May 8, 2026 • 40 mins
From the Ochre Trail enjoying Vino, Cavaillon Melon, and Lavender
@marrenon_vignobles @brassfieldestatewinery #wine #frenchwine #provence #podcast #radioshow #host Co hosts : Good ol Boy Justin and Made Man Bob
SIPS – On this episode of Sips, Suds, and Smokes, we’re taking a deep dive into the world of exquisite wines and fake French accents! Unhinge that lower jaw and join our hosts as they explore a selection of remarkable vintages from the Marrenon and the Brassfield Estate. Expect lively discussions, tasting notes, and the signature SIPS ratings as they navigate through flavors of dark fruits, herbs, and a touch of minerality. With only two of our hosts in the studio, they’ve got plenty of time to savor and dissect each pour. Tune in to find out which wines earn the coveted 'sip' ratings and which ones leave our hosts yearning for more! We will be discussing this vino and rating them from Une - Cinq with Cinq being the best:
8:19 Marrenon La Fleuve Roi, Cotes du Rhone 2023 4 SIPS
11:32 Marrenon Les Trois Chaînes, Gigondas 2023 3 SIPS
15:14 Marrenon, Crucem, Crozes-Hermitage 2023 3 SIPS
17:58 Marrenon Les Roches d'Or - Châteauneuf-Du Pape 2022 4 SIPS
23:44 Marrenon Les Fées Coiffées - Ventoux 2022 4 SIPS
29:51 Marrenon Les Villages Perchés, Luberon 2022 4 SIPS
33:13 Brassfield Estate Cabernet Sauvignon 2021 4 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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Producer: Made Man Bob
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Wine Tasting, Cabernet Sauvignon, Luberon Region, Grenache Noir, Syrah, Wine Ratings, Wine Reviews, Wine Pairing, French Wines, California Wines, Wine Enthusiasts, Wine Education, Wine Regions, Wine Flavors, Wine Aromas, Wine Production, Wine History, Wine Culture
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Episode Transcript
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>> Announcer (00:00):
On the next episode of Sips, Suds and Smokes.
>> Brent (00:03):
Here are the wines we're going to be discussing
today. So from Maranon, we have the Le fleuve Roy
Colderone 2023. The Les Trois Chain Gigantas.
Forgive my French. We have the Crucium Croza
Matage. We have the La Roche d' or shut enough to
(00:24):
pop les Fees Coffee Ventu.
>> Bob (00:29):
That means the coffee is expensive.
>> Brent (00:31):
I think so. Yeah.
>> Bob (00:32):
Yeah, I'm going with that.
>> Brent (00:33):
And Le village perch Luberon 2022. So and then our
last wine, we have from the folks at, uh, the
Brassfield Estate Winery, have the Brassfield
Estate 2021 Cabernet Sauvignon, which is not
French, which is from Lake county in California.
>> Announcer (00:53):
We'll be right back. Brought to you almost live
(01:19):
from the dude in the basement studios. Why?
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.
>> Brent (01:59):
Hey, yes, it's sipping time again. Welcome to this
sips episode where everything good in life is
worth discussing. As always, we are the best thing
on at 2am or 4am or 5am or. Who are we kidding?
We're. We're third best at 2am on our best day,
so.
>> Bob (02:17):
Well, we. We're losing market share to Battlestar
Galactica every week.
>> Brent (02:22):
Well, you know, at least, uh, you
>> Bob (02:25):
like the 80s one better or the one in the O's,
like the original one? Yeah, the original was fun.
>> Brent (02:32):
Had. Had, uh, had the Cartwrights on it and. Yeah,
I mean, you know, Warren Green, they played big.
Pretty sure Warren Green's going to be the guy
that's going to take us home, so. Yeah. Well, this
is my m man, M Bob. And joining me today, we are
short shift today. So, um, we were supposed to
(02:54):
have four people here and two of them are not
making it. One of them is a really good excuse
because he's on the potty and has not left the
potty in hours. So it is down to just the two of
us with, uh, this wine. So we will, um, we will
persevere and carry on. So.
>> Bob (03:14):
Yep. Good.
>> Brent (03:16):
All we can do.
>> Bob (03:16):
Boy, Justin checking in and we have all this
wonderful wine to ourselves. I'm not so sad about
that.
>> Brent (03:24):
Yeah, I'm not going to complain. So it could be a
lot worse.
>> Bob (03:30):
So up for the challenge?
>> Brent (03:32):
All right, well, let's carry on. And since we it's
only the two of us, we even added an extra wine in
because we'll probably have the extra time because
we won't have so many people, uh, yapping and
yipping. So, um, let's go ahead and start, uh,
talking about the wines that we're going to be
drinking today. So our segments are all about
(03:53):
distilled spirits, tea, coffee, wine, anything
else that you can sip. And here are the wines
we're going to be discussing today. So from
Maranon, we have the Le Fleuve Roy, cote d' Rhone
2023, the Les Trois Chain Gigantas. Forgive my
(04:13):
French. Um, it's. Yeah, we're very, very French
today.
>> Bob (04:19):
There's like. Yeah, yeah,
>> Brent (04:23):
yeah.
>> Bob (04:24):
It's, uh, that French for gigantic three chains or
what?
>> Brent (04:28):
Probably. Yeah, we're going with that. We have the
Crucium Croza Matage. We have the Laroche d' or
shut enough to pop Les Fils coifier Ventu.
>> Bob (04:42):
That means the coffee is expensive.
>> Brent (04:44):
I think so. Yeah.
>> Bob (04:45):
Yeah, I'm going with that.
>> Brent (04:46):
And Le Village Perche Luberon 2022. So, and then
our last wine, we have from the folks at the
Brassfield Estate Winery, have the Brassfield
Estate 2021 Cabernet Sauvignon, which is not
French, which is from Lake county in California.
So we will, uh, we will persevere to carry on. So
(05:11):
let's have Justin, since you're the only one here
other than me, let's have Justin tell us about our
SIPs.
>> Bob (05:19):
Ratings. All sunk ratings today.
>> Brent (05:21):
Yeah, we'll do all of them. Why not? We got the
time.
>> Bob (05:24):
One sip. Uh, Kuski, say, give me a glass of water
to wash out my mouth.
>> Brent (05:35):
Drink water.
>> Bob (05:37):
Two sips. Very nice. But, um, what else do you
have?
>> Brent (05:45):
Well, isn't that nice?
>> Bob (05:48):
Three sips. Um, this is interesting. Um, what.
What was this again?
>> Brent (05:57):
What? Sounds German.
>> Bob (05:59):
German.
>> Brent (06:00):
Maybe you're from all states.
>> Bob (06:01):
I was thinking the Rhine river, not Rhone.
>> Brent (06:03):
Yeah, yeah. Wrong, wrong.
>> Bob (06:05):
Probably the same one. They just changed the name.
Okay, four sips. Mon dieu. Let's keep this secret
to ourselves. And, um. Pour me another.
>> Brent (06:20):
That's classified.
>> Bob (06:23):
Five sips. Oh, my. I was underwear. Anything could
be this good.
>> Brent (06:30):
I'm not sure that's a Frenchman. Or if that's a
Frenchman trying to impersonate, um, Arnold
Schwarzenegger.
>> Bob (06:36):
Oh, my goodness. It was a couscous seizure.
>> Brent (06:46):
Yeah, yeah, yeah, I think that that was a seizure.
Yeah, that was. That was a full tilt Beavis and
Butthead.
>> Bob (06:53):
Yeah, that was.
>> Brent (06:54):
Yeah, yeah. Complete seizure. Yeah. You.
>> Bob (06:57):
Yeah.
>> Brent (07:01):
Con holier way. Yeah, I don't know what the hell
we're doing the Best we can, guys. So. All right,
so let's start out with our first wine and a
little bit of information about, uh, Maranon. So
it's founded in 1965. Marinon is a key player
(07:23):
amongst the operators in the Luberon Adventu. So
surrounded by mountains to the north and the
south, the vineyards receive a maximum exposure to
the sun, tempered by the altitude and the thermal
amplitude of the Southern Alps. Located in the
heart of the regional nature park of Lubaran, a
biosphere reserve recognized by UNESCO, 100% of
(07:44):
their Luberon vineyards are located within the
Luberon National Park. They work with park
officials to engage together in some agro
ecological actions to help protect the land. Um,
you can look them up. They do a lot of good stuff
to take care of the environment around there. So.
