May 9, 2025 • 51 mins
Doctor No likes wine?
@accendocellars @stagsleapwinery @palmaz_vineyards #wine #napavalley #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – Join us for a delightful exploration of Napa Valley wines as we taste a selection from Stag's Leap and Palmas Vineyards. Each wine brings its own unique character, and our hosts share their tasting notes, humorous banter, and a few unexpected anecdotes along the way. Be on the lookout for “Glue sensory training with Justin.” Don't miss our ratings as we sip and savor these fine wines! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
Stags’ Leap Napa Valley Chardonnay 2023 3 SIPS
Stags’ Leap Napa Valley Petite Syrah 2022 4 SIPS
Stags’ Leap Napa Valley Cabernet Sauvignon 2021 3 SIPS
Palmaz Amalia Napa Valley Chardonnay 2019 4 SIPS
Palmaz Napa Valley Cabernet Sauvignon 2021 4 SIPS
Accendo Laurea Napa Valley Sauvignon Blanc 2023 4 SIPS
Accendo Laurea Napa Valley Red Wine 2021 3 SIPS
Accendo Cellars Napa Valley Cabernet Sauvignon 2021 3 SIPS
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Wine Tasting, Stag'S Leap, Napa Valley, Chardonnay, Petite Syrah, Cabernet Sauvignon, Palmas Vineyards, Accendo Cellars, Sauvignon Blanc, Wine Reviews, Wine Ratings, Wine And Food Pairing, Napa Valley Wines, Wine Enthusiasts, Wine Education, Wine Cellar, Wine Production, Wine Tasting Notes
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sips, Suds and
Smokes.
>> Brent (00:03):
Here are the wines that we're going to be tasting today.
From Stag's Leap, we have the Stag's Leap Napa Valley
Chardonnay 23, we have the Stagsleap.
>> Harm (00:12):
Stag's Leap Winery. You gotta be precise here.
There's Stag's Leaps Wine Cellars. That's the one with the big
stag. This is the older winery. Has the
little tiny stag in. In the circular.
>> Brent (00:23):
It has the apostrophe after the S. Yes.
We have their Petite Syrah 2022.
>> Harm (00:28):
And.
>> Brent (00:28):
And we have the Cabernet Sauvignon 2021.
From Palmas, we have the Amalia Napa Valley
Chardonnay 2019. And the Palmas Napa
Valley Cabernet Sauvignon 2020 one. And then
we have the Accendo Larrea Napa Valley
Sauvignon Blanc 23. The Accendo Larrea, uh,
Napa Valley Red Wine 21, and the
(00:49):
Accendo Sellers Napa Valley Cabernet Sauvignon
2021.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff, uh, is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping time.
>> Brent (01:56):
Hey. Yes, it's sippin time again. Welcome. And
welcome to this Sips episode where everything good in life is
worth discussing.
>> Harm (02:04):
But we never discussed the sexy time, Bob. We never discussed the
sexy time.
>> Brent (02:07):
That's because the court won't allow you to discuss that anymore
or go anywhere near a school. At least a thousand yards,
remember? A thousand yards.
>> Harm (02:14):
Thousand yards. Yep. That's. That's horrible.
>> Brent (02:17):
Yeah, I know, but it's. It's for the
children, buddy.
>> Harm (02:21):
The other. The other pitos get 500ft.
>> Brent (02:24):
Yeah, well, the others aren't as accomplished as you, I
guess. So. Anyway.
>> Bob (02:33):
Fast today.
>> Brent (02:34):
135 already.
>> Bob (02:35):
Uh, wow.
>> Brent (02:38):
Well, this is Made Man
Bob. And joining me today on this Sips episode is
good old boy Justin.
>> Bob (02:45):
Good morning. Fortunately, now, restraining
order free.
>> Brent (02:50):
Thank God. Yeah. And Made man Morgan.
>> Maury (02:53):
Good morning, gentlemen. Happy to be here in the dank,
dark basement.
>> Brent (02:57):
And good old boy arm.
>> Harm (02:59):
Thanks, Bob. They'll never catch me.
>> Brent (03:01):
Nah, they'll never catch you. You're too fast. I've seen you
run.
>> Harm (03:05):
I've been walking with a cane for the last two weeks.
>> Bob (03:07):
Oh, man.
>> Brent (03:09):
Oh, he doesn't need it. He just Thinks it makes him look.
>> Maury (03:11):
Cool, gives him sympathy.
>> Harm (03:13):
People. I do get compliments for that cane, but, you know, it's just the
pain in the. In the ankle is not. Not worth it.
>> Brent (03:18):
Well, think about it. You get no compliments without the cane, but you get
compliments with the cane. So that just hit them.
>> Harm (03:23):
If they don't tell you the cane.
>> Brent (03:24):
Actually looks better than you. So. Yeah.
>> Bob (03:26):
Uh, how about Herman Kane? I'll cut someone.
>> Harm (03:29):
That guy, Herman Kane was 999,
right? Was that the guy?
>> Brent (03:34):
I don't. Don't look at me, man. You're. You're over my head
with that one. So.
>> Bob (03:38):
Well, today's six a few elections ago.
>> Brent (03:41):
Or, uh, was that the guy who said everybody's pants are too damn
low?
>> Bob (03:45):
No, he said, I'm going to cut a beep.
>> Brent (03:48):
Oh. Uh, okay.
>> Harm (03:49):
He died of COVID at a, uh, truck.
>> Bob (03:51):
Yeah.
>> Brent (03:51):
In.
>> Bob (03:52):
Yeah. Oh, yeah. Well, he contracted
there. He contracted it there. He didn't die at the Trump
rally. That would have been interesting.
>> Harm (03:59):
Literally seven days later. Yeah.
>> Maury (04:01):
Yeah.
>> Brent (04:02):
You know, Covid sometimes ain't also bad.
So let's move. So our
sip segments are all about, uh, wine, distilled spirits,
tea, coffee, and here are the wines that we're going to be
tasting today. From Stag's Leap, we have
the Stag Sleep Napa Valley Chardonnay 23, we have.
>> Harm (04:19):
The Stags Stag's Leap Winery. You got to
be precise here. There's Stag's Leaps
Wine Cellars. That's the one with the big stag. This
is the older winery. Has the little tiny Stag in.
In the circular.
>> Brent (04:31):
It has the apostrophe after the S.
Yes.
>> Harm (04:35):
So that's the other Stagsley Winery.
>> Brent (04:37):
So we have their Petite Syrah 2022,
and we have the Cabernet Sauvignon
2021. From Palmas, we have
the Amalia Napa Valley Chardonnay 2019.
And the Palmas Napa Valley Cabernet Sauvignon
2020 one.
>> Harm (04:52):
We killed a baby. Mhm. We killed a
baby.
>> Brent (04:55):
Yeah. And then we have the
Accendo Larrea Napa Valley Sauvignon Blanc
23. The Accendo Larrea, uh, Napa Valley Red
Wine 21. And the Echendo
Sellers Napa Valley Cabernet Sauvignon
2021. So
let's go. Okay, let's
go to Justin and he can. Do we have to our
(05:17):
sips ratings?
Well, thank you very much, everybody.
One sip. Nancy, uh,
give me a glass of water to Wash out my
mouth.
>> Harm (05:35):
There are so many jokes to go there. I really.
None of them. I can tell on the radio. Not one.
>> Brent (05:40):
Still such a fine line.
>> Harm (05:42):
Okay.
>> Brent (05:44):
Two sips. Uh, nice.
But what else do you have?
>> Harm (05:51):
Well, isn't that nice?
>> Brent (05:54):
Three sips.
Interesting. Uh, yeah. Nancy, what.
What was this again?
>> Harm (06:02):
Your Alzheimer's is showing.
>> Brent (06:06):
Four sips. Let's,
uh, keep this secret to
ourselves. Pour me another.
>> Maury (06:15):
That's classified.
>> Brent (06:18):
Five sips. Oh, my.
I was unaware anything could be this
good.
>> Harm (06:25):
That's just so disturbing.
>> Brent (06:27):
Oh, my goodness.
>> Harm (06:29):
So disturbing.
>> Maury (06:32):
Thanks, Justin.
>> Brent (06:34):
Anytime.
I stand by my. I. I stand by this statement.
>> Harm (06:37):
Still a stupid.
>> Brent (06:38):
Such a fine line between stupid and clever. Yeah,
yeah, yeah. Oh, Lord God,
please.
Uh, okay, let's see if we can dig
this one out of the hole we're already in. Who wants to read the
Stag Sleep?
>> Maury (06:52):
I'll be happy to read it.
The property where Stag's Leap Winery is
located was originally part of the Yahome, uh, rancho
Mexican land. GR. After a series of
owners, the Grigsby family
consolidated a 700 parcel where the current
Stag's Leaf estate resides today. The
(07:12):
Grigsby's planted grapes on the land in
1872 and 13 years later
they transferred the land to W.W. thompson
and H.H. harris, Napa County
Sheriff.
>> Harm (07:24):
The uh.
>> Maury (07:24):
Next year Mr. Harris conveyed his
interest in the property to Thompson's nephew,
Horace Blanchard Chase. In
1888, Horace Chase married and shortly
thereafter, Horace and his uncle divided their
700 tract into two parcels. The
Horace became sole owner of the
Northwestern 365 acres.
(07:46):
By 1892, 80 acres of vineyards
were in production and Horace built 150 foot
wine cave by blasting into the volcanic
rheolite rock of the palisades.
Unfortunately, in 1809, he lost much of
his fortune through failed investments in
Mexican silver mines and um. Stag's Leaf
property was lost by default. In
(08:08):
1913, the property was purchased by Clarence
and Francis Grange, who lived on the property with
their two children. After Clarence had a severe
accident with a horse, Francis created an
upscale destination resort, Stag's leap
Manor. In 1970,
Carl Durmani and his
wife Joanne purchased a portion of the property and
(08:31):
began a nine year restoration project which
included the vineyards. In 1996,
Carl sold the property to Behringer, now
Treasury Wine Estates, the current owners
of the estate. The first line is the
Stag's Leap Napa Valley Chardonnay
2023. It is 14.3%
ABV, 99% Chardonnay
(08:54):
and 1% Viognier. 50%
neutral French oak barrels, 25%
new French oak and 25% stainless
steel for 4 1/2 months. The wine did not
undergo any malolactic fermentation and
was matured for seven months, undergoing
bi weekly batinage. The fruit
(09:14):
comes from vineyards in southern Napa Valley, mostly
Carneros, with some fruit from Oakland.
On the color, very pale straw
color. On the nose, we get lemon cream, a hint
of pineapple, citrus blossom, and some
flowers. The palette, there's definitely
some apple, pear, a hint of lemon, a
little vanilla brioche and a little
(09:36):
creaminess.
>> Harm (09:37):
What's vanilla brioche?
>> Maury (09:39):
Vanilla comma and brioche.
>> Brent (09:41):
And somebody's just reading.
>> Maury (09:44):
And on the palette and on the finish, I would say it's
short to medium. This was a nice wine. It
was enjoyable. It's definitely an all day drinker.
Uh, I went. I didn't find it overly complex and
overly captivating, but it was just pleasant and
enjoyable. What did you think? Uh, Justin?
>> Bob (10:01):
I didn't get all the notes that Mori got, but
I did get apples, uh, pear,
a little bit of brioche, more as a
texture than a flavor.
Um, touch of ginger.
And, um, the back palette was
sweet. It was tingly and sweet. But as
(10:22):
I approached it, this has been open an hour or
two. The tingliness has gone
away, and it's just sweet on the back palate. But
I enjoyed it. What'd you think, Harm?
>> Harm (10:33):
Well, I got some of the same notes Maury got. The
lemon and the pineapple are definitely there.
>> Maury (10:38):
It's got a lot of citrus, uh, acidity to it.
>> Harm (10:41):
I'm not getting too much citrus, more melon. It's kind of like
that, that, um, like, almost
like a cantaloupe. And, um, there's
a floral note on the nose,
but
m.
I gotta spit that work after
this. Um, I got more pear
(11:04):
than apple that you got. Um, Justin, I got
more pears. I'm. I think the oak is
prevalent here. I get, like, a little bit of cinnamon from that French
oak. There's a little bit of toast on the nose as
well. Vanilla is definitely there.
I'm not getting the brioche note.
Um, there's maybe a hint of
spice from the oak other than the cinnamon. I'm like a
(11:26):
ginger note, medium, um,
finish. It's decent wine. It's a good
Chardonnay and, you know, value
priced.
>> Brent (11:36):
Yeah, well, that's Bobby Joe.
>> Harm (11:37):
What do you think?
>> Brent (11:38):
That's the nice thing about this stag sleep
is you don't pay through the nose for it.
>> Harm (11:43):
Right.
>> Brent (11:43):
You know, they. They're very reasonable on the
prices on their wine. So, I, um, mean,
on the nose. I'm definitely getting the lemon.
I get the lemon. I get a little bit of pineapple,
and I get a little bit of, like, on the back. I don't know if
it's the melon, but. M. I'm getting star fruit.
