Right About Now with Ryan Alford - Austin Hope on Creating The #7 Ranked Wine in The World - Austin Hope 2018 Cabernet Sauvignon (Paso Robles)

Episode Date: January 19, 2021

Good morning! Today is Tuesday, January 19th, 2021. We're excited to share this killer episode with you. We hope it's one you'll enjoy!Wine Enthusiast ranked Austin Hope's 2018 Cabernet Sauvignon (Paso Robles) as #7 on their top 100 best wines of 2020. This episode dives into the creation and celebration of that wine, with the owner of Hope Family Wines, Austin Hope.If you enjoyed this episode, share it on Instagram and tag us @the.rad.cast | Do you want to hear more from our host? - Give him a follow @ryanalford on Instagram. | The Radcast is a product of @radical_results | #theradcast If you enjoyed this episode and want to learn more, join Ryan’s newsletter https://ryanalford.com/newsletter/ to get Ferrari level advice daily for FREE.  Learn how to build a 7 figure business from your personal brand by signing up for a FREE introduction to personal branding https://ryanalford.com/personalbranding.  Learn more by visiting our website at www.ryanisright.comSubscribe to our YouTube channel  www.youtube.com/@RightAboutNowwithRyanAlford. 

It has to start somewhere. It has to start sometime. What better place than here? What better time than now? You're listening to The Radcast. If it's radical, we cover it. Here's your host, Ryan Alford. Hey guys, what's up? It, Ryan Alford. Yes, I am pleased to be joined. As I've been telling everyone, we're going to be bringing in more and more of some of our own personal interests and things that we're doing. And everyone knows I love wine. If you follow me on Instagram, you certainly see this gentleman's wine quite regularly. And a good friend, Austin Hope, man. What's up, brother? What's up, man?

How are you? Great. It's a pleasure to have you on the show again my resident and uh growing budding wine enthusiast friend and you know pun intended there which we'll get to uh and i gotta say it right now i have to say it i'm not gonna wait any longer congratulations brother number seven wine in the world with uh wine enthusiasts top 100 un-fucking-believable yeah pretty pretty crazy man very surreal no question about that we're uh extremely blessed and just blown out of water man i know well uh it's been number one in the world for me for quite a bit and yeah it always sounds

like i'm blowing smoke but it's not it's the truth which is why i seeked out this man and and love all the relationship that we're building and can't wait to get out the winery here soon but austin so what's happening with everything you know since we last talked and maybe start just you know like i mentioned pre-episode you know our audience is growing let's give them a little bit you know that synopsis real fast of of your background and hope family wines and everything there let's just we'll condense it down but maybe just start there and then let's just lead right into how things are going out in california with everything going on

all right cool so uh quick synopsis we uh sort of snapshot of my life we started uh we moved to Paso Robles in 1978 with my parents. I was six, seven years old, came over, and we planted a vineyard. Paso was not really known for much, but cattle and some almonds and things like that, and grain. And we quickly became one of the larger farmers for wine grapes in the region and by selling our grapes and then slowly we started getting into the wine business with my uncle and we decided to jump in and build a winery and start brands and all these different things because that's where I you know my head was going with it and my uncle's head was going with it my dad's brother he passed away right when we were getting ready to start everything.

I was super young, but told the family, yeah, this is what I can do this, no problem. And away we went. That was in 95. Started Triana Winery in 1996. We took over Liberty School, started with those two brands. Myself, took a guy that i hoed weeds with my whole life growing up brought him in and said you're gonna learn to make wine hired a salesman there was three of us um you know fairly small beginnings and uh you know we i joke we didn't uh we didn't

we got the wine business old-fashioned way we didn't have any money so we had bank loans and and away we went and now we're uh you know we're a pretty good sized company we're uh we're a global company at this point we're in about 16 countries and uh in every state in the u.s and we're about a 60 person company and uh we we shipped about 435 000 cases of wine this year just a little bit just a little bit of wine. And you just had to put your name on it, though, for it to blow up into the stratosphere, right? We launched the Austin Hope label in 15, the first vintage.

