May 2, 2025 • 51 mins
Engage Phase V now
@seghesio @cuvaison_wine @davisestates #wine @sparklingwine #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 wines in this episode of Sips, Suds, & Smokes! Our hosts dive into a captivating lineup featuring the Sagazo Old Vines Zinfandel, Cuvee San Brut, and the Davis Estates Cabernet Sauvignon, among others. Each wine brings its unique story and flavor profile, sparking engaging discussions and plenty of laughs. Tune in as we sip, savor, and share our thoughts on these exquisite selections, and discover which wines earn the coveted sips ratings! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
Seghesio Old Vines Zinfandel Sonoma County 2022 2 SIPS
Seghesio Cortina Zinfandel Dry Creek Valley Sonoma County 2022 2 SIPS
Cuvaison Brut Cuvee Napa Valley Los Carneros 2020 4 SIPS
Cuvaison Spire Napa Valley Los Carneros Pinot Noir 2022 4 SIPS
Cuvaison Debut Cru Napa Valley Los Carneros Pinot Noir 2022 4 SIPS
Davis Estates Napa Valley Sauvignon Blanc 2022 4 SIPS
Davis Estates Zephyr Napa Valley 2019 5 SIPS
Davis Estates Phase V Napa Valley Cabernet Sauvignon 2019 5 SIPS
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Wine Episode, Seghesio Old Vines, Sonoma County Wines, Zinfandel, Napa Valley, Cuvee San Brut, Pinot Noir, Davis Estates, Sauvignon Blanc, Wine Tasting, Wine Reviews, Wine Aeration, Old Vines, Wine Production, American Sparkling Wine, Wine Pairing, Wine Enthusiasts, Wine History, Wine Regions, Wine Ratings
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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 Sip, Suds and
Smokes.
>> Brent (00:03):
Today is a wine episode. And here's the wines we're going to be discussing
today. We have Sagazo Old Vines and Fidel,
Sonoma County 2022.
Sagazo, Cortina, Zenfidel, Dry Creek
Valley, Sonoma County 2022.
Cuvee San Brut. Cuvee. Napa Valley, Los
Carneros 2020.
>> Harm (00:21):
It's Cuvee. What the hell, man?
>> Brent (00:23):
That's what I said, Cuvee.
>> Harm (00:24):
Yeah, he did leave out the accents.
>> Brent (00:27):
You have an F accent for all of us. We have the
Cube Sans Spire. Napa Valley, Los
Corneros Pinot Noir 2022. The Cube
Son Debut Crew, Napa Valley, Los carneros,
pinot noir 2022. And from Davis
Estates, we have their Napa Valley Sauv Blanc.
2022. The Davis Estates Zephyr, Napa
Valley 2019. And the Davis Estates Phase
(00:49):
5, Napa Valley Cabernet Sauvignon
2019.
>> 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 is. It sips suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping.
>> Brent (01:57):
Hey. Yes, it's sipping time again. Welcome to this Sips
episode where everything good in life is worth discussing.
>> Harm (02:03):
But we don't discuss movies or tv.
Are they good anymore though?
>> Brent (02:08):
Not really. Well, I mean, Landman's awesome.
>> Harm (02:11):
Well, I'm looking for. I liked Wicked and I'm looking
for reacher is fantastic. 17. Never seen Mike Reacher.
>> Bob (02:17):
Oh, it's fun.
>> Brent (02:17):
Reacher.
>> Harm (02:18):
Was it fun?
>> Bob (02:18):
Yeah, it's on Amazon.
>> Harm (02:20):
I. I read the reviews. It's like, um,
apparently you can solve all your problems by just being bigger and hit
people.
>> Brent (02:26):
Yes. Yeah.
>> Harm (02:26):
Is that a good message?
>> Bob (02:28):
Yeah, it is for him. It works for him.
>> Harm (02:30):
Okay.
>> Brent (02:30):
It's worked for the last hundred thousand years.
>> Harm (02:32):
I have an 11 year old girl. I'm trying to, you know.
>> Bob (02:34):
Well, I'm not saying she should.
>> Harm (02:36):
I'm trying to, I mean, model good, positive
roles, you know.
>> Brent (02:39):
You have an 11 year old girl and when a guy comes over to her house, I'll come
over and I'll hit him really damn hard.
>> Harm (02:44):
Okay, There you go. I see you using and then you will thank
me. Well, I see you using a gun. You wouldn't want to bruise your
little tiny lawyer hands.
>> Brent (02:52):
Well, no, I'll beat him with the gun first.
Yeah, I mean, if he gets near your daughter, you'll
be thanking me for beating him.
>> Harm (02:59):
I appreciate that. I'm. Thank you in advance, because I am. My daughter's too
pretty. It's ridiculous.
>> Brent (03:03):
I am more than. Yeah, she's definitely not yours.
So our sip segments again are all about, uh,
Tangent. All about wine and distilled spirits and
tea and coffee. And today is a wine episode. And here's the wines we're
going to be discussing today. We have Sagazo, Old
Vines and Fidel, Sonoma County 2020.
(03:23):
Segazo, Cortina, Zinfandel, Dry Creek
Valley, Sonoma County, 2022.
Cuve San Brut, Cuvee, Napa Valley, Los
Carneros, 2020.
>> Harm (03:33):
It's Cuvee. What the hell, man?
>> Brent (03:34):
That's what I said.
>> Harm (03:36):
Yeah, he, uh, did
leave out the accents.
>> Brent (03:41):
You have enough accent for all of us. We have the
Cuvee Sans Spire, Napa Valley, Los
Carneros Pinot Noir 2022, the Cube
Son Debut Crew, Napa Valley, Los carneros,
pinot noir 2022. And from Davis
Estates, we have their Napa Valley Soft Block,
2022, the Davis Estates Zephyr, Napa
Valley 2019, and the Davis
(04:03):
Estates Phase 5, Napa Valley Cabernet
Sauvignon 2019. So,
against my better judgment,
we're going to have.
>> Harm (04:14):
No, don't.
>> Maury (04:15):
Don't.
>> Harm (04:15):
Don't let him do it. Let's just go around. Let's do it like we did
one that other time. You do. We each do one.
>> Brent (04:20):
Okay, then do one.
>> Bob (04:22):
All right, do one.
>> Harm (04:23):
One sip. Give me a glass of water to wash
out my mouth.
>> Brent (04:27):
Did you notice how we talked him into doing
that one?
>> Harm (04:34):
I. I resemble that remark.
>> Brent (04:36):
You walked right into that one.
>> Harm (04:37):
Oh, uh, whatever.
>> Brent (04:38):
All right, two.
One of you knuckleheads, let's do.
>> Harm (04:42):
We're doing counterclockwise.
>> Bob (04:44):
You're up.
>> Maury (04:45):
Up.
>> Harm (04:45):
Uh.
>> Brent (04:45):
Oh, you want me to do, too? All right, nice. But what else do you
have?
>> Harm (04:49):
Well, isn't that nice?
>> Bob (04:52):
Three sips.
Interesting. What was this
again?
>> Harm (04:58):
Interesting. I was expecting an accent from you.
>> Maury (05:02):
Four sips.
>> Bob (05:03):
No one else did one.
>> Maury (05:04):
Let's keep this secret to ourselves. Pour me
another.
>> Brent (05:07):
All right, fine.
>> Harm (05:09):
That's classified.
>> Brent (05:10):
That was Mori trying to do the sexy voice.
>> Harm (05:12):
It wasn't sexy. It ain't working. Uh,
I'll do the sexy voice. Five sips.
Oh, my. I was unaware anything could taste this
good. Oh, my God.
>> Brent (05:22):
I've never been so excited in my entire life.
So, yeah, just.
>> Harm (05:29):
I am, um, very aroused.
>> Brent (05:32):
Yeah. Yeah. I just can't take it. All right, so
let's.
>> Harm (05:36):
I'll do it.
>> Brent (05:37):
Let's go to our first wine. And we're gonna have Harm tell us about it.
>> Harm (05:40):
Thanks, Bob. Uh, in
1886, Eduardo Sagacio left his
family's vineyards in Piedmont, Italy, to start a new
life in America. Uh, as we say in India,
America. And like so many immigrants,
he was drawn to northern Sonoma county and in particular the
Italian Swiss colony, where he could follow his passions
for making wine. M for winemaking. Eventually,
(06:02):
he married his boss's, uh, niece, Angela.
>> Brent (06:05):
The best way to get to the top.
>> Harm (06:07):
That's the best. Yeah, that's exactly right.
Little nepotism baby. Together they purchased a home with
56 acres of land and with the intent of planting
vineyards and making their own wines. Eduardo tended the
vineyards and oversaw the winemaking, while Angela
managed the business. That's good. Having a wife with
a good sense of business, you need that.
(06:27):
In 1920, Prohibition was enacted.
And prior to Prohibition, more than 2,000
wineries operate in the United States.
Sagacio is one of the only 100 that
survived by continuing to grow and sell grapes. Grape
juice, Grape juice concentrate.
Warning would be home venerons not
to add yeast lest they end up with wine.
(06:49):
I love that marketing. Don't do this.
>> Brent (06:52):
Well, they sold grape concentrated, uh, frozen
bricks with a label on it. And it said,
do not dilute this
in X gallons of warm water. Then
do not add like, you know, one ounce of
yeast.
>> Maury (07:07):
It's the best.
>> Brent (07:08):
Do not allow to sit in a cold, dark place for three
or, uh, three to five days. Yeah, it was okay.
>> Harm (07:14):
So anyway, eventually the Sagacio family purchased a
second winery facility in Helzberg
and the Scatana Brothers Winery, which is their
home today. In 1993, Sagacio family
reintroduced reduced production to 30,000
cases, shifting their focus to producing quality wines
made exclusively from their vineyards that the family farmed
(07:34):
and owned. I think they make 10 or 20
different, uh, Zinfandels right now. It's crazy. Today we
have two of them and the first one of those is the Sagacia old vine
Zinfandel from Sonoma county. It's the 2022
vintage. 15% ABV, 88%
Zinfandel, 11% Petite Syrah, 1%
Alicante Bouchette. The grapes are harvested and sorted
(07:54):
by hand, lightly crushed and fermented in the
small open top stainless steel tanks with pneumatic
punch down devices to facilitate. To facilitate,
uh, in small, uh, open top stainless steel
tank. No, it's just that again, didn't I? Yeah, I have
pumped over, pumped over with gentle Aeration. There
you go.
>> Maury (08:14):
Free.
>> Harm (08:14):
Uh, Rhine wine is drained to the barrel after 8 to 12
days on skins and allowed to complete alcoholic
fermentation and undergo malolactic
conversion. Age 15 months and 15% new
oak, 85% neutral French oak and American
oak. The vines are a minimum of 50
years old, with an average age of 75 years.
Uh, the color is a beautiful garnet, and the nose
(08:37):
is. At first, I got blueberry fig
and a little bit of plum. There's a hint of mocha.
Uh, it's got something herbal there. I'm not
quite catching what that is on the
palate.
Medium body coffee notes,
figs, muddled, um, you know, mixed
(08:57):
berries. The finish is short to medium. I was
not impressed with this one, although it got great reviews online.
Justin, what do you think?
>> Bob (09:05):
I think it tastes like a pleasant Italian table
wine. Um, the nose is a little
more complex. There's some vegetal things
in there that are kind of interesting. They went through
a lot of time, effort in the production of this
wine.
>> Harm (09:21):
Uh, they're known for great Zinfandels. They just. I don't know, maybe
we aerated this one too early or something. Just did too much
oxygen to it.
>> Bob (09:28):
I mean, I had it earlier this
afternoon, too, and it's just. It's
pleasant, but everything that went
into it, I'm just not getting out of it.
>> Maury (09:38):
Yeah, I think you're right. I think the reward for the amount of
effort they put in just not quite there. And the only
explanation I have would be Harm. Harm and I
discuss this off air. Perhaps we've missed the
window. I'm a Zinfandel drinker. I really, uh,
love Old Vines Inns, and I really had high
expectations for this. Again, I don't know where it falls in their
lineup of a dozen or more
(09:59):
Zinfandels, but I was on underwhelmed. I thought the wine is
well made with no flaws, but it was just sort of underwhelming. It was just sort
of there.
>> Harm (10:06):
Well, the flaws. There's not enough fruit right now. Something's
gone. I don't know what's going on with it.
>> Bob (10:11):
Yeah, she thinks you just cracked it and poured it right away.
>> Brent (10:13):
It'd be better.
>> Harm (10:14):
I think this may be a better wine to open and pour rather
than. Than air like we did, because we. We generally aerate our
wines. So, um, Bob, what do you
think?
>> Brent (10:23):
Yeah, it's definitely a little flat. It's, uh,
m. I'd love an opportunity.
>> Maury (10:28):
To try another one in their portfolio or even Another
bottle of this. I don't think it's a
bad bottle.
>> Harm (10:35):
No, just
definitely not bad.
>> Brent (10:38):
Now, we may have just let it sit too long. I mean, and
that's, that's on us. So what can you do?
It is what it is. But we're gonna give the Sagacio
Old Vines zinfidel, Sonoma County 2022.
Two sips.
