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Blood Into Wine
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Welcome back to... |
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Focus on Interesting Things. |
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Today we have a very special guest. |
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It's Main Man Keenan. |
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May...Nerd. |
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Nerd. |
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I've got to admit, |
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I don't know if you know this, |
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but the reason you're here is |
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We Were supposed |
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Unfortunately, he couldn't make it, |
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so we're stuck... |
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with another rock and roller here |
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who's got some other product |
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he has made |
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in his basement apparently, so. |
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I actually stayed up really late last night |
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and prepared a bunch of questions for Neo |
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and what kind of |
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Well, I'm a Speed freak. |
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I love his work in that film, |
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and I wished he Was in Speed 2. |
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Like we do every week, |
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a very interesting thing |
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Maynard, what do you have for us today? |
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I make wine in Arizona. |
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Just the kind of Wine you can get |
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You could cook with it, |
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but I prefer you drink it. |
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You know, Tim was actually telling me |
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that you went to the grocery store |
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Hundreds of wine available. |
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He said he looked down an aisle, |
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and he said he could only see wine bottles |
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as far as a man could see. |
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So I wouldn't necessary |
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You know, my problem with wine |
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and the way that it doesn't |
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It's not-- It's not something |
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Yeah. I mean-- |
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Yeah, I make wine. I'm a Winemaker. |
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But is it something |
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Yeah. |
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- When I go to the grocery- |
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Whenl look at a bottle of wine, |
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I see a big logo that says |
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"Women don't drink, |
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"children don't drink, |
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- "men don't drink, between-- |
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...seniors don't drink." |
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And that kind of a warning to me says... |
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hands off. |
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I'm not going to drink this poison. |
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I don't know where you're getting that. |
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It doesn't say that you shouldn't-- |
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You think that people should be drinking |
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- Yes, I do. |
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That's just Where we're |
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If Keanu was here, I could ask him-- |
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So, Maynard, |
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Why do you think people like to drink wine? |
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I don't think there's |
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Do you want the hippie answer |
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Let's try the hippie ansWer. |
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In the movie The Fifth Element, |
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Milla Jovovich, the Supreme Being-- |
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They're showing you |
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It's a double helix DNA strand, |
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and then all of a sudden they start |
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and it's 64 pairs, you know, |
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or some crazy number of DNA strands |
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that make up this |
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Just the complexity within a grape |
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is so far beyond other fruits, |
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you just end up, when you make-- |
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When you ferment them |
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just the complexities |
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that enzyme structure and everything |
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it's a Supreme Being. |
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I'm going to suggest that this thing |
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and so much more complex. |
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It has so much more of a history |
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which is probably, on some level, |
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why we respond to it |
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and embrace it. |
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That's my hippie explanation, |
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other than, you know... |
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get drunk at prom |
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and get those panties off. |
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So why do you think |
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They don't like wearing panties? |
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I don't know. |
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Hello. I'm Marshall Trimble, |
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and I'm here on the scenic |
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right alongside the Verde River |
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Perched on the side of cleopatra Hill here |
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is the ToWn of Jerome, |
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the Billion Dollar Copper camp |
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and others called it |
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Well, it had a wild reputation, |
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and it also burned completely to the ground |
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three times in its history. |
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It even became a ghost town for a While, |
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andthen it came back alive |
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Then a man named Maynard Keenan, |
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he came out |
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and there he met up with Eric Glomski, |
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and by golly, |
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I came to Arizona inmy teens |
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in the '80s--late '80s-- to go to college. |
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And Arizona was kind of a place where |
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so I've always felt |
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And I think Maynard, when you get |
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he probably has some kind of parallel story |
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about finding home and relating to a place. |
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And so in a nutshell, |
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I had a dream about being in Arizona, |
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and I had no real interest |
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Nothing against Phoenix, |
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And my only exposure to Arizona was that, |
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the first criticism that people have |
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When We say we're growing grapes here, |
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Isn't it full of cactuses |
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And the answer is, |
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So Tim Alexander brought me up here |
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to show me |
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Brought him up here |
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And the side of the mountain overlooking |
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It's artists and musicians |
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And I think the energy is here, |
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So-- And then I split. Got the hell out. |
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Northern Arizona, |
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you can see the stars forever, |
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It's pretty amazing sitting there |
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with a bottle of Chateauneuf-du-Pape, |
