March 21, 2025 • 51 mins
The hills are alive with the taste of good grapes
@cadeestate @chappellet_winery @thecallingwine @sequoiagrove #wine #californiawine #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – Wine Not? 🍷Join us for a delightful exploration of wines in our latest episode of Sips, Suds, & Smokes! Our hosts dive into a tantalizing lineup featuring the Cade Sauvignon Blanc 2023, Chappellet 2023 Signature Chenin Blanc, The Calling 2022 Russian River Valley Pinot Noir, and more! With lively discussions and spirited banter, we dissect each wine's unique characteristics, from the vibrant notes of citrus and tropical fruits to the rich, dark berry flavors that leave a lasting impression. Whether you're a seasoned wine connoisseur or just starting your journey, this episode promises to delight your palate and spark your interest in these exquisite selections. We will be discussing these wines and rating them from 1-5 with 5 being the best:
8:16 Cade Sauvignon Blanc 2023 3 Sips
13:52 Chappellet 2023 Signature Chenin Blanc 4 Sips
19:21 The Calling 2022 River Valley Pinot Noir 4 Sips
25:05 Plumpjack Napa Valley Merlot 2022 4 Sips
32:38 Chappellet Signature Napa Valley Cabernet Sauvignon 2021 4 Sips
37:00 Sequoia Grove Napa Valley Cabernet Sauvignon 2021 4 Sips
42:05 Sequoia Grove Napa Valley Rutherford Tonella Vineyard 2019 5 Sips
36:29 Sequoia Grove Napa Valley Rutherford Bench Reserve Cabernet 4 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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Producer: Made Man Bob
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Wine Tasting, Sauvignon Blanc, Chenin Blanc, Pinot Noir, Merlot, Cabernet Sauvignon, Napa Valley, Sequoia Grove, Pump Jack, Chappellet, Wine Ratings, Distilled Spirits, Wine Reviews, Wine Enthusiasts, Wine Pairing, Wine Regions, Wine Education, Wine Cellar, Wine Aeration, Wine Experience
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:04):
Our sip segments are all about distilled
spirits, wine, tea and coffee, and anything else you can
drink. So this is wine episode. So here are the wines we're
going to discuss. So we have the cage Sauvignon
Blanc 2023.
>> Maury (00:16):
Woohoo.
>> Brent (00:17):
We have the Chapel a 2023 signature
Chenin Blanc. We have the calling
2022 River Valley Pinot
Noir. The Pump Jack Napa
Valley Merlot 2022 yummy.
The Chaplain Signature Napa Valley Cabernet
Sauvignon 2021 Sequoia
Grove Napa Valley Cabernet Sauvillon
(00:39):
2021 Sequoia Grove, Napa Valley,
Rutherford Tonnella Vineyard 2019
and the Sequoia Grove, Napa Valley Rutherford
Bench Reserve Cabernet Sauvignon Winemaker
Series 2019.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. Sips, suds and
smokes with your smokin host, the good old
boys.
(01:49):
And now it's sippin time.
>> Harm (01:56):
Hey.
>> Brent (01:57):
Yes, it's sipping time again. Welcome to this episode, uh,
SIPS episode, where everything good in life is worth discussing.
>> Maury (02:02):
Hey, we've been sipping.
>> Harm (02:03):
Yeah, we've been sipping.
>> Maury (02:05):
Keep on sipping. Man.
>> Brent (02:07):
We are the best thing on at.
>> Harm (02:08):
2Am Are we really though? You know, I, I
was saying, I think last show we recorded, I was watching
Apple tv, Severance, the new show episode, the new
series, uh, whatever season. But I, I was
up at 2am last night and I don't remember seeing anything
good on. I think we are the best thing on, I don't know, a couple weeks.
>> Brent (02:26):
Ago I was watching Landman at 2am And I'm sorry, Billy Bob
kicks everybody's rear end.
>> Harm (02:30):
What were you watching?
>> Brent (02:31):
Landman.
>> Harm (02:32):
I don't know that one.
>> Maury (02:33):
Yes, I just started watching Landman.
>> Brent (02:35):
No, what is the latest show ever?
>> Maury (02:37):
Yes.
>> Bob (02:37):
Oil Man, Billy Bob Thornton.
>> Brent (02:39):
Yeah, that's all I've got to say. The greatest thing Taylor Sheridan has
ever done. Forget yellow. Greatest thing.
>> Harm (02:45):
What service am I watching? This?
>> Brent (02:46):
I have no idea.
>> Maury (02:47):
It's on Peacock.
>> Brent (02:48):
Yeah, I have like 27 service.
>> Harm (02:50):
You know, I, I actually went and paid
for Peacock this year because I want to see the SNL 50th anniversary.
>> Maury (02:55):
Peacock or Paramount Plus I think it's Paramount.
>> Harm (02:58):
Uh, Star Trek Active. Paramount.
>> Maury (03:01):
It's on one of those paid platforms.
>> Brent (03:04):
Oh, I know is Peacocks are meaner in hell. Stay away from they will
Tear you up.
>> Harm (03:07):
And they're horrible. I remember the first time I heard a
peacock.
>> Brent (03:11):
They got, they got claws.
>> Maury (03:12):
I know.
>> Brent (03:12):
Tear you up and at four in.
>> Harm (03:14):
The morning and you dilly, they are outside your window screaming at you.
>> Brent (03:17):
But I will tell you one thing. Coming from redneck, you can only
get this from redneck. The eggs are delicious in the
peahens.
>> Harm (03:23):
I've never tasted, uh, peahens.
>> Brent (03:26):
Greatest egg salad you've ever had in your life.
>> Harm (03:29):
You are a weird, weird man.
>> Brent (03:31):
I'm a redneck, um, through and through.
>> Harm (03:33):
Well, I've. I've lived in India. I'd never
had a peacock egg.
>> Brent (03:38):
Well, you got, we got brown necks there. It's different to right
now.
>> Bob (03:41):
They're not sharing them with you, huh?
>> Brent (03:43):
Yeah, I'm not sharing them with you.
>> Harm (03:44):
I got better manuals. Trust me.
>> Brent (03:45):
As hard as they are, as hard as they are to get, I'm not sharing them with you.
To heck with you. Our
sip segments are all about distilled
spirits, wine, tea and coffee and anything else you can drink.
>> Harm (03:57):
Once last time we did salad, tea.
>> Maury (03:58):
And egg, salad tea and coffee episode.
>> Brent (04:00):
Oh, uh, they do coffee episodes all the time.
>> Maury (04:02):
Yeah, yeah, yeah.
>> Harm (04:04):
No, they're online only. I don't think they're on the radio.
>> Brent (04:06):
No, they've done them on the radio. Absolutely. 100.
>> Maury (04:08):
Yeah.
>> Brent (04:09):
So here, the ones, those are the.
>> Harm (04:11):
Guys up in Memphis doing.
>> Brent (04:12):
Yeah. Uh, Nashville.
>> Harm (04:13):
Nashville. Sorry. Nice. Whatever.
>> Brent (04:15):
Wrong place.
>> Harm (04:15):
Redneck country, whatever they're from.
>> Brent (04:17):
So this is wine episode. So here are the wines we're going to discuss.
So we have the cage Sauvignon Blanc
2023. We have the Chapel, a
2023 signature Chenin Blanc.
We have the Calling. 2022 River
Valley Pinot Noir. The Pump
Jack Napa Valley Merlot 2022.
>> Harm (04:37):
Yummy.
>> Brent (04:38):
The Chapel, a signature Napa Valley Cabernet
Sauvignon 2021
Sequoia Grove Napa Valley Cabernet
SauVignon 2021 Sequoia Grove,
Napa Valley, Rutherford Tonella Vineyard,
2019. And the Sequoia Grove
Napa Valley Rutherford Bench reserve Cabernet
Sauvignon Winemaker Series 2019.
(05:00):
So very nice.
>> Maury (05:02):
What about the, uh, co host today? Would you like to
introduce our co host?
>> Harm (05:07):
It's all about ego with you, Mark.
>> Brent (05:08):
Yeah, it's all about you, isn't it? It's all about Maury.
>> Harm (05:11):
If you didn't know he was a doctor, now you know he's a doctor.
>> Brent (05:13):
All right, fine.
>> Maury (05:14):
I just figured the surgeon boy would be complaining since you
Gave more time to the wine.
>> Brent (05:20):
I'll introduce the surgeon.
>> Harm (05:22):
What?
>> Bob (05:22):
He cuts stuff.
>> Harm (05:23):
So I don't think. I don't think, uh, uh, what do you call it?
A bris is a surgery.
>> Brent (05:28):
Yeah. It's not a really surgery.
>> Bob (05:29):
Well, you haven't had one, have you?
>> Harm (05:30):
I have.
>> Brent (05:31):
No.
>> Harm (05:31):
If you can.
>> Brent (05:32):
No, no. If you can, do it in the living room. It's not really a
surgery.
>> Maury (05:36):
No, but others, other than Indians, we
require an operating room, not a living room.
>> Harm (05:41):
So what's the difference between God and a surgeon? God does not
let his blood.
>> Maury (05:46):
God doesn't think. He's a doctor.
>> Brent (05:50):
All right, so there's good old boy Justin.
>> Bob (05:53):
Good morning. Pleasure to be here.
>> Brent (05:56):
And apparently left out Maury.
>> Maury (05:59):
Thank you, Bob, for the introductions.
>> Harm (06:01):
Was it MDFRCS?
>> Bob (06:03):
Sorry to post.
>> Brent (06:05):
He's got 27 letters after LMNOP,
W, QRZ, backslash, O
with an UV a lot over it and a little house and all that,
so. And good old boy Harm.
>> Harm (06:16):
I didn't finish my PhD and I dropped out of med school. So there you
go.
>> Maury (06:19):
They are true facts.
>> Brent (06:21):
100% true.
>> Harm (06:23):
Whatever. I could have had more letters. I could have had more
letters.
>> Maury (06:26):
But you own a liquor store.
>> Harm (06:27):
I own a liquor store.
>> Brent (06:28):
Yeah. Well, at this rate, the only letters you're going to have
to after his name. Rip.
So we.
>> Harm (06:34):
We all get that one. Yeah, we all get that one.
>> Brent (06:36):
Yeah. Looking at you, yours is closer to my.
>> Harm (06:41):
Oh, we're off the rails.
>> Brent (06:44):
Exactly.
>> Maury (06:44):
So, yes, we're completely off.
>> Brent (06:46):
That's pretty much this show.
>> Maury (06:47):
How many minutes in? And we haven't even talked about the.
>> Bob (06:49):
First spirit or the
seconds today Ships ratings.
>> Brent (06:56):
So let's have just do our Sims ratings against our better
judgment.
>> Maury (06:59):
Come on. Zip along, young man.
>> Bob (07:01):
One sip. Give me a glass of
water to wash out my mouth.
>> Harm (07:08):
Water. Drink water.
>> Maury (07:12):
Two sips. What is
this? Nice, but what else do you have?
>> Harm (07:18):
Well, isn't that nice? Against
better advice, um, three
sips.
>> Maury (07:25):
Hmm.
>> Harm (07:25):
Very interesting. What was this again?
Interesting.
>> Brent (07:29):
I can see your mother shaking her head and sh.
>> Harm (07:31):
My mom's gonna shank me, shiv me when I get home.
>> Brent (07:34):
I can see your mother looking at you going, oh, hell
no. That's not my kid. All right, so.
>> Bob (07:39):
So you're up.
>> Brent (07:40):
Uh, four sips. Let's keep this a secret to ourselves.
Pour me another.
>> Harm (07:45):
That's classified.
>> Bob (07:47):
Five sips. Oh, uh, my. I
was underwear. Anything could be this
good.
>> Brent (07:54):
Oh, my goodness. Yeah.
Yeah.
>> Harm (07:59):
Nice.
>> Brent (08:00):
All right, so that brings us to our first wine. And we're gonna have
Harm tell us about that one.
>> Harm (08:04):
I'll try to be quick. Kate. Sauvignon.
>> Bob (08:09):
He always wins the race.
>> Harm (08:10):
I win the race.
>> Brent (08:12):
He's always first.
>> Harm (08:14):
Unfortunately for her, cade, Sauvignon Blanc
2023 is 13.8%
ABV84.84 Sauvignon Blanchard,
12% Sauvignon Blanc, Mousquet, 2%
Semillon and 2% Viognier.
8,886 cases made. Fermentation was carried out
with a combination of stainless steel and tanks and, uh,
drums. 87% French, uh,
(08:35):
oak barrels, 10% new. 11 different strains of yeast
were used to ferment the juice. Fermentation lasted
for an average of 20 days at an average temperature of
56 degrees Fahrenheit with no malactive
fermentation occurring.
>> Brent (08:47):
The.
>> Harm (08:48):
The wine aged in stainless steel tanks and barrels for five
months. And the barrels and stainless steel drums were aged
surly without aging, without stirring the
leaves. And
there's Alan Rickman.
>> Maury (09:00):
So good.
>> Bob (09:01):
That's what I was trying to do and utterly failed.
>> Harm (09:04):
That's why I decided you're not nearly.
>> Brent (09:05):
As cool as Alan Rickman.
>> Bob (09:06):
No, I'm not.
>> Harm (09:07):
So the color is a beautiful pale straw. The
nose, it is very green. It's
green cut grass, white flowers. And there's a foxy
funk from the Muscay, which I'm not a real fan of.
Uh, the pal. On the palate, I get green
apple skins, lemon yellow, ah,
grapefruit, and. But had a really nice
mouthfeel.
(09:30):
This is not the style of Sauvignon Blanc. I prefer
generally. Um, it has a medium long
finish. It's these California stainless,
um, steel barrel thing where they use.
I think they use too much barrel. And this one, even though
it's only 10% new oak, I just. It's not
my style. It's not my personal
preference.
>> Maury (09:50):
It's quite pungent.
>> Harm (09:51):
Oh, yeah, it's. It's okay.
>> Maury (09:53):
It's a formidable sense. Harm, if I
may. I was agreeing with you
right up until you got to the last couple sentences.
I think you nailed it on the palette. I think you nailed
it on the nose. For me, all
those notes were there, but it was very one note. It was,
uh, not very interesting and complex or
(10:13):
layered in terms of the palette.
And I did come back as you said. And I do appreciate
the nice mouth feel, which I didn't. But I just
found that the. The, for me, it was just
too one note. Very heavily citrus based
green apple, the tart grapes you've
spoke about. Um, and not my style But I
(10:33):
wasn't so much offended as you were by the barreling.
>> Harm (10:36):
It's not offending to me. It's just. It's just not my style.
>> Brent (10:38):
Right.
