Rethinking the Wine Industry with Priscilla Hennekam

Summary

In this conversation, Priscilla Hennekam discusses her mission to rethink the wine industry by challenging traditional narratives and focusing on consumer engagement. She emphasizes the importance of storytelling in wine marketing, the need for sustainability, and the role of technology and innovation in adapting to changing consumer behaviors. The discussion also touches on the success of Rosé and how it can serve as a model for other wine categories.

Takeaways

• Rethinking the wine industry is essential for its future.
• Consumers are looking for experiences, not just products.
• Sustainability should be a priority in wine production.
• Storytelling can enhance consumer connection to wine.
• Innovation is necessary to attract new wine drinkers.
• The wine industry must adapt to changing consumer behaviors.
• Confusing language in wine marketing alienates consumers.
• The success of Rosé can inform marketing strategies for other wines.
• AI and technology can help the wine industry evolve.

Wines Tasted

Laurie - Unica Zelo Nero d'Avola, Adelaide Hills, Australia $34

Priscilla - Ricca Terra Rainbow Dreams Red 4L Box $60

Check out Priscilla's website at Rethinking.Wine

Transcript

Laurie Forster (00:01.213)
Priscilla, welcome to The Sipping Point. I'm so excited to have you on the show. And the topic of your life's work now is rethinking the wine industry. I read some of your articles on LinkedIn and I was so intrigued. So I'm just so thrilled to have you on the show.

Priscilla Hennekam (00:20.11)
Thank you so much for inviting me to come into your show. I'm really excited to be able to talk a little bit about that not many people talk about. It's so amazing that we can be together and challenge a little bit of thinking, like what we know, what we don't know yet, what we need to understand with this challenge in the market and how we can fight opportunities. I think this is going to be a very great conversation and very constructive.

conversation. Thank you for the invitation.

Laurie Forster (00:51.529)
Absolutely. And just so people know, Priscilla is joining us from Australia where I think it's 930 in the morning, I believe, whereas it's 530 in the evening here. So we're worlds apart and different time zones here, but we're still coming to the table to talk about, you have this aha moment about the wine industry and the direction and the focus.

I mean, we know a lot of us in the business that, you know, we're under, I guess, attack, if you want to think of it that way, with, you know, wine, less wine drinkers maybe, or people drinking less, and maybe wine's not the cool kid, and cocktails, and some seltzers, and other things are. So what made you start this movement, I guess, if you will, about rethinking the wine industry?

Priscilla Hennekam (01:45.518)
So that's a very good question. I guess, like everything is taught for me, when, because I was like everyone else, thinking that one in the same way, because that's what we've been told is the same. I see the one in those narratives now. So that's how I can put myself out of a different perspective. And sometimes I learn to be able to learn in different things. So that's just how it was the process of changing. But I guess it's hard because

I was one of the same person like most of the time. So we've been told this narrative and we don't ask if what is right or not right, what is actually valid or not valid. We're just following that narrative as we have been told. When you get older, you're not getting more that curious mind like kids, know, like kids asking you why all the time. You don't ask why you do things, you just do it.

Laurie Forster (02:39.913)
Mm-hmm.

Priscilla Hennekam (02:41.686)
And I think that was the process of changing for me. And I had that, I think it's happened to my life, unexpected. And I was going through this unexpected path. Like I was a sommelier doing the same job, educated people talk about wine, the way everyone talking, sophistication, expensive, blah, blah, You never, never.

study anything about tech or anything about AI, anything about anything else, just these 100 books about soil, climate, grapes. I think that's the path of everyone. We just learn the same things. And then I was thinking the same. It was pretty much the same as 95 % of the sommeliers we have in the market. The same mentality, same thing.

And I had this opportunity with a guy, a very successful guy, who was a client of mine in Argentina. So we became that friendship for over 10 years on this conversation, the WhatsApp, all the time, video calls. And he wanted to do a business in the wine industry. And he said, Priscilla, I need your help because I don't really have anything in the wine. But he came in with completely different upside down. So he put all my photos upside down. He said, you can't do business like this.

do business like that, you need some innovation. It's like, what are you talking about? You're not going to do the same thing that people have done for decades, Priscilla." I was like, what? What are talking about? And then he was challenging myself so much, like the way I think was a process of him. And I got invited to have a talk on the AI and the wine industry for government organization here in Australia. I didn't know anything about AI.

