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I'll have the Cab Martini · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Brent>Here are the wines we're beginning discussing today. So from Gurga Chills, we have the Gurgich Hills Estate Paris tasting commemorative Chardonnay 2022, we have the Gurga Hills Estate Paradise Block Yountville, Old vine Cabernet Sauvignon 21. From Louis M. Martini, we have the Griffin Cabernet Sauvignon 23, we have the Lewis and Martini Monte Rosso vineyard cabernet sauvignon 2018, and the Louis and Martini lot number one, cabernet sauvignon2018. And lastly, from Sullivan Rutherford Estate, we have the Cordovine 2022.
• 0:42
  > Harm>So it's a good day.
• 0:44
  > Brent>It's a good day. Yeah, we're not drinking, you know, what we normally drink, which is, you know, ring a ding, flavor ripple.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smokin host, the good old boys. And now it's sippin time.
• 1:53
  > Harm>Foreign.
• 1:58
  > Brent>Hey. Ah, yes, it's seven time again. Welcome to this episode. Everything good in life is worth discussing.
• 2:04
  > Harm>We say that, but we never discuss the sexy times.
• 2:07
  > Harm>This is supposed to be a PG show. I say we go X rated, baby. All the good things in life are also X rated.
• 2:13
  > Brent>Well, they're supposed to be good things in life.
• 2:15
  > Brent>And with you, sexy time don't exactly qualify.
• 2:18
  > Harm>Whatever, man. It's good for me. It's good for me.
• 2:22
  > Brent>I mean, that's not what your wife tells me, but, uh, okay.
• 2:25
  > Harm>She puts up with it.
• 2:26
  > Brent>Yeah, that's the best way, the best possible way to describe it. She puts up with it. Yeah. This is made man Bob. And joining me today is good old boy Arm.
• 2:39
  > Harm>Thanks, Bob. Good to be here in the basement. It's a good wine day and I love wine.
• 2:44
  > Brent>And good old boy Justin, glad to
• 2:45
  > Bob>be here and talk about wine today.
• 2:48
  > Harm>Are we talking about talk?
• 2:49
  > Brent>Because if you're talking about carburetors, it would suck for you today because we. Yeah, it'd be car talk.
• 2:55
  > Harm>I love car talk. Yeah, me too, Rip.
• 2:59
  > Brent>So our segments are all about our sip. Segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are, uh, the wines we're beginning discussing today. So from Girgich Hills, we have the Girgich Hills Estate Paris tasting commemorative Chardonnay 2022, we have the Gurgaon's Estate, Paradise Block, Yountville, Old vine Cabernet Sauvignon 21. From Louis M. Martini, we have the Griffin Cabernet Sauvignon 23. We have the Louis M. Martini Monte Rosso vineyard cabernet sauvignon 2018, and the Louis M. Martini lot number one, cabernet sauvignon2018. And lastly, from Sullivan Rutherford Estate, we have the Cordovine 2022.
• 3:44
  > Harm>So it's a good day.
• 3:46
  > Brent>It's a good day. Yeah. It's, you know, we're not drinking. We're not drinking, you know, what we normally drink, which is, you know,
• 3:55
  > Harm>water. Ice, too. Oh, nice. That's nice. Cherry reunited. Throw up on a 16. Yeah. Had the whole bottle. Yeah. Not good.
• 4:11
  > Brent>Well, I can always do this one. Never had it ring a ding. Flavor Ripple. Yeah.
• 4:19
  > Bob>My mother's first alcoholic beverage.
• 4:22
  > Harm>No way.
• 4:22
  > Bob>Uh, Ripple. Yep.
• 4:24
  > Harm>Remember Fred Sanford used to drink that?
• 4:26
  > Bob>Yes.
• 4:26
  > Brent>Go down to the store and get a bottle of Ripple.
• 4:28
  > Brent>Yeah. Isn't that what they. What he sent, uh, Dan sent, uh, Forest down to the bodega to get. Yeah.
• 4:35
  > Brent>On New Year's Eve.
• 4:36
  > Harm>I don't remember. Yeah.
• 4:37
  > Brent>Go. Going out of the boat.
• 4:38
  > Harm>I don't watch Forrest Gump that many times.
• 4:40
  > Bob>I'm sure they got it for the same reason. Value.
• 4:43
  > Brent>Yeah, exactly.
• 4:44
  > Announcer>So.
• 4:44
  > Harm>So let's. Let's talk about that first. Winery, Bob. Or am I doing it?
• 4:48
  > Brent>Let's do. Let's do our ratings first. So we going to rate these wines, um, on our five one to five SIPs rating. So, Justin, pick. Pick one of the five out and tell us about it.
• 4:59
  > Harm>Well, hello, Bob. We're gonna talk about two sips today. Uh, nice. But what else we have?
