00:00 Introduction We're doing Rosé Wine? Is that what we're doing? Rosé All Day, Rosé All Year. Yes, Rosé All Year. You guys are throwing me a major curveball. I don't want to make funny or anything, but I thought we were going to do a 2025 Rosé Podcast. This is one of these weird episodes where I'm talking about the wine with these guys, but they picked them. And we are so far off the beaten track of Rosé 2025. That's awesome. Are we? Really? You did say it is stick. Some are non-vintage. Oh, okay. This is just Chris going off the dome based on wines you guys picked. Yeah. So you're going to have a wine question. Chris is very busy this week, making sure that- I have been buried under work. All of our futures customers have their futures that they want to purchase. That is correct. We stepped up and picked a few. We've done episodes where people go out in the store and have their little adventure and pick a bunch of weird stuff. So maybe Lexi and I should start doing that too. Yeah. I mean, this is really interesting. I think this is going to be fun. I was thinking we should bring back What the Hell Does That Taste Like? Yeah, that's it. Oh, for sure. That sounds fun. This is like a mini What the Hell Does That Taste Like episode in some respect. Yeah. We picked mostly based off of bottle look. Yeah. They're a bunch of good looking labels. Then we went in and read a little bit. We're like, okay, yeah, this probably is good. Yeah, no, it's going to be fun. I fully support this. Hey, you're listening to Barrel to Bottle, The Binny's Podcast, up in your feed with something Rosé, wine-related. I'm Greg, I'm here. I do communications at Binny's. I'm Lexi, I'm on socials. Hey, I'm Chris, I do wine-related stuff. Jim, communications. Okay. Let's communicate. We're doing Rosé wines, not Rosé tequilas. Oops, all Rosés. Rosé tequilas. I don't know, you said Rosé wine-related. Like, we had to stipulate that. Oh, no, that was Rosé comma. Oh. Wine-related podcast. Yeah. Okay. Yeah. How many Rosés do we have? We've got six. So let's, why don't we just dive in? I mean, Rosé wines- Everyone knows what Rosés are. Yeah, super popular for the last, you know, 20 years now. And it's still going strong. The new wines generally come out in the spring right after the vintage, so they don't age very long. Here we are, we're going to taste a number of brand new fresh Rosés and some real oddball stuff. That number being six. Yeah. How many are these all actually 20, 25 vintage or no? There's at least one non-vintage in here, if not two. A lot of them are on the on the fizzy spectrum, which is the real curveball here. Okay. So but that's okay. These are going to be cool. 2:41 Oregon Pinot Noir We're going to start out. I got to open this wine with a wine from the Willamette Valley in Oregon. They're located in the Dundee Hills. I don't know what I'm talking about. They're called Annamie. And this is a Rosé of Pinot Noir, as you might expect from being in an area. And it has a very photogenic label. Oh, you guys pointed out a beautiful label. Lovely Robin's Eggs. Radish Blossoms, which they use for cover crop in the vineyard. My sixth grade teacher picked out that color. Oh? Robin's Egg Blue, the crayon. Robin's Egg Blue, the crayon. Oh, she picked out the color. Third grade teacher, I think I said. What do you mean she picked it out? It was a contest. And you write in a color and they make it into a crayon. Like Crayola? Oh, like she didn't invent the color, but she's like, hey, you should make a Robin's Egg Blue crayon. Yeah. I remember those contests. Those were awesome. It was a Robin's Egg and it was blue. You know that one? Superchunk? No. No. So Willamette Valley, Pinot Noir, hand-harvested, gently whole cluster pressed. So you get this really pale, beautiful color, very little skin. It's tickling my tongue. I know it doesn't have fizz in it, but it's got a... It may have frizzante. Frizzante. What is frizzante? Frizzante is literally the Italian word for something that is lightly fizzy. In fact, all of the wines here today are frizzante other than these two. Well, I told you it was going to be an adventure. Sometimes it's on purpose, like stylistically, and sometimes I think sometimes it happens just because there's a little bit of fermentation in the bottle. It's not supposed to happen. Yeah. I mean, there are producers who make ostensibly still wines who purposely leave or