April 17, 2026 • 40 mins
Italian wine, go fish
@Fincarodma @terlatowines @ilpoggione @darioushwinery #italianwine #wine #podcast #radioshow #host
Co hosts : Good ol Boy Justin and Made Man Bob
SIPS – In this episode of Sips, Suds, & Smokes, we take a delightful journey through a diverse selection of wines that will tantalize your palate! Join Made Man Bob and Good Ol Boy Justin as they explore an array of vintages, from the rich Tempranillos of Spain to the crisp Pinot Grigio from Italy, and the robust Cabernet Sauvignon from California. Expect lively discussions filled with tasting notes, ratings, and a sprinkle of humor as our hosts share their thoughts on each wine. Will the elegant Brunello stand out, or will the bold Cabernet steal the show? Tune in for our signature SIPS ratings from 1-5, and discover which wines are worth your time:
6:51 Finca Rodma Seleccion Tempranillo 2019 3 SIPS
10:44 Finca Rodma Avizor Tempranillo 2020 3 SIPS
14:00 Terlato Vineyards Pinot Grigio 2024 4 SIPS
19:14 Feudi di San Gregorio Greco di Tufo DOCG 2022 4 SIPS
23:42 Il Poggione Brunello di Montalcino 2020 5 SIPS
29:29 Castello di Bolgheri Bolgheri Superiore 2021 5 SIPS
33:16 Darioush Darius II Cabernet Sauvignon 2022 5 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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TITLE: Back Roads
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Producer: Made Man Bob
Executive Producer: Good ol Boy Mike
Wine Tasting, Tempranillo, Pinot Grigio, Brunello, Cabernet Sauvignon, Wine Reviews, Wine Ratings, Tasting Notes, Wine Education, Wine Enthusiasts, Wine Pairing, Wine Regions, Wine History
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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 tasting
today. We have Finca roma selection Tempranillo
2019. We have Fincarroma Avizor, uh, Tempranillo
2020. We have Terlado Vineyards, Pinot Grigio
2024. Feudi di San Gregorio, Greco di Tufo 2022,
(00:26):
Il Pogione Brunello de Montalcino 2020, Castello
de Bulgari, Bulgari Superior 2021. And lastly, we
have from, um, Dariush, the Darius 2 Cabernet
Sauvignon 2022. Yeah, it does not stink to be in
(00:47):
the basement today. Uh, not at all. It is a good
day in the basement.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the Basement
studios. Why? Because that's where the good stuff
is. Sips, Suds and Smokes with your smokin host,
the good old boys. And now it's sippin time,
(01:53):
foreign.
>> Brent (02:00):
Time again. Welcome to this Sips episode where
everything good in life is worth discussing. Hey,
it's nice and quiet here in the basement.
>> Bob (02:09):
Good morning, Bob.
>> Brent (02:10):
Isn't it nice to be in the basement without all
the loud people?
>> Bob (02:14):
It's so quiet.
>> Brent (02:15):
It's so peaceful. Yeah, that's why I opened the
good wine. Because the rest of them aren't here.
Exactly. The rest of them show up. It's Boone's
Farm all the way.
>> Bob (02:24):
Right. We'll do a vertical Sutter Home Reserve.
>> Brent (02:27):
Oh, they're not worth the reserve. Heck with those
guys.
>> Bob (02:32):
Oh, uh, and thanks to Screaming Eagle, before I
forget, for the Cabernet vertical, we will try to
get to you next show. Yeah, we ran out of time
today.
>> Brent (02:40):
Definitely. Definitely. Didn't you say that last
show?
>> Bob (02:43):
Yeah. Yeah. Well, we're gonna keep work.
>> Brent (02:45):
We're gonna keep working till we eventually get to
it. So. Yeah, this is Made man Bob. And joining me
today is good old boy Justin.
>> Bob (02:55):
Good morning. It is such a pleasure to be here in
the basement. We've got a world of wine to look
forward to this hour.
>> Brent (03:02):
Yeah, it does not suck. We've got a little from
Italy, a little from Spain, and a little from
America. So molto m?
>> Bob (03:09):
Bene.
>> Brent (03:10):
This is a good day. This is a very good day. Well,
you know what they say. Rioniti on ice.
That's nice.
Oh, I've got. I've got all the new wine sound
effects for you. My new favorite one, though.
Yeah, you'll love this.
Get ripple the bright new drink with that ring a
(03:32):
ding. Flavor Ripple.
>> Announcer (03:34):
Ice cold Ripple is the new drink for lively
people.
>> Brent (03:38):
Lively people. Dear Lord, America was a wine
wasteland, uh, you know, 100 years ago. God help
us. Uh, thank God we're finally coming into
reality. Well, our sip segments are all about
wine, distilled spirits, tea, coffee, and anything
else you can sip. And here are the wines we're
going to be tasting today. We have Finca rodma
(04:00):
selection, tempranillo 2019. We have finger rodma
avizor, uh, tempranillo 2020. We have, uh, Toronto
vineyards, pinot grigio 2024. Feudi di San
Gregorio, greco de tufo 2022. Il poggione brunello
(04:20):
de montalcino 2020. Castello de bulgari, bvlgari
superior 2021. And lastly, we have from, um,
dariush, the Darius 2 cabernet sauvignon 2022.
Yeah, it does not stink to be in the basement
(04:41):
today.
Uh,
it is a good day in the basement, so. Well, let's
go ahead. And we're gonna have Justin give us our
sips rating since it's just the two of us. Do them
all. What the heck?
>> Bob (04:55):
We gotta do them all. Ah, one sip. Give me a glass
of water to wash out my mouth.
>> Brent (05:07):
Water. Bring water.
I'm not sure if that was Count Chocula or, um, or,
um, the Ed Wood movie.
>> Bob (05:19):
Seizure.
>> Brent (05:20):
Could have been a seizure.
>> Bob (05:21):
Yeah.
>> Brent (05:22):
Might want to check you out.
Right.
>> Bob (05:25):
Two sips. Not getting me away from this.
>> Brent (05:27):
Good one.
>> Bob (05:29):
Nice, but what else do you have?
>> Brent (05:34):
Well, isn't that nice?
That's a little less Transylvanian. Uh, yeah,
that's better.
>> Bob (05:40):
Three sips. This is interesting. Um, uh, what was
this again? Interesting. Four sips. Let's keep
this secret to ourselves. Uh, pour me another.
>> Brent (06:00):
That's classified.
>> Bob (06:03):
Five sips. Luigi. Oh, my. I was unaware, uh,
anything could be this good.
>> Brent (06:12):
Oh, my goodness.
And. And just so the folks in the Mafia know, he
does not live in my house, when you come to take
care of him for that really horrible
impersonation.
>> Bob (06:27):
Yeah, There is no Mafia.
>> Brent (06:29):
No, there's no such thing as Mafia, okay? It's a.
It's a cruel myth, so. Right. All right, so let's
move forward. We're going to go and talk about our
first wine. So, located in the center of the
Rebella, uh, Ribera de Duero's, uh, Golden Mile,
the Finca Roadma. Uh, sorry, the Finca Roadma M
Winery is located right in the middle of the
(06:51):
vineyard, which encompasses 14 hectares that's
34American ac of land that sits 650 meters above
sea level. Harvesting is done manually with
careful selection and sorting bunch by bunch, both
at the vineyard and the winery. The aging takes
place in American and French oak barrels,
depending upon the type of wine that's being
produced as well as the time required for the
(07:14):
aging. The winery uses a gravity flow system for
filling and racking to minimize the impact on the
wines. So our first wine is going to be the Finca
Rodimus m selection Tempranillo 2019. This is
14.5% ABV, 100% temporal Neo. The average age of
(07:34):
the vines is 30 years old. Cold maceration from 8
to 10 degrees Celsius. Alcoholic fermentation at
low temperature under 30C. Macerations up around
30 days. Age for 12 months in new French oak and
American oak barrels. 60% French and 40% American.
So on the color, beautiful, beautiful dark, dark
(08:00):
garnet on the nose. Let's see. My first, my first
impression, I hate to say it on those was
Smarties. Um, that sweet minerality, um, but it's
really opened up. There's plums, some cherries in
(08:25):
there, some nice bright red fruit. Really pretty
nose. And then on the palate, hold on.