>> Harm (12:02):
It's not star fruit. To me, star fruit's a little
sharper. This is more mellow.
>> Brent (12:06):
M. I'm getting that sharp.
>> Harm (12:07):
Really?
>> Brent (12:08):
Yeah, yeah, I definitely get. It's
right in the tip of the nose. It's. And I. I love star
fruit, so I buy it all the time.
About 95 of the world's supply of star fruit, or u.
S. Supply of star fruit comes from an island off of Fort Myers.
>> Harm (12:23):
I was gonna say, you 95, you eat all of it.
>> Brent (12:26):
Probably, yeah.
M. But apples,
pears would have been.
>> Harm (12:34):
When I was like, yellow apples.
>> Brent (12:36):
Yeah.
>> Bob (12:38):
How do you like them apples?
>> Brent (12:41):
I mean, you know, real tart. Either movie forever,
either yellow or. Or maybe even Granny Smith, because it's got that
tartness to it. There's. There's a dustiness
to it on the end.
>> Harm (12:51):
Well, I mean, there's a good grip coming
from, I think, the oak. That's how much they say.
25% new French oak. That's. That's
doing it. M. 50 neutral barrels. That's
just gonna give it a nice mouth feel. I mean, I think that
25% French oak was a good idea.
>> Brent (13:08):
Yeah. Yeah. But overall, you know, for. For the.
For the money, a really nice sipping wine. So
we're gonna give the stag sleep.
Uh, Napa Valley Chardonnay.
2023. Uh, well deserved. Three
sips.
>> Harm (13:22):
Interesting.
>> Brent (13:25):
And we'll be back.
>> Maury (13:28):
Hey.
>> Brent (13:28):
And we're back, and we have just finished talking about
the Stag's Leap Napa Valley Chardonnay.
>> Maury (13:34):
Nice.
>> Brent (13:34):
Um, little wine. Really well done. And that's going to
take us to our next wine from the folks at Stag's Leap. We're going to have
Harm tell us about that one.
>> Harm (13:41):
Thanks, Bob. The next wine is the Stag's Leap winery,
Napa Valley Petite Syrah 2022. It's
14.5% ABV. It's
89% Petite Syrah, 5%
Grenache, 3% Syrah, 3% mixed
Rhones. I don't know what that's supposed to mean. Probably
Cinsault and something else. Who knows what they're doing over
there? Uh, the fruit is from vineyards in
(14:03):
Calistoga St. Helena, uh, Oakville
Oak Knoll, Combsville Stag's
Leap district. And, uh,
maceration and fermentation was 9 to 12 days. It was
matured in 100% French oak. Only
19% was new. I like the restraint there.
It was aged for 15 months before being bottled.
(14:23):
It's an opaque garnet with violet edges.
And what really strikes you right away is the
nose. This is just absolutely perfumey and
beautiful. This is the way petite sirosh should
be. Uh, it's all about the
violets. Candied, uh,
candied, uh, violets. Raspberry notes a
little bit. I'm getting a hint of menthol now,
(14:46):
maybe because I just blew my nose. Who knows?
And the nose is. I could just sit here and smell it all day.
Just all day. I love the nose. This is a geeky
wine, but where it kind of falls down is the
palate. It doesn't quite match the nose. Let's try
this. Mhm.
(15:08):
Tons of blueberry, a little bit
of, um, black cherry.
Um, a. Ah, raspberries coming out.
Now that it's had some air. And
um, I'm getting like, the mouth feel is
so nice. It's got this medium grip from, from
that oak. And the
acidity that is high enough to clear the
(15:30):
tannins. Like, you get that great grip.
It's this one over here, Justin's. You should get some
more. It's got that great grip from the tannin,
but the acidity makes the. It makes you
salivate a little bit. Clears the tannin off and
it's just gorgeous. It's got a little dusty finish on
the side. M. Uh, yeah, it's
(15:51):
a little dusty on the sides of your tongue. And then the finish is medium to
medium long. This has gotten better in the glass and I really
enjoyed this. Justin, what do you think?
>> Bob (16:00):
So I thought
this was kind, um, of floral on the
nose.
>> Harm (16:08):
Kind of. That's all it is.
>> Bob (16:10):
I got like robusto coffee beans.
I got baking chocolate.
>> Harm (16:16):
Okay.
>> Bob (16:16):
On the palate was big fruit. It was a little
tart on the finish.
>> Harm (16:22):
So I like that acidity. Just a little tart.
>> Bob (16:25):
Little tart. Uh, the finish I
got like coffee, um, liqueur on the
sides of my palate. And then,
um, after that, got this like, Rhode island coffee
milk kind of thing going on.
>> Harm (16:38):
I have no idea what you're talking.
>> Bob (16:39):
Chocolate syrup. I'm so sorry. Coffee
syrup and 2% milk. It's like the
national drink of Rhode Island. Well, the state
drink. State drink Rhode Island.
>> Brent (16:49):
So all five people drink It.
>> Bob (16:51):
All five.
>> Brent (16:51):
All five. Okay.
>> Maury (16:53):
And is there a particular brand of coffee syrup?
>> Bob (16:55):
Yes. I can't remember.
>> Maury (16:57):
Can you get back?
>> Bob (16:58):
Uh, yeah.
>> Maury (16:59):
So I'd like to duplicate that.
>> Bob (17:01):
I'll tell you. I'll put it on Facebook.
>> Harm (17:03):
Thank you.
>> Bob (17:03):
Yeah. When the show launches.
>> Harm (17:05):
What'd you think?
>> Maury (17:06):
Well, I think this is a really interesting
wine. I would like to say call it a bit of a geek wine. I
think you can appreciate for what it is being sort of really out
there, really unique. I'm not sure what I'd pair it with, but I agree
with everything that's been said. It's got a beautiful
perfume. Violet forward nose.
The nose is definitely the highlight of this
(17:26):
wine. On the palate, the. There's lots of violet, there's
lots of dark fruit.
Um, dark berries, dark cherries,
dark raspberries, blueberries.
Um, and it. Yeah, I think I agree with everything you
guys have said. I just. It's really interesting just because it's
so unique and different than anything I've ever had.
>> Harm (17:45):
I know you didn't like it as much as I did.
>> Maury (17:46):
No, it was very tight coming out of the bottle. In
fact, I would say for optimal drinking
and enjoyment, you should definitely be patient. Aerate it.
Give it time. Probably even. We probably even opened it
a little bit young. It's only a 2022. But I would
say this wine, with the benefit of a couple hours of air and
aeration and decanting, is showing the best it possibly
(18:07):
could be now. And it's really, really interesting.
Um, but like I said, it just. It doesn't really fit in any
one box or category. It's a kind, uh, of a
unique. Odd bird.
>> Harm (18:18):
Well, you know, I, uh, eat lot of
lamb. This is a perfect lamb wine.
>> Maury (18:24):
I don't. Nobody eats a lot of lamb. I mean, we don't like
killing little baby cows or baby sheep. Excuse me.
>> Harm (18:29):
You eat a lot of ve. You know what makes ve taste good?
You can taste the fear.
That's a horrible joke told to me by a lawyer friend of mine.
>> Maury (18:40):
Oh, gosh.
>> Brent (18:41):
That's all you need to know. Yeah. Yeah, I. I love this one.
I thought this was delicious.
>> Maury (18:46):
Um, what would you pair it with?
>> Brent (18:48):
My. My tongue?
>> Harm (18:50):
Yeah.
>> Brent (18:50):
Yeah. I. Not so much looking
for something to pair it with, but I. I'm with him. I think with lamb,
it would be really nice.
>> Harm (18:57):
Anything. Grilled meats are great with this. Anything with,
like, you know, I'm thinking something like with hoisin sauce on
it.
>> Brent (19:03):
Like a grilled skirt steak or flat meat.
Yeah. Yeah, I. The nose on
it is really beautiful,
and it's just. It's flowers and violets and
raspberries, and.
>> Maury (19:17):
It'S a violet bomb.
>> Harm (19:18):
Sometimes you get plum on petite, so I'm not getting it here.
>> Brent (19:21):
There's a little bit of current in the nose, but.
And then the berries come through the blueberries and the
blackberries. And then on the end.
>> Harm (19:29):
And the grip helps, you know, with the red
meat.
>> Brent (19:32):
M. Yeah, on the end you get
that little bit of bite and there's that little bit of dustiness. Like
a. Like a. Like a. Like a dark cocoa.
>> Harm (19:41):
Uh, you mentioned that earlier. Both you. Both you guys met dark.
Mentioned dark chocolate.
>> Maury (19:45):
I really don't quite get it, neither. I agree with you.
>> Brent (19:48):
No, cocoa, not chocolate.
>> Harm (19:49):
Okay.
>> Brent (19:50):
That dustiness.
>> Harm (19:50):
I mean, I mentioned the dustiness, but I
didn't associate with cocoa.
>> Brent (19:55):
Like cocoa powder.
Cocoa powder doesn't taste really like chocolate.
It's. It's more of a dusty sort of.
>> Harm (20:03):
Right, right. Okay, so I see it now.
>> Brent (20:05):
Yeah, I. Yeah, I. I don't get the chocolate on it,
but I stopped.
>> Harm (20:09):
Starting cocoa powder in the 80s.
>> Brent (20:11):
The 80s were fun. So
we're going to be giving the stag sleep. Napa, uh, Valley
petite straw. Uh, 2022. Four
sips.
>> Maury (20:21):
That's classified.
>> Brent (20:23):
So that's going to take us to our next wine. We're gonna have Justin do that
one.
>> Bob (20:27):
Stag's Leap Napa Valley Cabernet
Sauvignon, 2020.
>> Brent (20:31):
Host voice. Yep.
>> Bob (20:34):
14.6 alcohol by
volume, and it's 85.
Cabernet Sauvignon,4% Petite
Verdot,4% Malbec,4%
Tannat,1% Petite
Syrah. Uh, 1% Cabernet
Franc,1% Malbec.
>> Harm (20:53):
They said Malbec earlier. It's gotta be
a different clone. It's weird.
>> Bob (20:58):
Yeah, my bad.
>> Harm (21:00):
No, no, no, no, no. It's not your bad. It's 4% and then
1% later. This gotta be a different clone of Melbourne.
>> Bob (21:05):
It's between 1 and 4%,
and, uh, it's made from 27 new
French oak barrels and
73% older season French
oak barrels for 19 months. So on
the nose, I got mushrooms,
lilacs, funk and
(21:25):
pate. On the palate.
>> Harm (21:28):
What kind of pate?
>> Bob (21:29):
Liver.
>> Harm (21:30):
No.
>> Bob (21:31):
Yeah, Light. You know, it's a light flavor. That sounds
dominating.
>> Harm (21:35):
Go ahead.
>> Bob (21:36):
And then on the palette, I got Raisinets and
green apples, and I found the
finish was tannic and woody. What did you
think, Maury?
>> Maury (21:46):
Uh, I want to hear what Harmeet has to Say, because I'm still
recovering from what you just said.
>> Harm (21:51):
Okay. I had no apple at all. I don't know
what you're coming with. The raisin, that's either. I got the violets
from the 1% petite syrah still
came through. I got black plum. I got raspberries
on the nose. On the palate, the plum comes through again.
There's a little bit cherry. Um, I get
that coffee that you got in the previous one. I'm kind of getting that hints of
(22:11):
coffee here.
M. I'm trying to reach for the apple.
I don't get any apple. Um, the grip is
medium. Tannins are good,
but not, not overpowering.
Um, it's not quite as balanced
or as interesting to me as the Petite Syrah was.
And it's got a nice finish.
>> Maury (22:33):
So it's not nearly as interesting as the Petite
Syrah. That was a really interesting wine. This is a
well made, middle of the road. Well, easy
drinking. Uh, cab based blend.
Uh, I think it's nice. I think it would benefit from some more
time in the bottle.
>> Harm (22:48):
Over 75%, you can call it. It's definitely a cap.
>> Maury (22:51):
Yeah, I mean, it's a cap.
>> Harm (22:52):
Almost not. The thing is, in California and in most
places, Almost nothing is 100% one grape.
There's always a supposure. There's always a blend of grapes.
People come to my store all the time. I'd like a red
blend, but but. Or
they say, oh, I don't drink blends. I only want this cab. So
unless it says 100% on that label, it's almost never 100%.
>> Maury (23:11):
Yeah.
>> Harm (23:11):
Of course, most people don't know that.
>> Maury (23:14):
But this wine has as nice balance. To me, it's
like you said, it's not quite as beautifully balanced and made as the
first wine. Uh, definitely has nice
structure. It's definitely got nice tannins. It's
definitely got nice mouth feel. There's nothing wrong with
it. It has no flaws.
>> Harm (23:31):
Just bop.
>> Brent (23:33):
I think it's a lovely wine.
M. I get the
raspberries and the berries on the nose.
Um, there's a little bit of a floral note to it
on the palate,
dark cherries.
