The video follows a group of friends and winemakers touring a Burgundy winery, sampling various vintages while engaging in playful banter. They examine historic hand‑blown 750 ml bottles, discuss why that size persists, and note the heavy, deep‑bottomed design predating the industrial era. The participants conduct a blind‑taste vintage‑guessing game, using color, “tears,” and aroma cues to estimate years such as 2009, 2015, and 2002, with mixed success. They demonstrate barrel handling, describe the harvest process (gravity‑fed tanks, forklift‑loaded grain), and reference the upcoming harvest schedule (mid‑September). The conversation also touches on family winemaking lineage (fifth‑generation Jerome, first generation dating to 1895) and the specific wine they are tasting: a Nuits Saint‑Georges Premier Cru called Clos des Grandes Vignes. Throughout, the tone remains informal, humorous, and enthusiastic, highlighting both technical wine knowledge and the camaraderie of the group.
Chapters
It's amazing. Yeah. It's Pop's birth year right here. We miss you, Pop. 1955. 1955, this is wild. Well, I'm here! Wow, that's way louder than I actually thought it would be. Yeah, but you need to wake up the winemakers that sleep, you know. I'm still here! So 2019 is her— His daughter's birth year. Okay, we'll find out. We are going to taste 2019 and make sure that you came back with a bottle. It would be nice. All right, let's go! Watch out with your head because it's pretty It's pretty narrow. If it's narrow, let me turn sideways to get in. All that ass I got. Look at that melon there. What's cool about these old bottles, Jimmy— grab one of those. No. Yeah, go for it. No. Very heavy. Very heavy because it was blown by hand. This was before the Industrial Revolution, so that was blown by hand. Very heavy. The bottom is also deeper. Nekko. Mmm. This is crazy. Wine bottles also predate the metric system. So the reason, and correct me if I'm wrong, that wine bottles are 750ml and not 1 liter is because that is the amount of air in a man's lungs because you only get like one breath. Oh wow. So then it just got grandfathered in. This is a big part of the process because this is the moment where you're going to extract the colors, the tannins, etc. So you— we want to make fine wines, you know, that's the goal. And so that's a bigger reason why we— I say it, we don't do it for Instagram or whatever, you know, it's It really does have a big impact on the wine. It's like black people, we all use duct tape to fix everything. Is that to pound the, uh— It's to, uh, exactly, it's to— so these ones, you see, these ones are empty. So probably hit these things. So you get rid of the bond. Yeah, we're gonna have them on 15. We're gonna have them on 15. No. Here's 70%. So even higher than Holkoster, but you see that we could go higher because the yield is smaller and we felt it could be. Yes, we did. Do you know about the wines from the domain? I do. They're both new to me. I am. I'm very new. Okay. We start auditing around the 15th of September this year. Okay. Good date. Good date? September 14th, September 15th. You know, those are my days. This is your date. It's my birthday. Okay, so you think about it. We think about you. Dropping it down. Oh, there's no way she's gonna catch that. All right, Geraldine. She knows how to move a barrel. Very strong girl. Very insistent girl out here. She'll make the wine and she'll do all the work too. All right. Is that heavy? No, I'm just struggling like that for no reason. You didn't seem like you're— Who, me? Yeah, all right, man. And then you put it up here? Yes, you can put one part. Yes, because you're— well, we can Oh boy. Easy! Perfect, right? Perhaps you can guess the vintage? I can taste the vintage. Yeah, I know exactly what this is. That'd be so impressive if you did. I'm gonna guess Sorry, who? Chris, do you want to guess first? I'm gonna guess right, I guarantee it. I'll tell you if you're right or not. Well, you know, if we look at the color, we've got 3 color bands here. We also have a slight pigmentation in the tears, which will indicate a warmer vintage. So I would probably guess maybe 2009? Nope. Good guess though. Let's see if you know what I see. I see the reflection from the table, which is light. 