Mhm.
It's got lots of dark fruit on it, um,
blackberries, dark cherries. It's got a nice bit
(08:46):
of tannin to it. Not overpowering at all, just
enough to let you know that it's there. It's got a
little bit of a creamy after palette on it and
it's got a nice medium, medium length finish.
Nice, nice wine. Very, very nice. What do you
think, Justin?
>> Bob (09:02):
So like you, when I first got this wine, the nose
was wild. M. I got the Smarties. Also got like uh,
the Elmer's glue I sniffed in the second grade.
>> Brent (09:13):
That explains a lot.
>> Bob (09:15):
Yeah. And then after a half hour everything just
became like a normal, like slight manila envelope
kind of thing going on. The Smarties was gone for
me and then I got fruit, but it just took a while
to reveal itself on the pallet. I got a mixture of
(09:35):
fruit muddled together. Little bit of vanilla. Um,
the tannins are very mature, creamy mouthfeel. And
the finish was almost non existent. I'll try it
again now that I've
>> Brent (09:54):
had it for a while.
>> Bob (09:59):
Yeah, there's like a very faint oak upper middle
palette but not much finish. But I still enjoyed
this. I um, think we gave it three sips.
>> Brent (10:13):
We're going to be giving the Finca roma selection
Tempanillo 2019. A well deserved three sips.
>> Bob (10:20):
Interesting.
>> Brent (10:23):
A really nice, tasty little wine. So let's uh,
move on to our next one where we're going to have
Justin tell us about that one.
>> Bob (10:33):
So we're going to talk about Finco Rodma Avisor
Tempranillo 2020, and a half percent alcohol by
volume 100 Tempranillo. Average age of the vines
is 45 years.
>> Brent (10:47):
Wow.
>> Bob (10:47):
Cold nacerate. I know, right? Cold macerated. And
we will talk more when we're.
>> Brent (10:59):
Hey. And we're back. And Justin was just getting
ready to start telling us about the next wine from
Finger Rodma.
>> Bob (11:05):
Yep. Fincarodma Visor Tempranillo 2020. I was cold
macerated from 8 to 10 degrees Celsius. The
alcohol fermentations at a low temperature under
30 Celsius with macerations around 30 days. Age
for 15 months in New French oak barrels. On the
(11:26):
nose I got orange, uh, Julius and buttermilk. And
I had a hard time accessing the underlying fruit
and I'm still having a hard time accessing the
underlying fruit in this expression on the nose.
On the palate it was spicy red licorice and like
(11:51):
balsamic vinaigrette. And the finish was really
long. It was the best part of this expression for
me. So I got like hard access nose, decent palette
and a crazy good finish. So I gave this, or we
gave this a, uh, three.
>> Brent (12:10):
Well, you're getting ahead of yourself because I
got to talk about it now, so.
>> Bob (12:13):
Okay, Bob, tell us what you think about it.
>> Brent (12:16):
All right, so the nose is definitely muted. Um,
it's not, not as present as the first one, but I'm
getting some blueberries and a little bit of
flowers and I get a, almost like a sweet pipe
tobacco nose to it. Um, on the palate, the palate
(12:40):
is definitely spicy. Um, I definitely get that
sort of balsamic note that you're getting.
M.
It's got a real nice grip to it. The tannins are
there. They're not completely overpowering, but it
lets you know it's there. Dark red food on the
(13:02):
back palette and on the finish. Really, really
nice, really nice expression. I mean, this one was
again, very well done.
Mhm.
If I could take the nose of that one and put it in
with the palette of that one, you. You'd have a
four or five.
>> Bob (13:20):
I know. Ah, crazy, right? Usually the finish isn't
the strongest part, but uh.
>> Brent (13:25):
M. Yeah, that's damn nice little wine though. We
are going to be giving the fincarodma uh, Avisor
Tempranillo. 2020. Three sips. Helps if I play the
sound. Sorry.
>> Bob (13:41):
Oh, ding, ding.
>> Brent (13:42):
There you go.
>> Bob (13:43):
Interesting. I gotta help you out.
>> Brent (13:47):
I got busy, so. All right, so let's go to our next
wine. So going from red to white, which is the
dumbest thing in the world,
>> Bob (13:58):
but
>> Brent (14:01):
we're professionals how we're set up,
>> Bob (14:03):
so don't recommend you do this at home, kids.
>> Brent (14:05):
Yeah, not a good idea. So our next wine is from
the terlato Vineyards. In 1979, Anthony Terlato
introduced the American sumer to Italian Pinot
Grigio and created a new category in the wine
industry. Today, Pinot Grigio is one of the most
popular imported varietals in the United States.
In 2012, Bill Torlato set up a partnership with
(14:28):
the Capaldo family and the Search families of
Italy to create their Terlado Vineyards Pinot
Grigio. So this is the Torado vineyards Pinot
Grigio 20, 24. It's 13% ABV, 100% Pinot Grigio.
Appellation is Friuli coli Orientiale DOC in
(14:48):
Northeast Italy. Um, it is hand harvested and
fermented in stainless steel tanks with select
yeast to enhance the varietal aromas. It's aged
for four months on the lees with weekly batinage
to amp up that flavor and the texture. So on the
color, it's a pale straw with a little bit of
(15:11):
brightness around the rim on the nose. Notes of
citrus, um, peach, pearl white flowers and just a
(15:32):
slight bit of wildflower honey on the end. And
let's give it a taste. On the palate. The pears,
the citrus pops out. It's got a nice mouth coat to
(15:52):
it. It's got some really nice, very crisp
minerality on the end.
Mhm.
This one is settled down since we, we always, as
we always do with whites, we start them out with
with a blistering cold because a lot of people
drink them that way, God knows why. And then we
let them sit and warm up and retaste them as they
(16:13):
start getting to a more, um, you know, civilized
temperature. Um, that's really helped this one.
The acidity when this thing was blindly cold was
overpowering. But now that it's come down to, you
know, something a little bit more like lightly
chilled, that acidity is, is really, really nice.
It's not overpowering at all. I like this one.
(16:36):
What'd you think?
>> Bob (16:37):
On the nose, I got similar notes. You did, Except
I also got fresh grass on the nose?
>> Brent (16:44):
Oh, yeah, definitely.
>> Bob (16:45):
And the palette, it had a pretty little mouth
texture. It was really, really nice. And the
finish was light. It was like all cantaloupe to
me. But, you know, I. I would sip this by the
pool. I would drink this with a basket of fruit.
If I ate fruit on a routine basis, which I should,
(17:09):
and I would, then I would have this with it.
>> Brent (17:11):
Well, you chew Juicy Fruit from time to time.
That's fruit, right?
>> Bob (17:13):
Yeah.
>> Brent (17:15):
And it's juicy, too. It's the best kind of fruit,
you know. I mean, yeah, it's made in a
petrochemical plant, but it's fine, you know,
don't worry about it.
>> Bob (17:22):
So my doctor asked me if I eat fruit and
vegetables. I'm like, well, yeah, I definitely eat
fruit. Juicy Fruit.
>> Brent (17:26):
Yeah.
>> Bob (17:27):
Yeah.
>> Brent (17:28):
I don't know. Is beer a vegetable? I mean, just.
Just thinking out loud.
>> Bob (17:32):
So, uh, like bread, I think.
>> Brent (17:36):
Yeah, kind of.
>> Bob (17:37):
Yeah. It's got vitamin B12, though, and that's
healthy.
>> Brent (17:41):
Well, Guinness is like bread. It's a meal in a
glass.
>> Bob (17:44):
So, yeah, Guinness is a meal in a glass. And I, I
will use that as a, as a meal substitute from time
to time.
>> Brent (17:50):
Yeah, this is a very pretty Pinot Gratio. Um, I'm
not a big Pinot Grigio guy, but that one, that
one's definitely growing on me.
>> Bob (18:00):
Yeah.