(23:56):
And I think it's the power of suggestion. But in their notes, they have
bay laurel. And I swear I do actually get that,
um, the tannins on this are a lot more
approachable. I think this one also
is opened a little bit young, but,
uh, the tannins aren't really,
you know, knocking you completely over.
>> Harm (24:15):
Um, you know what Interested me.
The to not. 4%. To not.
>> Brent (24:20):
Yeah.
>> Harm (24:20):
I've only seen to not from Uruguay. I didn't know they were growing in
California.
>> Brent (24:23):
Yeah, yeah, there's, there's a small
parcel of it on the property there. Uh, because we were just
there. January.
>> Harm (24:30):
Yeah.
>> Brent (24:31):
And they've got, they've got quite a,
quite a variety of grapes in
the vineyards that they have. So that's
probably why you see, you know, so many different
ones coming in, but, you know, extremely well made.
And again, the nice thing, uh, the thing I like about
Stag sleep is it's affordable
(24:51):
for, for a Napa Valley wine.
>> Harm (24:54):
Stag sleep, winery, wine cellars, not so much.
>> Brent (24:56):
It is, it is one of the few that still holds,
you know, that holds the price at something that's affordable.
I, uh, can, I can show you a lot of wines that don't drink as well as any
of these three that are three times the damn
price. So, you know, cheers to them
for making a decent wine at a good price. So we're going to be
giving the Stag sleep Napa Valley Cabernet Sauvignon
(25:17):
2021. Well deserved. Three sips.
>> Harm (25:19):
Interesting.
>> Brent (25:23):
So that takes us to our next wine.
Um, so wine has been made at the current site
of Palma's Vineyards as far back as the 1880s,
when Henry Hagan purchased the parcel in Napa
Valley and founded the Cedar Knoll Winery
and Vineyard.
>> Harm (25:38):
Uh, the guy from Goodfellows you wish was
Henry something, right?
>> Brent (25:42):
No, it's Tom Hagen. Yeah, you know, remember Tom
Hagen? He was the conservative.
>> Bob (25:46):
There was Henry Hill.
>> Harm (25:47):
Henry Hill.
>> Bob (25:48):
Tom Hagen's Henry Hill was this.
>> Brent (25:50):
He's the conciliary. Yeah. So Hagen became one of the
true pioneers in Napa Valley, and his wines featured the San
Francisco Opera House, even winning a silver medal for his
brandy at the Exposition Universal de Paris
in 1889 at the world's Fair. With
the arrival of Prohibition, the winery was closed and the property
laid dormant in 1945. Dr.
Julio Palmaz was born in Argentina and moved to
(26:12):
California in the 70s after finishing his medical
degree to pursue a research career at
UC Davis. One day while attending a lecture,
Dr. Palmas had an idea that after years research
and experimentation resulted in his development
of the Palmas Schatz balloon expandable heart system
stent to support blood vessels and prevent
(26:32):
blockages. So his life saving stints have,
um, been all over the world and are placing over a
million patients a year.
>> Harm (26:39):
My dad's alive today because of three of those.
>> Brent (26:41):
Yeah. So damn.
Like, what did we accomplish today? Nothing. We drank some
wine. We drank some of his wine. So in the 90s,
Dr. Palmas realized a dream when he purchased the former
Hagen property and began the process of building the Palmas
winery vineyards, a 600 acre estate with 64 acres
of vineyards. The winery is unique in that it is
(27:02):
situated inside an 18 story cave, so the
entire winery is underground, providing
it with not only all the benefits of gravity flow
winemaking, but also the natural temperature control of a
cave. By eliminating mechanical pumps from the wine making
process, gravity flow design minimizes the turbulence that
damages the wine's structure. So the first
(27:22):
wine we're going to start with from them is the Palmas
Amalia Napa Valley Chardonnay
2019. It's 14.5% ABV,
100% Chardonnay, 100%
barrel, uh, fermented, aged surly for seven
months, and 70% new French oak. Uh,
bottled in May of 2020.
(27:42):
So it's got a nice sunshiny,
bright gold to it
on the nose
sweetness, white
flowers,
a little bit of melon. And on the
(28:03):
palate,
the lemons jump out from me, just. I've had
the Palmas Chardonnay many times
before, and that is something that always seems to leap out of this.
But, um, lemons,
um, citrus, tropical fruits.
(28:25):
M.
This is significantly appreciated since it's warmed
up a bit. We had it way too cold before.
>> Harm (28:34):
But I need some.
>> Brent (28:37):
I need some redfish, man, a nice little Chardonnay. What do you think,
Harm?
>> Harm (28:41):
Uh, this is great. It's really improved since we
tasted earlier. Uh, I'm getting the white flowers,
you said. I get a nice oaky note
to it as well. It's not like toasty, but it's
that spice from the French oak.
And I mean, it's maybe a little bit of toast,
but it's not buttery at all. This is not a butter bomb. I don't think
(29:01):
there's any mallow in this at all.
>> Maury (29:02):
No, there's none.
Uh, but it
has a European, decidedly European style because of the French oak.
It's not American oak, and it's definitely different than a lot of.
>> Harm (29:14):
It's not a vanilla bomb, this. No, there's no butter. It's
not a butter monster, you know?
>> Brent (29:18):
Yeah, that's what I like about it. Makes it different.
>> Harm (29:20):
Yeah. And Bob said lemon. There's some other
tropical notes coming out. I get a really beautiful
mouthfeel on this. The oak is coming out.
The acidity is balanced. When it was colder,
it was. It felt to me really unbalanced. The, uh, city was too
prickly. Now it's integrated much better.
>> Maury (29:37):
Uh, yeah, this is, yeah, much closer to room
temperature. It's much improved. I agree with you.
>> Harm (29:43):
So what do you think, Maury? And I think it's got a nice medium
finish. Medium to long finish.
>> Maury (29:48):
Yeah, I pretty much agree with everything you said today,
Harm. Uh, the Meyer lemon really jumps out at
me. Um, it does really have a nice mouth feel.
There's a fair amount of oakiness to it. Um,
but as I said, the oak has really, uh,
blossomed as the temperatures come back close to, uh,
room temperature, along with aeration, you know. Very
nice wine. Very interesting, very well made.
(30:09):
Um, drinks.
>> Harm (30:11):
Well, it's a 2019. We're in
2025 now. I think it's still young. I think
it takes.
>> Brent (30:17):
Oh, I think it's young. Yeah, I think. I think this really
needs a few more years, Justin.
>> Bob (30:23):
So on the nose, I got, um, French
oak. Different elements of French oak. When we first
poured it to now. Yeah,
that's more like the. The wisp and memory of French oak.
Where in the beginning it was like French oak, like,
serious.
>> Harm (30:38):
It overpowered the fruit for you.
>> Bob (30:40):
In the beginning. In the beginning. But after it's been
sitting, uh, out, it's balanced
out. I got lemon, I got
grapefruit. I, um, got a weird note
when we first opened it of envelope adhesive that
totally went away once it came
to room temp.
>> Harm (30:57):
You still lick envelopes, apparently.
>> Bob (31:00):
Well, I used to.
>> Brent (31:01):
Mostly windows.
>> Harm (31:02):
I get the peel kind.
>> Brent (31:04):
He's the guy on the short bustle.
>> Harm (31:06):
He doesn't actually mail anything anymore. Yeah, Good.
Sorry.
>> Bob (31:10):
So, uh, on the palate, I got lemon, I got
green plantain.
>> Harm (31:14):
Okay. Oak that. I like that note. The green
plantain is good, and the.
>> Bob (31:18):
Finish was light, lemony. And that was a common element
from when we first poured it to now. It
was kind of like a light lemon, medium short
finish. So that's what I got.
>> Harm (31:30):
Yeah.
>> Brent (31:31):
A delicious wine. Not, um, much I can
really say about it,
but we're gonna be, um. We're gonna be given
the Palmas Amalia Napa Valley Chardonnay.
Forceps.
>> Harm (31:44):
Yeah, it improved.
That's classified.
>> Brent (31:51):
So that's going to take us to our next wine. We're going
to have Harm start up on that one before we go into
commercial.
>> Harm (31:58):
Okay. The next one is the Palma's Napa Valley Cabernet
Sauvignon 20, 21.
14.9% ABV, 94.49%
Cabernet Sauvignon 4.7. 7%
Cabernet Franc
and.074% Petit Verdot. This
is ridiculously precise and I want to mock them
for it, but I'm not doing that now. 93%
(32:19):
French oak aged 20 months before being
bottled. And now we're going to a commercial.
>> Brent (32:26):
All right, we're back. So what do you think, Harm?
>> Harm (32:28):
Well, we've got four wines left to go, so I'm gonna be quick. This is a beautiful
Garnet. She said, you know what?
When you get four wines in her, you got to be quick because she's
gonna fall asleep.
>> Brent (32:39):
Why do I have to waste my time
outwitting?
>> Harm (32:46):
Just because you married her doesn't mean she have to do everything you
say.
>> Brent (32:49):
Come on, let's go.
>> Harm (32:50):
Garnet color.
>> Maury (32:51):
It's.
>> Harm (32:51):
Now, the aroma here to me is all about
pipe tobacco. There's a little muddled berry
notes. There's a lot of clove and cinnamon.
That French, uh, oak is really showing the
palette.
Mhm.
Kind of medium bodied.
(33:12):
Lots of tobacco and dark cherry. Great
grip. But there's not too much fruit.
I'm kind of disappointed in this, but I think that's because
we killed a baby. This wine is way too young to be drinking right
now. Justin, what do you think?
>> Bob (33:25):
I got sweet lemon sorbet on the nose.
Orange creamsicle, lemon
curd.
>> Maury (33:31):
Are you drinking the same wine as we are?
>> Bob (33:33):
Yeah. And plums. On the
plums. Um, it was like
dark, silky tannins. A little bit of
pipe tobacco. Also,
um, the finish was long
and, uh, pretty good.
>> Harm (33:49):
Yeah, the finish is long and pleasing. That's true.
>> Brent (33:52):
What you think, Bob? I'm with
Harm. We killed a baby here. Um, this
wine, it was criminal to open it. And it shouldn't be
open for at least another four
years. Um, but that
being said, I'm not going to knock it because we
messed up and we opened it too soon.
>> Harm (34:11):
Um, they sent it to us. It's their fault.
>> Brent (34:14):
Yeah, it's. It is what it is.
But the fruit is there. It's
just, it's. It's under a blanket.
>> Harm (34:21):
So muted.
>> Brent (34:21):
For me, it's just under a blanket and I, I just
can't. I think it's gonna just blossom
as it gets older and everything integrates.
There's some clove in there.
There's a little bit of like a vegetable note
on the palate. The tobacco. Well, the
tobacco, like you said, the pipe tobacco. That foil bag
(34:44):
full of tobacco is definitely on the nose.
>> Harm (34:47):
I'm thinking, uh, my grandfather's pipe tobacco.
>> Brent (34:50):
Yeah. And cherries and
tobacco on the palate. Smold leather. I think it's still
plenty. I think it's delicious. It's just. It's so
tight. So tight. And we varied it. I've
aired this, uh, four times, and
it's still tight. So we, we, we. We
did a crime by opening.
>> Harm (35:08):
Mari, what do you think?
>> Maury (35:10):
Yeah, I can summarize it in one word.
Infanticide. Um, these. This
one. See, this wine needs a lot of
time, and I would agree with everybody here. I think
it does have potential. I question whether or not it will
ever develop the fruit you're looking for. Yeah,
there is a. There is the possibility, harm, that the fruit
will increase before it fades. But typically with more
(35:31):
time, I find the fruit tends to fade off.
>> Harm (35:34):
Yeah.
>> Maury (35:34):
So this may. May have a window where it's going to
improve on the fruitiness, but for the most part, it's.
It's devoid of fruit.
>> Harm (35:41):
You're right. Generally, fruit falls off as the wine
ages. But. But it's gonna
get. I think it's getting bigger before.
>> Maury (35:49):
It may get a bump before it. It falls off. But as we
said, it's. We've given it a lot of air. It's.
It's. There's no inherent flaws. It's a delicious
wine. It's big, it needs food, and it
will definitely benefit from time in the bottle. There's
nothing inherently wrong with it. Be patient, and I think
you'll be rewarded.
>> Brent (36:08):
Yeah, patience is the key on this one. So we're going to be giving the
Palma's Napa Valley Cab
2021 forceps.
>> Harm (36:15):
That's classified.
>> Brent (36:16):
Justin, tell us about our next wine.
>> Bob (36:18):
The origins of Agenda Cellars go back to 1990,
when Daphne and Bart Araho became
proprietors of the historic Ail
Vineyard in Calistoga and launched Ar
Isol. Okay. Arah
Estate Wines. Relying on their previous business
and landscape design experiences when they learned how to
grow grapes and farm organically and
(36:41):
biodynamically went on to produce one of the most
celebrated wines from the region. After selling their
namesake label to Francois Pinault, Artemis
Group, they pronounce, they founded
Rather accento sellers in 2013 along
with their kids, Jamie and Greg. The
winery is located at Wheeler Farms, which is originally
(37:01):
part of the 2000 acre Carne Umana
Spanish land grant. Wheeler Farms was
established in 1871 by Charles
Wheeler, a founding member of the St. Helena
Viticultural Club. So we're going to talk
about Accendo Laura Napa
Valley Sauvignon Blanc 2023
(37:21):
It's 13.8% alcohol by
volume, 28% Sauvignon Blanc.
