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From the Ochre Trail enjoying Vino, Cavaillon Melon, and Lavender · 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 discussing today. So from Maranon, we have the Le fleuve Roy Colderone 2023. The Les Trois Chain Gigantas.
• 0:17
  > Brent>Forgive my French. We have the Crucium Croza Matage. We have the La Roche d' or shut enough to pop les Fees Coffee Ventu.
• 0:29
  > Bob>That means the coffee is expensive.
• 0:31
  > Brent>I think so. Yeah.
• 0:32
  > Bob>Yeah, I'm going with that.
• 0:33
  > Brent>And Le village perch Luberon 2022. So and then our last wine, we have from the folks at, uh, the Brassfield Estate Winery, have the Brassfield Estate 2021 Cabernet Sauvignon, which is not French, which is from Lake county in California.
• 0:53
  > Announcer>We'll be right back. Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Announcer>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 sipping.
• 1:59
  > Brent>Hey, yes, it's sipping time again. Welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing on at 2am or 4am or 5am or. Who are we kidding?
• 2:14
  > Brent>We're. We're third best at 2am on our best day, so.
• 2:17
  > Bob>Well, we. We're losing market share to Battlestar Galactica every week.
• 2:22
  > Brent>Well, you know, at least, uh, you
• 2:25
  > Bob>like the 80s one better or the one in the O's, like the original one? Yeah, the original was fun.
• 2:32
  > Brent>Had. Had, uh, had the Cartwrights on it and. Yeah, I mean, you know, Warren Green, they played big.
• 2:39
  > Brent>Pretty sure Warren Green's going to be the guy that's going to take us home, so. Yeah. Well, this is my m man, M Bob. And joining me today, we are short shift today. So, um, we were supposed to have four people here and two of them are not making it. One of them is a really good excuse because he's on the potty and has not left the potty in hours. So it is down to just the two of us with, uh, this wine. So we will, um, we will persevere and carry on. So.
• 3:14
  > Bob>Yep. Good.
• 3:16
  > Brent>All we can do.
• 3:16
  > Bob>Boy, Justin checking in and we have all this wonderful wine to ourselves. I'm not so sad about that.
• 3:24
  > Brent>Yeah, I'm not going to complain. So it could be a lot worse.
• 3:30
  > Bob>So up for the challenge?
• 3:32
  > Brent>All right, well, let's carry on. And since we it's only the two of us, we even added an extra wine in because we'll probably have the extra time because we won't have so many people, uh, yapping and yipping. So, um, let's go ahead and start, uh, talking about the wines that we're going to be drinking today. So our segments are all about distilled spirits, tea, coffee, wine, anything else that you can sip. And here are the wines we're going to be discussing today. So from Maranon, we have the Le Fleuve Roy, cote d' Rhone 2023, the Les Trois Chain Gigantas. Forgive my French. Um, it's. Yeah, we're very, very French today.
• 4:19
  > Bob>There's like. Yeah, yeah,
• 4:23
  > Brent>yeah.
• 4:24
  > Bob>It's, uh, that French for gigantic three chains or what?
• 4:28
  > Brent>Probably. Yeah, we're going with that. We have the Crucium Croza Matage. We have the Laroche d' or shut enough to pop Les Fils coifier Ventu.
• 4:42
  > Bob>That means the coffee is expensive.
• 4:44
  > Brent>I think so. Yeah.
• 4:45
  > Bob>Yeah, I'm going with that.
• 4:46
  > Brent>And Le Village Perche Luberon 2022. So, and then our last wine, we have from the folks at the Brassfield Estate Winery, have the Brassfield Estate 2021 Cabernet Sauvignon, which is not French, which is from Lake county in California.
• 5:05
  > Brent>So we will, uh, we will persevere to carry on. So let's have Justin, since you're the only one here other than me, let's have Justin tell us about our SIPs.
• 5:19
  > Bob>Ratings. All sunk ratings today.
• 5:21
  > Brent>Yeah, we'll do all of them. Why not? We got the time.