>> Harm (10:51):
Well, isn't that nice?
>> Brent (10:55):
So take us to our next wine. Have Justin tell us about
that one.
>> Bob (10:58):
Okay. Our next wine
is Sergasio Cortina's
Infidel Dry Creek Valley, Sonoma
County 2022. The grapes were
hand picked and transferred to small open top
fermenters with pneumatic punch downs
throughout the fermentation on skins which
lasted seven to 10 days. Free
(11:21):
run juice was drained and settled
briefly before being transferred to barrels to complete
malolactic fermentation.
The wines were aged 15 months and
14% new French oak
and 86% neutral French and
American. The color is dark
purple. On the nose. I'm
(11:43):
getting sweet fruits, but no real
strong notes.
Uh, on the palate. It's very similar to
the other wine, which also makes me feel like
we just opened this too long ago. What you think,
Bob?
>> Brent (12:00):
Same thing. A little bit flat. I'm, um, thinking
we left this sit out a little bit too long.
>> Harm (12:05):
It seems like it's lost some acidity.
>> Bob (12:07):
I don't even know that we should rate it
if we didn't open it right.
But it's pleasant.
>> Harm (12:15):
We can't say it's our fault. I mean, I don't know.
>> Brent (12:18):
Yeah, we're speculating at this point, so.
>> Maury (12:21):
Well, just to give a benefit of the doubt, um,
we did not, in fairness, taste it directly out of the
bottle. And we aerated it the same way we aerated
everything else we've tasted today. Ah. Across
more than one show.
>> Bob (12:35):
So try it fresh out of the bottle and you all may
like it more than we did today because of what we did.
>> Harm (12:40):
I feel like it's just lost acidity because. I don't know,
I. I mean, I got, uh, plum and blueberry
notes and there's a nice aromatic herbal lift. This,
this does show better than the first one.
>> Maury (12:52):
It's got a much nicer nose. I would agree with you,
Harm. On the nose.
>> Harm (12:55):
A little bit of pomegranate maybe.
>> Maury (12:57):
I felt the palate was a little flat. And again, it may be
because a lot of the aromatics have blown off.
>> Harm (13:02):
But I, I still like this one. It's not bad.
>> Bob (13:05):
I bet if we had Some beef short ribs. It would kick it
up.
>> Harm (13:08):
You know, I love Zinfandel and barbecue. Beef
short ribs are always a great pairing with Zinfandel.
>> Bob (13:14):
Yeah.
>> Brent (13:15):
Well, any. Yeah. Uh, any barbecue or any.
>> Harm (13:17):
So now I think we should blame Bob because he didn't bring
barbecue.
>> Maury (13:20):
That's right. Forget the winery. It's Bob's
fault.
>> Brent (13:24):
Spent an hour and a half aerating wine.
>> Bob (13:26):
We'll be back.
>> Maury (13:28):
Hey.
>> Brent (13:28):
And we're back. And we were just finishing up talking about
the, uh, Sagazo Cortinas
Dry Creek, Sonoma valley county. Um,
2022. And we're going to be giving that
two sibs.
>> Harm (13:43):
I thought I deserved three.
Whatever, you guys.
>> Maury (13:47):
As we say in the vernacular, harmony.
Overruled.
>> Harm (13:50):
Overruled. Yeah. Uh,
who's next? Maury.
>> Brent (13:55):
Yep.
>> Maury (13:56):
Okay. Gentlemen. Founded
by Alexander Ty Schmidheine
Kuvan.
>> Harm (14:05):
I'm sorry.
>> Maury (14:06):
Made there.
>> Harm (14:08):
Justin and I are both 13.
>> Maury (14:10):
Made their inaugural vintage of
Cuisan Napa Valley Chardonnay in
1969. In 1979,
they acquired 400 acres of highly prized land.
>> Harm (14:24):
North of San Pablo Bay.
>> Brent (14:26):
You want me to read this for you?
>> Harm (14:28):
District Valley.
He's dying.
>> Brent (14:33):
In 1979, they acquired 400 acres of
highly prized land north of San Pablo Bay in the Los
Carneiros district of Napa Valley and named it the
Tye Vineyard in honor of their founder. In
1991, they began an ambitious program of
replanting while adapting an, um,
intimate block by block approach to farming
to achieve the highest expression of their vineyard. Since
(14:55):
2002, Vice President of Winemaking Steve
Rockstadt has overseen the winemaking at
Cuveison and oversaw the construction of their
modern Smart Shed winery designed to
facilitate the small lot approach.
>> Harm (15:08):
There's no more Schmidt Heinies in the winery.
>> Maury (15:10):
No more Schmidt Heinies. So the first wine from,
uh, Cuvee San is the Brut Cuvee
Napa Valley Los Carneros
2020. It is 12.5%
ABV from the Thai vineyard Los
Carneros tirage 24
months. Fermented via method champenois.
60% Chardonnay, 40%
(15:31):
Pinot Noir. The 2020 brute
cuvee spent two years entourage
before disgorging. The wine boasts bright
fruit character of white peach, lemon and
lime peel on the nose, with flavors of fresh
apple, lemon curd and grapefruit on the
palate. The Chardonnay dominant blend offers
lovely pie crust and marzipan notes,
(15:53):
finishing with great length and mineral.
>> Harm (15:56):
Did you just read their tasting note?
>> Maury (15:58):
That was their description of what was, uh, of what the
wine was supposed to be about. But let me tell you.
>> Harm (16:03):
Give me your notes. I want to hear what you think.
>> Maury (16:05):
Well, I'm going to tell you. It's got a beautiful, uh,
light straw color on the nose. There's
definitely lots of white, peach and lemon.
It's definitely citrus forward
on the palate. It's got this really interesting
pie crust in the background. Up front, there's fresh
apple and lemon curd and a hint of
(16:27):
grapefruit. Also a bit of minerality.
I found the finish to be medium to long. It just kind of
dances on your palate for quite a long time.
This is a really fun wine. Couvissant is not typically,
you know, well known for their sparkling wines, but I thought
they did a beautiful job with this wine. And it's, uh,
really something you can enjoy all day. It's very light, it's
(16:48):
very bright, it's very fresh. And, uh, I
enjoyed it quite a lot. What did you think, Justin?
>> Bob (16:53):
So when this wine was cold,
it was so intense, I couldn't really handle
it.
>> Harm (16:59):
Well, now there too much acidity and minerality. Huh.
>> Bob (17:02):
I just, yeah, it just like, it hit me so hard, I couldn't get the
notes out of it. I liked it, but it was
like cold. Couldn't get it out.
>> Harm (17:10):
Yeah.
>> Bob (17:11):
Now that it's warmed up, I'm getting like lemon
curd. I'm getting
like, um, it's like
creamy, mild,
pleasant.
>> Harm (17:22):
That's lemon curd.
>> Bob (17:23):
It's really nice.
>> Harm (17:25):
I, I, I, uh, agree. Both of you guys, uh, the white
peach that Maury mentioned earlier really strikes
me. A lot of white peach on this
gorgeous nose. And, you know, Carneros
is. If you're gonna buy American sparkling wine,
Carneros is the district, you know, that's where you buy from
the Chardonnay and the Pinot Noir. They're grow perfectly for this.
(17:46):
You're making, doing method champoinnage. You're doing it the French
style. This is, this is the way they should be doing it. This is
some America. This region produces some of the
best American sparkling wine.
>> Maury (17:55):
I agree with you.
>> Harm (17:57):
Is, is. I did not know they even made a sparkling.
>> Maury (18:00):
Exactly. That's why I said this is not something they're specifically known for.
>> Harm (18:03):
But it's beautiful.
>> Bob (18:04):
This supposed to be pretty carbonated or.
>> Harm (18:06):
No, it's, it's not as, it's not as sparkling, uh, as
some of the others. This, it's, it's fallen flat a
little bit. But when I heard it earlier, had a really nice, fine mousse
it's very like the tiny, tiny bubbles like you get in really expensive
champagne. So I, I thought that was a great.
>> Maury (18:21):
The carbonation has fallen off very quickly.
>> Harm (18:23):
Yeah, it has. It hasn't stayed long. Yeah, you're right. But we've had
it open here for about an hour while I've been reviewing the uh,
medium to long finish and. And uh, you mentioned
marzipan. I think I uh, get that almond
notes, lots of citrus and marzipan or almond on the
finish actually.
>> Maury (18:39):
Yeah, for me it's a more pie crust than almond, but uh, but I
can see where you would get that.
>> Harm (18:44):
Bob, what do you think?
>> Maury (18:45):
Where's the bottle?
>> Brent (18:46):
Everything's delicious.
>> Harm (18:48):
You don't get anymore.
>> Maury (18:48):
Is it in the fridge?
>> Harm (18:51):
No more for you.
>> Brent (18:52):
Hold on.
>> Maury (18:53):
No, don't worry, Bob, Just tell us what you think.
>> Harm (18:57):
What happened? Oh, it's right there.
It's.
>> Maury (19:01):
Oh, it's.
>> Harm (19:02):
He's got the coravin on it.
>> Maury (19:04):
It's been recharged.
>> Brent (19:05):
Uh, yeah, I put the coravin on it. So we gotta keep
the bubbles.
>> Harm (19:08):
Let's just try it again here.
>> Brent (19:09):
We gotta take thing
off. So.
>> Maury (19:13):
Yeah, the size of that thing.
>> Harm (19:15):
Let's see how the uh, the uh, moose is
now.
>> Maury (19:19):
Maybe it's been recarbonated. It's a
CO2 cartridge in there, right?
>> Brent (19:24):
Yeah. And we'll be
talking about it in another episode. So.
I think it was delicious. I mean I get, I get a lot of the
almond like Marcona almonds on, on the palate,
on the.
>> Maury (19:36):
It's got plenty of effervescence right out.
>> Brent (19:38):
Of the bottle on the nose. It's just.
>> Harm (19:42):
That's the CO2. CO2 cartridge.
>> Brent (19:44):
Yeah, it's just lemons,
peaches. I mean it's just really well done.
And again, not a house that you would typically associate.
>> Bob (19:56):
Oh, uh, there we go.
>> Brent (19:57):
You know, with bubbles with sparkling
California wine. I mean, you know, you're. You're thinking, you know,
Domain Carneros or you know, this is
not one that.
>> Harm (20:07):
You would note the name of the, the, the house Carneris
is right in the name, dude. But Domain Carnage probably makes the
best American sparkling.
>> Brent (20:14):
This is absolutely fantastic.
>> Harm (20:16):
Schrombsburg's excellent too. Aren't they in Canaris as well
there?
>> Brent (20:20):
So we're going to be giving the um, Kuvison
Brute Koovy Napa Valley Louis Carnells 2020. A
well deserved four sips.
>> Harm (20:27):
Yeah. This is one of the best American sparklings I've had.
>> Brent (20:30):
Yeah, absolutely killing it. So.
>> Harm (20:32):
I mean, I love Louis Rotor as well, from Alexander Valley, but these
are. These are good.
>> Brent (20:36):
All, uh, right, so our next one is the Cuvitz Inspire.
Napa Valley. Los Carneras Pinot Noir
2022. It's 14.5%
ABV from the Thai vineyard Los Corneros
Vineyards. Age 16 months in French oak
barrels. 100% Pinot Noir.
>> Harm (20:52):
It's pine, not nor. We're in America.
>> Brent (20:55):
It's, uh, Philip Mignon.
>> Harm (20:56):
Um, it's true.
>> Brent (20:57):
It's got a nice ruby
edging towards garnet color to it.
>> Harm (21:05):
Slightly translucent. It's got so
much color, it's not as translucent I
expect it to be. That's why I wasn't believing that
it's 100% Pinot Noir.
>> Brent (21:15):
A lot of extraction here, but beautiful
nose. Black
cherries,
stewed dark fruit.
There's an herbal quality to it on the tip of the
nose.
A little bit of a minerality on the nose as
(21:35):
well
and on the palate.
Raspberries, raspberries, raspberries.
Just leaps out of the glass to me. Um, it's. It's
beautifully well done. I mean, just
silky.
Not really any tannic bite or edge to
(21:57):
it at all. It just. It just rolls down the tongue.
So I think it's lovely. What'd you think,
Justin?
>> Maury (22:04):
Floral.
>> Bob (22:04):
Uh, on the nose, I got, like, the big
fruit, like, Bob got, like, parsley,
rosemary, garlic powder.
>> Harm (22:11):
Those are not fruits.
>> Bob (22:14):
Herbal notes.
>> Brent (22:16):
Technicality.
>> Bob (22:17):
On the palette, it was
mostly, like, smooth, uh, tannins and
fruit, and the finish was light and
pleasant. What'd you think, Maury?
>> Maury (22:28):
Yeah, I agree. I thought it had a nice
herbal note, uh, on the palette, uh, the
color you guys have already mentioned, uh, I
thought it was fairly fruit forward with, uh, lots of raspberry,
black cherry, hints of blueberry, and then, as I said,
a little bit of that herbal note. Mouth, um,
coating, um, you know,
fine tannins, medium finish. I thought it was a nice
(22:50):
wine. I was not overly impressed with it,
but I thought it was an easy drinker. No inherent
flaws. Uh, you know, just a nice
example of a Carneros, uh, Pinot
Noir. Just, you know, nothing. Nothing really stood
out for me, uh, in terms of
good or bad harm.