I thought actually I took my husband like, oh, I sent this email from the government, but it's very rare because I don't even know what's AL. My husband says it's precisely AL, it's AI. So do you have an idea how things started? and I explained it was a mouthful before the talk, it's been a mouthful reading everything I could, learning everything I could, doing the presentation. And it was like there were so many scientists, so many people I haven't never talked about, like, oh my God.

Laurie Forster (04:42.087)
Priscilla Hennekam (05:01.614)
This is very uncomfortable when I go home and I don't know what I'm doing. And that was pushing me myself to learn things that I have never thought before. And that is challenging and things happening in my life. That's how I was like, why do do this? Why is it bad? Wait a minute. The consumer doesn't know those like it because I was talking about

Laurie Forster (05:15.817)
Mmm.

Priscilla Hennekam (05:31.79)
95 points Robert Parker James Holliday on the on the on the floor because I was working day Murphys with customers face to face customers and people look at me and say what are you talking about? This is that Instagram like it is a famous on the Instagram with like an actor and for me it was like you don't know what James C Robinson is and people know James Holliday is he in Australia? No. I was like wait a minute

Laurie Forster (05:53.853)
Mm.

Priscilla Hennekam (06:02.03)
everything I have been told, I'm not sure if it's a hundred percent sure anymore. And that was the process of relearning and understanding customers. We have about 7,000 customers every week and everything, and it was not only customers for wine. Those people have the attitude because they Murphy's we have the art of this, have beers, we have many things. And it was like, wait a minute, what's happening? And then because I was in the wine merchant,

Laurie Forster (06:08.242)
Right.

Priscilla Hennekam (06:32.206)
I saw all the red numbers coming down, all the cells coming down. I was like, and RTDs come up? It's like, all right, we need to do something. This is insane. We're kind of actually keeping heavy red numbers every month. We're not selling wines and we have this 100 % research we did with the research team with the wine masters and the MFIs to engage with the new behaviors and...

Laurie Forster (06:49.736)
Right.

Priscilla Hennekam (06:59.982)
and understanding new generations because it's changing older norms. It's like, okay, I need to do something. And that's how we started the project, that's we're thinking.

Laurie Forster (07:08.765)
love that. And in reading some of your articles and even just my own kind of focus, as I've learned over the last 20 years of my business in doing thousands of events, probably with consumer wine drinkers, tastings, wine dinners and tours, I always would joke around like people want to know a lot less than you think they do. They don't want all of the data that we're trying to cram in our heads about the different soil types and the plots and the

vine, you know, grafting onto different vine stocks. And, you know, this is the type of thing that's really pushed into us when you, you know, train to become a sommelier or a wine educator. And a lot of the way we're selling, and I believe this is what you're saying as well, is we're talking to ourselves. And what we're talking to language that everyone else doesn't understand. And so

I love the focus on stories of, you know, the winemaker's story, how they became a winemaker, or the experience of the wine, or just how it might make you feel. And so...

I brought a wine to the table and I know you did as well and you have a huge focus in sustainability, but in honor of you being in Australia, I brought a wine that I found at my local store and I live in a small town. So I was kind of excited to find this. It's called Pipe Dream and it's from Unica Zelo. It's a Nero d'Avila, which is a grape that we normally see in Sicily, but this is grown in the Adelaide Hills. And I love it. It says,

push the birthday button and then this is like the explosion that you might get on your birthday, right? Of like streamers and things like that. And on the back, just says, it says expressive, fruity. It seems very fun, very focused on how this is gonna make you feel from the label to the wax top here, the pink. I saw you smile when I let you know this was what I was bringing to the table. Are you familiar with the?

Laurie Forster (09:17.393)
winery and is this what you're talking about and changing the way we position our wines in the marketplace?

Priscilla Hennekam (09:25.592)
I definitely love this one. The guys are very fun. the thing is, actually I was one of the judges for one communication, Australia Wine Communication Awards. And then these guys actually participate with some of the social media strategy. No, think was social media. Social media was digital strategy, something like this.

And then these guys, it's really funny because they actually have a YouTube channel and when he talk about wine, not necessarily only about Danish wines. So they can actually come with you other wineries. The focus is not only permit my brand, this is my brand, this is my brand, but it's like actually bringing that culture of drink wine in like in the fun way. So you see like a lot of the video in YouTube. I think it's like for winery have 9,000.

actually wings and subscribers is a lot. So they have about 90,000 subscribers on their YouTube channel. And then when you just see pretty much talk about wine, and then there was people want to, they don't want it to be selling. Look at me, look at me, look at me, look at me, look at me. So this guy is very clever, even with the social media strategy. And they are fun, they're young, they are bright, they don't...