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The full moon was kind of |
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It just felt like a few of the times |
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Those long, long, long bus rides, |
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and you're on some two-track highway |
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going to some festival |
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That just really kind of hit me |
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And I fell in love with it right away, |
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to start having visions of grapes |
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I've kind of got a wild hair up my ass |
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And I'm one of those people |
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and I kind of went with it. |
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But at some point, |
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NoW you need some technician |
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to kind of help you to get to the next step. |
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So I started looking around the valley |
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just to see if there's anybody |
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and as it turns out, |
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I was helping another winery |
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but l was planning on going off on my own, |
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so I kind of said, "Hey Maynard, |
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We met up here overlooking this vineyard, |
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I think We found out that we had |
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both from our interest |
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but also our interest |
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It just immediately made sense. |
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Within, like, three conversations, |
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I was going to end up |
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I left the Santa cruz Mountains |
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They said, "Why did you go to Arizona?" |
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And the difference is did I want to just be |
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another vineyard and winery |
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and just do what they're doing, |
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change it a little bit, |
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versus coming here |
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And in doing that, |
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And we really are in a frontier. |
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We don't know |
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and that certainly goes |
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This is Merkin West. |
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And we're on a hill slope here, |
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kind of southeasterly facing, |
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And what you're looking at here |
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is kind of the subsoils |
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This whole valley below us here |
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and it's possible that this material here |
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are old sediments |
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And that would help explain a little bit |
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Maybe they were deposited there by rivers, |
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or maybe water was |
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This ultimately is going to be |
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So not only are we on a frontier here |
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but we're on kind of a frontier here |
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and the idea of expressing this place |
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And it's unlike any other Cabernet |
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Eric, at some point, |
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or over dinner, |
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He said, "Well, his name is Maynard Keenan, |
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The way he presented it was pretty funny. |
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Something about in the cellar working |
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big black car-- and this guy gets out. |
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And I think a girl with a leash |
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kind of like a female wolverine, |
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That's-- No. |
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I'm going to roll into a fuckin' vineyard |
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Come on, dude. |
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So you dispute that story? |
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I completely dispute that |
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because I wouldn't roll |
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That's not-- It's not-- |
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What, am I Ozzy Osbourned-out right now? |
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I love Ozzy. Don't get me wrong. |
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But we're not shouting |
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We're not barking at the moon |
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We're just--It's just, |
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We're out here digging in dirt. |
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No dog-collared eyeliner chicks allowed. |
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I met Maynard back in '93 |
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on a tour called Lollapalooza. |
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He came walking up. |
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Who's this crazy guy? |
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I think he had army fatigues on |
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I was like, "Who is this guy?" |
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You know, one thing that Maynard's done |
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He's an incredibly successful person, |
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and he's, you know, |
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He is a guy who made it. |
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Only probably the biggest genius |
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Singer of Tool, singer of Puscifer, |
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He's a very sexual, |
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You know, he's in tune with himself. |
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A god amongst men. |
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I really don't know what to say. |
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Our best concert experience |
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It was a big festival, |
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and we were third row, |
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The crowd just moved us, |
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We thought we were gonna die. |
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He has a beautiful voice. |
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- And the way he mixes it up... |
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His voice-- Literally, his voice-- |
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His physical voice is, |
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something that will be heard |
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that involves, you know, |
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I love drawing people. |
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- This is Maynard. |
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We named him |
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We've been listening to them |
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We're going to be 23 soon, |
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That was fucking awesome. |
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That was awesome just to see them |
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.2 seconds was well worth the wait. |
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My perception of Maynard |
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was probably similar |
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There was a bit of skepticism. |
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I think there's always a bit of skepticism |
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when somebody who's known for one thing |
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decides that |
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You know, |
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"I'm going to start painting," |
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you're like, |
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And then you look at the paintings, |
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I was just like, "Okay, |
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"You know, he's moving to Arizona, |
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and he's going to, like, you know, |
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And then it became |
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that this was not some sort of dilettante, |
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This was a passion for him. |
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So, Maynard, I guess |
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is, you know, |
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How and what did you |
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I get that--I get that question a lot, |
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You know, I could retort |
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I think it's just |
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when they discover something on their own |
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that wasn't handed to them |
