From Boardroom to Bordeaux: A Château Dream Realized

Summary

On this episode of The Sipping Point, Laurie uncorks a story that’s anything but ordinary. Meet Sally, the powerhouse behind Château Georges 7 in Bordeaux, who swapped spreadsheets for soil and turned her corporate career into a bold new life among the vines. Sally dives into the essence of Bordeaux—especially the Merlot-forward magic of the right bank—and spills the tea (or wine) on lesser-known white blends that deserve more love. She also gets candid about bringing younger generations into the wine fold and shares straight-up wisdom for women ready to make their mark in the world of winemaking. Cheers to bold moves and better blends! 

Takeaways

• Sally swapped corporate life for the vineyard, building Château Georges 7 from scratch
• The winery’s name reflects a blend of tradition, innovation, and a lucky number
• Located in Fronsac, the château is known for elegant, Merlot-driven wines
• Her white blends—Sauvignon Blanc and Sémillon—deliver unexpected freshness
• The tasting room experience is tailored to each visitor, not one-size-fits-all
• Autonomy and purpose are the driving forces behind her second-act success
• Her advice to women: it’s never too late to follow your passion—especially if it involves wine

Check out Chateau George 7's Website HERE and find out more about Sally and her book Midlife Move HERE

Transcript

Laurie Forster (00:01.239)
Sally, welcome to The Sipping Point.

Sally (00:04.258)
Welcome, sorry. Can you do that again?

Laurie Forster (00:08.763)
Sally, welcome to The Sipping Point.

Sally (00:11.342)
Well, thank you for having me. It's a pleasure to be here.

Laurie Forster (00:14.063)
I know, I wish I was sitting with you in Bordeaux, but that is gonna happen next June, 2026, when I bring my wine lovers from the US over and we're gonna have a very special dinner with you to hear all about your journey to wine and Chateau George 7. And you're gonna tell me more about that today, just to maybe entice more people to come with me and enjoy your amazing wine region.

And so I really, all the interviews we do here on The Sipping Point, I love to know how people come to the world of wine. Now, some people are born into it and they have that destiny that it's a family business, but there are so many more of us that come to wine from other careers and other, you know, walks of life. So how did you come to own a chateau and a winery destination in Bordeaux? Was this like handed down to you?

or what was your journey?

Sally (01:09.951)
No, quite the opposite. In fact, I had a normal life before wine. I had a job and two children. I still have the two children. They're little bit older. And when my younger son was in his mid teens, I decided to give up work and spend a couple of years being around him before he left for university, as I had worked in a corporate job all the time he was growing up.

And then as he was about to leave for university and I was going to become an empty nester, I decided to start studying wine. And I was looking for a project and I was living the other side of France near Nice, down in the southeast corner. And I suddenly loved these wine studies and it took me as a passion. And I started thinking about all the things that I love doing in life, renovation, hospitality.

and this newfound passion for wine. And so I thought, why don't I make wine? And I then thought, where do they make good wine, Bordeaux? So I drove eight hours across France and I bought a plot of vines and some old buildings and I created Chateau Georges Set. Seven is set in French, so Chateau Georges Set. And I created it from scratch.

Laurie Forster (02:28.145)
Amazing. the name, mean, you know, this is just very spontaneous. Something people would probably plan many, years and making such a radical decision. So I love your spontaneity and I guess, you know, risk taking isn't a big thing for you, obviously. But what made you choose the name? I'm sure there's a significance to that.

Sally (02:54.665)
Well, it was very important for me coming here and creating something new that I wanted to ensure we had a combination of both the tradition, the history, that we've got the heritage of winemaking in Bordeaux. So something traditional in the name and George, I think reflects that. It's a really good historic name, both in English and in French. So George, George works well in both languages. People know how to...

from pretty much any language in the world they know how to say George. And then the number seven written in a more modern Arabic script rather than Roman numerals is a little bit more forward looking. So this balance of old and new in the name was really important because that's exactly what we do here. Everything is a balance of tradition and innovation. And to top it all, when I lived in Paris, I used to work in the Avenue Georges Sainte, which clearly Georges Sainte, Georges Sete.

and the next King George of England will be George VII.

Laurie Forster (03:56.401)
Oh, okay. Well, we like that. That's wonderful. All right. so tell people, you know, because Bordeaux is such an amazing region and has, you know, different, different places that grow a little bit differently, the grapes and the wine tastes different. Your and when we go on our Bordeaux Uncorked tour next year, we will go to both the left bank.

and the right bank of Bordeaux, but maybe you could orient people to where you are in the region. And then I want to specifically talk about the wines that you make there.

