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
Dan Murphy's Wine Awards + the $20 wine that blew us away
Dan Murphy's inaugural Best in Glass Wine Awards evaluates wines based on drinkability and value rather than traditional wine show metrics, so we thought we'd see what we thought of their top picks.
• Dan Murphy's tasted over 1,400 wines for their first Best in Glass Awards
• Categories include Best Value, Best International, and overall Best winners
• Tim Adams Clare Valley Pinot Gris 2024 ($20.29) is the standout winner, drinking like a $35 wine
• Chapel Hill The Parson Pinot Grigio offers excellent value at $16.99
• International winner Versato Alto Adige Pinot Grigio ($30) didn't quite justify its price premium for us
• Little Yering Victorian Pinot Noir provides good value at $22
• Decoy California Pinot Noir ($50) shows typical dark fruit and pronounced oak character
• Nanny Goat Central Otago Pinot Noir exhibits the region's characteristic robust style
Next week we'll be tasting Margaret River Chardonnay to explore whether the region is moving away from its traditionally rich style toward leaner expressions.
Follow us on instagram @winewithmegandmel
Hi and welcome to Wine with Meg and Mel. We are here to help you navigate the world of wine. I'm Mel Gilchrist, joined by Master of Wine Meg Broward. Meg, does that feel a bit different? A bit funny Today. We've got a bit of a set up going on, don't we?
Speaker 1:Yeah, we have the lovely Austin here filming us, which has been intimidating. You're looking super glam, oh my God. Thanks.
Speaker 2:I'm going to have a bit this morning, so I did put on a little bit of, I know so, old wrinkles You're going to have to check out. Go to our socials and have a look at the videos, because Austin's recording us so we can have some slick new, actual, new, actual, proper promotional videos, which is really fun.
Speaker 1:Thanks, Austin, we've offered for him to taste wine as payment.
Speaker 2:Yeah, there's not much in it for Austin, to be perfectly honest, but make sure you give him a follow. He's doing his own thing with videos, so definitely give him a follow. But today, meg, what are we doing?
Speaker 1:We're looking at the Dan Murphy's Wine Awards wines.
Speaker 2:Yeah, it's an interesting thing, isn't it? Maybe we'll get into it in the intro more, but it's like they've kind of taken over the world a little bit with their wine, aren't they? With just everything they're doing, they're taking over lifestyle. They're taking over awards.
Speaker 1:I think it's good because it is about how everyday drinking, you know, it's not about these international wine awards and you know, burgundy or whatever. There's different categories. There's like best value, best international, just the best. So they've taken each variety and then they've looked at, I'm assuming, all the wines they have.
Speaker 2:I didn't. Yeah, I think it is. Yeah, yeah, yeah. Well, they say they've tasted over 1,400 wines. That's a lot, all the wines they have. Crazy.
Speaker 1:That is nuts.
Speaker 2:Okay, so we're going to taste the winners from a couple of categories just to see what we think. But first, Meg, what have you been drinking? What?
Speaker 1:have I been drinking? I had a Jaden Ong Yarra Valley Sauvignon Blanc. This is not your normal.
Speaker 2:No, it's good, I've had it. It's fantastic. Yes, it is.
Speaker 1:So it's Gladysdale, so Upper Yarra.
Speaker 2:Yep, very cool. It's off the.
Speaker 1:Willow Lake, vineyard, yep, and he does about, I think, 5% whole bunch fermentation with it. So he drops the bunches in or skins contact. It's got a lovely grip, it's got some. It's not sort of that pineapple you expect from Yarra Valley, it's more of a yeah, it's gritty, it's cool. I think it's quite expensive. It's 40-odd.
Speaker 2:Yeah, okay.
Speaker 1:It's very good support. He's a great you know guy for the Yarra Valley and he does everything for you know wine, the Yarra Valley, on the smell of the rag she just turned me up.
Speaker 2:I did turn you up, you weren't loud enough. There you go. I'm not very loud. Yeah, okay, great. So that's who you've been tasting.
Speaker 1:And fun fact. Fun fact is courtesy of my son, Luca, who sends me all these weird-ass memes all the time and Instagram things. Did you know that the French banned schoolchildren having alcohol at lunchtime?
Speaker 2:in 1981? No, isn't that awesome, oh my God. Oh, say what you want about the French. That's fantastic, that is so funny and that includes primary school children. No, shut up. No, oh my God, it was introduced in 1956.