• 5:10
  > Brent>Well, isn't that nice? We're doing California wine. So you do the California president. Is that right?
• 5:16
  > Harm>Okay.
• 5:16
  > Brent>That works.
• 5:16
  > Harm>Yeah. California governor.
• 5:18
  > Brent>Yeah.
• 5:19
  > Harm>Yeah. Finally the president. I know. I was.
• 5:21
  > Bob>Yeah.
• 5:21
  > Harm>Who's the governor, too? I was too young to vote.
• 5:23
  > Harm>Yeah.
• 5:25
  > Brent>All, uh, right, so harm to us about our first winery.
• 5:28
  > Harm>Okay. The story of Grgich Hills Estates begins with Mike Grgich, a young winemaker who left his homeland of Croatia in the 1950s in pursuit of opportunity and a dream. After, uh, years of studying and working his way through the wine industry, Girgis found himself in Napa Valley just as the region was beginning to emerge as a serious wine producing area. That journey reached a historic milestone in 1976, when a Chardonnay crafted by Mike Grgich for Chateau Montelena, uh, won first place in the now Famous judgment of Paris tasting in a blind competition against some, uh, of France's most celebrated wines. The victory shocked the entire wine world and established Napa Valley as a global wine destination. That's also when Stag's leap, you know, made them made their reputation as well. We didn't win just for Chardonnay, baby. We won for cabs. Seven years later, in 1977, Mike Gargic Pat partnered with Austin Hills of the Hills Brothers coffee family to found Gurga Shill's cellar, now known as Gurga Shields Estate. Together they built a winery dedicated to producing world class wines while honoring traditional winemaking techniques and ah, a deep respect in the vineyard. The estate farms and all its vineyards are organically harvested and they believe in great wine begins with healthy soils, balanced ecosystems and a careful stewardship of the land. Today the winery remains family owned and continues the vision of Mike Girgis established half a century ago. The Girgich Hills Estate taste. Uh, uh, sorry. The Estate Paris tasting commemorative Chardonnay 2022 is 14.1% ABV. It's Napa Valley 100% Chardonnay, fermented using indigenous yeast with four weeks of skin contact. Age 15 months in 100 French, 100% French new oak. French oak 40% which is new. Uh, the grapes came for this expression were primarily from their oldest block of Chardonnay. The old went a clone planted in 1989. The color is a pale straw. The nose is floral. There's honeysuckle, peaches, lemon, and I'm getting star, uh, fruit when I'm far further away. It's beautiful star fruit and like lemon verbena and um, white flowers. So that's that honeysuckle. So, uh, on the palate, Good m acidity, very crisp. Um, when it was colder, I had the little bitter notes of lime peel, but that's gone away now. It's more lemon. Star fruit that I smelled on the nose is definitely there. Um, there's a hint of like cinnamon, which actually, you know what? I think I got that on the nose more. And um, it's just good balanced acidity. And um, it's not super creamy.
• 8:18
  > Harm>Even though it's got 40 new oak, which is weird. I would expect this to be creamier. I guess there's less mallow here. Um, the, the spice is coming from the oak. It's, and it's got a very nice pleasant finish. Bob, what do you think?
• 8:33
  > Brent>I think it's a lovely wine. We pulled it out of the fridge before we started and it was heinously cold. Um, which we kind of do on purpose because so many people drink their wine blistering cold.
• 8:47
  > Brent>Um, and it was awful when it was super cold.
• 8:50
  > Harm>Yeah, I did not like it.
• 8:51
  > Brent>It was flat. It was just, it was just not there.
• 8:53
  > Brent>And as soon as it came back up to a reasonable chilled temperature, it just blossomed. I mean, it just, just. It's exactly what I expected from a Gurgaon Chardonnay. Um, Myers lemon honeycomb, uh, white peach. Beautiful nose. Just so pretty on the palate. Lemon, lime. I didn't get the star fruit, the caramboa on the nose. I got it on the palate, though.
• 9:20
  > Harm>Big, big star on the nose now. And when it was super cold, that lime was especially bitter and I got like grapefruit peel as well, which was, you know, that went away. It was, I didn't want to talk about was super cold because I find
• 9:31
  > Brent>it completely unappealing soon as it came. And also the caramel and the cinnamon. I didn't get either of those notes before, but now they're there. This is a beautiful Chardonnay. Really, really well done. What'd you think, Justin?
• 9:44
  > Bob>So the nose started off like a kid learning to walk. A little unsteady. And then the wine found its footing and the palette was clean with decent depth, but not overwhelming. I mean, it is a shard, so you don't really need super complex. And the finish was level. I'm sorry, I thought it was a
• 10:08
  > Harm>nice and complex because it's got such a great, um, a great combination of fruit and flowers that's very balanced. I thought it was complex enough. You don't think it's complex?
