【纪录片】美酒秀-Wine Show 戛纳惊情

Well, here we are again. Two thirsty thesps with a couple of weeks off from the grease paint. Yes, I'm Matthew Good. And I'm James Purefoy, and in this show we're in Cannes for a cooking lesson with one of the world's best chefs. Cumin. No. Cumin. No. Cumin. I don't know. We're going to stick that in there, though. Yeah. I can't wait. All part of the mission to find yet another bottle of wine to satisfy the most influential wine critic on the planet, Jancis Robinson. Joe Fattorini and Amelia Singer feel the full force of the law. If this works, we might try it again. If it doesn't work, we'll wash our hands of it and say, boy, that was a dumb idea. They meet the sheriff who's releasing prisoners to help solve California's labor shortage. And Matthew Rees is all about the gadgets with the latest in wine solutions for the traveling oenophile. This is a well-made, beautiful, elegant gamay. In a bag. But is it decent plonk? And George is on Joe's mind as he explores one of the world's oldest wine cultures. It is like being in the earth. I feel, um, I feel communing a little bit down here. So no matter if you're glass half empty or glass half full, let us replenish your spirits at our Provencal Villa of Fun because this is The Wine Show. If Joe doesn't bring us something refreshing, I'm actually just going to climb into the fridge. Are you wilting? Yes. Slowly and steadily. Matthew wilting. Lovely lad. Did somebody say the words refreshing? What are those? What have you got? Good Lord. Please. What is that? You are both going to need one of these. Who has the bigger horn? I think we know that. I think we know where that's going. Right. Don't have it just yet. Don't play with it. That's for sure. Don't play with it. Where does wine begin? Oh, I was going to say with wuh. I would say it was in the Middle East. It's not a million miles away. Armenia. They certainly have a claim. Georgia. Oh, ex-Soviet Union Georgia. Absolutely. We're going to go and find the origins of wine and then taste some of those original wines. Oh, lucky us. Let's follow Joe to Tbilisi, the capital of Georgia. That's terrific. And then when we come back, I'll show you how to use those horns. Oh, fantastic. Georgia, a country that until recently few of us had heard much about. Its Soviet past has kept it and its wines away from the rest of the world. But it's a country in which wine's influence can be found everywhere. Even its alphabet is said to imitate the shape of vines. Every fibre of its being is intertwined with grapes and vines. You might not expect it from the land that gave us Stalin. Georgia can indeed lay claim to being the oldest wine culture in the world. The evidence for that is compelling. Terracotta winemaking vessels and fossilised grape pips unearthed in the east of the country have been dated back to over 6,000 years BC. But what's truly remarkable is that in the 8,000 years that have followed, in a country invaded over 50 times, Georgians have never stopped making wine. And even more remarkably, they've done it in the same way. In any market, wine can be found the style of which has not changed for centuries. This, I think, is what I've been looking for. Gvino? Can I have a try? Here we go. Let's have a whirl. Definitely homemade. You'd have this at a nice dinner. Mmm. Right, I'm going to buy that. I shall take some home. This amber wine is the purest expression of what we wine folk call natural wine. No added yeasts or chemicals, minimal intervention in the process from beginning to end. But more importantly for me, it's an echo of Georgia's past. Georgia is one of the oldest Christian nations, and I've come to the Sioni Cathedral in the capital Tbilisi to see one of the most holy of the country's relics, which also happens to be wine-related. This is the most venerated object in Georgia. It's a simple vinewood cross bound in the middle by the hair of St Nino 1,700 years ago. It's only open to the public like this two days a year. It's been open specially for us. St Nino, miracle worker and preacher, is revered as the woman who converted what was a pagan population to Christianity. All day, a stream of Georgians have come to kneel in front of it and to kiss the cross. Could it be that St Nino started Georgia's love affair with wine? Well, that's a question for the theologians to answer, but there's one thing I know already. When Georgians are looking for a symbol for who they are, how they feel, the spirit of the nation, Georgia keeps coming back to the vine, to grapes and ultimately to wine. So Georgia can claim to be the cradle of wine, useful marketing for the tourist board. Now here I have to make a confession. As a wine journalist, I'm not known for my evangelism of natural wine. But what I'm ready to find out is if it's more true to the spirit of Georgian winemaking. And for that, I'm headed