November 21, 2025 • 40 mins
From the land of great coffee, cheese, and grapes
@archerysummit @resonancewines @abbottclaim @oregonwineboard #wine #oregonwines #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob
SIPS – Get ready to explore the hidden gems of Oregon wine in our latest episode of Sips, Suds, & Smokes! This groundbreaking all-Oregon show is dedicated to showcasing the remarkable wines from this often-overlooked region. Join our hosts as they taste and discuss a selection of standout wines, including the Archery Summit Fireton Pinot Gris 2023 and the Resonance Pinot Noir 2022, among others. We will be discussing these wines and rating them from 1-5 with 5 being the best:
11:00 Archery Summit Vireton Pinot Gris 2023 4 SIPS
13:09 Archery Summit Dundee Hills Pinot Noir 2020 4 SIPS
20:26 Resonance Chardonnay Willamette Valley 2022 4 SIPS
24:19 Resonance Pinot Noir Willamette Valley 2022 4 SIPS
30:12 Abbott Claim Eola-Amity Hills Chardonnay 2021 3 SIPS
35:00 Abbott Claim Due North Pinot Noir 2021 3 SIPS
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Oregon Wines, Pinot Noir, Chardonnay, Archery Summit, Willamette Valley, Abbott Claim, Resonance Wines, Wine Tasting, Sips Suds And Smokes, Wine Ratings, Wine Reviews, Oregon Wine Regions, Wine Enthusiasts, Wine Lovers, Troglodytes, Wine Pairing, Wine Production, Wine Styles, Biodynamic Farming, 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 (00:04):
This is groundbreaking for us. This is an all
Oregon show.
>> Bob (00:07):
Yes.
>> Brent (00:08):
So many people don't know Oregon wines. Somebody a
lot of people are not even aware they make wine in
Oregon. They make fantastic people.
>> Harm (00:16):
Come on, man.
>> Brent (00:17):
They live in caves. They call them troglodytes.
But fantastic wines in Oregon. So this is our
first in the series of, uh, Oregon wines. So we
have from Archery Summit. We have the Archery
Summit, Fireton Pinot Gris 2023. The Archery
Summit, Dundee Hills Pinot Noir 2020. The, uh,
Resonance Chardonnay. Uh, Willamette Valley 2022.
(00:41):
Resonance Pinot Noir, Willamette Valley 2022.
Abbott claim EOA, Amity Hills Chardonnay 2021. And
Abbott claim Due North Pinot Noir 2021.
>> 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.
>> Harm (01:21):
Why?
>> Announcer (01:22):
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 time.
>> Brent (01:59):
Hey. Yes, it's sipping time again. And welcome to
this Sips episode where everything good in life is
worth discussing.
>> Harm (02:05):
Well, you know, we don't discuss the sexy times on
the air. The story. The story.
>> Brent (02:13):
I know your wife, she didn't discuss them on the
air. Off the air, here or there, within a. In a
box or with a fox or do the.
>> Harm (02:19):
Does the complaint box, uh, count as discussing?
>> Brent (02:23):
Your complaint box is 8ft by. 8ft by 8ft.
>> Harm (02:27):
They're supposed to be anonymous, but it's all the
same handwriting.
>> Brent (02:30):
Yeah, yeah, it's anonymous. Got your wife's
signature on the bottom of every one of them.
>> Harm (02:41):
I derailed this already. Sorry. Go on, go on, Bob.
What do you say?
>> Brent (02:45):
Well, as always, we are the best thing on at 2am
this is a one hour show that strives to be, um,
somewhat entertaining for at least 11 and a half
of those.
>> Harm (02:54):
I was going to go for 15 minutes today. I was
going to. I had a goal.
>> Brent (02:59):
That's what she said. Yeah, his. His, uh, she has
a little pet name for him. He's the little legend
that couldn't. Yeah, so. Oh, this is. This is Made
Man Bob. And joining me today, our good old boy,
Justin.
>> Bob (03:15):
Good morning. Pleasure to be here.
>> Brent (03:17):
And good old boy Harmeet.
>> Harm (03:19):
You remember that band Hedwig and the Angry Inch?
>> Brent (03:21):
Yes. Yeah.
>> Harm (03:21):
Wow. That's her name for me. Yeah.
>> Bob (03:24):
Oh, okay.
>> Harm (03:27):
I'm sorry.
>> Brent (03:29):
It's definitely the angry.
>> Harm (03:30):
I've been having wine Today.
>> Brent (03:31):
Yeah.
>> Bob (03:32):
At least you're not a sub inch.
>> Harm (03:33):
Yeah. Yeah.
>> Brent (03:33):
So that's good. At least it's not metric. Although
metric's kind of cool. It's like, you know, 120
millimeters.
>> Harm (03:43):
Yeah.
>> Brent (03:43):
So our sip segments are all about wine, distilled
spirits, tea, coffee, and anything else you can
sip. And here are the wines that we're going to be
discussing today. So we have from, um, this is.
This is. This is groundbreaking for us. This is an
all Oregon show.
>> Bob (04:01):
Yes.
>> Brent (04:03):
So many people don't know Oregon wine. Somebody. A
lot of people are not even aware they make wine in
Oregon. They make fantastic people.
>> Harm (04:11):
Come on, man.
>> Brent (04:11):
They live in caves. They call them troglodytes.
But fantastic wines in Oregon. So this is our
first in the series where I think we're going to
be doing at least one more of Oregon wine. So we
have. From archery Summit, we have the archery
summit of viarten pinot gris 2023. The Archery
Summit, Dundee Hills pinot noir 2020. The, uh,
(04:34):
resonance chardonnay. Uh, Willamette Valley 2022.
Resonance pinot noir, Willamette Valley 2022.
Abbott claim EOA, Amity Hills chardonnay 2021 and
Abbott claim Due north pinot noir 2021. So, yay,
wine.
>> Harm (04:55):
What's wrong with you, man? I love my job. Uh, you
need to be more excited and you need more sound
effects.
>> Brent (05:01):
I was.
>> Harm (05:02):
Speaking of which, should we do a sound effect for
the SIPs ratings? Should we do.
>> Brent (05:05):
Are we skipping?
>> Harm (05:06):
Every time I see you, remind me.
>> Bob (05:07):
Not to talk to you, will you?
>> Harm (05:08):
Yeah.
>> Brent (05:09):
Okay, so we're gonna. Instead of doing all the
SIPs ratings, we rate these on the SIPs ranking of
one to five SIPs. Let's have Justin pick one and
we'll play the sound.
>> Bob (05:20):
We're gonna do four.
>> Brent (05:22):
Four.
>> Bob (05:22):
All right, let's keep this secret to, uh,
ourselves and pour me another.
>> Harm (05:29):
What was that supposed to be?
>> Brent (05:31):
It was Pepe Le Pew trying to do a hillbilly
accent.
>> Bob (05:34):
Pepe Le Pew is trying to do Deputy Dog.
>> Harm (05:37):
Yeah. That was so bad. I feel like we should stop
the show and re record it.
>> Brent (05:40):
Yeah, that was messed up is not even the word that
I can. Holy.
>> Harm (05:49):
I have a customer who has a very thick Spanish
accent. He grew up. Buddy grew up speaking French
as well. That was almost him if he had a stroke.
Right? Yeah.
>> Brent (05:59):
Right. A thick Spanish accent, you say in South
Florida. Who would have guessed? Well, let's have
Harm tell us about our first, uh, winery and our
first wine.
>> Harm (06:08):
Thanks, Bob. Gus. Andrus Got his Andrus got his
start when he founded Pine ridge Vineyards in
1978. There he championed vineyard designated
wines, each a vivid expression of the place. He
launched archery summit in 1993 in the Dundee
Hills of Willamette Valley in Oregon. The ancient
volcanic soils and Burgundian climate of the
Dundee Hills seemed to him to be the perfect place
(06:30):
to create a world class Pinot Noir. And so their
winery was designed from the start with Pinot Noir
in mind. Gravity fed winemaking the first barrel
caves in Oregon. The wines are created to be
trans, a transparent expression of the five
different vineyards which created them. The, uh,
winery is certified by Live Low input viticulture
(06:50):
and enology and herbicide free. So very crunchy
granola. And I don't oppose it right now because
they made some good stuff. The first wine is the
Archie Summit Verton. Uh, Pinot Gris, 20, 23,
13.5% ABV, 100% Pinot Gris. That's Pinot Grigio in
(07:11):
Italy, but very different because this is made in
the French style. The grapes were hand harvested,
whole cluster pressed, and allowed to settle for
24 hours. The wine was then transferred to
stainless steel tanks, culturemented with strict
temperature controls, utilizing select Alsatian
style yeasts. And that means they're brown and
black. The choking over Alsatians, German
Shepherds, whatever. That's the name of the dog,
(07:33):
man. Yeah. Alsace. The region on the border of
France and Germany.
>> Brent (07:36):
I'm aware of it. Yeah. Okay, moving on.
>> Harm (07:38):
Pale, strong color, gorgeous nose. When we first
had this was absolutely way too cold.
>> Brent (07:44):
Oh, uh, it was blistering.
>> Harm (07:46):
Yeah. But I still got a nice nose on it.
>> Brent (07:48):
When you held the glass, your fingers went numb.
>> Harm (07:50):
Um, right, right.
>> Brent (07:51):
Yeah.
>> Harm (07:51):
And that's the way most people drink it. Even
super cold. The wine was very enjoyable.
>> Brent (07:57):
Just so the audience knows, we do that on purpose.
>> Harm (07:59):
Right.
>> Brent (07:59):
We, we get them screaming cold because there are
people out there, maybe you know, heathens and,
and trogwadites who do drink South Florida and
people, you know, who drink their wines, even red
wines, very, very cold. So we kind of start out
that way and then we let them warm up. I prefer
them not nearly as cold, but we do it, we do it
for a reason.
>> Harm (08:20):
Yeah. So close to a room temp. This wine is still
amazing. I like tasting the spectrum when super
cold like that. Like where a lot of people drink
it, like out of the cooler. You're, uh, a ball
game or something. You pull this out of the, out
of your, uh, little rolling cooler there it's
still on ice and the wine is still approachable
and very, very beautiful. But let this warm up.