>> Brent (18:02):
Well, we're going to be giving the Terwado
vineyards Pinot Grigio 2024 a well deserved four
sips. That's classified. The key to that one,
kids, is do not over chill that one.
>> Bob (18:19):
Right?
>> Brent (18:19):
It definitely is not its friend, um, to get it
that cold. But, yeah, really, really well done.
It's. You know, the thing about Pinot Grigio is
it's, it's a huge category. You know, lots of, you
know, cougar juice, lots of it is consumed in this
country. But unfortunately, it got so popular.
There's so much below average Pinot Grigio out
(18:42):
there, just a sea of it. So when you have
something that's that's really nice, like this
one, it, you know, it really stands out among, you
know, the ones that are around it for sure. But
there's, uh, you know, it's got to fight its way
to the top of that giant sea of average stuff
>> Bob (18:58):
that's maybe gets more respect in Italy.
>> Brent (19:02):
Yeah, it probably does. So. All right, well, you
want to start telling us about the next one before
we slide into commercial?
>> Bob (19:10):
Sure. Fayudi di San Gregorio was established in
1986 in Sorbo, Cerpico a tiny village in Campania
Erpenillas region near Mount Vesuvius.
>> Brent (19:24):
Um, okay, I can pronounce that one. Vesuvius. I
got that one.
>> Bob (19:29):
Owned by the Capaldo family from Irapinia, Feudi
San Gregorio Greco de Tufo is grown between 1400
and 2300ft above sea level and will be back after
a break.
>> Brent (19:49):
Hey, we're back, and Justin was telling us all
about our next one.
>> Bob (19:53):
So Feudi San Gregorio Greco de Tufo has grown
between 1400 and 2300ft above sea level in deep,
finely textured, moderately alkaline, and very
calcareous soil. Tufo is not only the town, but it
also means chalk.
>> Brent (20:11):
Yep.
>> Bob (20:12):
Which I didn't know.
>> Brent (20:13):
Yep.
>> Bob (20:14):
Fui San Gregorio Greco de Tufo DOCG 2022 is 12 and
a half percent alcohol. By volume, it's a hundred
percent Greco de Tufo. Appalachian Campania Greco
de Tufo docg Grapes are harvested in early to mid
October. Immediately following the harvest, grapes
(20:36):
are distemmed and undergo a gentle press followed
by a cold, settling at 57 degrees Fahrenheit for
24 to 48 hours, which is what I want to do every
August. Fermented in stainless steel between 61
and 64 degrees, no malolactic fermentation. Aged
(20:57):
three months in stainless steel on the leaves with
an additional month in bottle prior to release. So
the color is like a, uh, light yellow, almost
clear. It has ripe pears, apricots, fern, and a
pack of menthol. Cools on the nose. The palate had
(21:19):
a lively acidity and minerality with a long finish
showing notes of, um, balsamic vinaigrette. I've
been doing spirits and wine shows for 10 years.
This is the first time I've had this note come up
more than once in a show. So it's very
interesting. Makes me want to eat a salad. I know.
(21:41):
Just as likely as me. Yeah. Basket of fruit.
>> Brent (21:43):
Yeah, that's happening.
>> Bob (21:45):
But I could think about it. What did you think,
Bob?
>> Brent (21:48):
I've seen you tear into a gallon of potato salad,
you know, that has vegetables in it and it's
salad.
>> Bob (21:55):
Yeah.
>> Brent (21:55):
So it counts. Um, yeah. The pears, the apples, and
there is that just bit of menthol on the very tip
of the nose at the end of the inhale. It's got,
uh, a very pretty nose on the palette. Hold on. M.
(22:23):
It's got a nice acidity. Very, very well balanced.
The minerality really comes through. You can
definitely tell it's a chalky soil. Because it's,
it's just, it, it shines through. There's a citrus
note, little bit of lime leaf on this. It's
(22:44):
absolutely beautiful. M. This is another one that
got better as it warmed up. Um, blindly cold it
was, the acid was, was way too much. But right now
it's just, it's so well put together and so well
balanced. Um, yeah, this one is absolutely lovely.
Um, hold on, I'll have another sip of that one.
(23:11):
Yeah, fantastic. We're going to be giving the
Feudi di San Gregorio Greco de Tufo 2022 a well
deserved four sips. That's classified. You know,
it's got to be a pretty good wine if it's white
and we actually like it. So.
>> Bob (23:29):
Yeah, you're right.
>> Brent (23:30):
I mean we're not, we're not big white wine
drinkers. So. Yeah, very, very well done. Well,
that's going to take us to our next wine. So let
me grab it out of the pile here. So Il Poggione
was founder, was founded over a century ago and is
one of the first wineries to market vanilla de
(23:50):
Montalcino wine as early as the 1900s. An early
proponent of sustainable agriculture. The Property
consists of 1300 acres of which 336 are planted
with vines and 120 with olive trees. The rest are
dedicated to grain fields, forest and livestock.
So the Il Poggione Brunello di Montalcino 2020,
(24:13):
it's 14.5% ABV, 100% Sangiovese. Appalachian is
Montalciano. The wine is a blend of grapes from
vineyards located at various elevations ranging
from 490 to 1475ft and grown on a diverse array of
soil types. The vineyards are at least 25 years
(24:34):
old. Due to the age of the vines, irrigation is
typically not necessary with drip irrigation in
particularly dry years. Fermented 1520 days with
submerged cap and stainless steel tanks at uh,
control temperatures of between 77 and 82 degrees.
Malolactic fermentation in steel made with
(24:56):
industrial indigenous yeast and bacteria. Age for
three years in large French oak barrels. 790 to
1320 gallons. So let's take a look at the color.
The color on this is absolutely beautiful. It is
just a, just a dark, dark, ruby, glowing beautiful
color. Beautiful clarity. Let's have a smell,
(25:21):
shall we? Oh my gosh. Yeah, that's uh, the nose on
that is absolutely delightful.
>> Bob (25:30):
Huge.
>> Brent (25:33):
Oh, it's just a basket of big red fruit. Wow,
that's really nice. Plums, Stewed red fruit,
(25:56):
little cassis in there. And on the palate. Let's
take a taste.
Mhm. Mhm.
Absolutely delicious. Beautiful dark red fruits.
There's a nice spiciness on the, on the tongue.
(26:17):
There's a little bit of tobacco leaf. The tannins
are very well presented, they're very well
controlled. They're not overpowering, but they
absolutely let you know they're there. There's a
little bit of a dustiness, a little bit of a dry
minerality on the palate after the swallow. Um,
but the tannins are, like I said, they're there,
(26:37):
but they're very smooth. They're holding this wine
up, you know. Absolutely beautiful. Absolutely
beautiful. This is fantastic. What do you think,
Jess?
>> Bob (26:49):
These guys or women know how to make wine. This is
obviously not their first year doing it. This is
not like a sub shop that introduced pizza and
said, have our pizza. No, no, no. I think they've
made this long before I was born and they're going
to be making it long after I'm gone. The nose was
(27:11):
like very well crafted. The palette for me was the
highlight. It had a lot of great notes. Um, the
finish, it wasn't weak, it just. There just wasn't
one. But if you just keep drinking it, you won't
mind and then you can. It won't necessarily
interfere with any food or anything you're pairing
(27:32):
it with because you're just going to have it and
it's going to be gone and then you're going to
have your food. Food. And then you'd be back to
that wonderful palette again. So. I loved it.
>> Brent (27:40):
Yeah. That's about the only knock I would give it
is there's a. I mean, I, I'm getting a finish, but
I just wish it was. I wish it was longer. Um, but
other than that, just keep drinking it. Yeah, it
just, it fills the mouth. Absolutely fills the
mouth. Delicious wine this one is.
>> Bob (28:00):
It's just not something you pair with. It's just
you have it alongside something else you really
like.
>> Brent (28:05):
Yeah.
>> Bob (28:05):
And they're good.
>> Brent (28:07):
Well, we're gonna be giving the Il Pogione
Brunello de Montalcino 2020 a well deserved five
sips.
Oh my goodness. Yeah, yeah, yeah, yeah.
That one was. That one was lovely. So, so let's
(28:28):
move on to our next wine and um, let's see. Is
that you or is that me? Oh, that's me.
