Welcome to Chalk Hill with Joseph Herzog

Moi, good morning. Another day here in the vineyard. >> Good morning. >> Now, we're in a special vineyard. This is a vineyard since 1985. The Herzac family and the Wiki family have had a very special relationship. And the relationship is going to go for many, many more years because we just planted this vineyard. This is actually now going to be the for us the fifth leaf. So, it's going to be the second year we're taking fruit out of this. This is the new Waricki CH vineyard. >> I didn't have coffee this morning, so the wine better be good. >> Same here. So here, but I think this sign, everybody knows Chalk Hill, right? So this is actually on the Wiki property. Well, this is so amazing. It's actually on this property is where the Chalk Hill sign is because this is the mountain right here. And it's interesting that on top of this mountain, I think it's on top of this mountain. Top of the hill or the mountain? >> On top of the hill. You're right. >> See, my kiss boy has to teach me. Where's the wine? >> Come on. You had one thing to do, Yasi. Not today. There is no cuts. >> You didn't have to drive. All you had to do is show up with a wine. Oh, pop. Cuz it's 5:00 somewhere. No, it's >> 5:00 somewhere. >> It's strawberries. You get I hate saying over and over cherries. People think we're just making this up. >> No, but we are in California. >> You get some mint. You get some mint. I'm getting a lot of the licorice now. But not not licorice like anise. Like Twizzlers liquor, which is that cherry, right? Which is that cherry, right? So you get that real almost the artificial cherry, not the real Yeah. Twizzlers. >> Twizzlers. [Music] What I see different this choker from the past that it's bigger. >> So again 21 was a riper year. So you get much more fruit, much more concentration, a bigger mouth feel. >> What means a riper year? >> A ripe >> what makes a year riper? >> So it could be two things. One of it you could look at it just simply the alcohol content. But the other thing is is the real way to look at it is everything which is color, tannins, mouth feel, all of it is way high. So the the ripening there was longer time of ripening on the vine rather than just a lot of times you get sugar maturity that the sugar hits the level that say 25 or 28 bricks 27 bricks depending on every wine maker where they want to get it gets there and that's when they bring in the fruit but it doesn't necessarily mean that all the other checks in the book have been checked off. I think 21 has been across the board for everybody for every winery in California and for us have been a blessed year that you we had good whoever waited long enough and got through the cycles of the summer and waited through it had an amazing wine.