I know you was out there. But first vintage, 98 points. Excuse me. I don't want to diminish the score, Austin. I've got to keep all the accolades right where they belong. So we start with the 98 score right out of the bat, and then most recently you're on, was it number 10 last year, and then for 2020 number seven in the world, the Hope Cabernet, correct?

Yep. No, that was it. It really kind of kicked in with the first vintage. Like we talked about in the past, you know, seven years to create that brand and to really believe, you know, the goal was to, to create the standard for luxury fast rolls Cabernet.

And we believed in this is what it was going to be like and tasted it, practice, release the first, so it actually got a 97, the first vintage. And that was actually the highest score that one enthusiast, which has been around for uh 30 years was uh because they celebrated their 30th anniversary um i'd never

a wine from paso had never got that high of a score ever so that was a big deal and then uh we went into uh and it's been 95 or 96 point plus points ever since uh that was a 15 vintage 16 then 17 um we got uh we got a phone call and says uh you're the number 10 wine of the world and the top 100 wines of the year and i'm holy shit like this like i get chills still talking about right this was like it just like freaked me out like i literally pulled over and like teared up it was super crazy and then um you know so we were thought we were flying high and just like, you know, completely, you know, stoked. Right. I mean, we believe in the brand. I mean, not saying that we shouldn't be that. But like, you know, the taste typically tastes about twenty five thousand wines throughout from all over the world. And then to be narrowed down to editors. world and then to be narrowed down to editors and not the editors excuse me the i guess they're editors they're uh contributing editors they do the stories but the actual critics that work and taste all these wine regions they um you know 25 000 wines and to be in the top 100 and then this

year they call and they say hey you're number seven i'm like holy shit like what are we doing now it's like man like how do i do better like it's like so now it's like i pressure you need to leave some room man you only have six spots to go yeah right i know but yeah your mind goes crazy too you start thinking about you're like holy crap well now they can't they can't you know you possibly can't possibly get it you know be in the top 100 again that's what i thought from last year and i I'm like, you know, and then here we are seven. And I'm like, dude, I don't know. I mean, are we going to continue to keep going this way? Is this like, I don't know.

I think we've got lightning in the bottle, man. I don't know. But it's so consistent and so good. Exactly right what you said. It's like, you know, like I consider myself a wine guy, but I'm not a connoisseur of taste or, like, a sommelier or anything like that. I know, and it's good for me. And I have a hard time delineating with yours.

Like, if you blindfolded me and gave me—now, it's probably putting a little bit of bottle age on it now, so I might take this back. So you might tell me that, too. But between the 15 and the 18, it's just damn just damn good you know and it has that smoothness there's a there's certainly your characteristic but i don't know that i could tell the difference between those especially like maybe the 17 and 18 if you blindfold me they're both just awesome you know so i don't know if you taste you probably taste a little more nuance you've got probably a bit a deeper palate than mine but i mean it's just that consistency that's unreal that's you know that's exactly right you said the word is most important right it's

consistency because if you you know for me we just once we once we made it you know i mean that's what i believed in it and we thought that was the best. Then from there, you have success. Then it's like, okay, let's not fuck up. Let's make sure we make this wine the same every year, which is the goal. You say you're not a connoisseur, you're not a sommelier and all that. Neither am I. At the end of the day, I'm a consumer, and I know what I like.

It just happens that a lot of people in america like what i like too and so you want something rich supple tastes good and um but there is little nuances there's subtle nuances and and you know yeah i could pick them out because you know it's like it's like your child right if you look at a kid you're like okay that kid's got you know that one eye is a little bit lower than the other eye, right? But maybe nobody else did, right? But in this case, you know, one pair of eyes of the vintage is like sapphire blue, and the other is like a diamond blue,

because these characteristics aren't like an ear being too large. These are like nuances of beauty. Yeah. I agree. I agree. And I've got to get you the 19. nuances of beauty. I agree. I agree. I've got to get you the 19. We've got the bottle, the 19. It's out in the market and just starting to get out in the market. I'm stoked on that one.

