Latest / Sips, Suds, & Smokes / Kinda smells like “a late in the day Harmeet”

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Kinda smells like “a late in the day Harmeet” · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of sips, suds and smokes. Today is a wine episode. And here's the wines we're going to be discussing today. So we have terrazzas de los Andes reserva Malbec. Terrazzas de los Andes reserva Cabernet sauvignon. And from Pine Ridge Vineyard, we have the Pine Ridge Chenin block Viognier. We have the Pine Ridge Cabernet franc, 2021.
• 0:26
  > Speaker A>The Pine Ridge Black diamond, 2021. The Pine Ridge Cabernet Sauvignon, 2021. And the Pine Ridge Stags leap district Cabernet Sauvignon, uM, 2021. So, doesn't stink to b's.
• 0:42
  > Speaker B>Does not.
• 0:43
  > Speaker C>Is there a vintage on that?
• 0:45
  > Speaker A>White shannon, 2022.
• 0:47
  > Speaker C>Cool.
• 0:48
  > Speaker A>Please send more.
• 0:51
  > Speaker A>We'll make it go away. We'll be right back after this break.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. Suds and smokes with your smokin host, the good old boys.
• 1:49
  > Speaker A>And now it's sippin time.
• 1:56
  > Speaker A>Hey. Yes, it's sipping time. Welcome to this sips episode where everything good in life is worth discussing.
• 2:02
  We are the best thing on at 02: 00 a.m.?
• 2:05
  We are the best thing on at 02: Right? Maybe.
• 2:07
  > Speaker D>Possibly.
• 2:08
  > Speaker A>Kind of.
• 2:09
  > Speaker B>Yes, we are.
• 2:10
  > Speaker C>Um, last night we were.
• 2:12
  > Speaker A>Well, yeah, okay, last night.
• 2:14
  > Speaker B>But, you know, we we just beat out murder.
• 2:17
  > Speaker A>She wrote hell with Angela Lansbury. Yeah, I know. I'll kick her.
• 2:23
  > Speaker A>Kick her butt. I'm not worried about her.
• 2:27
  > Speaker A>Well, she's never gonna prove that I killed him. And you know that.
• 2:33
  > Speaker A>Colonel Mustard did it with the.
• 2:34
  > Speaker B>She'll annoy you into a confession. Don't lie.
• 2:37
  > Speaker A>Yeah, you're right. Probably will.
• 2:40
  > Speaker A>Well, this is Maidman Bob joining me today, our good old gal, Denise.
• 2:44
  > Speaker D>Good morning, gentlemen. It's pleasure as always, maid man Mori.
• 2:48
  > Speaker C>Morning, Bob. Excited for another day in the basement?
• 2:51
  > Speaker A>And good old boy Justin.
• 2:53
  > Speaker B>Good morning.
• 2:53
  > Speaker C>Ah.
• 2:53
  > Speaker B>Uh, darkness, dampness, my old friend.
• 2:57
  > Speaker A>Hella darkness, my old friend.
• 2:58
  > Speaker D>Exactly.
• 3:00
  > Speaker A>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and anything else that you can sip. And today is a wine episode. And here's the wines we're going to be discussing today. So we have Terrazza Stella, Sandes reserva Malbec, terrazz de la Sandes reserva Cabernet Sauvignon. And from Pine Ridge vineyard, we have the Pine Ridge Chenin block Viognier. We have the Pine Ridge Cabernet franc, 2021. The Pine Ridge black diamond, 2021.
• 3:30
  > Speaker A>The Pine Ridge Cabernet Sauvignon, 2021. And the Pine Ridge Stagsley district. Cabernet Sauvignon 2021. So, doesn't stink to be us.
• 3:44
  > Speaker B>Does not.
• 3:45
  > Speaker C>Is there a vintage on that white Shannon?
• 3:47
  > Speaker A>Um.
• 3:47
  > Speaker A>Um.
• 3:51
  > Speaker A>2022.
• 3:52
  > Speaker C>Cool.
• 3:54
  > Speaker A>So we're going to be tasting and discussing these wines and, ah, rating them with our sips ratings.
• 3:59
  > Speaker A>Plus our signature sounds. So we're going to have Justin tell us all about those.
• 4:04
  > Speaker C>Buckle up, everybody.
• 4:06
  > Speaker B>One sip. Lamont, give me a glass of water to wash out of my mouth.
• 4:16
  > Speaker A>Come on. Where's Grady?
• 4:17
  > Speaker B>Two sips. Nice.
• 4:20
  > Speaker B>But what else do you have?
• 4:23
  > Speaker D>Well, isn't that nice?
• 4:26
  > Speaker B>Three sips.
• 4:28
  > Speaker A>Hmm.
• 4:28
  > Speaker B>M that's interesting. Lamont. What? What was this again?
• 4:34
  > Speaker A>I'm just sort of stunned.
• 4:37
  > Speaker A>So interesting.
• 4:40
  > Speaker B>Four sips.
• 4:43
  > Speaker B>Lamont. Let's keep this secret to ourselves. Pour me another.
• 4:49
  > Speaker D>That's classified.
• 4:51
  > Speaker A>Not working, is it? No.
• 4:53
  > Speaker B>Five sips. Oh, my.
• 4:56
  > Speaker B>I was unaware anything could be this good.
• 4:59
  > Speaker A>Here I come, Lisbeth. Yeah. Okay.
• 5:01
  > Speaker C>It's the big one.
• 5:02
  > Speaker A>It's the big one.
• 5:03
  > Speaker D>Yes. Yes, yes.
• 5:09
  > Speaker A>I've never, ever thought of this, but I'm glad red fox is no longer with us, so he didn't have to hear that.
• 5:13
  > Speaker B>But I'd be honored if he did. Even if he hated it, I would be honored.
• 5:19
  > Speaker D>Hm.
• 5:19
  > Speaker A>All right, well, against my better judgment, we're gonna have Justin tell us about a first wine, so.
• 5:24
  > Speaker C>Oh, gosh.
• 5:25
  > Speaker B>Terraz Astilos Andes was founded in 1996 in the province of Mendoza, Argentina, on the site of a winery originally built 1898 with eight terrace vineyards located on the eastern foothills of the andes at, uh, elevations ranging from 980 meters to 1250 meters above sea level. Each grape variety is planted at a specific altitude to take advantage of the specific climactic conditions.