Ehrlich Vineyard, Oakville, 25%
Sauvignon Blanc. Rancho Pequeno,
Oakville, 18% Sauvignon Blanc.
Juliana Vineyard, Pope Valley,
19, Semillon, Rancho
Pequeno, OakVille, 10%
(37:43):
Savignon Musque, Rancho
Pequeno, hand harvested, um,
between 18. I'm sorry. Between August
30 and September 23,
2023, its whole cluster pressed,
fermented, and aged surly with
weekly batonage in new
and French oak barrels.
(38:05):
78 and stainless steel
drums. 22%.
I found the nose was
minerally, uh, sparkly. I got
lemon, lime green tea, and oysters
Rockefeller. On the palette,
I got
(38:26):
garlic, rosemary, and
ribeye. And the finish,
I didn't have any remarks, so I would say it was an
unremarkable finish. What did you think, Harmeet?
>> Harm (38:37):
I'm just stunned by the ribeye
note. Um, I got Asian pears, I
got lemon, lots of lemon verbena, that floral
note. Uh, the minerality is there. When you
said, um, oysters Rockefeller, I thought you
were nuts. But you know what? There's that
oyster. There's the Pernod anise
type thing coming out. There's the. The. The
(38:59):
greens. So maybe. Yeah, so
you're not completely nuts.
>> Brent (39:03):
There's that minerality. The.
>> Harm (39:05):
Yeah, there you go. There's a minerali saloni to it. And on
the palette, I got bright citrus,
those herbs,
um, still floral. But
those herbal notes are great. The citrus is very bright. It's
a good contrast. I thought the finish was
(39:28):
remarkable. I thought it lasted for a couple
minutes. And I get that salinity
and that oyster shell note.
Maury.
>> Maury (39:38):
You know, it's been a theme lately, Harm, and I don't know what's
happening here, but I'm starting to agree with you more and more each week.
>> Harm (39:44):
You say you don't agree, but m. You've been doing every show. Dude, come on.
>> Maury (39:47):
Lately, it's been a, uh, problem I'm starting to
have. I don't know. I'm gonna have to, like, go into
therapy.
>> Harm (39:53):
Falling in love. Don't resist.
>> Maury (39:55):
No, I would agree with everything he said. I. I, uh, thought this
wine was underwhelming. When we first poured it, it was
too cold and too closed. It benefited
from temperature and aeration for sure. And I
can't say which was more important, but patience will reward you.
I thought this was a beautiful, uh, Sauv
Blanc that really blossomed. It's. It's full of
(40:16):
Finesse. I mean, these guys. I didn't realize that
Ocendo was, was, uh, found by the
Araho family. But isolate, uh, State
and Araujo are some of the flagship, uh,
premier wines of Napa Valley. Isolate vineyard is just, you
know, one for the, one for the, the hall of
fame. So I really think that, uh, these guys know what
(40:36):
they're doing. They've made a beautiful wine. I really, really
enjoyed this. And although I'm not an avid
soft blanc drinker, I think this is beautifully
made.
>> Brent (40:45):
All right, well, we're going to give the Accendo area,
uh, Napa Valley Sauv Blanc 20, 23
forceps.
>> Harm (40:53):
Yeah, it really improved. Really, really improved.
>> Brent (40:56):
So we're going to have Maury tell us about our next one.
>> Maury (40:59):
Okay, well, thank you, Bob. The next one is the Accendo
Lorea Valley Red Wine
2021. It's 14.8 ABV. It's
91 Cab Sauvignon
9% Petite Verdot. Hand harvested
on September 28th to October 19th of
2021, it was fermented in stainless
steel tanks and, and aged in new and
(41:20):
used French oak barrels for 21 months
before bottling. This
wine has a deep garnet color.
It's got a lot of blueberries, plums, and
hints of tobacco on the nose. There's even a hint of baking
spice. It's got this, again, dark,
inky color on the palette. It's luscious.
(41:41):
It's mouth coating. It's got
strong structure and tannin, a velvety
texture. Some definitely dark red
fruit and black fruits. And the finish is
medium.
I enjoyed it. I think it's very well made. There's no
flaws. It's just a, um, you know, very
(42:01):
nice. Well made. I'm disagreeing with you, man.
>> Brent (42:03):
Red.
>> Harm (42:04):
I'm disagreeing with you, Flop.
>> Maury (42:06):
What's the flaw?
>> Harm (42:06):
I don't like the palette as much as you do. I
think the nose is. You're. You're on with the
blueberries and tobacco and the baking spice. But
the palate, I. It came across as a little bit of weak
and watery to me. It wasn't as full bodied as I expected.
>> Maury (42:21):
You're right, it is a little weaker than some. But judging
what we have in the glass, I thought it was, you know, it was
okay.
>> Harm (42:27):
What about you, Justin?
>> Bob (42:29):
So I got a lot of the notes you guys talked about, but I
got on the nose and the palate. Mint and aloe.
>> Harm (42:35):
I get the mint, I don't get aloe.
>> Maury (42:36):
I'm not sure what aloe tastes like.
>> Bob (42:38):
Yeah, I generally don't eat aloe lotion.
>> Brent (42:40):
Yeah, I rub it on skin, but I don't eat it.
>> Bob (42:42):
I've tasted it.
>> Harm (42:43):
It puts the lotion on the skin or get the hose again.
>> Bob (42:47):
I've licked the plant too.
>> Harm (42:48):
I don't lick the plants more. Bob, what do you
think we got? We, we got one more wine.
>> Brent (42:53):
I'm really disturbed by the fact that he's licking plants.
>> Harm (42:56):
He choose to lick the toads. It's better.
>> Brent (42:58):
Yeah. I think it's got a really
pretty nose. I, I like the palette. I think the
palette on it's nice.
>> Maury (43:05):
Really.
>> Harm (43:05):
I just, it just felt watery to me.
Has it changed for you?
>> Brent (43:12):
No, I think it's. I, I think it's delicious.
Uh, we're going to be giving the Cendo Larrea
Napa Valley Red Wine 20, 21. Three
sips.
>> Maury (43:22):
Well, Bob, uh, what else you got for us? We got one more.
>> Brent (43:25):
Our last one is the Accendo Sellers Napa Valley Cabernet
Sauvignon 2021. It's 14.8%
ABV 76 Cab Sauvignon,
22% Cobb Frank and 2% Petite
Verdot. Hand harvested, aged in new
and used French oak barrels for 22
months. The color on it
is just inky purple, man.
(43:47):
Inky purple. Just dark and
brooding. Um, on the
nose
there's a little bit of,
a little bit of BlackBerry.
There's a little bit of a vegetal note. Um,
there's a lot of vegetable note. Their notes basically come
(44:09):
out with, uh, anise and fennel. I definitely get
the fennel.
Yeah, the fennel is definitely there.
So on the palette, let's see.
Mhm.
The tannin on it is
(44:31):
nice. It's, it's silky.
It's not right up in your face.
A lot of red fruit. Dark stewed
fruit. Yeah.
Lovely one. What'd you think, Harm?
>> Harm (44:47):
I, um, have to disagree with you, Bob.
This one.
>> Maury (44:50):
You're so contrary today.
>> Harm (44:52):
I just. Again,
it's. It's just this one just feels unbalanced
to me. This is. There's too much
herbal notes, not enough fruit for me.
This is not like the California wine I'm used to
drinking Napa, uh, Valley stuff. The
palate is really dense. It's got a great
mouthfeel, unlike the previous one. For me,
(45:14):
um, the tannins are great. I think it
needs more time. I think it's another baby we killed.
Yeah, we killed. We did. We screwed up again.
We, uh, drank this too young. It really needs A
ribeye and, uh, maybe that'll.
Maybe that'll fix it.
>> Brent (45:29):
Everything needs a ribeye.
>> Harm (45:30):
Everything. Yeah. Ah, Maury, what do you think?
>> Maury (45:32):
No, I agree with you. I mean, listen, they're young. They're
young.
>> Harm (45:35):
Just give in more.
>> Maury (45:37):
They're young. And it's a food wine. I like this one
better than the previous one. I think this one is
more cab forward, and it's definitely got
more structure. Will it improve with time?
Absolutely. Is it young? Absolutely.
Uh, I think it's well made. I enjoyed it, and it
would be. Well.
>> Harm (45:56):
Justin, what you think, Justin?
>> Bob (45:58):
So on the nose. I got, like, a light star
anise. I got fennel.
Huckleberries.
>> Harm (46:06):
What's a huckleberry? I've never had one.
>> Bob (46:08):
It's like, ah.
>> Brent (46:10):
In the cartoon. Fruit.
>> Harm (46:12):
Oh, yeah. Huckleberry Hound. I remember having a. Yeah.
Southern accent.
>> Bob (46:16):
Yep. Right. It's like,
um, you eat a pie, you want it to be sweet, but
it's not, because it's made from huckleberries.
>> Harm (46:24):
All right.
>> Bob (46:25):
Brent's very fond of them.
>> Brent (46:26):
Yeah, they. They do have a tartness to them that most
people are not used to,
I think. So.
>> Harm (46:36):
So what do you think, Bob? Would you think that we just
killed us. We did. Did it too early.
>> Maury (46:41):
Again, I don't like to say we made a mistake. I
mean, I take issue with what you said, Harm. We. We open what
was sent to us. It is young, and patience will be
rewarded. But I don't think we made a mistake. We talked about what
we got, and what we got is well made.
>> Brent (46:54):
Yeah. And it's. And. And you have to be able to
taste through the youth to see where it's.
>> Harm (47:00):
I understand that, but, like, I feel like we've got too much
muted fruit these last few wines, and
generally younger wines have that fruit like Maury was talking
about, um, and the fruit falls off. But
I think these need time to integrate because there's so much new French oak
and.
>> Brent (47:15):
Yeah, I think that's the problem. I think. I think they haven't had
that. It's not so much the fruit is going to, uh, elevate as
everything else is going to sort of fade.
Fade and sort of integrate around
it.
>> Harm (47:27):
Yeah.
>> Brent (47:27):
So you're going to get more of that roundness, and
the fruit is going to come forward, and you're going to get more of the
palate. It's going to come forward.
>> Harm (47:35):
So I feel like I could use more acidity in this wine, that's all.
>> Brent (47:37):
But, I mean, we can't. We, you know, here's the thing we can't complain
about, you know, opening them too soon
because, uh, you know, we're. Nobody's shipping
anybody, uh, you know, no aged
wines.
>> Harm (47:48):
Yeah, they are, but you have to pay a lot more.
>> Brent (47:51):
No, I mean to folks like us, so.
>> Harm (47:54):
I know not to folks like us. We don't deserve it.
>> Bob (47:56):
We have the opportunity to predict the future.
So it's kind of fun.
>> Harm (48:01):
Yeah, I mean, it's as it sits. The.
>> Brent (48:03):
I predict in the future the Justin's going to have a wine that tastes like
paste.
>> Harm (48:07):
Because the mouth feels so great, I'm inclined to give it a higher
rating than I did originally, you know.
>> Brent (48:14):
Well, I think that I, I think it's a lovely wine.
I think it was really well made. And I think
time is going to be your ally here. I think this wine is
really going to make that turn and
really jump out, I think.
>> Harm (48:27):
Take my wife to Ruth's, Chris, today and bring some of these bottles with
me.
>> Brent (48:30):
There you go.
>> Maury (48:31):
It's a good idea.
>> Harm (48:32):
See if they get better.
>> Brent (48:33):
Well, I think anything would be better with, you know,
Chris.
>> Maury (48:36):
Yeah.
>> Brent (48:36):
Yeah. With a rib eye.
>> Harm (48:37):
Everything's, you know, I, I tend to get the, the,
the uh, escargot and the
filet.
>> Maury (48:43):
Well, you don't. You're a heathen.
>> Brent (48:46):
Well, we're going to be, uh, giving the accendo sellers
Napa Valley Cabernet 7. You know, 20, 20.
He won three SIPs
and we may.
>> Harm (48:56):
Be underrating it, but that's. It's a three.
>> Brent (48:58):
Oh, we're. Yeah.
>> Harm (48:59):
Well, I don't know.
>> Brent (49:01):
Send me another one in about three years and my guess is it's
going to be much higher, so. Well, that's all the
time we have for today. I want to thank our co host for joining us.
Thank you, Justin.
>> Bob (49:11):
Oh, thank you so much. Pleasure to be here.
>> Maury (49:13):
And thank you mori another amazing day in the
basement. Thank you, Bob.
>> Brent (49:17):
Beats sitting around watching tv, so. And thank you,
Harm.
>> Harm (49:21):
You know, I want to thank you, Bob, for giving me some nice
wine to taste today. But my wife is not going to be happy
when I get home.
