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Engage Phase V now · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and Smokes.
• 0:03
  > Brent>Today is a wine episode. And here's the wines we're going to be discussing today. We have Sagazo Old Vines and Fidel, Sonoma County 2022.
• 0:12
  > Brent>Sagazo, Cortina, Zenfidel, Dry Creek Valley, Sonoma County 2022.
• 0:17
  > Brent>Cuvee San Brut. Cuvee. Napa Valley, Los Carneros 2020.
• 0:21
  > Harm>It's Cuvee. What the hell, man?
• 0:23
  > Brent>That's what I said, Cuvee.
• 0:24
  > Harm>Yeah, he did leave out the accents.
• 0:27
  > Brent>You have an F accent for all of us. We have the Cube Sans Spire. Napa Valley, Los Corneros Pinot Noir 2022. The Cube Son Debut Crew, Napa Valley, Los carneros, pinot noir 2022. And from Davis Estates, we have their Napa Valley Sauv Blanc.
• 0:43
  > Brent>2022. The Davis Estates Zephyr, Napa Valley 2019. And the Davis Estates Phase 5, Napa Valley Cabernet Sauvignon 2019.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the Basement studios. Why? Because that's where the good stuff is. It sips suds and smokes with your smoke and host the good old boys.
• 1:49
  > Announcer>And now it's sipping.
• 1:57
  > Brent>Hey. Yes, it's sipping time again. Welcome to this Sips episode where everything good in life is worth discussing.
• 2:03
  > Harm>But we don't discuss movies or tv.
• 2:06
  > Harm>Are they good anymore though?
• 2:08
  > Brent>Not really. Well, I mean, Landman's awesome.
• 2:11
  > Harm>Well, I'm looking for. I liked Wicked and I'm looking for reacher is fantastic. 17. Never seen Mike Reacher.
• 2:17
  > Bob>Oh, it's fun.
• 2:17
  > Brent>Reacher.
• 2:18
  > Harm>Was it fun?
• 2:18
  > Bob>Yeah, it's on Amazon.
• 2:20
  > Harm>I. I read the reviews. It's like, um, apparently you can solve all your problems by just being bigger and hit people.
• 2:26
  > Brent>Yes. Yeah.
• 2:26
  > Harm>Is that a good message?
• 2:28
  > Bob>Yeah, it is for him. It works for him.
• 2:30
  > Harm>Okay.
• 2:30
  > Brent>It's worked for the last hundred thousand years.
• 2:32
  > Harm>I have an 11 year old girl. I'm trying to, you know.
• 2:34
  > Bob>Well, I'm not saying she should.
• 2:36
  > Harm>I'm trying to, I mean, model good, positive roles, you know.
• 2:39
  > Brent>You have an 11 year old girl and when a guy comes over to her house, I'll come over and I'll hit him really damn hard.
• 2:44
  > Harm>Okay, There you go. I see you using and then you will thank me. Well, I see you using a gun. You wouldn't want to bruise your little tiny lawyer hands.
• 2:52
  > Brent>Well, no, I'll beat him with the gun first.
• 2:55
  > Brent>Yeah, I mean, if he gets near your daughter, you'll be thanking me for beating him.
• 2:59
  > Harm>I appreciate that. I'm. Thank you in advance, because I am. My daughter's too pretty. It's ridiculous.
• 3:03
  > Brent>I am more than. Yeah, she's definitely not yours.
• 3:09
  > Brent>So our sip segments again are all about, uh, Tangent. All about wine and distilled spirits and tea and coffee. And today is a wine episode. And here's the wines we're going to be discussing today. We have Sagazo, Old Vines and Fidel, Sonoma County 2020.
• 3:23
  > Brent>Segazo, Cortina, Zinfandel, Dry Creek Valley, Sonoma County, 2022.
• 3:29
  > Brent>Cuve San Brut, Cuvee, Napa Valley, Los Carneros, 2020.
• 3:33
  > Harm>It's Cuvee. What the hell, man?
• 3:34
  > Brent>That's what I said.
• 3:36
  > Harm>Yeah, he, uh, did leave out the accents.
• 3:41
  > Brent>You have enough accent for all of us. We have the Cuvee Sans Spire, Napa Valley, Los Carneros Pinot Noir 2022, the Cube Son Debut Crew, Napa Valley, Los carneros, pinot noir 2022. And from Davis Estates, we have their Napa Valley Soft Block, 2022, the Davis Estates Zephyr, Napa Valley 2019, and the Davis Estates Phase 5, Napa Valley Cabernet Sauvignon 2019. So, against my better judgment, we're going to have.
• 4:14
  > Harm>No, don't.
• 4:15
  > Maury>Don't.
• 4:15
  > Harm>Don't let him do it. Let's just go around. Let's do it like we did one that other time. You do. We each do one.
• 4:20
  > Brent>Okay, then do one.
• 4:22
  > Bob>All right, do one.
• 4:23
  > Harm>One sip. Give me a glass of water to wash out my mouth.
• 4:27
  > Brent>Did you notice how we talked him into doing that one?
• 4:34
  > Harm>I. I resemble that remark.
• 4:36
  > Brent>You walked right into that one.
• 4:37
  > Harm>Oh, uh, whatever.
• 4:38
  > Brent>All right, two.
• 4:41
  > Brent>One of you knuckleheads, let's do.
• 4:42
  > Harm>We're doing counterclockwise.
• 4:44
  > Bob>You're up.
• 4:45
  > Maury>Up.
• 4:45
  > Harm>Uh.
• 4:45
  > Brent>Oh, you want me to do, too? All right, nice. But what else do you have?
• 4:49
  > Harm>Well, isn't that nice?
• 4:52
  > Bob>Three sips.
• 4:55
  > Bob>Interesting. What was this again?
• 4:58
  > Harm>Interesting. I was expecting an accent from you.
• 5:02
  > Maury>Four sips.
• 5:03
  > Bob>No one else did one.
• 5:04
  > Maury>Let's keep this secret to ourselves. Pour me another.
• 5:07
  > Brent>All right, fine.
• 5:09
  > Harm>That's classified.
• 5:10
  > Brent>That was Mori trying to do the sexy voice.
• 5:12
  > Harm>It wasn't sexy. It ain't working. Uh, I'll do the sexy voice. Five sips.
• 5:17
  > Harm>Oh, my. I was unaware anything could taste this good. Oh, my God.
• 5:22
  > Brent>I've never been so excited in my entire life.
• 5:27
  > Brent>So, yeah, just.
• 5:29
  > Harm>I am, um, very aroused.
• 5:32
  > Brent>Yeah. Yeah. I just can't take it. All right, so let's.
• 5:36
  > Harm>I'll do it.
• 5:37
  > Brent>Let's go to our first wine. And we're gonna have Harm tell us about it.