Sally (04:29.868)
Okay, well, I am on the right bank of Bordeaux. So that's the part which is to the east of the city. It's the part of Bordeaux which is known for mainly Merlot driven wines. The most well-known appellation in the right bank is Saint-Emilion. Its neighbor is Pomerol and the neighbor of Pomerol is Fronsac. So my appellation, Fronsac, is relatively small compared to...

some the other appellations that we have in Bordeaux. It's only about 1,000, 1,050 hectares. Multiply that by two and a half to get the number of acres. But if you're looking then at maybe two and a half thousand acres for the appellation of Fronsac and Cannon Fronsac. And we are so lucky because here we have most amazing soil. We have wonderful clay, which helps keep the coolness as we get this global warming, which heats up.

the soil and the earth, but we also have that lovely limestone plateau that comes across from Saint-Emillion. And Fronsac for many years has been very much an unknown secret. And we don't want it to be a secret because we can make fantastic, elegant, wonderful wines here.

Laurie Forster (05:32.678)
Hmm.

Laurie Forster (05:44.247)
love that. And so typically, I know as a general rule, sometimes people will say the left bank are the harder wines because they have a little bit more Cabernet Sauvignon in them and the right bank a little bit softer because more Merlot and Cabernet Franc. But lots of people forget that Bordeaux, make white wine as well. We think red is kind of the king, I guess, of what we think when we think of Bordeaux. So before we get to the

to the red bank blends that you make. Tell me a little bit about the white wines that I think will surprise people, maybe especially here in the US where maybe when we think about Sauvignon Blanc, we think about the Loire in France or we think about New Zealand, but you're making whites that include Sauvignon Blanc as well, aren't you?

Sally (06:35.722)
Absolutely. So I make a Sauvignon Blanc Semillon blend, which is the classic Bordeaux blend. But what I do is I put the grapes to co-ferment in burgundy barrels. So as soon as the reduce has been pressed, goes into burgundy barrels on the lees, the yeast deposits that come off and are in the barrel. And then we stir the lees every day for about six weeks. And then we leave it sitting on the lees.

So it gives it a really lovely richness and mouthfeel. So although it is 70 % Sauvignon Blanc, 30 % Sémillon, Sémillon brings a richness. So does the wood, so do the lees So I don't want a woody taste, but I just want a really long finish. So I'm very, very excited because I've just bottled the 24 of the Chateau Georges Set Blanc.

This is a quick look at the bottle with the flowers on it that grow in and around the vines. And the 24 points I've just received in 24 vintage. I've just received a 93 points from Jane Anson. So you I might still have some of that left when you get here next year. I'll save your bottle to try.

Laurie Forster (07:36.101)
Beautiful.

Laurie Forster (07:46.47)
Wow.

Laurie Forster (07:50.017)
I hope so. that'd be great. That'd be great. And, you know, for some Sauvignon Blanc can be kind of overbearing acidity or maybe in some places it's made overly tropical. And I always appreciate French Sauvignon Blanc to be a little bit leaner. In this case, you have that Semillon in there. So it's a little bit, I wouldn't say soft, but softens the edges a little bit and that, you know, the

fermentation in the oak, as well as the lees stirring and the richness. Really, I love that. It gives you, I think, more options with food pairing. What are your favorite things for Bordeaux blanc to enjoy with?

Sally (08:30.249)
Absolutely.

Sally (08:35.699)
So I actually started making this white wine when I created my tasting room, which you will see next year, out of an old tractor barn. And I've renovated it and made a beautiful space for people to visit and a terrace overlooking the vine. So hopefully you'll be sitting on that terrace watching the sun, And I made this white wine to go with it. So I really wanted a white wine, which has a freshness, but can go with all those lovely nibbles and aperitifs.

What I love I do is a smoked mackerel pate goes beautifully with this. I served it at lunchtime to a group of Visitors from the US and I have it up on my website I also love it classically with goat's cheese But certainly with a goat's cheese dip that is mixed with Greek yogurt and then have some lovely shavings of goat's cheese on top so absolutely amazing for aperitif and then through

Laurie Forster (09:09.072)
Mmm.

