F4F - Just a Jackson Thing and Tony Reed - Breaking the Internet
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811,000.
This was probably printed a week ago, so it's probably more than that now. Tony only got 612. What the heck?
Yeah, I knew as soon as he come on the scene because that's when Gleaner, one of them, was wanting to do that Combine giveaway. When he passed me, I'm like, well, you better get to handing him out because it's going to happen quick.
That's crazy. And it did. Who comes up with the content? Is it yourself or your mom, your cousins?
If there's something that we need to talk about, we'll plan ahead to film that. Most of the time, we just tap the button on the camera and away we go.
Join Corey. You boys want some popsicles? David. So Tanner, what I really got to know, is the juice worth the squeeze? And Tanner. All right, it's about time to wrap this baby up. They're my favorite, like Farm for Fun. It's time to put aside the stress of the work boots, sit down, grab your favorite adult beverage, and listen to the boys from Farm for Profit. Yay, it says applause.
Oh, Corey, it's one of my favorite times of the day. It's Friday. It is. It's wine day. It's wine day.
We should. Friday should be wine day. I got my wine shirt on.
I do. I like your wine shirt.
Brand new from Tradement. Got fish on it and stuff and birds.
But even better than that, we're making a new friend today from Sonoma County. And why is that important? Because there's two bottles of wine sitting on the table right next to us. I see more than Sonoma County. I see lots of different stuff, but we'll get into that. Yes. Well, Brad, first ever time on a podcast. Welcome.
Good morning. Thank you.
So this is Brad Peterson, and you are the vineyard manager for Silver Oak Cellars. And what's the other cellars? To know me?
Tumi Cellars is actually another brand of the same family that Duncan family owns. But yeah, I manage the Alexander Valley Cabernet Sauvignon for Silver Oak.
Wow. Cabernet Sauvignon. That's what we have here. This is an elegant bottle. I love how simple but beautiful it is. Got a picture of what would you call that structure?
That is a water tower.
That's a water tower and a tree looks like out in a vineyard. This looks like it's a 2020. You got to do Dave's method of how deep does the finger go in the hole. I have a plethora of corkscrews here. I didn't know what tool you wanted. I mean, you'd think we do this segment pretty regularly now that we would have like one of them, you know, you push the button and it just opens it for you. But no, you're going to make me struggle. But I've actually pushed the cork in before all the way when I couldn't get it open and I didn't have one. Then you'd have to drink the whole bottle. Right. Do you not drink the bottle when you open it? Isn't that the point?
Isn't that the point? I've never had that happen. Never?
Never. Brad is batting 1,000 when it comes to opening bottles of wine.
So this is not chilled. No, I'm not drinking the whole bottle.
So this is not chilled. So I'm assuming we drink Cabernet Sauvignon warm?
Cabernet Sauvignon, not warm, but room temperature, hopefully somewhere between 55 and 65 degrees.
Okay, so the studio is set at 69 degrees, so we're going to be just outside of that. Look at you. I actually think that corkscrew is older than you are. Ooh.
Very nice job. You've done this before.
Just a couple. All right, Brad, explain to us what a vineyard manager is.
So I am responsible for taking care of 250 acres of Cabernet Sauvignon in Alexander Valley. And that entails every aspect of the growing season from pruning in the wintertime all the way through harvest, which is what we're doing right now, actually. So basically every aspect of that I oversee and make decisions on how it should be done, when it should be done to produce the best quality fruit that we possibly can.
That's interesting because you took time out of harvesting to do this segment. So are you mechanized harvesting or is it still done by hand?
We both. Yeah. And I'll apologize first right off the bat. We started at 2 a.m. this morning. And so I'm I'm maybe a little rummy at times. And we've been doing this for about two and a half weeks. So, you know, you're going to get what you get.
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