• 5:40
  > Harm>Thanks, Bob. Uh, in 1886, Eduardo Sagacio left his family's vineyards in Piedmont, Italy, to start a new life in America. Uh, as we say in India, America. And like so many immigrants, he was drawn to northern Sonoma county and in particular the Italian Swiss colony, where he could follow his passions for making wine. M for winemaking. Eventually, he married his boss's, uh, niece, Angela.
• 6:05
  > Brent>The best way to get to the top.
• 6:07
  > Harm>That's the best. Yeah, that's exactly right.
• 6:10
  > Harm>Little nepotism baby. Together they purchased a home with 56 acres of land and with the intent of planting vineyards and making their own wines. Eduardo tended the vineyards and oversaw the winemaking, while Angela managed the business. That's good. Having a wife with a good sense of business, you need that.
• 6:27
  > Harm>In 1920, Prohibition was enacted.
• 6:30
  > Harm>And prior to Prohibition, more than 2,000 wineries operate in the United States.
• 6:35
  > Harm>Sagacio is one of the only 100 that survived by continuing to grow and sell grapes. Grape juice, Grape juice concentrate.
• 6:43
  > Harm>Warning would be home venerons not to add yeast lest they end up with wine.
• 6:49
  > Harm>I love that marketing. Don't do this.
• 6:52
  > Brent>Well, they sold grape concentrated, uh, frozen bricks with a label on it. And it said, do not dilute this in X gallons of warm water. Then do not add like, you know, one ounce of yeast.
• 7:07
  > Maury>It's the best.
• 7:08
  > Brent>Do not allow to sit in a cold, dark place for three or, uh, three to five days. Yeah, it was okay.
• 7:14
  > Harm>So anyway, eventually the Sagacio family purchased a second winery facility in Helzberg and the Scatana Brothers Winery, which is their home today. In 1993, Sagacio family reintroduced reduced production to 30,000 cases, shifting their focus to producing quality wines made exclusively from their vineyards that the family farmed and owned. I think they make 10 or 20 different, uh, Zinfandels right now. It's crazy. Today we have two of them and the first one of those is the Sagacia old vine Zinfandel from Sonoma county. It's the 2022 vintage. 15% ABV, 88% Zinfandel, 11% Petite Syrah, 1% Alicante Bouchette. The grapes are harvested and sorted by hand, lightly crushed and fermented in the small open top stainless steel tanks with pneumatic punch down devices to facilitate. To facilitate, uh, in small, uh, open top stainless steel tank. No, it's just that again, didn't I? Yeah, I have pumped over, pumped over with gentle Aeration. There you go.
• 8:14
  > Maury>Free.
• 8:14
  > Harm>Uh, Rhine wine is drained to the barrel after 8 to 12 days on skins and allowed to complete alcoholic fermentation and undergo malolactic conversion. Age 15 months and 15% new oak, 85% neutral French oak and American oak. The vines are a minimum of 50 years old, with an average age of 75 years.
• 8:34
  > Harm>Uh, the color is a beautiful garnet, and the nose is. At first, I got blueberry fig and a little bit of plum. There's a hint of mocha.
• 8:43
  > Harm>Uh, it's got something herbal there. I'm not quite catching what that is on the palate.
• 8:52
  > Harm>Medium body coffee notes, figs, muddled, um, you know, mixed berries. The finish is short to medium. I was not impressed with this one, although it got great reviews online.
• 9:04
  > Harm>Justin, what do you think?
• 9:05
  > Bob>I think it tastes like a pleasant Italian table wine. Um, the nose is a little more complex. There's some vegetal things in there that are kind of interesting. They went through a lot of time, effort in the production of this wine.
• 9:21
  > Harm>Uh, they're known for great Zinfandels. They just. I don't know, maybe we aerated this one too early or something. Just did too much oxygen to it.
• 9:28
  > Bob>I mean, I had it earlier this afternoon, too, and it's just. It's pleasant, but everything that went into it, I'm just not getting out of it.
• 9:38
  > Maury>Yeah, I think you're right. I think the reward for the amount of effort they put in just not quite there. And the only explanation I have would be Harm. Harm and I discuss this off air. Perhaps we've missed the window. I'm a Zinfandel drinker. I really, uh, love Old Vines Inns, and I really had high expectations for this. Again, I don't know where it falls in their lineup of a dozen or more Zinfandels, but I was on underwhelmed. I thought the wine is well made with no flaws, but it was just sort of underwhelming. It was just sort of there.
• 10:06
  > Harm>Well, the flaws. There's not enough fruit right now. Something's gone. I don't know what's going on with it.
• 10:11
  > Bob>Yeah, she thinks you just cracked it and poured it right away.
• 10:13
  > Brent>It'd be better.
• 10:14
  > Harm>I think this may be a better wine to open and pour rather than. Than air like we did, because we. We generally aerate our wines. So, um, Bob, what do you think?
• 10:23
  > Brent>Yeah, it's definitely a little flat. It's, uh, m. I'd love an opportunity.
• 10:28
  > Maury>To try another one in their portfolio or even Another bottle of this. I don't think it's a bad bottle.
• 10:35
  > Harm>No, just definitely not bad.
• 10:38
  > Brent>Now, we may have just let it sit too long. I mean, and that's, that's on us. So what can you do?
• 10:44
  > Brent>It is what it is. But we're gonna give the Sagacio Old Vines zinfidel, Sonoma County 2022.
• 10:50
  > Brent>Two sips.
• 10:51
  > Harm>Well, isn't that nice?
• 10:55
  > Brent>So take us to our next wine. Have Justin tell us about that one.
• 10:58
  > Bob>Okay. Our next wine is Sergasio Cortina's Infidel Dry Creek Valley, Sonoma County 2022. The grapes were hand picked and transferred to small open top fermenters with pneumatic punch downs throughout the fermentation on skins which lasted seven to 10 days. Free run juice was drained and settled briefly before being transferred to barrels to complete malolactic fermentation.
• 11:29
  > Bob>The wines were aged 15 months and 14% new French oak and 86% neutral French and American. The color is dark purple. On the nose. I'm getting sweet fruits, but no real strong notes.
• 11:51
  > Bob>Uh, on the palate. It's very similar to the other wine, which also makes me feel like we just opened this too long ago. What you think, Bob?
• 12:00
  > Brent>Same thing. A little bit flat. I'm, um, thinking we left this sit out a little bit too long.
• 12:05
  > Harm>It seems like it's lost some acidity.
• 12:07
  > Bob>I don't even know that we should rate it if we didn't open it right.
• 12:14
  > Bob>But it's pleasant.
• 12:15
  > Harm>We can't say it's our fault. I mean, I don't know.
• 12:18
  > Brent>Yeah, we're speculating at this point, so.