• 5:57
  > Speaker C>Wow.
• 5:57
  > Speaker B>First wine we're going to discuss.
• 5:59
  > Speaker A>You're going, wow, because you got through that.
• 6:01
  > Speaker C>I'm, um.
• 6:01
  > Speaker A>Impressed. Not wow because of where they grow the graves. Just.
• 6:04
  > Speaker A>Wow, he got through there.
• 6:05
  > Speaker C>Yeah. He was actually able to pronounce every word.
• 6:10
  > Speaker B>Like a broken clock. I'm right twice a day.
• 6:13
  > Speaker D>That's right.
• 6:13
  > Speaker B>Terrazz still owes me.
• 6:18
  > Speaker A>Who is talking? Sir.
• 6:20
  > Speaker C>Sorry.
• 6:20
  > Speaker B>Okay.
• 6:24
  > Speaker B>Terraza stylos Andes reserva Malbec. It's 100% malbec, or 13.9% alcohol by volume. This is made from grapes from over 100 parcels on eight organically farmed high altitude estate vineyards. Varying in altitude from 3280ft to 5413ft, the 2021 vintage was characterized by lower temperatures than average during the ripening season and slightly above average rainfall. For the key months of January through March. The wine was gently macerated for a period of 15 to 20 days. Then a portion is aged in stainless steel, with the rest aged in new and used oak barrels for twelve months.
• 7:14
  > Speaker B>So it's a really nice dark purple, slightly clear, um, color on the nose. It's like a lot of really cool fruits.
• 7:28
  > Speaker B>Blackberries, blueberries.
• 7:32
  > Speaker B>Um, there's some daisies and other flowers in there on the palate.
• 7:42
  > Speaker B>Really, um, really nice mouthfeel to it. You have, like, you know, a dryness, but a body to it as well. Um, good length to it. The finish is nice and oaky.
• 7:55
  > Speaker B>I enjoyed it a lot. How about you, Mori?
• 7:58
  > Speaker C>Wow, that's tough description to follow.
• 8:01
  > Speaker C>Um, I love the fresh fruit bouquet. The nose was really just full of vibrant, fresh red fruits, um, and flowers and, um, spice. I really enjoyed the nose. I could really sit and smell it all day long on the palate. I agree with you. It was multi layered. There was a lot of, um, some tannin. There was fruit.
• 8:28
  > Speaker C>It was nice balance. Had a nice mouth coat.
• 8:31
  > Speaker C>I thought it was a very nice wine. It was very well made, had a nice, pleasant, medium finish. It was enjoyable. Denise?
• 8:36
  > Speaker D>Oh, yeah, this is a nice wine. Um, red fruits, yes, but specifically strawberry jam with a hint of mint in it. On the nose, um, I just can't get past that. I don't really want to get past it. It's just so amazing.
• 8:56
  > Speaker D>And it's as if you just opened up a jar of somebody's homemade strawberry jam, and for some reason, they decided to put a little mint or spearmint in it. And I just find it amazing. On the nose. Um, on the palate, I mainly get flowers, which is really interesting. I don't get as much of the strawberry, as much of the red fruit. Um, but I get, ah, just a wonderful bouquet of flowers on the palette, but not too soapy, flowery. Just really nice and really pleasant mixed with those red fruits. I thought that the finish was soft, um, and had a nice, medium finish. And I just think that this wine is really interesting and delicious.
• 9:38
  > Speaker A>Hmm. It's pretty.
• 9:41
  > Speaker A>It's very pretty.
• 9:42
  > Speaker D>It is pretty.
• 9:43
  > Speaker A>It's.
• 9:43
  > Speaker C>It's.
• 9:44
  > Speaker A>There's a lot of flowers in there.
• 9:46
  > Speaker D>Anybody get that strawberry jam or strawberry?
• 9:50
  > Speaker C>And now that you've suggested it, actually going to the second one, and it's your hair.
• 9:55
  > Speaker B>My palate just can't reach it. I think you have a very broad palate, Denise, and it's a good thing.
• 10:02
  > Speaker A>It's just, it's, it's got a really pretty nose.
• 10:06
  > Speaker D>Mm hmm.
• 10:07
  > Speaker A>There's lots of berries in there.
• 10:10
  > Speaker A>Blackberries and blueberries and strawberries and on the palate. It's just really nice.
• 10:18
  > Speaker D>Mhm.
• 10:20
  > Speaker B>M I can get the mint on the retro nasal exhale, but not primarily.
• 10:28
  > Speaker D>Yeah, that's nice.
• 10:32
  > Speaker A>Yeah, this is, I mean, this is a classic malbec.
• 10:35
  > Speaker A>I mean, this is very well made, very well put together.
• 10:39
  > Speaker D>And what would you pair something like this with, food wise?
• 10:44
  > Speaker A>I was gonna say my gut.
• 10:46
  > Speaker B>Argentinian steak.
• 10:47
  > Speaker C>Argentinean steak barbecue.
• 10:49
  > Speaker D>Yeah.
• 10:50
  > Speaker A>Jimmy Jerry steak.
• 10:52
  > Speaker D>Yeah. Yeah.
• 10:55
  > Speaker A>Great. Now I'm hungry.
• 10:56
  > Speaker C>Thanks.
• 10:57
  > Speaker B>You're welcome.
• 10:58
  > Speaker D>You need a lot of those herbs and garlic and.
• 11:01
  > Speaker D>Yeah, that would be awesome. Mm hmm.
• 11:04
  > Speaker B>It'll cut all of it.
• 11:06
  > Speaker B>Yeah.
• 11:07
  > Speaker D>That's nice.
• 11:08
  > Speaker A>Yeah. Very, very pretty. Very pretty. I mean, well, we've done several different vintage from Torozus over the last several years on the show and they, they never disappoint, you know, I mean, everyone they've ever, we've ever done for them has always been very good. So, um, I didn't expect any less just a different vintage, um, than what we've done before.
• 11:31
  > Speaker A>So we're going to be giving the terrazz de la Sandes reserva malbec a well deserved three sips.
• 11:37
  > Speaker D>Interesting.
• 11:40
  > Speaker A>So we're going to move on to our next wine and we'll have Denise tell us about that one.
