00:00:57.010 --> 00:00:58.260
City Hall

00:01:06.060 --> 00:01:08.310
as front part is very, very old.

00:01:08.310 --> 00:01:08.980
This is certainly.

00:01:08.980 --> 00:01:15.280
From 14 to 15th Century.

00:01:15.280 --> 00:01:18.660
Been in the same family since

00:01:19.870 --> 00:01:20.830
somewhere in the in

00:01:20.830 --> 00:01:24.040
the late 1400s.

00:01:34.260 --> 00:01:35.670
The first wine I ever drank that,

00:01:35.670 --> 00:01:37.760
that so totally blew my mind.

00:01:37.760 --> 00:01:40.100
I knew there was something

00:01:40.850 --> 00:01:44.640
transcendent going on there that
I couldn't explain and couldn't describe.

00:01:44.970 --> 00:01:49.100
This is sort of like where it all started for me right here.

00:02:08.790 --> 00:02:09.960
This is it.

00:02:10.330 --> 00:02:11.380
‘59 La Tâche.

00:02:11.380 --> 00:02:14.380
That is the wine that started it all for me.

00:02:14.920 --> 00:02:15.880
That is my epiphany.

00:02:15.880 --> 00:02:19.720
That's the one that just blew my mind when
I was 15 years old and set me down

00:02:21.300 --> 00:02:23.140
this path. That has me

00:02:23.140 --> 00:02:24.600
here today.

00:03:02.720 --> 00:03:05.350
Burgundy...it's really captured my heart.

00:03:05.350 --> 00:03:09.480
It's become a piece of my soul and my life.

00:03:11.190 --> 00:03:13.400
As I got deeper into Burgundy over the years,

00:03:13.400 --> 00:03:18.110
you start hearing about this event called
La Paulée de Meursault also, and it's always spoken

00:03:18.110 --> 00:03:23.910
of with this tone of reverence and awe.

00:03:26.700 --> 00:03:30.710
And then I actually got a chance to go
for the first time to the Paulée de Meursault.

00:03:30.710 --> 00:03:34.630
And it not only lived up to, but

00:03:34.920 --> 00:03:37.630
vastly exceeded my wildest imagination.

00:03:42.220 --> 00:03:45.140
Before you can understand and really appreciate these events.

00:03:45.180 --> 00:03:50.310
It's important to to understand and learn
a little bit more about Burgundy.

00:04:09.200 --> 00:04:12.830
I believe Burgundy is as much an idea

00:04:13.750 --> 00:04:16.750
as it is a physical place.

00:04:16.750 --> 00:04:19.050
People

00:04:19.550 --> 00:04:23.050
look to Burgundy for inspiration.

00:04:23.050 --> 00:04:25.550
When you open that magical bottle,

00:04:25.550 --> 00:04:30.060
you get the sense
that there is something beyond just us.

00:04:30.060 --> 00:04:33.100
And whether people attribute
that to something

00:04:33.980 --> 00:04:39.150
that is godlike or it is simply
another type of spirituality.

00:04:39.570 --> 00:04:44.030
I don't know, but I can remember...
it was close to 40 years ago...

00:04:44.030 --> 00:04:46.990
but I can still remember that
first magical bottle of burgundy

00:04:46.990 --> 00:04:50.490
that I had, and I had the definite sensation

00:04:50.910 --> 00:04:54.660
that there was something bigger than me in
just that particular moment.

00:05:00.000 --> 00:05:03.630
For me, I think before everything, it's an inheritance.

00:05:06.220 --> 00:05:09.140
The idea of Burgundy is an inheritance,

00:05:09.140 --> 00:05:12.140
because it was constructed over the centuries,

00:05:13.930 --> 00:05:20.440
and I see it as something that is evolving endlessly,

00:05:20.440 --> 00:05:23.820
from the work of the monks,

00:05:23.820 --> 00:05:25.530
the work of the peasant farmers,

00:05:25.530 --> 00:05:28.780
the work of the nobility and the bourgeois,

00:05:28.780 --> 00:05:31.490
then the winemaker-owners,

00:05:31.490 --> 00:05:34.620
who have collectively built a vineyard region.

00:05:36.370 --> 00:05:38.290
What we have to day

00:05:38.290 --> 00:05:40.290
is a heritage.

00:05:40.290 --> 00:05:44.050
It's this extraordinary heritage

00:05:44.460 --> 00:05:46.840
of knowhow, of a

00:05:48.050 --> 00:05:49.800
certain philosophy

00:05:49.930 --> 00:05:54.180
that was invented many centuries ago.

00:05:54.890 --> 00:05:56.980
And that is still alive today.

00:05:57.940 --> 00:06:00.440
This idea of “climats” you know.

00:06:00.440 --> 00:06:04.650
Make wine that expressed the place
where they come from.

00:06:04.820 --> 00:06:08.740
Every vigneron in Burgundy is sure

00:06:09.360 --> 00:06:12.160
of what he does.

00:06:13.410 --> 00:06:16.790
First, it's my country of love

00:06:17.830 --> 00:06:19.620
because my heart is here.

00:06:19.620 --> 00:06:22.960
Second, it's

00:06:22.960 --> 00:06:24.960
two words tradition and respect

00:06:25.300 --> 00:06:28.050
for me, Burgundy. Tradition, because it's

00:06:28.050 --> 00:06:30.590
a very, very old

00:06:31.260 --> 00:06:34.810
country, for the wine producing

00:06:35.970 --> 00:06:37.270
The terroir.

00:06:37.480 --> 00:06:40.060
It's so magical because

00:06:41.650 --> 00:06:44.400
you could walk 50 meters

00:06:44.570 --> 00:06:47.400
and then slowly the soil is changing.

00:06:47.400 --> 00:06:49.900
So you produce different wine.

00:06:49.900 --> 00:06:54.160
So, Burgundy, is essentially the terroir.

00:06:54.160 --> 00:06:57.540
We have soils that are very different from each other,

00:06:57.540 --> 00:06:59.620
that are separated by very short distances.

00:07:02.290 --> 00:07:06.210
it's the terroir that makes the magic of Burgundy.

00:07:12.800 --> 00:07:15.390
I think people probably
have this idea of Burgundy,

00:07:15.510 --> 00:07:19.060
maybe they've seen the maps and they think
it's this big sprawling place.

00:07:19.060 --> 00:07:21.100
It's actually very, very small.

00:07:21.100 --> 00:07:25.770
You take the famous village of Volnay
and literally 1,500 meters away,

00:07:25.900 --> 00:07:29.280
you're into the vines of Pommard.

00:07:30.990 --> 00:07:34.740
And then these famous Burgundian
winemakers that you read about that

00:07:34.740 --> 00:07:36.030
these are humble farmers,

00:07:36.030 --> 00:07:40.120
then these are people
that have small estates of 15 to 20 acres

00:07:40.120 --> 00:07:43.210
that are more than likely supporting
three generations.

00:07:43.210 --> 00:07:46.790
The current owners, their kids
and their parents,

00:07:46.790 --> 00:07:49.760
who are retired but still need to get
some income from the estate.

00:07:50.420 --> 00:07:53.260
So they're sitting on the most valuable
vineyard land on the planet.

00:07:53.470 --> 00:07:57.140
But none of them are
what you would call getting wealthy.

00:08:02.350 --> 00:08:05.020
Burgundy is complicated
because you have so many different

00:08:05.020 --> 00:08:09.570
climates, so many different producers,
so many vintages, of course.

00:08:10.360 --> 00:08:13.280
But that's what makes Burgundy fun
and interesting.

00:08:13.280 --> 00:08:16.120
The complexity is not a difficulty.

00:08:16.200 --> 00:08:20.620
It's also what make things attractive
for people to come in to discover.

00:08:21.160 --> 00:08:24.420
Burgundy wines are never boring.

00:08:24.420 --> 00:08:27.790
Burgundy has a reputation
of being very difficult

00:08:27.790 --> 00:08:31.420
to understand, and it does
have its nuances and complexities.

00:08:31.420 --> 00:08:33.340
But at the end of the day,
it's pretty simple.

00:08:33.340 --> 00:08:37.720
The red wine is made from Pinot Noir,
the white wines are made from Chardonnay,

00:08:38.010 --> 00:08:41.310
and they are the best Pinot Noirs
and the best Chardonnays on the planet.

00:08:46.940 --> 00:08:48.940
Probably more than anything else.

00:08:48.940 --> 00:08:51.190
It's that respect for the land.

00:08:51.400 --> 00:08:53.990
It's the land that gives the beauty.

00:08:54.360 --> 00:08:55.400
And when you think that

00:08:55.400 --> 00:09:00.370
this has been going on now
in certain parcels for 2,000 years or more,

00:09:00.370 --> 00:09:05.000
when you look at that continuity
of never having been broken

00:09:05.750 --> 00:09:08.330
for a 2,000 year span,

00:09:08.330 --> 00:09:12.670
I think it is not a stretch to believe
that the Burgundian mindset

00:09:12.670 --> 00:09:16.800
is very much attached to the land
that gives the fruit,

00:09:17.090 --> 00:09:20.390
that then allows the winemaker to

00:09:20.560 --> 00:09:24.520
to do what they do with the fruit
to create the wine that we love

00:09:24.520 --> 00:09:26.020
so much.

00:09:29.860 --> 00:09:30.940
What is Burgundy?

00:09:33.150 --> 00:09:34.490
History.

00:09:34.990 --> 00:09:36.740
Heritage.

00:09:36.950 --> 00:09:42.490
Which is, I believe,
we have so much inheritance.

00:09:42.490 --> 00:09:46.750
It's also, of course, the beauty
of all the wines we produce.

00:09:46.750 --> 00:09:51.340
And I think for me part of Burgundy
is also transmission of the knowhow

00:09:51.840 --> 00:09:54.920
because that's how we learned about
Burgundy, which is not an easy region.

