May 14, 2025 • 40 mins
Henry’s got the good stuff
@Mtbravewines @brandlin_wine #wine #napavalley # cabernet #zinfandel #podcast #radioshow #californiawine #talkmedianetwork
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob
SIPS – 🍷✨ Join us for a delightful journey through the vineyards of Mount Veeder in this wine-centric episode of Sips, Suds, & Smokes! Mount Veeder is directly west of Yountville in Napa Valley and really should be renamed Bob’s happy place. Get ready for lively discussions, tasting notes, and some hilarious banter as we sip our way through these fantastic selections. We will be discussing these wines and rating them from 1-5 with 5 being the best:
7:33 Brandlin Estate Old Vine Zinfandel Mount Veeder 2021 4 SIPS
12:40 Brandlin Estate Cabernet Sauvignon Mount Veeder 2019 4 SIPS
19:19 Brandlin Estate Henry’s Keep Red Wine - Mount Veeder 2021 5 SIPS
24:36 Mt Brave Mt Veeder Zinfandel 2019 4 SIPS
28:00 Mt Brave Mt Veeder Cabernet Franc 2019 4 SIPS
29:37 Mt Brave Mt. Veeder Cabernet Sauvignon 2019 4 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
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TITLE: Back Roads
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Producer: Made Man Bob
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Wine Tasting, Brandlin Estate, Mount Veeder, Zinfandel, Cabernet Sauvignon, Henry'S Keep, Mount Brave, Napa Valley, Wine Ratings, Alcohol By Volume, Wine Tasting Notes, Wine Enthusiasts, Wine Varietals, Wine Pairing, Vintage Wines, Wine Production, Wine Reviews, Wine Appreciation, Wine Culture, Wine And Spirits
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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's episode is a wine episode.
>> Harm (00:05):
What about you? You're having a glass of wine?
>> Bob (00:08):
I'm not having a glass of wine.
>> Brent (00:10):
I'm having six.
>> Bob (00:11):
It's called a tasting and it's classy.
>> Brent (00:13):
Yeah, you tell them, Randy.
>> Harm (00:15):
Literally, six glasses of wine in front of each of us today because it's
classic, baby.
>> Bob (00:19):
Classy.
>> Brent (00:20):
So here are the. Here are the wines we're gonna
discuss today. From Brandwyn Estate, we have
the Brandwyn Estate old Vine Zinfandel Mount
Veeder 2021, the Brandwin Estate
Cabernet Sauvignon Mount Veeder 2019,
and the Brandwin Estate Henry's Keep Red
Wine, Mount Veeder 2021. And then
from Mount Brave, we have the Mount M. Brave, Mount Veeder
(00:43):
Zinfandel 2019, the Mount Brave, Mount Veder
Cabernet Frank 2019, and the
Mount Brave Mount Veeder 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 time.
>> Brent (01:59):
Hey. Yes, it's sipping time again. Welcome to this sips
episode where everything good in life is worth discussing.
As always, we are the best thing on at 2:00am um,
you know, we.
>> Harm (02:09):
Say as always, but I find that it's rarely true.
You know, what happened was I started watching Brooklyn Nine Nine because
it showed up on my YouTube feed as, like.
>> Brent (02:17):
Little clips I've never watched.
>> Harm (02:19):
It was on the air.
>> Brent (02:20):
No.
>> Harm (02:20):
So I started streaming it.
>> Brent (02:21):
Yeah.
>> Harm (02:21):
And then he talks about Die Hard so much. I watched die hard at 2am last
night. I think Die Hard beats us.
>> Brent (02:27):
I watched iheart at 2:00am every night.
>> Harm (02:29):
Oh, okay.
>> Brent (02:30):
I mean, Hans. Hans Gruber is sort of
my spirit animal.
>> Harm (02:35):
Yeah, he was great.
>> Brent (02:36):
Yeah.
>> Harm (02:36):
Well, Rip Severus Snape.
>> Brent (02:38):
Yeah, exactly. Expetro Patronum.
Yeah. See that? When he fell off Nakatomi. Why didn't he
do that?
>> Harm (02:45):
I know. It's totally wasted.
>> Bob (02:47):
That was better than Debbie doesn't do Dishes.
>> Brent (02:50):
Oh. That was the worst porno I ever saw in my life.
Yeah. That was not a good one. Yeah.
>> Harm (02:55):
Is that your 2:00am M?
>> Bob (02:56):
That's your 2:00am yeah, pretty
much.
>> Harm (03:01):
Already in the toilet.
>> Brent (03:02):
Yep. In the toilet. 201. Awesome. So this
is main man Bob joining me today.
>> Bob (03:08):
Our good old boy Justin oh, good morning, Bob.
Pleasure to be here in the basement drinking wine.
>> Brent (03:13):
Doesn't sting. And good old boy Harm.
>> Harm (03:15):
Uh, you know, I. I don't always thank you, and I.
I almost never mean it. But thanks for. For having me today.
>> Brent (03:21):
That's why I like you. You never mean it, you know?
Makes lawyer in me all tingly when you don't mean it. Come
on.
>> Harm (03:28):
Every. Every time I say thank you and don't mean it, my heart
gets a little blacker.
>> Brent (03:33):
What heart?
He sold that for beer money in college.
Our sip segments are all about wine, distilled
spirits, tea, coffee, and anything else that you can
sip. And today's episode is a wine
episode.
>> Harm (03:47):
What about you? You're having a glass of wine.
>> Bob (03:50):
I'm not having a glass of wine.
>> Harm (03:52):
I'm having six.
>> Bob (03:53):
It's called a tasting, and it's classy.
>> Brent (03:55):
Yeah, you tell them, M. Randy.
>> Harm (03:57):
Literally six glasses of wine in front of each of us today because it's
classic, baby. Last.
>> Bob (04:01):
Classy.
>> Brent (04:02):
So. So here are the. Here are the wines
we're gonna discuss today. So
we have from Branwyn Estate, we have the Brandwyn
Estate, old Vine Zinfandel, Mount Veeder
2021, the Brand One Estate Cabernet
Sauvignon, Mount Veder 2019,
and the Brandwyn Estate Henry's Keep
red wine, Mount Veeder
(04:23):
2021. And then for Mount Brave,
we have the Mount Brave. Mount Veeder Zinfandel
2019. The Mount Brave. Mount Veeder Cabernet
Frank 2019. And the Mount Brave.
Mount Veede Cabernet Sauvignon
2019.
>> Harm (04:38):
Cabernet Franc.
>> Brent (04:39):
So you can.
>> Harm (04:39):
Frank. It was K at the ends. Cabernet,
Frank.
>> Brent (04:43):
Yeah.
>> Bob (04:44):
Frank.
>> Brent (04:45):
Oh, you watch Die Hard, now all of a sudden you're a
German terrorist.
Yeah, Okay. I see how that goes. Yeah. Okay.
Yeah, I saw, uh, something in Time magazine. Yeah.
Okay. Good for you, Hans.
>> Harm (05:02):
How's the wine?
>> Brent (05:03):
Yeah, how's the wine? So we're going to have Justin
tell us all about our SIPs ratings against our better
judgment.
>> Bob (05:09):
One sip. Give me a
glass of water to wash out my mouth.
Two sips. Nice. But, uh,
what else do you have?
>> Brent (05:26):
Well, isn't that nice?
>> Harm (05:29):
I. I don't respect you enough to even.
To comment on that one.
>> Brent (05:32):
No, that was bad.
>> Bob (05:34):
Three sips. H.
Interesting. What was
this again?
>> Harm (05:43):
Interesting.
>> Bob (05:47):
Four sips. Let's keep this secret to
ourselves. Po me another.
>> Brent (05:52):
This is like a Best of his worst
impressions.
>> Harm (05:55):
Best of the worst.
>> Brent (05:56):
Yeah.
>> Bob (05:56):
Here we are. Five sips.
Oh, uh, My, I was unaware anything.
>> Harm (06:02):
Could be this good.
>> Brent (06:04):
Oh, my goodness.
>> Harm (06:05):
Who is that supposed to be?
>> Bob (06:08):
Some, uh, random older British dude? What
did I hear?
>> Harm (06:12):
I don't know.
>> Brent (06:19):
Yeah, I, I, yeah, I, I don't know.
>> Bob (06:21):
I tried to make one of them come out.
>> Brent (06:22):
Well, but I mean, you could have made. You could have maybe thrown Hans
Gruber in there. I'm just saying, you know, by the time they finish the
wreckage, we'll be on a beach. Your Hans group was pretty
good, earning 20%.
>> Harm (06:33):
I, I thought you were going. I've done that,
uh, old classic CJ.
>> Bob (06:38):
Gallo trying to do Paul Giamatti. But
on the first one that utterly failed.
>> Harm (06:44):
Well, he did ruin Merlot for the
rest.
>> Bob (06:47):
I know. They talk about nothing else in Napa.
Yeah, that Paul Giamatti caused a recession in
Napa for Merlot. That is their favorite
topic at Palpatine.
>> Brent (07:00):
We will sell no wine before it's time.
>> Harm (07:03):
I thought that's who he was going for. Who was that again?
>> Brent (07:04):
Was that, uh, orson Wellesley, about 600 pounds
and was like breathing in the mic like he was gonna die.
Did you ever, you ever hear the story of that? It took them
all day to get that one clip because he showed up hammered.
Uh, which we can't relate to, which I
totally respect. Good for him. Well, Justin, why don't you
tell us about Brandon Estate?
>> Bob (07:24):
Sure. In the 1870s, the
Brandland family emigrated from Switzerland
and building on their airplane.
>> Harm (07:32):
Alpine.
>> Bob (07:33):
Alpine heritage.
>> Harm (07:34):
He's been drinking. So we've been drinking.
>> Brent (07:36):
We tasted, we take. Take these glasses. I think the
prescription ran out of your.
>> Bob (07:40):
I think you're right. Chose to stake
their homestead high on Mount Feeder. They
began farming orchard fruit and running the local
grain store and stagecoach.
1926, Henry Brandlin
began planting the first vineyards at
Brandlin Estate, Vines that still thrive
today. The vineyard benefits from the cooling
(08:03):
influence of the San Pablo Bay,
allowing a long growing season to develop
small, highly concentrated clusters
and berries. The current vineyards are made of
12 small vineyard blocks of Cabernet
Sauvignon featuring five different
clones. Small blocks of Malbec,
Cabernet Franc Petite Verdot. He
(08:25):
can say it in Sauvignon Blanc
as well as the coveted Old
Vines Infidel planted by the
Brandlin family in
1926. In
1998, Brandlin Estate was
acquired by the Schmidheine
family, who like the Brandlands, hail from
Switzerland and are a multi generational family
(08:47):
of wine growers and venters.
Brandlin Estate old vines infidel Mount
Veeder 2021 is the first wine we'll be
talking about. It's 15% alcohol
by volume. Mount Veder,
Napa Valley, aged in 22 months in
small French oak barrels.
