C:

Squid ink.

Speaker B:

Squid ink.

Speaker C:

This is very different for Petite Syrah.

Speaker C:

Very, very different.

Speaker B:

So we have two barrels of this wine.

Speaker B:

One is a brand new barrel that we purchased for twelve hundred dollars, and the other one is a used barrel.

Speaker B:

And so right now, they're very different.

Speaker B:

But they will be.

Speaker B:

Yes.

Speaker B:

So it will be.

Speaker B:

The finished bottling will be 50% new oak.

Speaker B:

Right.

Speaker B:

Because it was half the have.

Speaker A:

So this one.

Speaker B:

This one is not the new.

Speaker A:

He's going to be blended with the.

Speaker B:

Other barrel, which is the same liquid inside, but with newer oak on it.

Speaker A:

Right.

Speaker B:

So the oakiness will be amped up a little bit.

Speaker A:

Okay.

Speaker B:

In the final blend.

Speaker A:

Oh, it definitely does.

Speaker A:

Definitely got that on that one.

Speaker C:

The tannin.

Speaker B:

What do you mean, tannin?

Speaker B:

What are you talking about?

Speaker B:

Tannin?

Speaker B:

There's still a lot of moisture in my mouth.

Speaker B:

I mean, not a drop of.

Speaker B:

Oh, boy, Sherlock.

Speaker B:

It's just shrink wrap.

Speaker C:

Just like thick with a double C.

Speaker B:

That will calm down.

Speaker B:

Of the three, this could age the longest.

Speaker B:

To let those tannins settle, and then I will encourage people that purchase it to let it chill for a little bit.

Speaker B:

But it's just a bigger, richer, more tannic wine that is, like you said, barbecue.

Speaker A:

I think that this is the smaller wine.

Speaker B:

And it's not because the word petite is in there probably.

Speaker B:

No, it's not smaller.

Speaker A:

It's a big.

Speaker B:

In your face.

Speaker C:

I would say petite straw can be heavier than Cab.

Speaker B:

Yes, agree.

Speaker B:

I would put it on the farthest end of the spectrum with Pinot Noir on the lightest end of the spectrum in color and body.

Speaker B:

And tannin.

Speaker B:

Grenache, pretty close to that.

Speaker B:

Sangiovese more in the middle.

Speaker B:

Zin.

Speaker B:

Closer to Sangiovese.

Speaker B:

Cab, Petit Syrah, Petit Verdot pv.

Speaker B:

So why is it called petite?

Speaker C:

The berries are Very tiny.

Speaker C:

So less juice in the berries, there's more concentration.

Speaker B:

That's why the color's so dark.

Speaker B:

When you have a smaller grape and these grapes are small, you have more skin, less grape.

Speaker B:

All the color that makes red wine red comes from the skin.

Speaker B:

Skin.

Speaker B:

So when you have more skin, less plumpy grape, you're going to have a darker color, white.

Speaker B:

So this will have the spring mountain.

Speaker A:

Yeah.

Speaker B:

Ava on it.

Speaker B:

Cuz I'm going to bottle it 100% just like this.

Speaker B:

It doesn't need anything.

Speaker B:

And this is literally from that property where you couldn't figure out how to open the gate and drive down to my house.

Speaker B:

The vines on that slope.

Speaker A:

Yes.

Speaker B:

Wow.

Speaker A:

That's what a full circle moment.

Speaker B:

Yeah.

Speaker B:

That's amazing.

Speaker A:

Well, for all of us, actually, because it's like, oh my gosh.

Speaker A:

This is.

Speaker A:

This is it.

Speaker B:

Do you remember when.

Speaker B:

And you've seen me doing this multiple times over the years when we are topping off the barrels because they evaporate.

Speaker B:

That's why.

Speaker B:

Side note, when it feels thin and it's younger and you're waiting for that thickness.

Speaker B:

Right.

Speaker B:

Even the Sangiovese, because as they're sitting in this building for two years, they're evaporating.

Speaker B:

So the barrel that was full is not full.

Speaker B:

But then you top it off with more of the same wine every month and a half or so.

Speaker B:

We're here topping off the barrel, which is why the wine that's in there is getting more concentrated.

Speaker A:

Where are you getting that wine from?

Speaker A:

To top it off?

Speaker B:

From kegs.

Speaker B:

That the day that we press this off from fermentation and put it in the barrel, it never fills barrels exactly right.

Speaker B:

You always have a little extra.

Speaker B:

So you put that in a new.

