January 10, 2025 • 51 mins
I am the α & Ω of wine
@stewartcellars @Caymuscab @Aowinery #WineTime #NapaValley #CabernetSauvignon 🍷#podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – Daytime, nighttime, anytime is wine time on this episode of Sips, Suds, & Smokes! Join the Good ol' Boys as they take a deep dive into the world of Napa Valley wines which promises to be a treat for wine enthusiasts.
Our hosts bring their unique perspectives and tasting notes to the table, discussing everything from the luscious cherries and sandalwood of the Emmolo Merlot to the rich, muscular layers of the Alpha Omega Era Napa Valley 2018. Whether you're a fan of Merlot or a Cabernet connoisseur, there's something here for every palate.
In addition to exploring these exquisite wines, the team shares insights into the history and legacy of these renowned wineries, including the Wagner family's dedication to crafting exceptional wines and the storied vineyards of Alpha Omega. With a blend of humor and expertise, this episode is a must-listen for anyone looking to expand their wine knowledge and appreciation. We will be discussing these wines and rating them from 1-5 with 5 being the best:
7:09 Emmolo Merlot – 2021 4 SIPS
13:48 Caymus California Cabernet Sauvignon- 2022 4 SIPS
19:53 Caymus Napa Valley Cabernet Sauvignon 2022 – 50th Anniversary 4 SIPS
26:32 Stewart Cellars Napa Valley Cabernet Sauvignon 2021 5 SIPS
33:08 Alpha Omega Napa Cabernet Sauvignon 2018 4 SIPS
42:07 Alpha Omega Cabernet Sauvignon Beckstoffer To Kalon 2018 5 SIPS
45:53 Alpha Omega Era Napa Valley 2018 5 SIPS
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Producer: Made Man Bob
Wine Tasting, Napa Valley Wines, Cabernet Sauvignon, Wine Reviews, Wine Ratings, Napa Valley Cabernet, Wine Show, Wine Enthusiasts, Premium Wines, Wine Episode, California Wines, Vineyard Spotlight, Wine Appreciation, Wine And Food Pairing, Wine Podcast, Wine Lovers, Wine Discussion
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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 &
Smokes.
>> Brent (00:04):
Daytime, nighttime, other time,
anytime, there's always
wine time. Well, uh, this is a wine episode, as
you can well tell. And here the wines we're going to be discussing
today. So we have the MLO Merlot
2021. We have the Caymus
California Cabernet Sauvignon 2022.
(00:24):
The Caymus Napa Valley Cabernet Sauvignon,
2022. 50th anniversary release,
Stuart Sellers, Napa Valley Cabernet SauVignon
2021. And from Alpha Omega, we have
the Alpha Omega Napa Valley Cabernet Sauvignon
2018, the Alpha Omega Cabernet
Sauvignon Beck stop for Tokalon
2018, and the Alpha
(00:46):
Omega era Napa Valley
2018. So pretty
damn good show.
>> 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 (01:56):
Hey, Sips time again.
Welcome to this SIPS episode where everything good in life
is worth discuss. As always, we are the best thing on
at 2am Is that true still?
>> Harm (02:07):
I mean, there's so many streaming options these days.
>> Bob (02:10):
Well, George Jefferson's just moved to our time slot,
so they're moving on up.
>> Harm (02:14):
Uh, they're moving on up.
>> Brent (02:15):
Do the east side.
>> Harm (02:17):
Do you not have the, the. The. The theme
song available on your board there?
>> Brent (02:21):
M. Oh, yeah, because we did it. We did a Jefferson's
Bourbon episode. So I had. Yeah, I had the theme
song.
>> Harm (02:28):
Just. Dude, it's so easy. It's modern days. Come on.
>> Brent (02:30):
Yeah, well, I didn't know anybody's going to bring up Jefferson, so, you
know.
>> Harm (02:34):
You know, I always bring up Hogan's Heroes. You should have something
there.
>> Brent (02:38):
Oh, I've definitely got Hogan Zeros.
>> Harm (02:40):
All right.
>> Brent (02:40):
I got Colonel Clink in there somewhere. I'll find him.
>> Harm (02:43):
Well, okay, so we, we. We. We are
maybe the best thing on at 2:00am um, on NPR.
>> Brent (02:49):
Yeah. Unless, like, Home Zeros is on.
>> Harm (02:52):
Oh, yeah.
>> Brent (02:52):
Because, I mean, you know, it's Hogan zeros. You know, it's
Clank and General Bulk.
>> Harm (02:56):
Are, um, the tokens here is not on npr. I said npr.
>> Brent (03:00):
Yeah, I don't think they're on npr.
>> Harm (03:01):
Are we still on npr? We're still on NPR on some shows.
>> Brent (03:03):
We're on a lot of, a lot of NPR stations.
>> Harm (03:05):
A lot of NPR stations. Okay, well, this is
radio.
>> Brent (03:08):
Yeah, well, this is made man Bob. Joining me
today are good old boy Harm.
>> Harm (03:13):
Thanks for having me, Bob. So I love wine shows.
So we don't do them enough.
>> Brent (03:18):
Well, there's only 52 weeks in a year, so. Yeah,
you know, I'm hoping to get some more wine.
>> Harm (03:24):
And those guys, the rest of the crew over
in Tennessee keeps doing those beer shows. What's up
with that? I know suds is in the title of the show,
but come on, man.
>> Brent (03:33):
If you drove up there and took them out, then we'd, you know, gain another 20
weeks a year.
>> Harm (03:37):
I need, I need whiskey and wine, man. We don't
need Suds. Do we need Suds? You Suds people suck.
>> Brent (03:43):
Well, we're going to be doing, um, hopefully be doing some
30 minute shows with some wine, uh, this year
because again, we just keep getting
more fantastic wines to talk about than we have time.
>> Harm (03:54):
So it's an embarrassment of riches.
>> Brent (03:56):
Yeah, I can't complain. So. And we
got made man Morgan.
>> Maury (04:00):
Good morning, gentlemen. Pleasure to be here in the basement. We have an
outstanding lineup today. I am very
excited.
>> Harm (04:07):
I can tell.
>> Brent (04:08):
Just your pants.
>> Harm (04:09):
Get your pants back on.
>> Brent (04:10):
Really embarrassing. And good old boy
Justin.
>> Bob (04:13):
Good morning.
Um, so good that today ends in a Y, which means it's
a perfect day to drink wine.
>> Harm (04:19):
It's always well said. Well said.
>> Brent (04:20):
It's always a good day to drink wine.
>> Harm (04:22):
It ends in a. Yeah.
>> Brent (04:25):
Daytime, nighttime, other time,
anytime. There's always
wine time. Well, this is a wine episode, as
you can well tell. And here the wines we're going to be discussing
today. So we have the MLO Merlot
2021, we have the Caymus
California Cabernet Sauvignon 2022,
(04:46):
the Camus Napa Valley Cabernet Sauvignon
2020 2. 50th anniversary release
Stuart Sellers, Napa Valley Cabernet SauVignon
2021. And from Alpha Omega we have
the Alpha Omega Napa Valley Cabernet Sauvignon
2018, the Alpha Omego
Cabernet Sauvignon, Beck Stopper Tokelon
(05:06):
2018, and the Alpha
Omega Era Napa Valley
2018. So pretty
damn good show. So.
>> Harm (05:16):
Oh, yeah.
>> Brent (05:18):
So against all of my better judgment
and everything in my.
>> Harm (05:22):
I don't think you have better judgment anymore, Bob.
>> Brent (05:25):
That tells me not to. I'm gonna go ahead and have
Justin tell us about our SIPs ratings.
>> Bob (05:30):
Well, I, I've taken the effort to bring Jimmy Stewart
back from the dead just to do our SIPs ratings.
>> Harm (05:36):
First, the Stewart wine people.
>> Bob (05:38):
For the Stewart wine people.
>> Brent (05:39):
Yeah.
>> Bob (05:40):
One sip.
>> Harm (05:42):
Uh, give me a glass of water to wash out
my mouth.
I think he's still dead.
>> Brent (05:51):
Thank God. Yeah, thank God.
>> Bob (05:53):
Two sips.
>> Harm (05:56):
Nice. But what. What else
do you have? That was actually pretty
good. It was getting better.
>> Bob (06:04):
Three sips.
>> Harm (06:06):
Well, that's interesting.
But what was this again?
>> Brent (06:12):
Interesting. Sound like a chicken.
>> Bob (06:15):
Okay, four sips.
>> Harm (06:18):
Let's keep this secret to ourselves
and pour me another.
>> Brent (06:24):
That's classified.
>> Bob (06:27):
Five sips.
>> Harm (06:29):
Oh, my. I was unaware anything could be
this good. Oh, my goodness.
>> Brent (06:35):
Yes, yes, yes.
I'm not gonna say it's good, but compared to
most of the ones he does, that's
a real low bar of comparison.
>> Bob (06:47):
Yeah, that one actually
practiced once.
>> Brent (06:51):
Yeah, yeah, once.
And it shows.
All right, well, we're gonna have, uh, Harm tell us about our first
wine, so.
>> Harm (07:00):
Oh, thanks, Bob.
>> Brent (07:01):
Let us know.
>> Harm (07:03):
Our first wine for the day is Amelo. Uh,
Merlot. It's the
20.21.14.4% ABV.
Amelo is part of the Wagner family of wines, which we've talked
endlessly about because we've been doing them, reviewing them for
years. Um, this is made
by winemaker Jenny Wagner, the daughter of Chuck Wagner of
Camus. Amlo is the name of Jenny's mother's
(07:23):
family, who has a long farming history in
Napa Valley. And that would be Chuck's ex wife. I don't know why he
put it down as Jenny's mother's family.
Whatever. Anyway, the
color is a beautiful ruby,
mostly opaque. The edges are kind of clear.
It's, uh, a little bit. Still young. The 21
got, uh, it's. It's drinking well, but the nose,
(07:46):
it's all about cherries
and sandalwood and spice. And
I got it when I. When we first poured it, I got a bunch of orange peel that seems
to have dissipated. You guys get. Still get the orange peel on that nose?
>> Maury (07:57):
Not as much.
>> Bob (07:58):
I do not.
>> Harm (07:59):
Yeah, the orange peel is dissipated. When we first poured, I got
cocktail cherries and oranges. Orange peels.
There's, um, a little leather note to it.
And, um, you know that
with that cherry and the orange, at first it was like an old fashioned. It was kind of
weird. They've been drinking too much last night.
>> Brent (08:16):
But, uh, you just didn't brush your.
>> Harm (08:18):
Teeth or wash your hands
on the entry. Really rich,
smooth. The cherries
there. A lot of plum coming out from the. You know,
some merlot, you expect those
plums, some umami.
Uh, the tannins are really well
done. Here it's just like powdery soft,
(08:40):
um, just a little bit of cinnamon and
clove.
>> Brent (08:44):
But is it umami or is it umami?
>> Harm (08:46):
Umami. But the tannins,
when I first tasted it, they were too soft. Giving some
time in the air, uh, and just letting it sit in the
glass. The tans are more that powdery,
beautiful. You know, just this just gives you a little bit of
pucker.
>> Brent (09:01):
Dusty.
>> Harm (09:01):
Good. But it's not, it's not that Rutherford dust. No, it's
not Valley.
>> Brent (09:05):
No, the tannins are dusty. Yeah.
>> Harm (09:06):
No, no, the Rutherford dust is that, that
those tannins from Rutherford are more sharp and
a little more intense. This is just very soft
tannins, but not too soft. The
finish is medium long and I really
enjoyed it. Maury, what do you think?
>> Maury (09:22):
You know, I'm going to echo a lot of the things you said. I would agree with
you. Uh, it definitely had that interesting nose with the
cocktail cherries and um, and the
orange peel. But that did sort of blow off a little bit. I got a lot
of leather, uh, uh, and
some French oak on the nose.
>> Harm (09:38):
Um, I went cinnamon and clove and that's
that. That to me, that's French oak.
>> Maury (09:43):
Yeah. Uh, I would agree with you.
The uh, the flavors you were sp with that, the
plums, the, the tannins. I, I
agree with you. This is a full bodied Merlot. This is a
Merlot. I would, what I would call Merlot for cab drinkers.
Uh, I really like this. I'm generally not a big merlot
fan. Merlot I find often to be a little bit thin, but I,
I've had these wines before. From release. MLO labels
(10:05):
come has several wines, uh, in their portfolio
and I think this is one of their shining stars. They've really done a
nice job with it. It's extremely well balanced. It's
mouth coating, it's luscious. The tannins are well
integrated. They' uh, I didn't think they were
too soft. First, uh, first harm. But they're definitely,
after having been in the glass, are just beautiful. I just
(10:26):
think it's drinking beautifully today.
>> Harm (10:27):
I gotta disagree with you. They're, they're still soft for
me. They're softer.
>> Maury (10:31):
It's a merlot. It's not a big, big.
>> Harm (10:34):
You're right.
You're right.
>> Maury (10:36):
Justin, what do you think?
