 My name is Jason Kesselring. My name is Kurt Kesselring. And we're here to share a little bit about our project. We're here on a ranch in Kindred, North Dakota. A few years back we got a wild brainstorm to take the grapes that live along the river here and try and domesticate them by putting them into a wild grape vineyard and hopefully making wine. This is a vineyard or a winemaker in Vermilion, South Dakota that inspired us and tasted their wine. We wanted to duplicate that. We've got three steps, three ages of vineyard here. This is vineyard one, the oldest, which is about eight, nine years old. Got vineyard two, which is going on about three or four. And then vineyard three, which is a year younger. Yeah, third year. One of the characteristics of the wild grape wine is that it's very close to a taste of like a Cabernet or a Melbeck, which is a very full red wine. And really we kind of feel it goes well with things like venison, red meat and that sort of thing. I think it's a really solid grape as far as what it's capable of, and especially in Northern climates, which more and more people are starting to grow grapes in Northern climates. So I think it's a really exciting time too to get into winemaking now with the brewpubs and all this stuff that's happening. People are really into local produce and local drink, and I think that this is something a lot of people will find appealing. There are a tremendous number of unknowns when you get into this. All grapes have some of their own characteristics. One of the positive characteristics are their disease resistance. But one of the negatives are their small grape and their small clusters of grapes. And there are a host of things that we didn't know. There are male and female vines. So in one of our vineyards, we weren't selective enough and careful enough in selecting the grapes. We've got too many males in there, and males do not yield any fruit. So stay away from the males. So there's a lot of things like that that we had to learn, and we can't tell you the things that we have to learn yet in the next five years. The trellis systems that we're experimenting with are, I think, can be improved on. We're going to be looking at selecting the very best plants and trying to reproduce or reproduce them by grafting so we can take our best plants and hopefully increase our production. Our goal is to start a commercial winery and turn these grapes into, hopefully, some good wine. Our preliminary tests have been very good. We've, Jason's made a couple of batches of wine in a small scale, and we like it, as he said, goes very well with wild game and red meats. It's surprisingly good and doesn't have that strong bite at the end like a lot of red wines do.