Speaker 1:Wow, and then it was um. They thought in 1981 or maybe it's not the best for our children that they have oh, probably not, probably not.
Speaker 2:Wow, okay, that's a good fun fact.
Speaker 1:That is hilarious you've seen the photo. It's got a little kid with jumper and shorts on and he's like holding this oh no, that is not good.
Speaker 2:Oh my god. Okay, well, look, let's get into it. So it has been splashed all over den murphy's. It's also been like in the media, it's been reported on and stuff. It's called the best in glass awards. So it's the first year they've run it. They are calling it australia's biggest wine competition 1,400 wines tasted to crown the best in each category. It's smart if you think about it. Instead of, like, relying on traditional wine shows, yeah, they've created their own system. They've judged on what they think consumers actually care about flavour, drinkability, value for money and what we're asking is does that make these wines any good? If they've decided it's not a traditional wine show, they're not rating it in traditional ways. They actually care about, like drinkability and value for money, we reckon. Let's see what we think about their picks.
Speaker 1:Yeah, we were talking about doing it blind and then we were going to rate them ourselves, but then I realised that I've got the best international, the best value and the best, the best of the best, the bestest in pinot gris, slash gujio and pinot noir. So we can't really rank them at the big. Yeah, because they're all from different. Yes, so I would. I can give what I think it would get in a traditional wine show.
Speaker 1:Okay, yep, without saying the whole category, sure, yep. So this is the first one we've got is the Chapel Hill, the Parson, adelaide Pinot Grigio 2024, which got best value. Best value, hang on, let me find it $16.99. All right, I actually think that I paid less because I bought quite a few wines. But this is labelled as grigio, so you're expecting it to be a little bit lighter, not have that structure that gris has. I don't know, it's nice, it's been a gris, right, it's nice enough.
Speaker 2:It don't know. It's nice. It's pinot gris, right, it's nice enough. It's very cold. You did put these in the freezer. Oh, she told me they had to be cold. It's hard to knock my socks off with a pinot grigio. It's fine. Yeah, it is, it's fine, although I had a really good.
Speaker 1:Maybe I'll talk about it next week. I had a really good pan of gravy yesterday.
Speaker 2:Like it's nice, it's, it's aptly, it's crispy, it's yum and it's.
Speaker 1:And at that price point you're not expecting.
Speaker 2:No, you're right, it fits its price point it finishes a bit short, but it's got.
Speaker 1:That's not a very good descriptor, is it, but it's best value. It's 17 bucks.
Speaker 2:It's nice. It is nice. No, the more I drink it, the more it warms up as well. It's like super crisp green apple. It's yummy. I do want to drink it on a nice day. I actively do want to drink it as it warms up. Okay, but you know, yeah, like I guess we're starting with probably the, not the most prestigious category. So what's next?
Speaker 1:No, the other thing about it is it's got a little bit of a gnoll of grip, because when you're making those cheaper wines, you can squeeze as much juice as you can out of those grapes. Mmm, gnoll of broadness on the back of the palette, which I actually think adds something. Yeah, we wouldn't have had that because we would have thought that would have been a fault.
Speaker 2:Oh no, I think it does add something interesting. So phenolic when you say that it's like, it's almost like tannin for white wine, because it does come from the skins. It's like a little bit of bitterness, it's like baby tannin. Baby t a bit cute. Oh no, not in this house, meg. That's on way too often in this house. Oh really, is it still wrapped? Oh, it's still big. Whatever works, yeah, I know you can do it with baby.
Speaker 1:You can see why I don't take up singing as a career.
Speaker 2:No, I can't really. I'm brilliant. Okay, this is smelling good. What did this win? Okay, wait, what is this? This is the best.
Speaker 1:This is Tim Adams, Clear Valley, Pinot Gris 2024, and it's $20.29.
Speaker 2:And it won top. The best, best, best, it's the best of the best, best. Yep Pinot Gris in the country.
Speaker 1:In Dan Murphy's testing.
Speaker 2:Is it just, yes, australia's? Oh, no wait. Is it just Australian whites? No, no, it's international. Oh what? Really Okay. So how much is it worth? $20.29.
