Latest / Sips, Suds, & Smokes / Lillie was full of spit and fire

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Lillie was full of spit and fire · Sips, Suds, & Smokes

• 0:00
  > Brent>On the next episode of Sip, Suds and Smokes. So we're gonna be. We're gonna be talking about wine on this episode.
• 0:07
  > Harm>Well, what about you?
• 0:08
  > Brent>You're having a glass of wine. I'm not having a glass of wine.
• 0:12
  > Harm>I'm having six.
• 0:13
  > Brent>It's called a tasting, and it's classy. Here are, uh, the wines that we are going to be discussing today. From Larkmead, we have the Larkmead fire bell red 2021, we have the Larkmead, uh, Estate Cabernet Sauvignon M21, we have the LarkmeaD Solari Cabernet Sauvignon 21.
• 0:31
  > Brent>And from hall, we have the Hall 1873 Cabernet Sauvignon 2021, the Hall Jack's Masterpiece Cabernet Sauvignon 2021, and the Catherine Hall 2021.
• 0:44
  > Harm>So I'm excited. Um, yeah, very aroused.
• 0:49
  > Brent>Yeah. This is.
• 0:50
  > Harm>This is.
• 0:51
  > Brent>This is a pretty good day.
• 0:53
  > Bob>We'll be right back after this break.
• 1:17
  > Brent>Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Bob>Because that's where the good stuff, uh, is.
• 1:25
  > Brent>Sips, suds, and smokes with your smoke.
• 1:28
  > Brent>And host the good old boys.
• 1:49
  > Brent>And now it's sipping time.
• 1:53
  > Brent>Foreign time again. Welcome to this Sips episode where everything in life is worth discussing.
• 2:04
  > Harm>It's not because we don't discuss food.
• 2:08
  > Harm>Why do we discuss food? Why don't we do a steak show?
• 2:10
  > Brent>Because we're too busy eating it.
• 2:12
  > Harm>Yeah, it's true. Although these wines today would grow great with a steak show.
• 2:16
  > Brent>Well, anything goes good with a steak.
• 2:19
  > Brent>Yeah.
• 2:20
  > Harm>Justin, what about you? Steak show, pork show.
• 2:23
  > Harm>You're. You're Jewish. You don't keep kosher, right?
• 2:26
  > Harm>No, but, uh, let's do a bacon show. Sure.
• 2:29
  > Brent>Oh, yeah, we should definitely do a bacon show.
• 2:31
  > Harm>So we do a bacon and wine show.
• 2:32
  > Brent>Yeah, sure, sure.
• 2:34
  > Harm>So almost everything good life's worth discussing. We need to talk to the producers and get us a bacon show.
• 2:39
  > Brent>We have friends who own a winery in Napa that also own a Wagyu cattle farm just north of Napa.
• 2:44
  > Harm>I think there's an. There's a few episodes right there, baby.
• 2:47
  > Brent>Yeah. Ah, we did a wine tasting at a restaurant up in Delray, and they. They air shipped in the meat.
• 2:54
  > Bob>I'll volunteer to grill it on, um, my charcoal.
• 2:56
  > Brent>Pretty good day.
• 2:58
  > Harm>We do an episode in the restaurant. Okay.
• 2:59
  > Harm>So, well, but today we're discussing wine.
• 3:02
  > Brent>We're gonna be. We're gonna be talking about wine on this episode.
• 3:05
  > Harm>Well, what about you? You're having a glass of wine.
• 3:08
  > Brent>I'm not having a glass of wine. I'm having six. It's called a tasting, and it's classy. Yeah, there you go.
• 3:14
  > Brent>So, SIPs rating our SIPs ratings about wine.
• 3:19
  > Brent>Distilled spirits, tea, coffee, anything else you can sip.
• 3:22
  > Brent>And here are, uh, the wines that we are going to be discussing today. From Larkmead, we have the Larkmead fire bell red 2021, we have the Larkmead Estate. Uh, Cabernet Sauvignon 21, we have the LarkmeaD Solari Cabernet Sauvignon21. And from hall, we have the Hall 1873 Cabernet Sauvignon 2021, the Hall Jack's Masterpiece Cabernet Sauvignon2021, and the Catherine Hall 2021.
• 3:52
  > Harm>So I'm excited. Um, yeah, very aroused.
• 3:57
  > Brent>Yeah. This is.