• 5:24
  > Bob>One sip. Uh, Kuski, say, give me a glass of water to wash out my mouth.
• 5:35
  > Brent>Drink water.
• 5:37
  > Bob>Two sips. Very nice. But, um, what else do you have?
• 5:45
  > Brent>Well, isn't that nice?
• 5:48
  > Bob>Three sips. Um, this is interesting. Um, what.
• 5:55
  > Bob>What was this again?
• 5:57
  > Brent>What? Sounds German.
• 5:59
  > Bob>German.
• 6:00
  > Brent>Maybe you're from all states.
• 6:01
  > Bob>I was thinking the Rhine river, not Rhone.
• 6:03
  > Brent>Yeah, yeah. Wrong, wrong.
• 6:05
  > Bob>Probably the same one. They just changed the name.
• 6:08
  > Bob>Okay, four sips. Mon dieu. Let's keep this secret to ourselves. And, um. Pour me another.
• 6:20
  > Brent>That's classified.
• 6:23
  > Bob>Five sips. Oh, my. I was underwear. Anything could be this good.
• 6:30
  > Brent>I'm not sure that's a Frenchman. Or if that's a Frenchman trying to impersonate, um, Arnold Schwarzenegger.
• 6:36
  > Bob>Oh, my goodness. It was a couscous seizure.
• 6:46
  > Brent>Yeah, yeah, yeah, I think that that was a seizure.
• 6:49
  > Brent>Yeah, that was. That was a full tilt Beavis and Butthead.
• 6:53
  > Bob>Yeah, that was.
• 6:54
  > Brent>Yeah, yeah. Complete seizure. Yeah. You.
• 6:57
  > Bob>Yeah.
• 7:01
  > Brent>Con holier way. Yeah, I don't know what the hell we're doing the Best we can, guys. So. All right, so let's start out with our first wine and a little bit of information about, uh, Maranon. So it's founded in 1965. Marinon is a key player amongst the operators in the Luberon Adventu. So surrounded by mountains to the north and the south, the vineyards receive a maximum exposure to the sun, tempered by the altitude and the thermal amplitude of the Southern Alps. Located in the heart of the regional nature park of Lubaran, a biosphere reserve recognized by UNESCO, 100% of their Luberon vineyards are located within the Luberon National Park. They work with park officials to engage together in some agro ecological actions to help protect the land. Um, you can look them up. They do a lot of good stuff to take care of the environment around there. So.
• 8:01
  > Brent>But they're farmers and that's what farmers do, so. And our first wine from them is the Maranon Le flavoir coderone, uh, 2023. So this is, uh, 15% ABV. It is Grenache Noir and Syrah. Uh, traditional vinification on D stem grapes with very, very gentle extraction with a maceration time between 15 and 21 days, aged in vats and on fine leaves. So on the color, A m Little bit of a garnet edge to it. M. Let's see on the nose, got a very pretty nose. Um, I love a. I love a good coat of roan. Um, nice red fruit, dark, dark red fruit. Plums. There's some savory herbs in there. A little bit of a floral note as well on the nose and on the palate. Hold on M On the palette, the black cherry just leaps out of the glass. It's got a lovely juicy texture to it. Um, a little bit of licorice on the back palette. It's got a nice coat to it. It's got a reasonably decent amount of tannin for a coat of Rome. The finish on it, not bad. Not, you know, about medium, medium short, but medium overall. A very good coat of room. What'd you think, Jess?
• 9:45
  > Bob>So the color, I got like halfway between a ruby and a garnet. On the nose. I got some clay orange rind and broccoli, but the broccoli faded off, so I guess that was just a
• 10:01
  > Brent>new,
• 10:01
  > Bob>uh, open kind of. Yeah.
• 10:05
  > Brent>All right.
• 10:05
  > Bob>On the nose. Yeah, definitely.
• 10:08
  > Brent>There's an herbally vegetable savory to it, which you get with a lot of Rhodes, but I'll go with that.