00:09:55.720 --> 00:09:58.970
And I think
Burgundy is also about this history

00:09:58.970 --> 00:10:00.510
that we need to pass on.

00:10:20.870 --> 00:10:24.160
It's really the human element
that is the most important.

00:10:24.290 --> 00:10:27.540
There's clearly no better place on earth
to grow Pinot Noir or Chardonnay.

00:10:27.910 --> 00:10:29.710
But but that's only part of the story.

00:10:29.710 --> 00:10:33.670
It is what the individual people
and their heritage,

00:10:33.670 --> 00:10:34.800
their family connection

00:10:34.800 --> 00:10:38.880
to the parcels of land, their philosophies
and their practices

00:10:39.220 --> 00:10:42.390
that make the difference
between good and great wines.

00:10:43.180 --> 00:10:46.350
And there's
this incredible spirit of generosity

00:10:46.350 --> 00:10:49.810
that you find in Burgundy, which is maybe
pretty unique to to the world of wine.

00:10:50.310 --> 00:10:53.190
The producers seem genuinely happy
to share their wines

00:10:53.190 --> 00:10:56.110
with you, take you into their cellars,
tasting through the barrels.

00:10:56.360 --> 00:11:01.860
You really get the sense
that they are absolutely enjoying it.

00:11:01.860 --> 00:11:03.910
How old is the oldest bottle here?

00:11:04.910 --> 00:11:06.910
‘29. 1929.

00:11:06.910 --> 00:11:08.290
1929.

00:11:08.290 --> 00:11:09.540
Wow.

00:11:09.540 --> 00:11:13.170
It was the first harvest,

00:11:13.170 --> 00:11:14.750
the first vingtage of my grandfather..

00:11:14.750 --> 00:11:15.170
Wow.

00:11:15.170 --> 00:11:17.510
How many are left?

00:11:17.510 --> 00:11:20.510
Maybe 10 of those.

00:11:20.510 --> 00:11:24.760
The old bottles is for family and friends

00:11:25.350 --> 00:11:28.180
just to share all the old memories

00:11:28.180 --> 00:11:29.640
of Burgundy.

00:11:49.250 --> 00:11:51.250
Thiébault Huber.

00:11:51.250 --> 00:11:53.370
He is the first one out in the vineyards every morning.

00:11:53.370 --> 00:11:55.460
He's the last guy out of the party at night.

00:11:56.250 --> 00:11:59.090
He's one of those people full of energy.

00:11:59.090 --> 00:12:03.510
He's the definition of someone who loves
what he does and lives for

00:12:03.510 --> 00:12:04.510
when he does.

00:12:11.270 --> 00:12:13.940
It seems that we are

00:12:13.940 --> 00:12:16.900
the guardians of jewels.

00:12:19.020 --> 00:12:20.320
Because

00:12:21.240 --> 00:12:22.860
we

00:12:22.860 --> 00:12:26.490
We have not the right to change this
the terroir,

00:12:26.820 --> 00:12:29.200
but we really need to preserve it

00:12:29.830 --> 00:12:33.330
and to make it bright.

00:12:34.580 --> 00:12:37.080
We have to be very careful

00:12:37.080 --> 00:12:41.010
with all terroir and for making wines

00:12:41.090 --> 00:12:44.180
that can make everybody in the world dream.

00:12:48.180 --> 00:12:51.430
Early on in his career,
he started farming biodynamically,

00:12:51.600 --> 00:12:53.100
which is a system of farming

00:12:53.100 --> 00:12:56.350
that takes organics to the next level,
meaning using

00:12:56.440 --> 00:13:01.230
no synthetic chemicals of any kind,
no toxins and treating the vineyards

00:13:01.730 --> 00:13:03.940
homeopathically.

00:13:04.150 --> 00:13:07.240
So he started that fairly early
on in his career and has since become

00:13:07.240 --> 00:13:11.160
one of the leaders, one of the gurus
in the biodynamic movement in Burgundy.

00:13:12.910 --> 00:13:16.710
I heard about biodynamic farming, but
I don't know exactly what it is.

00:13:16.710 --> 00:13:20.670
For me it was people in the stars
and the cosmic world.

00:13:21.750 --> 00:13:24.260
So it was a little bit strange for me.

00:13:24.260 --> 00:13:26.380
And I met different people.

00:13:26.380 --> 00:13:29.680
I read the different book and I said,

00:13:29.680 --> 00:13:33.060
okay, why I decide to be biodynamic?

00:13:33.060 --> 00:13:36.060
Is this: it's for me, it's the best farming

00:13:36.060 --> 00:13:37.900
to preserve the terroir.

00:13:40.150 --> 00:13:41.690
Just after the harvest,

00:13:41.690 --> 00:13:45.360
we just spray, yesterday night,
the 500 preparation.

00:13:45.570 --> 00:13:50.280
So we chose a biodynamic preparation

00:13:50.490 --> 00:13:53.950
just to send the message in the soil
and the plants.

00:13:54.160 --> 00:13:58.290
And then we sprayed in the evening
and the end of the day

00:13:58.290 --> 00:14:01.420
because it's a message to
the roots and to the soil.

00:14:04.800 --> 00:14:07.840
I'm so happy to be a winegrower
even if sometimes

00:14:07.840 --> 00:14:10.010
it's difficult.

00:14:11.970 --> 00:14:15.270
Defeat to see the result will be also.

00:14:15.390 --> 00:14:18.140
The taste for some of the standing
as well, that generally you don't.

00:14:18.140 --> 00:14:18.730
Get good.

00:14:50.840 --> 00:14:54.760
2016 is the opposite of 2015,

00:14:54.760 --> 00:14:57.930
a bad year in terms of weather

00:14:57.930 --> 00:15:00.690
with a big impact on the harvest,

00:15:00.690 --> 00:15:04.150
perhaps even on the quality, but above all the quantity.

00:15:06.360 --> 00:15:12.410
It's unlike anything we've seen in a long time.

00:15:14.070 --> 00:15:15.120
I lost

00:15:15.120 --> 00:15:19.120
70% of crop so it's the worst I've ever seen here

00:15:19.160 --> 00:15:22.250
at the domain. The Meursault vintage was down

00:15:22.250 --> 00:15:23.500
fie hectolitres per hectare

00:15:29.630 --> 00:15:34.140
I think we lost 65-70%.

00:15:35.510 --> 00:15:39.140
This one was hit by the frost.

00:15:39.140 --> 00:15:42.600
You can see the secondary shoots coming out.

00:15:42.600 --> 00:15:44.860
That's frozen, look here.

00:15:44.860 --> 00:15:46.690
But there are no grapes.

00:15:47.320 --> 00:15:48.860
Small producers are struggling.

00:15:48.860 --> 00:15:54.950
There is 3,500 of them and probably 3,400
of them are facing financial difficulties

00:15:54.950 --> 00:16:00.960
right now, because they’ve had small
vintages, several vintages in a row.

00:16:00.960 --> 00:16:02.830
In '12 I lost 80%,

00:16:02.830 --> 00:16:04.630
in '13 70%,

00:16:04.670 --> 00:16:06.380
in '14 60%,

00:16:06.380 --> 00:16:12.510
then this year 60-70%.

00:16:16.050 --> 00:16:18.930
‘09 was the last big vintage

00:16:19.310 --> 00:16:21.390
where we had quality and we had quantity.

00:16:22.140 --> 00:16:26.020
‘10 I believe was 25% to 40%
down on an average,

00:16:26.520 --> 00:16:31.110
‘11 was more or less okay, ’12 as we know,

00:16:31.650 --> 00:16:36.200
catastrophe, ‘13 The same 40% to 50% down.

00:16:36.700 --> 00:16:38.160
‘14 Okay.

00:16:38.160 --> 00:16:40.540
I think the Côte de Nuits did better than the rest.

00:16:41.160 --> 00:16:44.370
‘ 15 was down because it was a drought year.

00:16:45.540 --> 00:16:48.130
‘16 We had the same sort of thing,
drought year.

00:16:48.130 --> 00:16:51.210
But three weeks further on and then
we have this devastating frost in April,

00:16:52.260 --> 00:16:55.050
if you had to startup Vineyard
in Volnay and Pommard

00:16:55.510 --> 00:16:58.390
since 2009, you haven't basically

00:16:58.390 --> 00:17:01.770
you haven't made any wine,
there are three or four crops missing.

00:17:02.060 --> 00:17:06.150
So this has to have a knock-on effect.

00:17:06.150 --> 00:17:08.900
It's hard to make a business work
when you don't have product to sell,

00:17:09.480 --> 00:17:10.940
and that's what they're facing right now.

00:17:10.940 --> 00:17:15.820
So they're they're hanging in
by the skin of their teeth, most of them.

00:17:15.820 --> 00:17:20.200
So I think we're going to face
another year, maybe not, not one more.

00:17:20.450 --> 00:17:23.700
We won't have enough wine to supply

00:17:24.080 --> 00:17:26.080
all the markets.

00:17:34.590 --> 00:17:39.220
I remember going out into my courtyard
on the morning of the 27th of April

00:17:39.510 --> 00:17:43.100
and there was frost on my wife's
car's windscreen

00:17:43.100 --> 00:17:45.390
and I thought, Oh bugger.

00:17:47.190 --> 00:17:48.600
Yes, April 27

00:17:49.610 --> 00:17:50.810
was really a bad day.

00:17:50.810 --> 00:17:54.230
I think for me, I have a little bit
more than nine hectares.

00:17:54.610 --> 00:17:58.450
In 6 different villages, and I think I lose more than 70%.

00:17:59.280 --> 00:18:02.660
I was completely depressed
during ten days.

00:18:02.740 --> 00:18:07.040
I don't know what what's happened
the last time we have big frost like this,

00:18:07.250 --> 00:18:10.420
it was 1981,

00:18:11.710 --> 00:18:14.250
so I was 11

00:18:14.250 --> 00:18:16.050
Here it's good.

