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Wine Tour South Africa

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00:00Finding new tape? Get your guy. The Travel Experiences App sponsors Gary Barlow's Wine Talk.
00:14Here we go. My name's Gary. I'm 53 and I'm in a band called Take That.
00:22It's actually 1989 we all stood in a room together.
00:26I've been songwriting and performing for more than 30 years.
00:31But as I've got older, I've learned to slow down and appreciate some of the simpler things.
00:38I like good stuff. I like good times, friends, wine. This looks so good. Great food.
00:47That to me is what life's all about. And that's why I'm here in South Africa.
00:53Cheers, everyone.
00:55Yes, mate. How are you doing?
00:58Here we go. Here we go. There. Wow.
01:02Gary, you're in safe hands.
01:06Wine and food go together like words and music.
01:09When you drink a glass of wine and you eat the food, it should be, yeah, that's really good together.
01:16So I'm here to experience the skill, passion and dedication that goes into making some of the finest wine in
01:28the world and some delicious food to go with it.
01:33Cheers, Lord.
01:34I've persuaded some of my best mates to come along with me.
01:37Just ignore what's going on underneath us.
01:41So join us, everybody's welcome, on what promises to be one of my greatest tours ever.
01:48That's the most excited I've been in years.
01:51Oh, is that?
01:53Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
02:18I'm here at a peaceful retreat nestled in the misty mountains, planning my next adventure.
02:30Oh, wow.
02:35You just get me bearings here.
02:39The Western Cape is about the size of England.
02:42It's a big region and it would be selfish to explore it all on my own.
02:47Luckily, my next special guest, my latest partner in wine, has arrived.
02:53Just in time for a healthy breakfast.
02:57Yeah.
02:58There he is.
02:58Yeah.
02:59Hello, mate.
03:00Hello, mate.
03:01It's the ultimate morning person, Ben Shepard.
03:04Just in time to visit one of the highest vineyards in the country.
03:08Well, listen, I've been asking...
03:10We've not got to find our own way there, have we?
03:11Not really, but I just thought I'd show you the lay of the land.
03:16Me and Ben go back a long way.
03:18We once climbed Kilimanjaro together.
03:22So this is not our first African adventure.
03:24I've worked out our route.
03:26You've got the right country and the right continent, haven't you?
03:28I think so.
03:29I think so.
03:30And once again, we're going up in the world.
03:33We're going just a thumbnail away.
03:35However, a thumbnail on this map is about an hour and 45.
03:40Oh, crikey.
03:41Yeah, and we're going high.
03:42We're going into the mountains, one of the highest vineyards in the country.
03:46You're going to have a great time.
03:47Goodness me.
03:48And I'm looking forward to trying some of this wine, by the way.
03:50Get ready.
03:51Listen, the wine in this country, the people in this country, the food in this country...
03:56Yes.
03:56...is absolutely off the scale.
03:58So, now that we're done with the planning side of things...
04:02Now, luckily, I'm a black belt in origami.
04:05It's going to be absolutely great.
04:07I mean, look.
04:08It's time for Ben and Gary's great South Africa road trip.
04:12Welcome, mate.
04:14It's an absolute pleasure to be here.
04:16Oh, what a road it is.
04:21Look at that skyline over there.
04:23That's lovely.
04:24Isn't that extraordinary?
04:25Beautiful.
04:26We're heading past Sable Mountain and through Cape Town, making our way southward and upwards.
04:33These are the mountains.
04:34Is this where we're going?
04:35We're going into these mountains.
04:38We're travelling to Elgin Valley, an area that's renowned for growing fruit.
04:43And one fruit in particular.
04:45This is apple country.
04:47It does seem to be a lot of sort of orchards and apple trees.
04:49Fruit trees.
04:50And the vineyard we're going to was actually an old run-down orchard before they turned it into a vineyard.
04:57So, obviously, the soil must be good for growing fruit.
05:00But they found that the altitude or the height we're going to has been advantageous.
05:05It's an interesting one, isn't it?
05:07We're climbing 420 metres above sea level to Iona Wines,
05:12where the cold winds from the South Atlantic Ocean keep the vineyards nicely chilled.
05:18We're running out of track.
05:19We're running out of road.
05:20It's going to get...
05:22Oh, how pretty.
05:24The vines are high as that, aren't they?
05:27Artist and sculptor, Rosie Gunn, runs this vineyard with her husband, Andrew.
05:33And she's delighted to have two cool new grape pickers.
05:38To help her pick her super cool grape.
05:41Nice to meet you, Rosie.
05:42Hello, Rosie.
05:43How are you doing?
05:44Thank you for having us.
05:45When do we move in?
05:47No, first of all, you have to sing for your supper.
05:50Oh, we do?
05:50I'm really good at singing.
05:52Don't worry about that.
05:53That sounds good.
05:54And try the wine as well?
05:56Afterwards.
05:57I'm keen to try the wine.
05:58We need you on your A-game now.
05:59I'm all about...
06:00No wine till after you've worked.
06:01Commitment.
06:04There's 100 hectares of vineyards here,
06:07growing Sauvignon Blanc, Chardonnay and Pinot Noir.
06:13Grapes that develop intense flavours
06:15as they ripen slowly in unique cool climate conditions.
06:22Rosy, we're very high here.
06:24It's not only the elevation
06:26that makes this property quite special.
06:28It's the proximity to the sea.
06:29We're only three kilometres away from the sea.
06:31And you can feel this cool...
06:32It's like an air conditioner.
06:33It does work, doesn't it?
06:34Yeah.
06:34And as a result, the grapes take longer to ripen.
06:37So this is Sauvignon Blanc.
06:38Can we try her on?
06:39Absolutely.
06:45So much sweeter than I thought it was going to be.
06:48It's delicious.
06:48An already taste of Sauvignon Blanc.
06:51Yeah, there is, isn't it?
06:52People always think wine grapes are going to be acidic.
06:54Yeah.
06:54But actually, they're picked at a far sweeter level
06:57than table grapes,
06:58because obviously you want your sugar to convert into alcohol.
07:00You don't want to end up with a 7%, you know...
07:03No, no, no.
07:04No one wants that.
07:04It's got to be worth the walk to the fridge.
07:09Trouble is, before we get to walk to the fridge,
07:12we need to put in the hard yards out here between the barns.
07:18I'm literally stuck with this bunch here.
07:20I don't know where to start.
07:21Can I leave it?
07:22Okay.
07:22Yeah, come down here.