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that, you know, |
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And it's kind of, you know, |
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You're kind of, you know-- |
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It's a matter of self-discovery, |
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And you make a sound, |
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and it resonates on some certain level, |
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I had that same moment |
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having the right wine with the right dinner, |
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and something clicked, and it just |
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about what that's about |
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and this world I'm living in, |
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Um, are you guys going |
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In the early '90s, |
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But I specialized in riparian ecology, |
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One of my first big contracts |
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about perennial streams |
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Within two years, I must have hiked, |
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Without error, there was always |
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At that time, |
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And I just took |
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because I got excited about the idea |
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of getting some of these heirloom apples |
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hiking them out, |
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I took the apples, |
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and I'll never forget |
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It brought me back there. |
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I could hear the little babbling brook. |
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And it was really epiphanous for me. |
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that made me into a winemaker. |
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Winemaking is something |
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There's a lot of situations |
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We manage our resources poorly. |
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We litter. |
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It all comes down to whether |
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what's going on around us |
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Do we have a responsibility to the earth? |
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Do we have a responsibility to ourselves, |
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to attune our senses |
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And I know this almost seems hokey, |
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brought me to a deeper level |
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of myself and the planet. |
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It's like somebody saying |
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And to me, the earth |
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And that was my religious experience. |
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My name's craig Martinsen, |
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and I'm the vineyard manager |
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When we prune the vines, |
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the vineyard for this next year. |
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I know I want to set about three tons |
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And so, based on vine counts, |
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and I space the spurs about the distance |
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I know I'll get that. |
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l'm also pruning the vines, |
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They're all concentrated |
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Sometimes we'll taste-- |
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Like, here it's bleeding. |
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Taste that to see if it's sweet at all. |
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There's no sugars |
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I guess that's the Farmers'Almanac way |
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seeing how far they're along. |
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My name is Feather Jones, |
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and I am an herbalist, |
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a land journey guide, |
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Grandmother, Grandfather, |
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Great Spirit, |
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I honor you and I acknowledge you |
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This is a prayer the indigenous people |
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use in order to move into a place of power. |
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And the vortexes are places of power. |
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A vortex is kind of a cool, groovy name, |
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but it was not known |
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Sacred places of power. |
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And these places offer |
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where the electromagnetic energies |
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So it's easy to walk into them |
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I am a vortex. |
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I'm a mobile vortex. |
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I don't have my costume on right now, |
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It's a big V with a cape. |
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Well, you should dispute this |
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because you're not on the map. |
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Well, it's because I didn't donate |
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They took me off the map. |
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They just kept having to reprint it. |
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Every time I moved, |
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because I'm a moving vortex. |
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Let me say something to you. |
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Please. |
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The blood of christ is essentially wine. |
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Correct. |
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Who are you to put that in a bottle? |
| 00:23:26 |
I don't know. That's... |
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There's a couple things we know about life. |
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Could we just open one? Or... |
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- Okay, go ahead. |
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If he wants to open the wine so much, |
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- He probably has a problem with alcohol. |
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- If you were running your own talk show-- |
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At that point, you could say |
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then we're going to open the wine, |
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Okay? But that's not really |
| 00:23:49 |
Right now we're trying to figure out |
| 00:23:53 |
What kind of name is Keanu? |
| 00:23:55 |
That's an interesting thing. |
| 00:24:00 |
What is this now? |
| 00:24:02 |
It's just an opener. |
| 00:24:04 |
- What do you do with that thing? |
| 00:24:06 |
Come on. |
| 00:24:08 |
You open the wine. |
| 00:24:10 |
And you make these things? |
| 00:24:13 |
This is just a wine opener. |
| 00:24:15 |
Now, if you were the inventor |
| 00:24:19 |
- Dennis, we gotta get the guy on the show-- |
| 00:24:21 |
...who invents the wine opener. |
| 00:24:23 |
- Get him booked. |
| 00:24:24 |
That looks like it's |
| 00:24:27 |
Yeah, it's great. |
| 00:24:28 |
If I hadthat thing, I'd buy |
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It would be a blast. |
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And then I'd just pour the wine |
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You don't like wine? |
| 00:24:40 |
I would not know, sir, |
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So I wouldn't know what that tastes like, |
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Douche bags. |
| 00:24:50 |
Isn't that a neat little device? |
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This is the theory of civilization |
| 00:24:58 |
Most people accept the idea... |
| 00:25:01 |
that civilization as we know it |
| 00:25:04 |
and that the main civilizing factor |
| 00:25:08 |
Primitive wheat, |
| 00:25:11 |
kind of looks like Bermuda grass. |
| 00:25:12 |
You get this little stalk |
| 00:25:15 |
And I said to myself, |
| 00:25:18 |
and I'm dragging my lady |
| 00:25:21 |
and I got a club in one hand, |
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and I see Bermuda grass, |
| 00:25:28 |
I mean, you know, |
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Well, of course I'm going to go |
| 00:25:32 |
As it happens, |
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in what used to be |
| 00:25:37 |
is the origin of vitis vinifera. |
| 00:25:39 |
They have moved around the planet |
| 00:25:44 |
"I like those. |
| 00:25:46 |
So it moved down the hill, |
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worked into the Tigress-Euphrates, |
| 00:25:50 |
especially throughout the Middle East, |
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and became the center |
| 00:25:57 |
The Greeks got real good |
| 00:26:01 |
But the kings obviously were the Romans, |
| 00:26:03 |
being the engineers that they were, |
| 00:26:05 |
introduced these grapevines |
| 00:26:08 |
And what they're now finding-- |
| 00:26:10 |
They can do DNA analysis |
| 00:26:12 |
on residue that they found in amphora |
| 00:26:14 |
in sunken ships in the Mediterranean, |
| 00:26:16 |
that they found in burial tombs |
| 00:26:20 |
that they found in the pyramids in Egypt. |
| 00:26:22 |
And guess what. |
| 00:26:24 |
and the same grapes that we're drinking. |
| 00:26:26 |
So my thinking is that |