But they're farmers and that's what farmers do,
(08:05):
so. And our first wine from them is the Maranon Le
flavoir coderone, uh, 2023. So this is, uh, 15%
ABV. It is Grenache Noir and Syrah. Uh,
traditional vinification on D stem grapes with
very, very gentle extraction with a maceration
(08:26):
time between 15 and 21 days, aged in vats and on
fine leaves. So on the color,
A m Little
bit of a garnet edge to it. M. Let's see on the
nose, got a very pretty nose. Um, I love a. I love
(08:50):
a good coat of roan. Um, nice red fruit, dark,
dark red fruit. Plums. There's some savory herbs
in there. A little bit of a floral note as well on
the nose and on the palate. Hold on M On the
(09:14):
palette, the black cherry just leaps out of the
glass. It's got a lovely juicy texture to it. Um,
a little bit of licorice on the back palette. It's
got a nice coat to it. It's got a reasonably
decent amount of tannin for a coat of Rome. The
(09:35):
finish on it, not bad. Not, you know, about
medium, medium short, but medium overall. A very
good coat of room. What'd you think, Jess?
>> Bob (09:45):
So the color, I got like halfway between a ruby
and a garnet. On the nose. I got some clay orange
rind and broccoli, but the broccoli faded off, so
I guess that was just a
>> Brent (10:01):
new,
>> Bob (10:01):
uh, open kind of. Yeah.
>> Brent (10:05):
All right.
>> Bob (10:05):
On the nose. Yeah, definitely.
>> Brent (10:08):
There's an herbally vegetable savory to it, which
you get with a lot of Rhodes, but I'll go with
that.
>> Bob (10:13):
And the, the pallet was less intense than the nose
and there was smooth dark fruits There was like,
definitely some nice tannins going on there. And
then it yielded to a uh, fruit and lime
refreshing, brief finish. And this is a really
well done expression. Good balance and I, I would
(10:37):
definitely love some cheese with this would be
good.
>> Brent (10:41):
I love a good coat of Ron. I really do. It's,
it's, it's a great wine just for sipping at any
time. This one is particularly nice.
Mhm.
I'm enjoying it. And we'll be back. Hey. And we're
back. And we were just wrapping up our discussion
(11:03):
on the Maranon code of Rome 2023. So I think we
pretty much said all we had to say about it, but
let's give it a rating. We're going to be giving
The Maradon Corderone 2023 A well deserved. Four
sips.
That's classified.
>> Bob (11:18):
Well done.
>> Brent (11:19):
Yeah, this one, this one was really, really nice.
So. Yeah. Why don't you tell us about our next
wine.
>> Bob (11:26):
Okay. We're gonna go with uh, Gigantis 2023. 14.5%
alcohol by volume. Ah. Half Grenache Noir, half
Syrah. The vineyards are planted in a wide variety
of soils, including limestone and clay, marl.
(11:50):
What's a marl?
>> Brent (11:52):
Um, a type of clay soil.
>> Bob (11:55):
Okay, very good. It's a long vatting period
averaging 28 days. Free run. Juice only age for 3
months in a barrel. So the color on this, it's
much closer to ruby, a little lighter than the
last one we talked about. On the nose I'm getting
(12:18):
like a little Chambord. Um, some raspberry liqueur
also. And I got strawberries, uh, blackberries,
graphite and oak. And on probably do that three
month barrel aging and then I'm hunting for the
(12:42):
next page. There we go.
>> Brent (12:47):
There you go.
>> Bob (12:48):
On the pallet it was full fruit. There was good
balance to was uh, not terribly complex. I'm an
easy drinker and it was a short, pleasant finish.
What did you think, Bob?
>> Brent (13:07):
Uh, I like this one. It was, it was a very good,
uh, very good expression. Um, on the nose. There's
a little bit of a nuttiness in the tip of the
nose, but mostly I'm getting, I'm m getting the
dark fruit, I'm getting the raspberry cassis,
(13:28):
BlackBerry. Um, there's sort of a slaty minerally
earthiness to it. I think that's the graphite you
were talking about. Um, yeah, pretty nose on the
palette. Let's take a look here.
(13:49):
Mhm.
M. Black cherry, raspberry, black pepper and a
little bit of there's an herb in there. I think
it's a little bit of time on the back of the
(14:09):
palette.
>> Bob (14:11):
Um, always time for time.
>> Brent (14:13):
Always time.
Yeah.
Yeah. Nice. Very nice. Yeah, that's, yeah,
definitely, um, that's definitely time. Yeah. Well
integrated. Got a good mouth feel to it. Gives you
(14:34):
a good, gives you a good coat. Medium finish. Not
bad at all. Not bad at all. I enjoyed that one.
Um, when I met these folks, it was at the, uh, it
was a trade tasting down in Miami probably about
eight or 10 months ago. And I was, I was impressed
with their whole line and I now I'm going back
through it and I'm really remembering what it was
(14:56):
that I was tasting and. Yeah. Very nice. So we're
going to give the, uh, maranon, uh, gigantes 2023.
Three sips.
Interesting.
So let's move on to our next wine. That is the
Maranon Crusem Croza Matage 2023. It is 12% ABV,
(15:21):
100% Syrah Traditional Vinification with short
maturing period in oak barrels. The Appalachian is
an area of multiple convergences, rivers and
climatic influences. And the interplay of the
river deposits has created a lot of different
soils. Um, but terraces of rolls, pebbles mixed
with clay are the most widespread. So. Nice, nice
(15:48):
garnet on the color. Sort of a royal purpley
garnet on the nose. It's dusty, earthy. I get
violets and um, black olives. Definitely black
(16:11):
olives. Let's see about the palette. Hold on.
M M
on the palette. There's plums. That earthiness
comes through the dry, dusty earth. Um, little
black cherry on the back. Juicy. Nice. Very, very
(16:37):
nice. Very nice. How's the wine? I don't know.
Pretty good. What do you think, Justin?
>> Bob (16:45):
I think wine is very interesting. Um, I got
riverbed with moss and minerality on the nose. Can
really smell that convergence of the rivers and
everything they're talking about on the pallet was
smooth, brighter fruits, strawberry, BlackBerry.
(17:06):
And the finish was not long, but pleasant. This
was kind of like a pretty good example of the, uh,
what I would imagine the terroir would be.
>> Brent (17:16):
M there. Yeah, I think the terroir definitely
shines through on this one. So. Especially with
that earthiness to it.
Mhm.
Yeah, it's, there's. I mean you can smell dusty
pebbles. Yeah. Very pretty. Very, very pretty. So
(17:37):
we're going to be, uh, giving the uh, Maranon
Crucium Grocer Matage 2023 a well deserved 3 sips.
Interesting.
All right, so it's going to take Us on to our next
one, and we're going to have Justin tell us about
that one.
>> Bob (17:56):
So now we're going to talk about. 22. 15% alcohol
by volume. 80% Grenache Noir, 10% Syrah, 10%
Moravel Morvedre, more Vedri. Okay, Yeah, I guess
(18:17):
that makes sense. The accents on the e. The grapes
come mainly from the eastern part of the
Appalachian, where the soils are composed of sand
and pebbles in equal parts. Someone sit there and
measure all the sand and all the pebbles and made
sure they're equal.
>> Brent (18:32):
Yeah, yeah, definitely.
>> Bob (18:33):
That's very French.
>> Brent (18:35):
That's. Yeah, that's. Well, we would have Brent do
that. That would be his job.
>> Bob (18:38):
Um, so with no limestone typical of the western
part of the Appalachian, maceration lasts around
four weeks, punctuated by pumping over and
punching down. So they got a workout.
>> Brent (18:53):
Oh, yeah.
>> Bob (18:54):
The wine was not aged in wood, it was aged in bats
to preserve its fruity character and spicy aromas.