even add a little carbon dioxide to keep them fresh. This is very common if you open a really young German Riesling. They'll often have a little prickle, but if you age them for several years, that'll fade away. You said this is a Pinot Noir, Rosé Pinot Noir? 100% Pinot Noir, Rosé. If you serve this to me in a black glass and I had to guess, I would guess that it's Pinot Gris, Pinot Grigio, because it has that green apple pear smell. Yeah, absolutely. It has definitely a sense of malic acid, which is what gives you that green apple flavor. That is one of the most prominent acids in grapes. However, a lot of times people, red wines and a lot of whites go through what's called the malolactic conversion where malic acid, which is that sharp, crisp green apple flavor, gets converted into a softer lactic acid, creamy flavors. But here, we see it preserved, it's bright, it's fresh. And yes, Pinot Gris and Pinot Noir are so closely related that occasionally you will see just branch, random branches on Pinot Noir vines popping up growing Pinot Gris or Pinot Blanc because they're just mutations of the grape. Then it's a little bit prickly on the palate, nice little fruit, easy quenching. Yeah, not complex necessarily, but it's just a little delightful wine. I agree. You can really smell the radishes and the Robin's eggs. I feel like it's a good wine to bring over to someone's house because I don't think you could drink this and be like, wow. You don't have to be a real curmudgeon not to like this one. It's bright, it's fresh, it's got soft peachy fruit, some red berries. What's not to like about it? Picnic all day long. Somebody starts docking this wine at my house, I'm like, get out of here Ebenezer. Ebenezer, you scrooge. Normally we've got that for $18.99, but right now it's on sale for $16.99, which I think is a fabulous deal. Oh, that is a great deal. Yeah. That's how you pop. What we have next is 2025 Galenton Bandol Rosé. So this is our very own, I don't know if you guys knew this one. We did. This is our very own Binny's Vineyard Direct. BVD. I didn't know that. What is it called? Galenton Bandol Rosé 2025. And we've been bringing this in as a direct offering for several years. But this is a great old winery. The area of Bandol is down in Southern France, near the coast, and they're very, very famous for the rosés. They make some of the greatest and most age worthy rosés on the planet. Mostly out of a grape called Muvèd. Muvèdra. Yeah. That's where they, what they hang their hat on. Also known as Mataró or. Montsant? Or is that a region? Montsant is a region, but you might find some there. What's it called there? Mencia. No. Have you ever had Juan Hill wines? Yeah. It's Garnache. No. Oh. It's Garnacha. Can you just give me the f***ing answer? All right. I'm going to let you stew on that one for a while, and I'll come back to you. Tempranillo. No. He's going to just keep doing this. It's a synonym. Tempranillo is completely distinct from Moved. It's a Moved synonym. It is Movedra. Yeah. Yeah. That's why I'm saying. And it's not Matarro. Well, Matarro is a synonym. Yeah. Right. Right. That's what I'm saying. It's a different synonym. Sometimes used in California, sometimes in Australia. Oh, my wine muscles are weak. Weak and atrophied. That's okay. I drank a bottle of One Hill about three weeks ago. It's called Monastro. Monastro. Yeah. Okay. And it's a famously dark skinned grape that makes really deep, rich red wines, but it also makes fabulous rosé. Here we have a slightly different style than some of the real famous high-end producers like Domaine Tempier and Prado and old Bandol houses like this make these age worthy rosés, which is crazy. You drink them like three to five years down the road and they're glorious. They're creamy and peachy and strawberry. Beautiful. As good as many fine white wine for your table. But this one happens to include some, strangely enough, Grenache and Cinso. There's about 21% Cinso in here, which is a lighter, thinner skinned grape down in Southern France and Le Rhone. And this is why this may be a little bit lighter in structure and body and even color, although Bandol's are never too deep. So there's a little bit of fruit in the nose, but it has like an herbal quality and it has the signature Southern French Rosé smell that I get, which is those orange circus peanuts. Yeah. That's an artifact of yeast selection. Those are