| 00:26:29 |
because of these guys saying |
| 00:26:32 |
And then, you know, one day, |
| 00:26:34 |
and they stuck them |
| 00:26:36 |
and forgot about them for a while. |
| 00:26:37 |
Well, then they just got better. |
| 00:26:50 |
Hey, Maynard, |
| 00:26:52 |
about what you guys are doing today? |
| 00:26:53 |
Planting marijuana. |
| 00:26:56 |
Medicinal marijuana. |
| 00:27:00 |
We're basically replanting |
| 00:27:03 |
on what is considered Merkin South. |
| 00:27:08 |
This is our-- This vineyard |
| 00:27:14 |
The reality is |
| 00:27:16 |
to talk about all the struggles associated |
| 00:27:21 |
Right from the get-go, |
| 00:27:25 |
I just knew |
| 00:27:27 |
There were a lot of hard times-- |
| 00:27:29 |
times when Eric was ready to, |
| 00:27:34 |
One of the biggest hurdles |
| 00:27:36 |
really had no perception, |
| 00:27:39 |
or no track record, |
| 00:27:42 |
Here I was a farm business, |
| 00:27:49 |
I purchased this vineyard |
| 00:27:53 |
Our first year and a half, |
| 00:27:56 |
we actually lost |
| 00:27:59 |
We weren't putting the vines to sleep. |
| 00:28:00 |
We weren't, you know, pushing them |
| 00:28:03 |
This is the fourth time |
| 00:28:06 |
Hopefully the last. |
| 00:28:08 |
Everywhere where you see tubes |
| 00:28:14 |
Not only is it costing us more time, |
| 00:28:17 |
we also had to replant the vineyard, |
| 00:28:23 |
The cost of planting grapes in Arizona |
| 00:28:27 |
And that's not nothing. |
| 00:28:30 |
And then, if you put in a winery, |
| 00:28:32 |
you're looking at, you know, |
| 00:28:34 |
at least a couple million dollars |
| 00:28:37 |
on top of your land, your grapes, |
| 00:28:40 |
all the money you've invested thus far. |
| 00:28:43 |
So the best way to make |
| 00:28:46 |
is to probably lose about 100 million first. |
| 00:28:50 |
Huge expensive mistakes. |
| 00:28:53 |
Huge black hole of expense |
| 00:28:57 |
And, uh, we're learning the hard way. |
| 00:28:59 |
Pioneers are going to take |
| 00:29:03 |
but we also have the opportunity to take |
| 00:29:06 |
all the notoriety associated with it as well. |
| 00:29:08 |
challenges on this vineyard so far |
| 00:29:12 |
mid-summer monsoons or bunch rot, |
| 00:29:17 |
And when the grapes are ready, |
| 00:29:19 |
skunks, gophers, |
| 00:29:22 |
birds, hippies, |
| 00:29:25 |
all kinds of pests. |
| 00:29:27 |
- Camera crews? |
| 00:29:30 |
When I was looking for vineyards, |
| 00:29:33 |
That's gold here in these-- |
| 00:29:38 |
For 30 years, we have been litigating |
| 00:29:43 |
We've been back and forth-- |
| 00:29:46 |
on every issue over jurisdiction |
| 00:29:51 |
There are claims to water |
| 00:29:53 |
that predate statehood. |
| 00:29:56 |
The mines actually own the water |
| 00:30:01 |
and in the area that have been used |
| 00:30:04 |
But they have an agreement |
| 00:30:07 |
as to how much they can use |
| 00:30:11 |
To put vineyards on the land |
| 00:30:12 |
instead of putting a house on the land |
| 00:30:16 |
There's one-eighth the usage |
| 00:30:19 |
than there would be |
| 00:30:21 |
We're dealing with a plant that is indigenous |
| 00:30:26 |
so it's a very water-conservative plant. |
| 00:30:32 |
What's special about the wine grapes |
| 00:30:36 |
is they are very deep-rooted plants. |
| 00:30:39 |
They will find the water table. |
| 00:30:41 |
They will get seriously, |
| 00:30:44 |
This is not a shallow plant |
| 00:30:47 |
We barely water here |
| 00:30:50 |
that's relatively just under the soil, |
| 00:30:52 |
so when we get to the season |
| 00:30:55 |
where the sugar levels |
| 00:30:58 |
we're noticing that we're getting a lot of |
| 00:31:01 |
if we get just a slight bit of rain. |
| 00:31:03 |
We haven't actually got our canopy up |
| 00:31:07 |
They really separate off the cluster, |
| 00:31:09 |
No leaf touching a cluster, |
| 00:31:12 |
We haven't quite gotten there yet, |
| 00:31:15 |
We're still training these vines. |
| 00:31:17 |
Typically, |
| 00:31:20 |
than other traditional crops |
| 00:31:25 |
And because of that, |
| 00:31:28 |
for the Verde Valley area |
| 00:31:30 |
because there isn't |
| 00:31:33 |
And so, using less water |
| 00:31:36 |
to approach any kind of sustainable |
| 00:31:41 |
My interest in sustainability |
| 00:31:43 |
and that kind |
| 00:31:45 |
surviving-the-earth-changes paranoia |
| 00:31:50 |
and my interest in wine |
| 00:31:52 |
all of a sudden |
| 00:31:56 |
when I was noticing the landscape and how |
| 00:32:01 |
If you plant a garden in Arizona, |
| 00:32:05 |
because every creature, from-- |
| 00:32:07 |
from, you know, bug to fowl to mammal, |
| 00:32:11 |
wants your food. |
| 00:32:13 |
Here comes the story. |
| 00:32:15 |
I get a panicked call about a week ago |
| 00:32:18 |
from a vineyard manager |
| 00:32:22 |
"I went down to Merkin East, |
| 00:32:24 |
and a third of the Sangiovese |
| 00:32:28 |
There's no Sangiovese in four of the rows." |
| 00:32:31 |
So we're freaking out |
| 00:32:33 |
so we had Nicki stay the night. |
| 00:32:36 |
A pack of javelina |
| 00:32:38 |
came through the fence |
| 00:32:40 |
and got under the nets |
| 00:32:43 |
and, basically, got up on their hind legs |
| 00:32:45 |
and stripped off a third |
| 00:32:50 |
So, if you don't know what a javelina is, |
| 00:32:54 |
the plaque that Bill Murray |
| 00:32:57 |
on the family portrait wall-- |
| 00:32:59 |
It's like a wild boar. We have herds of them |
| 00:33:03 |
And now never mind the challenges |
| 00:33:09 |
and issues with frost and cold snaps. |
| 00:33:14 |
Now we have to worry about javelina, |
| 00:33:19 |
How do you sleep at night |
| 00:33:22 |
I drink it, and then I fall asleep. |
| 00:33:24 |
Wow. Okay. |
| 00:33:31 |
We should reintroduce him, then. |
| 00:33:33 |
Welcome back to our show, |
| 00:33:36 |
Interesting Thhings. |
| 00:33:38 |
We're here with M. Keenan, |
| 00:33:40 |
and he's the star of a new |
| 00:33:43 |
where we go into his home ofArizona, |
| 00:33:48 |
where the mascot |
| 00:33:51 |
That's an interesting thing. |
| 00:33:55 |
And to actually |
| 00:33:58 |
that's in a desert, |
| 00:34:01 |
that was interesting to us. |
| 00:34:02 |
Now, tell me about the audacity |
| 00:34:05 |
that exists in your mind |
| 00:34:08 |
where you would think that someone |
| 00:34:11 |
about you and the process |
| 00:34:15 |
It's filth, really. |
| 00:34:18 |
- I'm sorry-- |
| 00:34:20 |
Or do you want some water, |
| 00:34:24 |
We can get you anything non-alcoholic. |
| 00:34:27 |
You want us to run out and get you some-- |
| 00:34:29 |
- This is fine. |
| 00:34:30 |
- No. l'm good. |
| 00:34:33 |
- Plenty of wine. |
| 00:34:35 |
What kind of tool do you use to make wine? |
| 00:34:40 |
- Only because I saw that note. |
| 00:34:42 |
Yeah. Because you're talking |
| 00:34:45 |
"What kind of tool"? |
| 00:34:50 |
I'm Tom Beaujour, |
| 00:34:54 |
We've actually been covering Tool |
| 00:34:59 |
One of the most important things |
| 00:35:02 |
that Tool decided to do |
| 00:35:05 |
was not play the media game. |
| 00:35:08 |
They've actually managed |
| 00:35:11 |
of a unit of a band with a mystique. |
| 00:35:14 |
Between Maynard's lyrics and the rhythms |
| 00:35:19 |
that Tool music connects with people |
| 00:35:22 |
on a really massively |
| 00:35:27 |
which is why fans of theirs |
| 00:35:32 |
And even with A Perfect circle, |
| 00:35:35 |
and, you know, |
| 00:35:37 |
because it was his own project. |
| 00:35:39 |
When he's in Tool, |
| 00:35:42 |
I think what Maynard |
| 00:35:44 |
is write lyrics |
| 00:35:49 |
and you feel struggles, his evolution. |
| 00:35:51 |
When you're writing songs |
| 00:35:54 |
"Stink Fist" or "Prison Sex," |
| 00:35:57 |
But he is able to connect with people's, |
| 00:36:01 |
When he calls something "Stink Fist," |
| 00:36:03 |
he knows that it's disturbing |
| 00:36:06 |
and opens up a whole can of worms, |
| 00:36:13 |
I don't think any of Maynard's fans, |
| 00:36:17 |
had a vision of him as a happy |
| 00:36:25 |
I'm very resistant to the idea of... |
| 00:36:30 |
being a public servant |
| 00:36:34 |
because I'm not really qualified |
| 00:36:37 |
I write these songs |
| 00:36:39 |
to move through some pain |
| 00:36:44 |
and if I'm successful in my art, |
| 00:36:49 |
I shouldn't feel the same way I did |
| 00:36:52 |
and there should be a logical progression. |
| 00:36:54 |
But if, as an artist, |
| 00:36:58 |
that ends up helping someone else |
| 00:37:02 |
I guess that's-- |
| 00:37:05 |
It helps other people. |
| 00:37:07 |
The problem with |
| 00:37:09 |
is that artists get into it |
| 00:37:13 |
and they have a desire |
| 00:37:16 |
for whatever issue |
| 00:37:19 |
They weren't armed with the proper tools |
| 00:37:24 |
or they're a child of divorce |
| 00:37:28 |
What they do is they end up just kind of |
| 00:37:31 |
and at some point, they get popular, |
| 00:37:34 |
that is run by people who are |
| 00:37:39 |
In a way, it's kind of a dead end. |
| 00:37:41 |
In this society, we expect those artists |
| 00:37:47 |
to the end of their days. |
| 00:37:49 |
If you don't eventually feel better, |
| 00:37:51 |
then I'm not sure |
| 00:37:54 |
and how your screaming |
| 00:37:57 |
So I should work out of those issues |
| 00:38:02 |
And that's, for me, what the wine is. |
| 00:38:04 |
I think I've moved |
| 00:38:06 |
that I've had in the past. |
| 00:38:07 |
I don't necessarily want |
| 00:38:11 |
If the songs don't help me, |
| 00:38:15 |
how are they going to help you? |
| 00:38:18 |
So here I am, making wine. |
| 00:38:21 |
It's a much more grounded experience |
| 00:38:32 |
I just returned from a short run with Tool, |
| 00:38:37 |
which confirmed my suspicions |
| 00:38:41 |
As soon as I got back, I collapsed |
| 00:38:44 |
It's very taxing, so I think it's-- |
| 00:38:47 |
I'm much happier in this setting, |
| 00:38:50 |
Not that I don't enjoy making that art |
| 00:38:54 |
But I just-- |
| 00:38:56 |
My body now feels more comfortable here. |
| 00:38:58 |
It's... |
| 00:39:00 |
It's more where I am |
| 00:39:05 |
This is just kind of |
| 00:39:14 |
You can see the grapes |
| 00:39:17 |
Some of the little green spots |
| 00:39:20 |
that's going to clear up over time. |
| 00:39:21 |
Once these canes are more established, |
| 00:39:24 |
we're seeing in some of the older vines |
| 00:39:27 |
that you don't really get that anymore. |
| 00:39:28 |
Once it kind of finds its way and it kind of |
| 00:39:32 |
over the course of, you know, |
| 00:39:34 |
it kind of gets |
| 00:39:41 |
Right now, though, this is the third harvest, |
| 00:39:46 |
And it's doing really well. |
| 00:40:01 |
Hi. We're making wine in Arizona. |
| 00:40:04 |
I know the first thought is cacti |
| 00:40:06 |
and cement and all kinds of heat. |
| 00:40:09 |
But we're in the high desert. |
| 00:40:12 |
And it's actually a lot cooler |
| 00:40:15 |
I'm sure you've had some wines |
| 00:40:18 |
We have more problems with cold |
| 00:40:20 |
So, just to dispel that myth right away, |
| 00:40:24 |
This is the first wine that I actually made |
| 00:40:28 |
I actually lived in-- |
| 00:40:31 |
It took only about five years for that |
| 00:40:35 |
So '95, |
| 00:40:38 |
l ran screaming |
| 00:40:41 |
Ended up in a small town |
| 00:40:46 |
It didn't take long for me |
| 00:40:48 |
and realize that this is the place |
| 00:40:51 |
But I didn't really have |
| 00:40:52 |
So, going into |