>> Harm (23:09):
I disagree with you guys. I think it stands out for good and
all. Missed the mushroom note. Do you not get that
mushroomy forest floor note? It's almost reminds me of
Oregon. I can't believe this is Carneros. It's got that black
cherry, blueberry. I got a mushroom
note. There's, uh, fennel, there's clove,
which nobody Mentioned here either
palette Bob said raspberry, raspberry, raspberry. And I think he's
(23:31):
absolutely right. Right, right.
>> Brent (23:33):
There's definitely a funk, though.
>> Harm (23:34):
Yeah.
>> Brent (23:34):
That mushroom underlying funk on.
>> Harm (23:36):
Yeah. And on the, uh, it's. The acidity
is a little bit low for me, but I think it works with this.
It's. It's well integrated. It's a good wine.
>> Brent (23:44):
Yeah. I enjoyed the heck out of it. I thought it was really lovely.
And again, I. I like the silkiness of it.
There's. There's not a lot of, uh,
there's not a lot of tannic bite to it. It's not
grabbing you, it's just sort of surrounding you
and caressing you.
>> Harm (24:00):
So just the way I
liked. Surrounded and caressed.
I've been to a couple of those parties.
>> Brent (24:09):
Yeah, I've heard. I've heard you in those parties,
so.
>> Harm (24:12):
All right.
>> Brent (24:13):
All right. Well, we're going to give the cubes on Spire
Napa Valley, Los carneros pinot noir
2022, uh, forceps.
>> Harm (24:23):
That's classified.
>> Brent (24:27):
So we're gonna have Harm tell us about our last one here
from Cuveson.
>> Harm (24:31):
So the Cuveson debut, Debut
Crew Napa Valley Los Carneros Pinot Noir
2022 is 14% ABV. Thai
vineyard from Los Carneros. It's aged
nine months in French oak barrels, 100% Pinot Noir. Again,
looking at this color, I loathe to believe that
it's 100% Pinot Noir. They've got to be adding something or there's just so
much extraction going on. They don't tell us about how they
(24:54):
vinified this stuff. I'm guessing a long, cold
soak because they got a lot of color out of this.
It's slightly, uh, translucent purple
on the nose. It's bright cherries,
uh, pomegranate. There's a
little bit. That herbal note, that mushroominess that
is was on the previous one is not as prevalent here.
(25:15):
Uh, there's, ah, like a green tea
note and on the palate,
plums, cherries, red
cherries, a lot of clove
and a little bit of cinnamon.
Medium long finish.
Again, the acidity is not super high. This is a wine
(25:37):
that you can really enjoy by itself or with
food. Uh, and it gets a good
spice. That cinnamon comes back on the finish.
Maury, what'd you think?
>> Maury (25:47):
Yeah, I agree with most of what you said, Harm. Um,
lots of bright, fresh red fruit up
front. I, uh, really love the. The nose.
It had really a lot of that pomegranate and Bright
cherries and things of that nature. And, uh,
similarly on the palate, it just kind of
dances across with fruit. The tannins are super
(26:07):
fine and, uh, and it really
just, um, lingers on. I didn't really get quite
as much cinnamon as you had. You had mentioned another
spice, that, uh, mushroom and clove.
>> Harm (26:18):
I really, the mushrooms is much less
than it was.
>> Maury (26:22):
It was fruitier than the one, but it was really the clove that struck me when you
said that I really didn't get the clove. Other than that, I agree with everything you
said, especially on the, uh, red fruit notes.
Really nice wine. I thought it was a step up from the previous, uh,
expression.
>> Harm (26:34):
This is more of that California Carneros wine that
I was expecting. The other one kind of reminded me a little bit more with that
mushroomy note was. Seemed like it came from further
north. Yeah, this is that, this is what.
>> Maury (26:45):
I like about this is the California, California style
Pinot, especially the Carneros region. And this is really kind of a
prototype. I thought this was delicious,
Bob.
>> Brent (26:56):
I loved it. Um, again,
there's some lovely fruit on the nose.
It really just kind of leaps out of the glass. Um,
raspberries and cherries. Um, you know, it's
just, it's, it's a
smorgasbord of fruit. Um, there
is definitely an herbal note to it
underneath that fruit.
>> Harm (27:17):
What is that?
>> Brent (27:18):
I can't place it. It's, uh, they're, they're tasting it.
Say wild thyme. And honestly, I think they're probably right
about that.
>> Harm (27:24):
I don't just remind me of thyme.
Although, I don't know, wild thyme. I've only get the stuff from
the public.
>> Brent (27:31):
Yeah, it's, there's definitely, uh, just an
undertone. It's, it's just barely there.
But on the palette,
again, beautiful mouth coating,
front, back sides of the palette. It, it gets it, it's
all there. There's, there's no holes in this one. What'd you think,
(27:53):
Justin?
>> Bob (27:54):
Very pleasant. Um, I
first enjoyed it. There was a lot of
herbaceous notes. Those faded off with time.
So now it's mostly fruit and like
a little nice cinnamon and clove on the
finish. So.
>> Harm (28:10):
So two very different styles of, uh, Pinot
Noir from the same people. Very nice.
>> Brent (28:15):
Yeah, lovely. So we're going to be giving the Cube San
Debut Crew, Napa Valley Los Corneros Pinot Noir
2022 a well deserved four
sips.
>> Harm (28:25):
That's classified.
>> Brent (28:28):
So we're getting to our next, uh, winery. We're going to Have
Justin tell us about that.
>> Bob (28:33):
So, Davis Estates was founded in 2011
by former tech executive Mike Davis and his
wife Sandy, when they purchased land
from the Savet family
that had previously been part of a winery with roots
dating back to 1900. The following
year, they purchased adjacent property to make up the
(28:53):
155 acres of the current
estate. The original barn
that's on the property dates back to
1916. So the Davis family
designed all the new buildings they had to blend
in with the old barn. In
2016, they completed the caves, the
winery, and the visitor center. Their
(29:14):
vineyards consist of Cabernet Sauvignon,
Petite syrah and over
35 year old cabernet Franc
vines. They also source fruits
from other premium Napa vineyards.
Uh, first we're going to talk about the Davis
Estates Napa Valley Sauvignon Blanc
(29:35):
2022. It's
13.2% alcohol by
volume. It's aged nine months,
8% neutral French oak,
92% stainless steel.
Um, I definitely got pineapple and
lemon curd on the nose.
(29:56):
It's very well balanced.
It's sweet, it's
fruity. Um, the finish has
a nice minerality to it. It's a good melon.
It's a beautiful wine to be greeted with at the door
if you get to go to this estate so that you can get into
some heavier stuff after. But it's a great way to
(30:16):
start.
>> Harm (30:17):
You've been there.
>> Bob (30:17):
A wine session.
>> Harm (30:18):
Yeah. M. I'm so
jealous. So jealous.
>> Brent (30:23):
Yeah, it's a, it's a beautiful property. Um, if
you make it, it's, it's, it's a smaller property, which is what, you
know, I enjoy the smaller ones much more than
the bigger ones. Um, you
know, that's what your wife says to. Beautiful room in
the back for their Phase five Club. Um, she
doesn't want to go back to the mountain. So. Yeah,
(30:43):
if you can, if you can get there, definitely,
definitely check them out. It's, it's worth the trip for
sure. But I don't know, you keep saying sweet and
fruity. That's. Yeah, yeah. That's
why I think of you as sweet and fruity.
>> Harm (30:57):
What do you think about the wine, Bob?
>> Bob (30:58):
Fair opinion.
>> Brent (31:00):
Um, I think the wine's lovely. It's
got a nice color to it and there's a little bit of,
a little bit of white gold around the edge.
It's got a nice nose.
>> Harm (31:12):
It's young. It's got some Greenlands too.
>> Brent (31:16):
There's some, some citrus in there,
some lime, a little
grapefruit on the
palate.
On the palate. Again, really well put together.
Really well balanced. Not overly acidic,
(31:37):
just enough. The citrus
shines through on this. There's definitely a
minerality on the back palette, especially after the
swallow and in the finish. It's got a nice finish
on it. I mean, it's a medium to long finish for.
Especially for Saw Blanc. I think they did a good job. I
think this one was really well, really well put
together. Um, and I'm not a big sa
(32:00):
blanca. I'm like you. I prefer my Sablanc to
come from France. Yeah.
>> Harm (32:05):
So, yeah, I, um, I have to
agree with you, Bob. But, uh, this is a great
example of modern Sauvignon Blanc
from California where they've gotten away from using so much
freaking oak. I don't like oak Sauvignon Blanc.
>> Maury (32:19):
No.
>> Brent (32:19):
That's weird.
>> Harm (32:20):
Yeah.
>> Brent (32:21):
No, this is well done.
>> Harm (32:22):
And here's a commercial.
>> Brent (32:23):
Here's a commercial.
>> Maury (32:26):
Hey.
>> Brent (32:26):
And we're back. And Harm was rapsing.
>> Harm (32:29):
Waxing rhapsodic. I said waxing
rhapsodic and you couldn't get it out because you've been drinking too much,
Bob.
>> Brent (32:35):
Yeah. And your point?
>> Harm (32:36):
I've been spitting. I've got a big old spit bucket next to me
because I've got to go to work after this. But no, nobody
else has to. These guys are drinking on the. In the
afternoon. Oh, the. The conceit is that we.
We drink in the middle of the night in the basement. There are no
basements in South Florida, kids.
>> Brent (32:52):
Well, there's holes in the ground. There's holes in the ground in Florida.
Wow. Concrete. But we call them pools.
>> Harm (32:57):
Yes, that's true. But, um,
it's a beautiful afternoon.
Windy, sunny. And it's. It's.
When are we recording this?
>> Maury (33:08):
Is it.
>> Harm (33:08):
Uh, we're still March. It's still March. And it's.
It's 82 degrees outside. Envious.
We're having good wine. So
this is a beautiful wine. And I was saying this is a great
example of modern California style Sauvignon Blanc where they've,
they've pulled back from using too much damn oak. We're
not trying to be New Zealand where it's over the top
(33:28):
fruity. Uh, it's the super high
acidity. We don't have the soil to go
like the French style Sauv Blanc from Sancerre, which
I love. You've got the, uh,
all those fossils in the soil, all those, those
shells, the marine sediment that gives
you that great minerality. But you have similar soil,
but not quite the same. Um,
(33:51):
the nose here does remind me a little bit of New Zealand with
the. I get notes of gooseberry. I
mean, a hint of yellow, grapefruit, gooseberry,
pineapple, lime notes, lime
peel. But where it's different is the
acidity is way pulled back from New Zealand style.
It's much more balanced. Um, you're getting
(34:11):
apple notes instead of pineapple and
guava. Or what, um, would you get in.
>> Maury (34:17):
Uh, New Zealand green apple.
>> Bob (34:19):
Kiwis.
>> Harm (34:20):
You get kiwi. But you. There's other
notes. I'm trying to think. It's eluding
me right now.
>> Brent (34:28):
Brussels sprouts.
>> Harm (34:30):
I've been drinking too.
>> Brent (34:31):
Sorry.
>> Maury (34:32):
Well, but Harm, as you said, this, this
wine is an American Sauv Blanc. And I've
always found the American Sauv Blancs, when done
well, are a, uh, step above.
>> Harm (34:43):
I haven't had a well done American Sauv Blanc until
the last 10 years. That's before that they were all
mediocre.
>> Maury (34:50):
Correct. That problem has been. There have been a lot of mediocre.
So they're very polarizing in the US Whereas New
Zealand, you could just throw a stone and you're going to find one that's
drinkable.
>> Harm (34:59):
Exactly.
>> Maury (35:00):
So this is well done.
>> Harm (35:02):
You're gonna get those high acidity,
beautiful grapefruit, gooseberry, herbal notes.
You'll get, um, basil. You'll get all those,
those fresh, uh, cut grass. You're not getting that here. You're
getting different notes, but it's still identifiable with
Sa Blanc.
>> Maury (35:16):
For me, this wine had the biggest transformation from bottle
to appreciation. Uh, when we first
poured it, it was not blisteringly cold, but it was
definitely too cold. And it's warmed up from being over
chill temperature, but it's
aerated. And time and oxygen and temperature have
done it well. And for me, it's gone from m. Just
(35:37):
there to really being something special and
nice. And I would say that this is one of those
American Sauv Blancs that's very well done.
And, uh, I agree it doesn't need the oak. I agree
with you. I think the oak. When you add oak to Sauv Blanc, it gets
weird. This is Sauv Blanc at its finest
from, uh, Napa Valley. And I think it's
(35:58):
a beautiful way to start a meal or an afternoon.
>> Brent (36:00):
And there's, you know, there's nothing wrong with the New Zealand style.
I mean, no, no, that's. And it fits their
climate, it fits their soil.
>> Harm (36:08):
And I love New Zealand Sauv Blanc. With oysters and things
like that. But I would do this with shrimp.
>> Brent (36:12):
Yeah, this is, this is a different animal, shrimp.