00:18:16.050 --> 00:18:17.670
There, frosted out.

00:18:17.670 --> 00:18:20.800
There, 2 clusters.

00:18:25.180 --> 00:18:26.600
Two clusters, yeah.

00:18:28.890 --> 00:18:33.150
So. We'll make 3 barrels, I think.

00:18:33.690 --> 00:18:36.240
If we get three barrels, that's okay.

00:18:36.900 --> 00:18:41.490
In 1981 it was not so important difference.

00:18:42.070 --> 00:18:45.580
This is really really unusual.

00:18:50.040 --> 00:18:52.790
Normally we have these big branches with

00:18:54.460 --> 00:18:56.760
two or three bunches on on each,

00:18:57.090 --> 00:19:00.840
but there is no more
and no new buds break.

00:19:00.840 --> 00:19:06.180
So actually we lose a lot of...
and even if there is new branches here,

00:19:06.640 --> 00:19:09.100
there is no more grapes.

00:19:09.100 --> 00:19:14.110
And these here were lost, so this vine here will make

00:19:14.110 --> 00:19:17.690
1, 2, 3, 4, 5 clusters.

00:19:17.690 --> 00:19:21.860
And normally we'd have 8 to 10.

00:19:21.860 --> 00:19:25.910
That means even though it looks almost normal,

00:19:25.910 --> 00:19:29.000
we've lost half of the potential harvest.

00:19:29.000 --> 00:19:31.330
And on each vine it's like that.

00:19:31.330 --> 00:19:34.250
The vine can appear healthy,

00:19:34.250 --> 00:19:36.920
but in fact we've already lost about half the crop.

00:19:39.880 --> 00:19:41.680
We could still make good wine.

00:19:41.680 --> 00:19:45.180
It's not a problem of quality,
but it will be a big trouble

00:19:45.180 --> 00:19:46.140
with the quantity.

00:19:46.140 --> 00:19:48.180
Sure, for sure.

00:19:48.180 --> 00:19:50.350
So even if there is no.

00:19:50.350 --> 00:19:52.310
No grapes on this one, maybe there is one.

00:19:52.310 --> 00:19:57.770
Yeah, but so we will spend a lot of time
to try to find it, have a little bunches

00:19:58.730 --> 00:20:00.780
make harvest so the costs will be the same,

00:20:01.030 --> 00:20:02.990
but for nothing.

00:20:07.200 --> 00:20:09.040
So it's a sad

00:20:11.910 --> 00:20:14.040
and I'm sad.

00:20:16.960 --> 00:20:21.050
Sad, because we lost money,

00:20:21.050 --> 00:20:23.090
but that's not what's really important.

00:20:23.090 --> 00:20:25.930
It's important, but what’s most important

00:20:25.970 --> 00:20:29.100
is that you can set free what you have in your head,

00:20:29.140 --> 00:20:33.270
to set free your idea of "Bourgogne,” the idea that you have

00:20:33.270 --> 00:20:36.560
of your Goutte d'or, your Bouches-Chères, your Charmes.

00:20:36.560 --> 00:20:40.030
They fly away, because every year you say

00:20:40.030 --> 00:20:45.160
that you're going to try to make them better than the last one.

00:20:58.670 --> 00:21:02.050
He is still to this day
a full time schoolteacher

00:21:02.050 --> 00:21:04.590
and the Burgundian village of Gevry Chambertin
Schoenberg town.

00:21:05.220 --> 00:21:08.760
He also happens to be one of the most
gifted and talented winemakers

00:21:08.760 --> 00:21:10.760
in all the Burgundy.

00:21:15.060 --> 00:21:16.520
And Patrick started working

00:21:16.520 --> 00:21:20.900
with his father in law, Michel,
20 some years ago, working side by side.

00:21:20.900 --> 00:21:24.110
And then has since taken
over the estate on his own.

00:21:27.910 --> 00:21:31.790
Patrick is another person
who is obsessed with wine to the point

00:21:31.790 --> 00:21:33.580
where it really is his entire life.

00:21:33.580 --> 00:21:36.040
He knows more about wine
than maybe anyone you'll ever meet

00:21:44.340 --> 00:21:47.510
We were all together around the table,

00:21:47.510 --> 00:21:51.100
and everyone had brought a bottle of Meursault Charmes,

00:21:51.100 --> 00:21:52.640
from 1979.

00:21:53.470 --> 00:21:57.190
And the game was to compare these different Charmes.

00:21:57.190 --> 00:21:59.810
And so there were 5 or 6 different examples of Charmes,

00:21:59.810 --> 00:22:03.190
that were made in the same way,

00:22:03.190 --> 00:22:05.610
that were vinified in essentially the same way,

00:22:05.610 --> 00:22:08.990
that came from the same place,

00:22:08.990 --> 00:22:11.070
and all the wines were different.

00:22:11.870 --> 00:22:16.790
I said to myself, "This is not possible."

00:22:16.790 --> 00:22:19.920
There is something magical about this.

00:22:19.920 --> 00:22:22.880
You're making Charmes, you vinify in the same way,

00:22:22.880 --> 00:22:26.670
yet each one had brought

00:22:26.670 --> 00:22:31.050
a little touch that made their wine different.

00:22:31.050 --> 00:22:33.140
I remember well.

00:22:33.140 --> 00:22:37.850
I was 23 years old, and that just fascinated me.

00:22:37.850 --> 00:22:40.350
It was then I said to myself,

00:22:40.350 --> 00:22:43.860
"one day I would like to know how to do this."

00:22:58.120 --> 00:23:03.090
There are those
who are now starting to question

00:23:03.920 --> 00:23:07.050
whether they can farm on

00:23:07.050 --> 00:23:12.010
what is almost a non-interventionist basis
and stay in business.

00:23:12.010 --> 00:23:18.100
These same growers that said once
the frost took three fourths of my crop

00:23:18.100 --> 00:23:21.480
and mildew was threatening the rest,
I couldn't afford to let it go.

00:23:21.650 --> 00:23:24.270
I had to treat conventionally

00:23:24.270 --> 00:23:26.860
and you can see emotion,

00:23:27.110 --> 00:23:30.320
you know, ten years of getting vines

00:23:30.320 --> 00:23:32.910
to develop their autoimmune systems

00:23:33.990 --> 00:23:35.120
and yet

00:23:35.580 --> 00:23:38.450
with no crop, you can't afford to lose it.

00:23:38.450 --> 00:23:41.790
For us working organically,

00:23:41.790 --> 00:23:43.580
without the use of chemical products,

00:23:43.580 --> 00:23:45.340
it was very tough.

00:23:45.340 --> 00:23:47.800
There are a lot of people who were farming organically

00:23:47.800 --> 00:23:50.050
who unfortunately had to change,

00:23:50.050 --> 00:23:52.550
or they would have lost their crop.

00:23:57.760 --> 00:23:59.720
It was very complicated.

00:23:59.720 --> 00:24:01.480
We had to do a lot of treatments.

00:24:01.480 --> 00:24:03.730
We harvested very little.

00:24:03.730 --> 00:24:05.690
It was a vintage very tough for us,

00:24:05.690 --> 00:24:06.940
especially in terms of cash flow.

00:24:08.070 --> 00:24:12.450
I've been organic for 17 years now.

00:24:12.450 --> 00:24:15.870
We have never resorted to using chemicals.

00:24:15.870 --> 00:24:18.660
This year I was a little tempted, but I didn't want to do it.

00:24:18.660 --> 00:24:21.000
We will stay organic 'til the end.

00:24:21.580 --> 00:24:23.370
I know I have some colleagues

00:24:23.370 --> 00:24:25.290
who did make the switch, unfortunately.

00:24:25.290 --> 00:24:27.840
It was very difficult, and I understand them.

00:24:27.840 --> 00:24:30.800
because you can't just lose an entire harvest.

00:24:34.380 --> 00:24:35.970
We lose more than I expected.

00:24:35.970 --> 00:24:37.600
So now, now it's.

00:24:37.600 --> 00:24:41.220
It's awful. Roll on ‘17

00:24:41.980 --> 00:24:44.440
because we all really, really

00:24:44.440 --> 00:24:46.860
want to forget this vintage.

00:24:46.860 --> 00:24:51.150
Unfortunately, we get this freeze end of April

00:24:51.690 --> 00:24:54.490
and then the spring was very, very rainy.

00:24:55.110 --> 00:24:57.570
So we have a big,
big pressure with mildew.

00:24:57.780 --> 00:25:01.750
So we lose a little bit more, especially
on organic and biodynamic farming.

00:25:02.500 --> 00:25:06.000
So, yes, it's the the smallest harvest

00:25:06.330 --> 00:25:09.790
that I did, I met, unfortunately.

00:25:10.000 --> 00:25:14.630
How much did you lose altogether?

00:25:14.630 --> 00:25:16.300
85%. You know, full name of our down.

00:25:19.300 --> 00:25:20.680
There is no Volnay Robardelle.

00:25:20.680 --> 00:25:22.680
There is no Volnay Premier Cru

00:25:22.680 --> 00:25:25.440
There is no Pommard Premier Cru

00:25:25.810 --> 00:25:28.980
No Pommard de [ indistinguishable ] so yes..

00:25:30.360 --> 00:25:31.900
It's an awful year

00:25:31.900 --> 00:25:36.570
We have, we really, really now
wait for ‘17 and a new vintage

00:25:36.570 --> 00:25:39.990
and a normal vintage and normal weather.

00:25:42.490 --> 00:25:45.790
Finally, we we had a very, very nice summertime.

00:25:46.160 --> 00:25:49.630
So the greaps...the few grapes we had

00:25:49.830 --> 00:25:52.000
were very, very nice,

00:25:53.670 --> 00:25:55.510
very well mature.