>> Harm (10:39):
I really like that New Zealand style. And I like. Which is all
about the fruit, fresh fruit, and the tropical notes. And I
also love the French style from, uh,
let's say, um, uh, Loire Valley,
uh, what do you call it? Why M. Why am I drawing a
blank? Because I've been drinking too much wine. French
Sauvignon blanc, Loire.
Phenomenal quality. Bob, what is it?
>> Brent (11:01):
I've been drinking as well, so I'm not helping
you.
>> Maury (11:04):
Well, anyway.
>> Bob (11:05):
The blind leading the blind today, huh?
>> Maury (11:08):
Justin, what'd you think of this wine?
>> Bob (11:10):
So the color was clear. The nose was
butter. Pears.
>> Harm (11:14):
There's no butter at all.
>> Bob (11:17):
And,
well, fine. I smelled it,
really.
>> Harm (11:24):
In the beginning, there's a little salinity. There's not butter.
>> Bob (11:26):
To me, it kind of faded off the butter. But in the beginning,
it was definitely cougar juice butter,
with or without the pharma.
>> Maury (11:33):
I find that's, uh, what I was.
>> Harm (11:36):
Trying to think of. Sancerre.
>> Maury (11:37):
You probably didn't rinse your glass because this was not cougar
juice with butter. I'm sorry. I've got to disagree.
>> Bob (11:42):
We didn't have cougar juice in the last show either. But anyway,
the palette was sweet pears, mushrooms, and
tin.
>> Harm (11:49):
I'll give you a sweet pear, but I'm re. I'm
reaching for the mushroom. I. I don't know where you're going with that.
>> Bob (11:54):
It, uh, just was the second thing that hit me. Also
faded off over time, but. And at
the end, I got, um,
fruit finish.
Other words I wrote. I can't read now.
>> Harm (12:10):
Fruit cocktail. Yeah, it's kind of fruit cocktaily.
Yeah, but not sweet.
>> Brent (12:14):
Well, the little cup that you peel the foil off of.
>> Bob (12:17):
Yeah, that's it.
>> Maury (12:18):
Yes. Yes, that cup.
>> Bob (12:19):
Is there fruit any other way?
>> Brent (12:21):
Not that I've ever had in my life. No.
>> Bob (12:23):
None of my parents ever bought.
>> Maury (12:25):
My parents said that's the only fruit.
>> Bob (12:26):
That's it.
>> Maury (12:27):
Otherwise, you have this, like, skin or stuff, and.
>> Harm (12:29):
Yeah, we don't want those seeds.
>> Bob (12:32):
No, no.
>> Harm (12:33):
I. I grew up, um, eating fresh
fruit constantly. I freaking love fresh. And right now, look what
good it did you. Yeah, I know.
>> Brent (12:40):
Your mother left you out. You in the house.
>> Harm (12:43):
The, uh, blackberries were bogo at
Publix. I've been eating blackberries, uh, and raspberries. Oh, so good.
>> Maury (12:49):
You got to go easy on the fruit.
>> Harm (12:50):
I know. I know they're bad for the diabetics.
>> Maury (12:52):
They're bad for your.
>> Harm (12:53):
Bad.
>> Brent (12:55):
Eat more fruit. You should eat lots of fruit.
>> Harm (12:58):
Bob, what do you think about this wine?
>> Maury (12:59):
Can you rate it, Bob?
>> Harm (13:01):
We got 30 seconds.
>> Brent (13:02):
Very crisp, very bright.
I definitely. It's a little green on
the front palette, but, um, it's definitely in
your face. Um, it's.
I'm like you. I like more the New Zealand style.
Um, so this one's a little bit more up
front, but all in all,
(13:24):
I'm really, I think, well done.
Hey. And we're back, and we were discussing
the Cade Cabernet Sauvignon Blanc or
Sauvignon Blanc.
>> Harm (13:34):
I love the fact he called it Cabernet Sauvignon Blanc because
during the commercial, he broke a glass.
>> Brent (13:39):
Yep.
>> Harm (13:40):
This is the first time during a show somebody's broken a wine glass. And
I'm glad it was Bob.
>> Brent (13:44):
It happens. Such is life.
Well, we're going to be giving the, uh, Cade Sauvignon
Blanc a well deserved three sips.
>> Harm (13:52):
Interesting.
>> Brent (13:54):
So that takes us off to our next wine. We're going to have more. You tell us about
that.
>> Maury (13:58):
Why, thank you, Bob. Next we'll be talking about
Chappellet Vineyards, which was founded by Molly and don
Chappellet in 1967. They
began construction of their winery on Pritchard Hill the
following year. This would be the second new winery
in Napa Valley after repeal of Prohibition. And
they became the 18th registered member of the Napa Valley
(14:18):
Vintners Association. Designed
by abstract artist Ed Moses, the
winery was built into the landscape and was
modeled after the Great Pyramids. Their
legendary 1969 Cabernet Sauvignon was
awarded 100 points by Robert Parker's
wine advocate.
>> Harm (14:37):
They've had many more 100 point wines since then, by the way.
>> Maury (14:40):
Yes, correct. Uh, the first wine
today is actually another white. This is the
Chappelle 2023 Signature
Chenin Blanc. It is 14.1%
AB. The original vines were already
producing when Don and Molly purchased the
property in the late 1960s. Following
a replanting in 2007, they reintroduced their
(15:02):
Chenin Blanc as a signature
designation with a twist. While our
signature Cabernet bears Don Chappellet's name,
Molly Chappellet's signature graces our Chenin Blanc
label. To add depth and complexity, the
2023 Chenin Blanc was fermented in a
combination of neutral French oak barrels and
(15:22):
stainless steel tank. It was harvested October
9, 2023.
The color is a very, very pale
straw color on the nose.
Wonderful aromas of Meyer lemon, quince,
pineapple, nectarine, hints of tropical
flowers, honey, clover,
(15:43):
a hint of hay, and a very, very slight
hint of oak on the palate. It starts out crisp and
elegant. It's balance. There's a nice acidity. There's plenty
of minerality. Lots of apricot,
orange, honeydew,
and just a hint of oak. Again, these were neutral oak
barrels, and there's just a hint of oak on
(16:04):
there. Just enough to give it a really nice balanced
style. It's got a medium to long finish. I thought
this was really a delicious wine. Uh, not many of us drink a
lot of chenin blanc. And, uh, I would say
that this being off of one's radar,
really something worth considering. Uh, again, uh, I
would drink it anywhere you might drink a sauvign, and I thought it was
(16:25):
very enjoyable. I like this very much. Uh, Harm, what
did you think?
>> Harm (16:29):
I think you're, uh, pretty good with those notes. Uh,
I don't get as much lemon or pineapple as you got.
Uh, the tropical fruits kind of muddled for me. I got
a lot of melon. Green, uh,
melon, uh, honeydew, I guess.
Um, orange zest is there. And I get
clove, like. Like the. The
spice clove. Not clover. But
(16:52):
no, I didn't get that. But it's. It's. It's got
a nice mouth feel. That's what I think. That's what the
barrel is producing. I'm not getting that oak note either.
Justin, did you get any of that oak note or, uh. What are those? What do you
get?
>> Bob (17:04):
So in the beginning on the nose, I got
soap, but it faded off. And then,
uh.
>> Harm (17:10):
I think you're conflating like soap with, like, lavender.
>> Bob (17:13):
Could be fabuloso.
>> Harm (17:15):
Yeah.
>> Maury (17:15):
You know, I think, Harm, the oak notes, mostly gone now. It
was early on when we poured it, there was definitely oak,
especially when.
>> Harm (17:22):
Compared because it's neutral oak. To me, it's more the
mouth feel.
>> Maury (17:25):
Complexity, but it's just a hint of it, and it's really largely blown
off.
>> Harm (17:29):
Okay.
>> Bob (17:29):
On, um, the palette, I got oak on the nose. I didn't.
>> Harm (17:32):
You got the oak on the palate, don't you. I don't get that.
>> Maury (17:34):
That it's mostly gone.
>> Bob (17:35):
And I got white melon on the palette and
finish was.
>> Harm (17:39):
What's a white melon?
>> Bob (17:40):
White melon, like, uh,
honeydew. Honeydew.
>> Harm (17:43):
Honeydew. To me. Very good.
>> Bob (17:45):
Very good. That's what I meant.
>> Harm (17:46):
That's a green melon.
>> Bob (17:47):
And then you Know, on the nose I got like, pineapple, but it was like
pineapple at the end of a pina colada after you
drink.
>> Harm (17:53):
I didn't. I didn't get as much pineapples as, you know,
Maury was. He mentioned it, right? Prominently. But, you know,
it's. It's. I guess you're right. It's pina colada.
>> Bob (18:01):
End of the glass.
>> Harm (18:02):
End of the glass.
>> Bob (18:03):
Yeah, yeah.
>> Harm (18:03):
Okay, I get you now. I understand. You're coming from now. Okay, good.
>> Bob (18:06):
That was it.
>> Harm (18:07):
All right, Bob.
>> Bob (18:08):
Short and sweet.
>> Brent (18:10):
I thought it was delicious.
>> Harm (18:11):
Um, nobody else got the spice. No clove for you guys?
>> Bob (18:14):
I really didn't get it.
>> Brent (18:15):
I don't get so much the spice. I get the Myers
lemon and the pineapple. There's
definitely that tropical fruit on the nose.
Hmm.
On the palate, I definitely get the. The honeydew
melon. I get a little bit of a citrus more.
For me, it's more leaning toward orange than it
(18:35):
is toward lemon. Okay. Um, but there's
definitely a honeydew on there.
>> Harm (18:40):
Um, I just can't get over the mouthfeel. I love the mouthfeel, this one.
>> Brent (18:43):
Oh, it's got a great mouth feel to
coats the tongue. The top, the bottom, the sides.
I mean, really well done.
>> Harm (18:51):
Good astringency without being tannic.
Uh, great acidity. So balanced.
>> Bob (18:56):
Yeah.
>> Maury (18:59):
Yeah, I'm inclined. We originally, when it first came out,
uh, I'm, um. But I'm thinking it's really opened up and
developed. Yeah.
>> Brent (19:06):
Well, we're going to be giving the, uh, Chapel A
2023 signature Sherman Blanc. A well
deserved. Four sips.
That's classified.
>> Harm (19:15):
That's. That's a great wine.
>> Brent (19:17):
So that takes us to our next one. Justin, tell us about that one.
>> Bob (19:19):
So we're going to talk about the calling from
2022. It's a River Valley
Pinot Noir. It's 14 and a
half percent.
>> Harm (19:28):
It's a Russian River Valley, actually.
>> Bob (19:30):
Yeah. Russian River Valley. What did I say?
>> Harm (19:32):
You said, well, he didn't type Russian.
>> Brent (19:34):
No, I did. I typed. Or, uh, didn't I?
I didn't.
>> Harm (19:37):
You didn't.
>> Bob (19:38):
It's okay. So it's Russian River Valley.
>> Brent (19:40):
It was midnight when I was typing.
>> Bob (19:42):
And it's 14.7
alcohol by volume, so.
>> Harm (19:47):
Fragrance. Sorry. Soapy. Beautiful. Go ahead.
>> Bob (19:50):
Aged 11 months and 100% French oak,
30% of it new. And,
uh, on the nose, I got, like, maraschino
cherry. I got some
berries. I got dark,
lush fruit. On the
pallet, there's definitely a
Russian River Valley flavor profile.
(20:11):
And this hits it squarely in the middle of
that. You know, if you were doing this blind,
you'd be able to tell it was a Russian.
>> Harm (20:19):
Definitely not French in style.
>> Bob (20:20):
Correct. And, uh, lush fruits. And the
finish was unremarkable. But this is a
very good representative of its unremarkable.
Unremarkable.
>> Harm (20:29):
It's got a long finish here. Let's eat some bread. Eat some
bread. Clear your palate, drink of water, and come back to
it.
>> Bob (20:35):
Okay.
>> Harm (20:36):
And then we'll see how long. We'll talk.
>> Bob (20:37):
I'll talk at the end.
>> Harm (20:38):
Yeah. Mori.
>> Maury (20:39):
No harm's.
>> Brent (20:40):
Right.
>> Maury (20:40):
The finish is definitely medium to long. I thought
this was a pleasant surprise. I really wasn't expecting a
lot. And honestly,
uh, the color is a little bit light. It looks a little bit thin,
but it's jumping with fruit both on the nose and
on the palette. I thought the. The palette was lush, was
very round. It was very mouth, uh,
coating. Uh, I got also some hints of
(21:03):
graphite on the back end, and,
um, I just found it to be really
pleasant, really balanced, really enjoyable.
Uh, just very well done,
Bob.
>> Brent (21:17):
Well, we just. And I met the
gentleman pouring this at the New York Wine Experience,
uh, last October, and it was the end of the
night. And, you know, you kind of tend
to think, well, maybe I've been drinking. Everything tastes good
at that point. But we were over chatting with him.
Nicest guy. I can't remember his name. I have his card.
But, uh, I reached out to him and I said, we would love to do this in the
(21:40):
show, because it. This was really singing to me at that
point. And I'm glad now to try it,
because now I know. Yeah, it wasn't because
we were drinking for three and a half hours. This is
really, really tasty.
>> Bob (21:54):
Of course, today we have been drinking for three and a half hours.
>> Harm (21:56):
I've been sipping. Spitting.
>> Brent (21:58):
Yeah. So the cherries.
The cherries on this absolutely come through.
Um, there's definitely a berry note on
this.
>> Maury (22:07):
There's about a mouthful or two in the spit bucket.
>> Harm (22:10):
That bucket's got more than a mouthful.
>> Brent (22:13):
It's. It's so well put together.
Um, it's very. It's very tight.
It's very well defined.
>> Harm (22:21):
It's so well defined.
>> Maury (22:23):
It is a prototypical Russian River
Valley Pinot Noir.
>> Harm (22:28):
No, this is so much better than some of the other stuff.
>> Brent (22:30):
It's a laser beam of Russian River Valley.
This is so well done. And I'm glad because,
again, we'd been drinking for three and a half Hours. And I think,
well, everything tastes good at the end of the night. No, that we were
right. This is excellent. This is really, really
nice.
>> Bob (22:45):
So I had the bread, I had the oyster cracker and the finish
is longer now.
>> Harm (22:49):
Yeah. So I got all the things you were saying.
I think it's a little bit over extracted because it's not
as pale as I like. Russian River Valley, 100% Pinot
Noir to be. I'm wondering if they add like M5% syrah or something in there,
but I don't know. It doesn't taste like it. It's
raspberries, baking spices, clove and
nutmeg, a little bit of strawberry.