Sally (09:32.627)
clearly to things like a prawn and mango salad with some coriander and you know obviously you know a lovely light fish dish. So it's got a real roundness and it's got a fruitiness in it so it pairs beautifully with the cheese like goat's cheese but also with things that have got a little bit more you know range of flavors like coriander and mango and peach.

Laurie Forster (09:58.609)
Love that. And while we're kind of sipping on that, I was wondering, so, you you make this radical change in buying the property there and creating a chateau, but I guess you're kind of an outsider. I mean, you didn't grow up in Bordeaux and, you know, you're speaking English and these things. I'm assuming you speak French probably by now. But did you have any...

Sally (10:22.302)
I

Laurie Forster (10:25.457)
you know, resistance to you doing this or, you know, did it you a while to break into the club?

Sally (10:31.378)
Well, I think there's a couple of things there. I was already living in France, so I had a very good level of French. And I think that going to most countries, even if you're new to an area or to an industry, if you speak the language and can paraphrase, because if you don't have the exact vocabulary, didn't have, I was studying wine in English, so I didn't have things like battonage and so forth in French.

Laurie Forster (10:53.233)
Mmm.

Sally (10:55.464)
I think though, if you have the language that shows immediately the locals that you are serious about being part of that culture. So that I think was key. Obviously, the other thing is that I did this. started studying wine when I was 52. So this was very much a midlife change. And I think that one of the great things about getting to your 50s is you care a little less what people think because actually you start wanting to please yourself a bit more.

Laurie Forster (11:19.761)
Hey

Laurie Forster (11:23.845)
Mm-hmm.

Sally (11:24.2)
I chose to create a wine chateau because I wanted autonomy. I wanted to be in charge of my destiny. I didn't want to train to be a sommelier and work in a team for somebody else. I wanted to have my own project. So that again was a midlife decision. Now, as I always say, know, the people around me, I feel that there is a certain respect for what I have achieved. I think at the beginning they probably didn't take any notice. I bought

very dilapidated buildings. had no experience. They probably thought, well, we don't know, she's not gonna do anything. But it has to be said that I think they respect me now. I have been now admitted into the Genter Dame and the Gentium of Fronsac, sworn in to promote the wines of Fronsac So I'm part of the confrérie, which is quite a big deal. And in fact, there is an article coming out in Decanter Magazine in the Bordeaux Supplement, the beginning of June, talking about outsiders.

Laurie Forster (12:14.833)
Mm-hmm.

Sally (12:22.398)
And there it does talk about the fact that I've just inserted myself. And quite honestly, Laurie, what people say behind my back, I'll never know. So not going to worry about it.

Laurie Forster (12:32.369)
That is such a great advice for no matter what you do. And absolutely, I have a 22 year old daughter and I try to explain to her that, you know, who cares, you know, kind of the Mel Robbins, let them theory. If you've heard of that, it's big here in the US right now. Like if people want to say that about me, let them, if they want to do this, let them, you know, just what you have to please.

Sally (12:45.424)
Yeah.

Sally (12:55.611)
Yeah.

Laurie Forster (12:59.279)
and care about is your own world. So I love that you share that. Now, I know you also have a destination there for more than just the wine. What all do you have there on property, a restaurant as well, I understand. What can people expect if they come visit you?

Sally (13:20.135)
Okay, so I don't have a traditional restaurant. What I have is a tasting room with a wine lounge and with a terrace overlooking the wines, which is very much in a style of a wine bar feel. Again, blending old and new in terms of the look and feel. The lights are made out of my vines and this kind of stuff. very laid back, very relaxed.

Laurie Forster (13:32.441)
Mmm.

Sally (13:49.667)
not trying to be an old, chateau because that just isn't what it is. It's first generation chateau. But it's a very, very, I would say it's more of a New World style welcome that I give. I show everybody around myself. And then the type of food I do. In my youth, I did run a restaurant in, Country Inn in the Cotswolds in England. So I'm very used to cooking up a storm.

and I make the smoked mackerel pate, I make the apple chutney, I make the hummus. And so I do a lot of sharing platters at lunchtime. Today I had 17 people who all had sharing platters and we tasted wines and chatted about my story. And then I do special events, sit down dinners for special groups, but it's not in a restaurant that is open every day.

Laurie Forster (14:28.497)
lovely.

Sally (14:42.862)
it's only to go with a wine experience. So I tailor it according to what people want.

