February 27, 2026 • 40 mins
Is Hope a leadership style?
@Hopefamilywines @aowinery #pasorobles #napavalleywines #wine #podcast #radioshow #host
Co hosts : Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – This episode takes you on a flavorful journey through the heart of Paso Robles, featuring an exciting lineup of wines that showcase the region's rich terroir. If you think that Paso is standing in the shadow of Napa Valley, they are casting their own shadow with such exceptional wines that are a bit more approachable and easier on the wine budget. Our hosts share their tasting notes, lively banter, and, of course, their signature SIPS ratings. We will be discussing these wines and rating them from 1-5 with 5 being the best:
4:00 Austin Paso Robles Chardonnay Barrel 23 3 SIPS
9:13 Quest Cabernet Franc 2023 4 SIPS
15:48 Treana Cabernet Sauvignon Paso Robles 2023 4 SIPS
19:05 Austin Hope Cabernet Sauvignon Paso Robles 2023 4 SIPS
25:28 Alpha Omega Cabernet Sauvignon Houyi Vineyard 2022 4 SIPS
33:20 Alpha Omega Era Napa Valley Cabernet Sauvignon 2022 5 SIPS
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TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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Producer: Made Man Bob
Executive Producer: Good ol Boy Mike
Wine Tasting, Paso Robles, Chardonnay, Cabernet Sauvignon, Cabernet Franc, Austin Hope, Alpha Omega, Quest Wines, Triana Wines, Wine Reviews, Wine Ratings, Wine Pairing, Napa Valley, Wine Regions, Wine Enthusiasts, Wine Education, Wine Culture, Wine Aromas, Wine Flavors, Wine Experience
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Episode Transcript
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>> Announcer (00:00):
On the next episode of Sips, Suds.
>> Brent (00:02):
And Smokes, here are the wines we're going to be
discussing today. So we are going to be discussing
the Austin Paso Robles Chardonnay Barrel 23, the
Quest Cabernet Franc 23, the Triana Cabernet
Sauvignon, Paso Robles 23, the Austin Hope
Cabernet Sauvignon Paso Robles 2023. And from
(00:25):
Alpha Omega, we have the Alpha Omega Cabernet
sauvignon Huy Vineyard 2022, and the Alpha Ome
Omega Era Napa Valley Cabernet Sauvignon 2022.
Yeah, that doesn't. Yeah, I am, um, very aroused.
What's the guy with the F35 crash say? I'm telling
(00:49):
you, Paso's killing him. And, uh, to the
listeners, I've been.
>> Maury (00:52):
Saying that for a while.
>> Announcer (00:53):
We'll be right back after this. Brought to you
(01:18):
almost live from the dude in the basement studios.
Why? Because that's where the good stuff is. It
sips, suds and smokes with your smoke and host the
good old boys. M. And now it's sipping.
>> Brent (01:59):
Hey. Yes. It's seven time again. Welcome to this
SIPS episode where everything good in life is
worth discussing.
>> Bob (02:05):
Absolutely.
>> Brent (02:07):
Pretty good day.
>> Bob (02:08):
Very good day.
>> Maury (02:09):
Nice day.
>> Brent (02:10):
Any day that we're drinking good wine is a good
day. So it was Made Man Bob joining me today, or
good old boy Justin. Pleasure to be here, Bob and
Made Man. Morning.
>> Maury (02:19):
I am, um, excited to be here, Bob, in the
basement. I will even put up with the dampness.
>> Brent (02:25):
It is a good day in the basement. I keep the wine
down here. It's nice and it's damp and it keeps
the corks happy. So. Well, our sip segments are
all about wine, distilled spirits, tea and coffee.
And here are the wines we're going to be
discussing today. So we are going to be discussing
the Austin paso Robles Chardonnay Barrel 23, the
Quest Cabernet Franc 23, the Triana Cabernet
(02:49):
Sauvignon Paso Robles 23, the Austin Hope Cabernet
Sauvignon Passerel Blaze 2023. And, uh, from Alpha
Omega, we have the Alpha Omega Cabernet sauvignon
Huyi Vineyard 2022, and the Alpha Omega era Napa
Valley cabernet sauvignon 2022. Yeah, that
(03:12):
doesn't. Yeah, I am, um, very aroused. What's the
guy with the F35 craft say? Yeah. Yeah. So we're
going to be tasting and discussing these fantastic
wines and uh, rating them with our signature
sound. So, Justin, why don't you pick one of one
(03:33):
of our one to five sips and tell us about it.
>> Bob (03:36):
Okay. Two sips. Nice Bubbles, but what else do you
have?
>> Brent (03:42):
Well, isn't that nice? Boy, we're old. We know who
bubbles a chimp is. All right, well, Justin, why
don't you go ahead and read, um, us all with this
fantastic information about the Hope, uh, family.
>> Bob (04:00):
Happy to do it. When the Hope family came to Paso
Robles 1978 to grow apples and grapes, the area
was little known and sparsely populated. But my,
how has that changed? Paso Robles is now known in
the winemaking world as one of the fastest growing
wine regions in the U.S. the Hope family began
(04:23):
making Paso Robles wines in 1996 when Austin Hope
took the helm of the family operation. The Hopes
have always been avid champions of Paso Robles.
They helped establish the Paso Robles AVA as well
as the Paso Robles Wine Country Alliance. They
also helped spearhead the recognition of the
(04:43):
region's 11 sub AVAs, which further elevated the
region's status on the global stage. They grow
grapes in their estate vineyard located in the
west side Templeton Gap district, and also source
fruit from one of the many Paso Robles top
vineyards. When Bob and I got to visit there the
other day, I think the only regret we had is we
(05:05):
didn't have a couple more days.
>> Brent (05:07):
Yeah, Paso is fantastic. If you want to take a
trip to wine country, I highly recommend it.
>> Maury (05:11):
It's on my list.
>> Bob (05:14):
We're going to talk about Austin. Paso Robles
Chardonnay barrel 23, 13 and a half percent
alcohol by volume, 92% Chardonnay, 5% Marsan, 2%
Sauvignon Blanc, 1% Viognier 20 barrel fermented
and 74% in stainless steel. The fruit is sourced
(05:37):
from three districts within the Paso Robles AVA.
The San Juan Creek district, Creston district, and
the Pomar district. Chardonnay grapes were whole
cluster pressed into stainless steel tanks for
cold settling at 30 degrees. The juice was then
racked off the heavy lees into French oak barrels
(05:57):
26% and stainless steel tanks 74% for
fermentation. The barrel fermented portion saw
eight months of surly aging and the barrels were
stirred monthly during the first three months to
enhance the creamy nature of the wine. The blend
was assembled in June of 2024 and bottled of
(06:18):
September of 2024. On the nose I got like kind uh,
of a Coppertone lotion note on the palate. I got
Limoncello and the finish for me was oaky and
smooth. Maury, what did you think?
>> Maury (06:35):
Yeah, I really liked this wine. I thought it had
just the right amount of malolactic fermentation.
It had a little hint of buttery and a little hint
of oak. It was not to the extent of being cougar
juice. Uh, I thought it was really nicely
balanced. It was very enjoyable. I think for the
price it's pretty unbeatable and I really
thoroughly enjoyed it. I love the tropical notes
(06:57):
on the nose. It's got a, a nice pale yellow color
on the palette. Lots of melon, tropical flavors,
some crisp acidity, hint of lemon zest. Finish was
medium to long. I really thoroughly enjoyed this.
I really couldn't find anything negative to say
about it.
>> Brent (07:12):
I think it's absolutely delicious. It's um, you
know, this is their entry level Chardonnay, you
know, screw cap. Entry level. And a very well made
wine.
>> Maury (07:21):
Hey, good against screw caps.
>> Brent (07:23):
I don't, I actually prefer them. I've never had a
screw cap go bad in my life and I have lost so
many good wines over the years. Faulty corks.
>> Maury (07:32):
There are some high end wines. Plum check comes to
mind. That does. Screw cap and uh, and cork and
uh, you know, it used to imply bottom shelf. But I
think today you should not be put off by the screw
cap.
>> Brent (07:43):
It's, it's, it's a lovely wine. Um, on this I
don't get the copper tone, I don't get the
coconut. Um, I definitely get the pineapple and.
>> Maury (07:53):
The pineapple and the tropical fruit notes. I
agree. San's coconut really is. Yeah, he's
otherwise spot on.
>> Brent (07:59):
Yeah, there's pineapple in here. Brioche, sweet
warm tropical fruit. On the palate. Mhm. On the
palate it's melons, tropical fruit. The acidity on
this is very well balanced. I really enjoy it. Um,
you know, it's, it's just enough. Gets the mouth
(08:21):
watering, but it's not overpowering. Um, there's a
nice lemon hint of Myers lemon hint in on the
palate as well as on the nose. Um, it's got a
pretty color to it, you know, very, very bright.
Um, you know, really well done. I mean for, you
know, again, for an entry level Chardonnay, I
think this one's a winner. Um, you know, is it, is
(08:42):
it the best Chardonnay we've had? No. But is it a
good chardonnay? Absolutely.