esters that will give you that. And sometimes in a Bandol, you might not find that at all. That's not really what most Bandol's are going for. But if you do age them, the esters tend to fade and more vinous qualities come out. I do get a very savory edge to the nose here. Herbs, maybe even a little sea breeze. That's salinity across the palate too. Yeah. Herbs and saline. Just a spine of acidity front to back and it cleans it up. Yeah. And it's got kind of a nice soft round texture despite the acidity. What do you think, Lexi? It's weird to try these two side by side, because to me, they're both opposite ends of the Rosé world. This one feels much more refined than the first one. The first one, you throw in one of those wine containers, you know, that's insulated and you go to the beach. This one is like you're sitting on a soccer. This one, I feel like you drink at home and you sit on a patio or something. You could have a thing of cheese with this. Absolutely. These are definitely food wines, in my opinion. They're not like your poolside Rosé. I mean, they could be if you want to be, but the South of France is famous for all kinds of fish dishes like bouillabaisse and pan banya, which is a great tuna sandwich that I freaking love. What was the thing in a banya cuda? No, what was the one you made? The tomato one you made with the pounded tomate. Yeah, that's a Spanish. That's Spanish, I love that. Although it's very similar to bruschetta or something. Jim, what was the thing we were talking about the other day, the fish and rice paella? Paella. Paella. Everybody makes that dish and they just have different words for it around the world. Yeah, yeah. Like bouillabaisse. Well, bouillabaisse and paella are so radically different. Why? How? Well, bouillabaisse is a fish stew or soup. It has no rice in it. Oh, I thought it had rice. No. Jambalaya is closer to paella. Yeah, correct. Jambalaya, you could maybe throw risotto in there as a relative. But yeah, rice dishes around the world are ubiquitous, of course. I got to get some bouillabaisse on IMD Life. You do. If you've never had it, I mean, obviously, you have, you're estranged from bouillabaisse because there's no rice in it. But it's a beautiful dish, deep fennel-y. Often there's a fennel liqueur anisette in it. And then you get a crispy toast with a garlicky mayo-like spread called Ruy. Okay. Oh, it's delightful. Rockfish, shellfish. It's one of the South of France's greatest things. And if you're in San Francisco, try a Chiappino, which is similar. Whoa. All right. Not too bad. And by the way, that is a 25.99 bottle of wine that we sell for 18.99 due to our fabulous Binny's Vineyard Direct. And if you buy six, you save another 10. Oh, hell yeah. Yep. That's on all Binny's Vineyard Direct though. Anyway, that is definitely enough. We'll wrap that one up. Yeah. That's a good aside. 12:57 Spanish Chocoli Okay, now we're getting into some of the oddballs. This is... Oddballs! Well, I mean, I was talking about you, not the wine. This is, in fact, a 2025 vintage, and this is a wine called Chocoli, or Chocolina, depending on who you're talking to. I always assume Chocolina is white. No, interestingly, there are a couple different grape varieties that are used to make Chocoli. In this case, we have something called Anderabi Belze. What does that mean? Well, Anderabi is actually a city. This comes from way up north in the Basque country. Let's just get our bearings first. Way up north in the Basque country of Spain, right near the French border, near San Sebastian and kind of in between San Sebastian's right on the border and Bilbao is right on the water, and Anderabi is on the water, and there are a couple of grape varieties named for this area. Anderabi Belza, which makes these red or pink versions, and Anderabi Zurai, which makes the whites. So closely related. These are highly localized grapes. They could be related to some French stuff, but you know, whatever. The interesting thing is they're always like super, super high in acidity, really, really crisp. And they do in fact have purposeful spritz to them. Yeah, this is really good. I have had a lot of Chocolinas. There is a brand that makes them and have to find it in a can. And I recognized that word because you can't miss that. Trying to pronounce it. And that's why I picked this guy. Cool. I'm excited. Yeah, this is by one of the great producers called