(09:07):
10% of them are new, 100%
Zinfandel grape. 16
barrels. The vineyard that produced this
wine was planted high on Mount Veeder in
1926. The colors are
ruby red. On the nose, I got
cumin, saffron, lemon, rose
petals on the palette,
(09:29):
plums, and an earthiness to
it. And the finish was nice,
sweet and long. Harmeet, what did you think?
>> Harm (09:37):
I like your call for the rose petals. I don't know what
lemon rose petals are.
>> Bob (09:42):
Lemon, comma, rose petals.
>> Harm (09:43):
Oh, so you're just reading off your news.
>> Bob (09:46):
Yeah, I was reading off my.
>> Harm (09:47):
Without the comma. Okay. I don't get the citrus note
here. Uh, I'm getting a lot of garrig. You
know, that, that. That, um, the dry, uh,
herbal note, a lot of black plum.
>> Brent (09:59):
I remember him. He's the one that came out of Tokyo Bay and fought Godzilla.
It was him and Godzilla and Mothra.
>> Harm (10:05):
And then it really exploded later
with caramel, I got a little bit of bay leaf at first, but then
it went to Greek. And then black plums,
bay leaf. And then when I came back to it,
after about 30 minutes in the glass, sweet
caramel. And on the palate, it's velvety
mouthfeel.
(10:26):
Absolutely beautiful mouthfeel. Gentle tannins, a
little dusty. Good, uh, acidity. That.
That cuts the tannin and a lot of black fruit coming
out. The finish is medium long
herbal notes. And on the very, very
back end, I get white pepper. Bob, would you
get m. I definitely.
>> Brent (10:45):
Got the bay on that. Um, I do get some
herbal note on it.
I'm. Think I'm. Honestly, I think I'm just like a little bit of. Just a.
Just that slightest touch of dry sage.
Um, there's blackberries, there's black
currants on the palate,
plums, uh, dark stewed fruit.
You're right about the dustiness. There's a bit of a dustiness to it, but
(11:08):
it. But it's. They're very nice, soft, round tannins.
This one, I don't feel so bad about opening this one up
because we always open up wines too
early because we're opening what is currently
available and what they're sending us. But, uh. But I don't feel
so bad about opening this one because this one drinks lovely right now.
>> Harm (11:25):
I mean, it's six years old already. And for Mount Veer, we Are,
you know, starting early? Mount Ver wines are usually built
to last long.
>> Brent (11:33):
Yeah, but this one's really lovely. So we're going to be given the
Branwyn Estate old vines infidel Mount
Veer 2021. A well
deserved four sips.
>> Harm (11:44):
That's classified. Nice.
>> Brent (11:47):
Yeah. Very, very good. So
that's a good way to start the day, boys. So
we'll be back in just a second to talk about the
next one.
Hey. And we're back and we were discussing
the uh, Mount Veder Estate
Old Vine Zinfandel, uh, from
(12:08):
Brandwin Estate 2021 forceps. Uh,
really, really nice. And you're right, that
caramel is just popping. It wasn't there when we opened it.
>> Harm (12:17):
I didn't expect a lot of, uh, Zinfandels
from other parts of the state. You may get vanilla but you
don't get that caramel.
>> Brent (12:24):
No, like we were talking, when I say
sweet, um, I agree with you. A lot of them are a little bit sweet,
but not caramelly sweet. More like sugary sweet.
That's. That was different. So,
so the next wine we're going to talk about is the brand One
Estate Cabernet Sauvignon Mount Veeder 2019,
14.9% ABV from Mount
(12:45):
Veeder, Napa Valley, age 22 months. And French oak
barrels 50% new. It's 92% Cabernet
Sauvignon, 44% Petite Verdot,
3% Kebony Franc. Yeah.
And 1% Malback is 110
barrels in the production. So.
So lovely dark garnet, dense
(13:06):
color. I mean you're not seeing through that
one.
>> Harm (13:10):
I would say it's dark like my heart, but my heart's gotten darker
since we hang out with you guys.
>> Brent (13:15):
Well, we keep it in that box because we have to keep you on
that ship forever. So.
>> Harm (13:20):
You know, uh, you should see the, the painting
I have in the, in the attic.
>> Announcer (13:26):
Yeah.
>> Brent (13:26):
The problem is, is the painting still looks good. You're the one that's getting old and
falling apart.
>> Bob (13:30):
Yeah.
>> Brent (13:32):
On the nose.
>> Bob (13:34):
How do you like them black apples?
>> Brent (13:37):
I definitely, I get the cardamom, but for me the big
one is the tea.
>> Harm (13:42):
Black tea.
>> Brent (13:42):
Yeah, yeah, the tea is big on that.
There's a, just a slight bit of wittiness to it. I don't want to
say vegetable, more woody to it. Not, not
so much barrel oak, but just sort of like forest oak,
you know, like the woods. And
on the palate. Hold on
(14:04):
M. Lots mhm. Of dark berries.
Blackberries.
Blackberries. A little bit of. A little bit of plum,
slight bit of blueberry.
Um, and
there's a. Almost a tobacco
barn. Sweet tobacco.
>> Harm (14:28):
M. Usually I
get that on the nose on some cabs. I'm not getting on the nose at all. But
it's on the palate.
>> Brent (14:34):
Yeah, it's on the palate. That's what I'm saying is that. That's unusual for me as
well. Their tasty notes have olive. Are you
getting that?
>> Harm (14:41):
Not at all.
>> Brent (14:41):
Not at all.
>> Harm (14:43):
I mean, I do enjoy cabs that have that
olive note. Sometimes you get those in Napa Valley.
>> Bob (14:48):
I get it on the nose.
>> Harm (14:49):
Beer cone is famous for their. Their. Their all
of note.
>> Brent (14:53):
There's a. There's a minerality. I
don't want to go so far as to say a salinity, but there's a bit of
a minerality, and maybe that's the angle they're going.
>> Harm (15:02):
But, uh, uh, this was very muted for me. It's
very muted.
>> Brent (15:06):
It was muted when I first poured it, but after I
aerated that second time, it really.
It really popped out for me. What do you think, Justin?
>> Bob (15:15):
So on the nose, I got Assam tea,
cardamom, and Saint
Vegemite. On the palate.
>> Harm (15:23):
I cannot see the Vegemite.
Assam. Sure, that's great. Indian black
tea. That's what I got.
>> Bob (15:31):
And the palette was intense for me.
Deep BlackBerry, cassis,
tobacco. And I did get
olives.
>> Harm (15:41):
You did.
>> Bob (15:42):
On the back palette.
>> Brent (15:44):
See, me and you are watching Die Hard. He's over there watching, like, Paul
Hogan or something, because he's getting Vegemite. So.
>> Harm (15:49):
Yeah, that's just wrong. Now, I, I, uh. What do you
think about the finish?
>> Bob (15:53):
Earthy, dusty, and nice and sweet
on the back palate.
>> Harm (15:57):
I'll give you that. So on the nose,
Bob mentioned cardamom. I don't really get it,
except now because I said it. I don't know. I'm
coming further away from the glass. Uh,
it was muted at first. Now I'm getting that Assam black tea he's
talking about. I'm getting lots of cassis. That's after it
had time to breathe. It's been double aerated.
(16:18):
I area one more time. About half an hour ago, I just did
it through the thing, and now.
>> Brent (16:23):
That was what the noise was. It's not what you think. Yeah, no.
>> Harm (16:26):
So the cardamom.
>> Bob (16:27):
I ate one.
>> Harm (16:28):
My nose further about an inch away from the glass or half an inch away from the glass.
Not even coming close yet. That's where I'm Getting the cardamom.
>> Bob (16:34):
Or maybe it was a lamb sag. I ate yesterday and brushed my
teeth. Really? Well.
>> Harm (16:38):
Is that you? Oh, that's what I'm smelling. There you go. So,
the BlackBerry. I love lamb sock, by the way. Don't get me
started. I had, I had, I had good old American Southern barbecue
today with my wife and my daughter. But, um,
now I want Indian food. Damn you, Justin
Cassis. It's there. I still don't get the olive.
I thought the finish was a little short. That's my only
(17:00):
complaint about this wine, Bob.
>> Bob (17:02):
Keep drinking it.
>> Harm (17:03):
We have a, we have a rating, Bob. We got, we got much more wine to do.
>> Brent (17:06):
Well, I'm just. Hold on here. I'm just going back to it one more
time.
>> Harm (17:09):
M hm. You rethinking this?
>> Brent (17:12):
Well, no, I, I aired it one more time. I just wanted to go back and see
if I got. Yeah, the dustiness of the
mineral came out a lot more with that last aeration.
This one, if you buy this one, my recommendation
is open it up about noon and leave that thing sitting
on the counter until dinner time.
Um, because this one's, um,
(17:32):
a 2019. It's not exactly like it's
new.
>> Harm (17:36):
It should be right in the drinking window now, but I think it needs more time.
>> Brent (17:39):
Yeah, yeah, I think this one definitely needs more
time. But, uh, regardless of that, uh,
we're going to be giving the, uh, brand One Estate Cabernet
Sauvignon Mount Veder 2019, a well deserved
forceps that's classified
and I'd really like to see it in about three or four more
years because I think it's just going to continue to get better.
(18:00):
So. Harm, why don't you tell us about our last one from Brandon?
>> Harm (18:03):
Thanks, Bob. The brandless State Henry's Keep red wine
from Mount Veeder 2021 is 14.5% above
BVV. It's of course made in the Mount Vedere AVA in
Napa Valley aged 22 months in French oak
barrels, 60% of which were new. It's 82%
Cabernet Sauvignon, 14% Malbec, 4% Petite
Verdot. And there were only 22 barrels of
(18:24):
this made, so it's gonna be hard to get.
>> Brent (18:25):
I'll take one.
>> Harm (18:28):
The, uh, color is a beautiful opaque garnet. It's
got clear edges that they're starting to
go violet, so you can tell this wine is very young.
Still. The nose at first was very muted. There was a lot
of black cherry. And when I Aerated again and came back
to just exploded with
sandalwood. And then there's layers of violets
coming out later. So that. Think that's the Malbec showing up.
(18:50):
Sandalwood, violet,
a hint of that, uh, that caramel we got in the zinflam,
maybe. Not quite sure. There's a sweetness there that wasn't
coming out earlier. The palette
m medium
to heavy body. Great balance. It's
got lower acidity than that cabernet.
(19:12):
Um, but still great balance.
Uh, it's silky. It starts out
silky, and then the dry tannins get you. But
it's just so well made. I like this better than that
tab. I really do. Justin, what do you
think?
>> Bob (19:29):
So the color was definitely a dark
ruby red. The nose for me is light
fruity. I got marshmallows, orange, star
marshmallow. Really?
>> Harm (19:40):
Go ahead. I'm listening.