| 00:40:55 |
l'm kind of like |
| 00:40:57 |
bouncing around the winery going, |
| 00:41:01 |
What does this taste like?" |
| 00:41:02 |
And this is a direct result |
| 00:41:04 |
can you-- |
| 00:41:08 |
No. |
| 00:41:09 |
Location, location, location. |
| 00:41:15 |
Here's some food! |
| 00:41:18 |
How do you find time |
| 00:41:22 |
when you know so much about wine, like? |
| 00:41:26 |
Well, honestly, I don't really know |
| 00:41:27 |
I'm learning as l go. And I'm learning |
| 00:41:32 |
It's going to take-- |
| 00:41:34 |
for me to really catch up with... |
| 00:41:36 |
with all the hot air |
| 00:41:39 |
It's a steep learning curve. |
| 00:41:41 |
It's a quick learning curve, |
| 00:41:43 |
and there's a lot of hard work |
| 00:41:46 |
to really get you to the next level. |
| 00:41:48 |
But it's like music. It's about listening. |
| 00:41:50 |
And, so, like, where do you see yourself |
| 00:41:54 |
Like, do you see yourself, like, performing |
| 00:41:59 |
I think the stage performances |
| 00:42:02 |
the break from the winemaking. |
| 00:42:04 |
Wow. So wine is, like-- |
| 00:42:06 |
Gone for a few weeks, do some shows, |
| 00:42:17 |
My role in Puscifer is really |
| 00:42:20 |
whatever-- |
| 00:42:21 |
whatever it can be |
| 00:42:25 |
I'm such a huge Maynard fan altogether, |
| 00:42:30 |
That's creepy. |
| 00:42:32 |
I know. I know. |
| 00:42:33 |
- How did you get in the room? |
| 00:42:36 |
- Where's the bouncers? |
| 00:42:38 |
- Security. |
| 00:42:39 |
So anytime Maynard sings, |
| 00:42:42 |
And if he asks me to sing with him, |
| 00:42:46 |
Puscifer track in the next Resident Evil... |
| 00:42:48 |
film. |
| 00:42:51 |
Know anybody? |
| 00:42:53 |
Don't we realize that no one knows |
| 00:42:57 |
You know why? |
| 00:42:59 |
Even the guy who came up with it |
| 00:43:01 |
- doesn't know what it is. |
| 00:43:03 |
No one knows what it is. |
| 00:43:05 |
Right. What is Puscifer |
| 00:43:08 |
- What is Puscifer? |
| 00:43:13 |
Puscifer is an ever-evolving project, |
| 00:43:16 |
not unlike a wine. |
| 00:43:18 |
- It's-- When you put the bottle-- |
| 00:43:20 |
- Good plug. |
| 00:43:22 |
it's going to be different |
| 00:43:24 |
depending on what day or week |
| 00:43:27 |
- It's always going to be evolving. |
| 00:43:31 |
Now, how-- how do I pronounce it again? |
| 00:43:34 |
- caduceus. |
| 00:43:35 |
Caduceus is the winery. |
| 00:43:38 |
Merkin Vineyards. And you're not-- |
| 00:43:40 |
You don't have a problem |
| 00:43:42 |
the middle syllable |
| 00:43:45 |
- You're not worried about that? |
| 00:43:47 |
I mean, this is all-- |
| 00:43:51 |
Good. And Three Douche Bags |
| 00:43:54 |
is, like, one of the biggest producers |
| 00:43:56 |
so it clearly didn't hurt them. |
| 00:43:58 |
Not only of wine, but of douche bags. |
| 00:44:00 |
Of douche bags. |
| 00:44:01 |
Because they got the old olive oil. |
| 00:44:04 |
They make it all by hand. |
| 00:44:07 |
Yeah, it's all cold-pressed. |
| 00:44:10 |
- Jesus God. |
| 00:44:12 |
What are we, |
| 00:44:14 |
Hey, how about that |
| 00:44:17 |
We're here with Maynard Keenan |
| 00:44:21 |
Hey, Maynard-- |
| 00:44:23 |
Sorry. So what is this one called? |
| 00:44:26 |
This one's called Sancha. |
| 00:44:28 |
Yeah. You want to read the back there? |
| 00:44:30 |
I do want to read the back. |
| 00:44:32 |
- You need the glasses? I have glasses. |
| 00:44:34 |
You know what you should do |
| 00:44:37 |
Just add one-- Like, do all the technical |
| 00:44:41 |
that just makes no fucking sense |
| 00:44:44 |
You know? Like, "Personally frightened |
| 00:44:48 |
- lnsult it to death. |
| 00:44:50 |
Wait a minute. What? What? |
| 00:44:52 |
That's not real. |
| 00:44:55 |
And they go to your Web site, |
| 00:44:56 |
and you have footage of Rhea Perlman |
| 00:44:58 |
Yeah. |
| 00:45:00 |
Personally frightened by Rhea Perlman. |
| 00:45:03 |
- Now, this isn't-- Thank you. |
| 00:45:07 |
This is also young. We're pouring |
| 00:45:11 |
- We shouldn't be pouring these at all. |
| 00:45:13 |
- We're robbing the cradle. Yeah. |
| 00:45:15 |
- Wow. |
| 00:45:17 |
Damn, dude. |
| 00:45:20 |
That has got some tannis. |
| 00:45:26 |
This is what they give, |
| 00:45:29 |
- Like, just, "Here, get a sip of this." |
| 00:45:31 |
- "lt'll steady your hand, dude." |
| 00:45:33 |
By the stem. You don't want to warm it. |
| 00:45:37 |
- Wine before murder, always. |
| 00:45:40 |
Gunfighter Wine Snob? |
| 00:45:41 |
No? |
| 00:45:43 |
Gunfighter Wine Snob. |
| 00:45:44 |
Think a Cabernet is better |
| 00:45:47 |
Better take three steps back. |
| 00:45:49 |
Gunfighter Wine Snob. |
| 00:45:55 |
So how is that piss? |
| 00:45:57 |
How is that poison |
| 00:45:59 |
You have a vinegar waft coming this way. |
| 00:46:02 |
Smells like... |
| 00:46:06 |
Tim, don't get close to that. |
| 00:46:12 |
l can't tell you-- |
| 00:46:15 |
Give me a little taste. |
| 00:46:18 |
It's rank. |
| 00:46:19 |
Smells like my Pepper's shoes. |
| 00:46:34 |
No, not for me. Not for me. |
| 00:46:47 |
Does it hurt? |
| 00:46:50 |
"Does it hurt"? |
| 00:46:51 |
It tastes like my daughter's cough syrup. |
| 00:46:56 |
lt does smell like fruit now that it's |
| 00:46:59 |
- Give me a sip of that. |
| 00:47:08 |
It's got a... |
| 00:47:14 |
When people taste wine, |
| 00:47:16 |
and they are maybe intimidated sometimes, |
| 00:47:19 |
because they'll be sitting there |
| 00:47:21 |
and somebody will swirl that glass |
| 00:47:24 |
and they'll say, "What lovely aromas |
| 00:47:29 |
and chocolate and tobacco |
| 00:47:34 |
All these are-- words are descriptors |
| 00:47:38 |
that may be applicable |
| 00:47:41 |
Because we're such a visually oriented |
| 00:47:44 |
our vocabulary and our senses |
| 00:47:47 |
that have to do with taste and smell |
| 00:47:49 |
It's not that they're not there, |
| 00:47:51 |
we just don't have |
| 00:47:54 |
and our mind doesn't connect |
| 00:47:57 |
and our ability to describe those things. |
| 00:47:58 |
And furthermore, |
| 00:48:00 |
we tend not to pay attention |
| 00:48:04 |
I think it's good to have some-- |
| 00:48:06 |
a kind of few key words |
| 00:48:09 |
It gives you kind of an earthy character |
| 00:48:11 |
or an experience of an earthy character. |
| 00:48:14 |
So there's a few kind |
| 00:48:17 |
to kind of get people down the right path. |
| 00:48:19 |
This is dark fruit. This is blue fruit. |
| 00:48:21 |
Wine definitely does not contain |
| 00:48:27 |
But when you try to describe something, |
| 00:48:30 |
we have to use terms |
| 00:48:32 |
and that everybody can kind of understand. |
| 00:48:34 |
With regard to our senses, |
| 00:48:37 |
an obligation to educate ourselves |
| 00:48:41 |
because there's this whole world out there |
| 00:48:43 |
that most of us aren't even |
| 00:48:46 |
You want to smell flavors |
| 00:48:51 |
You don't want to smell things |
| 00:48:53 |
and you don't want to smell things |
| 00:48:57 |
I mean, these are things |
| 00:49:00 |
but may be something that went wrong |
| 00:49:03 |
that created those flavors and smells. |
| 00:49:06 |
My wife had a great line a while ago. |
| 00:49:08 |
Back when Eric was just bringing us in |
| 00:49:12 |
she said one of the wines |
| 00:49:15 |
90% of the process |
| 00:49:19 |
So you're really not tasting |
| 00:49:22 |
lt's more like your tongue |
| 00:49:25 |
and the effect of that flavor |
| 00:49:28 |
comes across to your brain |
| 00:49:32 |
Eric always amazes me-- |
| 00:49:35 |
And I think I'm starting to get there. |
| 00:49:37 |
For me, sensualism really developed |
| 00:49:40 |
of smell really, and somewhat taste. |
| 00:49:42 |
Because taste is really all about smell, |
| 00:49:44 |
If you have a cold and you eat some food |
| 00:49:47 |
you can barely taste it at all. |
| 00:49:48 |
Most of what we're tasting with wine |
| 00:49:52 |
But as the wine |
| 00:49:55 |
it volatilizes and turns into a gas |
| 00:49:59 |
and that's what we really, |
| 00:50:02 |
When you really get into wine, |
| 00:50:06 |
to develop your sense of smell. |
| 00:50:08 |
1 0, 1 5 years ago, |
| 00:50:12 |
I wouldn't notice that |
| 00:50:13 |
this guy used Irish Spring |
| 00:50:17 |
or I wouldn't notice |
| 00:50:19 |
I wouldn't notice, |
| 00:50:22 |
that this person |
| 00:50:27 |
I wouldn't notice that we were downwind |
| 00:50:31 |
Like this forest right here. |
| 00:50:32 |
I could smell the cottonwoods |
| 00:50:35 |
And somebody walks into the room-- |
| 00:50:37 |
Even if l don't hear them, |
| 00:50:40 |
And to me, that's a whole world |
| 00:50:44 |
And I can't imagine living a life |
| 00:50:47 |
It would be like all of a sudden |
| 00:50:51 |
Here we're seeing an interest |
| 00:50:54 |
where major winemakers |
| 00:50:57 |
and, of course, people from this region, |
| 00:50:58 |
are really paying attention |
| 00:51:01 |
And so we expect to see a lot more |
| 00:51:06 |
Many have already been planted |
| 00:51:09 |
We see major makers coming in |
| 00:51:11 |
and taking a look to see |
| 00:51:14 |
One of the fellows here in the valley-- |
| 00:51:16 |
Actually, the head of economic |
| 00:51:19 |
just came back from a trip to Napa, Sonoma. |
| 00:51:21 |
And he made it a point to visit |
| 00:51:23 |
as many tasting rooms as he could |
| 00:51:25 |
and said he was |
| 00:51:28 |
that everybody he talked to |
| 00:51:31 |
They may not have known all of the nuances, |
| 00:51:34 |
they may not have been able |
| 00:51:36 |
but they knew something |
| 00:51:38 |
that the word was already out |
| 00:51:39 |
that this was a region |
| 00:51:56 |
My name is Alder Yarrow, |
| 00:51:59 |
to be the world's leading wine blog, |
| 00:52:02 |
I taste between 3 and 6 thousand |
| 00:52:05 |
and 99.9% of them are not from Arizona. |
| 00:52:08 |
The world doesn't know |
| 00:52:13 |
The world barely knows |
| 00:52:16 |
that there's, you know, wine |
| 00:52:19 |
Here in the Livermore Valley, |
| 00:52:23 |
when first generation C.H. Wente |
| 00:52:27 |
It's been a wonderful operation here. |
| 00:52:30 |
Five generations |
| 00:52:32 |
And today, |
| 00:52:35 |
and have the pleasure of having our |
| 00:52:39 |
making all of our beautiful wines. |
| 00:52:42 |
My family's been farming grapes |
| 00:52:47 |
and we're celebrating |
| 00:52:50 |
I think I have the best job here |
| 00:52:52 |
with the oldest family-owned |
| 00:52:54 |
Grow grapes and make |
| 00:52:56 |
And it's all about execution when it comes |
| 00:53:00 |
It took, you know, |
| 00:53:01 |
decades to figure out |
| 00:53:04 |
and I think, you know, |
| 00:53:09 |
in other parts of the world |
| 00:53:11 |
We're farming cabernet Sauvignon, |
| 00:53:14 |
Malbec, Tempranillo, Triga Nationale, |
| 00:53:18 |
Roussanne, Viognier, Syrah, Senso, |
| 00:53:21 |
Termpranillo, Orange Muscat, |
| 00:53:24 |
Sémillon, Nebbliolo, Sangiovese, Barbera. |
| 00:53:27 |
I might have said Zinfandel, |
| 00:53:29 |
I mean, that's a lot, a lot of grapes. |
| 00:53:31 |
And the winery |
| 00:53:34 |
On the sales volume side, |
| 00:53:39 |
and then we also sell grapes as well, |
| 00:53:42 |
So, when you're vertically integrated |
| 00:53:44 |
and have these beautiful |
| 00:53:46 |
you stay out in front |
| 00:53:49 |
And so, there's times |
| 00:53:51 |
so we're able to sell it |
| 00:53:53 |
and the wines |
| 00:53:55 |
There are all sorts of hurdles |
| 00:53:58 |
and that's... |
| 00:54:00 |