Yes. Let me put the order in officially. The reserve, geez, delicious. That's what's so interesting is like okay you know and it's all for a different wine and i know there's nuances and things like that things are you know you're i'm sure your your base label's made you know for somewhat of an everyday drinker um or whatever and you've got the nuances with the reserve which are you know it's just a whole whole other hedonistic experience.

I don't, you know, it's just like, it's like, it's everything you love about the regular bottle, but like on, like, just another kick up or something, you know. Yeah, it's like on steroids. It is, it is. Like Emerald, right? Just about to throw a little extra in there. Bam! Just kick it up. So what's happening out in Passa?

I mean, I know you guys are dealing with all the bullshit of COVID like everybody else, but what's kind of the state of the wine industry out there? You know, the wine industry is pretty solid. I think there's people, i think it's it's feast your family quite honestly and and i think it's like that for a lot of businesses right it's like if you if you weren't aggressive in the beginning you didn't set up and and and you know if you didn't wake up in april and be like okay we've got to get aggressive and you know for us i think we talked about before it's like i mean our business was um 62 of our business nationally

was restaurants so when you know after i got out of my you know went through kobe because we got it i think i told you that we got it in london we were in london at a white event and then came home and then realized we have it like oh shit and then go through that then i'm depressed and i'm like and then i just like woke up and i'm like, dude, we've got to get aggressive. So I rallied all the sales team and, and I'm like, I don't, you know, we've got to make up this loss for this restaurant business that's, you know, going down. And I said, I don't care if we still want it at 7-Eleven, man, you better get your ass out there and start making calls. And, and, and we just started being super aggressive. And luckily we had, you know, we have brands that people want.

We were able to expand in our, expand in the supermarkets. We were, you know, we had really good data, you know, everybody goes through IRI data and all these different things, Nielsen data. So we could show like, hey, look, these were our, this is our trends. Like we're selling, we're a hot brand where you need to get behind us. I know we're selling we're we're we're a hot brand where you need to get behind us i know we're not authorized and fortunately we were able to muscle in and um and just keep pushing you know we grind hard and uh we grew we're up this year so i mean it's crazy to think uh but i think a lot of to your point a lot of your to your question there's some there's some wineries that are hurting not just in paso but in in napa and um a lot of places right so I think if you didn't get

out there and then we also you know jumped in with the with the you know we got a pretty big mailing list right we got a little 30,000 people on our on our email list and you know we've got about 6,500 wine club members and we just started communicating you know we over communicated at least I've made cooking videos my wife filmed me at home and like when we pair wines with food we'd made she made a playlist like we just we kept talking right i think that i think the people that didn't communicate they just kind of put their head in the sand and thought i was going to blow over i think they're in trouble but i think the people that you know if you had a legacy brand i think you're probably okay if you but if you do new or if you

didn't really get in there and be like i mean we were delivering wine man i put wine in my my car i'd be like driving to people's house they were scared to come out truck dude i'll bring it to you here we go and you know lucky then we we started partnering with uh you know national restaurants the you know the mortons the ruth chris the you know bigger chains would be like hey we we want to be part of your uh go-to uh by the glass i mean uh uh pickup you know when people come pick up food they they condense their wine list you didn't get to look at 100 different wines there was like seven or eight wines on there we were one of them and so you know all in all i mean we grew everything all of our brands grew it's like so we're super blessed it's uh but we know we worked we we didn't sit around and and wait for people to call we called them

it's so interesting we we did a podcast talking about like the impact of covet and stuff like that and we talked about that exact thing that strangely enough the brands that are surviving and doing well with all of this, you would think, you know, no in-store, no winery tasting, whatever your business is, you would think it pushed you further from your customers. But the ones that are booming and doing well have realized that they need to be more transparent, more real, more open, more sharing. It's brought them closer to their customers. And for the long run, it will pay dividends. And I think that's exactly what you guys have leaned into.