>> Bob (10:37):
So I definitely got the big
fake cherries note. Um, I got like
Darjeeling multi.
>> Harm (10:44):
Dar Shielding's a good, good call. That's a good call. Yeah.
>> Bob (10:47):
A little bit of sourdough bread.
>> Harm (10:49):
That's weird, but okay.
>> Bob (10:51):
On the palate, it was, like, fruity.
I got a little bit of pork jerky,
some nice oak. It was very well balanced.
>> Harm (11:00):
I was. I was gonna go with umami for that, but pork
jerky is very, very
specific. You. You imbecile.
You bloated idiot. No,
no,
I wasn't calling him stupid. That's just very specific.
Pork jerky.
>> Bob (11:18):
Yeah.
>> Harm (11:19):
I don't know I've ever had.
>> Maury (11:20):
I would agree with, uh, Harm. I probably would have just used
umami as a general.
>> Harm (11:26):
Yeah. I don't think it means what you think it means.
>> Bob (11:29):
Maybe 5% of our audience knows what that means. And
then the finish is a little chalky, but I loved
it.
>> Maury (11:35):
I thought the finish was relatively short. I mean,
short to medium. It was certainly not a, uh, lengthy finish, but it
was pleasant, Bob.
>> Brent (11:44):
I think it was delicious. I think this is one of the better years from
MLO that we've had, and we've been.
>> Harm (11:48):
Yeah, yeah, you're right. You're right. This is a better wine.
>> Brent (11:50):
We've been fortunate to review, you know, quite a few of their wines over
the years. Um, we've got a great relationship with the folks at
Camus.
>> Maury (11:56):
They're.
>> Brent (11:56):
They're an incredibly generous family. Um, the
Wagner family really has
raised hundreds of thousands of dollars to support,
um, honor flight and flying World War II in
Korea and Vietnam veterans to D.C. so.
And help us with the work that we do with that charity. So, I
mean, just a really great family. But
damn, Jenny can make some good wine.
>> Harm (12:19):
She's been getting better. She's really been getting.
>> Brent (12:21):
I mean, this is it. Just every year, the mll, I think, gets better
and better, and it's. I think this is the best.
>> Harm (12:26):
We didn't cover the Sauvignon Blanc today, but I had a chance to
taste the new release of the Sauvignon. It was actually very good, too.
And I'm not a big California Sauvignon Blanc fan.
>> Brent (12:34):
Yeah, I think this is excellent. It's. It's
got a lovely mouthfeel to it. It's. It's got a
night. The tannins are just so
well integrated into it. Um, they're not
overpowering, but they're. They're absolutely there to let you
know they're there. Um,
the boy was right on the T. The T is definitely there. I'm
(12:54):
definitely picking that up.
>> Harm (12:56):
Um, good one.
>> Brent (12:57):
Really good cherries on the nose. Um, it's
got a lovely roundness and softness to it,
but it's it's got a little bit more backbone than your
typical California Merlot.
>> Harm (13:08):
It doesn't say 100% merlot. I'm thinking this is
a blend of something else in there.
>> Brent (13:13):
I couldn't tell you. I don't have. I don't have
that, uh, information on me,
so. But I think she's done a great job and,
you know, if you grab it.
So we'll be back.
Hey. And we're back. And we just finished talking
about, uh, our first line, which is the
(13:33):
MLO Merlot from the Wagner family, from Jenny
Wagner. And we're going to be giving that a well
deserved four sips.
>> Harm (13:40):
That's classified.
>> Brent (13:42):
So it's going to take us to our next wine and we're going to have Maury
tell us about that one.
>> Maury (13:46):
Well, I thank you, Bob.
The next wine is the Camus California Cabernet
Sauvignon 2022 at
14.6% ABV, introduced
by Camus Vineyards with the 2021
vintage. This is their second release. This wine
is a California appellation Cabernet
Sauvignon sourced from sites throughout the state.
State which feature climactic conditions,
(14:08):
soils and topography that are ideally
suited to Cabernet. This project stems
from excitement over California's diverse vineyard
land and often lesser known areas with
the potential to produce exceptional Cabernet.
You can watch a video and learn more by scanning the
QR code on the back label of the wine
bottle. So this has a beautiful
(14:30):
deep, dark ruby color
on the nose. Blueberries,
violets and creme de cassis.
Very, very fragrant
nose. The palette very, uh,
much, uh, reminds me of the pedigree of its big brother, the
Napa Valley Camus Cabernet Sauvignon.
Again, layers of lush
(14:53):
red and blue fruits. There's a hint of mocha, some
dark spice, and a finish that just goes on
and on. Um, I believe that this project was
born out of demand and high price for the regular
Napa. And this allows them to make much more
of basically Caymus Cabernet by sourcing
grapes from all over California. So the main difference would be
(15:13):
this is a little bit of a lower price tag and you're
getting grapes from all over California rather than just Napa.
I think they've done an excellent job. To me, for
a big discount, you're getting a wine
that's nearly as good as the regular
Camas. Uh, I've been a big fan of the regular
Caymus Napa Cabernet for a long time. Been buying it for
years. The 50th anniversary, which we'll talk about in next, is
(15:35):
no exception. And I think this is an excellent
job at a baby brother. That's
very, uh, much discounted in price, but very much up
there in terms of flavor, style, and quality.
Harm.
>> Harm (15:48):
Well, actually, Maury, a couple things I have to disagree with you.
The. The discount is not as big as it used to be. The discount
used to be significant, but now it's almost as expensive as
the regular stuff. And.
>> Maury (15:58):
Okay, so you're at retail, and you would know better, but when I first.
>> Harm (16:00):
Came out in the restaurants, the discounts much bigger
still.
>> Maury (16:03):
And when it first came out of retail, there was at least a 30%
discount.
>> Harm (16:07):
Exactly. Yeah. But I was hoping for 50%,
but because. Because it's California, Appalachian, not Napa, Right?
>> Maury (16:13):
Correct.
>> Brent (16:13):
Well, so is your wife. Actually, she's hoping for 100%,
but. Well, that's. Oh, I'm not supposed to
talk about cases, am I? Never mind, never mind.
>> Harm (16:22):
Don't go there. Yeah, uh, don't go there.
>> Brent (16:25):
She's going to take the house.
>> Harm (16:27):
She'll take the house. She'll take. She's already got the kid, man.
She's turned her against me.
>> Brent (16:32):
Well, that's just because she was.
>> Harm (16:34):
She's 10 years old. She thinks she's 40.
>> Brent (16:36):
Well, it's just because she's got taste.
>> Harm (16:37):
I mean, I know, whatever.
So let's go back to the wine. The wine tastes great.
So, uh, the other thing I have to disagree with you is, is,
um, when I first tasted this
wine, I did not enjoy it at all. But.
And I. I thought you said the finish was long.
I thought it was short, and I thought the palate was
watery, but as it sat in the
(16:58):
glass. I take that back. It's weird.
You guys decanted this before I got here, right? It was decanted
a couple times, so to let this out, but
it does need time to sit in the glass.
Um, you said blueberries and violets and
cassis. The violets, to me, have turned into rose
petals as this is sent in the glass.
And I'm getting a really good amount of spice coming out. Not just
(17:20):
cassis. Um, it's
like. It's like baking spices that, uh. This
must be some French oak used here, right? I think. They don't
say. And,
um, the
fruit, it's got layers to.
It's blue and black fruit, like you said.
But, um, the mouth feels just not. It's. It's not there
(17:42):
for me.
A little bit light, but there's
again, as it sits in the glass. Better acidity coming
out. The finish is
medium. It's not long. I don't just.
I mean, I. I don't love it as much as you did, Maury. I just. I think
it's good still. What do you think, Justin?
>> Bob (18:03):
So big improvement over last year.
>> Harm (18:06):
Okay.
>> Bob (18:06):
Last year it had a lot of
disparate flavors that didn't meld well
together. This wine plays really, really well.
And it is almost as good as the regular
Caymus.
>> Harm (18:18):
So you both like it more than I do.
>> Maury (18:21):
Vindicated.
>> Bob (18:21):
All right, so I like it.
>> Maury (18:23):
Thank you, Justin. I paid you.
>> Brent (18:25):
It was the first year for this, right?
>> Bob (18:26):
So this year, they. They just made it a lot better.
Smoother.
>> Brent (18:32):
Oh, don't use the smooth word. Uh, I hate that damn
word.
>> Bob (18:35):
Okay. Oh, uh, too late.
>> Brent (18:38):
No.
>> Harm (18:39):
You know what most people hate is moist, but I love moist. Moist
is a good word.
>> Brent (18:44):
It's got a beautiful nose. Yeah. Um, to me,
it's more rose petals, like white rose petals
and a little bit of dark red
fruit.
And on the palette again, the red fruits jump
out. For me, there's a little bit of a spice
(19:04):
to it. It's got a great mouth feel.
It gives you a coat. Front,
back, side.
>> Harm (19:11):
You all like the mouthfeel. I did not like the mouthfeel.
>> Brent (19:13):
I like the mouthfeel.
>> Harm (19:14):
I mean, that pour the right wine.
>> Brent (19:16):
I'm not. I'm not saying that it's the biggest
wine I've had today or the biggest one on this table,
but I think for the money, I think it's a very well made
wine. Um, I really enjoyed it. I thought it
was delicious. So we're going to be giving the
Camus California Cabernet Sauvignon
2022 a well deserved forceps.
(19:37):
That's classified.
>> Maury (19:39):
Bob, do you want to tell us about the next expression from
Caymus?
>> Brent (19:42):
Nah. Ah.
>> Harm (19:44):
Okay.
>> Maury (19:44):
Let's just drink.
>> Harm (19:45):
Just keep this one secret to ourselves.
>> Brent (19:47):
Yeah, let's just. Yeah, let's just drink and leave the tape
running. What the hell? All right, fine. If I have to
talk, I'll talk. Okay.
Um, so our next wine is also from Camus.
It's the Caymus Napa Valley Cabernet Sauvignon
2022, the 50th anniversary
release. 14.6% ABV.
So back in 1941, Chuck's parents, Charlie, uh,
(20:09):
and Lorna Belglass, purchased, uh, 73
acres, uh, a few hundred yards from the
Wagner home ranch where they planted fruit
orchards and 10 acres of wine grapes. In the
60s, they uprooted all the fruit and walnut trees and
replanted everything to wine grapes. They sold their
grapes to Engel Nook and Sonoma Vineyards and
several others. Um, and then in
(20:31):
1972, Charlie, Lorna and Chuck
decided to establish their own winery and they
named it Camus Vineyards. And that's after the
Mexican land grant to George. You. And if you go to
Yountville, there's a plaque in the little park there that talks about
how he was given a land grant by
some general in the Mexican army for
Rancho Camus, which, you know, was like half the
(20:53):
county. Um, so that's where the name came from.
Um, this special anniversary vintage celebrates
50 years of making Cabernet in Napa Valley with
the folks at Caymus. So the color
is a lovely dark, dark, dark,
inky garnet.
>> Harm (21:09):
It's more ruby than garnet, baby.
>> Brent (21:11):
Uh, I don't know. Looks garnet to
me.
Oh, got a lovely nose.
>> Maury (21:20):
It's got a lot going on in that nose.
Much bigger.
>> Harm (21:24):
Oh, wow. Yeah, yeah. This is, this is the
Caymus you expect.
>> Brent (21:29):
This is just
M. And this is just the regular. This
isn't a special select.
>> Harm (21:35):
Oh, no, I love the special, but they didn't send us any today,
so. Thanks for rubbing the salt in the wound there, Bob.
>> Brent (21:40):
Oh, yeah. Just so
pretty. There's flower petals,
there's some herbs in there that I can't quite
place.
>> Harm (21:51):
The black tea that Justin talked about.
>> Brent (21:53):
Before, T note is huge in that. A lot of black
tea, a little bit of minerality,
a little bit of dusty stone.
And let's see what it tastes like.
Mhm.
Dark.
>> Harm (22:10):
Hm.
>> Brent (22:10):
Red stewed fruit.
Got a great mouthfeel. Got a good
coat. Front, back, top, side
palette. The tannins are there, but
they're really well integrated. They're not, you know,
weeping out at you.
>> Harm (22:25):
These aren't harsh tannins. No, they're still. They're really well
integrated.
>> Brent (22:29):
They're velvety and smooth and soft. They're there, but
they're not whacking you. Um,
this is a winner. This is an absolute winner. I think this
is one of the better ones they've done in a while.
Uh, for me, this one's fantastic.
>> Harm (22:43):
For me, this is the best one they've done in 10 in more than 10
years.
>> Maury (22:46):
It's improved in the glass quite a bit.
>> Harm (22:49):
I thought the 40th anniversary was way too sweet. I think
this is where it should be.
>> Brent (22:53):
Yeah, yeah, this is, this is, this
is classic Caymus from back in the day. That's what this
is. This is like a throwback to what.
>> Maury (23:01):
Back to the roots.
>> Brent (23:02):
Yeah, yeah, yeah. Really, really good.
