Blood Into Wine Page #10

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We're getting them through,

and, like, you know--

- Yeah.

- ...if they have a quick question, that's great.

We try to offer up, as the y're buying--

looking at the wines or buying--

We tell them, quickly, what--

- You know, what to do and what not to do.

- Try this with meat. Don't chill it.

- You know, air it this way.

- Right.

Don't pass out.

I'm not.

You can see the expectations

in their eyes at times.

Yeah.

And not to mention,

a lot of them are nervous.

- There's a camera behind you.

- Yeah, l know.

- You're going to be famous.

- I know.

- Here you go.

- Not that cool. Thank you.

- You got it?

- Enjoy it. Thank you.

You know,

coming up to this-- this icon of theirs,

they kind of bottle up,

and then you hand them this bottle,

and they shuffle off,

and you can see they wanted to say

the right thing or whatever,

- and it didn't happen.

- Yeah.

There's some disappointment

as people leave.

How'd it go in there?

How did it go in there?

He...

What did he say?

Honestly, I have mixed feelings about it.

This is more personal than somebody

just buying a bottle of wine

off the shelf somewhere

because it's a pretty label or whatever.

On the other hand, I thought it would be fun

if you guys interviewed people

on the way out

and say "Did any of you know who

that other guy sitting next to Maynard was?"

It's an interesting study of people

who might or not have been into wine.

But maybe they'll actually go try the wine

in spite of the signature

and discover a whole new world

that has far more to do

with art and cuisine than it does with...

short-tempered rock stars.

Do the wine song.

- Do that one wine--

- I like this one.

I wish I had one of them horses

that's on a stick.

Put it between your legs.

Jump up and down with it.

Those are fun.

- Hildy.

- Yeah, Billy Lee?

I was perusing

the Inter-Web the other day

in the search of new and interesting

forms of pornography,

and I came across something

very interesting

that juxtaposed against Aunt Mama's

missionary position on alcohol.

She didn't like alcohol.

No, she did not. But this here fact

kind of undermines that position,

which I assume is a bad position.

The key figure in her mythology,

a Mr. Jesus,

apparently used to turn water into wine.

No sh*t?

Yes. And I have an idea.

I'm looking around the room here.

I see a lot of people with Aquafina.

I'm thinking if we find Jesus

and get him down here,

we can take that Aquafina,

turn it into wine,

take this punk rock party up a nocth.

What do you say?

I say, hey, Jesus!

Maynard has really

two completely different persona,

I feel, live.

With Puscifer,

he almost has a more--

like, Andy Kaufman is a good example--

a very provocative, humorous persona,

where you're really never sure exactly,

you know, where the fourth wall is.

Is Maynard kidding

with some of these things?

Is he trying to push your buttons?

He really has this completely other identity

with his newer stuff.

I've built an entire career

on not giving away

the whole farm as far as explanation.

It's been an element of...

I'll give you-- I'll present to you

a particular odor and throw it out in the air,

and then you, you know,

have some kind

of sense memory of those shapes,

colors, sizes, sounds,

and you-- and you draw

on your own experience.

And then if you have--

If there's missing pieces,

and you're the kind of person

that likes to ask questions,

there's going to be a lot

for you to discover.

Mr. Jesus

-Hey, Jesus!

- Save our body

Hey, Jesus!

- With His wine

- Hey, Jesus!

His retching dog was sour grapes

We have just received

some exciting news.

The folks making this here movie

have reached out to Mr. James Suckling,

the world-famous wine writer.

In case you don't know,

Mr. Suckling writes

for a magazine called the Wine Spectator.

They decided it would be

a neat experiment

to bring Mr. Suckling

to town all the way from Italy

to wet his whistle

with some good old Arizona juice.

Never ones to back down from a challenge,

Maynard and Eric are getting everything

ready for Mr. Suckling's visit.

I heard tell once some TV yokels

called this beautiful region a sh*t world.

Well, that made me

madder than a wet hen.

So let's pay close attention

and see how it all turns out.

Mr. Suckling?

Sweet.

All right. Shall we begin?

Let's do the business.

My name is James Suckling.

I'm the European bureau chief

of the Wine Spectator,

which is the biggest

wine magazine in the world.

We have 2 million readers.

In a year,

I might taste 5, 6 thousand wines.

But, you know, that's my day job.

What I really enjoy is sharing great bottles

of wine with friends,

so that's what I do.

This is my little concoction.

This is the Primer Paso from caduceus.

And this is pure Arizona fruit?

- Yes.

- I told him what it was.

I believe the blend is...

Okay.

We don't co-ferment.

We put the Malvasia in near the end.

I like it, but I don't find it has

that much Syrah character yet for me.

And also, the Malvasia,

I think it gives it a little bit...

It's quite a strong character,

particularly in the nose-- Malvasia--

and so I'm not sure

that that works 100%.

You can say that. It's all right.

- Maybe you're--

- I won't kick you out.

Whatever you're trying to be,

trying too hard on this one.

Not at all. I love this wine.

I make what I like.

So the next wine is Mangus,

which is our project.

This was just bottled,

so it's really young.

Wow. The Sangiovese

really comes out in the nose.

l think so, too, despite the fact

that the cab is the dominant varietal.

That floral and dried cherry character.

Wow.

Well, as you know, since l live in ltaly,

particularly Tuscany,

I know a bit about Sangiovese.

- The y grow it there?

- They grow it there.

- That's the holy grail, baby.

- Yes, it is.

So I think you guys are really on

a good track with Sangiovese.

I don't think California

is doing many Sangioveses like that.

Yeah.

What a view.

I had no idea with--

And these terraces?

- So much work it's crazy.

- Yep.

It must have cost

a fortune to plant them.

Yeah, pretty much.

You really don't see something like this

in Napa Valley.

I wouldn't really know. I don't really--

I've never spent really any time in Napa,

to be honest.

- Really?

- Maybe a day.

I've been asked that a lot.

Like, how much time--

Spend a lot of time in Napa,

but I haven't really.

Yeah, because it's funny for me.

I mean, I've been to Napa, of course,

but as you know,

l live in Europe,

and I've been there 25 years.

I've seen all the great vineyards,

live in Italy.

But for me, you know,

it feels like-- like parts of Europe.

Maybe parts of the Rhone Valley.

But this looks volcanic, even.

- Were you saying that this is volcanic soil?

- Yeah, absolutely.

If you look at a topographical map here,

you'll see hundreds of volcanoes

throughout this area.

Basically, from about this area north,

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