00:25:55.510 --> 00:26:00.100
So we would produce very nice wine,
but it will be very,

00:26:00.100 --> 00:26:02.680
very rare.

00:26:07.690 --> 00:26:09.850
Middle of June, I really, really

00:26:11.230 --> 00:26:13.820
think about stopping

00:26:14.190 --> 00:26:16.030
biodynamic farming.

00:26:16.440 --> 00:26:19.030
But no, I cannot do that.

00:26:19.030 --> 00:26:20.910
It's 15 years.

00:26:20.910 --> 00:26:24.240
I am organic, 11 years biodynamic.

00:26:25.580 --> 00:26:29.370
My and my ground never had any herbicide

00:26:29.540 --> 00:26:33.170
any fertilizers since more than 20 years.

00:26:36.170 --> 00:26:39.010
I cannot support another year or like ‘16.

00:26:39.630 --> 00:26:42.100
Next year I will start with...

00:26:42.800 --> 00:26:46.600
and we will see if we have something
similar to ‘16.

00:26:46.600 --> 00:26:49.810
I will stop for sure because I cannot.

00:26:49.810 --> 00:26:53.320
I have a family, I have four children
and I need to make money.

00:26:53.690 --> 00:26:55.150
I need to make business. So

00:26:56.320 --> 00:26:58.700
and it would be really, really hard next year.

00:26:58.700 --> 00:27:01.950
But I cannot support two years like this
at this moment.

00:27:01.950 --> 00:27:08.910
I'm still very motivated and I decided to
follow the biodynamic farming.

00:27:08.910 --> 00:27:13.960
But for sure,
if there is any trouble next year,

00:27:13.960 --> 00:27:16.500
I will try to save my life

00:27:17.210 --> 00:27:19.920
and my family life.

00:27:43.030 --> 00:27:45.580
So I kind of

00:27:45.580 --> 00:27:49.000
developed a kind of, yes,
pride of being here.

00:27:49.000 --> 00:27:52.540
I think it's one of the most
special places in the world, for one,

00:27:53.000 --> 00:27:55.500
and one of the few places
where the miracle sometimes

00:27:55.500 --> 00:27:57.130
happens.

00:28:02.050 --> 00:28:04.180
Fabio Montrasi.

00:28:04.180 --> 00:28:08.430
Unusual for a Burgundian vigneron
and that he is Italian.

00:28:08.430 --> 00:28:13.140
He was an architect in Milan,
his wife Claire is also an architect.

00:28:13.140 --> 00:28:15.480
And they met working at the same firm.

00:28:15.480 --> 00:28:18.690
And 20 some years ago
she inherited it from her mother's side

00:28:18.690 --> 00:28:22.530
of the family a stone,
the manor, a top of the hill, surrounded

00:28:22.530 --> 00:28:28.580
by a walled-in, rundown...at the time...15
acre vineyard.

00:28:28.580 --> 00:28:32.460
They moved onto the estate in 1994
and literally learned everything

00:28:32.620 --> 00:28:34.170
from the ground up.

00:28:34.170 --> 00:28:37.090
And fast forward to now
and they're making some of the absolute

00:28:37.090 --> 00:28:39.460
best wines in the region.

00:28:46.590 --> 00:28:51.980
I think we were lucky and I never felt
that I was badly or not accepted.

00:28:52.600 --> 00:28:55.850
I think that people who make good wine
don't have any secrets.

00:28:55.850 --> 00:28:57.980
They don't have a secret,
they just tell you what they do

00:28:57.980 --> 00:29:02.110
and then it's up to you
to do the same or not.

00:29:02.110 --> 00:29:06.240
And we part of the tradition
and part of the kind of expression

00:29:06.240 --> 00:29:09.990
of a form of culture as well.

00:29:14.750 --> 00:29:18.920
And the idea of how to grow
grapes has stayed the same.

00:29:18.920 --> 00:29:22.090
We are even going
sometimes back to older things.

00:29:23.050 --> 00:29:26.260
I think that Burgundy
is one of the few places on the earth

00:29:26.470 --> 00:29:30.050
where you still can manage to do that.

00:29:32.770 --> 00:29:37.310
We anticipated the average date
for starting the harvest in 20 years

00:29:37.770 --> 00:29:41.070
is now something like five six days

00:29:41.070 --> 00:29:43.400
earlier than what
it used to be in 20 years time.

00:29:44.190 --> 00:29:48.450
So we are more and more
there is strong climate.

00:29:49.120 --> 00:29:53.540
I do say events like strong wind,
very cold, very hot.

00:29:54.200 --> 00:29:56.210
You always have to be ready to improvise.

00:29:56.410 --> 00:29:59.250
This is somehow new.

00:30:35.950 --> 00:30:40.170
I am not for preventing people from investing.

00:30:40.170 --> 00:30:43.710
I think everyone has the right to invest.

00:30:45.630 --> 00:30:47.800
What bothers me is

00:30:47.800 --> 00:30:50.720
this makes vineyard prices shoot up.

00:30:50.930 --> 00:30:52.180
What disturbs me is

00:30:52.180 --> 00:30:54.430
when they buy no matter the price

00:30:54.430 --> 00:30:55.770
for a vineyard parcel

00:30:55.770 --> 00:30:57.980
just to get a "name."

00:31:18.620 --> 00:31:19.210
If there

00:31:19.210 --> 00:31:22.960
is something that I think
would be the death knell

00:31:23.380 --> 00:31:25.710
for the Burgundy that we know and love today,

00:31:26.590 --> 00:31:29.050
it's just money and greed.

00:31:29.050 --> 00:31:30.630
And I'm a capitalist.

00:31:30.630 --> 00:31:34.930
I believe in the good things
that capitalism can do.

00:31:35.560 --> 00:31:39.930
That said, not all
aspects of capitalism are admirable,

00:31:40.310 --> 00:31:44.940
and I think that there's got to be
some method put in place

00:31:45.520 --> 00:31:48.230
to protect the interests
of the small growers

00:31:48.230 --> 00:31:51.570
that can't amass the capital
to compete against the banks

00:31:51.570 --> 00:31:53.740
and insurance companies.

00:31:56.830 --> 00:31:59.040
And our vineyards are very,
very expensive.

00:31:59.290 --> 00:32:04.710
So sometimes we we need to sell
one of these parcels to get money.

00:32:05.420 --> 00:32:10.050
It's a pity, sure, but we have the chance
to have a lot of investor.

00:32:10.510 --> 00:32:12.760
They would like to have a piece
of Burgundy.

00:32:12.760 --> 00:32:14.720
So. Yes and

00:32:16.430 --> 00:32:19.390
we increase
the price of course of all wines.

00:32:19.640 --> 00:32:22.640
It's a pity for all the customer,
but otherwise

00:32:22.640 --> 00:32:24.150
we cannot survive.

00:32:28.360 --> 00:32:34.280
As we saw in the 1930s
where Burgundy’s soul was up for grabs.

00:32:34.280 --> 00:32:37.080
And for once the little guys won.

00:32:37.080 --> 00:32:40.240
It's a it's a great story about how

00:32:40.240 --> 00:32:43.540
what were essentially
the corporate interests of the time lost.

00:32:43.540 --> 00:32:44.500
That's rare.

00:32:44.500 --> 00:32:46.330
Usually money wins.

00:32:49.590 --> 00:32:52.970
There was a ravaging peasant

00:32:52.970 --> 00:32:57.010
by the name of phylloxera
that arrived in Burgundy in the 1870s.

00:32:57.010 --> 00:33:00.310
It completely wiped out
all the vineyards in France

00:33:02.230 --> 00:33:04.350
and there was no wine in Burgundy.

00:33:04.600 --> 00:33:08.650
However, a solution was found to graft French

00:33:10.020 --> 00:33:13.860
vines onto American rootstock
that were phylloxera resistant,

00:33:14.450 --> 00:33:17.820
and the south of France was a lot
less stubborn

00:33:18.200 --> 00:33:20.950
than the Burgundians,
who believed that their noble Pinot

00:33:20.950 --> 00:33:24.660
Noir would never succumb
to the ravages of phylloxera.

00:33:26.580 --> 00:33:28.290
The large negociants,

00:33:28.290 --> 00:33:32.050
meaning wine merchants
that basically ran Burgundy

00:33:32.050 --> 00:33:35.760
because of the way the system worked, was
the small vignaron would

00:33:36.720 --> 00:33:40.640
tend to vines make the wine
and then the negotiations

00:33:40.640 --> 00:33:42.180
would buy the wine in barrel

00:33:42.180 --> 00:33:45.690
and do the elevage,
which is a process of raising the wine

00:33:45.690 --> 00:33:49.150
to the point of putting it in bottle
and then commercializing it.

00:33:49.980 --> 00:33:53.110
Well, they had the same number of clients
with the same thirst

00:33:53.110 --> 00:33:55.280
that they always had,
but there was no wine here.

00:33:55.610 --> 00:33:58.870
And so they started to import wine
from the south of France,

00:33:58.870 --> 00:34:00.950
and it got to Beaune,
the railroad station

00:34:00.990 --> 00:34:03.870
that would say wine from southern France.

00:34:04.700 --> 00:34:08.290
They'd take it off and make it Clos
Vougeot or Richbourg or something else

00:34:08.750 --> 00:34:10.210
at a 10th of the price.

00:34:11.670 --> 00:34:13.250
And therefore the people that

00:34:13.250 --> 00:34:18.760
were actually making real Clos Vougeot or real
Richbourg could no longer compete.

00:34:18.760 --> 00:34:20.680
They were being driven out of business.

00:34:20.680 --> 00:34:23.470
And so there were eventually
in the early part

00:34:23.470 --> 00:34:25.680
of the 19th century, there were riots

00:34:26.730 --> 00:34:29.650
here, champagne and elsewhere.