What'd you think, Justin?
>> Bob (23:07):
I think that the pressure they must have been
under to make the 50th anniversary is
like, you know, Stanley cup game seven
pressure. And they came through with a
really good expression. It's got
classic Caymus notes, it's got
the really nice dry tannins
(23:27):
that the Special select has, like, more of.
So it's like halfway between your regular
Camus and Special Select.
And they did a great job with the packaging, as they always
do. I was thrilled.
Maury.
>> Maury (23:42):
I really don't have much to add. Um, it's been a perennial
favorite of mine. I buy this by the case every year,
usually. Number, uh, of cases.
Um, I agree. They changed the label
and upgraded a little bit 10 years ago when the 40th came out. And they've been
putting the, the number on the top of the bottle, on the front of the
label, uh, for the last ten years or so.
And so it's very dressed up. It's,
(24:04):
um, Again, I agree with Justin. I think there was a lot of
pressure. I think they came through in the clutch and they produced
a beautiful wine that they are, should be proud of for
their 50th anniversary. I thought the wine was delicious
when I first poured it. Over the last hour, drinking
and everything and coming back to it. It's only
improved with time. I would say take your time,
(24:24):
don't rush it, decant it,
aerate it, let it sit in your glass and sip on it
all night long. It's a winner.
>> Harm (24:32):
Yeah. So I, I, uh, have to agree with you guys.
Except the thing
about aeration, Aeration, These wines are meant to be drunk.
Young Caymus is not one of those wines that people say
they hold them for 20 years.
>> Maury (24:45):
No 100%.
>> Harm (24:47):
They, they want them to be an appreciate when they're
released.
So I, you know, what we, what I missed was,
um, I didn't taste the UNA rated version
today. I mean, had it before, but did you guys taste it unaerated
at all?
>> Brent (24:59):
No.
>> Harm (24:59):
No, because I want to know. Because most, you know, when I tell
customers to aerate or wait, it's like, I'll sell them wines.
Look, you can't drink it this year. Please wait two to five years
or five, 10 years. There's things, we have customers for that. And
there's people who drink wine, they want to drink it. Young Caymus is one of those. You
drink Young what did this taste like before
it was a rated. I bet it was. He might even have been better than
(25:19):
is now. I don't know. Some, um, I,
I, I got all the notes. You guys are saying let's take
a.
>> Maury (25:25):
Field trip to the store and pop a few more corks and we'll take them
unaerated.
>> Harm (25:29):
Yeah, we can do it. I got the keys.
Um, yeah, this is, this is
really approachable and wonderful and they did a good
job. Bob, what do you think for ratings?
We can, we can do that if you want, but I, I think you're
over doing it. Whatever.
Well, I say four sips. I still say four sips.
>> Brent (25:52):
Well, uh, we're going to be giving it four sips.
>> Harm (25:54):
All right. So I think we were all on the verge of
almost 5, but I don't know. Yeah, close. It was
close.
>> Brent (26:01):
I like, I like to give you knuckleheads a chance to change your mind if
you want to because, you know, sometimes as we get into the
show, opinions change.
>> Bob (26:08):
So it wasn't anywhere close to three. It was definitely closer to
five.
>> Harm (26:11):
Yeah, but it's just still a four. It was the sound effect.
>> Maury (26:14):
It was a step up from the previous wine, which
we gave a four.
>> Harm (26:18):
But I want to give this, I want to give it a five, but it's not quite there. Right?
>> Bob (26:21):
Yeah, well, it's great, but
it is what it is.
>> Harm (26:27):
All right, well, Justin,
you be hypercritical.
The next one.
>> Maury (26:31):
Would you like to Jimmy Steward us about the next
lines?
>> Brent (26:34):
Sure.
>> Bob (26:36):
Let's see.
>> Brent (26:37):
Stewart.
>> Harm (26:39):
That's a different Stewart.
>> Maury (26:41):
Top of the next page.
>> Bob (26:42):
Yeah.
So Stuart Sellers is a family owned and
operated winery that has been producing premium
quality wines since its inception in
2000. Founded by Michael
Stewart, his son James
Stewart, Jimmy. Jimmy,
daughter Caroline, Stuart Guthrie and son in law
(27:03):
Blair Guthrie. Together the family
oversees all aspects of the winery's
operations. James handles sales,
marketing and distribution. Caroline
runs the day to day. And Blair is the
winemaker, along with consulting winemaker Paul
Hobbs.
>> Harm (27:21):
He's everywhere.
>> Maury (27:22):
Yep, he sure is.
>> Brent (27:24):
Yep.
>> Maury (27:24):
And that also explains some of the quality behind this
because as you're going to see.
>> Harm (27:29):
Yeah, talk, talk to us about this one.
>> Bob (27:32):
So this expression is the Stewart Sellers
Napa Valley Cabernet Sauvignon
2021. It's
14.5% alcohol by volume.
The fruit source is half Hannah Vineyard,
40% Julia Vineyard and
10% Moynier Vineyard.
Whole berry fermentation and stainless steel
(27:53):
fermenters with wet cap immersion.
Totaling 26 days of extended
maceration. Age 22 months.
And 65% new French oak
barrels. So on the nose,
I got cream
soda, I got sweet
marzipan.
>> Brent (28:13):
I'm running out of sound effects for when he says something
goofy. Give me a minute. I gotta go find another one.
>> Harm (28:19):
Cream soda's not off. That's a big vanilla pop,
right?
>> Bob (28:23):
And really, uh, nice, like, cedar,
sandalwood kind of thing. So on
the palette, it gives like, uh,
concentrated fruit, fried cherry
pie, little bit
of coffee, like maybe
an Ethiopian espresso.
Um, it's got really
(28:45):
good integration,
and it's beautiful. And the finish,
oh, so fine. What did you think, Maury?
>> Maury (28:58):
I like this one a lot. This is a, uh, vineyard I
am not at all familiar with. And, uh, I am
familiar very much so with, uh, Paul Hobbs, who's done
an amazing job. He's all over the place, and
you can definitely see his handiwork here. This, to me,
is the sweet spot of where a Napa Cabernet ought to
be. I, um, think what they were striving for and they
(29:19):
talk about is that they wanted to have a
wine that was big and structured, that would have tremendous
age ability, but yet that it was approachable
and drinkable now on release. And I think they've
accomplished that. Time will tell whether or not how well it
ages. But I think, uh, if you like young cabernets,
which I do, this is beautiful. It's got a, uh,
big nose, lots of red currant.
(29:42):
I agree with you. There's a hint of peppercorn and some
sandalwood. But on the palate, there's just
concentrated fruits, a lot of dark black
cherry. There's toffee, there's coffee.
The tannins are beautifully integrated and balanced.
It's just a chewy, delicious,
uh, wine that I think would pair nicely with a
beautiful piece of red meat. Um,
(30:04):
I just. I can't say enough good things about this. This shows that it's
been hand just, hand cultivated
and hand created from scratch. And all that
love that went into it really, really shows in the glass.
>> Brent (30:15):
Harm.
>> Harm (30:16):
This is where I wanted that Camus 50th anniversary to be. I
hate saying things like that. I hate comparing, but this
is that.
>> Maury (30:24):
This is a little different than Caymus style.
>> Harm (30:26):
Now the game of style is sweeter and more approachable,
but this the style I like. You know, I want the
heavier tannins. I want that grip.
>> Maury (30:34):
This is a, uh, special select.
>> Harm (30:36):
Yeah, well, not quite that good. Not quite that good, but yeah,
yeah.
>> Maury (30:39):
It'S heading in that direction.
>> Harm (30:41):
It's heading. Yeah. And probably Much more, uh, affordable,
too.
>> Maury (30:44):
I don't know that this is not cheap.
>> Harm (30:46):
I don't know. I have no idea what this cost. I've never seen this in Florida.
>> Brent (30:49):
Yeah.
>> Harm (30:49):
Uh, um, I just. I'm just saying it's probably not
as expensive as the special select. The. The
nose is just stunning to me. It's all
those currents. I get the. The. The hint of the rose
petals and violets that I got on the Camus or that was more than.
It was overpoweringly floral. It's just coming out in
hints and just barely wafting out those floral
(31:10):
notes. The sandalwood. You said sandalwood or cedar,
right? Something like that.
>> Bob (31:14):
So kind of both.
>> Harm (31:15):
He said. You said you. You said. He said sandalwood, right?
Yeah. So that's coming out. That's really beautiful and
fragrant. And there's a little bit of that black
tea as well. And the fried cherry pie
is a great note. I like that because it's the
vanilla, the butteriness of the pastry and
the cherries. It's all there. This is so
good.
>> Bob (31:36):
Amish fry pie.
>> Harm (31:37):
And the finish is longer with good grip. Bob, what do you
think?
>> Brent (31:41):
This Californian wine.
Oh, so
good. Yeah,
this is. This is a fantastic wine.
I mean, the. The nose is absolutely
beautiful. The sandalwood comes through
(32:02):
the. The dark, dark cherry on this.
The dark red fruits on this.
There's almost a toffee, not
dark toffee on the back.
>> Harm (32:11):
He was talking about the fried pies. I can't get that out of my head. That's.
That's the vanilla.
>> Brent (32:15):
I wish I had a fried pie, but I'm not tasting that.
>> Harm (32:17):
Ah, that's a fried cherry pie.
>> Brent (32:18):
Just so well and tightly put together.
So I can't finish. We'll be back.
Hey. And we're back. And we were just finishing up our
discussion on the Stuart Sellers Napa Valley
Cabernet Sauvignon 2021. This
is. This is a absolutely beautiful wine.
Um, I mean, what more can
(32:39):
you say? It drinks. Well, I think
this thing would go for years, but I, you
know, it's. It's drinkable now.
Great mouthfeel, great tannins. Very well
integrated.
>> Harm (32:52):
Not the most complex, but still so good.
>> Brent (32:54):
Oh, so good. So we are going to be rating
the Stuart Sellers. Five sips.
>> Harm (33:00):
Oh, my goodness.
>> Brent (33:01):
Yes, yes, yes,
yes. So we're going to have
Harm tell us about our next winery.
>> Harm (33:09):
Okay, thanks, Bob. Uh, our next winery is
Alpha Omega. Alpha Omega Winery was established
by Robin and Michelle Baggart in 2006.
Located on the Rutherford bench in the heart of Napa
Valley, the Baggarts sought to create.
There's no r. Baggots. Oh, yeah,
yeah. For some reason I read. It was braggarts.
>> Brent (33:29):
Reading is fundamental.
>> Harm (33:31):
Riff. Was that a still a thing
in school these days? Reading? Yeah. All
right. So the bag.
>> Brent (33:38):
Apparently not when you were there, but.
>> Harm (33:39):
Yeah, well, that and I need new
glasses. You keep using the horn.
>> Maury (33:45):
I don't think it means what you think it means.
>> Harm (33:48):
So the baggage sought to create an estate
comparable, um, to the finest in the
valley. And Robin began his wine career in
1988 as a grape grower, planting more than 750
acres of grapes. In 1998,
establishing the Toloso Winery.
I've never heard of them. In San Luis Obispo.
Several months into the negotiations with a property that would
(34:09):
become Alpha Omega, Sir Peter Newton of Newton
vineyards suggested to the Baggots. They
talked to the winemaker and assistant winemaker
about joining the new winery project.
The team together had excelled in making
award winning wines for Newton Vineyards in Napa
Valley and left to do the same thing for Alpha and
Omega. Sourcing the grapes from some of
(34:31):
the most, uh, prized vineyards throughout the top avas of
Napa, most notably the Thomas
vineyard in Rutherford, the
Bechstauffer, the Tokalone in
Oakville, The Beckstaufer,
uh, St. George III in Rutherford and the
Beckstaufer, Dr. Crane and
Bechstauffer, Las Piedras in St. Helena.
(34:53):
And of course couldn't be without Stagecoach in
Atlas Peak, the Drew vineyard in Mount
Veeder and Sunshine Valley in Oak
Nor District. These guys are just name
dropping at this point. It's just crazy.
So Alpha omega, Napa Cab
2018 is our first wine from them. It's
(35:13):
14.7 ABV 94
Cabernet Sauvignon, 3% Cabernet Franc,
2% Petite Verdot, 1% Merlot,
70% barrel fermented, 30% in stainless
steel tanks aged 22 months in
French oak, 75% of which is new,
25% in one year old barrels. The
fruit is sourced from a range of sub appellations stretching from the mountain
(35:36):
slopes of Atlas Peak, which would be the,
uh, Atlas Peak, the
Stagecoach and to Spring
Mountain, Howell Mountain and the valley floor in Coombsville and
St. Helena and Oakville and Oak Mill. That
they just, again, Alpha and
Omega is a name dropper, that they
have the best source fruit. The
(35:58):
color is a, uh, super intense opaque
ruby to garnet color with just
ruby edges. This is even though it's
a 2018. And here we are in 2024 drinking
it. It's still young. The
nose violets,
blackberries. There's
some black tea. There's,
(36:20):
ah, some of that
Rutherford dust coming out.