>> Bob (19:42):
On the palette, it was nice and sweet. I got some
prominent French oak framing it, and the
finish was woody. Um, I enjoyed
it.
>> Harm (19:51):
I'm not getting the sweet notes, Bob.
>> Brent (19:55):
Well,
yeah, really pretty color.
And again, I like you said it
shows it's young. It's a
20, 21. It's not young, but it's showing.
>> Harm (20:09):
It's young.
>> Brent (20:10):
Still young for this age from out theater.
>> Harm (20:12):
It's young. Yeah. That whole Ava could use more time.
>> Brent (20:15):
Yeah. Yeah. Well, it's mountain fruit. It definitely likes the
time, so. But there's
plums and blueberries. I definitely got the sandalwood
note as well.
And just purple flowers.
>> Harm (20:29):
Maybe. That caramel I was thinking about is that marshmallow, you're saying
maybe. I think. I think you're closer. It's closer to marshmallow
than caramel. That zinfandel was definitely caramel. This marshmallow.
You're right. Damn it. Why do you have to be right, Justin?
>> Bob (20:41):
Like a broken clock. Twice a day.
>> Brent (20:43):
Give me five minutes. It won't happen again,
please. But on the palette,
plum.
Um,
I get a little bit of tea on the front
palette by the teeth. Like black
tea.
There's definitely a black currant in there.
(21:07):
Mhm. I'm not getting the
marshmallow. I don't know what you're getting.
>> Harm (21:11):
It's on the nose. It's the sweetness on the nose.
>> Brent (21:13):
I'm not.
>> Harm (21:13):
But he was going more fruity than I did. I didn't get those. Those
citrus notes.
Um, I don't know.
>> Brent (21:20):
Yeah, it's just. It's. It's just
continuing to evolve on the glass. It's. It's hard to really
pin down because every time I go back to it, I'm getting something just
a little bit different.
>> Harm (21:29):
That's cheating. Justin, hand me that bottle. I'm gonna try some more
too.
>> Bob (21:33):
Okay, fair enough.
>> Brent (21:34):
Yeah, there you go.
>> Bob (21:35):
I'm a lawyer. What do you want?
>> Harm (21:37):
33%. That's what you want,
right? But
33 and third, he can calculate it no matter what number you give.
>> Brent (21:45):
Him, how he can do 33 and a third of pie.
>> Harm (21:50):
Commercial.
Okay. The, the citrus may be there because
I aerated that citrus one away.
>> Brent (22:00):
Hey. And we're back and we were just finishing up discussing
this, uh, Henry's keep from Branwyn
Estate.
>> Harm (22:07):
And I was cursing at Justin because I found out after I
poured fresh. A fresh pour. The citrus notes
that he got originally, they were gone from my glass
earlier because I'd aerated it and also taken along. I
took me a long longer to get to the third wine
before, uh, these, um, after these guys
did because I was just, you know, BSing and
(22:27):
looking stuff up and talking to my wife. But
what the hell.
>> Brent (22:31):
Well, what I will tell you is this is. Of the three, this is the
most expensive. Now I'm not going to go into the price but. Because
we don't really rate on price, but this is definitely
slightly more expensive than the other two.
Mhm.
>> Harm (22:44):
I didn't realize. I, I don't carry Brandon to state. I
do. Cuvee Son is the other. The company that bought them,
right?
>> Brent (22:50):
Yeah.
>> Harm (22:50):
Yeah. So I carry cubes on.
>> Brent (22:52):
Yeah. And we had the brand, we recently did them on the
show. So.
>> Harm (22:55):
Yeah.
>> Brent (22:56):
Um, yeah. Fantastic wines. I mean, and just
really nice people as well. So
um, I, uh, just.
>> Harm (23:04):
This is just so pleasing. I, I really.
This is much more complex than that
Cabernet.
>> Brent (23:10):
Yeah.
>> Harm (23:10):
And I, and I, I think it deserves a higher
rating.
>> Brent (23:15):
But what I will tell you is. What I will tell you is that it just
keeps evolving in the glass and it just keeps,
it definitely keeps getting better. That's the thing.
>> Harm (23:23):
So it's
um, the mouth feels
absolutely perfect. It's. It's so
silky going in and you've got those tannins that
are balanced
and uh, you know, I want a steak, Bob. I need a
steak.
>> Brent (23:40):
Oh, a steak right about now. Big juicy tomahawk
would be perfect with this. Of course, a big juicy
tomahawk with Kool Aid would be perfect right
now.
>> Harm (23:50):
You have low standards, my friend.
>> Brent (23:52):
I eat a steak here or there. I would eat it anywhere. I would
eat it in a box. I would eat it with a fox. So we're going
to give the Brandwin estate Henry's keep red wine,
Mount Veer 2021. A well deserved
five seven. Oh, my goodness.
Yeah. Yeah.
Yes. Zahar, why don't you tell us
about our next winery?
>> Harm (24:14):
I just told you about the last one.
>> Brent (24:15):
Well, you told us about the last wine, but not, uh.
>> Harm (24:18):
We're short a man today too, so we're doing double dude.
So let's see.
>> Brent (24:22):
He's not that short.
>> Harm (24:24):
He's short.
>> Brent (24:25):
Well, okay,
whatever. Oh, you're talking height. Oh, uh, yeah. Uh,
sorry. Sorry. Wrong. Yeah.
>> Bob (24:34):
Okay.
>> Harm (24:35):
Mount Brave Vineyard sits high atop Mount
Veder, an elevate at an elevation of
1400 to 1800ft. Mount Veder has
been planted with wine grapes since the early 1860s by
wine making pioneers such as Charles Krug
and that's, uh, Robert Mondavi's son in law,
uh, Augustin Harris.
>> Brent (24:56):
I. Dude, I can't pronounce it.
>> Harm (24:57):
I. That's too many consonants
in that name.
>> Brent (25:01):
When you have 27 consonants, no vowels, it hurts.
>> Bob (25:03):
My agustone harass thee.
>> Brent (25:05):
Oh, yeah.
>> Harm (25:06):
Wow. Yeah.
>> Brent (25:07):
Okay, Nice.
>> Harm (25:07):
Did you look that up?
>> Bob (25:08):
No.
>> Brent (25:08):
No.
>> Harm (25:09):
Frederick Hess. That's a familiar. In Napa
Valley, William s. Keys and Captain
Stalem Wing or Stalham. Stalham
Wing, who arrived in 1853 and
showed the first Mount Ver wine at the Nappy Napa County Fair in
1864. The wines from Mount Ver achieved
recognition as early as the Paris Exposition in
1900. The parcel that became Mount Bray Vineyard
(25:32):
in the northern reaches of the Mount Ver Ava, or
the American Viticultural Area, was
originally purchased in 1841, before the Gold Rush and
the Civil War. Mount Veeder is the largest Ava in
Napa Valley. Established in 1993. The mountain
is 25 square miles, or 15,000
acres, stretching from Carneros all the way down to
Oakville Carneros and uh, down to,
(25:54):
uh, glen ellen. Just 1,000
acres are planted to grapes. Less than 2% of Napa
Valley's production with the lowest average yields of the region.
And Bob explained that they changed the law 20 years
ago.
>> Brent (26:06):
That, uh, I think is even longer than that. Anything over a
30% grade you can't plant now, right? If it wasn't
already planted, I had no idea. They told
us that last time we were in Napa.
>> Harm (26:16):
They're preserving the mountain, which is fine, but
this mountain fruit is harder to get. So the Mount
Brave Mount, uh, Veter Zinfandel 2019 is
15.3% ABV. Again from the Mount
Ver Ava in Napa Valley. The grapes were hand
harvested during the cool morning hours, fermentation with
native yeast and stainless steel, and then it's
macerated for 20 days. Barrel aged for 21 months in French
(26:39):
oak, 36% of which is new. It's 93%
Zintamandel, 7% Cabernet Sauvignon. And the wine
was bottled without finding or filtration. So that means it should be vegan
friendly.
>> Brent (26:49):
Don't care.
>> Harm (26:50):
It's a gorgeous. I have customers who are
vegans. I can learn this stuff. It's a
gorgeous, um, garnet color with violet
edges. It's the
nose. It's lavender
and flowers that I can't identify.
A little bit of raspberry
(27:10):
and, uh, a little bit of black pepper on the
nose for me. Let's see the palate,
mouth m watering acidity, velvety
tannins. The dust, um, at the beginning,
they start going dusty. Towards the end, I get lots
of BlackBerry, just a hint of cassis.
(27:31):
And it's got a really long finish. I mean, I'm still
tasting it. I'm still in the mid palate right now as I'm talking.
It's making my mouth water. I want this
wine with some barbecue or a
nice lamb shank. Justin, what do you think?
Or no, I threw you last time, Bob, what do you think?
I'm looking right at you, Justin, and.
>> Brent (27:49):
You'Re worried about the vegans. You're talking lamb shanks.
>> Harm (27:52):
Um, I didn't say I was one. I have to sell to you.
I think I take everyone's money equally.
>> Brent (27:58):
I think it's. I think it's beautiful. It's. Again,
I'm with you. It's like, it's. I can't pick one flower.
It's like walking into a florist shop. The
pepper is definitely there.
I definitely get some dark berries and
fruit on the nose. On the palate,
it's dusty.
>> Harm (28:17):
There's more fruit coming out now.
>> Brent (28:20):
There's blackberries, there's dark
cassis. There's the sweetness like we were
discussing, but it's not the caramel like the last Zen we did.
This is just more like a Zyn Sweet.
>> Harm (28:30):
Yeah.
>> Brent (28:30):
It's not that it's the right fruit.
>> Harm (28:32):
It's ripe fruit.
>> Brent (28:33):
Yeah. I mean, really, really pretty.
So, uh, yeah. What do you think,
Justin?
>> Bob (28:39):
On the nose, I got durian crystal hot sauce
and potpourri.
>> Harm (28:43):
You live in another world, my friend.
>> Bob (28:46):
On the palate, bright fruit, pears,
tangerines and tangerine. On the finish.
>> Brent (28:51):
Dear God, help us all this.
>> Harm (28:53):
This man's an abomination. I lived in New Orleans.
>> Brent (28:55):
I have to go into a commercial.
>> Harm (28:56):
I know what hot sauce smells like.
>> Brent (29:00):
Hey. And we're back and we were just finishing up talking about
that, uh, Mount Brave Zinfandel 2019. You
have anything else to say, Justin? Anything?
>> Bob (29:08):
No.
>> Harm (29:09):
Let's make up words.
>> Brent (29:10):
Anything else weird?
>> Harm (29:12):
I don't get any durian. I lived in New Orleans when they used to
cook the, uh, the hot sauce. The.
Yeah. And uh, don't, don't encourage it.
Nothing.
>> Brent (29:20):
Don't, don't, yeah, don't, don't encourage it.
>> Harm (29:22):
Just give a rating. Let's just do this. Okay.
