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Italian wine, go fish · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds, and Smokes.
• 0:03
  > Brent>Here are the wines we're going to be tasting today. We have Finca roma selection Tempranillo 2019. We have Fincarroma Avizor, uh, Tempranillo 2020. We have Terlado Vineyards, Pinot Grigio 2024. Feudi di San Gregorio, Greco di Tufo 2022, Il Pogione Brunello de Montalcino 2020, Castello de Bulgari, Bulgari Superior 2021. And lastly, we have from, um, Dariush, the Darius 2 Cabernet Sauvignon 2022. Yeah, it does not stink to be in the basement today. Uh, not at all. It is a good day in the basement.
• 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. Sips, Suds and Smokes with your smokin host, the good old boys. And now it's sippin time, foreign.
• 2:00
  > Brent>Time again. Welcome to this Sips episode where everything good in life is worth discussing. Hey, it's nice and quiet here in the basement.
• 2:09
  > Bob>Good morning, Bob.
• 2:10
  > Brent>Isn't it nice to be in the basement without all the loud people?
• 2:14
  > Bob>It's so quiet.
• 2:15
  > Brent>It's so peaceful. Yeah, that's why I opened the good wine. Because the rest of them aren't here.
• 2:19
  > Brent>Exactly. The rest of them show up. It's Boone's Farm all the way.
• 2:24
  > Bob>Right. We'll do a vertical Sutter Home Reserve.
• 2:27
  > Brent>Oh, they're not worth the reserve. Heck with those guys.
• 2:32
  > Bob>Oh, uh, and thanks to Screaming Eagle, before I forget, for the Cabernet vertical, we will try to get to you next show. Yeah, we ran out of time today.
• 2:40
  > Brent>Definitely. Definitely. Didn't you say that last show?
• 2:43
  > Bob>Yeah. Yeah. Well, we're gonna keep work.
• 2:45
  > Brent>We're gonna keep working till we eventually get to it. So. Yeah, this is Made man Bob. And joining me today is good old boy Justin.
• 2:55
  > Bob>Good morning. It is such a pleasure to be here in the basement. We've got a world of wine to look forward to this hour.
• 3:02
  > Brent>Yeah, it does not suck. We've got a little from Italy, a little from Spain, and a little from America. So molto m?
• 3:09
  > Bob>Bene.
• 3:10
  > Brent>This is a good day. This is a very good day. Well, you know what they say. Rioniti on ice.
• 3:17
  > Brent>That's nice.
• 3:19
  > Brent>Oh, I've got. I've got all the new wine sound effects for you. My new favorite one, though.
• 3:25
  > Brent>Yeah, you'll love this.
• 3:28
  > Brent>Get ripple the bright new drink with that ring a ding. Flavor Ripple.
• 3:34
  > Announcer>Ice cold Ripple is the new drink for lively people.
• 3:38
  > Brent>Lively people. Dear Lord, America was a wine wasteland, uh, you know, 100 years ago. God help us. Uh, thank God we're finally coming into reality. Well, our sip segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the wines we're going to be tasting today. We have Finca rodma selection, tempranillo 2019. We have finger rodma avizor, uh, tempranillo 2020. We have, uh, Toronto vineyards, pinot grigio 2024. Feudi di San Gregorio, greco de tufo 2022. Il poggione brunello de montalcino 2020. Castello de bulgari, bvlgari superior 2021. And lastly, we have from, um, dariush, the Darius 2 cabernet sauvignon 2022.
• 4:39
  > Brent>Yeah, it does not stink to be in the basement today.
• 4:42
  > Brent>Uh, it is a good day in the basement, so. Well, let's go ahead. And we're gonna have Justin give us our sips rating since it's just the two of us. Do them all. What the heck?
• 4:55
  > Bob>We gotta do them all. Ah, one sip. Give me a glass of water to wash out my mouth.
• 5:07
  > Brent>Water. Bring water.
• 5:11
  > Brent>I'm not sure if that was Count Chocula or, um, or, um, the Ed Wood movie.