And this effort paid off. Um, on the nose, I got
ripe fruits, rich earth, whetstone. The palate
was, um, big enveloping, nice tannins. In was ripe
(19:23):
black fruit. And, uh, it was just really well
balanced. I. They mentioned in the notes about
intensity, and I didn't get it as very intense,
but it was very pleasant. And the finish was, uh,
pleasant but unremarkable. And we'll talk about
Bob's thoughts after the break.
>> Brent (19:49):
Hey, and we're back, and we were discussing this
lovely, uh, shaton of the pot from Maranon. Justin
had just finished giving us his thoughts on it.
You were asking me what that meant, and that's
shatan, uh, of tap. Basically means castle of the
Pope.
>> Bob (20:05):
Oh.
>> Brent (20:05):
So during. There was a brief period of time when,
um, the papacy left Rome and moved to Avignon,
1309 to 1377. Um, and it was housed in Avion in
the region. So it's basically named in honor of
(20:26):
that. If you look, you can see the Pope's. The
little key symbol on the same. What was that? The.
The one, um, Dan. What's his name? Um, with the,
um. Um. Oh, God, what's his name? Um, the movie
about. About the Pope, when he. When he died and
(20:47):
all that. And then the guy took the little thing
and branded himself.
>> Bob (20:50):
Oh, yeah, sounds familiar. Not the Pope of
Greenwich Village.
>> Brent (20:55):
Hm.
>> Bob (20:56):
Another pope movie?
>> Brent (20:57):
No, no, no. Yeah, it was, um. Um.
>> Bob (21:00):
Good one, by the way.
>> Brent (21:03):
God, I'm blanking on the name on it, but yeah,
that's the same logo that he. That he does the
whole thing on so it's um, it's a beautiful wine
and it's, you know, one of the more powerful wines
that you're going to get in that region. So on my
notes on it, let's see Dan Brown. Dan Brown.
>> Bob (21:28):
Oh, you know, he did all the chasing. The, the guy
who does a lot of cocaine, who chases around
objects.
>> Brent (21:36):
No, no. Yeah, the one where they were, they were
finding um, the girl, she was like the, you know,
they, they, she was the, the direct descendant of
Jesus and all that. What was that movie?
>> Bob (21:48):
Uh, Lost to the wine, my friend. Lost to the wine.
>> Brent (21:54):
So on my notes on this ripe fruit, you get some of
that bramble in there, um, little rosemary, a
little thyme, that herbal bramble that you get.
Um, on the palette, hold on. Lovely round, nice
(22:24):
soft tannins. Um, they're there but they're not
overpowering. A lot of black fruit, black cherry,
plum. Nice, nice spiciness to it. There's a good
intensity. M. You know, a classic shot. Enough to
(22:49):
pop. Yeah, this one's, this one's quite good. I'm
really enjoying, very approachable, really
enjoying this one. You know, it's drinking well
now. Um, but um, I think, I think you give this a
little bit of time. Yeah, lovely. So we're going
to be giving the um, Maranon Barochtor Shatuan up
(23:12):
to pop. 2022. A well deserved four sips.
That's classified.
All right, so that's going to take us to our next
wine which is the. Hold on, let me pull it out
here. Uh, it's the problem with wine. The glasses
are so tall when you have microphones and
equipment everywhere.
>> Bob (23:33):
Oh, and you're used to a Glen Cairns.
>> Brent (23:35):
What's yours? Yeah, exactly. So our next wine is
the Maranon wifey coifier, uh, Ventu 2022. It is
14.5% ABV, 90% Grenache Noir, 10% Syrah, uh,
fermented between 18 and 22 C. Uh, combined with a
(23:57):
maceration for 16 to 20 days. The vineyards are
located on a, uh, sunny lime limestone hillsides
in the Ventu massif. And the harvest is carried
out around the end of September. So again, a
lovely violet on the color on the nose. M. Black
(24:23):
currants, black cherries. There's a, just a hint
of a floral note to it all the way. You have to
dig deep, read really down in there. Let's see on
the palette, what have we got here?
(24:51):
Mhm.
Black currants, raspberries. The tannins on this
are very, very fine, very smooth, very silky.
Drinks Very well. This one's really opened up a
lot. We, we tend to, because we're usually
drinking current release stuff, we're not getting,
(25:11):
you know, things that have been sitting around for
a while. Um, I tend to aerate everything out of
the bottle into a decanter and then back into the
bottle through the Venturi at least once,
sometimes twice, depending on the wine. I did
these once. Um, but this one's really, this one's
(25:32):
really opened up in about the last hour, so.
M. Mhm.
It's got a lovely. Yeah, the tannins on this are
lovely. They, they just elevate the fruit. They
don't really cover the fruit up. What'd you think?
>> Bob (25:50):
So this was an interesting one. The nose was like
pretty traditional for the Rhone variety. You
know, the Rhone region. Uh, m. Fruity. But the
palette was interesting. I got like some black tea
elements to it, some like Kenyan coffee, along
(26:13):
with the fruit you'd expect from the wine. I agree
with Bob about the silky tannins. And the finish
of this one, unlike other ones we've had today was
nice and long and I got like clay and minerality
on the finish. It was pretty complex finish. So
(26:33):
this one is pretty complex for what we've been
having today. So if you want something you can
really get into, this one is good.
>> Brent (26:43):
Yeah. I didn't actually say anything about the
finish, but you're right. This is definitely, so
far, the longest finish of all of them. Um, and,
and again, it's, it's really, it was shorter when
we first opened and we first started pouring it,
but this one has really come along.
>> Bob (26:59):
Yeah. If you've got some sharp cheddar laying
around, go ahead and throw that bad boy in there
with this.
>> Brent (27:04):
Oh yeah.
>> Bob (27:05):
And uh, yeah, I do interesting things.
>> Brent (27:08):
This would, this will stand up to. Honestly, I
think this would stand up to even like a
Gorgonzola, uh, or Roquefort or, or Danish blue.
>> Bob (27:17):
But stinky cheese.
>> Brent (27:18):
Yeah, stinky cheese is king. So. All right. M. But
yeah, this is, this is lovely. I'm really enjoying
this one. I don't know. What does Randy think?
Well, what about you? You're having a glass of
wine. I'm not having a glass of wine. I'm having
six. It's called a tasting and it's classy. We're
(27:40):
actually having seven, so we're, we're like even
classier than. We're very classy Randy. So.
>> Bob (27:46):
Yeah, yeah, yeah, it's uh, it's what we're known
for.
>> Brent (27:49):
Yeah. 100. Yeah. This is. This is lovely. Yeah,
I'm really enjoying this one. So let me slide, uh,
this back over here. So we're going to be giving
the Marinon le fee coifier ventu a well deserved
(28:10):
four sips.
That's classified.
While you were. While you were talking, I looked
it up. It's, uh, um, the Da Vinci Code movies. Uh,
and they did Angels and Demons, where, like, he
saved the Vatican and everything. Yeah, that one.
And there was the Irish guy who was the priest,
and he killed the Pope. And then he got the
branding iron branded himself before they came in
(28:32):
and all that's. Look at that. That's the logo, the
cross keys of the Pope.
>> Bob (28:36):
I'm like, what was the.
>> Brent (28:37):
Yeah. Tom Hanks, you know?
>> Bob (28:39):
Oh, it's Tom Hanks. Yeah.
>> Brent (28:40):
Like, only the biggest star on earth, and I
couldn't remember his name.
>> Bob (28:43):
Not the guy from Vegas who's now, like, lost in
Vegas or whatever.
>> Brent (28:47):
No. No. Okay. I wish I was lost in Vegas.
Oh.
Uh, well, I wish I was last in Vegas with a case
of this wine.
>> Bob (28:55):
Yeah. Not bad.
>> Brent (28:58):
Yeah. I wouldn't stink, so. All right, why don't
you, uh, why don't you go ahead and start telling
us a little bit about our next one?
>> Bob (29:06):
So we're going to talk about Molino Le Village
Perche Luberon 2022.
>> Brent (29:14):
It's good. I almost sounded like you knew what you
were doing.
>> Bob (29:17):
Yeah, I'm trying.
>> Brent (29:17):
Yeah.
>> Bob (29:18):
14% alcohol by volume, 70% Syrah, 30% Grenache
Noir. The grapes come from plots dedicated to red
wines with maximum yields of. I have no idea what
this measurement is. And we'll talk about it after
the break.
