Variety in Focus: Pinot Noir – with Julia Lambeth DipWSET

To the variety and focus Pinot Noir Session the first of our variety and Focus sessions and patch the first Online event that we’ve done WCT and so This is very much yeah a new thing for This I don’t know we should all be fine So my name is Julia Lambeth I’m one of The educators at WCTC school London WCT But I’ve been an educator prior to that And personally fair and over five years I’ve been in the wine trade for another Few years before that like I met most of You have had enjoyment fascination with Same time for this evening is to talk About the great variety and think about Its characteristics where it’s grown and I have a wine here that I will be Tasting and pleased to taste your own Wine I need love seed you will taste the Notes at the end if you’re willing to Share those to the history of Peter is Often considered one of the oldest grape Varieties and it’s been grown for Potentially over 2,000 years the name Apparently comes from the fact that a Bunch of grapes is shaped like a Pinecone You think like me that most bunches of Grapes are shaped like a pinecone it Maybe doesn’t make that particularly Unique but there we go based on the Variety it’s very old we think it’s been Around for over 2,000 years there’s Evidence for its archaeological evidence

Remember on the 4th century AD and many Centuries there’s evidence there from 11th century so it’s yeah it’s one of The varieties that’s been around for a Long time and its success in Burgundy it Originated in Burgundy and that was Really Due to the success there that it’s been Distributed around the world so many Countries now group eating while Somewhere while they try to grow peanut Oil somewhere and it’s actually a tricky Variety to grow so that’s why they try To grope in and I might be more relevant In some places so yeah it’s pretty old But it is also unique it’s also pretty Special in terms of its characteristics And it is one of the most loved wheat Varieties so it’s a tricky little one Let’s try key to grow tricky to make but I think most people would argue it’s Worth the effort and most of us is Pinot Noir drinkers would definitely think is Worth the effort so it’s good that People continue to try so a little bit About the characteristics of Pinot Noir There you can see look at picture of Those pine cone shapes bunches Oh didn’t Know I could do that okay one of the Most demanding grapes for both spread Growers and winemakers there are Actually a number of challenges Associated with growing Pinot Noir or Turning in

This is one of the reasons why it can End up being a little bit more on the Expensive side shall we say and people Love it Winemakers love it so it’s often Considered to be worth the effort so What are these hunters they’re more First off its a thin-skinned variety so When we talk about black grapes you’ll Find some better things in like Pinot And some thin-skinned variety I mean on The wine that we make so it’ll have I Generally like Sakana less talent than Other varieties which is not a positive Or negative that’s just part of the Style where it can be a challenge is Thinnest skin varieties can be at more Risk of diseases in the vineyard so Diseases fungal diseases associated with Humidity you’re gonna have more of an Impact on the thin-skinned variety so Already we’re gonna have a little bit More challenge if we think about some of The places that Pinot Noir is grown it Can be grown in in cool and moderate Climates which also do have a risk of Humidity that’s a challenge part one the Other challenge is that it actually can Be hard to extract the color that we Want we know that from Pinot Noir we Expect something this pale it can still Be a little bit tricky to extract enough Color even to make a wine that we would Call pale so as I’ve said both growers

And winemakers having a challenge here We’ve talked about and the other point To think about in terms of the challenge Of Pinot Noir is that it’s early budding Early means that in springtime when the Buds burst is earlier compared to some Other varieties this can be a challenge Because in the springtime is also when We are most at risk of frost so again if We think about Pinot Noir in cool On moderate climates and it can be at Risk of damage by Frost If the buds ability burst if your new Shoots and leaves I’ve already been exposed there might Well be some damage that occurs those Grapes in those early stages so also Tricky the next characteristic about Pinot Noir is that it’s prone to Mutation this is something we’re going To talk about in a little bit more Detail in a minute here put the Importance of clones so Pinot Noir Actually has many many many clones when We talk about Pinot Noir we’re probably Not talking about just one version and One clone of Pinot Noir most vineyards Have a combination of a lot of different Ones and that’s going to be a part of Style a part of again the grape growing That we’ve talked about Stewart it’s Called a moderate climates mentioned a Couple of times even in a place where we Know the climate we’re gonna have