• 5:19
  > Bob>Seizure.
• 5:20
  > Brent>Could have been a seizure.
• 5:21
  > Bob>Yeah.
• 5:22
  > Brent>Might want to check you out.
• 5:23
  > Brent>Right.
• 5:25
  > Bob>Two sips. Not getting me away from this.
• 5:27
  > Brent>Good one.
• 5:29
  > Bob>Nice, but what else do you have?
• 5:34
  > Brent>Well, isn't that nice?
• 5:36
  > Brent>That's a little less Transylvanian. Uh, yeah, that's better.
• 5:40
  > Bob>Three sips. This is interesting. Um, uh, what was this again? Interesting. Four sips. Let's keep this secret to ourselves. Uh, pour me another.
• 6:00
  > Brent>That's classified.
• 6:03
  > Bob>Five sips. Luigi. Oh, my. I was unaware, uh, anything could be this good.
• 6:12
  > Brent>Oh, my goodness.
• 6:18
  > Brent>And. And just so the folks in the Mafia know, he does not live in my house, when you come to take care of him for that really horrible impersonation.
• 6:27
  > Bob>Yeah, There is no Mafia.
• 6:29
  > Brent>No, there's no such thing as Mafia, okay? It's a.
• 6:32
  > Brent>It's a cruel myth, so. Right. All right, so let's move forward. We're going to go and talk about our first wine. So, located in the center of the Rebella, uh, Ribera de Duero's, uh, Golden Mile, the Finca Roadma. Uh, sorry, the Finca Roadma M Winery is located right in the middle of the vineyard, which encompasses 14 hectares that's 34American ac of land that sits 650 meters above sea level. Harvesting is done manually with careful selection and sorting bunch by bunch, both at the vineyard and the winery. The aging takes place in American and French oak barrels, depending upon the type of wine that's being produced as well as the time required for the aging. The winery uses a gravity flow system for filling and racking to minimize the impact on the wines. So our first wine is going to be the Finca Rodimus m selection Tempranillo 2019. This is 14.5% ABV, 100% temporal Neo. The average age of the vines is 30 years old. Cold maceration from 8 to 10 degrees Celsius. Alcoholic fermentation at low temperature under 30C. Macerations up around 30 days. Age for 12 months in new French oak and American oak barrels. 60% French and 40% American.
• 7:52
  > Brent>So on the color, beautiful, beautiful dark, dark garnet on the nose. Let's see. My first, my first impression, I hate to say it on those was Smarties. Um, that sweet minerality, um, but it's really opened up. There's plums, some cherries in there, some nice bright red fruit. Really pretty nose. And then on the palate, hold on.
• 8:34
  > Brent>Mhm.
• 8:37
  > Brent>It's got lots of dark fruit on it, um, blackberries, dark cherries. It's got a nice bit of tannin to it. Not overpowering at all, just enough to let you know that it's there. It's got a little bit of a creamy after palette on it and it's got a nice medium, medium length finish.
• 8:58
  > Brent>Nice, nice wine. Very, very nice. What do you think, Justin?
• 9:02
  > Bob>So like you, when I first got this wine, the nose was wild. M. I got the Smarties. Also got like uh, the Elmer's glue I sniffed in the second grade.
• 9:13
  > Brent>That explains a lot.
• 9:15
  > Bob>Yeah. And then after a half hour everything just became like a normal, like slight manila envelope kind of thing going on. The Smarties was gone for me and then I got fruit, but it just took a while to reveal itself on the pallet. I got a mixture of fruit muddled together. Little bit of vanilla. Um, the tannins are very mature, creamy mouthfeel. And the finish was almost non existent. I'll try it again now that I've
• 9:54
  > Brent>had it for a while.
• 9:59
  > Bob>Yeah, there's like a very faint oak upper middle palette but not much finish. But I still enjoyed this. I um, think we gave it three sips.