07:23I've made a little clear on it.
07:25See, Gary's got all the easy bits.
07:29Boncho.
07:31So here we go.
07:33This is going well.
07:35Oh.
07:38Oh, there.
07:39Nice, nice.
07:40Oh.
07:41Come on, mate.
07:41You can do it.
07:42No, Ben, you can really shine here.
07:43This is a good spot.
07:44This is my moment.
07:46There are 20 families living and working here,
07:50all shareholders in the farm.
07:52So everybody benefits from a good harvest.
07:55So you've got 100 hectares.
07:57How long does that take you to harvest, 100 hectares?
08:00Oh, it's difficult because obviously you might harvest today
08:04and then we might have a break for four days
08:06and depending on how the samples come back from the lab,
08:09we'll be taking some...
08:11We'll be testing all the time to see if it's the right kind of harvest.
08:12We'll be testing sugar, acidity, pH.
08:13So this window of picking is very, very important for us.
08:16I feel like this window of picking is closing.
08:19Yeah, I know.
08:20Because the window of picking is rapidly distracted by the window of chatting.
08:24Thankfully, when one window of inane chat closes...
08:32A window of beautiful singing opens up.
08:36What a nice lyric.
08:38Isn't that?
08:39The tradition of singing and working, you see.
08:44Just adds.
08:45Does it add to the spirit of everything?
08:46It's like a cadence, isn't it?
08:48Picking grapes is hard work.
08:50It's even tougher than we're making it look.
08:52You think they're singing about the two idiots
08:54that are making the mess of the vine?
08:56Yeah, yeah.
08:56Yeah.
08:57Who are these jokers?
08:59Yeah.
08:59These clowns.
09:02But singing works wonders
09:04to keep energy levels and spirits up.
09:09They seem to come off easier when you're singing.
09:12Yeah, they are.
09:21There's a lot of happy, hard-working pickers out here.
09:25And then there's us two.
09:27I think they're singing stuff any better than our snipping, yeah?
09:29Oh, I think it is.
09:35At least they have a gentle way of letting you know
09:38that your less-than-impressive great-picking skills
09:41are no longer required.
09:44I think they're chasing us out here.
09:46I think they're chasing us out here.
09:46There's no other way to take this.
09:49They're saying, get out of our way.
09:51Okay.
09:52Okay.
09:53If we get it, I'm not going to take this personally.
09:56But I think it's time for us to go.
09:59Woo-hoo!
10:01Hopefully, Rosie is more impressed with us.
10:03Because this has been very thirsty work.
10:07Have we done hard enough work, Rosie?
10:08Have we earned our keep?
10:09Our fingers are bleeding.
10:10I know.
10:11Now I can see you.
10:12I'll come.
10:12We're going to go and sustain you.
10:14Please.
10:14With a nice glass of wine.
10:15Oh, that would be great.
10:16Lovely.
10:22Coming up, we get surprisingly well rewarded
10:25for our not-so-great-great-picking.
10:27Imagine if you didn't have any left for you.
10:31Fabulous.
10:31We're lucky, aren't we?
10:36Going deep into nature?
10:39Get your guide.
10:40The Travel Experiences App sponsors Gary Barlow's Wine Tour.
10:46Getting up close to culture?
10:49Get your guide.
10:50The Travel Experiences App sponsors Gary Barlow's Wine Tour.
11:00My great big South African wine adventure is well underway.
11:05I've been whining and dining my way up and down the vineyard to the Western Cape.
11:09And today, I'm definitely more up than down.
11:13I'm at Iona Wines in Elgin, 420 metres above the South Atlantic.
11:20Here, the cool maritime breezes sweep up and down the mountainsides
11:25and merge with the hot valley winds,
11:27creating a microclimate that's perfect for all kinds of fruit.
11:32The apples here are delicious, but so are the grapes.
11:36It was tough picking grapes out there in the vineyards.
11:39Ben and I didn't impress.
11:41But our generous host, Rosie, has told us that we'll still be rewarded for our efforts.
11:47Well, it's great.
11:48Oh, doesn't it just?
11:50Worryingly, that reward awaits us in the cellar.
11:54Here we go.
11:56Fingers crossed, our prize is a lovely wine.
12:00Not an angry winemaking.
12:03Oh, look at this.
12:04We're going down the help of comfort.
12:06Yeah.
12:07Your fingers are cut, bruised, swelling.
12:12Yeah.
12:12Down to the bone.
12:13Now, now, we have the antidote.
12:16Oh, patiently awaiting his downwardly spiralling guests is Werner Muller.
12:22Thankfully, he looks like a happy winemaker.
12:26He's been at Iona Wine since 2009.
12:29So, he knows a good vintage when he tastes it.
12:32Hey, Werner.
12:33Werner.
12:34Hey, guys.
12:59How it's going and how it's licking in barrel and then, yeah.
13:01We're the guinea pigs.
13:03We're ready.
13:03Don't delay.
13:05Like all great and patient winemakers, Werner knows that delicious wines are grown in the
13:11vineyard, not made in the cellar.
13:13And, like all great and not so patient wine drinkers, I know that wine straight from the
13:20cellar barrel, even when it's not yet weak to its full potential, is going to be a rare
13:27and special treat.
13:29Imagine if you didn't have any left for you.
13:34But you don't get one.
13:35That would be mine.
13:37I'm going to give you my big one.
13:38You can smell it already.
13:42Smell the oak on that.
13:43Yep.
13:44So, this is 12 months.
13:45Yeah, this is probably 12 months in the barrel now.
13:48It's 100% syrup.
13:49So, syrup from the property.
13:50And it gives you a nice white spice, a peppery spiciness on the aroma, a lovely red fruit.
13:55A lovely brightness to the fruit.
13:57That's what we look for on that property, on that syrup.
13:59It's not too strong.
14:00No, it's not overpowering, is it?
14:02Are you going in?
14:06Oh, it's delicate.
14:07Yeah, it's quite elegant.
14:09It's quite elegant.
14:10It's a red fruit spice.
14:12That's what we look for, really look for from the vintage.
14:15It's not too overpowering, is it?
14:17No.
14:17You could learn a lot from this.
14:19So could you.
14:22This wine is working its magic already.
14:25And what's really lovely about it is how Werner credits everyone on the farm with every bottle they produce.
14:31It's all about the people, climate and soil, all playing their part together.
14:38It's nice when the vibrancy of the vineyard and the people in it actually end up in the glass.