>> Maury (08:47):
It's delicious and really very perfectly
serviceable. I would never pour it out of my
glass.
>> Brent (08:52):
Oh yeah, you will. Straight down your gullet. I
know you, so we're gonna give the option.
>> Maury (08:59):
Don't tell anyone.
>> Brent (08:59):
Yeah, I know. Well, I'm not telling. I'm not
telling your wife. Don't worry about it. The
Austin Passa robley Chardonnay barrel 23. A well
deserved three sips.
>> Maury (09:10):
Interesting.
>> Brent (09:14):
So let's have Maury tell us about our next wine
from the folks at.
>> Maury (09:18):
Uh, thank you, Bob. So Quest is also another
property owned by the Hope family or Austin Hope
family, uh, vineyards. Uh, this is the Quest
Cabernet Franc 2023, coming in at 14.5% ABV. It is
100. Yes, you heard that right, folks. 100%
Cabernet franchise. This fruit is.
>> Brent (09:41):
Thank you.
>> Maury (09:41):
You read my mind on that sound effect. Thank you.
Thank you. Thank you, Bob. The fruit is harvested
and fermented individually by vineyard lots and
then aged nine months in used American oak lots,
were racked twice during barrel aging, blended
together, and put into 65% new American oak
barrels for an additional three months, for a
total time in oak of 12 months. The fruit came
(10:05):
from the Creston district at 1100 foot elevation,
the Genesco district, 1100 foot elevation, and the
San Juan Creek district at 1200ft of elevation.
Quest was originally a blend of Cab Sauvignon and
Cabernet Franc. As they learned with microclimates
and Paso Robles were best suited to make the best
Cabernet Franc. They adjusted the blend each year,
(10:26):
and this 2023 vintage marks the first 100%
Cabernet Franc release. So with that, this is a
beautiful, dark, brooding, purple, inky, opaque
wine. It just is dense in the glass. On the nose,
(10:46):
it's got just unbelievable notes of cassis and
BlackBerry and a hint of graphite. And we'll be
back.
>> Brent (10:59):
Hey. And we're back. And Maury was just giving us
his thoughts on the Cabernet Franc. There you go.
>> Maury (11:07):
Uh, so the Cabernet Franc, as I was saying from
Quest, is really interesting and delicious. Number
one, Cab Franc, for those of you who are not
aware, is typically used as a blending grape. It's
often blended with Cabernet Sauvignon and
sometimes in other Bordeaux blends. It's
relatively rare to find it as a pure, especially
100% cabernet franc.
>> Brent (11:28):
But I love it.
>> Maury (11:29):
It is great.
>> Brent (11:30):
I absolutely love Cabernet Franc.
>> Maury (11:32):
Very polarizing. It's either done well and it's
fantastic, or it's terrible.
>> Brent (11:35):
Yeah, there's an error. There's not an in Between.
But when you get one that's done well, it's. It's
such a great grape on its own, and it's starting
to come forward. You're starting to see more and
more people do it 100%.
>> Maury (11:45):
This is a beautiful, viscous mouthfeel. It's
palate coating, it goes down nice. The finish is
medium. I've got nothing but good things to say
about this wine. I really think, uh, I'm quite
frankly honored and happy to have tried, because
it's not one that was in my wheelhouse or on my
radar. But if you see the Quest Cabernet Franc
2023, uh, remember, only the 23 is 100% Cabernet
(12:09):
Franc. I would buy it and enjoy it. Just give it
some air and time in the glass.
>> Brent (12:14):
Be patient.
>> Maury (12:14):
Let it come up to room temperature. I think you'll
be rewarded. Justin, what did you think?
>> Bob (12:19):
This expression, for me had great structure and
balance. Um, the mouthfeel was incredible. And
we've had this bottle open for a few hours now,
and there's no degradation.
>> Brent (12:34):
Yeah, no.
>> Bob (12:35):
In the structure of balance. So you could drink
this by the fire pit. Four hours, and you're gonna
enjoy the last sip as much as the first. That's my
thoughts.
>> Maury (12:47):
These Californian wines are all.
>> Brent (12:54):
So good. I miss him. Yeah. Hans Gruber. We miss
you, buddy. Yeah. This is a lovely one. I mean, I.
I've been a C. Frank fan for a long time. Um, it's
just now really starting to come out. I mean,
finding a cab Frank was hard, you know, even just
(13:15):
five or six years ago. Um, but you're seeing a lot
more people, you know, coming out with Cobb Frank,
say, maybe not 100%, but, you know, 80, 90%
confront, um, with the climate change. It's a
great grape. It tolerates the heat better. In
fact, it does better in the hotter climates. I
mean, in the colder climates, it tends to turn a
(13:37):
little bit. For me, you get too much of the green
pepper on it for me, when it's in too cold of a
climate. But the warmer it is, you know, it. It.
It holds up. So if climate changes, you know,
continues, and it's a thing and all that. I, uh,
think you might see more and more Cub Frank
getting bottled on its own. But. But this one's
extremely well done. We got to try this. When we
(13:59):
were out in Paso at Austin Hope, um, the peppers
are there, but they're just right where they need
to be. Getting on the nose. There's dark red
fruit. That pepper is on the back palette, green,
uh, and red peppers, um, you know, a really nice
(14:23):
backbone. The tannin on it is just right where it
needs to be. This is a very, a very, very good
Cabernet franc.
>> Maury (14:29):
Yeah, I think this will go a mile, miles and
miles, but it's certainly drinkable now, as long
as you give it a little time to aerate and come up
to room temperature.
>> Brent (14:38):
It was tight when we opened it.
>> Maury (14:39):
Yeah.
>> Brent (14:40):
And I had aerated it, but.
>> Maury (14:41):
And I think you can hide some of the flaws with
some of the blending. It's even harder to do a
great cab FRANC when it's 100%.
>> Brent (14:46):
Oh, yeah, that's. Yeah, well, that's, that's the
thing. That's why I think a lot of people did, did
them as blends, you know, where, you know, I mean,
I don't mean a blend, you know, 50, 50. We're
talking, you know, 90, 85, 90% Cobb Frank and a
few others in there to fill in the holes. But
yeah, it's, uh. And I've. I mean, I've had this
one in past years and it was always a good one,
but this one is really hitting it for me.
>> Maury (15:08):
So, yeah, I've actually sort of raised my
intention. When it first came out, I really
thought this was more of a middle of the road 3.
But as it's sat in the glass over the last several
hours and really opened and matured, I think it's,
it's risen in its, uh, in its scores and in its.
My appreciation and complexity.
>> Brent (15:25):
Yeah. Well, we're going to be giving the Quest
Cabernet Franc 2023, a well deserved 4 SIPS.
>> Maury (15:31):
That's classified.
>> Brent (15:33):
So that takes you to our next wine from the Hope
family people. And this is their Triana Cabernet
sauvignon Passa Robles 2023. It's 14.5% ABV100
cabernet sauvignon AVAs Paso Robles. Extended
macerations and carefully managed pumpovers
(15:53):
enhanced, uh, the extraction of color and tannin.
The lots were aged separately for 10 months and a
combination of 25% once and twice used French oak
and 75% neutral French and American oak. The
initial blend was assembled in early September
2024 and aged for an additional four months and
26% new French oak. The wine was racked only twice
(16:15):
during its cellar life, with the final racking
occurring just prior to bottling. So on the color
here, it's got a nice deep garnet color in the
center, edging out toward A light ruby on the rim.
On the nose, dark fruit, just a slight hint of
(16:40):
oak. Just a little bit of a dusty note on for me
on the tip of the nose and on the palette. Let's
see. Mhm. On the palate, it's got a really nice
mouth feel. Uh, black cherries, blackberries,
(17:01):
plums, a little bit of a tobacco note, some old
leather, kind of a dusty barn. And a pretty nice
finish as well. This one stays with you for a
little bit. I, I'm enjoying this.
>> Maury (17:19):
You know, I agree with you Bob. I think it's, you
hit all the points on it. Um, I agree with you
100% on the black fruit, the leather, etc. Uh, a
little hint of black tea on the nose. But other
than that I think you were spot on on on all the
tasting notes. I agree. The feeding finish is
medium to long. This uh, one too, you know, I, I
(17:40):
was definitely a little less high on this wine
when I first poured it. It was a little bit tight
and as it sat in the glass for an extended period
of time, this one probably, uh, I'm enjoying it
even more. I'm really enjoying this. I think it's
a beautifully made wine.
>> Brent (17:54):
I think this one got a bigger change with time.
Yeah. Than the quest. Honestly.
>> Maury (17:59):
I would say the same thing. I was thinking it was
me, but uh, it's definitely improved. Justin.
>> Bob (18:07):
Getting like a oolong tea note from it. I'm
getting uh, faint fruit preserves. Um, the finish
is very pleasant, very long and very mild.
>> Brent (18:20):
Yeah, there's definitely a black tea in here.
>> Bob (18:22):
Yeah, it's, it's a well refined, well refined
expression.
>> Brent (18:29):
Yeah, there's definitely a black tea. I, I don't
get as much on the nose as I get it on the palate.