• 10:13
  > Bob>And the, the pallet was less intense than the nose and there was smooth dark fruits There was like, definitely some nice tannins going on there. And then it yielded to a uh, fruit and lime refreshing, brief finish. And this is a really well done expression. Good balance and I, I would definitely love some cheese with this would be good.
• 10:41
  > Brent>I love a good coat of Ron. I really do. It's, it's, it's a great wine just for sipping at any time. This one is particularly nice.
• 10:50
  > Brent>Mhm.
• 10:53
  > Brent>I'm enjoying it. And we'll be back. Hey. And we're back. And we were just wrapping up our discussion on the Maranon code of Rome 2023. So I think we pretty much said all we had to say about it, but let's give it a rating. We're going to be giving The Maradon Corderone 2023 A well deserved. Four sips.
• 11:17
  > Brent>That's classified.
• 11:18
  > Bob>Well done.
• 11:19
  > Brent>Yeah, this one, this one was really, really nice.
• 11:23
  > Brent>So. Yeah. Why don't you tell us about our next wine.
• 11:26
  > Bob>Okay. We're gonna go with uh, Gigantis 2023. 14.5% alcohol by volume. Ah. Half Grenache Noir, half Syrah. The vineyards are planted in a wide variety of soils, including limestone and clay, marl.
• 11:50
  > Bob>What's a marl?
• 11:52
  > Brent>Um, a type of clay soil.
• 11:55
  > Bob>Okay, very good. It's a long vatting period averaging 28 days. Free run. Juice only age for 3 months in a barrel. So the color on this, it's much closer to ruby, a little lighter than the last one we talked about. On the nose I'm getting like a little Chambord. Um, some raspberry liqueur also. And I got strawberries, uh, blackberries, graphite and oak. And on probably do that three month barrel aging and then I'm hunting for the next page. There we go.
• 12:47
  > Brent>There you go.
• 12:48
  > Bob>On the pallet it was full fruit. There was good balance to was uh, not terribly complex. I'm an easy drinker and it was a short, pleasant finish.
• 13:06
  > Bob>What did you think, Bob?
• 13:07
  > Brent>Uh, I like this one. It was, it was a very good, uh, very good expression. Um, on the nose. There's a little bit of a nuttiness in the tip of the nose, but mostly I'm getting, I'm m getting the dark fruit, I'm getting the raspberry cassis, BlackBerry. Um, there's sort of a slaty minerally earthiness to it. I think that's the graphite you were talking about. Um, yeah, pretty nose on the palette. Let's take a look here.
• 13:49
  > Brent>Mhm.
• 13:52
  > Brent>M. Black cherry, raspberry, black pepper and a little bit of there's an herb in there. I think it's a little bit of time on the back of the palette.
• 14:11
  > Bob>Um, always time for time.
• 14:13
  > Brent>Always time.
• 14:13
  > Brent>Yeah.
• 14:15
  > Brent>Yeah. Nice. Very nice. Yeah, that's, yeah, definitely, um, that's definitely time. Yeah. Well integrated. Got a good mouth feel to it. Gives you a good, gives you a good coat. Medium finish. Not bad at all. Not bad at all. I enjoyed that one.
• 14:42
  > Brent>Um, when I met these folks, it was at the, uh, it was a trade tasting down in Miami probably about eight or 10 months ago. And I was, I was impressed with their whole line and I now I'm going back through it and I'm really remembering what it was that I was tasting and. Yeah. Very nice. So we're going to give the, uh, maranon, uh, gigantes 2023.
• 15:05
  > Brent>Three sips.
• 15:07
  > Brent>Interesting.
• 15:10
  > Brent>So let's move on to our next wine. That is the Maranon Crusem Croza Matage 2023. It is 12% ABV, 100% Syrah Traditional Vinification with short maturing period in oak barrels. The Appalachian is an area of multiple convergences, rivers and climatic influences. And the interplay of the river deposits has created a lot of different soils. Um, but terraces of rolls, pebbles mixed with clay are the most widespread. So. Nice, nice garnet on the color. Sort of a royal purpley garnet on the nose. It's dusty, earthy. I get violets and um, black olives. Definitely black olives. Let's see about the palette. Hold on.