• 10:19
  > Bob>I didn't think it was insufficiently complex. I just didn't think it was overly complex.
• 10:24
  > Harm>Uh, that's all. I'll give you that.
• 10:27
  > Bob>And the finish was lovely.
• 10:30
  > Brent>Yeah, this is, this is really well done. Again, continuing on our run the last several shows of having really great Chardonnays,
• 10:37
  > Harm>which again, California has, has come back from over oaking their wines. Uh, not doing too much.
• 10:46
  > Brent>Over Mao. Over everything.
• 10:48
  > Harm>Yeah, yeah. Just
• 10:52
  > Brent>what can you do? Hey. And we're back. We were just wrapping up our discussions of the Gurkha Chills Estate Paris tasting commemorative Chardonnay 2022. Anybody got us anything to say before I, uh, give a rating on this?
• 11:10
  > Bob>Well, let's rate it.
• 11:11
  > Brent>All right. Well, we're going to be giving that a well deserved four sips. Classified. I mean, not a surprise. Not a surprise coming from the home of the man who won the Paris. I, um, mean, come on.
• 11:26
  > Brent>So that's going to take us to our next one. And that is the Gurga Chills Estate Paradise Block, Yountville Old vine Cabernet Sauvignon 2021. So this is 14.14 uh, point five percent ABV Napa Valley. 100% Cabernet Sauvignon fermented using indigenous yeast with three to four weeks of skin contact. This was aged for 20 months and 100% French oak, 50% new. To craft this expression, they carefully identify and mark the individual vines within their Juntvo Block 6 and 7 that consistently yield the best fruit. Uh, this vineyard was originally planted in 1959. Awesome.
• 12:11
  > Brent>Uh, these select vines are harvested separately, ensuring the utmost precision and excellence. So got a nice ruby color to it. Nice edge on the nose. Let's see. Mhm. Cassis, blueberry. A little bit of, a
• 12:42
  > Bob>little bit
• 12:42
  > Brent>of an herbal note to it and I don't know if it's power suggestion but their, their tasting notes say sandalwood and I'm definitely getting a, just a hint of a sandalwood.
• 12:51
  > Harm>I don't get it. I didn't agree with that.
• 12:53
  > Brent>In the tip of the nose is where I'm getting it.
• 12:56
  > Harm>Mhm. I'll come back to it.
• 12:57
  > Brent>On the palate, On the towel, on the palate.
• 13:03
  > Brent>Beautiful lush mouth coating. Velvety tannin.
• 13:10
  > Brent>Gives you a nice coat. Front, back, side palette.
• 13:14
  > Brent>The cassis, the blackberries are there and I get, there's definitely a, ah, bay leaf. Um, hold on.
• 13:25
  > Harm>Yeah, it's bay leaf. Mm.
• 13:31
  > Brent>There's definitely some bay in there. Really well done. Really a very nice cab. What do you think, Harm?
• 13:38
  > Harm>I pretty much agree with you said I got cassis and orange peel. I don't get the blueberry as much as I get raspberry here. And BlackBerry. Um, definitely BlackBerry. The raspberry BlackBerry. I don't get the blue fruit. Uh, the, the, the um, the bay leaf is there and they um, say sandalwood on their tasty notes. So I don't, I mean you said you got a hint of it. Maybe when I'm farther away from the
• 14:04
  > Brent>glass in the very tip of the nose, if I back up from the glass, I get just, it's like a wisp.
• 14:09
  > Harm>I've got sandalwood furniture from India. Um, you know, fresh as it, when it's fresh and new, it's much more fragrant I guess like okay, 20 year old sandalwood. It's been sitting around for a while.
• 14:23
  > Harm>Yeah. So I guess it's there.
• 14:24
  > Brent>Wait, Harmeet, has furniture from India.
• 14:28
  > Harm>Okay. Knickknacks, man. Knickknacks. Um, it's got a great finish. Very lovely. Justin, what do you think?
• 14:39
  > Bob>I got graphite on the nose, a variety of fruits, orange rind. Um, the palate was big. Fruit.
• 14:46
  > Harm>I don't get the graphite either.
• 14:49
  > Bob>Big for me on the nose, not on the palate.
• 14:53
  > Harm>Okay.
• 14:53
  > Bob>Palate was big. Fruits. Delicious. Um, I got, like, the graphite notes in the background on the palette, not the foreground.
• 15:03
  > Harm>Palette not knows.
• 15:04
  > Bob>I got a little bit of cigar box, and it had a mouth feel that reminded me of Big League Chew.
• 15:10
  > Bob>And, uh, I enjoyed that.
• 15:13
  > Harm>Never indulged on that.