14:46Beautiful.
14:47For us, the team is important.
14:48Everyone has to place a role in a team and contribute to putting this wine in the bottle.
14:54It's not just the oyster winemaker or the owner.
14:56It's a team effort.
14:57There's no I in team.
14:59No.
15:00But there is in wine.
15:01Thank goodness.
15:02Beautiful.
15:02Cheers, mate.
15:03Cheers, then.
15:04Cheers.
15:06While we drink to that remarkable revelation of mine and ponder how the day can get any
15:12better, to cook ground in her beautiful farmhouse kitchen, Rosie is preparing lunch for us.
15:18We've heard she's a brilliant cook.
15:21So let's hope she proves it now with her famous springbok pie.
15:26I've chosen to make a venison pie partly because it's so traditional.
15:30My mom's mom made it and her mother made it, so it really is.
15:34It's a very old family recipe.
15:36First up, Rosie makes a stock.
15:38I've taken it off the burn.
15:39I put the burn in here with some onion and carrots and thyme and a few bay leaves and a
15:45bit of pepper.
15:49And I can simmer slowly for about an hour.
15:52And while the stock cooks, it's time to prepare the fill-in to the pie, cubing the meat and
15:59dusting it in flour, seasoned with paprika, salt and pepper.
16:03It seals the meat and forms a little bit of a crust, so it seconds your stew a little
16:08bit.
16:09Now a good high temperature for the oil and in with the cubes of meat.
16:16You don't want to turn it too often too much.
16:20You want to let it where you feel properly on one side and then give it a turn.
16:24Otherwise, if you keep turning it, you don't brown it properly.
16:28While Rosie browns the springbok, we set the table.
16:32Here's our Sauvignon Blanc.
16:34Yes.
16:35So this is the vintage before, the one that we picked today.
16:40Exactly.
16:41And if this tastes good, imagine what the one that we picked is going to taste like.
16:45It might just be about enough juice from both our grapes for this glass.
16:55That's extraordinary.
16:56Isn't that lovely?
16:57We're lucky because we're here.
16:58We've seen it with our eyes, where it is, where it's positioned, how close the sea is,
17:03how cool it is up here.
17:05Yeah.
17:05It's all in there.
17:07So we browned all the meat, and now I'm going to fry the onions.
17:17We're going to add the chips of venison, and any juice that was at the bottom there.
17:23And now we're going to add our other ingredients.
17:26For a leg of venison, Rosie is adding about 300 grams of roughly chopped bacon.
17:32I can't get streaky bacon.
17:34Because you want sort of half bacon and half fat, so that, you know, the bacon will give
17:37us a flavor as well.
17:38Season with some salt and pepper, and then add a big South African favorite.
17:44This is Bull's Chutney.
17:45So this is basically an apricot chutney.
17:47But South Africans are very proud of this, and I don't know who Mrs. Bull's was.
17:52Anyway, this is it.
17:53Then a British favorite, Worcester sauce, along with some ground coriander, grated nutmeg,
18:03and that rich and delicious stock.
18:07Okay, so I'm going to cook that with the lid on for an hour.
18:11But if it's nice and thick, and just needs a little bit of browning on the top, I'm going
18:14to take the lid off for the last half an hour.
18:17Now for the top of the pie.
18:19Rosie cuts pastry into strips and creates a lattice.
18:23Then one beaten egg to glaze it.
18:27Makes it look nice and golden.
18:30I think you could do this really neatly if you wanted to, but everything's a bit rustic here.
18:36And now it's into the oven to bake until golden.
18:40This is a little bit unconventional, cooking the pastry separately.
18:43But it's so that it remains crisp and doesn't get all soggy underneath.
18:48Next, Rosie fries button mushrooms and adds them to the casserole.
18:53And lets the whole lot cook and thicken some more.
18:56Which suits Ben and I perfectly.
18:58I can settle in here, mate.
19:00I can settle in as well.
19:01Right.
19:01If I nod off, wake me up, will you?
19:04Will you just sing me something?
19:05Oh, do you know what?
19:06I wouldn't want to give you nightmares.
19:09All right, I'll sing that.
19:10Oh, no, I don't want nightmares.
19:12I'm forever blown away.
19:15While we have a kip, it gives Rosie enough time to knock up dessert.
19:19And apples farts that man.
19:21I like it because we live in a valley of apples.
19:26There's just something really homely about anything made with apples.
19:29Rosie peels and cuts some crunchy golden delicious apples into quarters.
19:33Then makes a rich caramel sauce with sugar and butter.
19:38It's actually quite easy to tell when it's right to put the apples in
19:42because it goes from the slightly crystally stage
19:45to a really much more sort of toffee-ish effect.
19:49So, as soon as it's turning brown on the edges, it's in with the apples.
19:54Which will serve to cool down the mixture as well.
19:59Stop it burning.
20:00Quite a bit of the cooking happens at this stage.
20:03And they are going to get a little bit of time in the oven
20:05because we want the pastry to cook.
20:08Rosie rolls out her short-cut pastry,
20:11cuts to sides,
20:12and lays it gently over the apples and caramel,
20:16tucking them in snugly.
20:18Then it's into the oven.
20:20So it's 180 for 20 minutes,
20:22and then turn it on if it's getting too broad,
20:24and cook maybe for another 10 minutes at 160.
20:27The only thing left to do now
20:29is top off the venetine pie
20:31with that golden pastry lattice.
20:34So basically, this will absorb a little bit of the juice.
20:37Because it is nice to have it a little bit juicy underneath the pastry.
20:42And there it is.
20:44Rosie's good old family favourite.
20:46Springbok venison pie
20:48with mushrooms and bacon.
20:52And the pudding?
20:54Rosie's apple tart tartan.
20:58I think it's safe to say
20:59that me and Ben have found our niche here.
21:02We're not grape pickers,
21:04we're not winemakers,
21:06but we're extremely enthusiastic tasters.
21:09Now, I don't know about you.
21:11I'm hungry.
21:12I feel like we've worked up an appetite.
21:13It's all that picking, cutting,
21:16bending over.
21:17It's so much.
21:18Oh, Rosie.
21:19I'm hungry now.
21:20Oh, would you look at that.
21:21Rosie.
21:22We have heard amazing things about your cooking, Rosie.
21:26It's very rice-stick.
21:27This looks incredible.
21:29And this is a very traditional South African meal.
21:33I suppose it's the equivalent to
21:34going to the UK and having shepherd's pie.