• 3:58
  > Harm>This is.
• 3:58
  > Brent>This is a pretty good day, so.
• 4:00
  > Harm>It's a good day.
• 4:03
  > Brent>So let's have Justin tell us about our SIPs ratings.
• 4:06
  > Bob>One sip. Give me a glass of water to wash out my mouth.
• 4:12
  > Brent>Sounds like Boris Karloff after he had a brain in here.
• 4:19
  > Bob>Two sips. Nice spot.
• 4:22
  > Bob>What else do you have?
• 4:24
  > Harm>That was close. We're not going to say who he's trying to do, but I want you guys to figure it out.
• 4:27
  > Bob>Uh, three sips.
• 4:30
  > Bob>It's interesting. What was this again?
• 4:34
  > Harm>Interesting.
• 4:35
  > Brent>Definitely Boris Karloff with an aneurysm.
• 4:37
  > Harm>I know. Yeah.
• 4:38
  > Bob>Four sips. Let's, um, keep this secret to ourselves and pour me another.
• 4:47
  > Harm>That's classified.
• 4:50
  > Bob>Five sips. Oh, my.
• 4:53
  > Bob>I was unaware anything could be this good.
• 4:57
  > Brent>Are you sure? Is that you're gonna go with that?
• 4:59
  > Brent>Yeah, sure. Okay.
• 5:02
  > Harm>Oh, my goodness. Yeah, yeah, yeah. Yes.
• 5:08
  > Brent>I wasn't so sure about that choice, but okay.
• 5:10
  > Harm>And if you contestants at home guessed, uh, Alan Rickman, you're genius, because that did not sound like Alan rickman.
• 5:19
  > Brent>Yeah. No, Mr.
• 5:21
  > Brent>Potter. Yeah. Okay. Good Lord help us all.
• 5:25
  > Brent>All right, so that takes us to our first wine.
• 5:28
  > Brent>So let's talk a little bit about larkmead. So, in 1851, Charles Hitchcock was an army surgeon, moved from North Carolina to San Francisco with his wife, Martha and their spirited daughter, Lily. She was later dramatically rescued from a fire in San Francisco by the Number 5 Fire Company. This experience made her a lifelong supporter of the fire department, and she even began signing her name with the number five after it for the rest of her life. And she was given the honorary membership in the fire department and given the nickname of Fire Bell Lil.
• 6:02
  > Brent>Um, she Was spirited, shall we say.
• 6:05
  > Brent>So her parents, trying to settle her down, decided to move her out of the city and sent her to live up in Napa Valley, which was the absolute sticks at the time.
• 6:16
  > Brent>Um, that didn't work.
• 6:19
  > Brent>So she named her new home Lark Mead after the meadow arcs in the area. Um, she was the first one to plant the first vineyard on the property. Um, the property was subsequently leased to the mena family in 1895, who then purchased it outright. And 1903, it was expanded in 1906 and run until Felix's death in 1940. The family sold the vineyards to a Chicago distributor. Um, in 1943. It was then sold to National Distillers. Then it was purchased by Larry and Polly Solari. The property eventually was passed down to their daughter, Kate Solari Barker, and her late husband, Cam Baker. And in 2005, they built the first phase of the new state of the art winery. You've got to see it.
• 7:03
  > Brent>It's absolutely stunning. Beautiful, beautiful winery. And I mean, that's, this isn't a place with a lot of beautiful wineries. They actually have their own coat of their own shade of white that I think Sherwin Williams or whoever the paint company was, they named it after the winery. So if you go and order Larkmead White, that's what you get. So our first wine is the Lark Mead Fire Bell Red, named after Firebellwill. So it is the 2021.
• 7:28
  > Brent>It's 14.7% ABV, Napa Valley, 62% Merlot, 21% Cabernet Sauvignon, 17% Cabernet Franc.
• 7:36
  > Brent>It's aged for 20 months in French oak, 67% of which is new.
• 7:43
  > Brent>It's got a nice dark garnet color to it. It's got a nice rim on the nose.
• 7:52
  > Brent>Roses, black cherries, just a touch of cedar.
• 8:03
  > Brent>Yeah, dark, dark berries on the palate.
• 8:13
  > Brent>On the palate. Blackberries, black cherries.
• 8:20
  > Brent>A little bit of pipe tobacco and like, dark chocolate. Milk Milk chocolate. Dark chocolate, kind of on the back palate.