>> Brent (29:41):
Hey, and we're back, and Justin was just finishing
up telling us about, uh, the Lubron from Maradon,
so.
>> Bob (29:48):
All right. So I learned what HL HA is. It's
hectaliters per hectare.
>> Brent (29:53):
There you go.
>> Bob (29:54):
Which sounds like a hectolitre is probably a heck
of a lot of liters, and a hectare is a heck of a
lot of.
>> Brent (30:01):
There you go. Yeah, it works.
>> Bob (30:02):
I'm going with that. The vineyards located at an
altitude between 3 and 400 meters, and
fermentation takes place between 20 Celsius and 22
Celsius with delicate extractions. So. Talk about
vague for a guy on the. Not on the metric system.
So it's dark, ruby red color. Um, the nose had
(30:28):
some weird notes on their nose. I kind of got a
lot of, like, really nice, sweet fruit. I got the
mocha and the violet they were talking about on
the palette. I got a variety of fruits. I got like
red licorice, raspberry, strawberries, a hint of
(30:51):
blueberry. That's more on the finish. Um, and the
finish for me, it's like the end of an hourglass
where you just have a few grains left and before
you notice it, it's gone. But it's nice. It's just
super quick. I guess you just have to keep
drinking it if you want to figure out the finish
ends in the hourglass.
>> Brent (31:12):
So are the Days of Our Lives. Yeah.
>> Bob (31:13):
Okay. Yeah, like that.
>> Brent (31:15):
It's like my mom watching her soaps. Yeah.
>> Bob (31:17):
Hey, good memories.
>> Brent (31:18):
Yeah. You know, if she's watching the soap, she
was ignoring me. That was awesome. Right? That's
when I got in trouble.
>> Bob (31:24):
Yeah.
>> Brent (31:26):
Yeah. This one is absolutely fantastic. They were
kind enough to send us the wines and one of them
broke, which was the Luberon. And I told them,
hey, look, we've got five. One of them didn't make
it, but the other five were fine. They were very
insistent. We want you to have the Luberon. And
thank goodness they did because this one is
absolutely fantastic. Um, they actually shipped me
(31:46):
this one direct from France.
>> Bob (31:48):
Merci beaucoup, mon amis.
>> Brent (31:49):
Absolutely delicious. I mean, yeah, the violets
are there. There's a little bit of a nuttiness on
the tip of the nose, on the palate. Mhm.
Raspberries, black currants. There's definitely a
(32:11):
nuttiness in there in the front and the center of
the palate. A little bit of black pepper, just a
hint of licorice. And it just, it got a great
mouth coat. It's got a really nice finish. Medium
long finish. M. Yeah, all the wines we've done
from M, them have been very good. This one's the
(32:32):
complete package. This one's very nice.
>> Bob (32:34):
This one's begging for a snapper.
>> Brent (32:36):
Oh, yeah, big time. Yeah. Yeah. A nice, nice meaty
fish.
>> Bob (32:41):
Yeah.
>> Brent (32:42):
Would be perfect with this in a nice dark sauce.
M. Yeah, this is delicious.
>> Bob (32:51):
We've got a day or two to make that happen.
>> Brent (32:53):
Yes, we do. So because there's plenty of wine left
over because it's just two of us, right?
>> Bob (32:59):
Exactly.
>> Brent (33:00):
Well, we're going to give the Marinon levalage
Perche Luberon 2022 a well deserved four sips.
Great job with that one, guys. Really, really
great there.
>> Bob (33:11):
Sibo coup.
>> Brent (33:12):
Um, so that takes us to our last wine, which is,
uh, from Brassfield Estate. So the Brassfield
Estate Winery is located at the top of the High
Valley Ava in Lake County. California vines are
planted in an altitude matched by only 1% of
vineyards in the world. It's remarkable for its
cool marine breezes, its volcanic soils and high
elevations going from 18 to 3,000ft. In the High
(33:35):
Valley Ava, it also sits right next to Clear Lake,
which is the largest natural lake in California.
High Serenity Ranch is the home to the Brassfield
Estate, and it is planted to Pinot Grigio
Sauvignon, Viognier, uh, Stream, and quite a few
other varietals. Uh, each block is comprised of
(33:56):
ancient lake bed and alluvial soils from the
surrounding mountain range. The transverse valley
winds create some of the coolest sites in Lake
county. And the lower temperatures on the Valor
Floor allow for a big diurnal switch, uh, when
dealing with, uh, the temperatures and the diurnal
is the difference between the high and the low
during the day.
>> Bob (34:16):
Oh, thanks for explaining that.
>> Brent (34:17):
Um, this one Here is the 2021 Cabernet Sauvignon
High Valley, Appalachian High, Serenity Ranch.
It's 14.5% alcohol. It's 85% Cabernet Sauvignon,
8.5% Malbec, 3, 3, 3% Petite Verdot, 2.5 Cabernet
Franc and 1% Merlot at that. Uh, that's, that's a
(34:40):
big list. So, uh, the vineyards are monte Sereno.
It's 2100ft. Rattlesnake Ridge, 2250, 50, uh,
block 14, 2018 and 2000. Volcano Ridge, high
Serenity Ranch and Ridgeline. So on the color
here, dark, dark, dark garnet. Got a nice rim to
(35:03):
it on the nose. On the nose. I'm getting, um, nice
dark fruit, plums, blueberry, some blackberries, a
little bit of, uh, bramble there.
(35:27):
Mhm m.
It's got some really nice tannin to it. It's got a
great grip. It's, it's not completely
overwhelming, but it's hitting you, letting you
know it's there. I think this one, really,
Honestly, it's a 21. I think this one needs a
couple of years. Um, yeah, very, very nice
(35:51):
tannins. Very good mouth coat all over the mouth.
A little bit of cedar. Yeah, I love this one.
What'd you think?
>> Bob (36:01):
So I'm imagining thick grape skins on these. I'm
um, imagining struggling vines like a server. TGI
Fridays in the 90s during rush hour, you know, the
rush, happy hour, the peak, barely keeping up. And
(36:24):
I'm getting, you know, really nice fruit, but, um,
balanced. And the finish is really interesting. I,
I really want to visit this winery, to see the
land that it's in. I want to see these grapes. It,
the wine. If it was an emotion, it makes me
(36:46):
curious about where it came from.
>> Brent (36:48):
I saw some pictures of it because I did a 60
second review of their Sauvignon Blanc, or 90
second. Did a real and put it out on our show.
Social media. Um, it is absolutely beautiful. It's
up in the mountains. There's Clear Lake is aptly
named. I mean, it's this beautiful lake. Like,
wow, this is really pretty. But.
>> Bob (37:08):
So we would like to go.
>> Brent (37:09):
Yeah, but the wine. The wine's fantastic. This is
really, really good.
>> Bob (37:14):
How far is this from, uh, Napa? It's a hall.
>> Announcer (37:18):
Right.
>> Brent (37:18):
It's a good drive, but, you know, doable. What
else we got to do?
>> Bob (37:21):
Yeah, True, true.
>> Brent (37:22):
Yeah. Beautiful wine. Beautiful wine. What do you
think? Oh, uh, I think we're gonna be. Yeah,
definitely giving the Brassfield Estate Winery
2021 cabernet sauvignon a well deserved. Four
sips.
That's classified.
>> Bob (37:40):
Yeah. Open this one up for an hour. Yeah, that's
my advice.
>> Brent (37:45):
Yeah, we opened this one sort of last minute and
aerated a couple of times. Yeah. Um, and went
through our tasting notes before hitting record.
And by the time we got to where we're at the end
of the show, this one's really opened up
beautifully. I'd open this one up, let it sit for
two or three hours. I mean, but, yeah, if you
could
>> Bob (38:03):
plan that far ahead.
>> Brent (38:04):
Yeah, yeah, if you can plan that far ahead, you're
doing pretty dang good
>> Bob (38:07):
because it's tight when it's open, but it opens up
nice.
>> Brent (38:11):
Well, uh, that's all the time we have for today. I
want to thank you for joining me because you're
the one wouldn't have made it, Bob.
>> Bob (38:17):
You're welcome. Better late than never, I would
say.