to Kakheti in the east of the country. Kakheti and its surrounding vineyards have been producing natural wine for eight millennia, but the Red Army invasion of 1921 led to wholesale destruction and the introduction of mass production techniques to produce cheap wine for Russia. Recovery since independence in 1991 has been slow, but Georgian wine has at least one champion. You found us. I have found you in a vineyard. In a vineyard of all places. Toiling hard. Yeah, we're gathering the prunings. Nice to see you. John Werdemann, the co-founder of the Pheasants Tears winery, named after a local legend in which the hero claims that only a wine beyond measure could make a pheasant cry tears of joy. What was it that made you choose this little bit of Georgia? When I was 16 years old, I skateboarded to an alternative music shop in Richmond, Virginia called Plan 9. I bought a CD called Georgian Folk Music Today. When I popped it into the stereo, everything resonated with me and from that day on, I dreamt of coming to Georgia. I ended up doing a master's degree in painting in Moscow. In 1995, I was invited to come to Tbilisi by a Georgian family and they whisked me away from airport to restaurant. This restaurant they had this golden color wine that was flowing and flowing and flowing and at a certain point, our host summoned in musicians and the musicians that walked in happened to be the exact same ones that were on the CD that I had bought when I was 16 years old back in 1991. So it was almost like a sign. It was serendipity. It was serendipity. And it's all just kind of gone from there. This almost feels like sort of an afterthought being a winemaker. In reality, the winemaking was an extension of my interest in ethno music. So you see there's an interconnectedness in everything. It's spontaneous fermentation of life. Brilliant. To make his wine, John uses time-honored techniques and these terracotta vessels called kweveri. Here we are at our original cellar. These are the kweveri. The fact that they're buried in the earth, there's a whole philosophy behind that. You know, the earth gives us the grapes. We crush them into the kweveri and the earth is warm at the time of harvest so spontaneous fermentation happens easily and then we seal the top and we keep it there until spring. This is probably the most ancient method of winemaking. Funny enough, it's considered very modern and there's many people using kweveri all around the world now today and it's kind of like the new natural wine thing but Georgians have been doing it for more than 8,000 years. Can I have a go? Yeah, please. Make yourself at home. It's strange to think that wine was being made this way 3,000 years before even the pyramids were built. It's cool as well. It's like stepping into not quite a fridge but a sort of cool room like a storeroom somewhere. How big is this? 2,000 litres. 2,500 bottles, something like that? Roughly. It's a coil method so it's built in rings about 10 centimetres for each layer. It is like being in the earth. I feel communing a little bit down here. Just 2% of Georgian wine is now made the traditional way. OK, so let's open this guava. So it's still on the skin as you can see. That's fabulous. It's so fresh. Look at this. It's liquid sun. It's my last evening in this incredible country and John's invited me to a supra, a traditional Georgian celebration of local food, wine and song. Let's start off with a toast to our creator and thanking God, thanking nature for the bounty that we have. We have beautiful people with wonderful voices, opportunity to make new friends and enjoy this elixir of the gods. So, gratitude. Adikit. I came as a sceptic about natural wine and what I learned was that sometimes the textbooks don't tell you all you need to know. You just need to experience wine to know why it's good, why it's special, why it matters if you like. The other feeling I had was more about what it is to be a Georgian. This is our inheritance. This is what our ancestors taught us. My ability for love becomes stronger because all the love is coming back and it makes me love singing, love dancing, love the world and that's why Georgians, we're a strong nation. I knew the facts and the figures and the dates. Yes, that matters. It is important but the toasts and then three kisses, the way that wine was used to mark the most important and profound things in life, love, emotion, how you feel, who you are. It made it, for me, the most meaningful, the most profound trip I've ever done with the wine show. What the hell are they for? You're going to drink from that in a minute. This is made by John. Lovely bearded John. Do you want to have a guess at the great varieties in this? Yes. It's like my school changing room. I won't list the great varieties. It says down here, 417 variety field blend. A polyophony. That's why it's called