Speaker 1:All right, that's all right. The first thing I noticed about it it's got a little bit of colour, but more of an orangey-amber tinge to it, rather than that sort of pink blush that you expect from Pinot Gris. And it is labeled as green. It's a 2024. So I'm expecting this to be a little bit richer in the palette. Apple.
Speaker 2:Oh yeah, it's nice. It's got a really, really nice mouthfeel, it's full and it's voluptuous. Is that a weird word for me to choose? I think I saw something on like SNL, or I saw a funny headline that was like can people, can one please stop using such like sexual innuendo in their tasting notes? Well, we've had to stop that, haven't we? No more feminine oh, we can't say feminine or masculine, but voluptuous, I don't know, thinking of a sexy woman. But that's what this tastes like A sexy woman. It tastes like a sexy woman. I think so.
Speaker 1:Okay, I am just going to leave that there.
Speaker 2:You're going to let that go.
Speaker 1:All right, I'm going to walk past that and I'm going to say that is bloody delicious, it's gorgeous 2029. That, for me, drinks like a $35 Pinot Gris.
Speaker 2:Oh easy, Easy, More maybe the acid's superb.
Speaker 1:There's a chalkiness to it. It's got that oiliness that you expect Big orchard fruit, which I love in Pinot Gris.
Speaker 2:And there's a richness without a sweetness, which often in Pinot Gris, if you said rich, I'd automatically go. Or if it's got a big mouthful and it's rich, it's probably got some sugar, but there's not.
Speaker 1:They often compensate for mouth palate, weight and mouthfeel with a little bit of sugar, but this does not have that at all it's gorgeous.
Speaker 2:Oh, oh, my god, that is yum. I would never pick a peanut grater drink, but I would pick that same.
Speaker 1:All right, on your dance team in fact, I think I got that for like $19.99.
Speaker 2:I'll have to give you the receipt. They've done well, they've done well. And the other beauty about this is.
Speaker 1:I literally went online with all the wines that had won the awards.
Speaker 2:Yeah, Ding, ding, ding. Yeah, picked it up 30 minutes later because I said to you awesome.
Speaker 1:I'm time poor. Yes, Exactly what we're doing. So I got home between sessions bing bing, bing, bing, bing. Yep, On the way back to bed, picked the wine up.
Speaker 2:That's so good for a $20 wine. And it's in the classic Alsatian Riesling bottle yeah, I do like that as well.
Speaker 1:Yeah.
Speaker 2:Yeah well, tim Adams rocks as well, just across the board. Okay, do we have more Pinot Gris? What's this one for?
Speaker 1:We have Best International. Oh, best International. Okay, it's Versato. It looks very Versace on the label Reggio Alto Adige, soutirol. So it's, I would have thought, veneto, but no, it's near the Austrian border Alto Adige, south Tyrol. So I expect this to be quite light and lemony.
Speaker 2:Yeah, I mean there's not much going on the nose so far. Light and lemony is about right.
Speaker 1:Bit of pear pear drop. Yeah, oh, they say here it's Veneto Dan Murphy's. Oh my, maybe newscomau. It definitely says Elta at a J and it is Versato 2023.
Speaker 2:Guess the price now. Guess Yep, oh, $25?
Speaker 1:$30. Yeah, I'll be honest, they do that killer stiletto at like $16.99. Yeah, which is Stella Venezia? I would prefer that. I think for $30 it feels a little bit short. Again, I didn't taste what they were tasting it against.
Speaker 2:There's some acidity. That's unexpected, that I like.
Speaker 1:It's in the north of Italy.
Speaker 2:Yeah, I know, but it's I don't know. It's kind of crunchy. I think there is a phenolic grip that I'm enjoying in this as well. I don't know.
Speaker 1:I don't mind it. I think maybe we should have done this after the Parsons peanut grigio, because it's following the peanut grigio, so I'm probably a little bit, you know.
Speaker 2:No, you're right. No, it's got nothing on the peanut grigio, but I think it's interesting $30. I like it. It's kind nothing on the peanut gris, but I think it's interesting $30. I like it. It's kind of like pineapple-y and stuff as well. No, I wouldn't buy it either. No, but it's a hard side. I don't drink peanut gris.
Speaker 1:I would never spend $30 on peanut gris no. I would spend it on gris, no. Yes, I guess it's all just in the marketing, isn't it? But look, it's fine. It's $30, but that's tax.