We're close to room temperature now. You taste the
(08:42):
whole spectrum of flavors. And as you get closer
to room temperature, there's no. You can taste
flaws. I'm not getting flaws in this wine. This is
gorgeous. Absolutely fantastic. Lots of
grapefruit, lots of flowers. Um, I'm getting some
gardenia here. The palate is just juicy yellow
grapefruit and pears. A, ah, lot of sea salt. The
finish is medium to medium long. I enjoyed this a
(09:04):
lot. What do you think, Justin?
>> Bob (09:06):
I get like all the odors and flavors of like a
fall market on this one. Very enjoyable.
>> Harm (09:14):
There's no pumpkin spice here, man. Fall market.
>> Bob (09:18):
I like a pumpkin spice, but that.
>> Harm (09:19):
Wasn'T here without the pumpkin spice.
>> Bob (09:21):
That wasn't here. Um, the finish was like light,
fruity, um, hit me a lot mid palate and it was a
nice finish.
>> Harm (09:31):
Good, good wine, Bob.
>> Brent (09:34):
Well, again, I'm. When it was screaming cold, the
grapefruit for me stood out. But that was really
all I got. But once it came down to a reasonable
temperature, it really opened up the, the nose on
this one. Of all the wines we have today, I think
the nose on this one is the prettiest. Um, it's,
it's so flowery, but it's more like perfumey
(09:56):
flowery than flower shop flowery, if that makes
any sense.
>> Harm (10:00):
Um, the grapefruit you're talking about walking in
a garden versus dead flowers.
>> Brent (10:08):
The grapefruit is still there, but that, that
beautiful, perfumey, white, flowery nose is just
divine. Mmm.
>> Harm (10:17):
M. It's got such a great mouthfeel too.
>> Brent (10:20):
Mm mhm. It's got a great mouth coat to it. Like
you said, juicy. The acidity is just, just right.
It's not overpowering. It's just enough to get
that mouth watering. Coats the teeth, coats the
palate. The salinity is there. There's white
peach, there's honey, little white pepper.
>> Harm (10:41):
On the long finish.
>> Brent (10:42):
Yeah.
>> Harm (10:43):
On the end it's very.
>> Brent (10:44):
And then there's that sort of. I don't know if
it's sea salt salinity or it's more like a mineral
kind of salinity.
>> Harm (10:53):
It's ocean breeze for me.
>> Brent (10:55):
It's pretty. We'll be back. Hey. And we're back
and we were just finishing up discussing this, uh,
beautiful archery summit of, uh, ironton pinot
gris 2023. Yeah, it's right now. Just, just cool,
(11:15):
not cold at all. Just you know, maybe 10 degrees
below room temp. Just really pretty. I mean, just
really pretty. I can't fault it for anything. I
mean, really well put together. Wine.
>> Harm (11:31):
Um, well, I mean, it's still Pinot Gris. Um, this
is so much better than that Italian Pinot Grigio,
people. Yes, please just do this French style. Do
this, uh, Oregon style. The salsation, you know,
in spirit. Uh, Pinot gris can vary, um, a lot
(11:53):
between the styles that. This could be super sweet
and lush and super dry and just lemon water. M.
This is in the middle and this is the sweet spot.
I love this wine.
>> Brent (12:03):
Yeah, the sticky, sweet style. A lot of the
Italian ones, not my thing.
>> Harm (12:07):
There's Alsatian and there's Alsatian and.
>> Brent (12:09):
And then there's.
>> Harm (12:11):
And Oregon sticky sweet ones and there's.
>> Brent (12:13):
And there's some Alsaceans that tend to. Like you
said, it's bitter, dry lemon water.
>> Harm (12:18):
Well, that's. That's more the Italian for me, but
I. The Pinot Grigio with same same grape. Same
grape, same different language. The Pinot. The
Italian Pinot Grigio to me, tends to be the. My
least approachable stuff for me, because it's the
most approachable because it's the least winy of
wines. Hey, I've got some wine, lemon, uh, water
for you, and you can have some. It's not much
alcohol. It'll go great with whatever you're
(12:38):
having, but get more flavor. Go Alsatian. Go
Oregon. This is so good.
>> Brent (12:45):
Yeah. So we're going to be giving the Archery
Summit virtin pinot gris 2023. A well deserved
four sips. That's really fantastic wine. Fantastic
wine. So that takes us to our next one, which is
the, uh, Archery Summit Dundee Hills, uh, Pinot
Noir 2020. It's 14.5% ABV, 100% Pinot Noir,
(13:08):
sourced from all five of Archery Summit's premier
estate vineyards. Hand picked and fermented in
stainless steel, concrete and wooden vats. With
20% whole clusters on average. Following
fermentation and a gentle pressing, the wine aged
for nine months in French oak barrels, 15% new
before being racked, filtered and bottled. So on.
(13:29):
The color.
>> Harm (13:31):
Looks like real Pinot Noir. You can enter. It's
translucent.
>> Brent (13:34):
Yeah, exactly. That's my first thought, is it's
got that ruby glow to it and it's just.
>> Harm (13:43):
But it's not so opaque you can't see through
because that's. That's when they're adding syrah.
This is 100% pinot noir. You can tell?
>> Brent (13:49):
Yeah. And it's. It's just really pretty. It's got
a great glow to the glass on the nose. Oh, this
one just gets better the longer it sits up. Plums,
blackberries, M. Just a hint of spice on the tip
(14:12):
of the nose. Let me see here. On the palate. On
the palate. Delicious. Um, bright red fruit. It's
got a. It's got a sea, salty sort of salinity to
(14:34):
it, but very bright. Got a nice finish. That
minerality sticks with you as well. Yeah, that's
lovely. I really like that one. What you think,
Harm?
>> Harm (14:53):
I freaking love this wine. I've had Archery Summit
in the store for a long time. Different, uh,
wines. Uh, this Dundee Pinot Noir is just
absolutely gorgeous. The nose, for me. Yeah, I
agree with what you said, the ripe plum and all
that, and the spices. But for me, it really is
blooming now with floral notes, rose petals, and
(15:13):
candied violets. Not like real violets, like, when
they've been processed a little bit. Yeah. And,
uh, the rose petal, to me is like. Like a.
Something I remember from, like, a roof. So it's a
drink they have in India and Pakistan. It's. It's
a rose petal syrup. And then I get a little hint
of pomegranate and black tea on this as well.
>> Brent (15:32):
The pomegranate is definitely there.
>> Harm (15:34):
Pomegranate, black tea, rose petal, violets. Uh,
on the palette. It didn't quite follow with that.
Same as much as floral on the palate.
>> Brent (15:44):
No, to me, it's more fruity and berry.
>> Harm (15:46):
Yeah. There's the plum on the palate. The plum.
Ah, raspberry. Really great tannin. The perfect
amount of acidity to counteract that. And a little
bit of oak spice. I. And the finish is pretty
medium to long. And long. Medium. M. It's in the.
It's not super long. It's not. It's just a little
bit over medium. And I like it. It's clean. Yeah,
(16:09):
that's.
>> Brent (16:10):
That's the thing that I liked about it, is it's
very bright. It's very clean. There's no clutter
on the palate. Yeah. It's just really well done.
What do you think, Jesse?
>> Bob (16:20):
Reminds me of that song from the 80s or 90s. So
fresh, so clean.
>> Harm (16:24):
There you go.
>> Bob (16:25):
And I got, like, plums, fabric softener, and
Himalayan sea salt.
>> Harm (16:31):
So the fabric softener, to me, is gonna. I'm. I'm
generously gonna call that floral notes. Sure.
>> Bob (16:36):
Call it whatever you like, Mr. Madison. What you
Just said is one of the most insanely idiotic
things I have ever heard. At no point is in your
rambling, incoherent response were you even close
to anything that could be considered a rational
thought?
>> Brent (16:57):
Oh, um.
>> Bob (16:57):
You've heard nothing yet.
>> Harm (16:59):
That's so unfair.
>> Bob (17:00):
I haven't even gotten to the pallet.
>> Harm (17:01):
Yeah, that's not. That's not fair to him. Well,
yeah, first. First, let's see where he goes.
>> Bob (17:05):
I'm not worried about fairness.
>> Brent (17:07):
I. I can do this one if you like.
>> Harm (17:08):
You.
>> Brent (17:09):
You imbecile.
>> Harm (17:10):
You bloated idiot. You stupid fat.
>> Bob (17:13):
Have you.
>> Brent (17:16):
How about that? Does that work for you?
>> Harm (17:17):
He's not off yet today. Give him a chance.
>> Bob (17:20):
Point well taken. But now we're gonna go to the
palette.
>> Harm (17:22):
Okay, Go ahead.
>> Bob (17:23):
I got Clams casino with lemon on the palate.
>> Harm (17:26):
Where's the clams casino? Coming in, man. Now you.
>> Bob (17:30):
My back palette and the finish was lemony for me.
>> Brent (17:33):
I wish I had some Clams casino.
>> Harm (17:35):
It's more orange peel than lemony. But I'll give
you. I'll give you the citrus. I'll give you the
citrus. Mhm. He didn't deserve either of those
sound effects yet. See where he goes the rest of
the day.
>> Bob (17:45):
Oh, I'm not worried about it.
>> Harm (17:46):
All right, we have a rating, Bob.
>> Brent (17:49):
Just still trying to get past the.
>> Bob (17:54):
So fresh, so clean.
>> Harm (17:56):
Yeah.
>> Brent (18:02):
Well, I just. I'm still trying to get over the
fabric softener. So we're going to give the
archery summit Dundee Hills. Pinot Noir Forceps.
That's classified. So that's going to take us to
our next. We're going to have Justin tell us about
that because he actually got to meet one of the
winemakers recently.
>> Bob (18:23):
Yes. Resonance is Maison Louis J. Uh, first wine
project outside of Burgundy, France since their
founding in 1859. In 2013, the ideal location was
found and a vineyard bought in the Willamette
Valley, specifically Willamette Knucklehead.
(18:45):
Willamette Valley, specifically the Yamhill
Carlton.
>> Brent (18:50):
Uh, can I play your sound now?
>> Harm (18:52):
No styles. We take too long. Go ahead.
>> Bob (18:54):
Ava region, just west of Carlton at the foothills
of the coast range. It is a 32 acre property with
20 acres of the vineyard planted to Pinot Noir.