Mhm, mhm. On the back palate is where the tea
comes in. Yeah, that's, that's really lovely. I'm,
I'm enjoying that one a lot. So, so we're going to
be uh, giving the Triana Cabernet sauvignon Paso
(18:53):
Robles 2023. A well deserved four sips.
>> Maury (18:58):
That's classified.
>> Brent (19:01):
So that's going to take us to our next wine. I'm
telling you, Paso's killing him. And uh, to the
listeners, I've been.
>> Maury (19:08):
Saying that for a while.
>> Brent (19:09):
If you haven't been out, definitely go.
>> Maury (19:11):
Not easy to get to, but worth the ride.
>> Brent (19:13):
It's not easy to get to, but it is definitely
worth the ride. And it's, and it's a beautiful
drive. Whether you're coming down from San Fran or
you're coming up from lax. But, uh, you know,
beautiful country, beautiful drive, very laid back
vibe. Um, a lot of great restaurants and, and all
kinds of wineries making all kinds of different
wines. It's, you know, it's not so. Napa makes
(19:36):
Napa wine, Sonoma makes Sonoma wines. You know,
it's, there's, there's a huge variety of wineries
there. So, yeah, definitely hip Paso. And we'll be
back. Talk about the last one. Hey, and we're back
and we're just, we just finished talking about the
Triana, uh, Cabernet Sauvignon Paso. And we're
going to be talking about our last one from Paso.
(19:57):
We're going to have Maury. Uh, tell us about that
one.
>> Maury (20:00):
Thank you, Bob. This is the Austin Hope Cabernet
sauvignon. Paso Robles 2023 comes in at a whopping
15% ABV. This one is Rick Flair.
>> Brent (20:12):
Wax it.
>> Maury (20:12):
Yeah. 100 cabernet sauvignon. Uh, this fruit is
sourced from the Genesis, Geneseo, Estrella,
Creston and Paso Roble Highlands, San Juan Creek
and San Miguel districts. After harvesting the
grapes, select vineyard lots were fermented
individually in stainless steel tanks for 10 to 14
days. Extended macerations and carefully managed
(20:34):
pumpovers enhanced the extraction of color and
tannin. The lots were aged separately for 15
months in a combination of 25% once used and 75%
two to three times used. French oak. The initial
blend was assembled in January of 2025. As a
whole, this blend was then aged an additional two
(20:55):
months in 75% new and 25% once used. French oak.
The wine was racked just twice during its cellar
life, with the final racking occurring just before
bottling. This wine is special. It's got a dark,
ruby color. It's just as opaque as you can imagine
(21:16):
in the glass. On the nose, aromas, uh, of freshly
picked black currants, ripe cherry, blackberries,
and then some subtle hints of violets, mocha, even
a little dried spice. On the palate, it's juicy
fruit. Lots of cherry. Nuances of cedar, clove,
nutmeg, and a hint of vanilla. There's perhaps
(21:37):
even a hint of, uh, tobacco. The finish is long,
smooth, full bodied. It's rich. The tannins are
just soft and just caress your tongue and your
palate. This wine is just delicious. It's got
everything you want in a cab. It will rival some
of the best of Napa Valley cabs. It's just ticking
(22:00):
all the boxes for me. It's firing on all eight
cylinders. And again, a wine I'm not particularly
familiar with coming from Austin Hope, although
I've had a number from Paso. This wine is
delicious, and if you see it, grab it. You will
not be disappointed. Justin, what'd you think?
>> Bob (22:18):
So I got, uh, a lot of earthy notes from this. I
got forest floor mushrooms.
>> Maury (22:25):
You may use the further away nose technique. I put
my nose right in the glass and got a lot of fruit.
But you and Harm were correct in that if you were
to pull your glass much further away, you get some
of those mushroomy umami earth floor notes. So
thank you for bringing that up.
>> Bob (22:38):
I also got star anise on the nose after time. And,
uh, on the palate, I got, like, cedar, uh, cigar
box. I got clove cigarettes, and, like, that
Vanilla Bean coffee that, um, was, like, cinnamon.
Vanilla Bean coffee that Gavalia used to make in
(23:01):
the late 80s, early 90s.
>> Maury (23:03):
Are they gone?
>> Bob (23:05):
Probably.
>> Brent (23:06):
Well, because jerks went and got it and got the
free thing but never bought anymore.
>> Bob (23:12):
Oh, yeah, I resemble that.
>> Brent (23:14):
Same reason why we don't have the people like you,
why we don't have Columbia Record Club anymore,
sir.
>> Bob (23:19):
Yeah, yeah. You know, you could write. You void
this contract. I'm 17 years old. And that. You
don't get anything more from them after that.
>> Brent (23:27):
Yeah, I'm so glad you put that.
>> Maury (23:30):
Lot of greedy.
>> Bob (23:33):
Oh, that was before the law degree, my friend. Uh.
>> Brent (23:39):
Straight. Just. Just straight into the toilet. So.
All right, well, this one is dark. M. Dark, dark,
dark. Ruby color. I mean, just beautiful color to
it. It just. It coats the glass. Black currants,
black cherries, plums, blackberries. Just a
(24:05):
beautiful bunch of dark fruit in there. The
violets definitely leap out that. That. Yeah, the
violets. That floral nose is really nice on the
palette.
>> Maury (24:18):
Hold on. Hold my glass.
>> Brent (24:24):
On the palate again. Cherries, plums,
blackberries. Just a slight hint of oak. I
definitely. I. I see what you're saying with the
clove. I get that on the back palette. Just a.
Just a tiny touch. Not a lot. Um, I do get just a
hint of vanilla. Um, the finish on this, I would
(24:47):
say, is. Is medium to long. It's got a nice
acidity. It's very well balanced. Sitting, um, out
in the air. As long as this one's been open,
because it's been open now for a couple hours, has
really done this wine a great service. It was good
before, but it's just gotten better. M. Yeah, this
one's. This one's really, really nice. Hold on.
(25:13):
Yummy. Yeah, I think I, I think I just wish. I
wish they'd said more than one. So we're going to
be giving the Austin Hope Cabernet sauvignon, Paso
Robles 20, 23. Four sips.
>> Maury (25:30):
That's classified. Bob, you want to talk about,
uh, Alpha Omega next? And, yeah, uh, Huey
Vineyard.
>> Brent (25:38):
This is, uh, this is like our last trip out to
California. We started off in Paso for a couple of
days, then we got in the car and we drove up to
Napa for a couple of days. So, um, which was,
which was a good trip? Oh, yeah. So the Alpha
Omega Winery, we've. Anybody that if you actually
listen to the show. Are you out there? Is anybody
actually listening? Yes, hopefully. Um, we've done
(26:00):
Alpha Omega before in the past. Um, great folks
over there, great wine they're making. Beautiful
winery. If you're out there, please, definitely
go, go. Give it, go, give it a shot. Um, they're
right across the street from the new Bella Union.
Yeah. Also another one to go see.
>> Bob (26:15):
Nice.
>> Brent (26:16):
Um, Alpha Omega was established by Robin and
Michelle Bagot in 2006. Um, it's located on the
Rutherford bench in the heart of Napa. Again,
right across the street from Belle Union. You
can't miss it. Big lake, beautiful fountains going
up in there. They sought to create an estate
comparable to the finest in the valley. So Robin
began his wine career in 1988 as a grape grower,
(26:39):
planting more than 750 acres of grapes. And in
1998, establishing Telosa Winery in San Luis
Obispo. Back down to Paso. Several months into
negotiations for the property that would become
Alpha Omega, Sir Peter Newton of, uh, Newton
Vineyards. Newton, I miss them. The fires took
(26:59):
them out and it looked like they were shutting
down. But, uh, the last news I heard, they're,
they, they, they saved like two acres of vines,
but they're replanting and they're going to
reopen.
>> Bob (27:11):
So they should call it Phoenix.
>> Brent (27:12):
Yeah. So Sir Peter Newton of Newton Vineyard
suggested to the Baggots that they talk to his
winemaker and his assistant winemaker about
joining their new winery project. How awesome is
that? Where do you ever see somebody who's one of
your competitors going, hey, these guys would
probably be a good help to you. You know that that
doesn't happen in any other industry. This team
together had excelled at making award winning
(27:34):
wines for Newton Vineyards in Napa Valley, and
then left to do the same thing for the folks over
at Alpha Omega. So we're going to be tasting right
now the Alpha Omega Cabernet sauvignon Hui
Vineyard 2022. So this is 15 ABV. I am very
(27:57):
aroused. Yes. 100 cabernet sauvignon, 100% barrel
fermented in French oak bricks, 75% new, 25% one
year old. Age for 20 months in French oak bricks,
30% new and 70% one year old. Huyi is a mythical
Chinese archer who saved the earth from the sudden
(28:18):
appearance of 10 suns in the sky by shooting down
nine of them. Hui vineyard is situated in the
Pritchard Hill region in the heart of the Vaca
Mountains. Viticulture on, um, Pritchard Hill
dates back to the 1890s, and the region now
produces some of Napa Valley's most dramatic
wines. Perched at 1300ft, the family began
developing the 22 acre Huyi Vineyard in 2010. So
(28:43):
let's take a look at this thing. The color on this
is a beautiful dark, medium to dark garnet with,
like a light ruby rim on the nose. Let's see. What
a great nose. Just beautiful ripe fruit. Black
(29:08):
cherry, black cherries, blackberries, plums.
