December 26, 2025 • 40 mins
Can we be friends
@Lewiscellars @amici_cellars #wine #napawine #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob
SIPS – Wine lovers rejoice! In this episode of Sips, Suds, and Smokes, we’re uncorking a selection of exquisite wines from Lewis Cellars and Amici Cellars. Join our hosts as they dive into a tasting of six unique wines, each with its own story and flavor profile. We explore the nuances of each bottle with our signature unfiltered reviews. So pour yourself a glass, sit back, and join us as we savor these delightful wines and share our thoughts on what makes them special. Whether you’re a seasoned wine enthusiast or just starting your journey, there’s something here for everyone! We will be discussing these wines and rating them from 1-5 with 5 being the best:
5:40 Lewis Cellars Napa Valley Reserve Chardonnay 2023 3 SIPS
11:13 Lewis Cellars The Big Red Napa Valley 2022 4 SIPS
17:36 Lewis Cellars Napa Valley Cabernet Sauvignon 2022 4 SIPS
23:29 Olema Cotes de Provence Rose 2024 5 SIPS
28:20 Amici Cellars Sonoma Coast Chardonnay 2023 4 SIPS
32:28 Amici Cellars Napa County Cabernet Sauvignon 2022 4 SIPS
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Wine Tasting, Lewis Cellars, Napa Valley Reserve Chardonnay, Cabernet Sauvignon, Wine Reviews, Amici Sellers, Sonoma Coast Chardonnay, Cote De Provence Rosé, Wine Ratings, Unfiltered Wine Reviews, Wine Episode, Wine Enthusiasts, Wine Pairing, Wine Recommendations, Tasting Notes, Wine Appreciation, Wine Industry, Wine Producers, California Wines, Wine Culture
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sips, Suds, and smokes.
>> Brent (00:03):
Today is a wine episode. Here's the wines we're
going to be discussing today. We have from Lewis
Cellars. We have the Napa Valley Reserve
Chardonnay 2023. We have the Lewis Cellars, the
big blend, Napa Valley 2022, Lewis Sellers Napa
Valley Cabernet Sauvignon 2022. We have Olima Cote
(00:24):
de Provence Rose 2024, and Amici Sellers, uh,
Sonoma Coast Chardonnay 2023. And Amici Sellers
Napa County Cabernet Sauvigncon 2022. Okay, you
can thank me now.
>> Harm (00:37):
You know what? Thank you. These are wines that not
everybody gets to taste. Yep. And we get to taste
them for free because we don't pay for anything.
>> Brent (00:46):
Here.
>> Harm (00:46):
We are giving unfiltered reviews.
>> Brent (00:49):
Shut up. Shut up.
>> Harm (00:50):
They don't. They can't buy us.
>> Announcer (00:53):
We'll be right back after. Brought to you almost
(01:19):
live from the dude in the basement studios. Why?
Because that's where the good stuff is. It sips,
suds and smokes with your smoke and host the good
old boys. And now it's sipping.
>> Brent (01:59):
Hey. Yes. It's sipping time again. Welcome to this
episode where everything good in life is worth
discussing.
>> Harm (02:04):
What episode did you say you slurred your speech
already.
>> Brent (02:07):
Sips episode. I've been drinking.
>> Harm (02:08):
You've been drinking, huh?
>> Brent (02:14):
Well, this made man Bob, joining me today, our
good old boy, Harm.
>> Harm (02:18):
Thanks for having me, Bob. It's a wine episode,
and I'm happy.
>> Brent (02:20):
To be here anytime. He's happy. I always get
nervous. I don't know why, but I could be whining.
Yeah, that's normal whining.
>> Harm (02:29):
And dining is normal. I do that for my wife. But
does, uh, she appreciate it? No.
>> Brent (02:36):
Counseling. Counseling is what he needs.
>> Harm (02:37):
I know.
>> Brent (02:38):
And good old boy Justin.
>> Bob (02:40):
So, good morning. And you can't drink all day
unless you start in the morning.
>> Brent (02:44):
That's right. Well, our sip segments are all about
wine, distilled spirits, uh, tea, coffee, um,
anything else that you can sip. And today is a
wine episode. Here's the wines we're going to be
discussing today. We have from Lewis Sellers, we
have the Napa Valley Reserve Chardonnay 2023. We
have the Lewis Sellers, the big blend, Napa Valley
(03:06):
2022, Lewis Sellers Napa Valley Cabernet Sauvignon
2022. We have Oema Cote de Provence Rose 2024, and
Amici Sellers, uh, Sonoma Coast Chardonnay 2023,
and Amici Sellers Napa County Cabernet Sauvignon
20. 22. 2. Okay, you can thank me now.
>> Harm (03:29):
You know what? Thank you. These are wines that not
everybody gets to taste.
>> Brent (03:34):
Yep.
>> Harm (03:34):
And we get to taste them for free. Cuz we don't
pay for anything here we are giving un, um,
unfiltered reviews.
>> Brent (03:42):
Shut up. Shut up.
>> Harm (03:43):
They don't Shut up. They can't buy us.
>> Brent (03:46):
Yeah, you're going to ruin it.
>> Harm (03:46):
They can't buy us.
>> Bob (03:47):
You're inviting the. My friend. Don't do that.
>> Brent (03:51):
It is. It is the greatest job in the world. It
really, really is.
>> Harm (03:54):
What do you do?
>> Brent (03:55):
Well, uh, we drink.
>> Bob (03:55):
We drink and we talk and we talk about it.
>> Brent (03:58):
Yeah, yeah, it's pretty awesome. Anyway, so we're
going to be drinking these and discussing them,
giving them our SIPs ratings. So let's go to
Justin and we do these on a SIPs rating one to
five. So pick one out of five and we'll. We'll do
it.
>> Bob (04:16):
We're gonna do number one. Give me a glass of
water to wash out my mouth. Hear me now and
believe me later.
>> Brent (04:34):
Not working for me. I don't like you, but all
right, let's uh, let's go into first wine and see
if he can poet back out of the dump. So you want,
you want to try and see what you can sell with
your buddy Continental.
>> Harm (04:47):
Continental accent. Because it wasn't British, it
wasn't German.
>> Bob (04:50):
It wasn't Austrian, it was Hans and France.
>> Harm (04:52):
It was not any of that. Uh, no, you didn't start
that way. Okay, whatever, dude. You could have.
This is all California wine. You couldn't have
done a California dude.
>> Bob (05:02):
Yeah, yeah, you're right.
>> Harm (05:05):
Next time we'll bring pot. He'll be okay. It's
legal. Dutch. Bastard.
>> Brent (05:14):
All right, take it away.
>> Bob (05:15):
Justin Sellers was established in 1992 by Randy
and Debbie Lewis. They're originally from Atlanta
and they moved to California in the 60s to begin
his car as a professional race car driver. 1972,
eventually driving Formula 3 in Europe and 5
Indianapolis 500s. In 91, he left racing and
(05:37):
dedicated his life to his other passion, wine
making. Their first release under their own label
was their Cabernet Sauvignon in 1992 and their
first shard next year. In 2016, Wine Spectator
magazine named Lewis Sellers 2013 Cab the number
one wine of the year. They sourced their fruit
(05:58):
from premium sites in napa, including Calistoga,
St. Helena, Rutherford, Oak Knoll and their
Chardonnays from the Russian River Valley and
nearby Sonoma County. They don't own the
vineyards, but they do manage and growing and
harvest the grapes, including the clones and
rootstocks, and make decisions regarding pruning
(06:18):
and canopy management and when the fruit is ready
to harvest. So pretty much everything we're going
to first talk about. Lewis Cellars, Napa Valley
Reserve Chardonnay 2023. It's 14.9% alcohol by
volume because 15 would have been too much. Native
yeast, 100% malolactic fermentation. It's age 14
(06:42):
months, and 100% French oak barrels. 85% of them
are new. The fruit is sourced from select
vineyards from throughout the valley. So on the
nose, I got dryer sheets, lemon bars, and.
>> Harm (07:00):
You almost killed mineral water.
>> Bob (07:03):
And the color is like a bright, clear, crisp
straw. The palette was soapy, lemony, and creamy.
And it had a big acid fruit finish, and I liked it
a lot. And you, Harmeet, what did you think?
>> Harm (07:19):
I was not as impressed as you were. And I do
usually like Louis. Uh, this is 100% Mallow, and I
really was expecting more butteriness because of
that. But what it's. It's. It's the creaminess on
the nose is there's nuttiness, there's apple,
there's a little bit of nutmeg. I smell the oak.
Uh, it's a little bit. A lot of toasted oak. Um,
(07:40):
this is what they used to call cougar juice in the
industry because, you know, the cougars all like
this.
>> Bob (07:45):
Buttery enough for cougar juice.
>> Harm (07:47):
It. It's 100% Mallow, and it. The butteriness is
on the palate m. More than on the nose. Um, but
what I got, I feel like maybe either this bottle
is not right, or. Or, uh, the vintage is different
from usual because I got, like, jackfruit on the
palate. And, um, a lot. Just too much barrel
(08:09):
notes. A lot. And a lot of caramel. I'm m not a
fan of the texture. The. It's just too much oak,
too much caramel, too sweet for me. But I know
everybody would. A lot, A lot of my target
demographic, my customers would love this. It's
(08:30):
just not my wine. So I think it needs time to
maybe sit another year in the bottle to. To
integrate better. But, um, I've had better from
them. Bob, what do you think? Bob?
>> Brent (08:43):
I thought it was very nice. It was lovely. Um, on
the nose, there's definitely a nuttiness there. I
definitely get a kind of a crisp apple.
>> Harm (08:52):
Um, yeah, definitely.
>> Brent (08:54):
It's more of a. I mean, their. Their notes are
saying you know, like a honeycrisp apple. Now I'm
getting more like a. Like a green apple out of it.
It's, um, got a nice minerality.
>> Harm (09:06):
M. Sweeter than the green apple. I think the
honeycrisp is the right note, but, um, not on the.
>> Brent (09:11):
I don't get the sweetness on the nose. On the
palate. Yeah, but on the nose. It's more of green
apple in the nose and there's a nice minerality to
it. But on the palate.
>> Harm (09:21):
M. I think the mineral note is there, but it's
subdued by all that mallow.
>> Brent (09:27):
I like the mallow because it gives that nice mouth
feel. But I, I'm happy with this one because it's
not that overly buttery. I'm getting the
mouthfeel, but I'm not getting that drippy butter.
>> Harm (09:38):
I understand. I'm being over critical about it
because it does have great acidity and Justin
mentioned that. And you're absolutely right. The
acidity does balance out that butteriness. So it's
there.
>> Brent (09:49):
Yeah. It's not over butter. Uh, over buttery. It's
got a great mouthfeel to it. It's very well
balanced. I think a little bit on the sweet side
for me, but other than that, um, a little bit of
honeycomb. The oak comes through on it.
>> Harm (10:02):
I think it's jackfruit.