• 12:21
  > Maury>Well, just to give a benefit of the doubt, um, we did not, in fairness, taste it directly out of the bottle. And we aerated it the same way we aerated everything else we've tasted today. Ah. Across more than one show.
• 12:35
  > Bob>So try it fresh out of the bottle and you all may like it more than we did today because of what we did.
• 12:40
  > Harm>I feel like it's just lost acidity because. I don't know, I. I mean, I got, uh, plum and blueberry notes and there's a nice aromatic herbal lift. This, this does show better than the first one.
• 12:52
  > Maury>It's got a much nicer nose. I would agree with you, Harm. On the nose.
• 12:55
  > Harm>A little bit of pomegranate maybe.
• 12:57
  > Maury>I felt the palate was a little flat. And again, it may be because a lot of the aromatics have blown off.
• 13:02
  > Harm>But I, I still like this one. It's not bad.
• 13:05
  > Bob>I bet if we had Some beef short ribs. It would kick it up.
• 13:08
  > Harm>You know, I love Zinfandel and barbecue. Beef short ribs are always a great pairing with Zinfandel.
• 13:14
  > Bob>Yeah.
• 13:15
  > Brent>Well, any. Yeah. Uh, any barbecue or any.
• 13:17
  > Harm>So now I think we should blame Bob because he didn't bring barbecue.
• 13:20
  > Maury>That's right. Forget the winery. It's Bob's fault.
• 13:24
  > Brent>Spent an hour and a half aerating wine.
• 13:26
  > Bob>We'll be back.
• 13:28
  > Maury>Hey.
• 13:28
  > Brent>And we're back. And we were just finishing up talking about the, uh, Sagazo Cortinas Dry Creek, Sonoma valley county. Um, 2022. And we're going to be giving that two sibs.
• 13:43
  > Harm>I thought I deserved three.
• 13:46
  > Harm>Whatever, you guys.
• 13:47
  > Maury>As we say in the vernacular, harmony.
• 13:49
  > Maury>Overruled.
• 13:50
  > Harm>Overruled. Yeah. Uh, who's next? Maury.
• 13:55
  > Brent>Yep.
• 13:56
  > Maury>Okay. Gentlemen. Founded by Alexander Ty Schmidheine Kuvan.
• 14:05
  > Harm>I'm sorry.
• 14:06
  > Maury>Made there.
• 14:08
  > Harm>Justin and I are both 13.
• 14:10
  > Maury>Made their inaugural vintage of Cuisan Napa Valley Chardonnay in 1969. In 1979, they acquired 400 acres of highly prized land.
• 14:24
  > Harm>North of San Pablo Bay.
• 14:26
  > Brent>You want me to read this for you?
• 14:28
  > Harm>District Valley.
• 14:31
  > Harm>He's dying.
• 14:33
  > Brent>In 1979, they acquired 400 acres of highly prized land north of San Pablo Bay in the Los Carneiros district of Napa Valley and named it the Tye Vineyard in honor of their founder. In 1991, they began an ambitious program of replanting while adapting an, um, intimate block by block approach to farming to achieve the highest expression of their vineyard. Since 2002, Vice President of Winemaking Steve Rockstadt has overseen the winemaking at Cuveison and oversaw the construction of their modern Smart Shed winery designed to facilitate the small lot approach.
• 15:08
  > Harm>There's no more Schmidt Heinies in the winery.
• 15:10
  > Maury>No more Schmidt Heinies. So the first wine from, uh, Cuvee San is the Brut Cuvee Napa Valley Los Carneros 2020. It is 12.5% ABV from the Thai vineyard Los Carneros tirage 24 months. Fermented via method champenois.
• 15:29
  > Maury>60% Chardonnay, 40% Pinot Noir. The 2020 brute cuvee spent two years entourage before disgorging. The wine boasts bright fruit character of white peach, lemon and lime peel on the nose, with flavors of fresh apple, lemon curd and grapefruit on the palate. The Chardonnay dominant blend offers lovely pie crust and marzipan notes, finishing with great length and mineral.
• 15:56
  > Harm>Did you just read their tasting note?
• 15:58
  > Maury>That was their description of what was, uh, of what the wine was supposed to be about. But let me tell you.
• 16:03
  > Harm>Give me your notes. I want to hear what you think.
• 16:05
  > Maury>Well, I'm going to tell you. It's got a beautiful, uh, light straw color on the nose. There's definitely lots of white, peach and lemon.
• 16:14
  > Maury>It's definitely citrus forward on the palate. It's got this really interesting pie crust in the background. Up front, there's fresh apple and lemon curd and a hint of grapefruit. Also a bit of minerality.
• 16:30
  > Maury>I found the finish to be medium to long. It just kind of dances on your palate for quite a long time.
• 16:36
  > Maury>This is a really fun wine. Couvissant is not typically, you know, well known for their sparkling wines, but I thought they did a beautiful job with this wine. And it's, uh, really something you can enjoy all day. It's very light, it's very bright, it's very fresh. And, uh, I enjoyed it quite a lot. What did you think, Justin?
• 16:53
  > Bob>So when this wine was cold, it was so intense, I couldn't really handle it.
• 16:59
  > Harm>Well, now there too much acidity and minerality. Huh.
• 17:02
  > Bob>I just, yeah, it just like, it hit me so hard, I couldn't get the notes out of it. I liked it, but it was like cold. Couldn't get it out.
• 17:10
  > Harm>Yeah.
• 17:11
  > Bob>Now that it's warmed up, I'm getting like lemon curd. I'm getting like, um, it's like creamy, mild, pleasant.
• 17:22
  > Harm>That's lemon curd.
• 17:23
  > Bob>It's really nice.
• 17:25
  > Harm>I, I, I, uh, agree. Both of you guys, uh, the white peach that Maury mentioned earlier really strikes me. A lot of white peach on this gorgeous nose. And, you know, Carneros is. If you're gonna buy American sparkling wine, Carneros is the district, you know, that's where you buy from the Chardonnay and the Pinot Noir. They're grow perfectly for this.
• 17:46
  > Harm>You're making, doing method champoinnage. You're doing it the French style. This is, this is the way they should be doing it. This is some America. This region produces some of the best American sparkling wine.
• 17:55
  > Maury>I agree with you.
• 17:57
  > Harm>Is, is. I did not know they even made a sparkling.
• 18:00
  > Maury>Exactly. That's why I said this is not something they're specifically known for.
• 18:03
  > Harm>But it's beautiful.
• 18:04
  > Bob>This supposed to be pretty carbonated or.
• 18:06
  > Harm>No, it's, it's not as, it's not as sparkling, uh, as some of the others. This, it's, it's fallen flat a little bit. But when I heard it earlier, had a really nice, fine mousse it's very like the tiny, tiny bubbles like you get in really expensive champagne. So I, I thought that was a great.