>> Maury (36:15):
This is a step up.
>> Brent (36:16):
This is, you know, this is really captured the American style,
and I think it's extremely well done. But again, it's coming
from Davis Estates, and we've been to that property
before, so it's not surprising to me that we would get something that
good from them. So, um, so we're
going to be giving the Davis Estates Napa Valley
Sauvignon Blanc 2022 a, uh, well
(36:36):
deserved. Four sips.
>> Harm (36:38):
That's classified.
>> Brent (36:41):
So let's go to our, uh, next wine. We're gonna have Maury tell us about
that one.
>> Maury (36:45):
Thank you, Bob. The next wine is the Davis Estates
zephyr Napa Valley
2019. It's 15%
ABV, 54% Cabernet
Sauvignon, 28% Cabernet
Franc, 16% Merlot,
2% Petite Verdot. It's been barrel aged
for 29 months and 55%
(37:06):
new French oak.
>> Harm (37:08):
How's the wine?
>> Maury (37:11):
This wine has a beautiful,
dark, brooding, inky color
on the nose. Leather
cherry, hints of cocoa
powder. It's got a lot going
on. On the palate, it's lush.
It's mouth coating. It's
(37:33):
got lots of fruit. It's definitely
earthy. It's got some dark baking chocolate, some
cherry, hints of cinnamon. The tannins are
soft yet refined. And for me, the finish just
goes on and on. I thought this was a delightful.
I really enjoyed it. Um, I
think the stuff coming out of Davis Estate has really
been, uh, amazing,
(37:55):
and I'm excited to see what else they have to come. But I
really adored this wine very, very much. What'd you think,
Harm?
>> Harm (38:02):
I don't think you missed anything. You pretty much hit all the
notes. It's purple like a bruise.
Then it's all about black cherry.
>> Maury (38:11):
Thank you, Justin. Moving right along.
>> Harm (38:13):
Yeah, it's, it's, it's, it's, it's, it's, it's,
it's beautiful. Was that, uh, right said. What
was the name of that, uh, that,
that movie? This, uh, with right
said Fred.
>> Brent (38:26):
No, he's the guy who sings I'm.
>> Harm (38:27):
Too Sexy Winona Riders in the movie. And
there's like this ghost haunting or something. He, she looks,
shows him a dress, he goes, it's purple like a bruise. It looks great
on you.
>> Brent (38:37):
Beetlejuice.
>> Harm (38:38):
That wasn't Beetlejuice.
>> Bob (38:40):
Sounds like it would be.
>> Brent (38:40):
Sounds like Beetlejuice.
>> Harm (38:41):
Yeah, but it wasn't Beetlejuice. Anyway, um,
this is, um, Black Cherry
bomb. Uh, you said, ah,
cocoa powder or something. Baking chocolate. Yeah, it's
there. It's got lots of depth
to it. And the tannins are really well
integrated. They're there. They give you good grip. But they're
(39:02):
so well integrated with the fruit. They're still
soft. I got a hint of menthol on the
retronasally as I exhaled. M
and the finish is quite long. Justin, what
do you think?
>> Bob (39:16):
C O L A Cola. Uh,
cherry cola. Yeah, got
that. I got a new car smell.
>> Brent (39:24):
Don't give up your day job for singing.
>> Bob (39:27):
Okay, fair enough.
>> Brent (39:28):
Fair enough.
>> Harm (39:28):
Kinks, right? Kinks.
>> Bob (39:30):
Yeah.
>> Brent (39:30):
Ray, Debbie's just turned over in his grave, and the guy's not even dead
yet, so.
>> Harm (39:35):
Oh, you're not supposed to sing, uh, about Lola
anymore. Trans.
>> Maury (39:41):
Was that right?
>> Harm (39:42):
Yeah. I'm sorry, man.
>> Maury (39:44):
M. I didn't get the memo.
>> Bob (39:45):
I'm gonna sing what I want to sing.
>> Harm (39:47):
There you go.
>> Brent (39:48):
Yeah.
>> Harm (39:48):
I don't care.
>> Bob (39:50):
I thought the song honored Lola.
It did, So I don't see a problem with
it. He obviously, the singer,
obviously admired Lola. But
anyway, the finish was really
pleasant. It was like fruit
slowly morphing into leather. Um,
(40:11):
this is like some serious cigar room wine.
>> Harm (40:14):
Yeah, exactly.
>> Bob (40:15):
Good.
>> Harm (40:15):
Good call. Definitely with a cigar. And I usually don't drink wine
with cigars.
>> Bob (40:19):
Monte Cristo.
>> Maury (40:21):
No, but you're right. This actually would go well
in a cigar lounge.
>> Bob (40:26):
Yeah. Hold up.
Yeah,
I'm just drinking more now. It's really good, Bob.
>> Brent (40:36):
Yeah. So yummy. Um, again,
cherries, dark
fruit, old, worn
leather.
>> Maury (40:47):
But it also benefited from, uh, air and
time in the glass. Well, I felt that this wine was a bit
tight when it came out of the bottle, and it's really blossomed.
>> Harm (40:56):
See, this is a wine where we could have aerated this twice
more and be fine.
>> Maury (40:59):
Yes.
>> Harm (41:00):
The earlier ones. Here's where it comes down to it.
>> Brent (41:03):
I think. I think we. I think we burned the
sagazos because I've had sagazo in the past.
>> Harm (41:09):
There's an I.O.
>> Brent (41:10):
Whatever you want. And A.O. and I think.
And it's always been better than the two that we just
had. So I think we. I think these were open too
soon. Um, this wine
was aerated
four times.
>> Harm (41:26):
It's still. This, uh. This wine has
years and years and years to consist of the bottle into.
>> Brent (41:32):
A decanter, add the decanter into the bottle, and then back
and forth again. So four times this thing went
through the aerator, and it's
still Huge. And, and I, and I did
it for. Because I, I've had both of these before and I know
how huge they are. So, um,
and it didn't hurt. This one again, like you
(41:52):
said, I think, I think I could pour it out of the bottle and back into the
bottle through the aerator again. And it's probably just get better.
>> Harm (41:58):
This, this wines probably got another 10 years.
>> Brent (42:00):
Oh, easily, please.
10, 10. I think it'll be at
peak, but.
Yeah, but just so well done. It's just the
palate.
>> Harm (42:12):
It. And it did improve a lot since the first time we
tasted it. And now coming back to it, we're
doing the show M. It just keeps getting better.
>> Brent (42:21):
It's dark, it's earthy. The
fruit is still there, especially in the front palate.
But. Oh, and the
grip on it is just so gentle.
Gentle but firm. It's just. Oh
yeah, this one, this one is, is absolutely
delicious. I don't know about you guys, gentle.
>> Harm (42:40):
But firm, baby, but we're going to.
>> Brent (42:42):
Be giving the, uh, Davis Estates
zephyr Napa Valley 2019 a well
deserved.
>> Harm (42:54):
We've increased the rating since we first rated this, uh, this
one, this one just keeps getting better.
>> Brent (42:59):
Yeah, if we stayed here for the rest of the night
with the rest of the bottle, it might get to 12,
so.
>> Maury (43:06):
Well, speaking of getting better, what else you
got, Bob?
>> Brent (43:10):
Well, uh, our next wine is their top dog,
their tactical V, which is the Davis Estates Phase
5 Napa Valley Cabernet Sauvignon
2019. It's 15%
ABV, 100 Cabernet Sauvignon. The
vineyards are Davis Estates, Azalea and
Beatty, age 22 months in
500 liter French oak puncheons,
(43:30):
75% new. And
again, this is the one. When you go into their
special club room inside the mountain, they
have the barrels lined up in a circle around the
glass tasting room. It's, it's stunning. But
the color on this, uh,
this is darker than an IRS agent's heart.
(43:51):
I mean, it's just all four that are left
inky and black and
beautiful and just. Oh,
God. White barely comes through it. It's just, it's
opaque, uh, as hell on the
nose.
Uh, the cedar is definitely there.
(44:13):
There's an herbalness, there's
forest floor,
dark red
fruit.
And on the palette, it's just
layers and layers and layers of
(44:36):
happiness. Um, there's, there's a real sharp
minerality on the front palette,
but there's blackberries,
a little bit of currant, a little bit of
blueberry. Just a tiny sliver of the
blueberry. Um,
it just coats the mouth like paint. I mean, it's front,
(44:58):
back, top, sides. Uh, and the finish on
this one just goes on and on and on. It's
fantastic. This is, uh, yeah, this is
the. The wine of the day. So
what'd you think, Justin?
>> Bob (45:11):
This wine reminds me of Sybil. Has
a different personality every time you encounter
it, but all of them are entertaining.
>> Brent (45:20):
So you mean Harm's first wife?
>> Harm (45:22):
I haven't met Harm talking about my first wife today.
What's going on?
>> Maury (45:26):
Would you rather talk about your current wife?
>> Harm (45:28):
Yeah, we can talk about her current wife. She's awesome,
but a great thing.
>> Brent (45:31):
But you have to go home to her. So if we talk about the first one, it's
okay.
>> Maury (45:34):
That's right.
>> Harm (45:35):
Thank you.
So Sybil, you were saying?
>> Bob (45:42):
Yeah, so it's like Sybil, different personality every
time you encounter it. But, uh,
all of them are fun.
>> Maury (45:51):
Wow, that's pretty profound.
>> Bob (45:55):
Last what? Last wine of the day was jokes.
>> Harm (45:57):
About crazy women I can't make on the air. So
they're the most fun. Right?
>> Maury (46:02):
Well, let's say this. I thought this
wine, uh, is, yes, as Bob
alluded to, is the, uh, wine of the day.
Uh, it's definitely the epitome of
what a classic, well
done Napa Valley 100% Cabernet
Sauvignon should be. Uh, this wine
(46:23):
is singing today. I do love
my Napa Cabs. Young. I think this wine
will last for many, many
years. Probably one to two
decades at least. But I
think there's nothing wrong with drinking it now. I think it's delicious
today. I think it's going to evolve. I don't know
that it's necessarily going to get better. It depends what you like
(46:46):
in a wine for. I like them young, with the fruit
forward and the tannins.
>> Brent (46:50):
I bet you do.
>> Harm (46:51):
I haven't made a single joke about this yet. And he
said it a couple times now.
>> Maury (46:56):
Okay. I think this wine.
>> Brent (46:57):
I'm m just getting uncomfortable.
>> Maury (46:58):
I think this wine is beautiful. It's ready to go
right out of the bottle. You can drink it today. You can
save it for many years to come for special occasions.
It's the pinnacle of what, uh, Davis Estates
has, uh, created. And, uh, I'm thrilled to
be, uh, be sharing it today. So thank you, Bob,
and thank you to Davis Estates for, uh, providing
(47:20):
it for the show. Harm, go
ahead, make your jokes. Make your jokes. Come on.
>> Harm (47:25):
I, I'm not going to throw stones.
I live in a glass house. Um,
I give. I paint a big enough target on myself,
I'm not going to take advantage of yours.
>> Maury (47:36):
Thanks.
>> Harm (47:37):
The, uh, sweet, striking aromas,
and this wine is, for me, is the cedar.
Normally, I don't like a lot of cedar in a cab, but this
one is so well balanced and so perfumey and
beautiful. Baked fig, cedar,
and, uh, the. There's a little mushroomy note,
and I got a little tang of sea salt, like a little salt
air, and that kind of follows through, like Bob said on
(47:59):
that minerality. Um, I take.
I got it on my nose. It was so strong. This is
so gorgeous. I need this wine in my life, and this
is my first time trying this.
>> Maury (48:09):
Yeah, mine too.
>> Harm (48:11):
Bob and Justin got to visit Davis Estates when they're in
California a couple months ago.
>> Brent (48:15):
You're not going to add this before?
>> Harm (48:18):
No, I wasn't on this. I wasn't on the episode last time.
Maybe you guys had it before, but I didn't have this one. First time I've had
Phase Five, and I'm so happy to have it today.
>> Brent (48:27):
It's a stunning winery. I mean, just everything
we've had from them has been off the charts. Good.
So, um. And small, which is
the key, you know, when it's a small family kind of winery, like
that.
>> Harm (48:39):
Small like your wife likes.
>> Brent (48:40):
Yeah, exactly. Gives me a place to go.
All right, so we're going to be giving the Davis Estates Phase 5
Napa Valley Cabernet Sauvignon 2019,
obviously, five SIPs.
>> Harm (48:51):
Oh, my goodness.
>> Brent (48:53):
Yes, yes, yes.
And it's five, because I don't have a button here for six.
So want to thank everybody for joining me today. Thank
you, Jess.
>> Harm (49:03):
Thank you.
>> Maury (49:03):
Pleasure to be here.
>> Brent (49:05):
Thank you, Maury.
>> Maury (49:06):
Thank you, Bob. Another spectacular day in the
basement.
>> Brent (49:09):
And thank you, Harb.
>> Harm (49:11):
Thank you, Bob. This show went to 11.
>> Brent (49:13):
Didn't it, though?
>> Harm (49:15):
Let me tell you. You know, Spinal Tap 2 is coming out.
>> Brent (49:17):
Oh, I'm so excited this summer day. Derek
St. Hubbins is back, baby. Derek St.