Weather variations from year to year Mintage variation is attorney may well Know even in a climate that we can Predict we can’t predict the weather so We have to work with Pinot Noir which Can reflect changes in the weather in The vintage variation and then that Means that year to year you’re probably Not doing the same thing in the vineyard You’re not doing the same thing in the Winery so you don’t just have a formula That works it’s very it needs a bit of Detail a bit of attention to it but the Advantages are of course the style the One they produce and we’ve mentioned Already that Pinot Noir Generally is pale in color learned Tannin but it has an amazing array of Flavors and it’s also very expressive in Terms of where it’s produced so it’s Gonna have different flavors depending Upon whether it’s produced in Burgundy Or California or New Zealand and even in Greater deeps It’s gonna have different flavors Depending upon which poverty which Vineyard which part of that vineyard so It’s it’s one of the reasons that people Really like it is you can kind of really Get about it you can think about the Differences that you taste in a Pinot From all of these different places Around the world if you wanted to you Just put one vineyard next to another

Vineyard and you should still be able to Taste the difference is reflected in it That’s clearly okay to make sure they Are again that would be appreciated Typically if I was to try and describe a Typical Pinot Noir dominantly red fruit Characteristics red berries cherries Cranberries very vibrant fresh red Fruits and can have a sort of spiciness Or perfumes characteristic to it and Cancer oak aging can suit bottle aging Older Pinot Noirs can go on to develop Sort of the savory mushroomy Characteristics as well and whether you Manage to keep universe there’s another Story And but it’s all sorts of stuff you can Get no downside to this tricky demanding Variety is that it can be more expensive So with Pinot Noir be associated with High quality we associate it with Complexity however that is literally the Price we have to pay okay it’s just a Very slow-moving presentation today so Hopefully everyone sees the Clone Wars Slide now and not because there are Wars About clones reference great varieties If you think of propagation of a Particular grape variety if you want to Make sure that you keep the same grape Variety in your vineyard year after year Then you can’t propagates it by planting A seed from that grape if I miss a plant A seed from Pinot Noir grape or and

Merlot rape or Rodney grape I’ll get a Different variety so the only way to Ensure that I keep the same variety is To use cuttings or layering things like That so through cuttings for example I Would literally cut the chute the end of The chutes of my own existing Pinot Noir Vine and I could plant that and that Grow into the Pinot Noir again is Genetically unstable and which sounds Quite painful but I’m sure it’s not and What this means is that even when it Goes into the same grape variety there Are slight variations within the grape Variety which are known as clones so PMR As you can see has over 2,000 clones Potentially they exist to put this into Comparison with Cabernet Sauvignon about 20 so those very old varieties but Pinot Noir definitely has this function to it Where it changes more over the course of Propagation so things are that can Change so the things that might be Different in different clones could be The yield how many grapes are produced Per line nude is often a very important Measure for controlling quality in Vineyards so depending on what you’re Trying to achieve higher you don’t know You it may be more beneficial Disease resistance can be another factor Sometimes we’ll develop disease Resistance to particular threats in the Vineyard which can be very useful the

Downside of this is if you have limited Genetic variation among your and manual Vines it can be susceptible to a Particular disease another disease for Example so it’s all one type it may be Does this resistant to one thing but not To anything else so having a mixture is Often considered to be best in order to Not only prove disease resistance but Also it adds complexity when we talk About tasting wines we talked about the Quality of any wine we’ll always think About the complexity so one of the ways We can manage that is by having a number Of different clones within a beam yard Cold hardiness of also put as a factor There again when we talk about P know We’re thinking about corner moderate Climates so we need something that has The ability to withstand that without Too much of a struggle so most vineyards These days will be a combination of a Number of different clients and we’ll Also find different clones in different Places around the world so there’s been A lot of movement among the years as Well so lots of still what still Consider pinot noir and different Versions of it question just spotted They’re from Monaco and when does it Become a different great only when it’s Crossed and not necessarily only when It’s crossed so a processing is when you Take two different grape varieties and

Cross fertilize them and then that’s When we get the seeds and it’s actually A good question in relation to peeling Our because Pinot Noir sometimes does Vary so significantly that it turns into A new grape variety so Pinot Noir you’ve Heard of yes this way here I’m a Pinot Grigio you’ve heard of Peter Mannion Unabomber these are actually all Mutations of Pinot Grapes have grown which is so distinct From the original material from Pinot Noir that they then our new grape Varieties in their own right so there’s Actually a few different ways to make a Different way variety question from Silvana but will it be considered Organic or natural that’s down to each Individual grape growers choice little Move on to some of the types of wine we Can get from peel in LA so we’ve talked About help you don’t know it’s a black Grape variety but that does not mean it Makes exclusively red wines so in fact You can find all types wine made from Pinot Noir it’s very common for use in Sparkling wine so you’ll know that in Champagne it’s one of the traditional Three grape varieties used they’re Thinking about clones we have a Particular array of clones which are Better suited to making sparkling wine Tend to have skins that have less Colonists tannin have higher acidity so