• 16:15
  > Brent>M M on the palette. There's plums. That earthiness comes through the dry, dusty earth. Um, little black cherry on the back. Juicy. Nice. Very, very nice. Very nice. How's the wine? I don't know.
• 16:44
  > Brent>Pretty good. What do you think, Justin?
• 16:45
  > Bob>I think wine is very interesting. Um, I got riverbed with moss and minerality on the nose. Can really smell that convergence of the rivers and everything they're talking about on the pallet was smooth, brighter fruits, strawberry, BlackBerry.
• 17:06
  > Bob>And the finish was not long, but pleasant. This was kind of like a pretty good example of the, uh, what I would imagine the terroir would be.
• 17:16
  > Brent>M there. Yeah, I think the terroir definitely shines through on this one. So. Especially with that earthiness to it.
• 17:24
  > Brent>Mhm.
• 17:26
  > Brent>Yeah, it's, there's. I mean you can smell dusty pebbles. Yeah. Very pretty. Very, very pretty. So we're going to be, uh, giving the uh, Maranon Crucium Grocer Matage 2023 a well deserved 3 sips.
• 17:46
  > Brent>Interesting.
• 17:49
  > Brent>All right, so it's going to take Us on to our next one, and we're going to have Justin tell us about that one.
• 17:56
  > Bob>So now we're going to talk about. 22. 15% alcohol by volume. 80% Grenache Noir, 10% Syrah, 10% Moravel Morvedre, more Vedri. Okay, Yeah, I guess that makes sense. The accents on the e. The grapes come mainly from the eastern part of the Appalachian, where the soils are composed of sand and pebbles in equal parts. Someone sit there and measure all the sand and all the pebbles and made sure they're equal.
• 18:32
  > Brent>Yeah, yeah, definitely.
• 18:33
  > Bob>That's very French.
• 18:35
  > Brent>That's. Yeah, that's. Well, we would have Brent do that. That would be his job.
• 18:38
  > Bob>Um, so with no limestone typical of the western part of the Appalachian, maceration lasts around four weeks, punctuated by pumping over and punching down. So they got a workout.
• 18:53
  > Brent>Oh, yeah.
• 18:54
  > Bob>The wine was not aged in wood, it was aged in bats to preserve its fruity character and spicy aromas.
• 19:02
  > Bob>And this effort paid off. Um, on the nose, I got ripe fruits, rich earth, whetstone. The palate was, um, big enveloping, nice tannins. In was ripe black fruit. And, uh, it was just really well balanced. I. They mentioned in the notes about intensity, and I didn't get it as very intense, but it was very pleasant. And the finish was, uh, pleasant but unremarkable. And we'll talk about Bob's thoughts after the break.
• 19:49
  > Brent>Hey, and we're back, and we were discussing this lovely, uh, shaton of the pot from Maranon. Justin had just finished giving us his thoughts on it.
• 19:59
  > Brent>You were asking me what that meant, and that's shatan, uh, of tap. Basically means castle of the Pope.
• 20:05
  > Bob>Oh.
• 20:05
  > Brent>So during. There was a brief period of time when, um, the papacy left Rome and moved to Avignon, 1309 to 1377. Um, and it was housed in Avion in the region. So it's basically named in honor of that. If you look, you can see the Pope's. The little key symbol on the same. What was that? The.
• 20:32
  > Brent>The one, um, Dan. What's his name? Um, with the, um. Um. Oh, God, what's his name? Um, the movie about. About the Pope, when he. When he died and all that. And then the guy took the little thing and branded himself.
• 20:50
  > Bob>Oh, yeah, sounds familiar. Not the Pope of Greenwich Village.
• 20:55
  > Brent>Hm.
• 20:56
  > Bob>Another pope movie?
• 20:57
  > Brent>No, no, no. Yeah, it was, um. Um.
• 21:00
  > Bob>Good one, by the way.