>> Bob (28:37):
Motoben.
>> Brent (28:38):
Is that me or is that you?
>> Bob (28:40):
I'll do it, my friend.
>> Brent (28:41):
It is you. Yeah, I'll do it.
>> Bob (28:44):
Castello de Bulgari. Bulgari Superiori 2021. It's
made with Cabernet Sauvignon, 20% Cabernet Francis
and 5% Merlot. The vineyards are 20 years old and
are located 230ft above sea level, facing the
Tyrrhenian sea. Fruit is hand picked and sorted.
(29:05):
Selected parcels are vinified partially in steel,
partially in oak vats and 130 gallon barrels.
Maceration lasts 30 days on the cab and 20 days
for the Cob Franca Merlot. Most of the
fermentation occurs with indigenous yeast. It's
aged 20 months in oak, first 12 months in 130
(29:27):
gallon barrels, followed by maturation in huge
barrels until bottling. The color was a mystery
until after the break.
>> Brent (29:41):
Hey, and we're back. And Justin was just getting
ready to start telling us his thoughts about this
beautiful Bulgaria Superior.
>> Bob (29:47):
So the color was a pleasant dark red. The nose was
subtle, had a nice tannic structure. It had layers
of heavy cream, a suggestion of fruit. And I got
like Pecorino Romano on the nose a little bit. The
palate was very savory. I got like uh, a meaty
(30:07):
Bolognese and Parmesan cheese notes on this
palette. And the finish, there was fruit on the
back end first time. It really was prominent with
grapes and tropical fruit notes. And uh, I don't
know whether to drink it or eat it, but either way
it's just delicious. What did you think, Bob?
>> Brent (30:29):
Apparently somebody wants to go eat Italian for
dinner tonight. Cuz he's fantasizing. It's, it's a
beautiful wine. Absolutely beautiful wine.
Beautiful dark, dark, dark, dark color on the
nose. Lavender, currants, dark black fruit. Just a
(30:52):
hint of pepper on the palette. This wine is
absolutely huge. Fills the mouth, the tannins, the
grip on this is. It grabs your tongue and lets you
know that it's there.
>> Bob (31:07):
Yeah.
>> Brent (31:08):
Dark red fruit. There is just a slightly. I'll
give you the Parmesan. There's, there's a slight,
slight bit of that sort of cheesy umami in the
back.
>> Bob (31:20):
Uh, did you get savory notes or not?
>> Brent (31:22):
Yeah, it's very savory. I mean it's there, there's
fruit there, but it's more savory to me than it is
fruity. Yeah, it's, it's like, it's like chewing a
steak.
>> Bob (31:32):
Yeah. Which just sounds not great for a wine, but
it really works.
>> Brent (31:38):
M. Mhm. This would, I mean this with a tomahawk
ribeye. Yeah. Oh yeah. This would be.
>> Bob (31:48):
Or a cheese. Because the uh, wine tastes like
meat. So you're having meat and cheese.
>> Brent (31:52):
Yeah.
>> Bob (31:52):
If you used to eat meat, now you don't. Can you
miss it? Just drink this wine. There's no meat in
it.
>> Brent (32:00):
If you used to eat meat and you don't eat meat
anymore, you're probably not listening to the
show, that's for sure. Um, but, yeah, absolutely
beautiful wine. Oh, my gosh. It just, uh. Oh, hold
on. Let me go back. Yeah, the cab Frank. I can
(32:22):
definitely feel that in there because I can feel
that, that front underneath.
>> Bob (32:27):
But texture. Yeah, yeah.
>> Brent (32:30):
But the structure. Yeah, it's. This is perfectly
blended and perfectly made. Absolutely fantastic
wine. So we're going to be giving the Castello de
Bulgari Bulgari Superior 2021 A well deserved,
well deserved. Five sips.
Oh, my goodness. Yes, yes, yes.
>> Bob (32:53):
My new friends.
>> Brent (32:53):
Yeah, that does. That does not stink. Good God. So
we've done Spain, we've done Italy. Let's, uh,
let's go to California to a winery started by a
gentleman who came here from Persia. So, uh,
Dariush Kalidi founded the Dariush Estate winery
in Napa 1998. And since that time, he's
(33:14):
accumulated about 120 acres of vineyards spanning
the Mount Veeder Oak Knoll and Coomsville Abas.
And they focused on Bordeaux and Rhone varietals.
Dariush focuses on the visitor experience.
>> Bob (33:27):
They all do, but better than any
>> Brent (33:29):
other winery, they do an amazing, amazing job of
it. I mean, the food, the food there is just
incredible and an absolutely beautiful, uh,
experience going there. Um, if you're ever in the
valley, you certainly don't want to miss it. Uh,
and visually stunning winery as well. But what we
(33:50):
are going to be drinking today, thank you so much
for sending, is the Dariush Darius 2 Cabernet
Sauvignon 2022. This is Napa Valley 100% Cabernet
Sauvignon. Uh, Hope Goldie was the winemaker who's
been there over 20 years, I believe. So. This is
(34:10):
100% cabernet sauvignon, sourced predominantly
from the Dariush estate vineyards. Let's take a
look at it here. See abv on this. I didn't even
look. Uh, it is 15.5. There it is. Okay. Beautiful
(34:34):
label. The artwork on the label. Um, and like all
their wines, the bottle lets you know that it's a
substantial wine because it's a substantial
bottle.
>> Bob (34:43):
Um,
>> Brent (34:46):
on the color, beautiful. Just dark, dark, dark,
dark, dark. Garnet on the nose, Graphite herbs,
(35:09):
a
little bit of thyme, a little bit of sage, dark
red stewed fruit. Let's have a taste, shall we?
Mhm.
(35:32):
Wow. Um, I'm sorry we opened this now because
this, this wine is only going to get better, but
it's already absolutely fantastic. Beautiful,
beautiful tannins. Very well integrated, but
they're there. There's a spine and a backbone in
this wine to let you know this thing is ready to
go. Um, this one could go for quite some time, I
(35:55):
think. Um, as, as most of their wines are. But
this one is absolutely magnificent. Just such a
good mouth feel to it. What you think, Justin?
>> Bob (36:07):
So the color was definite garnet. I couldn't see
through it. Um, my first note on the nose was
angels were singing in my nose. And then um,
there's like mushrooms, fruitcake on the nose. Um,
that the wild flavors faded off after it's been in
(36:29):
the glass for a while. There was gorgeous fruit on
the palate, um, light Manila wafers. Um, the
finish goes on forever. You never want to stop
drinking this wine. Yeah, those are my thoughts.
>> Brent (36:45):
Yeah. The finish just stays with you. It grabs you
and holds you by the throat and it does not let
you go. Um, beautiful wine. Yeah.
>> Bob (36:54):
Just open this, shut your phone off for like four
hours and just enjoy it.
>> Brent (36:58):
Yeah. And a really pretty label. It's um, I have
the notes here. It's from a 19th century tile from
Toronto, Ron, acquired in 1876 by the Victoria and
Albert Museum. But very pretty label. But the wine
labels are great. Bottles are great. But the wine,
(37:20):
this is a wine, this is a wine to be reckoned
with. Um, this, this, this thing's got a body and
a soul and absolutely magnificent wine. If you see
this on the shelf, you need to grab one of these.
Do not pass this one by. So we're going to be
giving the 2022 Darius 2 Cabernet Sauvignon a well
(37:41):
deserved 5 cents.
Oh my goodness.
Yeah, just so well done. Oh my gosh. Not like
we've ever had a bad wine from them, but that one,
that one's really good. Well, the, the last one we
did was the 25th anniversary and that one was
pretty spectacular as well. But yeah, this one,
(38:02):
this one really is hitting all cylinders. Yep.
Well, that's all the time we have for today.
Thanks for joining me here in the basement.
>> Bob (38:11):
Oh, thank you, Bob. Uh, pleasure to be here.
>> Brent (38:14):
Yeah, it's not a bad day.
>> Bob (38:16):
Not a bad day.
>> Brent (38:16):
Not a bad day at all. We did quite a little world
journey with these and, and uh, nothing here.