I think you're totally right. Because, you know, I mean, I had meetings with the head of the LCBO, the Liquor Control Board of Ontario, right? I mean, Zoom meetings. Like, we sent them a meal kit, right? And I'm talking to them, right? And these people, it's a Ontario, right? I mean, zoom meetings, like I've, we sent them a meal kit, right. And I'm talking to them, right. And then these people are, it's, it's a, it's a monopoly, right? So, I mean, they could say yay or day or we're not bringing your wine in. And, and, and, and, and, and during this,

I'm launching and pushing a luxury high dollar wine into the Canadian market. And they're like, well, you don't, we can't sell these prices. I'm like, just give me a chance. Just give me a chance. I kept grinding, grinding, grinding. We've got wine we can't sell these prices i'm like just give me a chance just give me a chance i kept grinding grinding grinding we've got wine we can't sell i'm like i'll give you the wine and if it doesn't sell it won't sell so now all of a sudden we're uh we're the fastest growing um uh luxury brand in canada with the austin hope and the triana cabernet which and all these agencies said we couldn't do it but we kept pushing and because of what your point like we're we're talking to people like i mean i talked to you know we were on the phone with

the head of hub we did zooms with them we did you know i was just uh just did a zoom tasting with um all the walmart team right like and and that's a whole crazy ass thing right i mean i never thought in my life i would be in walmart but you know what they build all these super stores and they've got hundred dollar bottles of wine in there. People are buying it. They took Austin, Cabernet. We made a pitch to them. They were like, I thought they were going to say, oh, we'll take Liberty School.

You're a lower-priced wine or a troll maker, you know. But now you start seeing how they've evolved their business, you know, from being the cheap crap that everybody goes to get deals. And now they're super stores. I mean, you walk into those places and they're, they've got a, or, you know, an organic produce section that that's better than most, most corner stores, you know, and you're like, Holy crap. And now, and now you got Austin Hope Cabernet sitting on the shelf for 60 bucks.

And I'm like, this is crazy, but you're right. You got to communicate. And I think we've over communicated. We've picked up more fans uh you know we have a full-time woman that all she does now is um is she's basically a concierge to wine people you call and say i want to do a i want to do a zoom tasting she does them every week i mean big ones and now we've got like big corporations that are calling like we want to want to do uh like we put together gift programs like for the holidays they we partnered with a meat company we've you know because they're thinking outside the box partnering with a really really great uh

meat company uh flannery beef yeah check their meat out it's unbelievable and started shipping that to all these corporations you know they usually are you know sending their people stuff and then all of a sudden now they get a you know you get a bottle of um a body cabernet and a big big uh prime uh bone in um ribeye and then next thing you know terror is on a phone on a zoom with you know 150 people from a corporation and they're all just loving it right so we're communicating communicating is what and it is making us closer because i'll tell you what you know we always had what's interesting we always had our distributor right we're a three-tier system right so we make the

wine we sell it to our distributor our distributor goes out to our customers right at the end of the day they go to the supermarkets then they go to you know the restaurants then i've got an ancillary my team of 16 sales people across the country and then one in canada that and they go in there to follow up right well the distributor's got all these different brands and to a certain extent i got to be a little careful because some of your listeners might be a distributor um it's like they blocked us a little bit you know they kind of cock blocks like you know we're not going to give you everything because we've got you know we've got hundreds of other brands to sell well Well, now, because of this, we're talking to the customer. Like, we're now

not being blocked because those guys can't get to them. You know, they're, you know, with all the clothes shut down, all this other stuff, like, and, you know, people aren't taking in person meetings, and it's changed. I think it's changed the dynamic. And I don't know that it'll ever come back, right? Like the way we sold wine in the past, I mean, with big companies, I've got 16 people running around basically with a suitcase of money saying, hey, where do you want to go?

You want to go to Florida? You want to go to Mexico? Oh, you want to Palm Springs? You want to play Pebble Beach? Okay, I need this here. I need this here. And all these incentives, right? And all these people are flying around, all this bullshit, that's gone, right?

So now we're just having meaningful relationships, be it over a freaking computer, which I hate, but it's happening, right? I mean, I can call the head of Walmart right now. I can call the head of H-E-B right now, and it's like for years we were being blocked, right, by our distributor, which is our partner, and they're wonderful.