• 8:29
  > Harm>No milk chocolate. You're wrong. All dark chocolate.
• 8:32
  > Harm>You're so wrong.
• 8:33
  > Bob>Now I got. Yoohoo.
• 8:35
  > Harm>You are just broken.
• 8:37
  > Brent>Yeah. There's something twisted in you.
• 8:38
  > Harm>Yeah, I, I, I agree with, I agree with the rose petals.
• 8:42
  > Brent>Do I have to? Cherries.
• 8:44
  > Harm>But I got white pepper on there. Not just cedar and a hint of menthol. Justin, what'd you get on the nose there? Just the nose.
• 8:51
  > Bob>I got, uh, like, dried fruit basket and, um, beautiful, like cherries and blackberries.
• 9:00
  > Harm>It's just gorgeous. The palette, well, you know, that's just like, uh.
• 9:06
  > Brent>Your opinion, man.
• 9:07
  > Harm>Well, I was gonna say your opinion was right on the palate. Except for the milk chocolate, it's all dark chocolate.
• 9:14
  > Bob>The palette, I got like Swisher. Ah, sweets, fruits.
• 9:18
  > Brent>Yeah.
• 9:21
  > Bob>Little dark.
• 9:21
  > Brent>I'm trying to pick the sound effect for that one. Hold on. It's my, my brain's starting to hurt. Um, okay, you.
• 9:28
  > Harm>You imbecile. You bloated idiot. You stupid fat you.
• 9:35
  > Brent>Yeah, okay.
• 9:36
  > Harm>Swish it. I, I think the first time I smoke Swisher Sweets is, um, playing poker with my buddies at 18.
• 9:42
  > Harm>Those are the grossest things.
• 9:43
  > Brent>Trying to be, trying to be sophisticated.
• 9:45
  > Harm>Apparently we were trying to be grown men.
• 9:48
  > Brent>Didn't work out.
• 9:49
  > Harm>Didn't work out.
• 9:50
  > Bob>It's a tough, it's a tough brand.
• 9:53
  > Brent>Well, we've been lucky to work with Lark Mead several times over the last several years and we, we've reviewed quite a bit of their wine and I can say with 100 certainty, this is the best Fire Bell they've had. Yeah.
• 10:05
  > Bob>Yeah, definitely.
• 10:06
  > Brent>I mean, it's always good, but this.
• 10:07
  > Harm>One, I think I missed a couple shows. I didn't have all the ones you had, but this one is impressive. I mean, I had it at the store before, so this is the best. The 2021 is the best. Fireball.
• 10:18
  > Brent>Yeah.
• 10:18
  > Bob>So good.
• 10:19
  > Brent>I mean, we, again, I've always liked it and we like all their wines anyway. But I think this, this one is without a doubt the best firebell release I've ever had.
• 10:28
  > Brent>And I've probably had five or six of them. So I mean, this one absolutely kills it.
• 10:33
  > Harm>Most people don't see these retail. You see these in restaurants.
• 10:36
  > Brent>Yeah, yeah. But that's fine. Buy it in a restaurant. Buy it wherever you can find it. So we're going to be giving the Fire Bell, uh, Lark Mead fire bell red 2021, a well deserved four sips.
• 10:49
  > Harm>That's classified.
• 10:52
  > Brent>Yeah, this one is, uh, again, best one I've had in a while. And we'll be back.
• 11:03
  > Harm>Hey.
• 11:03
  > Brent>And we're back and we were just discussing, uh, the Fire Bell Red, uh, from Lark Mead. We gave that a well deserved for a sip. So we're going to go on to our next wine.
• 11:12
  > Brent>We're going to have Harm. Tell us about that one.
• 11:13
  > Harm>Thanks, Bob.
• 11:14
  > Harm>Our next wine is the Larkmead estate Cabernet Sauvignon 2021, 14.7% ABV.
• 11:20
  > Harm>It's Napa Valley. It's 92% Cabernet Sauvignon. And 8% Cabernet Francisco. It's aged for 20 months in French oak barrels, 64% of which were new. It's got a beautiful garnet color, actually almost ruby. Uh, the edges are clear, so this is pretty young.
• 11:40
  > Harm>And the nose, it's floral, it's chocolate.
• 11:47
  > Harm>It's a little bit of plum.