Um, it's just so much good
and complex fruit and leather
and flowers. I just love
this
(36:40):
currents. Anise, Anise
rose. Um, it's a
huge palate. It's covering everything in your mouth. I'm
feeling the tannins everywhere. My gums,
my, the top of my tongue, the
sides of my, the back of the palate.
It's powerful. It's huge. I
need.
Bob, why didn't you bring us steaks?
>> Brent (37:03):
Why don't you bring steaks? I brought the damn wine.
>> Harm (37:05):
And this is the baby of the, uh, lineup.
Oh, my God. This is great. The finish is infinitely
long. Great tannins, super balanced. All
the flavors you want from a cabernet. Justin, what do you
think?
>> Bob (37:18):
So I definitely get the brightness of the fruit from
the How Mountain Ada and the
dryness that's characteristic of
the Oakville Ava. I think it's
very well balanced.
Um, it'll punch through
anything you're eating. And this is going to be the star of
your.
>> Harm (37:36):
It's the start of the meal, of your meal. Yeah. Yeah.
>> Bob (37:39):
What'd you think, Maury?
>> Maury (37:40):
Yeah, no, I think, uh, the future's looking bright
because as Harm pointed out, this is the first expression and
they're only going up from here in price and
quality. But I thought this was extremely well made. I thought it
was delicious. Uh, again,
it's got so much going on in the nose and I think you guys are really
nailed it on that. For me, the palate was boysenberry,
(38:00):
currant, anise, rose, uh, definitely
some hints of French oak and a little bit of spice. I
thought it was very nicely balanced. I think the tannins are well
integrated. They're delicious. It really
delivers. And again, I agree with you, Harm. It's
fresh. It tastes like it was just bottled last week. It does not
taste like a six year old wine. And,
(38:21):
uh, I would argue that this hot wine will age and has
many miles to go.
>> Harm (38:25):
Oh, yeah, oh, yeah. I mean,
they've released, they've released vintages since this
2018. Already, 2021's on the shelves out
there. If you drink it now, you're killing a
baby. Don't do it. The 18 is the one that's
approachable now.
>> Brent (38:42):
Uh, all I can say is thank you to the folks at Alpha
Omega, because when I reached out to them they, they
said, we want to, we want to have the
wines on the show. We absolutely want to be on the show. Um, but could you
give us a couple of days? We want to think about what we want to send. I'm
like, absolutely, we're happy to talk about whatever you
will to share with us and with the audience. And. And he
(39:02):
said, yeah, we've got a couple that we want to send you. Thank God they did
because, well, I.
>> Maury (39:06):
Think they did justice because sending the new releases
20, uh, one. It's probably not going to show as well as
these. These are really coming into their own and are ready to drink.
And so I'm really pleased that they dug into the sellers and sent us something
that was a little bit more approachable and drinkable right
here, right now. Uh, and that's the problem. The American
public harm, uh, has to assess whether they're going to be drinking it
(39:27):
tonight or they're willing to put it away on the shelf for a couple years.
>> Brent (39:30):
What are you talking about? You think he actually puts that much thought in?
>> Harm (39:33):
I put one on. I tell people, look, you buy this
now you need to decant this for two and a half hours.
>> Brent (39:37):
I've been to a store and they.
>> Harm (39:39):
Don'T want to do that. So look, you buy this cheaper wine now to drink.
>> Brent (39:42):
I bend us. You'll leave money, you'll leave now.
Give. Need money. Get out. Yeah, I. Yeah, okay.
Please.
>> Bob (39:50):
He has a Chinese laundry in addition to the liquor store,
right? In case you need to wash and drink.
>> Harm (39:55):
Just give me the mini. Man, I don't want to talk to you about the wine.
>> Brent (39:58):
This is so Good.
>> Harm (39:59):
This is 200. You're going to get good wine. Whatever. I don't
care. I don't care if you told it for 10 years. Now you spend 200
on this thing, now you're gonna waste your money because if
you drink it too young. I tell them, I tell them, hold, hold wine. This is
not 200 wine, by the way. But I'm saying that in general, I tell
people there's some wines you have to hold, some wines you have to
decant for several hours. In the meantime, how about try this
(40:20):
$20 bottle?
>> Brent (40:21):
Very wise man once said you'd have to know when to hold them.
>> Harm (40:24):
Yeah, that's right.
>> Brent (40:25):
And you have to know when to.
>> Bob (40:26):
Fold them, know when to run.
>> Brent (40:27):
He also makes excellent chicken. But,
um, man. Yeah, yeah, this Alpha
Omega Napa Cab is absolutely
fantastic. So I, I can't add
anymore. So we're going to be giving it a well
Deserved forceps. That's
classified.
So that's going to take us to our next one in the Alpha
Omega lineup. This is the Alpha
(40:50):
Omega Cabernet Sauvignon. Beck stopper tokalon.
Um, 2018, so
14.8% ABV, 100% cabernet
sauvignon. 90% barrel fermented, 10%
stainless steel tank fermented, age 22 months
in French oak, 80% new, 20% one year old
barrels. So. Planted by Napa pioneer
(41:10):
hamilton crab in 1868, the Tocalon Vineyard
is known for the depth of its rocky, well drained alluvial
soil and grapes with ample tannins and
bright natural acidity. So the color
on this is dark like my
heart. Dark. Darker than Satan's heart.
>> Harm (41:28):
Uh, well, that's my heart.
>> Brent (41:30):
Uh, you don't have a heart.
>> Harm (41:31):
Darkest sin.
>> Brent (41:32):
Oh, just uh, I mean it
is dense
on the nose. There's some,
uh, there's some floral hints at the tip,
but it's
cocoa and
a little bit of a minerality.
>> Harm (41:53):
A.
>> Brent (41:54):
Little bit of graphite,
a little bit of dark fruit.
>> Harm (42:01):
Like this is, this is not just graphite. This is the,
um, this is the, the seat, the
wood from the pencil and the graphite. When you
sharpen the pencil shavings. Pencil
shavings right there on the palette.
>> Brent (42:15):
It'S, it just flows over your
tongue. The tannins are just so
well done and so well integrated
and just mouth coating.
Black currants, dark,
dark cherry.
Mhm. A little bit of an herbal note for
(42:37):
me. Maybe a little rosemary, maybe a little sage.
A little bit of, um, more of that sort of
dusty stone minerality.
>> Harm (42:44):
I got the herbal note. More on the nose.
You get it on the palate too.
>> Brent (42:50):
I didn't think it was going to get any better, but this one's better than the last
one, dude.
>> Harm (42:53):
This one?
>> Maury (42:54):
Yeah, this one, uh, is better.
>> Harm (42:55):
Oh, wow.
>> Brent (42:57):
It's, it's. Yeah, it's token. So. I mean,
you're getting from one of the better vineyards on
planet Earth, but uh, you know, you know
as well as it was. I do. It doesn't matter where the grapes come from. If you don't
know what you're doing, you can still screw it up. And yeah, they know what
the hell they're doing because this, this wine is fantastic.
What do you think, Justin?
>> Bob (43:17):
I thought this was an exceptional wine. On the
nose I got like chocolate milk.
I got a faint note of durian. On
the palate, the tannins were enveloping.
Beautiful. I got some really cool
rye Bread on there.
>> Harm (43:35):
Um, you said durian,
and I couldn't let it go.
>> Bob (43:39):
Well, let's talk about it.
>> Harm (43:41):
I'm not a fan of durian. It's not even legal
to have on the subways. And
Singapore. What? What is?
>> Bob (43:48):
Yeah, it's really good in pastry.
>> Brent (43:49):
Well, he doesn't live in Singapore. Yeah, what difference does it
make?
>> Harm (43:52):
Durian tastes like feet.
>> Bob (43:54):
In New York, they just move to the other side of the subway.
>> Harm (43:57):
Onions, garlic, and feet.
>> Bob (43:59):
Right, and your point?
>> Harm (44:01):
This is not. There's nothing there.
>> Maury (44:05):
Put it this way, it was not complimentary to calling
the wine durian. Like, I think it's.
>> Harm (44:11):
Continue with your review. But I had to call you out on that one.
>> Bob (44:14):
Well, I was in.
>> Maury (44:16):
Mr. Madison, what you just said
is one of the most insanely idiotic things I have
ever heard.
>> Harm (44:24):
Okay, now, I mean, continue.
Go ahead, Justin.
>> Bob (44:28):
Three times in one day. It's awesome. I'm
good. How about you, Maury? Uh, what'd you think?
>> Maury (44:34):
I love this wine. I love the last wine. I thought this
line wine was the last one on steroids. Flavor
amped up to 11 or 12. Uh, I love
token fruit. It's unbelievable that a winery. Excuse me,
a vineyard can turn out such consistently amazing fruit.
But if you see a wine label made from a reputable winemaker
with Tokellon on the label, buy it. You won't be
(44:54):
disappointed. The Tokellon vineyard is a
magical place on earth that produces some of the most
expensive grapes on Earth and some of the best wines
on planet Earth. When it comes to Cabernet in
California, Tokelan is my by far,
my favorite vineyard. This was absolutely
delicious. Uh, I loved it.
(45:16):
Anybody else wanted to add, or am I moving on?
>> Harm (45:19):
I think we don't. Doesn't matter
what we say. The. The 2018 token
on Beck Star for Alpha Omega is the way to go.
>> Brent (45:28):
Absolutely. Well, leaving, uh,
it at that, we're going to be giving the Alpha omega
Backstopper Toequan 2018 Cabernet Sauvignon, a
well deserved five, six.
>> Harm (45:38):
Oh, my God.
>> Brent (45:43):
That takes us to our last wine. We're gonna have more.
>> Maury (45:45):
And if it couldn't get any better, there is an even bigger
better. There's an even bigger brother. The
Alpha Omega Cabernet Sauvignon.
Uh, the Alpha
Omega era Napa Valley
2018, 14.5% alcohol
by volume, 92% cabernet sauvignon,
5% malbec, 3% petite
(46:07):
verdot 100 barrel ferment,
age 22 months in French oak,
80% of which is new and 20%
is in a one year old barrel. Again,
color, deep, dark and brooding.
The nose expression with
lots of complexity. There's
vanilla. There's definitely the pencil shavings that
(46:30):
we all spoke about. Graphite, a hint of
tobacco, violets, lavender, lilac,
licorice. There's a lot going on on the nose, on
the palette. Silky at first, beautiful
mouth coating, viscosity. The tannins are
fine, very nicely balanced. There are hints of
cocoa and coffee. Um,
(46:50):
a little bit of cedar, perhaps even a little hint of
barbecue. Uh, dark cherry,
pomegranate, and then a finish that goes on and
on. Uh, I didn't think the last one could get any better,
but I think they knocked it out of the park with this one.
>> Harm (47:04):
I don't know. This is better than the last one. It's
just as good. Is it better though?
>> Maury (47:09):
It's at least as good.
>> Harm (47:10):
Oh, my God. Justin, did you
agree that these things is better? I know somewhere m more. Way more
expensive.
>> Maury (47:17):
I think this one's more approachable today. The other one's got miles to
go and will last longer. But for drinking today, this one is.
>> Harm (47:23):
To me, this one, I think double the price. The last one too.
>> Bob (47:26):
So if I was gonna have, like,
Texas beef rib, I would go heiress.
If I was gonna go boneless rib
eye, I would go to the Beck
Stopper to, uh.
>> Maury (47:38):
Okay, well said.
>> Harm (47:39):
So Eras is. Is, um. Is.
Is, um. Tay Taste tour. Taylor Swift's
tour. This is era Singular.
>> Bob (47:47):
The Eras tour.
>> Harm (47:48):
Yeah. This is singular era.
>> Bob (47:50):
She's probably beef rib or
boneless rib.
>> Harm (47:54):
Oh, she'd probably be good with beef rib too.
>> Brent (47:56):
I don't know. I should ask her. What are you two?
>> Maury (47:59):
They're often Never Never Land. Bob, what'd you think of this
wine?
>> Brent (48:05):
Why do I have to waste my time out witting
morons? Yeah, okay.
>> Maury (48:11):
Uh, I like that one.
>> Harm (48:12):
Yeah, that's a good bump.
>> Brent (48:14):
The Era Napa Valley. Again,
fantastic wine. Beautiful,
beautiful nose. Rich,
muscular, layered,
complex flowers.
The graphite, the minerality, the
palette. Huge. But I think slightly
more approachable at this point.
>> Maury (48:35):
Slightly more effeminate and slightly more approachable than
the.
>> Harm (48:38):
I love that it's a blend of. They've got a little bit of malbec.
>> Maury (48:41):
And that makes a difference.
>> Harm (48:42):
And petite verdot.
>> Brent (48:44):
That. That loosened it up just a little bit.
But every bit is fantastic. So we're going to
be giving the Alpha Omega era Napa Valley
2018 a well deserved five,
six.
>> Harm (48:56):
All right. Oh, my goodness.