>> Brent (29:23):
So we're given the Mount Brave, Mount Veeders and Dell
2019. A well deserved four sips.
>> Harm (29:29):
That's classified.
>> Brent (29:30):
Really lovely. So Justin, tell us about our next one.
>> Bob (29:33):
So we're going to talk about Mount Brave Mount Veeder
Cabernet Franc 2019.
It's 14 and a half percent alcohol by
volume. It's made in Mount
Veeder Ava Napa Valley.
Grapes were hand harvested during the cool
morning hours. Fermentation with native yeast
(29:53):
and stainless steel. Maceration 20 days in
length. Barrel age 21 months in
French oak, 72% was new.
It's 100% cabernet franc. The
wine was bottled without finding or
filtration. On the nose
I got, you
(30:14):
know, really, uh, nice
stewed fruits, a little bit of five
spice, a little bit of
tea. The palette was crisp.
I got a gorgeous side palette.
And I could taste cherry fry pie.
>> Harm (30:31):
But not a side chick. You do not have a side chick.
>> Bob (30:34):
Never. On the finish,
it's nice and woody. Um,
really good fruit on the back end.
It doesn't get much better than this, kids.
What'd you think? Harmeat?
>> Harm (30:48):
Okay, thank you, Justin. Um,
I, I, I don't know. I wasn't listening to you. I was
just tasting a wine. I wasn't even listening to it.
>> Bob (30:57):
Listening to me either.
>> Harm (30:58):
I was just listening. I was just tasting the wine. What's
your problem? Be
again. This one just needs time.
It's the Asian Five Spice. You
said was. Or Chinese Five Spice. Whatever. That's a good
call. I did listen to that part. Uh,
black tea, lots of pepper on the nose. It was
(31:19):
slight earlier. Now it's getting it.
Did you mention any fruit? What fruit are you getting?
>> Bob (31:25):
Cherry fry pie.
>> Harm (31:27):
Cherry fry pie. I think your cherries are under
ripe. I don't get enough
cherry. M um, it's there, there's A
tartness there. There's a tartness there. But it's not the sweetness of the fruit
I expect. Uh, and it's not as. It's
the pepperiness I expect from a mountain. From a Cabernet
franc isn't there either. This wine was the most
(31:47):
polarizing of the wines we had today. I gave it
the lowest rating today. Justin,
I think, gave it the highest rating.
>> Bob (31:54):
Five. Yeah.
>> Harm (31:55):
And Bob gave it a four. I gave it a three. This
is just. It's. We have to duke it out here.
This is weird. I thought it's all about
texture and mouth feel, and I don't get much fruit.
It's all about a little bit of spice, but not the right spice for
cabernet franc.
>> Brent (32:10):
That's what she said.
>> Harm (32:12):
It's. That's not varietally correct to me. You
know, that's what I'm looking for. Varietally correct.
>> Brent (32:16):
Right. You're not. You're not varietally correct
either.
>> Harm (32:19):
Uh, we did the gene genetic test. I'm 100 Indian
man, maybe, like, actually, but I think my mom's 3%
Neanderthals.
>> Bob (32:25):
I've, like, you can't replicate that test because 23andMe is
gone.
>> Harm (32:29):
Yeah, I think we did ancestry, actually. Yeah.
Uh, Bob, what do you think? What do you think?
>> Brent (32:34):
I think it's delicious. I. First off, I.
I'm. I'm an unabashed Cabernet front
fan.
>> Harm (32:40):
So am I. But I'm expecting certain things and this is not
bringing this.
>> Brent (32:44):
But I don't mind it if it's not. If it's a little bit different
than what in your mind should be the profile.
>> Harm (32:50):
I mean, I got you. Everyone's.
>> Brent (32:52):
See, I don't get the five Spice. I get the hoisin and
I get that umami on it. And.
>> Harm (32:57):
Umami, Yeah, I got some umami too.
>> Brent (32:59):
And I get a little bit of black tea on it. It's earthy.
I get a little bit of. A little bit of
a herbal, almost a
sage. Like mid palate.
>> Harm (33:13):
You eat too much sage.
>> Brent (33:15):
It's a little bit drying. There's a
little bit of a dustiness.
>> Harm (33:18):
To it, which I expect from Albedo, uh, and from Cab prime, which is
fine.
>> Brent (33:22):
I think it's. I think it's lovely. So I don't know what you
guys are talking about, but I like it. So we're going to give
the Mount brave, Mount Veeder Cabernet Frank
2019 forceps.
>> Harm (33:33):
Oh, we give it your rating. I see how this works, Mr. Producer
Man. Not. Not Justin's,
not mine.
>> Brent (33:39):
I'm Fred. I run the sound. I do what I want.
Yeah.
>> Harm (33:42):
All right, so.
>> Brent (33:44):
All right, well, that leaves us with our last wine, which is the
Mount Brave, Mount Veder. Cabernet Sauvignon
20, 2019,
14.5% ABV. Uh, like the
others, hand harvested during the cool hours. Fermentation,
native yeast, stainless steel. M. Uh,
fermentation, 20 days. Maceration 21
months in French oak. This one's 72% new,
(34:06):
89% cab sauvignon, uh,
4.5 merlot M, 5% cabernet
franc, 2% malbec, 1.5% petit
verdot. No finding or filtration on
this one either. Kids.
Beautiful, um, dark color.
>> Harm (34:22):
So the wine is vegan friendly, even if the guys at the table
are not vegan friendly?
>> Brent (34:26):
Well, I'm not, it's not that I'm not friendly. I just.
>> Harm (34:29):
Unfriendly to vegans?
>> Brent (34:31):
No, I just, just get out of my way and let me eat my meat.
>> Bob (34:33):
I like, I ah, like vegans because I can eat their steak.
>> Brent (34:35):
That's true. Yeah. On the nose,
Black cherries,
blueberries. Blackberries.
A little bit of an herbalness on it. A little bit of
a, um, a.
>> Harm (34:50):
Little bit that's more than a little bit.
>> Brent (34:51):
A little bit of a minerality,
like dry stone on the
palate.
Wow. Huge, dense,
thick. This is like eating a steak. This one's.
Yeah, this is my jam. What do you think, Jason?
>> Bob (35:09):
On the nose, I got cedar, ah,
Luxardo cherries. It was a little faint for
me. The palette was balanced. Fruit
forward the finish.
Um, the sweet turns into French oak
on the back end. It does beautiful
turns. It's a fine wine.
>> Harm (35:29):
Yeah. This is, this is actually quite a bit more
complex than I was expecting it to be.
>> Brent (35:34):
And it's, it just continues to evolve the longer it
sits in this glass. That's the thing.
>> Bob (35:40):
Yeah.
>> Harm (35:41):
So that you. The Luxardo cherry note is odd, but
I get it, I do get it.
Spice, um, is there. The
beautiful French, uh, oak is there.
And I'm getting some of the pepper that I
was expecting on that Cabernet Franc here.
It was, there's 3%. It was only 3% cabernet franc in this
(36:01):
wine. But what you were talking about, that mineral note, Bob,
I got graphite.
>> Brent (36:05):
Mhm.
>> Harm (36:06):
Okay.
>> Brent (36:07):
Yeah. Pencil shavings, dry
stones. I was thinking, I was thinking like slaty,
but when I think slaty, I'm thinking more like a Riesling. And that's
not.
>> Harm (36:15):
It's more graphite, but not overwhelming.
>> Bob (36:17):
Number two pencil.
>> Brent (36:18):
Yeah, that's it. Yeah, you're right on that.
>> Harm (36:20):
It's not overwhelming.
>> Brent (36:22):
I was having a hard time placing it. I'm like, it's
a. Yeah.
>> Harm (36:25):
You ever did a pencil tattoo and stayed
forever?
>> Brent (36:29):
Yep.
>> Harm (36:30):
You poke your skin with graphite. Uh, takes a while to go
away.
>> Bob (36:33):
I bet.
>> Harm (36:34):
When you're middle school and you're bored.
>> Bob (36:37):
I just lick glue and, uh, pencils.
>> Brent (36:39):
See that dark mark right there?
>> Harm (36:40):
I'm not still there.
>> Brent (36:42):
Third grade. Yeah.
>> Harm (36:44):
Wow.
>> Brent (36:44):
Uh, that wasn't my fault. I had my pencil in my hand. Somebody
bumped into me.
>> Harm (36:47):
Yeah.
>> Brent (36:48):
Yeah.
>> Harm (36:48):
Craft fight.
>> Brent (36:49):
Impaled me.
>> Harm (36:49):
One day will be more. More, uh, expensive than
diamonds. With all the applications we can use.
I don't know.
>> Brent (36:56):
Well, thanks for that.
>> Harm (36:57):
I'm just making stuff up now. The
moment the world has waited for.
>> Brent (37:02):
Yeah. Thanks for that random thing.
>> Bob (37:04):
Yeah.
>> Brent (37:05):
Beautiful. Just a beautiful wine. I mean, it's just.
It's evolving so much in the
glass, I think.
>> Harm (37:11):
Um, to me, this was my favorite wine of the evening,
probably. It's. It's. I.
I don't. Well, you know, it's. It's a tough call between this and that. That other
one we gave a five to, which was the, uh. What
do we give a five to? The. The Mount
Veter. Henry.
>> Brent (37:27):
Henry's Keep.
>> Harm (37:27):
Keep.
>> Brent (37:28):
Yeah.
>> Harm (37:28):
Let me go back to it.
>> Brent (37:29):
Well, very different wines.
>> Harm (37:34):
They're very different, but they're both amazing in their own way.
>> Brent (37:37):
Yeah. Well, we're going to be giving the,
uh, Mount Brave. Mount Veeder Cabernet Sauvignon
2019,
five sips. Oh, my
goodness.
>> Harm (37:50):
Both five sips. Both super different.
>> Brent (37:53):
Yep. Well, uh, and that's. That's the nice thing.
But, you know, again, Mount
Vener is. It's a. It's a. There's
not a lot of grapes planted in it, but it's a very
long, very big area. So you've got a lot of different
areas and microclimates, so.
>> Harm (38:08):
Exactly. Terroir, baby. Terroir.
>> Brent (38:10):
Terroir is the word. So, all right.
It, uh. Well, what do you
think, Hans Gruber, these Californian
wines.
Oh, so
good. God, I could listen to that man read the phone
book.
Yeah. So great show.
(38:33):
Thank you for joining us. J.
>> Bob (38:34):
Thank you. Pleasure to be here.
>> Brent (38:36):
And, uh, thank you, Harm.
>> Harm (38:37):
Definitely a pleasure to be here, Bob. Thank you.
>> Brent (38:39):
And all I can say is,
for sip suds and smokes, this is made, man. Bob, thanks for joining us.
Remember, life is too short. To drink bad wine. Unfortunately
on this show that doesn't really happen all that often.