• 18:21
  > Maury>The carbonation has fallen off very quickly.
• 18:23
  > Harm>Yeah, it has. It hasn't stayed long. Yeah, you're right. But we've had it open here for about an hour while I've been reviewing the uh, medium to long finish and. And uh, you mentioned marzipan. I think I uh, get that almond notes, lots of citrus and marzipan or almond on the finish actually.
• 18:39
  > Maury>Yeah, for me it's a more pie crust than almond, but uh, but I can see where you would get that.
• 18:44
  > Harm>Bob, what do you think?
• 18:45
  > Maury>Where's the bottle?
• 18:46
  > Brent>Everything's delicious.
• 18:48
  > Harm>You don't get anymore.
• 18:48
  > Maury>Is it in the fridge?
• 18:51
  > Harm>No more for you.
• 18:52
  > Brent>Hold on.
• 18:53
  > Maury>No, don't worry, Bob, Just tell us what you think.
• 18:57
  > Harm>What happened? Oh, it's right there.
• 19:00
  > Harm>It's.
• 19:01
  > Maury>Oh, it's.
• 19:02
  > Harm>He's got the coravin on it.
• 19:04
  > Maury>It's been recharged.
• 19:05
  > Brent>Uh, yeah, I put the coravin on it. So we gotta keep the bubbles.
• 19:08
  > Harm>Let's just try it again here.
• 19:09
  > Brent>We gotta take thing off. So.
• 19:13
  > Maury>Yeah, the size of that thing.
• 19:15
  > Harm>Let's see how the uh, the uh, moose is now.
• 19:19
  > Maury>Maybe it's been recarbonated. It's a CO2 cartridge in there, right?
• 19:24
  > Brent>Yeah. And we'll be talking about it in another episode. So.
• 19:30
  > Brent>I think it was delicious. I mean I get, I get a lot of the almond like Marcona almonds on, on the palate, on the.
• 19:36
  > Maury>It's got plenty of effervescence right out.
• 19:38
  > Brent>Of the bottle on the nose. It's just.
• 19:42
  > Harm>That's the CO2. CO2 cartridge.
• 19:44
  > Brent>Yeah, it's just lemons, peaches. I mean it's just really well done.
• 19:53
  > Brent>And again, not a house that you would typically associate.
• 19:56
  > Bob>Oh, uh, there we go.
• 19:57
  > Brent>You know, with bubbles with sparkling California wine. I mean, you know, you're. You're thinking, you know, Domain Carneros or you know, this is not one that.
• 20:07
  > Harm>You would note the name of the, the, the house Carneris is right in the name, dude. But Domain Carnage probably makes the best American sparkling.
• 20:14
  > Brent>This is absolutely fantastic.
• 20:16
  > Harm>Schrombsburg's excellent too. Aren't they in Canaris as well there?
• 20:20
  > Brent>So we're going to be giving the um, Kuvison Brute Koovy Napa Valley Louis Carnells 2020. A well deserved four sips.
• 20:27
  > Harm>Yeah. This is one of the best American sparklings I've had.
• 20:30
  > Brent>Yeah, absolutely killing it. So.
• 20:32
  > Harm>I mean, I love Louis Rotor as well, from Alexander Valley, but these are. These are good.
• 20:36
  > Brent>All, uh, right, so our next one is the Cuvitz Inspire.
• 20:39
  > Brent>Napa Valley. Los Carneras Pinot Noir 2022. It's 14.5% ABV from the Thai vineyard Los Corneros Vineyards. Age 16 months in French oak barrels. 100% Pinot Noir.
• 20:52
  > Harm>It's pine, not nor. We're in America.
• 20:55
  > Brent>It's, uh, Philip Mignon.
• 20:56
  > Harm>Um, it's true.
• 20:57
  > Brent>It's got a nice ruby edging towards garnet color to it.
• 21:05
  > Harm>Slightly translucent. It's got so much color, it's not as translucent I expect it to be. That's why I wasn't believing that it's 100% Pinot Noir.
• 21:15
  > Brent>A lot of extraction here, but beautiful nose. Black cherries, stewed dark fruit.
• 21:27
  > Brent>There's an herbal quality to it on the tip of the nose.
• 21:33
  > Brent>A little bit of a minerality on the nose as well and on the palate.
• 21:42
  > Brent>Raspberries, raspberries, raspberries.
• 21:45
  > Brent>Just leaps out of the glass to me. Um, it's. It's beautifully well done. I mean, just silky.
• 21:54
  > Brent>Not really any tannic bite or edge to it at all. It just. It just rolls down the tongue.
• 22:00
  > Brent>So I think it's lovely. What'd you think, Justin?
• 22:04
  > Maury>Floral.
• 22:04
  > Bob>Uh, on the nose, I got, like, the big fruit, like, Bob got, like, parsley, rosemary, garlic powder.
• 22:11
  > Harm>Those are not fruits.
• 22:14
  > Bob>Herbal notes.
• 22:16
  > Brent>Technicality.
• 22:17
  > Bob>On the palette, it was mostly, like, smooth, uh, tannins and fruit, and the finish was light and pleasant. What'd you think, Maury?
• 22:28
  > Maury>Yeah, I agree. I thought it had a nice herbal note, uh, on the palette, uh, the color you guys have already mentioned, uh, I thought it was fairly fruit forward with, uh, lots of raspberry, black cherry, hints of blueberry, and then, as I said, a little bit of that herbal note. Mouth, um, coating, um, you know, fine tannins, medium finish. I thought it was a nice wine. I was not overly impressed with it, but I thought it was an easy drinker. No inherent flaws. Uh, you know, just a nice example of a Carneros, uh, Pinot Noir. Just, you know, nothing. Nothing really stood out for me, uh, in terms of good or bad harm.
• 23:09
  > Harm>I disagree with you guys. I think it stands out for good and all. Missed the mushroom note. Do you not get that mushroomy forest floor note? It's almost reminds me of Oregon. I can't believe this is Carneros. It's got that black cherry, blueberry. I got a mushroom note. There's, uh, fennel, there's clove, which nobody Mentioned here either palette Bob said raspberry, raspberry, raspberry. And I think he's absolutely right. Right, right.
• 23:33
  > Brent>There's definitely a funk, though.
• 23:34
  > Harm>Yeah.
• 23:34
  > Brent>That mushroom underlying funk on.
• 23:36
  > Harm>Yeah. And on the, uh, it's. The acidity is a little bit low for me, but I think it works with this.
• 23:42
  > Harm>It's. It's well integrated. It's a good wine.
• 23:44
  > Brent>Yeah. I enjoyed the heck out of it. I thought it was really lovely.
• 23:47
  > Brent>And again, I. I like the silkiness of it.