Soyos are primarily Willikenzi, which are old
sedimentary deposits and Yamhill, ancient marine
basaltic soil with its non grafted rootstocks.
(19:17):
Planted in 1981, the dry farm vineyard is one of
the oldest in Willamette.
>> Harm (19:22):
Willamette.
>> Bob (19:23):
Willamette Valley. Okay. Never heard it said that
way. But I'm going to trust you. Little Island's
project is led by famed Jadot winemaker Jacques
Ladell, who brings his over 40 years of experience
in winemaking from the Pinot Noirs of Burgundy.
Winemaker Guillaume Large, a native of Burgundy,
(19:44):
joined the Horizon team in 2016 from Maison Louis
Jadot.
>> Harm (19:49):
And you had dinner with, uh. Uh.
>> Brent (19:52):
We will be back.
>> Harm (19:53):
We will be.
>> Brent (19:55):
Maybe we'll try.
>> Bob (20:02):
And now we're going to talk about resonance.
Chardonnay, Willamette Valley.
>> Brent (20:07):
Willamette.
>> Bob (20:07):
Willamette. Willamette Valley. 2022. It's 13 and a
half percent alcohol. By volume, it's 100.
Chardonnay, age 16 months. In French oak barrels,
30% of them are new, sourced from both estate
vineyards announced De Couverte and Home Ranch
vineyards and top vineyards in Willamette Valley.
>> Harm (20:31):
Blame the Oregon people. The people who survived
the Oregon Trail. Man, we don't make up the names.
That's how they pronounce it.
>> Bob (20:37):
That's fine. So the color, it's a clear, golden
color. I got lemon, uh, blossoms, jasmine, creme
de menthe, and butter on the nose. The palate, I
got grapefruit and tangerines. Those became more
muted over time as it warmed up, and the finish
was sweet and lemony. Although it just changes,
(21:00):
like, every 20, it does change.
>> Harm (21:02):
This wine is so complex.
>> Bob (21:04):
What it is right now, I don't even know.
>> Harm (21:06):
I'd like to pour some more real quick. Is it just
the Chardonnay?
>> Brent (21:09):
Yeah, yeah, yeah. Oh.
>> Harm (21:10):
Uh, what I think is I'm pouring some more wine.
Uh, it's yummy. Uh, gorgeous. Nothing wrong with
the color here. Uh, you said lemon blossom and
jasmine. Absolutely spot on. There's some
nuttiness here. I think this is from the
winemaker's taste. You know, he had hazelnut. I
was skeptical. I got totally skeptical until it
warmed up when it was cold. You can't smell the
(21:31):
hazelnut as it warms up, and you really feel it on
the palate. There's this oiliness. Um, I cannot
believe it's 30%. You, uh, said 30% new oak, 30%
new. I think it's less than that because we've got
conflicting, uh. We've got conflicting
information. They sent us one. There's one thing
that's available online, and there's another thing
they've got from the winemaker's notes. They say
20% new oak. And to me, I think that's the correct
(21:54):
one. So I think some. Whoever did their website or
whatever put that, has the old information this
smells like a lot less new oak to me because this
has got that fresh citrus.
>> Bob (22:04):
Well, uh, you got to cut 10% off for the tariffs.
Um, keep that price point.
>> Harm (22:11):
No, yeah, the oak is coming from France. You gotta
pay for that.
>> Brent (22:14):
Yeah.
>> Harm (22:14):
Um, it's got this silky, beautiful mouthfeel, but
it's balanced with amazing acidity, clean
minerality. But I just enjoy this. I just don't
think it's 30% new oak. I think it's. I think it's
less than that. Bob, what do you think?
>> Brent (22:29):
I think it's fantastic. And I'm just really angry
that I couldn't make it to the dinner.
>> Harm (22:36):
This is the reason Justin got to meet the winers.
>> Brent (22:39):
Well, they invited me to go and I said, I can't go
because I'm.
>> Bob (22:42):
Going to be out of town.
>> Brent (22:43):
Could I send somebody else from the show? And he
said, yeah, no problem. Like, damn it, I should
have changed my plan.
>> Harm (22:47):
He knows I didn't get a call, Bob.
>> Brent (22:51):
Yeah, there's. There's reason for that.
>> Harm (22:52):
But, yeah, I've had the wine before. Yeah.
>> Brent (22:59):
Okay. So, yeah, um, just such a pretty nose. And
again, this one was really tight when it was over
chilled, but it is opened up so much. Oh, the
hazelnuts, 100% there. The lemons, the flowers.
(23:19):
There's that citrus on the tip of the nose.
>> Harm (23:22):
It switches between almond and hazelnut for me
because as it warms up, it's hazelnut. When it's
colder, it's almond. It's so good.
>> Bob (23:29):
Just the tip, man.
>> Harm (23:30):
Just the tip.
>> Brent (23:31):
On the palate, the grapefruit, lemon, orange,
there's a nice minerality on the back palate.
>> Harm (23:41):
But from those submarine. Basaltic. Basaltic soil.
>> Brent (23:44):
It's just. It's just so well done. Uh, you know,
just really absolutely delicious. This is one of
the better Chardonnays I've had in a while, so I,
uh.
>> Harm (23:57):
And it's so much more affordable than the French
stuff, especially now with the tariffs coming in.
So. Yeah, yeah. I mean, this one drinks of a
Willamette Valley Chardonnay.
>> Brent (24:05):
Yeah, this one's fantastic. So we're going to be
giving the Resonance chardonnay. Willamette Valley
2022 a well deserved. Forceps. They're killing it.
All right, Harm, tell us about our next one from
Residents.
>> Harm (24:17):
Thanks, Bob. Uh, Resonance Pinot Noir, also from
Willamette valley. It's a 2022 13.5 ABV 100 Pinot
Noir, or pineapple, as we see here in America,
aged for 15 months in French oak barrels, 30% of
which are new. Although I do not know if I believe
this either. It's 30%. It's a, um, beautiful
bright ruby. Slightly translucent, a, ah, little
(24:39):
less translucent than the other one. It seems like
it's a little over extracted for me. You can tell
it's Pinot Noir. I don't think they've added any
other grape. They're allowed to, but they say 100%
Pinot and I will give them the benefit of the
doubt. It is gorgeous. Gorgeous and bright. And
the aromas, let me tell you, it's, uh, warmed up
(24:59):
now. It's fresh raspberries, orange peel and
roses. The rose is there. There's a little another
flower there. It could be violets, could be
lavender. Um, there's a little bit of pepper and
some earthiness there. Gorgeous, earthy, not quite
forest floor. Maybe more mushroomy. I don't know.
(25:23):
Palate is full bodied. Medium to full body for a
Pinot Noir. How's that full body for Pinot Noir?
Velvety, fruity, great tannins. The acidity is a
perfect balance. It doesn't like, give you too
much grip. It cleans out your palate. You get
this. The acidity makes that your mouth water.
You're ready for the next bite of food. I love
(25:46):
this wine and the finish is pretty long. Justin,
what do you think about it?
>> Bob (25:52):
Wish, uh, I had some good lemon pepper chicken
with it.
>> Harm (25:57):
I, um, would go steak, man. I would go steak.
>> Bob (25:59):
I don't think it can hold up to a steak.
>> Harm (26:01):
Didn't you have this with the winemaker at a steak
place?
>> Bob (26:03):
I did.
>> Harm (26:04):
Did you have this one?
>> Bob (26:05):
Yes, I did.
>> Harm (26:07):
What did they serve this with?
>> Bob (26:09):
Well, they had bone marrow. They had, they had f.
Gr. They had steaks. This, um, was paired with
Fagra Fuagra.
>> Harm (26:18):
Okay.
>> Bob (26:19):
And it paired well.
>> Harm (26:20):
I. Okay, I can give you that. I, I still, I think
it'll stand up to a state.
>> Bob (26:23):
But go ahead on the nose. I got like blueberries,
raspberries, um, Pixie sticks and cedar.
>> Harm (26:31):
There's no Pixie stick here though. But I do
understand the sweet fruitness. You're gotta stop
starting the Pixie Six, man.
>> Bob (26:39):
Well, that's never going to happen. And then the
finish was like, you know, really nice, light
mixed, um, dark fruit, well balanced.
>> Harm (26:51):
What you say, Bob?
>> Brent (26:53):
I think this is fantastic. I mean this is really.
I'm very, um, impressed with both wines from
resonance.
>> Harm (26:59):
Um, I think it's got the tannin to cut the steak,
dude.
>> Brent (27:03):
Oh, yeah, yeah.
>> Harm (27:04):
Because he said they had it with bone Marrow. Bone
marrow is pure fat.
>> Brent (27:07):
Yes. No, he said, he said fo.
>> Harm (27:09):
Oh, he said foie gras. I'm sorry? Foie gras. Foie
gras.
>> Bob (27:12):
Processed liver or whatever that is pretty much
pure fat.
>> Brent (27:14):
I. I drink gasoline.
>> Harm (27:16):
Wood.
>> Brent (27:16):
Fois.
>> Bob (27:16):
Okay.
>> Brent (27:17):
I don't care. Anything with fois. Um, not, not a
steak, like, covered in garlic and a lot of stuff.
Like a nice clean steak. I think this would be
fine.
>> Harm (27:25):
A little bit of butter if you've.
>> Bob (27:26):
Got a little bit.
>> Brent (27:27):
Yeah, if you've got a little too much spice on
that. Yeah, it might be a little.
>> Harm (27:31):
I'm not putting. I'm not talking. Our skirt steak
with chimichurri all over.
>> Brent (27:34):
Yeah, exactly. Yeah.
>> Bob (27:35):
So that's a Malbec all day.
>> Harm (27:37):
Yeah.
>> Brent (27:37):
This one is absolutely beautiful. It's. Yeah. The
color on this one is definitely a little darker
than the last one we did.
>> Harm (27:45):
You know what this is? This is filet mignon with a
little pat of butter.
>> Brent (27:48):
Exactly.
>> Harm (27:49):
That's it. Yeah. There you go. Now I'm hungry.
Yeah, I started the wrong conversation. Yeah.
>> Brent (27:54):
The raspberries are there. I get more blueberry
than raspberry. I get the flowers in there, the
rose petals, the lavender, the violets.
>> Bob (28:03):
I would like a milk chocolate bar with it.
>> Harm (28:04):
But.