(23:09):
There's a little bit of garrigue coming out. Um, the
mouth feel is just so lush. I don't know what this.
11 months in 100% French oak
barrels. That's what it's from. That mouth feels amazing.
Uh, the acidity is so balanced. The tannins are.
It tastes expensive. I've never heard of this wine. I have
no idea what it costs, but it tastes expensive.
>> Maury (23:29):
I would agree with you.
>> Brent (23:30):
I'm happy to give you their contact information if
it's available.
>> Harm (23:34):
I will be carrying this wine.
>> Brent (23:35):
You can provide it to your, your customers.
>> Harm (23:38):
I will be carrying this wine.
>> Brent (23:39):
We were, we were shocked. We were really like, wow, this
is really good.
>> Maury (23:44):
So yeah, it punches well above
its price, uh, point, I believe. Again, I
don't know what the cost is, but I agree with you.
Haram. It tastes sophisticated.
>> Harm (23:54):
Unless it's over 100 bucks, it's, it's value
priced.
>> Brent (23:57):
Yeah, I don't believe so.
>> Bob (23:58):
Sonoma, it's going to be under 100.
>> Harm (23:59):
Most Russian river Valley, it's a little bit more.
>> Maury (24:01):
There's. Yeah, it's not going to be probably 80.
>> Harm (24:03):
I've got, I've got 100% on Russian River
Valley points. Depends what you're getting. There's,
there's stuff out there but people. Yeah,
people ask for, people ask for what they can get. You know, it's
capitalism and I, I
would uh, not be surprised to see this at the 100
price point. But I don't know what it costs. I can look
it up. It's fantastic. What are we giving a rating for, Bob?
>> Brent (24:26):
I don't even want to tell you what most of the places online
have it for sale for, but it's in the 20 range.
>> Harm (24:32):
No way.
>> Bob (24:33):
Nice kid.
>> Brent (24:34):
You're not.
>> Harm (24:34):
Oh, that's insane.
>> Brent (24:35):
Yeah. So we're going to be giving the, the calling.
2022 Russian River Valley Pinot Noir,
a extremely well deserved four sips.
>> Harm (24:44):
At 20 bucks, it should be six.
>> Brent (24:46):
20Ish.
>> Harm (24:47):
You know 20ish really well.
>> Brent (24:48):
I'm looking and it's spread around.
>> Harm (24:50):
It's got to be different vintages too. You never know.
>> Brent (24:52):
No, no, this is, this shows 2022. So.
Yeah. Wow.
>> Bob (24:58):
So well done, man.
>> Brent (24:59):
That's going to take us to our next wine, which is from
the folks at Plum Jack. So we have the Plump
Jack Napa Valley Merlot. So
this is, uh, the 20, 22.
14.5% ABV. The grapes were
cold soaked for three to five days before fermentation. The
fermentation was then allowed to reach maximum temperature of
(25:19):
about 90 degrees and pressed off the skins
after 10 to 12 days. The wine was then moved
into oak barrels and underwent malolactive
fermentation. Of the barrels,
67% were new barrels and the balance
was once filled, 92% were French oak
Bordeaux barrels and 8% were American oak
barrels. The Coopers used
(25:41):
include Sylvain, Turn Solid,
Natalie and Demtoire. Um, the
Merlot was aged for 18 months before
bottling. Let's
take a look. The color on this,
absolutely opaque. Yeah, you, you
can't see through me. 100. I mean,
(26:02):
just a great, gorgeous,
great color on this.
>> Harm (26:06):
Clear edges.
>> Brent (26:06):
It's very young on the nose and, and
again, it's, it's a 2022. It's
a crime sometimes when we do these shows. This is what we have to do.
>> Harm (26:15):
Killed a baby, Bob. You killed a baby.
>> Brent (26:17):
I've aerated this four, uh, times
and it still probably needs more.
Oh, there's cherries and
raspberries. It's. It's like a berry bomb on the tip of
the nose. But there's a,
on the back of the nose, there's a bit of an herbal
note to.
>> Harm (26:37):
Came out as mint to me, but I don't. It's just kind of changed
right now.
>> Maury (26:41):
A lot of that's blown off that, that, uh, greenish
vegetable on the palate.
>> Brent (26:45):
There's black cherries, um,
dark berries, dark stewed fruit.
Was that herbal? Nature is still there.
There's a little bit of a cocoa to it, like a little bit of a
dryness to it. Yeah, I got the,
the t. The tannins on this are very, very fine, very
(27:06):
well defined, very nice. They're not whacking you in
the face, but they're 100% there.
This is beautiful. Really, really nice. What do you think?
Harm?
>> Harm (27:16):
I. You didn't say anything that I disagree with. Dude, I
I got, um, the herbal note. At first,
I have mint and jalapeno, and that's totally blown off. The jalapeno is
gone. Um, you said. Did you get. You got green
peppers, Maury?
>> Maury (27:30):
Uh, no, I just said it just had a greenish
vegetable, but it's gone.
>> Harm (27:36):
Yeah. Uh, you know, aerate your wines,
kids. We did this. He poured through the Venturi and stuff.
Uh, we've let it sit for a while. Gorgeous, um,
gorgeous cherries and berries, like he said. I got
more vanilla as well, and lavender.
And, uh, the spice, I got kind of like a
hint. I don't know what that spice is. I don't know.
(27:58):
Maybe it's a little licorice or something.
Um, but it. On the palette, it was vanilla and
cocoa and herbs and, uh, the
beautiful fruit. And what you said about the tannins is absolutely right,
Bob.
>> Brent (28:09):
Yeah. It's just. It's. It's there, but it's so, so
precisely defined. It's not that wacky, over the
head tannin.
>> Harm (28:16):
It's not going to dry your mouth out.
>> Brent (28:17):
No, but.
>> Harm (28:17):
But you could still have a great steak with this.
>> Brent (28:19):
Yeah.
>> Harm (28:20):
Maury?
>> Maury (28:20):
Yeah. No, I agree with you 100% on everything you said to me.
I get a little hint of cedar and cigar box on the
palate. Um, in addition to all the things that you guys
have mentioned, I think you're spot on with the tannins. I agree
with all the dark fruit. I think it's a beautiful wine,
and I must admit, we were rewarded.
>> Harm (28:37):
Since you said it, the cedar's coming out. Yeah.
>> Maury (28:39):
We have been rewarded with patience. Because
I admit, when this was first poured in my glass, it was closed, it
was tight, and it was far, far
on my rating. It was not impressive at all. And with time and
with aeration, a couple passes through the Venturi, it's made
a world of difference. And, uh, again,
patience will be rewarded. I, uh, love this
(29:00):
wine.
>> Harm (29:00):
Yeah. You could put it in the cellar for five, ten years, or you could put it through the
Ventura a few times, you know?
>> Brent (29:04):
Yeah.
>> Harm (29:04):
It's up to you, Justin.
>> Bob (29:07):
I think both on the nose. I
got seven years. I'd
put this away for 10, easy, but, um,
I got a good fall Yankee Candle on the
nose that, um, became less intense
over time.
>> Harm (29:21):
He's not wrong. It's. For once, I can
understand the Yankee Candle reference.
>> Bob (29:26):
And then right out of the bottle.
>> Harm (29:28):
You'Re colluding with my wife.
>> Bob (29:31):
Right out of the bottle, I got
potpourri that faded off.
Um, and then I got an Intense
Christmas fruitcake on the palate that faded off. Now
it's light memory, uh, of Christmas
fruitcake in February. And on the
finish was like cocoa for me. Yeah. Like a lingering
bourbon. Like,
(29:53):
oh, I got lingering bourbon, but
nice lingering burp. Maybe that'll
come later.
>> Harm (29:59):
The fruitcake burps.
>> Bob (30:00):
Yeah.
>> Harm (30:01):
Is that a show? It's a show. It's a show.
>> Bob (30:04):
That's a spin off fruitcake burps. That's a whole
series.
>> Brent (30:08):
Well, we're gonna give the, uh, Plum Jack Napa Valley
Merlot 2022 a
well deserved four sips.
Hold on.
>> Harm (30:20):
That's classified. That
merlot is really underrated. People always go for the plump Jake Cab. Plump
Jack cab.
>> Brent (30:26):
Yeah.
>> Bob (30:26):
Bet you no one has done an entire series on wine
burps.
>> Maury (30:32):
You know, Harm, I'm gonna ignore that
harmony. Uh, I would agree with you. I think I've had
many labels from Pump Jack, but never their merlot.
>> Harm (30:39):
Oh, I sell the hell out of them. Or I love. I tell people all the time, you got to buy the
merlot I like. And we love their
shard.
>> Maury (30:45):
Yeah, their shard. And I love their cab.
>> Harm (30:48):
They're known for the cab. I'm glad we got
to taste them a little bit. But I'll tell you what, another wine.
>> Maury (30:52):
I got a lot of nice dariushmerlow. I should have put a nice try one.
>> Harm (30:55):
I haven't had that Darius merlot in years.
>> Maury (30:57):
I've got several at home. We need to crack a few.
>> Brent (30:59):
Now let's go to our next one wine we're going to harm toast. About that.
>> Harm (31:02):
Um, well, thank you, Bob Chappelle signature Napa Valley
Cabernet Sauvignon 2021 is our next
wine. So this is the signature line. It's less
expensive than their high end Pritchard Hill stuff, which I freaking
love. But this is also a.
>> Maury (31:14):
This is not inexpensive. This is not.
>> Harm (31:16):
It's not inexpensive.
>> Maury (31:17):
Appropriately priced.
>> Harm (31:18):
It's appropriately priced. But before the fires in Napa Valley, this was a
lot cheaper. 14.7% ABV
79 cabernet sauvignon, 8% petite verdot,
7% malbec, 6% merlot. Uh,
dry rock soils of Pritchard Hill produce small, intensely flavored grapes.
The correct thinning allows for full, even riping and
elevates the flavor complexity. The 2021 growing season
(31:39):
began with one of the driest, uh, winters in the record, with
a mild spring and summer, resulting in a limited canopy growth
and very small berries, which means intense flavor. And
that's what we got here. The color is a beautifully opaque
ruby with violet edges. This
wine, even though it's a 2021, is already coming into its
own. And the nose is
(31:59):
intensely fruity and herbal. And we've
only got a few seconds left before the next commercial,
so I don't know where to stop here, but I've got cassis,
black cherry. I've got mint, the French
vanilla. There's spices coming out.
Cloves, cardamom. Uh, this is just
amazing. The palette is
full of dark berries and spice.
(32:22):
Um, and we'll be back. Commercial.
>> Brent (32:26):
Hey, we're back. And Harm was waxing poetic about
the, uh, chaplet signature.
>> Harm (32:31):
I need to speed up. We got three wines after this. I'm sorry.
>> Brent (32:34):
We got time. Don't worry about it.
>> Harm (32:35):
All right, so beautiful. Um, dark
fruit, cassis, mint is coming
out on the nose. Uh, on the pallet now,
black. Blackberries, Just cassis and
BlackBerry. A hint of acidity. Maybe
it's almost raspberry, but I don't know. Chocolate.
(32:55):
Um, there's a spice coming out with kind of
licorice, um, a little bit of
clove. And the finish is
infinitely long. And this is their cheap one.
I mean, even though their cheap one is not cheap.
>> Brent (33:09):
I was gonna say. I wouldn't say cheap. This is their less expensive.
>> Harm (33:12):
The Pritchard hill is like 300 bucks. 2. 250. 300
bucks.
>> Brent (33:15):
Whatever. Worth every dime.
>> Maury (33:17):
But yeah.
>> Harm (33:17):
Yeah. Ah. Depending on the vintage. Those are 100 point wines.
The lowest I've ever seen a score from Parker from is like
96 or something like that.
>> Brent (33:24):
Yeah.
>> Bob (33:25):
1C signs are pretty good.
>> Harm (33:27):
Yeah.
>> Brent (33:27):
And we tell you, and you guys.
>> Harm (33:29):
Got to visit the vintage. The vineyard, uh, is
January.
>> Brent (33:33):
Absolutely.
>> Harm (33:34):
It is so jealous. Beautiful. So jealous. Oh,
my God.
>> Brent (33:38):
We got to meet Cyril Chaplain.
>> Bob (33:40):
Yeah, that was pretty cool. He's a nice guy.
>> Harm (33:41):
You didn't get any Pritchard Hill from Cyril?
>> Bob (33:43):
Not yet.
>> Brent (33:44):
Coming, coming.
>> Maury (33:46):
I love.
>> Harm (33:47):
We've done Pritchard Hill on the show before, I believe, right?
>> Maury (33:49):
Um, no.
>> Harm (33:50):
Really?
>> Maury (33:51):
No, we've done Jefferson's Ocean
aged in Pritchard Hill barrels.
>> Brent (33:56):
Barrels.
>> Harm (33:56):
Oh. So I love Pritchard. That's one of my favorite wines in the world.
And, uh, I mean, this is no different. It's.
This is the baby version, but. Oh, my
God, this is good.
>> Maury (34:06):
But something that I learned today, that
all of this is produced on Pritchard Hill. The Pritchard Hill
label represents there Teta
Cuvee.
>> Harm (34:15):
I didn't realize. I thought there was some valley floor
food.
>> Brent (34:19):
Too.
>> Harm (34:19):
They're not buying any fruit.
>> Maury (34:20):
That I'm not sure. But there's these grapes. The majority of this wine
is grown at their estate on Pritchard Hill.
>> Harm (34:25):
Okay.
>> Maury (34:26):
It tells you right on the label. State grown.
>> Harm (34:28):
So if it's all a state. Let me see the label. Let me show it.
I've never noticed that before. Is it maybe previous
vintage?
>> Maury (34:34):
So anyway, uh, I'm excited because I love
their. Their entry level, as Aharm calls
it, signature, uh, Napa Valley Cabernet. And I would call it
their first label. The Pritchard Hill is just their sort
of know. And
it's wonderful. And, uh, the price has escalated over
the years, but again, all the fires.
>> Harm (34:53):
In Napa Valley, the production costs, everything.
>> Maury (34:55):
Else but this wine. As far as cav goes, this. The
only thing missing today is a nice, thick ribeye.
Uh, Bob, if you loved us, you'd have
served ribeye alongside this.
>> Harm (35:05):
Instead, we got a Publix Italian sub. Come on.
>> Maury (35:08):
That's right.
>> Bob (35:08):
I mean, I've got one in the fridge at home.
>> Brent (35:11):
You knuckleheads held that like you've never seen Food,
Please.
>> Harm (35:14):
That's true. We do. We don't appreciate Bob. He does feed
us.
>> Maury (35:18):
Um, yeah, I would say, but not steak.