>> Harm (38:51):
So when you every anything from Mount Veer is a no
brainer. You know what, depending on your price point and everything,
you know you can, you're not going to go wrong. Yeah, this is
a great aviator.
>> Brent (39:01):
Well yeah, and I just, I like mountain fruit.
>> Harm (39:03):
So just, just make sure that if you, you talk to your wine
specialist to know how long you hold them before you drink them. Some
of them. We did kill a baby here today.
>> Brent (39:11):
Say the right thing.
>> Harm (39:12):
Say the thing I want you to say.
>> Announcer (39:14):
We hope you enjoyed this episode. Uh, if you're
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>> Brent (39:23):
Give it a little tappy. Tap, tap,
taparoo.
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(39:47):
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(40:08):
well. Come back, join us for another
episode and keep on sipping.
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted to
(40:30):
the appreciation of some of the finer slices of
life from the dude in the Basement Studios. Your
host, the Good Old boys. We'll see you all next time.
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:03):
Today's episode is a wine episode.
>> Harm (00:05):
What about you? You're having a glass of wine?
>> Bob (00:08):
I'm not having a glass of wine.
>> Brent (00:10):
I'm having six.
>> Bob (00:11):
It's called a tasting and it's classy.
>> Brent (00:13):
Yeah, you tell them, Randy.
>> Harm (00:15):
Literally, six glasses of wine in front of each of us today because it's
classic, baby.
>> Bob (00:19):
Classy.
>> Brent (00:20):
So here are the. Here are the wines we're gonna
discuss today. From Brandwyn Estate, we have
the Brandwyn Estate old Vine Zinfandel Mount
Veeder 2021, the Brandwin Estate
Cabernet Sauvignon Mount Veeder 2019,
and the Brandwin Estate Henry's Keep Red
Wine, Mount Veeder 2021. And then
from Mount Brave, we have the Mount M. Brave, Mount Veeder
(00:43):
Zinfandel 2019, the Mount Brave, Mount Veder
Cabernet Frank 2019, and the
Mount Brave Mount Veeder 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 time.
>> Brent (01:59):
Hey. Yes, it's sipping time again. Welcome to this sips
episode where everything good in life is worth discussing.
As always, we are the best thing on at 2:00am um,
you know, we.
>> Harm (02:09):
Say as always, but I find that it's rarely true.
You know, what happened was I started watching Brooklyn Nine Nine because
it showed up on my YouTube feed as, like.
>> Brent (02:17):
Little clips I've never watched.
>> Harm (02:19):
It was on the air.
>> Brent (02:20):
No.
>> Harm (02:20):
So I started streaming it.
>> Brent (02:21):
Yeah.
>> Harm (02:21):
And then he talks about Die Hard so much. I watched die hard at 2am last
night. I think Die Hard beats us.
>> Brent (02:27):
I watched iheart at 2:00am every night.
>> Harm (02:29):
Oh, okay.
>> Brent (02:30):
I mean, Hans. Hans Gruber is sort of
my spirit animal.
>> Harm (02:35):
Yeah, he was great.
>> Brent (02:36):
Yeah.
>> Harm (02:36):
Well, Rip Severus Snape.
>> Brent (02:38):
Yeah, exactly. Expetro Patronum.
Yeah. See that? When he fell off Nakatomi. Why didn't he
do that?
>> Harm (02:45):
I know. It's totally wasted.
>> Bob (02:47):
That was better than Debbie doesn't do Dishes.
>> Brent (02:50):
Oh. That was the worst porno I ever saw in my life.
Yeah. That was not a good one. Yeah.
>> Harm (02:55):
Is that your 2:00am M?
>> Bob (02:56):
That's your 2:00am yeah, pretty
much.
>> Harm (03:01):
Already in the toilet.
>> Brent (03:02):
Yep. In the toilet. 201. Awesome. So this
is main man Bob joining me today.
>> Bob (03:08):
Our good old boy Justin oh, good morning, Bob.
Pleasure to be here in the basement drinking wine.
>> Brent (03:13):
Doesn't sting. And good old boy Harm.
>> Harm (03:15):
Uh, you know, I. I don't always thank you, and I.
I almost never mean it. But thanks for. For having me today.
>> Brent (03:21):
That's why I like you. You never mean it, you know?
Makes lawyer in me all tingly when you don't mean it. Come
on.
>> Harm (03:28):
Every. Every time I say thank you and don't mean it, my heart
gets a little blacker.
>> Brent (03:33):
What heart?
He sold that for beer money in college.
Our sip segments are all about wine, distilled
spirits, tea, coffee, and anything else that you can
sip. And today's episode is a wine
episode.
>> Harm (03:47):
What about you? You're having a glass of wine.
>> Bob (03:50):
I'm not having a glass of wine.
>> Harm (03:52):
I'm having six.
>> Bob (03:53):
It's called a tasting, and it's classy.
>> Brent (03:55):
Yeah, you tell them, M. Randy.
>> Harm (03:57):
Literally six glasses of wine in front of each of us today because it's
classic, baby. Last.
>> Bob (04:01):
Classy.
>> Brent (04:02):
So. So here are the. Here are the wines
we're gonna discuss today. So
we have from Branwyn Estate, we have the Brandwyn
Estate, old Vine Zinfandel, Mount Veeder
2021, the Brand One Estate Cabernet
Sauvignon, Mount Veder 2019,
and the Brandwyn Estate Henry's Keep
red wine, Mount Veeder
(04:23):
2021. And then for Mount Brave,
we have the Mount Brave. Mount Veeder Zinfandel
2019. The Mount Brave. Mount Veeder Cabernet
Frank 2019. And the Mount Brave.
Mount Veede Cabernet Sauvignon
2019.
>> Harm (04:38):
Cabernet Franc.
>> Brent (04:39):
So you can.
>> Harm (04:39):
Frank. It was K at the ends. Cabernet,
Frank.
>> Brent (04:43):
Yeah.
>> Bob (04:44):
Frank.
>> Brent (04:45):
Oh, you watch Die Hard, now all of a sudden you're a
German terrorist.
Yeah, Okay. I see how that goes. Yeah. Okay.
Yeah, I saw, uh, something in Time magazine. Yeah.
Okay. Good for you, Hans.
>> Harm (05:02):
How's the wine?
>> Brent (05:03):
Yeah, how's the wine? So we're going to have Justin
tell us all about our SIPs ratings against our better
judgment.
>> Bob (05:09):
One sip. Give me a
glass of water to wash out my mouth.
Two sips. Nice. But, uh,
what else do you have?
>> Brent (05:26):
Well, isn't that nice?
>> Harm (05:29):
I. I don't respect you enough to even.
To comment on that one.
>> Brent (05:32):
No, that was bad.
>> Bob (05:34):
Three sips. H.
Interesting. What was
this again?
>> Harm (05:43):
Interesting.
>> Bob (05:47):
Four sips. Let's keep this secret to
ourselves. Po me another.
>> Brent (05:52):
This is like a Best of his worst
impressions.
>> Harm (05:55):
Best of the worst.
>> Brent (05:56):
Yeah.
>> Bob (05:56):
Here we are. Five sips.
Oh, uh, My, I was unaware anything.
>> Harm (06:02):
Could be this good.
>> Brent (06:04):
Oh, my goodness.
>> Harm (06:05):
Who is that supposed to be?
>> Bob (06:08):
Some, uh, random older British dude? What
did I hear?
>> Harm (06:12):
I don't know.
>> Brent (06:19):
Yeah, I, I, yeah, I, I don't know.
>> Bob (06:21):
I tried to make one of them come out.
>> Brent (06:22):
Well, but I mean, you could have made. You could have maybe thrown Hans
Gruber in there. I'm just saying, you know, by the time they finish the
wreckage, we'll be on a beach. Your Hans group was pretty
good, earning 20%.
>> Harm (06:33):
I, I thought you were going. I've done that,
uh, old classic CJ.
>> Bob (06:38):
Gallo trying to do Paul Giamatti. But
on the first one that utterly failed.
>> Harm (06:44):
Well, he did ruin Merlot for the
rest.
>> Bob (06:47):
I know. They talk about nothing else in Napa.
Yeah, that Paul Giamatti caused a recession in
Napa for Merlot. That is their favorite
topic at Palpatine.
>> Brent (07:00):
We will sell no wine before it's time.
>> Harm (07:03):
I thought that's who he was going for. Who was that again?
>> Brent (07:04):
Was that, uh, orson Wellesley, about 600 pounds
and was like breathing in the mic like he was gonna die.
Did you ever, you ever hear the story of that? It took them
all day to get that one clip because he showed up hammered.
Uh, which we can't relate to, which I
totally respect. Good for him. Well, Justin, why don't you
tell us about Brandon Estate?
>> Bob (07:24):
Sure. In the 1870s, the
Brandland family emigrated from Switzerland
and building on their airplane.
>> Harm (07:32):
Alpine.
>> Bob (07:33):
Alpine heritage.
>> Harm (07:34):
He's been drinking. So we've been drinking.
>> Brent (07:36):
We tasted, we take. Take these glasses. I think the
prescription ran out of your.
>> Bob (07:40):
I think you're right. Chose to stake
their homestead high on Mount Feeder. They
began farming orchard fruit and running the local
grain store and stagecoach.
1926, Henry Brandlin
began planting the first vineyards at
Brandlin Estate, Vines that still thrive
today. The vineyard benefits from the cooling
(08:03):
influence of the San Pablo Bay,
allowing a long growing season to develop
small, highly concentrated clusters
and berries. The current vineyards are made of
12 small vineyard blocks of Cabernet
Sauvignon featuring five different
clones. Small blocks of Malbec,
Cabernet Franc Petite Verdot. He
(08:25):
can say it in Sauvignon Blanc
as well as the coveted Old
Vines Infidel planted by the
Brandlin family in
1926. In
1998, Brandlin Estate was
acquired by the Schmidheine
family, who like the Brandlands, hail from
Switzerland and are a multi generational family
(08:47):
of wine growers and venters.
Brandlin Estate old vines infidel Mount
Veeder 2021 is the first wine we'll be
talking about. It's 15% alcohol
by volume. Mount Veder,
Napa Valley, aged in 22 months in
small French oak barrels.
(09:07):
10% of them are new, 100%
Zinfandel grape. 16
barrels. The vineyard that produced this
wine was planted high on Mount Veeder in
1926. The colors are
ruby red. On the nose, I got
cumin, saffron, lemon, rose
petals on the palette,
(09:29):
plums, and an earthiness to
it. And the finish was nice,
sweet and long. Harmeet, what did you think?
>> Harm (09:37):
I like your call for the rose petals. I don't know what
lemon rose petals are.
>> Bob (09:42):
Lemon, comma, rose petals.
>> Harm (09:43):
Oh, so you're just reading off your news.
>> Bob (09:46):
Yeah, I was reading off my.