Laurie Forster (10:29.085)
Yes, I'll tell you.

Priscilla Hennekam (10:50.734)
They are very natural, they very authentic and I think that it's very easy to engage with them, to understand them, to talk to them, to watch them. It's amazing, I really love it. And you see the label, they say like, this is birthday party, take to the birthday, they put the occasion in your mind, why you drink it, when you drink it. That's pretty much what of the consumers want to know.

Like I want to birthday my friend. Happy birthday, I want to take a bottle. What are you going to take it? know, having 3000 available labels available in the bottle shops. Which one? You know, you need it to be more clear with the message. And I think this guy's doing a great job. And I think you could not pick anything better than... I don't know if it's available in US, but definitely this is one of my favorite ones.

Laurie Forster (11:42.171)
Yes.

Laurie Forster (11:47.081)
Yeah, it was about 30, a little over $30 for the bottle. It's obviously because it's made in a different place. It's very different from a Sicilian Neruda Bavola, but I do like it exactly like the label said. It's bright, it's expressive, it has all kinds of raspberry flavors and aromas there. And it's really wonderful and just fun.

tastes like the label portrays, like a celebration in your mouth. So I really was excited. It seems that they are dedicated to sustainability, which I know is a big focus for you as well. And it was just really fun. And I've always been a huge fan. I went to Australia in 2000 and got to tour both the Barossa and...

Priscilla Hennekam (12:26.03)
Yes, we have.

Laurie Forster (12:35.433)
the Hunter valleys and I know how much great wine is there but we don't always see it on the shelves here in the US because some of the bigger brands kind of choked out you know the idea of the small brands but it was I think of all labels I mean Australian wineries are pretty fun and pretty cheeky in the way they they market so they have something going but I know you brought something to the table and it's not even in a bottle.

Priscilla Hennekam (12:55.982)
Thank

Priscilla Hennekam (13:02.912)
It's not a body by the way.

I think it's to be very different. I think probably everyone's bringing a bottle to your show, but I think we should actually prevent something different. It's a box. So it's amazing. is actually can have, this is one cask, but they have actually equivalent to four bottles. Completely the sustainable side. This is guys is very famous for the sustainable in the wine industry. people always have this reference in their mind, like,

Laurie Forster (13:07.078)
I love this.

Laurie Forster (13:16.103)
Yeah.

Priscilla Hennekam (13:36.974)
box line your cast line is always be the lower quality or the you know there is a lot of lower quality in the market unfortunately but there is actually something actually great one is like Rika Terra so this is not cheaper like it was not like three dollars or something like that so you actually cost me like a 50 or 50 $50 to the box so it's it's it's still cheaper because it's still like a you pay a bottle of $30 and then pay a bottle probably

Laurie Forster (13:54.717)
then.

Okay.

Priscilla Hennekam (14:06.574)
$12 or something like that, but very affordable, I would say, but I would say not as a, at the moment we, if you buy a bottle of this because the glass, because the things is became more expensive, but this, if you buy a box usually it's much,

sustainable and usually they make it in a cheaper price for a bottle than a casket. That's at least in the Ricatela UK. And the good thing about this, when you open your bottle, it's pretty much you need to drink it pretty much in the day or the next day because the oxygen, know, it's just if you have a caravan or have lots of other things. Most people don't do it, don't have it, to be honest. You can put it in your fridge for another couple of days if you like it, but it's changing.

aromas because the oxygen but this is in the box we actually keep for eight weeks so you can just have a little glass a little tasty anytime you you know with dinner so we don't need to finish the whole bottle we don't need to finish the next day you can just have a little bit if you like it anytime in the next two months and you'll be okay with the oxygen and it's pretty easy you just need to press this button here and the wines come out like this

Laurie Forster (15:24.745)
Love that. And where is this one from, did you say?

Priscilla Hennekam (15:31.342)
So Riverland, so Riverland is in South Australia. So it's about three hours where I am now, like here from my lake. It's actually very, I wanted to put you in touch with the owner of the Ricaterra because I think he's gonna be very good for your show. has, he's one of the biggest innovator as well in the wine industry and then he's very focused on the sustainability. So I think it's gonna be a great cast to be able to talking about.