>> Maury (29:16):
M don't forget some boysenberries and mulberries.
>> Announcer (29:19):
Mhm.
>> Brent (29:21):
It's got a nice mineral note to it as well. And on
the back of the nose, it's got a hint of just sort
of well worn, old soft leather. Beautiful nose.
And we'll be back. Hey. And we're back. And we are
(29:42):
discussing the Alpha Omega Cabernet sauvignon hui
vineyard 2022. Was just talking about the nose on
this beautiful nose. So let's go to the palette,
shall we?
>> Announcer (29:53):
Hold.
>> Brent (29:57):
M. M got a nice medium body to it. Plums, black
cherries. It's got a nice, um, river stone mineral
note to it. Sort of dusty barn and that, uh, the
(30:20):
tannins on this thing are so well put together.
They're not. They're not hitting you over the
head, but they're. The grip is. Is really
exceptional. It's grabbing you and shaking you and
letting you know it's there. It's. And it doesn't
let go. The finish on this thing is. Is very long.
This one just keeps going and going. What do you
think, Justin?
>> Bob (30:40):
So I got a lot of dark fruit. I got, um, like,
freshly burnt oak on the palette. I got more dark
fruit. I got kind of a Perrier thing going on with
the, uh, minerality, but, you know, a little on
(31:01):
the flat side.
>> Brent (31:01):
Okay, I'll go with it.
>> Bob (31:03):
And the finish was mild, pleasant, and long.
>> Brent (31:13):
I'll take that. What'd you think, Morgan?
>> Maury (31:15):
Well, I'd have to agree with you a little bit more
than I agree with Justin on this particular wine.
>> Brent (31:19):
Oh, that's.
>> Maury (31:20):
I thought it was delicious. Uh, beautiful showing
of 100% cabernet sauvignon. The French oak comes
through, the dark cherry, the boysenberry, the
fruit notes on the nose. There's lots of fruit on
the palate. The tannins are well integrated, soft.
There is definitely some tobacco and minerality.
(31:40):
Nice long finish. I think it's a beautiful wine.
For me, this is. This is my perfect wine with a
nice, big, thick, juicy ribeye. It's just ticks
all the boxes. Extremely well made. Other people
are sourcing grapes from the Hui vineyard, and I
think it's one to watch out for because they're.
They're producing some really beautiful grapes.
(32:01):
Uh, love this wine. I think if you see it, buy it,
try it, you won't regret it.
>> Brent (32:05):
Yeah, this is just. To me, this is just enough for
that steak. You know, I love a wine that's even
more bold than this, but honestly, that I just
prefer to drink on its own. This is just enough
that it will challenge the steak, but it will not
overwhelm it.
>> Maury (32:19):
Correct?
>> Brent (32:20):
Um, yeah.
>> Bob (32:21):
Go prime, not choice on the steak. You need the
fat to stretch everything out.
>> Brent (32:25):
Fat is flavor, my friends.
>> Maury (32:27):
Yeah, that's right.
>> Brent (32:28):
100. So, yeah, this one is. This one is special.
So we're going to be giving the Alpha Omega
Cabernet sauvignon hui vineyard 2022, a well
deserved. Four sips.
>> Maury (32:40):
Yeah, four plus for sure. Yeah, definitely. Uh,
four bordering on five. That was really
spectacular. And that brings us to our last wine,
if I may. Uh, that would be the Alpha Omega Era
Napa Valley Cabernet Sauvignon 2022. This comes in
a little lower at 13.5% ABV. This one is 81%
Cabernet Sauvignon, 11% Malbec, 5% Petit Verdot,
(33:03):
and 3% Merlot. It is 100% barrel fermented in
French oak, 60% of which is new and 40% is one
year old or one year old. Barrick's. This wine is
aged for 20 months in French oak. Uh, that aging
oak is 60% new and 40% one year old, similar to
the barrel fermentation oak. Again, on the color,
(33:26):
deep dark, inky purple, opaque on the nose. Just a
lot of complexity, a lot going on. There's
blueberry, BlackBerry, cassis, violet jumping out
of the glass, a little hint of coffee, dark
chocolate, and a bit of graphite. Uh, really
something you could just smell all day. Uh,
(33:48):
something that Bob likes to do. Just sit and sniff
on the palette. It's full bodied. It's
concentrated. The fruits are big and bold. Again,
black cherry, some red currant cassis, hint of
peppercorn, and a, uh, little hint of vanilla.
It's got a really long finish. This is my jam.
This is the, uh, other wine just stepped up a
(34:09):
couple notches. Interesting that it's got a couple
blending grapes in there. But it is predominantly
a Cabernet Sauvignon. Again, a delicious wine
would go extremely well with food, especially red
meat. Uh, I thought it was, uh, one of my favorite
wines of the day. And, uh, again, another kudos to
Alpha Omega for making such a beautiful and
delicious wine. Even the packaging is gorgeous.
(34:31):
The bottle is very simple. Simple. It's very
heavy, beautiful wax seal, um, thick glass, deep
punt, and very, uh, elegant, very classy. You will
never be embarrassed by serving this wine. Bob,
what'd you think?
>> Brent (34:46):
I'm just embarrassed I don't have more. Yeah, this
wine. Here's the problem. We have this one. If we
didn't have this one, I'm convinced that the Hui
vineyard would probably have gotten a five because
we were very, very close to it. I mean, we just
didn't quite get there. Um, this one, I think,
honestly pushed it back because this one is
(35:09):
absolutely fantastic.
>> Maury (35:10):
Yeah, exactly. This one's just a step above the
other. The other one was no slouch. And I would
agree with you, had we not had this, we might have
actually given the, uh, who even you're just a
hit.
>> Brent (35:20):
Yeah, I wouldn't complain having a case in my
cellar of either one of these. In fact, I'd
probably dance. But, yeah, this one is absolutely
beautiful. It's. The nose is just. Oh, the nose is
just one of those wines that I can keep coming
back to over the course of a couple hours. And
every time you put your nose in that glass, you
smell something different. It just continues to
(35:42):
evolve over and over and over again.
>> Maury (35:45):
Time has definitely been its friend.
>> Brent (35:46):
And it's the same thing with the palate. You take
a sip and hold on. Black cherries, currants,
cassis, black pepper. Almost a, uh, almost like a
toasted oak. Just really well done. But when you
go back, let your palate clear, go back. I, uh,
(36:08):
guarantee you'll find something else you didn't
find the time before. There are so many layers to
this onion and that. That's the mark of a truly
great wine. That's. That's a wine That's a five is
where you get one. That it just. It evolves. It
evolves, and it just. You keep peeling back layers
and finding the next thing and peeling back
layers.
>> Maury (36:26):
I agree with you. I think that's well said, and I
think that's a good point. And Denise and I talk
about this a lot. There's a lot of good, sort of
one note wines, and they're just good and they're
one note. But what makes these wines so special is
those layers of complexity, the ability to peel
back layers and see other nuances beneath the
surface, on the side here, there, and everywhere.
(36:47):
Uh, they've really knocked it out of the park with
this one.
>> Brent (36:50):
What'd you think, Justin?
>> Bob (36:51):
I would do a non. I mean, I think that the flavors
and the nose were intense and balanced. I would do
a non traditional pairing with these. I would do,
like, a mocha latte and a croissant to clear your
palate between each sip so that the intensity,
these flavors can overwhelm you again and again
through the enjoyment of the expression.
>> Brent (37:11):
A nice buttery croissant and some very fatty
cheese. Cheese, yeah, sure, that would be lovely.
>> Maury (37:17):
I'm not sure about the mocha latte, but I would
agree with the buttery croissant and some cheese.
>> Brent (37:21):
Yeah. This one, this one's special. And like you
said, there's. There's one note wines, and they're
fine and they're good, and we drink plenty of them
because we can afford them. And then there's very
good wines that have many, many different flavor
and sensory aspects to them. But the great wines
are the ones that continue to evolve. You don't go
in and find the 11 things. You find the 11 things
(37:42):
and find five more, and then come back and find
four more, and then come back and Find four more
more. That's the mark of a great wine. So this is
a great wine. So we're going to be giving the
Alpha Omega, uh, era, uh, Napa Valley Cabernet
Sauvignon 20, 22. I give it six. But we only go to
five. Absolutely. Fantastic. Well, that's all the
(38:06):
time we have for today, unfortunately. We can't
just keep drinking wine like this all day. I wish
we could. It would be a good day. Uh, I want to
thank everybody for coming. Thank you, Justin.
>> Bob (38:17):
Thank you. Pleasure to be here.
>> Brent (38:19):
Yeah, it's always a good day in the basement,
especially when. When we've got wine like this.
And thank you, Maury, Bobby.