polyphony. Sorry. Now what I want you to do, hold your horns. Feel my horn. Take your horns. I want you to link your arms like that. That's it. Have a drink. Taste. Taste physics. Now kiss each other three times. What a man. I never ever want to be naked with you. I only have one final task. Oh good, now these are fun. This. This is magically good. What is it? I'm not going to give you too much because it will get horribly out of hand. More out of hand than it is already. Go George. If you have a slightly upset stomach, this will set you right for a week. Really? Oh it's like grappa, bloody hell. Isn't that brilliant? I feel like such a man. I feel like a lie down. Thanks Joe. Always a pleasure. You bring us surprise after surprise every week. Thank you. So after our starter from last time, we're ready for something fishy in our six course lunch. It's been created by superstar French chef Stéphane Renault. But what's lunch in Provence without wine? Joe Fattorini's challenged us both to find our perfect wine for each course. And joining Joe is Jancis Robinson. Not just a palate for hire, she is the world's most influential wine critic. Yes, Jancis will decide which one of us has brought back the best wine for this, the fish course, in our amazing French feast. Last time, Jancis picked my wine to match the starter. I'm going to go for Matthew with the Vinolithic. So it's even Stevens as we face Stéphane's next dish. Definitely all to play for. Stéphane, I can smell this one outside. Isn't that gorgeous? Yes, it's no pig. There's no pig detailing here. This is calamar, a little squid? Yes. It's cooked with white wine, with ginger, with shallots, with the hink, the squid hinks, and cream. We love cream. Absolutely. But I will not tell you which one I've used for my recipe. I think you've tested James and Matthew with this one because it's not an obvious food and wine match really, is there? It could be red and light, it could be white and fresh. It'll be fascinating to see what they choose. Let's go to the table. Now, where to find a wine to match the fish course? I smelt it a long time before I saw it. I did the same. It's a long way away, can't you? I suggest it doesn't take a genius to head to the coast, which is just as well as I am a mere travelling player. Geniuses we may not be, but actors we are. And like swallows to Capistrano, we head to Cannes. Mixing up your countries there, mate. Cannes, on the Côte d'Azur. Home to the famous film festival, we are not unfamiliar with these streets. I've had the odd premiere here and then comes the television festival here. It's terribly exciting. But you never see any of this. No, because it's always night time. Never wear sunglasses at night. That's my only rule. Is that your rule? It's the only rule you have. I have many rules that equate to only in a tux. We are going to have to think about this wine. I mean, in all honesty, calamari. Squid ink. Well, the squid ink's the thing that's throwing me calamari. I know, I know. Give me a big old shabbly and let's go home. It's dry. It's white. It's citrus. It's zesty. It's got condensation trickling gently down the side of the bottle. Stop it. I'm wearing shorts. Yes, Stefan's squid ink is a bit of a curveball. Fortunately, James, I'm a man with a plan. In Cannes. Oh, stop. Please. Okay, fair enough. But here's the thing. I've pulled a few strings to get us a table at the Palme d'Or, the most exclusive restaurant in town. Cor blimey, look at this. Honestly, people will think we're photoshopped against this background. Oh, we're really not. This is for real. It is for real. I've arranged for head chef Christiane Sinicropi, a sensational two-Michelin-starred culinary titan, to cook lunch for us. And we get to pick his bread. So not only are we going to have the perfect lunch, one of the world's best chefs is going to help us find a wine. Genius. I can't wait for this food. The rewards are plenty for this horrendous journey we've been on. Or not, as the case may be. Hello. How are you today? Something obviously got lost in translation. To meet you. But we're Hiddleston and Cumberbatch. How are you? Doesn't look like they've recognized us. Well, Matthew, to me, these chefs' whites can only mean one thing. Looks like we could be cooking our lunch ourselves. Now you will come with me. I'm ready. There are very few winners in Cannes, you know, Matthew, and an awful lot of losers. We are in big trouble here. I know we're in big trouble. That's where I live. I can't believe you can't even book a table. Calm down, dear. For you. As our reputation precedes us. We're going to apprentice the master, helping him create a dish that echoes the flavors and textures in Stéphane's calamari dish back at the villa. Now, where will you go in the kitchen? We go back. And by the end of it, we should know what wines to take back to Jancis. So, we