• 10:13
  > Brent>We're going to be giving the Finca roma selection Tempanillo 2019. A well deserved three sips.
• 10:20
  > Bob>Interesting.
• 10:23
  > Brent>A really nice, tasty little wine. So let's uh, move on to our next one where we're going to have Justin tell us about that one.
• 10:33
  > Bob>So we're going to talk about Finco Rodma Avisor Tempranillo 2020, and a half percent alcohol by volume 100 Tempranillo. Average age of the vines is 45 years.
• 10:47
  > Brent>Wow.
• 10:47
  > Bob>Cold nacerate. I know, right? Cold macerated. And we will talk more when we're.
• 10:59
  > Brent>Hey. And we're back. And Justin was just getting ready to start telling us about the next wine from Finger Rodma.
• 11:05
  > Bob>Yep. Fincarodma Visor Tempranillo 2020. I was cold macerated from 8 to 10 degrees Celsius. The alcohol fermentations at a low temperature under 30 Celsius with macerations around 30 days. Age for 15 months in New French oak barrels. On the nose I got orange, uh, Julius and buttermilk. And I had a hard time accessing the underlying fruit and I'm still having a hard time accessing the underlying fruit in this expression on the nose.
• 11:44
  > Bob>On the palate it was spicy red licorice and like balsamic vinaigrette. And the finish was really long. It was the best part of this expression for me. So I got like hard access nose, decent palette and a crazy good finish. So I gave this, or we gave this a, uh, three.
• 12:10
  > Brent>Well, you're getting ahead of yourself because I got to talk about it now, so.
• 12:13
  > Bob>Okay, Bob, tell us what you think about it.
• 12:16
  > Brent>All right, so the nose is definitely muted. Um, it's not, not as present as the first one, but I'm getting some blueberries and a little bit of flowers and I get a, almost like a sweet pipe tobacco nose to it. Um, on the palate, the palate is definitely spicy. Um, I definitely get that sort of balsamic note that you're getting.
• 12:48
  > Brent>M.
• 12:53
  > Brent>It's got a real nice grip to it. The tannins are there. They're not completely overpowering, but it lets you know it's there. Dark red food on the back palette and on the finish. Really, really nice, really nice expression. I mean, this one was again, very well done.
• 13:13
  > Brent>Mhm.
• 13:15
  > Brent>If I could take the nose of that one and put it in with the palette of that one, you. You'd have a four or five.
• 13:20
  > Bob>I know. Ah, crazy, right? Usually the finish isn't the strongest part, but uh.
• 13:25
  > Brent>M. Yeah, that's damn nice little wine though. We are going to be giving the fincarodma uh, Avisor Tempranillo. 2020. Three sips. Helps if I play the sound. Sorry.
• 13:41
  > Bob>Oh, ding, ding.
• 13:42
  > Brent>There you go.
• 13:43
  > Bob>Interesting. I gotta help you out.
• 13:47
  > Brent>I got busy, so. All right, so let's go to our next wine. So going from red to white, which is the dumbest thing in the world,
• 13:58
  > Bob>but
• 14:01
  > Brent>we're professionals how we're set up,
• 14:03
  > Bob>so don't recommend you do this at home, kids.
• 14:05
  > Brent>Yeah, not a good idea. So our next wine is from the terlato Vineyards. In 1979, Anthony Terlato introduced the American sumer to Italian Pinot Grigio and created a new category in the wine industry. Today, Pinot Grigio is one of the most popular imported varietals in the United States.
• 14:24
  > Brent>In 2012, Bill Torlato set up a partnership with the Capaldo family and the Search families of Italy to create their Terlado Vineyards Pinot Grigio. So this is the Torado vineyards Pinot Grigio 20, 24. It's 13% ABV, 100% Pinot Grigio.