• 11:45
  > Speaker D>Great. Well, that's going to be the, uh, terrazzas de los Andes reserva cabernet sauvignon. And it's 100% cabernet sauvignon.
• 11:54
  > Speaker D>The abv is 13.5%.
• 11:57
  > Speaker D>And, um, this is made from grapes from over 25 parcels on four organically farmed high altitude estate vineyards, varying in altitude from 3280 to 3937ft.
• 12:12
  > Speaker D>Specifically, the wine was gently macerated for a period of 15 to 20 days. Then a portion is aged in stainless steel with the rest aged in new and used oak barrels for twelve months. Again, it's a wine with a beautiful deep garnet color. Um, the nose has beautiful dark and black fruits like red currant and blueberries. Um, in a previous episode, I talked about how much I love herbal notes.
• 12:45
  > Speaker D>This doesn't disappoint. With the rosemary and the thyme, you definitely get that. Um, and the palette is wonderful. It's got a juicy mouthfeel. It's got some tannins to really balance it out.
• 12:59
  > Speaker D>Um, delicious. It's got a nice finish. And I'm really enjoying this wine as well.
• 13:07
  > Speaker D>Bob, you're just lost in your thoughts over there.
• 13:11
  > Speaker A>Just sitting here, sticking my nose in here and trying to comprehend. It does have a really nice herbal character to it. I mean, there's still those berries, but there's a lot more of the herbal coming to it.
• 13:25
  > Speaker A>We'll be back.
• 13:28
  > Speaker A>Hey, and we're back, and we're still talking about the terrazz de la Sandes reserva, uh, cabernet sauvignon. It's kind of, it's just that herbalness to it.
• 13:39
  > Speaker A>It's just rosemary and basil and oregano. It's like pizza spice.
• 13:44
  > Speaker D>Mhm.
• 13:46
  > Speaker A>I think you're right. I think there is some bay in there.
• 13:49
  > Speaker B>Yep.
• 13:52
  > Speaker A>Yeah, it's just, it's really, really nice. The fruit is still there in the top note.
• 13:57
  > Speaker A>There's still, like, raspberry and BlackBerry, but that herbal is down on the bottom.
• 14:06
  > Speaker A>Mmm.
• 14:09
  > Speaker A>And it's got a nice mouthfeel, you know, medium finish.
• 14:15
  > Speaker A>Yeah. Well put together. I mean, really, really, really nice one.
• 14:21
  > Speaker A>Uh, what do you think?
• 14:22
  > Speaker B>I want you to feel like you can tell me anything.
• 14:24
  > Speaker A>Okay. Yeah, tell me what I think.
• 14:26
  > Speaker B>I think this was definitely somebody's herb garden, and then they decided to grow grapes over it, and it really worked. I liked it a lot. What do you think, Maury?
• 14:38
  > Speaker A>Well, that was a lot.
• 14:39
  > Speaker C>I'm not sure if I can be as concise, but I agree with what's been said. It's a delicious wine. It's got layers of flavor. I agree with Denise. I love the herbaceousness along with the fruit. It really flows nicely together, creates a complex, interesting wine. It's got a nice smell feel.
• 14:56
  > Speaker C>Beautiful finish. I think it's a great value. I think for the money, it's hard to beat, and it's delicious. It goes well with, uh, just about anything you want to pair it with.
• 15:05
  > Speaker C>Uh, I love the first one. I think this was even a step up. I liked it very much.
• 15:11
  > Speaker A>Did you want to embellish more on yours? I'm just, um. I'm throwing that back to you in case.
• 15:15
  > Speaker B>Yeah, I mean, I think. I think it's definitely a different character than the malbec. It'd be hard to compare the two, but I think both were excellent. Um, one thing that this really stood out was the intensity of the fruit and the mid palate.
• 15:33
  > Speaker B>Um, and the finish was.
• 15:37
  > Speaker B>I wish the finish was a little stronger, but the mid palette, like, made up for it. It's a good wine. I would definitely pair it with oxtail, maybe goat curry.
• 15:51
  > Speaker A>Really good. You're killing me. You're killing me.
• 15:54
  > Speaker A>It's just like, well, we do.
• 15:55
  > Speaker D>I mean, we have some cured meats and cheeses here, bringing the food today.
• 16:02
  > Speaker B>We had that right before we had this.
• 16:04
  > Speaker A>Yeah, there's my diet right out the window.
• 16:08
  > Speaker B>You know, you have the good, the good devil and the bad devil on your shoulder. I'm not the good one.
• 16:12
  > Speaker C>Oh, I had a good one and.
• 16:13
  > Speaker A>A bad one, but the bad one killed the good one, buried him in a shallow hole in the woods, and it threatened me that he'll, you know, what he's going to do to me if I tell on him. So, um. So we're going to be giving the terrazzas de los Andes reserva cabernet sauvignon a well deserved three sips.
• 16:30
  > Speaker D>Interesting.
• 16:33
  > Speaker A>So we're going to have, uh, Maury tell us, uh, about our next wine. If you were waiting for the opportune moment, that was it.
• 16:44
  > Speaker C>Why, thank you. Founded by Gary and Nancy Andrus in 1978, pine ridge started out with 50 acres on steep slopes in the stag's Leap district. Rather than the more traditional vineyards planted on the valley floor, they planted the land with cabernet sauvignon vines, and the fruit they bore proved them right, making rich, concentrated wines. Today, the winery owns estate vineyards in the five premier Napa Valley Appalachians, Stag Leaps district, Howell Mountain, Oakville, Rutherford and Carneros.
• 17:19
  > Speaker C>The first wine will be the Pine Ridge Chenin Blanc Viognier 80% Chenin Blanc, 20% viognier from Clarksburg and Lodi alcohol at 12.0%. 1st introduced in 1995 by Pine Ridge, the Chenin Blanc Viognier has become one of their most beloved and popular wines.
• 17:42
  > Speaker C>This is the only white wine we're going to be drinking and tasting today. Uh, again, it's a very, very light, pale yellow color on the nose. There's just a lot going on. Lots of citrus, lime, orange blossom, honeysuckle, melon.
• 17:59
  > Speaker C>Uh, the viognier aromatics tend to be a little heavier. There's a little bit of stone fruit, nectarine, some peach, and some, some hint of flowers on the palate. It's got a wonderful mouthfeel. I'm really enjoying the viscosity.