>> Brent (49:28):
That's every day you go home. How's it, how's
today any different than that? Yeah, it has nothing to
do with what you've been doing today.
>> Harm (49:35):
It's just the fact that you're there, man. You put too much wine in
me.
>> Brent (49:38):
It's the fact that you're going to be there that's the
problem.
>> Harm (49:42):
It is a problem.
>> Brent (49:43):
Well, for sip suds and smokes, this is made, man. Bob. Thanks for
joining us. Remember, life is too short to drink bad wine.
>> Announcer (49:50):
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>> Brent (49:59):
Give it a little tappy tap, tap
taparoo.
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(50:47):
episode and keep on sipping.
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted to
the appreciation of some of the finer slices of
(51:08):
life from the dude in the Basement Studios.
Your host, the Good Old Boys will see you all next
time.
On the next episode of Sips, Suds and
Smokes.
>> Brent (00:03):
Here are the wines that we're going to be tasting today.
From Stag's Leap, we have the Stag's Leap Napa Valley
Chardonnay 23, we have the Stagsleap.
>> Harm (00:12):
Stag's Leap Winery. You gotta be precise here.
There's Stag's Leaps Wine Cellars. That's the one with the big
stag. This is the older winery. Has the
little tiny stag in. In the circular.
>> Brent (00:23):
It has the apostrophe after the S. Yes.
We have their Petite Syrah 2022.
>> Harm (00:28):
And.
>> Brent (00:28):
And we have the Cabernet Sauvignon 2021.
From Palmas, we have the Amalia Napa Valley
Chardonnay 2019. And the Palmas Napa
Valley Cabernet Sauvignon 2020 one. And then
we have the Accendo Larrea Napa Valley
Sauvignon Blanc 23. The Accendo Larrea, uh,
Napa Valley Red Wine 21, and the
(00:49):
Accendo Sellers Napa Valley Cabernet Sauvignon
2021.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff, uh, is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping time.
>> Brent (01:56):
Hey. Yes, it's sippin time again. Welcome. And
welcome to this Sips episode where everything good in life is
worth discussing.
>> Harm (02:04):
But we never discussed the sexy time, Bob. We never discussed the
sexy time.
>> Brent (02:07):
That's because the court won't allow you to discuss that anymore
or go anywhere near a school. At least a thousand yards,
remember? A thousand yards.
>> Harm (02:14):
Thousand yards. Yep. That's. That's horrible.
>> Brent (02:17):
Yeah, I know, but it's. It's for the
children, buddy.
>> Harm (02:21):
The other. The other pitos get 500ft.
>> Brent (02:24):
Yeah, well, the others aren't as accomplished as you, I
guess. So. Anyway.
>> Bob (02:33):
Fast today.
>> Brent (02:34):
135 already.
>> Bob (02:35):
Uh, wow.
>> Brent (02:38):
Well, this is Made Man
Bob. And joining me today on this Sips episode is
good old boy Justin.
>> Bob (02:45):
Good morning. Fortunately, now, restraining
order free.
>> Brent (02:50):
Thank God. Yeah. And Made man Morgan.
>> Maury (02:53):
Good morning, gentlemen. Happy to be here in the dank,
dark basement.
>> Brent (02:57):
And good old boy arm.
>> Harm (02:59):
Thanks, Bob. They'll never catch me.
>> Brent (03:01):
Nah, they'll never catch you. You're too fast. I've seen you
run.
>> Harm (03:05):
I've been walking with a cane for the last two weeks.
>> Bob (03:07):
Oh, man.
>> Brent (03:09):
Oh, he doesn't need it. He just Thinks it makes him look.
>> Maury (03:11):
Cool, gives him sympathy.
>> Harm (03:13):
People. I do get compliments for that cane, but, you know, it's just the
pain in the. In the ankle is not. Not worth it.
>> Brent (03:18):
Well, think about it. You get no compliments without the cane, but you get
compliments with the cane. So that just hit them.
>> Harm (03:23):
If they don't tell you the cane.
>> Brent (03:24):
Actually looks better than you. So. Yeah.
>> Bob (03:26):
Uh, how about Herman Kane? I'll cut someone.
>> Harm (03:29):
That guy, Herman Kane was 999,
right? Was that the guy?
>> Brent (03:34):
I don't. Don't look at me, man. You're. You're over my head
with that one. So.
>> Bob (03:38):
Well, today's six a few elections ago.
>> Brent (03:41):
Or, uh, was that the guy who said everybody's pants are too damn
low?
>> Bob (03:45):
No, he said, I'm going to cut a beep.
>> Brent (03:48):
Oh. Uh, okay.
>> Harm (03:49):
He died of COVID at a, uh, truck.
>> Bob (03:51):
Yeah.
>> Brent (03:51):
In.
>> Bob (03:52):
Yeah. Oh, yeah. Well, he contracted
there. He contracted it there. He didn't die at the Trump
rally. That would have been interesting.
>> Harm (03:59):
Literally seven days later. Yeah.
>> Maury (04:01):
Yeah.
>> Brent (04:02):
You know, Covid sometimes ain't also bad.
So let's move. So our
sip segments are all about, uh, wine, distilled spirits,
tea, coffee, and here are the wines that we're going to be
tasting today. From Stag's Leap, we have
the Stag Sleep Napa Valley Chardonnay 23, we have.
>> Harm (04:19):
The Stags Stag's Leap Winery. You got to
be precise here. There's Stag's Leaps
Wine Cellars. That's the one with the big stag. This
is the older winery. Has the little tiny Stag in.
In the circular.
>> Brent (04:31):
It has the apostrophe after the S.
Yes.
>> Harm (04:35):
So that's the other Stagsley Winery.
>> Brent (04:37):
So we have their Petite Syrah 2022,
and we have the Cabernet Sauvignon
2021. From Palmas, we have
the Amalia Napa Valley Chardonnay 2019.
And the Palmas Napa Valley Cabernet Sauvignon
2020 one.
>> Harm (04:52):
We killed a baby. Mhm. We killed a
baby.
>> Brent (04:55):
Yeah. And then we have the
Accendo Larrea Napa Valley Sauvignon Blanc
23. The Accendo Larrea, uh, Napa Valley Red
Wine 21. And the Echendo
Sellers Napa Valley Cabernet Sauvignon
2021. So
let's go. Okay, let's
go to Justin and he can. Do we have to our
(05:17):
sips ratings?
Well, thank you very much, everybody.
One sip. Nancy, uh,
give me a glass of water to Wash out my
mouth.
>> Harm (05:35):
There are so many jokes to go there. I really.
None of them. I can tell on the radio. Not one.
>> Brent (05:40):
Still such a fine line.
>> Harm (05:42):
Okay.
>> Brent (05:44):
Two sips. Uh, nice.
But what else do you have?
>> Harm (05:51):
Well, isn't that nice?
>> Brent (05:54):
Three sips.
Interesting. Uh, yeah. Nancy, what.
What was this again?
>> Harm (06:02):
Your Alzheimer's is showing.
>> Brent (06:06):
Four sips. Let's,
uh, keep this secret to
ourselves. Pour me another.
>> Maury (06:15):
That's classified.
>> Brent (06:18):
Five sips. Oh, my.
I was unaware anything could be this
good.
>> Harm (06:25):
That's just so disturbing.
>> Brent (06:27):
Oh, my goodness.
>> Harm (06:29):
So disturbing.
>> Maury (06:32):
Thanks, Justin.
>> Brent (06:34):
Anytime.
I stand by my. I. I stand by this statement.
>> Harm (06:37):
Still a stupid.
>> Brent (06:38):
Such a fine line between stupid and clever. Yeah,
yeah, yeah. Oh, Lord God,
please.
Uh, okay, let's see if we can dig
this one out of the hole we're already in. Who wants to read the
Stag Sleep?
>> Maury (06:52):
I'll be happy to read it.
The property where Stag's Leap Winery is
located was originally part of the Yahome, uh, rancho
Mexican land. GR. After a series of
owners, the Grigsby family
consolidated a 700 parcel where the current
Stag's Leaf estate resides today. The
(07:12):
Grigsby's planted grapes on the land in
1872 and 13 years later
they transferred the land to W.W. thompson
and H.H. harris, Napa County
Sheriff.
>> Harm (07:24):
The uh.
>> Maury (07:24):
Next year Mr. Harris conveyed his
interest in the property to Thompson's nephew,
Horace Blanchard Chase. In
1888, Horace Chase married and shortly
thereafter, Horace and his uncle divided their
700 tract into two parcels. The
Horace became sole owner of the
Northwestern 365 acres.
(07:46):
By 1892, 80 acres of vineyards
were in production and Horace built 150 foot
wine cave by blasting into the volcanic
rheolite rock of the palisades.
Unfortunately, in 1809, he lost much of
his fortune through failed investments in
Mexican silver mines and um. Stag's Leaf
property was lost by default. In
(08:08):
1913, the property was purchased by Clarence
and Francis Grange, who lived on the property with
their two children. After Clarence had a severe
accident with a horse, Francis created an
upscale destination resort, Stag's leap
Manor. In 1970,
Carl Durmani and his
wife Joanne purchased a portion of the property and
(08:31):
began a nine year restoration project which
included the vineyards. In 1996,
Carl sold the property to Behringer, now
Treasury Wine Estates, the current owners
of the estate. The first line is the
Stag's Leap Napa Valley Chardonnay
2023. It is 14.3%
ABV, 99% Chardonnay
(08:54):
and 1% Viognier. 50%
neutral French oak barrels, 25%
new French oak and 25% stainless
steel for 4 1/2 months. The wine did not
undergo any malolactic fermentation and
was matured for seven months, undergoing
bi weekly batinage. The fruit
(09:14):
comes from vineyards in southern Napa Valley, mostly
Carneros, with some fruit from Oakland.
On the color, very pale straw
color. On the nose, we get lemon cream, a hint
of pineapple, citrus blossom, and some
flowers. The palette, there's definitely
some apple, pear, a hint of lemon, a
little vanilla brioche and a little
(09:36):
creaminess.
>> Harm (09:37):
What's vanilla brioche?
>> Maury (09:39):
Vanilla comma and brioche.
>> Brent (09:41):
And somebody's just reading.
>> Maury (09:44):
And on the palette and on the finish, I would say it's
short to medium. This was a nice wine. It
was enjoyable. It's definitely an all day drinker.
Uh, I went. I didn't find it overly complex and
overly captivating, but it was just pleasant and
enjoyable. What did you think? Uh, Justin?
>> Bob (10:01):
I didn't get all the notes that Mori got, but
I did get apples, uh, pear,
a little bit of brioche, more as a
texture than a flavor.
Um, touch of ginger.
And, um, the back palette was
sweet. It was tingly and sweet. But as
(10:22):
I approached it, this has been open an hour or
two. The tingliness has gone
away, and it's just sweet on the back palate. But
I enjoyed it. What'd you think, Harm?
>> Harm (10:33):
Well, I got some of the same notes Maury got. The
lemon and the pineapple are definitely there.
>> Maury (10:38):
It's got a lot of citrus, uh, acidity to it.
>> Harm (10:41):
I'm not getting too much citrus, more melon. It's kind of like
that, that, um, like, almost
like a cantaloupe. And, um, there's
a floral note on the nose,
but
m.
I gotta spit that work after
this. Um, I got more pear
(11:04):
than apple that you got. Um, Justin, I got
more pears. I'm. I think the oak is
prevalent here. I get, like, a little bit of cinnamon from that French
oak. There's a little bit of toast on the nose as
well. Vanilla is definitely there.
I'm not getting the brioche note.
Um, there's maybe a hint of
spice from the oak other than the cinnamon. I'm like a
(11:26):
ginger note, medium, um,
finish. It's decent wine. It's a good
Chardonnay and, you know, value
priced.
>> Brent (11:36):
Yeah, well, that's Bobby Joe.
>> Harm (11:37):
What do you think?
>> Brent (11:38):
That's the nice thing about this stag sleep
is you don't pay through the nose for it.
>> Harm (11:43):
Right.
>> Brent (11:43):
You know, they. They're very reasonable on the
prices on their wine. So, I, um, mean,
on the nose. I'm definitely getting the lemon.
I get the lemon. I get a little bit of pineapple,
and I get a little bit of, like, on the back. I don't know if
it's the melon, but. M. I'm getting star fruit.
>> Harm (12:02):
It's not star fruit. To me, star fruit's a little
sharper. This is more mellow.
>> Brent (12:06):
M. I'm getting that sharp.
>> Harm (12:07):
Really?
>> Brent (12:08):
Yeah, yeah, I definitely get. It's
right in the tip of the nose. It's. And I. I love star
fruit, so I buy it all the time.
About 95 of the world's supply of star fruit, or u.
S. Supply of star fruit comes from an island off of Fort Myers.
>> Harm (12:23):
I was gonna say, you 95, you eat all of it.
>> Brent (12:26):
Probably, yeah.
M. But apples,
pears would have been.
>> Harm (12:34):
When I was like, yellow apples.