Laurie Forster (14:49.723)
Great, it's exclusive, and I'm looking forward to be part of the club soon. Well, let's talk red, because when people hear the word Bordeaux, they certainly think of red wine. I love the Bordeaux blanc, and I hope people will go and seek that out as well so they can get a feel for that. But red is king, and in the US, I think it is probably 60, 40 people that prefer red wine over white wine. And so tell me a little bit about

the Fronsac region and the blend and the grapes that do best, the red grapes of course, for your region.

Sally (15:28.454)
Okay, yeah, so as you rightly point out, if it's a wine from Fronsac with the label of Fronsac, then it has to be a red wine, just as the same for Saint-Emilion. So if it's a white wine, even if it's grown in Fronsac, it will be a Bordeaux Blanc. So my red wine, my main red wine Château Georges 7, which is here, is 100 % Merlot. Now I, as you know, Merlot is

a very, very high percentage on the right bank. It is also a high percentage on the left bank. It's overall in Bordeaux. It's the most planted, a great variety. And I, the way I, I'm very, very proud to have Merlot because it's had a bad rap in recent years. And I love it when people come and I can show them just how beautifully complex it can be. So another really well-known winery, Petrus, is 100 % Merlot. People don't,

think that they don't know that, but that is one of the most expensive and exclusive wines in the world. And it's a hundred percent Merlot grown here on the right bank. So my vines about 40 years old. I mentioned the deep clay as your listeners probably know, we cannot irrigate here in the old world. So our vintage is very much based on the weather we get for that year. And so therefore having good old vines with deep roots.

Laurie Forster (16:26.224)
Mm-hmm.

Sally (16:52.518)
and a wonderful soil that holds the water for when we get those long, hot, dry days is really important. So this part of Bordeaux where the soil is keeping that coolness, it means that Merlot doesn't get overripe, even in very hot years. So 22 was an extremely hot year, but my vines just kept on growing because they had those roots and they just kept on doing their thing right through the heat. So...

Laurie Forster (17:08.048)
Hmm.

Sally (17:19.517)
I then take my Merlot and I put it straight into 500 litre French oak barrels. That's quite unusual. We do an optical sort, put it into the barrels and then we do a cold soak and then I turn the barrels by hand every day, twice a day, 360 degrees for a very gentle extraction. And what's happening is that the wood is already starting to work on the wines because it's really important, I feel, that we need to adapt it to

today's consumer who wants to, know, the youngsters, like my son's age, they don't want to wait five minutes for a wine, nevermind 15 years. So we need to make wines that are complex, but approachable younger and get that combination. And by fermenting in big 500 liter oak barrels, I can do that. And then it goes into small barrel. So I'm going to show your people when you come, all of that process, because it's kind of unusual.

Laurie Forster (17:56.101)
Right.

Sally (18:17.252)
to ferment in 500 litre oak barrels, but it means that even a young wine like I've got here, which is 2019, which is only my second vintage, it's got really lovely sweet spice, cinnamon, cumin, it's got a smokiness, it's got chocolate, and that with a slow roast shoulder of lamb is fantastic, I can tell you. With cumin and cinnamon, some Moroccan spices, it's perfect.

Laurie Forster (18:25.105)
Mm-hmm.

Laurie Forster (18:37.777)
Ooh.

Laurie Forster (18:43.927)
Lovely. And you do so much of this by hand. Do you have other winemakers or are you pretty much the main lady of the house?

Sally (18:54.34)
So I have two amazing guys who advise me on what to do and they also bring in help if we need extra help. it was I set up this winery as I approached this project like any other project. You look at what do I know how to do? Where are the gaps and how am going to fill those gaps? It would be the same if I was setting up a pottery shop than if I'm starting a winery.

was amazing coming to Bordeaux was that I brought marketing skills, I brought my money, my passion, my renovation skills, all of that. And here in Bordeaux, we have a plethora of deep wine knowledge and knowledge of the region. So it was absolutely amazing to meet two wonderfully gifted men. One is my enologist who obviously oversees the blending and strategy, and one who is much more on the practical side, but also with an amazing palate

to actually say, know this soil here in your corner of the world and we can help you. And so they have been with me since the start in 2017 and they helped me launch Chateau Georges set. So they will get me help if I need it in the winery. Sometimes like 2024, I did all the fermentation myself. And I also have a young lady working with me over the summer and she's doing some of the work in the winery because she's studying for the diploma.

WSET diploma so she's happy to get her hands dirty too. So yeah, it's a team effort.