>> Brent (38:21):
Yeah, well, and. And, uh, the sad thing is, is the
other guys are going to miss all my new sound
effects that I got.
>> Bob (38:27):
Oh, I got.
>> Brent (38:27):
Oh, I got some really good ones here.
>> Announcer (38:29):
Here.
>> Brent (38:30):
See if you. This. Remember anything from your
childhood, dear. That's nice. There you go. All
right. Reunited on ice. Well, for sips, suds and
smokes, this is Made man Bob, reminding life is
too short to drink bad wine. Unfortunately, today
that wasn't a problem for us, so.
>> Bob (38:49):
Not a problem at all.
>> Announcer (38:52):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the subscribe button.
>> Brent (39:01):
Give it a little tappy. Tap, tap, tap a roo.
>> Announcer (39:04):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry or whoever it is
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can reach us at info at sip, suds and smokes.com
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(39:26):
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that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:48):
episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
appreciation of some of the finer slices of life
from the dude in the Basement Studios. Your host,
the Good Old Boys will see you all next time.
On the next episode of Sips, Suds and Smokes.
>> Brent (00:03):
Here are the wines we're going to be discussing
today. So from Maranon, we have the Le fleuve Roy
Colderone 2023. The Les Trois Chain Gigantas.
Forgive my French. We have the Crucium Croza
Matage. We have the La Roche d' or shut enough to
(00:24):
pop les Fees Coffee Ventu.
>> Bob (00:29):
That means the coffee is expensive.
>> Brent (00:31):
I think so. Yeah.
>> Bob (00:32):
Yeah, I'm going with that.
>> Brent (00:33):
And Le village perch Luberon 2022. So and then our
last wine, we have from the folks at, uh, the
Brassfield Estate Winery, have the Brassfield
Estate 2021 Cabernet Sauvignon, which is not
French, which is from Lake county in California.
>> Announcer (00:53):
We'll be right back. Brought to you almost live
(01:19):
from the dude in the basement studios. Why?
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.
>> Brent (01:59):
Hey, yes, it's sipping time again. Welcome to this
sips episode where everything good in life is
worth discussing. As always, we are the best thing
on at 2am or 4am or 5am or. Who are we kidding?
We're. We're third best at 2am on our best day,
so.
>> Bob (02:17):
Well, we. We're losing market share to Battlestar
Galactica every week.
>> Brent (02:22):
Well, you know, at least, uh, you
>> Bob (02:25):
like the 80s one better or the one in the O's,
like the original one? Yeah, the original was fun.
>> Brent (02:32):
Had. Had, uh, had the Cartwrights on it and. Yeah,
I mean, you know, Warren Green, they played big.
Pretty sure Warren Green's going to be the guy
that's going to take us home, so. Yeah. Well, this
is my m man, M Bob. And joining me today, we are
short shift today. So, um, we were supposed to
(02:54):
have four people here and two of them are not
making it. One of them is a really good excuse
because he's on the potty and has not left the
potty in hours. So it is down to just the two of
us with, uh, this wine. So we will, um, we will
persevere and carry on. So.
>> Bob (03:14):
Yep. Good.
>> Brent (03:16):
All we can do.
>> Bob (03:16):
Boy, Justin checking in and we have all this
wonderful wine to ourselves. I'm not so sad about
that.
>> Brent (03:24):
Yeah, I'm not going to complain. So it could be a
lot worse.
>> Bob (03:30):
So up for the challenge?
>> Brent (03:32):
All right, well, let's carry on. And since we it's
only the two of us, we even added an extra wine in
because we'll probably have the extra time because
we won't have so many people, uh, yapping and
yipping. So, um, let's go ahead and start, uh,
talking about the wines that we're going to be
drinking today. So our segments are all about
(03:53):
distilled spirits, tea, coffee, wine, anything
else that you can sip. And here are the wines
we're going to be discussing today. So from
Maranon, we have the Le Fleuve Roy, cote d' Rhone
2023, the Les Trois Chain Gigantas. Forgive my
(04:13):
French. Um, it's. Yeah, we're very, very French
today.
>> Bob (04:19):
There's like. Yeah, yeah,
>> Brent (04:23):
yeah.
>> Bob (04:24):
It's, uh, that French for gigantic three chains or
what?
>> Brent (04:28):
Probably. Yeah, we're going with that. We have the
Crucium Croza Matage. We have the Laroche d' or
shut enough to pop Les Fils coifier Ventu.
>> Bob (04:42):
That means the coffee is expensive.
>> Brent (04:44):
I think so. Yeah.
>> Bob (04:45):
Yeah, I'm going with that.
>> Brent (04:46):
And Le Village Perche Luberon 2022. So, and then
our last wine, we have from the folks at the
Brassfield Estate Winery, have the Brassfield
Estate 2021 Cabernet Sauvignon, which is not
French, which is from Lake county in California.
So we will, uh, we will persevere to carry on. So
(05:11):
let's have Justin, since you're the only one here
other than me, let's have Justin tell us about our
SIPs.
>> Bob (05:19):
Ratings. All sunk ratings today.
>> Brent (05:21):
Yeah, we'll do all of them. Why not? We got the
time.
>> Bob (05:24):
One sip. Uh, Kuski, say, give me a glass of water
to wash out my mouth.
>> Brent (05:35):
Drink water.
>> Bob (05:37):
Two sips. Very nice. But, um, what else do you
have?
>> Brent (05:45):
Well, isn't that nice?
>> Bob (05:48):
Three sips. Um, this is interesting. Um, what.
What was this again?
>> Brent (05:57):
What? Sounds German.
>> Bob (05:59):
German.
>> Brent (06:00):
Maybe you're from all states.
>> Bob (06:01):
I was thinking the Rhine river, not Rhone.
>> Brent (06:03):
Yeah, yeah. Wrong, wrong.
>> Bob (06:05):
Probably the same one. They just changed the name.
Okay, four sips. Mon dieu. Let's keep this secret
to ourselves. And, um. Pour me another.
>> Brent (06:20):
That's classified.
>> Bob (06:23):
Five sips. Oh, my. I was underwear. Anything could
be this good.
>> Brent (06:30):
I'm not sure that's a Frenchman. Or if that's a
Frenchman trying to impersonate, um, Arnold
Schwarzenegger.
>> Bob (06:36):
Oh, my goodness. It was a couscous seizure.
>> Brent (06:46):
Yeah, yeah, yeah, I think that that was a seizure.
Yeah, that was. That was a full tilt Beavis and
Butthead.
>> Bob (06:53):
Yeah, that was.
>> Brent (06:54):
Yeah, yeah. Complete seizure. Yeah. You.
>> Bob (06:57):
Yeah.
>> Brent (07:01):
Con holier way. Yeah, I don't know what the hell
we're doing the Best we can, guys. So. All right,
so let's start out with our first wine and a
little bit of information about, uh, Maranon. So
it's founded in 1965. Marinon is a key player
(07:23):
amongst the operators in the Luberon Adventu. So
surrounded by mountains to the north and the
south, the vineyards receive a maximum exposure to
the sun, tempered by the altitude and the thermal
amplitude of the Southern Alps. Located in the
heart of the regional nature park of Lubaran, a
biosphere reserve recognized by UNESCO, 100% of
(07:44):
their Luberon vineyards are located within the
Luberon National Park. They work with park
officials to engage together in some agro
ecological actions to help protect the land. Um,
you can look them up. They do a lot of good stuff
to take care of the environment around there. So.
But they're farmers and that's what farmers do,
(08:05):
so. And our first wine from them is the Maranon Le
flavoir coderone, uh, 2023. So this is, uh, 15%
ABV. It is Grenache Noir and Syrah. Uh,
traditional vinification on D stem grapes with
very, very gentle extraction with a maceration
(08:26):
time between 15 and 21 days, aged in vats and on
fine leaves. So on the color,
A m Little
bit of a garnet edge to it. M. Let's see on the
nose, got a very pretty nose. Um, I love a. I love
(08:50):
a good coat of roan. Um, nice red fruit, dark,
dark red fruit. Plums. There's some savory herbs
in there. A little bit of a floral note as well on
the nose and on the palate. Hold on M On the
(09:14):
palette, the black cherry just leaps out of the
glass. It's got a lovely juicy texture to it. Um,
a little bit of licorice on the back palette. It's
got a nice coat to it. It's got a reasonably
decent amount of tannin for a coat of Rome. The
(09:35):
finish on it, not bad. Not, you know, about
medium, medium short, but medium overall. A very
good coat of room. What'd you think, Jess?