>> Brent (12:36):
Yeah.
>> Bob (12:38):
How do you like them apples?
>> Brent (12:41):
I mean, you know, real tart. Either movie forever,
either yellow or. Or maybe even Granny Smith, because it's got that
tartness to it. There's. There's a dustiness
to it on the end.
>> Harm (12:51):
Well, I mean, there's a good grip coming
from, I think, the oak. That's how much they say.
25% new French oak. That's. That's
doing it. M. 50 neutral barrels. That's
just gonna give it a nice mouth feel. I mean, I think that
25% French oak was a good idea.
>> Brent (13:08):
Yeah. Yeah. But overall, you know, for. For the.
For the money, a really nice sipping wine. So
we're gonna give the stag sleep.
Uh, Napa Valley Chardonnay.
2023. Uh, well deserved. Three
sips.
>> Harm (13:22):
Interesting.
>> Brent (13:25):
And we'll be back.
>> Maury (13:28):
Hey.
>> Brent (13:28):
And we're back, and we have just finished talking about
the Stag's Leap Napa Valley Chardonnay.
>> Maury (13:34):
Nice.
>> Brent (13:34):
Um, little wine. Really well done. And that's going to
take us to our next wine from the folks at Stag's Leap. We're going to have
Harm tell us about that one.
>> Harm (13:41):
Thanks, Bob. The next wine is the Stag's Leap winery,
Napa Valley Petite Syrah 2022. It's
14.5% ABV. It's
89% Petite Syrah, 5%
Grenache, 3% Syrah, 3% mixed
Rhones. I don't know what that's supposed to mean. Probably
Cinsault and something else. Who knows what they're doing over
there? Uh, the fruit is from vineyards in
(14:03):
Calistoga St. Helena, uh, Oakville
Oak Knoll, Combsville Stag's
Leap district. And, uh,
maceration and fermentation was 9 to 12 days. It was
matured in 100% French oak. Only
19% was new. I like the restraint there.
It was aged for 15 months before being bottled.
(14:23):
It's an opaque garnet with violet edges.
And what really strikes you right away is the
nose. This is just absolutely perfumey and
beautiful. This is the way petite sirosh should
be. Uh, it's all about the
violets. Candied, uh,
candied, uh, violets. Raspberry notes a
little bit. I'm getting a hint of menthol now,
(14:46):
maybe because I just blew my nose. Who knows?
And the nose is. I could just sit here and smell it all day.
Just all day. I love the nose. This is a geeky
wine, but where it kind of falls down is the
palate. It doesn't quite match the nose. Let's try
this. Mhm.
(15:08):
Tons of blueberry, a little bit
of, um, black cherry.
Um, a. Ah, raspberries coming out.
Now that it's had some air. And
um, I'm getting like, the mouth feel is
so nice. It's got this medium grip from, from
that oak. And the
acidity that is high enough to clear the
(15:30):
tannins. Like, you get that great grip.
It's this one over here, Justin's. You should get some
more. It's got that great grip from the tannin,
but the acidity makes the. It makes you
salivate a little bit. Clears the tannin off and
it's just gorgeous. It's got a little dusty finish on
the side. M. Uh, yeah, it's
(15:51):
a little dusty on the sides of your tongue. And then the finish is medium to
medium long. This has gotten better in the glass and I really
enjoyed this. Justin, what do you think?
>> Bob (16:00):
So I thought
this was kind, um, of floral on the
nose.
>> Harm (16:08):
Kind of. That's all it is.
>> Bob (16:10):
I got like robusto coffee beans.
I got baking chocolate.
>> Harm (16:16):
Okay.
>> Bob (16:16):
On the palate was big fruit. It was a little
tart on the finish.
>> Harm (16:22):
So I like that acidity. Just a little tart.
>> Bob (16:25):
Little tart. Uh, the finish I
got like coffee, um, liqueur on the
sides of my palate. And then,
um, after that, got this like, Rhode island coffee
milk kind of thing going on.
>> Harm (16:38):
I have no idea what you're talking.
>> Bob (16:39):
Chocolate syrup. I'm so sorry. Coffee
syrup and 2% milk. It's like the
national drink of Rhode Island. Well, the state
drink. State drink Rhode Island.
>> Brent (16:49):
So all five people drink It.
>> Bob (16:51):
All five.
>> Brent (16:51):
All five. Okay.
>> Maury (16:53):
And is there a particular brand of coffee syrup?
>> Bob (16:55):
Yes. I can't remember.
>> Maury (16:57):
Can you get back?
>> Bob (16:58):
Uh, yeah.
>> Maury (16:59):
So I'd like to duplicate that.
>> Bob (17:01):
I'll tell you. I'll put it on Facebook.
>> Harm (17:03):
Thank you.
>> Bob (17:03):
Yeah. When the show launches.
>> Harm (17:05):
What'd you think?
>> Maury (17:06):
Well, I think this is a really interesting
wine. I would like to say call it a bit of a geek wine. I
think you can appreciate for what it is being sort of really out
there, really unique. I'm not sure what I'd pair it with, but I agree
with everything that's been said. It's got a beautiful
perfume. Violet forward nose.
The nose is definitely the highlight of this
(17:26):
wine. On the palate, the. There's lots of violet, there's
lots of dark fruit.
Um, dark berries, dark cherries,
dark raspberries, blueberries.
Um, and it. Yeah, I think I agree with everything you
guys have said. I just. It's really interesting just because it's
so unique and different than anything I've ever had.
>> Harm (17:45):
I know you didn't like it as much as I did.
>> Maury (17:46):
No, it was very tight coming out of the bottle. In
fact, I would say for optimal drinking
and enjoyment, you should definitely be patient. Aerate it.
Give it time. Probably even. We probably even opened it
a little bit young. It's only a 2022. But I would
say this wine, with the benefit of a couple hours of air and
aeration and decanting, is showing the best it possibly
(18:07):
could be now. And it's really, really interesting.
Um, but like I said, it just. It doesn't really fit in any
one box or category. It's a kind, uh, of a
unique. Odd bird.
>> Harm (18:18):
Well, you know, I, uh, eat lot of
lamb. This is a perfect lamb wine.
>> Maury (18:24):
I don't. Nobody eats a lot of lamb. I mean, we don't like
killing little baby cows or baby sheep. Excuse me.
>> Harm (18:29):
You eat a lot of ve. You know what makes ve taste good?
You can taste the fear.
That's a horrible joke told to me by a lawyer friend of mine.
>> Maury (18:40):
Oh, gosh.
>> Brent (18:41):
That's all you need to know. Yeah. Yeah, I. I love this one.
I thought this was delicious.
>> Maury (18:46):
Um, what would you pair it with?
>> Brent (18:48):
My. My tongue?
>> Harm (18:50):
Yeah.
>> Brent (18:50):
Yeah. I. Not so much looking
for something to pair it with, but I. I'm with him. I think with lamb,
it would be really nice.
>> Harm (18:57):
Anything. Grilled meats are great with this. Anything with,
like, you know, I'm thinking something like with hoisin sauce on
it.
>> Brent (19:03):
Like a grilled skirt steak or flat meat.
Yeah. Yeah, I. The nose on
it is really beautiful,
and it's just. It's flowers and violets and
raspberries, and.
>> Maury (19:17):
It'S a violet bomb.
>> Harm (19:18):
Sometimes you get plum on petite, so I'm not getting it here.
>> Brent (19:21):
There's a little bit of current in the nose, but.
And then the berries come through the blueberries and the
blackberries. And then on the end.
>> Harm (19:29):
And the grip helps, you know, with the red
meat.
>> Brent (19:32):
M. Yeah, on the end you get
that little bit of bite and there's that little bit of dustiness. Like
a. Like a. Like a. Like a dark cocoa.
>> Harm (19:41):
Uh, you mentioned that earlier. Both you. Both you guys met dark.
Mentioned dark chocolate.
>> Maury (19:45):
I really don't quite get it, neither. I agree with you.
>> Brent (19:48):
No, cocoa, not chocolate.
>> Harm (19:49):
Okay.
>> Brent (19:50):
That dustiness.
>> Harm (19:50):
I mean, I mentioned the dustiness, but I
didn't associate with cocoa.
>> Brent (19:55):
Like cocoa powder.
Cocoa powder doesn't taste really like chocolate.
It's. It's more of a dusty sort of.
>> Harm (20:03):
Right, right. Okay, so I see it now.
>> Brent (20:05):
Yeah, I. Yeah, I. I don't get the chocolate on it,
but I stopped.
>> Harm (20:09):
Starting cocoa powder in the 80s.
>> Brent (20:11):
The 80s were fun. So
we're going to be giving the stag sleep. Napa, uh, Valley
petite straw. Uh, 2022. Four
sips.
>> Maury (20:21):
That's classified.
>> Brent (20:23):
So that's going to take us to our next wine. We're gonna have Justin do that
one.
>> Bob (20:27):
Stag's Leap Napa Valley Cabernet
Sauvignon, 2020.
>> Brent (20:31):
Host voice. Yep.
>> Bob (20:34):
14.6 alcohol by
volume, and it's 85.
Cabernet Sauvignon,4% Petite
Verdot,4% Malbec,4%
Tannat,1% Petite
Syrah. Uh, 1% Cabernet
Franc,1% Malbec.
>> Harm (20:53):
They said Malbec earlier. It's gotta be
a different clone. It's weird.
>> Bob (20:58):
Yeah, my bad.
>> Harm (21:00):
No, no, no, no, no. It's not your bad. It's 4% and then
1% later. This gotta be a different clone of Melbourne.
>> Bob (21:05):
It's between 1 and 4%,
and, uh, it's made from 27 new
French oak barrels and
73% older season French
oak barrels for 19 months. So on
the nose, I got mushrooms,
lilacs, funk and
(21:25):
pate. On the palate.
>> Harm (21:28):
What kind of pate?
>> Bob (21:29):
Liver.
>> Harm (21:30):
No.
>> Bob (21:31):
Yeah, Light. You know, it's a light flavor. That sounds
dominating.
>> Harm (21:35):
Go ahead.
>> Bob (21:36):
And then on the palette, I got Raisinets and
green apples, and I found the
finish was tannic and woody. What did you
think, Maury?
>> Maury (21:46):
Uh, I want to hear what Harmeet has to Say, because I'm still
recovering from what you just said.
>> Harm (21:51):
Okay. I had no apple at all. I don't know
what you're coming with. The raisin, that's either. I got the violets
from the 1% petite syrah still
came through. I got black plum. I got raspberries
on the nose. On the palate, the plum comes through again.
There's a little bit cherry. Um, I get
that coffee that you got in the previous one. I'm kind of getting that hints of
(22:11):
coffee here.
M. I'm trying to reach for the apple.
I don't get any apple. Um, the grip is
medium. Tannins are good,
but not, not overpowering.
Um, it's not quite as balanced
or as interesting to me as the Petite Syrah was.
And it's got a nice finish.
>> Maury (22:33):
So it's not nearly as interesting as the Petite
Syrah. That was a really interesting wine. This is a
well made, middle of the road. Well, easy
drinking. Uh, cab based blend.
Uh, I think it's nice. I think it would benefit from some more
time in the bottle.
>> Harm (22:48):
Over 75%, you can call it. It's definitely a cap.
>> Maury (22:51):
Yeah, I mean, it's a cap.
>> Harm (22:52):
Almost not. The thing is, in California and in most
places, Almost nothing is 100% one grape.
There's always a supposure. There's always a blend of grapes.
People come to my store all the time. I'd like a red
blend, but but. Or
they say, oh, I don't drink blends. I only want this cab. So
unless it says 100% on that label, it's almost never 100%.
>> Maury (23:11):
Yeah.
>> Harm (23:11):
Of course, most people don't know that.
>> Maury (23:14):
But this wine has as nice balance. To me, it's
like you said, it's not quite as beautifully balanced and made as the
first wine. Uh, definitely has nice
structure. It's definitely got nice tannins. It's
definitely got nice mouth feel. There's nothing wrong with
it. It has no flaws.
>> Harm (23:31):
Just bop.
>> Brent (23:33):
I think it's a lovely wine.
M. I get the
raspberries and the berries on the nose.
Um, there's a little bit of a floral note to it
on the palate,
dark cherries.
(23:56):
And I think it's the power of suggestion. But in their notes, they have
bay laurel. And I swear I do actually get that,
um, the tannins on this are a lot more
approachable. I think this one also
is opened a little bit young, but,
uh, the tannins aren't really,
you know, knocking you completely over.
>> Harm (24:15):
Um, you know what Interested me.
The to not. 4%. To not.
>> Brent (24:20):
Yeah.
>> Harm (24:20):
I've only seen to not from Uruguay. I didn't know they were growing in
California.
>> Brent (24:23):
Yeah, yeah, there's, there's a small
parcel of it on the property there. Uh, because we were just
there. January.
>> Harm (24:30):
Yeah.
>> Brent (24:31):
And they've got, they've got quite a,
quite a variety of grapes in
the vineyards that they have. So that's
probably why you see, you know, so many different
ones coming in, but, you know, extremely well made.