2015, that's what I'm gonna get. How fast? How fast? He talk about Jimmy. I do tell it, and then people like you ask, when did you live? When were you there? Yeah, and I have to say I made it up. Yeah, but then what's the next question? Question you gonna ask me? I don't know, I'm sure you could lie your way out of it. No, because then they always say, well, do you speak Portuguese? And I'm like, ah, not really. No, but you can say only a regional dialect because you were in some Amazonian tribe kind of situation thing where they didn't speak Portuguese. I like that. Thank you. Damn, Jeremy's a good liar. Jimmy, you gonna guess this one? Yes, I am. All right, I'm gonna try to guess it. Let me get that on camera. And this is a Clodoche, so it's the— Clodoche. Like the third one we tried. And action. Yeah. Oh, it's distinct. You don't like it. I never said that. Yeah, but I know what you like and you don't like this because you didn't like the other one. I got my guess. My guess is registered. It's from the naughty— sorry, the Oshies. 2002. I swear to God I was gonna say that, but I'm gonna take it back now. 2002, we have winners. Nice. On y va, on y va. That's impressive. On y va. That's fucking impressive. On y va. I was just guessing, but that's amazing. On y va. On the rebound. That's impressive. The red dragon's kicking in. That's who was smoking cigarettes, man. Yeah, I'm watching you, man. I knew I smelled somebody that was puffing cigarettes. It was you. Turn it on. Yeah, don't even drink it. I'm waiting for you for the harvest. Okay. We are using it for harvest. We feed the part, we feed the tank, the part with the forklift. With the forklift? Yeah, the forklift, yeah. Solid. So we dump the container full of grain into the back. Okay, and then you let gravity do its work. Yeah, gravity, of course. So it's just a wooden container, that's it. It's not really wooden, but it's just— Yeah, there's nothing inside, just a— Have you ever jumped in one of these? What's that? How do you get out if you fall in? There's definitely a way to get out. But how do you get out? Are you ready? I'm ready. It's time, time to begin. I got some glizzies. Kaylee, your glizzy almost ready. Wow. What? I— I question that one step back. Again? Uh... Doug, you got your glasses? It's okay! Where're your glasses at now? Yeah, yeah. Doug?! Where're your glasses at before we left? Right here. Oh, okay. Just making sure. Jerome, did your family ever come to visit us? Work in wine at all, or were you the first generation? No, no, I am fifth. Fifth? Fifth. Fifth, okay. Do the honors with this. 1, 2, 3, 4, 5. And what year was the first generation? Uh, 1875. 1895. 1895. 1895. Good lord, damn it. I'm listening, I'm paying attention. I like Jerome here and there. This is made for real, right? Okay. Which one you prefer? You tell me. The— in Grand Cru. Whatever, whatever you want to give me, I'll greatly accept. You get to pick. Okay, this is wrong. You have to sign it. Yes, you do. I sign it? Yep. Okay. I'll take that one home for you too, Jimmy. Perfect. It's a trumpet. It's right here. Oh, it is a trumpet. Well done. All right, let's go play the trumpet. Ha ha, losers. I said Jerome and I have pie pie. Thank you. Thank you, appreciate you so much. Goddamn, that shit cold. Why the water so cold? I told you. No, you didn't tell me it was cold. No. Damn, this shit cold. I told you that. You been in here before? Have you got in here? No, I never. You've never been in here? No. Really? Ah, this is cold! Hey yo! Jerome, you don't want none of this? No, no, no, no, no, no, no. You sure? It's just for you. Jerome's like, huh? No, no, no, no, it's too cold for me. Is it, is it not too slippery? No, it's not slippery at all. So, well, how about the piranhas? Have you seen them? No, no, piranhas, man. I'm with these reds. You are a white guy? I like, I like— You like the white? I like red more, but I've, I've recently gotten into Okay, cool. Just to blend two different barrels. For the reds, it's only new oak, then we won't need— I don't need to do the blending, but for this one I have to. Okay, then this is Nuits Saint-Georges Premier Cru called Clos des Grandes Vignes. It's a vineyard that we have in Nuits Saint-Georges. Nuits Saint-Georges is the south part of Beaujolais. He's like, "Yeah, didn't get that." One for one. I was so good the whole trip. If it's one for two for water, it's way better, but one for one is minimum. After, it's a problem of sulfur addition.
