January 30, 2026 • 40 mins
Everybody needs a Carl
@DomainSerene @alexanaestate #OregonWines #PinotNoir #WineTasting #Podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob
SIPS – Our second All Oregon Show, diving deep into a selection of exquisite wines from the renowned Domain Serene and Alexana. With each wine, we explore the unique terroir of Oregon, mispronounce at least 30% of all of the product information, and how it has evolved over the last two decades, producing wines that rival the best in the world. Carl Formaker is the current winemaker at Domaine Serene, and thus the connection to the name of this episode. Join us for an engaging conversation filled with laughter, insights, and of course, ratings with our signature sip sounds. Tune in and discover why Oregon is the new frontier for wine enthusiasts! We will be discussing these wines and rating them from 1-5 with 5 being the best:
Domaine Serene Evenstad Reserve Chardonnay 2022 4 SIPS
Domaine Serene Coeur Blanc Barrel Fermented White Wine 2022 3 SIPS
Domaine Serene Yamhill Cuvee’ Pinot Noir 2021 4 SIPS
Domaine Serene Evenstad Reserve Pinot Noir 2021 4 SIPS
Domaine Serene Grand Cheval Red Wine 2021 4 SIPS
Alexana Mosaic Pinot Noir 2023 Dundee Hills Oregon 5 SIPS
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Oregon Wines, Domain Serene, Chardonnay, Pinot Noir, Yamhill Cuvee, Evenstad Reserve, Grand Cheval, Alexana, Mosaic Pinot Noir, Wine Tasting, Wine Ratings, Wine Reviews, Wine Appreciation, Willamette Valley, Barrel Fermentation, Wine Pairing, Wine Enthusiasts, Wine Education, Wine Culture, Sips Suds And Smokes
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Episode Transcript
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>> Announcer (00:00):
On the next episode of Sips, Suds and Smokes.
>> Brent (00:04):
Here are the wines we're going to be discussing
today. So we are going to be going with, uh, from
Domain Serene, the Evenstad Reserve Chardonnay
2022. The Domain Serene Cour Blanc for barrel
fermented white wine. 2022. Domain Serene Yamhill
Cuvee Pinot Noir 2021. Domain Serene Evenstad
(00:27):
Reserve Pinot Noir 2021. Domain Sereense Grand
Cheval Red Wine 2021. And from Alexana, we have
the Mosaic Pinot Noir 2023 Dundee Hills. So this
is our second All Oregon Show.
>> Bob (00:44):
Yay.
>> Brent (00:45):
Because we did the last all Oregon show to show
the audience how really great the wines in Oregon
have gotten.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios.
>> Brent (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smokin host, the good
old boys. And now it's sipping.
>> Harm (01:59):
Hey.
>> Brent (01:59):
Yes. It's seven time. Welcome to this sips episode
where everything good in life is worth discussing.
And this is a good day. So as we're drinking wine,
and that's always a good thing.
>> Bob (02:10):
So always.
>> Brent (02:12):
Well, this made man Bob, joining me today, our,
uh, good old boy Justin.
>> Bob (02:16):
Good morning.
>> Brent (02:17):
And good old boy Harm.
>> Harm (02:19):
Thanks, Bob. Uh, glad to be here. It's a wine day.
>> Brent (02:22):
It's a wine day. Wine day is always a good day.
Well, our sip segments are all about wine,
distilled spirits, tea, coffee, anything else you
can sip. And here are the wines we're going to be
discussing today. So we are going to be going
with, uh, from Domain Serene, the Evenstad Reserve
Chardonnay 2022, the Domain Serene Cour Blanc for
(02:45):
barrel fermented white wine. 2022. Domain Serene
Yamhil Cuvee Pinot Noir 2021. Domain Serene
Evenstad Reserve Pinot Noir 2021. Domain Sereense
Grand Cheval Red Wine 2021. And from Alexana, we
have the Mosaic Pinot Noir 2023 Dundee Hills. So
(03:08):
this is our second All Oregon Show. Yay.
>> Bob (03:12):
Ah.
>> Brent (03:14):
Because we did the last all Oregon show to show
the audience how really great the wines in Oregon
have gotten. Especially in the last, what do you.
>> Bob (03:22):
Think, 10, 15 years?
>> Harm (03:24):
No more than that. They've really started
improving about 20 years ago.
>> Brent (03:27):
Oh, yeah. And started improving. Yeah. But I mean,
man, they're, they're killing it. They're
absolutely killing it.
>> Harm (03:32):
The main serene, 20 years ago, in a blind taste
test with the, uh, psalms from around the country
beat a lot of expensive burgundies. 10 times their
price. So they, they've had their, uh, they've had
their game on point for a while.
>> Brent (03:47):
But, uh, I mean, everybody knows Napa, everybody
knows Sonoma. Um, you know, Paso starting to, you
know, come into its own. But Oregon, man, I'm
telling you, Oregon's where it's at. There's some
great stuff in Oregon.
>> Harm (04:01):
I sleep on Oregon. Oregon. Because, you know,
everybody goes for. What's really popular right
now in California. I'm sorry. Is a Russian River
Pinot Noir, which to me is just too fruity, too
sugary. That's what Americans like.
>> Brent (04:15):
Well, different style. I get it.
>> Harm (04:17):
You want a really, uh, unadulterated, really
French style almost. You go to Oregon.
>> Brent (04:24):
Yeah.
>> Harm (04:25):
And, uh, it tends to be more earthy and more
nuanced.
>> Brent (04:30):
Uh, oh, 100%.
>> Harm (04:31):
That's me. Earthy and nuanced.
>> Brent (04:34):
I thought you just smelled bad. It's earthy. Okay.
Awesome. We got it. We got a word for stank.
>> Harm (04:39):
Okay. Earth. Be a nuance.
>> Brent (04:40):
Yeah. So we're going to be tasting and discussing
these wines and rating them with our signature sip
sounds.
>> Harm (04:47):
We.
>> Brent (04:48):
We'll throw one at you, Justin. Pick a number.
>> Bob (04:51):
Number three.
>> Harm (04:52):
All right.
>> Brent (04:52):
One to three.
>> Bob (04:54):
Interesting. What was this again?
>> Harm (04:58):
Interesting.
>> Brent (04:59):
That was just creepy. I'm pretty sure. I'm pretty
sure the guy with that voice has a van with no
windows.
>> Bob (05:05):
He's got a record.
>> Brent (05:07):
Yeah, something creepy as heck. So where was the
part where we.
>> Harm (05:13):
Liked the best thing on at 2am we skipped that.
Why do we skip that?
>> Brent (05:17):
Because we're on a lot more during the day now.
>> Harm (05:20):
I had a whole, um, banter about Batman and from
Adam west in the 1960s. I prepared.
>> Brent (05:27):
We're adding radio stations by the fistful and
most of those during the day.
>> Bob (05:30):
So you can still listen at 2aM My friend.
>> Brent (05:33):
Yes, we prefer you to listen. All right. So, uh,
Justin, why don't you tell us about our first
winery?
>> Bob (05:43):
Uh, Domain Serene was founded in 1989 by Grace and
Ken Evanstad when they settled in the Willamette.
>> Brent (05:55):
Willamette.
>> Bob (05:55):
Willamette. Mike's gonna kill me for saying it
wrong again. Valley. With the deep appreciation
for the wines of Burgundy and faith in Oregon
before there was a national market for domestic
Pinot Noir.
>> Harm (06:10):
It's Pineot Noir. Yes. America.
>> Bob (06:13):
What he said. They began planting their vineyard
in 1993. And in 2001, the Evanstads completed the
construction of their current state of the art
form, five level gravity flow Peanut Noir Wine.
>> Harm (06:30):
Peanut no, no.
>> Bob (06:32):
A little over a decade later, they completed their
new white winery, dedicated to the production of
Chardonnay and sparkling wine, the first of its
kind in Oregon. In 2004, Domaine Serene made
history, beating wines from Domain de la Romane
Conti, and a blind tasting of three wines from
(06:55):
each winery from 1998, 1999, and 2000 vintages.
>> Harm (07:01):
That's what I was referring to. I didn't read this
part before. You know that whole thing where you
give us the, uh, background on the wines and I'm
supposed to read that? Yeah, I didn't.
>> Brent (07:10):
I know. You never do.
>> Harm (07:11):
But I knew this from before because I saw the
wine, the good stuff. I forgot it was Romani
Conti. You remind me not to talk to you, will you?
>> Brent (07:19):
Huh?
>> Harm (07:20):
Yeah. I didn't realize they beat Romany Conti.
>> Brent (07:22):
All right, so tell us about the first one.
>> Bob (07:24):
The first wine we're going to talk about is Domain
Serene Evanstad Reserve Chardonnay 2022. It's
13.5% alcohol. By volume, it's 100 Chardonnay,
Appalachian Dundee Hills barrel agent. 16 months
and 28% new French oak. So it's, uh, light lemon,
(07:46):
almost clear wine. It's got nice fruit smells,
lemon and lime, and there's, like, a minerality to
it. A little bit of chalkiness. Reminds me of, um,
cantaloupe and a little bit of pull chalk in a
good way. On the palette, I got, like, a lemon
(08:09):
meringue pie, and they forgot most of the sugar,
and it's creamy, and I got, like, little bit of
pine in there. And the finish. The finish is nice
and lemony and long. What did you think, Harmeet?
>> Harm (08:30):
I think you hit pretty much everything. Um, it's a
lot. The color, I would go straw. The wine is
definitely clear because you can read through, but
it's, um, it's a lemony strawberry. Um, the. The
nose is very lemony. Um, I got a little bit of
that toasty oak they're using. It's almost like a
(08:50):
butterscotchy note to it. Almost vanilla
butterscotch type thing with the lemon. The
minerality on the nose is like, the saltiness hits
you, like you said, chalkiness. Um, and lemon
meringue is dead on. Uh, there's not that much
sweetness, like you said, but it's got such a good
(09:12):
texture. Um, the way it hits the palate comes m
in, like, with a sharp acidity. If it's too cold,
when you let it warm up, it's beautiful and
pleasing. Almost like a lemon candy. And then the
finish is really bracing. Uh, it's juicy. And then
(09:32):
it goes dry with the oak. I like it a lot. This is
just a gorgeous Chardonnay. I want more. Bob, what
do you think?