• 18:14
  > Speaker C>It's just mouth coating. This wine is clean, it's crisp. There's definitely no oak or malolactic fermentation. Uh, there's a slight amount of residual sugar and acidity that balance nicely to give a beautiful, crisp, uh, finish. I think the finish is medium. Uh, I can't say we've had very many chenin blancs. Uh, viognier is often blended in, in various places, but this was a really nice surprise. And, uh, I've really enjoyed it. I think it was wonderful. Justin, what do you think?
• 18:44
  > Speaker B>So these, the chenin blanc and the banye, if I said it right, viognier. Viognier. They definitely tasted like two different wines in the same glass. That didn't really blend both on their own. Enjoyable. You had the whole stone fruit thing going on and then you had like, really light acid drink. It'd be interesting to just have the two component parts separated just so I can see how they are on their own. But they almost taste like they're on their own in this expression. That being said, I really enjoyed it. What did you think, Denise?
• 19:25
  > Speaker D>That's an interesting description.
• 19:28
  > Speaker A>I don't think it means what you think it means.
• 19:32
  > Speaker D>Oh, uh, no. Okay.
• 19:35
  > Speaker A>Pronunciation is not as strong as I think.
• 19:39
  > Speaker D>This is a really lovely wine. Um, you know, with white wines, um, I tend to like them with a little bit of oak. But every so often I find a nice white wine that's not spent any time in oak, um, that I really enjoy. And I just think that on the nose and on the palate, so many things come through with this wine. Um, sometimes I'll, you know, describe a wine as one note. This is not it. Uh, this definitely has all of the flavors that Morrie described with the honeysuckle and the peach. And I even got apricot on this. It's really bright, it's crisp, it's got a lot of body.
• 20:19
  > Speaker D>The, um, finish is nice. And this is just a nice, enjoyable white wine.
• 20:24
  > Speaker D>I'm really digging it today, Bobby Jo.
• 20:31
  > Speaker A>I'm not usually a big white wine guy. I mean, like most people, you start out on white, you know, and cut your teeth cold and sweet and work your way up.
• 20:40
  > Speaker D>It was Boone's farm strawberry. Ho.
• 20:42
  > Speaker A>Yeah, exactly. You know, and everybody works that way, you know, and some come back and, and some are white wine drinkers only. I, you know, I enjoy a good white, um, but it's not usually my go to. But I could drink this, you know, on a regular basis. It's extremely well put together.
• 21:02
  > Speaker A>Um, I mean, just a classic, a classic wine.
• 21:08
  > Speaker A>The nose on it is very, very pretty. The lime comes out, little note of honey, a little note of peach, white peach. It's got a pretty nose. It's got a great mouth feel.
• 21:25
  > Speaker A>Mmm. Mhm. It's got nice crisp, sharp edge to it. The acidity is there. It's not overwhelming, it's not underwhelming. It's just right where it needs to be.
• 21:36
  > Speaker A>Not overly sweet, you know, got a nice mouth feel to it. Gives you just, you know, right around the teeth and the front palate, back palate drops off a little bit. But, um. Yeah, really well done wine. I'm digging this one. I could definitely, uh, I could definitely see me, uh, cracking a couple of these, um, you know, out on a nice hot day out on the beach.
• 22:02
  > Speaker D>Yeah, I love that. It's not too sweet.
• 22:04
  > Speaker A>Yeah, it's.
• 22:06
  > Speaker C>I can't.
• 22:06
  > Speaker A>I just can't either. The wine has to be really sweet, you know, like a nice port or a nice Madeira, you know, something like that. Or just if it's not that much, I just. I shy away from the sweetness because it just, I can't drink a lot of it if it's not that much residual sugar, it's just too much for me. Same thing with champagne, you know, I mean, it's like, ugh.
• 22:30
  > Speaker D>Mhm.
• 22:31
  > Speaker A>I mean, I've drunk plenty of sack and demi sec, but yeah, no, no, I need the dryer. I just, I can't handle that much sugar. But this one, this one hits all the marks. Um, yeah, refreshing, beautiful, pretty wine. We're going to be giving the pine ridge Chennai blanc viognier, uh, 2022. A well deserved forceps.
• 22:51
  > Speaker D>That's classified.
• 22:56
  > Speaker A>So let's see, that takes us to our next one, which is the pine ridge Cabernet franc. So this is the 2021 vintage. It's 84% Cabernet franc, 12% cabernet sauvignon, 2% Malbach, and 1% each of petite syrah and merlot. It's 15, uh .5% abv. Um, this vintage was harvested October 27. They were hand harvested at night when the temperatures are low down in the fifties to try and keep the acidity in the bright fruit. Um, they cold soaked the must for very gentle extraction that it fermented in stainless steel, concrete and oak barrel fermenters at 88 degrees. Uh, they had a lot of pump over on this, uh, trying to, you know, build on that body, on the wine. Um, increasing during the peak of fermentation, the pumpovers went higher and higher.
• 23:58
  > Speaker A>That, uh, helped it get the beautiful dark color that it's got. After three months of aging, they blended, uh, the vineyard components.
• 24:06
  > Speaker A>Um, the wine was aged in 40% new french oak, the rest in, uh, use cooperage. Uh, it was bottled unfined and unfiltered.
• 24:17
  > Speaker A>And the color on this is a beautiful, beautiful. Just dark, dark, dark garnet ruby on the nose.
• 24:29
  > Speaker A>It's just that classic carbonate franc just that it's like walking into a flower shop.
• 24:37
  > Speaker A>Oh, so pretty. Perfumey flowers.
• 24:44
  > Speaker A>Blueberries and raspberries, and a little bit of an earthy note underneath all of that. If you really dig in deep.
• 24:56
  > Speaker A>And then on the palate, let's have a sip.
• 24:59
  > Speaker A>Mmm.
• 25:05
  > Speaker A>Cherries, raspberries.
• 25:08
  > Speaker A>That floral note is still there.
• 25:13
  > Speaker A>Mhm. Got just beautiful mouth coat. The tannins are there, they're rich, they're mouth coating the front, the teeth, the back palate, under the palette. Really, really well done. And I love the fact that they are bottling a cab frank, because a lot of people will ignore cab frank. Like they will do with Syrah and some other grapes. They just treat them as blending components and won't let them m stand on their own. So I salute them for actually, you know, putting this out as a single great varietal. And this is everything that I love and I come from. So what do you think, Justin?
