@@bobpaulinskimasterofwine haha yes, very positive. I think it adds a different dimension to think about how much effort it takes to produce a high quality bottle of wine; thanks for sharing your experience
Thanks! Yes, I lived in the CBD for two years, directly across from the Crowne Casino. Love Melbourne, all of Australia, the food, wine, culture, many good friends there…🍷
I think you left out something that is clearly visible to many of us : good old greed ! As soon as a wine becomes very popular the prices double of tripple but for some weird reason I find this very specific to Napa. My Nicolas Catena Zapata from Argentina is a few dollars more than 15 years ago. Ch.Pavie back in 2005 was $350, today a 2019 will be $400. Don Melchor was $100 ansd now $130 and so on. Look at Napa, it has become literally crazy. When the regular bottling of a Caymus is $90 or a Silver Oak is $160 I said enough is enough. Napa has become Disneyland were a simple hot dog is $20. I am enjoying Bordeaux, Mendoza, Riojas, etc that are half the price and deliver 100%. Excesive greed is a very large part of the problem in Napa, everyone want to make that $300 Napa cab and it is absurd. Thanks for the video !
Fantastic. I loved hearing some of the actual cost factors and you knowledge of the inputs, process, and outputs give some depth to the explanation. You didn’t mention profit as a cost, assume the amount of profit on a super-premium wine can be big, whereas on the budget wines it’s razor thin.
@@bobpaulinskimasterofwine I get it. Another takeaway: If a $40 wine had primo packaging (bottle, label, capule, etc.), that doesn't leave much for quality fruit!
Thank you for commenting. I don’t know Peter Neptune. Sorry, I’ve never seen any reviews from him. With any wine reviewer, it’s all about providing value to you. If his preferences align with you, it should provide helpful guidance.
Hi Bob, I really enjoyed this educational wine, thanks! I can see your subscribers numbers going up and up, I'm sure really soon you won't be able to reply to all of us! 😂 I suggested it before but as you asked for suggestions I'll propose it again, a blind tasting of different Zinfandels, including the Carnivor Zinfandel 😁 😊
Hi Laura, thank you. Indeed, the subscriber rate is bumping up steadily. For now, I’m having no problem responding to each comment. If I can’t at some point, I’ll come up with a fresh plan. I have not forgotten about your Zin suggestion. It’ll happen before too long! Cheers! 🍷
Hi Bob, love these videos! Sending this from Sydney, Australia where we love our Cabernet. Wondering if if was possible to do a country vs country Cabernet tasting in the future? and not just South Australia Cabernet :) , Margaret River Cabernet punches above its weight (Xanadu, Leeuwin, Moss Wood, Deep Woods etc).
Hi Bevan, thanks for the kind words. Sydney is a great place, been there a few times. I’ll add your suggested video topic to the list of future videos. I like your idea! Cheers. 🍷
This is a highly relevant topic for my upcoming D2 exam on wine business for WSET Diploma. Grateful that you go into the level of detail that you do, it's a dry topic but essential whenever the price of a bottle is set.
Thanks again for a great video! Very interesting and well stated. Once again I learned a lot and now I will look at some of the more expensive wines differently. Keep the videos coming. Salute!
Great descriptions. I was surprised as I’ve gone through my training how much wine is made by cooperatives. Not that is an indication of quality in many cases, just eye opening. Looking forward to my D1!
Thanks for the summary re wine overhead costs. Would you consider discussing sweet wines? French Sauternes; German sweet Rieslings & Eiswein; Australian Muscats; and I'm sure you are familiar with many I don't know about!
Great video. As an observer, it also boils down to supply and demand (and prestige, branding, marketing, or a famous winemaker's name in collaboration or side project / bragging rights, fear of missing out, keeping up with the Joneses on social media of owning/posting such bottles) often drive up the prices of expensive / cult brand wines. It is also terrible to see that climate reducing yields drastically causes low wine scores but the vintage as a result gives the wine character and incredible aging potential (e.g. reduced yields from major frost damage or extreme weather) yet because of reduced production and the prestige of the wine, greed from anywhere in the distribution chain, prices shoot up even more than producers who don't charge anywhere near as much but also put out quality (for reduced yield vintages of good quality). In the case of more well regarded wineries, there are also more sophisticated and modern equipment used in wine production (e.g. optical table sorting for the berries) that I'm sure gets factored into the cost.