We couldn't do it without them, but it's a i've wondered like how's your d2c like to that point is your ecom your ecom's got to be picking up i mean i know some why some states still don't ship i'm sure there's some of that going on but that's opened up even more i mean i could you know you we're getting eerily close back to you saying this genie's not going back in the bottle. You know, like that DTC is coming like a freight train for industries like this. It's already here, by the way, but like about to steamroll certain layers here. I mean, is that that's got to be kicking up big. It is. And it's you know, we've grown exponentially and we've um you know you it used to be you know you you

know we'd sell you know a few thousand cases i mean or you know a couple hundred cases then then we went to like a couple thousand cases and now we're you know we're selling real real meaningful things to where we have a whole direct to dtc team now like we have office like it's like that's crazy right i mean it's like, that's crazy. Right. I mean, it's like, you know, now we're, you know, we've got 6,500 people on our wine club, right. That, that get, you know, shipment twice a year. Like, so now it's like, all of a sudden we've got to have a new fulfillment center so we can, we can keep up with everything. So we've actually moved part of our organization into another state. So we hold wine there so that when somebody actually

orders it, we can deliver it to them fast. Right right and we've changed the market where it used to be uh most people don't ship wine in the summer like they won't do it it's always been very traditional and very cookie cutter what people do i mean our business is super archaic right and i said i don't care if it's 195 degrees outside you put ice on it it and you ship it. Like I want the customer, as soon as they buy it, I want it to be at their door within two days. How long have we been shipping Omaha steaks? You know? Yeah, exactly.

But like all of a sudden it's like, I'm on a board of directors of a couple of different things. And I was at a meeting where something was like talked about before the meeting started they're like yeah well you know the fall shipment's coming up my fall shipment man we started shipping before like we we came up with ideas like i told my team i said i don't want to ship the traditional time frame and they're like well i don't care you spend the extra money on the ice packs put them in there and you ship it and my theory was because everybody

does the same thing right it comes october they ship everybody gets their fall wine shipment right then i said forget october i said let's let's go in august or september so let's be the first wine club that person receives because i bet you there ain't no way you're gonna you're gonna you're gonna cancel because i'm the first one at your door. But all of a sudden, like, people come out and they do wine tasting. They have a couple drinks, get a little buzz. Like, oh, hey, I'll sign up for the wine club. And then next thing you know, in the spring and the fall, you've got all these boxes coming. And then, you know, somebody at the house is like, this is too much wine.

This is too much money. And so the attrition happens, right? and so the attrition happens right so like attrition's like you know between you know usually like six to ten percent you know twelve percent somewhere in there you're gonna drop right so for every one that you get you know or every 10 you get you're gonna lose one every year well by us changing the model and shipping earlier we our attrition is so minuscule it's ridiculous it's crazy so adapt, overcome man come up with new ideas, think outside the box have you seen the new app

Clubhouse the new talking like you go into rooms and you talk almost like a live podcast all the celebrities influence you on it anyway Anyway, great card. You could walk into a room. But we need to start the Austin Hope experience.

Actually, I see, back to the Zoom thing. These are free ideas, man. I'm giving you free advice here. We're going to do wine trading for this. But the Austin Hope experience needs to happen. If you're already doing the Zoom stuff, you need to do like once a month the Austin Hope experience, and you do the Zoom and all that,

but you get people paying for this experience, and they get the bottle of wine shipped to them. They get the Zoom experience with you, and you tasting the wines or whatever, maybe once a quarter. You probably can't figure it out once a month. But then you layer it in with your own clubhouse, uh, uh,

room where you're talking, people can access you. Uh, that's how you grow organically right there. So, uh, anyway, free,

a little free nugget. When you were talking about that earlier, I was like, man, that's how you get it right there. People pay for that experience. Now, well,

now you just, you see your stairs thrown free shit my way, so now I got to get you some 2019 your way. Yes. Or let's just let me execute it for you. Let's do it together. Either way. I'll take some wine too.

That'd be fun. Yeah, that'd be fun. I'd love to do that. But hey, so the wine industry is kind of, you know, okay, but kind of getting – the restaurant business, though, especially in California, I mean, here it's okay and coming back. But is that still just down significantly? Is there any hope of that? Like, I know it will come back, and I know we agree that normal is not going to be normal. But is that coming back at all?

