Top 3 Burgundy Pinot Wineries

Madame Lalou Bize-Leroy

Domaine Leroy Wines

The argument over ownership of Romanée-Conti

Appearance and Nose of Domaine Leroy Bourgogne

The Palate 👅

The history of Burgundy

How we bought this wine for 1/3 of PRICE!

Want to buy Burgundy Pinot at a fraction of the price?

LISTEN TO THIS EPISODE 🍷

In this podcast Master Sommelier Carlos Santos gives a great lesson in the history of Burgundy wines, the power of Madame Lalou Bize-Leroy, the unbelievable distance between the worlds BEST vines and we REVEAL how we scored this wine for 1/3 of the retail price!

Bottle: 2014 Maison Leroy Bourgogne Rouge

Saúde

(Portuguese for 'Cheers')

Buy the wine, drink the wine where we get ours. https://www.grays.com/search/wine

Watch this episode and Subscribe to our YouTube https://youtu.be/r1uYmL_3ErI

Follow our Instagram for more hints, tips and teachings: https://www.instagram.com/gotsomme/

Want to buy Burgundy Pinot at a fraction of the price?
LISTEN TO THIS EPISODE 🍷
In this podcast Master Sommelier Carlos Santos gives a great lesson in the history of Burgundy wines, the power of Madame Lalou Bize-Leroy, the unbelievable distance between the worlds BEST vines and we REVEAL how we scored this wine for 1/3 of the retail price!
Bottle: 2014 Maison Leroy Bourgogne Rouge
Saúde
(Portuguese for 'Cheers')
Buy the wine, drink the wine where we get ours. <a href="https://www.grays.com/search/wine">https://www.grays.com/search/wine</a>
Watch this episode and Subscribe to our YouTube <a href="https://youtu.be/r1uYmL_3ErI">https://youtu.be/r1uYmL_3ErI</a>
Follow our Instagram for more hints, tips and teachings: <a href="https://www.instagram.com/gotsomme/">https://www.instagram.com/gotsomme/</a>

'Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.

We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. 

Fully accessible for people who are deaf or hard of hearing with each episode filmed and posted online with captions at Got Somme

Cheers 🍇 

'Got Somme' is a podcast for wine lovers who know nothing about what's in their glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.
We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. Carlos will aim to teach radio announcer and novice wine enthusiast Angus O'Loughlin how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over. 
Fully accessible for people who are deaf or hard of hearing with each episode filmed and posted online with captions at <a href="https://www.instagram.com/gotsomme/">Got Somme</a>
Cheers 🍇

Wine Podcasts for enthusiasts hosted by a Master Sommelier 🍷

Got Somme : Master Sommelier's Wine Podcast

Got Somme is a podcast for wine lovers who know nothing about what's in the glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.

We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. 

Carlos will aim to teach a novice wine enthusiast Angus how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over.

Fully accessible for people who are hard of hearing or deaf with each episode being filmed and posted on Instagram @GotSomme and YouTube with captions.

Got Somme is a podcast for wine lovers who know nothing about what's in the glass. The series will aim to educate listeners on types, tannins and taste to producers, appellations and age.
We speak to the best winemakers in the world finding out how they make the wine that has captured the attention of Master Sommelier Carlos Santos. 
Carlos will aim to teach a novice wine enthusiast Angus how to discern a good wine from a bad and empower listeners with a skill set good enough to choose the table wine next time you have friends over.
Fully accessible for people who are hard of hearing or deaf with each episode being filmed and posted on Instagram @GotSomme and YouTube with captions.

Got Somme: Master Sommelier's Wine Podcast

WE PAID $.... FOR THIS $1000 BURGUNDY PINOT 💰😳

If the world’s best wines from France aren’t using oak… why do so many Chardonnays in Australia and the New World taste so oaky?

In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points — Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) — to find out whether price really does equal quality. 