00:34:29.650 --> 00:34:33.690
Slowly, slowly, slowly,
a system in the 1930s was put in place,

00:34:33.690 --> 00:34:38.700
which we know as the Appellation
‘Origine Controllée  system was put in place

00:34:38.700 --> 00:34:42.700
in 1935 that protected the right to a place.

00:34:43.120 --> 00:34:46.750
And that is the big difference
between Burgundy and, say, Bordeaux today,

00:34:47.500 --> 00:34:51.040
where one chateau can buy another
and put it under its own name.

00:34:51.040 --> 00:34:54.880
Whereas here, if you buy another domain,
you still have to respect the place name

00:34:54.880 --> 00:34:56.840
that is that vineyard.

00:34:56.840 --> 00:35:02.470
And I think that is a system that has
endured now for the last 80 some years.

00:35:03.850 --> 00:35:05.640
And it

00:35:05.640 --> 00:35:08.680
infuses the way that the Burgundians.

00:35:09.060 --> 00:35:09.520
Grow their

00:35:09.520 --> 00:35:13.230
wines, make their wines, market
their wines, as well as the way consumers

00:35:13.230 --> 00:35:15.820
think about the wine.

00:35:16.150 --> 00:35:21.200
It's a matter of publicity, marketing.

00:35:21.200 --> 00:35:23.740
You could invest in the Grand Prix of Monaco,

00:35:23.740 --> 00:35:26.450
or buy a vineyard in Burgundy.

00:35:26.450 --> 00:35:30.000
To them, it's pretty much the same thing.

00:35:32.130 --> 00:35:33.250
We may very well

00:35:33.250 --> 00:35:36.000
see a lot more corporate money coming in

00:35:36.880 --> 00:35:40.010
because the small landholder here
can't afford

00:35:41.090 --> 00:35:42.930
to buy vineyards.

00:35:42.930 --> 00:35:46.600
And therefore, I think we're going to see
banks, insurance companies,

00:35:47.010 --> 00:35:49.930
wealthy individuals
and other corporate interests

00:35:49.930 --> 00:35:53.520
that are willing to accept a very,
very low

00:35:53.520 --> 00:35:57.820
cash return,
but expect that the appreciation

00:35:57.820 --> 00:36:01.240
of the underlying asset will,
in fact provide the ultimate return.

00:36:02.200 --> 00:36:06.580
The world of wine is firmly a part of this idea of luxury.

00:36:06.580 --> 00:36:10.870
It's there - and we put it there.

00:36:10.870 --> 00:36:16.340
Forever we've been trying to say "these are luxury goods,"

00:36:16.340 --> 00:36:17.630
and then today we go,

00:36:17.630 --> 00:36:21.720
"Ah, but that's not what we really want to be."

00:36:21.720 --> 00:36:24.390
Thus, we are a little naive.

00:36:24.640 --> 00:36:28.930
The risk of all of that
is that this attachment

00:36:29.140 --> 00:36:34.690
to the land that I mentioned that lies
at the heart of the Burgundian mentality

00:36:35.230 --> 00:36:38.190
is ultimately lost in the rush

00:36:38.190 --> 00:36:40.280
for corporate profit.c

00:36:54.420 --> 00:37:01.130
We took almost 200 square meters of a 1er Cru monopole, no less,

00:37:01.670 --> 00:37:02.970
to put in the swimming pool.

00:37:04.260 --> 00:37:06.680
My grandfather would not have been happy.

00:37:16.270 --> 00:37:18.730
Basically until this current generation,

00:37:19.190 --> 00:37:23.070
the Burgundian winemakers didn't
really have formal winemaking education.

00:37:23.070 --> 00:37:24.490
They learned how to grow grapes

00:37:24.490 --> 00:37:27.030
and make wine from their parents
and from their grandparents.

00:37:27.990 --> 00:37:31.080
Most of the best stuff
is probably still learned that way.

00:37:34.620 --> 00:37:40.670
So if you look up Burgundian winemaker in
the dictionary, very likely Thierry Violot-Guillemard’s

00:37:40.670 --> 00:37:43.420
picture is right there.

00:37:51.350 --> 00:37:53.220
He's not flashy,
he’s not refined.

00:37:53.770 --> 00:37:55.890
He is kind of on the rustic
and earthy side.

00:37:55.890 --> 00:37:59.360
Maybe a little rough around
the edges is definitely not the bon chic

00:37:59.360 --> 00:37:59.980
bon genre

00:38:00.980 --> 00:38:01.980
end of the wine world.

00:38:01.980 --> 00:38:04.780
He's he's the real deal. He's a farmer.

00:38:04.780 --> 00:38:07.240
His great grandfather was not a vigneron.

00:38:07.570 --> 00:38:10.780
But his wife, my grandmother, and her father,

00:38:10.780 --> 00:38:13.540
and grandfather, worked in the vineyards.

00:38:16.660 --> 00:38:22.380
We get along mostly very well.

00:38:22.380 --> 00:38:26.340
It's much nicer working with my dad

00:38:26.340 --> 00:38:30.800
than at another domaine with a boss.

00:38:32.680 --> 00:38:35.140
From when he was very little,

00:38:35.140 --> 00:38:37.640
he was always running in the vines,

00:38:37.640 --> 00:38:41.310
practically fully naked,

00:38:41.310 --> 00:38:44.610
he liked having his feet in the dirt.

00:38:45.740 --> 00:38:49.950
He wasn't really much of a student,

00:38:49.950 --> 00:38:54.160
he preferred being in the vineyards,

00:38:55.330 --> 00:38:57.330
which is pretty much normal.

00:38:57.330 --> 00:38:58.620
And that makes me happy,

00:38:58.620 --> 00:39:01.540
because I have someone to take over the estate.

00:39:03.630 --> 00:39:07.970
I'm learning bit by bit with him.

00:39:07.970 --> 00:39:17.480
He's right by my side for the vinifications and harvest.

00:39:19.890 --> 00:39:24.270
It's my second year, so there are a lot of things to learn.

00:39:24.270 --> 00:39:28.440
But I've got a good teacher, so it's all good.

00:39:45.210 --> 00:39:49.920
So what we've got now is essentially
a pretty vicious cycle where you've got

00:39:49.920 --> 00:39:54.760
demand going up for the wines, prices
also going up for the wines,

00:39:55.140 --> 00:39:59.140
the value of the vineyard land going up,
but the crops being small.

00:39:59.140 --> 00:40:01.850
So the availability of the product
is less.

00:40:02.480 --> 00:40:05.860
And then you have corporate interests
sitting on the outside

00:40:06.820 --> 00:40:09.490
ready to snap up and buy
these these prized vineyards,

00:40:09.490 --> 00:40:12.780
which would completely change
the dynamic of Burgundy.

00:40:13.160 --> 00:40:16.660
I do have some serious concerns
and worries

00:40:16.660 --> 00:40:19.080
about how some of these small producers
are going to survive.

00:40:20.370 --> 00:40:21.330
It's happened before

00:40:22.710 --> 00:40:24.460
most recently in the 1930s.

00:40:24.460 --> 00:40:29.380
Burgundy faced really,
really tough economic times, and back

00:40:29.380 --> 00:40:32.430
then they responded essentially
by throwing a massive

00:40:32.430 --> 00:40:33.260
party.

00:40:49.690 --> 00:40:52.860
So in the decade of the ‘30s,
Burgundy was hammered

00:40:52.860 --> 00:40:56.280
by a succession
of really terrible vintages.

00:40:56.620 --> 00:40:59.290
The US market
had been through prohibition.

00:40:59.290 --> 00:41:01.870
They'd also been through the Depression
and the stock market crash.

00:41:01.950 --> 00:41:05.290
We had really extreme
economic uncertainty in Europe.

00:41:05.290 --> 00:41:07.330
You were in between two world wars.

00:41:07.330 --> 00:41:10.590
You had these small growers
fighting against the negociants and

00:41:10.590 --> 00:41:14.340
the imported wine from the south of France
that they were labeling as Burgundy.

00:41:14.340 --> 00:41:18.220
It was sort of like the perfect storm
of bad things aligned against Burgundy.

00:41:18.930 --> 00:41:22.730
They decided to try and do
something about it and try and make

00:41:22.730 --> 00:41:26.100
some noise, attract some attention, get
people interested in the wines.

00:41:26.150 --> 00:41:29.110
All those forces combined
to make what we know today

00:41:29.110 --> 00:41:32.280
as Les Trois Glorieuses, the Three Days of Glory.

00:41:33.150 --> 00:41:36.410
It's a Saturday
night dinner at the Chateau de Vougeot

00:41:36.410 --> 00:41:39.620
put on the La Confrérie des Chevaliers du Tastevin,  it is

00:41:39.620 --> 00:41:42.750
the Sunday Hospice de Beaune auction

00:41:43.200 --> 00:41:46.830
and then La Paulée de Meursault, also a lunch on Monday.

00:41:49.670 --> 00:41:52.630
The first I'd tell you that for me
Burgundy is tradition

00:41:52.920 --> 00:41:56.550
this is tradition: Le Paulée, the end of the harvest

00:41:56.550 --> 00:41:58.930
it's a tradition
la vende vin it’s a tradition.

00:41:59.720 --> 00:42:03.060
My grandfather always talk about this

00:42:03.060 --> 00:42:04.390
today.

00:42:04.770 --> 00:42:07.600
All the customer

00:42:07.600 --> 00:42:12.440
from all over the world come for this
because we have a heavy history

00:42:12.440 --> 00:42:17.030
and heavy tradition.

00:42:17.030 --> 00:42:20.160
There are a lot of great wine
events around the world, certainly,

00:42:20.200 --> 00:42:25.370
but nothing competes on the same scale
as this weekend in Burgundy.

00:42:25.370 --> 00:42:26.410
It is off the charts.

