Wine with Meg + Mel
The fun + frank podcast which helps you navigate the world of wine. Hosted by Australia's first female Master of Wine Meg Brodtmann, and self-titled Master of Sabrage Mel Gilcrist.
Wine with Meg + Mel
Wine Olympics: the battle of iconic national wines
Ready to discover which country reigns supreme in our first-ever Wine Olympics? Join us as we pit iconic wines from four nations against each other.
What meg's drinking: Vue on Halcyon Rose
- Andre Kientzler Gewurztraminer Osterberg $97
- Tahbilk Marsanne 2016 $20
- Southern Right Pinotage $60
- Seghesio Sonoma Zinfandel $60
Follow us on instagram @winewithmegandmel
Hi and welcome to Wine with Meg and Mel. We're here to help you navigate the world of wine. I'm Mel Gauquereus, joined by Master of Wine Meg, brent and Meg. The Olympics are on and we're excited.
Speaker 2:We are excited, although I don't really mean watching them. Oh, haven't you? I watched the opening ceremony and I was just, it was weird.
Speaker 1:It was, but I loved it. It was good, it was very good.
Speaker 2:And I'm still laughing about the sane and the E coli level, shall we say in the polite oh my God, the polite way. But it has been good. I mean, I watch a bit of the swimming because that's where Australia does well and then I start to lose interest. We might have a bit of Billie in today, oh yeah.
Speaker 1:Billie is feeling loud this morning.
Speaker 2:Yeah, she's feeling like she wants to chat, just like her mum. Yeah, so we decided to do a funny Olympics.
Speaker 1:Yeah, it's funny that you say that you're like into the swimming, because I'm into, like the super obscure stuff that you would never otherwise watch ever. Like I'm into, like the super obscure stuff that you would never otherwise watch. Ever Like what the fencing yeah, and like the canoe thing with the slalom canoe oh. Have you seen the one where they walk up the wall? No, they look like Spider-Man. It's super cool.
Speaker 1:What is it like Ninja yeah there's a wall and they have to climb it and they get timed how quickly they can climb up this wall and they look like actual spider-man.
Speaker 2:Oh, my god, yeah, it's super cool.
Speaker 1:So, anyway, the reason we're talking about the olympics we're not just going off for weird rain, you haven't put on the wrong podcast is we want to have our own olympics. So we've chosen iconic wines from four different countries and we are going to see which country's iconic wine gets gold with us today in this super biased and not even a little bit controlled competition.
Speaker 2:Yeah, it's a bit of fun A bit of fun, it's not controlled. It's literally wines that we thought were interesting, wines that represent something iconic from a country that you don't see very often anywhere else.
Speaker 1:If you hear Zinfandel like you know which country we're talking about, so these are each wines that if we gave you the varietal, you should know which country we're talking about. So we're going to get into that. Meg, first, what you been drinking. What have I been?
Speaker 2:drinking. I've been drinking a lot lately. I had the other night a it's Vieux Halcyon. It's Vieux Halcyon. It's a small producer in the Yarra Valley and they do a traditional method sparkling wine out of rosé. I cannot see how they make any money whatsoever out of it, but it was just. You know how. I've never been a big fan of rosé sparkling.
Speaker 1:Yeah.
Speaker 2:It was just so beautiful and strawberry and savoury notes and creamy and it's like a 20, it's a vintage from 2021, so it's been a few years on lease. And just as a reminder that the Yarra Valley was a great producer of sparkling wine and we don't see we really have Was yes, is Well the Domaine Chandon.
Speaker 2:You know you only have one wine purely from the Yarra anymore. Oh, and congratulations on Etoual doing very well with Halliday. Yeah, it did, and yeah, just with climate change and everything, I just don't know how much longer we're going to be able to keep producing them in the Yarra.
Speaker 1:No, this is true, okay.
Speaker 2:She just wants to be part of the show. It's the Meg, Mel and Billy show. It really is.
Speaker 1:Okay, so what is the? Who was that producer you just said?
Speaker 2:So Halcyon, they've got a big sort of function centre. It's just outside of Churnside Park. It's a really interesting little producer, yeah, and it's nice to see these independent producers still standing up in a very hard wine world at the moment. But I'm trying to talk up the wine world. I'm sick of all the bloody doom and gloom.