>> Brent (09:39):
I think it's absolutely delicious.
>> Harm (09:41):
Um, I forgot that there's a little bit of that
salinity coming back on the palate, too.
>> Brent (09:46):
Yeah, the salinity is there. I mean, on the nose,
it's lime and lemon. It's. It's more Meyer's lemon
than just regular yellow lemon. Um, and that
chalkiness, it's. For me, it sort of borders on
between chalk and, like, baking soda almost. Um,
(10:08):
but there's that chalky minerality to it. But the
palate on it is m. So good. Uh, just so, so good.
The lemon, the mineral, the salinity comes
through. I think, Justin, you'd said, uh,
Himalayan pink salt.
>> Harm (10:26):
That was off the air, but, yes, he did that.
>> Brent (10:28):
That. That hits it right on the head. This one is
done so well. Um, just wow. Just really wow. Um,
yeah, I would. I would. I would drink this here. I
would drink this there. I would do like the Dr.
Seuss. I would drink it in the house with a mouse.
>> Harm (10:44):
It's not like, uh, you know, they like to compare
themselves to Burgundy. This doesn't taste like
Burgundian to me, but. No, but it's definitely.
>> Brent (10:50):
But it's Oregon. But it's delicious. Yeah, it's. I
mean, so well done. Um, yeah. So we'll be back.
>> Harm (11:01):
Hey.
>> Brent (11:01):
And we're back. And we were just wrapping up our
thoughts on the Domain Serene even styled Reserve
Chardonnay. Anybody else have anything else to say
before we get to give it a score?
>> Bob (11:11):
So fresh, so clean.
>> Harm (11:12):
Yeah.
>> Brent (11:13):
Yeah, fantastic. So we're gonna.
>> Bob (11:15):
It's a 90s, uh, so. Commercial song reference.
>> Harm (11:20):
Oh, he's so fresh. Yeah. What's. What the. What's
the song, though?
>> Bob (11:23):
We'll Google it and tell you later.
>> Brent (11:25):
Yeah, we're going to give the, uh, Domain Serene
Even stud Reserve Chardonnay 2022. Well deserved.
Four sips.
>> Harm (11:32):
That's classified.
>> Brent (11:35):
So that brings us up to our next one. Harm, you
want to do that one?
>> Harm (11:39):
Not really. I thought you were doing it.
>> Brent (11:40):
Okay, well, I'll do it then. That's fine. So we
have the Domain Serene Cor Blanc barrel fermented
White Wine 2022. It's 13.9% ABV, 100% Pinot Noir.
Wait, yeah, that's right. Sorry.
>> Harm (11:55):
It's a special limited production white wine
crafted from fully mature Pinot Noir grapes. At
harvest, 100% estate grown grapes from carefully
selected vineyard blocks that are hand picked and
meticulously sorted. I'm just taking over for you
because you clearly had a brain fart there. The
grapes are then gently whole cluster pressed,
limiting contact with the grape skins so that only
the white heart juice is expressed. The resulting
(12:18):
juice is barrel fermented in French oak and then
aged on leaves for 16 months prior to bottling. So
this is how you get, uh, Pinot Noir. That's white.
The wine is white. It looks like a Chardonnay or a
Sauvignon Blanc. Actually. Uh, it's because
there's no skin contact or very little skin
contact. We do very gentle press. And that's how
(12:39):
you get champagne that's white as well. Same
thing. Chardonnay, Pinot noir, Pinot mignon. Um,
color was straw. Now, this wine, to me, uh, the
reason I didn't want to do it because I really.
I'm having a hard time smelling today. I don't. I
don't know if my sinuses are dry.
>> Brent (12:54):
You're not having a hard time. You smell. Yeah,
you definitely smell real well.
>> Harm (12:57):
I smell very well.
>> Bob (12:58):
Very hard.
>> Harm (12:59):
Okay. Uh, the nose was very muted earlier on, and
I'm starting to get something now. I mean, it's
just overly. Just too muted. I'm getting, like,
hints of, like, uh, oak from the. From the barrel,
but not much else. Maybe a little bit of melon, a
little bit of light vanilla. I'm not getting much
on this, but. What. What? Uh, I know. Justin, you.
(13:21):
You got the nose on this. What did you get?
>> Bob (13:24):
I got a nice chalkiness. Tamarind orange, lemon.
>> Harm (13:29):
What's a tamarind orange?
>> Bob (13:31):
It's like a tangier, darker orange than like, a
Florida orange.
>> Harm (13:35):
I've never heard of a tamarind or. I know a
tamarind is.
>> Bob (13:37):
I know. Yeah, it is like a, uh, darker orange.
Orange. Like an Orange Julius orange.
>> Harm (13:45):
I have no clue what you're talking about.
>> Bob (13:46):
Orange Julius is a chain.
>> Harm (13:48):
I know Orange Julius. I don't say what's wrong
with him?
>> Brent (13:52):
He doesn't want to know. Orange Julius is.
>> Harm (13:53):
What else did you get? I was. I went to the mall
in the 80s, too.
>> Bob (13:57):
Okay, good. I got a touch of durian.
>> Harm (14:00):
Durian. Okay. That, to me, is not a pleasant
thing.
>> Brent (14:05):
Well, it tastes good.
>> Bob (14:06):
There's, uh, a. There's a scent before the hard
corpse stink.
>> Harm (14:10):
Yeah.
>> Bob (14:10):
And this isn't the hard corpse stink part. This is
the heart of the durian.
>> Harm (14:15):
I'm getting, like, not the.
>> Bob (14:16):
Not the Nose of it.
>> Harm (14:17):
I'm getting a little bit, uh, like I said, just a
hint of something, but I don't know what it is.
But on the palate is where this wine really sings.
I mean, it's got gorgeous mouth feel. Let's take a
sip. It comes in with a sharp citrus and oak and
(14:39):
salt and this lingering minerality and a beautiful
grip. It's mouth watering. It's making my mouth
salivate right now. The finish is medium long. It
keeps going. This wine just needs food. It's a
white wine to have with food. Um, it will keep you
going on, um, it's refreshing. You can come back
(15:00):
to it over and over again. That's what saved the
wine for me, because the nose, I didn't get
anything. Uh, Justin, go ahead. What'd you get on
the palate?
>> Bob (15:07):
On the palate I got like a nice lemon hit. I got
refreshing Himalayan sea salt and a touch of creme
de menthe at the end.
>> Harm (15:16):
I'm not getting the meth.
>> Bob (15:18):
Just a touch.
>> Harm (15:20):
A bad touch or a good touch?
>> Bob (15:22):
Was a good touch. And it's refreshing. And I got
like clean towels on the finish too.
>> Harm (15:30):
I can see kind of that, that like, uh, linen
that's drawing on the line thing going. Yeah,
that's it. I know, I get that. That's it. Yeah.
Bob, what do you think?
>> Brent (15:41):
Um, again, the nose is light. I'm definitely, I'm
like, Justin, I'm getting a lot more than you are,
but I'm getting citrus. There's a, there's
definitely a citrus note there. Sort of a green,
Green, uh, leaves and a nice salinity to it. On
(16:04):
the palate. Mhm. I get more lemon than lime. The
lime comes in on the back palate. The lemon is up
on the front palate. Really nice minerality, coats
the tongue, gets all around, up and down the sides
and everything. Great mouthfeel to it. It's, it's.
I'm with you in the fact that the palate, the nose
(16:27):
is a little bit light, but the palate is so huge
that it, honestly, you don't notice.
>> Harm (16:31):
It's a, it's a really good balance of astringency
and juiciness. It starts out a little bit
stringent.
>> Brent (16:36):
And the acidity on it, it's just.
>> Harm (16:38):
Then you get that you start salivating. So it's
just, it's a wonderfully balanced wine and really
intriguing. Um, I would like to have this again
and maybe on a day where I can actually smell
properly, because I think I'm just having Allergy
issues, but, uh, yeah. What do you guys think?
Rating?
>> Brent (16:55):
Well, we're going to be giving the, uh, Domain
Serene Corps Blanc barrel fermented white. Three
sips.
>> Bob (17:02):
All right.
>> Harm (17:03):
Interesting.
>> Bob (17:05):
As a side note, so Fresh, so Clean is a song by
Outcast from 2000.
>> Harm (17:10):
Yes.
>> Brent (17:11):
Okay. Yes, yes.
>> Harm (17:12):
I have that album, too.
>> Brent (17:14):
We couldn't have lived without that. Good.
>> Bob (17:16):
Well, I promised it. I come through, baby.
>> Harm (17:19):
Thank you, Google Bob. Why do I have to waste my
time out witting morons? Yeah.
>> Brent (17:27):
Okay, so, uh, so our next wine is going to be the
Domain Serene Yamho kuve pinot noir 20, 21. 13.8%
ABV, 100% pinot noir. Uh, Willamette Valley barrel
age for 15 months. Named after the county where
the Domain Serene Estates are found, this blend
includes fruit from Yamile Carlton Ava, Dundee
(17:49):
Hills Ava, and Eowa Amity Ava. So the color on it,
just a very, very lovely. Almost a bright garnet
to it.
>> Harm (18:03):
I'd say more ruby than garnet. And it's
beautifully translucent.
>> Brent (18:07):
Yeah, the. The clarity on this wine is absolutely
magnificent. It just.
>> Harm (18:11):
It.
>> Brent (18:12):
It positively glows.
>> Harm (18:13):
Shiny. This is the way Pinot Noir should look. Not
like that Russian river stuff where it's all like
you. Looks like a cabernet.
>> Brent (18:21):
On the nose. On the nose. It's dark cherries. Um,
they have in their notes sandalwood. I am not
picking up sandalwood. Are you?
>> Harm (18:30):
I got cedar, I got zero sandalwood. I got violets.
>> Brent (18:34):
Yeah, I definitely can get a little cedar hint in
the back.
>> Bob (18:39):
And evergreen pine cones.
>> Harm (18:42):
So their note said potpourri. I got violets, you
got cedar. That's potpourri.
>> Bob (18:48):
Oh, okay.