>> Brent (48:59):
And why is it five? Because we don't have six, so,
um, well, that's all the time we have
today. I want to thank you guys for
joining us today. You should be thanking me for
this today.
>> Maury (49:12):
Thank you, Mr. Wagner.
>> Brent (49:14):
Uh, thank you, Harm.
>> Bob (49:15):
Thank you, Mr. Wagner.
>> Harm (49:16):
Thank you for the PR companies that decide to sell
us or not sell us, send us wine to
review because you
make my month. This is.
I taste wine every day at work,
but the stuff we taste for the show, especially
today. Wow. Thank you.
>> Brent (49:35):
Yeah. Yeah. Well, honestly, three. I mean, I
can't think of three better wineries we've had in a while.
So fantastic wine.
And that's it for us. Have a good day.
>> Harm (49:47):
You thank Mari and Justin.
>> Maury (49:49):
It's okay.
>> Announcer (49:50):
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>> Brent (49:59):
Give it a little tappy. Tap, tap,
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(50:25):
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(50:46):
join us for another episode and keep on
sipping.
This has been a one tan hand production of
Sips, Suds, uh, and Smokes, a program devoted
to the appreciation of some of the finer slices
(51:07):
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 &
Smokes.
>> Brent (00:04):
Daytime, nighttime, other time,
anytime, there's always
wine time. Well, uh, this is a wine episode, as
you can well tell. And here the wines we're going to be discussing
today. So we have the MLO Merlot
2021. We have the Caymus
California Cabernet Sauvignon 2022.
(00:24):
The Caymus Napa Valley Cabernet Sauvignon,
2022. 50th anniversary release,
Stuart Sellers, Napa Valley Cabernet SauVignon
2021. And from Alpha Omega, we have
the Alpha Omega Napa Valley Cabernet Sauvignon
2018, the Alpha Omega Cabernet
Sauvignon Beck stop for Tokalon
2018, and the Alpha
(00:46):
Omega era Napa Valley
2018. So pretty
damn good show.
>> 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 (01:56):
Hey, Sips time again.
Welcome to this SIPS episode where everything good in life
is worth discuss. As always, we are the best thing on
at 2am Is that true still?
>> Harm (02:07):
I mean, there's so many streaming options these days.
>> Bob (02:10):
Well, George Jefferson's just moved to our time slot,
so they're moving on up.
>> Harm (02:14):
Uh, they're moving on up.
>> Brent (02:15):
Do the east side.
>> Harm (02:17):
Do you not have the, the. The. The theme
song available on your board there?
>> Brent (02:21):
M. Oh, yeah, because we did it. We did a Jefferson's
Bourbon episode. So I had. Yeah, I had the theme
song.
>> Harm (02:28):
Just. Dude, it's so easy. It's modern days. Come on.
>> Brent (02:30):
Yeah, well, I didn't know anybody's going to bring up Jefferson, so, you
know.
>> Harm (02:34):
You know, I always bring up Hogan's Heroes. You should have something
there.
>> Brent (02:38):
Oh, I've definitely got Hogan Zeros.
>> Harm (02:40):
All right.
>> Brent (02:40):
I got Colonel Clink in there somewhere. I'll find him.
>> Harm (02:43):
Well, okay, so we, we. We. We are
maybe the best thing on at 2:00am um, on NPR.
>> Brent (02:49):
Yeah. Unless, like, Home Zeros is on.
>> Harm (02:52):
Oh, yeah.
>> Brent (02:52):
Because, I mean, you know, it's Hogan zeros. You know, it's
Clank and General Bulk.
>> Harm (02:56):
Are, um, the tokens here is not on npr. I said npr.
>> Brent (03:00):
Yeah, I don't think they're on npr.
>> Harm (03:01):
Are we still on npr? We're still on NPR on some shows.
>> Brent (03:03):
We're on a lot of, a lot of NPR stations.
>> Harm (03:05):
A lot of NPR stations. Okay, well, this is
radio.
>> Brent (03:08):
Yeah, well, this is made man Bob. Joining me
today are good old boy Harm.
>> Harm (03:13):
Thanks for having me, Bob. So I love wine shows.
So we don't do them enough.
>> Brent (03:18):
Well, there's only 52 weeks in a year, so. Yeah,
you know, I'm hoping to get some more wine.
>> Harm (03:24):
And those guys, the rest of the crew over
in Tennessee keeps doing those beer shows. What's up
with that? I know suds is in the title of the show,
but come on, man.
>> Brent (03:33):
If you drove up there and took them out, then we'd, you know, gain another 20
weeks a year.
>> Harm (03:37):
I need, I need whiskey and wine, man. We don't
need Suds. Do we need Suds? You Suds people suck.
>> Brent (03:43):
Well, we're going to be doing, um, hopefully be doing some
30 minute shows with some wine, uh, this year
because again, we just keep getting
more fantastic wines to talk about than we have time.
>> Harm (03:54):
So it's an embarrassment of riches.
>> Brent (03:56):
Yeah, I can't complain. So. And we
got made man Morgan.
>> Maury (04:00):
Good morning, gentlemen. Pleasure to be here in the basement. We have an
outstanding lineup today. I am very
excited.
>> Harm (04:07):
I can tell.
>> Brent (04:08):
Just your pants.
>> Harm (04:09):
Get your pants back on.
>> Brent (04:10):
Really embarrassing. And good old boy
Justin.
>> Bob (04:13):
Good morning.
Um, so good that today ends in a Y, which means it's
a perfect day to drink wine.
>> Harm (04:19):
It's always well said. Well said.
>> Brent (04:20):
It's always a good day to drink wine.
>> Harm (04:22):
It ends in a. Yeah.
>> Brent (04:25):
Daytime, nighttime, other time,
anytime. There's always
wine time. Well, this is a wine episode, as
you can well tell. And here the wines we're going to be discussing
today. So we have the MLO Merlot
2021, we have the Caymus
California Cabernet Sauvignon 2022,
(04:46):
the Camus Napa Valley Cabernet Sauvignon
2020 2. 50th anniversary release
Stuart Sellers, Napa Valley Cabernet SauVignon
2021. And from Alpha Omega we have
the Alpha Omega Napa Valley Cabernet Sauvignon
2018, the Alpha Omego
Cabernet Sauvignon, Beck Stopper Tokelon
(05:06):
2018, and the Alpha
Omega Era Napa Valley
2018. So pretty
damn good show. So.
>> Harm (05:16):
Oh, yeah.
>> Brent (05:18):
So against all of my better judgment
and everything in my.
>> Harm (05:22):
I don't think you have better judgment anymore, Bob.
>> Brent (05:25):
That tells me not to. I'm gonna go ahead and have
Justin tell us about our SIPs ratings.
>> Bob (05:30):
Well, I, I've taken the effort to bring Jimmy Stewart
back from the dead just to do our SIPs ratings.
>> Harm (05:36):
First, the Stewart wine people.
>> Bob (05:38):
For the Stewart wine people.
>> Brent (05:39):
Yeah.
>> Bob (05:40):
One sip.
>> Harm (05:42):
Uh, give me a glass of water to wash out
my mouth.
I think he's still dead.
>> Brent (05:51):
Thank God. Yeah, thank God.
>> Bob (05:53):
Two sips.
>> Harm (05:56):
Nice. But what. What else
do you have? That was actually pretty
good. It was getting better.
>> Bob (06:04):
Three sips.
>> Harm (06:06):
Well, that's interesting.
But what was this again?
>> Brent (06:12):
Interesting. Sound like a chicken.
>> Bob (06:15):
Okay, four sips.
>> Harm (06:18):
Let's keep this secret to ourselves
and pour me another.
>> Brent (06:24):
That's classified.
>> Bob (06:27):
Five sips.
>> Harm (06:29):
Oh, my. I was unaware anything could be
this good. Oh, my goodness.
>> Brent (06:35):
Yes, yes, yes.
I'm not gonna say it's good, but compared to
most of the ones he does, that's
a real low bar of comparison.
>> Bob (06:47):
Yeah, that one actually
practiced once.
>> Brent (06:51):
Yeah, yeah, once.
And it shows.
All right, well, we're gonna have, uh, Harm tell us about our first
wine, so.
>> Harm (07:00):
Oh, thanks, Bob.
>> Brent (07:01):
Let us know.
>> Harm (07:03):
Our first wine for the day is Amelo. Uh,
Merlot. It's the
20.21.14.4% ABV.
Amelo is part of the Wagner family of wines, which we've talked
endlessly about because we've been doing them, reviewing them for
years. Um, this is made
by winemaker Jenny Wagner, the daughter of Chuck Wagner of
Camus. Amlo is the name of Jenny's mother's
(07:23):
family, who has a long farming history in
Napa Valley. And that would be Chuck's ex wife. I don't know why he
put it down as Jenny's mother's family.
Whatever. Anyway, the
color is a beautiful ruby,
mostly opaque. The edges are kind of clear.
It's, uh, a little bit. Still young. The 21
got, uh, it's. It's drinking well, but the nose,
(07:46):
it's all about cherries
and sandalwood and spice. And
I got it when I. When we first poured it, I got a bunch of orange peel that seems
to have dissipated. You guys get. Still get the orange peel on that nose?
>> Maury (07:57):
Not as much.
>> Bob (07:58):
I do not.
>> Harm (07:59):
Yeah, the orange peel is dissipated. When we first poured, I got
cocktail cherries and oranges. Orange peels.
There's, um, a little leather note to it.
And, um, you know that
with that cherry and the orange, at first it was like an old fashioned. It was kind of
weird. They've been drinking too much last night.
>> Brent (08:16):
But, uh, you just didn't brush your.
>> Harm (08:18):
Teeth or wash your hands
on the entry. Really rich,
smooth. The cherries
there. A lot of plum coming out from the. You know,
some merlot, you expect those
plums, some umami.
Uh, the tannins are really well
done. Here it's just like powdery soft,
(08:40):
um, just a little bit of cinnamon and
clove.
>> Brent (08:44):
But is it umami or is it umami?
>> Harm (08:46):
Umami. But the tannins,
when I first tasted it, they were too soft. Giving some
time in the air, uh, and just letting it sit in the
glass. The tans are more that powdery,
beautiful. You know, just this just gives you a little bit of
pucker.
>> Brent (09:01):
Dusty.
>> Harm (09:01):
Good. But it's not, it's not that Rutherford dust. No, it's
not Valley.
>> Brent (09:05):
No, the tannins are dusty. Yeah.
>> Harm (09:06):
No, no, the Rutherford dust is that, that
those tannins from Rutherford are more sharp and
a little more intense. This is just very soft
tannins, but not too soft. The
finish is medium long and I really
enjoyed it. Maury, what do you think?
>> Maury (09:22):
You know, I'm going to echo a lot of the things you said. I would agree with
you. Uh, it definitely had that interesting nose with the
cocktail cherries and um, and the
orange peel. But that did sort of blow off a little bit. I got a lot
of leather, uh, uh, and
some French oak on the nose.
>> Harm (09:38):
Um, I went cinnamon and clove and that's
that. That to me, that's French oak.
>> Maury (09:43):
Yeah. Uh, I would agree with you.
The uh, the flavors you were sp with that, the
plums, the, the tannins. I, I
agree with you. This is a full bodied Merlot. This is a
Merlot. I would, what I would call Merlot for cab drinkers.
Uh, I really like this. I'm generally not a big merlot
fan. Merlot I find often to be a little bit thin, but I,
I've had these wines before. From release. MLO labels
(10:05):
come has several wines, uh, in their portfolio
and I think this is one of their shining stars. They've really done a
nice job with it. It's extremely well balanced. It's
mouth coating, it's luscious. The tannins are well
integrated. They' uh, I didn't think they were
too soft. First, uh, first harm. But they're definitely,
after having been in the glass, are just beautiful. I just
(10:26):
think it's drinking beautifully today.
>> Harm (10:27):
I gotta disagree with you. They're, they're still soft for
me. They're softer.
>> Maury (10:31):
It's a merlot. It's not a big, big.
>> Harm (10:34):
You're right.
You're right.
>> Maury (10:36):
Justin, what do you think?
>> Bob (10:37):
So I definitely got the big
fake cherries note. Um, I got like
Darjeeling multi.
>> Harm (10:44):
Dar Shielding's a good, good call. That's a good call. Yeah.
>> Bob (10:47):
A little bit of sourdough bread.
>> Harm (10:49):
That's weird, but okay.
>> Bob (10:51):
On the palate, it was, like, fruity.
I got a little bit of pork jerky,
some nice oak. It was very well balanced.
>> Harm (11:00):
I was. I was gonna go with umami for that, but pork
jerky is very, very
specific. You. You imbecile.
You bloated idiot. No,
no,
I wasn't calling him stupid. That's just very specific.
Pork jerky.
>> Bob (11:18):
Yeah.
>> Harm (11:19):
I don't know I've ever had.
>> Maury (11:20):
I would agree with, uh, Harm. I probably would have just used
umami as a general.
>> Harm (11:26):
Yeah. I don't think it means what you think it means.