If we know that we’re making a sparkling Wine from this rate here we can find the Cleanliness suited for that now you may Find sparkling wine champagne that is a Combination of different grapes so you Can even find in global riots or in a Noir champagne lovely so yes right okay Turn on sparkling wine does exist and Often it’s thought that the Pinot will Bring more body more structure to the Wine so a simple varietal sparkling P no No mama tastes quite different too Greicy’s we were supposed to be Originally rather than a webinar and Awesome our champagne I will one day Show on that tasting again so you can Also get and still white wine made from The Pinot Noir as well this one does Exist found in cooler climates where Perhaps these into the grape hadn’t Ripened quite so successfully as you Might want when we think about grapes Ripening yes we need sugar balance the Acid in the flavor but the skins need to Be right as well so it’s a skin salt Right we can still make a wine we just Exclude the skins raising as well of Course a few pieces make peanut more Rosy contacts you want to get some color From those skins into the wine obviously Not as much as you would do for a red Wine so a short maceration a short Matter skin contact I’m end up with a wine that is Taylor

But has again the kind of fruitiness the Acidity the freshness the structure that We associate with you know many amazing Wines made from pinot noir Sancerre rosy For example it’s pretty awesome That’s not what we’re here for is it Really I imagined when we said Pinot Noir tasting you didn’t think oh yes I Loved my Pinot Noir rosy I think most People here because they’re thinking About red wines and this is of course The majority of wine that we see Produced using pinot noir but there are Many many different styles so some of The factors that are going to influence The style we’ve mentioned already where It’s grown the kind And the type of soil in the region these Selection of clones that are used when It comes to winemaking there’s even more Option so you can think about that we Can think about whether the winemaker Might use some whole bunches in that Fermentation whole bunches can have an Effect of just adding a brighter Fruitiness softening tannins slightly And we’re talking more about the small Proportion of whole bunches rather than Carbonic maceration ladies like you Might see in BO today and but it is Practiced in a few regions all we might See a normal and traditional crush root Fermentation so where all the grapes are Crushed before segmentation and then

That’ll make wine in a slightly Different style instead other factors That we need to think about as well as How we’ve made the wine include oak Aging many Pinot Noir wines will have Some contact doesn’t always have to once Again we might find that using a hundred Percent new oak can be too much often we Think about pinot noir we’re thinking About maybe slightly older barrels or Larger a combination of different types That will be down to the winemaker who Will know the type of one that they want To produce at the end of it just Catching up on a couple of questions is That the best wine for aging Don’t know which for a newer phones high Quality wine I’d say is what you’re Looking for a white to keep my luggage Fermentation is suitable for Pinot Noir And so again it’s talking about a few Whole bunches retained within the Crushed fruit and rather than Or Nick or semicolon masturbation Generally just to answer your question There as well and it’s not just suitable Computer virus actually suitable for a Lot of great varieties it’s just down to The particular style of wine that you Want to make so if you want to leave Some whole bunches in with your crush Fruit that will just mean that you have This brighter fruit character that comes Out it can also have an effect on the

Texture the nature of the tannins as Well so it’s just as always the choice Of the winemaker so many choices as well As talking about the choice for how long To age it form in oak we also have the Choice about whether to keep it in Bottle after bottle to develop those Tertiary characteristics there can be Again one of the really appealing parts Of Pierre de Mar so a lot serve of Different types different styles so some Regents question from Sarah that kind of Same grapes make all-stars of mine ie Red and champagne or different varieties Of Pinot Noir so yeah you’ll have Different clones that are better suited To different types of wines and Champagne leaves particular clones in Burgundy they use particular clones and You’ll have other clones in other parts Of the world so that will be very much a Factor in terms of the sort of wine Produced typical characteristics trim White Pinot it’s a good question Not had the much white Pinot and tends Not to be quite as red fruit dominated Compared to the red pinot that we have Seen before it’s more kind of delicate a Little bit floral if anyone has more Detailed tasting out for a light Pinot Please do feel free to type it in next Were region said put the wine map of the World up here this you should hopefully Be familiar with