Choman at Janitz. So everything is in Basque, so they are like a billion Xs in all of these words. In a million years, you would never find this bottle of wine just by looking for Choman at Janitz. You would never find it. You wouldn't spell it the way you think you spell it. No, not at all. Anyway, yeah, it's really a storied producer for this style. They work to get the actual Dio for Chocoli in place in their area. And this is the part of Spain where food is super important all throughout Spain, but this is where the art of tapas or what they call pinchos up there is. What? No, I'm just thinking about tapas. Oh yeah, we're all hungry now. So they call them pinchos. If you go to San Sebastian, you can just walk from bar to bar. You stand, they pour this wine from a distance, like they do cider there, cidre. I've seen bath guys pour in cider. And they do this with this wine too, and it makes it fizz up, and it kind of puts on a show. But every bar serves a whole bunch of different pinchos, but most of them are known for one or two. So you just kind of do a bar crawl and eat different things and have a party. No better way to drink this wine than that. So this would go good with the pond of Tumat? Surely, yeah. Surely would. But tasting it, the bubbles plus the minerality, shellfish, shellfish, shellfish. Well, absolutely. This is right on the ocean. Yeah. Or on the, not the ocean per se, the channel. Yeah. Right on the water. Definitely has strong affinity to seafood for sure. And it's super fun. And we get this one and a couple others every year. We might get another Rosé, but the acidity here would be like, oh man, Serrano ham. And this. And yeah, to go with anything salty. The fatty Serrano ham. Manchego. Manchego, yeah. Yeah, it's so bright and fresh and a little strawberry-ish. Keep going. Yes. Yes. The shrimp that they have, like just the shrimp with the garlic. Yeah. Patatas Bravas. I'm just going to start naming Patatas. The brave potato. Yeah. The brave potato. It also would go with Maytag blue cheese. Oh, well, you know, in the north of Spain, they make blue cheese too. There's an absolutely phenomenal one called Cabrales that I love. It's generally a blend of goat, sheep and cow's milk. And then it's wrapped in leaves and aged. And it's very intense, but it's great. You should try it if you can find it. These days, as we've discussed before, cheese shopping kind of sucks. But yeah, you could probably order it online. Cabrales. Queso Azul. Queso Azul. All right. There we go. How much, Chris? How much? Chomanechnitz Chocoli is a mere $16.99 right now. Get out of here. Usually $18.99, but we got a beautiful sale on it. Yeah, it's really nice. Really refreshing. This is a bright, fresh thing for the warm-up for this weekend. I think there's complexity here, but you're back to the poolside. Yeah. Even Ebenezer's not going to poopoo on this one. He'd be mad at it. I'm imagining Ebenezer scurrying one of those old-timey bathing suits at the pool. Would you serve those with the fattest goose in the market though? Yeah, I mean. This is that wine. I think I would. I don't know if you've seen it. That's adorable. Yeah, it is adorable. I have consumed too many of these. Totes Adorbs, as the kids say. Yeah. As they used to say. But totes is spelled with two Xs. That's right, totes. Totes Adorbs. Okay, we're gonna move on to what I would, just for a shortcut, consider a direct Portuguese corollary to the style that we just tried. 18:19 Portuguese Vinho Verde Vinho Verde, I thought that was a white wine. There you go again. Number one. This is frizzy. Yes. You would think that that would be the way to pronounce it, but it's Portugal, so it's Vinho Verde. There's no Verde like Spanish. I love Portugal. You know. Yeah. This is again comes from almost as far north as you can get in Portugal. You're right near the border of Spain where it hangs over Portugal, a little in the area of Galicia up there. This is made with a variety of red grapes, most of which are totally indigenous and you've probably never heard of like Barassol, you know, like they're all pretty obscure and nobody worries about the great variety in Vinho Verde, believe me. They're generally inexpensive, little joyful bursts of flavor and spritz. Fun fact, in Lisbon, if you stay in certain hotels, they just give you a bottle when you check in. Nice. You know, it should be everywhere. By the way, this