Yeah, I mean, you know, we're a little bit isolated because we're in a rural community. And so I think it's going to come back, and I think it's already starting to come back. But I think that, you know, the people that were on the edge is the unfortunate part, right? I mean, they might be great, but maybe not good operators, but they're good chefs. Those guys are gone, right? You know, the corporations, the big guys, the Landry's, I mean, they're going to make it. They've got deep pockets and they were aggressive, right? They've got good marketing companies behind them.

I mean, you might be part of some of them. I don't know. But it's like they stayed relevant. They stayed, you know, kept pushing. But I think the restaurant is going to change. I think the dynamics will be, you know, it's already a really low margin business, right? I mean, to be honest with you, the only reason restaurants even make it for, I mean, like fine dining restaurants is of of us and spirits yeah because that's where the market's at right i mean there's two to three two to four percent is what you're going to make on food but you can make 50 to 80 percent on on wine

and cocktails yeah so i think you're going to see um i think you'll see menus might get dumbed down a little bit until they can get back to their like good profits but i do i do my only my probably my biggest fear um and anybody that's out there that's owned that's corporate uh restaurants don't hate me because i love you guys and you're good partners but i i worry that we might get to that point to where it becomes homogenous where it's just the big guys that are there, and those small, independent mom-and-pop restaurants are going to have a hard time making it. That's my only concern as far as long-term vision, looking to see what's going to happen. That's tough, because the same thing with Walmarts and, of course, Amazon and all that. Every other industry is the same way.

I think we both believe in capitalism certainly, you know, as Americans, but like, uh, it's been good to both of us. But I think at the same time, like the, the ugly head of this whole thing is just, you know, where is small business, you know, where do they shake out of it all? And that, you know, like there's nothing better than going to the hidden gem restaurant. It's like you're, you know, the's nothing better than going to the hidden gem restaurant that's like you're you know the independent spot and i look i like some chain places too so i mean i'm not like knocking it just like you and and we work with some of them so definitely not but yeah but

at the same time that experience you just don't want to see that gone and i don't i you know i hope that we can get on the other side of this thing so we don't you know lose any more gems than we already have yeah no i think i think that's exactly right that's that's that's the fear right is we're gonna just go into you know it's gonna be the chains and that's all it's gonna be there and but i don't know it's where um any new wines anything new on the horizon for the family? Yep. We're crazy enough, right? It's COVID. So what do we do? We launch a new brand. So we're actually rolling out a new brand. We'll be on shelves. Let's see. It'll be Feb 1st. We're rolling out a brand new brand. It's with the same conversation that we've had of global domination of Paso Robles Cabernet is our goal. And so we're releasing a brand called Austin and it's a $20 Cabernet.

And that is going to go out. And it's pretty interesting actually, because there's a couple of things that's happened with this brand that is going to go out and it's pretty interesting actually because um there's a couple things that's happened with this brand that is um um like we'll see i'll have to send you some we're bottling it uh next week i just tasted the blend yesterday and i'm actually headed back to the winery after after this to go taste the final blend to make sure that it's all all dialed. But it's really cool because the label design that I did has never been done before. And I actually got pushback a little bit from distributors,

but luckily I'm in a position where I'm at the top of the game right now so I can talk a little shit and say this is what we're doing. This is what we're having. This is happening. Get over it. Yeah, so the whole, typically, and you'll appreciate this because this is what you do for a living, right? You brand and you create. So it's always, you want, when you look at a wine label, you want to see the brand, the variety, the region. And that's what you want your eye to do when you look at a bottle of wine

you want to see brand variety appalachian well what i did is the whole friggin label the top of it it just it says paso robles like if you look at it you would think the brand's called pass world okay and and then the name austin is just at the bottom more subtle so it's really it's a gamble but i believe in it right i believe in the region and i and i want to promote let's face it you are the region brother yes i love it though that's so dope i want to taste it though yeah is it is it i'm sure a similar style is it you know it's got to be in that family uh it's in the family yeah and you know it's and it's a little bit of a gamble right because you know we're having so much success with a 60 bottle of wine you know why would you go and but i you know again we've talked about in the past it's like