>> Bob (11:29):
Maybe 5% of our audience knows what that means. And
then the finish is a little chalky, but I loved
it.
>> Maury (11:35):
I thought the finish was relatively short. I mean,
short to medium. It was certainly not a, uh, lengthy finish, but it
was pleasant, Bob.
>> Brent (11:44):
I think it was delicious. I think this is one of the better years from
MLO that we've had, and we've been.
>> Harm (11:48):
Yeah, yeah, you're right. You're right. This is a better wine.
>> Brent (11:50):
We've been fortunate to review, you know, quite a few of their wines over
the years. Um, we've got a great relationship with the folks at
Camus.
>> Maury (11:56):
They're.
>> Brent (11:56):
They're an incredibly generous family. Um, the
Wagner family really has
raised hundreds of thousands of dollars to support,
um, honor flight and flying World War II in
Korea and Vietnam veterans to D.C. so.
And help us with the work that we do with that charity. So, I
mean, just a really great family. But
damn, Jenny can make some good wine.
>> Harm (12:19):
She's been getting better. She's really been getting.
>> Brent (12:21):
I mean, this is it. Just every year, the mll, I think, gets better
and better, and it's. I think this is the best.
>> Harm (12:26):
We didn't cover the Sauvignon Blanc today, but I had a chance to
taste the new release of the Sauvignon. It was actually very good, too.
And I'm not a big California Sauvignon Blanc fan.
>> Brent (12:34):
Yeah, I think this is excellent. It's. It's
got a lovely mouthfeel to it. It's. It's got a
night. The tannins are just so
well integrated into it. Um, they're not
overpowering, but they're. They're absolutely there to let you
know they're there. Um,
the boy was right on the T. The T is definitely there. I'm
(12:54):
definitely picking that up.
>> Harm (12:56):
Um, good one.
>> Brent (12:57):
Really good cherries on the nose. Um, it's
got a lovely roundness and softness to it,
but it's it's got a little bit more backbone than your
typical California Merlot.
>> Harm (13:08):
It doesn't say 100% merlot. I'm thinking this is
a blend of something else in there.
>> Brent (13:13):
I couldn't tell you. I don't have. I don't have
that, uh, information on me,
so. But I think she's done a great job and,
you know, if you grab it.
So we'll be back.
Hey. And we're back. And we just finished talking
about, uh, our first line, which is the
(13:33):
MLO Merlot from the Wagner family, from Jenny
Wagner. And we're going to be giving that a well
deserved four sips.
>> Harm (13:40):
That's classified.
>> Brent (13:42):
So it's going to take us to our next wine and we're going to have Maury
tell us about that one.
>> Maury (13:46):
Well, I thank you, Bob.
The next wine is the Camus California Cabernet
Sauvignon 2022 at
14.6% ABV, introduced
by Camus Vineyards with the 2021
vintage. This is their second release. This wine
is a California appellation Cabernet
Sauvignon sourced from sites throughout the state.
State which feature climactic conditions,
(14:08):
soils and topography that are ideally
suited to Cabernet. This project stems
from excitement over California's diverse vineyard
land and often lesser known areas with
the potential to produce exceptional Cabernet.
You can watch a video and learn more by scanning the
QR code on the back label of the wine
bottle. So this has a beautiful
(14:30):
deep, dark ruby color
on the nose. Blueberries,
violets and creme de cassis.
Very, very fragrant
nose. The palette very, uh,
much, uh, reminds me of the pedigree of its big brother, the
Napa Valley Camus Cabernet Sauvignon.
Again, layers of lush
(14:53):
red and blue fruits. There's a hint of mocha, some
dark spice, and a finish that just goes on
and on. Um, I believe that this project was
born out of demand and high price for the regular
Napa. And this allows them to make much more
of basically Caymus Cabernet by sourcing
grapes from all over California. So the main difference would be
(15:13):
this is a little bit of a lower price tag and you're
getting grapes from all over California rather than just Napa.
I think they've done an excellent job. To me, for
a big discount, you're getting a wine
that's nearly as good as the regular
Camas. Uh, I've been a big fan of the regular
Caymus Napa Cabernet for a long time. Been buying it for
years. The 50th anniversary, which we'll talk about in next, is
(15:35):
no exception. And I think this is an excellent
job at a baby brother. That's
very, uh, much discounted in price, but very much up
there in terms of flavor, style, and quality.
Harm.
>> Harm (15:48):
Well, actually, Maury, a couple things I have to disagree with you.
The. The discount is not as big as it used to be. The discount
used to be significant, but now it's almost as expensive as
the regular stuff. And.
>> Maury (15:58):
Okay, so you're at retail, and you would know better, but when I first.
>> Harm (16:00):
Came out in the restaurants, the discounts much bigger
still.
>> Maury (16:03):
And when it first came out of retail, there was at least a 30%
discount.
>> Harm (16:07):
Exactly. Yeah. But I was hoping for 50%,
but because. Because it's California, Appalachian, not Napa, Right?
>> Maury (16:13):
Correct.
>> Brent (16:13):
Well, so is your wife. Actually, she's hoping for 100%,
but. Well, that's. Oh, I'm not supposed to
talk about cases, am I? Never mind, never mind.
>> Harm (16:22):
Don't go there. Yeah, uh, don't go there.
>> Brent (16:25):
She's going to take the house.
>> Harm (16:27):
She'll take the house. She'll take. She's already got the kid, man.
She's turned her against me.
>> Brent (16:32):
Well, that's just because she was.
>> Harm (16:34):
She's 10 years old. She thinks she's 40.
>> Brent (16:36):
Well, it's just because she's got taste.
>> Harm (16:37):
I mean, I know, whatever.
So let's go back to the wine. The wine tastes great.
So, uh, the other thing I have to disagree with you is, is,
um, when I first tasted this
wine, I did not enjoy it at all. But.
And I. I thought you said the finish was long.
I thought it was short, and I thought the palate was
watery, but as it sat in the
(16:58):
glass. I take that back. It's weird.
You guys decanted this before I got here, right? It was decanted
a couple times, so to let this out, but
it does need time to sit in the glass.
Um, you said blueberries and violets and
cassis. The violets, to me, have turned into rose
petals as this is sent in the glass.
And I'm getting a really good amount of spice coming out. Not just
(17:20):
cassis. Um, it's
like. It's like baking spices that, uh. This
must be some French oak used here, right? I think. They don't
say. And,
um, the
fruit, it's got layers to.
It's blue and black fruit, like you said.
But, um, the mouth feels just not. It's. It's not there
(17:42):
for me.
A little bit light, but there's
again, as it sits in the glass. Better acidity coming
out. The finish is
medium. It's not long. I don't just.
I mean, I. I don't love it as much as you did, Maury. I just. I think
it's good still. What do you think, Justin?
>> Bob (18:03):
So big improvement over last year.
>> Harm (18:06):
Okay.
>> Bob (18:06):
Last year it had a lot of
disparate flavors that didn't meld well
together. This wine plays really, really well.
And it is almost as good as the regular
Caymus.
>> Harm (18:18):
So you both like it more than I do.
>> Maury (18:21):
Vindicated.
>> Bob (18:21):
All right, so I like it.
>> Maury (18:23):
Thank you, Justin. I paid you.
>> Brent (18:25):
It was the first year for this, right?
>> Bob (18:26):
So this year, they. They just made it a lot better.
Smoother.
>> Brent (18:32):
Oh, don't use the smooth word. Uh, I hate that damn
word.
>> Bob (18:35):
Okay. Oh, uh, too late.
>> Brent (18:38):
No.
>> Harm (18:39):
You know what most people hate is moist, but I love moist. Moist
is a good word.
>> Brent (18:44):
It's got a beautiful nose. Yeah. Um, to me,
it's more rose petals, like white rose petals
and a little bit of dark red
fruit.
And on the palette again, the red fruits jump
out. For me, there's a little bit of a spice
(19:04):
to it. It's got a great mouth feel.
It gives you a coat. Front,
back, side.
>> Harm (19:11):
You all like the mouthfeel. I did not like the mouthfeel.
>> Brent (19:13):
I like the mouthfeel.
>> Harm (19:14):
I mean, that pour the right wine.
>> Brent (19:16):
I'm not. I'm not saying that it's the biggest
wine I've had today or the biggest one on this table,
but I think for the money, I think it's a very well made
wine. Um, I really enjoyed it. I thought it
was delicious. So we're going to be giving the
Camus California Cabernet Sauvignon
2022 a well deserved forceps.
(19:37):
That's classified.
>> Maury (19:39):
Bob, do you want to tell us about the next expression from
Caymus?
>> Brent (19:42):
Nah. Ah.
>> Harm (19:44):
Okay.
>> Maury (19:44):
Let's just drink.
>> Harm (19:45):
Just keep this one secret to ourselves.
>> Brent (19:47):
Yeah, let's just. Yeah, let's just drink and leave the tape
running. What the hell? All right, fine. If I have to
talk, I'll talk. Okay.
Um, so our next wine is also from Camus.
It's the Caymus Napa Valley Cabernet Sauvignon
2022, the 50th anniversary
release. 14.6% ABV.
So back in 1941, Chuck's parents, Charlie, uh,
(20:09):
and Lorna Belglass, purchased, uh, 73
acres, uh, a few hundred yards from the
Wagner home ranch where they planted fruit
orchards and 10 acres of wine grapes. In the
60s, they uprooted all the fruit and walnut trees and
replanted everything to wine grapes. They sold their
grapes to Engel Nook and Sonoma Vineyards and
several others. Um, and then in
(20:31):
1972, Charlie, Lorna and Chuck
decided to establish their own winery and they
named it Camus Vineyards. And that's after the
Mexican land grant to George. You. And if you go to
Yountville, there's a plaque in the little park there that talks about
how he was given a land grant by
some general in the Mexican army for
Rancho Camus, which, you know, was like half the
(20:53):
county. Um, so that's where the name came from.
Um, this special anniversary vintage celebrates
50 years of making Cabernet in Napa Valley with
the folks at Caymus. So the color
is a lovely dark, dark, dark,
inky garnet.
>> Harm (21:09):
It's more ruby than garnet, baby.
>> Brent (21:11):
Uh, I don't know. Looks garnet to
me.
Oh, got a lovely nose.
>> Maury (21:20):
It's got a lot going on in that nose.
Much bigger.
>> Harm (21:24):
Oh, wow. Yeah, yeah. This is, this is the
Caymus you expect.
>> Brent (21:29):
This is just
M. And this is just the regular. This
isn't a special select.
>> Harm (21:35):
Oh, no, I love the special, but they didn't send us any today,
so. Thanks for rubbing the salt in the wound there, Bob.
>> Brent (21:40):
Oh, yeah. Just so
pretty. There's flower petals,
there's some herbs in there that I can't quite
place.
>> Harm (21:51):
The black tea that Justin talked about.
>> Brent (21:53):
Before, T note is huge in that. A lot of black
tea, a little bit of minerality,
a little bit of dusty stone.
And let's see what it tastes like.
Mhm.
Dark.
>> Harm (22:10):
Hm.
>> Brent (22:10):
Red stewed fruit.
Got a great mouthfeel. Got a good
coat. Front, back, top, side
palette. The tannins are there, but
they're really well integrated. They're not, you know,
weeping out at you.
>> Harm (22:25):
These aren't harsh tannins. No, they're still. They're really well
integrated.
>> Brent (22:29):
They're velvety and smooth and soft. They're there, but
they're not whacking you. Um,
this is a winner. This is an absolute winner. I think this
is one of the better ones they've done in a while.
Uh, for me, this one's fantastic.
>> Harm (22:43):
For me, this is the best one they've done in 10 in more than 10
years.
>> Maury (22:46):
It's improved in the glass quite a bit.
>> Harm (22:49):
I thought the 40th anniversary was way too sweet. I think
this is where it should be.
>> Brent (22:53):
Yeah, yeah, this is, this is, this
is classic Caymus from back in the day. That's what this
is. This is like a throwback to what.
>> Maury (23:01):
Back to the roots.
>> Brent (23:02):
Yeah, yeah, yeah. Really, really good.
What'd you think, Justin?
>> Bob (23:07):
I think that the pressure they must have been
under to make the 50th anniversary is
like, you know, Stanley cup game seven
pressure. And they came through with a
really good expression. It's got
classic Caymus notes, it's got
the really nice dry tannins
(23:27):
that the Special select has, like, more of.
So it's like halfway between your regular
Camus and Special Select.
And they did a great job with the packaging, as they always
do. I was thrilled.
Maury.
>> Maury (23:42):
I really don't have much to add. Um, it's been a perennial
favorite of mine. I buy this by the case every year,
usually. Number, uh, of cases.
Um, I agree. They changed the label
and upgraded a little bit 10 years ago when the 40th came out. And they've been
putting the, the number on the top of the bottle, on the front of the
label, uh, for the last ten years or so.