>> Brent (28:05):
And there is definitely, uh. Yeah, I'm with you.
There's definitely a, uh, forest flurry kind of
umami note in the back on the nose.
>> Harm (28:15):
This is just really great Pinot Noir and it's not
super expensive, which makes it, um, even better.
Yeah.
>> Brent (28:22):
On the palate.
>> Bob (28:23):
Hold on M. It's your everyday sipper.
>> Harm (28:29):
It's not quite everyday wine for a lot of people,
but still. Yeah.
>> Brent (28:33):
Yeah. So, uh, yeah, the palate.
>> Harm (28:36):
Perennial favorite.
>> Brent (28:37):
Perennial favorite. Yeah. The palette is really,
really just so well integrated. Great body to it,
medium to long finish, good mouthfeel. The
tannins, I, I think the tannins will go through a
steak, no problem. I think this is really lovely
(28:58):
and it just, it just shows that, you know, they
know what the hell they're doing.
>> Bob (29:02):
Yeah, they do.
>> Brent (29:03):
Um, you know, they've got the pedigree.
>> Bob (29:05):
But there are a lot of people.
>> Brent (29:08):
Who come with a pedigree who come to a new place
and open a winery and it may or may not work out,
but yeah, these guys are.
>> Bob (29:14):
Yeah.
>> Brent (29:14):
Yeah.
>> Harm (29:15):
Jardo makes inexpensive grocery store wine and
they make some of the best wines in the world.
Yeah, they make good, award winning wines in all,
all those categories.
>> Brent (29:23):
Yeah.
>> Bob (29:23):
Right.
>> Harm (29:23):
So Jadot knows what they're doing. Yeah.
>> Brent (29:25):
And that's hard. That's hard to do. So. So we're
going to be giving the Resonance Pinot, uh,
Willamette Valley 2022 a well deserved forceps.
That's classified.
>> Harm (29:42):
So I looked up the pricing. It's, it's about 30
bucks. That's a good deal.
>> Brent (29:48):
I'll take a crate at 30. Good word please. And
we'll be back.
>> Harm (29:54):
I need to bring more of the sun. Hey.
>> Brent (30:01):
And we're back. We just finished talking about the
lovely wines from Resonance and we're going to be
moving on to our next Oregon wine. And that's uh,
from Abbott claim. So the Abbott claim winery is
located in Carlton, Oregon with the Yamhill
Carlton district of the Willamette Valley. The
winery's name honors the land's original owner,
John F. Abbott, who made his original land claim
(30:23):
in 1855. Abbott was born in New York in 1823 and
worked his way west, eventually ending up in the
gold fields of California in 1849. In 1851 he
traveled north to Oregon where he settled in the
Willamette Valley, staking his homestead claim to
164 acres on the Savannah ridge. The land changed
(30:44):
hands several times over the years until Ken
Wright planted the Abbott claim vineyards in 2001.
In 2006 an undeveloped portion of the property was
sold to Anthony Beck of Gainesway farm in
Lexington, Kentucky. Kentucky wine. Okay. In
December 2012 the properties were rejoined under
(31:05):
the same ownership when beck purchased the 16 acre
Abbott claim vineyard from Ken Wright. And a uh,
winery was completed in 2020. They incorporate
organic, biodynamic and regenerative practices in
their farming and dry farm rather than irrigate to
and also forego herbicides and pesticides.
>> Harm (31:25):
So the first one we're going to crunchy granola.
>> Brent (31:27):
Very well. It is Oregon.
>> Harm (31:29):
I like it.
>> Brent (31:31):
So the first one we've got from them is the Abbott
claim Eola Amity Hill Chardonnay 21. This is a ah,
13% ABV appellation is Eola Amity Hills, sourced
from the Temperance Hill Ex Omni and Bracken
vineyards, fermented with native yeast and aged on
its leaves for 12 months in French oak barrels,
35% new followed by six months in stainless steel
(31:54):
tank. The wine was kept unfiltered ahead of
bottling. So on the color it's very bright, almost
glowing straw, slightly green edge just on the
rim, um, on the nose, white flowers. There's a um,
(32:19):
dry stone minerality to it, almost a dustiness. M
and again we tried this blistering cold and now
that it's warmed up at blistering cold, there's.
There was nothing there. Yeah, there's nothing
there. But, yeah, really nice nose comes up. A
little bit of grapefruit and a little bit of
(32:40):
lemon. And on the palette hold on the pallet,
there's definitely the lemon pops out for me up
front. There's a nice lemon to it. The minerality
is underneath. There's a nice acidity, not
(33:04):
overdone. Um, nice mouth watering, kind of juicy
flavor. A little bit of grapefruit on the back
palette. White flowers.
>> Harm (33:20):
Yeah.
>> Brent (33:20):
Very nice wine. What'd you think, Justin?
>> Bob (33:23):
So I got bright lemon on the nose, lemon cookies
on the palate, and a lemon finish with a little
bit of grapefruit on the palate.
>> Harm (33:33):
But no lemon pledge.
>> Bob (33:34):
No lemon. Not on this, uh, not on this one.
>> Harm (33:36):
He mentioned it for another one.
>> Bob (33:37):
Another.
>> Harm (33:38):
Do you say it on the. On the air? Yeah, I did.
Yeah.
>> Bob (33:42):
I don't hold back.
>> Harm (33:44):
This is like a dirty, uh, hippie standing about 20
yards from you.
>> Bob (33:50):
That would be patchouli, not lemon.
>> Harm (33:52):
Yeah, whatever. I'm, um, just joking. I. I don't
love this wine. This. This one was a little bit
disappointment for me. I thought it was a little
bit sulfury. I got pears and white peaches like
you said, Bob. But on the palate, it's. It's kind
of one note, like Justin's saying. Lemony, lemony,
lemon. Lemon.
>> Bob (34:10):
I didn't say it was one note. Just had one note.
>> Harm (34:13):
Just had one note. All right.
>> Brent (34:17):
But I mean, still a well made wine.
>> Bob (34:19):
You know, if you like lemon, this is the wine for
you.
>> Harm (34:21):
Yeah, it's. It's. I mean, I like chardonnay that's
a little more rounded. Generally, I can go for
other flavors than citrus. You know, um, this is
just not my style. Chardonnay. What do you think?
I mean, Bob, did you. This is my least favorite
chard white wine today.
>> Brent (34:39):
I think if. If you tried it first, you'd like it
better. But you've tried it after.
>> Harm (34:43):
No, no, no, I don't. I did try them in order. I
did not try them in order. I was just going
through. So, I mean, I had the whites first, and I
don't think it was because that, uh.
>> Brent (34:51):
Anyway, well, we're going to give the Abbott
claim. Yoah. Amity Hill Chardonnay, 213 SIPs. So
that's going to take us to our last wine. We're
gonna have Justin tell us about that.
>> Bob (35:02):
Now we're going to talk about Abbott claim. Due
North Pinot Grigio 2021 13, alcohol by volume,
from the Yamhill Carlton district in the
Willamette.
>> Brent (35:15):
Willamette.
>> Bob (35:16):
Willamette, Willamette Valley. Unfined and
unfiltered. Age 18 months and 70% new French oak.
This wine comes from the first wines planted on
the top of the Ridge in 2001. Four acre parcel
facing north. Not only is the aspect unique on the
property, since the rest of the vineyard is either
facing southeast, south or southwest, these vines
(35:39):
also happen to be surrounded by trees. A notably
dense forest to its western border that blows cool
air through the block, where seasonal creek runs
and white truffles grow with a singular
microclimate. The soil at the top of the hill is
also a little deeper and richer. On the nose, I
got lovely French oak on the palate. Nice dark
(35:59):
fruits. The finish pleasant. What did you think,
Harm?
>> Harm (36:05):
I was not super impressed by this one either. I
had to air it another time. It's a translucent
ruby. I guess the nose is super muted until I
aerated. I got orange peel and raspberry. The
palette is a little bit of citrusy, a little bit
of raspberry. Nice mouth feel. There's a little
floral note coming on the palate as well. Little
(36:29):
rose petal astringency for the tannin. Um, Finte
was short to medium. It's okay. I mean, I'll drink
it. I'm not gonna say no. What do you think, Bob?
That's a high bar.
>> Brent (36:46):
Yeah. You've never said no to any.
>> Harm (36:48):
I've said no to several things. I was, I was
really insulted by some wine some, um, suppliers
brought for me last week I'm not gonna mention on
the air. Yeah, but go ahead, Bob.
>> Brent (36:57):
Yeah, yeah. He remembers college. Trust me. He
didn't say no to anything.
>> Harm (37:01):
Well.
>> Brent (37:03):
Got a nice color to it. Nice sort of garnet, ruby
on the nose. Blueberries. Blackberries.
>> Harm (37:16):
Mhm.
>> Brent (37:20):
On the palate. Has a nice body to it. A little bit
weightier than your average Pinot Noir. There's
blueberries.
>> Harm (37:28):
I don't get the blueberries.
>> Brent (37:29):
I get there's a nice dry stone sort of minerality
to it. Nice coat. To me, it's more front palate
than back palate. It's front mid palate. It drops
off on the back palette.
>> Harm (37:43):
But overall, maybe we need to get more air. Maybe
that's my thing. I need to aerate this one.
>> Brent (37:48):
Yeah, I think we might need to aerate this one a
little bit more. But I mean, overall, perfectly,
perfectly good wine. Uh, you know, I. I definitely
Wouldn't mind having another bottle of it. So let
me have another sip. M. So we're going to be
giving the Abbot claim due North Pinot Noir. 20,
(38:09):
21. Three sips. Interesting. Well, that's all the
time we have today for our Oregon show. Number
one. Hope you guys enjoyed it, um, as much as we
did.
>> Harm (38:24):
Wait, is your kid back from college? Because I
smell dirty hippie.
>> Bob (38:29):
You always smell dirty hippie.
>> Harm (38:30):
Yep.
>> Bob (38:31):
That's the acid you dropped in college coming back
to bite you.
>> Brent (38:35):
Well, I want to thank our host for joining us.
Thank you, Justin.
>> Bob (38:38):
My pleasure.
>> Brent (38:40):
And thank you, Harm.
>> Harm (38:41):
Thanks, Bob. It's a good time today. I enjoyed
enjoying the wine shows.