>> Brent (10:05):
There's definitely jackfruit in there. Um, I
think, I think it's. I think it's a lovely, a
lovely sip. So it's got a real pretty color to it
too. I mean, very, very bright. Got some gold on
the edge.
>> Harm (10:20):
Yeah.
>> Brent (10:21):
A lovely effort.
>> Harm (10:22):
It just, it's, it's a stylish chardonnay to me. I
feel like it's, it's falling out of favor and
maybe I'm, um, maybe because I've been drinking
too much French chardonnay lately. I'm not, I'm
not loving this style, but people do love it. I
understand that. So it's, it's well made wine.
It's just not for me.
>> Brent (10:41):
Well, everything can't be for everybody. I liked
it. Justin liked it. But, uh, we're going to give
the lowest sellers. Napa Valley Reserve Chardonnay
20. 23. Three sips.
>> Harm (10:51):
Interesting. We have commercial coming now.
>> Brent (10:56):
Yeah. And we'll be back. Hey. And we're back. And
we just finished talking about the Lewis Sellers.
Uh, Napa Valley Reserve Chardonnay 23. Really
nice. And we're going to go on to our next wine
from Lewis and we're going to have Harm, tell us
about that one.
>> Harm (11:12):
Thanks, Bob. The next wine is the Lewis Sellers
big blend. Napa Valley 2022, 15.5% ABV. The
appellation is Napa Valley. The varietal
composition is, uh, Syrah Merlot, Cabernet
Sauvignon, Cabernet Franc and Petite syrah.
Fermentation was 14 days on skin, 100% malolactic
fermentation. Age 19 months. In French and
(11:34):
American oak barrels, 90, uh, percent French, 10%
American. 75% of those barrels were new. That's
expensive. Yes. And that is good. The color is an
opaque purple. It's quite dark. Not quite as dark
as sin, but almost there. The edges are a
(11:55):
beautiful, um, violet. The nose is layers of
cherries and tobacco and BlackBerry and mocha. Uh,
it's almost, it's almost chocolate. It's like a
cake. It's like a. Would this be a German
chocolate cake?
>> Bob (12:11):
Wafer cookies.
>> Harm (12:12):
German chocolate cake has coconut, too.
>> Bob (12:14):
Hazelnut wafer.
>> Harm (12:15):
Hazelnut wafers. Okay.
>> Brent (12:16):
Wafer thing.
>> Harm (12:16):
Waffer thin.
>> Bob (12:17):
Yeah.
>> Harm (12:18):
The power.
>> Bob (12:19):
Yeah.
>> Harm (12:20):
Oh, this. I could just smell this all day. This,
this is so gorgeous as, as it, um, as it sits in
the glass. It's not just the fruit. I'm getting,
like, floral notes as well. I, I, it's like purple
flowers. Uh, let's see.
>> Bob (12:35):
Like this stroopwafel.
>> Harm (12:38):
Not as caramelly as stroopwafel on the palate.
Waves of fruit, just like the BlackBerry, the
cherries. And, um, it's balanced with really good
acidity and tannin. Um, the finish is medium to
short. The problem is here, we killed a baby. This
(12:59):
is a 2022 wine. We're drinking 2025. This wine
needs to be five to 10 years older. We are
drinking it way too young, but we drink what they
send us. I think this would be so much better. In
five years, you could drink this. Now, uh, Bob,
you double decanted this? Yeah. If you put this in
a decanter and waited four hours, it'll be better.
(13:22):
Yeah, but we don't do that. We can't do that.
>> Brent (13:24):
But also, if you have the patience, just don't
touch it. Leave it on, leave it on the rack and
come back to it in three, four, five years, and
you're five.
>> Harm (13:32):
To 10 years, you're going to be greatly, you'll
appreciate this wine. This wine, uh, is so much
better than it's tasting right now.
>> Brent (13:39):
How many times on the show, if we. All the years
we've been doing a show, we always say the Same
thing. Look, we are tasting the stuff. Yeah. We're
getting great wines, but, you know, we do get.
Most of the wine we get is the current release,
and a lot of times your. You know, you're killing
babies. You know, we're drinking them way earlier
than they really should be drunk. But that's just
(14:00):
the nature of.
>> Harm (14:00):
That's the nature of. This is a wine business.
>> Brent (14:02):
So, uh, what do you.
>> Harm (14:02):
I say buy a case.
>> Brent (14:04):
Yeah.
>> Harm (14:04):
Put it in your cellar.
>> Brent (14:05):
Have a couple now and a couple a year.
>> Harm (14:07):
Open one this year if you want to try it young.
Open one two years from now. Open one four years,
five years from now.
>> Brent (14:13):
And then after that, open all of.
>> Harm (14:15):
Them when you need to. Uh, this is a great wine,
but it's just too young. Justin, what do you
think?
>> Bob (14:21):
I agree with you. The nose kind of reminded me of
stroopwafel. Although not as syrupy as actual
stroopwafel. Just kind of going on.
>> Harm (14:30):
I see where you're going, but I feel more care.
>> Brent (14:32):
Is that waffles?
>> Harm (14:32):
More careful.
>> Brent (14:33):
Is that like a stripper and Dusseldorf?
>> Harm (14:35):
No, it's. He's. He's thinking about the. The
candies on the plains.
>> Bob (14:39):
It's a package of cookies.
>> Brent (14:40):
I thought that was a dancer.
>> Harm (14:42):
Oh, you know, they. I saw them in public delivery,
too.
>> Bob (14:44):
But maybe your strippers give. Got, uh, chocolate
cookies. Yeah, I would definitely go to those. The
palette was, like, fresh fruit and nicely
structured. There's not much of a finish, but.
Yeah, five years from now, there'll be a nice
finish.
>> Harm (14:58):
It needs to integrate. It needs to. The tannins
need to integrate with the fruit. It's just not
quite there yet.
>> Bob (15:03):
Five years to be a finish.
>> Harm (15:04):
Yeah. Uh, it'll. It'll be an infinite finish in
five to 10 years.
>> Brent (15:07):
Yeah.
>> Harm (15:09):
Bob, what do you think?
>> Brent (15:11):
Well, hold on.
>> Harm (15:12):
Are we done? You got a rating.
>> Brent (15:16):
See, Orson held on to them till they were ready.
Everybody else now sells them. Too soon. Um,
again, a fantastic wine. Just gonna get
significantly better over time. Um, that chocolate
on the nose is just. I'm with you. I could just
smell it all day. I don't even need to drink it. I
(15:36):
could just smell this.
>> Harm (15:38):
So if you put this in a decanter and just walked
away from it and came back in the room, the whole
room would smell.
>> Brent (15:45):
Yeah.
>> Harm (15:45):
But it would take a couple hours. This is
beautiful wine.
>> Brent (15:48):
Just let it. Just cherry.
>> Harm (15:49):
Let it breathe.
>> Brent (15:50):
It's dark. Cherries and chocolate and. Oh,
happiness. This is what happiness smells like.
>> Bob (15:55):
So open it at lunch and drink it for Dinner.
>> Brent (15:58):
But absolutely lovely wine. Um, the palate. Hold
on.
>> Harm (16:04):
M. Great mouthfeel. Right? I'm talking because
he's. He's.
>> Brent (16:09):
It's got such weird noises. It's got such a great
mouth feel to it. It's just. It's coating. It gets
the whole tongue. There's no spot on the palate.
It's missing. It's just. These are the ones that
you look at and you go like, wow, man, I can't
wait for this one. You know, this one's just
gonna. This one's gonna take off like a rocket
ship. I mean, right now. Yeah, it's a little
(16:29):
tight, but, uh, you can tell where it's going.
>> Harm (16:33):
It's youthful. Yeah, it's youthful.
>> Brent (16:35):
Yeah, it's. But it's delicious.
>> Harm (16:37):
It's like a damn unruly teenager. Give it some
time in a. In a box. Yeah.
>> Brent (16:43):
In a bedroom.
>> Bob (16:45):
Advice. Tune in for your next show.
>> Harm (16:47):
My. My daughter's turning 12 and she's already got
the attitude.
>> Brent (16:51):
I love it. You got to walk in, closet walks me
outside. Right. Don't worry about it. Yeah, yeah.
She's 12 and she's a girl. And, um, yeah, I'm in
trouble and she's not going out ever. Ever.
>> Harm (17:02):
And I found out her bra size, and I don't want to.
Oh, it's bad. Bad. So she's gonna be like her mom.
She's gonna be like her mom. And I have a. Oh, I
have. This is bad.
>> Brent (17:13):
Uh, so we're gonna give the Lewis. We're gonna
give the Lewis Sellers the big blend. Napa Valley
2022. A well deserved four sips. Come back and see
us in about five years and I guarantee that'll be
a five.
>> Harm (17:27):
Yeah.
>> Brent (17:29):
So let's go on to our last wine from folks at
Lewis. So this is the Lewis Sellers Napa Valley
Cabernet Sauvignon 20, 22, 15.5% ABV. Appalachian
is Napa Valley. Varietal composition is 88%
Cabernet Sauvignon. 5. 5.7. That's pretty
specific. Uh, Cabernet front, uh, 3.8 Merlot 2.5
(17:51):
Petite Syrah, fermented for 14 days on skin, 100%
Mallow, age 19 months and 100% French oak barrels,
65% new. So they are spending the money. So the
color is an, uh. Absolutely. Just dark, rich,
opaque. Just beautiful.
>> Harm (18:12):
Garnet.
>> Brent (18:13):
Garnet. Dark garnet in the center. Turning to like
a light garnet. Almost ruby on the rim.
>> Harm (18:20):
Ruby rims, baby. On the nose. Is that a Song Ruby
ribs. I, uh, don't know. Wow. Justin would know.
>> Brent (18:27):
On the nose or no.
>> Harm (18:31):
Cherries.
>> Bob (18:32):
Not till you write it, my friend.
>> Brent (18:35):
Oak, um, violets, uh, on the palate. Hold on m.
There's. There's, like, a bittersweet chocolate
note.
>> Harm (18:52):
Yep.
>> Brent (18:54):
There's dark red fruit, some plums in here.
There's a little bit of berry in there, maybe a
little BlackBerry on the back palate.
>> Harm (19:02):
It's more than a little bit.
>> Brent (19:05):
And a really great mouthfeel to it. It's got some
great viscosity to it. I mean, this is. And again,
killing babies here. This is, uh. This one needs
another three to five years before it's really
ready. But this one's. This one's the bomb. This
one I'm really enjoying as well. It's. They're
making. They're making wines for the long term
(19:26):
here, which I appreciate. A lot of wineries are,
you know, shooting for.
>> Harm (19:30):
You know, 90% of wines that are released are meant
to be drunk within the year they released. That's
grocery store wine. This is not grocery store
wine.
>> Brent (19:37):
No, no, no.
>> Harm (19:38):
This is the 0.1% of wine.
>> Brent (19:40):
Yeah. And that's what I like about it. So. But we
will, uh. We will discuss that when we get back
from the commercial.