We can see our lassitude 30 to 50 Degrees north and south of the Equator And variety prefers cool or moderate Climates so it’s a little bit more Restricted to do an awful lot of places First so champagne burgundy with all Dimensions in France famous higher in Altitude being cooler by virtue of that Altitude can actually make some Wonderful wines albeit again in a Different style to what we’d expect Elsewhere in France Christian on Artificial irrigation and the production Of any one irrigation in some place is Essential we know that fines need a Certain amount of water to survive and The amount of irrigation is really What’s crucial so some places will not Be able to so that’s that done some Places will be able to but will choose Not to this is often where we want to Make one that is expressive of the Region and then some places if they use A lot of water that can be potentially You get loose’ same as English Pinot Noir – now of course there is brings us Nicely on to Europe and Canadian Producers – in London all lovely this Production of Pinot Noir in cold climate On hot times for Pinot Noir we talk About cool to moderate – and one of the Things that can be that can happen in Pinot Noir when grown in One climate is it loses some of its

Delicate flavor and it can become Jamming and this can it makes a wine That’s nice it doesn’t always taste as Clean on wari as it should do i am i Remember when i was studying for my Deployment many years ago and i was Introduced to the word criminal city a Pinot noir has tenacity about it which Means that it should taste like a Pinot Noir so if you grow it somewhere that’s Two more minute loses that Characteristic then it’s not pinot Enough for me that’s special so then This doesn’t mean that when we look at Other countries we don’t have to find Particularly in some of the new world Regions that will come to the cooler Parts of the region the parts where we Have more of a moderating factor to Ensure that we can grow Pinot Noir in The right way to make sure that it’s got The characteristics that we want and Question them on global warming Yeah absolutely you know like any other Grape variety in the world is is going To have troubles when it comes to Changes in temperature in growing Regions stylistic changes occurring Already as the years go on if it Continues to increase then yeah it’s Gonna be a challenge for some Traditional pinot noir producers are you Talking talking about regions are Mentioned in england other places in

Europe germany quite famous for a high Quality pinot noir and they call it spit There so be careful it’s a great variety Different name also in italy peter Narrow same great variety different Names so the other great varieties it’s Just called different things in Different places otherwise someone’s Mentioned spain already i’ve seen that We can have austria switzerland quite Traditional producers for Pinot and some Other countries may not be so familiar With romania gracious living here in Eastern European countries also making Lots of Pinot in fact I was reading Recent Romania being one of the more places to Source slightly more reasonably priced Pinot if that’s something that you’re Interested in question from Tony is Pinot uses pot the blend in a red wine Really would be the answer with wine It’s always nothing is impossible so Someone somewhere will be blending Pinot Noir I was just trying to say really Part of the value of Pinot Noir is that It has this unique characteristic this Unique trait to it so to blend it would Mean potentially you would lose some of That so often we see Pinot Noir it’s a Single right to one the champagne being Obviously the exception to that so Hungry apologies in the rest of the World I was coming into Argentina

Promise you know you can think about Outside of Europe in Argentina as we Mentioned Chile North America Canada’s been mentioned South Africa Australia New Zealand yeah like lots of Different places but it’s in these Regions where we need to start thinking About the cooler parts of the countries That are going to be best suited to Pinot so in America California makes and Loads of people but it has to be in the Parts that are cooled by Fogell by Breezes someone’s just pointed out Oregon they’re absolutely Oregon’s Slightly further north in terms of its Latitude naturally a bit cooler so it’s Actually really well suited to Pinot Noir I recently recently last year had Some more from the Texas mmm Texas not Such so various parts in America in Chile again we’re thinking about the More coastal regions which are cooler Argentina of course we have the altitude At the Andes and then again in South Africa Australia you’ll find that Many of the videos there we’re looking At the cooler parts coastal parts or Their altitude parts that best if you Know and then museums of course you can See from the map there that New Zealand Is naturally a little bit further south Latitude cooler climate there anyway so We’re also sings Nixon’s piano produce Their reserve Washington Kazakhstan