Hubbins is back.
>> Bob (49:24):
Turn the amplifier to 11.
>> Brent (49:27):
Would you have a problem? I have a problem. The fact that our stage
props were trodden on by a dwarf
for sip says this, folks. This is Made Man.
Bob, uh, I want to thank you for joining us today. And
remember, life is too short to drink bad wine. And if you're
drinking this Phase five, you are not drinking bad
wine.
>> Announcer (49:48):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap the subscribe
button.
>> Brent (49:57):
Give it a little tappy tap tap
taparoo.
>> Announcer (50:01):
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(50:21):
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(50:41):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
This has been a one tan hand production of
(51:02):
Sips, Suds, uh and Smokes, a program devoted to
the appreciation of some of the finer slices of
life from the dude in the Basement Studios. Your
host, the Good Old Boys will see you all next time.
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:03):
Today is a wine episode. And here's the wines we're going to be discussing
today. We have Sagazo Old Vines and Fidel,
Sonoma County 2022.
Sagazo, Cortina, Zenfidel, Dry Creek
Valley, Sonoma County 2022.
Cuvee San Brut. Cuvee. Napa Valley, Los
Carneros 2020.
>> Harm (00:21):
It's Cuvee. What the hell, man?
>> Brent (00:23):
That's what I said, Cuvee.
>> Harm (00:24):
Yeah, he did leave out the accents.
>> Brent (00:27):
You have an F accent for all of us. We have the
Cube Sans Spire. Napa Valley, Los
Corneros Pinot Noir 2022. The Cube
Son Debut Crew, Napa Valley, Los carneros,
pinot noir 2022. And from Davis
Estates, we have their Napa Valley Sauv Blanc.
2022. The Davis Estates Zephyr, Napa
Valley 2019. And the Davis Estates Phase
(00:49):
5, Napa Valley Cabernet Sauvignon
2019.
>> 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 is. It sips suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping.
>> Brent (01:57):
Hey. Yes, it's sipping time again. Welcome to this Sips
episode where everything good in life is worth discussing.
>> Harm (02:03):
But we don't discuss movies or tv.
Are they good anymore though?
>> Brent (02:08):
Not really. Well, I mean, Landman's awesome.
>> Harm (02:11):
Well, I'm looking for. I liked Wicked and I'm looking
for reacher is fantastic. 17. Never seen Mike Reacher.
>> Bob (02:17):
Oh, it's fun.
>> Brent (02:17):
Reacher.
>> Harm (02:18):
Was it fun?
>> Bob (02:18):
Yeah, it's on Amazon.
>> Harm (02:20):
I. I read the reviews. It's like, um,
apparently you can solve all your problems by just being bigger and hit
people.
>> Brent (02:26):
Yes. Yeah.
>> Harm (02:26):
Is that a good message?
>> Bob (02:28):
Yeah, it is for him. It works for him.
>> Harm (02:30):
Okay.
>> Brent (02:30):
It's worked for the last hundred thousand years.
>> Harm (02:32):
I have an 11 year old girl. I'm trying to, you know.
>> Bob (02:34):
Well, I'm not saying she should.
>> Harm (02:36):
I'm trying to, I mean, model good, positive
roles, you know.
>> Brent (02:39):
You have an 11 year old girl and when a guy comes over to her house, I'll come
over and I'll hit him really damn hard.
>> Harm (02:44):
Okay, There you go. I see you using and then you will thank
me. Well, I see you using a gun. You wouldn't want to bruise your
little tiny lawyer hands.
>> Brent (02:52):
Well, no, I'll beat him with the gun first.
Yeah, I mean, if he gets near your daughter, you'll
be thanking me for beating him.
>> Harm (02:59):
I appreciate that. I'm. Thank you in advance, because I am. My daughter's too
pretty. It's ridiculous.
>> Brent (03:03):
I am more than. Yeah, she's definitely not yours.
So our sip segments again are all about, uh,
Tangent. All about wine and distilled spirits and
tea and coffee. And today is a wine episode. And here's the wines we're
going to be discussing today. We have Sagazo, Old
Vines and Fidel, Sonoma County 2020.
(03:23):
Segazo, Cortina, Zinfandel, Dry Creek
Valley, Sonoma County, 2022.
Cuve San Brut, Cuvee, Napa Valley, Los
Carneros, 2020.
>> Harm (03:33):
It's Cuvee. What the hell, man?
>> Brent (03:34):
That's what I said.
>> Harm (03:36):
Yeah, he, uh, did
leave out the accents.
>> Brent (03:41):
You have enough accent for all of us. We have the
Cuvee Sans Spire, Napa Valley, Los
Carneros Pinot Noir 2022, the Cube
Son Debut Crew, Napa Valley, Los carneros,
pinot noir 2022. And from Davis
Estates, we have their Napa Valley Soft Block,
2022, the Davis Estates Zephyr, Napa
Valley 2019, and the Davis
(04:03):
Estates Phase 5, Napa Valley Cabernet
Sauvignon 2019. So,
against my better judgment,
we're going to have.
>> Harm (04:14):
No, don't.
>> Maury (04:15):
Don't.
>> Harm (04:15):
Don't let him do it. Let's just go around. Let's do it like we did
one that other time. You do. We each do one.
>> Brent (04:20):
Okay, then do one.
>> Bob (04:22):
All right, do one.
>> Harm (04:23):
One sip. Give me a glass of water to wash
out my mouth.
>> Brent (04:27):
Did you notice how we talked him into doing
that one?
>> Harm (04:34):
I. I resemble that remark.
>> Brent (04:36):
You walked right into that one.
>> Harm (04:37):
Oh, uh, whatever.
>> Brent (04:38):
All right, two.
One of you knuckleheads, let's do.
>> Harm (04:42):
We're doing counterclockwise.
>> Bob (04:44):
You're up.
>> Maury (04:45):
Up.
>> Harm (04:45):
Uh.
>> Brent (04:45):
Oh, you want me to do, too? All right, nice. But what else do you
have?
>> Harm (04:49):
Well, isn't that nice?
>> Bob (04:52):
Three sips.
Interesting. What was this
again?
>> Harm (04:58):
Interesting. I was expecting an accent from you.
>> Maury (05:02):
Four sips.
>> Bob (05:03):
No one else did one.
>> Maury (05:04):
Let's keep this secret to ourselves. Pour me
another.
>> Brent (05:07):
All right, fine.
>> Harm (05:09):
That's classified.
>> Brent (05:10):
That was Mori trying to do the sexy voice.
>> Harm (05:12):
It wasn't sexy. It ain't working. Uh,
I'll do the sexy voice. Five sips.
Oh, my. I was unaware anything could taste this
good. Oh, my God.
>> Brent (05:22):
I've never been so excited in my entire life.
So, yeah, just.
>> Harm (05:29):
I am, um, very aroused.
>> Brent (05:32):
Yeah. Yeah. I just can't take it. All right, so
let's.
>> Harm (05:36):
I'll do it.
>> Brent (05:37):
Let's go to our first wine. And we're gonna have Harm tell us about it.
>> Harm (05:40):
Thanks, Bob. Uh, in
1886, Eduardo Sagacio left his
family's vineyards in Piedmont, Italy, to start a new
life in America. Uh, as we say in India,
America. And like so many immigrants,
he was drawn to northern Sonoma county and in particular the
Italian Swiss colony, where he could follow his passions
for making wine. M for winemaking. Eventually,
(06:02):
he married his boss's, uh, niece, Angela.
>> Brent (06:05):
The best way to get to the top.
>> Harm (06:07):
That's the best. Yeah, that's exactly right.
Little nepotism baby. Together they purchased a home with
56 acres of land and with the intent of planting
vineyards and making their own wines. Eduardo tended the
vineyards and oversaw the winemaking, while Angela
managed the business. That's good. Having a wife with
a good sense of business, you need that.
(06:27):
In 1920, Prohibition was enacted.
And prior to Prohibition, more than 2,000
wineries operate in the United States.
Sagacio is one of the only 100 that
survived by continuing to grow and sell grapes. Grape
juice, Grape juice concentrate.
Warning would be home venerons not
to add yeast lest they end up with wine.
(06:49):
I love that marketing. Don't do this.
>> Brent (06:52):
Well, they sold grape concentrated, uh, frozen
bricks with a label on it. And it said,
do not dilute this
in X gallons of warm water. Then
do not add like, you know, one ounce of
yeast.
>> Maury (07:07):
It's the best.
>> Brent (07:08):
Do not allow to sit in a cold, dark place for three
or, uh, three to five days. Yeah, it was okay.
>> Harm (07:14):
So anyway, eventually the Sagacio family purchased a
second winery facility in Helzberg
and the Scatana Brothers Winery, which is their
home today. In 1993, Sagacio family
reintroduced reduced production to 30,000
cases, shifting their focus to producing quality wines
made exclusively from their vineyards that the family farmed
(07:34):
and owned. I think they make 10 or 20
different, uh, Zinfandels right now. It's crazy. Today we
have two of them and the first one of those is the Sagacia old vine
Zinfandel from Sonoma county. It's the 2022
vintage. 15% ABV, 88%
Zinfandel, 11% Petite Syrah, 1%
Alicante Bouchette. The grapes are harvested and sorted
(07:54):
by hand, lightly crushed and fermented in the
small open top stainless steel tanks with pneumatic
punch down devices to facilitate. To facilitate,
uh, in small, uh, open top stainless steel
tank. No, it's just that again, didn't I? Yeah, I have
pumped over, pumped over with gentle Aeration. There
you go.
>> Maury (08:14):
Free.
>> Harm (08:14):
Uh, Rhine wine is drained to the barrel after 8 to 12
days on skins and allowed to complete alcoholic
fermentation and undergo malolactic
conversion. Age 15 months and 15% new
oak, 85% neutral French oak and American
oak. The vines are a minimum of 50
years old, with an average age of 75 years.
Uh, the color is a beautiful garnet, and the nose
(08:37):
is. At first, I got blueberry fig
and a little bit of plum. There's a hint of mocha.
Uh, it's got something herbal there. I'm not
quite catching what that is on the
palate.
Medium body coffee notes,
figs, muddled, um, you know, mixed
(08:57):
berries. The finish is short to medium. I was
not impressed with this one, although it got great reviews online.
Justin, what do you think?
>> Bob (09:05):
I think it tastes like a pleasant Italian table
wine. Um, the nose is a little
more complex. There's some vegetal things
in there that are kind of interesting. They went through
a lot of time, effort in the production of this
wine.
>> Harm (09:21):
Uh, they're known for great Zinfandels. They just. I don't know, maybe
we aerated this one too early or something. Just did too much
oxygen to it.
>> Bob (09:28):
I mean, I had it earlier this
afternoon, too, and it's just. It's
pleasant, but everything that went
into it, I'm just not getting out of it.
>> Maury (09:38):
Yeah, I think you're right. I think the reward for the amount of
effort they put in just not quite there. And the only
explanation I have would be Harm. Harm and I
discuss this off air. Perhaps we've missed the
window. I'm a Zinfandel drinker. I really, uh,
love Old Vines Inns, and I really had high
expectations for this. Again, I don't know where it falls in their
lineup of a dozen or more
(09:59):
Zinfandels, but I was on underwhelmed. I thought the wine is
well made with no flaws, but it was just sort of underwhelming. It was just sort
of there.
>> Harm (10:06):
Well, the flaws. There's not enough fruit right now. Something's
gone. I don't know what's going on with it.
>> Bob (10:11):
Yeah, she thinks you just cracked it and poured it right away.
>> Brent (10:13):
It'd be better.
>> Harm (10:14):
I think this may be a better wine to open and pour rather
than. Than air like we did, because we. We generally aerate our
wines. So, um, Bob, what do you
think?
>> Brent (10:23):
Yeah, it's definitely a little flat. It's, uh,
m. I'd love an opportunity.
>> Maury (10:28):
To try another one in their portfolio or even Another
bottle of this. I don't think it's a
bad bottle.
>> Harm (10:35):
No, just
definitely not bad.
>> Brent (10:38):
Now, we may have just let it sit too long. I mean, and
that's, that's on us. So what can you do?
It is what it is. But we're gonna give the Sagacio
Old Vines zinfidel, Sonoma County 2022.
Two sips.
>> Harm (10:51):
Well, isn't that nice?
>> Brent (10:55):
So take us to our next wine. Have Justin tell us about
that one.
>> Bob (10:58):
Okay. Our next wine
is Sergasio Cortina's
Infidel Dry Creek Valley, Sonoma
County 2022. The grapes were
hand picked and transferred to small open top
fermenters with pneumatic punch downs
throughout the fermentation on skins which
lasted seven to 10 days. Free
(11:21):
run juice was drained and settled
briefly before being transferred to barrels to complete
malolactic fermentation.
The wines were aged 15 months and
14% new French oak
and 86% neutral French and
American. The color is dark
purple. On the nose. I'm
(11:43):
getting sweet fruits, but no real
strong notes.
Uh, on the palate. It's very similar to
the other wine, which also makes me feel like
we just opened this too long ago. What you think,
Bob?
>> Brent (12:00):
Same thing. A little bit flat. I'm, um, thinking
we left this sit out a little bit too long.