• 23:50
  > Brent>There's. There's not a lot of, uh, there's not a lot of tannic bite to it. It's not grabbing you, it's just sort of surrounding you and caressing you.
• 24:00
  > Harm>So just the way I liked. Surrounded and caressed.
• 24:06
  > Harm>I've been to a couple of those parties.
• 24:09
  > Brent>Yeah, I've heard. I've heard you in those parties, so.
• 24:12
  > Harm>All right.
• 24:13
  > Brent>All right. Well, we're going to give the cubes on Spire Napa Valley, Los carneros pinot noir 2022, uh, forceps.
• 24:23
  > Harm>That's classified.
• 24:27
  > Brent>So we're gonna have Harm tell us about our last one here from Cuveson.
• 24:31
  > Harm>So the Cuveson debut, Debut Crew Napa Valley Los Carneros Pinot Noir 2022 is 14% ABV. Thai vineyard from Los Carneros. It's aged nine months in French oak barrels, 100% Pinot Noir. Again, looking at this color, I loathe to believe that it's 100% Pinot Noir. They've got to be adding something or there's just so much extraction going on. They don't tell us about how they vinified this stuff. I'm guessing a long, cold soak because they got a lot of color out of this.
• 24:59
  > Harm>It's slightly, uh, translucent purple on the nose. It's bright cherries, uh, pomegranate. There's a little bit. That herbal note, that mushroominess that is was on the previous one is not as prevalent here.
• 25:15
  > Harm>Uh, there's, ah, like a green tea note and on the palate, plums, cherries, red cherries, a lot of clove and a little bit of cinnamon.
• 25:31
  > Harm>Medium long finish.
• 25:34
  > Harm>Again, the acidity is not super high. This is a wine that you can really enjoy by itself or with food. Uh, and it gets a good spice. That cinnamon comes back on the finish.
• 25:45
  > Harm>Maury, what'd you think?
• 25:47
  > Maury>Yeah, I agree with most of what you said, Harm. Um, lots of bright, fresh red fruit up front. I, uh, really love the. The nose.
• 25:56
  > Maury>It had really a lot of that pomegranate and Bright cherries and things of that nature. And, uh, similarly on the palate, it just kind of dances across with fruit. The tannins are super fine and, uh, and it really just, um, lingers on. I didn't really get quite as much cinnamon as you had. You had mentioned another spice, that, uh, mushroom and clove.
• 26:18
  > Harm>I really, the mushrooms is much less than it was.
• 26:22
  > Maury>It was fruitier than the one, but it was really the clove that struck me when you said that I really didn't get the clove. Other than that, I agree with everything you said, especially on the, uh, red fruit notes.
• 26:30
  > Maury>Really nice wine. I thought it was a step up from the previous, uh, expression.
• 26:34
  > Harm>This is more of that California Carneros wine that I was expecting. The other one kind of reminded me a little bit more with that mushroomy note was. Seemed like it came from further north. Yeah, this is that, this is what.
• 26:45
  > Maury>I like about this is the California, California style Pinot, especially the Carneros region. And this is really kind of a prototype. I thought this was delicious, Bob.
• 26:56
  > Brent>I loved it. Um, again, there's some lovely fruit on the nose.
• 27:01
  > Brent>It really just kind of leaps out of the glass. Um, raspberries and cherries. Um, you know, it's just, it's, it's a smorgasbord of fruit. Um, there is definitely an herbal note to it underneath that fruit.
• 27:17
  > Harm>What is that?
• 27:18
  > Brent>I can't place it. It's, uh, they're, they're tasting it.
• 27:20
  > Brent>Say wild thyme. And honestly, I think they're probably right about that.
• 27:24
  > Harm>I don't just remind me of thyme.
• 27:27
  > Harm>Although, I don't know, wild thyme. I've only get the stuff from the public.
• 27:31
  > Brent>Yeah, it's, there's definitely, uh, just an undertone. It's, it's just barely there.
• 27:37
  > Brent>But on the palette, again, beautiful mouth coating, front, back sides of the palette. It, it gets it, it's all there. There's, there's no holes in this one. What'd you think, Justin?
• 27:54
  > Bob>Very pleasant. Um, I first enjoyed it. There was a lot of herbaceous notes. Those faded off with time.
• 28:03
  > Bob>So now it's mostly fruit and like a little nice cinnamon and clove on the finish. So.
• 28:10
  > Harm>So two very different styles of, uh, Pinot Noir from the same people. Very nice.
• 28:15
  > Brent>Yeah, lovely. So we're going to be giving the Cube San Debut Crew, Napa Valley Los Corneros Pinot Noir 2022 a well deserved four sips.
• 28:25
  > Harm>That's classified.
• 28:28
  > Brent>So we're getting to our next, uh, winery. We're going to Have Justin tell us about that.
• 28:33
  > Bob>So, Davis Estates was founded in 2011 by former tech executive Mike Davis and his wife Sandy, when they purchased land from the Savet family that had previously been part of a winery with roots dating back to 1900. The following year, they purchased adjacent property to make up the 155 acres of the current estate. The original barn that's on the property dates back to 1916. So the Davis family designed all the new buildings they had to blend in with the old barn. In 2016, they completed the caves, the winery, and the visitor center. Their vineyards consist of Cabernet Sauvignon, Petite syrah and over 35 year old cabernet Franc vines. They also source fruits from other premium Napa vineyards.
• 29:29
  > Bob>Uh, first we're going to talk about the Davis Estates Napa Valley Sauvignon Blanc 2022. It's 13.2% alcohol by volume. It's aged nine months, 8% neutral French oak, 92% stainless steel.
• 29:49
  > Bob>Um, I definitely got pineapple and lemon curd on the nose.
• 29:56
  > Bob>It's very well balanced.
• 29:59
  > Bob>It's sweet, it's fruity. Um, the finish has a nice minerality to it. It's a good melon.
• 30:07
  > Bob>It's a beautiful wine to be greeted with at the door if you get to go to this estate so that you can get into some heavier stuff after. But it's a great way to start.
• 30:17
  > Harm>You've been there.
• 30:17
  > Bob>A wine session.
• 30:18
  > Harm>Yeah. M. I'm so jealous. So jealous.
• 30:23
  > Brent>Yeah, it's a, it's a beautiful property. Um, if you make it, it's, it's, it's a smaller property, which is what, you know, I enjoy the smaller ones much more than the bigger ones. Um, you know, that's what your wife says to. Beautiful room in the back for their Phase five Club. Um, she doesn't want to go back to the mountain. So. Yeah, if you can, if you can get there, definitely, definitely check them out. It's, it's worth the trip for sure. But I don't know, you keep saying sweet and fruity. That's. Yeah, yeah. That's why I think of you as sweet and fruity.
• 30:57
  > Harm>What do you think about the wine, Bob?