Laurie Forster (20:26.853)
That's great. And you mentioned a little bit about the younger generation, if you will. I know a lot of the talk in the wine world is about Gen Z and drinking less, maybe not feeling as connected to wine, or at least that may be just more of what we're seeing here in America. what are you seeing in France with

you know, sort of, you the boomers were huge wine consumers. I'm in that forgotten generation of Gen X. Nobody seems to pay attention to us because we're small. But now with this Gen Z, what what are you seeing in France with that generation and wine consumption and how you market or make your wines? And you gave an example.

Sally (21:15.552)
Yes, I think it's really tough because I think it's worldwide. I don't think it's just here. I was just in California. Same issues of this sort of aging population of people who know about wine. And I actually sit and talk to my sons about this and say, look, how can we talk to younger people about wine? There are some, portions who are not drinking at all, who see that, you they kind of off alcohol.

but there is a huge swathe of younger people who are into cocktails. So they are drinking, they're drinking spirits, but they're not drinking wine. And I think that we have really let them down because one of the most amazing things that has always been in France was that the family would have wine at the table and children would learn about wine growing up. And I found that when I came to France, I was embarrassed.

Laurie Forster (21:50.417)
Mm-hmm.

Sally (22:11.34)
that I had never learned growing up about wine, because it wasn't a thing in England. It was gin and tonic or a sherry. And yet French people seem to have it, you know, had managed that. They bridged the divide that children would have a little bit of wine with a bit of water in at a very young age. The talk around the table would be about wine. And I think that that is still missing, even though, for example, my generation know a lot more about wine, have got into it.

I don't think the chat around the table with young people includes wine, so they don't grow up with it. So I do find that a challenge. However, I make sure I make wines that are approachable younger. Clearly, I am not of their generation. So I try, I had a group of young men here at the weekend had a stag party who came and spent the day with me on Saturday. And I am at a bachelor party. I call it a stag party in Britain.

Laurie Forster (23:03.427)
a bachelor party as we call it. Yeah.

Sally (23:08.123)
I was absolutely thrilled because I never expected them to listen to a word that I was saying about the wine process and they had so many questions. It was like a safe space where they could ask all those questions about wine that they've never really had anyone to ask. And it was fascinating. You could hear a pin drop and they were, I thought they were just coming to get drunk and they just asked so many questions. It was wonderful. So we've got to find a way.

to talk about it. have to say that personally, I talk about my wines always about the occasion. So when I talk about Prince, I talk about Friday night, I talk about barbecues, I talk about platters of charcuterie when the neighbors come over and how they never go home and you have to then put on the barbecue and you can keep drinking Prince and so on and so forth. So I think we need to talk about occasions, but...

Laurie Forster (23:45.233)
Hmm.

Sally (24:04.359)
If you find the answer of how to engage that younger generation, please let me know. I'm trying, but I'm the wrong age.

Laurie Forster (24:06.289)
day.

Laurie Forster (24:10.793)
no, it sounds like you're doing great if you had a whole stag party listening to you talk about wine. So that's fabulous. I think here in the States and you were just visiting California, as you mentioned, it's also an affordability factor. And yes, I'm always trying to recommend great affordable wines. And that's I do think Bordeaux, you know, there is so much.

Sally (24:15.594)
you

Laurie Forster (24:37.073)
wine made there that you can find a lot of great wine in an affordable price. Of course, there are wines that are thousands, hundreds of dollars, all of these things. But just if you think of generally going to a restaurant, a glass of wine right now in the US, mean, the starting price is $12 and you could go up to $20 a glass, depending on where and what you're doing. A beer is going to be $7. Maybe a cocktail is going to be $12.

Sally (24:39.733)
Yeah.

Sally (25:04.48)
Bye.

Laurie Forster (25:06.192)
as well, but it just seems like, wow, I could drink a beer, two beers for the same price as one glass of wine. And that seems like a shame. When you go over to Europe, Italy or France, you can get a really affordable euro, Portugal, the wines were so affordable, I could not believe it, and really, really good. And so we don't have the five euro, 10 euro.

Sally (25:18.644)
Yeah.

Laurie Forster (25:34.993)
a bottle of wine that's drinkable. And we just don't have that here. And so I'm not sure how to really solve that. What is the wine by the glass pricing in France like? Is it more affordable?

Sally (25:38.312)
Yeah.