• 11:51
  > Harm>Not as much cassis. And there's spices coming out.
• 11:54
  > Harm>There's clove and Chinese five spice and something sweet. I'm not sure if that's vanilla or not, but, um, on the palate, a floral note. Cassis got some herbs coming out. And, um, I don't know, the tan is just so good. A great mouth feel. It's, uh, it's. It starts out a little silky, but then the tannins start gripping. And on the finish, it's long and fruity and gorgeous. Not.
• 12:28
  > Harm>Not too fruity, still dry. But, um, it's gonna. There's a hint of graphite on there, too. Graphite on the nose. Justin, what'd you think?
• 12:37
  > Bob>I got a lot of the same notes you did.
• 12:40
  > Bob>Um, Pals, like, sweet, oaky, balanced.
• 12:43
  > Bob>And you could taste the Cobb franc, and it really helped, this expression with balance.
• 12:49
  > Harm>I love Cabernet Sauvignon blended with Cab Franc because I like cap franc by itself too. But, yeah, it's a good blend.
• 12:55
  > Harm>8%'s and all you need to. It still shines as a Cabernet Sauvignon.
• 12:59
  > Brent>Right.
• 12:59
  > Harm>But the, uh, the.
• 13:00
  > Bob>It's helpless sometimes.
• 13:01
  > Harm>Yeah.
• 13:04
  > Bob>What'd you think, Bob?
• 13:07
  > Brent>I think it's lovely.
• 13:08
  > Brent>Um, on the nose, definitely. I get.
• 13:15
  > Brent>I definitely get that just slight hint of clove on the back of the nose. Um, I get a sort of a dusty river stone kind of minerality on it.
• 13:28
  > Harm>Did you get the graphite or not? It comes and goes for me.
• 13:31
  > Brent>I get more of, like, dry stone as opposed to graphite.
• 13:35
  > Harm>Now, I understand what you're saying.
• 13:36
  > Brent>Um, on the palate, just beautiful dark black fruit. Blackberries, cassis.
• 13:48
  > Bob>M. Look at all the mineral notes in the exhale.
• 13:51
  > Harm>Yeah, a little nasal, baby.
• 13:53
  > Brent>Just a little bit of BlackBerry.
• 13:56
  > Brent>Again, not sweet at all. Uh, even with all the fruitiness, it's still bone dry, but m. So well done. Just so well integrated. And I'm, um. With you.
• 14:08
  > Brent>It's just on the. On the front palette, as you swallow, it's just silky and just beautiful and smooth. And then after it's gone down is when the tannin goes and just sort of locks into the tongue and goes, hey, I'm still here.
• 14:26
  > Harm>Mhm.
• 14:28
  > Brent>And a great finish. You know it, it's got a really nice finish. It stays with you for a while. Um, again, another, another winner from the folks.
• 14:37
  > Harm>The acidity is really balanced too.
• 14:38
  > Brent>Oh yeah, very, very well balanced.
• 14:42
  > Brent>Yeah, just enough, not, not too much where your mouth is over watering, but just enough to cut through whatever it is you're eating.
• 14:52
  > Brent>This again. Great. A great wine for a steak.
• 14:55
  > Brent>Yeah.
• 14:57
  > Harm>I'm telling you, we need to do a steak show.
• 15:00
  > Brent>Yeah. So well done. So we're going to be giving the Lark Mead estate cabinet sauvignon 2021 A. Ah, well deserved.
• 15:08
  > Brent>Forceps.
• 15:10
  > Harm>That's classified.
• 15:13
  > Brent>So that's going to take us to our next wine. We're going to have Justin tell us about that one.
• 15:17
  > Bob>So we're going to talk about Lark Mead solari cabernet sauvignon 2021.
• 15:23
  > Bob>It's 14.7% alcohol. By volume, it's 100% cabernet sauvignon.
• 15:30
  > Bob>It's aged for 20 months in French oak.
• 15:33
  > Bob>71% of that is new.
• 15:36
  > Bob>Um, it's got a beautiful dark red color to it on the nose. It's got beautiful, um, sweet fruits, fragrant flowers, and like Ethiopian coffee.
• 15:54
  > Bob>Um, you know, some man, some Madagascar vanilla, some light cedar on the palette, full of fruit. The finish is, is long and it gets slightly chalky.