>> Maury (38:25):
Thank you. Another beautiful day in the basement.
I'm appreciative of, uh, the great wine and the
fact that, uh, everybody kept their pants on
today.
>> Brent (38:34):
Come on, you got to miss Brent. Even without
pants.
>> Bob (38:37):
That, that would really cut into your income more.
Yeah, yeah, um, everyone kept their pants on all
day.
>> Maury (38:44):
Little zipper accident here and there never hurt
anybody.
>> Brent (38:47):
Yeah, well, you know, hey, it makes car payments,
so. That's right.
>> Announcer (38:54):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap it in the subscribe button.
>> Brent (39:02):
Give it a little taffy. Tap, tap, taparoo.
>> Announcer (39:06):
The easiest way to listen to our show is to ask
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(39:27):
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(39:50):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
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.
>> Brent (40:21):
Sam.
On the next episode of Sips, Suds.
>> Brent (00:02):
And Smokes, here are the wines we're going to be
discussing today. So we are going to be discussing
the Austin Paso Robles Chardonnay Barrel 23, the
Quest Cabernet Franc 23, the Triana Cabernet
Sauvignon, Paso Robles 23, the Austin Hope
Cabernet Sauvignon Paso Robles 2023. And from
(00:25):
Alpha Omega, we have the Alpha Omega Cabernet
sauvignon Huy Vineyard 2022, and the Alpha Ome
Omega Era Napa Valley Cabernet Sauvignon 2022.
Yeah, that doesn't. Yeah, I am, um, very aroused.
What's the guy with the F35 crash say? I'm telling
(00:49):
you, Paso's killing him. And, uh, to the
listeners, I've been.
>> Maury (00:52):
Saying that for a while.
>> Announcer (00:53):
We'll be right back after this. Brought to you
(01:18):
almost live from the dude in the basement studios.
Why? Because that's where the good stuff is. It
sips, suds and smokes with your smoke and host the
good old boys. M. And now it's sipping.
>> Brent (01:59):
Hey. Yes. It's seven time again. Welcome to this
SIPS episode where everything good in life is
worth discussing.
>> Bob (02:05):
Absolutely.
>> Brent (02:07):
Pretty good day.
>> Bob (02:08):
Very good day.
>> Maury (02:09):
Nice day.
>> Brent (02:10):
Any day that we're drinking good wine is a good
day. So it was Made Man Bob joining me today, or
good old boy Justin. Pleasure to be here, Bob and
Made Man. Morning.
>> Maury (02:19):
I am, um, excited to be here, Bob, in the
basement. I will even put up with the dampness.
>> Brent (02:25):
It is a good day in the basement. I keep the wine
down here. It's nice and it's damp and it keeps
the corks happy. So. Well, our sip segments are
all about wine, distilled spirits, tea and coffee.
And here are the wines we're going to be
discussing today. So we are going to be discussing
the Austin paso Robles Chardonnay Barrel 23, the
Quest Cabernet Franc 23, the Triana Cabernet
(02:49):
Sauvignon Paso Robles 23, the Austin Hope Cabernet
Sauvignon Passerel Blaze 2023. And, uh, from Alpha
Omega, we have the Alpha Omega Cabernet sauvignon
Huyi Vineyard 2022, and the Alpha Omega era Napa
Valley cabernet sauvignon 2022. Yeah, that
(03:12):
doesn't. Yeah, I am, um, very aroused. What's the
guy with the F35 craft say? Yeah. Yeah. So we're
going to be tasting and discussing these fantastic
wines and uh, rating them with our signature
sound. So, Justin, why don't you pick one of one
(03:33):
of our one to five sips and tell us about it.
>> Bob (03:36):
Okay. Two sips. Nice Bubbles, but what else do you
have?
>> Brent (03:42):
Well, isn't that nice? Boy, we're old. We know who
bubbles a chimp is. All right, well, Justin, why
don't you go ahead and read, um, us all with this
fantastic information about the Hope, uh, family.
>> Bob (04:00):
Happy to do it. When the Hope family came to Paso
Robles 1978 to grow apples and grapes, the area
was little known and sparsely populated. But my,
how has that changed? Paso Robles is now known in
the winemaking world as one of the fastest growing
wine regions in the U.S. the Hope family began
(04:23):
making Paso Robles wines in 1996 when Austin Hope
took the helm of the family operation. The Hopes
have always been avid champions of Paso Robles.
They helped establish the Paso Robles AVA as well
as the Paso Robles Wine Country Alliance. They
also helped spearhead the recognition of the
(04:43):
region's 11 sub AVAs, which further elevated the
region's status on the global stage. They grow
grapes in their estate vineyard located in the
west side Templeton Gap district, and also source
fruit from one of the many Paso Robles top
vineyards. When Bob and I got to visit there the
other day, I think the only regret we had is we
(05:05):
didn't have a couple more days.
>> Brent (05:07):
Yeah, Paso is fantastic. If you want to take a
trip to wine country, I highly recommend it.
>> Maury (05:11):
It's on my list.
>> Bob (05:14):
We're going to talk about Austin. Paso Robles
Chardonnay barrel 23, 13 and a half percent
alcohol by volume, 92% Chardonnay, 5% Marsan, 2%
Sauvignon Blanc, 1% Viognier 20 barrel fermented
and 74% in stainless steel. The fruit is sourced
(05:37):
from three districts within the Paso Robles AVA.
The San Juan Creek district, Creston district, and
the Pomar district. Chardonnay grapes were whole
cluster pressed into stainless steel tanks for
cold settling at 30 degrees. The juice was then
racked off the heavy lees into French oak barrels
(05:57):
26% and stainless steel tanks 74% for
fermentation. The barrel fermented portion saw
eight months of surly aging and the barrels were
stirred monthly during the first three months to
enhance the creamy nature of the wine. The blend
was assembled in June of 2024 and bottled of
(06:18):
September of 2024. On the nose I got like kind uh,
of a Coppertone lotion note on the palate. I got
Limoncello and the finish for me was oaky and
smooth. Maury, what did you think?
>> Maury (06:35):
Yeah, I really liked this wine. I thought it had
just the right amount of malolactic fermentation.
It had a little hint of buttery and a little hint
of oak. It was not to the extent of being cougar
juice. Uh, I thought it was really nicely
balanced. It was very enjoyable. I think for the
price it's pretty unbeatable and I really
thoroughly enjoyed it. I love the tropical notes
(06:57):
on the nose. It's got a, a nice pale yellow color
on the palette. Lots of melon, tropical flavors,
some crisp acidity, hint of lemon zest. Finish was
medium to long. I really thoroughly enjoyed this.
I really couldn't find anything negative to say
about it.
>> Brent (07:12):
I think it's absolutely delicious. It's um, you
know, this is their entry level Chardonnay, you
know, screw cap. Entry level. And a very well made
wine.
>> Maury (07:21):
Hey, good against screw caps.
>> Brent (07:23):
I don't, I actually prefer them. I've never had a
screw cap go bad in my life and I have lost so
many good wines over the years. Faulty corks.
>> Maury (07:32):
There are some high end wines. Plum check comes to
mind. That does. Screw cap and uh, and cork and
uh, you know, it used to imply bottom shelf. But I
think today you should not be put off by the screw
cap.
>> Brent (07:43):
It's, it's, it's a lovely wine. Um, on this I
don't get the copper tone, I don't get the
coconut. Um, I definitely get the pineapple and.
>> Maury (07:53):
The pineapple and the tropical fruit notes. I
agree. San's coconut really is. Yeah, he's
otherwise spot on.
>> Brent (07:59):
Yeah, there's pineapple in here. Brioche, sweet
warm tropical fruit. On the palate. Mhm. On the
palate it's melons, tropical fruit. The acidity on
this is very well balanced. I really enjoy it. Um,
you know, it's, it's just enough. Gets the mouth
(08:21):
watering, but it's not overpowering. Um, there's a
nice lemon hint of Myers lemon hint in on the
palate as well as on the nose. Um, it's got a
pretty color to it, you know, very, very bright.
Um, you know, really well done. I mean for, you
know, again, for an entry level Chardonnay, I
think this one's a winner. Um, you know, is it, is
(08:42):
it the best Chardonnay we've had? No. But is it a
good chardonnay? Absolutely.
>> Maury (08:47):
It's delicious and really very perfectly
serviceable. I would never pour it out of my
glass.
>> Brent (08:52):
Oh yeah, you will. Straight down your gullet. I
know you, so we're gonna give the option.
>> Maury (08:59):
Don't tell anyone.
>> Brent (08:59):
Yeah, I know. Well, I'm not telling. I'm not
telling your wife. Don't worry about it. The
Austin Passa robley Chardonnay barrel 23. A well
deserved three sips.
>> Maury (09:10):
Interesting.
>> Brent (09:14):
So let's have Maury tell us about our next wine
from the folks at.
>> Maury (09:18):
Uh, thank you, Bob. So Quest is also another
property owned by the Hope family or Austin Hope
family, uh, vineyards. Uh, this is the Quest
Cabernet Franc 2023, coming in at 14.5% ABV. It is
100. Yes, you heard that right, folks. 100%
Cabernet franchise. This fruit is.