Along the way, we break down:
Why Chablis tastes like oyster shells
The difference between Petit Chablis, Chablis, Premier Cru and Grand Cru
Left Bank vs Right Bank of the Serein River
When (and why) some producers start using oak
The real meaning of minerality in Chablis
Whether Premier Cru is actually worth the extra money

Angus kicks things off with a blind tasting challenge… and shockingly out-tastes a Master Sommelier to start 2026 in style.

If you think you don’t like Chardonnay, this episode might completely change your mind. 

SPONSORS

Grays.com https://www.grays.com/search/wine

RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off) 

What We’re Drinking

Producer: Simonnet-Febvre

Vintage: 2023

Petit Chablis – $40

Chablis AOC – $48

Chablis Premier Cru – $78 

Chapters

00:00 – Why Chablis Isn’t Oaky

01:50 – Blind Tasting Begins

03:25 – Does Price Equal Quality?

04:30 – Chablis vs Chardonnay Explained

08:35 – Left Bank vs Right Bank of Chablis

10:20 – What Is Petit Chablis?

12:35 – What Makes Chablis AOC Better? 

14:40 – Premier Cru vs Grand Cru

18:10 – Is Premier Cru Worth the Money?

20:00 – Why Some Chablis Uses Oak

26:45 – Steak vs Jus (Best Wine Analogy Ever)

28:10 – Master Sommelier Blind Tasting Fail

 

chablis, chablis wine, chablis vs chardonnay, petit chablis, chablis premier cru, chablis grand cru, blind wine tasting, master sommelier, wine podcast, got somme, wine education, french wine, white wine, chardonnay styles, why, chablis tastes mineral, oak, chardonnay, best chablis, wine tasting australia

If the world&rsquo;s best wines from France aren&rsquo;t using oak&hellip; why do so many Chardonnays in Australia and the New World taste so oaky?
In this episode of Got Somme, Angus O&rsquo;Loughlin and Master Sommelier Carlos Santos take a deep dive into Chablis, the purest expression of Chardonnay. We blind taste three bottles from the same producer and vintage at three price points &mdash; Petit Chablis ($40), Chablis AOC ($48), and Chablis Premier Cru ($78) &mdash; to find out whether price really does equal quality.&nbsp;
Along the way, we break down:
<ul>
<li data-start="859" data-end="987">Why Chablis tastes like oyster shells</li>
<li data-start="859" data-end="987">The difference between Petit Chablis, Chablis, Premier Cru and Grand Cru</li>
<li data-start="859" data-end="987">Left Bank vs Right Bank of the Serein River</li>
<li data-start="859" data-end="987">When (and why) some producers start using oak</li>
<li data-start="859" data-end="987">The real meaning of minerality in Chablis</li>
<li data-start="859" data-end="987">Whether Premier Cru is actually worth the extra money</li>
</ul>
Angus kicks things off with a blind tasting challenge&hellip; and shockingly out-tastes a Master Sommelier to start 2026 in style.
If you think you don&rsquo;t like Chardonnay, this episode might completely change your mind.&nbsp;
SPONSORS
Grays.com <a href="https://www.grays.com/search/wine">https://www.grays.com/search/wine</a>
RIEDEL <a href="https://www.riedel.com/en-au/shop#sort=bestSeller">https://www.riedel.com/en-au/shop#sort=bestSeller</a>
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)&nbsp;
What We&rsquo;re Drinking
Producer: Simonnet-Febvre
Vintage: 2023
Petit Chablis &ndash; $40
Chablis AOC &ndash; $48
Chablis Premier Cru &ndash; $78&nbsp;
Chapters
00:00 &ndash; Why Chablis Isn&rsquo;t Oaky
01:50 &ndash; Blind Tasting Begins
03:25 &ndash; Does Price Equal Quality?
04:30 &ndash; Chablis vs Chardonnay Explained
08:35 &ndash; Left Bank vs Right Bank of Chablis
10:20 &ndash; What Is Petit Chablis?
12:35 &ndash; What Makes Chablis AOC Better?&nbsp;
14:40 &ndash; Premier Cru vs Grand Cru
18:10 &ndash; Is Premier Cru Worth the Money?
20:00 &ndash; Why Some Chablis Uses Oak
26:45 &ndash; Steak vs Jus (Best Wine Analogy Ever)
28:10 &ndash; Master Sommelier Blind Tasting Fail
&nbsp;
chablis, chablis wine, chablis vs chardonnay, petit chablis, chablis premier cru, chablis grand cru, blind wine tasting, master sommelier, wine podcast, got somme, wine education, french wine, white wine, chardonnay styles, why, chablis tastes mineral, oak, chardonnay, best chablis, wine tasting australia