• 16:12
  > Bob>It's pretty cool. What did you think, Harm?
• 16:16
  > Harm>I'm. You said that floral note. I mean, I got the violets that we got in the last wine, but more so it's more pronounced here. It's definitely violets. It's BlackBerry.
• 16:28
  > Harm>And you said vanilla.
• 16:31
  > Harm>I'm getting that. But it's, it's, uh, the cedar kind of overwhelms it. It's, it's kind of, it's, it's cool.
• 16:36
  > Brent>How it works with the under note.
• 16:38
  > Harm>Yeah, yeah. And, uh, plum and tobacco. That's all good there. This is really beautiful. Um, so the Solari family is the current owners of Larkp. Is that it? Yeah, I can I see why they put their name on this one. This is great.
• 16:52
  > Bob>Yeah, it's really good.
• 16:56
  > Harm>And the palate, it's all about that plum. Um, there's a little bit of a coffee note to it.
• 17:04
  > Harm>Um, it's dry. It's, it's. The tannins seem a little bit aggressive here to me.
• 17:10
  > Harm>Um, it's very drying.
• 17:13
  > Harm>This does need food. It needs a steak. Or maybe we need to decant this longer than we did. Um, the finish is infinite. It just keeps going on and on and on.
• 17:22
  > Harm>Bob, what do you think?
• 17:23
  > Brent>Well, this was run through a Venturi twice.
• 17:25
  > Harm>Seriously.
• 17:27
  > Brent>Out of the bottle and back into the bottle.
• 17:29
  > Harm>Yeah.
• 17:29
  > Brent>And then it's been sitting over on the counter while we recorded the first show. Um, and I did this probably half an hour before you guys got here.
• 17:38
  > Brent>So it's. It's been sitting there for, uh, about three and a half, four hours.
• 17:44
  > Brent>Open this.
• 17:44
  > Harm>This wine has 20 years to age. Easy M.
• 17:48
  > Harm>You can drink it 20 years from now.
• 17:50
  > Brent>So that just gives you an idea. That's why. That's why I only did it the once as opposed to the twice, because I knew I'd be waiting on the first show to finish. But, uh, yeah, this one is.
• 18:01
  > Brent>Again, we've. We've been very fortunate to have reviewed quite a few of their wines before. And we've done the Solari before once or twice.
• 18:09
  > Brent>And this is definitely the best Solari we've had.
• 18:13
  > Brent>Um, it's. It's 71% new oak, but the oak is nowhere in there. It's not overpowering you over the head.
• 18:24
  > Harm>No, at all.
• 18:25
  > Brent>Everything else is elevated. And you're getting more cedar than you're getting oak.
• 18:30
  > Harm>Right.
• 18:31
  > Brent>Which just shows you how well they tied it all together.
• 18:35
  > Harm>Their fruit must be super ripe to get this kind of alcohol and this kind of fruitiness and balance with that 71% oak.
• 18:42
  > Brent>The violets are just overpowered by it. The violets are just there, just leaping out of the glass.
• 18:47
  > Harm>I love that floral note.
• 18:50
  > Brent>Tobacco notes on the back. And outside.
• 18:55
  > Brent>There's definitely that coffee note a little bit in the back of the nose.
• 19:01
  > Harm>Well, uh, it's. You know, I say coffee, but maybe it's mocha.
• 19:04
  > Brent>Very, very light. Not whacking you over the head, but it's definitely there.
• 19:09
  > Harm>There's a dark chocolate note to go with the coffee.
• 19:11
  > Brent>That cedar is. That cedar is there. And again, not overpowering, but it's. It's right up front on the palate.
• 19:21
  > Brent>M M. Just violets, plums, dark stewed fruit, Beautifully integrated tannins on this.
• 19:33
  > Brent>So well done and a finish that just stays with you. It's, uh. Again, I mean, we've done. We've done a lot of Lark Mead in the past, But I think 21 was 100% their year.
• 19:47
  > Harm>Yeah.
• 19:48
  > Brent>Yeah. This one was. This one was really, really good.
• 19:53
  > Harm>Yeah.
• 19:55
  > Brent>And we'll be back.
• 20:00
  > Brent>Hey. And we're back, and we were just, uh, off air discussing some of the wines that we have here from Lark Mead.
• 20:06
  > Brent>And, um, this is the best. Just.
• 20:09
  > Brent>Yeah.