>> Harm (18:49):
Right.
>> Brent (18:51):
Yeah, yeah, yeah, yeah. Put it in.
>> Harm (18:54):
Me.
>> Brent (18:54):
I put it in a vase and put it on your
grandmother's coffee table. Yeah.
>> Bob (18:58):
Potpourri, uh, has a pungency to it.
>> Harm (18:59):
Potpourri. That cedarness. That cedar.
>> Brent (19:02):
Not your grandmother's house. She hasn't bought
new potpourri since 1968. It's the same old stuff.
>> Harm (19:06):
There's your grandmother's diapers. Yeah, um,
sorry. Yeah, sorry, I didn't go there. Um, so it's
got the floral note, it's got the cedar note that
they, um. It's really great. Good nose. Go ahead,
bob.
>> Brent (19:19):
On the palette, we've got. Hold on. M. Plums,
blackberries. It's got a really nice, just. Just
silky, lush mouth. Feel. The balance on this is
really good. Just like the other ones we've had.
The acidity is just on point. Um, there's a Little
(19:39):
bit of a floral note. I'm getting violets. I'm
getting roses.
>> Harm (19:42):
I got a lot of A floral note. More towards the end
of that palette.
>> Brent (19:46):
It's real pretty. We'll be back. Hey. And we're
back. And we were discussing the Domain Serene
Yamhill Kuve. I just finished up mine. What'd you
think, Harm?
>> Harm (19:59):
You, uh, hit all the points. I was gonna hit Bob.
>> Brent (20:01):
Um, okay, then we'll skip your.
>> Harm (20:03):
Okay, thanks. But on the palate, I want to mention
the, uh, the. Again, we're talking about the
astringency of that Pinot Noir white wine. We had
the. The, uh. What's it called again? The Cour to
something. Cour Blanc White Heart. That
astringency on that white wine is. Is also here
(20:23):
from that Pinot Noir. Uh, and I. It's. It's a
great balance of astringency and acidity. This
one, however, does finish drier. So on the palate,
I got more floral notes than you got. I got really
heavy roses. Beautiful mouthfeel. Juicy at first,
but then it starts going dry. And, um, it's not,
(20:43):
like, dry like a cab or anything like that. No,
but the finish is dry where.
>> Brent (20:49):
It should be dry.
>> Harm (20:50):
Finish is long with starts with good acid. And
then. And then I can just kind of get hints of the
oak. It's very nice.
>> Brent (20:57):
Yeah, the oak comes out on the finish. I don't get
it so much up in the front. Um, and again, the
tannin in the city, the balance on there. When the
finish is working in your mouth, your mouth is
still watering 60 seconds later.
>> Harm (21:11):
It's almost like the astringency of, like, roses.
Uh, have you. If you ever had a salad with rose
petals or something, if you've tasted.
>> Bob (21:17):
Thankfully, no.
>> Harm (21:18):
You've never tasted a rose petal.
>> Bob (21:20):
I've licked one, but I didn't have it in a salad.
>> Brent (21:23):
That's another story. And that was in Subic Bay in
the Philippines. And we're not going there because
this is a family show.
>> Harm (21:29):
Um, it's got that astringency of the flower
petals. What do you think, Justin?
>> Bob (21:34):
So I got, like, uh, maraschino cherries on the
nose, evergreen pine cones, cedar. The palate's
very. Fruit full of fruit. Nice mouth feel to it.
And on the end, I got wood and mixed fruit.
>> Brent (21:55):
Family show.
>> Harm (21:56):
Are we talking about Philippines again?
>> Brent (21:57):
Yeah.
>> Bob (22:01):
My lawyer told me not to talk about the
Philippines.
>> Harm (22:04):
Uh, you. You imbecile. You bloated idiot. You
stupid fat.
>> Brent (22:11):
Have you. Yeah, I just. Yeah, right. Yeah. That's
a record. We made it 23 minutes in before it went
straight in the toilet. Awesome. We're going to
give the, uh, Domain Serene Yamhil kuve pinot noir
2021 a well deserved forceps.
>> Harm (22:28):
That's classified.
>> Brent (22:30):
So good. All right, so we are gonna go to our next
one and we'll have Justin read that one.
>> Bob (22:37):
All right. Domain Serene Evanstad reserve Pinot
Noir 2021, 14.1 alcohol by volume and it claims to
be 100 Pinot Noir 100 estate grown grapes,
Appalachian Willamette Valley barrel age for 16
(23:00):
months, 55% new French oak. This has been their
flagship wine since its first vintage in 1990. I
got a, uh, vineyard on the nose, Pixie Sticks and
a Restoration Hardware Lazy boy from the 90s.
>> Harm (23:19):
And, um, we've had different life experiences.
>> Brent (23:21):
Yeah, apparently.
>> Bob (23:22):
I, uh, used to love going to the mall Restoration
Furniture and dream of having one of their two
thousand dollar Restoration Hardware Lazy Boy
chairs.
>> Harm (23:31):
Nice.
>> Brent (23:32):
Yeah.
>> Bob (23:32):
Ah, on the pallet it was nice.
>> Brent (23:35):
He wasn't drinking wine this good back then,
that's for sure. Correct.
>> Bob (23:38):
I was drinking whatever anybody poured me, which
wasn't much.
>> Brent (23:41):
Oh, you were drinking.
>> Harm (23:42):
I like the unusual flavor of Thunderbird wine, for
sure. Good drink.
>> Brent (23:48):
It's an exceptionally good drink. You notice he
doesn't call it a wine. He just says it's a good
drink.
>> Harm (23:52):
Yeah, I was, um, I was 15 or 16 years old and my
first bottle of wine, I conned some poor, uh,
cashier at a Circle K or whatever. Yeah, you know
me from bcc. Uh, we go to the same college. I'm
sophomore in high school and I got reunited
cherry. Yeah. Also the first time I threw up.
>> Bob (24:13):
Oh, uh, yeah. Better going down than coming back
up. All right. On the palette I got nice fruits, I
got fruit crumble cake. And the finish, I got like
a light charcoal and fruit. And I think this was
exceptionally good. What did you think, Bob?
>> Brent (24:33):
I really like this one. It's, it's their flagship
for a reason. Um, very different from the one that
we had before. This is a little bit heavier. Um,
but on the nose I got the rose petals. Um, I got
the leather, I got orange, um, blossom. There's,
there's a citrus there. There's a white flower in
there. Um, it's definitely orange blossom, dark
(24:54):
cherry, blueberries. It's got a really lovely
velvety mouth feel to it. It just, it just rolls
around your tongue like silk. Just really well
done. And on the finish, On the finish, just that
hint of white pepper that just sort of fades and
(25:15):
goes along. A really excellent wine. What'd you
think?
>> Harm (25:19):
Arm I was very disappointed today. I've had this
wine.
>> Brent (25:22):
That's what his mom since. And his dad.
>> Harm (25:24):
Yeah, thanks.
>> Brent (25:25):
His aunt every day. Yeah.
>> Harm (25:27):
I've been in the uh, wine business since 2000 and
I've had this wine several times. I used to sell
this a lot and um, I had that vintage where
everybody went crazy for it. So I've had the best
and I've had some not so good and this is one of
the ones. This vintage, the 21 is not. Maybe it's
(25:48):
this bottle. I don't know if it's the vintage.
This bottle is not showing like it should be. Uh,
I've had it much better this, this wine. You guys
hit the all the right notes. Uh, the problem to
me, with me. Uh, the problem with the wine.
>> Brent (26:00):
We don't have. This is a one hour show. We don't
have that much time.
>> Bob (26:04):
The problems with you.
>> Harm (26:06):
The problem I have with the wine is it seems the
color seems a little over extracted. Uh, it's a
little bit astringent. More astringent than it
should be. And I was thinking that I'd get with
that Juicy fruit on the palate and the body, it
just, it looks darker and more and smells more
appealing than it did. The palette did not match
(26:28):
what I was getting on the nose and the finish was
absolutely way too short. That being said, it's
still a great Pinot Noir. It's just I'm judging on
prior expectations and. And now I'm just sour
about it.
>> Bob (26:41):
Sounds like if they remade the sour.
>> Harm (26:43):
Grapes, I've got sour grapes.
>> Brent (26:44):
Well, that's what his mom did. See, she had one
kid first and then she had him and she judged him
in the prior expectations, so.
>> Harm (26:50):
Oh yeah, yeah, okay, whatever. I felt let down by
this wine, man. And I feel personally, I feel
personally attacked by it.
>> Brent (26:58):
That's what his mom said at the high school.
>> Harm (27:00):
Huh. Triggered. Triggered.
>> Brent (27:02):
Well, in spite of you, uh, we're going to be
giving the Domain Serene Evenstad Pinot Noir
Reserve 2021 a well deserved four sips.
>> Harm (27:11):
You are over scoring this wine. Nope. Hate you
all.
>> Brent (27:15):
Nope.
>> Harm (27:16):
You're all my enemies now. I will never forget.
>> Brent (27:19):
All right, so that brings us to our next wine,
which is the dramatic. Yeah, you're a little
dramatic today. Somebody's quite the queen today.
Um, so that's going to take us to the Domain
Serene grand cheval Red Wine 2021. It's 14.2% ABV.
This one is 74% Syrah, 26% Pinot Noir, which is
(27:43):
right in my wheelhouse. Uh, the appellation is
Wawa Walla and Dundee Hills. The color on this
dark, brooding, just absolutely lovely. Everything
that I wanted, something with that much Syrah.
>> Harm (28:00):
It's unicorn blood purple.
>> Brent (28:02):
Exactly. Um, on the nose, raspberries, white
pepper, old weather. What do I like them little
dusty barn. And on the palate, Dark berries,
(28:32):
currants, leather, dark stewed fruit. Got a
really, really, really nice texture to it. Yeah, I
dig this. I dig this. What do you think, Harm?
>> Harm (28:47):
Um, I don't get the raspberry as much as you do. I
got more black plum and BlackBerry.
>> Brent (28:52):
Oh, there's definitely plum there.
>> Harm (28:54):
Like a BlackBerry compote on the nose. The white
pepper is definitely there. That leather, it
reminds me of like, uh, like a five year old
Mercedes getting in that. That leather smell.