Speaker 2:No, I love it, and fun fact, so fun fact on that family-owned business, Drew Noon, who some of you may know from Noon's Wines in McLaren Vale iconic, very expensive wines. You can only get them on a mailing list All organic, small production. He has decided, even though he sells out every year. He has decided that there's not enough championing of independent producers and we've talked about this before that you don't necessarily know where your wine is from. Yeah, so he's developed this very little logo with a small hand rising out of a vineyard saying Vindependent, and I just think I would love to see smaller, family-owned people. He's happy for everyone to use it and share it and have it as a sort of small movement.
Speaker 2:Actually, that's really good.
Speaker 1:Isn't it fantastic? But there needs to be what's the qualifying?
Speaker 2:You know what I mean? Well, I guess it's independent wineries. You don't have, you know, private backing, or massive corporate backing, or whatever they would have to develop some rules around it. Yeah, but I just think it would be if we had a. You know there's going to be no money to get behind a communication program about it, but just to have something to say yeah, look, we are independent, we are, you know, small producers, family owned.
Speaker 1:Everyone's so confused about how to support wineries. Absolutely Beer, did it. They established an independent. Yeah, it makes sense, we should do it. We should get behind it. They established independent. Yeah, it makes sense, we should do it. We should go behind it. I love it.
Speaker 2:Chile did one as well, called Movi, so the Movement en la Logique, viticulture Independent. Okay, but that's translating from the Spanish. But yeah, I think it's a great idea, and with Chile they actually all got together as producers, which would be way down the track. But just this little logo, I just think, yeah, it's kind of cute.
Speaker 1:No, it's really good. No, we should actually support it. Let's make it a thing. I keep being like I'm on that leave and I can barely handle this baby.
Speaker 2:And I keep being like there's all these great things happening in the wine industry.
Speaker 1:They need me. No, the other day I was like Tom, I'm going to start a not-for-profit for him to spleish your babies. And he's like, how about we get her to sleep a couple of nights in a row?
Speaker 2:and then you think about that.
Speaker 1:I think that's the sleepless crazy lady this is me being like I'm gonna get behind this thing and get everyone to use this logo. Maybe not okay to the wine. Olympics. Now we have discussed, we're like how do we do this? Do we put them up against each other? Do we just rate them're like how do we do this? Do we put them up against each other? Do we just rate them?
Speaker 2:I even said do we do like the um gymnastics style and I didn't know that they started at 100 and moved backwards yeah, they started 100 points and you just get deducted for things I think we just rate them and then explain why we've rated them. Basically, and we're starting off in the home of the Olympics this year, so we're starting in France, but not Pinot or Chardonnay or Cabernet Sauvignon. We decided to go with Gewurztraminer from Alsace. Now, this is a Grand Cru wine, so in Alsace you have Grand Cru as a separate appellation and then you have the named vineyard, so this is a Grand Cru. Osterberg Gewurztraminer 2019 from Kintzler. I'm imagining it will be absolutely beautiful, and the reason we sort of chose this was because it's a bit of an unsung hero, and that's the thing about the Olympics. You know, these people come up from behind. I'm stretching it away. It's kind of cute. No, no, no.
Speaker 2:Actually we chose it because we love Gewurz.
Speaker 1:If you say Gewurz, there's really only two places in the world it could be, and this is one of them, and it's super iconic. So this is the thing, like everything we've chosen should be. If you say the varietal, you should know where it's coming from.
Speaker 2:Yeah, absolutely. And I mean, even in Germany, where would you put Gewurz? You would just kind of go Germany, you wouldn't go Rheingau or Mosel. But if you say France, you go Alsace. So it is definitely a very specific regional wine. Okay, let's do it.
Speaker 1:And what do we expect from Gewurz? A beautiful like rose petal, lychee, like Turkish delight, canned stone fruit, like I get this, like canned apricot type vibes coming through tropical ripe fruit vibes. Oh, and there's like a spice. Normally, hey, like a ginger or something can come out.