• 14:44
  > Brent>Appellation is Friuli coli Orientiale DOC in Northeast Italy. Um, it is hand harvested and fermented in stainless steel tanks with select yeast to enhance the varietal aromas. It's aged for four months on the lees with weekly batinage to amp up that flavor and the texture. So on the color, it's a pale straw with a little bit of brightness around the rim on the nose. Notes of citrus, um, peach, pearl white flowers and just a slight bit of wildflower honey on the end. And let's give it a taste. On the palate. The pears, the citrus pops out. It's got a nice mouth coat to it. It's got some really nice, very crisp minerality on the end.
• 15:59
  > Brent>Mhm.
• 16:01
  > Brent>This one is settled down since we, we always, as we always do with whites, we start them out with with a blistering cold because a lot of people drink them that way, God knows why. And then we let them sit and warm up and retaste them as they start getting to a more, um, you know, civilized temperature. Um, that's really helped this one.
• 16:20
  > Brent>The acidity when this thing was blindly cold was overpowering. But now that it's come down to, you know, something a little bit more like lightly chilled, that acidity is, is really, really nice.
• 16:32
  > Brent>It's not overpowering at all. I like this one.
• 16:36
  > Brent>What'd you think?
• 16:37
  > Bob>On the nose, I got similar notes. You did, Except I also got fresh grass on the nose?
• 16:44
  > Brent>Oh, yeah, definitely.
• 16:45
  > Bob>And the palette, it had a pretty little mouth texture. It was really, really nice. And the finish was light. It was like all cantaloupe to me. But, you know, I. I would sip this by the pool. I would drink this with a basket of fruit.
• 17:04
  > Bob>If I ate fruit on a routine basis, which I should, and I would, then I would have this with it.
• 17:11
  > Brent>Well, you chew Juicy Fruit from time to time.
• 17:12
  > Brent>That's fruit, right?
• 17:13
  > Bob>Yeah.
• 17:15
  > Brent>And it's juicy, too. It's the best kind of fruit, you know. I mean, yeah, it's made in a petrochemical plant, but it's fine, you know, don't worry about it.
• 17:22
  > Bob>So my doctor asked me if I eat fruit and vegetables. I'm like, well, yeah, I definitely eat fruit. Juicy Fruit.
• 17:26
  > Brent>Yeah.
• 17:27
  > Bob>Yeah.
• 17:28
  > Brent>I don't know. Is beer a vegetable? I mean, just.
• 17:31
  > Brent>Just thinking out loud.
• 17:32
  > Bob>So, uh, like bread, I think.
• 17:36
  > Brent>Yeah, kind of.
• 17:37
  > Bob>Yeah. It's got vitamin B12, though, and that's healthy.
• 17:41
  > Brent>Well, Guinness is like bread. It's a meal in a glass.
• 17:44
  > Bob>So, yeah, Guinness is a meal in a glass. And I, I will use that as a, as a meal substitute from time to time.
• 17:50
  > Brent>Yeah, this is a very pretty Pinot Gratio. Um, I'm not a big Pinot Grigio guy, but that one, that one's definitely growing on me.
• 18:00
  > Bob>Yeah.
• 18:02
  > Brent>Well, we're going to be giving the Terwado vineyards Pinot Grigio 2024 a well deserved four sips. That's classified. The key to that one, kids, is do not over chill that one.
• 18:19
  > Bob>Right?
• 18:19
  > Brent>It definitely is not its friend, um, to get it that cold. But, yeah, really, really well done.
• 18:27
  > Brent>It's. You know, the thing about Pinot Grigio is it's, it's a huge category. You know, lots of, you know, cougar juice, lots of it is consumed in this country. But unfortunately, it got so popular.
• 18:39
  > Brent>There's so much below average Pinot Grigio out there, just a sea of it. So when you have something that's that's really nice, like this one, it, you know, it really stands out among, you know, the ones that are around it for sure. But there's, uh, you know, it's got to fight its way to the top of that giant sea of average stuff
• 18:58
  > Bob>that's maybe gets more respect in Italy.
• 19:02
  > Brent>Yeah, it probably does. So. All right, well, you want to start telling us about the next one before we slide into commercial?