have the ingredients. We start serious cooking. Our calamari masterclass starts with a quick game I'm calling, What exactly is that in that pot? Sardines. That's the dotty opry. Red fish, exactly. Calamari? No. What is it? I don't know. We're going to stick that in there, though. I can't wait. Turns out that is turmeric, and together with fishy offcuts, shallots, lemon zest, long pepper, and a little bacon. It's very hot. We will be making a sauce to accompany the dish we are having for lunch. Are you ready? This. Okay. How much? Again, again, again. It's so hot. Excuse my language, but yes, that's hot. I wouldn't accuse him of being a baby. What is surprising to me One, two, three, four. is that Christian looks like he's adding a red wine to a sauce which is going with fish. Because tradition tells us we should be knocking a white wine in there. You need the red wine for the sauce. Two Michelin stars good. Don't argue. You understand? Yes? No, no, no. Yes, yes, yes. Lovely. Oh, lots of wine. It's going to be a great dish. That will reduce very quickly with that heat. After five minutes, it's all starting to smell rather good, Mr. Good. Smells great, doesn't it? Oh, wow. It's so good and strong. It's lovely. You understand? I do. The red wine with the fish. Now I do. I would never have done that. What a nice man. I'm always expecting a chef to be like, get out of my kitchen. I was nervous. So now we're going to have a red wine with that dish. I know nothing. I feel like I know nothing every day on this job. Welcome to my world. Unlike most commis chefs, however, we are going to be allowed to enjoy our creation in the Palme d'Or restaurant. Hello. Oh, look at that. Theatre. That is the most amazing plate. And look at those little fishies. It smells divine. There's a lot gone into that. And here, the courgette flour. The sauce. The sauce that we slaved over. I didn't really. Exacto. That's beautiful. Christian designed this festival of flavour especially to help us understand the types of wine we should be thinking about for our fish course back at the villa. And rather graciously, his sommelier has picked out three wines he thinks will work. All, we've been assured, are kissed with the fresh sea air. To start, Le Clos Saint-Joseph. A bio-dynamic white blend of rolle, semi-uniblanc, and claret. A mouthful in more ways than one. Very citrusy. It's so citrusy. It feels like it's a wine that is made for right here, right now. Oui. Yes. Oh, I love the crunch. It is exquisite. Oh, my God. It's your work. It's not me. Oh, it's beautiful. But that cuts through it. Lovely. Yeah. Important point. Exactly. My friend, I will go work. Sorry, you have a lot of lunches to cook. Thank you very much. You are very nice guys. God bless you. Let's get involved with this. Abbé de la Reine Saint-Honorat Rouge is 100% Syrah, made by a holy order of wine-loving Cistercian monks on an island just off the coast. This is also the wine we use to make Christiane's sauce. God, it's powerful. It's like you in Rome. Easy, tiger. But it works so well with that sauce. Of course it does. It's made with it. Now it's the little Saint-Pierre. This is from the same place. This is from the island off here. This is a claret-chardonnay blend. Not quite as citrusy. It's interesting, though, isn't it? Yeah. God, this would blow Jantz's knickers off. That's a sight. Gold. Well, it is the Palme d'Or, isn't it? The Palme d'Or restaurant right here. Yes, it is. It's probably as close to a Palme d'Or as I'm ever going to get. As we'll ever get. That's absolutely true. No coincidence, you know. There's no one here. Having been inspired by a day at the Palme d'Or in Cannes. You'll need the red wine. It's going to be a great dish. We've each chosen a wine that we think will match Stéphane's squid dish. I decided on the Saint-Honorat Rouge. While I've gone for a white, Le Clos Saint-Joseph, because it's a fish course and I'm a traditional kind of chap. So, Matthew, you start. Tell us about your wine, this white. Well, I love it. It's very citrusy, it's very crisp. It's as crisp as your white shirt. I didn't want to follow a red with another red on the courses. We're going to be in a hot environment. Perhaps it'll be time to cool down before the main course. Where is this made, Matthew? This one? It's made at Le Clos Saint-Joseph. Where was it? Don't ask me that question. It's made 43... What I remember is that it's made 43 kilometres from Nice. But that's all I can remember. But, James, yours comes from somewhere more exotic. There are a couple of little islands just right off Cannes and it's made by monks there. And I chose the red because of the squid ink. I wanted something that could cuddle up to that squid ink. And just spooning gently on a Sunday morning. So, for me, it's a meal which is already very rich. With this fresh one, it's OK for me. I