Chablis Explained: Petit vs Chablis vs Premier Cru

Fortified wines might be some of the most misunderstood wines in the world — often dismissed as “old-fashioned,” too sweet, or too strong. In this episode of Got Somme, Angus O’Loughlin and Master Sommelier Carlos Santos dive deep into the world of Sherry, Port, and Pedro Ximénez, unpacking why these wines deserve far more attention than they get.

From the Sherry Triangle in southern Spain to the steep vineyards of the Douro Valley in Portugal, Carlos breaks down how fortified wines are made, why they’re aged the way they are, and how styles like Fino, Amontillado, Oloroso, Tawny Port, Ruby Port, LBV, and Vintage Port all differ.

Along the way, Angus shares a deeply personal memory of secretly drinking his grandmother’s sherry after school, while Carlos explains how some fortified wines can literally be hundreds of years old, growing thicker, darker, and more concentrated over generations.

They also tackle the big question: Why did fortified wines fall out of favour, and what would it take to make them cool again?

If you think fortified wines are uncool, overly sweet, or irrelevant — this episode might completely change your mind.

SPONSORS 

Grays.com https://www.grays.com/search/wine

RIEDEL https://www.riedel.com/en-au/shop#sort=bestSeller

(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)

 

Chapters & Timestamps 

00:00 – Welcome back to Got Somme (and a fortified wine confession) Angus kicks off 2026 with a story involving his grandmother, WWF, and sherry.

02:00 – Why fortified wines are misunderstood Alcohol, sugar, warmth — and why modern drinkers avoid them.

02:40 – What is Sherry? The Sherry Triangle explained Jerez, Puerto de Santa María, and Sanlúcar de Barrameda.

04:05 – Sherry styles explained (Fino, Amontillado, Oloroso) Biological vs oxidative ageing, flor yeast, and flavour profiles.

06:30 – Pedro Ximénez: how a white grape turns black and sticky Sun-dried grapes, raisining, and extreme concentration.

08:20 – A wine memory that unlocks childhood nostalgia Angus realises he’s been drinking sherry since high school.

10:30 – Australian fortified wines & Rutherglen legends Chambers, ancient barrels, and wines that predate living memory.

12:40 – Port explained: Douro Valley to Porto Why port is made in one place and aged in another.

15:00 – Why fortified wines feel “uncool” today Generational drinking shifts, stigma, and missed opportunities.

17:30 – How Spain made sherry relevant again through food Chefs, Michelin stars, and smart cultural positioning.

20:00 – Port styles explained: Tawny vs Ruby vs Vintage How ageing works and why vintage port can outlive you.

22:30 – Big Got Somme goals for 2026 Touring, international wineries, and what’s next for the show.

24:10 – Final thoughts and a fortified farewell Saúde.

 

Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you’re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