>> Harm (19:51):
Hey.
>> Brent (19:51):
And we're back, and we were discussing the Lewis
Sellers Napa Valley Cabernet Sauvignon 2022.
What'd you think, Justin?
>> Bob (19:58):
So I like this wine. On, uh, the nose. I got
smoked pork butt and baked beans.
>> Harm (20:04):
You are so insane, my friend. Love you, but that's
just messed up, dude.
>> Bob (20:09):
What I smell.
>> Harm (20:11):
Just hungry. I think. You're hungry.
>> Bob (20:13):
I'm always hungry.
>> Harm (20:14):
Yeah. This is, uh, fruit. Where's the umami?
Where's the pork butt? Where's the beans?
>> Bob (20:19):
And the nose. Starts off with a pork butt, then it
goes to bacon.
>> Harm (20:23):
You know what it is? It's hoisin. It's that plum
hoisin. Hoisin sauce.
>> Bob (20:27):
Fine. Tomato, tomato.
>> Brent (20:29):
Formidable scent. Stings the nostrils.
>> Harm (20:34):
Yeah, I had some pho earlier.
>> Bob (20:37):
This is hoisin on the palate. I've got, like,
dark, um, chocolate plush fruit. And the finish is
all fruit. You got nothing else?
>> Harm (20:50):
Yeah, you say you smell umami, I smell the fruit.
Uh, and it's. It's. It's the plum sauce. It's the
hoisin. It's.
>> Bob (20:56):
You said umami. I said pork butts and baked beans.
>> Harm (20:59):
But pork butt, tomato, tomato, that's umami. Okay.
Um, not umami.
>> Bob (21:06):
I know, like, the undefinable taste in Asian food.
>> Harm (21:10):
It's definable. It's a taste of protein. Uh, it's
pertinacious. It's, it's the savory flavor.
>> Brent (21:16):
All, uh, right.
>> Harm (21:16):
Totally defined. Preach. They defined it in the
20s. We're just catching up to it. And I mean the
1920s. Uh, anyway, that doesn't surprise me. This
is a fruit bomb. It's California. It's beautiful.
>> Bob (21:30):
Rate it.
>> Brent (21:31):
These Californian wines. Oh. So good. I miss him.
I miss him.
>> Harm (21:44):
Gone too soon. All right.
>> Brent (21:45):
The Lewis Sellers Napa Valley Cabernet Sauvignon
2022. We're gonna give a well deserved four sips.
>> Harm (21:52):
That's classified.
>> Brent (21:53):
I just wish I had a second bottle with this that I
could put aside so we could come back to it in a
few years because it's gonna be a, it's gonna be
an 11. So that takes us to our next one. We're
going to have Harm tell us about that.
>> Harm (22:05):
Thanks, Bob. The roots of Amici Sellers can be
traced back to 1991, when the winemaker Jeff
Hansen and a few friends decided to make some wine
for their own personal consumption. But after
realizing how good it was, they decided to start
their own brand and settled on the name Amici,
which means friends in Italian. The current owners
of Amici Sellers are John Harris and Bob and Celia
Shepherd. Bob was one of the original co founders
(22:26):
of Michi Sellers and is a Bay Area native. John
Harris, originally from Houston, moved to the Bay
Area for work and made his home. In 2012, they
purchased the existing winery that became the
current home of Miche Cellars. Uh, an existing
winery. And sourcing the grapes from vineyards all
over Napa and Sonoma counties, they combine them.
They continue to make wine under the unique M
motto created by friends for friends. That's
(22:49):
sweet. I'm sorry, I can't deal with marketing
speech. Olema wines is Amici seller. Sister
labels. This vision behind. The vision behind
every Olema, uh, wine is to capture one vibrant
place in it inside a delicious bottle. All while
working to show the world what outstanding wines
can come at an everyday drinking price. Again,
(23:11):
marketing speech. Cheaper version of Amici. And
it's good. Olema Cote DE Provence rose, 12.5% ABV.
Appellation is Cote de Provence. The village of.
I, uh, can't say that. Vidabon. Its, uh, blend is
38% Grenache, 31% Cinsault, 10% Syrah, uh, 8%
(23:33):
Carignane, 7% moved, and 6% roll. The color is a
pale pink. It's not quite salmon, orange, the, uh,
nose. This is gorgeous. It's just strawberries and
melon, peach, orange blossom. It's just gorgeous.
(23:53):
I mean, you keep coming back to it and you get a
little bit more. Is that watermelon I'm getting
now? Yeah, strawberries and watermelon. Is, uh,
there a white pepper coming out just on the end?
It could be because that coming from the Grenache.
I know. This is just gorgeous. Um, you can tell
that it's a wine that you should be drinking every
day. This is lunchtime in Florida all year round.
(24:17):
But the problem is in Florida, we don't drink,
Rose, we drink wine.
>> Bob (24:20):
I want your job where I should be drinking wine
every day at lunch.
>> Harm (24:24):
This is lunchtime. M. Rose, my friend. Uh, uh,
anyway, you could do this with, uh.
>> Brent (24:29):
Well, it'd be better for you than that meth you do
every day for lunch. I'm just saying. Yeah,
probably.
>> Harm (24:33):
That's North Florida. South Florida is cocaine.
>> Brent (24:35):
Oh, yeah, that's right. North Florida, yeah.
>> Harm (24:37):
South Florida's cocaine. North Florida's meth. And
in between is allergies.
>> Bob (24:40):
I got cocaine taste, but a meth budget.
>> Harm (24:42):
There you go. So this is the nose. Is. Is it? It
goes from sweet to floral and on the palate.
Beautiful acidity to cut those sweet notes.
Strawberry melon, it's all there. Um, citrus
notes. It's just gorgeous. And it's got a pretty
(25:03):
long finish. I'm still tasting it. Medium long,
strawberry and melon, uh, a little bit of
tangerine. And it's very clean. It leaves your
mouth refreshed. This is something you need. Some
prosciutto and melon. You need, um, what else do
you need with this, Justin? Tell me, what are you
gonna eat with this? Tell me what you think about
the wine first.
>> Bob (25:24):
So I love the wine. It's bright, it's expressive,
it's full bodied. And I would eat skittles with
it.
>> Harm (25:34):
Yeah, because you're broken inside. A little bit.
You know what I need? I need some, uh, pears and
mascarpone with some, uh, uh, bacon.
>> Bob (25:44):
Another fine alternative. Yeah, if you don't have
those Skittles.
>> Harm (25:48):
Skittles.
>> Brent (25:49):
Just a really good loaf of really.
>> Bob (25:51):
Crusty bread, uh, crispy bread.
>> Harm (25:53):
Butter. I want something. I want some meat. I want
some meat.
>> Brent (25:57):
Some really good butter, some really good, you
know, really good olive oil and a little
prosciutto. Or perhaps maybe some speck or you.
>> Harm (26:07):
Know what, you know, what's that, that, that, that
bacon they do in all these restaurants these days?
Millionaire bacon or Billionaire bacon, where they
do with the maple syrup and like, really crispy
that do this.
>> Brent (26:17):
I just eat bacon. Bacon.
>> Harm (26:18):
Just eat bacon. Anyway, uh, your. Your thoughts on
the wine?
>> Brent (26:24):
I mean, it's got a really pretty color to it. Nice
salmon pink. Um, the nose. Strawberries,
cantaloupes. Honeydew.
>> Harm (26:36):
And not the garbage cantaloupe you get in those
cheap fruit basket. This is ripe, good, fresh.
>> Brent (26:40):
No, that really expensive. When they sell it to
store, it comes a little separate.
>> Harm (26:43):
The Japanese ones, $100 really expensive ones.
Yeah.
>> Bob (26:47):
I never had that little bit of.
>> Brent (26:48):
White peach in there.
>> Harm (26:49):
Now I am, um, I'm sure.
>> Brent (26:54):
And lots of fruit. Strawberries and melons. A
little bit.
>> Harm (26:59):
We're talking about the fruit. But the wine is not
sweet.
>> Brent (27:01):
No, it's not sweet at all.
>> Harm (27:03):
It scales you to think it's sweet.
>> Brent (27:05):
No, it's. It's. It's not sweet at all. And it's
because of the fruitiness that it seems sweet. So
that's why you could drink this all damn day, you
know, I mean.
>> Harm (27:13):
Acidity cuts all that, and it's a perfect food
wine.
>> Brent (27:17):
Yeah. I think this is. I mean, this is one of the
best roses I've had in a long time. And the sad
thing is, is people don't drink rose. It's like
people don't drink sherry.
>> Harm (27:27):
When I say people, I mean people in South Florida,
which is just, uh, our own microcosm of weirdness.
People in New York rose 5, 10 years ago was the
thing. Everybody's drinking rose, but they started
making bros A. Dudes were drinking rose
everywhere. Except for. We're so backwards in
Florida. I'm sorry.
>> Brent (27:45):
Well, our rating for the Layma coat of Provence
Rose 2024 is surprisingly from Red Wine Freaks
Like Us. Five steps. This.
>> Harm (27:54):
Oh, my.
>> Brent (27:54):
This one is a winner.
>> Harm (27:56):
Yeah, yeah, yeah.
>> Brent (27:59):
And we don't really talk about prices, but this
thing's under 20 bucks.
>> Bob (28:03):
Yeah.
>> Brent (28:03):
So, I mean, how can you go wrong? So, all right,
that's going to take us to our next wine, which is
under Amici's own label. So this is the Sonoma
Coast Chardonnay 2023, 14.2% ABV. Appalachian.
Sonoma coast, um, 100% Chardonnay. 100% barrel
fermented, 10 months and 32% new French oak. It's
(28:29):
got a nice sort of golden straw color. Really good
clarity on the nose. Lemons, peaches, White people
like Italian white peaches. There's a nice
minerality to this. A little bit of a dustiness in
the tip of the nose. A little bit of salinity.
(28:53):
Like dry stone. And on the palate. Hold on. Tart.
Delicious. Great acidity. Lime. Why is that with
the lime, though?
>> Harm (29:13):
It's, um. Almonds. Toasted almonds?
>> Brent (29:17):
Yes. It's definitely. It's definitely toasted
almonds. There's that nuttiness in it. The acidity
is really nice. It's very bright. It's very fresh.
>> Harm (29:27):
I love this wine.
>> Brent (29:28):
This is fantastic. This is.
>> Harm (29:29):
This is. This is the, uh. I. I was telling you how
I usually don't like California Chardonnay. This
is the one I could drink.
>> Brent (29:35):
Yeah, absolutely. We'll be back.
>> Harm (29:41):
Hey.
>> Brent (29:41):
And we're back. And we were just discussing the
amici seller, Snowmo Coast Chardonnay 2023. What
do you think about it, Justin?
>> Bob (29:50):
So I got, uh, lemon peel and light, uh, sriracha
mayo on the palette.
>> Brent (29:58):
Okay.