You nailed it on the. On the palate and the nose.
Again, it's luscious. It's mouth coating. There's a lot of
spice. Dark berries, some
espresso, a little bit of
tobacco. Uh, and the finish just goes on and on. Um,
this is my jam. I think this is delicious. As I
(35:38):
said, there's only one thing missing, and that's a nice, big,
juicy steak. But unlike the Pritchard
Hill, this I think you could drink by itself. Yeah, I think that,
uh, has to have food. The. Yeah, the bigger wines
really, really are food.
>> Harm (35:50):
I think you're making a mistake. I think you're drinking them too young. Pritchard Hill
is built to age 10 to 20 years.
>> Brent (35:55):
Oh, God.
>> Harm (35:55):
Yeah. You're drinking them too young.
>> Maury (35:56):
Well, this is true. I'm. I'm talking about an appropriately aged one, though.
Those wines benefit from food. And then you're right. They benefit from much
more cellar aging.
>> Harm (36:03):
It's hard. It's hard to hold us to that long.
>> Maury (36:05):
I know.
>> Harm (36:06):
Um, Justin, what do you think?
>> Bob (36:09):
Well, I can't add to anything
everybody said other than the wine. Belch is pure
aloe.
>> Harm (36:17):
We're gonna do a wine burp show next.
>> Bob (36:19):
I'm just gonna throw them the beer.
>> Harm (36:21):
Guys, ratings are burps. If you ever listen to the beer shows their
ratings are burps.
>> Maury (36:25):
We're far.
>> Bob (36:26):
It's the poor man's retronasal. Exhale is
the wine burp.
>> Harm (36:31):
Bob, you give us a rating or give us.
>> Brent (36:33):
Well, there's not much else I can say about this one. So we're
going to be giving this chapel A signature Napa Valley
Cabernet Sauvignon 2021 a
well deserved four sibs.
>> Harm (36:44):
Almost.
>> Maury (36:45):
Almost a five.
>> Harm (36:46):
Almost.
>> Maury (36:47):
Not quite a millimeter.
>> Harm (36:48):
And you know what? I'm getting rose petal now.
>> Bob (36:50):
Yeah, on the finish. Yeah, me too.
>> Harm (36:53):
It's getting floral.
>> Maury (36:54):
God, this wine burp. It's the wine burp that brought up
the rose.
>> Harm (36:57):
He said it was aloe.
>> Brent (36:58):
I love Chapel A. And I've never had
one that didn't fit with me. I mean,
they're always excellent. So let's find.
>> Maury (37:07):
I've seen at Costco. You can find this at Costco.
>> Harm (37:09):
Don't say things about Costco. I'm sitting right here, Murray.
>> Brent (37:12):
So let's go on to our next wine.
>> Maury (37:13):
We're gonna have more details about states and cities.
All right, thank you, uh, Bobby Joe.
Uh, next we'll be speaking about Sequoia Grove winery
in its 24 acre state, which we're part of
the original Rancho Camus land Grant
Given in 1836 to George
Yount, the area's first European American
pioneer. Over the years the property changed
(37:35):
hands until it was purchased in 1978 by
James and Barbara Allen. The following year, the
duo opened a winery in a 100 acre, uh,
100 year old barn beneath a grove of
sequoia trees. And so Sequoia Grove
was born. The first wine is the Sequoia
Grove Napa Valley Cabernet Sauvignon 2021.
(37:56):
14.9% ABV 81%
Cabernet Sauvignon, 9% Cabernet Franc,
7% Merlot, 2% Malbec,
1% Petite Verdot. Aged 18
months in French Oak, 60% of which is
new. The fruit was handpicked and the berries were hand
sorted before and after the De
Stemmer. The juice went through a one to three
(38:18):
day cold soak to settle the solids before
inoculation with a unique French yeast
strain. Pumpovers were executed
daily to fine tune and extract the rich
color and tannins from the skins. After
fermentation, the wine was moved to barrel to
initiate malolactic fermentation in French
oak and was racked two to three times
(38:41):
before bottling an extended
aging.
>> Brent (38:44):
Wow.
>> Maury (38:46):
So this wine has a Deep, dark,
inky purple color on
the nose. A lot of fruit, a lot of
cobbler, Plum, BlackBerry, a little bit of
black currant. Hint of
vanilla on the palette. It's
r. It's rich, it's viscous, it's mouth
coating. The tannins are a little bit tight,
(39:11):
but they've opened up over time. Oxygen and
aeration. Uh, time in the glass has definitely done it
well. There's definitely hints of,
uh, dark cocoa, uh,
a little bit of Rutherford dust in there on the back end. The
finish is medium. Um, I think it's a very nice wine. It's well
made. It's definitely improved with time.
>> Harm (39:31):
I think a lot better.
>> Maury (39:32):
I. Exactly. And I think it will continue to improve with
time in the bottle. This is young, and I think this wine
would be best revisited in at least five years.
And be sure to age it or, excuse me, aerate it well
upon opening. Justin, what do you think?
>> Bob (39:46):
So I got, like, sweet berries followed by the
signature Rutherford dust. The
finish, it was nice. Um,
ripe berries with signature
dryness at the end. And even
the belch had fruit following, so it was very
consistent with the.
>> Harm (40:04):
That's just another show.
>> Bob (40:05):
The regular palette.
>> Harm (40:06):
Don't, don't. Don't pitch the spin off till we get money,
you know? Anyway, uh, I'm a giver. There you go.
Uh, Bob, what do you think?
>> Brent (40:14):
I think this was excellent. I. I really enjoyed this
wine. Um, blackberries, black
currants.
There's a little bit of fresh tobacco.
>> Harm (40:25):
There's a little bit of incense.
>> Brent (40:27):
Definitely. There's definitely able to win since in sandalwood,
definitely.
>> Harm (40:30):
You know what? This wine all the way in the back, you.
Bob, before the show, when we were tasting the review, Bob
and Justin loved this wine. Maury and I were this
naysayers. This wine has really evolved.
>> Maury (40:41):
It's coming better for sure.
>> Bob (40:42):
So much come along. Yeah, yeah,
we knew you would.
>> Brent (40:47):
It's really opened up.
>> Maury (40:48):
Um, again, it's taken longer than some.
>> Brent (40:51):
Yeah, well, it. It's a baby. This one. This
one's built to go, so, I mean, I aerated
this twice in the flip decanter, twice
in the, um.
>> Harm (41:01):
Venturi.
>> Brent (41:02):
Venturi. And still.
>> Harm (41:04):
And I did an extra time in.
>> Brent (41:05):
The Venturi, still sitting in the bottle with the corks out
since 10am so this thing needs
time, but once it gets the time,
they don't know what.
>> Harm (41:14):
Time it is, Bob.
>> Brent (41:15):
Absolutely.
>> Harm (41:16):
4:25Pm now, uh,
we're. The conceit is we do this at 2am.
>> Brent (41:24):
Raspberries and black cherries.
>> Bob (41:28):
Giving Away. Holler Secrets. Next thing you know, we're
behind the curtain.
>> Brent (41:33):
There's that powdery dark cocoa,
Rutherford dusty kind of back end
to it. I. I love it. I think it's absolutely
delicious. What do you think? Harb.
>> Harm (41:43):
I. I already mentioned. I already talked about. Dude, this, this wine.
I wanted to say. No, uh, this is, this is it.
This is. I got so much better. I've got. We got to increase the
score. Yeah.
>> Brent (41:54):
All right, well, we're going to. We're going to give the
Rutherford Grove Napa Valley Cabernet Sauvignon
20, 21. Four sips. Yeah,
absolutely.
>> Harm (42:03):
That's classified.
>> Maury (42:04):
And that was a big jump. Honestly, I was
like, this is a two.
>> Harm (42:08):
But we had to really breathe.
>> Maury (42:10):
It is really, really evolved.
>> Harm (42:12):
It was. So that sandalwood note was a
surprise.
>> Brent (42:15):
Right. Well, we're going to go to our, our next one and we're gonna
have Justin tell us about that. And we
were drinking some of this, uh, about two weeks ago
at the winery actually, but to nowa.
>> Bob (42:27):
Okay, so the next one we're talking about
is the Sequoia Grove Napa Valley
Rutherford Tonella Vineyard 2019.
It's 14.9% alcohol by
volume, 75% Cobb
Sauvignon, 24
Cabernet Franc, 1% Petite
Verdot, age 20 months in premium
(42:49):
French oak and 75 of its.
>> Brent (42:52):
Most of those. What? Best buy.
>> Harm (42:53):
I wonder. I love this wine so much. 24 cab
franc.
>> Bob (42:57):
We.
>> Harm (42:58):
I didn't, I didn't read that. Because you were assigned to read the note. I didn't
read that.
>> Maury (43:02):
It's got three or four more years of age than all the others.
>> Harm (43:04):
That's true.
>> Maury (43:05):
That's why it was the best.
>> Bob (43:07):
So the fruit was hand picked and berries were hand
sorted before and after the dermer.
The juice went through a three day cold
soak to settle the solids before inoculation.
>> Harm (43:18):
I feel like I've heard this before. Is this the exact same thing as the last
wine?
>> Bob (43:23):
I don't know. And uh, it
was inoculated with unique plagiarizing
strain. Pumpovers were executed daily
to fine tune the extract the rich color and tannins from the skins.
After fermentation, the wine was moved to
barrel. Initiate malolactic fermentation in
French oak two to three times before
bottling and extended.
>> Harm (43:44):
I'm reading the previous notes. I'm on a different
page.
>> Bob (43:48):
Each barrel was individually selected for this
blend. For the first time ever, this wine is
unfiltered to give maximum sight
expression and minimal winemaker
intervention. So
this wine was really,
really good. What did you think, Harm?
>> Brent (44:07):
All that reading and that's what he got. Okay. Okay, great.
>> Harm (44:10):
Berries, almonds. I got on the nose. I'm getting
tons of mint and BlackBerry
chocolate, um, a little bit of
coffee. There's some umami thing coming on there.
I'm not sure what that is. A big,
dense, um, floral
wine with, uh, the
floral notes and those umami notes had be coming for the Cab
(44:32):
franc. This is just beautiful. I love
this blend.
>> Maury (44:37):
This wine benefited the most from
aeration through the Venturi. Immediately, the
other wines actually caught up to it. They just needed time
and air and time, time, time. But this
wine went dramatically from a two to a four
in my mind. Just through the Venturi, maybe
even higher. But immediately through the Venturi, it. It
went up. I think you're right, Bob. I think the Cab Fran
(44:59):
really adds an amazing dimension to this wine.
I have to say.
>> Brent (45:03):
I'm a crab. I'm. I'm a freak.
>> Maury (45:05):
For Cab Frank, I have not seen 20, uh, 4%
cab franc in a long time. That's kind of a
nice.
>> Harm (45:11):
Yeah. Either get 100% cap Frank, or, or.
>> Maury (45:14):
A teeny little bit. Yeah, no, I'm, I, I think this wine
was delicious. I think it was amazing. Uh, it's the
oldest of the sequoia groves today at 2019. It's still
young, uh, but I think it was drinking
beautifully today.
>> Brent (45:28):
I can't really add much more to that. Um,
um, I was surprised. Yeah.
Fantastic. Again, we're still
drinking. I think these things still need so much more
time. I mean, just
still very, very tight. Very, very close.
>> Harm (45:44):
But, you know, really, really, this, this is, this is that
teenage surfer that was tragically killed by a
great white shark way, way, way before
it's time.
>> Brent (45:53):
The hell are you talking about?
>> Harm (45:54):
I've been watching shark videos lately. Okay, so it's
a teenager.
>> Brent (45:58):
All right, well, we're going to give the Sequoia Grove, Napa
Valley Rutherford Tonella Vineyard 2019, five
sips.
>> Harm (46:05):
Oh, my goodness.
>> Brent (46:10):
So that brings us to our last wine, which is
the Sequoia Grove, Napa Valley, Rutherford Batch
reserve Cabernet sauvignon winemaker series 2019,
14.4% AB, 76% cab
sauvignon, 14 cab franc,
4% merlot, 3% pt
verdot, 3% malback. Uh,
(46:30):
16 months in French oak.
I'll skip the rest of the read in so we can get to the
wine.
>> Harm (46:37):
Bordeaux style. Grapes, all five Bordeaux grapes.
>> Brent (46:41):
Just inky inky inky, dark, dark,
dark. Garnet.
There's five.
>> Harm (46:49):
I think it's four of the five. Okay.
>> Brent (46:53):
There's a dried fruit note on
the nose.
Mhm.
On the palette, the tannins are
really, well, just again, very, very tight.
Not cloying, not jumping over you, not
beating you over the edge.
>> Harm (47:13):
Another one. We drank too young and didn't give enough air.
>> Brent (47:16):
Yeah, the tannins, once you give it enough air,
are just laser precise.
>> Harm (47:21):
Um, so if you guys, if you go to a restaurant, orders
at the, at the, at the, for dinner, you can't do that. You
have to have them. You have to call the restaurant in advance, say, we're ordering
this decant, this.
>> Brent (47:30):
Now, cherries, dark berries,
a little bit of a, of a dry dust, a little bit
of a dry cocoa. What'd you think, Justin?
>> Bob (47:40):
So this was an enigma
wrapped in a conundrum. It
was beautiful, intense
fruit. The palette was a
beautiful ray of sunshine with just
the right intensity. Closing on a
finish that blew me away.
>> Brent (47:59):
And shout out to Josh Hoover, the assistant winemaker, who
we were, we were hanging out with him two weeks ago.
Fantastic wine, Fantastic wine. What'd you think, Bori?
>> Maury (48:08):
Again, uh, you guys have really said it all. I thought the
wine, uh, was delicious. It's very well made.
It's got everything you want in a Napa Valley
Cabernet. Um,
I just, uh, I, I thoroughly enjoyed it.
>> Harm (48:26):
I mean, the. I cannot stress enough
that you need to aerate these kind of wines. You know,
I've had Sequoia Grill before and I've always been underwhelmed. But
the reason is we've never given it this type of
time. You need to aerate these wines.
They're babies.
>> Brent (48:41):
This is a winery that will absolutely surprise you
100%. And I'm with you.
I'd had it before and I thought, okay, pretty decent
stuff. Until we were there a couple weeks ago and we were drinking
it there.
>> Harm (48:53):
And from the barrel, you guys,
I.
>> Brent (48:57):
Mean, just amazing, like, how much better
it was.
>> Bob (49:01):
That stuff was going to get even better because it wasn't.
It was going to age a little more before they finally give it a.
>> Harm (49:06):
Rating before you run out of time.