Sally (25:50.571)
think wine by the glass, varies a lot. Clearly, if you're sitting in the port at Saint-Tropez, you're going to pay an extortionate amount of money for a glass of rosé because I remember paying an awful lot and that was a few years ago. But otherwise, you can have a very acceptable glass of wine for probably six, seven, eight euros a glass.

Now in some of the swankier wine bars it will be more expensive, it probably is going to be 10 euros and it has to be said that a cocktail with lots of fancy stuff in it that is stronger alcohol looks a lot more value for money than a glass of wine because I think that you need to because you can look at a number of ingredients in a cocktail and say I like pineapple juice and I like mint or I like strawberry

Laurie Forster (26:33.201)
Mm-hmm.

Sally (26:44.626)
I get it what it's going to taste like. Whereas understanding the nuances of the flavors of a glass of wine, if you order a glass of wine without really understanding the grape variety, you could waste your money and go, well, actually that wasn't great. And so therefore there is a need to understand a little bit more about wine. So if you wanted a glass of Sauvignon Blanc to know that a New Zealand wine is going to taste different from a Loire wine, you have to have that knowledge. Otherwise you might be disappointed if you like one or the other.

Laurie Forster (26:46.033)
Mmm.

Laurie Forster (26:58.438)
Mm-hmm.

Sally (27:13.959)
So this is what we need to get over. I think that putting more information on the bottles when people buy is really important. That is something I do on my labels. I put all the key information on the back of the bottle, when to drink it, what to pair it with, how it was made. Because as you know, traditionally in France, apart from Alsace, we're not allowed to put the grape variety on the front. I mean, well, we weren't allowed.

Laurie Forster (27:24.209)
Mmm.

Laurie Forster (27:28.495)
Very nice.

Laurie Forster (27:40.975)
Mm-hmm.

Sally (27:43.39)
How crazy is that? I think we've got to, the wine industry has to make some adaptations and I think we're now at a point where we really want to do that. And I think we need to go at it with several prongs. It's not just one approach.

Laurie Forster (27:45.466)
Yeah.

Laurie Forster (27:59.409)
Love that. You have so much knowledge. This is so great. And I have one more question for you. And then I know you have to get back to your vines. But if there are women out there who are looking to get into the wine business, maybe even start a winery of their own, what would you tell them? Any advice you'd like to pass along to kind of support that? And it doesn't have to be at 25, right? You said

You did this, you were 50 years old when you were making this decision. So what kind of advice can you give us?

Sally (28:33.929)
Well, I actually wrote a book last year to encourage people to make a midlife move. So that's my book, which is available on Amazon. This is all about, but it's not just about midlife. There's so much in there. But I think a couple of nuggets from that, this isn't particularly a book about going into the wine industry. It's about making a life change. But I think really key is go at your own pace. A little bit like you were saying earlier.

Don't think worry about what other people think. Do what is comfortable for you in terms of financial risk or your time and so forth. And really find something that brings you joy because if you have joy doing it, your passion is going to come through when you try and sell it or when you communicate with people and you're just going to love every day. And so that becomes one of your success factors is to enjoy every day, which

you know, I think is something that we all want to aim for.

Laurie Forster (29:33.681)
Absolutely. I think, you I love the title of the book and I look forward to reading that, is that as you age and maybe stop caring about what other people think, you definitely want to have a life built around, you know, the things that you love and you want it to be fun and you want to enjoy every day because, you you kind of, you're on the second half, if you will. And so I love that advice. And you've been fabulous to have. If people want to find you,

online. Where can they go to find out more about you and your wines?

Sally (30:08.077)
The wine website is chateaugeorge with a number seven dot com. that's very easy. Chateau as in French, G-E-O-R-G-E number seven dot com. And on there you'll have all about my wines, all about my story. And there is also a link to my other website, which is sallyevans.co.uk, which talks a lot more about midlife change and, you know, it just so happens that I chose wine.

And here we are.

Laurie Forster (30:39.185)
Love that, me too. I used to sell software. So you never know where you're going to end up. Well, Sally, this has been fabulous. I just want to thank you so much for joining me on The Sipping Point. And I just want to see until June of 26 where I'm going to meet you in person and give you a big hug. Cheers.

Sally (30:50.47)
Thank you.

Sally (30:55.781)
Yes, looking forward to welcoming you here to Chateau George set. Thank you.

Laurie Forster (31:00.613)
Thank you.

Awesome, thank you so much. I will stop the.