>> Harm (29:59):
I. I don't know where he's going with that.
There's no garlic.
>> Bob (30:04):
There's a little bit of spice.
>> Harm (30:05):
There's pepper.
>> Bob (30:07):
And then the body is kind of like, man.
>> Harm (30:10):
So I understand where you're going with the body.
The mouthfeel. So he's not totally insane. He's
coming from a, uh, special place. I mean. Well,
really. I mean.
>> Brent (30:21):
Most maniacs are not totally insane. There's
always that slight little ray of.
>> Harm (30:27):
He's describing the mouthfeel as the mayo. And
there's a pepperiness because, uh. What said this
again?
>> Bob (30:33):
Well, like, Taco Bell had the sriracha, man.
>> Harm (30:37):
I don't know. Maybe. Maybe the spice is coming
through the joke.
>> Brent (30:40):
Wait, you know what it is? He's been drinking.
>> Bob (30:43):
Yeah, I have been drinking.
>> Harm (30:45):
I'm. I'm here trying to justify his. His, uh,
comments. Sorry, what about you? You're having a
glass of wine. I'm not having a glass of wine. I'm
having six. It's called a tasting, and it's
classy.
>> Brent (30:58):
Yeah, exactly, exactly, exactly.
>> Bob (31:01):
Right?
>> Harm (31:01):
That's how we live our lives. Maybe. It's got such
a beautiful minerality, um, that peach. And
there's a saltiness to it that just hits the.
>> Bob (31:12):
Makes the lips or mid palate sing. Yeah, it's kind
of fun.
>> Harm (31:16):
So, uh, I, uh, I don't like the Sriracha note, but
I'll give you the mayo for the body, I guess, if
you want it.
>> Brent (31:23):
You're giving him mayo for his body?
>> Harm (31:25):
What are you doing with this?
>> Brent (31:26):
I don't want to know what you're doing with me.
>> Harm (31:28):
This. This is. This is not mayo. Uh, what. What do
they call it again? What's that? Elevated mayo.
What's it called? You know what it is?
>> Bob (31:36):
Creme fraiche.
>> Harm (31:37):
No. Aioli.
>> Bob (31:42):
Okay, fine. Sriracha aioli.
>> Brent (31:45):
There you go.
>> Bob (31:46):
Yeah, fine.
>> Brent (31:48):
Yes. I went to McDonald's and I had a circular
patty of ground, uh, sirloin with aioli and. Yeah,
all right. Yeah, it's still mayo.
>> Harm (31:56):
Give it a rating. Give it a rating.
>> Bob (31:57):
What do you want for two bucks?
>> Brent (31:59):
Yeah, exactly. So we're going to be giving the
amici, uh, Sellers sonoma Coast Chardonnay 2023, a
well deserved four sips.
>> Harm (32:06):
We are broken inside.
>> Bob (32:08):
Oh, definitely.
>> Brent (32:09):
Yeah. Absolutely. Killing it without it didn't
bring me.
>> Bob (32:14):
On the show for my sanity.
>> Harm (32:15):
Well, Justin, the last wine is yours too.
>> Brent (32:17):
Didn't bring it for his good looks either, but,
yeah, true.
>> Harm (32:20):
All right, shout out to visually impaired wine
number six. That's the last one over there.
>> Bob (32:26):
Amici Sellers, Napa County Cabernet Sauvignon
2022. It's 46% alcohol by volume.
>> Harm (32:36):
14.6.
>> Bob (32:38):
Yeah, what he said.
>> Harm (32:39):
You said 46, which is insane. Okay, that's what I
want. That's like a fine single malt scotch.
>> Brent (32:46):
He has his glasses on, I have mine off, and he
can't read it. Okay.
>> Harm (32:50):
Yeah, we've been drinking.
>> Bob (32:52):
Been drinking a little bit.
>> Harm (32:53):
This is the problem. When the wine is this good,
we don't spit.
>> Bob (32:57):
I never spit. Uh, yeah, that's why I'm popular.
80% cat.
>> Brent (33:05):
Let's get back to the wine.
>> Bob (33:06):
7% merlot, 7% malbec, 4% petite verdot.
>> Harm (33:13):
Patch it. I'm just messing with this. Petite.
>> Bob (33:16):
2% Cobb franc, fermented in stainless steel, age
16 months and 55% new oak.
>> Harm (33:25):
French yoke, baby. Ah.
>> Bob (33:28):
Uh, so it's got that, you know, third grade
Elmer's glue note.
>> Harm (33:35):
Now you're just. Yeah, you're just trying to
provoke us.
>> Bob (33:37):
Holds together the, you know, jam and banana bread
with tobacco leaf. And on the palette, it's like
mixed fruits, some earthiness. And the finish is.
Short and hard to remember, but it's not bad.
>> Harm (34:00):
I think you are too drunk to be reviewed.
>> Brent (34:02):
It's not you.
>> Harm (34:02):
It's me. No, actually, it's not me.
>> Brent (34:04):
It is you. Yeah.
>> Harm (34:07):
Um, I don't think the finish is short. It's
BlackBerry and chocolate like you said. Did you
say tobacco, too?
>> Bob (34:12):
Yeah.
>> Harm (34:13):
You did? Yeah. That's good. Um, full bodied. Lots
of. Lots of good oak. Um, it's, again, too darn
young.
>> Bob (34:25):
Full bodied. Maybe for a French girl, but not
really full. Not like an American girl.
>> Harm (34:30):
All right. This is your standard Midwestern girl.
>> Bob (34:33):
Okay, well, it's not. Depends on where.
>> Harm (34:35):
Yeah. All right.
>> Brent (34:36):
Too young for you. Hold on.
>> Harm (34:38):
Bring us some fresh wine. No more of this old
stuff. Yeah, it's a 20, 22 vintage. We're drinking
25. It does need a couple more years. This wine
is. Could be aged much longer, but I think we
just. We open it a couple years too early. Um,
it's quite good, Bob, what do you think?
>> Brent (34:57):
I would be fine waiting the time, but the folks
that are kind enough to share the wine with us,
you.
>> Bob (35:02):
Know, they like it reviewed this century.
>> Brent (35:04):
They like it and they prefer that we talk about it
sometime while we're all still alive.
>> Harm (35:09):
This is the other thing. This wine is. This is not
a wine that will age for 30 years like some great
Italians. Okay? This is something you want to
drink within five to ten years, but, um, I just
feel like it needs a couple more years in the
summer.
>> Brent (35:20):
It does. Yeah, it does.
>> Harm (35:22):
It just needs a couple more years. You can enjoy
it now. There's nothing wrong with enjoying now.
If you like this style of fruity, fresh California
fruit bomb that you, uh, know, delivers all those.
Those fruit notes with good acidity, balance, you
can drink it young. There's nothing wrong with
that. That's. You do. Do you. You do you. You're
pretty and special.
>> Brent (35:41):
Yeah, it's your wine. Drink it the way you want
it.
>> Harm (35:43):
For sure.
>> Brent (35:43):
But.
>> Bob (35:44):
Yeah, that was his pickup line. But back in the
day.
>> Harm (35:47):
Back in the day.
>> Brent (35:48):
But on the other hand, on the other side of the
coin, if you give this thing a little bit more
time, it's just going to get so much better.
>> Harm (35:53):
You know what? I, uh, complained the last show
that you didn't have lamb. I would like, um,
sirloin steak with this.
>> Brent (36:01):
Not sirloin.
>> Harm (36:02):
Uh, a New York strip. A New York strip.
>> Bob (36:05):
Feel free to bring one next time.
>> Harm (36:08):
I have to bring meat. Bob. Bob does. Bob does host
us, and he does give us oyster crackers and the
occasional subs. The occasional sub.
>> Bob (36:18):
Um, every time.
>> Harm (36:19):
Okay, Every time. Chips I need. I need every time.
Uh, I have to start bringing steaks. When we do
these wine ships, we.
>> Bob (36:26):
Need breaking steaks, caviar when champagne comes.
I'll bring caviar when stuff that needs meat.
>> Harm (36:32):
So generous. Last time we did a champagne show, he
brought the caviar.
>> Bob (36:36):
I wanted to eat the caviar. I'm happy to share it
regardless.
>> Harm (36:40):
Yeah, this wine needs. This wine needs a steak.
>> Brent (36:42):
I think it's delicious. So it's. I Mean drink it
young if you want to.
>> Harm (36:46):
I think it's better older, but drink it young if
you want.
>> Brent (36:48):
There's definitely, um, a dark chocolate element
on the nose and the blackberries are there.
There's a lot of fruit on the nose, but on the
palate. Mm mhm M. Again, blackberries, chocolate.
>> Harm (37:07):
You're not going to be disappointed if you give
this an hour in a decanter.
>> Brent (37:10):
Just a little bit. Just the oak is there, but it's
sort of hidden. I think if you let this sit in the
counter in the decanter for a couple hours, the
oak would come out a little bit more. Absolutely
delicious wine. Absolutely delicious. And this is
one.
>> Harm (37:24):
Go ahead.
>> Brent (37:24):
You can open this one. But you know, if you give
it time, you'll be more richly.
>> Harm (37:29):
So instead of buying this at the restaurant where
you pay double or triple what you pay in the
liquor store, you come to my shop, you buy a
bottle of wine, you pay the 20 to $50 corkage fee,
depending on how fancy restaurant you're going to.
You have them decant this before you order your
appetizers. By the time the meal comes out, it'll
be ready.
>> Brent (37:47):
I just find it funny. He thinks it's going to be
cheaper at the store than it is at restaurant.
You've been to that store.
>> Harm (37:51):
No, I'm not talking about your prices. I'm talking
about the regular customers.
>> Brent (37:54):
Okay.
>> Harm (37:54):
Yeah, regular customers pay a lot less.
>> Brent (37:56):
Yeah, okay. Sure.
>> Bob (37:57):
Yeah. Got it.
>> Brent (37:58):
They walking upright too?
>> Bob (38:01):
What now? I've seen the videos.
>> Brent (38:04):
Yeah. Uh, that's all the time we have for today.
Let's get out of here before they say something
that we can't put on here. I want to thank our co
host for joining us. Thank you, Justin.
>> Bob (38:13):
Pleasure to be here.
>> Brent (38:14):
And thank you, Harm.
>> Harm (38:15):
You know, Bob, it was really onerous for me to
come today because I've been working late every
day.
>> Brent (38:21):
I care.
>> Harm (38:21):
This is supposed to be my day off. I care and I
came anyway. And you know what? You rewarded me
with great wine, so thank you.
>> Brent (38:28):
There you go.
>> Harm (38:29):
Thank you, Bob.
>> Brent (38:30):
It's always a good day when there's good wine.
>> Harm (38:31):
And when I say thank you, I don't mean F you, I
mean thank you again.
>> Brent (38:36):
It's rare to have six where they're all great, so.
>> Bob (38:38):
Yeah.