>> Brent (38:45):
Yeah, I enjoy the wine shows a lot too, so. Well,
that's all. That's. That's pretty much it. So for
Sip, Suds and Smokes, it's made man. Bob, thank
you for joining us. Remember, life is too short to
drink bad wine.
>> Harm (38:58):
And fortunately, we didn't drink any bad wine
today. I may not have been super impressed by the
last two, but you know what? It's still good wine.
I'm just a snob.
>> Brent (39:07):
Oh, you're definitely a snob.
>> Bob (39:10):
I like that.
>> Brent (39:10):
About and a couple other things.
>> Announcer (39:14):
We hope you enjoyed this episode. If you're
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>> Harm (39:23):
Give it a little tappy. Tap, tap, taparoo.
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(39:47):
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(40:10):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:30):
appreciation for 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):
This is groundbreaking for us. This is an all
Oregon show.
>> Bob (00:07):
Yes.
>> Brent (00:08):
So many people don't know Oregon wines. Somebody a
lot of people are not even aware they make wine in
Oregon. They make fantastic people.
>> Harm (00:16):
Come on, man.
>> Brent (00:17):
They live in caves. They call them troglodytes.
But fantastic wines in Oregon. So this is our
first in the series of, uh, Oregon wines. So we
have from Archery Summit. We have the Archery
Summit, Fireton Pinot Gris 2023. The Archery
Summit, Dundee Hills Pinot Noir 2020. The, uh,
Resonance Chardonnay. Uh, Willamette Valley 2022.
(00:41):
Resonance Pinot Noir, Willamette Valley 2022.
Abbott claim EOA, Amity Hills Chardonnay 2021. And
Abbott claim Due North Pinot Noir 2021.
>> 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.
>> Harm (01:21):
Why?
>> Announcer (01:22):
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 time.
>> Brent (01:59):
Hey. Yes, it's sipping time again. And welcome to
this Sips episode where everything good in life is
worth discussing.
>> Harm (02:05):
Well, you know, we don't discuss the sexy times on
the air. The story. The story.
>> Brent (02:13):
I know your wife, she didn't discuss them on the
air. Off the air, here or there, within a. In a
box or with a fox or do the.
>> Harm (02:19):
Does the complaint box, uh, count as discussing?
>> Brent (02:23):
Your complaint box is 8ft by. 8ft by 8ft.
>> Harm (02:27):
They're supposed to be anonymous, but it's all the
same handwriting.
>> Brent (02:30):
Yeah, yeah, it's anonymous. Got your wife's
signature on the bottom of every one of them.
>> Harm (02:41):
I derailed this already. Sorry. Go on, go on, Bob.
What do you say?
>> Brent (02:45):
Well, as always, we are the best thing on at 2am
this is a one hour show that strives to be, um,
somewhat entertaining for at least 11 and a half
of those.
>> Harm (02:54):
I was going to go for 15 minutes today. I was
going to. I had a goal.
>> Brent (02:59):
That's what she said. Yeah, his. His, uh, she has
a little pet name for him. He's the little legend
that couldn't. Yeah, so. Oh, this is. This is Made
Man Bob. And joining me today, our good old boy,
Justin.
>> Bob (03:15):
Good morning. Pleasure to be here.
>> Brent (03:17):
And good old boy Harmeet.
>> Harm (03:19):
You remember that band Hedwig and the Angry Inch?
>> Brent (03:21):
Yes. Yeah.
>> Harm (03:21):
Wow. That's her name for me. Yeah.
>> Bob (03:24):
Oh, okay.
>> Harm (03:27):
I'm sorry.
>> Brent (03:29):
It's definitely the angry.
>> Harm (03:30):
I've been having wine Today.
>> Brent (03:31):
Yeah.
>> Bob (03:32):
At least you're not a sub inch.
>> Harm (03:33):
Yeah. Yeah.
>> Brent (03:33):
So that's good. At least it's not metric. Although
metric's kind of cool. It's like, you know, 120
millimeters.
>> Harm (03:43):
Yeah.
>> Brent (03:43):
So our sip segments are all about wine, distilled
spirits, tea, coffee, and anything else you can
sip. And here are the wines that we're going to be
discussing today. So we have from, um, this is.
This is. This is groundbreaking for us. This is an
all Oregon show.
>> Bob (04:01):
Yes.
>> Brent (04:03):
So many people don't know Oregon wine. Somebody. A
lot of people are not even aware they make wine in
Oregon. They make fantastic people.
>> Harm (04:11):
Come on, man.
>> Brent (04:11):
They live in caves. They call them troglodytes.
But fantastic wines in Oregon. So this is our
first in the series where I think we're going to
be doing at least one more of Oregon wine. So we
have. From archery Summit, we have the archery
summit of viarten pinot gris 2023. The Archery
Summit, Dundee Hills pinot noir 2020. The, uh,
(04:34):
resonance chardonnay. Uh, Willamette Valley 2022.
Resonance pinot noir, Willamette Valley 2022.
Abbott claim EOA, Amity Hills chardonnay 2021 and
Abbott claim Due north pinot noir 2021. So, yay,
wine.
>> Harm (04:55):
What's wrong with you, man? I love my job. Uh, you
need to be more excited and you need more sound
effects.
>> Brent (05:01):
I was.
>> Harm (05:02):
Speaking of which, should we do a sound effect for
the SIPs ratings? Should we do.
>> Brent (05:05):
Are we skipping?
>> Harm (05:06):
Every time I see you, remind me.
>> Bob (05:07):
Not to talk to you, will you?
>> Harm (05:08):
Yeah.
>> Brent (05:09):
Okay, so we're gonna. Instead of doing all the
SIPs ratings, we rate these on the SIPs ranking of
one to five SIPs. Let's have Justin pick one and
we'll play the sound.
>> Bob (05:20):
We're gonna do four.
>> Brent (05:22):
Four.
>> Bob (05:22):
All right, let's keep this secret to, uh,
ourselves and pour me another.
>> Harm (05:29):
What was that supposed to be?
>> Brent (05:31):
It was Pepe Le Pew trying to do a hillbilly
accent.
>> Bob (05:34):
Pepe Le Pew is trying to do Deputy Dog.
>> Harm (05:37):
Yeah. That was so bad. I feel like we should stop
the show and re record it.
>> Brent (05:40):
Yeah, that was messed up is not even the word that
I can. Holy.
>> Harm (05:49):
I have a customer who has a very thick Spanish
accent. He grew up. Buddy grew up speaking French
as well. That was almost him if he had a stroke.
Right? Yeah.
>> Brent (05:59):
Right. A thick Spanish accent, you say in South
Florida. Who would have guessed? Well, let's have
Harm tell us about our first, uh, winery and our
first wine.
>> Harm (06:08):
Thanks, Bob. Gus. Andrus Got his Andrus got his
start when he founded Pine ridge Vineyards in
1978. There he championed vineyard designated
wines, each a vivid expression of the place. He
launched archery summit in 1993 in the Dundee
Hills of Willamette Valley in Oregon. The ancient
volcanic soils and Burgundian climate of the
Dundee Hills seemed to him to be the perfect place
(06:30):
to create a world class Pinot Noir. And so their
winery was designed from the start with Pinot Noir
in mind. Gravity fed winemaking the first barrel
caves in Oregon. The wines are created to be
trans, a transparent expression of the five
different vineyards which created them. The, uh,
winery is certified by Live Low input viticulture
(06:50):
and enology and herbicide free. So very crunchy
granola. And I don't oppose it right now because
they made some good stuff. The first wine is the
Archie Summit Verton. Uh, Pinot Gris, 20, 23,
13.5% ABV, 100% Pinot Gris. That's Pinot Grigio in
(07:11):
Italy, but very different because this is made in
the French style. The grapes were hand harvested,
whole cluster pressed, and allowed to settle for
24 hours. The wine was then transferred to
stainless steel tanks, culturemented with strict
temperature controls, utilizing select Alsatian
style yeasts. And that means they're brown and
black. The choking over Alsatians, German
Shepherds, whatever. That's the name of the dog,
(07:33):
man. Yeah. Alsace. The region on the border of
France and Germany.
>> Brent (07:36):
I'm aware of it. Yeah. Okay, moving on.
>> Harm (07:38):
Pale, strong color, gorgeous nose. When we first
had this was absolutely way too cold.
>> Brent (07:44):
Oh, uh, it was blistering.
>> Harm (07:46):
Yeah. But I still got a nice nose on it.
>> Brent (07:48):
When you held the glass, your fingers went numb.
>> Harm (07:50):
Um, right, right.
>> Brent (07:51):
Yeah.
>> Harm (07:51):
And that's the way most people drink it. Even
super cold. The wine was very enjoyable.
>> Brent (07:57):
Just so the audience knows, we do that on purpose.
>> Harm (07:59):
Right.
>> Brent (07:59):
We, we get them screaming cold because there are
people out there, maybe you know, heathens and,
and trogwadites who do drink South Florida and
people, you know, who drink their wines, even red
wines, very, very cold. So we kind of start out
that way and then we let them warm up. I prefer
them not nearly as cold, but we do it, we do it
for a reason.
>> Harm (08:20):
Yeah. So close to a room temp. This wine is still
amazing. I like tasting the spectrum when super
cold like that. Like where a lot of people drink
it, like out of the cooler. You're, uh, a ball
game or something. You pull this out of the, out
of your, uh, little rolling cooler there it's
still on ice and the wine is still approachable
and very, very beautiful. But let this warm up.
We're close to room temperature now. You taste the
(08:42):
whole spectrum of flavors. And as you get closer
to room temperature, there's no. You can taste
flaws. I'm not getting flaws in this wine. This is
gorgeous. Absolutely fantastic. Lots of
grapefruit, lots of flowers. Um, I'm getting some
gardenia here. The palate is just juicy yellow
grapefruit and pears. A, ah, lot of sea salt. The
finish is medium to medium long. I enjoyed this a
(09:04):
lot. What do you think, Justin?
>> Bob (09:06):
I get like all the odors and flavors of like a
fall market on this one. Very enjoyable.
>> Harm (09:14):
There's no pumpkin spice here, man. Fall market.
>> Bob (09:18):
I like a pumpkin spice, but that.
>> Harm (09:19):
Wasn'T here without the pumpkin spice.
>> Bob (09:21):
That wasn't here. Um, the finish was like light,
fruity, um, hit me a lot mid palate and it was a
nice finish.