>> Brent (49:08):
Well, we're going to give this one, uh, the Sequoia
Grove Napa Valley Rutherford Bench Reserve Cabinet Sauvignon
Winemaker Series 2019 for SIPS
that's classified. I'm not
going to thank you.
>> Harm (49:21):
This is a two or a three.
>> Maury (49:23):
It really was. I admit it when it came out.
>> Brent (49:25):
I'm not going to thank you thank me for coming and drinking this good wine. What
do you think?
>> Bob (49:29):
Justin had pinkies up for a weekend man.
>> Brent (49:32):
Exactly. It's pretty good.
Cheetah.
>> Maury (49:35):
Another not, uh, too shabby day in the basement. Thank you,
Bob. Helping to procure such
amazing offerings, Carm.
>> Harm (49:44):
You know Bob, thank you for having us. If it weren't 2am
I'd take my wife out to dinner with some of these wines.
>> Brent (49:49):
Not happening.
>> Announcer (49:51):
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>> Brent (50:00):
Give it a little tappy tap tap
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(50:26):
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(50:47):
join us for another episode and keep on
sipping.
This has been a one tanhand production of
Sips, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
(51:08):
of life from the dude in the basement studio,
your host, the good old boys. We'll see you all
next time.
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:04):
Our sip segments are all about distilled
spirits, wine, tea and coffee, and anything else you can
drink. So this is wine episode. So here are the wines we're
going to discuss. So we have the cage Sauvignon
Blanc 2023.
>> Maury (00:16):
Woohoo.
>> Brent (00:17):
We have the Chapel a 2023 signature
Chenin Blanc. We have the calling
2022 River Valley Pinot
Noir. The Pump Jack Napa
Valley Merlot 2022 yummy.
The Chaplain Signature Napa Valley Cabernet
Sauvignon 2021 Sequoia
Grove Napa Valley Cabernet Sauvillon
(00:39):
2021 Sequoia Grove, Napa Valley,
Rutherford Tonnella Vineyard 2019
and the Sequoia Grove, Napa Valley Rutherford
Bench Reserve Cabernet Sauvignon Winemaker
Series 2019.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. Sips, suds and
smokes with your smokin host, the good old
boys.
(01:49):
And now it's sippin time.
>> Harm (01:56):
Hey.
>> Brent (01:57):
Yes, it's sipping time again. Welcome to this episode, uh,
SIPS episode, where everything good in life is worth discussing.
>> Maury (02:02):
Hey, we've been sipping.
>> Harm (02:03):
Yeah, we've been sipping.
>> Maury (02:05):
Keep on sipping. Man.
>> Brent (02:07):
We are the best thing on at.
>> Harm (02:08):
2Am Are we really though? You know, I, I
was saying, I think last show we recorded, I was watching
Apple tv, Severance, the new show episode, the new
series, uh, whatever season. But I, I was
up at 2am last night and I don't remember seeing anything
good on. I think we are the best thing on, I don't know, a couple weeks.
>> Brent (02:26):
Ago I was watching Landman at 2am And I'm sorry, Billy Bob
kicks everybody's rear end.
>> Harm (02:30):
What were you watching?
>> Brent (02:31):
Landman.
>> Harm (02:32):
I don't know that one.
>> Maury (02:33):
Yes, I just started watching Landman.
>> Brent (02:35):
No, what is the latest show ever?
>> Maury (02:37):
Yes.
>> Bob (02:37):
Oil Man, Billy Bob Thornton.
>> Brent (02:39):
Yeah, that's all I've got to say. The greatest thing Taylor Sheridan has
ever done. Forget yellow. Greatest thing.
>> Harm (02:45):
What service am I watching? This?
>> Brent (02:46):
I have no idea.
>> Maury (02:47):
It's on Peacock.
>> Brent (02:48):
Yeah, I have like 27 service.
>> Harm (02:50):
You know, I, I actually went and paid
for Peacock this year because I want to see the SNL 50th anniversary.
>> Maury (02:55):
Peacock or Paramount Plus I think it's Paramount.
>> Harm (02:58):
Uh, Star Trek Active. Paramount.
>> Maury (03:01):
It's on one of those paid platforms.
>> Brent (03:04):
Oh, I know is Peacocks are meaner in hell. Stay away from they will
Tear you up.
>> Harm (03:07):
And they're horrible. I remember the first time I heard a
peacock.
>> Brent (03:11):
They got, they got claws.
>> Maury (03:12):
I know.
>> Brent (03:12):
Tear you up and at four in.
>> Harm (03:14):
The morning and you dilly, they are outside your window screaming at you.
>> Brent (03:17):
But I will tell you one thing. Coming from redneck, you can only
get this from redneck. The eggs are delicious in the
peahens.
>> Harm (03:23):
I've never tasted, uh, peahens.
>> Brent (03:26):
Greatest egg salad you've ever had in your life.
>> Harm (03:29):
You are a weird, weird man.
>> Brent (03:31):
I'm a redneck, um, through and through.
>> Harm (03:33):
Well, I've. I've lived in India. I'd never
had a peacock egg.
>> Brent (03:38):
Well, you got, we got brown necks there. It's different to right
now.
>> Bob (03:41):
They're not sharing them with you, huh?
>> Brent (03:43):
Yeah, I'm not sharing them with you.
>> Harm (03:44):
I got better manuals. Trust me.
>> Brent (03:45):
As hard as they are, as hard as they are to get, I'm not sharing them with you.
To heck with you. Our
sip segments are all about distilled
spirits, wine, tea and coffee and anything else you can drink.
>> Harm (03:57):
Once last time we did salad, tea.
>> Maury (03:58):
And egg, salad tea and coffee episode.
>> Brent (04:00):
Oh, uh, they do coffee episodes all the time.
>> Maury (04:02):
Yeah, yeah, yeah.
>> Harm (04:04):
No, they're online only. I don't think they're on the radio.
>> Brent (04:06):
No, they've done them on the radio. Absolutely. 100.
>> Maury (04:08):
Yeah.
>> Brent (04:09):
So here, the ones, those are the.
>> Harm (04:11):
Guys up in Memphis doing.
>> Brent (04:12):
Yeah. Uh, Nashville.
>> Harm (04:13):
Nashville. Sorry. Nice. Whatever.
>> Brent (04:15):
Wrong place.
>> Harm (04:15):
Redneck country, whatever they're from.
>> Brent (04:17):
So this is wine episode. So here are the wines we're going to discuss.
So we have the cage Sauvignon Blanc
2023. We have the Chapel, a
2023 signature Chenin Blanc.
We have the Calling. 2022 River
Valley Pinot Noir. The Pump
Jack Napa Valley Merlot 2022.
>> Harm (04:37):
Yummy.
>> Brent (04:38):
The Chapel, a signature Napa Valley Cabernet
Sauvignon 2021
Sequoia Grove Napa Valley Cabernet
SauVignon 2021 Sequoia Grove,
Napa Valley, Rutherford Tonella Vineyard,
2019. And the Sequoia Grove
Napa Valley Rutherford Bench reserve Cabernet
Sauvignon Winemaker Series 2019.
(05:00):
So very nice.
>> Maury (05:02):
What about the, uh, co host today? Would you like to
introduce our co host?
>> Harm (05:07):
It's all about ego with you, Mark.
>> Brent (05:08):
Yeah, it's all about you, isn't it? It's all about Maury.
>> Harm (05:11):
If you didn't know he was a doctor, now you know he's a doctor.
>> Brent (05:13):
All right, fine.
>> Maury (05:14):
I just figured the surgeon boy would be complaining since you
Gave more time to the wine.
>> Brent (05:20):
I'll introduce the surgeon.
>> Harm (05:22):
What?
>> Bob (05:22):
He cuts stuff.
>> Harm (05:23):
So I don't think. I don't think, uh, uh, what do you call it?
A bris is a surgery.
>> Brent (05:28):
Yeah. It's not a really surgery.
>> Bob (05:29):
Well, you haven't had one, have you?
>> Harm (05:30):
I have.
>> Brent (05:31):
No.
>> Harm (05:31):
If you can.
>> Brent (05:32):
No, no. If you can, do it in the living room. It's not really a
surgery.
>> Maury (05:36):
No, but others, other than Indians, we
require an operating room, not a living room.
>> Harm (05:41):
So what's the difference between God and a surgeon? God does not
let his blood.
>> Maury (05:46):
God doesn't think. He's a doctor.
>> Brent (05:50):
All right, so there's good old boy Justin.
>> Bob (05:53):
Good morning. Pleasure to be here.
>> Brent (05:56):
And apparently left out Maury.
>> Maury (05:59):
Thank you, Bob, for the introductions.
>> Harm (06:01):
Was it MDFRCS?
>> Bob (06:03):
Sorry to post.
>> Brent (06:05):
He's got 27 letters after LMNOP,
W, QRZ, backslash, O
with an UV a lot over it and a little house and all that,
so. And good old boy Harm.
>> Harm (06:16):
I didn't finish my PhD and I dropped out of med school. So there you
go.
>> Maury (06:19):
They are true facts.
>> Brent (06:21):
100% true.
>> Harm (06:23):
Whatever. I could have had more letters. I could have had more
letters.
>> Maury (06:26):
But you own a liquor store.
>> Harm (06:27):
I own a liquor store.
>> Brent (06:28):
Yeah. Well, at this rate, the only letters you're going to have
to after his name. Rip.
So we.
>> Harm (06:34):
We all get that one. Yeah, we all get that one.
>> Brent (06:36):
Yeah. Looking at you, yours is closer to my.
>> Harm (06:41):
Oh, we're off the rails.
>> Brent (06:44):
Exactly.
>> Maury (06:44):
So, yes, we're completely off.
>> Brent (06:46):
That's pretty much this show.
>> Maury (06:47):
How many minutes in? And we haven't even talked about the.
>> Bob (06:49):
First spirit or the
seconds today Ships ratings.
>> Brent (06:56):
So let's have just do our Sims ratings against our better
judgment.
>> Maury (06:59):
Come on. Zip along, young man.
>> Bob (07:01):
One sip. Give me a glass of
water to wash out my mouth.
>> Harm (07:08):
Water. Drink water.
>> Maury (07:12):
Two sips. What is
this? Nice, but what else do you have?
>> Harm (07:18):
Well, isn't that nice? Against
better advice, um, three
sips.
>> Maury (07:25):
Hmm.
>> Harm (07:25):
Very interesting. What was this again?
Interesting.
>> Brent (07:29):
I can see your mother shaking her head and sh.
>> Harm (07:31):
My mom's gonna shank me, shiv me when I get home.
>> Brent (07:34):
I can see your mother looking at you going, oh, hell
no. That's not my kid. All right, so.
>> Bob (07:39):
So you're up.
>> Brent (07:40):
Uh, four sips. Let's keep this a secret to ourselves.
Pour me another.
>> Harm (07:45):
That's classified.
>> Bob (07:47):
Five sips. Oh, uh, my. I
was underwear. Anything could be this
good.
>> Brent (07:54):
Oh, my goodness. Yeah.
Yeah.
>> Harm (07:59):
Nice.
>> Brent (08:00):
All right, so that brings us to our first wine. And we're gonna have
Harm tell us about that one.
>> Harm (08:04):
I'll try to be quick. Kate. Sauvignon.
>> Bob (08:09):
He always wins the race.
>> Harm (08:10):
I win the race.
>> Brent (08:12):
He's always first.
>> Harm (08:14):
Unfortunately for her, cade, Sauvignon Blanc
2023 is 13.8%
ABV84.84 Sauvignon Blanchard,
12% Sauvignon Blanc, Mousquet, 2%
Semillon and 2% Viognier.
8,886 cases made. Fermentation was carried out
with a combination of stainless steel and tanks and, uh,
drums. 87% French, uh,
(08:35):
oak barrels, 10% new. 11 different strains of yeast
were used to ferment the juice. Fermentation lasted
for an average of 20 days at an average temperature of
56 degrees Fahrenheit with no malactive
fermentation occurring.
>> Brent (08:47):
The.
>> Harm (08:48):
The wine aged in stainless steel tanks and barrels for five
months. And the barrels and stainless steel drums were aged
surly without aging, without stirring the
leaves. And
there's Alan Rickman.
>> Maury (09:00):
So good.
>> Bob (09:01):
That's what I was trying to do and utterly failed.
>> Harm (09:04):
That's why I decided you're not nearly.
>> Brent (09:05):
As cool as Alan Rickman.
>> Bob (09:06):
No, I'm not.
>> Harm (09:07):
So the color is a beautiful pale straw. The
nose, it is very green. It's
green cut grass, white flowers. And there's a foxy
funk from the Muscay, which I'm not a real fan of.
Uh, the pal. On the palate, I get green
apple skins, lemon yellow, ah,
grapefruit, and. But had a really nice
mouthfeel.
(09:30):
This is not the style of Sauvignon Blanc. I prefer
generally. Um, it has a medium long
finish. It's these California stainless,
um, steel barrel thing where they use.
I think they use too much barrel. And this one, even though
it's only 10% new oak, I just. It's not
my style. It's not my personal
preference.
>> Maury (09:50):
It's quite pungent.
>> Harm (09:51):
Oh, yeah, it's. It's okay.
>> Maury (09:53):
It's a formidable sense. Harm, if I
may. I was agreeing with you
right up until you got to the last couple sentences.
I think you nailed it on the palette. I think you nailed
it on the nose. For me, all
those notes were there, but it was very one note. It was,
uh, not very interesting and complex or
(10:13):
layered in terms of the palette.
And I did come back as you said. And I do appreciate
the nice mouth feel, which I didn't. But I just
found that the. The, for me, it was just
too one note. Very heavily citrus based
green apple, the tart grapes you've
spoke about. Um, and not my style But I
(10:33):
wasn't so much offended as you were by the barreling.
>> Harm (10:36):
It's not offending to me. It's just. It's just not my style.
>> Brent (10:38):
Right.
>> Harm (10:39):
I really like that New Zealand style. And I like. Which is all
about the fruit, fresh fruit, and the tropical notes. And I
also love the French style from, uh,
let's say, um, uh, Loire Valley,
uh, what do you call it? Why M. Why am I drawing a
blank? Because I've been drinking too much wine. French
Sauvignon blanc, Loire.
Phenomenal quality. Bob, what is it?
>> Brent (11:01):
I've been drinking as well, so I'm not helping
you.
>> Maury (11:04):
Well, anyway.
>> Bob (11:05):
The blind leading the blind today, huh?
>> Maury (11:08):
Justin, what'd you think of this wine?
>> Bob (11:10):
So the color was clear. The nose was
butter. Pears.
>> Harm (11:14):
There's no butter at all.
>> Bob (11:17):
And,
well, fine. I smelled it,
really.