>> Harm (12:05):
It seems like it's lost some acidity.
>> Bob (12:07):
I don't even know that we should rate it
if we didn't open it right.
But it's pleasant.
>> Harm (12:15):
We can't say it's our fault. I mean, I don't know.
>> Brent (12:18):
Yeah, we're speculating at this point, so.
>> Maury (12:21):
Well, just to give a benefit of the doubt, um,
we did not, in fairness, taste it directly out of the
bottle. And we aerated it the same way we aerated
everything else we've tasted today. Ah. Across
more than one show.
>> Bob (12:35):
So try it fresh out of the bottle and you all may
like it more than we did today because of what we did.
>> Harm (12:40):
I feel like it's just lost acidity because. I don't know,
I. I mean, I got, uh, plum and blueberry
notes and there's a nice aromatic herbal lift. This,
this does show better than the first one.
>> Maury (12:52):
It's got a much nicer nose. I would agree with you,
Harm. On the nose.
>> Harm (12:55):
A little bit of pomegranate maybe.
>> Maury (12:57):
I felt the palate was a little flat. And again, it may be
because a lot of the aromatics have blown off.
>> Harm (13:02):
But I, I still like this one. It's not bad.
>> Bob (13:05):
I bet if we had Some beef short ribs. It would kick it
up.
>> Harm (13:08):
You know, I love Zinfandel and barbecue. Beef
short ribs are always a great pairing with Zinfandel.
>> Bob (13:14):
Yeah.
>> Brent (13:15):
Well, any. Yeah. Uh, any barbecue or any.
>> Harm (13:17):
So now I think we should blame Bob because he didn't bring
barbecue.
>> Maury (13:20):
That's right. Forget the winery. It's Bob's
fault.
>> Brent (13:24):
Spent an hour and a half aerating wine.
>> Bob (13:26):
We'll be back.
>> Maury (13:28):
Hey.
>> Brent (13:28):
And we're back. And we were just finishing up talking about
the, uh, Sagazo Cortinas
Dry Creek, Sonoma valley county. Um,
2022. And we're going to be giving that
two sibs.
>> Harm (13:43):
I thought I deserved three.
Whatever, you guys.
>> Maury (13:47):
As we say in the vernacular, harmony.
Overruled.
>> Harm (13:50):
Overruled. Yeah. Uh,
who's next? Maury.
>> Brent (13:55):
Yep.
>> Maury (13:56):
Okay. Gentlemen. Founded
by Alexander Ty Schmidheine
Kuvan.
>> Harm (14:05):
I'm sorry.
>> Maury (14:06):
Made there.
>> Harm (14:08):
Justin and I are both 13.
>> Maury (14:10):
Made their inaugural vintage of
Cuisan Napa Valley Chardonnay in
1969. In 1979,
they acquired 400 acres of highly prized land.
>> Harm (14:24):
North of San Pablo Bay.
>> Brent (14:26):
You want me to read this for you?
>> Harm (14:28):
District Valley.
He's dying.
>> Brent (14:33):
In 1979, they acquired 400 acres of
highly prized land north of San Pablo Bay in the Los
Carneiros district of Napa Valley and named it the
Tye Vineyard in honor of their founder. In
1991, they began an ambitious program of
replanting while adapting an, um,
intimate block by block approach to farming
to achieve the highest expression of their vineyard. Since
(14:55):
2002, Vice President of Winemaking Steve
Rockstadt has overseen the winemaking at
Cuveison and oversaw the construction of their
modern Smart Shed winery designed to
facilitate the small lot approach.
>> Harm (15:08):
There's no more Schmidt Heinies in the winery.
>> Maury (15:10):
No more Schmidt Heinies. So the first wine from,
uh, Cuvee San is the Brut Cuvee
Napa Valley Los Carneros
2020. It is 12.5%
ABV from the Thai vineyard Los
Carneros tirage 24
months. Fermented via method champenois.
60% Chardonnay, 40%
(15:31):
Pinot Noir. The 2020 brute
cuvee spent two years entourage
before disgorging. The wine boasts bright
fruit character of white peach, lemon and
lime peel on the nose, with flavors of fresh
apple, lemon curd and grapefruit on the
palate. The Chardonnay dominant blend offers
lovely pie crust and marzipan notes,
(15:53):
finishing with great length and mineral.
>> Harm (15:56):
Did you just read their tasting note?
>> Maury (15:58):
That was their description of what was, uh, of what the
wine was supposed to be about. But let me tell you.
>> Harm (16:03):
Give me your notes. I want to hear what you think.
>> Maury (16:05):
Well, I'm going to tell you. It's got a beautiful, uh,
light straw color on the nose. There's
definitely lots of white, peach and lemon.
It's definitely citrus forward
on the palate. It's got this really interesting
pie crust in the background. Up front, there's fresh
apple and lemon curd and a hint of
(16:27):
grapefruit. Also a bit of minerality.
I found the finish to be medium to long. It just kind of
dances on your palate for quite a long time.
This is a really fun wine. Couvissant is not typically,
you know, well known for their sparkling wines, but I thought
they did a beautiful job with this wine. And it's, uh,
really something you can enjoy all day. It's very light, it's
(16:48):
very bright, it's very fresh. And, uh, I
enjoyed it quite a lot. What did you think, Justin?
>> Bob (16:53):
So when this wine was cold,
it was so intense, I couldn't really handle
it.
>> Harm (16:59):
Well, now there too much acidity and minerality. Huh.
>> Bob (17:02):
I just, yeah, it just like, it hit me so hard, I couldn't get the
notes out of it. I liked it, but it was
like cold. Couldn't get it out.
>> Harm (17:10):
Yeah.
>> Bob (17:11):
Now that it's warmed up, I'm getting like lemon
curd. I'm getting
like, um, it's like
creamy, mild,
pleasant.
>> Harm (17:22):
That's lemon curd.
>> Bob (17:23):
It's really nice.
>> Harm (17:25):
I, I, I, uh, agree. Both of you guys, uh, the white
peach that Maury mentioned earlier really strikes
me. A lot of white peach on this
gorgeous nose. And, you know, Carneros
is. If you're gonna buy American sparkling wine,
Carneros is the district, you know, that's where you buy from
the Chardonnay and the Pinot Noir. They're grow perfectly for this.
(17:46):
You're making, doing method champoinnage. You're doing it the French
style. This is, this is the way they should be doing it. This is
some America. This region produces some of the
best American sparkling wine.
>> Maury (17:55):
I agree with you.
>> Harm (17:57):
Is, is. I did not know they even made a sparkling.
>> Maury (18:00):
Exactly. That's why I said this is not something they're specifically known for.
>> Harm (18:03):
But it's beautiful.
>> Bob (18:04):
This supposed to be pretty carbonated or.
>> Harm (18:06):
No, it's, it's not as, it's not as sparkling, uh, as
some of the others. This, it's, it's fallen flat a
little bit. But when I heard it earlier, had a really nice, fine mousse
it's very like the tiny, tiny bubbles like you get in really expensive
champagne. So I, I thought that was a great.
>> Maury (18:21):
The carbonation has fallen off very quickly.
>> Harm (18:23):
Yeah, it has. It hasn't stayed long. Yeah, you're right. But we've had
it open here for about an hour while I've been reviewing the uh,
medium to long finish and. And uh, you mentioned
marzipan. I think I uh, get that almond
notes, lots of citrus and marzipan or almond on the
finish actually.
>> Maury (18:39):
Yeah, for me it's a more pie crust than almond, but uh, but I
can see where you would get that.
>> Harm (18:44):
Bob, what do you think?
>> Maury (18:45):
Where's the bottle?
>> Brent (18:46):
Everything's delicious.
>> Harm (18:48):
You don't get anymore.
>> Maury (18:48):
Is it in the fridge?
>> Harm (18:51):
No more for you.
>> Brent (18:52):
Hold on.
>> Maury (18:53):
No, don't worry, Bob, Just tell us what you think.
>> Harm (18:57):
What happened? Oh, it's right there.
It's.
>> Maury (19:01):
Oh, it's.
>> Harm (19:02):
He's got the coravin on it.
>> Maury (19:04):
It's been recharged.
>> Brent (19:05):
Uh, yeah, I put the coravin on it. So we gotta keep
the bubbles.
>> Harm (19:08):
Let's just try it again here.
>> Brent (19:09):
We gotta take thing
off. So.
>> Maury (19:13):
Yeah, the size of that thing.
>> Harm (19:15):
Let's see how the uh, the uh, moose is
now.
>> Maury (19:19):
Maybe it's been recarbonated. It's a
CO2 cartridge in there, right?
>> Brent (19:24):
Yeah. And we'll be
talking about it in another episode. So.
I think it was delicious. I mean I get, I get a lot of the
almond like Marcona almonds on, on the palate,
on the.
>> Maury (19:36):
It's got plenty of effervescence right out.
>> Brent (19:38):
Of the bottle on the nose. It's just.
>> Harm (19:42):
That's the CO2. CO2 cartridge.
>> Brent (19:44):
Yeah, it's just lemons,
peaches. I mean it's just really well done.
And again, not a house that you would typically associate.
>> Bob (19:56):
Oh, uh, there we go.
>> Brent (19:57):
You know, with bubbles with sparkling
California wine. I mean, you know, you're. You're thinking, you know,
Domain Carneros or you know, this is
not one that.
>> Harm (20:07):
You would note the name of the, the, the house Carneris
is right in the name, dude. But Domain Carnage probably makes the
best American sparkling.
>> Brent (20:14):
This is absolutely fantastic.
>> Harm (20:16):
Schrombsburg's excellent too. Aren't they in Canaris as well
there?
>> Brent (20:20):
So we're going to be giving the um, Kuvison
Brute Koovy Napa Valley Louis Carnells 2020. A
well deserved four sips.
>> Harm (20:27):
Yeah. This is one of the best American sparklings I've had.
>> Brent (20:30):
Yeah, absolutely killing it. So.
>> Harm (20:32):
I mean, I love Louis Rotor as well, from Alexander Valley, but these
are. These are good.
>> Brent (20:36):
All, uh, right, so our next one is the Cuvitz Inspire.
Napa Valley. Los Carneras Pinot Noir
2022. It's 14.5%
ABV from the Thai vineyard Los Corneros
Vineyards. Age 16 months in French oak
barrels. 100% Pinot Noir.
>> Harm (20:52):
It's pine, not nor. We're in America.
>> Brent (20:55):
It's, uh, Philip Mignon.
>> Harm (20:56):
Um, it's true.
>> Brent (20:57):
It's got a nice ruby
edging towards garnet color to it.
>> Harm (21:05):
Slightly translucent. It's got so
much color, it's not as translucent I
expect it to be. That's why I wasn't believing that
it's 100% Pinot Noir.
>> Brent (21:15):
A lot of extraction here, but beautiful
nose. Black
cherries,
stewed dark fruit.
There's an herbal quality to it on the tip of the
nose.
A little bit of a minerality on the nose as
(21:35):
well
and on the palate.
Raspberries, raspberries, raspberries.
Just leaps out of the glass to me. Um, it's. It's
beautifully well done. I mean, just
silky.
Not really any tannic bite or edge to
(21:57):
it at all. It just. It just rolls down the tongue.
So I think it's lovely. What'd you think,
Justin?
>> Maury (22:04):
Floral.
>> Bob (22:04):
Uh, on the nose, I got, like, the big
fruit, like, Bob got, like, parsley,
rosemary, garlic powder.
>> Harm (22:11):
Those are not fruits.
>> Bob (22:14):
Herbal notes.
>> Brent (22:16):
Technicality.
>> Bob (22:17):
On the palette, it was
mostly, like, smooth, uh, tannins and
fruit, and the finish was light and
pleasant. What'd you think, Maury?
>> Maury (22:28):
Yeah, I agree. I thought it had a nice
herbal note, uh, on the palette, uh, the
color you guys have already mentioned, uh, I
thought it was fairly fruit forward with, uh, lots of raspberry,
black cherry, hints of blueberry, and then, as I said,
a little bit of that herbal note. Mouth, um,
coating, um, you know,
fine tannins, medium finish. I thought it was a nice
(22:50):
wine. I was not overly impressed with it,
but I thought it was an easy drinker. No inherent
flaws. Uh, you know, just a nice
example of a Carneros, uh, Pinot
Noir. Just, you know, nothing. Nothing really stood
out for me, uh, in terms of
good or bad harm.
>> Harm (23:09):
I disagree with you guys. I think it stands out for good and
all. Missed the mushroom note. Do you not get that
mushroomy forest floor note? It's almost reminds me of
Oregon. I can't believe this is Carneros. It's got that black
cherry, blueberry. I got a mushroom
note. There's, uh, fennel, there's clove,
which nobody Mentioned here either
palette Bob said raspberry, raspberry, raspberry. And I think he's
(23:31):
absolutely right. Right, right.
>> Brent (23:33):
There's definitely a funk, though.
>> Harm (23:34):
Yeah.
>> Brent (23:34):
That mushroom underlying funk on.
>> Harm (23:36):
Yeah. And on the, uh, it's. The acidity
is a little bit low for me, but I think it works with this.