is this is broad bent Vinho Verde Rosé and I think it's non-vintage. Is it not? Does it have a vintage on it anywhere? Non-vintage. Yeah. So, yeah, similar style, maybe not as bright. There's a little more residual sugar here, but it's not sweet. It's it's a it's a touch on the thicker side. Yeah. It's a I think it's a step down in terms of overall refinement. Bubbles are a little bit bigger, the acidity is less, and it's got a little bit of Irish Spring in there. What the hell is that? That's a good question. Well, I mean, there could be some some vegetal notes. Interestingly, in this area, a lot of the vines are cultivated on really tall poles rather than trained like in like a lot of normal places. They grow up really high. It's a very strange way to perform agriculture. So they have to pick berries with a ladder or a tractor. Yeah. Yeah. Did I tell you about the the the South American wine where Mission Grapes had gone wild and they are still making wine out of it? We get a brand that they're literally grow up into the limbs of trees and they pick them out. They're in their feral, but they still make wine out of very weird and esoteric. I thought you were going to say like a civet eats the grapes. Right. That would take a lot of civets. It's not quite the same ratio as coffee. This wine reminds me of not Beaujolais Nouveau. It reminds me of that where it's not serious at all. Oh, no. It's just a party, let's hang out, whatever. That's what it's for. This is inexpensive, joyful wine that is not meant to be contemplated. It's meant to be glugged and as a refresher. All that said, it has a little bit of grip. You know, you're drinking wine, you're not drinking fruit juice. Sure. How much? As I said, Broadbent makes that, or actually they have it made for them. Broadbent's an importer. It sells for $9.99. As usual, you are remarkably prescient in your remarks, perhaps without knowing it, because we're moving on to a rosé that's made with 100% Gamay, Gamay Noir, the grape of Beaujolais. Oh, nope. And- I didn't know that. Heck yeah. It has a crown capsule rather than a cork. Super fun. It's a Pet Nat. That's why I picked it. Yeah. Yeah. Again, a little off the 2025 new rosé path, but that's good. I don't think this has a vintage date on it either. This is Ligno Martin's Cuvée Josephine, all Gamay. And I'm making a lot of noise plopping the bottle down. What am I doing? Yeah, I keep forgetting what I'm doing. It's a nice fizz. So this comes from an area of France, Eastern France called Cerdan. Okay. And they're famous for growing Gamay. And it's not too far afield from Beaujolais, but their main jam is sparkling wines made out of Gamay. And a lot of them are much darker in color than this. This is a rosé. And a lot of them are in fact made in what's known as the ancestral style, which is basically the Petenat style. So Petenat would be the more modern name for what the French would call the ancestral style, which you can find in places like Les Mieux, where the original sparkling wines of France were made before Champagne. But the ancestral style is simply re-fermentation in the bottle to get you fizz, but no disgorgement. So over time, there can be a sediment. Which is why they're called natural. Petillant means fizzy. That would be the corollary to your Fraisante in French. So Fraisante would be Italian. Petillant would be, they're affectionately referred to as petnats. A lot of wine snobs are really petillant when it comes to petnats. They sure are, aren't they? Look at all those bubbles. Yeah, it's crazy. It's weird with wines like this is over time, they can, if you drink them right when they're released, they might have more sugar. They might taste sweeter, and they might have less fizz. And as they get older, they will get crisper, drier, fizzier, and you might see more dead yeast forming in the bottom. I don't see really any in this one. This smells wonderful. Yeah. Okay, there's the strawberry preserves, strawberry short-staging. Strawberry, cranberry juice. Yeah. But cranberry juice, yeah, right. But there's like a bready marmalade thing that's like a champagne, like an expensive champagne. Right. And that's an artifact of this yeast that's still growing in there and still dying, you know, so you can get those yeasty aromas and flavors. There's noticeable residual sugar here, right? It's off dry. But literally over time, if you held this in your