>> Harm (09:31):
Good, good wine, Bob.
>> Brent (09:34):
Well, again, I'm. When it was screaming cold, the
grapefruit for me stood out. But that was really
all I got. But once it came down to a reasonable
temperature, it really opened up the, the nose on
this one. Of all the wines we have today, I think
the nose on this one is the prettiest. Um, it's,
it's so flowery, but it's more like perfumey
(09:56):
flowery than flower shop flowery, if that makes
any sense.
>> Harm (10:00):
Um, the grapefruit you're talking about walking in
a garden versus dead flowers.
>> Brent (10:08):
The grapefruit is still there, but that, that
beautiful, perfumey, white, flowery nose is just
divine. Mmm.
>> Harm (10:17):
M. It's got such a great mouthfeel too.
>> Brent (10:20):
Mm mhm. It's got a great mouth coat to it. Like
you said, juicy. The acidity is just, just right.
It's not overpowering. It's just enough to get
that mouth watering. Coats the teeth, coats the
palate. The salinity is there. There's white
peach, there's honey, little white pepper.
>> Harm (10:41):
On the long finish.
>> Brent (10:42):
Yeah.
>> Harm (10:43):
On the end it's very.
>> Brent (10:44):
And then there's that sort of. I don't know if
it's sea salt salinity or it's more like a mineral
kind of salinity.
>> Harm (10:53):
It's ocean breeze for me.
>> Brent (10:55):
It's pretty. We'll be back. Hey. And we're back
and we were just finishing up discussing this, uh,
beautiful archery summit of, uh, ironton pinot
gris 2023. Yeah, it's right now. Just, just cool,
(11:15):
not cold at all. Just you know, maybe 10 degrees
below room temp. Just really pretty. I mean, just
really pretty. I can't fault it for anything. I
mean, really well put together. Wine.
>> Harm (11:31):
Um, well, I mean, it's still Pinot Gris. Um, this
is so much better than that Italian Pinot Grigio,
people. Yes, please just do this French style. Do
this, uh, Oregon style. The salsation, you know,
in spirit. Uh, Pinot gris can vary, um, a lot
(11:53):
between the styles that. This could be super sweet
and lush and super dry and just lemon water. M.
This is in the middle and this is the sweet spot.
I love this wine.
>> Brent (12:03):
Yeah, the sticky, sweet style. A lot of the
Italian ones, not my thing.
>> Harm (12:07):
There's Alsatian and there's Alsatian and.
>> Brent (12:09):
And then there's.
>> Harm (12:11):
And Oregon sticky sweet ones and there's.
>> Brent (12:13):
And there's some Alsaceans that tend to. Like you
said, it's bitter, dry lemon water.
>> Harm (12:18):
Well, that's. That's more the Italian for me, but
I. The Pinot Grigio with same same grape. Same
grape, same different language. The Pinot. The
Italian Pinot Grigio to me, tends to be the. My
least approachable stuff for me, because it's the
most approachable because it's the least winy of
wines. Hey, I've got some wine, lemon, uh, water
for you, and you can have some. It's not much
alcohol. It'll go great with whatever you're
(12:38):
having, but get more flavor. Go Alsatian. Go
Oregon. This is so good.
>> Brent (12:45):
Yeah. So we're going to be giving the Archery
Summit virtin pinot gris 2023. A well deserved
four sips. That's really fantastic wine. Fantastic
wine. So that takes us to our next one, which is
the, uh, Archery Summit Dundee Hills, uh, Pinot
Noir 2020. It's 14.5% ABV, 100% Pinot Noir,
(13:08):
sourced from all five of Archery Summit's premier
estate vineyards. Hand picked and fermented in
stainless steel, concrete and wooden vats. With
20% whole clusters on average. Following
fermentation and a gentle pressing, the wine aged
for nine months in French oak barrels, 15% new
before being racked, filtered and bottled. So on.
(13:29):
The color.
>> Harm (13:31):
Looks like real Pinot Noir. You can enter. It's
translucent.
>> Brent (13:34):
Yeah, exactly. That's my first thought, is it's
got that ruby glow to it and it's just.
>> Harm (13:43):
But it's not so opaque you can't see through
because that's. That's when they're adding syrah.
This is 100% pinot noir. You can tell?
>> Brent (13:49):
Yeah. And it's. It's just really pretty. It's got
a great glow to the glass on the nose. Oh, this
one just gets better the longer it sits up. Plums,
blackberries, M. Just a hint of spice on the tip
(14:12):
of the nose. Let me see here. On the palate. On
the palate. Delicious. Um, bright red fruit. It's
got a. It's got a sea, salty sort of salinity to
(14:34):
it, but very bright. Got a nice finish. That
minerality sticks with you as well. Yeah, that's
lovely. I really like that one. What you think,
Harm?
>> Harm (14:53):
I freaking love this wine. I've had Archery Summit
in the store for a long time. Different, uh,
wines. Uh, this Dundee Pinot Noir is just
absolutely gorgeous. The nose, for me. Yeah, I
agree with what you said, the ripe plum and all
that, and the spices. But for me, it really is
blooming now with floral notes, rose petals, and
(15:13):
candied violets. Not like real violets, like, when
they've been processed a little bit. Yeah. And,
uh, the rose petal, to me is like. Like a.
Something I remember from, like, a roof. So it's a
drink they have in India and Pakistan. It's. It's
a rose petal syrup. And then I get a little hint
of pomegranate and black tea on this as well.
>> Brent (15:32):
The pomegranate is definitely there.
>> Harm (15:34):
Pomegranate, black tea, rose petal, violets. Uh,
on the palette. It didn't quite follow with that.
Same as much as floral on the palate.
>> Brent (15:44):
No, to me, it's more fruity and berry.
>> Harm (15:46):
Yeah. There's the plum on the palate. The plum.
Ah, raspberry. Really great tannin. The perfect
amount of acidity to counteract that. And a little
bit of oak spice. I. And the finish is pretty
medium to long. And long. Medium. M. It's in the.
It's not super long. It's not. It's just a little
bit over medium. And I like it. It's clean. Yeah,
(16:09):
that's.
>> Brent (16:10):
That's the thing that I liked about it, is it's
very bright. It's very clean. There's no clutter
on the palate. Yeah. It's just really well done.
What do you think, Jesse?
>> Bob (16:20):
Reminds me of that song from the 80s or 90s. So
fresh, so clean.
>> Harm (16:24):
There you go.
>> Bob (16:25):
And I got, like, plums, fabric softener, and
Himalayan sea salt.
>> Harm (16:31):
So the fabric softener, to me, is gonna. I'm. I'm
generously gonna call that floral notes. Sure.
>> Bob (16:36):
Call it whatever you like, Mr. Madison. What you
Just said is one of the most insanely idiotic
things I have ever heard. At no point is in your
rambling, incoherent response were you even close
to anything that could be considered a rational
thought?
>> Brent (16:57):
Oh, um.
>> Bob (16:57):
You've heard nothing yet.
>> Harm (16:59):
That's so unfair.
>> Bob (17:00):
I haven't even gotten to the pallet.
>> Harm (17:01):
Yeah, that's not. That's not fair to him. Well,
yeah, first. First, let's see where he goes.
>> Bob (17:05):
I'm not worried about fairness.
>> Brent (17:07):
I. I can do this one if you like.
>> Harm (17:08):
You.
>> Brent (17:09):
You imbecile.
>> Harm (17:10):
You bloated idiot. You stupid fat.
>> Bob (17:13):
Have you.
>> Brent (17:16):
How about that? Does that work for you?
>> Harm (17:17):
He's not off yet today. Give him a chance.
>> Bob (17:20):
Point well taken. But now we're gonna go to the
palette.
>> Harm (17:22):
Okay, Go ahead.
>> Bob (17:23):
I got Clams casino with lemon on the palate.
>> Harm (17:26):
Where's the clams casino? Coming in, man. Now you.
>> Bob (17:30):
My back palette and the finish was lemony for me.
>> Brent (17:33):
I wish I had some Clams casino.
>> Harm (17:35):
It's more orange peel than lemony. But I'll give
you. I'll give you the citrus. I'll give you the
citrus. Mhm. He didn't deserve either of those
sound effects yet. See where he goes the rest of
the day.
>> Bob (17:45):
Oh, I'm not worried about it.
>> Harm (17:46):
All right, we have a rating, Bob.
>> Brent (17:49):
Just still trying to get past the.
>> Bob (17:54):
So fresh, so clean.
>> Harm (17:56):
Yeah.
>> Brent (18:02):
Well, I just. I'm still trying to get over the
fabric softener. So we're going to give the
archery summit Dundee Hills. Pinot Noir Forceps.
That's classified. So that's going to take us to
our next. We're going to have Justin tell us about
that because he actually got to meet one of the
winemakers recently.
>> Bob (18:23):
Yes. Resonance is Maison Louis J. Uh, first wine
project outside of Burgundy, France since their
founding in 1859. In 2013, the ideal location was
found and a vineyard bought in the Willamette
Valley, specifically Willamette Knucklehead.
(18:45):
Willamette Valley, specifically the Yamhill
Carlton.
>> Brent (18:50):
Uh, can I play your sound now?
>> Harm (18:52):
No styles. We take too long. Go ahead.
>> Bob (18:54):
Ava region, just west of Carlton at the foothills
of the coast range. It is a 32 acre property with
20 acres of the vineyard planted to Pinot Noir.
Soyos are primarily Willikenzi, which are old
sedimentary deposits and Yamhill, ancient marine
basaltic soil with its non grafted rootstocks.
(19:17):
Planted in 1981, the dry farm vineyard is one of
the oldest in Willamette.
>> Harm (19:22):
Willamette.
>> Bob (19:23):
Willamette Valley. Okay. Never heard it said that
way. But I'm going to trust you. Little Island's
project is led by famed Jadot winemaker Jacques
Ladell, who brings his over 40 years of experience
in winemaking from the Pinot Noirs of Burgundy.
Winemaker Guillaume Large, a native of Burgundy,
(19:44):
joined the Horizon team in 2016 from Maison Louis
Jadot.
>> Harm (19:49):
And you had dinner with, uh. Uh.
>> Brent (19:52):
We will be back.
>> Harm (19:53):
We will be.
>> Brent (19:55):
Maybe we'll try.