It's. It's well integrated. It's a good wine.
>> Brent (23:44):
Yeah. I enjoyed the heck out of it. I thought it was really lovely.
And again, I. I like the silkiness of it.
There's. There's not a lot of, uh,
there's not a lot of tannic bite to it. It's not
grabbing you, it's just sort of surrounding you
and caressing you.
>> Harm (24:00):
So just the way I
liked. Surrounded and caressed.
I've been to a couple of those parties.
>> Brent (24:09):
Yeah, I've heard. I've heard you in those parties,
so.
>> Harm (24:12):
All right.
>> Brent (24:13):
All right. Well, we're going to give the cubes on Spire
Napa Valley, Los carneros pinot noir
2022, uh, forceps.
>> Harm (24:23):
That's classified.
>> Brent (24:27):
So we're gonna have Harm tell us about our last one here
from Cuveson.
>> Harm (24:31):
So the Cuveson debut, Debut
Crew Napa Valley Los Carneros Pinot Noir
2022 is 14% ABV. Thai
vineyard from Los Carneros. It's aged
nine months in French oak barrels, 100% Pinot Noir. Again,
looking at this color, I loathe to believe that
it's 100% Pinot Noir. They've got to be adding something or there's just so
much extraction going on. They don't tell us about how they
(24:54):
vinified this stuff. I'm guessing a long, cold
soak because they got a lot of color out of this.
It's slightly, uh, translucent purple
on the nose. It's bright cherries,
uh, pomegranate. There's a
little bit. That herbal note, that mushroominess that
is was on the previous one is not as prevalent here.
(25:15):
Uh, there's, ah, like a green tea
note and on the palate,
plums, cherries, red
cherries, a lot of clove
and a little bit of cinnamon.
Medium long finish.
Again, the acidity is not super high. This is a wine
(25:37):
that you can really enjoy by itself or with
food. Uh, and it gets a good
spice. That cinnamon comes back on the finish.
Maury, what'd you think?
>> Maury (25:47):
Yeah, I agree with most of what you said, Harm. Um,
lots of bright, fresh red fruit up
front. I, uh, really love the. The nose.
It had really a lot of that pomegranate and Bright
cherries and things of that nature. And, uh,
similarly on the palate, it just kind of
dances across with fruit. The tannins are super
(26:07):
fine and, uh, and it really
just, um, lingers on. I didn't really get quite
as much cinnamon as you had. You had mentioned another
spice, that, uh, mushroom and clove.
>> Harm (26:18):
I really, the mushrooms is much less
than it was.
>> Maury (26:22):
It was fruitier than the one, but it was really the clove that struck me when you
said that I really didn't get the clove. Other than that, I agree with everything you
said, especially on the, uh, red fruit notes.
Really nice wine. I thought it was a step up from the previous, uh,
expression.
>> Harm (26:34):
This is more of that California Carneros wine that
I was expecting. The other one kind of reminded me a little bit more with that
mushroomy note was. Seemed like it came from further
north. Yeah, this is that, this is what.
>> Maury (26:45):
I like about this is the California, California style
Pinot, especially the Carneros region. And this is really kind of a
prototype. I thought this was delicious,
Bob.
>> Brent (26:56):
I loved it. Um, again,
there's some lovely fruit on the nose.
It really just kind of leaps out of the glass. Um,
raspberries and cherries. Um, you know, it's
just, it's, it's a
smorgasbord of fruit. Um, there
is definitely an herbal note to it
underneath that fruit.
>> Harm (27:17):
What is that?
>> Brent (27:18):
I can't place it. It's, uh, they're, they're tasting it.
Say wild thyme. And honestly, I think they're probably right
about that.
>> Harm (27:24):
I don't just remind me of thyme.
Although, I don't know, wild thyme. I've only get the stuff from
the public.
>> Brent (27:31):
Yeah, it's, there's definitely, uh, just an
undertone. It's, it's just barely there.
But on the palette,
again, beautiful mouth coating,
front, back sides of the palette. It, it gets it, it's
all there. There's, there's no holes in this one. What'd you think,
(27:53):
Justin?
>> Bob (27:54):
Very pleasant. Um, I
first enjoyed it. There was a lot of
herbaceous notes. Those faded off with time.
So now it's mostly fruit and like
a little nice cinnamon and clove on the
finish. So.
>> Harm (28:10):
So two very different styles of, uh, Pinot
Noir from the same people. Very nice.
>> Brent (28:15):
Yeah, lovely. So we're going to be giving the Cube San
Debut Crew, Napa Valley Los Corneros Pinot Noir
2022 a well deserved four
sips.
>> Harm (28:25):
That's classified.
>> Brent (28:28):
So we're getting to our next, uh, winery. We're going to Have
Justin tell us about that.
>> Bob (28:33):
So, Davis Estates was founded in 2011
by former tech executive Mike Davis and his
wife Sandy, when they purchased land
from the Savet family
that had previously been part of a winery with roots
dating back to 1900. The following
year, they purchased adjacent property to make up the
(28:53):
155 acres of the current
estate. The original barn
that's on the property dates back to
1916. So the Davis family
designed all the new buildings they had to blend
in with the old barn. In
2016, they completed the caves, the
winery, and the visitor center. Their
(29:14):
vineyards consist of Cabernet Sauvignon,
Petite syrah and over
35 year old cabernet Franc
vines. They also source fruits
from other premium Napa vineyards.
Uh, first we're going to talk about the Davis
Estates Napa Valley Sauvignon Blanc
(29:35):
2022. It's
13.2% alcohol by
volume. It's aged nine months,
8% neutral French oak,
92% stainless steel.
Um, I definitely got pineapple and
lemon curd on the nose.
(29:56):
It's very well balanced.
It's sweet, it's
fruity. Um, the finish has
a nice minerality to it. It's a good melon.
It's a beautiful wine to be greeted with at the door
if you get to go to this estate so that you can get into
some heavier stuff after. But it's a great way to
(30:16):
start.
>> Harm (30:17):
You've been there.
>> Bob (30:17):
A wine session.
>> Harm (30:18):
Yeah. M. I'm so
jealous. So jealous.
>> Brent (30:23):
Yeah, it's a, it's a beautiful property. Um, if
you make it, it's, it's, it's a smaller property, which is what, you
know, I enjoy the smaller ones much more than
the bigger ones. Um, you
know, that's what your wife says to. Beautiful room in
the back for their Phase five Club. Um, she
doesn't want to go back to the mountain. So. Yeah,
(30:43):
if you can, if you can get there, definitely,
definitely check them out. It's, it's worth the trip for
sure. But I don't know, you keep saying sweet and
fruity. That's. Yeah, yeah. That's
why I think of you as sweet and fruity.
>> Harm (30:57):
What do you think about the wine, Bob?
>> Bob (30:58):
Fair opinion.
>> Brent (31:00):
Um, I think the wine's lovely. It's
got a nice color to it and there's a little bit of,
a little bit of white gold around the edge.
It's got a nice nose.
>> Harm (31:12):
It's young. It's got some Greenlands too.
>> Brent (31:16):
There's some, some citrus in there,
some lime, a little
grapefruit on the
palate.
On the palate. Again, really well put together.
Really well balanced. Not overly acidic,
(31:37):
just enough. The citrus
shines through on this. There's definitely a
minerality on the back palette, especially after the
swallow and in the finish. It's got a nice finish
on it. I mean, it's a medium to long finish for.
Especially for Saw Blanc. I think they did a good job. I
think this one was really well, really well put
together. Um, and I'm not a big sa
(32:00):
blanca. I'm like you. I prefer my Sablanc to
come from France. Yeah.
>> Harm (32:05):
So, yeah, I, um, I have to
agree with you, Bob. But, uh, this is a great
example of modern Sauvignon Blanc
from California where they've gotten away from using so much
freaking oak. I don't like oak Sauvignon Blanc.
>> Maury (32:19):
No.
>> Brent (32:19):
That's weird.
>> Harm (32:20):
Yeah.
>> Brent (32:21):
No, this is well done.
>> Harm (32:22):
And here's a commercial.
>> Brent (32:23):
Here's a commercial.
>> Maury (32:26):
Hey.
>> Brent (32:26):
And we're back. And Harm was rapsing.
>> Harm (32:29):
Waxing rhapsodic. I said waxing
rhapsodic and you couldn't get it out because you've been drinking too much,
Bob.
>> Brent (32:35):
Yeah. And your point?
>> Harm (32:36):
I've been spitting. I've got a big old spit bucket next to me
because I've got to go to work after this. But no, nobody
else has to. These guys are drinking on the. In the
afternoon. Oh, the. The conceit is that we.
We drink in the middle of the night in the basement. There are no
basements in South Florida, kids.
>> Brent (32:52):
Well, there's holes in the ground. There's holes in the ground in Florida.
Wow. Concrete. But we call them pools.
>> Harm (32:57):
Yes, that's true. But, um,
it's a beautiful afternoon.
Windy, sunny. And it's. It's.
When are we recording this?
>> Maury (33:08):
Is it.
>> Harm (33:08):
Uh, we're still March. It's still March. And it's.
It's 82 degrees outside. Envious.
We're having good wine. So
this is a beautiful wine. And I was saying this is a great
example of modern California style Sauvignon Blanc where they've,
they've pulled back from using too much damn oak. We're
not trying to be New Zealand where it's over the top
(33:28):
fruity. Uh, it's the super high
acidity. We don't have the soil to go
like the French style Sauv Blanc from Sancerre, which
I love. You've got the, uh,
all those fossils in the soil, all those, those
shells, the marine sediment that gives
you that great minerality. But you have similar soil,
but not quite the same. Um,
(33:51):
the nose here does remind me a little bit of New Zealand with
the. I get notes of gooseberry. I
mean, a hint of yellow, grapefruit, gooseberry,
pineapple, lime notes, lime
peel. But where it's different is the
acidity is way pulled back from New Zealand style.
It's much more balanced. Um, you're getting
(34:11):
apple notes instead of pineapple and
guava. Or what, um, would you get in.
>> Maury (34:17):
Uh, New Zealand green apple.
>> Bob (34:19):
Kiwis.
>> Harm (34:20):
You get kiwi. But you. There's other
notes. I'm trying to think. It's eluding
me right now.
>> Brent (34:28):
Brussels sprouts.
>> Harm (34:30):
I've been drinking too.
>> Brent (34:31):
Sorry.
>> Maury (34:32):
Well, but Harm, as you said, this, this
wine is an American Sauv Blanc. And I've
always found the American Sauv Blancs, when done
well, are a, uh, step above.
>> Harm (34:43):
I haven't had a well done American Sauv Blanc until
the last 10 years. That's before that they were all
mediocre.
>> Maury (34:50):
Correct. That problem has been. There have been a lot of mediocre.
So they're very polarizing in the US Whereas New
Zealand, you could just throw a stone and you're going to find one that's
drinkable.
>> Harm (34:59):
Exactly.
>> Maury (35:00):
So this is well done.
>> Harm (35:02):
You're gonna get those high acidity,
beautiful grapefruit, gooseberry, herbal notes.
You'll get, um, basil. You'll get all those,
those fresh, uh, cut grass. You're not getting that here. You're
getting different notes, but it's still identifiable with
Sa Blanc.
>> Maury (35:16):
For me, this wine had the biggest transformation from bottle
to appreciation. Uh, when we first
poured it, it was not blisteringly cold, but it was
definitely too cold. And it's warmed up from being over
chill temperature, but it's
aerated. And time and oxygen and temperature have
done it well. And for me, it's gone from m. Just
(35:37):
there to really being something special and
nice. And I would say that this is one of those
American Sauv Blancs that's very well done.
And, uh, I agree it doesn't need the oak. I agree
with you. I think the oak. When you add oak to Sauv Blanc, it gets
weird. This is Sauv Blanc at its finest
from, uh, Napa Valley. And I think it's
(35:58):
a beautiful way to start a meal or an afternoon.
>> Brent (36:00):
And there's, you know, there's nothing wrong with the New Zealand style.
I mean, no, no, that's. And it fits their
climate, it fits their soil.
>> Harm (36:08):
And I love New Zealand Sauv Blanc. With oysters and things
like that. But I would do this with shrimp.
>> Brent (36:12):
Yeah, this is, this is a different animal, shrimp.
>> Maury (36:15):
This is a step up.
>> Brent (36:16):
This is, you know, this is really captured the American style,
and I think it's extremely well done. But again, it's coming
from Davis Estates, and we've been to that property
before, so it's not surprising to me that we would get something that
good from them. So, um, so we're
going to be giving the Davis Estates Napa Valley
Sauvignon Blanc 2022 a, uh, well
(36:36):
deserved. Four sips.
>> Harm (36:38):
That's classified.
>> Brent (36:41):
So let's go to our, uh, next wine. We're gonna have Maury tell us about
that one.
>> Maury (36:45):
Thank you, Bob. The next wine is the Davis Estates
zephyr Napa Valley
2019. It's 15%
ABV, 54% Cabernet
Sauvignon, 28% Cabernet
Franc, 16% Merlot,
2% Petite Verdot. It's been barrel aged
for 29 months and 55%
(37:06):
new French oak.