>> Brent (38:40):
Well, for sip suds and smokes, this is made man
bomb. Reminding you wife is too short to drink bad
wine. And if you're at this table today, that's
not a problem.
>> Harm (38:49):
Not at all. Thank you, Bob.
>> Brent (38:51):
Absolutely delicious.
>> Announcer (38:54):
We hope you enjoyed this episode. If you're
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tap, just tap it in the subscribe button.
>> Harm (39:03):
Give it a little tappy. Tap, tap, taparoo.
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(39:29):
always buzzing with lots of news. You'll also be
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If you're listening to us online, that's a big
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well. Come back, join us for another episode and
(39:51):
keep on sipping.
This has been a one time Tanhan production of
Sips, Suds and Smokes, a program devoted to the
appreciation of some of the finer slices of life.
(40:14):
From the dude in the basement studios, your host,
the good old boys. We'll see you all next time.
On the next episode of Sips, Suds, and smokes.
>> Brent (00:03):
Today is a wine episode. Here's the wines we're
going to be discussing today. We have from Lewis
Cellars. We have the Napa Valley Reserve
Chardonnay 2023. We have the Lewis Cellars, the
big blend, Napa Valley 2022, Lewis Sellers Napa
Valley Cabernet Sauvignon 2022. We have Olima Cote
(00:24):
de Provence Rose 2024, and Amici Sellers, uh,
Sonoma Coast Chardonnay 2023. And Amici Sellers
Napa County Cabernet Sauvigncon 2022. Okay, you
can thank me now.
>> Harm (00:37):
You know what? Thank you. These are wines that not
everybody gets to taste. Yep. And we get to taste
them for free because we don't pay for anything.
>> Brent (00:46):
Here.
>> Harm (00:46):
We are giving unfiltered reviews.
>> Brent (00:49):
Shut up. Shut up.
>> Harm (00:50):
They don't. They can't buy us.
>> Announcer (00:53):
We'll be right back after. Brought to you almost
(01:19):
live from the dude in the basement studios. Why?
Because that's where the good stuff is. It sips,
suds and smokes with your smoke and host the good
old boys. And now it's sipping.
>> Brent (01:59):
Hey. Yes. It's sipping time again. Welcome to this
episode where everything good in life is worth
discussing.
>> Harm (02:04):
What episode did you say you slurred your speech
already.
>> Brent (02:07):
Sips episode. I've been drinking.
>> Harm (02:08):
You've been drinking, huh?
>> Brent (02:14):
Well, this made man Bob, joining me today, our
good old boy, Harm.
>> Harm (02:18):
Thanks for having me, Bob. It's a wine episode,
and I'm happy.
>> Brent (02:20):
To be here anytime. He's happy. I always get
nervous. I don't know why, but I could be whining.
Yeah, that's normal whining.
>> Harm (02:29):
And dining is normal. I do that for my wife. But
does, uh, she appreciate it? No.
>> Brent (02:36):
Counseling. Counseling is what he needs.
>> Harm (02:37):
I know.
>> Brent (02:38):
And good old boy Justin.
>> Bob (02:40):
So, good morning. And you can't drink all day
unless you start in the morning.
>> Brent (02:44):
That's right. Well, our sip segments are all about
wine, distilled spirits, uh, tea, coffee, um,
anything else that you can sip. And today is a
wine episode. Here's the wines we're going to be
discussing today. We have from Lewis Sellers, we
have the Napa Valley Reserve Chardonnay 2023. We
have the Lewis Sellers, the big blend, Napa Valley
(03:06):
2022, Lewis Sellers Napa Valley Cabernet Sauvignon
2022. We have Oema Cote de Provence Rose 2024, and
Amici Sellers, uh, Sonoma Coast Chardonnay 2023,
and Amici Sellers Napa County Cabernet Sauvignon
20. 22. 2. Okay, you can thank me now.
>> Harm (03:29):
You know what? Thank you. These are wines that not
everybody gets to taste.
>> Brent (03:34):
Yep.
>> Harm (03:34):
And we get to taste them for free. Cuz we don't
pay for anything here we are giving un, um,
unfiltered reviews.
>> Brent (03:42):
Shut up. Shut up.
>> Harm (03:43):
They don't Shut up. They can't buy us.
>> Brent (03:46):
Yeah, you're going to ruin it.
>> Harm (03:46):
They can't buy us.
>> Bob (03:47):
You're inviting the. My friend. Don't do that.
>> Brent (03:51):
It is. It is the greatest job in the world. It
really, really is.
>> Harm (03:54):
What do you do?
>> Brent (03:55):
Well, uh, we drink.
>> Bob (03:55):
We drink and we talk and we talk about it.
>> Brent (03:58):
Yeah, yeah, it's pretty awesome. Anyway, so we're
going to be drinking these and discussing them,
giving them our SIPs ratings. So let's go to
Justin and we do these on a SIPs rating one to
five. So pick one out of five and we'll. We'll do
it.
>> Bob (04:16):
We're gonna do number one. Give me a glass of
water to wash out my mouth. Hear me now and
believe me later.
>> Brent (04:34):
Not working for me. I don't like you, but all
right, let's uh, let's go into first wine and see
if he can poet back out of the dump. So you want,
you want to try and see what you can sell with
your buddy Continental.
>> Harm (04:47):
Continental accent. Because it wasn't British, it
wasn't German.
>> Bob (04:50):
It wasn't Austrian, it was Hans and France.
>> Harm (04:52):
It was not any of that. Uh, no, you didn't start
that way. Okay, whatever, dude. You could have.
This is all California wine. You couldn't have
done a California dude.
>> Bob (05:02):
Yeah, yeah, you're right.
>> Harm (05:05):
Next time we'll bring pot. He'll be okay. It's
legal. Dutch. Bastard.
>> Brent (05:14):
All right, take it away.
>> Bob (05:15):
Justin Sellers was established in 1992 by Randy
and Debbie Lewis. They're originally from Atlanta
and they moved to California in the 60s to begin
his car as a professional race car driver. 1972,
eventually driving Formula 3 in Europe and 5
Indianapolis 500s. In 91, he left racing and
(05:37):
dedicated his life to his other passion, wine
making. Their first release under their own label
was their Cabernet Sauvignon in 1992 and their
first shard next year. In 2016, Wine Spectator
magazine named Lewis Sellers 2013 Cab the number
one wine of the year. They sourced their fruit
(05:58):
from premium sites in napa, including Calistoga,
St. Helena, Rutherford, Oak Knoll and their
Chardonnays from the Russian River Valley and
nearby Sonoma County. They don't own the
vineyards, but they do manage and growing and
harvest the grapes, including the clones and
rootstocks, and make decisions regarding pruning
(06:18):
and canopy management and when the fruit is ready
to harvest. So pretty much everything we're going
to first talk about. Lewis Cellars, Napa Valley
Reserve Chardonnay 2023. It's 14.9% alcohol by
volume because 15 would have been too much. Native
yeast, 100% malolactic fermentation. It's age 14
(06:42):
months, and 100% French oak barrels. 85% of them
are new. The fruit is sourced from select
vineyards from throughout the valley. So on the
nose, I got dryer sheets, lemon bars, and.
>> Harm (07:00):
You almost killed mineral water.
>> Bob (07:03):
And the color is like a bright, clear, crisp
straw. The palette was soapy, lemony, and creamy.
And it had a big acid fruit finish, and I liked it
a lot. And you, Harmeet, what did you think?
>> Harm (07:19):
I was not as impressed as you were. And I do
usually like Louis. Uh, this is 100% Mallow, and I
really was expecting more butteriness because of
that. But what it's. It's. It's the creaminess on
the nose is there's nuttiness, there's apple,
there's a little bit of nutmeg. I smell the oak.
Uh, it's a little bit. A lot of toasted oak. Um,
(07:40):
this is what they used to call cougar juice in the
industry because, you know, the cougars all like
this.
>> Bob (07:45):
Buttery enough for cougar juice.
>> Harm (07:47):
It. It's 100% Mallow, and it. The butteriness is
on the palate m. More than on the nose. Um, but
what I got, I feel like maybe either this bottle
is not right, or. Or, uh, the vintage is different
from usual because I got, like, jackfruit on the
palate. And, um, a lot. Just too much barrel
(08:09):
notes. A lot. And a lot of caramel. I'm m not a
fan of the texture. The. It's just too much oak,
too much caramel, too sweet for me. But I know
everybody would. A lot, A lot of my target
demographic, my customers would love this. It's
(08:30):
just not my wine. So I think it needs time to
maybe sit another year in the bottle to. To
integrate better. But, um, I've had better from
them. Bob, what do you think? Bob?
>> Brent (08:43):
I thought it was very nice. It was lovely. Um, on
the nose, there's definitely a nuttiness there. I
definitely get a kind of a crisp apple.
>> Harm (08:52):
Um, yeah, definitely.
>> Brent (08:54):
It's more of a. I mean, their. Their notes are
saying you know, like a honeycrisp apple. Now I'm
getting more like a. Like a green apple out of it.
It's, um, got a nice minerality.
>> Harm (09:06):
M. Sweeter than the green apple. I think the
honeycrisp is the right note, but, um, not on the.
>> Brent (09:11):
I don't get the sweetness on the nose. On the
palate. Yeah, but on the nose. It's more of green
apple in the nose and there's a nice minerality to
it. But on the palate.
>> Harm (09:21):
M. I think the mineral note is there, but it's
subdued by all that mallow.
>> Brent (09:27):
I like the mallow because it gives that nice mouth
feel. But I, I'm happy with this one because it's
not that overly buttery. I'm getting the
mouthfeel, but I'm not getting that drippy butter.
>> Harm (09:38):
I understand. I'm being over critical about it
because it does have great acidity and Justin
mentioned that. And you're absolutely right. The
acidity does balance out that butteriness. So it's
there.
>> Brent (09:49):
Yeah. It's not over butter. Uh, over buttery. It's
got a great mouthfeel to it. It's very well
balanced. I think a little bit on the sweet side
for me, but other than that, um, a little bit of
honeycomb. The oak comes through on it.
>> Harm (10:02):
I think it's jackfruit.
>> Brent (10:05):
There's definitely jackfruit in there. Um, I
think, I think it's. I think it's a lovely, a
lovely sip. So it's got a real pretty color to it
too. I mean, very, very bright. Got some gold on
the edge.
>> Harm (10:20):
Yeah.
>> Brent (10:21):
A lovely effort.
>> Harm (10:22):
It just, it's, it's a stylish chardonnay to me. I
feel like it's, it's falling out of favor and
maybe I'm, um, maybe because I've been drinking
too much French chardonnay lately. I'm not, I'm
not loving this style, but people do love it. I
understand that. So it's, it's well made wine.
It's just not for me.
>> Brent (10:41):
Well, everything can't be for everybody. I liked
it. Justin liked it. But, uh, we're going to give
the lowest sellers. Napa Valley Reserve Chardonnay
20. 23. Three sips.
>> Harm (10:51):
Interesting. We have commercial coming now.