cellar, I don't know why you would, it would dry out and also maybe the possibility of it going astray in some way, depending on how clean this bottle. I was just going to say, don't do that. This is great right now. It would get less fizzy if you aged it too, or is that what you're saying? It would get more fizzy because more of the sugar will be eaten. Oh, right. So it'll get drier and a little more fizzy. I don't know how noticeable the extra fizz will be. It's pretty fizzy. Yeah. It is already. Yeah. I love it. It tastes like strawberry wine. It tastes like strawberry cranberry juice. We were talking about doing a frosé for our slush episode, and the recipe calls for white strawberry cranberry juice, which I didn't know was a thing. We found a bottle, though. But this smells like strawberries and cranberries. It's delicious. Yeah. I mean, talk about a picnic wine, am I right? This is like, lay down that blanket. It smells like strawberries on the nose, but on the palate, it's just a pile of fresh strawberry. Yeah, it's really good. And not even the super ripe ones. There's that white part of the strawberry, too. Yeah. Yeah, I agree with that. Really bright, really fresh, really clean, which is a distinction to be made when you're talking about natural wines. Easier when it's got a crown cap instead of a cork, a champagne cork. Yeah. And we're looking at for this Cuvée Josephine 1799. That's a great price. With the like yeasty kind of aged quality on the top of the nose and the palate. I was expecting it to be like 10 bucks more. Yeah. Honestly. Yeah. Pet nats are generally pretty reasonable. I'd like to point out that Chris is opening the first of these bottles, number six. 26:23 Italian Lambrusco It's the first bottle that is not made of clear glass. Yeah, true enough. Which is weird. And it is under cork and cage. Rather than... The first one. Yeah. Do you want me to pop it or... Yeah, pop it. Or hiss it? Pop. Yeah, having a Rosé not in a clear bottle is very weird. That is true. Whoa! I'm excited to see the color of it. I'm expecting it to be a little darker than it probably is. I think this will be a shade darker, so this is La Brusca. La Brusca Rosé. It says Rosé? Look at that. Darker, but still... It does say Rosé. And again, I believe this is a non-vintage wine. That's more the color I expected, the Bandele. Yeah. That's pretty dark for Bandele. Is it? So come on, get your head out of your ass. So Lambrusco is a famous Fizzi Italian wine from Emilia Romagna, which is a great region for food. The best region for food. Yeah. I mean, this is where the Po River flows through and you have Parmigiano Reggiano, balsamic vinegar, prosciutto di Parma. So many. Bolognese sauce. Indeed. Pizza. So many wonderful things. Pizza. Pizza is everywhere. I'm not trying to participate. They might have pasta there too. I'm not sure. Yeah, they might have a little bit of pasta. It's gauche. Ferraris, Lamborghinis. Fast cars. Delicious food. Fast cars. Cheap thrills. Fine wine. I lost my sense. I lost control. I lost my mind. I don't know who he's doing. Fast cars. Speed kills. Come on, man. I don't know. I got nothing. Anyway, this is a somewhat maligned category in the American market due to the vast popularity of Lambrusco in the 60s and 70s. I mean, this harkens back to the same kind of era as Portuguese fizzy Rosés like Matus and Lancers. I feel like Rosés were kind of a maligned category, weren't they, kind of? Indeed, they were until, like I said, maybe 20, 25 years ago when people started to really take them seriously. And I mean, there are always great, serious Rosés, but it became a thing again. We knew them for, as you're saying, with the Lambrusco. People thought White's Infandel, they thought Rosé because they kind of looked the same, but they're not the same. Right. So, yeah. I think this is a wine where you've been drinking all day in the sun, and then you come home and you start a fire, and you have like one more little wine, just probably like a couple more little wines. This is like that kind of like late night. It's got like a raisiny, weird kind of vibe. Easy drinking. Yeah. So, I mean, back to the concept of Lambrusco here, we have Rio Nidi and Juggs is still a huge brand, but back in the day you had Giacobazzi and Cella, they used to be a famous Cella Cella ad campaign. I mean, you're comparing it to Matus. Yeah. I mean, but these were like the most