Laurie Forster (15:38.504)
Okay.

Laurie Forster (15:47.761)
Yeah, I would love to find out more.

Priscilla Hennekam (16:00.728)
different stuff, different ideas. And he's actually bringing different varieties as well to Riverland. And it's not only Chardonnay, he actually bring like Elotophe, other great varieties to Testy on the Bali. He's a very clever, clever man. And then of course the box, the presentation, my daughter love it because she say like a rainbow is for her. So I love the rainbow you know.

Laurie Forster (16:22.025)
Yeah.

It does look like it. Love it.

Priscilla Hennekam (16:28.11)
It's very young, bright, sustainable, four bottles and one cask. It is a very good way to think about sustainability, how we can make the world better. It's definitely something I was taking.

Laurie Forster (16:46.119)
I think that there's a lot of new packaging, pouches and cans and boxes that we're starting to see. There's definitely, I mean, if you look at how much pushback there was in the industry, or at least from a lot of people on just screw caps, it just takes a while it seems for people to adopt these things and to understand. But.

you are just launching your website, rethinking.wine. I see that now it went live or at least to some extent it went live. And so what can people expect? What will you be rolling out there from the website? And how can we all help in wine is this amazing to me beverage that is such a great connector of people.

unlike any other beverage is such a great companion to food, know, more so for me than beer or cocktails, but it does have this issue of being bogged down in the details or the status of it and you know, all these different things. How will rethinking wine kind of change all that?

Priscilla Hennekam (18:00.75)
I thank you for the opportunity to talk about this project. Thanks so much for the question as well. As in project, to be honest, I was following my heart. They actually anything I had prepared since the beginning, I was actually following my heart the whole way through. Because we started with the newsletter, get lots of attention, we start to increase the falls on the LinkedIn with the old heart.

questions we actually make in the LinkedIn. And I think it started to happen to us. And I feel like I need to do something more organized where actually I can get more precision data so I can share that information with the community. And that's what the platform is about. The idea of the platform, because I think with the knowledge we have today in the wine industry, it will solve the problem.

we needed to be able to bring new knowledge. And some of this new knowledge, it's going to, unfortunately, it's going to leave us on the challenges ourselves because we need to make tough questions, but vital questions, need to be done, that questions, to be able to know what the practice we do today, we actually, it's good for the industry. What the practice is not good for the industry anymore.

Why we keep doing things the way we do it, if we could improve it, and then what's the change that's going to be in the society? We know that Generation Z, for example, is changing the norms. It's completely changed. It's not just in the wine industry. Beyond that, they don't want to work 80 hours. They're all freelancers now. It's changing everything we know about it.

And then we needed to catch all these, all those things before the attackers very hard. So it's a platform where we wanted to, we aim to be able to bring discussions, to be able to bring knowledge, to be able to bring different knowledge we don't have in the industry. And hopefully we can actually make it clear research because I feel like lots of things we have available is a lot of it manipulated us.

Priscilla Hennekam (20:16.334)
So before they do the research, they already have the answer. And I wanted to not stop it to do that in the industry because it's stopping us to progress. All the researchers, I believe, need to be clear where we actually start from questions to try to find any answer, not get the answer first. They try to get the research to prove your answers right. So it is such a...

Laurie Forster (20:42.131)
Yeah.

Priscilla Hennekam (20:43.634)
I guess the word is changing and AI is going to come in very strong and it's to disrupt everything. We need to be prepared for what's going to come in, what's going to be next, what we can adapt to as quickly as the word involving. And the platform is going to help us to do that. we hope we're going to do a better testing now in Fabian. Hopefully the lounge I can tell you very soon.

when you're going to be a proper lawyer. So we use a lot of tech in NIE to be able to help us with these predictors and information, connect information to be able to give you knowledge that doesn't exist yet in our industry. So that's the aim for the Refiki.com line. It's just to discover really what we don't know. Because most of the time we don't know. We don't know what you don't know. What they are.

Laurie Forster (21:39.497)
That's Next next episode of the show, I'm speaking with a couple of gentlemen who wrote a book called The Rosé Revolution. And it's a beautiful book, all about really how rosé has become such a phenomena. I mean, for years and years, obviously, in the wine business, you know, many of us have loved dry rosé from Provence and other regions, but Provence, of course, being the big one, but

Priscilla Hennekam (21:40.952)
Yeah.