>> Brent (10:56):
Yeah. And we'll be back. Hey. And we're back. And
we just finished talking about the Lewis Sellers.
Uh, Napa Valley Reserve Chardonnay 23. Really
nice. And we're going to go on to our next wine
from Lewis and we're going to have Harm, tell us
about that one.
>> Harm (11:12):
Thanks, Bob. The next wine is the Lewis Sellers
big blend. Napa Valley 2022, 15.5% ABV. The
appellation is Napa Valley. The varietal
composition is, uh, Syrah Merlot, Cabernet
Sauvignon, Cabernet Franc and Petite syrah.
Fermentation was 14 days on skin, 100% malolactic
fermentation. Age 19 months. In French and
(11:34):
American oak barrels, 90, uh, percent French, 10%
American. 75% of those barrels were new. That's
expensive. Yes. And that is good. The color is an
opaque purple. It's quite dark. Not quite as dark
as sin, but almost there. The edges are a
(11:55):
beautiful, um, violet. The nose is layers of
cherries and tobacco and BlackBerry and mocha. Uh,
it's almost, it's almost chocolate. It's like a
cake. It's like a. Would this be a German
chocolate cake?
>> Bob (12:11):
Wafer cookies.
>> Harm (12:12):
German chocolate cake has coconut, too.
>> Bob (12:14):
Hazelnut wafer.
>> Harm (12:15):
Hazelnut wafers. Okay.
>> Brent (12:16):
Wafer thing.
>> Harm (12:16):
Waffer thin.
>> Bob (12:17):
Yeah.
>> Harm (12:18):
The power.
>> Bob (12:19):
Yeah.
>> Harm (12:20):
Oh, this. I could just smell this all day. This,
this is so gorgeous as, as it, um, as it sits in
the glass. It's not just the fruit. I'm getting,
like, floral notes as well. I, I, it's like purple
flowers. Uh, let's see.
>> Bob (12:35):
Like this stroopwafel.
>> Harm (12:38):
Not as caramelly as stroopwafel on the palate.
Waves of fruit, just like the BlackBerry, the
cherries. And, um, it's balanced with really good
acidity and tannin. Um, the finish is medium to
short. The problem is here, we killed a baby. This
(12:59):
is a 2022 wine. We're drinking 2025. This wine
needs to be five to 10 years older. We are
drinking it way too young, but we drink what they
send us. I think this would be so much better. In
five years, you could drink this. Now, uh, Bob,
you double decanted this? Yeah. If you put this in
a decanter and waited four hours, it'll be better.
(13:22):
Yeah, but we don't do that. We can't do that.
>> Brent (13:24):
But also, if you have the patience, just don't
touch it. Leave it on, leave it on the rack and
come back to it in three, four, five years, and
you're five.
>> Harm (13:32):
To 10 years, you're going to be greatly, you'll
appreciate this wine. This wine, uh, is so much
better than it's tasting right now.
>> Brent (13:39):
How many times on the show, if we. All the years
we've been doing a show, we always say the Same
thing. Look, we are tasting the stuff. Yeah. We're
getting great wines, but, you know, we do get.
Most of the wine we get is the current release,
and a lot of times your. You know, you're killing
babies. You know, we're drinking them way earlier
than they really should be drunk. But that's just
(14:00):
the nature of.
>> Harm (14:00):
That's the nature of. This is a wine business.
>> Brent (14:02):
So, uh, what do you.
>> Harm (14:02):
I say buy a case.
>> Brent (14:04):
Yeah.
>> Harm (14:04):
Put it in your cellar.
>> Brent (14:05):
Have a couple now and a couple a year.
>> Harm (14:07):
Open one this year if you want to try it young.
Open one two years from now. Open one four years,
five years from now.
>> Brent (14:13):
And then after that, open all of.
>> Harm (14:15):
Them when you need to. Uh, this is a great wine,
but it's just too young. Justin, what do you
think?
>> Bob (14:21):
I agree with you. The nose kind of reminded me of
stroopwafel. Although not as syrupy as actual
stroopwafel. Just kind of going on.
>> Harm (14:30):
I see where you're going, but I feel more care.
>> Brent (14:32):
Is that waffles?
>> Harm (14:32):
More careful.
>> Brent (14:33):
Is that like a stripper and Dusseldorf?
>> Harm (14:35):
No, it's. He's. He's thinking about the. The
candies on the plains.
>> Bob (14:39):
It's a package of cookies.
>> Brent (14:40):
I thought that was a dancer.
>> Harm (14:42):
Oh, you know, they. I saw them in public delivery,
too.
>> Bob (14:44):
But maybe your strippers give. Got, uh, chocolate
cookies. Yeah, I would definitely go to those. The
palette was, like, fresh fruit and nicely
structured. There's not much of a finish, but.
Yeah, five years from now, there'll be a nice
finish.
>> Harm (14:58):
It needs to integrate. It needs to. The tannins
need to integrate with the fruit. It's just not
quite there yet.
>> Bob (15:03):
Five years to be a finish.
>> Harm (15:04):
Yeah. Uh, it'll. It'll be an infinite finish in
five to 10 years.
>> Brent (15:07):
Yeah.
>> Harm (15:09):
Bob, what do you think?
>> Brent (15:11):
Well, hold on.
>> Harm (15:12):
Are we done? You got a rating.
>> Brent (15:16):
See, Orson held on to them till they were ready.
Everybody else now sells them. Too soon. Um,
again, a fantastic wine. Just gonna get
significantly better over time. Um, that chocolate
on the nose is just. I'm with you. I could just
smell it all day. I don't even need to drink it. I
(15:36):
could just smell this.
>> Harm (15:38):
So if you put this in a decanter and just walked
away from it and came back in the room, the whole
room would smell.
>> Brent (15:45):
Yeah.
>> Harm (15:45):
But it would take a couple hours. This is
beautiful wine.
>> Brent (15:48):
Just let it. Just cherry.
>> Harm (15:49):
Let it breathe.
>> Brent (15:50):
It's dark. Cherries and chocolate and. Oh,
happiness. This is what happiness smells like.
>> Bob (15:55):
So open it at lunch and drink it for Dinner.
>> Brent (15:58):
But absolutely lovely wine. Um, the palate. Hold
on.
>> Harm (16:04):
M. Great mouthfeel. Right? I'm talking because
he's. He's.
>> Brent (16:09):
It's got such weird noises. It's got such a great
mouth feel to it. It's just. It's coating. It gets
the whole tongue. There's no spot on the palate.
It's missing. It's just. These are the ones that
you look at and you go like, wow, man, I can't
wait for this one. You know, this one's just
gonna. This one's gonna take off like a rocket
ship. I mean, right now. Yeah, it's a little
(16:29):
tight, but, uh, you can tell where it's going.
>> Harm (16:33):
It's youthful. Yeah, it's youthful.
>> Brent (16:35):
Yeah, it's. But it's delicious.
>> Harm (16:37):
It's like a damn unruly teenager. Give it some
time in a. In a box. Yeah.
>> Brent (16:43):
In a bedroom.
>> Bob (16:45):
Advice. Tune in for your next show.
>> Harm (16:47):
My. My daughter's turning 12 and she's already got
the attitude.
>> Brent (16:51):
I love it. You got to walk in, closet walks me
outside. Right. Don't worry about it. Yeah, yeah.
She's 12 and she's a girl. And, um, yeah, I'm in
trouble and she's not going out ever. Ever.
>> Harm (17:02):
And I found out her bra size, and I don't want to.
Oh, it's bad. Bad. So she's gonna be like her mom.
She's gonna be like her mom. And I have a. Oh, I
have. This is bad.
>> Brent (17:13):
Uh, so we're gonna give the Lewis. We're gonna
give the Lewis Sellers the big blend. Napa Valley
2022. A well deserved four sips. Come back and see
us in about five years and I guarantee that'll be
a five.
>> Harm (17:27):
Yeah.
>> Brent (17:29):
So let's go on to our last wine from folks at
Lewis. So this is the Lewis Sellers Napa Valley
Cabernet Sauvignon 20, 22, 15.5% ABV. Appalachian
is Napa Valley. Varietal composition is 88%
Cabernet Sauvignon. 5. 5.7. That's pretty
specific. Uh, Cabernet front, uh, 3.8 Merlot 2.5
(17:51):
Petite Syrah, fermented for 14 days on skin, 100%
Mallow, age 19 months and 100% French oak barrels,
65% new. So they are spending the money. So the
color is an, uh. Absolutely. Just dark, rich,
opaque. Just beautiful.
>> Harm (18:12):
Garnet.
>> Brent (18:13):
Garnet. Dark garnet in the center. Turning to like
a light garnet. Almost ruby on the rim.
>> Harm (18:20):
Ruby rims, baby. On the nose. Is that a Song Ruby
ribs. I, uh, don't know. Wow. Justin would know.
>> Brent (18:27):
On the nose or no.
>> Harm (18:31):
Cherries.
>> Bob (18:32):
Not till you write it, my friend.
>> Brent (18:35):
Oak, um, violets, uh, on the palate. Hold on m.
There's. There's, like, a bittersweet chocolate
note.
>> Harm (18:52):
Yep.
>> Brent (18:54):
There's dark red fruit, some plums in here.
There's a little bit of berry in there, maybe a
little BlackBerry on the back palate.
>> Harm (19:02):
It's more than a little bit.
>> Brent (19:05):
And a really great mouthfeel to it. It's got some
great viscosity to it. I mean, this is. And again,
killing babies here. This is, uh. This one needs
another three to five years before it's really
ready. But this one's. This one's the bomb. This
one I'm really enjoying as well. It's. They're
making. They're making wines for the long term
(19:26):
here, which I appreciate. A lot of wineries are,
you know, shooting for.
>> Harm (19:30):
You know, 90% of wines that are released are meant
to be drunk within the year they released. That's
grocery store wine. This is not grocery store
wine.
>> Brent (19:37):
No, no, no.
>> Harm (19:38):
This is the 0.1% of wine.
>> Brent (19:40):
Yeah. And that's what I like about it. So. But we
will, uh. We will discuss that when we get back
from the commercial.
>> Harm (19:51):
Hey.
>> Brent (19:51):
And we're back, and we were discussing the Lewis
Sellers Napa Valley Cabernet Sauvignon 2022.
What'd you think, Justin?
>> Bob (19:58):
So I like this wine. On, uh, the nose. I got
smoked pork butt and baked beans.
>> Harm (20:04):
You are so insane, my friend. Love you, but that's
just messed up, dude.
>> Bob (20:09):
What I smell.
>> Harm (20:11):
Just hungry. I think. You're hungry.
>> Bob (20:13):
I'm always hungry.
>> Harm (20:14):
Yeah. This is, uh, fruit. Where's the umami?
Where's the pork butt? Where's the beans?
>> Bob (20:19):
And the nose. Starts off with a pork butt, then it
goes to bacon.
>> Harm (20:23):
You know what it is? It's hoisin. It's that plum
hoisin. Hoisin sauce.