• 21:03
  > Brent>God, I'm blanking on the name on it, but yeah, that's the same logo that he. That he does the whole thing on so it's um, it's a beautiful wine and it's, you know, one of the more powerful wines that you're going to get in that region. So on my notes on it, let's see Dan Brown. Dan Brown.
• 21:28
  > Bob>Oh, you know, he did all the chasing. The, the guy who does a lot of cocaine, who chases around objects.
• 21:36
  > Brent>No, no. Yeah, the one where they were, they were finding um, the girl, she was like the, you know, they, they, she was the, the direct descendant of Jesus and all that. What was that movie?
• 21:48
  > Bob>Uh, Lost to the wine, my friend. Lost to the wine.
• 21:54
  > Brent>So on my notes on this ripe fruit, you get some of that bramble in there, um, little rosemary, a little thyme, that herbal bramble that you get.
• 22:11
  > Brent>Um, on the palette, hold on. Lovely round, nice soft tannins. Um, they're there but they're not overpowering. A lot of black fruit, black cherry, plum. Nice, nice spiciness to it. There's a good intensity. M. You know, a classic shot. Enough to pop. Yeah, this one's, this one's quite good. I'm really enjoying, very approachable, really enjoying this one. You know, it's drinking well now. Um, but um, I think, I think you give this a little bit of time. Yeah, lovely. So we're going to be giving the um, Maranon Barochtor Shatuan up to pop. 2022. A well deserved four sips.
• 23:17
  > Brent>That's classified.
• 23:20
  > Brent>All right, so that's going to take us to our next wine which is the. Hold on, let me pull it out here. Uh, it's the problem with wine. The glasses are so tall when you have microphones and equipment everywhere.
• 23:33
  > Bob>Oh, and you're used to a Glen Cairns.
• 23:35
  > Brent>What's yours? Yeah, exactly. So our next wine is the Maranon wifey coifier, uh, Ventu 2022. It is 14.5% ABV, 90% Grenache Noir, 10% Syrah, uh, fermented between 18 and 22 C. Uh, combined with a maceration for 16 to 20 days. The vineyards are located on a, uh, sunny lime limestone hillsides in the Ventu massif. And the harvest is carried out around the end of September. So again, a lovely violet on the color on the nose. M. Black currants, black cherries. There's a, just a hint of a floral note to it all the way. You have to dig deep, read really down in there. Let's see on the palette, what have we got here?
• 24:51
  > Brent>Mhm.
• 24:53
  > Brent>Black currants, raspberries. The tannins on this are very, very fine, very smooth, very silky.
• 25:02
  > Brent>Drinks Very well. This one's really opened up a lot. We, we tend to, because we're usually drinking current release stuff, we're not getting, you know, things that have been sitting around for a while. Um, I tend to aerate everything out of the bottle into a decanter and then back into the bottle through the Venturi at least once, sometimes twice, depending on the wine. I did these once. Um, but this one's really, this one's really opened up in about the last hour, so.
• 25:35
  > Brent>M. Mhm.
• 25:40
  > Brent>It's got a lovely. Yeah, the tannins on this are lovely. They, they just elevate the fruit. They don't really cover the fruit up. What'd you think?
• 25:50
  > Bob>So this was an interesting one. The nose was like pretty traditional for the Rhone variety. You know, the Rhone region. Uh, m. Fruity. But the palette was interesting. I got like some black tea elements to it, some like Kenyan coffee, along with the fruit you'd expect from the wine. I agree with Bob about the silky tannins. And the finish of this one, unlike other ones we've had today was nice and long and I got like clay and minerality on the finish. It was pretty complex finish. So this one is pretty complex for what we've been having today. So if you want something you can really get into, this one is good.
• 26:43
  > Brent>Yeah. I didn't actually say anything about the finish, but you're right. This is definitely, so far, the longest finish of all of them. Um, and, and again, it's, it's really, it was shorter when we first opened and we first started pouring it, but this one has really come along.
• 26:59
  > Bob>Yeah. If you've got some sharp cheddar laying around, go ahead and throw that bad boy in there with this.