even if they're in a place |
| 00:54:03 |
like Napa or Sonoma |
| 00:54:07 |
Folks from Arizona, you know, |
| 00:54:10 |
they got to get past the "Arizona?" |
| 00:54:14 |
before they really get |
| 00:54:15 |
to the "okay, maybe I'll even |
| 00:54:18 |
The Napa Valley is the most recognizable |
| 00:54:22 |
wine district in the New World, I think. |
| 00:54:25 |
If you consider California the New World, |
| 00:54:28 |
I think when you look at Arizona, |
| 00:54:30 |
perhaps, you know, it's a blank slate. |
| 00:54:32 |
Maybe it's like trying |
| 00:54:35 |
It's really only the wine geeks |
| 00:54:38 |
or perhaps people who live there, |
| 00:54:39 |
that understand that Arizona |
| 00:54:49 |
The big boys up in Napa |
| 00:54:53 |
growing grapes and selling their wines |
| 00:54:56 |
Meanwhile, |
| 00:54:59 |
and working hard down in Southern Arizona, |
| 00:55:01 |
harvesting grapes at their vineyard. |
| 00:55:03 |
They call that vineyard |
| 00:55:06 |
Our boys are making their wine |
| 00:55:09 |
that the mighty Geronimo waged his war |
| 00:55:13 |
The terroir is so outer-worldly |
| 00:55:16 |
that NASA recently held |
| 00:55:18 |
for the mission to Mars. |
| 00:55:20 |
I reckon the landscape |
| 00:55:23 |
that the boys at NASA |
| 00:56:20 |
Grandfather Fire, |
| 00:56:22 |
Grandmother Earth, Grandmother Cedar, |
| 00:56:26 |
I join you sacreds here in holy union |
| 00:56:28 |
that you might bring forth |
| 00:56:31 |
in the manner of balance and harmony. |
| 00:56:37 |
Shamanism is humanity's oldest |
| 00:56:40 |
and most enduring spiritual practice, |
| 00:56:43 |
and these ways are conversant |
| 00:56:47 |
With the harvest going on today, |
| 00:56:49 |
it just makes it that much more rich, |
| 00:56:51 |
vital, and alive, what we're doing here, |
| 00:56:53 |
because it's not a staged event. |
| 00:56:57 |
Rather, this is the actual blessing |
| 00:57:19 |
After we destem the grapes, |
| 00:57:24 |
To get the stuff cooking out here, |
| 00:57:26 |
to get this grape juice into wine, |
| 00:57:29 |
The yeasts are basically going |
| 00:57:34 |
and convert it to alcohol. |
| 00:57:36 |
As the yeasts |
| 00:57:38 |
they give off carbon dioxide, |
| 00:57:40 |
They create alcohol. This thing |
| 00:57:43 |
If I move a bunch of these grapes-- |
| 00:57:46 |
I push down here. |
| 00:57:50 |
And that's the beginnings |
| 00:57:53 |
Making wine is a little bit like making tea. |
| 00:57:56 |
Envision these berries as the tea leaves. |
| 00:58:00 |
Our job as winemakers |
| 00:58:03 |
down into the water, which is the juice. |
| 00:58:06 |
One of the misconceptions |
| 00:58:12 |
you know, we all roll up our pant legs |
| 00:58:15 |
and start stomping on them like Lucy. |
| 00:58:17 |
And that's not actually the case. |
| 00:58:19 |
As I'm punching through the cap, |
| 00:58:23 |
This is our mixing process |
| 00:58:28 |
and all the wonderful things |
| 00:58:31 |
extract from these-- from these skins. |
| 00:58:34 |
See how this thing is much denser now |
| 00:58:37 |
This is a much more compacted cap. |
| 00:58:40 |
Okay? You might want |
| 00:58:44 |
Okay. Did it. |
| 00:58:47 |
We used to just kind of indiscriminately |
| 00:58:50 |
because we wanted to make sure |
| 00:58:52 |
But there are some compounds |
| 00:58:55 |
that add another layer |
| 00:58:58 |
And we try to dial it |
| 00:59:01 |
because too much of it is too much. |
| 00:59:03 |
None of it, |
| 00:59:06 |
The wines that are too perfect |
| 00:59:10 |
At some point, |
| 00:59:12 |
And we want to basically |
| 00:59:16 |
and separate that out into a bin, |
| 00:59:19 |
And then we'll take, you know, the skins |
| 00:59:23 |
There's still juice in those. |
| 00:59:25 |
or put those into the press |
| 00:59:27 |
and then press those out slowly |
| 00:59:31 |
And then they end up in one of these tanks, |
| 00:59:34 |
So even though we pump off liquid, |
| 00:59:36 |
there's all kinds of suspended sediments |
| 00:59:40 |
And then we get |
| 00:59:43 |
And once the wine's completely done, |
| 00:59:47 |
Once that has occurred, we-- |
| 00:59:49 |
that's usually the time |
| 00:59:51 |
Barrels are all about aging wines primarily, |
| 00:59:56 |
i.e., like a chef and a spice rack, |
| 00:59:59 |
You've got to pick the right barrel to accent |
| 01:00:01 |
and support and enhance |
| 01:00:05 |
You can choose different barrels, |
| 01:00:09 |
but when it really comes down to it, |
| 01:00:11 |
you get to be the chef |
| 01:00:16 |
Most of our wines are blends, |
| 01:00:19 |
I mean, do I just want |
| 01:00:23 |
or just make a Syrah every year, |
| 01:00:26 |
and see if I can take that wine |
| 01:00:28 |
So how do you not only |
| 01:00:31 |
but get these things to knit together |
| 01:00:35 |
that is beautiful and smooth and velvety? |
| 01:00:37 |
And again, I think this all relates back |
| 01:00:41 |
My job as a winemaker is to tinker |
| 01:00:43 |
with all these different batches in here, |
| 01:00:46 |
then get to know them as must, |
| 01:00:49 |
and form these relationships |
| 01:00:53 |
so that over time, I start to have |
| 01:00:57 |
of how these things ought to work together. |
| 01:00:59 |
This one has something over here |
| 01:01:02 |
But just the other day, |
| 01:01:05 |
and I think it's got what that needs. |
| 01:01:07 |
And there's nothing cooler than watching |
| 01:01:10 |
or a blend that I put together and just |
| 01:01:13 |
You can see it take them away |
| 01:01:16 |
I mean, to me, that's-- I did my job. |
| 01:01:28 |
Bottling is kind of the process |
| 01:01:35 |
I'm pretty mechanically minded, |
| 01:01:37 |
And there's a bunch of complex processes |
| 01:01:41 |
that are all interacting |
| 01:01:44 |
You've got to be kidding me. |
| 01:01:46 |
And my job is to understand |
| 01:01:50 |
so when the line breaks down, |
| 01:01:51 |
I can figure out how to get it back up |
| 01:01:55 |
We've talked about the whole process today, |
| 01:01:56 |
but we haven't really talked |
| 01:01:59 |
which is the most important part. |
| 01:02:00 |
Today we're bottling caduceus Primer Paso. |
| 01:02:03 |
"Primer Paso" means first step. |
| 01:02:05 |
This was the first wine Maynard |
| 01:02:09 |
at Page Spring cellars. |
| 01:02:11 |
As you know, Caduceus-- |
| 01:02:13 |
I've helped Maynard |
| 01:02:15 |
This is a really neat wine, |
| 01:02:17 |
because it's a blend |
| 01:02:20 |
Syrah blended with Malvasia. |
| 01:02:23 |
So not only was this his first step, |
| 01:02:25 |
this is also a great first wine |
| 01:02:28 |
It's soft, it's aromatic, |
| 01:02:32 |
Here's what our ten-hour day-- |
| 01:02:35 |
of almost 16 months worth of work |
| 01:02:37 |
all coming together |
| 01:02:43 |
April 1 0th, 2009. |
| 01:02:46 |
This is the first time we have bottled |
| 01:02:50 |
a hundred-percent caduceus wine |
| 01:02:54 |
All the elements that go into |
| 01:02:57 |
it's the limestone, the volcanic ash, |
| 01:03:01 |
the slopes, the rainfall, |
| 01:03:05 |
This has kind of added up to something |
| 01:03:08 |
that's far less Californian |
| 01:03:10 |
It's much closer in profile |
| 01:03:15 |
or, like, a Left-Bank Bordeaux. |
| 01:03:18 |
If this is what we can get out of this soil, |
| 01:03:21 |
then anything's possible. |
| 01:03:23 |
It's taken about nine years |
| 01:03:26 |
contemplating the areas |
| 01:03:29 |
breaking ground, navigating local politics |
| 01:03:33 |
Very hands-on, very small site. |
| 01:03:35 |
We have just under 670 vines on this spot. |
| 01:03:39 |
No one in their right mind |
| 01:03:43 |
that's less than 6 acres or 10 acres |
| 01:03:45 |
just because financially, |
| 01:03:47 |
it's just as easy to farm |
| 01:03:53 |
So to farm a half an acre |
| 01:03:59 |
But the location is special. |
| 01:04:01 |
The vineyard itself is special. |
| 01:04:04 |
It's worth taking the risk, basically. |
| 01:04:08 |
This is the first bottling |
| 01:04:11 |
cabernet Sauvignon |
| 01:04:16 |
Judith is named after my mother, |
| 01:04:20 |
She passed away several years ago. |
| 01:04:23 |
She was an invalid for almost 30 years. |
| 01:04:27 |
She had an aneurysm |
| 01:04:30 |
It left her paralyzed |
| 01:04:34 |
couldn't do much of anything really-- |
| 01:04:39 |
You know, |
| 01:04:43 |
It just kind of felt like |
| 01:04:47 |
to spread her ashes over the vineyard. |
| 01:04:48 |
That way, |
| 01:04:51 |
of vines and grapes, |
| 01:04:53 |
and she gets to travel the world now |
| 01:04:59 |
There's not that much of it, really. |
| 01:05:02 |
Our first year, we were only doing |
| 01:05:06 |
I'm going to pull the first one |
| 01:05:10 |
I'll probably take the second one |
| 01:05:12 |
and send it to her mother, |
| 01:05:14 |
just because she'll want this-- |
| 01:05:20 |
I'm a little numb at the moment. |
| 01:05:23 |
This is not... |
| 01:05:27 |
Yeah. |
| 01:05:38 |
It's a special day. |
| 01:06:06 |
Spending the last five years |
| 01:06:10 |
You know, since the first day that we met |
| 01:06:12 |
and we looked over your vineyard |
| 01:06:16 |
It's been a long haul, |
| 01:06:18 |
and I'm definitely proud |
| 01:06:23 |
I'm glad we pulled this off, man. |
| 01:06:44 |
My name is Hugh chappelle, |
| 01:06:46 |
at Lynmar Estate |
| 01:06:49 |
Our wines routinely get |
| 01:06:52 |
but the most important thing to us |
| 01:06:54 |
to our winemaking style and philosophy. |
| 01:06:56 |
We are right now on our home estate, |
| 01:07:00 |
in the heart of the Russian River Valley, |
| 01:07:02 |
one of the largest freshwater wetlands |
| 01:07:05 |
This area really is perfect |
| 01:07:09 |
And while we're most widely known |
| 01:07:14 |
our chardonnay recently got a 93 |
| 01:07:17 |
You're asking me, uh, how critics come up |
| 01:07:23 |
Hi. My name is Steve Heimoff, |
| 01:07:28 |
I have never tasted an Arizona wine, |
| 01:07:32 |
So are you going to ask me |
| 01:07:36 |
You guys are going to bust me. |
| 01:07:46 |
I'm definitely not fond of wine scores. |
| 01:07:51 |
It's like saying "Just because you like this, |
| 01:07:54 |
They're incredibly politically influential. |
| 01:07:57 |
A lot of times, |
| 01:08:00 |
who have palates |
| 01:08:03 |
and you give them |
| 01:08:05 |
and the next thing you know, |
| 01:08:07 |
because they've been drinking |
| 01:08:10 |
In wine scoring, I don't know |
| 01:08:13 |
but certainly style-driven. |
| 01:08:15 |
Well, when a critic |
| 01:08:17 |
they're trying to give it |
| 01:08:19 |
on whatever scale makes sense to them. |
| 01:08:22 |
The one that's most predominant |
| 01:08:27 |
Thank you. |
| 01:08:34 |
It smells good, smells clean, smells rich. |
| 01:08:39 |
Some good fruit. |
| 01:08:54 |
It's a very nice red wine. |
| 01:08:55 |
It's very dry. |
| 01:08:57 |
It's fruity. |
| 01:08:59 |
It's balanced. |
| 01:09:01 |
It's complex. |
| 01:09:03 |
It has a long finish. |
| 01:09:04 |
It's got some nice blackberry, |
| 01:09:08 |
black cherry and spice. |
| 01:09:11 |
And I think it's quite a good wine. |
| 01:09:13 |
You actually can hire |
| 01:09:16 |
They have a formula, |
| 01:09:19 |
that will help you develop |
| 01:09:23 |
There's been wines |
| 01:09:28 |
but you don't really hear about them |
| 01:09:31 |
they just try to pretend |
| 01:09:38 |
This doesn't strike me |
| 01:09:40 |
as quite as rich |
| 01:09:48 |
It's a little earthy, dusty. |
| 01:09:50 |
For the same reason that people look |
| 01:09:53 |