21:37Yes.
21:38Ben Shepard.
21:39Oh, there we go.
21:40Shepard's pie.
21:41You're speaking to my heart there, Rosie.
21:43As Rosie serves up,
21:45I'm opening their bottle of 2022 vintage Syrah.
21:51Oh, the sound of success.
21:53All that red berry fruitiness and spicy pepperiness
21:57should be a perfect match for the Springbok pie.
22:00Verna.
22:01Hey, Verna.
22:02Thank you for joining us.
22:03Thank you for having us as well, by the way.
22:05Yeah, it's all for you.
22:06It's a pleasure.
22:06You've all been so kind.
22:08We've loved it.
22:09Cheers.
22:10Rosie, Verna.
22:11Rosie, this must be special, right,
22:13to make a wine and get to...
22:15I can see you're looking at it so lovingly.
22:18You must be proud.
22:20Well, it is.
22:20It's, you know, it's your message in a bottle.
22:23It's sort of part of you goes into this.
22:25What a brilliant line for a wine.
22:28Your message in a bottle.
22:30The message in this bottle is being very well received.
22:34Drinking the wine in this environment
22:37where you've grown the grapes.
22:40And there's so much of you guys and your family
22:42and this landscape in this
22:44that makes it all the more emotive.
22:46You can feel that here.
22:47It's really...
22:48It's a real privilege.
22:49So thank you.
22:49Rosie, this is exquisite.
22:52Absolutely gorgeous.
22:54I can't wait to taste this spring box.
22:57It's good, mate.
23:00For a home cook,
23:02it's just such a forgiving way of preparing it.
23:04This is absolutely delicious.
23:07And now,
23:08as if the pie,
23:09the wine,
23:10and the view weren't enough,
23:11we have the pudding.
23:14Wow.
23:15I'm not going to get involved in a restaurant as a server.
23:18Are you kidding?
23:19It's amazing.
23:21Fabulous.
23:22We're lucky, aren't we?
23:24What did we do to deserve this?
23:26Okay.
23:27This is probably as good as it's going to get.
23:29Fine.
23:30Yeah.
23:30I'm happy with that.
23:31Take me now, Lord.
23:32I'm ready to go.
23:34Cheers.
23:35Cheers.
23:36Cheers.
23:36Cheers.
23:41Coming up,
23:42Ben and Gary's road trip continues
23:44as we head to the woods.
23:46Wow.
23:47I mean, look at where it is.
23:49Dip our toes even deeper
23:51into the winemaking business.
23:54Of all the things,
23:54I wasn't expecting to be
23:55cuddling you in a barrel of grapes.
24:02Going deep into nature?
24:04Get your guide.
24:06The Travel Experiences Act
24:07sponsors Gary Barlow's Wine Tour.
24:12Getting up close to culture?
24:14Get your guide.
24:15The Travel Experiences Act
24:17sponsors Gary Barlow's Wine Tour.
24:27I'm at the southern tip of Africa
24:29in the western cave.
24:33On a road trip
24:34with my old mountain climbing mate,
24:36Ben Sheppard.
24:38We've already visited
24:39the coolest vineyard in these parks.
24:42Now, we're about to meet two guys
24:44who could be the coolest winemaking duo
24:46in South Africa.
24:48We're going to a tiny little outfit.
24:51Doug and Paul
24:51have their own winery in the woods.
24:54And they use traditional methods
24:57to juice their grapes.
25:00So Doug and Paul
25:01Wine in the Woods.
25:02Wine in the Woods.
25:03Well, I'm all for trying new things, Gary.
25:04Yeah.
25:05Yeah.
25:07We're heading to
25:08Manshine Winery
25:09in Walker Bay.
25:12Manshine sounds a bit like moonshine.
25:14And when you think of people
25:15making moonshine,
25:16you do tend to envisage
25:18blokes in woods
25:19doing dodgy law-breaking brewing.
25:21But here,
25:22in the shadow of the mighty
25:24Manshine Top Mountain,
25:26kindred spirits
25:27Douglas Milray
25:28and Paul Hoogworth
25:30are breaking all the rules
25:31in a good way.
25:34I think we're here.
25:35Oh, wow.
25:37That's it.
25:37Now this is...
25:38I mean, look at where it is.
25:40They've created
25:41an idyllic artisanal
25:42winemaking business.
25:44It is.
25:45Certainly
25:45in the back of the un.
25:47It is.
25:47where they ferment
25:48a range of wines
25:50inside a tiny little
25:51brick building
25:52surrounded by trees.
25:55Oh, wow.
25:56I think this is going to be fun.
25:58It's like stepping
25:59into a winemaking
26:01nursery rhyme.
26:02Thank you, Jerry.
26:03Oh, lovely.
26:04Annoyingly,
26:05Doug and Paul
26:06don't just have
26:06an amazing job
26:07in an amazing location.
26:09They're also tall,
26:11young,
26:12and handsome.
26:13Nice to meet you.
26:14I'm Gary.
26:14Nice to meet you.
26:15Hey, Doug.
26:16Nice to meet you.
26:17Lovely to meet you.
26:17Paul and Doug.
26:18Paul and Doug.
26:19Brilliant.
26:19Strong name badge.
26:21But we'll forgive them
26:22all of that
26:23because we're thirsty
26:24and there's wine here.
26:26What an amazing location.
26:27This is extraordinary.
26:29We've been
26:30fermenting grapes
26:30in this old stable
26:32about 110 years ago
26:33and, yeah,
26:34that's us doing our thing.
26:35And what,
26:36you just decided
26:36that you were mates
26:37and you just wanted
26:37to make some wine?
26:38Pretty much.
26:39I mean,
26:39we go back to high school days
26:40and then we
26:41continued into wine studies
26:43and there was
26:44a barrel of wine made
26:45in 2016
26:46which piqued a bit of interest
26:47and then
26:47the very next year
26:48we actually
26:48we started making wine
26:50in this building.
26:51And tell us, guys,
26:52what are we going
26:52to be doing today?
26:54Super exciting.
26:55We've had some
26:56cabinet frunk
26:56on skins
26:57and we'll be
26:58pressing it today.
26:59So we're going to
26:59run the juice
27:00through the basket press
27:01which is an old
27:02old school
27:03French style basket press
27:04and then we'll be
27:05pressing the skins as well.
27:07We are going to need
27:08a little bit of help
27:08from you guys though.
27:09That's why I've got
27:10Ben.
27:11There's a reason
27:12he's here.