• 15:14
  > Bob>Yeah. It's like shredded gum, and you put a ton of it in your mouth, and it's mouth filling. Just like. Just wine.
• 15:22
  > Harm>For sure.
• 15:23
  > Bob>Yeah.
• 15:23
  > Harm>All right, all right.
• 15:25
  > Brent>Just say the right thing.
• 15:26
  > Announcer>Say the thing.
• 15:27
  > Harm>I want you to say the finish
• 15:29
  > Bob>is very pleasant balance. So I enjoyed this. And like most wines, I go back to my childhood.
• 15:38
  > Brent>You had a childhood? That's not what I heard. All right.
• 15:40
  > Bob>There was wine involved.
• 15:42
  > Harm>Can tell you that.
• 15:43
  > Brent>That's what. It's what kept them from killing you.
• 15:46
  > Brent>All right, so we're going to be giving the Gurga shills a stick. State Paradise Block, Yountville, Old Vine. Cabernet Sauvignon. Three sips.
• 15:54
  > Harm>Interesting. I think you underrated it.
• 15:58
  > Brent>I think we did, too, but somebody else was lower.
• 16:01
  > Harm>So Justin tells the next one.
• 16:04
  > Brent>Yeah, sure.
• 16:06
  > Bob>The story begins with Louis M. Martini, himself, the son of Italian immigrants who developed a passion for winemaking at an early age. After studying viticulture and enology and gaining experience in the wine industry during the challenging years of Prohibition, Martini seized a historic opportunity when Prohibition was repealed in 1933. That, ah, same year, he left his father's seafood business in San Francisco and founded his winery in St. Helena, becoming one of the first vintners to establish a winery in Napa Valley after the ban on alcohol production was lifted.
• 16:50
  > Bob>Louis M. Martini quickly earned a reputation for innovation and unwavering commitment to quality.
• 16:56
  > Bob>He was among the early advocates for scientific winemaking practices and recognized the potential of specific vineyard sites long before the concept of terroir became a common part of the wine conversation. His focus on Cabernet Sauvignon helped establish the grape as Napa Valley's signature varietal and laid the groundwork for the region's rise to international prominence. His son, Louis P. Martini, joined him as the second generation in the family business. It didn't take long for him to also make his mark in the industry. He developed several grape clones, pioneered the use of wind machines to mitigate frost and produce California's first Mero m in the 60s and 70s. Michael Martini became the winemaker in the late 70s, thus establishing the third generation in the business in the late 70s, third generation, Michael Martini became the winemaker.
• 17:57
  > Harm>You're just reading it twice. Dude,
• 18:00
  > Bob>could be the wine.
• 18:01
  > Brent>Skip it. Yeah.
• 18:03
  > Bob>And the winery was purchased by E. And J. Gallo in 2002.
• 18:07
  > Harm>22. Uh, 2002. Oh, yeah. Yours too. I'm sorry.
• 18:12
  > Bob>He's just eager to watch me make mistakes, which is.
• 18:15
  > Harm>No, no, I'm making mistakes. I'm tired, man. Too much wine.
• 18:18
  > Bob>Did I read it twice or was it written twice?
• 18:20
  > Harm>It was written both. Yeah.
• 18:22
  > Bob>Okay, fair enough.
• 18:23
  > Harm>That's why. That's why you read it.
• 18:24
  > Bob>That's why I read it twice.
• 18:25
  > Harm>Okay.
• 18:26
  > Brent>You know, like, he'll read any thing you put in front of. Yeah, yeah, yeah, yeah.
• 18:31
  > Bob>Just like. Okay, never mind.
• 18:33
  > Brent>Yeah, go ahead, Ron Burgundy
• 18:38
  > Bob>martini. We're going to talk about Louis M.
• 18:40
  > Bob>Martini. The Griffin Cabernet Son 2023. It's 14.2% alcohol by volume. It's Appalachian. Uh, Napa Valley, 82% Cab, 9% Cob Fran, 5% Malbec, 4% Merlot. The fruit was hand harvested, made small fermenters at the winery. The wine went or underwent a 17 month elevage and barrel. 48% new French oak. So on the nose, I thought it was subtle, pleasant and fruity. On the palette, it starts off balanced, then you get a burst of intense fruit flavor and a long finish. What did you think, Bob?
• 19:30
  > Brent>I think it's got a beautiful nose. Mhm. There's some nice fruit there. A little bit of morality and a
• 19:42
  > Harm>little bit of commercial.
• 19:43
  > Brent>And we'll be back.
• 19:48
  > Harm>Whoop.
• 19:49
  > Brent>Don't knock that glass over.
• 19:51
  > Harm>Thank you. We're back from commercial.
• 19:54
  > Brent>Yep. So what you're saying.
• 19:56
  > Harm>You're saying something, Bob, you want to finish?