Fortified wines might be some of the most misunderstood wines in the world &mdash; often dismissed as &ldquo;old-fashioned,&rdquo; too sweet, or too strong. In this episode of Got Somme, Angus O&rsquo;Loughlin and Master Sommelier Carlos Santos dive deep into the world of Sherry, Port, and Pedro Xim&eacute;nez, unpacking why these wines deserve far more attention than they get.
From the Sherry Triangle in southern Spain to the steep vineyards of the Douro Valley in Portugal, Carlos breaks down how fortified wines are made, why they&rsquo;re aged the way they are, and how styles like Fino, Amontillado, Oloroso, Tawny Port, Ruby Port, LBV, and Vintage Port all differ.
Along the way, Angus shares a deeply personal memory of secretly drinking his grandmother&rsquo;s sherry after school, while Carlos explains how some fortified wines can literally be hundreds of years old, growing thicker, darker, and more concentrated over generations.
They also tackle the big question: Why did fortified wines fall out of favour, and what would it take to make them cool again?
If you think fortified wines are uncool, overly sweet, or irrelevant &mdash; this episode might completely change your mind.
SPONSORS 
Grays.com&nbsp;<a href="https://www.grays.com/search/wine">https://www.grays.com/search/wine</a>
RIEDEL&nbsp;<a href="https://www.riedel.com/en-au/shop#sort=bestSeller">https://www.riedel.com/en-au/shop#sort=bestSeller</a>
(Australians use code: GOTSOMME New Zealand: GOTSOMMENZ at check out for 20% off)
&nbsp;
Chapters &amp; Timestamps&nbsp;
00:00 &ndash; Welcome back to Got Somme (and a fortified wine confession) Angus kicks off 2026 with a story involving his grandmother, WWF, and sherry.
02:00 &ndash; Why fortified wines are misunderstood Alcohol, sugar, warmth &mdash; and why modern drinkers avoid them.
02:40 &ndash; What is Sherry? The Sherry Triangle explained Jerez, Puerto de Santa Mar&iacute;a, and Sanl&uacute;car de Barrameda.
04:05 &ndash; Sherry styles explained (Fino, Amontillado, Oloroso) Biological vs oxidative ageing, flor yeast, and flavour profiles.
06:30 &ndash; Pedro Xim&eacute;nez: how a white grape turns black and sticky Sun-dried grapes, raisining, and extreme concentration.
08:20 &ndash; A wine memory that unlocks childhood nostalgia Angus realises he&rsquo;s been drinking sherry since high school.
10:30 &ndash; Australian fortified wines &amp; Rutherglen legends Chambers, ancient barrels, and wines that predate living memory.
12:40 &ndash; Port explained: Douro Valley to Porto Why port is made in one place and aged in another.
15:00 &ndash; Why fortified wines feel &ldquo;uncool&rdquo; today Generational drinking shifts, stigma, and missed opportunities.
17:30 &ndash; How Spain made sherry relevant again through food Chefs, Michelin stars, and smart cultural positioning.
20:00 &ndash; Port styles explained: Tawny vs Ruby vs Vintage How ageing works and why vintage port can outlive you.
22:30 &ndash; Big Got Somme goals for 2026 Touring, international wineries, and what&rsquo;s next for the show.
24:10 &ndash; Final thoughts and a fortified farewell Sa&uacute;de.
&nbsp;
Welcome to Got Somme, the ultimate wine podcast where Master Sommeliers and wine experts share their tips, blind tasting challenges, and insider knowledge from vineyards around the world. Whether you&rsquo;re a wine beginner or a seasoned enthusiast, we explore everything from wine education and wine tasting techniques to sparkling wines, red vs white, and the best wines under $30. Subscribe for weekly episodes and join us as we taste, learn, and uncover the stories behind your favourite wines. Perfect for anyone looking to improve their wine knowledge, discover new wine regions, or just enjoy a fun, educational chat about wine.

This Wine Is So Thick It Pours Like Paste (Fortified Wines Explained)

For the first time in Got Somme history, Angus is using a spittoon.
For the first time ever our Master Somm is tasting clean skin wine.

In this episode, Angus and Master Sommelier Carlos Santos put six $5 clean skin wines under the microscope to answer a question we get asked all the time:

Are clean skin wines actually drinkable, or are they only good for cooking?

With six bottles on the table, including Sauvignon Blanc, two Chardonnays, Rosé and Shiraz, Carlos gives an honest, no-nonsense assessment of what’s worth drinking, what’s best kept for the kitchen, and what should probably go straight down the sink.

What Is a Clean Skin Wine?

Clean skin wines are bottles sold without a branded label. Often they are the result of:


Oversupply from wineries


Wines not making the cut for a producer’s main label


Brand changes or ownership transitions


Excess wine needing to be cleared quickly

In some cases, these wines may even come from large, well-known producers who simply can’t move stock fast enough in the current market.