And so it's very dressed up. It's,
(24:04):
um, Again, I agree with Justin. I think there was a lot of
pressure. I think they came through in the clutch and they produced
a beautiful wine that they are, should be proud of for
their 50th anniversary. I thought the wine was delicious
when I first poured it. Over the last hour, drinking
and everything and coming back to it. It's only
improved with time. I would say take your time,
(24:24):
don't rush it, decant it,
aerate it, let it sit in your glass and sip on it
all night long. It's a winner.
>> Harm (24:32):
Yeah. So I, I, uh, have to agree with you guys.
Except the thing
about aeration, Aeration, These wines are meant to be drunk.
Young Caymus is not one of those wines that people say
they hold them for 20 years.
>> Maury (24:45):
No 100%.
>> Harm (24:47):
They, they want them to be an appreciate when they're
released.
So I, you know, what we, what I missed was,
um, I didn't taste the UNA rated version
today. I mean, had it before, but did you guys taste it unaerated
at all?
>> Brent (24:59):
No.
>> Harm (24:59):
No, because I want to know. Because most, you know, when I tell
customers to aerate or wait, it's like, I'll sell them wines.
Look, you can't drink it this year. Please wait two to five years
or five, 10 years. There's things, we have customers for that. And
there's people who drink wine, they want to drink it. Young Caymus is one of those. You
drink Young what did this taste like before
it was a rated. I bet it was. He might even have been better than
(25:19):
is now. I don't know. Some, um, I,
I, I got all the notes. You guys are saying let's take
a.
>> Maury (25:25):
Field trip to the store and pop a few more corks and we'll take them
unaerated.
>> Harm (25:29):
Yeah, we can do it. I got the keys.
Um, yeah, this is, this is
really approachable and wonderful and they did a good
job. Bob, what do you think for ratings?
We can, we can do that if you want, but I, I think you're
over doing it. Whatever.
Well, I say four sips. I still say four sips.
>> Brent (25:52):
Well, uh, we're going to be giving it four sips.
>> Harm (25:54):
All right. So I think we were all on the verge of
almost 5, but I don't know. Yeah, close. It was
close.
>> Brent (26:01):
I like, I like to give you knuckleheads a chance to change your mind if
you want to because, you know, sometimes as we get into the
show, opinions change.
>> Bob (26:08):
So it wasn't anywhere close to three. It was definitely closer to
five.
>> Harm (26:11):
Yeah, but it's just still a four. It was the sound effect.
>> Maury (26:14):
It was a step up from the previous wine, which
we gave a four.
>> Harm (26:18):
But I want to give this, I want to give it a five, but it's not quite there. Right?
>> Bob (26:21):
Yeah, well, it's great, but
it is what it is.
>> Harm (26:27):
All right, well, Justin,
you be hypercritical.
The next one.
>> Maury (26:31):
Would you like to Jimmy Steward us about the next
lines?
>> Brent (26:34):
Sure.
>> Bob (26:36):
Let's see.
>> Brent (26:37):
Stewart.
>> Harm (26:39):
That's a different Stewart.
>> Maury (26:41):
Top of the next page.
>> Bob (26:42):
Yeah.
So Stuart Sellers is a family owned and
operated winery that has been producing premium
quality wines since its inception in
2000. Founded by Michael
Stewart, his son James
Stewart, Jimmy. Jimmy,
daughter Caroline, Stuart Guthrie and son in law
(27:03):
Blair Guthrie. Together the family
oversees all aspects of the winery's
operations. James handles sales,
marketing and distribution. Caroline
runs the day to day. And Blair is the
winemaker, along with consulting winemaker Paul
Hobbs.
>> Harm (27:21):
He's everywhere.
>> Maury (27:22):
Yep, he sure is.
>> Brent (27:24):
Yep.
>> Maury (27:24):
And that also explains some of the quality behind this
because as you're going to see.
>> Harm (27:29):
Yeah, talk, talk to us about this one.
>> Bob (27:32):
So this expression is the Stewart Sellers
Napa Valley Cabernet Sauvignon
2021. It's
14.5% alcohol by volume.
The fruit source is half Hannah Vineyard,
40% Julia Vineyard and
10% Moynier Vineyard.
Whole berry fermentation and stainless steel
(27:53):
fermenters with wet cap immersion.
Totaling 26 days of extended
maceration. Age 22 months.
And 65% new French oak
barrels. So on the nose,
I got cream
soda, I got sweet
marzipan.
>> Brent (28:13):
I'm running out of sound effects for when he says something
goofy. Give me a minute. I gotta go find another one.
>> Harm (28:19):
Cream soda's not off. That's a big vanilla pop,
right?
>> Bob (28:23):
And really, uh, nice, like, cedar,
sandalwood kind of thing. So on
the palette, it gives like, uh,
concentrated fruit, fried cherry
pie, little bit
of coffee, like maybe
an Ethiopian espresso.
Um, it's got really
(28:45):
good integration,
and it's beautiful. And the finish,
oh, so fine. What did you think, Maury?
>> Maury (28:58):
I like this one a lot. This is a, uh, vineyard I
am not at all familiar with. And, uh, I am
familiar very much so with, uh, Paul Hobbs, who's done
an amazing job. He's all over the place, and
you can definitely see his handiwork here. This, to me,
is the sweet spot of where a Napa Cabernet ought to
be. I, um, think what they were striving for and they
(29:19):
talk about is that they wanted to have a
wine that was big and structured, that would have tremendous
age ability, but yet that it was approachable
and drinkable now on release. And I think they've
accomplished that. Time will tell whether or not how well it
ages. But I think, uh, if you like young cabernets,
which I do, this is beautiful. It's got a, uh,
big nose, lots of red currant.
(29:42):
I agree with you. There's a hint of peppercorn and some
sandalwood. But on the palate, there's just
concentrated fruits, a lot of dark black
cherry. There's toffee, there's coffee.
The tannins are beautifully integrated and balanced.
It's just a chewy, delicious,
uh, wine that I think would pair nicely with a
beautiful piece of red meat. Um,
(30:04):
I just. I can't say enough good things about this. This shows that it's
been hand just, hand cultivated
and hand created from scratch. And all that
love that went into it really, really shows in the glass.
>> Brent (30:15):
Harm.
>> Harm (30:16):
This is where I wanted that Camus 50th anniversary to be. I
hate saying things like that. I hate comparing, but this
is that.
>> Maury (30:24):
This is a little different than Caymus style.
>> Harm (30:26):
Now the game of style is sweeter and more approachable,
but this the style I like. You know, I want the
heavier tannins. I want that grip.
>> Maury (30:34):
This is a, uh, special select.
>> Harm (30:36):
Yeah, well, not quite that good. Not quite that good, but yeah,
yeah.
>> Maury (30:39):
It'S heading in that direction.
>> Harm (30:41):
It's heading. Yeah. And probably Much more, uh, affordable,
too.
>> Maury (30:44):
I don't know that this is not cheap.
>> Harm (30:46):
I don't know. I have no idea what this cost. I've never seen this in Florida.
>> Brent (30:49):
Yeah.
>> Harm (30:49):
Uh, um, I just. I'm just saying it's probably not
as expensive as the special select. The. The
nose is just stunning to me. It's all
those currents. I get the. The. The hint of the rose
petals and violets that I got on the Camus or that was more than.
It was overpoweringly floral. It's just coming out in
hints and just barely wafting out those floral
(31:10):
notes. The sandalwood. You said sandalwood or cedar,
right? Something like that.
>> Bob (31:14):
So kind of both.
>> Harm (31:15):
He said. You said you. You said. He said sandalwood, right?
Yeah. So that's coming out. That's really beautiful and
fragrant. And there's a little bit of that black
tea as well. And the fried cherry pie
is a great note. I like that because it's the
vanilla, the butteriness of the pastry and
the cherries. It's all there. This is so
good.
>> Bob (31:36):
Amish fry pie.
>> Harm (31:37):
And the finish is longer with good grip. Bob, what do you
think?
>> Brent (31:41):
This Californian wine.
Oh, so
good. Yeah,
this is. This is a fantastic wine.
I mean, the. The nose is absolutely
beautiful. The sandalwood comes through
(32:02):
the. The dark, dark cherry on this.
The dark red fruits on this.
There's almost a toffee, not
dark toffee on the back.
>> Harm (32:11):
He was talking about the fried pies. I can't get that out of my head. That's.
That's the vanilla.
>> Brent (32:15):
I wish I had a fried pie, but I'm not tasting that.
>> Harm (32:17):
Ah, that's a fried cherry pie.
>> Brent (32:18):
Just so well and tightly put together.
So I can't finish. We'll be back.
Hey. And we're back. And we were just finishing up our
discussion on the Stuart Sellers Napa Valley
Cabernet Sauvignon 2021. This
is. This is a absolutely beautiful wine.
Um, I mean, what more can
(32:39):
you say? It drinks. Well, I think
this thing would go for years, but I, you
know, it's. It's drinkable now.
Great mouthfeel, great tannins. Very well
integrated.
>> Harm (32:52):
Not the most complex, but still so good.
>> Brent (32:54):
Oh, so good. So we are going to be rating
the Stuart Sellers. Five sips.
>> Harm (33:00):
Oh, my goodness.
>> Brent (33:01):
Yes, yes, yes,
yes. So we're going to have
Harm tell us about our next winery.
>> Harm (33:09):
Okay, thanks, Bob. Uh, our next winery is
Alpha Omega. Alpha Omega Winery was established
by Robin and Michelle Baggart in 2006.
Located on the Rutherford bench in the heart of Napa
Valley, the Baggarts sought to create.
There's no r. Baggots. Oh, yeah,
yeah. For some reason I read. It was braggarts.
>> Brent (33:29):
Reading is fundamental.
>> Harm (33:31):
Riff. Was that a still a thing
in school these days? Reading? Yeah. All
right. So the bag.
>> Brent (33:38):
Apparently not when you were there, but.
>> Harm (33:39):
Yeah, well, that and I need new
glasses. You keep using the horn.
>> Maury (33:45):
I don't think it means what you think it means.
>> Harm (33:48):
So the baggage sought to create an estate
comparable, um, to the finest in the
valley. And Robin began his wine career in
1988 as a grape grower, planting more than 750
acres of grapes. In 1998,
establishing the Toloso Winery.
I've never heard of them. In San Luis Obispo.
Several months into the negotiations with a property that would
(34:09):
become Alpha Omega, Sir Peter Newton of Newton
vineyards suggested to the Baggots. They
talked to the winemaker and assistant winemaker
about joining the new winery project.
The team together had excelled in making
award winning wines for Newton Vineyards in Napa
Valley and left to do the same thing for Alpha and
Omega. Sourcing the grapes from some of
(34:31):
the most, uh, prized vineyards throughout the top avas of
Napa, most notably the Thomas
vineyard in Rutherford, the
Bechstauffer, the Tokalone in
Oakville, The Beckstaufer,
uh, St. George III in Rutherford and the
Beckstaufer, Dr. Crane and
Bechstauffer, Las Piedras in St. Helena.
(34:53):
And of course couldn't be without Stagecoach in
Atlas Peak, the Drew vineyard in Mount
Veeder and Sunshine Valley in Oak
Nor District. These guys are just name
dropping at this point. It's just crazy.
So Alpha omega, Napa Cab
2018 is our first wine from them. It's
(35:13):
14.7 ABV 94
Cabernet Sauvignon, 3% Cabernet Franc,
2% Petite Verdot, 1% Merlot,
70% barrel fermented, 30% in stainless
steel tanks aged 22 months in
French oak, 75% of which is new,
25% in one year old barrels. The
fruit is sourced from a range of sub appellations stretching from the mountain
(35:36):
slopes of Atlas Peak, which would be the,
uh, Atlas Peak, the
Stagecoach and to Spring
Mountain, Howell Mountain and the valley floor in Coombsville and
St. Helena and Oakville and Oak Mill. That
they just, again, Alpha and
Omega is a name dropper, that they
have the best source fruit. The
(35:58):
color is a, uh, super intense opaque
ruby to garnet color with just
ruby edges. This is even though it's
a 2018. And here we are in 2024 drinking
it. It's still young. The
nose violets,
blackberries. There's
some black tea. There's,
(36:20):
ah, some of that
Rutherford dust coming out.
Um, it's just so much good
and complex fruit and leather
and flowers. I just love
this
(36:40):
currents. Anise, Anise
rose. Um, it's a
huge palate. It's covering everything in your mouth. I'm
feeling the tannins everywhere. My gums,
my, the top of my tongue, the
sides of my, the back of the palate.
It's powerful. It's huge. I
need.
Bob, why didn't you bring us steaks?
>> Brent (37:03):
Why don't you bring steaks? I brought the damn wine.
>> Harm (37:05):
And this is the baby of the, uh, lineup.
Oh, my God. This is great. The finish is infinitely
long. Great tannins, super balanced. All
the flavors you want from a cabernet. Justin, what do you
think?
>> Bob (37:18):
So I definitely get the brightness of the fruit from
the How Mountain Ada and the
dryness that's characteristic of
the Oakville Ava. I think it's
very well balanced.
Um, it'll punch through
anything you're eating. And this is going to be the star of
your.