• 19:10
  > Bob>Sure. Fayudi di San Gregorio was established in 1986 in Sorbo, Cerpico a tiny village in Campania Erpenillas region near Mount Vesuvius.
• 19:24
  > Brent>Um, okay, I can pronounce that one. Vesuvius. I got that one.
• 19:29
  > Bob>Owned by the Capaldo family from Irapinia, Feudi San Gregorio Greco de Tufo is grown between 1400 and 2300ft above sea level and will be back after a break.
• 19:49
  > Brent>Hey, we're back, and Justin was telling us all about our next one.
• 19:53
  > Bob>So Feudi San Gregorio Greco de Tufo has grown between 1400 and 2300ft above sea level in deep, finely textured, moderately alkaline, and very calcareous soil. Tufo is not only the town, but it also means chalk.
• 20:11
  > Brent>Yep.
• 20:12
  > Bob>Which I didn't know.
• 20:13
  > Brent>Yep.
• 20:14
  > Bob>Fui San Gregorio Greco de Tufo DOCG 2022 is 12 and a half percent alcohol. By volume, it's a hundred percent Greco de Tufo. Appalachian Campania Greco de Tufo docg Grapes are harvested in early to mid October. Immediately following the harvest, grapes are distemmed and undergo a gentle press followed by a cold, settling at 57 degrees Fahrenheit for 24 to 48 hours, which is what I want to do every August. Fermented in stainless steel between 61 and 64 degrees, no malolactic fermentation. Aged three months in stainless steel on the leaves with an additional month in bottle prior to release. So the color is like a, uh, light yellow, almost clear. It has ripe pears, apricots, fern, and a pack of menthol. Cools on the nose. The palate had a lively acidity and minerality with a long finish showing notes of, um, balsamic vinaigrette. I've been doing spirits and wine shows for 10 years.
• 21:32
  > Bob>This is the first time I've had this note come up more than once in a show. So it's very interesting. Makes me want to eat a salad. I know.
• 21:41
  > Bob>Just as likely as me. Yeah. Basket of fruit.
• 21:43
  > Brent>Yeah, that's happening.
• 21:45
  > Bob>But I could think about it. What did you think, Bob?
• 21:48
  > Brent>I've seen you tear into a gallon of potato salad, you know, that has vegetables in it and it's salad.
• 21:55
  > Bob>Yeah.
• 21:55
  > Brent>So it counts. Um, yeah. The pears, the apples, and there is that just bit of menthol on the very tip of the nose at the end of the inhale. It's got, uh, a very pretty nose on the palette. Hold on. M.
• 22:23
  > Brent>It's got a nice acidity. Very, very well balanced.
• 22:27
  > Brent>The minerality really comes through. You can definitely tell it's a chalky soil. Because it's, it's just, it, it shines through. There's a citrus note, little bit of lime leaf on this. It's absolutely beautiful. M. This is another one that got better as it warmed up. Um, blindly cold it was, the acid was, was way too much. But right now it's just, it's so well put together and so well balanced. Um, yeah, this one is absolutely lovely.
• 23:03
  > Brent>Um, hold on, I'll have another sip of that one.
• 23:11
  > Brent>Yeah, fantastic. We're going to be giving the Feudi di San Gregorio Greco de Tufo 2022 a well deserved four sips. That's classified. You know, it's got to be a pretty good wine if it's white and we actually like it. So.
• 23:29
  > Bob>Yeah, you're right.
• 23:30
  > Brent>I mean we're not, we're not big white wine drinkers. So. Yeah, very, very well done. Well, that's going to take us to our next wine. So let me grab it out of the pile here. So Il Poggione was founder, was founded over a century ago and is one of the first wineries to market vanilla de Montalcino wine as early as the 1900s. An early proponent of sustainable agriculture. The Property consists of 1300 acres of which 336 are planted with vines and 120 with olive trees. The rest are dedicated to grain fields, forest and livestock.