>> Brent (09:41):
Thank you.
>> Maury (09:41):
You read my mind on that sound effect. Thank you.
Thank you. Thank you, Bob. The fruit is harvested
and fermented individually by vineyard lots and
then aged nine months in used American oak lots,
were racked twice during barrel aging, blended
together, and put into 65% new American oak
barrels for an additional three months, for a
total time in oak of 12 months. The fruit came
(10:05):
from the Creston district at 1100 foot elevation,
the Genesco district, 1100 foot elevation, and the
San Juan Creek district at 1200ft of elevation.
Quest was originally a blend of Cab Sauvignon and
Cabernet Franc. As they learned with microclimates
and Paso Robles were best suited to make the best
Cabernet Franc. They adjusted the blend each year,
(10:26):
and this 2023 vintage marks the first 100%
Cabernet Franc release. So with that, this is a
beautiful, dark, brooding, purple, inky, opaque
wine. It just is dense in the glass. On the nose,
(10:46):
it's got just unbelievable notes of cassis and
BlackBerry and a hint of graphite. And we'll be
back.
>> Brent (10:59):
Hey. And we're back. And Maury was just giving us
his thoughts on the Cabernet Franc. There you go.
>> Maury (11:07):
Uh, so the Cabernet Franc, as I was saying from
Quest, is really interesting and delicious. Number
one, Cab Franc, for those of you who are not
aware, is typically used as a blending grape. It's
often blended with Cabernet Sauvignon and
sometimes in other Bordeaux blends. It's
relatively rare to find it as a pure, especially
100% cabernet franc.
>> Brent (11:28):
But I love it.
>> Maury (11:29):
It is great.
>> Brent (11:30):
I absolutely love Cabernet Franc.
>> Maury (11:32):
Very polarizing. It's either done well and it's
fantastic, or it's terrible.
>> Brent (11:35):
Yeah, there's an error. There's not an in Between.
But when you get one that's done well, it's. It's
such a great grape on its own, and it's starting
to come forward. You're starting to see more and
more people do it 100%.
>> Maury (11:45):
This is a beautiful, viscous mouthfeel. It's
palate coating, it goes down nice. The finish is
medium. I've got nothing but good things to say
about this wine. I really think, uh, I'm quite
frankly honored and happy to have tried, because
it's not one that was in my wheelhouse or on my
radar. But if you see the Quest Cabernet Franc
2023, uh, remember, only the 23 is 100% Cabernet
(12:09):
Franc. I would buy it and enjoy it. Just give it
some air and time in the glass.
>> Brent (12:14):
Be patient.
>> Maury (12:14):
Let it come up to room temperature. I think you'll
be rewarded. Justin, what did you think?
>> Bob (12:19):
This expression, for me had great structure and
balance. Um, the mouthfeel was incredible. And
we've had this bottle open for a few hours now,
and there's no degradation.
>> Brent (12:34):
Yeah, no.
>> Bob (12:35):
In the structure of balance. So you could drink
this by the fire pit. Four hours, and you're gonna
enjoy the last sip as much as the first. That's my
thoughts.
>> Maury (12:47):
These Californian wines are all.
>> Brent (12:54):
So good. I miss him. Yeah. Hans Gruber. We miss
you, buddy. Yeah. This is a lovely one. I mean, I.
I've been a C. Frank fan for a long time. Um, it's
just now really starting to come out. I mean,
finding a cab Frank was hard, you know, even just
(13:15):
five or six years ago. Um, but you're seeing a lot
more people, you know, coming out with Cobb Frank,
say, maybe not 100%, but, you know, 80, 90%
confront, um, with the climate change. It's a
great grape. It tolerates the heat better. In
fact, it does better in the hotter climates. I
mean, in the colder climates, it tends to turn a
(13:37):
little bit. For me, you get too much of the green
pepper on it for me, when it's in too cold of a
climate. But the warmer it is, you know, it. It.
It holds up. So if climate changes, you know,
continues, and it's a thing and all that. I, uh,
think you might see more and more Cub Frank
getting bottled on its own. But. But this one's
extremely well done. We got to try this. When we
(13:59):
were out in Paso at Austin Hope, um, the peppers
are there, but they're just right where they need
to be. Getting on the nose. There's dark red
fruit. That pepper is on the back palette, green,
uh, and red peppers, um, you know, a really nice
(14:23):
backbone. The tannin on it is just right where it
needs to be. This is a very, a very, very good
Cabernet franc.
>> Maury (14:29):
Yeah, I think this will go a mile, miles and
miles, but it's certainly drinkable now, as long
as you give it a little time to aerate and come up
to room temperature.
>> Brent (14:38):
It was tight when we opened it.
>> Maury (14:39):
Yeah.
>> Brent (14:40):
And I had aerated it, but.
>> Maury (14:41):
And I think you can hide some of the flaws with
some of the blending. It's even harder to do a
great cab FRANC when it's 100%.
>> Brent (14:46):
Oh, yeah, that's. Yeah, well, that's, that's the
thing. That's why I think a lot of people did, did
them as blends, you know, where, you know, I mean,
I don't mean a blend, you know, 50, 50. We're
talking, you know, 90, 85, 90% Cobb Frank and a
few others in there to fill in the holes. But
yeah, it's, uh. And I've. I mean, I've had this
one in past years and it was always a good one,
but this one is really hitting it for me.
>> Maury (15:08):
So, yeah, I've actually sort of raised my
intention. When it first came out, I really
thought this was more of a middle of the road 3.
But as it's sat in the glass over the last several
hours and really opened and matured, I think it's,
it's risen in its, uh, in its scores and in its.
My appreciation and complexity.
>> Brent (15:25):
Yeah. Well, we're going to be giving the Quest
Cabernet Franc 2023, a well deserved 4 SIPS.
>> Maury (15:31):
That's classified.
>> Brent (15:33):
So that takes you to our next wine from the Hope
family people. And this is their Triana Cabernet
sauvignon Passa Robles 2023. It's 14.5% ABV100
cabernet sauvignon AVAs Paso Robles. Extended
macerations and carefully managed pumpovers
(15:53):
enhanced, uh, the extraction of color and tannin.
The lots were aged separately for 10 months and a
combination of 25% once and twice used French oak
and 75% neutral French and American oak. The
initial blend was assembled in early September
2024 and aged for an additional four months and
26% new French oak. The wine was racked only twice
(16:15):
during its cellar life, with the final racking
occurring just prior to bottling. So on the color
here, it's got a nice deep garnet color in the
center, edging out toward A light ruby on the rim.
On the nose, dark fruit, just a slight hint of
(16:40):
oak. Just a little bit of a dusty note on for me
on the tip of the nose and on the palette. Let's
see. Mhm. On the palate, it's got a really nice
mouth feel. Uh, black cherries, blackberries,
(17:01):
plums, a little bit of a tobacco note, some old
leather, kind of a dusty barn. And a pretty nice
finish as well. This one stays with you for a
little bit. I, I'm enjoying this.
>> Maury (17:19):
You know, I agree with you Bob. I think it's, you
hit all the points on it. Um, I agree with you
100% on the black fruit, the leather, etc. Uh, a
little hint of black tea on the nose. But other
than that I think you were spot on on on all the
tasting notes. I agree. The feeding finish is
medium to long. This uh, one too, you know, I, I
(17:40):
was definitely a little less high on this wine
when I first poured it. It was a little bit tight
and as it sat in the glass for an extended period
of time, this one probably, uh, I'm enjoying it
even more. I'm really enjoying this. I think it's
a beautifully made wine.
>> Brent (17:54):
I think this one got a bigger change with time.
Yeah. Than the quest. Honestly.
>> Maury (17:59):
I would say the same thing. I was thinking it was
me, but uh, it's definitely improved. Justin.
>> Bob (18:07):
Getting like a oolong tea note from it. I'm
getting uh, faint fruit preserves. Um, the finish
is very pleasant, very long and very mild.
>> Brent (18:20):
Yeah, there's definitely a black tea in here.
>> Bob (18:22):
Yeah, it's, it's a well refined, well refined
expression.
>> Brent (18:29):
Yeah, there's definitely a black tea. I, I don't
get as much on the nose as I get it on the palate.
Mhm, mhm. On the back palate is where the tea
comes in. Yeah, that's, that's really lovely. I'm,
I'm enjoying that one a lot. So, so we're going to
be uh, giving the Triana Cabernet sauvignon Paso
(18:53):
Robles 2023. A well deserved four sips.
>> Maury (18:58):
That's classified.
>> Brent (19:01):
So that's going to take us to our next wine. I'm
telling you, Paso's killing him. And uh, to the
listeners, I've been.
>> Maury (19:08):
Saying that for a while.
>> Brent (19:09):
If you haven't been out, definitely go.
>> Maury (19:11):
Not easy to get to, but worth the ride.