>> Harm (37:36):
It's the start of the meal, of your meal. Yeah. Yeah.
>> Bob (37:39):
What'd you think, Maury?
>> Maury (37:40):
Yeah, no, I think, uh, the future's looking bright
because as Harm pointed out, this is the first expression and
they're only going up from here in price and
quality. But I thought this was extremely well made. I thought it
was delicious. Uh, again,
it's got so much going on in the nose and I think you guys are really
nailed it on that. For me, the palate was boysenberry,
(38:00):
currant, anise, rose, uh, definitely
some hints of French oak and a little bit of spice. I
thought it was very nicely balanced. I think the tannins are well
integrated. They're delicious. It really
delivers. And again, I agree with you, Harm. It's
fresh. It tastes like it was just bottled last week. It does not
taste like a six year old wine. And,
(38:21):
uh, I would argue that this hot wine will age and has
many miles to go.
>> Harm (38:25):
Oh, yeah, oh, yeah. I mean,
they've released, they've released vintages since this
2018. Already, 2021's on the shelves out
there. If you drink it now, you're killing a
baby. Don't do it. The 18 is the one that's
approachable now.
>> Brent (38:42):
Uh, all I can say is thank you to the folks at Alpha
Omega, because when I reached out to them they, they
said, we want to, we want to have the
wines on the show. We absolutely want to be on the show. Um, but could you
give us a couple of days? We want to think about what we want to send. I'm
like, absolutely, we're happy to talk about whatever you
will to share with us and with the audience. And. And he
(39:02):
said, yeah, we've got a couple that we want to send you. Thank God they did
because, well, I.
>> Maury (39:06):
Think they did justice because sending the new releases
20, uh, one. It's probably not going to show as well as
these. These are really coming into their own and are ready to drink.
And so I'm really pleased that they dug into the sellers and sent us something
that was a little bit more approachable and drinkable right
here, right now. Uh, and that's the problem. The American
public harm, uh, has to assess whether they're going to be drinking it
(39:27):
tonight or they're willing to put it away on the shelf for a couple years.
>> Brent (39:30):
What are you talking about? You think he actually puts that much thought in?
>> Harm (39:33):
I put one on. I tell people, look, you buy this
now you need to decant this for two and a half hours.
>> Brent (39:37):
I've been to a store and they.
>> Harm (39:39):
Don'T want to do that. So look, you buy this cheaper wine now to drink.
>> Brent (39:42):
I bend us. You'll leave money, you'll leave now.
Give. Need money. Get out. Yeah, I. Yeah, okay.
Please.
>> Bob (39:50):
He has a Chinese laundry in addition to the liquor store,
right? In case you need to wash and drink.
>> Harm (39:55):
Just give me the mini. Man, I don't want to talk to you about the wine.
>> Brent (39:58):
This is so Good.
>> Harm (39:59):
This is 200. You're going to get good wine. Whatever. I don't
care. I don't care if you told it for 10 years. Now you spend 200
on this thing, now you're gonna waste your money because if
you drink it too young. I tell them, I tell them, hold, hold wine. This is
not 200 wine, by the way. But I'm saying that in general, I tell
people there's some wines you have to hold, some wines you have to
decant for several hours. In the meantime, how about try this
(40:20):
$20 bottle?
>> Brent (40:21):
Very wise man once said you'd have to know when to hold them.
>> Harm (40:24):
Yeah, that's right.
>> Brent (40:25):
And you have to know when to.
>> Bob (40:26):
Fold them, know when to run.
>> Brent (40:27):
He also makes excellent chicken. But,
um, man. Yeah, yeah, this Alpha
Omega Napa Cab is absolutely
fantastic. So I, I can't add
anymore. So we're going to be giving it a well
Deserved forceps. That's
classified.
So that's going to take us to our next one in the Alpha
Omega lineup. This is the Alpha
(40:50):
Omega Cabernet Sauvignon. Beck stopper tokalon.
Um, 2018, so
14.8% ABV, 100% cabernet
sauvignon. 90% barrel fermented, 10%
stainless steel tank fermented, age 22 months
in French oak, 80% new, 20% one year old
barrels. So. Planted by Napa pioneer
(41:10):
hamilton crab in 1868, the Tocalon Vineyard
is known for the depth of its rocky, well drained alluvial
soil and grapes with ample tannins and
bright natural acidity. So the color
on this is dark like my
heart. Dark. Darker than Satan's heart.
>> Harm (41:28):
Uh, well, that's my heart.
>> Brent (41:30):
Uh, you don't have a heart.
>> Harm (41:31):
Darkest sin.
>> Brent (41:32):
Oh, just uh, I mean it
is dense
on the nose. There's some,
uh, there's some floral hints at the tip,
but it's
cocoa and
a little bit of a minerality.
>> Harm (41:53):
A.
>> Brent (41:54):
Little bit of graphite,
a little bit of dark fruit.
>> Harm (42:01):
Like this is, this is not just graphite. This is the,
um, this is the, the seat, the
wood from the pencil and the graphite. When you
sharpen the pencil shavings. Pencil
shavings right there on the palette.
>> Brent (42:15):
It'S, it just flows over your
tongue. The tannins are just so
well done and so well integrated
and just mouth coating.
Black currants, dark,
dark cherry.
Mhm. A little bit of an herbal note for
(42:37):
me. Maybe a little rosemary, maybe a little sage.
A little bit of, um, more of that sort of
dusty stone minerality.
>> Harm (42:44):
I got the herbal note. More on the nose.
You get it on the palate too.
>> Brent (42:50):
I didn't think it was going to get any better, but this one's better than the last
one, dude.
>> Harm (42:53):
This one?
>> Maury (42:54):
Yeah, this one, uh, is better.
>> Harm (42:55):
Oh, wow.
>> Brent (42:57):
It's, it's. Yeah, it's token. So. I mean,
you're getting from one of the better vineyards on
planet Earth, but uh, you know, you know
as well as it was. I do. It doesn't matter where the grapes come from. If you don't
know what you're doing, you can still screw it up. And yeah, they know what
the hell they're doing because this, this wine is fantastic.
What do you think, Justin?
>> Bob (43:17):
I thought this was an exceptional wine. On the
nose I got like chocolate milk.
I got a faint note of durian. On
the palate, the tannins were enveloping.
Beautiful. I got some really cool
rye Bread on there.
>> Harm (43:35):
Um, you said durian,
and I couldn't let it go.
>> Bob (43:39):
Well, let's talk about it.
>> Harm (43:41):
I'm not a fan of durian. It's not even legal
to have on the subways. And
Singapore. What? What is?
>> Bob (43:48):
Yeah, it's really good in pastry.
>> Brent (43:49):
Well, he doesn't live in Singapore. Yeah, what difference does it
make?
>> Harm (43:52):
Durian tastes like feet.
>> Bob (43:54):
In New York, they just move to the other side of the subway.
>> Harm (43:57):
Onions, garlic, and feet.
>> Bob (43:59):
Right, and your point?
>> Harm (44:01):
This is not. There's nothing there.
>> Maury (44:05):
Put it this way, it was not complimentary to calling
the wine durian. Like, I think it's.
>> Harm (44:11):
Continue with your review. But I had to call you out on that one.
>> Bob (44:14):
Well, I was in.
>> Maury (44:16):
Mr. Madison, what you just said
is one of the most insanely idiotic things I have
ever heard.
>> Harm (44:24):
Okay, now, I mean, continue.
Go ahead, Justin.
>> Bob (44:28):
Three times in one day. It's awesome. I'm
good. How about you, Maury? Uh, what'd you think?
>> Maury (44:34):
I love this wine. I love the last wine. I thought this
line wine was the last one on steroids. Flavor
amped up to 11 or 12. Uh, I love
token fruit. It's unbelievable that a winery. Excuse me,
a vineyard can turn out such consistently amazing fruit.
But if you see a wine label made from a reputable winemaker
with Tokellon on the label, buy it. You won't be
(44:54):
disappointed. The Tokellon vineyard is a
magical place on earth that produces some of the most
expensive grapes on Earth and some of the best wines
on planet Earth. When it comes to Cabernet in
California, Tokelan is my by far,
my favorite vineyard. This was absolutely
delicious. Uh, I loved it.
(45:16):
Anybody else wanted to add, or am I moving on?
>> Harm (45:19):
I think we don't. Doesn't matter
what we say. The. The 2018 token
on Beck Star for Alpha Omega is the way to go.
>> Brent (45:28):
Absolutely. Well, leaving, uh,
it at that, we're going to be giving the Alpha omega
Backstopper Toequan 2018 Cabernet Sauvignon, a
well deserved five, six.
>> Harm (45:38):
Oh, my God.
>> Brent (45:43):
That takes us to our last wine. We're gonna have more.
>> Maury (45:45):
And if it couldn't get any better, there is an even bigger
better. There's an even bigger brother. The
Alpha Omega Cabernet Sauvignon.
Uh, the Alpha
Omega era Napa Valley
2018, 14.5% alcohol
by volume, 92% cabernet sauvignon,
5% malbec, 3% petite
(46:07):
verdot 100 barrel ferment,
age 22 months in French oak,
80% of which is new and 20%
is in a one year old barrel. Again,
color, deep, dark and brooding.
The nose expression with
lots of complexity. There's
vanilla. There's definitely the pencil shavings that
(46:30):
we all spoke about. Graphite, a hint of
tobacco, violets, lavender, lilac,
licorice. There's a lot going on on the nose, on
the palette. Silky at first, beautiful
mouth coating, viscosity. The tannins are
fine, very nicely balanced. There are hints of
cocoa and coffee. Um,
(46:50):
a little bit of cedar, perhaps even a little hint of
barbecue. Uh, dark cherry,
pomegranate, and then a finish that goes on and
on. Uh, I didn't think the last one could get any better,
but I think they knocked it out of the park with this one.
>> Harm (47:04):
I don't know. This is better than the last one. It's
just as good. Is it better though?
>> Maury (47:09):
It's at least as good.
>> Harm (47:10):
Oh, my God. Justin, did you
agree that these things is better? I know somewhere m more. Way more
expensive.
>> Maury (47:17):
I think this one's more approachable today. The other one's got miles to
go and will last longer. But for drinking today, this one is.
>> Harm (47:23):
To me, this one, I think double the price. The last one too.
>> Bob (47:26):
So if I was gonna have, like,
Texas beef rib, I would go heiress.
If I was gonna go boneless rib
eye, I would go to the Beck
Stopper to, uh.
>> Maury (47:38):
Okay, well said.
>> Harm (47:39):
So Eras is. Is, um. Is.
Is, um. Tay Taste tour. Taylor Swift's
tour. This is era Singular.
>> Bob (47:47):
The Eras tour.
>> Harm (47:48):
Yeah. This is singular era.
>> Bob (47:50):
She's probably beef rib or
boneless rib.
>> Harm (47:54):
Oh, she'd probably be good with beef rib too.
>> Brent (47:56):
I don't know. I should ask her. What are you two?
>> Maury (47:59):
They're often Never Never Land. Bob, what'd you think of this
wine?
>> Brent (48:05):
Why do I have to waste my time out witting
morons? Yeah, okay.
>> Maury (48:11):
Uh, I like that one.
>> Harm (48:12):
Yeah, that's a good bump.
>> Brent (48:14):
The Era Napa Valley. Again,
fantastic wine. Beautiful,
beautiful nose. Rich,
muscular, layered,
complex flowers.
The graphite, the minerality, the
palette. Huge. But I think slightly
more approachable at this point.
>> Maury (48:35):
Slightly more effeminate and slightly more approachable than
the.
>> Harm (48:38):
I love that it's a blend of. They've got a little bit of malbec.
>> Maury (48:41):
And that makes a difference.
>> Harm (48:42):
And petite verdot.
>> Brent (48:44):
That. That loosened it up just a little bit.
But every bit is fantastic. So we're going to
be giving the Alpha Omega era Napa Valley
2018 a well deserved five,
six.
>> Harm (48:56):
All right. Oh, my goodness.
>> Brent (48:59):
And why is it five? Because we don't have six, so,
um, well, that's all the time we have
today. I want to thank you guys for
joining us today. You should be thanking me for
this today.
>> Maury (49:12):
Thank you, Mr. Wagner.
>> Brent (49:14):
Uh, thank you, Harm.
>> Bob (49:15):
Thank you, Mr. Wagner.
>> Harm (49:16):
Thank you for the PR companies that decide to sell
us or not sell us, send us wine to
review because you
make my month. This is.
I taste wine every day at work,
but the stuff we taste for the show, especially
today. Wow. Thank you.
>> Brent (49:35):
Yeah. Yeah. Well, honestly, three. I mean, I
can't think of three better wineries we've had in a while.
So fantastic wine.
And that's it for us. Have a good day.
>> Harm (49:47):
You thank Mari and Justin.
>> Maury (49:49):
It's okay.
>> Announcer (49:50):
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This has been a one tan hand production of
Sips, Suds, uh, and Smokes, a program devoted
to the appreciation of some of the finer slices
(51:07):
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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