• 25:51
  > Speaker B>So I got, like, um, vietnamese espresso, like robusta beans, fine ground.
• 25:59
  > Speaker B>I got strawberry preserves.
• 26:02
  > Speaker B>Uh, this wine's got serious character, uh, structure. It'd be interesting to see this.
• 26:10
  > Speaker A>When my high school guidance counselor said to me, sure, serious character.
• 26:16
  > Speaker B>You were a serious character.
• 26:18
  > Speaker A>Oh, oh, that.
• 26:22
  > Speaker A>Okay, right now I got it.
• 26:25
  > Speaker B>And, uh, at the end kind of faded to like, a nice, um. What's, what's that hot chocolate we had as kids.
• 26:35
  > Speaker B>Bosco. Like a bosco finish.
• 26:40
  > Speaker B>So I enjoyed it.
• 26:41
  > Speaker C>Okay.
• 26:42
  > Speaker D>There's definitely some chocolate there. Yeah, absolutely. I mean, I felt that. The nose, I think I got something. I don't know if it's totally different, but, um, got some leather and not old leather, like new leather. New leather shoes on the nose, for lack of a better description. Yeah, definitely. And, uh, like, either some wet soil or fresh dirt. Um, but very pleasant, you know, all of it. And, uh, that. So those are a little bit stronger, I think, um, since for, I guess, my nose, but on the palate, um, totally different. Right. So you have, like, this vanilla and some raspberry and definitely that chocolate, that chocolate truffle that, you know, hot chocolate, but cold.
• 27:32
  > Speaker D>Yeah. So, um, cocoa and cream. Interesting. Both the nose, the palate, the finish. So, yeah, this is a nice, interesting wine to just sort of sit back and pour a glass and, you know, every sip, just sort of think about all the different, um, flavor profiles that you're getting and enjoy it even without, you know, food right away or pairing it with something, just to be able to enjoy all that it has to offer. So I enjoyed this wine, and Morris just staring at me like I have three heads.
• 28:09
  > Speaker C>No, I'm just listening.
• 28:11
  > Speaker C>Um, I think they did a nice job with the blending. Uh, I've had some. I've had the privilege of having some 100% cab franc wines. And they're often a little bit. One note. Uh, it's often used as a blending grape, and it's hard for it to stand on its own. But this one illustrates that it's a beautiful, structured backbone grape. And with a little bit of, uh, some supporting help, you can really create a symphony of flavor. And I think that's exactly what they did.
• 28:37
  > Speaker C>Um, I love the floral notes on the nose. I, uh, love a lot of the things that you've already spoken about.
• 28:42
  > Speaker C>Uh, I find on the palate, it's got nice structure. The tannins are refined, they're soft. They're not overly, um, power overpowering. It's just a really nice, interesting wine. It's fun, it's balanced. It's a big wine. It could stand up to big food. And you can just sort of enjoy it with a little cheese and crackers. Uh, I really am m digging this wine. And I think what they did was an excellent job of highlighting and using the supporting cast of characters to really accentuate and highlight the, uh, cab front grape. And I think they nailed it.
• 29:16
  > Speaker A>Well, um, and that's. That's the problem with Cap franc. The few people that do put it out, I don't think that they really.
• 29:24
  > Speaker C>I don't think they're.
• 29:25
  > Speaker A>They're taking serious.
• 29:26
  > Speaker C>It's a step charge.
• 29:27
  > Speaker A>I think they're just doing it because, well, we have to put one out. You know, they're not really focusing on it. Or they're, you know, they're not getting the best grapes, uh, to work with. They're not really, because this is. This is what cab Frank is capable of if it's done correctly, you know, and a lot of people just don't focus on it. So there is, you know, the little bit that's out there. A lot of it is fairly mediocre. So when you run into one like this, or we had one when we were in Napa a few weeks ago, that was just stunning. And when he told me, he says, oh, we also have a cab frank. I'm like, oh, really? My ears perked up. Um, can we have some of that? And he goes, oh, yeah. You sat there and chatted for a few minutes, and the kid ran the back and pulled one out, and it was stunning. This is what happens if you take it. Seriously, if you know what you're doing and you're really trying to make a top quality cab, Frank, and it absolutely can be done. It can be done.
• 30:22
  > Speaker A>Um, it's just, there's a lot of people out there I just don't think are really trying that hard, you know? But these guys, they tried hard, and they won. You know, they. They knocked this one out of the park. This wine's fantastic. I, you know, please send more, so we'll make it go away. That's not a problem.
• 30:42
  > Speaker A>But, oh, yeah, I could drink this one all day.
• 30:45
  > Speaker A>So we're going to be giving the pine Ridge cabernet Frank 2021 a well deserved four sips.
• 30:53
  > Speaker D>That's classified.
• 30:56
  > Speaker A>So that is going to bring us to our next wine. Um, and we're going to have, against my better judgment, we're going to have Justin tell us about that one.
• 31:08
  > Speaker B>So we're going to talk about that.
• 31:09
  > Speaker C>Yeah, well, you know, that's just like, uh, your opinion, man.
• 31:14
  > Speaker B>Couldn't have said it better myself.
• 31:16
  > Speaker D>Yeah.
• 31:17
  > Speaker B>Pine Ridge black diamond 2021, 92% Cabernet sauvignon 8% Malbec 15% alcohol by volume. Black diamond is a collaborative wine, the fruit coming from their sister winery, seven hills winery in Washington. Before being blended and bottled at Pine Ridge vineyards.
• 31:38
  > Speaker B>The fruit was chosen by acclaimed, uh, winemaker Bobby Richardson from premier sites in the red Mountain Ava of Washington. Grapes were hand picked at night from September 13 to October 21, aged in half new oak for 20 months before bottling.
• 31:59
  > Speaker B>And this wine is kind of floral in the beginning and then followed by stuff you would get in the chocolate shop.
• 32:10
  > Speaker B>Kind of like the whole, as soon as you walk in the door, all the chocolates at once. Um, it's very soft on the palate.
• 32:20
  > Speaker B>Nice juices, nice flavors.