>> Harm (09:47):
Without the comma. Okay. I don't get the citrus note
here. Uh, I'm getting a lot of garrig. You
know, that, that. That, um, the dry, uh,
herbal note, a lot of black plum.
>> Brent (09:59):
I remember him. He's the one that came out of Tokyo Bay and fought Godzilla.
It was him and Godzilla and Mothra.
>> Harm (10:05):
And then it really exploded later
with caramel, I got a little bit of bay leaf at first, but then
it went to Greek. And then black plums,
bay leaf. And then when I came back to it,
after about 30 minutes in the glass, sweet
caramel. And on the palate, it's velvety
mouthfeel.
(10:26):
Absolutely beautiful mouthfeel. Gentle tannins, a
little dusty. Good, uh, acidity. That.
That cuts the tannin and a lot of black fruit coming
out. The finish is medium long
herbal notes. And on the very, very
back end, I get white pepper. Bob, would you
get m. I definitely.
>> Brent (10:45):
Got the bay on that. Um, I do get some
herbal note on it.
I'm. Think I'm. Honestly, I think I'm just like a little bit of. Just a.
Just that slightest touch of dry sage.
Um, there's blackberries, there's black
currants on the palate,
plums, uh, dark stewed fruit.
You're right about the dustiness. There's a bit of a dustiness to it, but
(11:08):
it. But it's. They're very nice, soft, round tannins.
This one, I don't feel so bad about opening this one up
because we always open up wines too
early because we're opening what is currently
available and what they're sending us. But, uh. But I don't feel
so bad about opening this one because this one drinks lovely right now.
>> Harm (11:25):
I mean, it's six years old already. And for Mount Veer, we Are,
you know, starting early? Mount Ver wines are usually built
to last long.
>> Brent (11:33):
Yeah, but this one's really lovely. So we're going to be given the
Branwyn Estate old vines infidel Mount
Veer 2021. A well
deserved four sips.
>> Harm (11:44):
That's classified. Nice.
>> Brent (11:47):
Yeah. Very, very good. So
that's a good way to start the day, boys. So
we'll be back in just a second to talk about the
next one.
Hey. And we're back and we were discussing
the uh, Mount Veder Estate
Old Vine Zinfandel, uh, from
(12:08):
Brandwin Estate 2021 forceps. Uh,
really, really nice. And you're right, that
caramel is just popping. It wasn't there when we opened it.
>> Harm (12:17):
I didn't expect a lot of, uh, Zinfandels
from other parts of the state. You may get vanilla but you
don't get that caramel.
>> Brent (12:24):
No, like we were talking, when I say
sweet, um, I agree with you. A lot of them are a little bit sweet,
but not caramelly sweet. More like sugary sweet.
That's. That was different. So,
so the next wine we're going to talk about is the brand One
Estate Cabernet Sauvignon Mount Veeder 2019,
14.9% ABV from Mount
(12:45):
Veeder, Napa Valley, age 22 months. And French oak
barrels 50% new. It's 92% Cabernet
Sauvignon, 44% Petite Verdot,
3% Kebony Franc. Yeah.
And 1% Malback is 110
barrels in the production. So.
So lovely dark garnet, dense
(13:06):
color. I mean you're not seeing through that
one.
>> Harm (13:10):
I would say it's dark like my heart, but my heart's gotten darker
since we hang out with you guys.
>> Brent (13:15):
Well, we keep it in that box because we have to keep you on
that ship forever. So.
>> Harm (13:20):
You know, uh, you should see the, the painting
I have in the, in the attic.
>> Announcer (13:26):
Yeah.
>> Brent (13:26):
The problem is, is the painting still looks good. You're the one that's getting old and
falling apart.
>> Bob (13:30):
Yeah.
>> Brent (13:32):
On the nose.
>> Bob (13:34):
How do you like them black apples?
>> Brent (13:37):
I definitely, I get the cardamom, but for me the big
one is the tea.
>> Harm (13:42):
Black tea.
>> Brent (13:42):
Yeah, yeah, the tea is big on that.
There's a, just a slight bit of wittiness to it. I don't want to
say vegetable, more woody to it. Not, not
so much barrel oak, but just sort of like forest oak,
you know, like the woods. And
on the palate. Hold on
(14:04):
M. Lots mhm. Of dark berries.
Blackberries.
Blackberries. A little bit of. A little bit of plum,
slight bit of blueberry.
Um, and
there's a. Almost a tobacco
barn. Sweet tobacco.
>> Harm (14:28):
M. Usually I
get that on the nose on some cabs. I'm not getting on the nose at all. But
it's on the palate.
>> Brent (14:34):
Yeah, it's on the palate. That's what I'm saying is that. That's unusual for me as
well. Their tasty notes have olive. Are you
getting that?
>> Harm (14:41):
Not at all.
>> Brent (14:41):
Not at all.
>> Harm (14:43):
I mean, I do enjoy cabs that have that
olive note. Sometimes you get those in Napa Valley.
>> Bob (14:48):
I get it on the nose.
>> Harm (14:49):
Beer cone is famous for their. Their. Their all
of note.
>> Brent (14:53):
There's a. There's a minerality. I
don't want to go so far as to say a salinity, but there's a bit of
a minerality, and maybe that's the angle they're going.
>> Harm (15:02):
But, uh, uh, this was very muted for me. It's
very muted.
>> Brent (15:06):
It was muted when I first poured it, but after I
aerated that second time, it really.
It really popped out for me. What do you think, Justin?
>> Bob (15:15):
So on the nose, I got Assam tea,
cardamom, and Saint
Vegemite. On the palate.
>> Harm (15:23):
I cannot see the Vegemite.
Assam. Sure, that's great. Indian black
tea. That's what I got.
>> Bob (15:31):
And the palette was intense for me.
Deep BlackBerry, cassis,
tobacco. And I did get
olives.
>> Harm (15:41):
You did.
>> Bob (15:42):
On the back palette.
>> Brent (15:44):
See, me and you are watching Die Hard. He's over there watching, like, Paul
Hogan or something, because he's getting Vegemite. So.
>> Harm (15:49):
Yeah, that's just wrong. Now, I, I, uh. What do you
think about the finish?
>> Bob (15:53):
Earthy, dusty, and nice and sweet
on the back palate.
>> Harm (15:57):
I'll give you that. So on the nose,
Bob mentioned cardamom. I don't really get it,
except now because I said it. I don't know. I'm
coming further away from the glass. Uh,
it was muted at first. Now I'm getting that Assam black tea he's
talking about. I'm getting lots of cassis. That's after it
had time to breathe. It's been double aerated.
(16:18):
I area one more time. About half an hour ago, I just did
it through the thing, and now.
>> Brent (16:23):
That was what the noise was. It's not what you think. Yeah, no.
>> Harm (16:26):
So the cardamom.
>> Bob (16:27):
I ate one.
>> Harm (16:28):
My nose further about an inch away from the glass or half an inch away from the glass.
Not even coming close yet. That's where I'm Getting the cardamom.
>> Bob (16:34):
Or maybe it was a lamb sag. I ate yesterday and brushed my
teeth. Really? Well.
>> Harm (16:38):
Is that you? Oh, that's what I'm smelling. There you go. So,
the BlackBerry. I love lamb sock, by the way. Don't get me
started. I had, I had, I had good old American Southern barbecue
today with my wife and my daughter. But, um,
now I want Indian food. Damn you, Justin
Cassis. It's there. I still don't get the olive.
I thought the finish was a little short. That's my only
(17:00):
complaint about this wine, Bob.
>> Bob (17:02):
Keep drinking it.
>> Harm (17:03):
We have a, we have a rating, Bob. We got, we got much more wine to do.
>> Brent (17:06):
Well, I'm just. Hold on here. I'm just going back to it one more
time.
>> Harm (17:09):
M hm. You rethinking this?
>> Brent (17:12):
Well, no, I, I aired it one more time. I just wanted to go back and see
if I got. Yeah, the dustiness of the
mineral came out a lot more with that last aeration.
This one, if you buy this one, my recommendation
is open it up about noon and leave that thing sitting
on the counter until dinner time.
Um, because this one's, um,
(17:32):
a 2019. It's not exactly like it's
new.
>> Harm (17:36):
It should be right in the drinking window now, but I think it needs more time.
>> Brent (17:39):
Yeah, yeah, I think this one definitely needs more
time. But, uh, regardless of that, uh,
we're going to be giving the, uh, brand One Estate Cabernet
Sauvignon Mount Veder 2019, a well deserved
forceps that's classified
and I'd really like to see it in about three or four more
years because I think it's just going to continue to get better.
(18:00):
So. Harm, why don't you tell us about our last one from Brandon?
>> Harm (18:03):
Thanks, Bob. The brandless State Henry's Keep red wine
from Mount Veeder 2021 is 14.5% above
BVV. It's of course made in the Mount Vedere AVA in
Napa Valley aged 22 months in French oak
barrels, 60% of which were new. It's 82%
Cabernet Sauvignon, 14% Malbec, 4% Petite
Verdot. And there were only 22 barrels of
(18:24):
this made, so it's gonna be hard to get.
>> Brent (18:25):
I'll take one.
>> Harm (18:28):
The, uh, color is a beautiful opaque garnet. It's
got clear edges that they're starting to
go violet, so you can tell this wine is very young.
Still. The nose at first was very muted. There was a lot
of black cherry. And when I Aerated again and came back
to just exploded with
sandalwood. And then there's layers of violets
coming out later. So that. Think that's the Malbec showing up.
(18:50):
Sandalwood, violet,
a hint of that, uh, that caramel we got in the zinflam,
maybe. Not quite sure. There's a sweetness there that wasn't
coming out earlier. The palette
m medium
to heavy body. Great balance. It's
got lower acidity than that cabernet.
(19:12):
Um, but still great balance.
Uh, it's silky. It starts out
silky, and then the dry tannins get you. But
it's just so well made. I like this better than that
tab. I really do. Justin, what do you
think?
>> Bob (19:29):
So the color was definitely a dark
ruby red. The nose for me is light
fruity. I got marshmallows, orange, star
marshmallow. Really?
>> Harm (19:40):
Go ahead. I'm listening.
>> Bob (19:42):
On the palette, it was nice and sweet. I got some
prominent French oak framing it, and the
finish was woody. Um, I enjoyed
it.
>> Harm (19:51):
I'm not getting the sweet notes, Bob.
>> Brent (19:55):
Well,
yeah, really pretty color.
And again, I like you said it
shows it's young. It's a
20, 21. It's not young, but it's showing.
>> Harm (20:09):
It's young.
>> Brent (20:10):
Still young for this age from out theater.
>> Harm (20:12):
It's young. Yeah. That whole Ava could use more time.
>> Brent (20:15):
Yeah. Yeah. Well, it's mountain fruit. It definitely likes the
time, so. But there's
plums and blueberries. I definitely got the sandalwood
note as well.
And just purple flowers.