Really disappointed whatsoever. But Lord have
mercy. Um, for Made man, Bob. Thank you for
joining us. And remember, life is too short to
drink bad wine. And if you were here with us
today, that didn't happen. But I didn't even get
(38:41):
to play all my new sound effects.
>> Bob (38:43):
So with another show for another sound, my friend,
we will sell no wine before it's time.
>> Brent (38:51):
Awesome. And we're gone.
>> Announcer (38:56):
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 (39:05):
Give it a little tappy tap, tap taparoo.
>> Announcer (39:08):
The easiest way to listen to our show is to ask
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reach us at info at sip, suds and smokes.com our
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(39:30):
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to see your feedback as well. Come back, join us
(39:52):
for another episode and keep on sipping.
This has been a one time production of Sips, Suds
and Smokes, a program devoted to the appreciation
of, um, some of the finer slices of life from the
(40:14):
dude in the Basement Studios, your host, the Good
old boys. We'll see you all next time.
On the next episode of Sips, Suds, and Smokes.
>> Brent (00:03):
Here are the wines we're going to be tasting
today. We have Finca roma selection Tempranillo
2019. We have Fincarroma Avizor, uh, Tempranillo
2020. We have Terlado Vineyards, Pinot Grigio
2024. Feudi di San Gregorio, Greco di Tufo 2022,
(00:26):
Il Pogione Brunello de Montalcino 2020, Castello
de Bulgari, Bulgari Superior 2021. And lastly, we
have from, um, Dariush, the Darius 2 Cabernet
Sauvignon 2022. Yeah, it does not stink to be in
(00:47):
the basement today. Uh, not at all. It is a good
day in the basement.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the Basement
studios. Why? Because that's where the good stuff
is. Sips, Suds and Smokes with your smokin host,
the good old boys. And now it's sippin time,
(01:53):
foreign.
>> Brent (02:00):
Time again. Welcome to this Sips episode where
everything good in life is worth discussing. Hey,
it's nice and quiet here in the basement.
>> Bob (02:09):
Good morning, Bob.
>> Brent (02:10):
Isn't it nice to be in the basement without all
the loud people?
>> Bob (02:14):
It's so quiet.
>> Brent (02:15):
It's so peaceful. Yeah, that's why I opened the
good wine. Because the rest of them aren't here.
Exactly. The rest of them show up. It's Boone's
Farm all the way.
>> Bob (02:24):
Right. We'll do a vertical Sutter Home Reserve.
>> Brent (02:27):
Oh, they're not worth the reserve. Heck with those
guys.
>> Bob (02:32):
Oh, uh, and thanks to Screaming Eagle, before I
forget, for the Cabernet vertical, we will try to
get to you next show. Yeah, we ran out of time
today.
>> Brent (02:40):
Definitely. Definitely. Didn't you say that last
show?
>> Bob (02:43):
Yeah. Yeah. Well, we're gonna keep work.
>> Brent (02:45):
We're gonna keep working till we eventually get to
it. So. Yeah, this is Made man Bob. And joining me
today is good old boy Justin.
>> Bob (02:55):
Good morning. It is such a pleasure to be here in
the basement. We've got a world of wine to look
forward to this hour.
>> Brent (03:02):
Yeah, it does not suck. We've got a little from
Italy, a little from Spain, and a little from
America. So molto m?
>> Bob (03:09):
Bene.
>> Brent (03:10):
This is a good day. This is a very good day. Well,
you know what they say. Rioniti on ice.
That's nice.
Oh, I've got. I've got all the new wine sound
effects for you. My new favorite one, though.
Yeah, you'll love this.
Get ripple the bright new drink with that ring a
(03:32):
ding. Flavor Ripple.
>> Announcer (03:34):
Ice cold Ripple is the new drink for lively
people.
>> Brent (03:38):
Lively people. Dear Lord, America was a wine
wasteland, uh, you know, 100 years ago. God help
us. Uh, thank God we're finally coming into
reality. Well, our sip segments are all about
wine, distilled spirits, tea, coffee, and anything
else you can sip. And here are the wines we're
going to be tasting today. We have Finca rodma
(04:00):
selection, tempranillo 2019. We have finger rodma
avizor, uh, tempranillo 2020. We have, uh, Toronto
vineyards, pinot grigio 2024. Feudi di San
Gregorio, greco de tufo 2022. Il poggione brunello
(04:20):
de montalcino 2020. Castello de bulgari, bvlgari
superior 2021. And lastly, we have from, um,
dariush, the Darius 2 cabernet sauvignon 2022.
Yeah, it does not stink to be in the basement
(04:41):
today.
Uh,
it is a good day in the basement, so. Well, let's
go ahead. And we're gonna have Justin give us our
sips rating since it's just the two of us. Do them
all. What the heck?
>> Bob (04:55):
We gotta do them all. Ah, one sip. Give me a glass
of water to wash out my mouth.
>> Brent (05:07):
Water. Bring water.
I'm not sure if that was Count Chocula or, um, or,
um, the Ed Wood movie.
>> Bob (05:19):
Seizure.
>> Brent (05:20):
Could have been a seizure.
>> Bob (05:21):
Yeah.
>> Brent (05:22):
Might want to check you out.
Right.
>> Bob (05:25):
Two sips. Not getting me away from this.
>> Brent (05:27):
Good one.
>> Bob (05:29):
Nice, but what else do you have?
>> Brent (05:34):
Well, isn't that nice?
That's a little less Transylvanian. Uh, yeah,
that's better.
>> Bob (05:40):
Three sips. This is interesting. Um, uh, what was
this again? Interesting. Four sips. Let's keep
this secret to ourselves. Uh, pour me another.
>> Brent (06:00):
That's classified.
>> Bob (06:03):
Five sips. Luigi. Oh, my. I was unaware, uh,
anything could be this good.
>> Brent (06:12):
Oh, my goodness.
And. And just so the folks in the Mafia know, he
does not live in my house, when you come to take
care of him for that really horrible
impersonation.
>> Bob (06:27):
Yeah, There is no Mafia.
>> Brent (06:29):
No, there's no such thing as Mafia, okay? It's a.
It's a cruel myth, so. Right. All right, so let's
move forward. We're going to go and talk about our
first wine. So, located in the center of the
Rebella, uh, Ribera de Duero's, uh, Golden Mile,
the Finca Roadma. Uh, sorry, the Finca Roadma M
Winery is located right in the middle of the
(06:51):
vineyard, which encompasses 14 hectares that's
34American ac of land that sits 650 meters above
sea level. Harvesting is done manually with
careful selection and sorting bunch by bunch, both
at the vineyard and the winery. The aging takes
place in American and French oak barrels,
depending upon the type of wine that's being
produced as well as the time required for the
(07:14):
aging. The winery uses a gravity flow system for
filling and racking to minimize the impact on the
wines. So our first wine is going to be the Finca
Rodimus m selection Tempranillo 2019. This is
14.5% ABV, 100% temporal Neo. The average age of
(07:34):
the vines is 30 years old. Cold maceration from 8
to 10 degrees Celsius. Alcoholic fermentation at
low temperature under 30C. Macerations up around
30 days. Age for 12 months in new French oak and
American oak barrels. 60% French and 40% American.
So on the color, beautiful, beautiful dark, dark
(08:00):
garnet on the nose. Let's see. My first, my first
impression, I hate to say it on those was
Smarties. Um, that sweet minerality, um, but it's
really opened up. There's plums, some cherries in
(08:25):
there, some nice bright red fruit. Really pretty
nose. And then on the palate, hold on.
Mhm.
It's got lots of dark fruit on it, um,
blackberries, dark cherries. It's got a nice bit
(08:46):
of tannin to it. Not overpowering at all, just
enough to let you know that it's there. It's got a
little bit of a creamy after palette on it and
it's got a nice medium, medium length finish.
Nice, nice wine. Very, very nice. What do you
think, Justin?
>> Bob (09:02):
So like you, when I first got this wine, the nose
was wild. M. I got the Smarties. Also got like uh,
the Elmer's glue I sniffed in the second grade.
>> Brent (09:13):
That explains a lot.