England oh my goodness you know everyone So I think you get the idea essentially There’s lots of you know growing around The world and sometimes it’s maybe more Naturally suited to the climate other Places it’s not well just seen a Question from Eric Pinot Noir in Santa Barbara even though it’s in Southern California actually is quite well cooled By breezes that our funding from the Oceans so even though left a few wines It’s not called the vineyard area it’s More moderate is it does have a calling Factor there so of all these regions It’s a couple just to talk about and a Little bit more detail I’m not going to Go through all of them certainly don’t Know enough about peanin right because Extensions starting here and just to Give you some ideas of the different Regions and the different different Types of you know we get there so first Off we will of course start with Produces a lot of penang different Styles different qualities so if we Think about the sub-regions of burgundy And with what the Cote d’Or in the north Here which is really by most people Considered to produce some of the best Pinot Noirs in the world we’re looking At a an array of south southeast facing Slopes good exposure Which produce really concentrated really Complex really structured the

Expressions appear in a while and here In Burgundy was really where you can Start getting into some of their kind of The nitty gritty detail the differences Between different vineyards if you look At where the Cote d’Or is you can see It’s quite a long thin region and that’s All spitting to different villages as You work your way through and these each Have a different population so if we’re In one village and known for the road is Another village it’s a different Appellation it produces a one that can Have just subtle differences in their Style and that’s going to be done to a Lot of the time the soil the soil in Burgundy is very complex so even over Quite a small area we can see changes in The snow that are going to be reflected In the wine and again this idea that Pinot noir is very responsive it Reflects these changes it’s one of the Reasons it can be so interesting the Picture here I quite like so you can see The village in the middle here and at The bottom we’ve got some vines that are Planted on the flatter pallets and the Top here you can see some vines and Planted on the slopes just above the Village and it’s this aspect these Slopes that are really key to producing A higher quality wines with in Burgundy You probably know it’s not just as Simple as having an appellation whenever

We also get and the best vineyards have Their own appellation so you can see Premier Cru Grand Cru wines which are The ones that take advantage of this Favorable aspect the soil the elevation The drainage the better clothes they’re Lower yielding older vines all of these Things come together to make sort of the Most complex wines in the world So now if you people were drinking some Burgundy tonight hope you are And peeling are also grown in other Places in Burgundy so while the Cote D’Or is famous for and the most Prestigious the high quality wines and The coachella nays just a little bit Further south we can get also excellent Wines can sometimes be a little bit Lighter slightly higher in terms of Altitude here ripen a little bit slower Retain more acidity so in a different Style and then in the Monet is a firm Where we get sort of lower quality wines Lots of lots of higher quality wine Produced then compare that to the other Regional center mention any particular Reason with New Zealand highlights even Within some of the new world countries That we still have variations in terms Of sub region and stars that can be Produced just catching up on a few Questions go into that and how it Changes you know within bonesy we’ll Just be talking about how the grapes are

Getting right currently so right grapes Are gonna have a slightly different Profile it’s gonna have to be more Careful about the balance between the Sugar acidity flavor and so on with Harvest so a few challenges work few Differences and different appellations Use different vineyard management Techniques not really Andy so much it’s quite consistently you All have variation depending on soil Type it might be slightly different Clones or might be more to do with Density yields things like that what Makes the Camden Pinot B so eight worthy Its quality really let me think about Aging potential for a wine it comes From intensity of flavor and structure So the more you have the both of these More age where their wine will be and so When we’re talking about freiburg needs These substantial for quite a long time And it doesn’t mean it’s only but gonna Do mine so you’re gonna have that Potential and some of the best wines From new zealand as we have a picture of It here would also have similar aging Potential so it’s about the quality Rather than which particular region that It’s from new zealand Looks quite different so the picture is Now three regions in new zealand have a Reputation for high-quality Pinot Noir Martin borough mulberry centuries ago

You may be familiar with those most Famous for its sort of more fruity red Fruits it styles a little bit lighter in Body and tannin whereas Central Otago in The South more this sort of continental Climate down here a lot of sunshine Grapes actually get quite ripen here Let’s get some of those black fruit Platelets me a little bit more spicy Fuller bodied by comparison so it’s not Just in Burgundy but we can see in this Variation of different stars of you know It’s it’s all countries around the world Will be able to show the different Potential different styles of Pinot and Grown in different types of so different Environments right this feels like a Good point to just have a little pause And sip wine because I’ve not done so so Far and so you haven’t done so either You can make patient head but Cheers And so I did go through a burgundy wine Tonight by pond for a wine from Bern and Premier Cru yeah I’m just gonna have a little taste Excuse me and so here we go just a few Interesting labeled bone graft premiere Cream 2016 which is Jenna and this Really has everything that you want for Pinot so we’ve got these lovely red Fruits here very fresh crisp red fruits A little bit spicy and that’s nice soft Eye implements there and it’s 2016 so It’s still quite young but starting to