• 32:23
  > Speaker B>And we'll be back.
• 32:25
  > Speaker C>Hey.
• 32:26
  > Speaker A>And we're back. And Justin was just, uh, telling his thoughts on the pine ridge black diamond 2021.
• 32:32
  > Speaker C>Right?
• 32:32
  > Speaker B>So you walked into the chocolate shop, you smelled it, you ate some chocolate covered cherries, and then it finishes, but there's no real finish. It just kind of disappears into the universe. It's pretty. It's pretty good. Other than that, what did you think?
• 32:46
  > Speaker C>Maury, I agree with you on the finish. The finish was relatively short. Um, I wasn't quite so, um, enamored with the chocolate shop, as you were, but, uh, nonetheless, I like the wine. Have you seen him?
• 32:59
  > Speaker A>Trust me, he likes chocolate. Trust me, I've seen him with chocolate. It's scary.
• 33:07
  > Speaker C>This is a beautiful wine for today. This is one of those bottles that's designed to be quirk, uh, popped on your way out of the liquor store. It's ready to go. It's pleasant, it's delicious. It's well made.
• 33:19
  > Speaker C>Uh, it's an all day sipper. And, um, I liked it quite a lot. I thought it had a nice balance, but it did have a very short finish.
• 33:27
  > Speaker D>Yes, I would agree that the finish was not as long as you'd like it to be, but I think, you know, it balances out. I think the wine's a great wine. What I found really interesting, definitely, um, just in the chocolate or the chocolate shop. Um, but when I first poured it in my glass, and I was having a little bit of trouble reproducing this banana, um, so not just like a banana out of the fruit bowl that you peel and eat. And I just thought, what is this? So more like banana now or later? Do you remember that? Like, really?
• 34:01
  > Speaker C>Yeah.
• 34:01
  > Speaker D>Uh, it's not like a real banana, but, you know, it's banana when you put it in your mouth.
• 34:06
  > Speaker B>Banana extract.
• 34:07
  > Speaker D>And I really got that on the nose.
• 34:09
  > Speaker A>The lab m created banana.
• 34:10
  > Speaker D>Right. So in the beginning, that's. It was very strong on the nose for me, and then I was having trouble reproducing it. But now if I put my nose in the glass with an open mouth, I still can get that hint of that banana an hour later, which I find crazy because it's not on the palate at all. I get the cassis. I get the cocoa. I get the red fruit, um, on the palette.
• 34:36
  > Speaker D>So it's really fun that, for me, the nose is completely different than what, the palette, um, or the story that the palate tells. Definitely. But I really enjoyed it. It's fun.
• 34:50
  > Speaker A>I'm not getting the banana.
• 34:52
  > Speaker C>I'm trying to get it.
• 34:53
  > Speaker B>Either you gotta inhale hard, like she said, with mouth open.
• 34:57
  > Speaker A>But that. That. That now or later kind of texture, you know, the candy itself.
• 35:04
  > Speaker D>Yeah.
• 35:04
  > Speaker A>You know? Yeah.
• 35:05
  > Speaker B>The gummy thing, kind of like a.
• 35:06
  > Speaker A>Starburst, but without all the flavors in it.
• 35:08
  > Speaker D>Like a banana taffy or something like that.
• 35:11
  > Speaker A>Yeah, I'm getting that.
• 35:14
  > Speaker A>I'm definitely getting that. But it's.
• 35:15
  > Speaker D>Yeah, no, you got it. Here, try my glass.
• 35:17
  > Speaker A>But there's.
• 35:18
  > Speaker C>There's.
• 35:18
  > Speaker A>I mean, there's a lot of flowers on there. I definitely get lots of the different chocolates.
• 35:24
  > Speaker A>I definitely get, like, cherry cordial on here.
• 35:29
  > Speaker A>Like, milk chocolate.
• 35:30
  > Speaker D>Mm hmm.
• 35:35
  > Speaker D>Yeah.
• 35:35
  > Speaker A>Like candies. Like candied flowers and.
• 35:40
  > Speaker A>Mmm. Non m the palate, there was a.
• 35:43
  > Speaker D>Description about lavender, but I. And I love lavender, but I didn't pick it up.
• 35:49
  > Speaker B>Get it.
• 35:49
  > Speaker D>I didn't. I just didn't somehow like a banana instead.
• 35:54
  > Speaker A>I'm still gonna. I get the cherry cordial on. Yeah, there's. There's definitely there. I'm definitely getting, I think, a little bit of new leather.
• 36:01
  > Speaker A>I'm definitely getting the milk chocolate. Um, it's got a nice. It's got a nice balance to it. Um, the acids and the tannins, I think, are well matched.
• 36:15
  > Speaker A>I don't know if it's. I get the milk chocolate, but I also get, like, a cocoa powder definitely finish.
• 36:20
  > Speaker C>That's.
• 36:21
  > Speaker A>That's what I get. It's not a long finish, but the cocoa powder is in the back palate. Right. You know that sort of, um, dry.
• 36:28
  > Speaker B>Kind of dark chocolate truffle at the candy store.
• 36:30
  > Speaker B>Yeah.
• 36:32
  > Speaker A>When you get that little bit of the cocoa on the back of your tongue and it sort of rests there. Yeah, yeah. I mean, honestly, the only bad thing I can say is, is the finish. I wish the finish was longer. Um, but if that's really the. I mean, we're. At this point, we're splitting hairs.
• 36:48
  > Speaker C>Don't fish.
• 36:49
  > Speaker D>Uh-huh.
• 36:49
  > Speaker A>Yeah, at this point, we're splitting hairs. I mean, it's a.
• 36:52
  > Speaker A>It's a really nice wine, and, um, I certainly would not turn, uh, my nose up at a glass of this at any point in time. So, um, and it's interesting, this is. I mean, this fruits coming from Washington state, so, you know, um, you know, not exactly the first place, I would think, when I'm thinking, you know, a big cab, so. Right. Um, obviously, they know what they're doing, so we're going to be giving the pine ridge black diamond 2021, uh, well deserved. Three sips.
• 37:22
  > Speaker D>Interesting.
• 37:24
  > Speaker A>So that's going to take us to our next wine. We're going to have Maury tell us about that one.
• 37:30
  > Speaker C>Why, thank you, Bob.