>> Harm (37:08):
How's the wine?
>> Maury (37:11):
This wine has a beautiful,
dark, brooding, inky color
on the nose. Leather
cherry, hints of cocoa
powder. It's got a lot going
on. On the palate, it's lush.
It's mouth coating. It's
(37:33):
got lots of fruit. It's definitely
earthy. It's got some dark baking chocolate, some
cherry, hints of cinnamon. The tannins are
soft yet refined. And for me, the finish just
goes on and on. I thought this was a delightful.
I really enjoyed it. Um, I
think the stuff coming out of Davis Estate has really
been, uh, amazing,
(37:55):
and I'm excited to see what else they have to come. But I
really adored this wine very, very much. What'd you think,
Harm?
>> Harm (38:02):
I don't think you missed anything. You pretty much hit all the
notes. It's purple like a bruise.
Then it's all about black cherry.
>> Maury (38:11):
Thank you, Justin. Moving right along.
>> Harm (38:13):
Yeah, it's, it's, it's, it's, it's, it's, it's,
it's beautiful. Was that, uh, right said. What
was the name of that, uh, that,
that movie? This, uh, with right
said Fred.
>> Brent (38:26):
No, he's the guy who sings I'm.
>> Harm (38:27):
Too Sexy Winona Riders in the movie. And
there's like this ghost haunting or something. He, she looks,
shows him a dress, he goes, it's purple like a bruise. It looks great
on you.
>> Brent (38:37):
Beetlejuice.
>> Harm (38:38):
That wasn't Beetlejuice.
>> Bob (38:40):
Sounds like it would be.
>> Brent (38:40):
Sounds like Beetlejuice.
>> Harm (38:41):
Yeah, but it wasn't Beetlejuice. Anyway, um,
this is, um, Black Cherry
bomb. Uh, you said, ah,
cocoa powder or something. Baking chocolate. Yeah, it's
there. It's got lots of depth
to it. And the tannins are really well
integrated. They're there. They give you good grip. But they're
(39:02):
so well integrated with the fruit. They're still
soft. I got a hint of menthol on the
retronasally as I exhaled. M
and the finish is quite long. Justin, what
do you think?
>> Bob (39:16):
C O L A Cola. Uh,
cherry cola. Yeah, got
that. I got a new car smell.
>> Brent (39:24):
Don't give up your day job for singing.
>> Bob (39:27):
Okay, fair enough.
>> Brent (39:28):
Fair enough.
>> Harm (39:28):
Kinks, right? Kinks.
>> Bob (39:30):
Yeah.
>> Brent (39:30):
Ray, Debbie's just turned over in his grave, and the guy's not even dead
yet, so.
>> Harm (39:35):
Oh, you're not supposed to sing, uh, about Lola
anymore. Trans.
>> Maury (39:41):
Was that right?
>> Harm (39:42):
Yeah. I'm sorry, man.
>> Maury (39:44):
M. I didn't get the memo.
>> Bob (39:45):
I'm gonna sing what I want to sing.
>> Harm (39:47):
There you go.
>> Brent (39:48):
Yeah.
>> Harm (39:48):
I don't care.
>> Bob (39:50):
I thought the song honored Lola.
It did, So I don't see a problem with
it. He obviously, the singer,
obviously admired Lola. But
anyway, the finish was really
pleasant. It was like fruit
slowly morphing into leather. Um,
(40:11):
this is like some serious cigar room wine.
>> Harm (40:14):
Yeah, exactly.
>> Bob (40:15):
Good.
>> Harm (40:15):
Good call. Definitely with a cigar. And I usually don't drink wine
with cigars.
>> Bob (40:19):
Monte Cristo.
>> Maury (40:21):
No, but you're right. This actually would go well
in a cigar lounge.
>> Bob (40:26):
Yeah. Hold up.
Yeah,
I'm just drinking more now. It's really good, Bob.
>> Brent (40:36):
Yeah. So yummy. Um, again,
cherries, dark
fruit, old, worn
leather.
>> Maury (40:47):
But it also benefited from, uh, air and
time in the glass. Well, I felt that this wine was a bit
tight when it came out of the bottle, and it's really blossomed.
>> Harm (40:56):
See, this is a wine where we could have aerated this twice
more and be fine.
>> Maury (40:59):
Yes.
>> Harm (41:00):
The earlier ones. Here's where it comes down to it.
>> Brent (41:03):
I think. I think we. I think we burned the
sagazos because I've had sagazo in the past.
>> Harm (41:09):
There's an I.O.
>> Brent (41:10):
Whatever you want. And A.O. and I think.
And it's always been better than the two that we just
had. So I think we. I think these were open too
soon. Um, this wine
was aerated
four times.
>> Harm (41:26):
It's still. This, uh. This wine has
years and years and years to consist of the bottle into.
>> Brent (41:32):
A decanter, add the decanter into the bottle, and then back
and forth again. So four times this thing went
through the aerator, and it's
still Huge. And, and I, and I did
it for. Because I, I've had both of these before and I know
how huge they are. So, um,
and it didn't hurt. This one again, like you
(41:52):
said, I think, I think I could pour it out of the bottle and back into the
bottle through the aerator again. And it's probably just get better.
>> Harm (41:58):
This, this wines probably got another 10 years.
>> Brent (42:00):
Oh, easily, please.
10, 10. I think it'll be at
peak, but.
Yeah, but just so well done. It's just the
palate.
>> Harm (42:12):
It. And it did improve a lot since the first time we
tasted it. And now coming back to it, we're
doing the show M. It just keeps getting better.
>> Brent (42:21):
It's dark, it's earthy. The
fruit is still there, especially in the front palate.
But. Oh, and the
grip on it is just so gentle.
Gentle but firm. It's just. Oh
yeah, this one, this one is, is absolutely
delicious. I don't know about you guys, gentle.
>> Harm (42:40):
But firm, baby, but we're going to.
>> Brent (42:42):
Be giving the, uh, Davis Estates
zephyr Napa Valley 2019 a well
deserved.
>> Harm (42:54):
We've increased the rating since we first rated this, uh, this
one, this one just keeps getting better.
>> Brent (42:59):
Yeah, if we stayed here for the rest of the night
with the rest of the bottle, it might get to 12,
so.
>> Maury (43:06):
Well, speaking of getting better, what else you
got, Bob?
>> Brent (43:10):
Well, uh, our next wine is their top dog,
their tactical V, which is the Davis Estates Phase
5 Napa Valley Cabernet Sauvignon
2019. It's 15%
ABV, 100 Cabernet Sauvignon. The
vineyards are Davis Estates, Azalea and
Beatty, age 22 months in
500 liter French oak puncheons,
(43:30):
75% new. And
again, this is the one. When you go into their
special club room inside the mountain, they
have the barrels lined up in a circle around the
glass tasting room. It's, it's stunning. But
the color on this, uh,
this is darker than an IRS agent's heart.
(43:51):
I mean, it's just all four that are left
inky and black and
beautiful and just. Oh,
God. White barely comes through it. It's just, it's
opaque, uh, as hell on the
nose.
Uh, the cedar is definitely there.
(44:13):
There's an herbalness, there's
forest floor,
dark red
fruit.
And on the palette, it's just
layers and layers and layers of
(44:36):
happiness. Um, there's, there's a real sharp
minerality on the front palette,
but there's blackberries,
a little bit of currant, a little bit of
blueberry. Just a tiny sliver of the
blueberry. Um,
it just coats the mouth like paint. I mean, it's front,
(44:58):
back, top, sides. Uh, and the finish on
this one just goes on and on and on. It's
fantastic. This is, uh, yeah, this is
the. The wine of the day. So
what'd you think, Justin?
>> Bob (45:11):
This wine reminds me of Sybil. Has
a different personality every time you encounter
it, but all of them are entertaining.
>> Brent (45:20):
So you mean Harm's first wife?
>> Harm (45:22):
I haven't met Harm talking about my first wife today.
What's going on?
>> Maury (45:26):
Would you rather talk about your current wife?
>> Harm (45:28):
Yeah, we can talk about her current wife. She's awesome,
but a great thing.
>> Brent (45:31):
But you have to go home to her. So if we talk about the first one, it's
okay.
>> Maury (45:34):
That's right.
>> Harm (45:35):
Thank you.
So Sybil, you were saying?
>> Bob (45:42):
Yeah, so it's like Sybil, different personality every
time you encounter it. But, uh,
all of them are fun.
>> Maury (45:51):
Wow, that's pretty profound.
>> Bob (45:55):
Last what? Last wine of the day was jokes.
>> Harm (45:57):
About crazy women I can't make on the air. So
they're the most fun. Right?
>> Maury (46:02):
Well, let's say this. I thought this
wine, uh, is, yes, as Bob
alluded to, is the, uh, wine of the day.
Uh, it's definitely the epitome of
what a classic, well
done Napa Valley 100% Cabernet
Sauvignon should be. Uh, this wine
(46:23):
is singing today. I do love
my Napa Cabs. Young. I think this wine
will last for many, many
years. Probably one to two
decades at least. But I
think there's nothing wrong with drinking it now. I think it's delicious
today. I think it's going to evolve. I don't know
that it's necessarily going to get better. It depends what you like
(46:46):
in a wine for. I like them young, with the fruit
forward and the tannins.
>> Brent (46:50):
I bet you do.
>> Harm (46:51):
I haven't made a single joke about this yet. And he
said it a couple times now.
>> Maury (46:56):
Okay. I think this wine.
>> Brent (46:57):
I'm m just getting uncomfortable.
>> Maury (46:58):
I think this wine is beautiful. It's ready to go
right out of the bottle. You can drink it today. You can
save it for many years to come for special occasions.
It's the pinnacle of what, uh, Davis Estates
has, uh, created. And, uh, I'm thrilled to
be, uh, be sharing it today. So thank you, Bob,
and thank you to Davis Estates for, uh, providing
(47:20):
it for the show. Harm, go
ahead, make your jokes. Make your jokes. Come on.
>> Harm (47:25):
I, I'm not going to throw stones.
I live in a glass house. Um,
I give. I paint a big enough target on myself,
I'm not going to take advantage of yours.
>> Maury (47:36):
Thanks.
>> Harm (47:37):
The, uh, sweet, striking aromas,
and this wine is, for me, is the cedar.
Normally, I don't like a lot of cedar in a cab, but this
one is so well balanced and so perfumey and
beautiful. Baked fig, cedar,
and, uh, the. There's a little mushroomy note,
and I got a little tang of sea salt, like a little salt
air, and that kind of follows through, like Bob said on
(47:59):
that minerality. Um, I take.
I got it on my nose. It was so strong. This is
so gorgeous. I need this wine in my life, and this
is my first time trying this.
>> Maury (48:09):
Yeah, mine too.
>> Harm (48:11):
Bob and Justin got to visit Davis Estates when they're in
California a couple months ago.
>> Brent (48:15):
You're not going to add this before?
>> Harm (48:18):
No, I wasn't on this. I wasn't on the episode last time.
Maybe you guys had it before, but I didn't have this one. First time I've had
Phase Five, and I'm so happy to have it today.
>> Brent (48:27):
It's a stunning winery. I mean, just everything
we've had from them has been off the charts. Good.
So, um. And small, which is
the key, you know, when it's a small family kind of winery, like
that.
>> Harm (48:39):
Small like your wife likes.
>> Brent (48:40):
Yeah, exactly. Gives me a place to go.
All right, so we're going to be giving the Davis Estates Phase 5
Napa Valley Cabernet Sauvignon 2019,
obviously, five SIPs.
>> Harm (48:51):
Oh, my goodness.
>> Brent (48:53):
Yes, yes, yes.
And it's five, because I don't have a button here for six.
So want to thank everybody for joining me today. Thank
you, Jess.
>> Harm (49:03):
Thank you.
>> Maury (49:03):
Pleasure to be here.
>> Brent (49:05):
Thank you, Maury.
>> Maury (49:06):
Thank you, Bob. Another spectacular day in the
basement.
>> Brent (49:09):
And thank you, Harb.
>> Harm (49:11):
Thank you, Bob. This show went to 11.
>> Brent (49:13):
Didn't it, though?
>> Harm (49:15):
Let me tell you. You know, Spinal Tap 2 is coming out.
>> Brent (49:17):
Oh, I'm so excited this summer day. Derek
St. Hubbins is back, baby. Derek St.
Hubbins is back.
>> Bob (49:24):
Turn the amplifier to 11.
>> Brent (49:27):
Would you have a problem? I have a problem. The fact that our stage
props were trodden on by a dwarf
for sip says this, folks. This is Made Man.
Bob, uh, I want to thank you for joining us today. And
remember, life is too short to drink bad wine. And if you're
drinking this Phase five, you are not drinking bad
wine.
>> Announcer (49:48):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap the subscribe
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>> Brent (49:57):
Give it a little tappy tap tap
taparoo.
>> Announcer (50:01):
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(50:21):
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(50:41):
get to see your feedback as well. Come back,
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sipping.
This has been a one tan hand production of
(51:02):
Sips, Suds, uh and Smokes, a program devoted to
the appreciation of some of the finer slices of
life from the dude in the Basement Studios. Your
host, the Good Old Boys will see you all next time.
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