>> Bob (09:45):
So the color, I got like halfway between a ruby
and a garnet. On the nose. I got some clay orange
rind and broccoli, but the broccoli faded off, so
I guess that was just a
>> Brent (10:01):
new,
>> Bob (10:01):
uh, open kind of. Yeah.
>> Brent (10:05):
All right.
>> Bob (10:05):
On the nose. Yeah, definitely.
>> Brent (10:08):
There's an herbally vegetable savory to it, which
you get with a lot of Rhodes, but I'll go with
that.
>> Bob (10:13):
And the, the pallet was less intense than the nose
and there was smooth dark fruits There was like,
definitely some nice tannins going on there. And
then it yielded to a uh, fruit and lime
refreshing, brief finish. And this is a really
well done expression. Good balance and I, I would
(10:37):
definitely love some cheese with this would be
good.
>> Brent (10:41):
I love a good coat of Ron. I really do. It's,
it's, it's a great wine just for sipping at any
time. This one is particularly nice.
Mhm.
I'm enjoying it. And we'll be back. Hey. And we're
back. And we were just wrapping up our discussion
(11:03):
on the Maranon code of Rome 2023. So I think we
pretty much said all we had to say about it, but
let's give it a rating. We're going to be giving
The Maradon Corderone 2023 A well deserved. Four
sips.
That's classified.
>> Bob (11:18):
Well done.
>> Brent (11:19):
Yeah, this one, this one was really, really nice.
So. Yeah. Why don't you tell us about our next
wine.
>> Bob (11:26):
Okay. We're gonna go with uh, Gigantis 2023. 14.5%
alcohol by volume. Ah. Half Grenache Noir, half
Syrah. The vineyards are planted in a wide variety
of soils, including limestone and clay, marl.
(11:50):
What's a marl?
>> Brent (11:52):
Um, a type of clay soil.
>> Bob (11:55):
Okay, very good. It's a long vatting period
averaging 28 days. Free run. Juice only age for 3
months in a barrel. So the color on this, it's
much closer to ruby, a little lighter than the
last one we talked about. On the nose I'm getting
(12:18):
like a little Chambord. Um, some raspberry liqueur
also. And I got strawberries, uh, blackberries,
graphite and oak. And on probably do that three
month barrel aging and then I'm hunting for the
(12:42):
next page. There we go.
>> Brent (12:47):
There you go.
>> Bob (12:48):
On the pallet it was full fruit. There was good
balance to was uh, not terribly complex. I'm an
easy drinker and it was a short, pleasant finish.
What did you think, Bob?
>> Brent (13:07):
Uh, I like this one. It was, it was a very good,
uh, very good expression. Um, on the nose. There's
a little bit of a nuttiness in the tip of the
nose, but mostly I'm getting, I'm m getting the
dark fruit, I'm getting the raspberry cassis,
(13:28):
BlackBerry. Um, there's sort of a slaty minerally
earthiness to it. I think that's the graphite you
were talking about. Um, yeah, pretty nose on the
palette. Let's take a look here.
(13:49):
Mhm.
M. Black cherry, raspberry, black pepper and a
little bit of there's an herb in there. I think
it's a little bit of time on the back of the
(14:09):
palette.
>> Bob (14:11):
Um, always time for time.
>> Brent (14:13):
Always time.
Yeah.
Yeah. Nice. Very nice. Yeah, that's, yeah,
definitely, um, that's definitely time. Yeah. Well
integrated. Got a good mouth feel to it. Gives you
(14:34):
a good, gives you a good coat. Medium finish. Not
bad at all. Not bad at all. I enjoyed that one.
Um, when I met these folks, it was at the, uh, it
was a trade tasting down in Miami probably about
eight or 10 months ago. And I was, I was impressed
with their whole line and I now I'm going back
through it and I'm really remembering what it was
(14:56):
that I was tasting and. Yeah. Very nice. So we're
going to give the, uh, maranon, uh, gigantes 2023.
Three sips.
Interesting.
So let's move on to our next wine. That is the
Maranon Crusem Croza Matage 2023. It is 12% ABV,
(15:21):
100% Syrah Traditional Vinification with short
maturing period in oak barrels. The Appalachian is
an area of multiple convergences, rivers and
climatic influences. And the interplay of the
river deposits has created a lot of different
soils. Um, but terraces of rolls, pebbles mixed
with clay are the most widespread. So. Nice, nice
(15:48):
garnet on the color. Sort of a royal purpley
garnet on the nose. It's dusty, earthy. I get
violets and um, black olives. Definitely black
(16:11):
olives. Let's see about the palette. Hold on.
M M
on the palette. There's plums. That earthiness
comes through the dry, dusty earth. Um, little
black cherry on the back. Juicy. Nice. Very, very
(16:37):
nice. Very nice. How's the wine? I don't know.
Pretty good. What do you think, Justin?
>> Bob (16:45):
I think wine is very interesting. Um, I got
riverbed with moss and minerality on the nose. Can
really smell that convergence of the rivers and
everything they're talking about on the pallet was
smooth, brighter fruits, strawberry, BlackBerry.
(17:06):
And the finish was not long, but pleasant. This
was kind of like a pretty good example of the, uh,
what I would imagine the terroir would be.
>> Brent (17:16):
M there. Yeah, I think the terroir definitely
shines through on this one. So. Especially with
that earthiness to it.
Mhm.
Yeah, it's, there's. I mean you can smell dusty
pebbles. Yeah. Very pretty. Very, very pretty. So
(17:37):
we're going to be, uh, giving the uh, Maranon
Crucium Grocer Matage 2023 a well deserved 3 sips.
Interesting.
All right, so it's going to take Us on to our next
one, and we're going to have Justin tell us about
that one.
>> Bob (17:56):
So now we're going to talk about. 22. 15% alcohol
by volume. 80% Grenache Noir, 10% Syrah, 10%
Moravel Morvedre, more Vedri. Okay, Yeah, I guess
(18:17):
that makes sense. The accents on the e. The grapes
come mainly from the eastern part of the
Appalachian, where the soils are composed of sand
and pebbles in equal parts. Someone sit there and
measure all the sand and all the pebbles and made
sure they're equal.
>> Brent (18:32):
Yeah, yeah, definitely.
>> Bob (18:33):
That's very French.
>> Brent (18:35):
That's. Yeah, that's. Well, we would have Brent do
that. That would be his job.
>> Bob (18:38):
Um, so with no limestone typical of the western
part of the Appalachian, maceration lasts around
four weeks, punctuated by pumping over and
punching down. So they got a workout.
>> Brent (18:53):
Oh, yeah.
>> Bob (18:54):
The wine was not aged in wood, it was aged in bats
to preserve its fruity character and spicy aromas.
And this effort paid off. Um, on the nose, I got
ripe fruits, rich earth, whetstone. The palate
was, um, big enveloping, nice tannins. In was ripe
(19:23):
black fruit. And, uh, it was just really well
balanced. I. They mentioned in the notes about
intensity, and I didn't get it as very intense,
but it was very pleasant. And the finish was, uh,
pleasant but unremarkable. And we'll talk about
Bob's thoughts after the break.
>> Brent (19:49):
Hey, and we're back, and we were discussing this
lovely, uh, shaton of the pot from Maranon. Justin
had just finished giving us his thoughts on it.
You were asking me what that meant, and that's
shatan, uh, of tap. Basically means castle of the
Pope.
>> Bob (20:05):
Oh.
>> Brent (20:05):
So during. There was a brief period of time when,
um, the papacy left Rome and moved to Avignon,
1309 to 1377. Um, and it was housed in Avion in
the region. So it's basically named in honor of
(20:26):
that. If you look, you can see the Pope's. The
little key symbol on the same. What was that? The.
The one, um, Dan. What's his name? Um, with the,
um. Um. Oh, God, what's his name? Um, the movie
about. About the Pope, when he. When he died and
(20:47):
all that. And then the guy took the little thing
and branded himself.