Wines Tasted in This Episode:

All wines were purchased for approximately $5 per bottle.


Sauvignon Blanc (2024)


Chardonnay (modern branded clean skin)


Chardonnay (traditional black-and-white clean skin)


Rosé


Shiraz

Each wine was assessed for aroma, palate, balance, drinkability and value for money.

The Results: Which $5 Wines Passed the Test? ✅ Drinkable at $5

According to Carlos, these wines are genuinely drinkable at the price point:


Sauvignon Blanc
Fresh, fruity and recognisably Sauvignon Blanc in style. High acidity and noticeable sulfites, but surprisingly competitive in blind tasting against entry-level New Zealand styles.


Chardonnay (traditional clean skin label)
Simple, short and one-dimensional, but balanced and inoffensive. Better on the palate than the nose and acceptable for casual drinking or food pairing at the price.


Shiraz
The standout of the lineup. Peppery, dark fruit driven, recognisably Shiraz and the most enjoyable overall. Less aggressive sulfites due to tannin structure and the best value of the bunch.

❌ Best Left for Cooking


Rosé


Chardonnay (modern branded version)

These wines showed strong sulfite aromas, artificial flavours and lacked balance. Fine for slow cooking, sauces or reducing into a dish, but not recommended for drinking.

Does Wine Quality Matter When Cooking?

Carlos explains that for most everyday cooking, especially slow cooks like:


Bolognese


Stews


Braises

There is little difference between using a $5 bottle and a $100 bottle. Once wine is reduced and cooked for hours, nuance disappears. Save the good stuff for the glass.

Final Verdict on Clean Skin Wines


Clean skins can be drinkable


Oversupply in the wine industry means quality can trickle down the price ladder


At $5, expectations matter


Some are fine for drinking responsibly


Most are perfectly suitable for cooking

If you’re on a tight budget, a chilled glass from Carlos’s top three is acceptable. If you can stretch to $15–$20, you’ll still get more consistency and enjoyment.

Carlos’s Top Picks (In Order)


Shiraz


Chardonnay (traditional clean skin)


Sauvignon Blanc

Want to See the Bottles?

Head to @gotsomme on Instagram to see the exact labels tasted in this episode.

Have questions about clean skin wines?
Drop them in the comments. We reply to every single one.