>> Bob (09:15):
Yeah. And then after a half hour everything just
became like a normal, like slight manila envelope
kind of thing going on. The Smarties was gone for
me and then I got fruit, but it just took a while
to reveal itself on the pallet. I got a mixture of
(09:35):
fruit muddled together. Little bit of vanilla. Um,
the tannins are very mature, creamy mouthfeel. And
the finish was almost non existent. I'll try it
again now that I've
>> Brent (09:54):
had it for a while.
>> Bob (09:59):
Yeah, there's like a very faint oak upper middle
palette but not much finish. But I still enjoyed
this. I um, think we gave it three sips.
>> Brent (10:13):
We're going to be giving the Finca roma selection
Tempanillo 2019. A well deserved three sips.
>> Bob (10:20):
Interesting.
>> Brent (10:23):
A really nice, tasty little wine. So let's uh,
move on to our next one where we're going to have
Justin tell us about that one.
>> Bob (10:33):
So we're going to talk about Finco Rodma Avisor
Tempranillo 2020, and a half percent alcohol by
volume 100 Tempranillo. Average age of the vines
is 45 years.
>> Brent (10:47):
Wow.
>> Bob (10:47):
Cold nacerate. I know, right? Cold macerated. And
we will talk more when we're.
>> Brent (10:59):
Hey. And we're back. And Justin was just getting
ready to start telling us about the next wine from
Finger Rodma.
>> Bob (11:05):
Yep. Fincarodma Visor Tempranillo 2020. I was cold
macerated from 8 to 10 degrees Celsius. The
alcohol fermentations at a low temperature under
30 Celsius with macerations around 30 days. Age
for 15 months in New French oak barrels. On the
(11:26):
nose I got orange, uh, Julius and buttermilk. And
I had a hard time accessing the underlying fruit
and I'm still having a hard time accessing the
underlying fruit in this expression on the nose.
On the palate it was spicy red licorice and like
(11:51):
balsamic vinaigrette. And the finish was really
long. It was the best part of this expression for
me. So I got like hard access nose, decent palette
and a crazy good finish. So I gave this, or we
gave this a, uh, three.
>> Brent (12:10):
Well, you're getting ahead of yourself because I
got to talk about it now, so.
>> Bob (12:13):
Okay, Bob, tell us what you think about it.
>> Brent (12:16):
All right, so the nose is definitely muted. Um,
it's not, not as present as the first one, but I'm
getting some blueberries and a little bit of
flowers and I get a, almost like a sweet pipe
tobacco nose to it. Um, on the palate, the palate
(12:40):
is definitely spicy. Um, I definitely get that
sort of balsamic note that you're getting.
M.
It's got a real nice grip to it. The tannins are
there. They're not completely overpowering, but it
lets you know it's there. Dark red food on the
(13:02):
back palette and on the finish. Really, really
nice, really nice expression. I mean, this one was
again, very well done.
Mhm.
If I could take the nose of that one and put it in
with the palette of that one, you. You'd have a
four or five.
>> Bob (13:20):
I know. Ah, crazy, right? Usually the finish isn't
the strongest part, but uh.
>> Brent (13:25):
M. Yeah, that's damn nice little wine though. We
are going to be giving the fincarodma uh, Avisor
Tempranillo. 2020. Three sips. Helps if I play the
sound. Sorry.
>> Bob (13:41):
Oh, ding, ding.
>> Brent (13:42):
There you go.
>> Bob (13:43):
Interesting. I gotta help you out.
>> Brent (13:47):
I got busy, so. All right, so let's go to our next
wine. So going from red to white, which is the
dumbest thing in the world,
>> Bob (13:58):
but
>> Brent (14:01):
we're professionals how we're set up,
>> Bob (14:03):
so don't recommend you do this at home, kids.
>> Brent (14:05):
Yeah, not a good idea. So our next wine is from
the terlato Vineyards. In 1979, Anthony Terlato
introduced the American sumer to Italian Pinot
Grigio and created a new category in the wine
industry. Today, Pinot Grigio is one of the most
popular imported varietals in the United States.
In 2012, Bill Torlato set up a partnership with
(14:28):
the Capaldo family and the Search families of
Italy to create their Terlado Vineyards Pinot
Grigio. So this is the Torado vineyards Pinot
Grigio 20, 24. It's 13% ABV, 100% Pinot Grigio.
Appellation is Friuli coli Orientiale DOC in
(14:48):
Northeast Italy. Um, it is hand harvested and
fermented in stainless steel tanks with select
yeast to enhance the varietal aromas. It's aged
for four months on the lees with weekly batinage
to amp up that flavor and the texture. So on the
color, it's a pale straw with a little bit of
(15:11):
brightness around the rim on the nose. Notes of
citrus, um, peach, pearl white flowers and just a
(15:32):
slight bit of wildflower honey on the end. And
let's give it a taste. On the palate. The pears,
the citrus pops out. It's got a nice mouth coat to
(15:52):
it. It's got some really nice, very crisp
minerality on the end.
Mhm.
This one is settled down since we, we always, as
we always do with whites, we start them out with
with a blistering cold because a lot of people
drink them that way, God knows why. And then we
let them sit and warm up and retaste them as they
(16:13):
start getting to a more, um, you know, civilized
temperature. Um, that's really helped this one.
The acidity when this thing was blindly cold was
overpowering. But now that it's come down to, you
know, something a little bit more like lightly
chilled, that acidity is, is really, really nice.
It's not overpowering at all. I like this one.
(16:36):
What'd you think?
>> Bob (16:37):
On the nose, I got similar notes. You did, Except
I also got fresh grass on the nose?
>> Brent (16:44):
Oh, yeah, definitely.
>> Bob (16:45):
And the palette, it had a pretty little mouth
texture. It was really, really nice. And the
finish was light. It was like all cantaloupe to
me. But, you know, I. I would sip this by the
pool. I would drink this with a basket of fruit.
If I ate fruit on a routine basis, which I should,
(17:09):
and I would, then I would have this with it.
>> Brent (17:11):
Well, you chew Juicy Fruit from time to time.
That's fruit, right?
>> Bob (17:13):
Yeah.
>> Brent (17:15):
And it's juicy, too. It's the best kind of fruit,
you know. I mean, yeah, it's made in a
petrochemical plant, but it's fine, you know,
don't worry about it.
>> Bob (17:22):
So my doctor asked me if I eat fruit and
vegetables. I'm like, well, yeah, I definitely eat
fruit. Juicy Fruit.
>> Brent (17:26):
Yeah.
>> Bob (17:27):
Yeah.
>> Brent (17:28):
I don't know. Is beer a vegetable? I mean, just.
Just thinking out loud.
>> Bob (17:32):
So, uh, like bread, I think.
>> Brent (17:36):
Yeah, kind of.
>> Bob (17:37):
Yeah. It's got vitamin B12, though, and that's
healthy.
>> Brent (17:41):
Well, Guinness is like bread. It's a meal in a
glass.
>> Bob (17:44):
So, yeah, Guinness is a meal in a glass. And I, I
will use that as a, as a meal substitute from time
to time.
>> Brent (17:50):
Yeah, this is a very pretty Pinot Gratio. Um, I'm
not a big Pinot Grigio guy, but that one, that
one's definitely growing on me.
>> Bob (18:00):
Yeah.
>> Brent (18:02):
Well, we're going to be giving the Terwado
vineyards Pinot Grigio 2024 a well deserved four
sips. That's classified. The key to that one,
kids, is do not over chill that one.
>> Bob (18:19):
Right?
>> Brent (18:19):
It definitely is not its friend, um, to get it
that cold. But, yeah, really, really well done.
It's. You know, the thing about Pinot Grigio is
it's, it's a huge category. You know, lots of, you
know, cougar juice, lots of it is consumed in this
country. But unfortunately, it got so popular.
There's so much below average Pinot Grigio out
(18:42):
there, just a sea of it. So when you have
something that's that's really nice, like this
one, it, you know, it really stands out among, you
know, the ones that are around it for sure. But
there's, uh, you know, it's got to fight its way
to the top of that giant sea of average stuff
>> Bob (18:58):
that's maybe gets more respect in Italy.