>> Bob (20:27):
Fine. Tomato, tomato.
>> Brent (20:29):
Formidable scent. Stings the nostrils.
>> Harm (20:34):
Yeah, I had some pho earlier.
>> Bob (20:37):
This is hoisin on the palate. I've got, like,
dark, um, chocolate plush fruit. And the finish is
all fruit. You got nothing else?
>> Harm (20:50):
Yeah, you say you smell umami, I smell the fruit.
Uh, and it's. It's. It's the plum sauce. It's the
hoisin. It's.
>> Bob (20:56):
You said umami. I said pork butts and baked beans.
>> Harm (20:59):
But pork butt, tomato, tomato, that's umami. Okay.
Um, not umami.
>> Bob (21:06):
I know, like, the undefinable taste in Asian food.
>> Harm (21:10):
It's definable. It's a taste of protein. Uh, it's
pertinacious. It's, it's the savory flavor.
>> Brent (21:16):
All, uh, right.
>> Harm (21:16):
Totally defined. Preach. They defined it in the
20s. We're just catching up to it. And I mean the
1920s. Uh, anyway, that doesn't surprise me. This
is a fruit bomb. It's California. It's beautiful.
>> Bob (21:30):
Rate it.
>> Brent (21:31):
These Californian wines. Oh. So good. I miss him.
I miss him.
>> Harm (21:44):
Gone too soon. All right.
>> Brent (21:45):
The Lewis Sellers Napa Valley Cabernet Sauvignon
2022. We're gonna give a well deserved four sips.
>> Harm (21:52):
That's classified.
>> Brent (21:53):
I just wish I had a second bottle with this that I
could put aside so we could come back to it in a
few years because it's gonna be a, it's gonna be
an 11. So that takes us to our next one. We're
going to have Harm tell us about that.
>> Harm (22:05):
Thanks, Bob. The roots of Amici Sellers can be
traced back to 1991, when the winemaker Jeff
Hansen and a few friends decided to make some wine
for their own personal consumption. But after
realizing how good it was, they decided to start
their own brand and settled on the name Amici,
which means friends in Italian. The current owners
of Amici Sellers are John Harris and Bob and Celia
Shepherd. Bob was one of the original co founders
(22:26):
of Michi Sellers and is a Bay Area native. John
Harris, originally from Houston, moved to the Bay
Area for work and made his home. In 2012, they
purchased the existing winery that became the
current home of Miche Cellars. Uh, an existing
winery. And sourcing the grapes from vineyards all
over Napa and Sonoma counties, they combine them.
They continue to make wine under the unique M
motto created by friends for friends. That's
(22:49):
sweet. I'm sorry, I can't deal with marketing
speech. Olema wines is Amici seller. Sister
labels. This vision behind. The vision behind
every Olema, uh, wine is to capture one vibrant
place in it inside a delicious bottle. All while
working to show the world what outstanding wines
can come at an everyday drinking price. Again,
(23:11):
marketing speech. Cheaper version of Amici. And
it's good. Olema Cote DE Provence rose, 12.5% ABV.
Appellation is Cote de Provence. The village of.
I, uh, can't say that. Vidabon. Its, uh, blend is
38% Grenache, 31% Cinsault, 10% Syrah, uh, 8%
(23:33):
Carignane, 7% moved, and 6% roll. The color is a
pale pink. It's not quite salmon, orange, the, uh,
nose. This is gorgeous. It's just strawberries and
melon, peach, orange blossom. It's just gorgeous.
(23:53):
I mean, you keep coming back to it and you get a
little bit more. Is that watermelon I'm getting
now? Yeah, strawberries and watermelon. Is, uh,
there a white pepper coming out just on the end?
It could be because that coming from the Grenache.
I know. This is just gorgeous. Um, you can tell
that it's a wine that you should be drinking every
day. This is lunchtime in Florida all year round.
(24:17):
But the problem is in Florida, we don't drink,
Rose, we drink wine.
>> Bob (24:20):
I want your job where I should be drinking wine
every day at lunch.
>> Harm (24:24):
This is lunchtime. M. Rose, my friend. Uh, uh,
anyway, you could do this with, uh.
>> Brent (24:29):
Well, it'd be better for you than that meth you do
every day for lunch. I'm just saying. Yeah,
probably.
>> Harm (24:33):
That's North Florida. South Florida is cocaine.
>> Brent (24:35):
Oh, yeah, that's right. North Florida, yeah.
>> Harm (24:37):
South Florida's cocaine. North Florida's meth. And
in between is allergies.
>> Bob (24:40):
I got cocaine taste, but a meth budget.
>> Harm (24:42):
There you go. So this is the nose. Is. Is it? It
goes from sweet to floral and on the palate.
Beautiful acidity to cut those sweet notes.
Strawberry melon, it's all there. Um, citrus
notes. It's just gorgeous. And it's got a pretty
(25:03):
long finish. I'm still tasting it. Medium long,
strawberry and melon, uh, a little bit of
tangerine. And it's very clean. It leaves your
mouth refreshed. This is something you need. Some
prosciutto and melon. You need, um, what else do
you need with this, Justin? Tell me, what are you
gonna eat with this? Tell me what you think about
the wine first.
>> Bob (25:24):
So I love the wine. It's bright, it's expressive,
it's full bodied. And I would eat skittles with
it.
>> Harm (25:34):
Yeah, because you're broken inside. A little bit.
You know what I need? I need some, uh, pears and
mascarpone with some, uh, uh, bacon.
>> Bob (25:44):
Another fine alternative. Yeah, if you don't have
those Skittles.
>> Harm (25:48):
Skittles.
>> Brent (25:49):
Just a really good loaf of really.
>> Bob (25:51):
Crusty bread, uh, crispy bread.
>> Harm (25:53):
Butter. I want something. I want some meat. I want
some meat.
>> Brent (25:57):
Some really good butter, some really good, you
know, really good olive oil and a little
prosciutto. Or perhaps maybe some speck or you.
>> Harm (26:07):
Know what, you know, what's that, that, that, that
bacon they do in all these restaurants these days?
Millionaire bacon or Billionaire bacon, where they
do with the maple syrup and like, really crispy
that do this.
>> Brent (26:17):
I just eat bacon. Bacon.
>> Harm (26:18):
Just eat bacon. Anyway, uh, your. Your thoughts on
the wine?
>> Brent (26:24):
I mean, it's got a really pretty color to it. Nice
salmon pink. Um, the nose. Strawberries,
cantaloupes. Honeydew.
>> Harm (26:36):
And not the garbage cantaloupe you get in those
cheap fruit basket. This is ripe, good, fresh.
>> Brent (26:40):
No, that really expensive. When they sell it to
store, it comes a little separate.
>> Harm (26:43):
The Japanese ones, $100 really expensive ones.
Yeah.
>> Bob (26:47):
I never had that little bit of.
>> Brent (26:48):
White peach in there.
>> Harm (26:49):
Now I am, um, I'm sure.
>> Brent (26:54):
And lots of fruit. Strawberries and melons. A
little bit.
>> Harm (26:59):
We're talking about the fruit. But the wine is not
sweet.
>> Brent (27:01):
No, it's not sweet at all.
>> Harm (27:03):
It scales you to think it's sweet.
>> Brent (27:05):
No, it's. It's. It's not sweet at all. And it's
because of the fruitiness that it seems sweet. So
that's why you could drink this all damn day, you
know, I mean.
>> Harm (27:13):
Acidity cuts all that, and it's a perfect food
wine.
>> Brent (27:17):
Yeah. I think this is. I mean, this is one of the
best roses I've had in a long time. And the sad
thing is, is people don't drink rose. It's like
people don't drink sherry.
>> Harm (27:27):
When I say people, I mean people in South Florida,
which is just, uh, our own microcosm of weirdness.
People in New York rose 5, 10 years ago was the
thing. Everybody's drinking rose, but they started
making bros A. Dudes were drinking rose
everywhere. Except for. We're so backwards in
Florida. I'm sorry.
>> Brent (27:45):
Well, our rating for the Layma coat of Provence
Rose 2024 is surprisingly from Red Wine Freaks
Like Us. Five steps. This.
>> Harm (27:54):
Oh, my.
>> Brent (27:54):
This one is a winner.
>> Harm (27:56):
Yeah, yeah, yeah.
>> Brent (27:59):
And we don't really talk about prices, but this
thing's under 20 bucks.
>> Bob (28:03):
Yeah.
>> Brent (28:03):
So, I mean, how can you go wrong? So, all right,
that's going to take us to our next wine, which is
under Amici's own label. So this is the Sonoma
Coast Chardonnay 2023, 14.2% ABV. Appalachian.
Sonoma coast, um, 100% Chardonnay. 100% barrel
fermented, 10 months and 32% new French oak. It's
(28:29):
got a nice sort of golden straw color. Really good
clarity on the nose. Lemons, peaches, White people
like Italian white peaches. There's a nice
minerality to this. A little bit of a dustiness in
the tip of the nose. A little bit of salinity.
(28:53):
Like dry stone. And on the palate. Hold on. Tart.
Delicious. Great acidity. Lime. Why is that with
the lime, though?
>> Harm (29:13):
It's, um. Almonds. Toasted almonds?
>> Brent (29:17):
Yes. It's definitely. It's definitely toasted
almonds. There's that nuttiness in it. The acidity
is really nice. It's very bright. It's very fresh.
>> Harm (29:27):
I love this wine.
>> Brent (29:28):
This is fantastic. This is.
>> Harm (29:29):
This is. This is the, uh. I. I was telling you how
I usually don't like California Chardonnay. This
is the one I could drink.
>> Brent (29:35):
Yeah, absolutely. We'll be back.
>> Harm (29:41):
Hey.
>> Brent (29:41):
And we're back. And we were just discussing the
amici seller, Snowmo Coast Chardonnay 2023. What
do you think about it, Justin?
>> Bob (29:50):
So I got, uh, lemon peel and light, uh, sriracha
mayo on the palette.
>> Brent (29:58):
Okay.
>> Harm (29:59):
I. I don't know where he's going with that.
There's no garlic.
>> Bob (30:04):
There's a little bit of spice.
>> Harm (30:05):
There's pepper.
>> Bob (30:07):
And then the body is kind of like, man.
>> Harm (30:10):
So I understand where you're going with the body.
The mouthfeel. So he's not totally insane. He's
coming from a, uh, special place. I mean. Well,
really. I mean.
>> Brent (30:21):
Most maniacs are not totally insane. There's
always that slight little ray of.
>> Harm (30:27):
He's describing the mouthfeel as the mayo. And
there's a pepperiness because, uh. What said this
again?
>> Bob (30:33):
Well, like, Taco Bell had the sriracha, man.
>> Harm (30:37):
I don't know. Maybe. Maybe the spice is coming
through the joke.
>> Brent (30:40):
Wait, you know what it is? He's been drinking.
>> Bob (30:43):
Yeah, I have been drinking.