• 27:04
  > Brent>Oh yeah.
• 27:05
  > Bob>And uh, yeah, I do interesting things.
• 27:08
  > Brent>This would, this will stand up to. Honestly, I think this would stand up to even like a Gorgonzola, uh, or Roquefort or, or Danish blue.
• 27:17
  > Bob>But stinky cheese.
• 27:18
  > Brent>Yeah, stinky cheese is king. So. All right. M. But yeah, this is, this is lovely. I'm really enjoying this one. I don't know. What does Randy think?
• 27:31
  > Brent>Well, what about you? You're having a glass of wine. I'm not having a glass of wine. I'm having six. It's called a tasting and it's classy. We're actually having seven, so we're, we're like even classier than. We're very classy Randy. So.
• 27:46
  > Bob>Yeah, yeah, yeah, it's uh, it's what we're known for.
• 27:49
  > Brent>Yeah. 100. Yeah. This is. This is lovely. Yeah, I'm really enjoying this one. So let me slide, uh, this back over here. So we're going to be giving the Marinon le fee coifier ventu a well deserved four sips.
• 28:12
  > Brent>That's classified.
• 28:15
  > Brent>While you were. While you were talking, I looked it up. It's, uh, um, the Da Vinci Code movies. Uh, and they did Angels and Demons, where, like, he saved the Vatican and everything. Yeah, that one.
• 28:26
  > Brent>And there was the Irish guy who was the priest, and he killed the Pope. And then he got the branding iron branded himself before they came in and all that's. Look at that. That's the logo, the cross keys of the Pope.
• 28:36
  > Bob>I'm like, what was the.
• 28:37
  > Brent>Yeah. Tom Hanks, you know?
• 28:39
  > Bob>Oh, it's Tom Hanks. Yeah.
• 28:40
  > Brent>Like, only the biggest star on earth, and I couldn't remember his name.
• 28:43
  > Bob>Not the guy from Vegas who's now, like, lost in Vegas or whatever.
• 28:47
  > Brent>No. No. Okay. I wish I was lost in Vegas.
• 28:51
  > Brent>Oh.
• 28:51
  > Brent>Uh, well, I wish I was last in Vegas with a case of this wine.
• 28:55
  > Bob>Yeah. Not bad.
• 28:58
  > Brent>Yeah. I wouldn't stink, so. All right, why don't you, uh, why don't you go ahead and start telling us a little bit about our next one?
• 29:06
  > Bob>So we're going to talk about Molino Le Village Perche Luberon 2022.
• 29:14
  > Brent>It's good. I almost sounded like you knew what you were doing.
• 29:17
  > Bob>Yeah, I'm trying.
• 29:17
  > Brent>Yeah.
• 29:18
  > Bob>14% alcohol by volume, 70% Syrah, 30% Grenache Noir. The grapes come from plots dedicated to red wines with maximum yields of. I have no idea what this measurement is. And we'll talk about it after the break.
• 29:41
  > Brent>Hey, and we're back, and Justin was just finishing up telling us about, uh, the Lubron from Maradon, so.
• 29:48
  > Bob>All right. So I learned what HL HA is. It's hectaliters per hectare.
• 29:53
  > Brent>There you go.
• 29:54
  > Bob>Which sounds like a hectolitre is probably a heck of a lot of liters, and a hectare is a heck of a lot of.
• 30:01
  > Brent>There you go. Yeah, it works.
• 30:02
  > Bob>I'm going with that. The vineyards located at an altitude between 3 and 400 meters, and fermentation takes place between 20 Celsius and 22 Celsius with delicate extractions. So. Talk about vague for a guy on the. Not on the metric system.
• 30:22
  > Bob>So it's dark, ruby red color. Um, the nose had some weird notes on their nose. I kind of got a lot of, like, really nice, sweet fruit. I got the mocha and the violet they were talking about on the palette. I got a variety of fruits. I got like red licorice, raspberry, strawberries, a hint of blueberry. That's more on the finish. Um, and the finish for me, it's like the end of an hourglass where you just have a few grains left and before you notice it, it's gone. But it's nice. It's just super quick. I guess you just have to keep drinking it if you want to figure out the finish ends in the hourglass.