like like i really and my team like we one of our like mantras is to over deliver right i mean that's a it's a good feeling right i mean everybody wants to feel like they got they got something right like this is wow man this is i paid 20 bucks for this i mean and that's honestly why uh awesome cabernet has done so successful because i know it drinks like a like 100 to 200 bottle of wine i know that yeah i mean you know i'm not i mean i taste these wines all the time so i mean i know and you know and it got into some people's under some people's you know skin a little bit's like, dude, how is he doing this? And how is he creating volume at this level of quality at this price?

But that's what we spent a lifetime trying to figure out. We've got it. But then there's the people that can't afford to drink $60 bottles of wine or $125 bottle of wine, right? And why should they not be able to have a kick-ass bottle of wine for $20? All right, I want exclusive D to c marking rights on this thing you know you know that's what we do uh you got to get the word out that's right yeah no let's talk man it's fun i think it's exciting because it's and and what you know i'm sounding i'm sounding like i'm an arrogant

asshole but i'm really not i mean you know me i'm very i know everyone knows you you're not that i've already told everyone everyone that listens knows knows where you stand but no look it is what it is i mean it's a delicious wine that over delivers and that that people love so i mean you know you should be proud of that no yeah we're excited i, we've got and we got we've got stores that have already taken it sight unseen and not tasted. And I'm like, that makes me really happy. Right. That means we've built trust and belief with our not only our our distributors and our clients, but I mean, they believe in what our products are now and and we've got you know street cred and so now we're launching a brand that and you know alberson's bonds pavilions those guys like they've already got it on a program february it's like going in it's a

program it's going to be in corner here there um huv's already jumped on board they're like we'll take it we want it and it's like like shit this is amazing right so but yeah you know you've got to build awareness about it and you know to your point we're gonna get in a what'd you call it a duck house a clubhouse or something like that oh yeah let's talk we'll talk about that i'm gonna buzz you we're gonna get a meeting on the calendar let's talk about that we can help we're doing this for every brand and i want to do it with you i want to work together oh you know you can pay me in wine the we'll figure all that out i don't care i just want to get involved but uh hey man i really appreciate you coming on again we're going to touch base in six months every six months you and i are going to talk frequently like i do and i'm sending you

on my boat like pictures of me drunk on the boat like uh drinking ass and hope and everyone going oh my god it's austin and uh so yeah we'll talk about that how about when you asked me to send a video that was one of my favorites oh my god he really doesn't think that i know you they were so pumped oh my god it was awesome they couldn't believe it but brother i really appreciate it best of luck with everything going forward and I know we're you and I will talk soon but we'll be back on the podcast in another six months to talk all things Paso wine Austin hope Austin where we're at and how we're blowing up the world by then because that's the story we're going to be telling so all right brother where we know where to find you at uh hope Wines on Instagram, HopeFamilyWines.com. Anything else we want to drop for where to find you?

No, that's it, man. My personal, if you want to follow me, I'm at Austin Hope. I'm a very half-assed Instagrammer, but usually when I run into something fun, I'll go on a rant and do some fun stories, and it might be about family or dogs or ducks or something but it's uh entertaining at the least of course all right brother we really appreciate it and that's all for today's episode of the radcast you've got to get out and try austin hope wine all the labels it is the best he's the best the family's the best and guess what you can find us at the radcast.com or at ryan

alford on instagram and we'll see you next time yo guys what's up ryan alford here thanks so much for listening really appreciate it but do us a favor if you've been enjoying the radcast you need to share the word with a friend or anyone else we'd really appreciate it and go leave us a review at apple or spot. Do us a solid. Tell more people. Leave us some reviews. And, hey, here's the best news of all. If you want to work with me directly, if you want to get your business kicking ass,

and you want Radical or myself involved, you can text me directly at 864-729-3680. Don't wait another minute. Let's get your business going. 864-729-3680. Don't wait another minute. Let's get your business going. 864-729-3680. We'll see you next time.