And again, the nice thing, uh, the thing I like about
Stag sleep is it's affordable
(24:51):
for, for a Napa Valley wine.
>> Harm (24:54):
Stag sleep, winery, wine cellars, not so much.
>> Brent (24:56):
It is, it is one of the few that still holds,
you know, that holds the price at something that's affordable.
I, uh, can, I can show you a lot of wines that don't drink as well as any
of these three that are three times the damn
price. So, you know, cheers to them
for making a decent wine at a good price. So we're going to be
giving the Stag sleep Napa Valley Cabernet Sauvignon
(25:17):
2021. Well deserved. Three sips.
>> Harm (25:19):
Interesting.
>> Brent (25:23):
So that takes us to our next wine.
Um, so wine has been made at the current site
of Palma's Vineyards as far back as the 1880s,
when Henry Hagan purchased the parcel in Napa
Valley and founded the Cedar Knoll Winery
and Vineyard.
>> Harm (25:38):
Uh, the guy from Goodfellows you wish was
Henry something, right?
>> Brent (25:42):
No, it's Tom Hagen. Yeah, you know, remember Tom
Hagen? He was the conservative.
>> Bob (25:46):
There was Henry Hill.
>> Harm (25:47):
Henry Hill.
>> Bob (25:48):
Tom Hagen's Henry Hill was this.
>> Brent (25:50):
He's the conciliary. Yeah. So Hagen became one of the
true pioneers in Napa Valley, and his wines featured the San
Francisco Opera House, even winning a silver medal for his
brandy at the Exposition Universal de Paris
in 1889 at the world's Fair. With
the arrival of Prohibition, the winery was closed and the property
laid dormant in 1945. Dr.
Julio Palmaz was born in Argentina and moved to
(26:12):
California in the 70s after finishing his medical
degree to pursue a research career at
UC Davis. One day while attending a lecture,
Dr. Palmas had an idea that after years research
and experimentation resulted in his development
of the Palmas Schatz balloon expandable heart system
stent to support blood vessels and prevent
(26:32):
blockages. So his life saving stints have,
um, been all over the world and are placing over a
million patients a year.
>> Harm (26:39):
My dad's alive today because of three of those.
>> Brent (26:41):
Yeah. So damn.
Like, what did we accomplish today? Nothing. We drank some
wine. We drank some of his wine. So in the 90s,
Dr. Palmas realized a dream when he purchased the former
Hagen property and began the process of building the Palmas
winery vineyards, a 600 acre estate with 64 acres
of vineyards. The winery is unique in that it is
(27:02):
situated inside an 18 story cave, so the
entire winery is underground, providing
it with not only all the benefits of gravity flow
winemaking, but also the natural temperature control of a
cave. By eliminating mechanical pumps from the wine making
process, gravity flow design minimizes the turbulence that
damages the wine's structure. So the first
(27:22):
wine we're going to start with from them is the Palmas
Amalia Napa Valley Chardonnay
2019. It's 14.5% ABV,
100% Chardonnay, 100%
barrel, uh, fermented, aged surly for seven
months, and 70% new French oak. Uh,
bottled in May of 2020.
(27:42):
So it's got a nice sunshiny,
bright gold to it
on the nose
sweetness, white
flowers,
a little bit of melon. And on the
(28:03):
palate,
the lemons jump out from me, just. I've had
the Palmas Chardonnay many times
before, and that is something that always seems to leap out of this.
But, um, lemons,
um, citrus, tropical fruits.
(28:25):
M.
This is significantly appreciated since it's warmed
up a bit. We had it way too cold before.
>> Harm (28:34):
But I need some.
>> Brent (28:37):
I need some redfish, man, a nice little Chardonnay. What do you think,
Harm?
>> Harm (28:41):
Uh, this is great. It's really improved since we
tasted earlier. Uh, I'm getting the white flowers,
you said. I get a nice oaky note
to it as well. It's not like toasty, but it's
that spice from the French oak.
And I mean, it's maybe a little bit of toast,
but it's not buttery at all. This is not a butter bomb. I don't think
(29:01):
there's any mallow in this at all.
>> Maury (29:02):
No, there's none.
Uh, but it
has a European, decidedly European style because of the French oak.
It's not American oak, and it's definitely different than a lot of.
>> Harm (29:14):
It's not a vanilla bomb, this. No, there's no butter. It's
not a butter monster, you know?
>> Brent (29:18):
Yeah, that's what I like about it. Makes it different.
>> Harm (29:20):
Yeah. And Bob said lemon. There's some other
tropical notes coming out. I get a really beautiful
mouthfeel on this. The oak is coming out.
The acidity is balanced. When it was colder,
it was. It felt to me really unbalanced. The, uh, city was too
prickly. Now it's integrated much better.
>> Maury (29:37):
Uh, yeah, this is, yeah, much closer to room
temperature. It's much improved. I agree with you.
>> Harm (29:43):
So what do you think, Maury? And I think it's got a nice medium
finish. Medium to long finish.
>> Maury (29:48):
Yeah, I pretty much agree with everything you said today,
Harm. Uh, the Meyer lemon really jumps out at
me. Um, it does really have a nice mouth feel.
There's a fair amount of oakiness to it. Um,
but as I said, the oak has really, uh,
blossomed as the temperatures come back close to, uh,
room temperature, along with aeration, you know. Very
nice wine. Very interesting, very well made.
(30:09):
Um, drinks.
>> Harm (30:11):
Well, it's a 2019. We're in
2025 now. I think it's still young. I think
it takes.
>> Brent (30:17):
Oh, I think it's young. Yeah, I think. I think this really
needs a few more years, Justin.
>> Bob (30:23):
So on the nose, I got, um, French
oak. Different elements of French oak. When we first
poured it to now. Yeah,
that's more like the. The wisp and memory of French oak.
Where in the beginning it was like French oak, like,
serious.
>> Harm (30:38):
It overpowered the fruit for you.
>> Bob (30:40):
In the beginning. In the beginning. But after it's been
sitting, uh, out, it's balanced
out. I got lemon, I got
grapefruit. I, um, got a weird note
when we first opened it of envelope adhesive that
totally went away once it came
to room temp.
>> Harm (30:57):
You still lick envelopes, apparently.
>> Bob (31:00):
Well, I used to.
>> Brent (31:01):
Mostly windows.
>> Harm (31:02):
I get the peel kind.
>> Brent (31:04):
He's the guy on the short bustle.
>> Harm (31:06):
He doesn't actually mail anything anymore. Yeah, Good.
Sorry.
>> Bob (31:10):
So, uh, on the palate, I got lemon, I got
green plantain.
>> Harm (31:14):
Okay. Oak that. I like that note. The green
plantain is good, and the.
>> Bob (31:18):
Finish was light, lemony. And that was a common element
from when we first poured it to now. It
was kind of like a light lemon, medium short
finish. So that's what I got.
>> Harm (31:30):
Yeah.
>> Brent (31:31):
A delicious wine. Not, um, much I can
really say about it,
but we're gonna be, um. We're gonna be given
the Palmas Amalia Napa Valley Chardonnay.
Forceps.
>> Harm (31:44):
Yeah, it improved.
That's classified.
>> Brent (31:51):
So that's going to take us to our next wine. We're going
to have Harm start up on that one before we go into
commercial.
>> Harm (31:58):
Okay. The next one is the Palma's Napa Valley Cabernet
Sauvignon 20, 21.
14.9% ABV, 94.49%
Cabernet Sauvignon 4.7. 7%
Cabernet Franc
and.074% Petit Verdot. This
is ridiculously precise and I want to mock them
for it, but I'm not doing that now. 93%
(32:19):
French oak aged 20 months before being
bottled. And now we're going to a commercial.
>> Brent (32:26):
All right, we're back. So what do you think, Harm?
>> Harm (32:28):
Well, we've got four wines left to go, so I'm gonna be quick. This is a beautiful
Garnet. She said, you know what?
When you get four wines in her, you got to be quick because she's
gonna fall asleep.
>> Brent (32:39):
Why do I have to waste my time
outwitting?
>> Harm (32:46):
Just because you married her doesn't mean she have to do everything you
say.
>> Brent (32:49):
Come on, let's go.
>> Harm (32:50):
Garnet color.
>> Maury (32:51):
It's.
>> Harm (32:51):
Now, the aroma here to me is all about
pipe tobacco. There's a little muddled berry
notes. There's a lot of clove and cinnamon.
That French, uh, oak is really showing the
palette.
Mhm.
Kind of medium bodied.
(33:12):
Lots of tobacco and dark cherry. Great
grip. But there's not too much fruit.
I'm kind of disappointed in this, but I think that's because
we killed a baby. This wine is way too young to be drinking right
now. Justin, what do you think?
>> Bob (33:25):
I got sweet lemon sorbet on the nose.
Orange creamsicle, lemon
curd.
>> Maury (33:31):
Are you drinking the same wine as we are?
>> Bob (33:33):
Yeah. And plums. On the
plums. Um, it was like
dark, silky tannins. A little bit of
pipe tobacco. Also,
um, the finish was long
and, uh, pretty good.
>> Harm (33:49):
Yeah, the finish is long and pleasing. That's true.
>> Brent (33:52):
What you think, Bob? I'm with
Harm. We killed a baby here. Um, this
wine, it was criminal to open it. And it shouldn't be
open for at least another four
years. Um, but that
being said, I'm not going to knock it because we
messed up and we opened it too soon.
>> Harm (34:11):
Um, they sent it to us. It's their fault.
>> Brent (34:14):
Yeah, it's. It is what it is.
But the fruit is there. It's
just, it's. It's under a blanket.
>> Harm (34:21):
So muted.
>> Brent (34:21):
For me, it's just under a blanket and I, I just
can't. I think it's gonna just blossom
as it gets older and everything integrates.
There's some clove in there.
There's a little bit of like a vegetable note
on the palate. The tobacco. Well, the
tobacco, like you said, the pipe tobacco. That foil bag
(34:44):
full of tobacco is definitely on the nose.
>> Harm (34:47):
I'm thinking, uh, my grandfather's pipe tobacco.
>> Brent (34:50):
Yeah. And cherries and
tobacco on the palate. Smold leather. I think it's still
plenty. I think it's delicious. It's just. It's so
tight. So tight. And we varied it. I've
aired this, uh, four times, and
it's still tight. So we, we, we. We
did a crime by opening.
>> Harm (35:08):
Mari, what do you think?
>> Maury (35:10):
Yeah, I can summarize it in one word.
Infanticide. Um, these. This
one. See, this wine needs a lot of
time, and I would agree with everybody here. I think
it does have potential. I question whether or not it will
ever develop the fruit you're looking for. Yeah,
there is a. There is the possibility, harm, that the fruit
will increase before it fades. But typically with more
(35:31):
time, I find the fruit tends to fade off.
>> Harm (35:34):
Yeah.
>> Maury (35:34):
So this may. May have a window where it's going to
improve on the fruitiness, but for the most part, it's.
It's devoid of fruit.
>> Harm (35:41):
You're right. Generally, fruit falls off as the wine
ages. But. But it's gonna
get. I think it's getting bigger before.
>> Maury (35:49):
It may get a bump before it. It falls off. But as we
said, it's. We've given it a lot of air. It's.
It's. There's no inherent flaws. It's a delicious
wine. It's big, it needs food, and it
will definitely benefit from time in the bottle. There's
nothing inherently wrong with it. Be patient, and I think
you'll be rewarded.
>> Brent (36:08):
Yeah, patience is the key on this one. So we're going to be giving the
Palma's Napa Valley Cab
2021 forceps.
>> Harm (36:15):
That's classified.
>> Brent (36:16):
Justin, tell us about our next wine.
>> Bob (36:18):
The origins of Agenda Cellars go back to 1990,
when Daphne and Bart Araho became
proprietors of the historic Ail
Vineyard in Calistoga and launched Ar
Isol. Okay. Arah
Estate Wines. Relying on their previous business
and landscape design experiences when they learned how to
grow grapes and farm organically and
(36:41):
biodynamically went on to produce one of the most
celebrated wines from the region. After selling their
namesake label to Francois Pinault, Artemis
Group, they pronounce, they founded
Rather accento sellers in 2013 along
with their kids, Jamie and Greg. The
winery is located at Wheeler Farms, which is originally
(37:01):
part of the 2000 acre Carne Umana
Spanish land grant. Wheeler Farms was
established in 1871 by Charles
Wheeler, a founding member of the St. Helena
Viticultural Club. So we're going to talk
about Accendo Laura Napa
Valley Sauvignon Blanc 2023
(37:21):
It's 13.8% alcohol by
volume, 28% Sauvignon Blanc.
Ehrlich Vineyard, Oakville, 25%
Sauvignon Blanc. Rancho Pequeno,
Oakville, 18% Sauvignon Blanc.
Juliana Vineyard, Pope Valley,
19, Semillon, Rancho
Pequeno, OakVille, 10%
(37:43):
Savignon Musque, Rancho
Pequeno, hand harvested, um,
between 18. I'm sorry. Between August
30 and September 23,
2023, its whole cluster pressed,
fermented, and aged surly with
weekly batonage in new
and French oak barrels.