00:42:30.880 --> 00:42:33.420
La Confrérie des Chevaliers du Tastevin

00:42:34.170 --> 00:42:39.260
which translates as the fraternity
of the Knights of the Tasting Cup was

00:42:39.300 --> 00:42:43.310
started by two very visionary vignerons,
Georges Falvey and Camille Rodeia.

00:42:43.600 --> 00:42:47.180
And they wanted to put forward the history
and the

00:42:47.430 --> 00:42:51.270
the heritage of great food and wine
that goes together in Burgundy.

00:42:52.270 --> 00:42:54.110
They have several events

00:42:54.110 --> 00:42:58.650
at the Chateau de Vougeot throughout the year,
but the most important and the most

00:42:58.650 --> 00:42:59.860
well known one is a dinner

00:42:59.860 --> 00:43:03.240
they do on Saturday night
to kick off the Trois Glorieuses weekend.

00:43:07.620 --> 00:43:11.630
So it actually started in the 1200s
that the Cistercian monks who lived

00:43:11.630 --> 00:43:14.710
and worked here made the wines
here in the cellars at the Chateau de Vougeot

00:43:14.710 --> 00:43:18.090
So these days it is the headquarters

00:43:18.090 --> 00:43:20.010
for a different kind of religion.

00:43:27.310 --> 00:43:32.770
So on the opening night of the Trois
Glorieuses is a bunch of people in black tie

00:43:33.110 --> 00:43:36.650
are crammed into a hot, crowded room

00:43:36.900 --> 00:43:42.320
and this is where
they induct their new members every year.

00:43:42.320 --> 00:43:46.660
And then afterwards, out in the courtyard,
that's when the bacchanalia begins.

00:43:48.540 --> 00:43:53.420
Maybe the most amazing thing about this
dinner is how good the food is.

00:43:53.460 --> 00:43:57.250
It's so difficult to cook at that level
for 600 or 700 people,

00:43:57.250 --> 00:44:00.090
but somehow they managed to pull it off.
They've got it down to a science.

00:45:28.640 --> 00:45:32.180
So the oldest part of this tradition
is the Hospices de Beaune auction.

00:45:32.180 --> 00:45:35.230
It happens on the third Sunday in November
every year.

00:45:35.690 --> 00:45:37.900
It started back in 1859.

00:45:37.900 --> 00:45:40.520
So that makes it the world's
oldest charity auction.

00:45:40.610 --> 00:45:43.570
And it's
under the auspices of the Hospice.

00:45:43.860 --> 00:45:46.030
de Beaune, better known as the Hotel Dieu.

00:45:46.030 --> 00:45:48.910
It's the charity hospital,

00:45:49.240 --> 00:45:52.700
it’s supported by donations from the church
and the nobility

00:45:52.750 --> 00:45:54.370
who were the only people in the Middle

00:45:54.370 --> 00:45:57.120
Ages up until the French Revolution
who could own vineyards.

00:45:57.710 --> 00:46:01.210
So they started donating vineyard parcels
to the Hospice,

00:46:01.210 --> 00:46:06.180
and then over the centuries, donations
of vineyard land continued to be made

00:46:06.180 --> 00:46:10.220
to the Hospice to the point where they are
now one of the largest vineyard holders

00:46:10.220 --> 00:46:11.010
in all of Burgundy.

00:46:11.010 --> 00:46:13.060
And they have their own winery
just outside of Beaune.

00:46:13.060 --> 00:46:15.890
They make the wines in that winery,

00:46:15.890 --> 00:46:18.690
and then every year
on the third Sunday in November,

00:46:19.270 --> 00:46:21.610
those wines are auctioned off barrel
by barrel.

00:46:21.820 --> 00:46:25.360
That auction is seen as a gauge
for the market

00:46:25.360 --> 00:46:26.820
for Burgundy.

00:46:30.870 --> 00:46:34.700
It happens these days
in the center of Beaune at the market hall

00:46:34.700 --> 00:46:37.330
for the Beaune Saturday Market.

00:46:37.330 --> 00:46:41.340
And then once a year it transforms into
the  Vente de Vins...

00:46:41.340 --> 00:46:42.040
the wine sale.

00:47:32.010 --> 00:47:34.180
So the Paulée is at its roots,

00:47:34.350 --> 00:47:37.770
a special celebration
at the end of harvest

00:47:38.100 --> 00:47:43.400
taht each estate throws for the pickers and
the crew help them make wine that year.

00:47:43.610 --> 00:47:45.980
That's the basis
that sets the way the Paulée began.

00:47:45.980 --> 00:47:47.280
It's an ancient tradition.

00:47:49.740 --> 00:47:52.870
The Paulée, you know, is the name
of the feast at the end of the harvest.

00:47:53.370 --> 00:47:55.780
IIn my first play, I think, was

00:47:55.910 --> 00:47:59.290
when I was 14 or 15 at the domaine.

00:47:59.750 --> 00:48:02.370
And I still remember these long tables.

00:48:02.370 --> 00:48:07.460
With all the pickers
and it remains for me as a

00:48:07.800 --> 00:48:09.170
as a very bright moment.

00:48:12.930 --> 00:48:15.640
But when I was little,
I remember at the end of the harvest,

00:48:15.640 --> 00:48:19.520
my mother would come with lots
of baguettes and fromage and saussicions,

00:48:20.140 --> 00:48:22.440
and she would make all
these fantastic sandwiches

00:48:23.440 --> 00:48:24.610
and and we would

00:48:24.610 --> 00:48:27.940
get together with the team
and taste the new wine.

00:48:28.530 --> 00:48:29.230
We still do it.

00:48:29.230 --> 00:48:31.150
We do it for the team really works.

00:48:31.150 --> 00:48:33.610
Making the wine at the winery.

00:48:33.610 --> 00:48:37.280
You know,
there's an old saying that in Bordeaux,

00:48:37.330 --> 00:48:41.290
there's nothing to drink,
but everything is for sale...here...

00:48:41.290 --> 00:48:42.460
there's not much for sale,
but there's plenty to drink.

00:48:46.080 --> 00:48:48.500
The first notion was so many people
contributed

00:48:49.250 --> 00:48:51.470
in the making of the wine

00:48:51.630 --> 00:48:54.550
and they should be able
to share in the bounty

00:48:54.550 --> 00:48:57.800
of the harvest and what that represents

00:49:01.480 --> 00:49:08.190
We do a nice dinner, with good bottles from the domaine, and elsewhere,

00:49:08.190 --> 00:49:10.780
and then most of all we sing.

00:49:10.780 --> 00:49:14.820
We love to sing in Burgundy, you know?

00:49:14.820 --> 00:49:19.280
We've got lots of drinking songs,

00:49:19.280 --> 00:49:22.700
and we pass the night in song.

00:49:29.380 --> 00:49:31.760
Then in 1923

00:49:31.760 --> 00:49:34.090
le comte Jules Lafon and Jacques Prieur

00:49:34.510 --> 00:49:37.680
another big vineyard owner
in Meursault got the idea

00:49:37.680 --> 00:49:41.770
to maybe throw something a little
more special for the entire village.

00:49:41.770 --> 00:49:43.680
And they said, Well,
why don't we invite writers

00:49:43.680 --> 00:49:47.440
and some journalists and some celebrities
try and bring some attention and focus

00:49:47.440 --> 00:49:48.480
on what we're doing here.

00:49:48.480 --> 00:49:49.560
And they had all the vignerons

00:49:49.560 --> 00:49:52.570
bring extra bottles from their cellars
to share with everybody there.

00:49:52.900 --> 00:49:56.660
And so the Paulée de Meursault
became this third event

00:49:56.950 --> 00:49:59.910
of the Trois Glorieuses.

00:50:12.000 --> 00:50:12.880
Okay.

00:50:12.880 --> 00:50:15.380
Why is the Paulée being reproduced in New York

00:50:15.550 --> 00:50:17.840
It's been reproduced in California.

00:50:18.640 --> 00:50:23.020
That for me is on the the first level.

00:50:23.020 --> 00:50:25.600
That's Burgundy.

00:50:25.600 --> 00:50:31.360
So you have to imagine you're going to be
in a huge room where they serve

00:50:31.360 --> 00:50:36.030
an incredible lunch because it's
very well made this very well cooked with

00:50:36.990 --> 00:50:39.070
an incredible amount of

00:50:39.450 --> 00:50:42.580
fabulous, famous growers,  winemakers

00:50:43.200 --> 00:50:45.790
who all bring their own bottles
to share with you.

00:50:48.290 --> 00:50:51.460
And just to see 600 people having

00:50:51.460 --> 00:50:54.590
what amounts to one massive party

00:50:55.630 --> 00:50:58.090
that just goes on for 6 hours

00:50:58.090 --> 00:50:59.180
at a shot.

00:50:59.760 --> 00:51:03.680
The concept of the Paulée
is that everyone who comes brings

00:51:04.010 --> 00:51:09.060
six or 12 or 24 bottles of amazing wines
from their own cellars.

00:51:09.060 --> 00:51:11.190
And these are all the top winemakers
in Burgundy.

00:51:23.280 --> 00:51:26.750
I think it's it's always been
the same kind of ambiance.

00:51:26.750 --> 00:51:28.160
Crazy ambiance.

00:51:28.160 --> 00:51:31.540
And the main reason is that it's

00:51:31.540 --> 00:51:35.670
first of all, it's a meeting of growers
of producers from Meursault

00:51:36.380 --> 00:51:41.090
And you have to understand
that it's a Monday after the wine auction

00:51:41.890 --> 00:51:46.260
and that really ends the year,
you know,

00:51:46.260 --> 00:51:50.140
we go through the vintage, harvest,
we make the wine,

00:51:50.810 --> 00:51:54.820
then there's that big stress of
the wine auction because it's very public.