Yeah, that's, that's right there. Uh, the, the
palette was really plush, silky entry. Mm,
(29:16):
velvety, silky entry. Then it goes velvety. So,
like, those are, those are two opposing textures.
Starts silky, then goes velvety and grapefruit.
And there's a little light grip from the Syrah.
Um, and the finish was very long and not too dry.
I like it a lot.
>> Brent (29:34):
Yeah, this one.
>> Harm (29:35):
And this one's got a commercial coming up.
>> Brent (29:37):
We'll be back. Hey. And we're back. And we were
just, uh, discussing the Domain Serene grand
cheval Red Wine 2021. Every time you say velvet, I
keep having, uh, images in my mind from that Eddie
Murphy movie where they dress him up as, like the
old white guy in the barbershop and King Joffe
(29:57):
comes in verses. Uh, beautiful. What is this?
Velvet? Yeah.
>> Harm (30:01):
Yeah.
>> Brent (30:03):
What'd you think, Justin?
>> Bob (30:04):
So on the nose, I got Costco fruit basket and
freshly oiled gun holster. On the palette, that's
a different leather. Yeah, I got a mix of fruits
on the palette. And the leather note comes through
and the finish was fruity. And then it fades away.
(30:25):
Then it gets woody. And after it breathed for a
while, more wood.
>> Harm (30:31):
It. This wine really calls for meat. And I'm, um.
Now again, I'm gonna get a little salty with Bob
here for not providing some lamb or venison.
>> Brent (30:41):
Uh, I just provided you with six fantastic bottles
of wine. I mean, somebody else might.
>> Harm (30:46):
What do I see here in front of me? Oyster
crackers.
>> Bob (30:49):
You got the list?
>> Harm (30:50):
I've got oyster crackers in a bottle of water.
That's it. That's what we get.
>> Brent (30:54):
Oyster crackers in the public sub waiting for you
in the fridge.
>> Bob (30:57):
Bob brought the wine. You could have brought the
meat. I bring my sparkling personality.
>> Harm (31:01):
If I'd. He sent me. If he. If I read any of the
emails. Oh, if you read it. If I read. I would
know to bring. I would have known to bring some
land.
>> Brent (31:10):
I mean, Justin, last champagne show brought
caviar. So, uh, you know, what have you.
>> Harm (31:14):
Brought he didn't pay for? He was gifted that
caviar.
>> Bob (31:18):
Cash money, baby.
>> Harm (31:19):
Yeah, or credit card. One or the other.
>> Brent (31:21):
Yeah, he's getting points. He's not.
>> Harm (31:23):
I was, uh, I was a wine tasting last week with a,
uh, wine dinner, a wine luncheon at the, uh,
Hilton S3 on the beach. I got free caviar.
>> Bob (31:31):
So you're in the business. No one gives me free
caviar.
>> Brent (31:34):
It wasn't caviar. It was those little pellets that
come out of the beanbag. He just doesn't know any
different.
>> Bob (31:40):
Vending machinery. You put in the nickel and the.
>> Brent (31:42):
Little styrofoam pellets in the beanbag.
>> Harm (31:46):
They could have been Boba. I have no idea.
>> Brent (31:48):
Well, we're going to be giving the Domain Serene
grand, uh, Cheval Red wine a well deserved
forceps.
>> Harm (31:55):
That's classified.
>> Brent (31:57):
That takes us to our last wine. Whose turn is it?
>> Harm (32:00):
Mine.
>> Brent (32:01):
Okay, go.
>> Harm (32:02):
All right, sir. Domain Serene Grand Cheval Red
wine is not the one we're doing. I'm on the wrong
page. All right, last page. So Alexander Estate is
owned by Dr. Medea, uh, Ravana, who has also owns
Ravana Estate in Napa Valley and Bodega Corazon
del Sol in Mendoza, Argentina. In 2005, a wine
(32:22):
conference in Houston. Dr. Ravana met the
legendary winemaker Lynn Perner Ash, who was
attending on behalf of her namesake Willamette
Valley Winery Pen or Ash wine cellars. The two
began a decades long friendship. Yada yada yada.
Winery established. Uh, we've got to be finishing
fast. Alexander Mosaic Pinot Noir. Yeah, she
(32:42):
always says Finnish or whatever. Uh, Alexander
mosaic Pinot Noir 2023 Dundee Hills, Oregon is
13.5% ABV 100 Pinot Noir. The appellation is
Dundee Hills, the Alexander Estate vineyard and
Kinney Ranch Estate vineyards go into this winery
in this wine age, 10 months in 23% new French oak
(33:04):
barrels, 15% second use French oak and 56% neutral
French oak. 6% in concrete. The heart of Mosaic
lies in the Alexander Estate vineyard planted in
2003. Startling. A unique confluence of volcanic
and ancient marine sedimentary soils. This
vineyard features 32 blocks each distinct
expression of Soil, clone and rootstock. The
(33:27):
Kinney Ranch estate vineyard, planted in 2019,
shares the same soils as Alexona. Both are
organic, dry, farmed, and the grapes are
fermented, aged separately, allowing their unique
personalities to fully develop before being
brought together in the final assemblage. This is
the mosaic of a Pinot Noir. Um, I've never had
this wine before today, and thank you, Bob, for
(33:49):
getting this for us. Very good. Slightly
translucent, dark ruby on the nose. It's roses,
violets, and raspberries, earth and mushrooms.
There's a hint of sandalwood, but I'm not sure it
comes. It gets more intense as you get to it. I
come back to it, and the roses are more intense.
(34:09):
Uh, the palate was very silky. M acidic lift on
the tannin. Um, there's the bitter edge from the
fruit. That's balanced with just raspberries. And,
uh, it's slightly astringent on the finish with a
great acidity, and it's mouth watering. This wine
(34:31):
just is gorgeous and refreshing. I could keep
coming back to this all day long, and that's what
sets it apart from a lot of other Pinot Noirs that
you can keep coming back to it. Keep coming back
to it. Justin, what do you think?
>> Bob (34:43):
So I got, like, ripe lemons on the nose.
Blueberries.
>> Harm (34:47):
What the hell? Blueberries. I'll give you lemons.
Lemons.
>> Bob (34:50):
Ripe lemons.
>> Harm (34:51):
Okay, go ahead.
>> Bob (34:52):
And broccoli stock on the palate. It fully
enveloped my palate. Um, gorgeous fruit. The
finish was wood and fruit, and it was perfectly
balanced. Finish started off medium, faded away
slowly. It was beautiful. Bob, what'd you think?
>> Brent (35:14):
Well, it's got a real pretty color. Um, like that
earlier one we have made. Serene that glowed. This
one is a little darker, but it also just has a
beautiful clarity to it and just a great glow to
it. On the nose is that forest floor mushroom. A
(35:36):
little bit of funk on it. That is just so
attractive. Um, dark fruit, blueberries, violets.
>> Harm (35:44):
I was wondering if anybody else got the flowers.
No roses for you. Just violets.
>> Brent (35:51):
On, um, the palette. For me, the oak I taste up
front, but it's. It's just. Just so well done.
There's not too much.
>> Harm (36:00):
Everything is integrated in this wine.
>> Brent (36:02):
There's dark berries. The tannins are luscious and
rich. They're not overpowering, but they are
hitting you in the head and letting you know
they're there. The acidity on this one is just
perfect. I mean, there's such a balance on this
wine. This one is Absolutely fantastic. Um, again,
Oregon, man. Oregon. This is where it's at.
>> Harm (36:25):
So I sell their, uh, Alexander, uh, the Ravana
vineyard wine. That wine is winning awards and is
about double the price of this one. And this one
is almost as good. I never had this one before. I
need to buy this. This is so good.
>> Brent (36:39):
Well, I mean, all of their wines good. Um, you
know, the Ravana is great. You know, you knew this
was going to be an excellent wine, but I mean all
of them, good lord. I mean there's, there's six
winners here.
>> Harm (36:54):
We had a great day in the, in the show today. This
is nothing bad. Well, except for the one that made
me mad. Sorry, just joking. Being dramatic. We
still gave it a four. Crazy Dutch bastard.
>> Brent (37:09):
Mhm.
>> Bob (37:10):
Yeah.
>> Brent (37:10):
I don't know about you, but I think this one is
fantastic. So we're going to be giving the
Alexander Mosaic Pinot Noir 2023 Dundee Hills,
Oregon. Well deserved 5 cents.
>> Harm (37:20):
Oh my goodness. Yeah, yeah, yeah.
>> Brent (37:25):
This one just, I think, I think this one just sang
to all three. I mean everybody.
>> Harm (37:29):
Was it actually maybe the least expensive wine on
the table too?
>> Bob (37:32):
Yeah, it was really good.
>> Brent (37:33):
Well, see that's the beautiful thing about all of
them is, is you know, they're not expensive.
That's the nice thing about Oregon. Amazing
quality and very affordable price. So usually.
Well, that's all the time we have for today. I
want to thank our co host for joining us today.
Who am I kidding? You should be thanking me for
this wine.
>> Harm (37:53):
This is, this is the part of the show we actually
thank you, Bob. So thank you.
>> Bob (37:55):
Thank you, Bob. Yeah, it was good, you know, so.
>> Brent (37:58):
He didn't bring meat though, did he?
>> Harm (37:59):
I didn't bring meat.
>> Bob (38:00):
Yeah, he didn't read.
>> Harm (38:01):
I didn't read the notes. I didn't look at your
emails. Come on, send me a text, man. I don't look
at emails.
>> Bob (38:08):
Bring meat, period.
>> Harm (38:10):
Bring just every show bring meat.
>> Brent (38:12):
Well that's, yeah, I mean that's every day.
Honestly, if you just, if you just come by to for
a visit, you should bring meat.
>> Harm (38:18):
I mean, I'm um, you know, sorry, but some people
bring flowers, some people bring a fruit basket. I
just have to bring meat.
>> Bob (38:23):
Yeah.
>> Harm (38:24):
You prefer barbecue?
>> Brent (38:25):
Bob, you're the meat man. You pull up in a truck
with music and all the kids run out.
>> Harm (38:28):
Whatever you bring is harm eat.