like the fact that you've chosen a red that's very marine, you know, surrounded by the sea. That was part of my thinking. I wanted something where you get the fish, you get the wine that is made near the fish and you can put the two of them together. By monks. On the other hand... There's always another hand. Yes, there is. I am very much enjoying Matthew's choice of the white wine. And it's got that little chewiness at the end, which is no bad thing with this very textural dish, which is superb, by the way. They've both got strong attributes. But, my final choice and the one that is going into the wine show basket is Matthew's white wine. Well played. And I knew you were going to have a strong opinion. Honestly, it's 50-50, isn't it? From our glorious French bolt hole, we're heading back to Blighty, where no matter if it's cigars or shotguns, shirts or shoes, possibly a haircut, there's one place in every gentleman and lady's address book. London's St James's. It's home to some of the most exclusive shops in the world, which makes you wonder what our furry little friend Matthew Rees is doing here. How about a shave and everything? It's also home to Berry Brothers and Rudd. They've been on this site since the 17th century, where they've welcomed wine lovers however deep or shallow their pockets may be. But I'm not just here for wine. Well, I am hoping for a glass of something. I'm here to find out about my favourite thing. Gadgets. We're on the march. We're mobile. We're on the hoof. We are. We're moving. We're taking wine with us. Thankfully. Every time you think you've discovered a new thing, you discover that people have been doing it for ages. Like what, Joe? Human ingenuity. Mike, how do you go and take wine when you're on your way out to well, potentially a festival or a party or a pilgrimage? A bull scrotum. It's not a bull scrotum. No, it's a pilgrim bottle. Can you just see here and here? Yes, it's where your eyes go. You put the string through there to do a loop so you can have it and you walk along about your person and you've got water or more ideally wine. And so as a pilgrim, have a bit of a drink on the way. It's what got them through. Suddenly you start thinking maybe going on a pilgrimage isn't such a bad idea at all. No. That bottle will travel. So if we were to take that. Yes, and party. And party. Yes, fill it with Technologically, it's no different to a bagnum. This is a well made, beautiful elegant gamay. In a bag. But is it decent plonk? It is. It really is. Absolutely. Put it to the test. Stick your money where your mouth is. Oh my God. Like that. And another. Now what's the lining of this bag and does that affect the taste of the wine? I'm not going to go into it in too much detail. It can get a little bit techy. But the technology has changed massively. Sorry, yes. It used to be just a piece of tin foil which would crack sometimes. Now we've got much more interesting polymer linings which do stop oxygen from getting through. That was my greatest concern. Right, here we go. Cheers. Cheers. Chin chin. It's a little gamey. It's gamay. Sorry, that's right. Yes. It's meant to be crunchy, slightly bitter cherries. It's not bad. It's very cherry though. It's very good, isn't it? Yeah, it is, considering it came in a bag. I think it's absolutely brilliant stuff. If that came out of a bottle, you'd be going, that's really nice. Put it in the fridge a little bit. Gamay's good, just ever so slightly chilled. Is it? Yeah, it is. That's a top tip for the day. It's not got an awful lot of tannins, so it's chillable reds this season. Is that the rule for chilling reds? The less tannins, the better the chill? Yeah, absolutely. You know, people have gone over the idea that only good wine ever comes in bottles, because the technology's changed. I'll never get over that. This is Malbec, one serving, just one glass, and you rip off the top, pour it in. It's like tomato ketchup sachet basically, full of Malbec. Yeah, pretty much. Brilliant. Cans. Cans is big stuff now. This is Pinot Grigio. Sparkling Pinot in a can. Sparkling in a can. Try my Pinot. Try my Pinot. What do you think about this? Well, it's not really for me, but no, no, not the target market. This isn't for crusty old duffers like me with the tag pin. This is for younger, more... Sparkling Pinot Grigio, on-the-go straw, summer festival. It's very big in the United States at the moment. So which one is your favourite, do you think? I think the Gamie Gamie, because that's a bit of a mean tease. It's like a one-hit wonder. That's just a swallow, isn't it? And that doesn't make a summer. I'll have a Magnum, please, Bob. The P.I. You can have that. You're having that, then? Yes. The Magnum P.I. for me. You have that. Well, I'm a traditional, old-fashioned kind of guy. I'm going to have this, because I like my wine to taste of leather. Among other