Speaker 2:Yeah, and often acid like a spice normally, hey, like a ginger or something can come out. Yeah, and often acidity is quite low in converts because it grows in a warm. Also, even though you think it's cold, it has long autumn, so it has a long ripening season, so they can actually get it ripe. So alcohols are often around 13.5%, sometimes dipping into 14, are often around 13.5%, sometimes dipping into 14, low to moderate acidity. But it is super aromatic, yep, and-. My issue with it is that they play around with the sugar levels and you just don't know, and I think this wine actually has a touch of residual sugar in it.
Speaker 1:It totally does, but it's not sweet-sweet.
Speaker 2:It's beautifully balanced.
Speaker 1:Delightful.
Speaker 2:And you know this spiciness. Gewurz apparently is German for spice, but I've always thought what sort of spice? But you nailed it in it's that powdered ginger character and this one actually has it in spades. And I just think we always talk about having spicy food, as in heat spice with Gewurztraminer, but I think that anything that has spices, but not necessarily chilli is really good. So a lot of Indian food doesn't always have that chilli heat. It's got a lot of garam masala and ginger and other spices.
Speaker 1:Oh, my God, that is such a good point because I always, like I, avoid doing curries and things with wine. But you're right, as long as there's not actual heat spice, you can still play with other kinds of spice.
Speaker 2:Absolutely, you've blown my mind a little bit. It's amazing that Courtney and I adore cumin lamb skewers and it's really heavy on the spice. It has a little bit of chilli in it, yeah, but it's really good with like Sangiovese, earthy, nebbiolo kind of things, because cumin is quite earthy and so it kind of complements each other. This would go with, I think, anything that is a really delicious wine, that is freaking good, yeah. So well done, franz. I'm going to give this. Well, do we start at gold? It's hard to tell.
Speaker 1:No no, oh, and then move, oh. So that's like the canoe, it's like you're a winner until someone bumps you, someone else beats you.
Speaker 2:That's right. I like that. I don't know how the Olympics works.
Speaker 1:Do we have to give it a number? No, we're just like okay, you are gold. So far, so far, yay.
Speaker 2:But that's a competition of one. But that is definitely if you were rating that in the wine show. That is just standard and the thing is it's not overtly Gewurzy. I don't like those wines when it's just one dimension of that Turkish Delight or Rose's character. This has got a lot of other things. There's almost a mandarin peel character in there as well. Oh my God, yum, that is delicious. A lot of Gewurzy does suck and that is Exactly, and that's the reason why, because it's 1D.
Speaker 1:We are. Yeah, as always, everything will go on the show notes, but did we say what it was? It's in Osterberg 2019.
Speaker 2:Yeah, grand Cru, osterberg, grand Cru. All right, can you reach to Bill my son? I can't One-handed with the baby. She's a multitasking woman. You've got to admire her.
Speaker 1:So Australia, okay, so representing Australia, aussie, aussie, aussie, let's do this, ma.
Speaker 2:San Oi, oi, oi To Bilk 2016,. Ma San, why did we choose this? Again, a little bit of an unsung hero. We debated about Shiraz, and then we were talking about Grampian Shiraz, and then we were talking about, you know, mclarenville, shiraz? Yeah, but why not do something that no one else is really?
Speaker 1:doing, and that's the thing, that is the key point. No one else is really doing it, like there's a tiny bit in France, but it doesn't really. It's not a hero like it is here, and we were talking, I read a thing.
Speaker 2:they were talking about some Semillon the other day and some newsletter that someone sent to me and how everyone used to buy, you know, a dozen bottles of Semillon and then sort of layer them down. And that used to happen with Maussan and this to book Maussan, you know, probably a new release, is what $15, $10 to $15?
Speaker 1:Yeah, I think it's closer to $20 now Okay.
Speaker 2:So yeah, it's gone up Well it depends If you get it from Dan. It's cheap, Absolutely delicious. So these were. They have vineyard from the 1860s, is that right? Yeah, they do, and I think they make one from 1920-something as well. But just looking at this, it's got this beautiful sort of honey yellow colour.
Speaker 1:Just looking at the colour, it's like almost golden.
Speaker 2:Oh, my God, that is beautiful.
Speaker 1:It's going to be good. Just looking at the colour.