• 24:09
  > Brent>So the Il Poggione Brunello di Montalcino 2020, it's 14.5% ABV, 100% Sangiovese. Appalachian is Montalciano. The wine is a blend of grapes from vineyards located at various elevations ranging from 490 to 1475ft and grown on a diverse array of soil types. The vineyards are at least 25 years old. Due to the age of the vines, irrigation is typically not necessary with drip irrigation in particularly dry years. Fermented 1520 days with submerged cap and stainless steel tanks at uh, control temperatures of between 77 and 82 degrees.
• 24:53
  > Brent>Malolactic fermentation in steel made with industrial indigenous yeast and bacteria. Age for three years in large French oak barrels. 790 to 1320 gallons. So let's take a look at the color.
• 25:07
  > Brent>The color on this is absolutely beautiful. It is just a, just a dark, dark, ruby, glowing beautiful color. Beautiful clarity. Let's have a smell, shall we? Oh my gosh. Yeah, that's uh, the nose on that is absolutely delightful.
• 25:30
  > Bob>Huge.
• 25:33
  > Brent>Oh, it's just a basket of big red fruit. Wow, that's really nice. Plums, Stewed red fruit, little cassis in there. And on the palate. Let's take a taste.
• 26:03
  > Brent>Mhm. Mhm.
• 26:07
  > Brent>Absolutely delicious. Beautiful dark red fruits.
• 26:12
  > Brent>There's a nice spiciness on the, on the tongue.
• 26:17
  > Brent>There's a little bit of tobacco leaf. The tannins are very well presented, they're very well controlled. They're not overpowering, but they absolutely let you know they're there. There's a little bit of a dustiness, a little bit of a dry minerality on the palate after the swallow. Um, but the tannins are, like I said, they're there, but they're very smooth. They're holding this wine up, you know. Absolutely beautiful. Absolutely beautiful. This is fantastic. What do you think, Jess?
• 26:49
  > Bob>These guys or women know how to make wine. This is obviously not their first year doing it. This is not like a sub shop that introduced pizza and said, have our pizza. No, no, no. I think they've made this long before I was born and they're going to be making it long after I'm gone. The nose was like very well crafted. The palette for me was the highlight. It had a lot of great notes. Um, the finish, it wasn't weak, it just. There just wasn't one. But if you just keep drinking it, you won't mind and then you can. It won't necessarily interfere with any food or anything you're pairing it with because you're just going to have it and it's going to be gone and then you're going to have your food. Food. And then you'd be back to that wonderful palette again. So. I loved it.
• 27:40
  > Brent>Yeah. That's about the only knock I would give it is there's a. I mean, I, I'm getting a finish, but I just wish it was. I wish it was longer. Um, but other than that, just keep drinking it. Yeah, it just, it fills the mouth. Absolutely fills the mouth. Delicious wine this one is.
• 28:00
  > Bob>It's just not something you pair with. It's just you have it alongside something else you really like.
• 28:05
  > Brent>Yeah.
• 28:05
  > Bob>And they're good.
• 28:07
  > Brent>Well, we're gonna be giving the Il Pogione Brunello de Montalcino 2020 a well deserved five sips.
• 28:16
  > Brent>Oh my goodness. Yeah, yeah, yeah, yeah.
• 28:23
  > Brent>That one was. That one was lovely. So, so let's move on to our next wine and um, let's see. Is that you or is that me? Oh, that's me.
• 28:37
  > Bob>Motoben.
• 28:38
  > Brent>Is that me or is that you?
• 28:40
  > Bob>I'll do it, my friend.
• 28:41
  > Brent>It is you. Yeah, I'll do it.
• 28:44
  > Bob>Castello de Bulgari. Bulgari Superiori 2021. It's made with Cabernet Sauvignon, 20% Cabernet Francis and 5% Merlot. The vineyards are 20 years old and are located 230ft above sea level, facing the Tyrrhenian sea. Fruit is hand picked and sorted.
• 29:05
  > Bob>Selected parcels are vinified partially in steel, partially in oak vats and 130 gallon barrels.