• 31:12
  > Brent>So are the Days of Our Lives. Yeah.
• 31:13
  > Bob>Okay. Yeah, like that.
• 31:15
  > Brent>It's like my mom watching her soaps. Yeah.
• 31:17
  > Bob>Hey, good memories.
• 31:18
  > Brent>Yeah. You know, if she's watching the soap, she was ignoring me. That was awesome. Right? That's when I got in trouble.
• 31:24
  > Bob>Yeah.
• 31:26
  > Brent>Yeah. This one is absolutely fantastic. They were kind enough to send us the wines and one of them broke, which was the Luberon. And I told them, hey, look, we've got five. One of them didn't make it, but the other five were fine. They were very insistent. We want you to have the Luberon. And thank goodness they did because this one is absolutely fantastic. Um, they actually shipped me this one direct from France.
• 31:48
  > Bob>Merci beaucoup, mon amis.
• 31:49
  > Brent>Absolutely delicious. I mean, yeah, the violets are there. There's a little bit of a nuttiness on the tip of the nose, on the palate. Mhm.
• 32:07
  > Brent>Raspberries, black currants. There's definitely a nuttiness in there in the front and the center of the palate. A little bit of black pepper, just a hint of licorice. And it just, it got a great mouth coat. It's got a really nice finish. Medium long finish. M. Yeah, all the wines we've done from M, them have been very good. This one's the complete package. This one's very nice.
• 32:34
  > Bob>This one's begging for a snapper.
• 32:36
  > Brent>Oh, yeah, big time. Yeah. Yeah. A nice, nice meaty fish.
• 32:41
  > Bob>Yeah.
• 32:42
  > Brent>Would be perfect with this in a nice dark sauce.
• 32:48
  > Brent>M. Yeah, this is delicious.
• 32:51
  > Bob>We've got a day or two to make that happen.
• 32:53
  > Brent>Yes, we do. So because there's plenty of wine left over because it's just two of us, right?
• 32:59
  > Bob>Exactly.
• 33:00
  > Brent>Well, we're going to give the Marinon levalage Perche Luberon 2022 a well deserved four sips.
• 33:08
  > Brent>Great job with that one, guys. Really, really great there.
• 33:11
  > Bob>Sibo coup.
• 33:12
  > Brent>Um, so that takes us to our last wine, which is, uh, from Brassfield Estate. So the Brassfield Estate Winery is located at the top of the High Valley Ava in Lake County. California vines are planted in an altitude matched by only 1% of vineyards in the world. It's remarkable for its cool marine breezes, its volcanic soils and high elevations going from 18 to 3,000ft. In the High Valley Ava, it also sits right next to Clear Lake, which is the largest natural lake in California.
• 33:42
  > Brent>High Serenity Ranch is the home to the Brassfield Estate, and it is planted to Pinot Grigio Sauvignon, Viognier, uh, Stream, and quite a few other varietals. Uh, each block is comprised of ancient lake bed and alluvial soils from the surrounding mountain range. The transverse valley winds create some of the coolest sites in Lake county. And the lower temperatures on the Valor Floor allow for a big diurnal switch, uh, when dealing with, uh, the temperatures and the diurnal is the difference between the high and the low during the day.
• 34:16
  > Bob>Oh, thanks for explaining that.
• 34:17
  > Brent>Um, this one Here is the 2021 Cabernet Sauvignon High Valley, Appalachian High, Serenity Ranch.
• 34:25
  > Brent>It's 14.5% alcohol. It's 85% Cabernet Sauvignon, 8.5% Malbec, 3, 3, 3% Petite Verdot, 2.5 Cabernet Franc and 1% Merlot at that. Uh, that's, that's a big list. So, uh, the vineyards are monte Sereno.