• 19:58
  > Brent>Um,
• 20:00
  > Harm>you don't remember where you left off.
• 20:01
  > Brent>Great nose. The tannins. There's a very nice base to this. I'm getting leather, dark black fruit.
• 20:17
  > Harm>I disagree.
• 20:17
  > Brent>It's got a nice, um, nice mouth coat and a nice finish. What do you think?
• 20:28
  > Harm>So this is the first time I'm tasting this Louis Martini. Griffin Cabernet. Um, this is their entry level, like for this style of Singer vineyard. So it's gonna be 85 bucks. Around 90 bucks. Uh, and it tastes like it's really good. So I got on the Nose. You guys all mentioned fruit. We didn't mention which ones. I got blueberries.
• 20:47
  > Harm>Blueberries, cassis, vanilla, and the graphite you smelled on the previous wine. I get on this one.
• 20:53
  > Harm>Uh, Justin, I got blueberry, cassis, vanilla, graphite on the palette. When it was, um, freshly, uh, poured, I got more graphite, but now I'm getting the more of the fruit first. The graphite comes later, but before the fruit got a chance to develop with air, it was more savory and more mineral. So I was getting graphite and silky notes, uh, silky mouthfeel. But now I'm getting the blue fruit up front and then the graphites come in the back. It's changed up and, um, it's got really refined tannins. This is a great mouthfeel. The finish is fairly long and it's like, like I said, Cassie, some blueberries.
• 21:37
  > Bob>This just got better over the last hour.
• 21:40
  > Harm>It just needed time to breathe. I mean it just, I mean it already been double decanted.
• 21:44
  > Brent>It's a 23, guys.
• 21:46
  > Harm>It's too young, yeah. For us to be drinking this, but it's so for a, uh, wine this, in this price range, this quality, these wines need to be laid down longer. So it's, I mean if you're thinking 20 wine and it's 23, you're fine. This is not that style. This is a wine that needs to be laid down for a long time. And opening at 23 now, we're not killing a baby. This is an adolescent, this is a kid that needs a, uh, timeout.
• 22:13
  > Bob>That's perfectly good wine.
• 22:14
  > Harm>It's fantastic. It's just, I need more of this wine. We got a rating.
• 22:18
  > Bob>We got a whole bottle.
• 22:19
  > Brent>Yeah, we got a whole bottle with this one.
• 22:21
  > Bob>So go to town.
• 22:22
  > Brent>Yeah. So we're going to be giving the Louis M M Martini, the Griffin Cabernet Sauvignon a well deserved four sips. That's classified. So Harm, tell us about our next one.
• 22:34
  > Harm>Oh, thanks, Bob. Uh, the next one is the Louis M Martini. Monterosso vineyard Cabernet Sauvignon 2018, 16.1% ABV. The Appalachian is Monterosso Vineyard, Sonoma Valley 98% Cabernet Sauvignon, 2% Petit Verdot Select Cabernet Sauvignon. Blocks were carefully hand harvested and hand sorted, then gravity fed into small open top fermenters for cold soaking for up to three days. After fermentation, the wine was racked by gravity into an oak barrels for malolactic fermentation. And aging. The blocks were aged separately for months before a final blend was assembled and sent back to the barrel for more aging. The wine was barreled for 28 months in a combination of French 69% new and American oak barrels 19% new. Uh, this is number four here. So the color is a gorgeous deep purple. The nose, um, this is textbook Cabernet. This is gorgeous. Cassis, plum, leather.
• 23:37
  > Harm>Uh, a little bit of minerality here. I guess it's like crushed stone. Um, it's just perfumey. Uh, it's absolutely gorgeous. And then on the palate, a soft entry, very silky. Um, the fruit comes out and there's a little hint of cedar coming there.
• 24:02
  > Harm>The, uh, finish is medium long, just going and going. A hint of vanilla coming back on that. I really enjoy this Monterusso vineyard is, um, always produce really great Cabernet. Justin, what do you think? I am very aroused.
• 24:21
  > Brent>Well, thank you. Justin.
• 24:22
  > Bob>This wine, that's your best.
• 24:24
  > Harm>John Luc Picard.
• 24:26
  > Bob>Oh, that definitely wasn't me. Gord.
• 24:31
  > Harm>Gorgeous. Stewart.
• 24:32
  > Bob>Gorgeous notes of fruit flavors on the nose. The palette started off very sweet and got more refined. And the finish was very pleasant. Solid one.
• 24:45
  > Brent>He's so very wordy. He's just so wordy. Could you trim it down a little? I mean, it's only an hour.
• 24:51
  > Harm>There's more herbal notes coming out. As I let the, uh, as let this breathe and swirl some more.
• 24:56
  > Harm>There's more fruit, more herbal notes coming out.