27:14I wondered what it was.
27:15Yeah.
27:15Yeah.
27:16He works very well.
27:18Really?
27:18Okay.
27:19All right, guys.
27:19Follow us.
27:19That's it.
27:20Let's go.
27:20The boys' philosophy
27:21revolves around
27:23natural fermentation
27:24and minimal interference
27:26to let the unique
27:27character of the
27:28local vineyard
27:29shine through.
27:30Today's cabinet
27:31frunk grapes
27:32have been fermenting
27:33for about a month.
27:34All right.
27:34I'm excited about it.
27:36There we go.
27:36The merchandise.
27:37There we go.
27:38There we go.
27:39The gold.
27:40The gold.
27:41It's time to extract
27:43as much juice
27:44as possible
27:45for the next stage
27:46in the fermentation.
27:47If you get down deep
27:48you find the
27:49the whole bunches
27:51at the bottom.
27:51Oh, wow.
27:53So these are
27:53like a lucky dip.
27:54These are fermented
27:55as whole clusters.
27:56But this is why
27:57you guys are here.
27:58We need you guys to
27:59give these guys
28:00in particular
28:00a nice light
28:01something.
28:02Great.
28:03Yes, that's right.
28:04We've been invited here
28:06for our fancy footwork.
28:08Our job today
28:09is to stomp grapes.
28:11But first,
28:12they have to be
28:13poured into the press.
28:16Oh, I love it.
28:16There we go.
28:18So satisfying
28:19isn't it?
28:20Wow.
28:23Now,
28:23time for a change.
28:25Off with the long trousers
28:27and completely
28:27inappropriate white trainers.
28:30Let's leave these here.
28:32Let's get our feet.
28:34The knees are out.
28:35Ready for action.
28:36All that remains now
28:37is for Ben
28:38to wash my feet
28:39which is something
28:40he always loves to do.
28:42I had a shower this morning.
28:43Come on.
28:44I had a really good shower.
28:46I really washed.
28:47Oh, thanks Ben.
28:48And now I'm fully prepped
28:50for grape stomping.
28:51There's not a lot of room
28:52in here for
28:54two men
28:55with so many muscles.
28:57I don't think
28:57we've ever done two men
28:58in the body.
28:59Really?
29:00Okay, here we go.
29:03Okay, I'm in.
29:04Oh, how is it?
29:05It's nice.
29:06I thought you'd sink deeper.
29:07But me too.
29:08I could be just stuck here.
29:10Yeah.
29:12I just think
29:12my leg's going to go
29:14at some point.
29:15Okay.
29:16I think if we did
29:16some exercise.
29:18Yeah, that's going in.
29:19All right.
29:20Let's get some more buckets
29:20in for it.
29:21Cool.
29:21Okay, it's going down.
29:22It's quite nice.
29:24It's wriggling
29:25through your toes.
29:25It's going right
29:26through my toes.
29:27In fact, I had an itch
29:28a minute ago
29:29but it's all right now.
29:29I don't want to know
29:30about your itchy feet.
29:31Oh, here you go.
29:32Oh, here you go.
29:33Stand up.
29:34You're all right.
29:34Sorry guys.
29:34A little bit of a splash here.
29:36It's good for the skin.
29:37Oh.
29:38Oh, how's that go?
29:39Very therapeutic.
29:40It's quite satisfying
29:41about that, isn't it?
29:42We're not just
29:43stepping on grapes here,
29:44me and Ben.
29:45We're stepping into history.
29:48We're engaging
29:49in a ritual
29:50that dates back
29:51to the very beginnings
29:52of winemaking.
29:53It's like being down
29:55on the beach
29:55and being really muddy.
29:57Do you know
29:57when you're in the mud back?
29:58Yes.
29:59I bet.
30:00Just...
30:01Let's just ignore
30:01what's going on
30:02underneath us.
30:05You're glad you came,
30:06aren't you?
30:07Yeah.
30:08I'm glad I invited you.
30:09Of all the things
30:10I wasn't expecting
30:10to be cuddling you
30:12in a barrel of grapes.
30:13There's not many people
30:14I'd like to be doing this with,
30:16but you're one of them.
30:17Really?
30:17Yeah.
30:18Oh, absolutely.
30:19Very classic.
30:19Absolutely.
30:20This is teamwork,
30:22making the dream work.
30:24All the juice
30:25from our low business
30:26going from the press
30:27to a pipe
30:28leading to a stainless steel tank
30:31for further fermentation.
30:33It feels like
30:34nothing's happening here,
30:35but I have noticed
30:36going down.
30:37It's pouring up.
30:38You're doing a great job.
30:39A bit of a torrent
30:39down the bottom end.
30:41What?
30:42It's...
30:42I always think
30:43to keep people motivated,
30:45give them something
30:46they could enjoy.
30:48Is there any wine glasses
30:49anywhere?
30:50Now that would be...
30:51Knowing...
30:52I thought you'd never ask.
30:53It's just research.
30:55Yes.
30:55Just research.
30:56Tasting it every step
30:56of the process.
30:58I think...
30:59Nice to be my guest.
31:01Heyman.
31:01It looks very thick,
31:02doesn't it?
31:03Don't stop.
31:04Keep going.
31:09It's a very...
31:10It's still got that dryness,
31:11doesn't it?
31:12It doesn't get much younger
31:13than this for a red wine,
31:14so it's got a long way
31:15to go still.
31:17It's on its way.
31:18And it's thick.
31:19Don't you think it looks
31:19quite viscous-y
31:20at the minute,
31:21doesn't it?
31:21Murky.
31:21And of course,
31:23having been pressed
31:24by the feet
31:25of Ben and Gary,
31:27when this vintage
31:27is eventually bottled,
31:29Doug and Paul
31:30will make an absolute fortune.
31:32So guys,
31:33when will this fine blend
31:35that we're making
31:36actually be available to buy?
31:38Then it'll be bottled
31:40towards the end of the year,
31:41around December time,
31:42and probably released
31:44around this time next year,
31:46maybe March, April,
31:47somewhere around there.
31:48Wow.
31:49Thankfully,
31:49we don't have to wait that long.
31:51Because Doug and Paul
31:52have got one of their
31:53great whites
31:54and one of their
31:55finest reds
31:56for us to try.
31:58Perfect job.
31:58Thank you so much.
32:00Do you have no way?
32:00Yeah, I thought we were good.
32:01Come on.
32:02I thought we were good too.