Laurie Forster (22:09.299)
people just wouldn't drink it because they had this idea that it was sweet or it was less than red or white, you know? And one of the wineries they feature in the book, they have 13 wineries, but one of them is Whispering Angel, Sasha Lashin. And one of the, comes from a family in Bordeaux and certainly Rosé would not be looked upon as prestigious as

you know, a white Bordeaux, a red Bordeaux and that sort of thing. And he sold his family's Bordeaux estate really to focus solely on Rosé. And I don't know if whispering angel is as big of a thing in Australia as it is here in the States, but this is the one wine you can find everywhere that everyone knows about and certainly has put Rosé on the map. But one of the things Sasha did really well is selling the idea of sunshine and fun and luxury.

Affordable luxury, right? You can have a bottle of whispering angel for $22 Maybe you don't summer in Monaco, but you can you can drink like you summer in Monaco What are your thoughts on on how that evolution and can we learn something from Rosé? Rosé all day. Yes way Rosé In this rethinking

Priscilla Hennekam (23:30.798)
It's definitely not in this community then.

Laurie Forster (23:34.375)
What did you say?

Priscilla Hennekam (23:35.712)
Yeah, definitely. Definitely we can learn so much for the rose and even champagne with the celebration feeling. I 100 % if you think outside of the wine industry even, just to prove the concept of the rose, how they are so right. Because it's personal, think that between the whole categories we have in the wine industry, rose and sparkling, actually that's one is

Laurie Forster (23:40.573)
Yes.

Laurie Forster (23:54.429)
Bye.

Priscilla Hennekam (24:05.088)
is actually doing well in the wine industry because the red wines are struggling and we know all that. Rose actually is brightening now at the moment so they actually are doing well. The sales of Rose that's what actually increasing at the moment. So that is a fact. We can't ignore it. Then the way they market themselves is definitely is making

the sales go up so there is a reason that so we can actually connect it exactly what you say because they're not telling you how they make rosé but how you feel drinking rosé. But let's compare that with even like the new approach of Jaguar, the cars. They always was talking about, I don't know if people have watched and if you know to have lots of material value on YouTube, but they always talking about the features of the car.

how great this car is because that, because we have this motto and blah, blah. So many things I don't even understand because car in Priscilla is zero. I have no idea anything about car. So if you're talking about all these mottoes, one, two, point, blah, blah, blah, you're making this, making that, I have absolutely no idea. It's like a computer. If you tell me the computer...

Laurie Forster (25:05.545)
Thank

Neither.

Priscilla Hennekam (25:21.474)
habits, processes, blah blah blah. I have no idea what this gonna make for me. And I think that's the same feeling for people in the wine industry. The same like, okay, this is studies and okay and French-Oakian, American-Oakian, blah blah blah. And you're making this, making that. And then people say, okay, it's the same feeling for them. For us it's not because we know, we understand it, making simple and familiar to us.

But for people who don't know, it's like you buy a Java car, when you have these plenty features talking about this motor, and you don't have a, what is motor doing? Like what 2.0 is better than 1.0? What they actually make the difference. It's very hard than that. And the Java, for example, changed completely the app right now to do like actually, no talk about features anymore.

being very brave and changing completely the marketing strategy. But exactly for the feeling because we know people don't understand the features. And then it's so hard in the white industry and the same it was for the software industry as well. When you have this computer and the people say this processor, blah, blah, blah, these whole words that most people have absolutely no idea. So with the computer, say like, this is font.

Laurie Forster (26:43.709)
Right.

Priscilla Hennekam (26:47.596)
when you buy an apple, you know, like they're taking nice pictures, they're enjoying food and that's what you want. You know, like you communicate what people want to hear, like what you going to see, what's going to benefit? Like I, when you're going to a photo shop, I don't know about the OQ about how many times they spend the vinaigrette, I don't know anything like this, but I want a bottle.

Laurie Forster (26:52.233)
Right.

Priscilla Hennekam (27:15.342)
I go into it because I have a problem. I want to borrow. My problem is I want to borrow for my birthday. I want to borrow because I have my wedding anniversary and I need to bring something good for my wife, you know, for my husband. So that's my problem. So you need to talk to me with my problem because that's the solution I want. But if you just complicate it too much, people are going to leave it because confusing consumers don't buy.

Laurie Forster (27:27.689)
Right.