>> Bob (20:02):
And now we're going to talk about resonance.
Chardonnay, Willamette Valley.
>> Brent (20:07):
Willamette.
>> Bob (20:07):
Willamette. Willamette Valley. 2022. It's 13 and a
half percent alcohol. By volume, it's 100.
Chardonnay, age 16 months. In French oak barrels,
30% of them are new, sourced from both estate
vineyards announced De Couverte and Home Ranch
vineyards and top vineyards in Willamette Valley.
>> Harm (20:31):
Blame the Oregon people. The people who survived
the Oregon Trail. Man, we don't make up the names.
That's how they pronounce it.
>> Bob (20:37):
That's fine. So the color, it's a clear, golden
color. I got lemon, uh, blossoms, jasmine, creme
de menthe, and butter on the nose. The palate, I
got grapefruit and tangerines. Those became more
muted over time as it warmed up, and the finish
was sweet and lemony. Although it just changes,
(21:00):
like, every 20, it does change.
>> Harm (21:02):
This wine is so complex.
>> Bob (21:04):
What it is right now, I don't even know.
>> Harm (21:06):
I'd like to pour some more real quick. Is it just
the Chardonnay?
>> Brent (21:09):
Yeah, yeah, yeah. Oh.
>> Harm (21:10):
Uh, what I think is I'm pouring some more wine.
Uh, it's yummy. Uh, gorgeous. Nothing wrong with
the color here. Uh, you said lemon blossom and
jasmine. Absolutely spot on. There's some
nuttiness here. I think this is from the
winemaker's taste. You know, he had hazelnut. I
was skeptical. I got totally skeptical until it
warmed up when it was cold. You can't smell the
(21:31):
hazelnut as it warms up, and you really feel it on
the palate. There's this oiliness. Um, I cannot
believe it's 30%. You, uh, said 30% new oak, 30%
new. I think it's less than that because we've got
conflicting, uh. We've got conflicting
information. They sent us one. There's one thing
that's available online, and there's another thing
they've got from the winemaker's notes. They say
20% new oak. And to me, I think that's the correct
(21:54):
one. So I think some. Whoever did their website or
whatever put that, has the old information this
smells like a lot less new oak to me because this
has got that fresh citrus.
>> Bob (22:04):
Well, uh, you got to cut 10% off for the tariffs.
Um, keep that price point.
>> Harm (22:11):
No, yeah, the oak is coming from France. You gotta
pay for that.
>> Brent (22:14):
Yeah.
>> Harm (22:14):
Um, it's got this silky, beautiful mouthfeel, but
it's balanced with amazing acidity, clean
minerality. But I just enjoy this. I just don't
think it's 30% new oak. I think it's. I think it's
less than that. Bob, what do you think?
>> Brent (22:29):
I think it's fantastic. And I'm just really angry
that I couldn't make it to the dinner.
>> Harm (22:36):
This is the reason Justin got to meet the winers.
>> Brent (22:39):
Well, they invited me to go and I said, I can't go
because I'm.
>> Bob (22:42):
Going to be out of town.
>> Brent (22:43):
Could I send somebody else from the show? And he
said, yeah, no problem. Like, damn it, I should
have changed my plan.
>> Harm (22:47):
He knows I didn't get a call, Bob.
>> Brent (22:51):
Yeah, there's. There's reason for that.
>> Harm (22:52):
But, yeah, I've had the wine before. Yeah.
>> Brent (22:59):
Okay. So, yeah, um, just such a pretty nose. And
again, this one was really tight when it was over
chilled, but it is opened up so much. Oh, the
hazelnuts, 100% there. The lemons, the flowers.
(23:19):
There's that citrus on the tip of the nose.
>> Harm (23:22):
It switches between almond and hazelnut for me
because as it warms up, it's hazelnut. When it's
colder, it's almond. It's so good.
>> Bob (23:29):
Just the tip, man.
>> Harm (23:30):
Just the tip.
>> Brent (23:31):
On the palate, the grapefruit, lemon, orange,
there's a nice minerality on the back palate.
>> Harm (23:41):
But from those submarine. Basaltic. Basaltic soil.
>> Brent (23:44):
It's just. It's just so well done. Uh, you know,
just really absolutely delicious. This is one of
the better Chardonnays I've had in a while, so I,
uh.
>> Harm (23:57):
And it's so much more affordable than the French
stuff, especially now with the tariffs coming in.
So. Yeah, yeah. I mean, this one drinks of a
Willamette Valley Chardonnay.
>> Brent (24:05):
Yeah, this one's fantastic. So we're going to be
giving the Resonance chardonnay. Willamette Valley
2022 a well deserved. Forceps. They're killing it.
All right, Harm, tell us about our next one from
Residents.
>> Harm (24:17):
Thanks, Bob. Uh, Resonance Pinot Noir, also from
Willamette valley. It's a 2022 13.5 ABV 100 Pinot
Noir, or pineapple, as we see here in America,
aged for 15 months in French oak barrels, 30% of
which are new. Although I do not know if I believe
this either. It's 30%. It's a, um, beautiful
bright ruby. Slightly translucent, a, ah, little
(24:39):
less translucent than the other one. It seems like
it's a little over extracted for me. You can tell
it's Pinot Noir. I don't think they've added any
other grape. They're allowed to, but they say 100%
Pinot and I will give them the benefit of the
doubt. It is gorgeous. Gorgeous and bright. And
the aromas, let me tell you, it's, uh, warmed up
(24:59):
now. It's fresh raspberries, orange peel and
roses. The rose is there. There's a little another
flower there. It could be violets, could be
lavender. Um, there's a little bit of pepper and
some earthiness there. Gorgeous, earthy, not quite
forest floor. Maybe more mushroomy. I don't know.
(25:23):
Palate is full bodied. Medium to full body for a
Pinot Noir. How's that full body for Pinot Noir?
Velvety, fruity, great tannins. The acidity is a
perfect balance. It doesn't like, give you too
much grip. It cleans out your palate. You get
this. The acidity makes that your mouth water.
You're ready for the next bite of food. I love
(25:46):
this wine and the finish is pretty long. Justin,
what do you think about it?
>> Bob (25:52):
Wish, uh, I had some good lemon pepper chicken
with it.
>> Harm (25:57):
I, um, would go steak, man. I would go steak.
>> Bob (25:59):
I don't think it can hold up to a steak.
>> Harm (26:01):
Didn't you have this with the winemaker at a steak
place?
>> Bob (26:03):
I did.
>> Harm (26:04):
Did you have this one?
>> Bob (26:05):
Yes, I did.
>> Harm (26:07):
What did they serve this with?
>> Bob (26:09):
Well, they had bone marrow. They had, they had f.
Gr. They had steaks. This, um, was paired with
Fagra Fuagra.
>> Harm (26:18):
Okay.
>> Bob (26:19):
And it paired well.
>> Harm (26:20):
I. Okay, I can give you that. I, I still, I think
it'll stand up to a state.
>> Bob (26:23):
But go ahead on the nose. I got like blueberries,
raspberries, um, Pixie sticks and cedar.
>> Harm (26:31):
There's no Pixie stick here though. But I do
understand the sweet fruitness. You're gotta stop
starting the Pixie Six, man.
>> Bob (26:39):
Well, that's never going to happen. And then the
finish was like, you know, really nice, light
mixed, um, dark fruit, well balanced.
>> Harm (26:51):
What you say, Bob?
>> Brent (26:53):
I think this is fantastic. I mean this is really.
I'm very, um, impressed with both wines from
resonance.
>> Harm (26:59):
Um, I think it's got the tannin to cut the steak,
dude.
>> Brent (27:03):
Oh, yeah, yeah.
>> Harm (27:04):
Because he said they had it with bone Marrow. Bone
marrow is pure fat.
>> Brent (27:07):
Yes. No, he said, he said fo.
>> Harm (27:09):
Oh, he said foie gras. I'm sorry? Foie gras. Foie
gras.
>> Bob (27:12):
Processed liver or whatever that is pretty much
pure fat.
>> Brent (27:14):
I. I drink gasoline.
>> Harm (27:16):
Wood.
>> Brent (27:16):
Fois.
>> Bob (27:16):
Okay.
>> Brent (27:17):
I don't care. Anything with fois. Um, not, not a
steak, like, covered in garlic and a lot of stuff.
Like a nice clean steak. I think this would be
fine.
>> Harm (27:25):
A little bit of butter if you've.
>> Bob (27:26):
Got a little bit.
>> Brent (27:27):
Yeah, if you've got a little too much spice on
that. Yeah, it might be a little.
>> Harm (27:31):
I'm not putting. I'm not talking. Our skirt steak
with chimichurri all over.
>> Brent (27:34):
Yeah, exactly. Yeah.
>> Bob (27:35):
So that's a Malbec all day.
>> Harm (27:37):
Yeah.
>> Brent (27:37):
This one is absolutely beautiful. It's. Yeah. The
color on this one is definitely a little darker
than the last one we did.
>> Harm (27:45):
You know what this is? This is filet mignon with a
little pat of butter.
>> Brent (27:48):
Exactly.
>> Harm (27:49):
That's it. Yeah. There you go. Now I'm hungry.
Yeah, I started the wrong conversation. Yeah.
>> Brent (27:54):
The raspberries are there. I get more blueberry
than raspberry. I get the flowers in there, the
rose petals, the lavender, the violets.
>> Bob (28:03):
I would like a milk chocolate bar with it.
>> Harm (28:04):
But.
>> Brent (28:05):
And there is definitely, uh. Yeah, I'm with you.
There's definitely a, uh, forest flurry kind of
umami note in the back on the nose.
>> Harm (28:15):
This is just really great Pinot Noir and it's not
super expensive, which makes it, um, even better.
Yeah.
>> Brent (28:22):
On the palate.
>> Bob (28:23):
Hold on M. It's your everyday sipper.
>> Harm (28:29):
It's not quite everyday wine for a lot of people,
but still. Yeah.
>> Brent (28:33):
Yeah. So, uh, yeah, the palate.
>> Harm (28:36):
Perennial favorite.
>> Brent (28:37):
Perennial favorite. Yeah. The palette is really,
really just so well integrated. Great body to it,
medium to long finish, good mouthfeel. The
tannins, I, I think the tannins will go through a
steak, no problem. I think this is really lovely
(28:58):
and it just, it just shows that, you know, they
know what the hell they're doing.