Hi Ken, thank you for the good word and detailed comment. Yes, there are many factors that impact price all along the supply chain. Each situation has its own story, but pricing will be impacted by a broad range of factors. Thankfully, there are many options for excellent value, it just requires time to search the wines out.
Love this kind of video that gives more insight into the behind the scenes at wineries. ~ 6 months ago I tried a 2017 Monetevertine pian del ciampolo and loved it. Since then I’ve been really enjoying some other entry wines from Montevertine, Castell’in Villa, and San Giusto a Rentennano. A few months back I found a 2008 Montevertine Rossi and decided to try it only to find that I struggled to discern the quality difference between the pian del ciampolos I’d been drinking and the Rosso (about 2x the price). Do you think this could be down to the vintage or do you think this is just a matter of getting more experience? I didn’t try the wines side by side - that may have helped as well. Later this summer when some folks visit I’m planning on opening a 2013 San Giusto a Rentennano le baroncole next to a 2013 Percarlo and see what we can discern about the difference quality / winemaking. Any thoughts you have would be greatly appreciated. On the Sangiovese theme, I read an old article recently linked at bottom about differences in the expression of Sangiovese in Radda vs Gaiole vs Montalcino etc. Sounded to me like a nice idea for a blind tasting / video idea. www.forbes.com/sites/susangordon/2019/03/07/how-to-love-sangiovese-for-the-rest-of-your-life/?sh=165e362427e4
Hi Ian, thanks for the posting your comment. I’m glad you approve of my video. As for your wine question, not sure if it’s a vintage issue, it could be more of a storage issue. It’s an assumption, but it seems like a real possibility. Did the wine seem tired or a bit stewed? Your idea for a blind tasting with Sangiovese sounds good. There is a relatively short list of grape varieties that are truly expressive of a place of origin. Sangiovese is on that list. I’ll add your video idea to what has become an extended list. Cheers. 🍷
@@ianlutz9600 Hi Ian, sorry for the slow reply, been on airline flights for the last day or so. Maybe the wine was off due to the closure. Difficult to say. Thank you for supporting my channel. 🍷
Wouldn’t these factor mostly be in new world countries where the rules on winemaking are loose? I don’t expect places like Campania to have producers use oak alternatives or have high yields given that there are strict rules on yields.
In some cases, you’re spot on, but there are loads of exceptions in Europe. Consider Vin de France, Vin de Pays or IGT in Italy etc. There are vast quantities of European wines that have little restriction. The quality range can be extreme. In more controlled areas with limits on yields and so on, I’d tend to agree with you.
I have had the pleasure of drinking a Chianti Rufina that cost $20 from the great 2016 vintage which was far superior to a Chianti Classico riserva from the same vintage that cost $80.Too much oak can destroy the essence and character of any grape variety and a biodynamic approach coupled with a great location and aspect as well as a respect for tradition can ensure an unforgattable experience.I highly recommend the underestimated Rufina area for great value Chiantis.
If you enjoyed this video, you may also like this one on great wine values from Costco. ruclips.net/video/ZAMu_902HxM/видео.html
This is the most informative and valuable 12 minutes I’ve ever spent learning about wine. Thank you Bob! So glad I found you.
I’m glad you found me as well. Thank you for the good word. 🍷
I watch a lot of wine videos. This is the most succinct and informative one I have ever seen. Thank you!
That was my objective. I appreciate your comment!
Great video, Bob! Love the shirt!
Thanks and thanks! I love that shirt too!
Thanks for the information
Of course!
Love it
Nice, I love hearing it! 🍷
Absolutely fascinating perspective.
Hi Zachary, hopefully you mean in a positive sense! Cheers. 🍷
@@bobpaulinskimasterofwine haha yes, very positive. I think it adds a different dimension to think about how much effort it takes to produce a high quality bottle of wine; thanks for sharing your experience
@@zacharydenka2452 I’m glad to hear you got something positive from my video.
Another rock star video, learning so much. Keep em coming :)
Much appreciated. Thank you!
Another fantastic video Bob!
I didn’t know you were working on Australia for a while, I’m from Melbourne!
Cheers mate!
Thanks again!
Thanks! Yes, I lived in the CBD for two years, directly across from the Crowne Casino. Love Melbourne, all of Australia, the food, wine, culture, many good friends there…🍷
Very interesting and informative video on the economics of a cheap versus an expensive wine. Thanks.