>> Bob (38:30):
Yeah, right. Isn't that Hindi for bring the meat?
>> Brent (38:34):
Yeah, I think so, yeah.
>> Harm (38:35):
It's Punjabi for God's friend. Uh, okay. Or
everyone's friend too.
>> Bob (38:40):
Well, meat is God's friend, but really.
>> Harm (38:41):
I don't like anyone. It's ironic. It's harmeet.
I'm everyone's friend, but I don't like anyone.
>> Brent (38:47):
That's true.
>> Harm (38:49):
Fair.
>> Announcer (38:50):
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 (38:59):
Give it a little tappy. Tap, tap taparoo.
>> Announcer (39:02):
The easiest way to listen to our show is to ask
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(39:24):
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(39:46):
another episode and keep on sipping.
This is been a one tan hand production of Sips,
(40:08):
Suds, uh and Smokes, a program devoted to the
appreciation of some of the finer slices of life
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 (00:04):
Here are the wines we're going to be discussing
today. So we are going to be going with, uh, from
Domain Serene, the Evenstad Reserve Chardonnay
2022. The Domain Serene Cour Blanc for barrel
fermented white wine. 2022. Domain Serene Yamhill
Cuvee Pinot Noir 2021. Domain Serene Evenstad
(00:27):
Reserve Pinot Noir 2021. Domain Sereense Grand
Cheval Red Wine 2021. And from Alexana, we have
the Mosaic Pinot Noir 2023 Dundee Hills. So this
is our second All Oregon Show.
>> Bob (00:44):
Yay.
>> Brent (00:45):
Because we did the last all Oregon show to show
the audience how really great the wines in Oregon
have gotten.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios.
>> Brent (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smokin host, the good
old boys. And now it's sipping.
>> Harm (01:59):
Hey.
>> Brent (01:59):
Yes. It's seven time. Welcome to this sips episode
where everything good in life is worth discussing.
And this is a good day. So as we're drinking wine,
and that's always a good thing.
>> Bob (02:10):
So always.
>> Brent (02:12):
Well, this made man Bob, joining me today, our,
uh, good old boy Justin.
>> Bob (02:16):
Good morning.
>> Brent (02:17):
And good old boy Harm.
>> Harm (02:19):
Thanks, Bob. Uh, glad to be here. It's a wine day.
>> Brent (02:22):
It's a wine day. Wine day is always a good day.
Well, our sip segments are all about wine,
distilled spirits, tea, coffee, anything else you
can sip. And here are the wines we're going to be
discussing today. So we are going to be going
with, uh, from Domain Serene, the Evenstad Reserve
Chardonnay 2022, the Domain Serene Cour Blanc for
(02:45):
barrel fermented white wine. 2022. Domain Serene
Yamhil Cuvee Pinot Noir 2021. Domain Serene
Evenstad Reserve Pinot Noir 2021. Domain Sereense
Grand Cheval Red Wine 2021. And from Alexana, we
have the Mosaic Pinot Noir 2023 Dundee Hills. So
(03:08):
this is our second All Oregon Show. Yay.
>> Bob (03:12):
Ah.
>> Brent (03:14):
Because we did the last all Oregon show to show
the audience how really great the wines in Oregon
have gotten. Especially in the last, what do you.
>> Bob (03:22):
Think, 10, 15 years?
>> Harm (03:24):
No more than that. They've really started
improving about 20 years ago.
>> Brent (03:27):
Oh, yeah. And started improving. Yeah. But I mean,
man, they're, they're killing it. They're
absolutely killing it.
>> Harm (03:32):
The main serene, 20 years ago, in a blind taste
test with the, uh, psalms from around the country
beat a lot of expensive burgundies. 10 times their
price. So they, they've had their, uh, they've had
their game on point for a while.
>> Brent (03:47):
But, uh, I mean, everybody knows Napa, everybody
knows Sonoma. Um, you know, Paso starting to, you
know, come into its own. But Oregon, man, I'm
telling you, Oregon's where it's at. There's some
great stuff in Oregon.
>> Harm (04:01):
I sleep on Oregon. Oregon. Because, you know,
everybody goes for. What's really popular right
now in California. I'm sorry. Is a Russian River
Pinot Noir, which to me is just too fruity, too
sugary. That's what Americans like.
>> Brent (04:15):
Well, different style. I get it.
>> Harm (04:17):
You want a really, uh, unadulterated, really
French style almost. You go to Oregon.
>> Brent (04:24):
Yeah.
>> Harm (04:25):
And, uh, it tends to be more earthy and more
nuanced.
>> Brent (04:30):
Uh, oh, 100%.
>> Harm (04:31):
That's me. Earthy and nuanced.
>> Brent (04:34):
I thought you just smelled bad. It's earthy. Okay.
Awesome. We got it. We got a word for stank.
>> Harm (04:39):
Okay. Earth. Be a nuance.
>> Brent (04:40):
Yeah. So we're going to be tasting and discussing
these wines and rating them with our signature sip
sounds.
>> Harm (04:47):
We.
>> Brent (04:48):
We'll throw one at you, Justin. Pick a number.
>> Bob (04:51):
Number three.
>> Harm (04:52):
All right.
>> Brent (04:52):
One to three.
>> Bob (04:54):
Interesting. What was this again?
>> Harm (04:58):
Interesting.
>> Brent (04:59):
That was just creepy. I'm pretty sure. I'm pretty
sure the guy with that voice has a van with no
windows.
>> Bob (05:05):
He's got a record.
>> Brent (05:07):
Yeah, something creepy as heck. So where was the
part where we.
>> Harm (05:13):
Liked the best thing on at 2am we skipped that.
Why do we skip that?
>> Brent (05:17):
Because we're on a lot more during the day now.
>> Harm (05:20):
I had a whole, um, banter about Batman and from
Adam west in the 1960s. I prepared.
>> Brent (05:27):
We're adding radio stations by the fistful and
most of those during the day.
>> Bob (05:30):
So you can still listen at 2aM My friend.
>> Brent (05:33):
Yes, we prefer you to listen. All right. So, uh,
Justin, why don't you tell us about our first
winery?
>> Bob (05:43):
Uh, Domain Serene was founded in 1989 by Grace and
Ken Evanstad when they settled in the Willamette.
>> Brent (05:55):
Willamette.
>> Bob (05:55):
Willamette. Mike's gonna kill me for saying it
wrong again. Valley. With the deep appreciation
for the wines of Burgundy and faith in Oregon
before there was a national market for domestic
Pinot Noir.
>> Harm (06:10):
It's Pineot Noir. Yes. America.
>> Bob (06:13):
What he said. They began planting their vineyard
in 1993. And in 2001, the Evanstads completed the
construction of their current state of the art
form, five level gravity flow Peanut Noir Wine.
>> Harm (06:30):
Peanut no, no.
>> Bob (06:32):
A little over a decade later, they completed their
new white winery, dedicated to the production of
Chardonnay and sparkling wine, the first of its
kind in Oregon. In 2004, Domaine Serene made
history, beating wines from Domain de la Romane
Conti, and a blind tasting of three wines from
(06:55):
each winery from 1998, 1999, and 2000 vintages.
>> Harm (07:01):
That's what I was referring to. I didn't read this
part before. You know that whole thing where you
give us the, uh, background on the wines and I'm
supposed to read that? Yeah, I didn't.
>> Brent (07:10):
I know. You never do.
>> Harm (07:11):
But I knew this from before because I saw the
wine, the good stuff. I forgot it was Romani
Conti. You remind me not to talk to you, will you?
>> Brent (07:19):
Huh?
>> Harm (07:20):
Yeah. I didn't realize they beat Romany Conti.
>> Brent (07:22):
All right, so tell us about the first one.
>> Bob (07:24):
The first wine we're going to talk about is Domain
Serene Evanstad Reserve Chardonnay 2022. It's
13.5% alcohol. By volume, it's 100 Chardonnay,
Appalachian Dundee Hills barrel agent. 16 months
and 28% new French oak. So it's, uh, light lemon,
(07:46):
almost clear wine. It's got nice fruit smells,
lemon and lime, and there's, like, a minerality to
it. A little bit of chalkiness. Reminds me of, um,
cantaloupe and a little bit of pull chalk in a
good way. On the palette, I got, like, a lemon
(08:09):
meringue pie, and they forgot most of the sugar,
and it's creamy, and I got, like, little bit of
pine in there. And the finish. The finish is nice
and lemony and long. What did you think, Harmeet?
>> Harm (08:30):
I think you hit pretty much everything. Um, it's a
lot. The color, I would go straw. The wine is
definitely clear because you can read through, but
it's, um, it's a lemony strawberry. Um, the. The
nose is very lemony. Um, I got a little bit of
that toasty oak they're using. It's almost like a
(08:50):
butterscotchy note to it. Almost vanilla
butterscotch type thing with the lemon. The
minerality on the nose is like, the saltiness hits
you, like you said, chalkiness. Um, and lemon
meringue is dead on. Uh, there's not that much
sweetness, like you said, but it's got such a good
(09:12):
texture. Um, the way it hits the palate comes m
in, like, with a sharp acidity. If it's too cold,
when you let it warm up, it's beautiful and
pleasing. Almost like a lemon candy. And then the
finish is really bracing. Uh, it's juicy. And then
(09:32):
it goes dry with the oak. I like it a lot. This is
just a gorgeous Chardonnay. I want more. Bob, what
do you think?
>> Brent (09:39):
I think it's absolutely delicious.
>> Harm (09:41):
Um, I forgot that there's a little bit of that
salinity coming back on the palate, too.
>> Brent (09:46):
Yeah, the salinity is there. I mean, on the nose,
it's lime and lemon. It's. It's more Meyer's lemon
than just regular yellow lemon. Um, and that
chalkiness, it's. For me, it sort of borders on
between chalk and, like, baking soda almost. Um,
(10:08):
but there's that chalky minerality to it. But the
palate on it is m. So good. Uh, just so, so good.
The lemon, the mineral, the salinity comes
through. I think, Justin, you'd said, uh,
Himalayan pink salt.
>> Harm (10:26):
That was off the air, but, yes, he did that.