>> Harm (20:29):
Maybe. That caramel I was thinking about is that marshmallow, you're saying
maybe. I think. I think you're closer. It's closer to marshmallow
than caramel. That zinfandel was definitely caramel. This marshmallow.
You're right. Damn it. Why do you have to be right, Justin?
>> Bob (20:41):
Like a broken clock. Twice a day.
>> Brent (20:43):
Give me five minutes. It won't happen again,
please. But on the palette,
plum.
Um,
I get a little bit of tea on the front
palette by the teeth. Like black
tea.
There's definitely a black currant in there.
(21:07):
Mhm. I'm not getting the
marshmallow. I don't know what you're getting.
>> Harm (21:11):
It's on the nose. It's the sweetness on the nose.
>> Brent (21:13):
I'm not.
>> Harm (21:13):
But he was going more fruity than I did. I didn't get those. Those
citrus notes.
Um, I don't know.
>> Brent (21:20):
Yeah, it's just. It's. It's just
continuing to evolve on the glass. It's. It's hard to really
pin down because every time I go back to it, I'm getting something just
a little bit different.
>> Harm (21:29):
That's cheating. Justin, hand me that bottle. I'm gonna try some more
too.
>> Bob (21:33):
Okay, fair enough.
>> Brent (21:34):
Yeah, there you go.
>> Bob (21:35):
I'm a lawyer. What do you want?
>> Harm (21:37):
33%. That's what you want,
right? But
33 and third, he can calculate it no matter what number you give.
>> Brent (21:45):
Him, how he can do 33 and a third of pie.
>> Harm (21:50):
Commercial.
Okay. The, the citrus may be there because
I aerated that citrus one away.
>> Brent (22:00):
Hey. And we're back and we were just finishing up discussing
this, uh, Henry's keep from Branwyn
Estate.
>> Harm (22:07):
And I was cursing at Justin because I found out after I
poured fresh. A fresh pour. The citrus notes
that he got originally, they were gone from my glass
earlier because I'd aerated it and also taken along. I
took me a long longer to get to the third wine
before, uh, these, um, after these guys
did because I was just, you know, BSing and
(22:27):
looking stuff up and talking to my wife. But
what the hell.
>> Brent (22:31):
Well, what I will tell you is this is. Of the three, this is the
most expensive. Now I'm not going to go into the price but. Because
we don't really rate on price, but this is definitely
slightly more expensive than the other two.
Mhm.
>> Harm (22:44):
I didn't realize. I, I don't carry Brandon to state. I
do. Cuvee Son is the other. The company that bought them,
right?
>> Brent (22:50):
Yeah.
>> Harm (22:50):
Yeah. So I carry cubes on.
>> Brent (22:52):
Yeah. And we had the brand, we recently did them on the
show. So.
>> Harm (22:55):
Yeah.
>> Brent (22:56):
Um, yeah. Fantastic wines. I mean, and just
really nice people as well. So
um, I, uh, just.
>> Harm (23:04):
This is just so pleasing. I, I really.
This is much more complex than that
Cabernet.
>> Brent (23:10):
Yeah.
>> Harm (23:10):
And I, and I, I think it deserves a higher
rating.
>> Brent (23:15):
But what I will tell you is. What I will tell you is that it just
keeps evolving in the glass and it just keeps,
it definitely keeps getting better. That's the thing.
>> Harm (23:23):
So it's
um, the mouth feels
absolutely perfect. It's. It's so
silky going in and you've got those tannins that
are balanced
and uh, you know, I want a steak, Bob. I need a
steak.
>> Brent (23:40):
Oh, a steak right about now. Big juicy tomahawk
would be perfect with this. Of course, a big juicy
tomahawk with Kool Aid would be perfect right
now.
>> Harm (23:50):
You have low standards, my friend.
>> Brent (23:52):
I eat a steak here or there. I would eat it anywhere. I would
eat it in a box. I would eat it with a fox. So we're going
to give the Brandwin estate Henry's keep red wine,
Mount Veer 2021. A well deserved
five seven. Oh, my goodness.
Yeah. Yeah.
Yes. Zahar, why don't you tell us
about our next winery?
>> Harm (24:14):
I just told you about the last one.
>> Brent (24:15):
Well, you told us about the last wine, but not, uh.
>> Harm (24:18):
We're short a man today too, so we're doing double dude.
So let's see.
>> Brent (24:22):
He's not that short.
>> Harm (24:24):
He's short.
>> Brent (24:25):
Well, okay,
whatever. Oh, you're talking height. Oh, uh, yeah. Uh,
sorry. Sorry. Wrong. Yeah.
>> Bob (24:34):
Okay.
>> Harm (24:35):
Mount Brave Vineyard sits high atop Mount
Veder, an elevate at an elevation of
1400 to 1800ft. Mount Veder has
been planted with wine grapes since the early 1860s by
wine making pioneers such as Charles Krug
and that's, uh, Robert Mondavi's son in law,
uh, Augustin Harris.
>> Brent (24:56):
I. Dude, I can't pronounce it.
>> Harm (24:57):
I. That's too many consonants
in that name.
>> Brent (25:01):
When you have 27 consonants, no vowels, it hurts.
>> Bob (25:03):
My agustone harass thee.
>> Brent (25:05):
Oh, yeah.
>> Harm (25:06):
Wow. Yeah.
>> Brent (25:07):
Okay, Nice.
>> Harm (25:07):
Did you look that up?
>> Bob (25:08):
No.
>> Brent (25:08):
No.
>> Harm (25:09):
Frederick Hess. That's a familiar. In Napa
Valley, William s. Keys and Captain
Stalem Wing or Stalham. Stalham
Wing, who arrived in 1853 and
showed the first Mount Ver wine at the Nappy Napa County Fair in
1864. The wines from Mount Ver achieved
recognition as early as the Paris Exposition in
1900. The parcel that became Mount Bray Vineyard
(25:32):
in the northern reaches of the Mount Ver Ava, or
the American Viticultural Area, was
originally purchased in 1841, before the Gold Rush and
the Civil War. Mount Veeder is the largest Ava in
Napa Valley. Established in 1993. The mountain
is 25 square miles, or 15,000
acres, stretching from Carneros all the way down to
Oakville Carneros and uh, down to,
(25:54):
uh, glen ellen. Just 1,000
acres are planted to grapes. Less than 2% of Napa
Valley's production with the lowest average yields of the region.
And Bob explained that they changed the law 20 years
ago.
>> Brent (26:06):
That, uh, I think is even longer than that. Anything over a
30% grade you can't plant now, right? If it wasn't
already planted, I had no idea. They told
us that last time we were in Napa.
>> Harm (26:16):
They're preserving the mountain, which is fine, but
this mountain fruit is harder to get. So the Mount
Brave Mount, uh, Veter Zinfandel 2019 is
15.3% ABV. Again from the Mount
Ver Ava in Napa Valley. The grapes were hand
harvested during the cool morning hours, fermentation with
native yeast and stainless steel, and then it's
macerated for 20 days. Barrel aged for 21 months in French
(26:39):
oak, 36% of which is new. It's 93%
Zintamandel, 7% Cabernet Sauvignon. And the wine
was bottled without finding or filtration. So that means it should be vegan
friendly.
>> Brent (26:49):
Don't care.
>> Harm (26:50):
It's a gorgeous. I have customers who are
vegans. I can learn this stuff. It's a
gorgeous, um, garnet color with violet
edges. It's the
nose. It's lavender
and flowers that I can't identify.
A little bit of raspberry
(27:10):
and, uh, a little bit of black pepper on the
nose for me. Let's see the palate,
mouth m watering acidity, velvety
tannins. The dust, um, at the beginning,
they start going dusty. Towards the end, I get lots
of BlackBerry, just a hint of cassis.
(27:31):
And it's got a really long finish. I mean, I'm still
tasting it. I'm still in the mid palate right now as I'm talking.
It's making my mouth water. I want this
wine with some barbecue or a
nice lamb shank. Justin, what do you think?
Or no, I threw you last time, Bob, what do you think?
I'm looking right at you, Justin, and.
>> Brent (27:49):
You'Re worried about the vegans. You're talking lamb shanks.
>> Harm (27:52):
Um, I didn't say I was one. I have to sell to you.
I think I take everyone's money equally.
>> Brent (27:58):
I think it's. I think it's beautiful. It's. Again,
I'm with you. It's like, it's. I can't pick one flower.
It's like walking into a florist shop. The
pepper is definitely there.
I definitely get some dark berries and
fruit on the nose. On the palate,
it's dusty.
>> Harm (28:17):
There's more fruit coming out now.
>> Brent (28:20):
There's blackberries, there's dark
cassis. There's the sweetness like we were
discussing, but it's not the caramel like the last Zen we did.
This is just more like a Zyn Sweet.
>> Harm (28:30):
Yeah.
>> Brent (28:30):
It's not that it's the right fruit.
>> Harm (28:32):
It's ripe fruit.
>> Brent (28:33):
Yeah. I mean, really, really pretty.
So, uh, yeah. What do you think,
Justin?
>> Bob (28:39):
On the nose, I got durian crystal hot sauce
and potpourri.
>> Harm (28:43):
You live in another world, my friend.
>> Bob (28:46):
On the palate, bright fruit, pears,
tangerines and tangerine. On the finish.
>> Brent (28:51):
Dear God, help us all this.
>> Harm (28:53):
This man's an abomination. I lived in New Orleans.
>> Brent (28:55):
I have to go into a commercial.
>> Harm (28:56):
I know what hot sauce smells like.
>> Brent (29:00):
Hey. And we're back and we were just finishing up talking about
that, uh, Mount Brave Zinfandel 2019. You
have anything else to say, Justin? Anything?
>> Bob (29:08):
No.
>> Harm (29:09):
Let's make up words.
>> Brent (29:10):
Anything else weird?
>> Harm (29:12):
I don't get any durian. I lived in New Orleans when they used to
cook the, uh, the hot sauce. The.
Yeah. And uh, don't, don't encourage it.
Nothing.
>> Brent (29:20):
Don't, don't, yeah, don't, don't encourage it.
>> Harm (29:22):
Just give a rating. Let's just do this. Okay.
>> Brent (29:23):
So we're given the Mount Brave, Mount Veeders and Dell
2019. A well deserved four sips.
>> Harm (29:29):
That's classified.
>> Brent (29:30):
Really lovely. So Justin, tell us about our next one.
>> Bob (29:33):
So we're going to talk about Mount Brave Mount Veeder
Cabernet Franc 2019.
It's 14 and a half percent alcohol by
volume. It's made in Mount
Veeder Ava Napa Valley.
Grapes were hand harvested during the cool
morning hours. Fermentation with native yeast
(29:53):
and stainless steel. Maceration 20 days in
length. Barrel age 21 months in
French oak, 72% was new.