• 34:44
  > Brent>It's 2100ft. Rattlesnake Ridge, 2250, 50, uh, block 14, 2018 and 2000. Volcano Ridge, high Serenity Ranch and Ridgeline. So on the color here, dark, dark, dark garnet. Got a nice rim to it on the nose. On the nose. I'm getting, um, nice dark fruit, plums, blueberry, some blackberries, a little bit of, uh, bramble there.
• 35:27
  > Brent>Mhm m.
• 35:32
  > Brent>It's got some really nice tannin to it. It's got a great grip. It's, it's not completely overwhelming, but it's hitting you, letting you know it's there. I think this one, really, Honestly, it's a 21. I think this one needs a couple of years. Um, yeah, very, very nice tannins. Very good mouth coat all over the mouth.
• 35:55
  > Brent>A little bit of cedar. Yeah, I love this one.
• 36:00
  > Brent>What'd you think?
• 36:01
  > Bob>So I'm imagining thick grape skins on these. I'm um, imagining struggling vines like a server. TGI Fridays in the 90s during rush hour, you know, the rush, happy hour, the peak, barely keeping up. And I'm getting, you know, really nice fruit, but, um, balanced. And the finish is really interesting. I, I really want to visit this winery, to see the land that it's in. I want to see these grapes. It, the wine. If it was an emotion, it makes me curious about where it came from.
• 36:48
  > Brent>I saw some pictures of it because I did a 60 second review of their Sauvignon Blanc, or 90 second. Did a real and put it out on our show.
• 36:56
  > Brent>Social media. Um, it is absolutely beautiful. It's up in the mountains. There's Clear Lake is aptly named. I mean, it's this beautiful lake. Like, wow, this is really pretty. But.
• 37:08
  > Bob>So we would like to go.
• 37:09
  > Brent>Yeah, but the wine. The wine's fantastic. This is really, really good.
• 37:14
  > Bob>How far is this from, uh, Napa? It's a hall.
• 37:18
  > Announcer>Right.
• 37:18
  > Brent>It's a good drive, but, you know, doable. What else we got to do?
• 37:21
  > Bob>Yeah, True, true.
• 37:22
  > Brent>Yeah. Beautiful wine. Beautiful wine. What do you think? Oh, uh, I think we're gonna be. Yeah, definitely giving the Brassfield Estate Winery 2021 cabernet sauvignon a well deserved. Four sips.
• 37:39
  > Brent>That's classified.
• 37:40
  > Bob>Yeah. Open this one up for an hour. Yeah, that's my advice.
• 37:45
  > Brent>Yeah, we opened this one sort of last minute and aerated a couple of times. Yeah. Um, and went through our tasting notes before hitting record.
• 37:53
  > Brent>And by the time we got to where we're at the end of the show, this one's really opened up beautifully. I'd open this one up, let it sit for two or three hours. I mean, but, yeah, if you could
• 38:03
  > Bob>plan that far ahead.
• 38:04
  > Brent>Yeah, yeah, if you can plan that far ahead, you're doing pretty dang good
• 38:07
  > Bob>because it's tight when it's open, but it opens up nice.
• 38:11
  > Brent>Well, uh, that's all the time we have for today. I want to thank you for joining me because you're the one wouldn't have made it, Bob.
• 38:17
  > Bob>You're welcome. Better late than never, I would say.
• 38:21
  > Brent>Yeah, well, and. And, uh, the sad thing is, is the other guys are going to miss all my new sound effects that I got.
• 38:27
  > Bob>Oh, I got.
• 38:27
  > Brent>Oh, I got some really good ones here.
• 38:29
  > Announcer>Here.
• 38:30
  > Brent>See if you. This. Remember anything from your childhood, dear. That's nice. There you go. All right. Reunited on ice. Well, for sips, suds and smokes, this is Made man Bob, reminding life is too short to drink bad wine. Unfortunately, today that wasn't a problem for us, so.
• 38:49
  > Bob>Not a problem at all.
• 38:52
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 39:01
  > Brent>Give it a little tappy. Tap, tap, tap a roo.
• 39:04
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• 39:29
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• 40:05
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios. Your host, the Good Old Boys will see you all next time.