• 29:13
  > Bob>Maceration lasts 30 days on the cab and 20 days for the Cob Franca Merlot. Most of the fermentation occurs with indigenous yeast. It's aged 20 months in oak, first 12 months in 130 gallon barrels, followed by maturation in huge barrels until bottling. The color was a mystery until after the break.
• 29:41
  > Brent>Hey, and we're back. And Justin was just getting ready to start telling us his thoughts about this beautiful Bulgaria Superior.
• 29:47
  > Bob>So the color was a pleasant dark red. The nose was subtle, had a nice tannic structure. It had layers of heavy cream, a suggestion of fruit. And I got like Pecorino Romano on the nose a little bit. The palate was very savory. I got like uh, a meaty Bolognese and Parmesan cheese notes on this palette. And the finish, there was fruit on the back end first time. It really was prominent with grapes and tropical fruit notes. And uh, I don't know whether to drink it or eat it, but either way it's just delicious. What did you think, Bob?
• 30:29
  > Brent>Apparently somebody wants to go eat Italian for dinner tonight. Cuz he's fantasizing. It's, it's a beautiful wine. Absolutely beautiful wine.
• 30:41
  > Brent>Beautiful dark, dark, dark, dark color on the nose. Lavender, currants, dark black fruit. Just a hint of pepper on the palette. This wine is absolutely huge. Fills the mouth, the tannins, the grip on this is. It grabs your tongue and lets you know that it's there.
• 31:07
  > Bob>Yeah.
• 31:08
  > Brent>Dark red fruit. There is just a slightly. I'll give you the Parmesan. There's, there's a slight, slight bit of that sort of cheesy umami in the back.
• 31:20
  > Bob>Uh, did you get savory notes or not?
• 31:22
  > Brent>Yeah, it's very savory. I mean it's there, there's fruit there, but it's more savory to me than it is fruity. Yeah, it's, it's like, it's like chewing a steak.
• 31:32
  > Bob>Yeah. Which just sounds not great for a wine, but it really works.
• 31:38
  > Brent>M. Mhm. This would, I mean this with a tomahawk ribeye. Yeah. Oh yeah. This would be.
• 31:48
  > Bob>Or a cheese. Because the uh, wine tastes like meat. So you're having meat and cheese.
• 31:52
  > Brent>Yeah.
• 31:52
  > Bob>If you used to eat meat, now you don't. Can you miss it? Just drink this wine. There's no meat in it.
• 32:00
  > Brent>If you used to eat meat and you don't eat meat anymore, you're probably not listening to the show, that's for sure. Um, but, yeah, absolutely beautiful wine. Oh, my gosh. It just, uh. Oh, hold on. Let me go back. Yeah, the cab Frank. I can definitely feel that in there because I can feel that, that front underneath.
• 32:27
  > Bob>But texture. Yeah, yeah.
• 32:30
  > Brent>But the structure. Yeah, it's. This is perfectly blended and perfectly made. Absolutely fantastic wine. So we're going to be giving the Castello de Bulgari Bulgari Superior 2021 A well deserved, well deserved. Five sips.
• 32:47
  > Brent>Oh, my goodness. Yes, yes, yes.
• 32:53
  > Bob>My new friends.
• 32:53
  > Brent>Yeah, that does. That does not stink. Good God. So we've done Spain, we've done Italy. Let's, uh, let's go to California to a winery started by a gentleman who came here from Persia. So, uh, Dariush Kalidi founded the Dariush Estate winery in Napa 1998. And since that time, he's accumulated about 120 acres of vineyards spanning the Mount Veeder Oak Knoll and Coomsville Abas.
• 33:20
  > Brent>And they focused on Bordeaux and Rhone varietals.
• 33:23
  > Brent>Dariush focuses on the visitor experience.