• 20:09
  > Harm>2021 was our year.
• 20:11
  > Brent>Yeah.
• 20:13
  > Harm>I've not had a better Lark Mead before.
• 20:16
  > Brent>Yeah, it's. I was discussing off the air. I believe, if I'm remembering correctly, I believe this is the first release of the current winemaker who we met up in New York. Ah, a while ago. I think this is, I think this.
• 20:32
  > Harm>Is their first disclaimer here. I had no idea about the new winemaker.
• 20:36
  > Brent>Yeah, I'm pretty sure this is, if I remember correctly, I think this is her first. Um, but absolutely stunning. I mean, absolutely stunning.
• 20:45
  > Brent>Um, we're going to be giving the Lark Mead Slurry Cabernet 2021 a well deserved five sips.
• 20:50
  > Harm>Oh, my goodness. Yeah.
• 20:53
  > Harm>Yeah. Yes.
• 20:55
  > Brent>And again, we've been fans of the wine for a while, but this is, uh, this is, this is next level. There's, you know, like I said, I believe if I'm remembering correctly, this is the new winemaker. Um, if, if I'm incorrect, then 21 was absolutely the best year they've ever had. This is the year for them. So.
• 21:13
  > Harm>Yeah, so I just looked it up. Avery Healing Avery.
• 21:16
  > Brent>Yeah.
• 21:17
  > Harm>So she's the new winemaker and I think this may have been her first vintage.
• 21:20
  > Brent>Yeah. Met her in New York and just, just, really just uh, just a lovely, lovely lady. But wow, she just, she knocked it out of the park with this one. Again, it was always good wine, but this is, you know, this went from a 10 to 11, so.
• 21:35
  > Brent>Well, let's go to our next winery. So.
• 21:38
  > Brent>Since first working Long and her family's Mendocino Vineyards, Catherine hall dreamed of a place to showcase fine wines alongside expressive art and architecture. The Halls acquired the historic St. Helena, uh, Bergfeld Winery in 2003 and reopened it as Hall St. Helena. With a rich history spanning over 150 years, their location was once the home of the Napa Valley Co op, producing about 40% of Napa Valley's wines.
• 22:06
  > Brent>In 2013, the hall family completed the restoration of the 1885 Burgfield Winery and merged history and innovation with the completion of California's first LEED Gold certified Gravity flow winemaking facility. Hall, uh, Rutherford was purchased in 1995 in the hills of Rutherford and a state of the art winery opened at that property in 2005. Beautiful property. What an amazing view.
• 22:30
  > Brent>Oh my God, just such a beautiful view.
• 22:32
  > Brent>And the uh, Fermenter room was just cool as hell with the lights. They have a tasting room underneath it with a giant Swarovski crystal chandelier that looks like the vines coming through the roof. It Looks like the vine. It looks like the roots of the.
• 22:47
  > Harm>Roots coming from the roof. Yeah.
• 22:49
  > Brent>Absolutely amazing. Um, Hall's estate vineyards encompass more than 500 acres of classic Bordeaux varietals, Cabernet Sauvignon, Merlot, and Sauvignon.
• 22:57
  > Brent>So we are going to be having the hall 1873 cabernet sauvignon 2021.
• 23:03
  > Brent>This one's 15.7% ABV, Napa Valley, 85% cabernet sauvignon, 14% merlot, and 1% petit verdot.
• 23:11
  > Brent>Uh, 26 months and 70% new French oak. In 1873, Captain William Peterson came to Napa and established a pioneering winery at the hall property.
• 23:22
  > Brent>Throughout the 30s and 40s, the site grew to become Napa's most important winery, producing nearly 40% of its entire vintage. So beautiful.
• 23:32
  > Brent>Beautiful dark, purplish, garnet color.
• 23:38
  > Brent>It's got a nice opaqueness to it. On the nose, black currants, BlackBerry, a little bit of sweet pipe tobacco. And on the palate, let's see.
• 23:59
  > Harm>Nose M is still good. Mm.
• 24:00
  > Harm>Mhm.
• 24:03
  > Brent>On the palate, black cherries, a little bit of black pepper.
• 24:10
  > Brent>Very well done, Very well integrated tannins.
• 24:15
  > Brent>It's got a great mouthfeel, a really nice viscosity to it. A little bit of a. On the back palate, a little bit of a mineral note. Wow.