>> Brent (19:02):
Yeah, it probably does. So. All right, well, you
want to start telling us about the next one before
we slide into commercial?
>> Bob (19:10):
Sure. Fayudi di San Gregorio was established in
1986 in Sorbo, Cerpico a tiny village in Campania
Erpenillas region near Mount Vesuvius.
>> Brent (19:24):
Um, okay, I can pronounce that one. Vesuvius. I
got that one.
>> Bob (19:29):
Owned by the Capaldo family from Irapinia, Feudi
San Gregorio Greco de Tufo is grown between 1400
and 2300ft above sea level and will be back after
a break.
>> Brent (19:49):
Hey, we're back, and Justin was telling us all
about our next one.
>> Bob (19:53):
So Feudi San Gregorio Greco de Tufo has grown
between 1400 and 2300ft above sea level in deep,
finely textured, moderately alkaline, and very
calcareous soil. Tufo is not only the town, but it
also means chalk.
>> Brent (20:11):
Yep.
>> Bob (20:12):
Which I didn't know.
>> Brent (20:13):
Yep.
>> Bob (20:14):
Fui San Gregorio Greco de Tufo DOCG 2022 is 12 and
a half percent alcohol. By volume, it's a hundred
percent Greco de Tufo. Appalachian Campania Greco
de Tufo docg Grapes are harvested in early to mid
October. Immediately following the harvest, grapes
(20:36):
are distemmed and undergo a gentle press followed
by a cold, settling at 57 degrees Fahrenheit for
24 to 48 hours, which is what I want to do every
August. Fermented in stainless steel between 61
and 64 degrees, no malolactic fermentation. Aged
(20:57):
three months in stainless steel on the leaves with
an additional month in bottle prior to release. So
the color is like a, uh, light yellow, almost
clear. It has ripe pears, apricots, fern, and a
pack of menthol. Cools on the nose. The palate had
(21:19):
a lively acidity and minerality with a long finish
showing notes of, um, balsamic vinaigrette. I've
been doing spirits and wine shows for 10 years.
This is the first time I've had this note come up
more than once in a show. So it's very
interesting. Makes me want to eat a salad. I know.
(21:41):
Just as likely as me. Yeah. Basket of fruit.
>> Brent (21:43):
Yeah, that's happening.
>> Bob (21:45):
But I could think about it. What did you think,
Bob?
>> Brent (21:48):
I've seen you tear into a gallon of potato salad,
you know, that has vegetables in it and it's
salad.
>> Bob (21:55):
Yeah.
>> Brent (21:55):
So it counts. Um, yeah. The pears, the apples, and
there is that just bit of menthol on the very tip
of the nose at the end of the inhale. It's got,
uh, a very pretty nose on the palette. Hold on. M.
(22:23):
It's got a nice acidity. Very, very well balanced.
The minerality really comes through. You can
definitely tell it's a chalky soil. Because it's,
it's just, it, it shines through. There's a citrus
note, little bit of lime leaf on this. It's
(22:44):
absolutely beautiful. M. This is another one that
got better as it warmed up. Um, blindly cold it
was, the acid was, was way too much. But right now
it's just, it's so well put together and so well
balanced. Um, yeah, this one is absolutely lovely.
Um, hold on, I'll have another sip of that one.
(23:11):
Yeah, fantastic. We're going to be giving the
Feudi di San Gregorio Greco de Tufo 2022 a well
deserved four sips. That's classified. You know,
it's got to be a pretty good wine if it's white
and we actually like it. So.
>> Bob (23:29):
Yeah, you're right.
>> Brent (23:30):
I mean we're not, we're not big white wine
drinkers. So. Yeah, very, very well done. Well,
that's going to take us to our next wine. So let
me grab it out of the pile here. So Il Poggione
was founder, was founded over a century ago and is
one of the first wineries to market vanilla de
(23:50):
Montalcino wine as early as the 1900s. An early
proponent of sustainable agriculture. The Property
consists of 1300 acres of which 336 are planted
with vines and 120 with olive trees. The rest are
dedicated to grain fields, forest and livestock.
So the Il Poggione Brunello di Montalcino 2020,
(24:13):
it's 14.5% ABV, 100% Sangiovese. Appalachian is
Montalciano. The wine is a blend of grapes from
vineyards located at various elevations ranging
from 490 to 1475ft and grown on a diverse array of
soil types. The vineyards are at least 25 years
(24:34):
old. Due to the age of the vines, irrigation is
typically not necessary with drip irrigation in
particularly dry years. Fermented 1520 days with
submerged cap and stainless steel tanks at uh,
control temperatures of between 77 and 82 degrees.
Malolactic fermentation in steel made with
(24:56):
industrial indigenous yeast and bacteria. Age for
three years in large French oak barrels. 790 to
1320 gallons. So let's take a look at the color.
The color on this is absolutely beautiful. It is
just a, just a dark, dark, ruby, glowing beautiful
color. Beautiful clarity. Let's have a smell,
(25:21):
shall we? Oh my gosh. Yeah, that's uh, the nose on
that is absolutely delightful.
>> Bob (25:30):
Huge.
>> Brent (25:33):
Oh, it's just a basket of big red fruit. Wow,
that's really nice. Plums, Stewed red fruit,
(25:56):
little cassis in there. And on the palate. Let's
take a taste.
Mhm. Mhm.
Absolutely delicious. Beautiful dark red fruits.
There's a nice spiciness on the, on the tongue.
(26:17):
There's a little bit of tobacco leaf. The tannins
are very well presented, they're very well
controlled. They're not overpowering, but they
absolutely let you know they're there. There's a
little bit of a dustiness, a little bit of a dry
minerality on the palate after the swallow. Um,
but the tannins are, like I said, they're there,
(26:37):
but they're very smooth. They're holding this wine
up, you know. Absolutely beautiful. Absolutely
beautiful. This is fantastic. What do you think,
Jess?
>> Bob (26:49):
These guys or women know how to make wine. This is
obviously not their first year doing it. This is
not like a sub shop that introduced pizza and
said, have our pizza. No, no, no. I think they've
made this long before I was born and they're going
to be making it long after I'm gone. The nose was
(27:11):
like very well crafted. The palette for me was the
highlight. It had a lot of great notes. Um, the
finish, it wasn't weak, it just. There just wasn't
one. But if you just keep drinking it, you won't
mind and then you can. It won't necessarily
interfere with any food or anything you're pairing
(27:32):
it with because you're just going to have it and
it's going to be gone and then you're going to
have your food. Food. And then you'd be back to
that wonderful palette again. So. I loved it.
>> Brent (27:40):
Yeah. That's about the only knock I would give it
is there's a. I mean, I, I'm getting a finish, but
I just wish it was. I wish it was longer. Um, but
other than that, just keep drinking it. Yeah, it
just, it fills the mouth. Absolutely fills the
mouth. Delicious wine this one is.
>> Bob (28:00):
It's just not something you pair with. It's just
you have it alongside something else you really
like.
>> Brent (28:05):
Yeah.
>> Bob (28:05):
And they're good.
>> Brent (28:07):
Well, we're gonna be giving the Il Pogione
Brunello de Montalcino 2020 a well deserved five
sips.
Oh my goodness. Yeah, yeah, yeah, yeah.
That one was. That one was lovely. So, so let's
(28:28):
move on to our next wine and um, let's see. Is
that you or is that me? Oh, that's me.
>> Bob (28:37):
Motoben.
>> Brent (28:38):
Is that me or is that you?
>> Bob (28:40):
I'll do it, my friend.
>> Brent (28:41):
It is you. Yeah, I'll do it.
>> Bob (28:44):
Castello de Bulgari. Bulgari Superiori 2021. It's
made with Cabernet Sauvignon, 20% Cabernet Francis
and 5% Merlot. The vineyards are 20 years old and
are located 230ft above sea level, facing the
Tyrrhenian sea. Fruit is hand picked and sorted.
(29:05):
Selected parcels are vinified partially in steel,
partially in oak vats and 130 gallon barrels.