(38:05):
78 and stainless steel
drums. 22%.
I found the nose was
minerally, uh, sparkly. I got
lemon, lime green tea, and oysters
Rockefeller. On the palette,
I got
(38:26):
garlic, rosemary, and
ribeye. And the finish,
I didn't have any remarks, so I would say it was an
unremarkable finish. What did you think, Harmeet?
>> Harm (38:37):
I'm just stunned by the ribeye
note. Um, I got Asian pears, I
got lemon, lots of lemon verbena, that floral
note. Uh, the minerality is there. When you
said, um, oysters Rockefeller, I thought you
were nuts. But you know what? There's that
oyster. There's the Pernod anise
type thing coming out. There's the. The. The
(38:59):
greens. So maybe. Yeah, so
you're not completely nuts.
>> Brent (39:03):
There's that minerality. The.
>> Harm (39:05):
Yeah, there you go. There's a minerali saloni to it. And on
the palette, I got bright citrus,
those herbs,
um, still floral. But
those herbal notes are great. The citrus is very bright. It's
a good contrast. I thought the finish was
(39:28):
remarkable. I thought it lasted for a couple
minutes. And I get that salinity
and that oyster shell note.
Maury.
>> Maury (39:38):
You know, it's been a theme lately, Harm, and I don't know what's
happening here, but I'm starting to agree with you more and more each week.
>> Harm (39:44):
You say you don't agree, but m. You've been doing every show. Dude, come on.
>> Maury (39:47):
Lately, it's been a, uh, problem I'm starting to
have. I don't know. I'm gonna have to, like, go into
therapy.
>> Harm (39:53):
Falling in love. Don't resist.
>> Maury (39:55):
No, I would agree with everything he said. I. I, uh, thought this
wine was underwhelming. When we first poured it, it was
too cold and too closed. It benefited
from temperature and aeration for sure. And I
can't say which was more important, but patience will reward you.
I thought this was a beautiful, uh, Sauv
Blanc that really blossomed. It's. It's full of
(40:16):
Finesse. I mean, these guys. I didn't realize that
Ocendo was, was, uh, found by the
Araho family. But isolate, uh, State
and Araujo are some of the flagship, uh,
premier wines of Napa Valley. Isolate vineyard is just, you
know, one for the, one for the, the hall of
fame. So I really think that, uh, these guys know what
(40:36):
they're doing. They've made a beautiful wine. I really, really
enjoyed this. And although I'm not an avid
soft blanc drinker, I think this is beautifully
made.
>> Brent (40:45):
All right, well, we're going to give the Accendo area,
uh, Napa Valley Sauv Blanc 20, 23
forceps.
>> Harm (40:53):
Yeah, it really improved. Really, really improved.
>> Brent (40:56):
So we're going to have Maury tell us about our next one.
>> Maury (40:59):
Okay, well, thank you, Bob. The next one is the Accendo
Lorea Valley Red Wine
2021. It's 14.8 ABV. It's
91 Cab Sauvignon
9% Petite Verdot. Hand harvested
on September 28th to October 19th of
2021, it was fermented in stainless
steel tanks and, and aged in new and
(41:20):
used French oak barrels for 21 months
before bottling. This
wine has a deep garnet color.
It's got a lot of blueberries, plums, and
hints of tobacco on the nose. There's even a hint of baking
spice. It's got this, again, dark,
inky color on the palette. It's luscious.
(41:41):
It's mouth coating. It's got
strong structure and tannin, a velvety
texture. Some definitely dark red
fruit and black fruits. And the finish is
medium.
I enjoyed it. I think it's very well made. There's no
flaws. It's just a, um, you know, very
(42:01):
nice. Well made. I'm disagreeing with you, man.
>> Brent (42:03):
Red.
>> Harm (42:04):
I'm disagreeing with you, Flop.
>> Maury (42:06):
What's the flaw?
>> Harm (42:06):
I don't like the palette as much as you do. I
think the nose is. You're. You're on with the
blueberries and tobacco and the baking spice. But
the palate, I. It came across as a little bit of weak
and watery to me. It wasn't as full bodied as I expected.
>> Maury (42:21):
You're right, it is a little weaker than some. But judging
what we have in the glass, I thought it was, you know, it was
okay.
>> Harm (42:27):
What about you, Justin?
>> Bob (42:29):
So I got a lot of the notes you guys talked about, but I
got on the nose and the palate. Mint and aloe.
>> Harm (42:35):
I get the mint, I don't get aloe.
>> Maury (42:36):
I'm not sure what aloe tastes like.
>> Bob (42:38):
Yeah, I generally don't eat aloe lotion.
>> Brent (42:40):
Yeah, I rub it on skin, but I don't eat it.
>> Bob (42:42):
I've tasted it.
>> Harm (42:43):
It puts the lotion on the skin or get the hose again.
>> Bob (42:47):
I've licked the plant too.
>> Harm (42:48):
I don't lick the plants more. Bob, what do you
think we got? We, we got one more wine.
>> Brent (42:53):
I'm really disturbed by the fact that he's licking plants.
>> Harm (42:56):
He choose to lick the toads. It's better.
>> Brent (42:58):
Yeah. I think it's got a really
pretty nose. I, I like the palette. I think the
palette on it's nice.
>> Maury (43:05):
Really.
>> Harm (43:05):
I just, it just felt watery to me.
Has it changed for you?
>> Brent (43:12):
No, I think it's. I, I think it's delicious.
Uh, we're going to be giving the Cendo Larrea
Napa Valley Red Wine 20, 21. Three
sips.
>> Maury (43:22):
Well, Bob, uh, what else you got for us? We got one more.
>> Brent (43:25):
Our last one is the Accendo Sellers Napa Valley Cabernet
Sauvignon 2021. It's 14.8%
ABV 76 Cab Sauvignon,
22% Cobb Frank and 2% Petite
Verdot. Hand harvested, aged in new
and used French oak barrels for 22
months. The color on it
is just inky purple, man.
(43:47):
Inky purple. Just dark and
brooding. Um, on the
nose
there's a little bit of,
a little bit of BlackBerry.
There's a little bit of a vegetal note. Um,
there's a lot of vegetable note. Their notes basically come
(44:09):
out with, uh, anise and fennel. I definitely get
the fennel.
Yeah, the fennel is definitely there.
So on the palette, let's see.
Mhm.
The tannin on it is
(44:31):
nice. It's, it's silky.
It's not right up in your face.
A lot of red fruit. Dark stewed
fruit. Yeah.
Lovely one. What'd you think, Harm?
>> Harm (44:47):
I, um, have to disagree with you, Bob.
This one.
>> Maury (44:50):
You're so contrary today.
>> Harm (44:52):
I just. Again,
it's. It's just this one just feels unbalanced
to me. This is. There's too much
herbal notes, not enough fruit for me.
This is not like the California wine I'm used to
drinking Napa, uh, Valley stuff. The
palate is really dense. It's got a great
mouthfeel, unlike the previous one. For me,
(45:14):
um, the tannins are great. I think it
needs more time. I think it's another baby we killed.
Yeah, we killed. We did. We screwed up again.
We, uh, drank this too young. It really needs A
ribeye and, uh, maybe that'll.
Maybe that'll fix it.
>> Brent (45:29):
Everything needs a ribeye.
>> Harm (45:30):
Everything. Yeah. Ah, Maury, what do you think?
>> Maury (45:32):
No, I agree with you. I mean, listen, they're young. They're
young.
>> Harm (45:35):
Just give in more.
>> Maury (45:37):
They're young. And it's a food wine. I like this one
better than the previous one. I think this one is
more cab forward, and it's definitely got
more structure. Will it improve with time?
Absolutely. Is it young? Absolutely.
Uh, I think it's well made. I enjoyed it, and it
would be. Well.
>> Harm (45:56):
Justin, what you think, Justin?
>> Bob (45:58):
So on the nose. I got, like, a light star
anise. I got fennel.
Huckleberries.
>> Harm (46:06):
What's a huckleberry? I've never had one.
>> Bob (46:08):
It's like, ah.
>> Brent (46:10):
In the cartoon. Fruit.
>> Harm (46:12):
Oh, yeah. Huckleberry Hound. I remember having a. Yeah.
Southern accent.
>> Bob (46:16):
Yep. Right. It's like,
um, you eat a pie, you want it to be sweet, but
it's not, because it's made from huckleberries.
>> Harm (46:24):
All right.
>> Bob (46:25):
Brent's very fond of them.
>> Brent (46:26):
Yeah, they. They do have a tartness to them that most
people are not used to,
I think. So.
>> Harm (46:36):
So what do you think, Bob? Would you think that we just
killed us. We did. Did it too early.
>> Maury (46:41):
Again, I don't like to say we made a mistake. I
mean, I take issue with what you said, Harm. We. We open what
was sent to us. It is young, and patience will be
rewarded. But I don't think we made a mistake. We talked about what
we got, and what we got is well made.
>> Brent (46:54):
Yeah. And it's. And. And you have to be able to
taste through the youth to see where it's.
>> Harm (47:00):
I understand that, but, like, I feel like we've got too much
muted fruit these last few wines, and
generally younger wines have that fruit like Maury was talking
about, um, and the fruit falls off. But
I think these need time to integrate because there's so much new French oak
and.
>> Brent (47:15):
Yeah, I think that's the problem. I think. I think they haven't had
that. It's not so much the fruit is going to, uh, elevate as
everything else is going to sort of fade.
Fade and sort of integrate around
it.
>> Harm (47:27):
Yeah.
>> Brent (47:27):
So you're going to get more of that roundness, and
the fruit is going to come forward, and you're going to get more of the
palate. It's going to come forward.
>> Harm (47:35):
So I feel like I could use more acidity in this wine, that's all.
>> Brent (47:37):
But, I mean, we can't. We, you know, here's the thing we can't complain
about, you know, opening them too soon
because, uh, you know, we're. Nobody's shipping
anybody, uh, you know, no aged
wines.
>> Harm (47:48):
Yeah, they are, but you have to pay a lot more.
>> Brent (47:51):
No, I mean to folks like us, so.
>> Harm (47:54):
I know not to folks like us. We don't deserve it.
>> Bob (47:56):
We have the opportunity to predict the future.
So it's kind of fun.
>> Harm (48:01):
Yeah, I mean, it's as it sits. The.
>> Brent (48:03):
I predict in the future the Justin's going to have a wine that tastes like
paste.
>> Harm (48:07):
Because the mouth feels so great, I'm inclined to give it a higher
rating than I did originally, you know.
>> Brent (48:14):
Well, I think that I, I think it's a lovely wine.
I think it was really well made. And I think
time is going to be your ally here. I think this wine is
really going to make that turn and
really jump out, I think.
>> Harm (48:27):
Take my wife to Ruth's, Chris, today and bring some of these bottles with
me.
>> Brent (48:30):
There you go.
>> Maury (48:31):
It's a good idea.
>> Harm (48:32):
See if they get better.
>> Brent (48:33):
Well, I think anything would be better with, you know,
Chris.
>> Maury (48:36):
Yeah.
>> Brent (48:36):
Yeah. With a rib eye.
>> Harm (48:37):
Everything's, you know, I, I tend to get the, the,
the uh, escargot and the
filet.
>> Maury (48:43):
Well, you don't. You're a heathen.
>> Brent (48:46):
Well, we're going to be, uh, giving the accendo sellers
Napa Valley Cabernet 7. You know, 20, 20.
He won three SIPs
and we may.
>> Harm (48:56):
Be underrating it, but that's. It's a three.
>> Brent (48:58):
Oh, we're. Yeah.
>> Harm (48:59):
Well, I don't know.
>> Brent (49:01):
Send me another one in about three years and my guess is it's
going to be much higher, so. Well, that's all the
time we have for today. I want to thank our co host for joining us.
Thank you, Justin.
>> Bob (49:11):
Oh, thank you so much. Pleasure to be here.
>> Maury (49:13):
And thank you mori another amazing day in the
basement. Thank you, Bob.
>> Brent (49:17):
Beats sitting around watching tv, so. And thank you,
Harm.
>> Harm (49:21):
You know, I want to thank you, Bob, for giving me some nice
wine to taste today. But my wife is not going to be happy
when I get home.
>> Brent (49:28):
That's every day you go home. How's it, how's
today any different than that? Yeah, it has nothing to
do with what you've been doing today.
>> Harm (49:35):
It's just the fact that you're there, man. You put too much wine in
me.
>> Brent (49:38):
It's the fact that you're going to be there that's the
problem.
>> Harm (49:42):
It is a problem.
>> Brent (49:43):
Well, for sip suds and smokes, this is made, man. Bob. Thanks for
joining us. Remember, life is too short to drink bad wine.
>> Announcer (49:50):
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(50:25):
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(50:47):
episode and keep on sipping.
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(51:08):
life from the dude in the Basement Studios.
Your host, the Good Old Boys will see you all next
time.
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