Speaker 2:Yes, oh yeah, I mean international. Yeah, okay, Pinot, this is where it's interesting actually.
Speaker 1:Yeah, this will be fun. There's one in here that I've never really been a fan of, but anyway. So what do you want? To start with Best value.
Speaker 2:Yeah, start with best value. Little Yering, yeah, but finish on best of the best. This time, I think Little Yering Is best value. How much is it Korea?
Speaker 1:2024 Pinot Noir. So Little Yering Trades it's very clever marketing Trades of the name of Yning station, yarra valley, but it's a victorian white but it's kind of been shining on them. It's two, it's oh yeah, it's 22 dollars. No one can make a 22 dollar yarra valley peanut anymore and profit I.
Speaker 2:Just when we first started this podcast, I was the biggest lover of pinot in the world. I could have been the ambassador for pinot noir, but now it takes a lot to impress me with pinot, I think.
Speaker 1:I had several estates. 2023. Pinot Dillon was still the winemaker then. It's just extraordinary.
Speaker 2:Is it.
Speaker 1:Oh my god, it's so good.
Speaker 2:This actually smells pretty good so this is Victoria.
Speaker 1:I'm assuming the fruit is going to be from King. Yeah, okay, alpine.
Speaker 2:Yeah, mellies, there is some in the Like Macedon or something they do. A Pinot, yeah, that'd be too expensive, would it? Okay, it's $22.
Speaker 1:You've got to get fruit in $100 a ton to make it $22. Yeah, Unless they've patted it out with some.
Speaker 2:Honestly, it smells lovely, it smells like a whole bunch. It's quite perfumed, it's so perfumed and it's bright, vibrant red fruit. It's like raspberries and stuff, rather than that deeper spectrum like the plums. What, what's your?
Speaker 1:face doing it is. There's lots of maraschino cherry in there, raspberry sort of smashed up strawberries, but it's the tannins that give it away.
Speaker 2:Yeah, it is yeah, yeah, yeah.
Speaker 1:For me what we like with Pinot and its tannins. We need it to have proper Pinot tannins and they're just a little bit raspy and aspirin-y. They should be a little bit softer and velvety, but they are $22. Oh, you just can't get good Pinot for less than yeah, and I would argue that maybe if you just decanted that gut some of the carbon dioxide, the tannins may soften a little bit. Carbon dioxide? Yeah, Because tannins may soften a little bit. I've just realised I've just put wine on your table.
Speaker 2:Oh, that's all right, I'm not even, I'm not even. Yeah, no, I completely agree. I really really loved the noise, but the tannin does kind of pull it back a bit for me. But maybe chilled with a little bit of charcuterie. I was just going to say fruit, Fruit is all you need to fix that yeah that's right.
Speaker 1:I mean, it's not.
Speaker 2:Charcuterie Perfect Bang.
Speaker 1:I never say charcuterie because I think it's a real cop-out for a friend wine pairing, but it is the perfect thing. You'd sit down and have this before a drink. Some beautiful prosciutto, yeah, it's almost a prosciutto.
Speaker 2:It's like a picnic or something Esque. Salinity in the wine.
Speaker 1:Hmm, do you know what I mean yeah. And the salt crystallizes on prosciutto, yeah, kind of like that. I think it delivers for the price point.
Speaker 2:I agree. Do you know what I used to say to people to buy Pinot Noir? That's under $20. I think I've got to say $30 now, back when I first started saying that like, or $25 or something Like. It's just, of course, it lives, bro, the price is going to be bonkers, isn't it? For good Pinot, oh, some stuff, although I didn't buy it. The last package that arrived, to be fair, was sent by Tom tom's sister and I think it's mother's day related. So, um, that was not a purchase by me. Okay, oh, there's a duck, billy would love it. Billy loves ducks. So we have the decoy quack, quack, oh, decoy, california, california. Oh my god, I tasted them at the Wines of California tasting. I went to like last week or something. Oh, with Cara. Yeah, I think that was really good. No, well, I should have, shouldn't I? I didn't think of that actually.
Speaker 1:Decoy Pinot Noir 2021 Duckhorn Portfolio. It just says California. It's a red wine of California. My concern is when I saw this, I won't say anything.
Speaker 2:That's what it is. It's got best international. The Chardonnay from Decoy was one of the best Chardonnays I had that day. Yeah, really yeah, from California, yeah, okay.