32:03You go all right.
32:04There you go.
32:05A reward for our
32:06amazing feet of endurance,
32:08which,
32:09after a quick wash,
32:11are soon back
32:11to being normal feet again.
32:14So, Paul,
32:14tell us about this one.
32:15This is our
32:16Herbarium Cape Weiss,
32:17led by Sauvignon Blanc,
32:19which is a vineyard
32:19that we farm
32:20down at the bottom
32:21of the property.
32:22We farm an organic here as well.
32:23Yeah,
32:24so this is the
32:252022 vintage.
32:26Was it a good year?
32:28It was,
32:28every year's a great year
32:29in wine.
32:30Yeah, I like that.
32:31For the winemakers,
32:33every year's the best year
32:34ever, of course.
32:35Shall we try it?
32:36Okay.
32:36Cool.
32:37Cheers, guys.
32:38Lovely to meet you, Bill.
32:39Cheers.
32:40Thanks for all the help.
32:41Cheers.
32:42Our pleasure.
32:44I love me.
32:45So the focus
32:47with these wines
32:47is really to
32:49sort of capture
32:50the essence
32:50of this local wine district
32:52from one year to the end.
32:53Very light.
32:54Very light,
32:55and then a couple
32:56of seconds later
32:56you get all the taste.
32:58I mean, that is...
32:59You could drink it
33:00all afternoon.
33:01Okay.
33:02Oh, yeah.
33:04Oh, that wasn't
33:04the question.
33:07Sometimes a day
33:08can work out
33:09just perfectly.
33:10Here we are,
33:11not just drinking
33:12delicious wine,
33:13but drinking it
33:14close to the vineyard
33:15that grew the grapes
33:16that made the wine.
33:18And things could be
33:19about to get
33:20even better
33:21with the next bottle,
33:23a peanutage.
33:24It's a very famous grape
33:27in this region, isn't it?
33:28It is.
33:28It's sort of a primly
33:29South African
33:30red grape variety.
33:32This...
33:32Oh!
33:34Smells delicious.
33:35So much more complex,
33:37isn't it?
33:37That smell.
33:37There's a lot going on.
33:38That floral aroma
33:40is really apparent,
33:41isn't it?
33:42That is wonderful.
33:43That's one of the best wines
33:45I've had since
33:46I've been in South Africa.
33:47Really?
33:47It's absolutely gorgeous.
33:50It's got an amazing
33:51flavour on your tongue.
33:52It really is.
33:53Really interesting.
33:54Guys, well done.
33:55I love that.
33:57To think that we
33:58have had a hand
33:59in one of their...
34:012024.
34:02Shame we can't
34:02take credit for this.
34:05Cheers.
34:06Thank you so much
34:07for welcoming us here.
34:08It's been magical.
34:09Really magical.
34:11Coming up,
34:12me and Ben
34:13turn our road trip
34:14into a boat trip.
34:16Here we go.
34:17Welcome aboard.
34:19Try our hand
34:20at becoming TV guests.
34:22What I don't need
34:23right now
34:23is you laughing at me.
34:25I'm sorry.
34:29Going deep
34:30into nature?
34:31Get your guide.
34:32The Travel Experience
34:34Act
34:34sponsors
34:34Gary Barlow's Wine Talk.
34:39Getting up close
34:40to culture?
34:41Get your guide.
34:42The Travel Experiences
34:44Act
34:44sponsors
34:44Gary Barlow's Wine Talk.
34:55I'm on a spectacular
34:57road trip
34:58through the largest
34:59wine producing region
35:00in South Africa
35:01with my mate
35:02Ben Shefford.
35:03Everywhere you look
35:04it is
35:05another jaw-dropping
35:06sort of vista.
35:08It is.
35:09It is.
35:09Ben has been
35:10my eating,
35:11drinking
35:12and travelling
35:13companion
35:13for the latest
35:14leg of the tour.
35:15And for the last
35:16part of our journey
35:17together
35:18I've arranged
35:19a little surprise
35:21as we switch
35:22from the road
35:23to the river.
35:24So mate,
35:25we're on our way
35:26to a river cruise.
35:28Oh wow.
35:28Yes.
35:29And on board
35:29there's a braai.
35:31You know what a braai is?
35:32A barbecue.
35:33Like a barbecue.
35:33How's Africans
35:34love a barbecue?
35:35Yeah.
35:35However,
35:36the cooking
35:36is going to be down
35:37to me and me.
35:39Do you realise?
35:39OK.
35:40Ben and Gary's.
35:44Restaurant
35:44Ben and Gary's.
35:45It's only a matter
35:46of time
35:47until there's a chain.
35:48A chain
35:48is only as strong
35:49as its weakest link
35:51of course.
35:51And when it comes
35:52to cooking
35:53I'm not sure
35:54if either of us
35:55have any particular
35:56strengths.
35:57But as long
35:57as we get
35:58some decent
35:58ingredients
35:59we'll be
36:00half way down.
36:01Right,
36:02come on.
36:03OK.
36:04Looking lively.
36:05Ready,
36:05I'm going to film
36:06this,
36:06going shopping
36:06together.
36:07What do you mean
36:07film this?
36:08Come on.
36:09What,
36:10like it's
36:10something I've
36:11never done before?
36:12Yeah,
36:12exactly.
36:13I'm going
36:14shopping with
36:15Gary Barlow.
36:16It's ridiculous.
36:17We'll be
36:18cooking a fish
36:18called
36:19Red Panga.
36:20So all we
36:21need to do
36:22here
36:22is find
36:23some veggies
36:23to go with it.
36:24Beautiful shot.
36:26Sounds
36:27simple enough
36:28but Ben's
36:29easily distracted
36:30especially
36:31by a meaty
36:32snack that's
36:33very popular
36:33here in South
36:34Africa.
36:35You'll be
36:35looking for
36:36biltong.
36:36Oh,
36:37look at the
36:37meat in there.
36:38We're not
36:39Oh,
36:39look at that.
36:40What's that?
36:41It's enormous.
36:42What is it?
36:42Look at the size
36:43of that.
36:45Fruit.
36:45What about some
36:46peppers?
36:46Oh,
36:46I love a barbecue
36:47That'd be good.
36:48That'd be good.
36:49Sure.
36:49Yeah.
36:50One for you.
36:51That's the one.
36:52Is it?
36:53Yeah.
36:54And I've never
36:54managed to work
36:55these things out.
36:57It literally
36:58It literally is
36:58the Chuckle Brothers
36:59isn't it?