Thanks for watching and we’ll see you on the next episode of Got Somme 🍷

For the first time in Got Somme history, Angus is using a spittoon. For the first time ever our Master Somm is tasting clean skin wine.
In this episode, Angus and Master Sommelier Carlos Santos put six $5 clean skin wines under the microscope to answer a question we get asked all the time:
Are clean skin wines actually drinkable, or are they only good for cooking?
With six bottles on the table, including Sauvignon Blanc, two Chardonnays, Ros&eacute; and Shiraz, Carlos gives an honest, no-nonsense assessment of what&rsquo;s worth drinking, what&rsquo;s best kept for the kitchen, and what should probably go straight down the sink.
<hr data-start="889" data-end="892">
What Is a Clean Skin Wine?
Clean skin wines are bottles sold without a branded label. Often they are the result of:
<ul data-start="1014" data-end="1188">
<li data-start="1014" data-end="1042">
Oversupply from wineries
</li>
<li data-start="1043" data-end="1099">
Wines not making the cut for a producer&rsquo;s main label
</li>
<li data-start="1100" data-end="1142">
Brand changes or ownership transitions
</li>
<li data-start="1143" data-end="1188">
Excess wine needing to be cleared quickly
</li>
</ul>
In some cases, these wines may even come from large, well-known producers who simply can&rsquo;t move stock fast enough in the current market.
<hr data-start="1328" data-end="1331">
Wines Tasted in This Episode:
All wines were purchased for approximately $5 per bottle.
<ul data-start="1429" data-end="1564">
<li data-start="1429" data-end="1453">
Sauvignon Blanc (2024)
</li>
<li data-start="1454" data-end="1494">
Chardonnay (modern branded clean skin)
</li>
<li data-start="1495" data-end="1548">
Chardonnay (traditional black-and-white clean skin)
</li>
<li data-start="1549" data-end="1555">
Ros&eacute;
</li>
<li data-start="1556" data-end="1564">
Shiraz
</li>
</ul>
Each wine was assessed for aroma, palate, balance, drinkability and value for money.
<hr data-start="1652" data-end="1655">
The Results: Which $5 Wines Passed the Test? ✅ Drinkable at $5
According to Carlos, these wines are genuinely drinkable at the price point:
<ol data-start="1806" data-end="2435">
<li data-start="1806" data-end="2011">
Sauvignon Blanc Fresh, fruity and recognisably Sauvignon Blanc in style. High acidity and noticeable sulfites, but surprisingly competitive in blind tasting against entry-level New Zealand styles.
</li>
<li data-start="2013" data-end="2228">
Chardonnay (traditional clean skin label) Simple, short and one-dimensional, but balanced and inoffensive. Better on the palate than the nose and acceptable for casual drinking or food pairing at the price.
</li>
<li data-start="2230" data-end="2435">
Shiraz The standout of the lineup. Peppery, dark fruit driven, recognisably Shiraz and the most enjoyable overall. Less aggressive sulfites due to tannin structure and the best value of the bunch.
</li>
</ol>
<hr data-start="2437" data-end="2440">
❌ Best Left for Cooking
<ul data-start="2470" data-end="2516">
<li data-start="2470" data-end="2478">
Ros&eacute;
</li>
<li data-start="2479" data-end="2516">
Chardonnay (modern branded version)
</li>
</ul>
These wines showed strong sulfite aromas, artificial flavours and lacked balance. Fine for slow cooking, sauces or reducing into a dish, but not recommended for drinking.
<hr data-start="2690" data-end="2693">
Does Wine Quality Matter When Cooking?
Carlos explains that for most everyday cooking, especially slow cooks like:
<ul data-start="2814" data-end="2849">
<li data-start="2814" data-end="2827">
Bolognese
</li>
<li data-start="2828" data-end="2837">
Stews
</li>
<li data-start="2838" data-end="2849">
Braises
</li>
</ul>
There is little difference between using a $5 bottle and a $100 bottle. Once wine is reduced and cooked for hours, nuance disappears. Save the good stuff for the glass.
<hr data-start="3021" data-end="3024">
Final Verdict on Clean Skin Wines
<ul data-start="3064" data-end="3298">
<li data-start="3064" data-end="3096">
Clean skins can be drinkable
</li>
<li data-start="3097" data-end="3180">
Oversupply in the wine industry means quality can trickle down the price ladder
</li>
<li data-start="3181" data-end="3211">
At $5, expectations matter
</li>
<li data-start="3212" data-end="3254">
Some are fine for drinking responsibly
</li>
<li data-start="3255" data-end="3298">
Most are perfectly suitable for cooking
</li>
</ul>
If you&rsquo;re on a tight budget, a chilled glass from Carlos&rsquo;s top three is acceptable. If you can stretch to $15&ndash;$20, you&rsquo;ll still get more consistency and enjoyment.
<hr data-start="3465" data-end="3468">
Carlos&rsquo;s Top Picks (In Order)
<ol data-start="3504" data-end="3577">
<li data-start="3504" data-end="3515">
Shiraz
</li>
<li data-start="3516" data-end="3556">
Chardonnay (traditional clean skin)
</li>
<li data-start="3557" data-end="3577">
Sauvignon Blanc
</li>
</ol>
<hr data-start="3579" data-end="3582">
Want to See the Bottles?
Head to @gotsomme on Instagram to see the exact labels tasted in this episode.
Have questions about clean skin wines? Drop them in the comments. We reply to every single one.
Thanks for watching and we&rsquo;ll see you on the next episode of Got Somme 🍷

WE PAID $.... FOR THIS $1000 BURGUNDY PINOT 💰😳

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