Speaker 1:Well, this is not cheap. This is $50. And they say it's from Sonoma, but it's just the AVA that's listed. Ava is American Viticultural Area. For people who don't know, it's like our GI geographical indication is California.
Speaker 2:Meg, how would you expect a California Pinot Noir to taste different to our key Australian regions?
Speaker 1:There's only a few regions in California that I think do decent Pinot. Carneros is quite light and very cherry and the tannins are quite silky, but it's a lot lighter, it's more like a massive peanut that we have in australia. Um, russian river I really love that's got, but they are bigger and bolder. Um, they tend to go to more towards darker fruit than lighter. Absolutely red fruit, yeah. Um, sometimes a bit confected fruit and I find often alcohol can be a problem, and sometimes the winemaker's hand with a little bit too much. Yeah, but Russian River, but I'm talking, you've got to be spending 80 USD to get you know something that's really delicious. Carneros is a little bit cheaper. So Sainsbury's and Canaris, yeah, what do you think of this?
Speaker 2:It's everything you just said Darker fruit bit, alcoholic bit of oak, going on. There's actually a lot of tannin as well.
Speaker 1:Oh my God, that's 31.1% alcohol. Yeah, that's every percentage of it. Okay, this is the highest international wine, so nowhere in France could produce a wine that competes with this.
Speaker 2:They all had to come in under $50.
Speaker 1:Oh so Burgundy's priced at Well Burgundy.
Speaker 2:I'm pretty sure they all had to come in under $50 to qualify for the awards, so nothing Burgundy is coming into that.
Speaker 1:And nothing from Oregon would come in Nothing.
Speaker 2:Oregon Would they even have an Oregon panel at Dan Murphy's?
Speaker 1:I don't know.
Speaker 2:Nothing out of New. Zealand. New Zealand, might that's a good Just New Zealand, new Zealand, might that's a good just New Zealand? Count as international, I guess? So yeah, every wine is capped at $50. Oh, and all currently are on my dance member offer until May 28th. So all everything we're tasting is on sale until end of May oh okay, um, yes, no, wines.
Speaker 2:they actually are counting Australia and New Zealand. Best and best value have to be from Australia and New Zealand, and then international wines is a separate segment, so New Zealand wouldn't have been eligible, which explains this. Like, what else could you have done? I've never seen chili.
Speaker 1:They do have a chili pinot. We've got it at home in their wine fridge. We're going to try it. I think it's trepichi from down south. Maybe this is better not my style of peanut.
Speaker 2:That's just all I'm gonna say I really want you to taste the chardonnay, though I actually really liked the chardonnay and yeah, no, we're gonna do a chardonnay episode. I've spoken to wines california we're gonna do a california wine Chardonnay. And yeah, no, we're going to do a Chardonnay episode. I've spoken to Wines California we're going to do a California Wines Chardonnay episode, because I really want to go into it, have you noticed that all the Europeans and the Americans and everyone are suddenly over here with all their promotional export arms, their trade arms.
Speaker 1:We've got Chablis out here. Someone else from Burgundy is coming out. The Loire's sending out a contingent because of the trade.
Speaker 2:Oh my God, With the US. Are they doing tastings in Melbourne and can you get us in? We're trying to get them to come out to the Valley to do a tasting for our members. That's nice.
Speaker 1:Another benefit of being a one-year-old member Salad Meg Salad.
Speaker 2:And Another benefit of being a One Year Ago member. Sell it, meg, sell it, I'm selling it. All right, we've got one more pinot. This is the supposed best pinot under $50. Central.
Speaker 1:Otago In 2023. This is made by Nanny Goat Vineyard. I remember when these guys were just starting out, they were tiny, they weren't a warm, international cool climate. This is probably about seven or eight years ago and I probably didn't love it. Um, and it was when central tagapino was sort of at its peak, I guess. Um, I've always said that central tagapinos, for me, are a little bit gruntier. Yeah, yeah, they are. You know, they're usually darker in colour. Don't forget, you've got a lot more sunshine down there so there is a bit more colour.
Speaker 2:I find them like spicy as well, Like a lot of In a lot of spice. Yeah, well, yeah, for many You're a little bit spicy, A lot of spice. I am a little bit spicy, no, but like oaky oak spice.
Speaker 1:For me. Yeah, do you smell the spice? Yeah, but it smells like rhubarb. You know how you put spice in with rhubarb.