>> Harm (11:24):
In the beginning, there's a little salinity. There's not butter.
>> Bob (11:26):
To me, it kind of faded off the butter. But in the beginning,
it was definitely cougar juice butter,
with or without the pharma.
>> Maury (11:33):
I find that's, uh, what I was.
>> Harm (11:36):
Trying to think of. Sancerre.
>> Maury (11:37):
You probably didn't rinse your glass because this was not cougar
juice with butter. I'm sorry. I've got to disagree.
>> Bob (11:42):
We didn't have cougar juice in the last show either. But anyway,
the palette was sweet pears, mushrooms, and
tin.
>> Harm (11:49):
I'll give you a sweet pear, but I'm re. I'm
reaching for the mushroom. I. I don't know where you're going with that.
>> Bob (11:54):
It, uh, just was the second thing that hit me. Also
faded off over time, but. And at
the end, I got, um,
fruit finish.
Other words I wrote. I can't read now.
>> Harm (12:10):
Fruit cocktail. Yeah, it's kind of fruit cocktaily.
Yeah, but not sweet.
>> Brent (12:14):
Well, the little cup that you peel the foil off of.
>> Bob (12:17):
Yeah, that's it.
>> Maury (12:18):
Yes. Yes, that cup.
>> Bob (12:19):
Is there fruit any other way?
>> Brent (12:21):
Not that I've ever had in my life. No.
>> Bob (12:23):
None of my parents ever bought.
>> Maury (12:25):
My parents said that's the only fruit.
>> Bob (12:26):
That's it.
>> Maury (12:27):
Otherwise, you have this, like, skin or stuff, and.
>> Harm (12:29):
Yeah, we don't want those seeds.
>> Bob (12:32):
No, no.
>> Harm (12:33):
I. I grew up, um, eating fresh
fruit constantly. I freaking love fresh. And right now, look what
good it did you. Yeah, I know.
>> Brent (12:40):
Your mother left you out. You in the house.
>> Harm (12:43):
The, uh, blackberries were bogo at
Publix. I've been eating blackberries, uh, and raspberries. Oh, so good.
>> Maury (12:49):
You got to go easy on the fruit.
>> Harm (12:50):
I know. I know they're bad for the diabetics.
>> Maury (12:52):
They're bad for your.
>> Harm (12:53):
Bad.
>> Brent (12:55):
Eat more fruit. You should eat lots of fruit.
>> Harm (12:58):
Bob, what do you think about this wine?
>> Maury (12:59):
Can you rate it, Bob?
>> Harm (13:01):
We got 30 seconds.
>> Brent (13:02):
Very crisp, very bright.
I definitely. It's a little green on
the front palette, but, um, it's definitely in
your face. Um, it's.
I'm like you. I like more the New Zealand style.
Um, so this one's a little bit more up
front, but all in all,
(13:24):
I'm really, I think, well done.
Hey. And we're back, and we were discussing
the Cade Cabernet Sauvignon Blanc or
Sauvignon Blanc.
>> Harm (13:34):
I love the fact he called it Cabernet Sauvignon Blanc because
during the commercial, he broke a glass.
>> Brent (13:39):
Yep.
>> Harm (13:40):
This is the first time during a show somebody's broken a wine glass. And
I'm glad it was Bob.
>> Brent (13:44):
It happens. Such is life.
Well, we're going to be giving the, uh, Cade Sauvignon
Blanc a well deserved three sips.
>> Harm (13:52):
Interesting.
>> Brent (13:54):
So that takes us off to our next wine. We're going to have more. You tell us about
that.
>> Maury (13:58):
Why, thank you, Bob. Next we'll be talking about
Chappellet Vineyards, which was founded by Molly and don
Chappellet in 1967. They
began construction of their winery on Pritchard Hill the
following year. This would be the second new winery
in Napa Valley after repeal of Prohibition. And
they became the 18th registered member of the Napa Valley
(14:18):
Vintners Association. Designed
by abstract artist Ed Moses, the
winery was built into the landscape and was
modeled after the Great Pyramids. Their
legendary 1969 Cabernet Sauvignon was
awarded 100 points by Robert Parker's
wine advocate.
>> Harm (14:37):
They've had many more 100 point wines since then, by the way.
>> Maury (14:40):
Yes, correct. Uh, the first wine
today is actually another white. This is the
Chappelle 2023 Signature
Chenin Blanc. It is 14.1%
AB. The original vines were already
producing when Don and Molly purchased the
property in the late 1960s. Following
a replanting in 2007, they reintroduced their
(15:02):
Chenin Blanc as a signature
designation with a twist. While our
signature Cabernet bears Don Chappellet's name,
Molly Chappellet's signature graces our Chenin Blanc
label. To add depth and complexity, the
2023 Chenin Blanc was fermented in a
combination of neutral French oak barrels and
(15:22):
stainless steel tank. It was harvested October
9, 2023.
The color is a very, very pale
straw color on the nose.
Wonderful aromas of Meyer lemon, quince,
pineapple, nectarine, hints of tropical
flowers, honey, clover,
(15:43):
a hint of hay, and a very, very slight
hint of oak on the palate. It starts out crisp and
elegant. It's balance. There's a nice acidity. There's plenty
of minerality. Lots of apricot,
orange, honeydew,
and just a hint of oak. Again, these were neutral oak
barrels, and there's just a hint of oak on
(16:04):
there. Just enough to give it a really nice balanced
style. It's got a medium to long finish. I thought
this was really a delicious wine. Uh, not many of us drink a
lot of chenin blanc. And, uh, I would say
that this being off of one's radar,
really something worth considering. Uh, again, uh, I
would drink it anywhere you might drink a sauvign, and I thought it was
(16:25):
very enjoyable. I like this very much. Uh, Harm, what
did you think?
>> Harm (16:29):
I think you're, uh, pretty good with those notes. Uh,
I don't get as much lemon or pineapple as you got.
Uh, the tropical fruits kind of muddled for me. I got
a lot of melon. Green, uh,
melon, uh, honeydew, I guess.
Um, orange zest is there. And I get
clove, like. Like the. The
spice clove. Not clover. But
(16:52):
no, I didn't get that. But it's. It's. It's got
a nice mouth feel. That's what I think. That's what the
barrel is producing. I'm not getting that oak note either.
Justin, did you get any of that oak note or, uh. What are those? What do you
get?
>> Bob (17:04):
So in the beginning on the nose, I got
soap, but it faded off. And then,
uh.
>> Harm (17:10):
I think you're conflating like soap with, like, lavender.
>> Bob (17:13):
Could be fabuloso.
>> Harm (17:15):
Yeah.
>> Maury (17:15):
You know, I think, Harm, the oak notes, mostly gone now. It
was early on when we poured it, there was definitely oak,
especially when.
>> Harm (17:22):
Compared because it's neutral oak. To me, it's more the
mouth feel.
>> Maury (17:25):
Complexity, but it's just a hint of it, and it's really largely blown
off.
>> Harm (17:29):
Okay.
>> Bob (17:29):
On, um, the palette, I got oak on the nose. I didn't.
>> Harm (17:32):
You got the oak on the palate, don't you. I don't get that.
>> Maury (17:34):
That it's mostly gone.
>> Bob (17:35):
And I got white melon on the palette and
finish was.
>> Harm (17:39):
What's a white melon?
>> Bob (17:40):
White melon, like, uh,
honeydew. Honeydew.
>> Harm (17:43):
Honeydew. To me. Very good.
>> Bob (17:45):
Very good. That's what I meant.
>> Harm (17:46):
That's a green melon.
>> Bob (17:47):
And then you Know, on the nose I got like, pineapple, but it was like
pineapple at the end of a pina colada after you
drink.
>> Harm (17:53):
I didn't. I didn't get as much pineapples as, you know,
Maury was. He mentioned it, right? Prominently. But, you know,
it's. It's. I guess you're right. It's pina colada.
>> Bob (18:01):
End of the glass.
>> Harm (18:02):
End of the glass.
>> Bob (18:03):
Yeah, yeah.
>> Harm (18:03):
Okay, I get you now. I understand. You're coming from now. Okay, good.
>> Bob (18:06):
That was it.
>> Harm (18:07):
All right, Bob.
>> Bob (18:08):
Short and sweet.
>> Brent (18:10):
I thought it was delicious.
>> Harm (18:11):
Um, nobody else got the spice. No clove for you guys?
>> Bob (18:14):
I really didn't get it.
>> Brent (18:15):
I don't get so much the spice. I get the Myers
lemon and the pineapple. There's
definitely that tropical fruit on the nose.
Hmm.
On the palate, I definitely get the. The honeydew
melon. I get a little bit of a citrus more.
For me, it's more leaning toward orange than it
(18:35):
is toward lemon. Okay. Um, but there's
definitely a honeydew on there.
>> Harm (18:40):
Um, I just can't get over the mouthfeel. I love the mouthfeel, this one.
>> Brent (18:43):
Oh, it's got a great mouth feel to
coats the tongue. The top, the bottom, the sides.
I mean, really well done.
>> Harm (18:51):
Good astringency without being tannic.
Uh, great acidity. So balanced.
>> Bob (18:56):
Yeah.
>> Maury (18:59):
Yeah, I'm inclined. We originally, when it first came out,
uh, I'm, um. But I'm thinking it's really opened up and
developed. Yeah.
>> Brent (19:06):
Well, we're going to be giving the, uh, Chapel A
2023 signature Sherman Blanc. A well
deserved. Four sips.
That's classified.
>> Harm (19:15):
That's. That's a great wine.
>> Brent (19:17):
So that takes us to our next one. Justin, tell us about that one.
>> Bob (19:19):
So we're going to talk about the calling from
2022. It's a River Valley
Pinot Noir. It's 14 and a
half percent.
>> Harm (19:28):
It's a Russian River Valley, actually.
>> Bob (19:30):
Yeah. Russian River Valley. What did I say?
>> Harm (19:32):
You said, well, he didn't type Russian.
>> Brent (19:34):
No, I did. I typed. Or, uh, didn't I?
I didn't.
>> Harm (19:37):
You didn't.
>> Bob (19:38):
It's okay. So it's Russian River Valley.
>> Brent (19:40):
It was midnight when I was typing.
>> Bob (19:42):
And it's 14.7
alcohol by volume, so.
>> Harm (19:47):
Fragrance. Sorry. Soapy. Beautiful. Go ahead.
>> Bob (19:50):
Aged 11 months and 100% French oak,
30% of it new. And,
uh, on the nose, I got, like, maraschino
cherry. I got some
berries. I got dark,
lush fruit. On the
pallet, there's definitely a
Russian River Valley flavor profile.
(20:11):
And this hits it squarely in the middle of
that. You know, if you were doing this blind,
you'd be able to tell it was a Russian.
>> Harm (20:19):
Definitely not French in style.
>> Bob (20:20):
Correct. And, uh, lush fruits. And the
finish was unremarkable. But this is a
very good representative of its unremarkable.
Unremarkable.
>> Harm (20:29):
It's got a long finish here. Let's eat some bread. Eat some
bread. Clear your palate, drink of water, and come back to
it.
>> Bob (20:35):
Okay.
>> Harm (20:36):
And then we'll see how long. We'll talk.
>> Bob (20:37):
I'll talk at the end.
>> Harm (20:38):
Yeah. Mori.
>> Maury (20:39):
No harm's.
>> Brent (20:40):
Right.
>> Maury (20:40):
The finish is definitely medium to long. I thought
this was a pleasant surprise. I really wasn't expecting a
lot. And honestly,
uh, the color is a little bit light. It looks a little bit thin,
but it's jumping with fruit both on the nose and
on the palette. I thought the. The palette was lush, was
very round. It was very mouth, uh,
coating. Uh, I got also some hints of
(21:03):
graphite on the back end, and,
um, I just found it to be really
pleasant, really balanced, really enjoyable.
Uh, just very well done,
Bob.
>> Brent (21:17):
Well, we just. And I met the
gentleman pouring this at the New York Wine Experience,
uh, last October, and it was the end of the
night. And, you know, you kind of tend
to think, well, maybe I've been drinking. Everything tastes good
at that point. But we were over chatting with him.
Nicest guy. I can't remember his name. I have his card.
But, uh, I reached out to him and I said, we would love to do this in the
(21:40):
show, because it. This was really singing to me at that
point. And I'm glad now to try it,
because now I know. Yeah, it wasn't because
we were drinking for three and a half hours. This is
really, really tasty.
>> Bob (21:54):
Of course, today we have been drinking for three and a half hours.
>> Harm (21:56):
I've been sipping. Spitting.
>> Brent (21:58):
Yeah. So the cherries.
The cherries on this absolutely come through.
Um, there's definitely a berry note on
this.
>> Maury (22:07):
There's about a mouthful or two in the spit bucket.
>> Harm (22:10):
That bucket's got more than a mouthful.
>> Brent (22:13):
It's. It's so well put together.
Um, it's very. It's very tight.
It's very well defined.
>> Harm (22:21):
It's so well defined.
>> Maury (22:23):
It is a prototypical Russian River
Valley Pinot Noir.
>> Harm (22:28):
No, this is so much better than some of the other stuff.
>> Brent (22:30):
It's a laser beam of Russian River Valley.
This is so well done. And I'm glad because,
again, we'd been drinking for three and a half Hours. And I think,
well, everything tastes good at the end of the night. No, that we were
right. This is excellent. This is really, really
nice.
>> Bob (22:45):
So I had the bread, I had the oyster cracker and the finish
is longer now.
>> Harm (22:49):
Yeah. So I got all the things you were saying.
I think it's a little bit over extracted because it's not
as pale as I like. Russian River Valley, 100% Pinot
Noir to be. I'm wondering if they add like M5% syrah or something in there,
but I don't know. It doesn't taste like it. It's
raspberries, baking spices, clove and
nutmeg, a little bit of strawberry.
(23:09):
There's a little bit of garrigue coming out. Um, the
mouth feel is just so lush. I don't know what this.
11 months in 100% French oak
barrels. That's what it's from. That mouth feels amazing.
Uh, the acidity is so balanced. The tannins are.
It tastes expensive. I've never heard of this wine. I have
no idea what it costs, but it tastes expensive.
>> Maury (23:29):
I would agree with you.
>> Brent (23:30):
I'm happy to give you their contact information if
it's available.
>> Harm (23:34):
I will be carrying this wine.
>> Brent (23:35):
You can provide it to your, your customers.
>> Harm (23:38):
I will be carrying this wine.
>> Brent (23:39):
We were, we were shocked. We were really like, wow, this
is really good.
>> Maury (23:44):
So yeah, it punches well above
its price, uh, point, I believe. Again, I
don't know what the cost is, but I agree with you.