It's 100% cabernet franc. The
wine was bottled without finding or
filtration. On the nose
I got, you
(30:14):
know, really, uh, nice
stewed fruits, a little bit of five
spice, a little bit of
tea. The palette was crisp.
I got a gorgeous side palette.
And I could taste cherry fry pie.
>> Harm (30:31):
But not a side chick. You do not have a side chick.
>> Bob (30:34):
Never. On the finish,
it's nice and woody. Um,
really good fruit on the back end.
It doesn't get much better than this, kids.
What'd you think? Harmeat?
>> Harm (30:48):
Okay, thank you, Justin. Um,
I, I, I don't know. I wasn't listening to you. I was
just tasting a wine. I wasn't even listening to it.
>> Bob (30:57):
Listening to me either.
>> Harm (30:58):
I was just listening. I was just tasting the wine. What's
your problem? Be
again. This one just needs time.
It's the Asian Five Spice. You
said was. Or Chinese Five Spice. Whatever. That's a good
call. I did listen to that part. Uh,
black tea, lots of pepper on the nose. It was
(31:19):
slight earlier. Now it's getting it.
Did you mention any fruit? What fruit are you getting?
>> Bob (31:25):
Cherry fry pie.
>> Harm (31:27):
Cherry fry pie. I think your cherries are under
ripe. I don't get enough
cherry. M um, it's there, there's A
tartness there. There's a tartness there. But it's not the sweetness of the fruit
I expect. Uh, and it's not as. It's
the pepperiness I expect from a mountain. From a Cabernet
franc isn't there either. This wine was the most
(31:47):
polarizing of the wines we had today. I gave it
the lowest rating today. Justin,
I think, gave it the highest rating.
>> Bob (31:54):
Five. Yeah.
>> Harm (31:55):
And Bob gave it a four. I gave it a three. This
is just. It's. We have to duke it out here.
This is weird. I thought it's all about
texture and mouth feel, and I don't get much fruit.
It's all about a little bit of spice, but not the right spice for
cabernet franc.
>> Brent (32:10):
That's what she said.
>> Harm (32:12):
It's. That's not varietally correct to me. You
know, that's what I'm looking for. Varietally correct.
>> Brent (32:16):
Right. You're not. You're not varietally correct
either.
>> Harm (32:19):
Uh, we did the gene genetic test. I'm 100 Indian
man, maybe, like, actually, but I think my mom's 3%
Neanderthals.
>> Bob (32:25):
I've, like, you can't replicate that test because 23andMe is
gone.
>> Harm (32:29):
Yeah, I think we did ancestry, actually. Yeah.
Uh, Bob, what do you think? What do you think?
>> Brent (32:34):
I think it's delicious. I. First off, I.
I'm. I'm an unabashed Cabernet front
fan.
>> Harm (32:40):
So am I. But I'm expecting certain things and this is not
bringing this.
>> Brent (32:44):
But I don't mind it if it's not. If it's a little bit different
than what in your mind should be the profile.
>> Harm (32:50):
I mean, I got you. Everyone's.
>> Brent (32:52):
See, I don't get the five Spice. I get the hoisin and
I get that umami on it. And.
>> Harm (32:57):
Umami, Yeah, I got some umami too.
>> Brent (32:59):
And I get a little bit of black tea on it. It's earthy.
I get a little bit of. A little bit of
a herbal, almost a
sage. Like mid palate.
>> Harm (33:13):
You eat too much sage.
>> Brent (33:15):
It's a little bit drying. There's a
little bit of a dustiness.
>> Harm (33:18):
To it, which I expect from Albedo, uh, and from Cab prime, which is
fine.
>> Brent (33:22):
I think it's. I think it's lovely. So I don't know what you
guys are talking about, but I like it. So we're going to give
the Mount brave, Mount Veeder Cabernet Frank
2019 forceps.
>> Harm (33:33):
Oh, we give it your rating. I see how this works, Mr. Producer
Man. Not. Not Justin's,
not mine.
>> Brent (33:39):
I'm Fred. I run the sound. I do what I want.
Yeah.
>> Harm (33:42):
All right, so.
>> Brent (33:44):
All right, well, that leaves us with our last wine, which is the
Mount Brave, Mount Veder. Cabernet Sauvignon
20, 2019,
14.5% ABV. Uh, like the
others, hand harvested during the cool hours. Fermentation,
native yeast, stainless steel. M. Uh,
fermentation, 20 days. Maceration 21
months in French oak. This one's 72% new,
(34:06):
89% cab sauvignon, uh,
4.5 merlot M, 5% cabernet
franc, 2% malbec, 1.5% petit
verdot. No finding or filtration on
this one either. Kids.
Beautiful, um, dark color.
>> Harm (34:22):
So the wine is vegan friendly, even if the guys at the table
are not vegan friendly?
>> Brent (34:26):
Well, I'm not, it's not that I'm not friendly. I just.
>> Harm (34:29):
Unfriendly to vegans?
>> Brent (34:31):
No, I just, just get out of my way and let me eat my meat.
>> Bob (34:33):
I like, I ah, like vegans because I can eat their steak.
>> Brent (34:35):
That's true. Yeah. On the nose,
Black cherries,
blueberries. Blackberries.
A little bit of an herbalness on it. A little bit of
a, um, a.
>> Harm (34:50):
Little bit that's more than a little bit.
>> Brent (34:51):
A little bit of a minerality,
like dry stone on the
palate.
Wow. Huge, dense,
thick. This is like eating a steak. This one's.
Yeah, this is my jam. What do you think, Jason?
>> Bob (35:09):
On the nose, I got cedar, ah,
Luxardo cherries. It was a little faint for
me. The palette was balanced. Fruit
forward the finish.
Um, the sweet turns into French oak
on the back end. It does beautiful
turns. It's a fine wine.
>> Harm (35:29):
Yeah. This is, this is actually quite a bit more
complex than I was expecting it to be.
>> Brent (35:34):
And it's, it just continues to evolve the longer it
sits in this glass. That's the thing.
>> Bob (35:40):
Yeah.
>> Harm (35:41):
So that you. The Luxardo cherry note is odd, but
I get it, I do get it.
Spice, um, is there. The
beautiful French, uh, oak is there.
And I'm getting some of the pepper that I
was expecting on that Cabernet Franc here.
It was, there's 3%. It was only 3% cabernet franc in this
(36:01):
wine. But what you were talking about, that mineral note, Bob,
I got graphite.
>> Brent (36:05):
Mhm.
>> Harm (36:06):
Okay.
>> Brent (36:07):
Yeah. Pencil shavings, dry
stones. I was thinking, I was thinking like slaty,
but when I think slaty, I'm thinking more like a Riesling. And that's
not.
>> Harm (36:15):
It's more graphite, but not overwhelming.
>> Bob (36:17):
Number two pencil.
>> Brent (36:18):
Yeah, that's it. Yeah, you're right on that.
>> Harm (36:20):
It's not overwhelming.
>> Brent (36:22):
I was having a hard time placing it. I'm like, it's
a. Yeah.
>> Harm (36:25):
You ever did a pencil tattoo and stayed
forever?
>> Brent (36:29):
Yep.
>> Harm (36:30):
You poke your skin with graphite. Uh, takes a while to go
away.
>> Bob (36:33):
I bet.
>> Harm (36:34):
When you're middle school and you're bored.
>> Bob (36:37):
I just lick glue and, uh, pencils.
>> Brent (36:39):
See that dark mark right there?
>> Harm (36:40):
I'm not still there.
>> Brent (36:42):
Third grade. Yeah.
>> Harm (36:44):
Wow.
>> Brent (36:44):
Uh, that wasn't my fault. I had my pencil in my hand. Somebody
bumped into me.
>> Harm (36:47):
Yeah.
>> Brent (36:48):
Yeah.
>> Harm (36:48):
Craft fight.
>> Brent (36:49):
Impaled me.
>> Harm (36:49):
One day will be more. More, uh, expensive than
diamonds. With all the applications we can use.
I don't know.
>> Brent (36:56):
Well, thanks for that.
>> Harm (36:57):
I'm just making stuff up now. The
moment the world has waited for.
>> Brent (37:02):
Yeah. Thanks for that random thing.
>> Bob (37:04):
Yeah.
>> Brent (37:05):
Beautiful. Just a beautiful wine. I mean, it's just.
It's evolving so much in the
glass, I think.
>> Harm (37:11):
Um, to me, this was my favorite wine of the evening,
probably. It's. It's. I.
I don't. Well, you know, it's. It's a tough call between this and that. That other
one we gave a five to, which was the, uh. What
do we give a five to? The. The Mount
Veter. Henry.
>> Brent (37:27):
Henry's Keep.
>> Harm (37:27):
Keep.
>> Brent (37:28):
Yeah.
>> Harm (37:28):
Let me go back to it.
>> Brent (37:29):
Well, very different wines.
>> Harm (37:34):
They're very different, but they're both amazing in their own way.
>> Brent (37:37):
Yeah. Well, we're going to be giving the,
uh, Mount Brave. Mount Veeder Cabernet Sauvignon
2019,
five sips. Oh, my
goodness.
>> Harm (37:50):
Both five sips. Both super different.
>> Brent (37:53):
Yep. Well, uh, and that's. That's the nice thing.
But, you know, again, Mount
Vener is. It's a. It's a. There's
not a lot of grapes planted in it, but it's a very
long, very big area. So you've got a lot of different
areas and microclimates, so.
>> Harm (38:08):
Exactly. Terroir, baby. Terroir.
>> Brent (38:10):
Terroir is the word. So, all right.
It, uh. Well, what do you
think, Hans Gruber, these Californian
wines.
Oh, so
good. God, I could listen to that man read the phone
book.
Yeah. So great show.
(38:33):
Thank you for joining us. J.
>> Bob (38:34):
Thank you. Pleasure to be here.
>> Brent (38:36):
And, uh, thank you, Harm.
>> Harm (38:37):
Definitely a pleasure to be here, Bob. Thank you.
>> Brent (38:39):
And all I can say is,
for sip suds and smokes, this is made, man. Bob, thanks for joining us.
Remember, life is too short. To drink bad wine. Unfortunately
on this show that doesn't really happen all that often.
>> Harm (38:51):
So when you every anything from Mount Veer is a no
brainer. You know what, depending on your price point and everything,
you know you can, you're not going to go wrong. Yeah, this is
a great aviator.
>> Brent (39:01):
Well yeah, and I just, I like mountain fruit.
>> Harm (39:03):
So just, just make sure that if you, you talk to your wine
specialist to know how long you hold them before you drink them. Some
of them. We did kill a baby here today.
>> Brent (39:11):
Say the right thing.
>> Harm (39:12):
Say the thing I want you to say.
>> Announcer (39:14):
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(39:47):
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(40:08):
well. Come back, join us for another
episode and keep on sipping.
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted to
(40:30):
the appreciation of some of the finer slices of
life from the dude in the Basement Studios. Your
host, the Good Old boys. We'll see you all next time.
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