Speaker 2:Yeah, yeah, yeah, like I don't know the kind of spice that you'd put in a mulled wine.
Speaker 1:Yeah, that cooking spice. Yeah yeah I know who's the WSCT of us um, so we're probably talking clove and some cinnamon, yes, I think, um, and definitely a bit of vanilla, but the oak is very evident on the wine, but it's for me it's more rhubarb and dark cherry. I don't get a lot of that light cherry and raspberry on this wine all right, have a comment.
Speaker 2:I think that no one on the wines who are part of this tasting, doing judging is a super taster, because all of these wines are just, they have way more tannic than I'm feeling.
Speaker 1:It's very Centro-Targan.
Speaker 2:It is, it is, it's a big, it's a big Pinot.
Speaker 1:Yeah, on what it says in the bottle and on your shirt. Now it is it's a big, it's a big pinot. Yeah On what it says in the bottle.
Speaker 2:And on your shirt now. Oh no, we're being filmed, so it's even going to matter. It's going to matter Skating curls.
Speaker 1:hide it, I'll have to change my shirt between episodes, so you're an idiot for wearing white to live testing. We all know it's a rookie mistake.
Speaker 2:I know, I know, I know. Oh no, it's a rookie mistake. I know, I know, I know.
Speaker 1:All right, I don't think we even need to Spend too much time on that wine.
Speaker 2:Well, I don't think we even need to cover what our favourite wine of the tasting was. I think it goes without saying that Pinot Gris from Tim Adams is unreal. Some of could be the best wine I've ever tasted at that price point $20, steal.
Speaker 1:It's one of the best wine I've ever tasted. At that price point $20, steal it's one of the best, better Pinot Gris that I have tasted and I'm like you I would never normally turn to Pinot Gris, but I'm certainly going back and buying that. I'm buying that and midweek Yep, and I mean the difference between that and the Parson Crazy it's nothing.
Speaker 2:Yeah, it's a1 or $2. Yeah.
Speaker 1:Well done, dan Murphy, for actually looking at wines in the context that they're used. Yeah, rather than three points for colour, oh, my God, I know yeah. And it'd be interesting to see what the line-up was. It'd be great if they actually could. I guess it's a bit unfair to publish.
Speaker 2:No, yeah, yeah, yeah, yeah, it's been unfair to publish. No, yeah, yeah, yeah, yeah, that would be unfair. But I agree, dan's is doing a really good job and I think it's part of their strategy that they are really trying to be a lifestyle brand. They like have you noticed that? They have, um, uh, like Vivina, uh, vivina Mofo? No, what's it called? Wine Follylly, wine folly. You know how they do lots of articles and stuff and it's like that they're putting out heaps of articles like how to drink wine, what's the best wine to go with this, blah, blah, blah. They're really trying to get into, like your wine lifestyle occasion marketing. Well, that's what it is. They're doing a really good job of it. Um, and I think this is a great example of I I know, don't they? Okay, good, pin, agree.
Speaker 2:What are we doing next week? Next week, we're doing Margaret River Chardonnay. My hypothesis is that Margaret River is trying too hard to not be Margaret River and they're taking out the oak, they're taking out the lees stirring. They're not doing any of the things that I love about Margaret River and it's like if I wanted lean and citrus and juicy, like I'd drink Yara, I want big from Margaret River. You're putting lean. Why not? What's wrong with lean? Not really lean.
Speaker 1:Lean means not enough Anyway.
Speaker 2:No, lean is just the opposite of oak, is it not? No, I think it is anyway. I I think we could have that. I think that's a good argument to have. Anyway, I've got to do a poll in our instagram. Is lean the opposite? Do you think lean is has negative connotations?
Speaker 1:lean for me means that it doesn't have sufficient meat on its bones. It's got nothing to do with oak, it's like almost underripe.
Speaker 2:Oh, I don't think that at all. See, Lean is not in my head. A lean Chardonnay could be like a beautiful Chablis, Like it's lean and mineral and saline, like they all go in the same. I said to you it's a bit of a lean pull.
Speaker 1:I mean, it's a little bit on that.
Speaker 2:Yeah, but if you said to me, mal, you're looking pretty lean lately, I'd be like thanks, meg, see you next week. Enjoy your next glass of wine, Drink well.
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