• 30:58
  > Bob>Fair opinion.
• 31:00
  > Brent>Um, I think the wine's lovely. It's got a nice color to it and there's a little bit of, a little bit of white gold around the edge.
• 31:10
  > Brent>It's got a nice nose.
• 31:12
  > Harm>It's young. It's got some Greenlands too.
• 31:16
  > Brent>There's some, some citrus in there, some lime, a little grapefruit on the palate.
• 31:31
  > Brent>On the palate. Again, really well put together.
• 31:33
  > Brent>Really well balanced. Not overly acidic, just enough. The citrus shines through on this. There's definitely a minerality on the back palette, especially after the swallow and in the finish. It's got a nice finish on it. I mean, it's a medium to long finish for.
• 31:51
  > Brent>Especially for Saw Blanc. I think they did a good job. I think this one was really well, really well put together. Um, and I'm not a big sa blanca. I'm like you. I prefer my Sablanc to come from France. Yeah.
• 32:05
  > Harm>So, yeah, I, um, I have to agree with you, Bob. But, uh, this is a great example of modern Sauvignon Blanc from California where they've gotten away from using so much freaking oak. I don't like oak Sauvignon Blanc.
• 32:19
  > Maury>No.
• 32:19
  > Brent>That's weird.
• 32:20
  > Harm>Yeah.
• 32:21
  > Brent>No, this is well done.
• 32:22
  > Harm>And here's a commercial.
• 32:23
  > Brent>Here's a commercial.
• 32:26
  > Maury>Hey.
• 32:26
  > Brent>And we're back. And Harm was rapsing.
• 32:29
  > Harm>Waxing rhapsodic. I said waxing rhapsodic and you couldn't get it out because you've been drinking too much, Bob.
• 32:35
  > Brent>Yeah. And your point?
• 32:36
  > Harm>I've been spitting. I've got a big old spit bucket next to me because I've got to go to work after this. But no, nobody else has to. These guys are drinking on the. In the afternoon. Oh, the. The conceit is that we.
• 32:48
  > Harm>We drink in the middle of the night in the basement. There are no basements in South Florida, kids.
• 32:52
  > Brent>Well, there's holes in the ground. There's holes in the ground in Florida.
• 32:55
  > Brent>Wow. Concrete. But we call them pools.
• 32:57
  > Harm>Yes, that's true. But, um, it's a beautiful afternoon.
• 33:04
  > Harm>Windy, sunny. And it's. It's.
• 33:07
  > Harm>When are we recording this?
• 33:08
  > Maury>Is it.
• 33:08
  > Harm>Uh, we're still March. It's still March. And it's.
• 33:11
  > Harm>It's 82 degrees outside. Envious.
• 33:14
  > Harm>We're having good wine. So this is a beautiful wine. And I was saying this is a great example of modern California style Sauvignon Blanc where they've, they've pulled back from using too much damn oak. We're not trying to be New Zealand where it's over the top fruity. Uh, it's the super high acidity. We don't have the soil to go like the French style Sauv Blanc from Sancerre, which I love. You've got the, uh, all those fossils in the soil, all those, those shells, the marine sediment that gives you that great minerality. But you have similar soil, but not quite the same. Um, the nose here does remind me a little bit of New Zealand with the. I get notes of gooseberry. I mean, a hint of yellow, grapefruit, gooseberry, pineapple, lime notes, lime peel. But where it's different is the acidity is way pulled back from New Zealand style.
• 34:08
  > Harm>It's much more balanced. Um, you're getting apple notes instead of pineapple and guava. Or what, um, would you get in.
• 34:17
  > Maury>Uh, New Zealand green apple.
• 34:19
  > Bob>Kiwis.
• 34:20
  > Harm>You get kiwi. But you. There's other notes. I'm trying to think. It's eluding me right now.
• 34:28
  > Brent>Brussels sprouts.
• 34:30
  > Harm>I've been drinking too.
• 34:31
  > Brent>Sorry.
• 34:32
  > Maury>Well, but Harm, as you said, this, this wine is an American Sauv Blanc. And I've always found the American Sauv Blancs, when done well, are a, uh, step above.
• 34:43
  > Harm>I haven't had a well done American Sauv Blanc until the last 10 years. That's before that they were all mediocre.
• 34:50
  > Maury>Correct. That problem has been. There have been a lot of mediocre.
• 34:53
  > Maury>So they're very polarizing in the US Whereas New Zealand, you could just throw a stone and you're going to find one that's drinkable.
• 34:59
  > Harm>Exactly.
• 35:00
  > Maury>So this is well done.
• 35:02
  > Harm>You're gonna get those high acidity, beautiful grapefruit, gooseberry, herbal notes.
• 35:07
  > Harm>You'll get, um, basil. You'll get all those, those fresh, uh, cut grass. You're not getting that here. You're getting different notes, but it's still identifiable with Sa Blanc.
• 35:16
  > Maury>For me, this wine had the biggest transformation from bottle to appreciation. Uh, when we first poured it, it was not blisteringly cold, but it was definitely too cold. And it's warmed up from being over chill temperature, but it's aerated. And time and oxygen and temperature have done it well. And for me, it's gone from m. Just there to really being something special and nice. And I would say that this is one of those American Sauv Blancs that's very well done.
• 35:46
  > Maury>And, uh, I agree it doesn't need the oak. I agree with you. I think the oak. When you add oak to Sauv Blanc, it gets weird. This is Sauv Blanc at its finest from, uh, Napa Valley. And I think it's a beautiful way to start a meal or an afternoon.
• 36:00
  > Brent>And there's, you know, there's nothing wrong with the New Zealand style.
• 36:03
  > Brent>I mean, no, no, that's. And it fits their climate, it fits their soil.
• 36:08
  > Harm>And I love New Zealand Sauv Blanc. With oysters and things like that. But I would do this with shrimp.
• 36:12
  > Brent>Yeah, this is, this is a different animal, shrimp.
• 36:15
  > Maury>This is a step up.
• 36:16
  > Brent>This is, you know, this is really captured the American style, and I think it's extremely well done. But again, it's coming from Davis Estates, and we've been to that property before, so it's not surprising to me that we would get something that good from them. So, um, so we're going to be giving the Davis Estates Napa Valley Sauvignon Blanc 2022 a, uh, well deserved. Four sips.
• 36:38
  > Harm>That's classified.
• 36:41
  > Brent>So let's go to our, uh, next wine. We're gonna have Maury tell us about that one.
• 36:45
  > Maury>Thank you, Bob. The next wine is the Davis Estates zephyr Napa Valley 2019. It's 15% ABV, 54% Cabernet Sauvignon, 28% Cabernet Franc, 16% Merlot, 2% Petite Verdot. It's been barrel aged for 29 months and 55% new French oak.