>> Brent (10:28):
That. That hits it right on the head. This one is
done so well. Um, just wow. Just really wow. Um,
yeah, I would. I would. I would drink this here. I
would drink this there. I would do like the Dr.
Seuss. I would drink it in the house with a mouse.
>> Harm (10:44):
It's not like, uh, you know, they like to compare
themselves to Burgundy. This doesn't taste like
Burgundian to me, but. No, but it's definitely.
>> Brent (10:50):
But it's Oregon. But it's delicious. Yeah, it's. I
mean, so well done. Um, yeah. So we'll be back.
>> Harm (11:01):
Hey.
>> Brent (11:01):
And we're back. And we were just wrapping up our
thoughts on the Domain Serene even styled Reserve
Chardonnay. Anybody else have anything else to say
before we get to give it a score?
>> Bob (11:11):
So fresh, so clean.
>> Harm (11:12):
Yeah.
>> Brent (11:13):
Yeah, fantastic. So we're gonna.
>> Bob (11:15):
It's a 90s, uh, so. Commercial song reference.
>> Harm (11:20):
Oh, he's so fresh. Yeah. What's. What the. What's
the song, though?
>> Bob (11:23):
We'll Google it and tell you later.
>> Brent (11:25):
Yeah, we're going to give the, uh, Domain Serene
Even stud Reserve Chardonnay 2022. Well deserved.
Four sips.
>> Harm (11:32):
That's classified.
>> Brent (11:35):
So that brings us up to our next one. Harm, you
want to do that one?
>> Harm (11:39):
Not really. I thought you were doing it.
>> Brent (11:40):
Okay, well, I'll do it then. That's fine. So we
have the Domain Serene Cor Blanc barrel fermented
White Wine 2022. It's 13.9% ABV, 100% Pinot Noir.
Wait, yeah, that's right. Sorry.
>> Harm (11:55):
It's a special limited production white wine
crafted from fully mature Pinot Noir grapes. At
harvest, 100% estate grown grapes from carefully
selected vineyard blocks that are hand picked and
meticulously sorted. I'm just taking over for you
because you clearly had a brain fart there. The
grapes are then gently whole cluster pressed,
limiting contact with the grape skins so that only
the white heart juice is expressed. The resulting
(12:18):
juice is barrel fermented in French oak and then
aged on leaves for 16 months prior to bottling. So
this is how you get, uh, Pinot Noir. That's white.
The wine is white. It looks like a Chardonnay or a
Sauvignon Blanc. Actually. Uh, it's because
there's no skin contact or very little skin
contact. We do very gentle press. And that's how
(12:39):
you get champagne that's white as well. Same
thing. Chardonnay, Pinot noir, Pinot mignon. Um,
color was straw. Now, this wine, to me, uh, the
reason I didn't want to do it because I really.
I'm having a hard time smelling today. I don't. I
don't know if my sinuses are dry.
>> Brent (12:54):
You're not having a hard time. You smell. Yeah,
you definitely smell real well.
>> Harm (12:57):
I smell very well.
>> Bob (12:58):
Very hard.
>> Harm (12:59):
Okay. Uh, the nose was very muted earlier on, and
I'm starting to get something now. I mean, it's
just overly. Just too muted. I'm getting, like,
hints of, like, uh, oak from the. From the barrel,
but not much else. Maybe a little bit of melon, a
little bit of light vanilla. I'm not getting much
on this, but. What. What? Uh, I know. Justin, you.
(13:21):
You got the nose on this. What did you get?
>> Bob (13:24):
I got a nice chalkiness. Tamarind orange, lemon.
>> Harm (13:29):
What's a tamarind orange?
>> Bob (13:31):
It's like a tangier, darker orange than like, a
Florida orange.
>> Harm (13:35):
I've never heard of a tamarind or. I know a
tamarind is.
>> Bob (13:37):
I know. Yeah, it is like a, uh, darker orange.
Orange. Like an Orange Julius orange.
>> Harm (13:45):
I have no clue what you're talking about.
>> Bob (13:46):
Orange Julius is a chain.
>> Harm (13:48):
I know Orange Julius. I don't say what's wrong
with him?
>> Brent (13:52):
He doesn't want to know. Orange Julius is.
>> Harm (13:53):
What else did you get? I was. I went to the mall
in the 80s, too.
>> Bob (13:57):
Okay, good. I got a touch of durian.
>> Harm (14:00):
Durian. Okay. That, to me, is not a pleasant
thing.
>> Brent (14:05):
Well, it tastes good.
>> Bob (14:06):
There's, uh, a. There's a scent before the hard
corpse stink.
>> Harm (14:10):
Yeah.
>> Bob (14:10):
And this isn't the hard corpse stink part. This is
the heart of the durian.
>> Harm (14:15):
I'm getting, like, not the.
>> Bob (14:16):
Not the Nose of it.
>> Harm (14:17):
I'm getting a little bit, uh, like I said, just a
hint of something, but I don't know what it is.
But on the palate is where this wine really sings.
I mean, it's got gorgeous mouth feel. Let's take a
sip. It comes in with a sharp citrus and oak and
(14:39):
salt and this lingering minerality and a beautiful
grip. It's mouth watering. It's making my mouth
salivate right now. The finish is medium long. It
keeps going. This wine just needs food. It's a
white wine to have with food. Um, it will keep you
going on, um, it's refreshing. You can come back
(15:00):
to it over and over again. That's what saved the
wine for me, because the nose, I didn't get
anything. Uh, Justin, go ahead. What'd you get on
the palate?
>> Bob (15:07):
On the palate I got like a nice lemon hit. I got
refreshing Himalayan sea salt and a touch of creme
de menthe at the end.
>> Harm (15:16):
I'm not getting the meth.
>> Bob (15:18):
Just a touch.
>> Harm (15:20):
A bad touch or a good touch?
>> Bob (15:22):
Was a good touch. And it's refreshing. And I got
like clean towels on the finish too.
>> Harm (15:30):
I can see kind of that, that like, uh, linen
that's drawing on the line thing going. Yeah,
that's it. I know, I get that. That's it. Yeah.
Bob, what do you think?
>> Brent (15:41):
Um, again, the nose is light. I'm definitely, I'm
like, Justin, I'm getting a lot more than you are,
but I'm getting citrus. There's a, there's
definitely a citrus note there. Sort of a green,
Green, uh, leaves and a nice salinity to it. On
(16:04):
the palate. Mhm. I get more lemon than lime. The
lime comes in on the back palate. The lemon is up
on the front palate. Really nice minerality, coats
the tongue, gets all around, up and down the sides
and everything. Great mouthfeel to it. It's, it's.
I'm with you in the fact that the palate, the nose
(16:27):
is a little bit light, but the palate is so huge
that it, honestly, you don't notice.
>> Harm (16:31):
It's a, it's a really good balance of astringency
and juiciness. It starts out a little bit
stringent.
>> Brent (16:36):
And the acidity on it, it's just.
>> Harm (16:38):
Then you get that you start salivating. So it's
just, it's a wonderfully balanced wine and really
intriguing. Um, I would like to have this again
and maybe on a day where I can actually smell
properly, because I think I'm just having Allergy
issues, but, uh, yeah. What do you guys think?
Rating?
>> Brent (16:55):
Well, we're going to be giving the, uh, Domain
Serene Corps Blanc barrel fermented white. Three
sips.
>> Bob (17:02):
All right.
>> Harm (17:03):
Interesting.
>> Bob (17:05):
As a side note, so Fresh, so Clean is a song by
Outcast from 2000.
>> Harm (17:10):
Yes.
>> Brent (17:11):
Okay. Yes, yes.
>> Harm (17:12):
I have that album, too.
>> Brent (17:14):
We couldn't have lived without that. Good.
>> Bob (17:16):
Well, I promised it. I come through, baby.
>> Harm (17:19):
Thank you, Google Bob. Why do I have to waste my
time out witting morons? Yeah.
>> Brent (17:27):
Okay, so, uh, so our next wine is going to be the
Domain Serene Yamho kuve pinot noir 20, 21. 13.8%
ABV, 100% pinot noir. Uh, Willamette Valley barrel
age for 15 months. Named after the county where
the Domain Serene Estates are found, this blend
includes fruit from Yamile Carlton Ava, Dundee
(17:49):
Hills Ava, and Eowa Amity Ava. So the color on it,
just a very, very lovely. Almost a bright garnet
to it.
>> Harm (18:03):
I'd say more ruby than garnet. And it's
beautifully translucent.
>> Brent (18:07):
Yeah, the. The clarity on this wine is absolutely
magnificent. It just.
>> Harm (18:11):
It.
>> Brent (18:12):
It positively glows.
>> Harm (18:13):
Shiny. This is the way Pinot Noir should look. Not
like that Russian river stuff where it's all like
you. Looks like a cabernet.
>> Brent (18:21):
On the nose. On the nose. It's dark cherries. Um,
they have in their notes sandalwood. I am not
picking up sandalwood. Are you?
>> Harm (18:30):
I got cedar, I got zero sandalwood. I got violets.
>> Brent (18:34):
Yeah, I definitely can get a little cedar hint in
the back.
>> Bob (18:39):
And evergreen pine cones.
>> Harm (18:42):
So their note said potpourri. I got violets, you
got cedar. That's potpourri.
>> Bob (18:48):
Oh, okay.
>> Harm (18:49):
Right.
>> Brent (18:51):
Yeah, yeah, yeah, yeah. Put it in.
>> Harm (18:54):
Me.
>> Brent (18:54):
I put it in a vase and put it on your
grandmother's coffee table. Yeah.
>> Bob (18:58):
Potpourri, uh, has a pungency to it.
>> Harm (18:59):
Potpourri. That cedarness. That cedar.
>> Brent (19:02):
Not your grandmother's house. She hasn't bought
new potpourri since 1968. It's the same old stuff.
>> Harm (19:06):
There's your grandmother's diapers. Yeah, um,
sorry. Yeah, sorry, I didn't go there. Um, so it's
got the floral note, it's got the cedar note that
they, um. It's really great. Good nose. Go ahead,
bob.
>> Brent (19:19):
On the palette, we've got. Hold on. M. Plums,
blackberries. It's got a really nice, just. Just
silky, lush mouth. Feel. The balance on this is
really good. Just like the other ones we've had.