>> Bob (29:02):
Yeah, they do.
>> Brent (29:03):
Um, you know, they've got the pedigree.
>> Bob (29:05):
But there are a lot of people.
>> Brent (29:08):
Who come with a pedigree who come to a new place
and open a winery and it may or may not work out,
but yeah, these guys are.
>> Bob (29:14):
Yeah.
>> Brent (29:14):
Yeah.
>> Harm (29:15):
Jardo makes inexpensive grocery store wine and
they make some of the best wines in the world.
Yeah, they make good, award winning wines in all,
all those categories.
>> Brent (29:23):
Yeah.
>> Bob (29:23):
Right.
>> Harm (29:23):
So Jadot knows what they're doing. Yeah.
>> Brent (29:25):
And that's hard. That's hard to do. So. So we're
going to be giving the Resonance Pinot, uh,
Willamette Valley 2022 a well deserved forceps.
That's classified.
>> Harm (29:42):
So I looked up the pricing. It's, it's about 30
bucks. That's a good deal.
>> Brent (29:48):
I'll take a crate at 30. Good word please. And
we'll be back.
>> Harm (29:54):
I need to bring more of the sun. Hey.
>> Brent (30:01):
And we're back. We just finished talking about the
lovely wines from Resonance and we're going to be
moving on to our next Oregon wine. And that's uh,
from Abbott claim. So the Abbott claim winery is
located in Carlton, Oregon with the Yamhill
Carlton district of the Willamette Valley. The
winery's name honors the land's original owner,
John F. Abbott, who made his original land claim
(30:23):
in 1855. Abbott was born in New York in 1823 and
worked his way west, eventually ending up in the
gold fields of California in 1849. In 1851 he
traveled north to Oregon where he settled in the
Willamette Valley, staking his homestead claim to
164 acres on the Savannah ridge. The land changed
(30:44):
hands several times over the years until Ken
Wright planted the Abbott claim vineyards in 2001.
In 2006 an undeveloped portion of the property was
sold to Anthony Beck of Gainesway farm in
Lexington, Kentucky. Kentucky wine. Okay. In
December 2012 the properties were rejoined under
(31:05):
the same ownership when beck purchased the 16 acre
Abbott claim vineyard from Ken Wright. And a uh,
winery was completed in 2020. They incorporate
organic, biodynamic and regenerative practices in
their farming and dry farm rather than irrigate to
and also forego herbicides and pesticides.
>> Harm (31:25):
So the first one we're going to crunchy granola.
>> Brent (31:27):
Very well. It is Oregon.
>> Harm (31:29):
I like it.
>> Brent (31:31):
So the first one we've got from them is the Abbott
claim Eola Amity Hill Chardonnay 21. This is a ah,
13% ABV appellation is Eola Amity Hills, sourced
from the Temperance Hill Ex Omni and Bracken
vineyards, fermented with native yeast and aged on
its leaves for 12 months in French oak barrels,
35% new followed by six months in stainless steel
(31:54):
tank. The wine was kept unfiltered ahead of
bottling. So on the color it's very bright, almost
glowing straw, slightly green edge just on the
rim, um, on the nose, white flowers. There's a um,
(32:19):
dry stone minerality to it, almost a dustiness. M
and again we tried this blistering cold and now
that it's warmed up at blistering cold, there's.
There was nothing there. Yeah, there's nothing
there. But, yeah, really nice nose comes up. A
little bit of grapefruit and a little bit of
(32:40):
lemon. And on the palette hold on the pallet,
there's definitely the lemon pops out for me up
front. There's a nice lemon to it. The minerality
is underneath. There's a nice acidity, not
(33:04):
overdone. Um, nice mouth watering, kind of juicy
flavor. A little bit of grapefruit on the back
palette. White flowers.
>> Harm (33:20):
Yeah.
>> Brent (33:20):
Very nice wine. What'd you think, Justin?
>> Bob (33:23):
So I got bright lemon on the nose, lemon cookies
on the palate, and a lemon finish with a little
bit of grapefruit on the palate.
>> Harm (33:33):
But no lemon pledge.
>> Bob (33:34):
No lemon. Not on this, uh, not on this one.
>> Harm (33:36):
He mentioned it for another one.
>> Bob (33:37):
Another.
>> Harm (33:38):
Do you say it on the. On the air? Yeah, I did.
Yeah.
>> Bob (33:42):
I don't hold back.
>> Harm (33:44):
This is like a dirty, uh, hippie standing about 20
yards from you.
>> Bob (33:50):
That would be patchouli, not lemon.
>> Harm (33:52):
Yeah, whatever. I'm, um, just joking. I. I don't
love this wine. This. This one was a little bit
disappointment for me. I thought it was a little
bit sulfury. I got pears and white peaches like
you said, Bob. But on the palate, it's. It's kind
of one note, like Justin's saying. Lemony, lemony,
lemon. Lemon.
>> Bob (34:10):
I didn't say it was one note. Just had one note.
>> Harm (34:13):
Just had one note. All right.
>> Brent (34:17):
But I mean, still a well made wine.
>> Bob (34:19):
You know, if you like lemon, this is the wine for
you.
>> Harm (34:21):
Yeah, it's. It's. I mean, I like chardonnay that's
a little more rounded. Generally, I can go for
other flavors than citrus. You know, um, this is
just not my style. Chardonnay. What do you think?
I mean, Bob, did you. This is my least favorite
chard white wine today.
>> Brent (34:39):
I think if. If you tried it first, you'd like it
better. But you've tried it after.
>> Harm (34:43):
No, no, no, I don't. I did try them in order. I
did not try them in order. I was just going
through. So, I mean, I had the whites first, and I
don't think it was because that, uh.
>> Brent (34:51):
Anyway, well, we're going to give the Abbott
claim. Yoah. Amity Hill Chardonnay, 213 SIPs. So
that's going to take us to our last wine. We're
gonna have Justin tell us about that.
>> Bob (35:02):
Now we're going to talk about Abbott claim. Due
North Pinot Grigio 2021 13, alcohol by volume,
from the Yamhill Carlton district in the
Willamette.
>> Brent (35:15):
Willamette.
>> Bob (35:16):
Willamette, Willamette Valley. Unfined and
unfiltered. Age 18 months and 70% new French oak.
This wine comes from the first wines planted on
the top of the Ridge in 2001. Four acre parcel
facing north. Not only is the aspect unique on the
property, since the rest of the vineyard is either
facing southeast, south or southwest, these vines
(35:39):
also happen to be surrounded by trees. A notably
dense forest to its western border that blows cool
air through the block, where seasonal creek runs
and white truffles grow with a singular
microclimate. The soil at the top of the hill is
also a little deeper and richer. On the nose, I
got lovely French oak on the palate. Nice dark
(35:59):
fruits. The finish pleasant. What did you think,
Harm?
>> Harm (36:05):
I was not super impressed by this one either. I
had to air it another time. It's a translucent
ruby. I guess the nose is super muted until I
aerated. I got orange peel and raspberry. The
palette is a little bit of citrusy, a little bit
of raspberry. Nice mouth feel. There's a little
floral note coming on the palate as well. Little
(36:29):
rose petal astringency for the tannin. Um, Finte
was short to medium. It's okay. I mean, I'll drink
it. I'm not gonna say no. What do you think, Bob?
That's a high bar.
>> Brent (36:46):
Yeah. You've never said no to any.
>> Harm (36:48):
I've said no to several things. I was, I was
really insulted by some wine some, um, suppliers
brought for me last week I'm not gonna mention on
the air. Yeah, but go ahead, Bob.
>> Brent (36:57):
Yeah, yeah. He remembers college. Trust me. He
didn't say no to anything.
>> Harm (37:01):
Well.
>> Brent (37:03):
Got a nice color to it. Nice sort of garnet, ruby
on the nose. Blueberries. Blackberries.
>> Harm (37:16):
Mhm.
>> Brent (37:20):
On the palate. Has a nice body to it. A little bit
weightier than your average Pinot Noir. There's
blueberries.
>> Harm (37:28):
I don't get the blueberries.
>> Brent (37:29):
I get there's a nice dry stone sort of minerality
to it. Nice coat. To me, it's more front palate
than back palate. It's front mid palate. It drops
off on the back palette.
>> Harm (37:43):
But overall, maybe we need to get more air. Maybe
that's my thing. I need to aerate this one.
>> Brent (37:48):
Yeah, I think we might need to aerate this one a
little bit more. But I mean, overall, perfectly,
perfectly good wine. Uh, you know, I. I definitely
Wouldn't mind having another bottle of it. So let
me have another sip. M. So we're going to be
giving the Abbot claim due North Pinot Noir. 20,
(38:09):
21. Three sips. Interesting. Well, that's all the
time we have today for our Oregon show. Number
one. Hope you guys enjoyed it, um, as much as we
did.
>> Harm (38:24):
Wait, is your kid back from college? Because I
smell dirty hippie.
>> Bob (38:29):
You always smell dirty hippie.
>> Harm (38:30):
Yep.
>> Bob (38:31):
That's the acid you dropped in college coming back
to bite you.
>> Brent (38:35):
Well, I want to thank our host for joining us.
Thank you, Justin.
>> Bob (38:38):
My pleasure.
>> Brent (38:40):
And thank you, Harm.
>> Harm (38:41):
Thanks, Bob. It's a good time today. I enjoyed
enjoying the wine shows.
>> Brent (38:45):
Yeah, I enjoy the wine shows a lot too, so. Well,
that's all. That's. That's pretty much it. So for
Sip, Suds and Smokes, it's made man. Bob, thank
you for joining us. Remember, life is too short to
drink bad wine.
>> Harm (38:58):
And fortunately, we didn't drink any bad wine
today. I may not have been super impressed by the
last two, but you know what? It's still good wine.
I'm just a snob.
>> Brent (39:07):
Oh, you're definitely a snob.
>> Bob (39:10):
I like that.
>> Brent (39:10):
About and a couple other things.
>> Announcer (39:14):
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 (39:23):
Give it a little tappy. Tap, tap, taparoo.
>> Announcer (39:26):
The easiest way to listen to our show is to ask
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Suds and Smokes. We love your feedback and you can
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(39:47):
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(40:10):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:30):
appreciation for 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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