things. Chin-chin. Chin-chin. Oh, you great global adventurer, you. Yes. Where are you taking us this time? To California, but to some of the slightly lesser, well-known bits of the California wine industry. Such as where? Well, everybody knows Napa, and we do... I say we, Amelia and I, we did go to the Napa Valley, but what is fascinating is the other areas. For instance, I'm going to pour you a glass of wine here. This is Chronic Cellars, Purple Paradise, from Paso Robles. Wow. Chronic Cellars? Chronic Cellars. And it has the most amazing label. That's a cracking name. Yes. Now, this is a juicy, fruity blend of Zinfandel and Grenache and Petit Syrah. That sort of thing. But it is probably the fastest-growing wine region in California, yet people are finding it harder and harder to find pickers. The industry was reliant on Mexicans who used to come. It's more difficult to work in America, as I'm sure you may even discover yourselves on occasion. So we went to investigate some of the more creative ways that people are filling that gap. Okay. I can't wait to see what this is about. So, before they get in the back of a Popo car, we're going to see how Joe and Amelia got on at one of Napa Valley's more eccentric winemakers. If I mention California wine, your mind might wonder, here's the beautiful and world-famous Napa Valley. Napa is a 30-mile-long, $50 billion-a-year industry of some of the world's most valuable wine businesses. Not only is Napa Valley home to some of its most iconic producers, it's become a magnet for high-spending tourists. No, I can't do that. Many wineries throw open their doors to visitors like me and Amelia. Some, like Raymond, with its burlesque-themed crystal cellar, mannequins, chandeliers, even let you play winemaker for the day. Shall we get on with it? Oh, yeah, sure. Come on, then. Chunk of Merlot in there. Great wines and novel experiences like this, all add up to make Napa one of the most magical wine destinations in the world. But behind the walls of the magic kingdom, there's another side to California wine. Issues like drought, traffic, sustainability all challenge winemakers. But there's one issue that threatens their very existence. In California, a high percentage of agricultural workers are undocumented migrants. The allure of working on marijuana plantations where the pay is better and the job much easier has created a serious labor shortage. While Napa has the wealth and often the machinery to ride out this shortage, the problem is particularly acute in the less well-known wine regions like Mendocino County. Family-run Barra Winery in Redwood has been feeling the effects. But owner Martha Barra has found a solution with a little help from the law in the form of Sheriff Tom Ullman. Hello, Tom. Hello. Together, they've pioneered a scheme to use prisoners from the county jail to work in her vineyard. How did this come together, this thing of you as a sheriff and then Martha as a wine producer? What was the genesis of that? So, we were talking over a glass of wine and I said, Martha, listen, it's almost time for the grapes to be picked. Why don't we, as in the sheriff's office, supply you with a dozen pickers. You pay them a fair wage and that money will go to them and their families and at the end of the picking season, they'll have money, you'll have your grapes picked and maybe it'll work out to where these guys are not going to come back to jail. And the first year we started as a whim and it was a trial year, saying, alright, Martha, if this works, we might try it again. If it doesn't work, we'll wash our hands of it and say, boy, that was a dumb idea. But it has worked so good that I now have three other sheriffs who are doing, this year will be their first year doing the exact same thing. No way. Cool. What's your favorite wine from Mendocino? The darker, the better. Really and truly. If you can hold it up to the sun and you can't see the sun through the bottle, that's a perfect red wine right there. So this is Martha's winery. Here we are. Fantastic. Over the past 20 years, as Californian wine has grown in popularity, the 175-acre Barra estate has gone from producing 200 to 20,000 cases a year. Without a ready supply of workers, there's no way Martha could grow her business. But I have to ask, surely it's a massive risk taking on convicted prisoners. Did you ever have a distaste about taking prisoners, people who've broken the law and having them in your vineyard? You know, I trusted the sheriff to vet these people and there are 300 people in the jail and when he can only send us four or six, that tells me they have gone through a rigorous process to be able to do this and it's an honor for them to do that. So you feel safe? I feel safe and I know that they're not going to leave because they pay $11 a day for little ankle bracelets that's GPS controlled and