• 24:58
  > Brent>There's. There's a lot of herbal note in here.
• 25:00
  > Bob>A little menthol.
• 25:01
  > Harm>Yeah, exactly. That's what I'm.
• 25:03
  > Brent>Yep.
• 25:04
  > Harm>Yeah, it's. This is just beautiful.
• 25:07
  > Bob>Yeah, in a good way.
• 25:09
  > Harm>A pack of cools without the cancer.
• 25:12
  > Bob>Yeah, let's hope.
• 25:14
  > Brent>Well, uh, maybe Bob.
• 25:18
  > Harm>I waited till Bob had wine in his mouth and couldn't talk. That's why I throw through the.
• 25:22
  > Bob>Bob, well done.
• 25:23
  > Brent>Great mouthfeel. The tannins are there, but they're just embracing. They're just wrapping around your tongue and just holding it like a baby. Um, extremely well done wine. I m. Hold on.
• 25:42
  > Brent>Blueberry, dark fruit, touch of minerality,
• 25:50
  > Harm>A
• 25:50
  > Brent>little bit of dustiness, A little bit of dusty stone. So well done.
• 25:55
  > Harm>Yeah.
• 25:56
  > Brent>I mean, like Harm said, it's Monte Rosso Vineyard.
• 25:58
  > Brent>That's. There's a reason you know that name.
• 26:02
  > Harm>They've changed the label. I noticed.
• 26:04
  > Brent>Yeah, there's. There's not any bad grapes that come from there for damn sure. So well done. Mhm.
• 26:12
  > Brent>Beautiful nose on it. Yeah, that herbal just comes out. It's just leaping out of the glass, it's. And the longer it sits, the better this nose gets.
• 26:23
  > Brent>The, uh, nose. The nose was a little more subdued when we first opened it, but now
• 26:27
  > Harm>I thought it was too subdued. But again, these wines need air. They need time.
• 26:32
  > Brent>Now this, this thing is just leaping out of the glass and grabbing him by the neck and just yelling at you. It's.
• 26:37
  > Harm>And you think a 2018 be ready to drink. But this, this wine could go another 20 years.
• 26:40
  > Brent>Oh, God. Yeah, yeah, this is, this was well done.
• 26:44
  > Brent>Really, really well done. Oh, man. Hold on, let me have another sip. Yeah, that's fantastic. So these Californian wines.
• 27:03
  > Harm>Oh, so good.
• 27:07
  > Brent>Well, if Hans Gruber says it, it must be true, so.
• 27:09
  > Bob>Right.
• 27:10
  > Brent>All right, so we're going to be giving the Lewis and Martini Monteroso vineyard Cabernet Sauvignon M 2018 for SIPs that's classified. That's going to take us to our next one and we're going to have Justin tell us about that one.
• 27:29
  > Bob>Now we're going to talk about Lewis M martini lot number one cabernet sauvignon from 2018. It's 16.1% alcohol by volume. It's a Napa Valley appellation. It's 100% cab. Nothing to hide behind. The fruit for this expression is hand harvested, hand sorted and fermented in small open top tanks and aged in 36 month air dried French oak. This longer drying time encourages the rich tannic structure throughout the duration of the wines. 19 months in the barrel. 83% of the French oak is new.
• 28:12
  > Harm>You know, I always assumed that all the French oak stuff was air dried anyway, but I guess they're using kilns now as well. Right, so.
• 28:20
  > Bob>So the nose, beautiful wood is very classy. Amount of fruit, the palate, classy.
• 28:30
  > Harm>Did you say classy amount? A classy amount. You're having a glass of wine. I'm not having a glass of wine. I'm having six.
• 28:38
  > Brent>It's called a tasting and it's classy. There you go.
• 28:41
  > Bob>Exactly. It's a perfect balance of fruit in this and the finish. It's medium in length and it's just the right length. I've rarely had a better wine. Bob, what'd you think?
• 29:00
  > Brent>That's most words we've got, Adam in weeks. So let me see here. All right, so the color again, Dark as Satan's heart or harm or me.
• 29:15
  > Harm>Yeah.
• 29:17
  > Brent>Not sure. My heart.
• 29:18
  > Harm>I'm not that dark.
• 29:19
  > Brent>I'm not sure who wins that, that contest there, but beautiful, deep, deep, dark color.
• 29:25
  > Harm>It's opaque, like all women are. Can never tell what they're thinking.
• 29:30
  > Brent>We know what they're thinking. When you're in, it's usually get away.
• 29:34
  > Harm>Commercial time.
• 29:35
  > Brent>Commercial time. Hey. And we're back, and we were discussing the Lewis M M martini lot number one cabernet sauvignon 2018. So on the nose. Oh, man.
• 29:52
  > Brent>It just. This just continues to evolve in the glass.