>> Harm (30:45):
I'm. I'm here trying to justify his. His, uh,
comments. Sorry, what about you? You're having a
glass of wine. I'm not having a glass of wine. I'm
having six. It's called a tasting, and it's
classy.
>> Brent (30:58):
Yeah, exactly, exactly, exactly.
>> Bob (31:01):
Right?
>> Harm (31:01):
That's how we live our lives. Maybe. It's got such
a beautiful minerality, um, that peach. And
there's a saltiness to it that just hits the.
>> Bob (31:12):
Makes the lips or mid palate sing. Yeah, it's kind
of fun.
>> Harm (31:16):
So, uh, I, uh, I don't like the Sriracha note, but
I'll give you the mayo for the body, I guess, if
you want it.
>> Brent (31:23):
You're giving him mayo for his body?
>> Harm (31:25):
What are you doing with this?
>> Brent (31:26):
I don't want to know what you're doing with me.
>> Harm (31:28):
This. This is. This is not mayo. Uh, what. What do
they call it again? What's that? Elevated mayo.
What's it called? You know what it is?
>> Bob (31:36):
Creme fraiche.
>> Harm (31:37):
No. Aioli.
>> Bob (31:42):
Okay, fine. Sriracha aioli.
>> Brent (31:45):
There you go.
>> Bob (31:46):
Yeah, fine.
>> Brent (31:48):
Yes. I went to McDonald's and I had a circular
patty of ground, uh, sirloin with aioli and. Yeah,
all right. Yeah, it's still mayo.
>> Harm (31:56):
Give it a rating. Give it a rating.
>> Bob (31:57):
What do you want for two bucks?
>> Brent (31:59):
Yeah, exactly. So we're going to be giving the
amici, uh, Sellers sonoma Coast Chardonnay 2023, a
well deserved four sips.
>> Harm (32:06):
We are broken inside.
>> Bob (32:08):
Oh, definitely.
>> Brent (32:09):
Yeah. Absolutely. Killing it without it didn't
bring me.
>> Bob (32:14):
On the show for my sanity.
>> Harm (32:15):
Well, Justin, the last wine is yours too.
>> Brent (32:17):
Didn't bring it for his good looks either, but,
yeah, true.
>> Harm (32:20):
All right, shout out to visually impaired wine
number six. That's the last one over there.
>> Bob (32:26):
Amici Sellers, Napa County Cabernet Sauvignon
2022. It's 46% alcohol by volume.
>> Harm (32:36):
14.6.
>> Bob (32:38):
Yeah, what he said.
>> Harm (32:39):
You said 46, which is insane. Okay, that's what I
want. That's like a fine single malt scotch.
>> Brent (32:46):
He has his glasses on, I have mine off, and he
can't read it. Okay.
>> Harm (32:50):
Yeah, we've been drinking.
>> Bob (32:52):
Been drinking a little bit.
>> Harm (32:53):
This is the problem. When the wine is this good,
we don't spit.
>> Bob (32:57):
I never spit. Uh, yeah, that's why I'm popular.
80% cat.
>> Brent (33:05):
Let's get back to the wine.
>> Bob (33:06):
7% merlot, 7% malbec, 4% petite verdot.
>> Harm (33:13):
Patch it. I'm just messing with this. Petite.
>> Bob (33:16):
2% Cobb franc, fermented in stainless steel, age
16 months and 55% new oak.
>> Harm (33:25):
French yoke, baby. Ah.
>> Bob (33:28):
Uh, so it's got that, you know, third grade
Elmer's glue note.
>> Harm (33:35):
Now you're just. Yeah, you're just trying to
provoke us.
>> Bob (33:37):
Holds together the, you know, jam and banana bread
with tobacco leaf. And on the palette, it's like
mixed fruits, some earthiness. And the finish is.
Short and hard to remember, but it's not bad.
>> Harm (34:00):
I think you are too drunk to be reviewed.
>> Brent (34:02):
It's not you.
>> Harm (34:02):
It's me. No, actually, it's not me.
>> Brent (34:04):
It is you. Yeah.
>> Harm (34:07):
Um, I don't think the finish is short. It's
BlackBerry and chocolate like you said. Did you
say tobacco, too?
>> Bob (34:12):
Yeah.
>> Harm (34:13):
You did? Yeah. That's good. Um, full bodied. Lots
of. Lots of good oak. Um, it's, again, too darn
young.
>> Bob (34:25):
Full bodied. Maybe for a French girl, but not
really full. Not like an American girl.
>> Harm (34:30):
All right. This is your standard Midwestern girl.
>> Bob (34:33):
Okay, well, it's not. Depends on where.
>> Harm (34:35):
Yeah. All right.
>> Brent (34:36):
Too young for you. Hold on.
>> Harm (34:38):
Bring us some fresh wine. No more of this old
stuff. Yeah, it's a 20, 22 vintage. We're drinking
25. It does need a couple more years. This wine
is. Could be aged much longer, but I think we
just. We open it a couple years too early. Um,
it's quite good, Bob, what do you think?
>> Brent (34:57):
I would be fine waiting the time, but the folks
that are kind enough to share the wine with us,
you.
>> Bob (35:02):
Know, they like it reviewed this century.
>> Brent (35:04):
They like it and they prefer that we talk about it
sometime while we're all still alive.
>> Harm (35:09):
This is the other thing. This wine is. This is not
a wine that will age for 30 years like some great
Italians. Okay? This is something you want to
drink within five to ten years, but, um, I just
feel like it needs a couple more years in the
summer.
>> Brent (35:20):
It does. Yeah, it does.
>> Harm (35:22):
It just needs a couple more years. You can enjoy
it now. There's nothing wrong with enjoying now.
If you like this style of fruity, fresh California
fruit bomb that you, uh, know, delivers all those.
Those fruit notes with good acidity, balance, you
can drink it young. There's nothing wrong with
that. That's. You do. Do you. You do you. You're
pretty and special.
>> Brent (35:41):
Yeah, it's your wine. Drink it the way you want
it.
>> Harm (35:43):
For sure.
>> Brent (35:43):
But.
>> Bob (35:44):
Yeah, that was his pickup line. But back in the
day.
>> Harm (35:47):
Back in the day.
>> Brent (35:48):
But on the other hand, on the other side of the
coin, if you give this thing a little bit more
time, it's just going to get so much better.
>> Harm (35:53):
You know what? I, uh, complained the last show
that you didn't have lamb. I would like, um,
sirloin steak with this.
>> Brent (36:01):
Not sirloin.
>> Harm (36:02):
Uh, a New York strip. A New York strip.
>> Bob (36:05):
Feel free to bring one next time.
>> Harm (36:08):
I have to bring meat. Bob. Bob does. Bob does host
us, and he does give us oyster crackers and the
occasional subs. The occasional sub.
>> Bob (36:18):
Um, every time.
>> Harm (36:19):
Okay, Every time. Chips I need. I need every time.
Uh, I have to start bringing steaks. When we do
these wine ships, we.
>> Bob (36:26):
Need breaking steaks, caviar when champagne comes.
I'll bring caviar when stuff that needs meat.
>> Harm (36:32):
So generous. Last time we did a champagne show, he
brought the caviar.
>> Bob (36:36):
I wanted to eat the caviar. I'm happy to share it
regardless.
>> Harm (36:40):
Yeah, this wine needs. This wine needs a steak.
>> Brent (36:42):
I think it's delicious. So it's. I Mean drink it
young if you want to.
>> Harm (36:46):
I think it's better older, but drink it young if
you want.
>> Brent (36:48):
There's definitely, um, a dark chocolate element
on the nose and the blackberries are there.
There's a lot of fruit on the nose, but on the
palate. Mm mhm M. Again, blackberries, chocolate.
>> Harm (37:07):
You're not going to be disappointed if you give
this an hour in a decanter.
>> Brent (37:10):
Just a little bit. Just the oak is there, but it's
sort of hidden. I think if you let this sit in the
counter in the decanter for a couple hours, the
oak would come out a little bit more. Absolutely
delicious wine. Absolutely delicious. And this is
one.
>> Harm (37:24):
Go ahead.
>> Brent (37:24):
You can open this one. But you know, if you give
it time, you'll be more richly.
>> Harm (37:29):
So instead of buying this at the restaurant where
you pay double or triple what you pay in the
liquor store, you come to my shop, you buy a
bottle of wine, you pay the 20 to $50 corkage fee,
depending on how fancy restaurant you're going to.
You have them decant this before you order your
appetizers. By the time the meal comes out, it'll
be ready.
>> Brent (37:47):
I just find it funny. He thinks it's going to be
cheaper at the store than it is at restaurant.
You've been to that store.
>> Harm (37:51):
No, I'm not talking about your prices. I'm talking
about the regular customers.
>> Brent (37:54):
Okay.
>> Harm (37:54):
Yeah, regular customers pay a lot less.
>> Brent (37:56):
Yeah, okay. Sure.
>> Bob (37:57):
Yeah. Got it.
>> Brent (37:58):
They walking upright too?
>> Bob (38:01):
What now? I've seen the videos.
>> Brent (38:04):
Yeah. Uh, that's all the time we have for today.
Let's get out of here before they say something
that we can't put on here. I want to thank our co
host for joining us. Thank you, Justin.
>> Bob (38:13):
Pleasure to be here.
>> Brent (38:14):
And thank you, Harm.
>> Harm (38:15):
You know, Bob, it was really onerous for me to
come today because I've been working late every
day.
>> Brent (38:21):
I care.
>> Harm (38:21):
This is supposed to be my day off. I care and I
came anyway. And you know what? You rewarded me
with great wine, so thank you.
>> Brent (38:28):
There you go.
>> Harm (38:29):
Thank you, Bob.
>> Brent (38:30):
It's always a good day when there's good wine.
>> Harm (38:31):
And when I say thank you, I don't mean F you, I
mean thank you again.
>> Brent (38:36):
It's rare to have six where they're all great, so.
>> Bob (38:38):
Yeah.
>> Brent (38:40):
Well, for sip suds and smokes, this is made man
bomb. Reminding you wife is too short to drink bad
wine. And if you're at this table today, that's
not a problem.
>> Harm (38:49):
Not at all. Thank you, Bob.
>> Brent (38:51):
Absolutely delicious.
>> Announcer (38:54):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap, just tap it in the subscribe button.
>> Harm (39:03):
Give it a little tappy. Tap, tap, taparoo.
>> Announcer (39:06):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry or whoever it is
that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback and you can
reach us at info@sipsudsandsmokes.com our tasting
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(39:29):
always buzzing with lots of news. You'll also be
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If you're listening to us online, that's a big
help to us and we get to see your feedback as
well. Come back, join us for another episode and
(39:51):
keep on sipping.
This has been a one time Tanhan production of
Sips, Suds and Smokes, a program devoted to the
appreciation of some of the finer slices of life.
(40:14):
From the dude in the basement studios, your host,
the good old boys. We'll see you all next time.
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