• 37:31
  > Speaker C>The next wine is the pine ridge Cabernet Sauvignon 2021. It's 80% cabernet sauvignon, 8% merlot, 7%, 7% petite syrah, and 5% Malbec. It clocks in at 15.5% abv, not for the faint of heart. The fruit for this vintage was chosen from the premier sites set throughout Napa Valley, including their estates in Stags Leap, Howell, Mountain, Oakville, Rutherford, and Carneros. The grapes were harvested at night from September 9 to October 19. Following a cold soak, a high temperature fermentation occurred. To ensure maximum flavor and color extraction, the wine was racked to 35% new french oak and 15% new american oak barrels, and then aged for 18 months. Prior to bottling, 50% was aged in neutral french oak to maintain the freshness and elegance of the vintage.
• 38:34
  > Speaker C>Again, the color is deep, dark, and brooding. The nose has lots and lots of fruit, tons of black cherry and hints of cassis.
• 38:49
  > Speaker C>The palette, this is just a delight. Lots of juicy notes of blueberry compote, some cherry cordial, hints of cinnamon. The wine is bright, it's round, it's viscous, it's mouth coating. And then, uh, the finish just goes on. There's little hints of spice in the finish. Some dark, uh, roast coffee, a little bit of bing cherry. Um, and it just sort of dances on your palate for quite some time and goes on and on. I think this is a beautiful wine. M to date, perhaps my favorite of the flight, although there is more to come.
• 39:26
  > Speaker C>Uh, I can't say enough good things about it. I think they've done an amazing job, and, uh, I think it's only going to improve with some time. But given a little bit of air, it's ready to go right out of the bottle now. And I think you can hold it and drink it for a number of years to come. Justin, uh, what'd you think?
• 39:44
  > Speaker B>So I enjoyed this a lot. There was a lot of wood influence on this, and the whole, uh, grapefruit thing was kind of secondary to the wood. I think if you liked aged bourbon, you'll like this, um, on the finish, it kind of reminded me of a, ah, campfire s'mores, and, uh, worth trying.
• 40:13
  > Speaker B>Would you think?
• 40:14
  > Speaker D>Denise, I think that your descriptions are fantastic, and you really can't follow it with anything else other than kudos to the person who picked up the cream soda on this wine. For me, both on the nose and the palate. I read the description. I thought cream soda. And then I just took my time, closed my eyes, and thought, wow, there it is. It's right there on the nose. Um, a little less on the palate for me, but definitely it comes through. So I thought that was a really great pickup for whoever wrote those notes. I, um, agree with you, Maury. This could be one of my favorites of today.
• 40:57
  > Speaker D>Um, it just really checks all the boxes with the nose, the palette, um, the finish. I love the dark cherries. This is a delicious wine. And, uh, somebody else talk while I drink mine.
• 41:12
  > Speaker C>I really didn't get the graham cracker toasted marshmallow.
• 41:16
  > Speaker C>Ah. S'more finish that you and, uh, Justin or Justin seemed to get that some of the writers have described.
• 41:21
  > Speaker C>Um, I just found it to be fun and pleasant. And I think, you know, that's the thing about this. I don't often spend as much time as some of you guys picking up little notes, because I think that everybody's going to find the little nuances that they find, and everybody's going to use their own word to describe it. I've often been asked, how do you know what graphite tastes like? How do you know what stones taste like? And asphalt and petroleum. I mean, they're words. We use words to describe and try.
• 41:47
  > Speaker D>To create children, and we ate those things.
• 41:49
  > Speaker A>I was going to say, yeah, put it in my mouth. That's how I know.
• 41:51
  > Speaker C>Right?
• 41:52
  > Speaker D>And you never forget it.
• 41:53
  > Speaker B>You goofy, never sucked on a number two pencil, Morgan.
• 41:58
  > Speaker D>Who hasn't? Everybody knows what that looks like.
• 42:00
  > Speaker C>I like to paint a picture of just. There's a lot to find. It's like a scavenger hunt, huh? You can find a lot of interesting things, and I think everyone's going to find their own things, but at the end of the day, it's about the big picture and the experience, and this was just a delicious experience.
• 42:16
  > Speaker A>I don't know about you guys, but I like the husky pencils better.
• 42:18
  > Speaker A>They just got a little more body to me.
• 42:20
  > Speaker B>But, you know, I rarely got one of those. They were like,$2 apiece.
• 42:24
  > Speaker A>Oh, yeah.
• 42:25
  > Speaker C>I've never seen one.
• 42:26
  > Speaker A>Well, your mom didn't love you that much, so.
• 42:27
  > Speaker C>And by the way, I couldn't get the cream soda because I guess you have to have a reference point. And like, some of our colleagues who've never tried things like a madeira and then trying a madeira for the first time, you can appreciate a Madeira finished whiskey. Uh, I'm not a cream soda fan, so I can't say that I really could comment on whether or not there is or isn't cream soda notes.
• 42:48
  > Speaker C>Okay, Bob.
• 42:50
  > Speaker A>Uh, this is a fantastic whiskey. I mean, also a wine. Wine.
• 42:55
  > Speaker C>Wrong.
• 42:56
  > Speaker A>Uh, show.
• 42:57
  > Speaker C>Wrong show.
• 42:58
  > Speaker D>Whiskey. Wine, whatever.
• 42:59
  > Speaker B>It's the 15th or 16th one we drank today.
• 43:02
  > Speaker C>They're both aged in wood.
• 43:03
  > Speaker B>Keep that all in mind.
• 43:04
  > Speaker D>It's wet, it's in a glass.
• 43:06
  > Speaker A>The black cherry is there. It's got a beautiful nose.
• 43:11
  > Speaker A>And on the palate. Hmm.
• 43:14
  > Speaker A>Mhm.
• 43:18
  > Speaker A>On the palate, there's cherries, blackberries, um, baking spice.
• 43:28
  > Speaker A>I don't get so much the cream soda. I get that feel of the cream soda.
• 43:32
  > Speaker A>Not so much the flavor. Um, but it's got. It's. It's got a great palate.
• 43:38
  > Speaker A>It's chewy. It's. It's got a really viscous mouthfeel to it.
• 43:43
  > Speaker A>Um, on the finish, there's more of that baking spice and clove and a little bit of old, worn leather.