The acidity is just on point. Um, there's a Little
(19:39):
bit of a floral note. I'm getting violets. I'm
getting roses.
>> Harm (19:42):
I got a lot of A floral note. More towards the end
of that palette.
>> Brent (19:46):
It's real pretty. We'll be back. Hey. And we're
back. And we were discussing the Domain Serene
Yamhill Kuve. I just finished up mine. What'd you
think, Harm?
>> Harm (19:59):
You, uh, hit all the points. I was gonna hit Bob.
>> Brent (20:01):
Um, okay, then we'll skip your.
>> Harm (20:03):
Okay, thanks. But on the palate, I want to mention
the, uh, the. Again, we're talking about the
astringency of that Pinot Noir white wine. We had
the. The, uh. What's it called again? The Cour to
something. Cour Blanc White Heart. That
astringency on that white wine is. Is also here
(20:23):
from that Pinot Noir. Uh, and I. It's. It's a
great balance of astringency and acidity. This
one, however, does finish drier. So on the palate,
I got more floral notes than you got. I got really
heavy roses. Beautiful mouthfeel. Juicy at first,
but then it starts going dry. And, um, it's not,
(20:43):
like, dry like a cab or anything like that. No,
but the finish is dry where.
>> Brent (20:49):
It should be dry.
>> Harm (20:50):
Finish is long with starts with good acid. And
then. And then I can just kind of get hints of the
oak. It's very nice.
>> Brent (20:57):
Yeah, the oak comes out on the finish. I don't get
it so much up in the front. Um, and again, the
tannin in the city, the balance on there. When the
finish is working in your mouth, your mouth is
still watering 60 seconds later.
>> Harm (21:11):
It's almost like the astringency of, like, roses.
Uh, have you. If you ever had a salad with rose
petals or something, if you've tasted.
>> Bob (21:17):
Thankfully, no.
>> Harm (21:18):
You've never tasted a rose petal.
>> Bob (21:20):
I've licked one, but I didn't have it in a salad.
>> Brent (21:23):
That's another story. And that was in Subic Bay in
the Philippines. And we're not going there because
this is a family show.
>> Harm (21:29):
Um, it's got that astringency of the flower
petals. What do you think, Justin?
>> Bob (21:34):
So I got, like, uh, maraschino cherries on the
nose, evergreen pine cones, cedar. The palate's
very. Fruit full of fruit. Nice mouth feel to it.
And on the end, I got wood and mixed fruit.
>> Brent (21:55):
Family show.
>> Harm (21:56):
Are we talking about Philippines again?
>> Brent (21:57):
Yeah.
>> Bob (22:01):
My lawyer told me not to talk about the
Philippines.
>> Harm (22:04):
Uh, you. You imbecile. You bloated idiot. You
stupid fat.
>> Brent (22:11):
Have you. Yeah, I just. Yeah, right. Yeah. That's
a record. We made it 23 minutes in before it went
straight in the toilet. Awesome. We're going to
give the, uh, Domain Serene Yamhil kuve pinot noir
2021 a well deserved forceps.
>> Harm (22:28):
That's classified.
>> Brent (22:30):
So good. All right, so we are gonna go to our next
one and we'll have Justin read that one.
>> Bob (22:37):
All right. Domain Serene Evanstad reserve Pinot
Noir 2021, 14.1 alcohol by volume and it claims to
be 100 Pinot Noir 100 estate grown grapes,
Appalachian Willamette Valley barrel age for 16
(23:00):
months, 55% new French oak. This has been their
flagship wine since its first vintage in 1990. I
got a, uh, vineyard on the nose, Pixie Sticks and
a Restoration Hardware Lazy boy from the 90s.
>> Harm (23:19):
And, um, we've had different life experiences.
>> Brent (23:21):
Yeah, apparently.
>> Bob (23:22):
I, uh, used to love going to the mall Restoration
Furniture and dream of having one of their two
thousand dollar Restoration Hardware Lazy Boy
chairs.
>> Harm (23:31):
Nice.
>> Brent (23:32):
Yeah.
>> Bob (23:32):
Ah, on the pallet it was nice.
>> Brent (23:35):
He wasn't drinking wine this good back then,
that's for sure. Correct.
>> Bob (23:38):
I was drinking whatever anybody poured me, which
wasn't much.
>> Brent (23:41):
Oh, you were drinking.
>> Harm (23:42):
I like the unusual flavor of Thunderbird wine, for
sure. Good drink.
>> Brent (23:48):
It's an exceptionally good drink. You notice he
doesn't call it a wine. He just says it's a good
drink.
>> Harm (23:52):
Yeah, I was, um, I was 15 or 16 years old and my
first bottle of wine, I conned some poor, uh,
cashier at a Circle K or whatever. Yeah, you know
me from bcc. Uh, we go to the same college. I'm
sophomore in high school and I got reunited
cherry. Yeah. Also the first time I threw up.
>> Bob (24:13):
Oh, uh, yeah. Better going down than coming back
up. All right. On the palette I got nice fruits, I
got fruit crumble cake. And the finish, I got like
a light charcoal and fruit. And I think this was
exceptionally good. What did you think, Bob?
>> Brent (24:33):
I really like this one. It's, it's their flagship
for a reason. Um, very different from the one that
we had before. This is a little bit heavier. Um,
but on the nose I got the rose petals. Um, I got
the leather, I got orange, um, blossom. There's,
there's a citrus there. There's a white flower in
there. Um, it's definitely orange blossom, dark
(24:54):
cherry, blueberries. It's got a really lovely
velvety mouth feel to it. It just, it just rolls
around your tongue like silk. Just really well
done. And on the finish, On the finish, just that
hint of white pepper that just sort of fades and
(25:15):
goes along. A really excellent wine. What'd you
think?
>> Harm (25:19):
Arm I was very disappointed today. I've had this
wine.
>> Brent (25:22):
That's what his mom since. And his dad.
>> Harm (25:24):
Yeah, thanks.
>> Brent (25:25):
His aunt every day. Yeah.
>> Harm (25:27):
I've been in the uh, wine business since 2000 and
I've had this wine several times. I used to sell
this a lot and um, I had that vintage where
everybody went crazy for it. So I've had the best
and I've had some not so good and this is one of
the ones. This vintage, the 21 is not. Maybe it's
(25:48):
this bottle. I don't know if it's the vintage.
This bottle is not showing like it should be. Uh,
I've had it much better this, this wine. You guys
hit the all the right notes. Uh, the problem to
me, with me. Uh, the problem with the wine.
>> Brent (26:00):
We don't have. This is a one hour show. We don't
have that much time.
>> Bob (26:04):
The problems with you.
>> Harm (26:06):
The problem I have with the wine is it seems the
color seems a little over extracted. Uh, it's a
little bit astringent. More astringent than it
should be. And I was thinking that I'd get with
that Juicy fruit on the palate and the body, it
just, it looks darker and more and smells more
appealing than it did. The palette did not match
(26:28):
what I was getting on the nose and the finish was
absolutely way too short. That being said, it's
still a great Pinot Noir. It's just I'm judging on
prior expectations and. And now I'm just sour
about it.
>> Bob (26:41):
Sounds like if they remade the sour.
>> Harm (26:43):
Grapes, I've got sour grapes.
>> Brent (26:44):
Well, that's what his mom did. See, she had one
kid first and then she had him and she judged him
in the prior expectations, so.
>> Harm (26:50):
Oh yeah, yeah, okay, whatever. I felt let down by
this wine, man. And I feel personally, I feel
personally attacked by it.
>> Brent (26:58):
That's what his mom said at the high school.
>> Harm (27:00):
Huh. Triggered. Triggered.
>> Brent (27:02):
Well, in spite of you, uh, we're going to be
giving the Domain Serene Evenstad Pinot Noir
Reserve 2021 a well deserved four sips.
>> Harm (27:11):
You are over scoring this wine. Nope. Hate you
all.
>> Brent (27:15):
Nope.
>> Harm (27:16):
You're all my enemies now. I will never forget.
>> Brent (27:19):
All right, so that brings us to our next wine,
which is the dramatic. Yeah, you're a little
dramatic today. Somebody's quite the queen today.
Um, so that's going to take us to the Domain
Serene grand cheval Red Wine 2021. It's 14.2% ABV.
This one is 74% Syrah, 26% Pinot Noir, which is
(27:43):
right in my wheelhouse. Uh, the appellation is
Wawa Walla and Dundee Hills. The color on this
dark, brooding, just absolutely lovely. Everything
that I wanted, something with that much Syrah.
>> Harm (28:00):
It's unicorn blood purple.
>> Brent (28:02):
Exactly. Um, on the nose, raspberries, white
pepper, old weather. What do I like them little
dusty barn. And on the palate, Dark berries,
(28:32):
currants, leather, dark stewed fruit. Got a
really, really, really nice texture to it. Yeah, I
dig this. I dig this. What do you think, Harm?
>> Harm (28:47):
Um, I don't get the raspberry as much as you do. I
got more black plum and BlackBerry.
>> Brent (28:52):
Oh, there's definitely plum there.
>> Harm (28:54):
Like a BlackBerry compote on the nose. The white
pepper is definitely there. That leather, it
reminds me of like, uh, like a five year old
Mercedes getting in that. That leather smell.
Yeah, that's, that's right there. Uh, the, the
palette was really plush, silky entry. Mm,
(29:16):
velvety, silky entry. Then it goes velvety. So,
like, those are, those are two opposing textures.
Starts silky, then goes velvety and grapefruit.
And there's a little light grip from the Syrah.
Um, and the finish was very long and not too dry.
I like it a lot.
>> Brent (29:34):
Yeah, this one.
>> Harm (29:35):
And this one's got a commercial coming up.
>> Brent (29:37):
We'll be back. Hey. And we're back. And we were
just, uh, discussing the Domain Serene grand
cheval Red Wine 2021. Every time you say velvet, I
keep having, uh, images in my mind from that Eddie
Murphy movie where they dress him up as, like the
old white guy in the barbershop and King Joffe
(29:57):
comes in verses. Uh, beautiful. What is this?
Velvet? Yeah.
>> Harm (30:01):
Yeah.
>> Brent (30:03):
What'd you think, Justin?