I’m glad you enjoyed it. Cheers. 🍷
I think you left out something that is clearly visible to many of us : good old greed ! As soon as a wine becomes very popular the prices double of tripple but for some weird reason I find this very specific to Napa. My Nicolas Catena Zapata from Argentina is a few dollars more than 15 years ago. Ch.Pavie back in 2005 was $350, today a 2019 will be $400. Don Melchor was $100 ansd now $130 and so on. Look at Napa, it has become literally crazy. When the regular bottling of a Caymus is $90 or a Silver Oak is $160 I said enough is enough. Napa has become Disneyland were a simple hot dog is $20. I am enjoying Bordeaux, Mendoza, Riojas, etc that are half the price and deliver 100%. Excesive greed is a very large part of the problem in Napa, everyone want to make that $300 Napa cab and it is absurd. Thanks for the video !
You’re spot on. The greed factor can weigh in heavy! Thanks for the comment.
Hear hear!
Fantastic. I loved hearing some of the actual cost factors and you knowledge of the inputs, process, and outputs give some depth to the explanation. You didn’t mention profit as a cost, assume the amount of profit on a super-premium wine can be big, whereas on the budget wines it’s razor thin.
Too many factors with profit cover as with most any consumer product. Generally you’re correct, most low cost wines are based on driving high volumes.
@@bobpaulinskimasterofwine I get it. Another takeaway: If a $40 wine had primo packaging (bottle, label, capule, etc.), that doesn't leave much for quality fruit!
@@baggrabb A lot of factors can come into play, but generally I tend to agree with you.
Very informative. Was wondering if you know Peter Neptune, and what you think of his reviews?
Thank you for commenting. I don’t know Peter Neptune. Sorry, I’ve never seen any reviews from him. With any wine reviewer, it’s all about providing value to you. If his preferences align with you, it should provide helpful guidance.
Hi Bob, I really enjoyed this educational wine, thanks! I can see your subscribers numbers going up and up, I'm sure really soon you won't be able to reply to all of us! 😂 I suggested it before but as you asked for suggestions I'll propose it again, a blind tasting of different Zinfandels, including the Carnivor Zinfandel 😁 😊
Hi Laura, thank you. Indeed, the subscriber rate is bumping up steadily. For now, I’m having no problem responding to each comment. If I can’t at some point, I’ll come up with a fresh plan. I have not forgotten about your Zin suggestion. It’ll happen before too long! Cheers! 🍷
Blessings from nz Hawkes Bay wine country
I love Hawkes Bay!
@@bobpaulinskimasterofwine syrah or merlot cabs?
@@bver1149 Syrah!
I would love your video about skin contact, amber wines 🙏
I’ll add it to the list! Cheers.
Hi Bob, love these videos! Sending this from Sydney, Australia where we love our Cabernet. Wondering if if was possible to do a country vs country Cabernet tasting in the future? and not just South Australia Cabernet :) , Margaret River Cabernet punches above its weight (Xanadu, Leeuwin, Moss Wood, Deep Woods etc).
Hi Bevan, thanks for the kind words. Sydney is a great place, been there a few times. I’ll add your suggested video topic to the list of future videos. I like your idea! Cheers. 🍷
This is a highly relevant topic for my upcoming D2 exam on wine business for WSET Diploma. Grateful that you go into the level of detail that you do, it's a dry topic but essential whenever the price of a bottle is set.
Hi Karl, I hope it helps! And yes, it’s a dry topic. 😂
Thanks again for a great video! Very interesting and well stated. Once again I learned a lot and now I will look at some of the more expensive wines differently. Keep the videos coming. Salute!
Thanks James. My video just skimmed the surface, might be something to revisit at another time. Cheers. 🍷
Great descriptions. I was surprised as I’ve gone through my training how much wine is made by cooperatives. Not that is an indication of quality in many cases, just eye opening. Looking forward to my D1!
In Europe, there are fewer coops versus years ago, but they are still large players. Many are making better wines today than ever before.
@@bobpaulinskimasterofwine true. The common consumer probably has no idea if it Galo or Foradori.
@@carlcadregari7768 I agree, that's part of what makes wine fun!
Thanks for the summary re wine overhead costs. Would you consider discussing sweet wines? French Sauternes; German sweet Rieslings & Eiswein; Australian Muscats; and I'm sure you are familiar with many I don't know about!