36:59It might.
37:00There you go.
37:01I think that's harsh
37:01on the Chuckle Brothers.
37:02I think it is.
37:03Yeah.
37:04Okay.
37:06Look at that.
37:06Cute.
37:08A little bit of
37:08butternut squash.
37:09A baby butternut squash.
37:09Yeah.
37:10I think that'll be cute.
37:11That'll be enough for us.
37:12Yeah, yeah.
37:12So should we paper it
37:13and then get going?
37:14Yeah.
37:14Come on.
37:14We'll get out of here.
37:18What have we got
37:18what we need?
37:19Okay, I think we have.
37:20Okay.
37:20Good.
37:21You can start filming me now.
37:22Yeah, I'll put that away.
37:24Armed with our red peppers
37:25and our squished squash.
37:27Here we go.
37:29It's time to head to the river.
37:36We're almost as far south
37:38as you can get in South Africa now.
37:40Go into a place called Stanford
37:42on the banks of the tranquil
37:44Klein River
37:45where our riverboat
37:47the African Queen awaits.
37:49This is our floating
37:51an already smoking kitchen.
37:54Here we are.
37:55Here we are.
37:57Wonderful.
37:58Have you got the veg?
38:00Well, yes, I've got a veg.
38:01Okay.
38:02I think it's going to be enough, Gary.
38:04Well, listen.
38:05We're going to have to try
38:07and make a little.
38:08Go a long way.
38:10Yeah.
38:10Here we go.
38:11Welcome aboard.
38:13Look at this.
38:14This is great.
38:15Great.
38:16There's nothing more South African
38:18than a bride.
38:19Cooking outdoors on an open fire
38:22is an all-year-round thing here.
38:25Up to the penthouse.
38:26Can you smell that bride?
38:27I can smell the bride.
38:29I can smell the bride.
38:30And if you can combine
38:32the river cruise with a bride,
38:33you're on to a winner
38:34every time.
38:36Now,
38:37look at us.
38:38I'm very excited on the one hand.
38:40Beautiful river cruise.
38:42The bride is up and running.
38:43There's only one part of this
38:44that looks pretty pathetic.
38:45That's our effort.
38:47The veg.
38:48Now,
38:48what we don't know a lot about
38:49is the red panga.
38:50Yeah.
38:51We've contacted a few of our friends.
38:53Yes.
38:53We did get some support
38:55from a friend of mine
38:56who's a chef
38:56and he said,
38:57right,
38:58probably descale it,
38:59then score the flesh
39:00with a sharp knife,
39:01rub it with olive oil,
39:04lime,
39:05garlic,
39:06and chilli.
39:07Ooh,
39:07that sounds quite nice.
39:08Yeah.
39:08Maybe cook on nice hot coals
39:10which are burning up nicely.
39:12Is that it?
39:13That's it.
39:13I think it's going to be
39:14really simple.
39:15I think this is going to be great.
39:16Like us,
39:16just keep it simple.
39:18And I think
39:18towards the end,
39:21garnish with a little bit
39:22of baby peanut squash
39:24and away you go.
39:25Yeah.
39:25Great.
39:26What could go wrong?
39:27Wonderful.
39:28Well,
39:28good luck.
39:29We may have been a bit mean
39:30with our veg purchases.
39:32Here we go.
39:33Right on cue.
39:34Yeah.
39:34But all is not lost.
39:36Come on board,
39:36gents.
39:36All right.
39:37Here we go.
39:39Because we've invited
39:40local winemakers,
39:42Doug and Paul,
39:43along for the ride
39:44and told them
39:45to bring a bottle or two.
39:47We'll go aboard our yacht.
39:48Always bringing glasses
39:50and booze.
39:50This is hardly invited you,
39:51Doug.
39:52And it looks like
39:53they've come with
39:54plenty of supplies
39:55to keep us going.
39:57We've brought some peppers
39:58and a baby butternut squash.
40:00Beautiful.
40:00We've brought some wine
40:01and some biltong.
40:02Oh, biltong.
40:04Yes.
40:05It's a lovely serve.
40:06Would it be a traditional
40:07snack to have
40:08with your wife?
40:09Definitely, yeah.
40:11We're in South Africa.
40:12A traditional snack
40:12at any time, really.
40:14Yeah.
40:14In this country.
40:16Cheers, gents.
40:17Cheers, everyone.
40:19What's the Afrikaans
40:20saying cheers?
40:21Do you have a...
40:21Kusuntai?
40:23Sometimes...
40:23Kusuntai.
40:25Kusuntai.
40:25Kusuntai, which is like
40:26saying bless you.
40:27Exactly.
40:28Kusuntai.
40:28I thought you were
40:29making it up now.
40:30No?
40:31The Klein River
40:32is a very chilled
40:34waterway
40:34where time
40:35seems to slow down.
40:37Swimmers and paddlers
40:38love it
40:39for its calm waters.
40:41And bird watchers
40:42come here
40:42for the abundance
40:43of wildlife.
40:45Tading along the river
40:46through a landscape
40:47like this.
40:48It's hard to imagine
40:49anything could
40:50possibly go wrong.
40:52I mean,
40:53this couldn't be
40:53simple, right?
40:54Fish, veg.
40:55Beautiful.
40:56Do you want to do
40:56the fish?
40:57I'll have a go
40:57with the red
40:58pananga.
40:58Yeah.
40:59Panga.
40:59Yeah.
41:00I'm going to do
41:00some chopping.
41:01Okay.
41:02Get this all
41:02ready to go.
41:05I feel like
41:05we're testing
41:06ourselves here
41:06because it's
41:07a religion,
41:08the braai
41:09in South Africa,
41:09isn't it?
41:10Ben is in charge
41:11of the red
41:12panga,
41:12a fish
41:13neither of us
41:14have ever heard of.
41:15So this is
41:16the world's
41:17smallest
41:17butternut squash.
41:19Yeah.
41:19While I deal
41:20expertly with
41:21the precious,
41:22perfectly formed
41:23baby squash,
41:24which somehow
41:25has to feed
41:26four hungry men.
41:28I'm going to go
41:28quite early on
41:29with this.
41:30Get some...
41:31I'm going to go...
41:34a bit of pepper.
41:37Early with these boys.
41:42You've used that.
41:43Hold on now.
41:47We've only got
41:48that much.
41:50Don't lose it.
41:51Save the baby
41:52by...
41:54Save it.