00:51:54.820 --> 00:51:57.900
So everybody's a little bit
stressed by that wine auction thing

00:51:58.570 --> 00:52:00.860
and Monday it's all finished. Done.

00:52:00.860 --> 00:52:03.620
So anyway, it's party time for them.

00:52:06.330 --> 00:52:08.910
One of the objects is to pour to a lot of people.

00:52:09.250 --> 00:52:13.380
You have a lot of growers that
come to my table and offer me their wine.

00:52:13.380 --> 00:52:18.130
So I have to go back to their
seat, offer wines for them, for their guests.

00:52:18.630 --> 00:52:22.380
We spend a lot of time actually
walking around the aisles, pouring wine.

00:52:23.590 --> 00:52:26.140
When you get their at mid-day,

00:52:27.640 --> 00:52:28.390
the Chateau de Meursault,

00:52:28.390 --> 00:52:32.560
so you start with the aperitif,
then you go through to the main hall

00:52:33.310 --> 00:52:36.610
and then the thing starts
and then you virtually

00:52:36.610 --> 00:52:39.900
you've arrived at the dessert
and it's almost 7:00 at night.

00:52:41.610 --> 00:52:45.660
There are bottles coming in
from all sides.

00:52:45.660 --> 00:52:47.910
That is what you could call
a long day, you

00:53:41.090 --> 00:53:45.220
Veronique Drouhin, fourth generation
of the massively

00:53:45.220 --> 00:53:48.550
powerful Drouhin Family and Burgundy,
the most well-loved

00:53:48.550 --> 00:53:51.720
and well-liked person,
and maybe in the entire world of wine,

00:53:53.140 --> 00:53:55.140
there's not no one alive
who has met Veronique.

00:53:55.140 --> 00:53:56.440
That doesn't like Veronique.

00:53:56.440 --> 00:53:59.860
She has just genuine
warmth, light, passion,

00:53:59.980 --> 00:54:02.320
and a supremely talented winemaker.

00:54:03.150 --> 00:54:06.660
I loved the idea of being a winemaker
when I was very young.

00:54:06.660 --> 00:54:08.370
I was only ten years old.

00:54:08.370 --> 00:54:11.910
But I have three brothers and
a father and only boys were working.

00:54:11.910 --> 00:54:15.040
So I did not think this is something
I would do because women,

00:54:15.040 --> 00:54:17.670
you see them in the vineyards
or cooking for the guest.

00:54:19.250 --> 00:54:21.840
Laurence Jobard our long-time enologist

00:54:21.840 --> 00:54:25.300
Who retired in 2006,
was hired by my father.

00:54:25.590 --> 00:54:27.090
She was not even winemaker.

00:54:27.090 --> 00:54:29.180
She was very young and I was ten.

00:54:29.180 --> 00:54:32.510
But she was trained to become a winemaker
by my father.

00:54:33.180 --> 00:54:36.770
And naturally her father,
who is a producer a vigneron grower

00:54:36.770 --> 00:54:38.980
in Pommard, did not really encourage her,

00:54:39.690 --> 00:54:43.400
so she was trained really to run the lab,
and that's why my father hired him.

00:54:43.780 --> 00:54:46.860
But then he realized quickly
how fantastic her palate was.

00:54:46.860 --> 00:54:49.160
So he concluded her in his daily tasting.

00:54:49.490 --> 00:54:50.410
So it was basically he and

00:54:50.410 --> 00:54:55.370
Laurence, so yeah, she was the first female
winemaker in Burgundy.

00:54:56.660 --> 00:54:58.540
But then things have changed.

00:54:58.540 --> 00:55:00.040
Of course Laurence arrived.

00:55:00.040 --> 00:55:03.710
And so when it was time to decide,
when I was 18 what to do,

00:55:04.250 --> 00:55:07.010
I thought this would be fantastic.

00:55:23.650 --> 00:55:26.690
The Paulée de Meursault has become
absolutely legendary

00:55:26.690 --> 00:55:30.950
and it's now imitated in some form
or other all over the world.

00:55:31.490 --> 00:55:33.990
There's a number of events
that call themselves the Paulée,

00:55:33.990 --> 00:55:36.290
but none of them really come close.

00:55:36.290 --> 00:55:38.910
But there is one
that is really, really special

00:55:38.910 --> 00:55:40.330
in its own right.

00:55:42.500 --> 00:55:44.880
It happens
just a few kilometers from Meursault,

00:55:44.880 --> 00:55:48.760
it's underneath the streets of Beaune
in a cellar

00:55:48.760 --> 00:55:51.300
that dates back to the Roman times.

00:55:53.470 --> 00:55:55.850
It's called the Burgundy Friends Paulée.

00:56:00.810 --> 00:56:05.690
It was created in 2003 when Veronique Drouhin
finally got tired of constantly

00:56:05.690 --> 00:56:08.490
getting calls from friends and customers
all over the world, saying,

00:56:08.570 --> 00:56:11.530
Can you get me into the Paulée de Meursault.

00:56:11.530 --> 00:56:13.490
And oh, they're all good friends
and they all want to please them,

00:56:13.490 --> 00:56:14.200
but I know I can not.

00:56:14.200 --> 00:56:16.990
So I can ask the committee.

00:56:16.990 --> 00:56:20.960
And they always say, Yeah, we can give you
one or two more, but not 25.

00:56:20.960 --> 00:56:23.750
So I turned to my husband and said, Oh,
I have this problem of people

00:56:23.750 --> 00:56:27.250
who are ready
to share their beautiful wine.

00:56:27.250 --> 00:56:29.800
And so then you said, Well,
maybe we can find the chef

00:56:29.800 --> 00:56:31.170
and we can find a place

00:56:31.170 --> 00:56:33.840
where they can bring their wines
and we should invite some producers.

00:56:34.220 --> 00:56:37.310
So that's how we proposed
to a few producers and to these people

00:56:37.350 --> 00:56:39.430
we said, sure, let's do it.

00:56:43.690 --> 00:56:45.940
It was not very classic for people
to keep wine.

00:56:45.980 --> 00:56:48.320
My grandfather would make the wine
and sell it.

00:56:48.320 --> 00:56:52.530
So it's not so often in Burgundy
that people have a lot of old bottles,

00:56:52.530 --> 00:56:53.530
a few have some.

00:56:53.530 --> 00:56:57.580
But if you talk to growers, their very rare,
including with us,

00:56:57.580 --> 00:57:00.620
because it was a difficult time,
it was the world you had to survive.

00:57:00.830 --> 00:57:02.710
Everybody was making a little money.

00:57:02.710 --> 00:57:05.040
So, so but the wines exist.

00:57:05.210 --> 00:57:09.550
So they've been sold through the world
and we have people who collect them,

00:57:09.550 --> 00:57:14.050
bring them back to Beaune
and share them with us.

00:57:18.430 --> 00:57:22.310
It was my best memory in tasting wine,
oh my God,

00:57:22.310 --> 00:57:24.600
so many Montrachet, so many.

00:57:25.770 --> 00:57:26.400
All the

00:57:26.400 --> 00:57:29.400
Grand Crus of Burgundy, on the same lunch

00:57:29.940 --> 00:57:32.150
from noon to

00:57:34.110 --> 00:57:36.160
7:00 and maybe

00:57:36.610 --> 00:57:39.830
70 different wines and all Grand Cru

00:57:40.790 --> 00:57:43.160
Lucky guys, we are!

00:57:50.800 --> 00:57:55.050
Every year at the Burgundy Friends, Paulée a different
Michelin-starred chef, is invited,

00:57:55.050 --> 00:57:59.220
and this year it was Jean-Michel Lorain
from La Côte Saint Jacques up by Chablis.

00:57:59.220 --> 00:58:02.020
He, years ago
became the youngest chef ever

00:58:02.020 --> 00:58:05.480
to be awarded three Michelin stars.

00:58:06.100 --> 00:58:07.560
They called me and they asked me

00:58:07.560 --> 00:58:10.360
to be the guest chef for for this event.

00:58:10.360 --> 00:58:12.610
And I was very proud.

00:58:13.440 --> 00:58:15.700
We cook for we cook for others.

00:58:15.700 --> 00:58:16.610
We cook for people.

00:58:16.610 --> 00:58:20.240
We cook for guests, we cook for friends,
we cook for the family.

00:58:20.240 --> 00:58:21.990
And to share

00:58:25.710 --> 00:58:29.080
When you create something
new, it's a new challenge,

00:58:29.080 --> 00:58:31.960
It's something we do together
with my chef and my sous chef.

00:58:31.960 --> 00:58:36.720
So that's very exciting to
to to create something new.

00:58:36.720 --> 00:58:39.640
But maybe the, the,

00:58:39.930 --> 00:58:44.890
the thing I, I prefer is just to see

00:58:44.890 --> 00:58:46.430
my guests

00:58:46.430 --> 00:58:51.980
with a larger smile after eating the food.

00:58:56.990 --> 00:59:01.070
And we need to adapt a little bit
to our food because I know that

00:59:01.070 --> 00:59:05.080
it's a little bit extreme conditions.

00:59:06.540 --> 00:59:09.870
The most difficult thing
is to be in a place we don't know.

00:59:09.870 --> 00:59:13.590
I mean, it's a very small kitchen

00:59:15.130 --> 00:59:16.300
that's a challenge to

00:59:16.300 --> 00:59:19.630
to pair our food
with all those great wines.

00:59:19.630 --> 00:59:24.100
And the
I mean, there will be so many wines.

00:59:35.480 --> 00:59:39.070
It was in 2004. There was a man that I didn't know.

00:59:39.070 --> 00:59:43.450
I was told by Michael Rockefeller
said, Veronique, you should invite this.

00:59:43.830 --> 00:59:46.450
This man from the US he's very nice, loves

00:59:46.450 --> 00:59:50.580
your wine, has a huge collection
said sure invite him on my behalf.