Priscilla Hennekam (27:42.84)
And I think that's just how the force of the white industry understand as a whole, because we have this narrative is in your mind. That's what people want. That's assumptions. That's what people want. And then it just deep hard for us to change that mentality of like what Jagwati like the cars, but the Rosé is absolutely a beautiful example.

And it's not just for the whole Rosé revolution. It's because it's a Rosé. It's a drinking all day. It's a drinking in the pool. How many Rosés you see on Instagram drinking in the pool? They give you a sensation, occasion, a feeling, a time to drink your Rosé. Things we don't do with the other categories.

Laurie Forster (28:32.027)
I love that. Yeah. And I like the, you know, sort of tie in with cars or technology. It really is about, you know, how is this product going to benefit them? How are they going to feel when they get it? You know, but the challenge is always the language, how to understand what people like.

And I'm always telling people to trust their own tastes and give them enough knowledge to be able to say, you know, I like sweet wines, you know, gosh, like in the wine industry, that's like a, you know, that's like such a terrible, you drink sweet. But sometimes that's what people like and why should we make them feel bad that that's what they like? that's not a serious wine or that's not an expensive, you know, I think we really have to sort of check that whole.

sort of telling people, like children, what they should be drinking, rather than letting them explore on their own.

Priscilla Hennekam (29:30.38)
Yeah, I think it's very simple. It's not the end of the world. It's just for us because we have that framework and that perspective. It limits yourself so much to do the same thing. And then it just changes the race of a media. And then when you need to pass on this process, it's hard for a lot of people to just change the behavior, the way they do things. But you know, and we know, and you have lots of things happen outside, even the wine industry can compare. So like, OK, these guys

Laurie Forster (29:38.077)
me.

Priscilla Hennekam (29:59.47)
did like this and now they change it and it works. So why you don't try? But I think with the time and with the voice and we bring in more people voice like you like, you know, bringing more these guys like the Rose Revolution and we see more these samples, it became like a normal and hopefully that's changed the industry. That's how we can progress and becoming relevant for the future because we can't really just keep in doing things the way we do and not thinking about consumers because consumers that's keep us in business.

keeping you in business, being in business, producing business. If you don't have consumers consuming wine, everyone here is not going to exist. it's important for us to look at the consumer side. And then if the other industry is innovating and doing it in a way, it's because there is a problem in the wine industry. We cannot just ignore all the software or the cars industry and keep doing only the wine industry without seeing what the other people...

doing and innovate themselves. But I think communication is definitely something we 100 % the perception people have in the wine industry. If you would change that, I think it's going to be so beneficial as a whole category, not just for red wine and white wine, but the whole wine category. think the perception what wine is, it's very challenging for the new generations now.

Laurie Forster (31:26.981)
Love that. Well, Priscilla, thank you so much for making time to speak with us on The Sipping Point. I love that you're trying to turn, I guess, the wine industry on its head and get us to kind of think about things differently. I know consumers are going to benefit from that and the wineries as well as we move into this new technology driven AI, you know, will really benefit us, I think, to really understand what consumers want. And I love that you are taking this

up as your mission. If people want to check out more about what you're doing, where can they go?

Priscilla Hennekam (32:04.91)
Please send me, so come into the website and always you can check me underneath and just send a message. You have a space to send a message on the website there, rethinkit.wine. Because of that, we can see what's going to come. And then I'm so excited about this project because I think it's going to be bringing your knowledge to the wine industry. And yeah, and then you always can find me on the social media.

Laurie Forster (32:11.112)
Yes.

Priscilla Hennekam (32:32.258)
Priscilla Henneke, I don't think you have any other Priscilla Henneke. When I Google my name, just happens to me. It's very easy to find me. It's going to be this. I don't have my name because my name is Priscilla Spazidia and Henneke is married with Australia who has a background in Holland and it became Priscilla Henneke, is not really a common name.

Laurie Forster (32:32.829)
That's great.

Laurie Forster (32:37.554)
Perfect.

Laurie Forster (32:42.469)
I love it.

Laurie Forster (32:47.624)
Yes.

Laurie Forster (32:56.485)
I love it. Well, Priscilla, thank you so much. just want to raise a glass and say cheers to you. Thank you for coming on The Sipping Point. Cheers.

Priscilla Hennekam (33:02.36)
Cheers! Thank you so much, Larry.

Laurie Forster (33:12.137)
I had to take

Priscilla Hennekam (33:13.122)
you