• 37:08
  > Harm>How's the wine?
• 37:11
  > Maury>This wine has a beautiful, dark, brooding, inky color on the nose. Leather cherry, hints of cocoa powder. It's got a lot going on. On the palate, it's lush.
• 37:30
  > Maury>It's mouth coating. It's got lots of fruit. It's definitely earthy. It's got some dark baking chocolate, some cherry, hints of cinnamon. The tannins are soft yet refined. And for me, the finish just goes on and on. I thought this was a delightful.
• 37:47
  > Maury>I really enjoyed it. Um, I think the stuff coming out of Davis Estate has really been, uh, amazing, and I'm excited to see what else they have to come. But I really adored this wine very, very much. What'd you think, Harm?
• 38:02
  > Harm>I don't think you missed anything. You pretty much hit all the notes. It's purple like a bruise.
• 38:09
  > Harm>Then it's all about black cherry.
• 38:11
  > Maury>Thank you, Justin. Moving right along.
• 38:13
  > Harm>Yeah, it's, it's, it's, it's, it's, it's, it's, it's beautiful. Was that, uh, right said. What was the name of that, uh, that, that movie? This, uh, with right said Fred.
• 38:26
  > Brent>No, he's the guy who sings I'm.
• 38:27
  > Harm>Too Sexy Winona Riders in the movie. And there's like this ghost haunting or something. He, she looks, shows him a dress, he goes, it's purple like a bruise. It looks great on you.
• 38:37
  > Brent>Beetlejuice.
• 38:38
  > Harm>That wasn't Beetlejuice.
• 38:40
  > Bob>Sounds like it would be.
• 38:40
  > Brent>Sounds like Beetlejuice.
• 38:41
  > Harm>Yeah, but it wasn't Beetlejuice. Anyway, um, this is, um, Black Cherry bomb. Uh, you said, ah, cocoa powder or something. Baking chocolate. Yeah, it's there. It's got lots of depth to it. And the tannins are really well integrated. They're there. They give you good grip. But they're so well integrated with the fruit. They're still soft. I got a hint of menthol on the retronasally as I exhaled. M and the finish is quite long. Justin, what do you think?
• 39:16
  > Bob>C O L A Cola. Uh, cherry cola. Yeah, got that. I got a new car smell.
• 39:24
  > Brent>Don't give up your day job for singing.
• 39:27
  > Bob>Okay, fair enough.
• 39:28
  > Brent>Fair enough.
• 39:28
  > Harm>Kinks, right? Kinks.
• 39:30
  > Bob>Yeah.
• 39:30
  > Brent>Ray, Debbie's just turned over in his grave, and the guy's not even dead yet, so.
• 39:35
  > Harm>Oh, you're not supposed to sing, uh, about Lola anymore. Trans.
• 39:41
  > Maury>Was that right?
• 39:42
  > Harm>Yeah. I'm sorry, man.
• 39:44
  > Maury>M. I didn't get the memo.
• 39:45
  > Bob>I'm gonna sing what I want to sing.
• 39:47
  > Harm>There you go.
• 39:48
  > Brent>Yeah.
• 39:48
  > Harm>I don't care.
• 39:50
  > Bob>I thought the song honored Lola.
• 39:53
  > Bob>It did, So I don't see a problem with it. He obviously, the singer, obviously admired Lola. But anyway, the finish was really pleasant. It was like fruit slowly morphing into leather. Um, this is like some serious cigar room wine.
• 40:14
  > Harm>Yeah, exactly.
• 40:15
  > Bob>Good.
• 40:15
  > Harm>Good call. Definitely with a cigar. And I usually don't drink wine with cigars.
• 40:19
  > Bob>Monte Cristo.
• 40:21
  > Maury>No, but you're right. This actually would go well in a cigar lounge.
• 40:26
  > Bob>Yeah. Hold up.
• 40:29
  > Bob>Yeah, I'm just drinking more now. It's really good, Bob.
• 40:36
  > Brent>Yeah. So yummy. Um, again, cherries, dark fruit, old, worn leather.
• 40:47
  > Maury>But it also benefited from, uh, air and time in the glass. Well, I felt that this wine was a bit tight when it came out of the bottle, and it's really blossomed.
• 40:56
  > Harm>See, this is a wine where we could have aerated this twice more and be fine.
• 40:59
  > Maury>Yes.
• 41:00
  > Harm>The earlier ones. Here's where it comes down to it.
• 41:03
  > Brent>I think. I think we. I think we burned the sagazos because I've had sagazo in the past.
• 41:09
  > Harm>There's an I.O.
• 41:10
  > Brent>Whatever you want. And A.O. and I think.
• 41:13
  > Brent>And it's always been better than the two that we just had. So I think we. I think these were open too soon. Um, this wine was aerated four times.
• 41:26
  > Harm>It's still. This, uh. This wine has years and years and years to consist of the bottle into.
• 41:32
  > Brent>A decanter, add the decanter into the bottle, and then back and forth again. So four times this thing went through the aerator, and it's still Huge. And, and I, and I did it for. Because I, I've had both of these before and I know how huge they are. So, um, and it didn't hurt. This one again, like you said, I think, I think I could pour it out of the bottle and back into the bottle through the aerator again. And it's probably just get better.
• 41:58
  > Harm>This, this wines probably got another 10 years.
• 42:00
  > Brent>Oh, easily, please.
• 42:03
  > Brent>10, 10. I think it'll be at peak, but.
• 42:08
  > Brent>Yeah, but just so well done. It's just the palate.
• 42:12
  > Harm>It. And it did improve a lot since the first time we tasted it. And now coming back to it, we're doing the show M. It just keeps getting better.
• 42:21
  > Brent>It's dark, it's earthy. The fruit is still there, especially in the front palate.
• 42:27
  > Brent>But. Oh, and the grip on it is just so gentle.
• 42:32
  > Brent>Gentle but firm. It's just. Oh yeah, this one, this one is, is absolutely delicious. I don't know about you guys, gentle.
• 42:40
  > Harm>But firm, baby, but we're going to.
• 42:42
  > Brent>Be giving the, uh, Davis Estates zephyr Napa Valley 2019 a well deserved.
• 42:54
  > Harm>We've increased the rating since we first rated this, uh, this one, this one just keeps getting better.
• 42:59
  > Brent>Yeah, if we stayed here for the rest of the night with the rest of the bottle, it might get to 12, so.
• 43:06
  > Maury>Well, speaking of getting better, what else you got, Bob?
• 43:10
  > Brent>Well, uh, our next wine is their top dog, their tactical V, which is the Davis Estates Phase 5 Napa Valley Cabernet Sauvignon 2019. It's 15% ABV, 100 Cabernet Sauvignon. The vineyards are Davis Estates, Azalea and Beatty, age 22 months in 500 liter French oak puncheons, 75% new. And again, this is the one. When you go into their special club room inside the mountain, they have the barrels lined up in a circle around the glass tasting room. It's, it's stunning. But the color on this, uh, this is darker than an IRS agent's heart.