they're not going to do anything because they want out. They don't want to twiddle their thumbs during the day sitting in jail, so I felt very safe with those people. Right now it's suckering season, apart from harvest one of the busiest times of the year and to cope with the workload, Martha's drafted in extra labor from the prison to help. How are you doing? Good to meet you, I'm Preston. Nice to meet you, Preston. Great to meet you too. Getting stuck in here. Oh man, yeah, just picking off the sucklings, the little sucker branches. Is this your first time working in a vineyard? It is. What kind of skills are you learning, do you think? Learning how to take off these sucklings. This is the spur and on the spur, this is where your new buds and your new blossoms are coming about and so I'm taking off the smaller ones that are less important so that these more established ones have a chance to really produce some fruit. So something like up here, this fellow can come off. That would need to go, but generally, you know, we're leaving two to three. What did you have to do to get on the program to come to the vineyard? Well, like I said, I've been in jail for 17 months now and I've not been in a lick of trouble or nothing like that and I feel like I'm pretty trustworthy. Out here, this is nice and free and open. Is there not a temptation just to leg it? If I were to do something foolish like that, I'd be setting myself back to the beginning. I'm enjoying myself. I've even told them if they need a helping hand in the future to come and get me. In fact, rather than legging it, Joe, some like Jaime have come back to work at Martha's full time. We're going into jail and coming out. I thought when I was coming out I wasn't going to have any opportunities. I was kind of down in the rut. You know what I mean? I was just I was on the streets and then when she gave me the opportunity to work, I was just like, this is what I want to do. I don't want to keep doing circles and going back to jail. And do you think she'll hire more people full time? Definitely, just because when harvest season comes around, there's a lot of workers that just go just to go work with the weed. So it's like there's so much work to do out here with all these grapes. What's it like coming out for the day? Wonderful, wonderful. I mean, it feels like you're free almost. It's hot and it's hard work but if you can deal with that, you feel like you've accomplished something at the end of the day, that's for sure. How important is the money? Because you're paid for this. Really? I'd do it for free, you know. I'd pay to come out and do this, you know. This was a program that was kind of forced on you. You had to do it economically. But you've left the Most Amazing Legacy chatting to those guys. How do you feel when you look at what you've achieved? It delights me to see them so ready to come to work in the mornings and be happy to be out and so appreciative that we're giving them that opportunity. And does that make me feel good? When I sign their check, I feel very good. Tom and Martha's novel program could one day be the blueprint for producers across the whole of California. I can't see why not. It's win-win for the vineyards and the prisoners. One thing's for sure, I'll never look at a bottle of Mendocino wine in quite the same way again. Who's the most responsible out of you two? Do you think? This is a Sheriff's badge. Sheriff Mendocino. That is from Sheriff Tom. So you can go and pin that on. Sheriff Tom did reassure me that that doesn't give you any powers of arrest. I am now going to pour you one of the wines where the vineyards are tended by the prisoners. Look at the color of that. This is a Petit Syrah. Have a go. So this is from Barra Mendocino, Petit Syrah. 2014. Wow. Mendocino is great value winemaking. It's quite tannic. Yes, it is. But I like that. I've always been a fan of that. You love that, don't you? You met a lot of those guys who were picking those grapes. How did you feel they were? Were they doing it for the camera? Absolutely not. We spoke a long time off camera as well. We talked about all sorts of things. One of them was explaining he said one of the nice things about being able to earn money, he doesn't have children, he doesn't have a partner, although many of the guys did, but he said he has seven dogs back at his home. He now can send the money so his friend can go and buy dog food for him to be able to feed his dogs, and he's absolutely devoted to these dogs. People will want to ask us questions, I am sure, about wine from California, which is hugely popular, and about the stories behind these wines. We have all that information on the Wineshow website, so please do visit today. Well, we've come to the end of another Wineshow. Please join us again next time. We'll be delighted to have your company. Thank you and goodbye.