Haram. It tastes sophisticated.
>> Harm (23:54):
Unless it's over 100 bucks, it's, it's value
priced.
>> Brent (23:57):
Yeah, I don't believe so.
>> Bob (23:58):
Sonoma, it's going to be under 100.
>> Harm (23:59):
Most Russian river Valley, it's a little bit more.
>> Maury (24:01):
There's. Yeah, it's not going to be probably 80.
>> Harm (24:03):
I've got, I've got 100% on Russian River
Valley points. Depends what you're getting. There's,
there's stuff out there but people. Yeah,
people ask for, people ask for what they can get. You know, it's
capitalism and I, I
would uh, not be surprised to see this at the 100
price point. But I don't know what it costs. I can look
it up. It's fantastic. What are we giving a rating for, Bob?
>> Brent (24:26):
I don't even want to tell you what most of the places online
have it for sale for, but it's in the 20 range.
>> Harm (24:32):
No way.
>> Bob (24:33):
Nice kid.
>> Brent (24:34):
You're not.
>> Harm (24:34):
Oh, that's insane.
>> Brent (24:35):
Yeah. So we're going to be giving the, the calling.
2022 Russian River Valley Pinot Noir,
a extremely well deserved four sips.
>> Harm (24:44):
At 20 bucks, it should be six.
>> Brent (24:46):
20Ish.
>> Harm (24:47):
You know 20ish really well.
>> Brent (24:48):
I'm looking and it's spread around.
>> Harm (24:50):
It's got to be different vintages too. You never know.
>> Brent (24:52):
No, no, this is, this shows 2022. So.
Yeah. Wow.
>> Bob (24:58):
So well done, man.
>> Brent (24:59):
That's going to take us to our next wine, which is from
the folks at Plum Jack. So we have the Plump
Jack Napa Valley Merlot. So
this is, uh, the 20, 22.
14.5% ABV. The grapes were
cold soaked for three to five days before fermentation. The
fermentation was then allowed to reach maximum temperature of
(25:19):
about 90 degrees and pressed off the skins
after 10 to 12 days. The wine was then moved
into oak barrels and underwent malolactive
fermentation. Of the barrels,
67% were new barrels and the balance
was once filled, 92% were French oak
Bordeaux barrels and 8% were American oak
barrels. The Coopers used
(25:41):
include Sylvain, Turn Solid,
Natalie and Demtoire. Um, the
Merlot was aged for 18 months before
bottling. Let's
take a look. The color on this,
absolutely opaque. Yeah, you, you
can't see through me. 100. I mean,
(26:02):
just a great, gorgeous,
great color on this.
>> Harm (26:06):
Clear edges.
>> Brent (26:06):
It's very young on the nose and, and
again, it's, it's a 2022. It's
a crime sometimes when we do these shows. This is what we have to do.
>> Harm (26:15):
Killed a baby, Bob. You killed a baby.
>> Brent (26:17):
I've aerated this four, uh, times
and it still probably needs more.
Oh, there's cherries and
raspberries. It's. It's like a berry bomb on the tip of
the nose. But there's a,
on the back of the nose, there's a bit of an herbal
note to.
>> Harm (26:37):
Came out as mint to me, but I don't. It's just kind of changed
right now.
>> Maury (26:41):
A lot of that's blown off that, that, uh, greenish
vegetable on the palate.
>> Brent (26:45):
There's black cherries, um,
dark berries, dark stewed fruit.
Was that herbal? Nature is still there.
There's a little bit of a cocoa to it, like a little bit of a
dryness to it. Yeah, I got the,
the t. The tannins on this are very, very fine, very
(27:06):
well defined, very nice. They're not whacking you in
the face, but they're 100% there.
This is beautiful. Really, really nice. What do you think?
Harm?
>> Harm (27:16):
I. You didn't say anything that I disagree with. Dude, I
I got, um, the herbal note. At first,
I have mint and jalapeno, and that's totally blown off. The jalapeno is
gone. Um, you said. Did you get. You got green
peppers, Maury?
>> Maury (27:30):
Uh, no, I just said it just had a greenish
vegetable, but it's gone.
>> Harm (27:36):
Yeah. Uh, you know, aerate your wines,
kids. We did this. He poured through the Venturi and stuff.
Uh, we've let it sit for a while. Gorgeous, um,
gorgeous cherries and berries, like he said. I got
more vanilla as well, and lavender.
And, uh, the spice, I got kind of like a
hint. I don't know what that spice is. I don't know.
(27:58):
Maybe it's a little licorice or something.
Um, but it. On the palette, it was vanilla and
cocoa and herbs and, uh, the
beautiful fruit. And what you said about the tannins is absolutely right,
Bob.
>> Brent (28:09):
Yeah. It's just. It's. It's there, but it's so, so
precisely defined. It's not that wacky, over the
head tannin.
>> Harm (28:16):
It's not going to dry your mouth out.
>> Brent (28:17):
No, but.
>> Harm (28:17):
But you could still have a great steak with this.
>> Brent (28:19):
Yeah.
>> Harm (28:20):
Maury?
>> Maury (28:20):
Yeah. No, I agree with you 100% on everything you said to me.
I get a little hint of cedar and cigar box on the
palate. Um, in addition to all the things that you guys
have mentioned, I think you're spot on with the tannins. I agree
with all the dark fruit. I think it's a beautiful wine,
and I must admit, we were rewarded.
>> Harm (28:37):
Since you said it, the cedar's coming out. Yeah.
>> Maury (28:39):
We have been rewarded with patience. Because
I admit, when this was first poured in my glass, it was closed, it
was tight, and it was far, far
on my rating. It was not impressive at all. And with time and
with aeration, a couple passes through the Venturi, it's made
a world of difference. And, uh, again,
patience will be rewarded. I, uh, love this
(29:00):
wine.
>> Harm (29:00):
Yeah. You could put it in the cellar for five, ten years, or you could put it through the
Ventura a few times, you know?
>> Brent (29:04):
Yeah.
>> Harm (29:04):
It's up to you, Justin.
>> Bob (29:07):
I think both on the nose. I
got seven years. I'd
put this away for 10, easy, but, um,
I got a good fall Yankee Candle on the
nose that, um, became less intense
over time.
>> Harm (29:21):
He's not wrong. It's. For once, I can
understand the Yankee Candle reference.
>> Bob (29:26):
And then right out of the bottle.
>> Harm (29:28):
You'Re colluding with my wife.
>> Bob (29:31):
Right out of the bottle, I got
potpourri that faded off.
Um, and then I got an Intense
Christmas fruitcake on the palate that faded off. Now
it's light memory, uh, of Christmas
fruitcake in February. And on the
finish was like cocoa for me. Yeah. Like a lingering
bourbon. Like,
(29:53):
oh, I got lingering bourbon, but
nice lingering burp. Maybe that'll
come later.
>> Harm (29:59):
The fruitcake burps.
>> Bob (30:00):
Yeah.
>> Harm (30:01):
Is that a show? It's a show. It's a show.
>> Bob (30:04):
That's a spin off fruitcake burps. That's a whole
series.
>> Brent (30:08):
Well, we're gonna give the, uh, Plum Jack Napa Valley
Merlot 2022 a
well deserved four sips.
Hold on.
>> Harm (30:20):
That's classified. That
merlot is really underrated. People always go for the plump Jake Cab. Plump
Jack cab.
>> Brent (30:26):
Yeah.
>> Bob (30:26):
Bet you no one has done an entire series on wine
burps.
>> Maury (30:32):
You know, Harm, I'm gonna ignore that
harmony. Uh, I would agree with you. I think I've had
many labels from Pump Jack, but never their merlot.
>> Harm (30:39):
Oh, I sell the hell out of them. Or I love. I tell people all the time, you got to buy the
merlot I like. And we love their
shard.
>> Maury (30:45):
Yeah, their shard. And I love their cab.
>> Harm (30:48):
They're known for the cab. I'm glad we got
to taste them a little bit. But I'll tell you what, another wine.
>> Maury (30:52):
I got a lot of nice dariushmerlow. I should have put a nice try one.
>> Harm (30:55):
I haven't had that Darius merlot in years.
>> Maury (30:57):
I've got several at home. We need to crack a few.
>> Brent (30:59):
Now let's go to our next one wine we're going to harm toast. About that.
>> Harm (31:02):
Um, well, thank you, Bob Chappelle signature Napa Valley
Cabernet Sauvignon 2021 is our next
wine. So this is the signature line. It's less
expensive than their high end Pritchard Hill stuff, which I freaking
love. But this is also a.
>> Maury (31:14):
This is not inexpensive. This is not.
>> Harm (31:16):
It's not inexpensive.
>> Maury (31:17):
Appropriately priced.
>> Harm (31:18):
It's appropriately priced. But before the fires in Napa Valley, this was a
lot cheaper. 14.7% ABV
79 cabernet sauvignon, 8% petite verdot,
7% malbec, 6% merlot. Uh,
dry rock soils of Pritchard Hill produce small, intensely flavored grapes.
The correct thinning allows for full, even riping and
elevates the flavor complexity. The 2021 growing season
(31:39):
began with one of the driest, uh, winters in the record, with
a mild spring and summer, resulting in a limited canopy growth
and very small berries, which means intense flavor. And
that's what we got here. The color is a beautifully opaque
ruby with violet edges. This
wine, even though it's a 2021, is already coming into its
own. And the nose is
(31:59):
intensely fruity and herbal. And we've
only got a few seconds left before the next commercial,
so I don't know where to stop here, but I've got cassis,
black cherry. I've got mint, the French
vanilla. There's spices coming out.
Cloves, cardamom. Uh, this is just
amazing. The palette is
full of dark berries and spice.
(32:22):
Um, and we'll be back. Commercial.
>> Brent (32:26):
Hey, we're back. And Harm was waxing poetic about
the, uh, chaplet signature.
>> Harm (32:31):
I need to speed up. We got three wines after this. I'm sorry.
>> Brent (32:34):
We got time. Don't worry about it.
>> Harm (32:35):
All right, so beautiful. Um, dark
fruit, cassis, mint is coming
out on the nose. Uh, on the pallet now,
black. Blackberries, Just cassis and
BlackBerry. A hint of acidity. Maybe
it's almost raspberry, but I don't know. Chocolate.
(32:55):
Um, there's a spice coming out with kind of
licorice, um, a little bit of
clove. And the finish is
infinitely long. And this is their cheap one.
I mean, even though their cheap one is not cheap.
>> Brent (33:09):
I was gonna say. I wouldn't say cheap. This is their less expensive.
>> Harm (33:12):
The Pritchard hill is like 300 bucks. 2. 250. 300
bucks.
>> Brent (33:15):
Whatever. Worth every dime.
>> Maury (33:17):
But yeah.
>> Harm (33:17):
Yeah. Ah. Depending on the vintage. Those are 100 point wines.
The lowest I've ever seen a score from Parker from is like
96 or something like that.
>> Brent (33:24):
Yeah.
>> Bob (33:25):
1C signs are pretty good.
>> Harm (33:27):
Yeah.
>> Brent (33:27):
And we tell you, and you guys.
>> Harm (33:29):
Got to visit the vintage. The vineyard, uh, is
January.
>> Brent (33:33):
Absolutely.
>> Harm (33:34):
It is so jealous. Beautiful. So jealous. Oh,
my God.
>> Brent (33:38):
We got to meet Cyril Chaplain.
>> Bob (33:40):
Yeah, that was pretty cool. He's a nice guy.
>> Harm (33:41):
You didn't get any Pritchard Hill from Cyril?
>> Bob (33:43):
Not yet.
>> Brent (33:44):
Coming, coming.
>> Maury (33:46):
I love.
>> Harm (33:47):
We've done Pritchard Hill on the show before, I believe, right?
>> Maury (33:49):
Um, no.
>> Harm (33:50):
Really?
>> Maury (33:51):
No, we've done Jefferson's Ocean
aged in Pritchard Hill barrels.
>> Brent (33:56):
Barrels.
>> Harm (33:56):
Oh. So I love Pritchard. That's one of my favorite wines in the world.
And, uh, I mean, this is no different. It's.
This is the baby version, but. Oh, my
God, this is good.
>> Maury (34:06):
But something that I learned today, that
all of this is produced on Pritchard Hill. The Pritchard Hill
label represents there Teta
Cuvee.
>> Harm (34:15):
I didn't realize. I thought there was some valley floor
food.
>> Brent (34:19):
Too.
>> Harm (34:19):
They're not buying any fruit.
>> Maury (34:20):
That I'm not sure. But there's these grapes. The majority of this wine
is grown at their estate on Pritchard Hill.
>> Harm (34:25):
Okay.
>> Maury (34:26):
It tells you right on the label. State grown.
>> Harm (34:28):
So if it's all a state. Let me see the label. Let me show it.
I've never noticed that before. Is it maybe previous
vintage?
>> Maury (34:34):
So anyway, uh, I'm excited because I love
their. Their entry level, as Aharm calls
it, signature, uh, Napa Valley Cabernet. And I would call it
their first label. The Pritchard Hill is just their sort
of know. And
it's wonderful. And, uh, the price has escalated over
the years, but again, all the fires.
>> Harm (34:53):
In Napa Valley, the production costs, everything.
>> Maury (34:55):
Else but this wine. As far as cav goes, this. The
only thing missing today is a nice, thick ribeye.
Uh, Bob, if you loved us, you'd have
served ribeye alongside this.
>> Harm (35:05):
Instead, we got a Publix Italian sub. Come on.
>> Maury (35:08):
That's right.
>> Bob (35:08):
I mean, I've got one in the fridge at home.
>> Brent (35:11):
You knuckleheads held that like you've never seen Food,
Please.
>> Harm (35:14):
That's true. We do. We don't appreciate Bob. He does feed
us.
>> Maury (35:18):
Um, yeah, I would say, but not steak.
You nailed it on the. On the palate and the nose.
Again, it's luscious. It's mouth coating. There's a lot of
spice. Dark berries, some
espresso, a little bit of
tobacco. Uh, and the finish just goes on and on. Um,
this is my jam. I think this is delicious. As I
(35:38):
said, there's only one thing missing, and that's a nice, big,
juicy steak. But unlike the Pritchard
Hill, this I think you could drink by itself. Yeah, I think that,
uh, has to have food. The. Yeah, the bigger wines
really, really are food.
>> Harm (35:50):
I think you're making a mistake. I think you're drinking them too young. Pritchard Hill
is built to age 10 to 20 years.
>> Brent (35:55):
Oh, God.
>> Harm (35:55):
Yeah. You're drinking them too young.
>> Maury (35:56):
Well, this is true. I'm. I'm talking about an appropriately aged one, though.