Speaker 2:So it's interesting, because normally I would associate these styles with lower alcohol. This is 13.5% alcohol, and when I swirled it I didn't really put much value in legs in wine. But I was thinking actually that's quite viscous and sticking to the glass and I think that's because it is sort of riper and it just smells like nougat and honey and buttered crumpets and delicious.
Speaker 1:Oh my God, I love it so much. It doesn't melt in your mouth. It is like that butter.
Speaker 2:Interesting. There's a petrally kerosene character which I don't really associate with Marsan. I tend to associate more with Riesling, obviously. Yeah, acidity 16 was a really warm vintage. Along the southeast coast of Australia we had lots of heat spikes. It was famously one of the most compressed vintages on record, particularly in Victoria. I just think that they've nailed the acidity. I know we can add acid, yeah, but when these wines are young they can be quite, not thin, but they can be quite, almost like Hunter Semien, very, quite acidic, with that sort of floral honeysuckle character. But this has just got layers and layers and layers of complexity and would stand up to very rich foods because of the almost density of the flavours and the different types of flavours that you've got. It's bloody amazing. That's why it's so good. Well, can you have Tide for God, or do you?
Speaker 1:have to choose. I know this is what I'm sitting here going, I don't even know how to. It's hard, because we're just going off vibes as well. Really, we're not even.
Speaker 2:There is no science going on here and there are no OIC Olympic International Committee. Is that what it's called Rules at all, which seem to be broken? All these hoo-ha about the boxer and craziness? Oh my god, let's not go there.
Speaker 1:Okay. So here's the thing I think. Have you heard about the Coke-Pepsi experiment? So when people, when you put Coke and Pepsi next to each other and do a study, what do you prefer? People always say Pepsi. If it's blind, they don't know. Oh, okay, and then what they did was they yeah.
Speaker 1:so they found that it's because it's sweeter, and so it makes more of an impression when you're just having a little bit next to each other, but when you actually pour them and they have to sit on a whole glass or drink a whole bottle of it, they realize they prefer Coke because it's less overt sweetness. Oh wow, and this is why I'm convinced, this is why people always buy like the sweet wines and sell doors and go home and never drink them. Yeah, yeah, yeah, yeah absolutely.
Speaker 1:Because sweet stuff, when you just have a little bit, it makes such a big impression. And that is why, even though I feel like the Gewurzt is making a bigger impression, if our qualifying factor is what I actually, you know, want to drink and think is an impressive wine and as I'm inclined to put to book above it and I don't know if he can give points for adversity.
Speaker 2:What do you mean? Well, you know, alsace has been established, for you know, hundreds and hundreds and hundreds of years, they grade their vineyards and they, you know what a Grand Cru. So we're drinking Grand Cru, top of the top, gewurztraminer versus Massan from Tobelk. True, what is the GI? I don't know. Ngambi, ngambi Lakes, yeah, okay. So Ngambi Lakes is a sub-GI of the bigger GI.
Speaker 1:Okay. So what are we doing? Are we going gold for Australia?
Speaker 2:Got to go gold for Australia. It's like the swimming.
Speaker 1:Yeah, okay, so far Tbilisi is gold.
Speaker 2:Tbilisi is gold yep.
Speaker 1:So Australia has gold, France has silver. We don't want the French to win.
Speaker 2:No Bit of bias in here. I reckon bit of bias.
Speaker 1:Okay, now we're going to what one would cast as an underdog so it's like, if it so, if we're saying that the factor to get in is, you say, the varietal, you know where it's from. If we say um pinotage, I hope everyone at home knows that we're about to taste something from.
Speaker 2:South Africa. Yeah, and interestingly, this is from not the warmer parts of South Africa. This is the southern right Pinotage from its Walker Bay, so it's on the coast. So Elgin and Walker Bay were sort of rediscovered, I would say, post-apartheid, when they could get access to better planting material, because obviously, with the pardot, they were completely closed off and it's sort of known for Pinot. Do you like Pinotage? That's a crazy girl. It was sort of closed off. No Pinot, sorry, I just got distracted by Billy. She's so cute. Everyone she's trying to drink the Pinotage. Yeah, we don't want her to drink the Pinotage.