people look for, these days, |
| 01:09:57 |
from a wine critic as a sort of validation. |
| 01:10:00 |
But it really comes down to your palate. |
| 01:10:02 |
You really have to decide what you like. |
| 01:10:04 |
And if you have a Wal-Mart palate, |
| 01:10:08 |
That's fine. |
| 01:10:12 |
Thank you. |
| 01:10:25 |
The wine is also not all that satisfactory, |
| 01:10:30 |
once it's in my mouth. |
| 01:10:32 |
If we could get rid of scores altogether, |
| 01:10:35 |
Probably. The problem is |
| 01:10:39 |
who don't have the time and energy to maybe |
| 01:10:43 |
I mean, they're a good guide, |
| 01:10:45 |
but if you really are serious |
| 01:10:48 |
you really need |
| 01:10:50 |
of the person who's scoring the wines. |
| 01:10:57 |
I kind of like that, too. |
| 01:10:59 |
I kind of like that, too. It's... |
| 01:11:02 |
It's dry, which is good. |
| 01:11:04 |
It's balanced. It's round. |
| 01:11:06 |
It has a certain |
| 01:11:11 |
There's certainly |
| 01:11:14 |
cherry fruit in there. |
| 01:11:16 |
But it's not a fruit bomb. |
| 01:11:18 |
It's not jammy. |
| 01:11:20 |
The fruit seems to be balanced |
| 01:11:23 |
with earthier |
| 01:11:25 |
spices and tobacco |
| 01:11:29 |
and maybe even something |
| 01:11:32 |
But it's a very nice wine. |
| 01:11:34 |
A lot of people go home |
| 01:11:36 |
with 90-point scoring wines |
| 01:11:38 |
or even 100-point scoring wines, |
| 01:11:40 |
"Where did that score come from? |
| 01:11:43 |
The American palate |
| 01:11:45 |
always seem to focus on massive. |
| 01:11:46 |
It's like only women with big tits |
| 01:11:50 |
I'm just not-- |
| 01:11:52 |
It doesn't give me any joy to bash a wine, |
| 01:11:57 |
although I will say |
| 01:12:00 |
a little joy to bash a $200 bottle of wine. |
| 01:12:04 |
We're not chasing the market. |
| 01:12:08 |
We're not chasing wine enthusiasts |
| 01:12:11 |
We're making wines that we love to make, |
| 01:12:13 |
and we're going to always do that here. |
| 01:12:15 |
It's just the way it is. |
| 01:12:17 |
What we're doing |
| 01:12:19 |
We're like an indie band. |
| 01:12:22 |
We'll sell our cDs. We're fine. |
| 01:12:23 |
Here is "The Mission" from Puscifer on 1 01x. |
| 01:12:28 |
Maynard James Keenan and Eric Glomski |
| 01:12:32 |
Gentlemen, welcome. |
| 01:12:34 |
- Thanks for having us. |
| 01:12:35 |
Explain to everyone in Austin, Texas |
| 01:12:38 |
Well, we're here promoting our winery. |
| 01:12:41 |
Arizona Stronghold's our joint project. |
| 01:12:43 |
I've got Page Spring cellars. |
| 01:12:46 |
And we're here to share wines |
| 01:12:48 |
So, when you guys are putting together |
| 01:12:50 |
and making your wines, picking the grapes, |
| 01:12:52 |
what are you trying to put on the table |
| 01:12:54 |
It's like writing a song. |
| 01:12:55 |
Just want to let the sounds happen |
| 01:12:58 |
Whatever Arizona, |
| 01:13:01 |
wants to offer up for flavors, |
| 01:13:04 |
We let the grape speak for itself. |
| 01:13:06 |
- Guys, thank you for coming to Austin. |
| 01:13:09 |
We came out to Arizona last year |
| 01:13:12 |
So this was a shorter trip |
| 01:13:14 |
These chupacabras could really use, |
| 01:13:18 |
if you're so disciplined. |
| 01:13:21 |
If their reason for buying the wine |
| 01:13:22 |
is because of something I said |
| 01:13:24 |
that's fine because the wine is good, |
| 01:13:27 |
and they'll discover a whole new world |
| 01:13:30 |
And it'll be just a good-- |
| 01:13:32 |
a good step forward for them as far as |
| 01:13:34 |
expanding their awareness |
| 01:13:37 |
Don't use a straw, though. |
| 01:13:40 |
Gentlemen, |
| 01:13:41 |
Arizona Stronghold is the wine, |
| 01:13:45 |
- Yep. |
| 01:13:46 |
- And caduceus.org. |
| 01:13:48 |
So there it is, gentlemen. |
| 01:13:52 |
Guys, welcome to San Antonio. |
| 01:13:55 |
- Thanks for having us. |
| 01:13:57 |
music fans are coming up |
| 01:13:59 |
What's the process |
| 01:14:01 |
We tend to kind of offend people a little bit. |
| 01:14:04 |
We're getting them through, |
| 01:14:06 |
- Yeah. |
| 01:14:08 |
We try to offer up, as the y're buying-- |
| 01:14:10 |
We tell them, quickly, what-- |
| 01:14:12 |
- You know, what to do and what not to do. |
| 01:14:15 |
- You know, air it this way. |
| 01:14:16 |
Don't pass out. |
| 01:14:18 |
I'm not. |
| 01:14:20 |
You can see the expectations |
| 01:14:23 |
Yeah. |
| 01:14:24 |
And not to mention, |
| 01:14:27 |
- There's a camera behind you. |
| 01:14:30 |
- You're going to be famous. |
| 01:14:34 |
- You got it? |
| 01:14:35 |
You know, |
| 01:14:39 |
they kind of bottle up, |
| 01:14:40 |
and then you hand them this bottle, |
| 01:14:43 |
and you can see they wanted to say |
| 01:14:45 |
- and it didn't happen. |
| 01:14:46 |
There's some disappointment |
| 01:14:49 |
How'd it go in there? |
| 01:14:52 |
How did it go in there? |
| 01:14:57 |
He... |
| 01:14:58 |
What did he say? |
| 01:15:05 |
Honestly, I have mixed feelings about it. |
| 01:15:07 |
This is more personal than somebody |
| 01:15:09 |
off the shelf somewhere |
| 01:15:13 |
On the other hand, I thought it would be fun |
| 01:15:14 |
if you guys interviewed people |
| 01:15:16 |
and say "Did any of you know who |
| 01:15:20 |
It's an interesting study of people |
| 01:15:23 |
who might or not have been into wine. |
| 01:15:25 |
But maybe they'll actually go try the wine |
| 01:15:29 |
and discover a whole new world |
| 01:15:33 |
with art and cuisine than it does with... |
| 01:15:36 |
short-tempered rock stars. |
| 01:15:41 |
Do the wine song. |
| 01:15:42 |
- Do that one wine-- |
| 01:15:47 |
I wish I had one of them horses |
| 01:15:50 |
Put it between your legs. |
| 01:15:53 |
Jump up and down with it. |
| 01:15:57 |
- Hildy. |
| 01:16:00 |
I was perusing |
| 01:16:02 |
in the search of new and interesting |
| 01:16:05 |
and I came across something |
| 01:16:08 |
that juxtaposed against Aunt Mama's |
| 01:16:12 |
She didn't like alcohol. |
| 01:16:14 |
No, she did not. But this here fact |
| 01:16:18 |
which I assume is a bad position. |
| 01:16:20 |
The key figure in her mythology, |
| 01:16:24 |
apparently used to turn water into wine. |
| 01:16:29 |
No shit? |
| 01:16:31 |
Yes. And I have an idea. |
| 01:16:34 |
I see a lot of people with Aquafina. |
| 01:16:37 |
I'm thinking if we find Jesus |
| 01:16:41 |
we can take that Aquafina, |
| 01:16:44 |
take this punk rock party up a nocth. |
| 01:16:47 |
What do you say? |
| 01:16:48 |
I say, hey, Jesus! |
| 01:16:51 |
Maynard has really |
| 01:16:53 |
two completely different persona, |
| 01:16:56 |
With Puscifer, |
| 01:16:59 |
like, Andy Kaufman is a good example-- |
| 01:17:02 |
a very provocative, humorous persona, |
| 01:17:05 |
where you're really never sure exactly, |
| 01:17:07 |
you know, where the fourth wall is. |
| 01:17:10 |
Is Maynard kidding |
| 01:17:12 |
Is he trying to push your buttons? |
| 01:17:14 |
He really has this completely other identity |
| 01:17:18 |
I've built an entire career |
| 01:17:21 |
the whole farm as far as explanation. |
| 01:17:23 |
It's been an element of... |
| 01:17:26 |
I'll give you-- I'll present to you |
| 01:17:30 |
and then you, you know, |
| 01:17:32 |
have some kind |
| 01:17:40 |
And then if you have-- |
| 01:17:43 |
and you're the kind of person |
| 01:17:45 |
there's going to be a lot |
| 01:17:47 |
Mr. Jesus |
| 01:17:51 |
-Hey, Jesus! |
| 01:17:53 |
Hey, Jesus! |
| 01:17:54 |
- With His wine |
| 01:17:59 |
His retching dog was sour grapes |
| 01:18:26 |
We have just received |
| 01:18:28 |
The folks making this here movie |
| 01:18:32 |
the world-famous wine writer. |
| 01:18:36 |
Mr. Suckling writes |
| 01:18:40 |
They decided it would be |
| 01:18:42 |
to bring Mr. Suckling |
| 01:18:45 |
to wet his whistle |
| 01:18:48 |
Never ones to back down from a challenge, |
| 01:18:50 |
Maynard and Eric are getting everything |
| 01:18:54 |
I heard tell once some TV yokels |
| 01:18:57 |
called this beautiful region a shit world. |
| 01:18:59 |
Well, that made me |
| 01:19:02 |
So let's pay close attention |
| 01:19:22 |
Mr. Suckling? |
| 01:20:13 |
Sweet. |
| 01:20:15 |
All right. Shall we begin? |
| 01:20:16 |
Let's do the business. |
| 01:20:19 |
My name is James Suckling. |
| 01:20:20 |
I'm the European bureau chief |
| 01:20:23 |
which is the biggest |
| 01:20:25 |
We have 2 million readers. |
| 01:20:31 |
But, you know, that's my day job. |
| 01:20:33 |
What I really enjoy is sharing great bottles |
| 01:20:38 |
so that's what I do. |
| 01:20:40 |
This is my little concoction. |
| 01:20:43 |
This is the Primer Paso from caduceus. |
| 01:20:46 |
And this is pure Arizona fruit? |
| 01:20:48 |
- Yes. |
| 01:20:55 |
I believe the blend is... |
| 01:20:58 |
90 or 91 % Syrah, |
| 01:21:02 |
9 or 1 0% Malvasia Bianca. |
| 01:21:05 |
Okay. |
| 01:21:06 |
We don't co-ferment. |
| 01:21:08 |
We put the Malvasia in near the end. |
| 01:21:12 |
I like it, but I don't find it has |
| 01:21:17 |
And also, the Malvasia, |
| 01:21:21 |
It's quite a strong character, |
| 01:21:24 |
and so I'm not sure |
| 01:21:27 |
You can say that. It's all right. |
| 01:21:30 |
Whatever you're trying to be, |
| 01:21:34 |
Not at all. I love this wine. |
| 01:21:37 |
I make what I like. |
| 01:21:39 |
So the next wine is Mangus, |
| 01:21:42 |
This was just bottled, |
| 01:21:45 |
55% Cab, 36 Sangio, 9 Merlot. |
| 01:21:53 |
Wow. The Sangiovese |
| 01:21:55 |
l think so, too, despite the fact |
| 01:22:01 |
That floral and dried cherry character. |
| 01:22:16 |
Wow. |
| 01:22:17 |
Well, as you know, since l live in ltaly, |
| 01:22:21 |
particularly Tuscany, |
| 01:22:24 |
- The y grow it there? |
| 01:22:27 |
- That's the holy grail, baby. |
| 01:22:30 |
So I think you guys are really on |
| 01:22:36 |
I don't think California |
| 01:22:39 |
Yeah. |
| 01:22:40 |
What a view. |
| 01:22:43 |
I had no idea with-- |
| 01:22:46 |
- So much work it's crazy. |
| 01:22:49 |
It must have cost |
| 01:22:52 |
Yeah, pretty much. |
| 01:22:53 |
You really don't see something like this |
| 01:22:57 |
I wouldn't really know. I don't really-- |
| 01:22:59 |
I've never spent really any time in Napa, |
| 01:23:01 |
- Really? |
| 01:23:03 |
I've been asked that a lot. |
| 01:23:06 |
Spend a lot of time in Napa, |
| 01:23:10 |
Yeah, because it's funny for me. |
| 01:23:12 |
I mean, I've been to Napa, of course, |
| 01:23:15 |
l live in Europe, |
| 01:23:18 |
I've seen all the great vineyards, |
| 01:23:21 |
But for me, you know, |
| 01:23:25 |
Maybe parts of the Rhone Valley. |
| 01:23:27 |
But this looks volcanic, even. |
| 01:23:31 |
- Were you saying that this is volcanic soil? |
| 01:23:33 |
If you look at a topographical map here, |
| 01:23:35 |
you'll see hundreds of volcanoes |
| 01:23:38 |
Basically, from about this area north, |
| 01:23:40 |
up past Flagstaff, |
| 01:23:43 |
It's just amazing. |
| 01:23:47 |
Yeah. This is pumice. |
| 01:23:49 |
And what's funny is it reminds me |
| 01:23:51 |
of vineyards I've been to |
| 01:23:55 |
on the hillsides of Etna, |
| 01:23:59 |
the volcano. |
| 01:24:00 |
- Never been. |
| 01:24:03 |
Judith. |
| 01:24:04 |
This is 1 00% Cabernet. |
| 01:24:07 |
- And this is named after your mom? |
| 01:24:12 |
Yes-- I really like |
| 01:24:17 |
It reminds me of some of the classic |
| 01:24:21 |
like Heitz and other wines, |
| 01:24:24 |
They came from the floor there-- |
| 01:24:29 |
- Yeah. |