Speaker A:

One that's gone into the same year.

Speaker B:

Same year.

Speaker B:

But it's not been in a barrel.

Speaker B:

You top with kegwine, it's your topping wine.

Speaker B:

You break down a 5 gallon or a 10 gallon keg.

Speaker B:

Usually the math works out well that you can do that.

Speaker B:

Right.

Speaker B:

So you're topping it up.

Speaker B:

So that adds to the concentration because it's evaporating.

Speaker B:

You're adding more and you're evaporating and you're adding more.

Speaker B:

But when we first started doing this, even until like last year and Jim has witnessed this, we have like a hose, just like a plastic tubing that I would put one end in the keg of the topping mind.

Speaker B:

And then I have like a pitcher that I'm going to pour into the barrel and I would just do the sucking.

Speaker B:

Like the Siphoning just to get the flow going right.

Speaker B:

And inevitably when I would do it, I'd be like, I'm getting hammered.

Speaker B:

Because it like hits you in the bone.

Speaker B:

So now we got this little wand that uses suction so you don't have to do it with your mouth.

Speaker B:

And we have a longer hose so you're not like on the ground.

Speaker B:

But every time they're trying to work here and I'm in the corner, like sucking on a barrel, all I'm doing.

Speaker A:

Is sucking the wine.

Speaker B:

And it literally is like a shot of wine every time you're like.

Speaker B:

So now we've honed in our process on that as well.

Speaker A:

So we're all getting purple mouths.

Speaker A:

What's that from?

Speaker B:

That's Petitra.

Speaker A:

Okay.

Speaker B:

Everything it touches.

Speaker C:

Trademark.

Speaker B:

Yeah.

Speaker A:

Yeah.

Speaker B:

Cheers, guys.

Speaker B:

For 23, I'll have three wines.

Speaker B:

I can have a club.

Speaker B:

I might have a club.

Speaker B:

It's hard to have a club when you have one wine.

Speaker B:

Hey, your club shipment's coming.

Speaker B:

Woo.

Speaker B:

Let me guess what it is.

Speaker B:

But now maybe there'll be a little room for a little more offerings or combo packs or things like that.

Speaker C:

You just need a white wine.

Speaker B:

That's it.

Speaker A:

I do.

Speaker C:

Or rose.

Speaker B:

I do.

Speaker B:

I'd love to make Viognier or like an Italian white.

Speaker B:

We'll figure it out.

Speaker B:

Hi.

Speaker B:

Hey.

Speaker B:

Hi, lady Sharon.

Speaker A:

Hi, Kevin.

Speaker A:

We didn't see you.

Speaker C:

Hey, sweet girl.

Speaker A:

We didn't see your baby brother.

Speaker C:

First time I came here, she was the first one to greet me.

Speaker B:

She rhymes.

Speaker B:

You guys are bonded for life.

Speaker C:

Yeah, there's been a, you know, few hardships that I've gone through in the past couple years.

Speaker C:

And she always seems to know.

Speaker C:

She'll come up and she'll put her head right on my lap and look at me.

Speaker C:

And she.

Speaker C:

She knows.

Speaker B:

Cheers, guys.

Speaker A:

Cheers.

Speaker A:

Cheers.

Speaker A:

Cheers.

Speaker A:

Cheers.

Speaker A:

Cheers.

Speaker B:

Cheers.

Speaker B:

Cheers.

Speaker A:

2023 color buttons to a whole new petite surround world.

Speaker B:

And now we wait.

Speaker B:

We wait for these wines to finish their magical aging in the barrel.

Speaker B:

As you hear talk about.

Speaker B:

ase that in the early part of:

Speaker B:

And the Sangiovese and petite Syrah will follow.

Speaker B:

You may be asking yourself, well, how do I get my hands on these beautiful wines?

Speaker B:

Once they are done, just Visit my website, solovottowines.com and you can sign up to be on the mailing list.

Speaker B:

And we will make sure that you are the first to know as these very limited wines come available.

Speaker B:

A special thank you to Jim and Ann and Joan and Erica for being a really great T panel, giving me all of their fantastic feedback.

Speaker B:

And as always, make sure if you're enjoying Sip with Nikki, leave us a rating or a review.

Speaker B:

And don't forget, you can also support the podcast and be an angel.

Speaker B:

Buy me a glass of wine.

Speaker B:

And you can do that using the link in the show notes.

Speaker B:

I hope you've learned and laughed and whatever you do between now and next week, I hope that you sip well.

Speaker B:

Wa.

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