• 43:51
  > Brent>I mean, it's just all four that are left inky and black and beautiful and just. Oh, God. White barely comes through it. It's just, it's opaque, uh, as hell on the nose.
• 44:08
  > Brent>Uh, the cedar is definitely there.
• 44:13
  > Brent>There's an herbalness, there's forest floor, dark red fruit.
• 44:29
  > Brent>And on the palette, it's just layers and layers and layers of happiness. Um, there's, there's a real sharp minerality on the front palette, but there's blackberries, a little bit of currant, a little bit of blueberry. Just a tiny sliver of the blueberry. Um, it just coats the mouth like paint. I mean, it's front, back, top, sides. Uh, and the finish on this one just goes on and on and on. It's fantastic. This is, uh, yeah, this is the. The wine of the day. So what'd you think, Justin?
• 45:11
  > Bob>This wine reminds me of Sybil. Has a different personality every time you encounter it, but all of them are entertaining.
• 45:20
  > Brent>So you mean Harm's first wife?
• 45:22
  > Harm>I haven't met Harm talking about my first wife today.
• 45:25
  > Harm>What's going on?
• 45:26
  > Maury>Would you rather talk about your current wife?
• 45:28
  > Harm>Yeah, we can talk about her current wife. She's awesome, but a great thing.
• 45:31
  > Brent>But you have to go home to her. So if we talk about the first one, it's okay.
• 45:34
  > Maury>That's right.
• 45:35
  > Harm>Thank you.
• 45:40
  > Harm>So Sybil, you were saying?
• 45:42
  > Bob>Yeah, so it's like Sybil, different personality every time you encounter it. But, uh, all of them are fun.
• 45:51
  > Maury>Wow, that's pretty profound.
• 45:55
  > Bob>Last what? Last wine of the day was jokes.
• 45:57
  > Harm>About crazy women I can't make on the air. So they're the most fun. Right?
• 46:02
  > Maury>Well, let's say this. I thought this wine, uh, is, yes, as Bob alluded to, is the, uh, wine of the day.
• 46:11
  > Maury>Uh, it's definitely the epitome of what a classic, well done Napa Valley 100% Cabernet Sauvignon should be. Uh, this wine is singing today. I do love my Napa Cabs. Young. I think this wine will last for many, many years. Probably one to two decades at least. But I think there's nothing wrong with drinking it now. I think it's delicious today. I think it's going to evolve. I don't know that it's necessarily going to get better. It depends what you like in a wine for. I like them young, with the fruit forward and the tannins.
• 46:50
  > Brent>I bet you do.
• 46:51
  > Harm>I haven't made a single joke about this yet. And he said it a couple times now.
• 46:56
  > Maury>Okay. I think this wine.
• 46:57
  > Brent>I'm m just getting uncomfortable.
• 46:58
  > Maury>I think this wine is beautiful. It's ready to go right out of the bottle. You can drink it today. You can save it for many years to come for special occasions.
• 47:08
  > Maury>It's the pinnacle of what, uh, Davis Estates has, uh, created. And, uh, I'm thrilled to be, uh, be sharing it today. So thank you, Bob, and thank you to Davis Estates for, uh, providing it for the show. Harm, go ahead, make your jokes. Make your jokes. Come on.
• 47:25
  > Harm>I, I'm not going to throw stones.
• 47:28
  > Harm>I live in a glass house. Um, I give. I paint a big enough target on myself, I'm not going to take advantage of yours.
• 47:36
  > Maury>Thanks.
• 47:37
  > Harm>The, uh, sweet, striking aromas, and this wine is, for me, is the cedar.
• 47:42
  > Harm>Normally, I don't like a lot of cedar in a cab, but this one is so well balanced and so perfumey and beautiful. Baked fig, cedar, and, uh, the. There's a little mushroomy note, and I got a little tang of sea salt, like a little salt air, and that kind of follows through, like Bob said on that minerality. Um, I take.
• 48:02
  > Harm>I got it on my nose. It was so strong. This is so gorgeous. I need this wine in my life, and this is my first time trying this.
• 48:09
  > Maury>Yeah, mine too.
• 48:11
  > Harm>Bob and Justin got to visit Davis Estates when they're in California a couple months ago.
• 48:15
  > Brent>You're not going to add this before?
• 48:18
  > Harm>No, I wasn't on this. I wasn't on the episode last time.
• 48:21
  > Harm>Maybe you guys had it before, but I didn't have this one. First time I've had Phase Five, and I'm so happy to have it today.
• 48:27
  > Brent>It's a stunning winery. I mean, just everything we've had from them has been off the charts. Good.
• 48:33
  > Brent>So, um. And small, which is the key, you know, when it's a small family kind of winery, like that.
• 48:39
  > Harm>Small like your wife likes.
• 48:40
  > Brent>Yeah, exactly. Gives me a place to go.
• 48:44
  > Brent>All right, so we're going to be giving the Davis Estates Phase 5 Napa Valley Cabernet Sauvignon 2019, obviously, five SIPs.
• 48:51
  > Harm>Oh, my goodness.
• 48:53
  > Brent>Yes, yes, yes.
• 48:56
  > Brent>And it's five, because I don't have a button here for six.
• 48:59
  > Brent>So want to thank everybody for joining me today. Thank you, Jess.
• 49:03
  > Harm>Thank you.
• 49:03
  > Maury>Pleasure to be here.
• 49:05
  > Brent>Thank you, Maury.
• 49:06
  > Maury>Thank you, Bob. Another spectacular day in the basement.
• 49:09
  > Brent>And thank you, Harb.
• 49:11
  > Harm>Thank you, Bob. This show went to 11.
• 49:13
  > Brent>Didn't it, though?
• 49:15
  > Harm>Let me tell you. You know, Spinal Tap 2 is coming out.
• 49:17
  > Brent>Oh, I'm so excited this summer day. Derek St. Hubbins is back, baby. Derek St.
• 49:23
  > Brent>Hubbins is back.
• 49:24
  > Bob>Turn the amplifier to 11.
• 49:27
  > Brent>Would you have a problem? I have a problem. The fact that our stage props were trodden on by a dwarf for sip says this, folks. This is Made Man.
• 49:38
  > Brent>Bob, uh, I want to thank you for joining us today. And remember, life is too short to drink bad wine. And if you're drinking this Phase five, you are not drinking bad wine.
• 49:48
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• 49:57
  > Brent>Give it a little tappy tap tap taparoo.
• 50:01
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• 50:35
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• 51:00
  > Announcer>This has been a one tan hand production of Sips, Suds, uh 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.