• 29:57
  > Harm>It got so much better from when you first tasted it.
• 29:59
  > Brent>It was. It was asleep. It was just asleep. This one is just opening up.
• 30:06
  > Bob>Oh.
• 30:07
  > Brent>Dark red fruit. There's just a slight mineral note to it. Blackberries, blueberries, plums. Just a sweetness in the tip of the nose. Let's see what it tastes like. On the palate. There's a dustiness to it. Black pepper. It's got a beautiful grip, huge mouth coat all sides of the palate. The roof of your mouth, the sides of your mouth, your teeth, your tongue. Dark red fruit. This is. Wine is designed to be laid down for a long damn time.
• 30:53
  > Brent>I mean, this. This is.
• 30:54
  > Harm>It's so complex.
• 30:55
  > Brent>This is a runner right here. It's. I. I could spend an hour and a half just coming up with words to describe this one. This one's fantastic. What do you think, Harm?
• 31:04
  > Harm>I don't think you have an hour half worth of words in you.
• 31:06
  > Brent>No, I don't.
• 31:07
  > Harm>Uh, this is.
• 31:09
  > Bob>I don't.
• 31:10
  > Brent>Yeah, we know that.
• 31:11
  > Harm>Absolutely gorgeous opaque ruby wine with cassis plum rich, jammy notes like this. Like the fruit has been. It's been preserved. This is jammy fruit, but it's got, uh. None of you guys mentioned toast. I get that. That French oak comes out to me as, like, a toasty note. I'm getting this, like, toasted, uh, bread and a floral note as well. Uh, and a little bit of vanilla. You said you got something sweet on the nose. Sweet vanilla. Uh, and I'm not sure what flower that is, but there's some. Some flowers. And on the palate, absolutely gorgeous mouthfeel. Silky entry. Earthy up front. And then the big fruit hits. Box of chocolates. You got some dust on there as well, which I think is coming out now. The black pepper comes and goes. Last sip. I had it. This sip. I don't.
• 32:06
  > Brent>It changes the entry and then it goes away.
• 32:09
  > Harm>Yeah.
• 32:10
  > Brent>Um, as soon as it hits my tongue, then it, It. It just evaporates.
• 32:14
  > Harm>Uh, yeah, I got a hit of it. Then it went earthy.
• 32:17
  > Brent>And how. Fruit forward and jammy this is yet.
• 32:21
  > Harm>But then chocolate on the middle.
• 32:23
  > Brent>As big as it Is. And, and it's. I mean, it's already a 2018. And how, how bright that fruit is.
• 32:29
  > Brent>Yeah.
• 32:30
  > Harm>Long finish.
• 32:31
  > Brent>Um, this one's made to go.
• 32:33
  > Harm>Yeah. Uh, you can drink this. It is a 2018. If you drink it now, give it two to three hours into counter. Yeah.
• 32:40
  > Brent>And if you're not going to drink it now, you'll probably just be rewarded and it'll probably just be better than 20 years. Oh, my God.
• 32:46
  > Harm>Yeah.
• 32:46
  > Brent>This one's, this one's made to go. This is, this is a runner right here. This is for distance. This is definitely not for sprint. So we're going to be giving the Louis and martini lot number one cabernet sauvignon 2018. A well deserved five subs.
• 33:02
  > Harm>Oh, my goodness. Yes, yes, yes.
• 33:08
  > Brent>That takes us to our last wine, which is from Sullivan, uh, Rutherford Estate, which was founded by James O' Neill Sullivan in 1972. After acquiring the 26 acre Rutherford property from the Gallerin family in 1978, he planted Cabernet Sauvignon and Merlot vines on the advice of legendary winemaker Andrei Chile. James Sullivan worked with celebrated architect John Marsh Davis, known as one of the most acclaimed representatives of the Frank Lloyd Wright design aesthetic, to design the vineyard, home and production facility.
• 33:42
  > Brent>We've been there. It's a beautiful building. The structure is a unique architectural jewel built with geometric precision. Concentric circles were used to place the structures on the property. Uh, with cardinal representation. The house is perfectly oriented north and south. Winemaker Jeff Cole earned a degree in wine viticulture from California Polytechnic and San Luis Obispo, one of our favorite towns. And he worked with Schramsburg and J. Davies Vineyards before coming to Sullivan Rutherford Estate in 2013. He became head winemaker in 2015. So we're going to be tasting the Sullivan Rutherford Estate Cordovine 2022.
• 34:21
  > Brent>This is 14.8% ABV Napa Valley. 80% Cab, 10% Low, 8% Petite Verdot, 2% Cabernet Front aged 20 months in 60% New French Oak barrels. Uh, we're thrilled to have this one because, uh, I think it was the top 10 or 15 wines last year. And we were fortunate enough to try it then. So that was the 21. This is the 22. It's got a beautiful dark, ruby color to it on the nose. Beautiful nose.