Those wines benefit from food. And then you're right. They benefit from much
more cellar aging.
>> Harm (36:03):
It's hard. It's hard to hold us to that long.
>> Maury (36:05):
I know.
>> Harm (36:06):
Um, Justin, what do you think?
>> Bob (36:09):
Well, I can't add to anything
everybody said other than the wine. Belch is pure
aloe.
>> Harm (36:17):
We're gonna do a wine burp show next.
>> Bob (36:19):
I'm just gonna throw them the beer.
>> Harm (36:21):
Guys, ratings are burps. If you ever listen to the beer shows their
ratings are burps.
>> Maury (36:25):
We're far.
>> Bob (36:26):
It's the poor man's retronasal. Exhale is
the wine burp.
>> Harm (36:31):
Bob, you give us a rating or give us.
>> Brent (36:33):
Well, there's not much else I can say about this one. So we're
going to be giving this chapel A signature Napa Valley
Cabernet Sauvignon 2021 a
well deserved four sibs.
>> Harm (36:44):
Almost.
>> Maury (36:45):
Almost a five.
>> Harm (36:46):
Almost.
>> Maury (36:47):
Not quite a millimeter.
>> Harm (36:48):
And you know what? I'm getting rose petal now.
>> Bob (36:50):
Yeah, on the finish. Yeah, me too.
>> Harm (36:53):
It's getting floral.
>> Maury (36:54):
God, this wine burp. It's the wine burp that brought up
the rose.
>> Harm (36:57):
He said it was aloe.
>> Brent (36:58):
I love Chapel A. And I've never had
one that didn't fit with me. I mean,
they're always excellent. So let's find.
>> Maury (37:07):
I've seen at Costco. You can find this at Costco.
>> Harm (37:09):
Don't say things about Costco. I'm sitting right here, Murray.
>> Brent (37:12):
So let's go on to our next wine.
>> Maury (37:13):
We're gonna have more details about states and cities.
All right, thank you, uh, Bobby Joe.
Uh, next we'll be speaking about Sequoia Grove winery
in its 24 acre state, which we're part of
the original Rancho Camus land Grant
Given in 1836 to George
Yount, the area's first European American
pioneer. Over the years the property changed
(37:35):
hands until it was purchased in 1978 by
James and Barbara Allen. The following year, the
duo opened a winery in a 100 acre, uh,
100 year old barn beneath a grove of
sequoia trees. And so Sequoia Grove
was born. The first wine is the Sequoia
Grove Napa Valley Cabernet Sauvignon 2021.
(37:56):
14.9% ABV 81%
Cabernet Sauvignon, 9% Cabernet Franc,
7% Merlot, 2% Malbec,
1% Petite Verdot. Aged 18
months in French Oak, 60% of which is
new. The fruit was handpicked and the berries were hand
sorted before and after the De
Stemmer. The juice went through a one to three
(38:18):
day cold soak to settle the solids before
inoculation with a unique French yeast
strain. Pumpovers were executed
daily to fine tune and extract the rich
color and tannins from the skins. After
fermentation, the wine was moved to barrel to
initiate malolactic fermentation in French
oak and was racked two to three times
(38:41):
before bottling an extended
aging.
>> Brent (38:44):
Wow.
>> Maury (38:46):
So this wine has a Deep, dark,
inky purple color on
the nose. A lot of fruit, a lot of
cobbler, Plum, BlackBerry, a little bit of
black currant. Hint of
vanilla on the palette. It's
r. It's rich, it's viscous, it's mouth
coating. The tannins are a little bit tight,
(39:11):
but they've opened up over time. Oxygen and
aeration. Uh, time in the glass has definitely done it
well. There's definitely hints of,
uh, dark cocoa, uh,
a little bit of Rutherford dust in there on the back end. The
finish is medium. Um, I think it's a very nice wine. It's well
made. It's definitely improved with time.
>> Harm (39:31):
I think a lot better.
>> Maury (39:32):
I. Exactly. And I think it will continue to improve with
time in the bottle. This is young, and I think this wine
would be best revisited in at least five years.
And be sure to age it or, excuse me, aerate it well
upon opening. Justin, what do you think?
>> Bob (39:46):
So I got, like, sweet berries followed by the
signature Rutherford dust. The
finish, it was nice. Um,
ripe berries with signature
dryness at the end. And even
the belch had fruit following, so it was very
consistent with the.
>> Harm (40:04):
That's just another show.
>> Bob (40:05):
The regular palette.
>> Harm (40:06):
Don't, don't. Don't pitch the spin off till we get money,
you know? Anyway, uh, I'm a giver. There you go.
Uh, Bob, what do you think?
>> Brent (40:14):
I think this was excellent. I. I really enjoyed this
wine. Um, blackberries, black
currants.
There's a little bit of fresh tobacco.
>> Harm (40:25):
There's a little bit of incense.
>> Brent (40:27):
Definitely. There's definitely able to win since in sandalwood,
definitely.
>> Harm (40:30):
You know what? This wine all the way in the back, you.
Bob, before the show, when we were tasting the review, Bob
and Justin loved this wine. Maury and I were this
naysayers. This wine has really evolved.
>> Maury (40:41):
It's coming better for sure.
>> Bob (40:42):
So much come along. Yeah, yeah,
we knew you would.
>> Brent (40:47):
It's really opened up.
>> Maury (40:48):
Um, again, it's taken longer than some.
>> Brent (40:51):
Yeah, well, it. It's a baby. This one. This
one's built to go, so, I mean, I aerated
this twice in the flip decanter, twice
in the, um.
>> Harm (41:01):
Venturi.
>> Brent (41:02):
Venturi. And still.
>> Harm (41:04):
And I did an extra time in.
>> Brent (41:05):
The Venturi, still sitting in the bottle with the corks out
since 10am so this thing needs
time, but once it gets the time,
they don't know what.
>> Harm (41:14):
Time it is, Bob.
>> Brent (41:15):
Absolutely.
>> Harm (41:16):
4:25Pm now, uh,
we're. The conceit is we do this at 2am.
>> Brent (41:24):
Raspberries and black cherries.
>> Bob (41:28):
Giving Away. Holler Secrets. Next thing you know, we're
behind the curtain.
>> Brent (41:33):
There's that powdery dark cocoa,
Rutherford dusty kind of back end
to it. I. I love it. I think it's absolutely
delicious. What do you think? Harb.
>> Harm (41:43):
I. I already mentioned. I already talked about. Dude, this, this wine.
I wanted to say. No, uh, this is, this is it.
This is. I got so much better. I've got. We got to increase the
score. Yeah.
>> Brent (41:54):
All right, well, we're going to. We're going to give the
Rutherford Grove Napa Valley Cabernet Sauvignon
20, 21. Four sips. Yeah,
absolutely.
>> Harm (42:03):
That's classified.
>> Maury (42:04):
And that was a big jump. Honestly, I was
like, this is a two.
>> Harm (42:08):
But we had to really breathe.
>> Maury (42:10):
It is really, really evolved.
>> Harm (42:12):
It was. So that sandalwood note was a
surprise.
>> Brent (42:15):
Right. Well, we're going to go to our, our next one and we're gonna
have Justin tell us about that. And we
were drinking some of this, uh, about two weeks ago
at the winery actually, but to nowa.
>> Bob (42:27):
Okay, so the next one we're talking about
is the Sequoia Grove Napa Valley
Rutherford Tonella Vineyard 2019.
It's 14.9% alcohol by
volume, 75% Cobb
Sauvignon, 24
Cabernet Franc, 1% Petite
Verdot, age 20 months in premium
(42:49):
French oak and 75 of its.
>> Brent (42:52):
Most of those. What? Best buy.
>> Harm (42:53):
I wonder. I love this wine so much. 24 cab
franc.
>> Bob (42:57):
We.
>> Harm (42:58):
I didn't, I didn't read that. Because you were assigned to read the note. I didn't
read that.
>> Maury (43:02):
It's got three or four more years of age than all the others.
>> Harm (43:04):
That's true.
>> Maury (43:05):
That's why it was the best.
>> Bob (43:07):
So the fruit was hand picked and berries were hand
sorted before and after the dermer.
The juice went through a three day cold
soak to settle the solids before inoculation.
>> Harm (43:18):
I feel like I've heard this before. Is this the exact same thing as the last
wine?
>> Bob (43:23):
I don't know. And uh, it
was inoculated with unique plagiarizing
strain. Pumpovers were executed daily
to fine tune the extract the rich color and tannins from the skins.
After fermentation, the wine was moved to
barrel. Initiate malolactic fermentation in
French oak two to three times before
bottling and extended.
>> Harm (43:44):
I'm reading the previous notes. I'm on a different
page.
>> Bob (43:48):
Each barrel was individually selected for this
blend. For the first time ever, this wine is
unfiltered to give maximum sight
expression and minimal winemaker
intervention. So
this wine was really,
really good. What did you think, Harm?
>> Brent (44:07):
All that reading and that's what he got. Okay. Okay, great.
>> Harm (44:10):
Berries, almonds. I got on the nose. I'm getting
tons of mint and BlackBerry
chocolate, um, a little bit of
coffee. There's some umami thing coming on there.
I'm not sure what that is. A big,
dense, um, floral
wine with, uh, the
floral notes and those umami notes had be coming for the Cab
(44:32):
franc. This is just beautiful. I love
this blend.
>> Maury (44:37):
This wine benefited the most from
aeration through the Venturi. Immediately, the
other wines actually caught up to it. They just needed time
and air and time, time, time. But this
wine went dramatically from a two to a four
in my mind. Just through the Venturi, maybe
even higher. But immediately through the Venturi, it. It
went up. I think you're right, Bob. I think the Cab Fran
(44:59):
really adds an amazing dimension to this wine.
I have to say.
>> Brent (45:03):
I'm a crab. I'm. I'm a freak.
>> Maury (45:05):
For Cab Frank, I have not seen 20, uh, 4%
cab franc in a long time. That's kind of a
nice.
>> Harm (45:11):
Yeah. Either get 100% cap Frank, or, or.
>> Maury (45:14):
A teeny little bit. Yeah, no, I'm, I, I think this wine
was delicious. I think it was amazing. Uh, it's the
oldest of the sequoia groves today at 2019. It's still
young, uh, but I think it was drinking
beautifully today.
>> Brent (45:28):
I can't really add much more to that. Um,
um, I was surprised. Yeah.
Fantastic. Again, we're still
drinking. I think these things still need so much more
time. I mean, just
still very, very tight. Very, very close.
>> Harm (45:44):
But, you know, really, really, this, this is, this is that
teenage surfer that was tragically killed by a
great white shark way, way, way before
it's time.
>> Brent (45:53):
The hell are you talking about?
>> Harm (45:54):
I've been watching shark videos lately. Okay, so it's
a teenager.
>> Brent (45:58):
All right, well, we're going to give the Sequoia Grove, Napa
Valley Rutherford Tonella Vineyard 2019, five
sips.
>> Harm (46:05):
Oh, my goodness.
>> Brent (46:10):
So that brings us to our last wine, which is
the Sequoia Grove, Napa Valley, Rutherford Batch
reserve Cabernet sauvignon winemaker series 2019,
14.4% AB, 76% cab
sauvignon, 14 cab franc,
4% merlot, 3% pt
verdot, 3% malback. Uh,
(46:30):
16 months in French oak.
I'll skip the rest of the read in so we can get to the
wine.
>> Harm (46:37):
Bordeaux style. Grapes, all five Bordeaux grapes.
>> Brent (46:41):
Just inky inky inky, dark, dark,
dark. Garnet.
There's five.
>> Harm (46:49):
I think it's four of the five. Okay.
>> Brent (46:53):
There's a dried fruit note on
the nose.
Mhm.
On the palette, the tannins are
really, well, just again, very, very tight.
Not cloying, not jumping over you, not
beating you over the edge.
>> Harm (47:13):
Another one. We drank too young and didn't give enough air.
>> Brent (47:16):
Yeah, the tannins, once you give it enough air,
are just laser precise.
>> Harm (47:21):
Um, so if you guys, if you go to a restaurant, orders
at the, at the, at the, for dinner, you can't do that. You
have to have them. You have to call the restaurant in advance, say, we're ordering
this decant, this.
>> Brent (47:30):
Now, cherries, dark berries,
a little bit of a, of a dry dust, a little bit
of a dry cocoa. What'd you think, Justin?
>> Bob (47:40):
So this was an enigma
wrapped in a conundrum. It
was beautiful, intense
fruit. The palette was a
beautiful ray of sunshine with just
the right intensity. Closing on a
finish that blew me away.
>> Brent (47:59):
And shout out to Josh Hoover, the assistant winemaker, who
we were, we were hanging out with him two weeks ago.
Fantastic wine, Fantastic wine. What'd you think, Bori?
>> Maury (48:08):
Again, uh, you guys have really said it all. I thought the
wine, uh, was delicious. It's very well made.
It's got everything you want in a Napa Valley
Cabernet. Um,
I just, uh, I, I thoroughly enjoyed it.
>> Harm (48:26):
I mean, the. I cannot stress enough
that you need to aerate these kind of wines. You know,
I've had Sequoia Grill before and I've always been underwhelmed. But
the reason is we've never given it this type of
time. You need to aerate these wines.
They're babies.
>> Brent (48:41):
This is a winery that will absolutely surprise you
100%. And I'm with you.
I'd had it before and I thought, okay, pretty decent
stuff. Until we were there a couple weeks ago and we were drinking
it there.
>> Harm (48:53):
And from the barrel, you guys,
I.
>> Brent (48:57):
Mean, just amazing, like, how much better
it was.
>> Bob (49:01):
That stuff was going to get even better because it wasn't.
It was going to age a little more before they finally give it a.
>> Harm (49:06):
Rating before you run out of time.
>> Brent (49:08):
Well, we're going to give this one, uh, the Sequoia
Grove Napa Valley Rutherford Bench Reserve Cabinet Sauvignon
Winemaker Series 2019 for SIPS
that's classified. I'm not
going to thank you.
>> Harm (49:21):
This is a two or a three.
>> Maury (49:23):
It really was. I admit it when it came out.
>> Brent (49:25):
I'm not going to thank you thank me for coming and drinking this good wine. What
do you think?
>> Bob (49:29):
Justin had pinkies up for a weekend man.
>> Brent (49:32):
Exactly. It's pretty good.
Cheetah.
>> Maury (49:35):
Another not, uh, too shabby day in the basement. Thank you,
Bob. Helping to procure such
amazing offerings, Carm.
>> Harm (49:44):
You know Bob, thank you for having us. If it weren't 2am
I'd take my wife out to dinner with some of these wines.
>> Brent (49:49):
Not happening.
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(51:08):
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