| 01:24:36 |
Classic Cab grown at almost 5,000 feet. |
| 01:24:44 |
Finally. |
| 01:24:45 |
All the bullshit you used to make |
| 01:24:49 |
Thanks, James. |
| 01:24:54 |
No, but this tastes |
| 01:24:57 |
Don't you remember |
| 01:24:59 |
- Wasn't it a Cab you gave me? |
| 01:25:01 |
- We met at chateau Marmont. |
| 01:25:03 |
And you go, "What do you think |
| 01:25:05 |
- "Get out." |
| 01:25:07 |
I said, "You can do better." |
| 01:25:09 |
I said, |
| 01:25:11 |
- Right. |
| 01:25:16 |
More Bordeaux, but something, |
| 01:25:19 |
And when you think ofArizona-- |
| 01:25:22 |
- Hello. |
| 01:25:23 |
You know? |
| 01:25:24 |
I'm just not so sure it goes with roadkill. |
| 01:25:28 |
You just don't know. |
| 01:25:31 |
Is that coming for dinner tomorrow night? |
| 01:25:33 |
No, but seriously, this-- |
| 01:25:35 |
- this is pretty impressive. |
| 01:25:37 |
Thank you. Cheers. |
| 01:25:40 |
Judith would be happy to hear that. |
| 01:25:42 |
What l like about a lot of wines |
| 01:25:46 |
Wine is an evocative, |
| 01:25:49 |
You drink it, |
| 01:25:53 |
The Judith I really like |
| 01:25:55 |
because not only is it |
| 01:25:57 |
I love the structure and the character-- |
| 01:26:00 |
but l love the story about-- |
| 01:26:02 |
about Maynard's mom, |
| 01:26:05 |
and that's really touching. |
| 01:26:07 |
But I also appreciate |
| 01:26:11 |
I've walked in the vineyards, |
| 01:26:14 |
I've smelled the flowers, |
| 01:26:17 |
the area, |
| 01:26:19 |
and now in my mind and in my heart, |
| 01:26:23 |
Wine is a time machine, |
| 01:26:25 |
particularly when you drink old wines. |
| 01:26:27 |
I've had wines from 1 865. |
| 01:26:30 |
And you drink it, and you think, |
| 01:26:34 |
It has such flavor." |
| 01:26:36 |
But then, at the same time, |
| 01:26:38 |
when it was made and what happened. |
| 01:26:40 |
The Judith-- |
| 01:26:44 |
It brings it back right away. |
| 01:26:46 |
I'm back there in the vineyards |
| 01:26:52 |
but I'm really happy, |
| 01:26:57 |
you know-- for Maynard, |
| 01:26:59 |
and I wish him the best. |
| 01:27:00 |
And, you know, I just-- |
| 01:27:03 |
And I'm happy that it's not just a whim, |
| 01:27:06 |
friends and also artists like Maynard... |
| 01:27:09 |
You know, |
| 01:27:11 |
And I think that, in fact, |
| 01:27:15 |
that my friend |
| 01:27:19 |
and that it's all going to be okay. |
| 01:27:25 |
I got a question for you. |
| 01:27:27 |
What kind of tool do you have to be |
| 01:27:49 |
This doesn't taste like wine. |
| 01:27:56 |
It smells and tastes like shit. |
| 01:28:02 |
If you guys weren't relatives... |
| 01:28:03 |
You know, |
| 01:28:05 |
We had better-- had songs that were-- |
| 01:28:09 |
many more songs than that-- |
| 01:28:12 |
Sing us your song. |
| 01:28:13 |
My song for-- The songs-- |
| 01:28:16 |
We had better-- |
| 01:28:18 |
I remember |
| 01:28:20 |
- Your band was on MTV. |
| 01:28:24 |
Yeah, we had-- |
| 01:28:27 |
It would have been better if we play-- |
| 01:28:30 |
but they wouldn't let us tour, so... |
| 01:28:32 |
Good luck. |
| 01:28:35 |
- Thanks for being here. |
| 01:28:37 |
Thanks so much for coming. |
| 01:28:40 |
- That's all we have |
| 01:28:51 |
In 20 years from now, |
| 01:28:54 |
as the man who launched |
| 01:28:56 |
the Arizona wine craze |
| 01:29:00 |
Probably not, but anything is possible. |
| 01:29:02 |
I think that he's got his hands |
| 01:29:05 |
that sort of the legacy of Maynard |
| 01:29:09 |
is still really up for grabs. |
| 01:29:11 |
And I think that that's what he's |
| 01:29:14 |
I mean, he's a man creating his legacy |
| 01:29:18 |
even though Tool is still going strong. |
| 01:29:21 |
Maynard, we haven't told you this yet, |
| 01:29:24 |
but we were in L.A. shooting |
| 01:29:28 |
Yeah. |
| 01:29:29 |
And we were approached |
| 01:29:33 |
- A big-time producer. |
| 01:29:35 |
One of the biggest. He works with-- |
| 01:29:37 |
You're not rolling, Cary? |
| 01:29:40 |
- No, just checking the lights. |
| 01:29:41 |
This guy's huge. |
| 01:29:44 |
He's worked with Mark Burnett |
| 01:29:46 |
We're talking Survivor. |
| 01:29:49 |
He's basically the biggest guy in reality TV. |
| 01:29:52 |
And, you know, he saw a trailer |
| 01:29:57 |
and he's kind of-- |
| 01:29:58 |
He put an offer on the table |
| 01:30:01 |
to turn this film into a reality show. |
| 01:30:02 |
Just kind of take it from here |
| 01:30:05 |
Keep the crews here. |
| 01:30:06 |
Really tell the story further. |
| 01:30:09 |
And we were thinking that, |
| 01:30:12 |
it'd obviously be huge |
| 01:30:16 |
- We'd all make millions, probably. |
| 01:30:19 |
Is that appealing to you in any way? |
| 01:30:22 |
What are your thoughts about that? |
| 01:30:26 |
The only reason people are going to know |
| 01:30:29 |
digging holes and making wine |
| 01:30:33 |
is because you have a camera on me. |
| 01:30:35 |
That's the only reason. |
| 01:30:37 |
And who know--I mean, it's a camera. |
| 01:30:39 |
Who knows what happened |
| 01:30:41 |
We could set this whole thing up. |
| 01:30:43 |
This might be my first time on this location. |
| 01:30:46 |
As soon as the camera's on, |
| 01:30:49 |
It's just the nature of reality TV. |
| 01:30:52 |
This may not be how I am. |
| 01:30:54 |
People get into winemaking all the time, |
| 01:30:56 |
with such little knowledge |
| 01:31:01 |
Okay? l mean, think about this really. |
| 01:31:04 |
When people see-- |
| 01:31:08 |
I think sometimes they think |
| 01:31:11 |
but a lot of times |
| 01:31:14 |
and pontificating and, you know, |
| 01:31:18 |
You guys may even have |
| 01:31:20 |
But, you know, |
| 01:31:25 |
It's hard labor. |
| 01:31:27 |
So why am I not in Vegas |
| 01:31:29 |
with hookers and piÅa coladas |
| 01:31:37 |
We reserve those kind of things |
| 01:31:40 |
I'm not the beautiful people. |
| 01:31:42 |
I'm the hardworking guy. |
| 01:31:44 |
I'm going to have to till the soil. |
| 01:31:46 |
Nothing I get comes easy. |
| 01:31:49 |
And I don't see life |
| 01:31:52 |
and then you just |
| 01:31:54 |
There is no such thing as coasting in life. |
| 01:31:58 |
It's always going to be change and chaos, |
| 01:32:02 |
I think that chaos and change is goo. |
| 01:32:04 |
It took people seven years to get Tool. |
| 01:32:07 |
It took people seven years |
| 01:32:09 |
It'll take people seven years |
| 01:32:12 |
And it takes seven years to see a dollar |
| 01:32:14 |
out of a bottle of wine |
| 01:32:20 |
and a perfect number |
| 01:32:24 |
l'm alive still, |
| 01:32:26 |
so much to know, so much to explore. |
| 01:32:31 |
I can't really-- I just-- |
| 01:32:35 |
I'd like to think that l've played a role |
| 01:32:38 |
I think with each year we get closer to him |
| 01:32:42 |
lt's going to take me many years |
| 01:32:46 |
and so getting out of the nest |
| 01:32:49 |
Eric's going to be a key factor in that. |
| 01:32:53 |
He's going to be the one |
| 01:32:55 |
and that's that step of the Stronghold |
| 01:32:58 |
I'd like to be able to present him |
| 01:33:03 |
and have him give me the nod that... |
| 01:33:06 |
I've accomplished something on my own. |
| 01:33:10 |
And then it would be more of a matter of us |
| 01:33:13 |
both having our businesses side by side |
| 01:33:14 |
being like the old men |
| 01:33:16 |
and saying, "You know, |
| 01:33:18 |
And "I did this last week, |
| 01:33:20 |
and, you know, stuff like that. |
| 01:33:22 |
And that's where I see us. |
| 01:33:25 |
who are going to get this place dialed. |
| 01:33:27 |
And other people will come along after us |
| 01:33:30 |
and take advantage of what we learned. |
| 01:33:32 |
But I think we're going to stay |
| 01:33:34 |
very motivated, ambitious people, |
| 01:33:38 |
And, you know, |
| 01:33:41 |
This isn't just about |
| 01:33:44 |
that says, |
| 01:33:46 |
It's more about our own innate curiosity |
| 01:33:52 |
I think I could probably speak |
| 01:33:54 |
on behalf of Eric on this one and say, |
| 01:33:59 |
fuck, no. |
| 01:34:00 |
Wow. |
| 01:34:02 |
You know, when this is a wrap, |
| 01:34:04 |
I want to get back to my life. |
| 01:34:07 |
I mean, I don't know if you noticed |
| 01:34:10 |
but l'm not really much of a people person, |
| 01:34:12 |
so this is not really what I like. |
| 01:34:15 |
And head back to the cave, |
| 01:34:17 |
get back to work and, you know, |
| 01:34:21 |
shoot trespassers. |
| 01:34:23 |
You included. |
| 01:34:25 |
Wow. |
| 01:34:26 |
But, I mean, |
| 01:34:30 |
I mean, we'd handle it artfully. |
| 01:34:34 |
I mean, do you feel like this film, |
| 01:34:37 |
We're at the end of the movie now. |
| 01:34:41 |
you and Eric as winemakers? |
| 01:34:43 |
I mean... |
| 01:34:45 |
As artists, |
| 01:34:50 |
interpret, and report as sensualists, |
| 01:34:52 |
in whatever medium that may be. |
| 01:34:55 |
And it's our hope |
| 01:34:58 |
you've had a little glimpse |
| 01:35:01 |
our creative journey |
| 01:35:04 |
and hopefully it will inspire you |
| 01:35:06 |
to either continue your journey |
| 01:35:09 |
or to start your journey |
| 01:35:11 |
And hopefully, |
| 01:36:04 |
I usually light the cigarette |
| 01:36:11 |
It smokes much better from there. Yeah? |
| 01:36:16 |
I don't like smoking without nicotine gum. |
| 01:36:23 |
You know? |
| 01:36:24 |
Because the nicotine has a friend |
| 01:36:27 |
when it comes into your mouth. |
| 01:36:31 |
No one should be alone. Yeah? |
| 01:36:36 |
This is my workspace. |
| 01:36:37 |
This is where I work on the grapes. |
| 01:36:42 |
Look at the grape. |
| 01:36:44 |
There are four sides to the grape. |
| 01:36:47 |
There's a top, there's a bottom, |
| 01:36:50 |
there's the outside and there's the inside, |
| 01:36:53 |
and then there's a right and left side, too. |
| 01:36:56 |
But that makes six sides to the grape. |
| 01:37:02 |
You take your tool |
| 01:37:07 |
Right? |
| 01:37:08 |
And this is the purest wine |
| 01:37:12 |
what you...suck off the tool. |
| 01:37:16 |
Yeah, that makes the purest wine. |
| 01:37:18 |
Look at that. It's like sex. |
| 01:37:20 |
Oh, man. |
| 01:37:22 |
Magnifique. |
| 01:37:24 |
Oh, Mother. |
| 01:37:25 |
Mother's-- Mother's milk. |
| 01:37:28 |
That is the purest wine. |
| 01:37:33 |
What is wine? |
| 01:37:36 |
Wine is grape juice |
| 01:37:38 |
that has gone bad. |
| 01:37:43 |
The best part of the wine is the cork, |
| 01:37:46 |
because it's unused, it's pure. |
| 01:37:49 |
A wine bottle is just a-- |
| 01:37:53 |
a means of shipping cork around the world. |
| 01:37:57 |
Open the wine. |
| 01:38:05 |
The cork is free. |
| 01:38:09 |
I freed you. |
| 01:38:11 |
Yeah, I freed you. |
| 01:38:13 |
Come out, little cork. Come out. |
| 01:38:16 |
You're free to roam. |
| 01:38:18 |
How do you get the cork out? |
| 01:38:25 |
You come all the way from that tree-- |
| 01:38:27 |
that tree-- |
| 01:38:30 |
the cork tree. |
| 01:38:32 |
And now look at the world. |
| 01:38:34 |
You've never been here to France, |
| 01:38:39 |
I will take the cork around Paris later. |
| 01:38:45 |
"château Lafite, 1 827." |
| 01:38:52 |
I use this to wash my dishes. |
| 01:38:56 |
Look at the grapes. They laugh. |
| 01:38:59 |
They laugh at the wine. |
| 01:39:02 |
You've gotten old. |
| 01:39:04 |
You're no good no more. |
| 01:39:05 |
Look at us. We're young. |
| 01:39:12 |
Fuck you, wine! |
| 01:39:14 |
Fuck you, old man! |
| 01:39:20 |
everything you think about wine |
| 01:39:24 |
is exactly wrong. |