00:59:50.580 --> 00:59:55.550
And so this man arrives
and he's a bit older and he's holding.

00:59:55.550 --> 00:59:59.220
And then it was
an amazing bottle. It was a Clos de Vougeot

00:59:59.220 --> 01:00:03.430
1904 never had the one before,
of course, never had

01:00:03.430 --> 01:00:07.220
the wine of these vintage made by Joseph Drouhin

01:00:07.270 --> 01:00:08.810
because Joseph was still making the wine.

01:00:08.810 --> 01:00:11.640
until 1918, the year he died.

01:00:11.640 --> 01:00:17.280
So, imagine the moment, and he said,
I don't know if it's going to be any good.

01:00:17.280 --> 01:00:20.450
But it’s so nice to share it
with a member of the family.

01:00:20.450 --> 01:00:23.660
These are moments you will never forget.

01:00:49.310 --> 01:00:52.770
I think that in 30, 40, 50 years, unfortunately,

01:00:52.770 --> 01:00:54.980
the small vignerons are going to disappear.

01:00:58.610 --> 01:01:03.910
Burgundy, unfortunately, is in the process of losing its identity.

01:01:03.910 --> 01:01:08.080
The vineyards have a value that is stratospheric,

01:01:08.080 --> 01:01:10.450
and unfortunately it won't be the small vignerons,

01:01:10.450 --> 01:01:12.120
like me and many others,

01:01:12.120 --> 01:01:14.330
who will be able to buy vineyards.

01:01:15.540 --> 01:01:18.210
We're going to return to how it was in the 18th century:

01:01:18.210 --> 01:01:20.250
all the vineyards will belong to 10 big

01:01:20.250 --> 01:01:22.760
bourgeois families or the big negociants.

01:01:23.880 --> 01:01:27.760
It would be all the big negotiations
and a handful of luxury brands

01:01:27.760 --> 01:01:31.890
and that would be all that was available
if the small guys went away.

01:01:34.140 --> 01:01:39.270
I believe Burgundy is it at an époque charnière, which is a tipping point.

01:01:39.480 --> 01:01:43.700
I think we can say you can now
get good one in Oregon and in the in the

01:01:43.700 --> 01:01:47.570
the other regions of the New World,
there are old vines.

01:01:49.410 --> 01:01:53.120
So I think, you know, people
are going to say, okay, Burgundy goes up.

01:01:53.450 --> 01:01:54.830
I don't necessarily need Burgundy.

01:01:54.830 --> 01:01:56.620
I can buy something else.

01:01:58.710 --> 01:02:02.760
Now in Burgundy there are a lot of people who take themselves for God

01:02:02.760 --> 01:02:05.470
and think their wine can be sold for,

01:02:05.470 --> 01:02:07.300
like in Bordeaux 10 years ago,

01:02:07.300 --> 01:02:08.970
up to a thousand euros per bottle,

01:02:08.970 --> 01:02:10.810
1,500, 2,000, 3,000, 5,000.

01:02:10.810 --> 01:02:12.180
But Stop! Stop!

01:02:12.930 --> 01:02:14.730
It's wine!

01:02:20.980 --> 01:02:25.450
If you put
your price up by too much for that wine,

01:02:25.450 --> 01:02:29.200
they're going to buy from elsewhere,

01:02:29.200 --> 01:02:32.120
they don't need your appellation.

01:02:34.040 --> 01:02:38.830
To me, it's essential that all of these small,

01:02:38.830 --> 01:02:41.920
struggling estates should be directly helped with an infusion of money.

01:02:41.920 --> 01:02:45.670
We do it all the time for other forms of agriculture in France.

01:02:45.670 --> 01:02:52.220
We give aid, money, to the farmers, when they're victims of a catastrophy,

01:02:52.220 --> 01:02:56.600
but we never do it for the winegrowers, who are considered rich,

01:02:56.600 --> 01:03:02.150
and I think of some of my friends in Volnay, Pommard and Beaune

01:03:02.150 --> 01:03:05.230
who are in distress right now,

01:03:05.230 --> 01:03:09.990
and I say to myself, "they deserve to be helped."

01:03:18.120 --> 01:03:21.130
The weather is really,

01:03:21.130 --> 01:03:23.750
really changing it's really crazy.

01:03:23.750 --> 01:03:27.220
Crazy if it keeps going in that direction,

01:03:27.220 --> 01:03:30.640
if it keeps getting, you know,
five out of six years are very difficult.

01:03:30.640 --> 01:03:33.890
Then what? Then what will you do?

01:03:33.890 --> 01:03:34.850
I don't know.

01:03:34.970 --> 01:03:38.140
I don't know.

01:03:38.140 --> 01:03:40.480
I'm sure we are in the middle
of a big changing.

01:03:40.690 --> 01:03:44.110
We have to change our way of

01:03:44.360 --> 01:03:47.690
manage our winery.

01:03:49.610 --> 01:03:54.240
It was normal to pick in October
34 years ago,

01:03:54.240 --> 01:03:58.620
and now it's kind of normal
to pick it on the 15th of September, 20th

01:03:58.620 --> 01:04:00.870
of September.

01:04:02.580 --> 01:04:08.130
Every selection
we've done so far from from ever

01:04:08.130 --> 01:04:12.550
in Burgundy has been for early ripening
Pinot Noir and early ripening

01:04:12.550 --> 01:04:17.220
Chardonnay, we still have
a lot of massale, or very old vines here.

01:04:17.220 --> 01:04:21.730
And among these,
there are vines that ripen later.

01:04:21.730 --> 01:04:26.190
And we should think about selecting
those type of plants

01:04:26.190 --> 01:04:27.820
for the future.

01:04:33.870 --> 01:04:35.450
We must adapt.

01:04:35.450 --> 01:04:43.120
We must be smarter with our viticulture and adapt to the new climate.

01:04:43.120 --> 01:04:48.090
because the weather could be even more variable than before.

01:04:48.090 --> 01:04:49.920
We truly must adapt.

01:04:51.800 --> 01:04:54.180
No, for the time being,

01:04:54.180 --> 01:04:56.930
for Burgundy, I am not worried at all.

01:05:28.790 --> 01:05:32.590
I think we will be
we will do our best more and more.

01:05:32.590 --> 01:05:37.350
And the new generation is really,
really considering just the really lucky

01:05:37.350 --> 01:05:39.970
to have some vineyards here in Burgundy.

01:05:39.970 --> 01:05:44.980
And so they respect them on them
and they would like to make more

01:05:44.980 --> 01:05:46.150
exceptional wines.

01:05:46.150 --> 01:05:47.060
I think

01:05:54.900 --> 01:05:57.990
And because the next generation to come,

01:05:57.990 --> 01:06:01.990
that of my son, who's doing his studies in enology,

01:06:01.990 --> 01:06:06.370
are at the same time better educated and more curious,

01:06:06.370 --> 01:06:11.960
and they have the scientific understanding that

01:06:11.960 --> 01:06:14.220
will permit them to do things more clearly

01:06:14.220 --> 01:06:16.720
in the vineyards, to be less interventionist.

01:06:19.180 --> 01:06:25.060
I'm worried for the future of the region
and I think they will adapt and change.

01:06:25.060 --> 01:06:28.690
It's their family, heritage
and it's not within them

01:06:28.690 --> 01:06:31.690
to just take the money and run
because they're looking two

01:06:31.690 --> 01:06:34.900
or three generations down the line
with everything that they do here.

01:06:34.900 --> 01:06:38.240
And their whole mission in life
is to farm these lands

01:06:38.240 --> 01:06:41.200
and make these wines
and then pass it on to their kids.

01:06:41.200 --> 01:06:42.990
And that doesn't occur to them.

01:06:42.990 --> 01:06:45.790
I really believe it doesn't occur
to them to just say, you know what,

01:06:45.790 --> 01:06:49.250
let's check it out.

01:06:49.250 --> 01:06:51.840
No, we never thought of stopping.

01:06:51.840 --> 01:06:54.420
I've been doing this for 40 years.

01:06:54.420 --> 01:06:58.590
My father and grandfather knew some horrible vintages in their times.

01:07:01.350 --> 01:07:03.760
We don't think of quitting.

01:07:03.760 --> 01:07:06.180
I think it's a difficult profession,

01:07:06.180 --> 01:07:10.150
but we can't allow ourselves to think of stopping.

01:07:10.480 --> 01:07:14.150
What gives me hope, is that in general,

01:07:14.150 --> 01:07:16.820
after years with a heavy frost.

01:07:16.820 --> 01:07:19.200
the following years have been relatively abundant.

01:07:21.780 --> 01:07:24.790
I'm happy to do it.

01:07:24.790 --> 01:07:29.620
But I hope that next year gives us a better harvest.

01:07:29.620 --> 01:07:33.290
The old people in Pommard are all saying that

01:07:33.290 --> 01:07:38.050
in 2017 we should have a good harvest.

01:07:38.050 --> 01:07:39.840
We hope.

01:07:43.430 --> 01:07:47.270
You always expect to make the vintage

01:07:47.270 --> 01:07:50.100
even if you have some great
and some exceptional wine,

01:07:50.100 --> 01:07:52.860
you always expect something
like the jackpot.

01:07:56.730 --> 01:08:00.070
The challenge we have is that nature is stronger than all of this.

01:08:00.070 --> 01:08:04.200
So next year it's the new

01:08:04.200 --> 01:08:06.450
it's like a new baby

01:08:06.450 --> 01:08:09.290
and you can have a wonderful baby

01:08:09.290 --> 01:08:12.120
next year and we all pray about it.

01:08:12.120 --> 01:08:15.670
And this is why we we are all always

01:08:15.670 --> 01:08:19.380
very positive because we we we know that

01:08:20.930 --> 01:08:22.430
the year after

01:08:22.430 --> 01:08:25.260
could be magical.