Speaker 2:Pinot and Chardonnay is what people are talking about for Walker Bay, but I think that Pinotage could do better in these cooler climates with this longer ripening season. It's interesting. We had Joe Wodzak, who's one of England's most amazing crazy-ass communicators on wine, I think in the world, yeah, and he was talking about Pinotage in South Africa and how there is just such a resurgence now and people trying to make a range of different styles. Yes, so this is a 2018. Now this, you know, we're up against Gewurz and Marsan A bit tricky.
Speaker 1:What are your testing notes generally for Pinotage Like what do you tell people to look for?
Speaker 2:rather than just this. I'm going to talk about best case scenario and not focus on.
Speaker 1:No, no, I think talk about generally lack the stereotype maybe.
Speaker 2:So you want me to talk about the stereotype? Okay, so meaty leathery banana esters it's got a really dirty funkiness to it.
Speaker 2:That's what I say, dirt I get dirt, whereas best case scenario there is definitely a meatiness, but a lovely roast lamb or when you're barbecuing meat on a barbecue, that sort of charry, meaty smokiness. But I like to see, um, a roasted beetroot character, yeah, yeah, yeah in it. Um, it's definitely on earthy, so, rather than dirt, a baked earth character, so a terracotta sort of smell character with that beetroot. In terms of red fruits, there's often a plum and a dried plum character, not quite prune prune, but if you've ever had these sort of sour plums that the Chinese dry out, it has that character. It can be really, really refreshing and I think that that is a really good example of it.
Speaker 2:And I do think it mostly needs time yeah.
Speaker 1:Ugh, really it smells like I'm not seeing that dirt.
Speaker 2:I'm seeing blueberry and beetroot.
Speaker 1:It smells like steak that hasn't been cooked. It smells bloody.
Speaker 2:Well, Nico was talking about that bloody irony character. I actually think it smells really inviting. Oh really, I think it's because I've kind of had a week of vegetarianism. So I'm probably anything with meat in it. I'm going oh, yeah, yeah, yeah, give me a steak. Pete's home tonight, so hopefully we'll have some steak, we can have some steak, we can have some steak. Yeah, no, you don't like it.
Speaker 1:No, it's not too bad, but it wouldn't be my first choice.
Speaker 2:We're just moving baby around. We do. The Olympics has always got things going on, you know.
Speaker 1:Okay, while I was listening to the lullaby, I put in the baby to say if I had a thought what is the brown stuff in Mexican food that's not spicy, is it mole?
Speaker 2:Mole means sauce. Basically, mole means to mix, but there's this brown stuff, yes. So mole that everyone thinks about has got chocolate, yeah, cinnamon, yeah, chili in it, and it's traditionally done with turkey. It was apparently made for a priest that happened to drop in and they didn't know what to do and they cooked it really slowly. And it has, yeah, it's got a lot of earthy spice Cumin obviously yes pinotage right. Actually, that's a pretty good call, Thank you.
Speaker 1:I thought that was pretty good. I do my best thinking in lullaby time, I know.
Speaker 2:Freaking genius. So, Mel's you know, head of marketing, just hang on. I've got to go off and do lullaby time, because that's where my creative juices flow.
Speaker 1:Just need to step away from my desk and put on a lullaby.
Speaker 2:Do what you do and you're a creative Jesus fan all the time.
Speaker 1:I mean you wanted to open up a what?
Speaker 2:A support group for people with yeah a hit display shop. Okay.
Speaker 1:All right.
Speaker 2:You're sad, okay. Anyway, I actually enjoyed that pinotage. I know you being a little bit negative, but I don't think it's gold and I'm trying not to. I find the tannins a wee bit dry, and that's one thing about pinotage it does have very big tannins this being a 2018, they've softened out a little, but they're still quite drying. I would like a little bit more fruit, but it is six years old.
Speaker 1:You know it's not bad, it's actually quite. I was being a bit yeah, you're a bit harsh. It's fun to be negative.
Speaker 2:We just want to you know we were always about the positive review, Mel. We've discussed this before we are.
Speaker 1:That's why we didn't do the gymnastics scoring.
Speaker 2:If you've got nothing nice to say, don't say anything at all. Okay, Meg, Okay. Last one is Segesio Zinfandel. No wait, what did we?