See some of those more savory elements Coming through and tan is quite firm but Not too not too high as they go made it Set with the Pinot Noir this one feels To me like I could have kept it for a Bit longer too late now it’s still just It’s really fresh really bright and it’s Quite delicious so I hope you enjoy Yours and the question of blind tasting What it dragged you to in bed instead of Burgundy this one for New Zealand you Know what I find is more fruit intensity So some salsa for me Amazing so yeah great for mother fruits Still with some of the more savory Characteristics but it’s just a change In the balance of flavor and wear with Burgundy I expect a little bit more of The savoriness to be coming through and Some prettiness in a New Zealand I’d Expect it to be the other way around so This brings me on to up smoke too Quickly one to the question really Started this tasting which is why are we So into Pinot there’s another number of Suggestions here it’s complex as a wine It’s going to be A tasting there’s lots of different Characteristics to it we’ve already said It can make lots of different styles it Can handle own aging it can develop in Bottle we’ve talked about the different Cones so they’re different the way we Have two different soils so wherever you

Taste it from it’s going to be different And that appeals to the wine geek in Most of us I think varieties when we Think about varieties like having a Sauvignon which have such high tannins And it can be a little bit tricky to Match with certain foods Whereas Pinot it’s a little bit softer In terms of tannin it’s still good Acidity so got good flavor but it could Just have a little bit more forgiving With more of a wider range of foods the Next few points we’re just things that I’ve seen on tasting notes for Pinot Noir over the years this theory on Sensual sex the glass I mean it’s not How my tasting notes go about this Flavor and this structure that it Provides that you just can’t get from Anything else people have written poems About Pinot Noir if you want to have I’m Sure you can find em sometimes from Pinot type lips month before I’m yet to Find one which I found amazing so if you Do find a really good one let me know And Grenache Filipino tends to have more Alcohol more body so it feels heavy and It has more warming characteristic a Slightly different flavor profile while It’s still red fruits and you get a Little bit more I think of their perfume Savory elements with Pinot that I would Expect instead question about minerality From Burgundy

Minerality woman if we think about Minerality as flavors that come from the Soil then yeah Once again because Pinot Noir expresses That really well then if we’re talking About wines produced some different Souls that’s always going to be Reflected in the flavor so I talked a Little bit about my I think we know so Good a little video tip I want you to Watch from the movie sideways I don’t know if you are familiar with This film it’s a really good film but It’s the main character loves wine and Has a little speech about why mine is so Good so that’s the bit that I want to Share with you let’s just get that Started it’s a hard cryptogram oh yes You know surface thin-skinned Temperamental ripens early he’s really Specifically doing the most patient and Nurturing of growers if somebody really Takes the time to understand It’s fullest expression so then I hope You were able to see that and if not I Can post the link to the video clip Later if you’d like to see it but I Think it just gives you an idea of it’s Talking about you know why is it so Unique why is it different to the other Grape varieties that we talked about It’s just there’s a person that is quite A big wine geek looking at other people Talking about wine in a geeky way makes

Me happy so I hope you enjoyed that as Much as I did and that really just Brings us to the end so it does bring us To the opportunity to Pewter ask about Any questions about the song on the Video John I will find a way to share With you can just find it in you to be Interested and cast in maybe that Sabotage manao it did in there Apparently they stopped so much Merlot Was the direct result the movie too bad That’s fine you can see some dates of Other coming up soon out other online Events and make sure you get those in The calendar make sure you get Registered and so about different names For cones yes they have different names Or some numbers They’re called things like seven seven Nine and v6 so they’re not the most Romantic names for the most part and I Think I saw another question but I Forgot to read it in time so sorry about That repeat it if you want to and Thank you all for coming tonight it’s Been as I say the first time we’ve done This so quite exciting to me and I hope To see you back here some of the other Events that we’ve got coming up we will Be planning more so keep an eye out if You have any questions I will be hanging Around and if you want to keep in touch With us make sure that you’re connected On the socials or through the newsletter

And we’ve got a lot of things going on Otherwise I understand thank you so That’s really nice Thank you I am I will stop recording now In facts because that is the end