May Q&A

• 2:22.00 - When blending how do you distinguish a "normal" Cabernet Sauvignon, for example, versus the "reserve" bottling?
• 16:55.00 - What "large" producers are doing it right in terms of offering good quality?
• 25:26.00 - How can producers entice people to seek out "better" wine on a more regular basis?
• 35:10.00 - Can more premium wineries offer second or third labels? Why aren't they doing it now?

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