Speaker 1:decide.
Speaker 2:That it's bronze at the moment.
Speaker 1:Wait, but there is only one silver.
Speaker 2:Well, no see, I'm thinking these two are possibly gold. Okay, so it must be bronze.
Speaker 1:Is it better than Converse? Oh my God, you're like giving out participation medals here. I am no we need a gold, a silver and a bronze. You decide if it's better than Converse. You're more objective than me. I'm just shitting all over it.
Speaker 2:No, it's bronze, Okay. No, it's bronze, okay. So we've got gold. Ma san, oi, oi, oi, aussies. Then we've got the French gavettes Oui, oui, oui, oui, oui, oui. That's brilliant, because they're almost spelled the same as well. Well done, creative juices for lullaby time.
Speaker 1:Oh, watch out, it's a new marketing catchphrase.
Speaker 2:And then you are so millennial. Then we've got the 2018 Southern Rite Pinotage, which I actually thought was a delicious. I enjoyed it a lot.
Speaker 1:Okay, and but look out, look, don't worry, south Africa, because coming in to represent America is 2019 Zegucio Zinfandel.
Speaker 2:This is the Sonoma County wine Zinfandel.
Speaker 1:Zinfandel. Can I pause my left hand wine?
Speaker 2:Zinfandel, zinfandel. Can I pause my left hand? Yes, you can pause with your left hand. You can do everything in one hand Ambidextrous, multidextrous. I was going to say Ambidextrous because there's only two hands. So Zinfandel, as we know, super ripe fruit, usually around 14.5% Blueberry, prune, plum, iodine. I get betadine in Zinfandel which, interestingly, I never get in Primitivo, which is its identical sister, but from Italy.
Speaker 1:They're so different. They are very different. It's crazy that that's the same grape.
Speaker 2:Moderate acidity, high alcohol. Tannins can be quite drying Can. I go way off topic.
Speaker 1:Well, like Ned's not way off topic, but it's off script. Why are they so different? Is it just ripeness that Zinfandel's picked later?
Speaker 2:Yeah, I think that that's partly it. I think that Italian Primitiva it's from the southern part of Italy achieves a bit of fruit ripeness at about 12.5%, which I think is one of the things that we find in Europe generally, and I think that that might be a vine-agey kind of thing and also matching climate with variety. What happens with Zinfandel is, as it ripens it shrivels, which gives you that prune dried fruit character and, I think, that iodine character as well. They don't let that happen in Italy because, don't forget also, you've got only a couple of grape varieties planted in a certain region, so they're getting it all off.
Speaker 2:They start early to later, yeah, whereas in you know, it's mostly planted in California it sort of ripens later. It's around Cabernet Sauvignon time, so they're kind of letting it hang for a bit longer because they've got to get their whites off and there's so many different grape varieties from so many different regions in the world that it possibly doesn't necessarily get the focus that it should have. So I guess you know this is not the entry-level wine, it's actually not bad, it's actually pretty good, it's pretty nice, done well. Zinfandel you know, places like Ridge Zinfandels are absolutely extraordinary, long-lived, beautiful, beautiful, beautiful wines. It's that drying tannin, almost akin to Pinotage tannin, but not as big. Not as big, it's nice, soft, softer. It bothers me.
Speaker 1:This is a nice one.
Speaker 2:You sound so surprised.
Speaker 1:Of course it's a Zinfandel. I haven't had that many nice Zinfandels in my life I'm not going to lie, you know and I really like the burst of fruit. Normally it's a bit too sweet or too much, but it's quite yum. It's like crying at the end. It's trying, it's chewy. I can barely talk.
Speaker 2:Yeah, it's chewy. It's chewy Speaking of steak, that needs a big steak.
Speaker 1:Yeah.
Speaker 2:And going back to the penitage, and you were saying the cumin mole kind of vibe yeah, their Bordevest I think that's how you pronounce it is, I think it's full of coriander, so it's a sausage and so coriander's almost got that vibe as well. Yeah, yep, yep. So again, what grows with it goes with it. Yep, as they say. So where are we, I think? Are you going to give it a place? I think he doesn't make it onto the podium.