>> Bob (20:50):
Oh, yeah, sounds familiar. Not the Pope of
Greenwich Village.
>> Brent (20:55):
Hm.
>> Bob (20:56):
Another pope movie?
>> Brent (20:57):
No, no, no. Yeah, it was, um. Um.
>> Bob (21:00):
Good one, by the way.
>> Brent (21:03):
God, I'm blanking on the name on it, but yeah,
that's the same logo that he. That he does the
whole thing on so it's um, it's a beautiful wine
and it's, you know, one of the more powerful wines
that you're going to get in that region. So on my
notes on it, let's see Dan Brown. Dan Brown.
>> Bob (21:28):
Oh, you know, he did all the chasing. The, the guy
who does a lot of cocaine, who chases around
objects.
>> Brent (21:36):
No, no. Yeah, the one where they were, they were
finding um, the girl, she was like the, you know,
they, they, she was the, the direct descendant of
Jesus and all that. What was that movie?
>> Bob (21:48):
Uh, Lost to the wine, my friend. Lost to the wine.
>> Brent (21:54):
So on my notes on this ripe fruit, you get some of
that bramble in there, um, little rosemary, a
little thyme, that herbal bramble that you get.
Um, on the palette, hold on. Lovely round, nice
(22:24):
soft tannins. Um, they're there but they're not
overpowering. A lot of black fruit, black cherry,
plum. Nice, nice spiciness to it. There's a good
intensity. M. You know, a classic shot. Enough to
(22:49):
pop. Yeah, this one's, this one's quite good. I'm
really enjoying, very approachable, really
enjoying this one. You know, it's drinking well
now. Um, but um, I think, I think you give this a
little bit of time. Yeah, lovely. So we're going
to be giving the um, Maranon Barochtor Shatuan up
(23:12):
to pop. 2022. A well deserved four sips.
That's classified.
All right, so that's going to take us to our next
wine which is the. Hold on, let me pull it out
here. Uh, it's the problem with wine. The glasses
are so tall when you have microphones and
equipment everywhere.
>> Bob (23:33):
Oh, and you're used to a Glen Cairns.
>> Brent (23:35):
What's yours? Yeah, exactly. So our next wine is
the Maranon wifey coifier, uh, Ventu 2022. It is
14.5% ABV, 90% Grenache Noir, 10% Syrah, uh,
fermented between 18 and 22 C. Uh, combined with a
(23:57):
maceration for 16 to 20 days. The vineyards are
located on a, uh, sunny lime limestone hillsides
in the Ventu massif. And the harvest is carried
out around the end of September. So again, a
lovely violet on the color on the nose. M. Black
(24:23):
currants, black cherries. There's a, just a hint
of a floral note to it all the way. You have to
dig deep, read really down in there. Let's see on
the palette, what have we got here?
(24:51):
Mhm.
Black currants, raspberries. The tannins on this
are very, very fine, very smooth, very silky.
Drinks Very well. This one's really opened up a
lot. We, we tend to, because we're usually
drinking current release stuff, we're not getting,
(25:11):
you know, things that have been sitting around for
a while. Um, I tend to aerate everything out of
the bottle into a decanter and then back into the
bottle through the Venturi at least once,
sometimes twice, depending on the wine. I did
these once. Um, but this one's really, this one's
(25:32):
really opened up in about the last hour, so.
M. Mhm.
It's got a lovely. Yeah, the tannins on this are
lovely. They, they just elevate the fruit. They
don't really cover the fruit up. What'd you think?
>> Bob (25:50):
So this was an interesting one. The nose was like
pretty traditional for the Rhone variety. You
know, the Rhone region. Uh, m. Fruity. But the
palette was interesting. I got like some black tea
elements to it, some like Kenyan coffee, along
(26:13):
with the fruit you'd expect from the wine. I agree
with Bob about the silky tannins. And the finish
of this one, unlike other ones we've had today was
nice and long and I got like clay and minerality
on the finish. It was pretty complex finish. So
(26:33):
this one is pretty complex for what we've been
having today. So if you want something you can
really get into, this one is good.
>> Brent (26:43):
Yeah. I didn't actually say anything about the
finish, but you're right. This is definitely, so
far, the longest finish of all of them. Um, and,
and again, it's, it's really, it was shorter when
we first opened and we first started pouring it,
but this one has really come along.
>> Bob (26:59):
Yeah. If you've got some sharp cheddar laying
around, go ahead and throw that bad boy in there
with this.
>> Brent (27:04):
Oh yeah.
>> Bob (27:05):
And uh, yeah, I do interesting things.
>> Brent (27:08):
This would, this will stand up to. Honestly, I
think this would stand up to even like a
Gorgonzola, uh, or Roquefort or, or Danish blue.
>> Bob (27:17):
But stinky cheese.
>> Brent (27:18):
Yeah, stinky cheese is king. So. All right. M. But
yeah, this is, this is lovely. I'm really enjoying
this one. I don't know. What does Randy think?
Well, what about you? You're having a glass of
wine. I'm not having a glass of wine. I'm having
six. It's called a tasting and it's classy. We're
(27:40):
actually having seven, so we're, we're like even
classier than. We're very classy Randy. So.
>> Bob (27:46):
Yeah, yeah, yeah, it's uh, it's what we're known
for.
>> Brent (27:49):
Yeah. 100. Yeah. This is. This is lovely. Yeah,
I'm really enjoying this one. So let me slide, uh,
this back over here. So we're going to be giving
the Marinon le fee coifier ventu a well deserved
(28:10):
four sips.
That's classified.
While you were. While you were talking, I looked
it up. It's, uh, um, the Da Vinci Code movies. Uh,
and they did Angels and Demons, where, like, he
saved the Vatican and everything. Yeah, that one.
And there was the Irish guy who was the priest,
and he killed the Pope. And then he got the
branding iron branded himself before they came in
(28:32):
and all that's. Look at that. That's the logo, the
cross keys of the Pope.
>> Bob (28:36):
I'm like, what was the.
>> Brent (28:37):
Yeah. Tom Hanks, you know?
>> Bob (28:39):
Oh, it's Tom Hanks. Yeah.
>> Brent (28:40):
Like, only the biggest star on earth, and I
couldn't remember his name.
>> Bob (28:43):
Not the guy from Vegas who's now, like, lost in
Vegas or whatever.
>> Brent (28:47):
No. No. Okay. I wish I was lost in Vegas.
Oh.
Uh, well, I wish I was last in Vegas with a case
of this wine.
>> Bob (28:55):
Yeah. Not bad.
>> Brent (28:58):
Yeah. I wouldn't stink, so. All right, why don't
you, uh, why don't you go ahead and start telling
us a little bit about our next one?
>> Bob (29:06):
So we're going to talk about Molino Le Village
Perche Luberon 2022.
>> Brent (29:14):
It's good. I almost sounded like you knew what you
were doing.
>> Bob (29:17):
Yeah, I'm trying.
>> Brent (29:17):
Yeah.
>> Bob (29:18):
14% alcohol by volume, 70% Syrah, 30% Grenache
Noir. The grapes come from plots dedicated to red
wines with maximum yields of. I have no idea what
this measurement is. And we'll talk about it after
the break.
>> Brent (29:41):
Hey, and we're back, and Justin was just finishing
up telling us about, uh, the Lubron from Maradon,
so.
>> Bob (29:48):
All right. So I learned what HL HA is. It's
hectaliters per hectare.
>> Brent (29:53):
There you go.
>> Bob (29:54):
Which sounds like a hectolitre is probably a heck
of a lot of liters, and a hectare is a heck of a
lot of.
>> Brent (30:01):
There you go. Yeah, it works.
>> Bob (30:02):
I'm going with that. The vineyards located at an
altitude between 3 and 400 meters, and
fermentation takes place between 20 Celsius and 22
Celsius with delicate extractions. So. Talk about
vague for a guy on the. Not on the metric system.