Maceration lasts 30 days on the cab and 20 days
for the Cob Franca Merlot. Most of the
fermentation occurs with indigenous yeast. It's
aged 20 months in oak, first 12 months in 130
(29:27):
gallon barrels, followed by maturation in huge
barrels until bottling. The color was a mystery
until after the break.
>> Brent (29:41):
Hey, and we're back. And Justin was just getting
ready to start telling us his thoughts about this
beautiful Bulgaria Superior.
>> Bob (29:47):
So the color was a pleasant dark red. The nose was
subtle, had a nice tannic structure. It had layers
of heavy cream, a suggestion of fruit. And I got
like Pecorino Romano on the nose a little bit. The
palate was very savory. I got like uh, a meaty
(30:07):
Bolognese and Parmesan cheese notes on this
palette. And the finish, there was fruit on the
back end first time. It really was prominent with
grapes and tropical fruit notes. And uh, I don't
know whether to drink it or eat it, but either way
it's just delicious. What did you think, Bob?
>> Brent (30:29):
Apparently somebody wants to go eat Italian for
dinner tonight. Cuz he's fantasizing. It's, it's a
beautiful wine. Absolutely beautiful wine.
Beautiful dark, dark, dark, dark color on the
nose. Lavender, currants, dark black fruit. Just a
(30:52):
hint of pepper on the palette. This wine is
absolutely huge. Fills the mouth, the tannins, the
grip on this is. It grabs your tongue and lets you
know that it's there.
>> Bob (31:07):
Yeah.
>> Brent (31:08):
Dark red fruit. There is just a slightly. I'll
give you the Parmesan. There's, there's a slight,
slight bit of that sort of cheesy umami in the
back.
>> Bob (31:20):
Uh, did you get savory notes or not?
>> Brent (31:22):
Yeah, it's very savory. I mean it's there, there's
fruit there, but it's more savory to me than it is
fruity. Yeah, it's, it's like, it's like chewing a
steak.
>> Bob (31:32):
Yeah. Which just sounds not great for a wine, but
it really works.
>> Brent (31:38):
M. Mhm. This would, I mean this with a tomahawk
ribeye. Yeah. Oh yeah. This would be.
>> Bob (31:48):
Or a cheese. Because the uh, wine tastes like
meat. So you're having meat and cheese.
>> Brent (31:52):
Yeah.
>> Bob (31:52):
If you used to eat meat, now you don't. Can you
miss it? Just drink this wine. There's no meat in
it.
>> Brent (32:00):
If you used to eat meat and you don't eat meat
anymore, you're probably not listening to the
show, that's for sure. Um, but, yeah, absolutely
beautiful wine. Oh, my gosh. It just, uh. Oh, hold
on. Let me go back. Yeah, the cab Frank. I can
(32:22):
definitely feel that in there because I can feel
that, that front underneath.
>> Bob (32:27):
But texture. Yeah, yeah.
>> Brent (32:30):
But the structure. Yeah, it's. This is perfectly
blended and perfectly made. Absolutely fantastic
wine. So we're going to be giving the Castello de
Bulgari Bulgari Superior 2021 A well deserved,
well deserved. Five sips.
Oh, my goodness. Yes, yes, yes.
>> Bob (32:53):
My new friends.
>> Brent (32:53):
Yeah, that does. That does not stink. Good God. So
we've done Spain, we've done Italy. Let's, uh,
let's go to California to a winery started by a
gentleman who came here from Persia. So, uh,
Dariush Kalidi founded the Dariush Estate winery
in Napa 1998. And since that time, he's
(33:14):
accumulated about 120 acres of vineyards spanning
the Mount Veeder Oak Knoll and Coomsville Abas.
And they focused on Bordeaux and Rhone varietals.
Dariush focuses on the visitor experience.
>> Bob (33:27):
They all do, but better than any
>> Brent (33:29):
other winery, they do an amazing, amazing job of
it. I mean, the food, the food there is just
incredible and an absolutely beautiful, uh,
experience going there. Um, if you're ever in the
valley, you certainly don't want to miss it. Uh,
and visually stunning winery as well. But what we
(33:50):
are going to be drinking today, thank you so much
for sending, is the Dariush Darius 2 Cabernet
Sauvignon 2022. This is Napa Valley 100% Cabernet
Sauvignon. Uh, Hope Goldie was the winemaker who's
been there over 20 years, I believe. So. This is
(34:10):
100% cabernet sauvignon, sourced predominantly
from the Dariush estate vineyards. Let's take a
look at it here. See abv on this. I didn't even
look. Uh, it is 15.5. There it is. Okay. Beautiful
(34:34):
label. The artwork on the label. Um, and like all
their wines, the bottle lets you know that it's a
substantial wine because it's a substantial
bottle.
>> Bob (34:43):
Um,
>> Brent (34:46):
on the color, beautiful. Just dark, dark, dark,
dark, dark. Garnet on the nose, Graphite herbs,
(35:09):
a
little bit of thyme, a little bit of sage, dark
red stewed fruit. Let's have a taste, shall we?
Mhm.
(35:32):
Wow. Um, I'm sorry we opened this now because
this, this wine is only going to get better, but
it's already absolutely fantastic. Beautiful,
beautiful tannins. Very well integrated, but
they're there. There's a spine and a backbone in
this wine to let you know this thing is ready to
go. Um, this one could go for quite some time, I
(35:55):
think. Um, as, as most of their wines are. But
this one is absolutely magnificent. Just such a
good mouth feel to it. What you think, Justin?
>> Bob (36:07):
So the color was definite garnet. I couldn't see
through it. Um, my first note on the nose was
angels were singing in my nose. And then um,
there's like mushrooms, fruitcake on the nose. Um,
that the wild flavors faded off after it's been in
(36:29):
the glass for a while. There was gorgeous fruit on
the palate, um, light Manila wafers. Um, the
finish goes on forever. You never want to stop
drinking this wine. Yeah, those are my thoughts.
>> Brent (36:45):
Yeah. The finish just stays with you. It grabs you
and holds you by the throat and it does not let
you go. Um, beautiful wine. Yeah.
>> Bob (36:54):
Just open this, shut your phone off for like four
hours and just enjoy it.
>> Brent (36:58):
Yeah. And a really pretty label. It's um, I have
the notes here. It's from a 19th century tile from
Toronto, Ron, acquired in 1876 by the Victoria and
Albert Museum. But very pretty label. But the wine
labels are great. Bottles are great. But the wine,
(37:20):
this is a wine, this is a wine to be reckoned
with. Um, this, this, this thing's got a body and
a soul and absolutely magnificent wine. If you see
this on the shelf, you need to grab one of these.
Do not pass this one by. So we're going to be
giving the 2022 Darius 2 Cabernet Sauvignon a well
(37:41):
deserved 5 cents.
Oh my goodness.
Yeah, just so well done. Oh my gosh. Not like
we've ever had a bad wine from them, but that one,
that one's really good. Well, the, the last one we
did was the 25th anniversary and that one was
pretty spectacular as well. But yeah, this one,
(38:02):
this one really is hitting all cylinders. Yep.
Well, that's all the time we have for today.
Thanks for joining me here in the basement.
>> Bob (38:11):
Oh, thank you, Bob. Uh, pleasure to be here.
>> Brent (38:14):
Yeah, it's not a bad day.
>> Bob (38:16):
Not a bad day.
>> Brent (38:16):
Not a bad day at all. We did quite a little world
journey with these and, and uh, nothing here.
Really disappointed whatsoever. But Lord have
mercy. Um, for Made man, Bob. Thank you for
joining us. And remember, life is too short to
drink bad wine. And if you were here with us
today, that didn't happen. But I didn't even get
(38:41):
to play all my new sound effects.
>> Bob (38:43):
So with another show for another sound, my friend,
we will sell no wine before it's time.
>> Brent (38:51):
Awesome. And we're gone.
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(39:30):
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(39:52):
for another episode and keep on sipping.
This has been a one time production of Sips, Suds
and Smokes, a program devoted to the appreciation
of, um, some of the finer slices of life from the
(40:14):
dude in the Basement Studios, your host, the Good
old boys. We'll see you all next time.
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