• 33:27
  > Bob>They all do, but better than any
• 33:29
  > Brent>other winery, they do an amazing, amazing job of it. I mean, the food, the food there is just incredible and an absolutely beautiful, uh, experience going there. Um, if you're ever in the valley, you certainly don't want to miss it. Uh, and visually stunning winery as well. But what we are going to be drinking today, thank you so much for sending, is the Dariush Darius 2 Cabernet Sauvignon 2022. This is Napa Valley 100% Cabernet Sauvignon. Uh, Hope Goldie was the winemaker who's been there over 20 years, I believe. So. This is 100% cabernet sauvignon, sourced predominantly from the Dariush estate vineyards. Let's take a look at it here. See abv on this. I didn't even look. Uh, it is 15.5. There it is. Okay. Beautiful label. The artwork on the label. Um, and like all their wines, the bottle lets you know that it's a substantial wine because it's a substantial bottle.
• 34:43
  > Bob>Um,
• 34:46
  > Brent>on the color, beautiful. Just dark, dark, dark, dark, dark. Garnet on the nose, Graphite herbs, a little bit of thyme, a little bit of sage, dark red stewed fruit. Let's have a taste, shall we?
• 35:25
  > Brent>Mhm.
• 35:32
  > Brent>Wow. Um, I'm sorry we opened this now because this, this wine is only going to get better, but it's already absolutely fantastic. Beautiful, beautiful tannins. Very well integrated, but they're there. There's a spine and a backbone in this wine to let you know this thing is ready to go. Um, this one could go for quite some time, I think. Um, as, as most of their wines are. But this one is absolutely magnificent. Just such a good mouth feel to it. What you think, Justin?
• 36:07
  > Bob>So the color was definite garnet. I couldn't see through it. Um, my first note on the nose was angels were singing in my nose. And then um, there's like mushrooms, fruitcake on the nose. Um, that the wild flavors faded off after it's been in the glass for a while. There was gorgeous fruit on the palate, um, light Manila wafers. Um, the finish goes on forever. You never want to stop drinking this wine. Yeah, those are my thoughts.
• 36:45
  > Brent>Yeah. The finish just stays with you. It grabs you and holds you by the throat and it does not let you go. Um, beautiful wine. Yeah.
• 36:54
  > Bob>Just open this, shut your phone off for like four hours and just enjoy it.
• 36:58
  > Brent>Yeah. And a really pretty label. It's um, I have the notes here. It's from a 19th century tile from Toronto, Ron, acquired in 1876 by the Victoria and Albert Museum. But very pretty label. But the wine labels are great. Bottles are great. But the wine, this is a wine, this is a wine to be reckoned with. Um, this, this, this thing's got a body and a soul and absolutely magnificent wine. If you see this on the shelf, you need to grab one of these.
• 37:33
  > Brent>Do not pass this one by. So we're going to be giving the 2022 Darius 2 Cabernet Sauvignon a well deserved 5 cents.
• 37:42
  > Brent>Oh my goodness.
• 37:47
  > Brent>Yeah, just so well done. Oh my gosh. Not like we've ever had a bad wine from them, but that one, that one's really good. Well, the, the last one we did was the 25th anniversary and that one was pretty spectacular as well. But yeah, this one, this one really is hitting all cylinders. Yep.
• 38:06
  > Brent>Well, that's all the time we have for today.
• 38:09
  > Brent>Thanks for joining me here in the basement.
• 38:11
  > Bob>Oh, thank you, Bob. Uh, pleasure to be here.
• 38:14
  > Brent>Yeah, it's not a bad day.
• 38:16
  > Bob>Not a bad day.
• 38:16
  > Brent>Not a bad day at all. We did quite a little world journey with these and, and uh, nothing here.
• 38:21
  > Brent>Really disappointed whatsoever. But Lord have mercy. Um, for Made man, Bob. Thank you for joining us. And remember, life is too short to drink bad wine. And if you were here with us today, that didn't happen. But I didn't even get to play all my new sound effects.
• 38:43
  > Bob>So with another show for another sound, my friend, we will sell no wine before it's time.
• 38:51
  > Brent>Awesome. And we're gone.
• 38:56
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• 40:04
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