>> Brent (19:13):
It's not easy to get to, but it is definitely
worth the ride. And it's, and it's a beautiful
drive. Whether you're coming down from San Fran or
you're coming up from lax. But, uh, you know,
beautiful country, beautiful drive, very laid back
vibe. Um, a lot of great restaurants and, and all
kinds of wineries making all kinds of different
wines. It's, you know, it's not so. Napa makes
(19:36):
Napa wine, Sonoma makes Sonoma wines. You know,
it's, there's, there's a huge variety of wineries
there. So, yeah, definitely hip Paso. And we'll be
back. Talk about the last one. Hey, and we're back
and we're just, we just finished talking about the
Triana, uh, Cabernet Sauvignon Paso. And we're
going to be talking about our last one from Paso.
(19:57):
We're going to have Maury. Uh, tell us about that
one.
>> Maury (20:00):
Thank you, Bob. This is the Austin Hope Cabernet
sauvignon. Paso Robles 2023 comes in at a whopping
15% ABV. This one is Rick Flair.
>> Brent (20:12):
Wax it.
>> Maury (20:12):
Yeah. 100 cabernet sauvignon. Uh, this fruit is
sourced from the Genesis, Geneseo, Estrella,
Creston and Paso Roble Highlands, San Juan Creek
and San Miguel districts. After harvesting the
grapes, select vineyard lots were fermented
individually in stainless steel tanks for 10 to 14
days. Extended macerations and carefully managed
(20:34):
pumpovers enhanced the extraction of color and
tannin. The lots were aged separately for 15
months in a combination of 25% once used and 75%
two to three times used. French oak. The initial
blend was assembled in January of 2025. As a
whole, this blend was then aged an additional two
(20:55):
months in 75% new and 25% once used. French oak.
The wine was racked just twice during its cellar
life, with the final racking occurring just before
bottling. This wine is special. It's got a dark,
ruby color. It's just as opaque as you can imagine
(21:16):
in the glass. On the nose, aromas, uh, of freshly
picked black currants, ripe cherry, blackberries,
and then some subtle hints of violets, mocha, even
a little dried spice. On the palate, it's juicy
fruit. Lots of cherry. Nuances of cedar, clove,
nutmeg, and a hint of vanilla. There's perhaps
(21:37):
even a hint of, uh, tobacco. The finish is long,
smooth, full bodied. It's rich. The tannins are
just soft and just caress your tongue and your
palate. This wine is just delicious. It's got
everything you want in a cab. It will rival some
of the best of Napa Valley cabs. It's just ticking
(22:00):
all the boxes for me. It's firing on all eight
cylinders. And again, a wine I'm not particularly
familiar with coming from Austin Hope, although
I've had a number from Paso. This wine is
delicious, and if you see it, grab it. You will
not be disappointed. Justin, what'd you think?
>> Bob (22:18):
So I got, uh, a lot of earthy notes from this. I
got forest floor mushrooms.
>> Maury (22:25):
You may use the further away nose technique. I put
my nose right in the glass and got a lot of fruit.
But you and Harm were correct in that if you were
to pull your glass much further away, you get some
of those mushroomy umami earth floor notes. So
thank you for bringing that up.
>> Bob (22:38):
I also got star anise on the nose after time. And,
uh, on the palate, I got, like, cedar, uh, cigar
box. I got clove cigarettes, and, like, that
Vanilla Bean coffee that, um, was, like, cinnamon.
Vanilla Bean coffee that Gavalia used to make in
(23:01):
the late 80s, early 90s.
>> Maury (23:03):
Are they gone?
>> Bob (23:05):
Probably.
>> Brent (23:06):
Well, because jerks went and got it and got the
free thing but never bought anymore.
>> Bob (23:12):
Oh, yeah, I resemble that.
>> Brent (23:14):
Same reason why we don't have the people like you,
why we don't have Columbia Record Club anymore,
sir.
>> Bob (23:19):
Yeah, yeah. You know, you could write. You void
this contract. I'm 17 years old. And that. You
don't get anything more from them after that.
>> Brent (23:27):
Yeah, I'm so glad you put that.
>> Maury (23:30):
Lot of greedy.
>> Bob (23:33):
Oh, that was before the law degree, my friend. Uh.
>> Brent (23:39):
Straight. Just. Just straight into the toilet. So.
All right, well, this one is dark. M. Dark, dark,
dark. Ruby color. I mean, just beautiful color to
it. It just. It coats the glass. Black currants,
black cherries, plums, blackberries. Just a
(24:05):
beautiful bunch of dark fruit in there. The
violets definitely leap out that. That. Yeah, the
violets. That floral nose is really nice on the
palette.
>> Maury (24:18):
Hold on. Hold my glass.
>> Brent (24:24):
On the palate again. Cherries, plums,
blackberries. Just a slight hint of oak. I
definitely. I. I see what you're saying with the
clove. I get that on the back palette. Just a.
Just a tiny touch. Not a lot. Um, I do get just a
hint of vanilla. Um, the finish on this, I would
(24:47):
say, is. Is medium to long. It's got a nice
acidity. It's very well balanced. Sitting, um, out
in the air. As long as this one's been open,
because it's been open now for a couple hours, has
really done this wine a great service. It was good
before, but it's just gotten better. M. Yeah, this
one's. This one's really, really nice. Hold on.
(25:13):
Yummy. Yeah, I think I, I think I just wish. I
wish they'd said more than one. So we're going to
be giving the Austin Hope Cabernet sauvignon, Paso
Robles 20, 23. Four sips.
>> Maury (25:30):
That's classified. Bob, you want to talk about,
uh, Alpha Omega next? And, yeah, uh, Huey
Vineyard.
>> Brent (25:38):
This is, uh, this is like our last trip out to
California. We started off in Paso for a couple of
days, then we got in the car and we drove up to
Napa for a couple of days. So, um, which was,
which was a good trip? Oh, yeah. So the Alpha
Omega Winery, we've. Anybody that if you actually
listen to the show. Are you out there? Is anybody
actually listening? Yes, hopefully. Um, we've done
(26:00):
Alpha Omega before in the past. Um, great folks
over there, great wine they're making. Beautiful
winery. If you're out there, please, definitely
go, go. Give it, go, give it a shot. Um, they're
right across the street from the new Bella Union.
Yeah. Also another one to go see.
>> Bob (26:15):
Nice.
>> Brent (26:16):
Um, Alpha Omega was established by Robin and
Michelle Bagot in 2006. Um, it's located on the
Rutherford bench in the heart of Napa. Again,
right across the street from Belle Union. You
can't miss it. Big lake, beautiful fountains going
up in there. They sought to create an estate
comparable to the finest in the valley. So Robin
began his wine career in 1988 as a grape grower,
(26:39):
planting more than 750 acres of grapes. And in
1998, establishing Telosa Winery in San Luis
Obispo. Back down to Paso. Several months into
negotiations for the property that would become
Alpha Omega, Sir Peter Newton of, uh, Newton
Vineyards. Newton, I miss them. The fires took
(26:59):
them out and it looked like they were shutting
down. But, uh, the last news I heard, they're,
they, they, they saved like two acres of vines,
but they're replanting and they're going to
reopen.
>> Bob (27:11):
So they should call it Phoenix.
>> Brent (27:12):
Yeah. So Sir Peter Newton of Newton Vineyard
suggested to the Baggots that they talk to his
winemaker and his assistant winemaker about
joining their new winery project. How awesome is
that? Where do you ever see somebody who's one of
your competitors going, hey, these guys would
probably be a good help to you. You know that that
doesn't happen in any other industry. This team
together had excelled at making award winning
(27:34):
wines for Newton Vineyards in Napa Valley, and
then left to do the same thing for the folks over
at Alpha Omega. So we're going to be tasting right
now the Alpha Omega Cabernet sauvignon Hui
Vineyard 2022. So this is 15 ABV. I am very
(27:57):
aroused. Yes. 100 cabernet sauvignon, 100% barrel
fermented in French oak bricks, 75% new, 25% one
year old. Age for 20 months in French oak bricks,
30% new and 70% one year old. Huyi is a mythical
Chinese archer who saved the earth from the sudden
(28:18):
appearance of 10 suns in the sky by shooting down
nine of them. Hui vineyard is situated in the
Pritchard Hill region in the heart of the Vaca
Mountains. Viticulture on, um, Pritchard Hill
dates back to the 1890s, and the region now
produces some of Napa Valley's most dramatic
wines. Perched at 1300ft, the family began
developing the 22 acre Huyi Vineyard in 2010. So
(28:43):
let's take a look at this thing. The color on this
is a beautiful dark, medium to dark garnet with,
like a light ruby rim on the nose. Let's see. What
a great nose. Just beautiful ripe fruit. Black
(29:08):
cherry, black cherries, blackberries, plums.
>> Maury (29:16):
M don't forget some boysenberries and mulberries.
>> Announcer (29:19):
Mhm.
>> Brent (29:21):
It's got a nice mineral note to it as well. And on
the back of the nose, it's got a hint of just sort
of well worn, old soft leather. Beautiful nose.
And we'll be back. Hey. And we're back. And we are
(29:42):
discussing the Alpha Omega Cabernet sauvignon hui
vineyard 2022. Was just talking about the nose on
this beautiful nose. So let's go to the palette,
shall we?