• 34:58
  > Brent>Stewed red fruit. There's a minerality to it.
• 35:08
  > Brent>There's a little bit of. Is that violet?
• 35:11
  > Harm>It's sunflower. It's not quite violent like that.
• 35:14
  > Brent>Yeah, it's not quite violet, but it's almost violet.
• 35:17
  > Bob>There's.
• 35:17
  > Brent>There's a floral essence in here. Uh, on the palette.
• 35:22
  > Harm>Hold on, I gotta go to my local florist and just start asking questions. Can I smell your flowers, baby?
• 35:31
  > Brent>On the palette. Beautiful, beautiful. Red currants, plums, blueberries, a little bit of BlackBerry. It's a very lovely, rich, savory. A little bit of an herbal note to it. Oh, yeah. Oh, yeah. This does not disappoint. This is. Yeah, this is, uh. This reminds me of the one we did.
• 35:58
  > Brent>Uh, was January of 25, which was the 2021 release.
• 36:03
  > Brent>This is. This is a special wine. What do you think, Harm?
• 36:06
  > Harm>Um, it's just really good. The. The nose.
• 36:10
  > Bob>Thank you, Harm, for coming.
• 36:12
  > Harm>Uh, I mean, I said Harm.
• 36:14
  > Brent>Digesting. Yeah, that's weird.
• 36:16
  > Harm>Black cherry, uh, toast, vanilla, black plums on the nose. Uh, that floral note I can't quite identify. There's a hint of menthol just coming out. When you go a little farther away, it's got this. Can't identify these herbs, but quite good.
• 36:32
  > Harm>And then on the palate, like you said, the berries, I got blueberry, I got plums, currants, and, uh, that's. It's just so gorgeous. There's a subtle hint of pepper there. Pretty long finish, Justin.
• 36:50
  > Bob>So this was a hard nose for me to pull. Um, I got like, faint.
• 36:56
  > Brent>An easy one to pick. Yeah.
• 36:59
  > Bob>Faint fruit and like green bell pepper, which is probably what you were getting, is menthol.
• 37:04
  > Harm>No, the menthol is different.
• 37:06
  > Brent>Okay.
• 37:07
  > Bob>And the palate, though? Palate's big, thick, rich tannins. Grapefruit. Uh, a little bit.
• 37:16
  > Harm>Yeah. I didn't mention the mouthfeel. The mouthfeel is absolutely awesome.
• 37:18
  > Brent>Yeah.
• 37:20
  > Harm>Heavy.
• 37:20
  > Bob>A little bit of parsley in there, some garlic. The finish was dry.
• 37:27
  > Harm>Garlic. I'll give you parsley, though.
• 37:29
  > Bob>Could have been my dinner last night.
• 37:30
  > Brent>Yeah, he's still got to brush your teeth. Yeah, brush your teeth.
• 37:33
  > Bob>Once you brush it better. It was dry and pleasant finish. I mean, this is a serious wine and it's.
• 37:40
  > Harm>It's about a, uh, third the price of the previous one. Still damn good.
• 37:46
  > Brent>Well, there's a reason it was that how I ranked last year. And it's. I think for us it's that highly ranked again this year as well. Just such a great wine. So we're going to be giving the Sullivan Rutherford Estate Cordovine 2022, a well deserved five sips.
• 38:03
  > Harm>Oh, my goodness.
• 38:05
  > Brent>Yeah. Yeah.
• 38:07
  > Harm>Yes.
• 38:08
  > Brent>All right, boys. Pretty good day in the basement.
• 38:10
  > Brent>I want to thank everybody for joining me. Thank you, Harm.
• 38:13
  > Harm>Thank you, Bob. I'm ready to go home and have a nap now. Yeah, that's a lot of wine.
• 38:20
  > Brent>Yeah, it's, well, you know, 10 or 12 in a day.
• 38:24
  > Brent>Thank you, Justin.
• 38:25
  > Bob>Thank you so much. What a day in the.
• 38:28
  > Harm>I made Bob get the spit bucket out and use it.
• 38:30
  > Brent>No, he always makes me get it up. He never uses it.
• 38:33
  > Harm>Yeah, I, I think, you know, I've got work to do.
• 38:36
  > Harm>I'll sip swish, spit, you know.
• 38:38
  > Brent>Yeah, sure, you will know. Well, for Sip, Suds and Smokes, this is made man Bob reminding you life is too short to drink bad wine. And fortunately today that was not an issue for us. So pretty good day in the basement.
• 38:55
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• 39:03
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• 39:06
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• 39:32
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• 40:04
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation for of some of the finer slices of life from the dude in the basement Studios. Your host, the good old boys. We'll see you all next time.