• 43:53
  > Speaker A>Yeah, I mean, this is. This is. This is what you want in wine.
• 43:56
  > Speaker A>I mean, this is a. This is a fantastic cap.
• 43:58
  > Speaker C>I'd like to add a couple things. Number one, all these wines were double decanted. Uh, not long, but shortly before we poured them. We've also been drinking and tasting and discussing for well over an hour now. And they've really evolved nicely in the glass. This wine has not changed dramatically, but it's certainly improved a little bit with some air. And I do believe that the aeration and the double decanting makes a big difference. So I'd encourage you folks who are going to drink it young, particularly, uh, uh, out of a relatively newly purchase bottle. Do yourself a favor. Be patient. And also, uh, consider decanting or aerating.
• 44:32
  > Speaker A>Yeah, well, it's. It's like we do with the whiskey shows. We yell at everybody, you know, please try adding some water to your whiskey. You know, do it, do it. These are things you need to do to help open it up and to change things and actually dig into it. And with wine, you know, you know, we're a 52 minutes show. We'll spend most of a day recording two shows, 252 minutes shows, because we spend a lot of time going over the wines. And we'll spend an hour plus before we even turn the recording on.
• 45:01
  > Speaker A>And then we go through 52 minutes. And then that last wine that you get to, it's been two or 3 hours since it was opened. It was aerated. It was decanted. You know, these things, especially with wines, it will change. It will change, it will change.
• 45:16
  > Speaker C>But I always trust that the, uh, the average bottle of wine in this country is open within 20 minutes of.
• 45:21
  > Speaker A>Purchase and drink within two.
• 45:24
  > Speaker C>If you're not experiencing the things you like right out of the bottle, give it either time you've got to or aerate it, or both. And I think you'll be rewarded for your patience.
• 45:35
  > Speaker A>Come, um, back to it.
• 45:36
  > Speaker C>And your efforts.
• 45:36
  > Speaker A>If you spend. If you spend a decent amount of money on a wine, come back to it. Give it the time to open up. Give it the time to breathe. It's been trapped in that bottle for some time. Let it out. Let it stretch its legs and see what it can do. It's good sound advice. So what we're going to be rating the, uh, Pine Ridge Cabernet Sauvignon 2021.
• 45:59
  > Speaker A>A well deserved four sips.
• 46:01
  > Speaker D>That's classified.
• 46:03
  > Speaker A>That brings us to our last wine. We're going to have Denise tell us about that one.
• 46:06
  > Speaker D>Okay, perfect. Well, this is the Pine Ridge stag sleep district Cabernet Sauvignon choiner 2021.
• 46:14
  > Speaker D>97% Cabernet Sauvignon 3% Merlot with an abv of 15.5. The grapes for this expression were harvested at night on multiple dates between September 24 and October 2. After a gentle, cold soak, the grapes fermented in stainless steel, concrete, and oak barrel fermenters at 92 degrees fahrenheit.
• 46:37
  > Speaker D>Rigorous pumpovers, increasing during peak fermentation. Developed deep color, rich varietal character and fine tannins. 100% new french oak barrel aging melded the bright fruit with oak spice nuances. After three months of aging, they blended the vineyard components, then allowed them to marry. During the remainder of the 26 months of barrel aging, this wine was bottled unfined and unfiltered. What a wonderful description.
• 47:07
  > Speaker A>Yeah.
• 47:07
  > Speaker D>That should turn into a fabulous wine. And it is, um, you know, it has that deep, dark, garnet red color, which is just so beautiful. And the nose has a really interesting Coca Cola, I don't know, aromatic, um, presence.
• 47:27
  > Speaker D>And it's also, for me, a little earth herbal. And I always love herbal notes. I think I've mentioned this several times today. So the nose is fantastic. But then when you try it and you get these chocolate covered fruits, like a deep, dark blueberry or BlackBerry, and then more herbal notes on the palette.
• 47:56
  > Speaker D>But the kicker is the tea. I'm, um, a tea toddler myself. I love tea. I especially love Earl grey tea. And to get that note into a wine glass is just amazing. And I've seen Earl Grey, um, itself blended with many things, even though it's not in here. But you get those notes, and I just think that it really balances it out, and it just makes it, ah, interesting and delicious wine.
• 48:24
  > Speaker A>What do you think?
• 48:26
  > Speaker C>Um, I got a lot of more white pepper on the palate than I did on the nose, but nonetheless, I love the spiciness. I love the complexity of the layers of the fruit. And you're right, I'm not an Earl grade drinker, but there's definitely really fun. And so I really enjoyed it. My favorite of the day, for sure.
• 48:45
  > Speaker A>It is a classic stag sleep district cabernet. I mean, you could pick it out from 100 miles away. It's beautiful. It's well done. It's delicious. It's. It's the wine of the day, so pinnacle. So we're gonna be rating the pine Ridge Stang sleep district cabernet sauvignon 2021. A well deserved five sips.
• 49:06
  > Speaker D>Oh, my goodness.
• 49:11
  > Speaker D>My thoughts exactly.
• 49:13
  > Speaker A>Well, I want to thank everybody for joining us. I want to thank you, Denise.
• 49:16
  > Speaker D>Thank you, gentlemen.
• 49:18
  > Speaker A>Thank you, Maury.
• 49:19
  > Speaker C>Thank you, Bob. Another morning of not, uh, disappointing wines.
• 49:23
  > Speaker A>And thank you, Justin.
• 49:24
  > Speaker B>Thank you. Didn't need spit bucket today.
• 49:26
  > Speaker D>No.
• 49:27
  > Speaker A>Well, that's all the time we have, so this is made man.
• 49:30
  > Speaker A>Bob, thank you for joining us. Remember, life is too short to drink bad wine. And so long as you have a bottle of this pine ridge stag sleep you don't have, you've got a bottle of good wine.
• 49:42
  > Speaker A>Lord have mercy.
• 49:44
  > Speaker C>What bottle?
• 49:45
  > Speaker A>I love my job.
• 49:46
  > Speaker C>See that bottle?
• 49:47
  > Speaker D>Mm.
• 49:49
  > Speaker E>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 49:57
  > Speaker D>Give it a little tappy.
• 49:59
  > Speaker A>Tap, tap, tap a roo.
• 50:01
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• 50:59
  > Speaker A>This has been a wonderful 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.