>> Announcer (29:53):
Hold.
>> Brent (29:57):
M. M got a nice medium body to it. Plums, black
cherries. It's got a nice, um, river stone mineral
note to it. Sort of dusty barn and that, uh, the
(30:20):
tannins on this thing are so well put together.
They're not. They're not hitting you over the
head, but they're. The grip is. Is really
exceptional. It's grabbing you and shaking you and
letting you know it's there. It's. And it doesn't
let go. The finish on this thing is. Is very long.
This one just keeps going and going. What do you
think, Justin?
>> Bob (30:40):
So I got a lot of dark fruit. I got, um, like,
freshly burnt oak on the palette. I got more dark
fruit. I got kind of a Perrier thing going on with
the, uh, minerality, but, you know, a little on
(31:01):
the flat side.
>> Brent (31:01):
Okay, I'll go with it.
>> Bob (31:03):
And the finish was mild, pleasant, and long.
>> Brent (31:13):
I'll take that. What'd you think, Morgan?
>> Maury (31:15):
Well, I'd have to agree with you a little bit more
than I agree with Justin on this particular wine.
>> Brent (31:19):
Oh, that's.
>> Maury (31:20):
I thought it was delicious. Uh, beautiful showing
of 100% cabernet sauvignon. The French oak comes
through, the dark cherry, the boysenberry, the
fruit notes on the nose. There's lots of fruit on
the palate. The tannins are well integrated, soft.
There is definitely some tobacco and minerality.
(31:40):
Nice long finish. I think it's a beautiful wine.
For me, this is. This is my perfect wine with a
nice, big, thick, juicy ribeye. It's just ticks
all the boxes. Extremely well made. Other people
are sourcing grapes from the Hui vineyard, and I
think it's one to watch out for because they're.
They're producing some really beautiful grapes.
(32:01):
Uh, love this wine. I think if you see it, buy it,
try it, you won't regret it.
>> Brent (32:05):
Yeah, this is just. To me, this is just enough for
that steak. You know, I love a wine that's even
more bold than this, but honestly, that I just
prefer to drink on its own. This is just enough
that it will challenge the steak, but it will not
overwhelm it.
>> Maury (32:19):
Correct?
>> Brent (32:20):
Um, yeah.
>> Bob (32:21):
Go prime, not choice on the steak. You need the
fat to stretch everything out.
>> Brent (32:25):
Fat is flavor, my friends.
>> Maury (32:27):
Yeah, that's right.
>> Brent (32:28):
100. So, yeah, this one is. This one is special.
So we're going to be giving the Alpha Omega
Cabernet sauvignon hui vineyard 2022, a well
deserved. Four sips.
>> Maury (32:40):
Yeah, four plus for sure. Yeah, definitely. Uh,
four bordering on five. That was really
spectacular. And that brings us to our last wine,
if I may. Uh, that would be the Alpha Omega Era
Napa Valley Cabernet Sauvignon 2022. This comes in
a little lower at 13.5% ABV. This one is 81%
Cabernet Sauvignon, 11% Malbec, 5% Petit Verdot,
(33:03):
and 3% Merlot. It is 100% barrel fermented in
French oak, 60% of which is new and 40% is one
year old or one year old. Barrick's. This wine is
aged for 20 months in French oak. Uh, that aging
oak is 60% new and 40% one year old, similar to
the barrel fermentation oak. Again, on the color,
(33:26):
deep dark, inky purple, opaque on the nose. Just a
lot of complexity, a lot going on. There's
blueberry, BlackBerry, cassis, violet jumping out
of the glass, a little hint of coffee, dark
chocolate, and a bit of graphite. Uh, really
something you could just smell all day. Uh,
(33:48):
something that Bob likes to do. Just sit and sniff
on the palette. It's full bodied. It's
concentrated. The fruits are big and bold. Again,
black cherry, some red currant cassis, hint of
peppercorn, and a, uh, little hint of vanilla.
It's got a really long finish. This is my jam.
This is the, uh, other wine just stepped up a
(34:09):
couple notches. Interesting that it's got a couple
blending grapes in there. But it is predominantly
a Cabernet Sauvignon. Again, a delicious wine
would go extremely well with food, especially red
meat. Uh, I thought it was, uh, one of my favorite
wines of the day. And, uh, again, another kudos to
Alpha Omega for making such a beautiful and
delicious wine. Even the packaging is gorgeous.
(34:31):
The bottle is very simple. Simple. It's very
heavy, beautiful wax seal, um, thick glass, deep
punt, and very, uh, elegant, very classy. You will
never be embarrassed by serving this wine. Bob,
what'd you think?
>> Brent (34:46):
I'm just embarrassed I don't have more. Yeah, this
wine. Here's the problem. We have this one. If we
didn't have this one, I'm convinced that the Hui
vineyard would probably have gotten a five because
we were very, very close to it. I mean, we just
didn't quite get there. Um, this one, I think,
honestly pushed it back because this one is
(35:09):
absolutely fantastic.
>> Maury (35:10):
Yeah, exactly. This one's just a step above the
other. The other one was no slouch. And I would
agree with you, had we not had this, we might have
actually given the, uh, who even you're just a
hit.
>> Brent (35:20):
Yeah, I wouldn't complain having a case in my
cellar of either one of these. In fact, I'd
probably dance. But, yeah, this one is absolutely
beautiful. It's. The nose is just. Oh, the nose is
just one of those wines that I can keep coming
back to over the course of a couple hours. And
every time you put your nose in that glass, you
smell something different. It just continues to
(35:42):
evolve over and over and over again.
>> Maury (35:45):
Time has definitely been its friend.
>> Brent (35:46):
And it's the same thing with the palate. You take
a sip and hold on. Black cherries, currants,
cassis, black pepper. Almost a, uh, almost like a
toasted oak. Just really well done. But when you
go back, let your palate clear, go back. I, uh,
(36:08):
guarantee you'll find something else you didn't
find the time before. There are so many layers to
this onion and that. That's the mark of a truly
great wine. That's. That's a wine That's a five is
where you get one. That it just. It evolves. It
evolves, and it just. You keep peeling back layers
and finding the next thing and peeling back
layers.
>> Maury (36:26):
I agree with you. I think that's well said, and I
think that's a good point. And Denise and I talk
about this a lot. There's a lot of good, sort of
one note wines, and they're just good and they're
one note. But what makes these wines so special is
those layers of complexity, the ability to peel
back layers and see other nuances beneath the
surface, on the side here, there, and everywhere.
(36:47):
Uh, they've really knocked it out of the park with
this one.
>> Brent (36:50):
What'd you think, Justin?
>> Bob (36:51):
I would do a non. I mean, I think that the flavors
and the nose were intense and balanced. I would do
a non traditional pairing with these. I would do,
like, a mocha latte and a croissant to clear your
palate between each sip so that the intensity,
these flavors can overwhelm you again and again
through the enjoyment of the expression.
>> Brent (37:11):
A nice buttery croissant and some very fatty
cheese. Cheese, yeah, sure, that would be lovely.
>> Maury (37:17):
I'm not sure about the mocha latte, but I would
agree with the buttery croissant and some cheese.
>> Brent (37:21):
Yeah. This one, this one's special. And like you
said, there's. There's one note wines, and they're
fine and they're good, and we drink plenty of them
because we can afford them. And then there's very
good wines that have many, many different flavor
and sensory aspects to them. But the great wines
are the ones that continue to evolve. You don't go
in and find the 11 things. You find the 11 things
(37:42):
and find five more, and then come back and find
four more, and then come back and Find four more
more. That's the mark of a great wine. So this is
a great wine. So we're going to be giving the
Alpha Omega, uh, era, uh, Napa Valley Cabernet
Sauvignon 20, 22. I give it six. But we only go to
five. Absolutely. Fantastic. Well, that's all the
(38:06):
time we have for today, unfortunately. We can't
just keep drinking wine like this all day. I wish
we could. It would be a good day. Uh, I want to
thank everybody for coming. Thank you, Justin.
>> Bob (38:17):
Thank you. Pleasure to be here.
>> Brent (38:19):
Yeah, it's always a good day in the basement,
especially when. When we've got wine like this.
And thank you, Maury, Bobby.
>> Maury (38:25):
Thank you. Another beautiful day in the basement.
I'm appreciative of, uh, the great wine and the
fact that, uh, everybody kept their pants on
today.
>> Brent (38:34):
Come on, you got to miss Brent. Even without
pants.
>> Bob (38:37):
That, that would really cut into your income more.
Yeah, yeah, um, everyone kept their pants on all
day.
>> Maury (38:44):
Little zipper accident here and there never hurt
anybody.
>> Brent (38:47):
Yeah, well, you know, hey, it makes car payments,
so. That's right.
>> Announcer (38:54):
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>> Brent (39:02):
Give it a little taffy. Tap, tap, taparoo.
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(39:27):
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online, that's a big help to us and we get to see
your feedback as well. Come back, join us for
(39:50):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
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.
>> Brent (40:21):
Sam.
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