41:55What I don't need
41:56right now is you
41:57laughing at me.
41:58I'm sorry.
41:59No, no, no.
42:00Let's put it in me.
42:02I'm fired.
42:04Not my best idea
42:05to use a shirt
42:06as an oven glove,
42:07but at least
42:08it's not my shirt.
42:10I can't believe
42:12you...
42:14Don't worry, guys.
42:15It's going to be fine.
42:17Time for us
42:18to start acting
42:19like TV professionals
42:20before Doug and Paul
42:22jump overboard
42:23with the wine.
42:24So, what I'm going to do
42:25is I'm going to stuff
42:26the red pango
42:27with dill.
42:29Because I don't want
42:30it to burn
42:30by leaving it
42:31on the outside.
42:32Because that would be
42:33a schoolboy error.
42:34That would be stupid.
42:36Yeah.
42:36That would be
42:37not wise.
42:38If I chop the chilli
42:39quite finely
42:40and stick some chilli
42:41up there,
42:42I'll just shove it
42:43in half
42:43and get rid of the seeds.
42:44I'm going to go
42:44early with these two.
42:46I do love
42:47a barbecued pepper.
42:49At last,
42:50we're getting
42:51into the rhythm
42:51of this riverboat
42:52braai cruise business.
42:57You bring your own food,
42:59you bring your own wine,
43:00you cook on board,
43:02and it's absolutely ideal.
43:03I bring them braai.
43:04I bring them braai sale.
43:06Very nice.
43:06How fabulous is that?
43:08I've only been here
43:08for a couple of days
43:09with you,
43:09but we've packed
43:10so much in.
43:11I know, we have.
43:12We have.
43:12It's always the view,
43:13it's the environment.
43:14It's so dramatic, isn't it?
43:15And it does feel like
43:17sort of food and wine
43:18and it's all
43:19sort of connected,
43:20isn't it?
43:21I think you've done
43:21a great job there.
43:23Well, I'm surprised myself.
43:24Right, here we go.
43:25Last bit of lemon
43:27slides in.
43:27Well done.
43:29With the pepper
43:30and what's left
43:31of the squash
43:32cooking gently
43:33over the warm coals,
43:34it's time to get
43:35the red panga
43:36onto the braai.
43:38Oop, Gary.
43:42Oh, Howard.
43:43Howard.
43:44And this is Ben.
43:46Ben's the new
43:46member of the band.
43:47Yeah.
43:48Coming on sort.
43:49This looks wonderful.
43:52Oh.
43:54Now let's look at this.
43:56Shall we have a little drink?
43:57Lovely.
43:59The fruits of our labour.
44:01Let me,
44:01shall we do its work?
44:02Yes, absolutely.
44:04And after just
44:05a few minutes
44:06on each side,
44:07the red panga
44:08are well
44:09and truly bright.
44:10Ready?
44:11Ready.
44:11Let's go.
44:13Veg coming off.
44:15Fish coming off.
44:15Delicious barbecue veg.
44:17This fish, Gary.
44:18It looks delicious.
44:20Look at that.
44:21I mean,
44:22wow.
44:25Doug and Paul
44:26won't know
44:27what's happening.
44:28And there it is.
44:30Plain grilled red panga
44:32and smoked red pepper
44:34with a char-grilled
44:35micro squash.
44:37Let's see what
44:38these boys
44:39have got to say about this.
44:39They're going to be
44:40the ultimate judges.
44:40You're going to grab your wine.
44:41I think they're going to be
44:42very, very compassionate.
44:45There are some brilliant
44:46braai chefs in South Africa
44:48and we're nowhere near
44:49their red hot level
44:51of expertise.
44:52But
44:52for a couple of amateurs,
44:54I reckon we've done okay.
44:56So now we can relax,
44:58float downstream
44:59and let this amazing
45:01landscape drift by.
45:04First question.
45:05How does it look, boys?
45:07Presentation on point.
45:08There you go.
45:08I must say,
45:09we were a little bit
45:09concerned.
45:11It looks pretty good.
45:12You can hear it.
45:13What was going on
45:14down there.
45:15Be careful
45:16because there's
45:16lots of bones in there.
45:19The braai is
45:20very simple cookery.
45:21Well, delicious.
45:22It is.
45:23Yeah.
45:23It's hard to get it wrong.
45:26Have we seen our best?
45:26Yeah, have we tried?
45:29We strangely succeeded.
45:31Well, it's cooked.
45:32That's good.
45:34It's a meaty fish, isn't it?
45:36So,
45:37if you're going
45:39with the red or the white
45:40with a fish,
45:41a big, chunky, meaty fish
45:43that's bright,
45:43in your expert opinion,
45:44you guys know this.
45:47What do you think?
45:47Pauly red or white?
45:49Do you want to try it?
45:50I might have to have a sip.
45:51Yeah, go for it.
45:53I think it's a close call
45:54and it is a slightly meatier fish.
45:56It's a glitchy
45:57even the red, actually.
45:58I think the red,
45:59surprisingly,
45:59I would have initially said
46:02white wine with the fish
46:03but the red's actually,
46:05I think for me,
46:06the winner here.
46:06What do you guys think?
46:07I completely agree.
46:08I think this red
46:09could actually go
46:10with just about anything
46:11and it's delicious.
46:13Absolutely.
46:14Thank you so much
46:15for sharing a bit
46:16of your story
46:17and your wine
46:17and your amazing
46:18passion for Nesvila.
46:19Thank you for sharing
46:20the last couple of days.
46:21Thank you, Ben.
46:23It's a wonderful end
46:24to a wonderful couple
46:26of days with Ben.
46:27Our road and river trip
46:29is now over.
46:30Hope we've made friends
46:31for life here,
46:32I hope.
46:33And I'm sure
46:33we'll both be back.
47:01Cheers, guys.
47:02Cheers.
47:03Cheers.
47:08Next time I leave
47:10the Western Cape
47:11and head north-east
47:12with a new partner
47:14in wine,
47:15Jay McDonald.
47:17Excuse me.
47:18That's all you've
47:18scared them all off.
47:19Sorry.
47:20Sorry.
47:20Look at that new
47:22winding
47:24looks brand new
47:30winding
47:31over that hill
47:35it's coming
47:38we'll be alive
47:42again.
47:49Getting right into
47:51the action
47:51get your guide
47:53the travel experiences app
47:55sponsors Gary Barlow's
47:56wine talk.
47:58Cheers.
47:59looks here.