Speaker 1:No, I agree, I agree.
Speaker 2:I think he doesn't make it onto the podium. No, I agree, I agree, I think the Pinotage. Who would have thought that we would have put Pinotage over Zinfandel? I know, I think the Pinotage is bronze. I think the Alsace Gewurztraminer, which is a delicious drink, but I think it deserves silver because that sugar. Go back and have another. Look, it's not as it's a bit. It was the first wine for the day, so you always overrate the first wine for the day.
Speaker 1:Yeah, that's true. I'm just laughing because I'm like we could ask you to book Marsana Gold over at Grand Cru Alsace, Like, could we be more biased? No, but the thing is.
Speaker 2:This is the thing, if you just judge those on their own merits and I know that we're not doing this blind, but you know, halliday doesn't do it blind either so we're in good company. I just think that the complexity, when you go back to it, the sugar's a little bit yeah, it is A bit too much, yeah, I agree. And you always overrate that first one. And when it's got the sugar it's more seductive and sexy. Yeah, that is just delicious. We love that. The Marsan is just spot on. It is.
Speaker 1:God, I love that. And it's a 2016.
Speaker 2:Yeah, and price-wise you're probably paying 60-ish for the Gewurz. This would be well. I mean, I don't know, is it 30-od odd for their museum releases?
Speaker 1:40? Yeah, if you get a museum release from Dan's or something, it'll cost you 30 bucks.
Speaker 2:It's unreal hey, that is so beautiful. Yeah, so well done, aussies, we won the Olympics, yay.
Speaker 1:Or like put some Australian, I'll put the Australian anthem on at the end. Anthem yeah.
Speaker 2:What was I listening to today? Oh yes, there was a podcast about American politics that if Kanye West had got in, gold Digger would be changed to that national anthem.
Speaker 1:Okay, that's a real shame, because that's awesome. Hey, how good is Snoop Dogg at every event.
Speaker 2:I'm obsessed with him. And he was up with Martha Stewart. Did you see that? No, I didn't.
Speaker 1:That's so great.
Speaker 2:So they're both dressed up in their dressage outfits and Snoop Dogg's looking fantastic. He's a grandfather. Have you seen his granddaughter? Oh, my God, her name's Van. I'm obsessed with him I'm obsessed with him.
Speaker 1:He's like the icon of this Olympics On the Australian anthem. My mate is the team psychologist for the australian, um, all the anyone riding a bike, she's their team psychologist. So she's over there with the Olympics. Yeah, she's at the Olympics, oh my god. Yeah, she's from my mom's group and, um, she posted a video of them like welcoming back the team pursuit team who just won gold, and it's like if you were to choose, like any pump up Aussie anthem to welcome them back, you know what? What you'd go like what In Excess? Or I Said they See you.
Speaker 2:Cold Chisel.
Speaker 1:Cold Chisel right.
Speaker 2:Yeah.
Speaker 1:They played the national anthem. It was so lame.
Speaker 2:Oh God, how very nationalistic. I'm sorry she's in your mother's group and she's at the Olympics.
Speaker 1:She's got a baby my age, yep, and her partner is over there just like, hanging out in Airbnb around the corner because she's staying in the Olympic Village. So her partner has the baby around the corner and she just goes and visits them every day. God, women are amazing. It's so cool, right? That is amazing. I love it so good.
Speaker 2:Okay, Clap to all the parents over there because you know mums and dads. It's a tough, tough guy if you're saturated.
Speaker 1:I hate seeing the Olympians that are like six weeks postpartum winning medals. I'm not six months, I'm like I'm six months postpartum. I tried to go for a walk and I run and I injured myself and now I haven't gone outside in a week. Was it Serena that paid early days of pregnancy? It's just like, on one hand, yeah, women can do anything, but on the other hand, can you stop putting the bar so high For the ones of us that can't?
Speaker 2:Pregnancy can be tough. Let's just call it foot. Can you imagine if men were pregnant? There's no way they'd be running in the fucking livings or playing tennis. I'm sorry. I love all the men out there, but we are just awesome.
Speaker 1:Oh wow, love that note. We will see you next week. Enjoy your next glass of wine, drink well.
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