>> Bob (30:04):
So on the nose, I got Costco fruit basket and
freshly oiled gun holster. On the palette, that's
a different leather. Yeah, I got a mix of fruits
on the palette. And the leather note comes through
and the finish was fruity. And then it fades away.
(30:25):
Then it gets woody. And after it breathed for a
while, more wood.
>> Harm (30:31):
It. This wine really calls for meat. And I'm, um.
Now again, I'm gonna get a little salty with Bob
here for not providing some lamb or venison.
>> Brent (30:41):
Uh, I just provided you with six fantastic bottles
of wine. I mean, somebody else might.
>> Harm (30:46):
What do I see here in front of me? Oyster
crackers.
>> Bob (30:49):
You got the list?
>> Harm (30:50):
I've got oyster crackers in a bottle of water.
That's it. That's what we get.
>> Brent (30:54):
Oyster crackers in the public sub waiting for you
in the fridge.
>> Bob (30:57):
Bob brought the wine. You could have brought the
meat. I bring my sparkling personality.
>> Harm (31:01):
If I'd. He sent me. If he. If I read any of the
emails. Oh, if you read it. If I read. I would
know to bring. I would have known to bring some
land.
>> Brent (31:10):
I mean, Justin, last champagne show brought
caviar. So, uh, you know, what have you.
>> Harm (31:14):
Brought he didn't pay for? He was gifted that
caviar.
>> Bob (31:18):
Cash money, baby.
>> Harm (31:19):
Yeah, or credit card. One or the other.
>> Brent (31:21):
Yeah, he's getting points. He's not.
>> Harm (31:23):
I was, uh, I was a wine tasting last week with a,
uh, wine dinner, a wine luncheon at the, uh,
Hilton S3 on the beach. I got free caviar.
>> Bob (31:31):
So you're in the business. No one gives me free
caviar.
>> Brent (31:34):
It wasn't caviar. It was those little pellets that
come out of the beanbag. He just doesn't know any
different.
>> Bob (31:40):
Vending machinery. You put in the nickel and the.
>> Brent (31:42):
Little styrofoam pellets in the beanbag.
>> Harm (31:46):
They could have been Boba. I have no idea.
>> Brent (31:48):
Well, we're going to be giving the Domain Serene
grand, uh, Cheval Red wine a well deserved
forceps.
>> Harm (31:55):
That's classified.
>> Brent (31:57):
That takes us to our last wine. Whose turn is it?
>> Harm (32:00):
Mine.
>> Brent (32:01):
Okay, go.
>> Harm (32:02):
All right, sir. Domain Serene Grand Cheval Red
wine is not the one we're doing. I'm on the wrong
page. All right, last page. So Alexander Estate is
owned by Dr. Medea, uh, Ravana, who has also owns
Ravana Estate in Napa Valley and Bodega Corazon
del Sol in Mendoza, Argentina. In 2005, a wine
(32:22):
conference in Houston. Dr. Ravana met the
legendary winemaker Lynn Perner Ash, who was
attending on behalf of her namesake Willamette
Valley Winery Pen or Ash wine cellars. The two
began a decades long friendship. Yada yada yada.
Winery established. Uh, we've got to be finishing
fast. Alexander Mosaic Pinot Noir. Yeah, she
(32:42):
always says Finnish or whatever. Uh, Alexander
mosaic Pinot Noir 2023 Dundee Hills, Oregon is
13.5% ABV 100 Pinot Noir. The appellation is
Dundee Hills, the Alexander Estate vineyard and
Kinney Ranch Estate vineyards go into this winery
in this wine age, 10 months in 23% new French oak
(33:04):
barrels, 15% second use French oak and 56% neutral
French oak. 6% in concrete. The heart of Mosaic
lies in the Alexander Estate vineyard planted in
2003. Startling. A unique confluence of volcanic
and ancient marine sedimentary soils. This
vineyard features 32 blocks each distinct
expression of Soil, clone and rootstock. The
(33:27):
Kinney Ranch estate vineyard, planted in 2019,
shares the same soils as Alexona. Both are
organic, dry, farmed, and the grapes are
fermented, aged separately, allowing their unique
personalities to fully develop before being
brought together in the final assemblage. This is
the mosaic of a Pinot Noir. Um, I've never had
this wine before today, and thank you, Bob, for
(33:49):
getting this for us. Very good. Slightly
translucent, dark ruby on the nose. It's roses,
violets, and raspberries, earth and mushrooms.
There's a hint of sandalwood, but I'm not sure it
comes. It gets more intense as you get to it. I
come back to it, and the roses are more intense.
(34:09):
Uh, the palate was very silky. M acidic lift on
the tannin. Um, there's the bitter edge from the
fruit. That's balanced with just raspberries. And,
uh, it's slightly astringent on the finish with a
great acidity, and it's mouth watering. This wine
(34:31):
just is gorgeous and refreshing. I could keep
coming back to this all day long, and that's what
sets it apart from a lot of other Pinot Noirs that
you can keep coming back to it. Keep coming back
to it. Justin, what do you think?
>> Bob (34:43):
So I got, like, ripe lemons on the nose.
Blueberries.
>> Harm (34:47):
What the hell? Blueberries. I'll give you lemons.
Lemons.
>> Bob (34:50):
Ripe lemons.
>> Harm (34:51):
Okay, go ahead.
>> Bob (34:52):
And broccoli stock on the palate. It fully
enveloped my palate. Um, gorgeous fruit. The
finish was wood and fruit, and it was perfectly
balanced. Finish started off medium, faded away
slowly. It was beautiful. Bob, what'd you think?
>> Brent (35:14):
Well, it's got a real pretty color. Um, like that
earlier one we have made. Serene that glowed. This
one is a little darker, but it also just has a
beautiful clarity to it and just a great glow to
it. On the nose is that forest floor mushroom. A
(35:36):
little bit of funk on it. That is just so
attractive. Um, dark fruit, blueberries, violets.
>> Harm (35:44):
I was wondering if anybody else got the flowers.
No roses for you. Just violets.
>> Brent (35:51):
On, um, the palette. For me, the oak I taste up
front, but it's. It's just. Just so well done.
There's not too much.
>> Harm (36:00):
Everything is integrated in this wine.
>> Brent (36:02):
There's dark berries. The tannins are luscious and
rich. They're not overpowering, but they are
hitting you in the head and letting you know
they're there. The acidity on this one is just
perfect. I mean, there's such a balance on this
wine. This one is Absolutely fantastic. Um, again,
Oregon, man. Oregon. This is where it's at.
>> Harm (36:25):
So I sell their, uh, Alexander, uh, the Ravana
vineyard wine. That wine is winning awards and is
about double the price of this one. And this one
is almost as good. I never had this one before. I
need to buy this. This is so good.
>> Brent (36:39):
Well, I mean, all of their wines good. Um, you
know, the Ravana is great. You know, you knew this
was going to be an excellent wine, but I mean all
of them, good lord. I mean there's, there's six
winners here.
>> Harm (36:54):
We had a great day in the, in the show today. This
is nothing bad. Well, except for the one that made
me mad. Sorry, just joking. Being dramatic. We
still gave it a four. Crazy Dutch bastard.
>> Brent (37:09):
Mhm.
>> Bob (37:10):
Yeah.
>> Brent (37:10):
I don't know about you, but I think this one is
fantastic. So we're going to be giving the
Alexander Mosaic Pinot Noir 2023 Dundee Hills,
Oregon. Well deserved 5 cents.
>> Harm (37:20):
Oh my goodness. Yeah, yeah, yeah.
>> Brent (37:25):
This one just, I think, I think this one just sang
to all three. I mean everybody.
>> Harm (37:29):
Was it actually maybe the least expensive wine on
the table too?
>> Bob (37:32):
Yeah, it was really good.
>> Brent (37:33):
Well, see that's the beautiful thing about all of
them is, is you know, they're not expensive.
That's the nice thing about Oregon. Amazing
quality and very affordable price. So usually.
Well, that's all the time we have for today. I
want to thank our co host for joining us today.
Who am I kidding? You should be thanking me for
this wine.
>> Harm (37:53):
This is, this is the part of the show we actually
thank you, Bob. So thank you.
>> Bob (37:55):
Thank you, Bob. Yeah, it was good, you know, so.
>> Brent (37:58):
He didn't bring meat though, did he?
>> Harm (37:59):
I didn't bring meat.
>> Bob (38:00):
Yeah, he didn't read.
>> Harm (38:01):
I didn't read the notes. I didn't look at your
emails. Come on, send me a text, man. I don't look
at emails.
>> Bob (38:08):
Bring meat, period.
>> Harm (38:10):
Bring just every show bring meat.
>> Brent (38:12):
Well that's, yeah, I mean that's every day.
Honestly, if you just, if you just come by to for
a visit, you should bring meat.
>> Harm (38:18):
I mean, I'm um, you know, sorry, but some people
bring flowers, some people bring a fruit basket. I
just have to bring meat.
>> Bob (38:23):
Yeah.
>> Harm (38:24):
You prefer barbecue?
>> Brent (38:25):
Bob, you're the meat man. You pull up in a truck
with music and all the kids run out.
>> Harm (38:28):
Whatever you bring is harm eat.
>> Bob (38:30):
Yeah, right. Isn't that Hindi for bring the meat?
>> Brent (38:34):
Yeah, I think so, yeah.
>> Harm (38:35):
It's Punjabi for God's friend. Uh, okay. Or
everyone's friend too.
>> Bob (38:40):
Well, meat is God's friend, but really.
>> Harm (38:41):
I don't like anyone. It's ironic. It's harmeet.
I'm everyone's friend, but I don't like anyone.
>> Brent (38:47):
That's true.
>> Harm (38:49):
Fair.
>> Announcer (38:50):
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 (38:59):
Give it a little tappy. Tap, tap taparoo.
>> Announcer (39:02):
The easiest way to listen to our show is to ask
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(39:24):
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(39:46):
another episode and keep on sipping.
This is been a one tan hand production of Sips,
(40:08):
Suds, uh and Smokes, a program devoted to the
appreciation of some of the finer slices of life
from the dude in the Basement Studios, your host,
the Good old boys. We'll see you all next time.
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