basic versions and sweet. And so most people think of in this country, think of Lambrusco as a sweet wine, but this is clearly dry. Yeah. And most of the best examples are it's kind of a minefield when you're buying Lambrusco unless you're getting help on the floor because they can be anything from the darkest, most vibrant purple to pale, much paler than this Rosé. And there are multiple versions of the Lambrusco grape variety. So like Graspa Rosa, which is not in this one, is really, really grippy. It has a lot of tannic structure and it's really, really dark in color. Like a drinking, a sparkling Shiraz. Yeah. I mean, akin to that, maybe a little more joyful and not as heavy handed as sparkling Shiraz, but still a food wine to be sure. The thing about these wines is when you have a good dry version, there is a cleansing astringency on the finish, along with the bubbles, you know, there's tannic structure to it that matches insanely well with really fatty salamis and meaty things, which is not for either of you two, but. I would. Yeah. I mean, you could even, Jim, serve a bigger one with with a bolognese nice sauce for sure. Yeah. And so we say champagne goes with everything. But if you're looking for something that's even too heavy for champagne. Oh, yeah. Yeah, that's true. I mean, if you wanted a fizzy wine to go with like a steak. Yeah. This this might be where where you're at, but not not necessarily this one. But Lambrusco's. Yeah, Lambrusco's. So this is this is made mostly with something called Salamino, which is a great name, Lambrusco Salamino, because the not only does it go well with salami, but the bunch, great bunches are long and tubular. And so they're named for salami. Yeah, that's funny. Yeah, isn't that cool? Yeah. So that's that's Lambrusco. Definitely worthy of your charcuterie board. Yeah. Nice. These are all great. Yeah. Good job, guys, picking these out. Thanks, Chris, for just knowing all the stuff like mostly off the dome. Well, I did write down a little bit of research. I did write down the prices. Yeah, you don't know the prices. This one goes for $15.99. Oh, man. Wow. Yeah. All these are, you know, reasonably priced. And fresh and varying degrees of seriousness, but all super drinkable. Yeah. Right. I have a whole thing where I didn't really like Rosés for the longest time, but this might actually be my first Rosé summer. Nice. I mean, they're tasting good. Like anything, Rosé is widely, it is highly variable, you know, you can't pigeonhole Rosé just because it's pink doesn't mean that it tastes like the other one. Right. Although there is a vast sea of Rosé that has, that really is shooting for that provincial style with your, quote unquote, circus peanuts, that really lifted fruity banana candy kind of aroma, all yeast related for the most part. And that brings us to the Q&A portion of Barrel to Bottle, The Binny's Podcast where we answer your question for a $20 bit. Dang, we have a question? Oh, we don't, we don't do that anymore. Never mind. What? We should. Who has a question? We totally used to do that. It was good. That's great. It's a great bit. Nobody writes this anymore. Cheryl from Lincolnwood writes, what's your favorite Rosé? That was part of the, it was almost always kind of a little too related. Some of them were real though. Yep. We had a lot of real ones. Some of them were real. We had a lot of real ones for a while. We had a lot of real ones for a while. Oh yeah. All right. Thanks Chris. Yeah, thanks Chris. That was great. Oh, you're welcome. Thanks for shopping, you guys. Yeah. I like this version because I got to write like a madman all day long and just walk into the room with the prices. We can always do that Chris. We'll always just go pick some stuff out. Yeah. Let's do Sicily next. All right. Yeah, we can do that. Sicily's been awesome. Yeah, I'm in. I'm in. So much good stuff from Sicily right now. The wines from Metna. Nice, serious world-class stuff going on there. Yep. Volcanoes. Yeah. I can talk about how I've been to Sicily. Okay. All right. Did you want us to be over briefly? All right. Hey, thank you for listening to Barrel to Bottle, The Binny's Podcast. Back in your feed real soon. Something great. Until then, I'm Greg. I'm Lexi. I'm Chris. I'm Jim. Good day. Good night. That's the rest of the story. Chris, say it. Someone has to do the thing. Good day. No. Keep having good days. Keep tasting.