So it's dark, ruby red color. Um, the nose had
(30:28):
some weird notes on their nose. I kind of got a
lot of, like, really nice, sweet fruit. I got the
mocha and the violet they were talking about on
the palette. I got a variety of fruits. I got like
red licorice, raspberry, strawberries, a hint of
(30:51):
blueberry. That's more on the finish. Um, and the
finish for me, it's like the end of an hourglass
where you just have a few grains left and before
you notice it, it's gone. But it's nice. It's just
super quick. I guess you just have to keep
drinking it if you want to figure out the finish
ends in the hourglass.
>> Brent (31:12):
So are the Days of Our Lives. Yeah.
>> Bob (31:13):
Okay. Yeah, like that.
>> Brent (31:15):
It's like my mom watching her soaps. Yeah.
>> Bob (31:17):
Hey, good memories.
>> Brent (31:18):
Yeah. You know, if she's watching the soap, she
was ignoring me. That was awesome. Right? That's
when I got in trouble.
>> Bob (31:24):
Yeah.
>> Brent (31:26):
Yeah. This one is absolutely fantastic. They were
kind enough to send us the wines and one of them
broke, which was the Luberon. And I told them,
hey, look, we've got five. One of them didn't make
it, but the other five were fine. They were very
insistent. We want you to have the Luberon. And
thank goodness they did because this one is
absolutely fantastic. Um, they actually shipped me
(31:46):
this one direct from France.
>> Bob (31:48):
Merci beaucoup, mon amis.
>> Brent (31:49):
Absolutely delicious. I mean, yeah, the violets
are there. There's a little bit of a nuttiness on
the tip of the nose, on the palate. Mhm.
Raspberries, black currants. There's definitely a
(32:11):
nuttiness in there in the front and the center of
the palate. A little bit of black pepper, just a
hint of licorice. And it just, it got a great
mouth coat. It's got a really nice finish. Medium
long finish. M. Yeah, all the wines we've done
from M, them have been very good. This one's the
(32:32):
complete package. This one's very nice.
>> Bob (32:34):
This one's begging for a snapper.
>> Brent (32:36):
Oh, yeah, big time. Yeah. Yeah. A nice, nice meaty
fish.
>> Bob (32:41):
Yeah.
>> Brent (32:42):
Would be perfect with this in a nice dark sauce.
M. Yeah, this is delicious.
>> Bob (32:51):
We've got a day or two to make that happen.
>> Brent (32:53):
Yes, we do. So because there's plenty of wine left
over because it's just two of us, right?
>> Bob (32:59):
Exactly.
>> Brent (33:00):
Well, we're going to give the Marinon levalage
Perche Luberon 2022 a well deserved four sips.
Great job with that one, guys. Really, really
great there.
>> Bob (33:11):
Sibo coup.
>> Brent (33:12):
Um, so that takes us to our last wine, which is,
uh, from Brassfield Estate. So the Brassfield
Estate Winery is located at the top of the High
Valley Ava in Lake County. California vines are
planted in an altitude matched by only 1% of
vineyards in the world. It's remarkable for its
cool marine breezes, its volcanic soils and high
elevations going from 18 to 3,000ft. In the High
(33:35):
Valley Ava, it also sits right next to Clear Lake,
which is the largest natural lake in California.
High Serenity Ranch is the home to the Brassfield
Estate, and it is planted to Pinot Grigio
Sauvignon, Viognier, uh, Stream, and quite a few
other varietals. Uh, each block is comprised of
(33:56):
ancient lake bed and alluvial soils from the
surrounding mountain range. The transverse valley
winds create some of the coolest sites in Lake
county. And the lower temperatures on the Valor
Floor allow for a big diurnal switch, uh, when
dealing with, uh, the temperatures and the diurnal
is the difference between the high and the low
during the day.
>> Bob (34:16):
Oh, thanks for explaining that.
>> Brent (34:17):
Um, this one Here is the 2021 Cabernet Sauvignon
High Valley, Appalachian High, Serenity Ranch.
It's 14.5% alcohol. It's 85% Cabernet Sauvignon,
8.5% Malbec, 3, 3, 3% Petite Verdot, 2.5 Cabernet
Franc and 1% Merlot at that. Uh, that's, that's a
(34:40):
big list. So, uh, the vineyards are monte Sereno.
It's 2100ft. Rattlesnake Ridge, 2250, 50, uh,
block 14, 2018 and 2000. Volcano Ridge, high
Serenity Ranch and Ridgeline. So on the color
here, dark, dark, dark garnet. Got a nice rim to
(35:03):
it on the nose. On the nose. I'm getting, um, nice
dark fruit, plums, blueberry, some blackberries, a
little bit of, uh, bramble there.
(35:27):
Mhm m.
It's got some really nice tannin to it. It's got a
great grip. It's, it's not completely
overwhelming, but it's hitting you, letting you
know it's there. I think this one, really,
Honestly, it's a 21. I think this one needs a
couple of years. Um, yeah, very, very nice
(35:51):
tannins. Very good mouth coat all over the mouth.
A little bit of cedar. Yeah, I love this one.
What'd you think?
>> Bob (36:01):
So I'm imagining thick grape skins on these. I'm
um, imagining struggling vines like a server. TGI
Fridays in the 90s during rush hour, you know, the
rush, happy hour, the peak, barely keeping up. And
(36:24):
I'm getting, you know, really nice fruit, but, um,
balanced. And the finish is really interesting. I,
I really want to visit this winery, to see the
land that it's in. I want to see these grapes. It,
the wine. If it was an emotion, it makes me
(36:46):
curious about where it came from.
>> Brent (36:48):
I saw some pictures of it because I did a 60
second review of their Sauvignon Blanc, or 90
second. Did a real and put it out on our show.
Social media. Um, it is absolutely beautiful. It's
up in the mountains. There's Clear Lake is aptly
named. I mean, it's this beautiful lake. Like,
wow, this is really pretty. But.
>> Bob (37:08):
So we would like to go.
>> Brent (37:09):
Yeah, but the wine. The wine's fantastic. This is
really, really good.
>> Bob (37:14):
How far is this from, uh, Napa? It's a hall.
>> Announcer (37:18):
Right.
>> Brent (37:18):
It's a good drive, but, you know, doable. What
else we got to do?
>> Bob (37:21):
Yeah, True, true.
>> Brent (37:22):
Yeah. Beautiful wine. Beautiful wine. What do you
think? Oh, uh, I think we're gonna be. Yeah,
definitely giving the Brassfield Estate Winery
2021 cabernet sauvignon a well deserved. Four
sips.
That's classified.
>> Bob (37:40):
Yeah. Open this one up for an hour. Yeah, that's
my advice.
>> Brent (37:45):
Yeah, we opened this one sort of last minute and
aerated a couple of times. Yeah. Um, and went
through our tasting notes before hitting record.
And by the time we got to where we're at the end
of the show, this one's really opened up
beautifully. I'd open this one up, let it sit for
two or three hours. I mean, but, yeah, if you
could
>> Bob (38:03):
plan that far ahead.
>> Brent (38:04):
Yeah, yeah, if you can plan that far ahead, you're
doing pretty dang good
>> Bob (38:07):
because it's tight when it's open, but it opens up
nice.
>> Brent (38:11):
Well, uh, that's all the time we have for today. I
want to thank you for joining me because you're
the one wouldn't have made it, Bob.
>> Bob (38:17):
You're welcome. Better late than never, I would
say.
>> Brent (38:21):
Yeah, well, and. And, uh, the sad thing is, is the
other guys are going to miss all my new sound
effects that I got.
>> Bob (38:27):
Oh, I got.
>> Brent (38:27):
Oh, I got some really good ones here.
>> Announcer (38:29):
Here.
>> Brent (38:30):
See if you. This. Remember anything from your
childhood, dear. That's nice. There you go. All
right. Reunited on ice. Well, for sips, suds and
smokes, this is Made man Bob, reminding life is
too short to drink bad wine. Unfortunately, today
that wasn't a problem for us, so.
>> Bob (38:49):
Not a problem at all.
>> Announcer (38:52):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the subscribe button.
>> Brent (39:01):
Give it a little tappy. Tap, tap, tap a roo.
>> Announcer (39:04):
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(39:26):
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(39:48):
episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
appreciation of some of the finer slices of life
from the dude in the Basement Studios. Your host,
the Good Old Boys will see you all next time.
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