Hi Jayce, I'll add to the list of future videos. The queue is long, but I'll get to it. Thanks for the suggestion.
I'd be interested when the Brand & Sons is available.
I'll make a note to let you know when its going to be available. My guess is it'll be with an online site and some specialty wine shops.
Great video. As an observer, it also boils down to supply and demand (and prestige, branding, marketing, or a famous winemaker's name in collaboration or side project / bragging rights, fear of missing out, keeping up with the Joneses on social media of owning/posting such bottles) often drive up the prices of expensive / cult brand wines. It is also terrible to see that climate reducing yields drastically causes low wine scores but the vintage as a result gives the wine character and incredible aging potential (e.g. reduced yields from major frost damage or extreme weather) yet because of reduced production and the prestige of the wine, greed from anywhere in the distribution chain, prices shoot up even more than producers who don't charge anywhere near as much but also put out quality (for reduced yield vintages of good quality). In the case of more well regarded wineries, there are also more sophisticated and modern equipment used in wine production (e.g. optical table sorting for the berries) that I'm sure gets factored into the cost.
Hi Ken, thank you for the good word and detailed comment. Yes, there are many factors that impact price all along the supply chain. Each situation has its own story, but pricing will be impacted by a broad range of factors. Thankfully, there are many options for excellent value, it just requires time to search the wines out.
Love this kind of video that gives more insight into the behind the scenes at wineries.
~ 6 months ago I tried a 2017 Monetevertine pian del ciampolo and loved it. Since then I’ve been really enjoying some other entry wines from Montevertine, Castell’in Villa, and San Giusto a Rentennano. A few months back I found a 2008 Montevertine Rossi and decided to try it only to find that I struggled to discern the quality difference between the pian del ciampolos I’d been drinking and the Rosso (about 2x the price). Do you think this could be down to the vintage or do you think this is just a matter of getting more experience?
I didn’t try the wines side by side - that may have helped as well. Later this summer when some folks visit I’m planning on opening a 2013 San Giusto a Rentennano le baroncole next to a 2013 Percarlo and see what we can discern about the difference quality / winemaking. Any thoughts you have would be greatly appreciated.
On the Sangiovese theme, I read an old article recently linked at bottom about differences in the expression of Sangiovese in Radda vs Gaiole vs Montalcino etc. Sounded to me like a nice idea for a blind tasting / video idea.
www.forbes.com/sites/susangordon/2019/03/07/how-to-love-sangiovese-for-the-rest-of-your-life/?sh=165e362427e4
Hi Ian, thanks for the posting your comment. I’m glad you approve of my video. As for your wine question, not sure if it’s a vintage issue, it could be more of a storage issue. It’s an assumption, but it seems like a real possibility. Did the wine seem tired or a bit stewed? Your idea for a blind tasting with Sangiovese sounds good. There is a relatively short list of grape varieties that are truly expressive of a place of origin. Sangiovese is on that list. I’ll add your video idea to what has become an extended list. Cheers. 🍷
@@bobpaulinskimasterofwine Didn't think it seemed stewed but very well may have been tired. Appreciate the response and really like the channel 👍
@@ianlutz9600 Hi Ian, sorry for the slow reply, been on airline flights for the last day or so. Maybe the wine was off due to the closure. Difficult to say. Thank you for supporting my channel. 🍷
Wouldn’t these factor mostly be in new world countries where the rules on winemaking are loose? I don’t expect places like Campania to have producers use oak alternatives or have high yields given that there are strict rules on yields.
In some cases, you’re spot on, but there are loads of exceptions in Europe. Consider Vin de France, Vin de Pays or IGT in Italy etc. There are vast quantities of European wines that have little restriction. The quality range can be extreme. In more controlled areas with limits on yields and so on, I’d tend to agree with you.
Half way through the bottle, it really doesn't matter. :)
😂😂 Good point! 🍷
I have had the pleasure of drinking a Chianti Rufina that cost $20 from the great 2016 vintage which was far superior to a Chianti Classico riserva from the same vintage that cost $80.Too much oak can destroy the essence and character of any grape variety and a biodynamic approach coupled with a great location and aspect as well as a respect for tradition can ensure an unforgattable experience.I highly recommend the underestimated Rufina area for great value Chiantis.
Thanks for the comment. I’ve had many Chianti Rufina. I agree, can be excellent value. 🍷