• 24:26
  > Harm>More earthy than mineral.
• 24:28
  > Brent>Yeah. This is, uh, again, we've. We've done quite a few wines from hall, but this is the first time we've had, um, actually, two of these. Uh, the 1873 is the first time we've done it. Um, Beautiful wine. Absolutely beautiful wine.
• 24:42
  > Harm>I've only had this at a friend's house. I don't get this wine in the store.
• 24:45
  > Brent>I don't think they sell it in retail. I think this is.
• 24:48
  > Harm>I think this is mostly restaurant.
• 24:49
  > Brent>I don't even think this one's restaurant. I think this one's just up to their wine list. And at the winery.
• 24:54
  > Harm>Yeah, yeah. I have friends who. Who are, um, who are members of their.
• 24:57
  > Harm>Their wine club. And I've had this at someone's house before. And, uh.
• 25:01
  > Brent>Wait, wait. You got invited to someone's house?
• 25:05
  > Brent>That was clearly an error.
• 25:07
  > Harm>They. They may have thought I was bringing extra stuff for them. I don't know.
• 25:10
  > Brent>They probably thought you were the help.
• 25:11
  > Harm>Yeah. Oh, maybe that was a delivery, and I just stayed for dinner.
• 25:15
  > Brent>Oh, that's.
• 25:17
  > Harm>That's how. That's how I get in.
• 25:19
  > Brent>Yeah. Okay.
• 25:20
  > Brent>All right.
• 25:20
  > Harm>Uh, all right, all right. Just say the right Thing. Say the thing I want you to say.
• 25:25
  > Brent>Okay.
• 25:25
  > Harm>Yeah. So anyway, I, uh, that's the only time I've had the 1873 before, and this is better than what I had there at their place, but I don't think they store their wine properly either, so.
• 25:34
  > Brent>Heathens.
• 25:35
  > Harm>They don't listen to me. I don't care.
• 25:36
  > Brent>Well, we keep ours in the basement here in Florida, so.
• 25:39
  > Harm>Yeah. This is absolutely gorgeous, dude.
• 25:42
  > Harm>I, uh, mean a little. Everything you said I agree with, except I'm getting a little bit of black olive note on the, on the, on the palate and on the nose, I got more anise.
• 25:51
  > Harm>This is really beautiful, Justin. What do you think?
• 25:53
  > Bob>Well, I think all the winemakers there are happy because this beautiful golden retriever.
• 25:59
  > Brent>Oh, yeah, they.
• 26:00
  > Bob>Everyone was tip top shape, and I think that's what makes the wine awesome.
• 26:05
  > Brent>Well, we were there, they had the cat, and it wouldn't come down because.
• 26:08
  > Bob>Their cat was a character.
• 26:09
  > Brent>The cat would climbed up. They had like a barbecue pit area out front overlooking the valley, and the cat was just up there watching us the whole time. Would not come down.
• 26:19
  > Brent>It would look down at us and could care less that we were there.
• 26:22
  > Harm>But.
• 26:23
  > Brent>Yeah, but the retriever, what a pretty dog. Came over and said hello to everybody. Yeah, yeah. Just a sweet dog.
• 26:29
  > Harm>So the winemakers have good emotional health.
• 26:31
  > Bob>So they're happy. We were happy.
• 26:33
  > Brent>I rated wineries, um, on their dogs.
• 26:36
  > Bob>Yeah.
• 26:38
  > Brent>I. If I go in and I don't see a dog, I'm already not happy. If I go in and I see a dog. Okay. I'm okay. And depending upon, you know, how the dog's personality is, it, uh, determines how, you know the experience is going to be.
• 26:48
  > Brent>Right. Like, we went topless creek. They had two dogs.
• 26:52
  > Bob>Yeah.
• 26:52
  > Brent>And then they had two more dogs. Like, oh, perfect winery. There's four dogs and two of them were bull mastiffs. You could see those things from a mile away. They look like horses.
• 27:01
  > Brent>Yeah.
• 27:02
  > Harm>Jeez.
• 27:03
  > Bob>They were to keep all the other animals in line.
• 27:05
  > Brent>It was to keep the, uh. What does he say? Keep the mountain lions away from the sheep. Yeah. I don't think a mountain coming near these sheep with these dogs. Right. But yeah.
• 27:13
  > Harm>Oh.
• 27:13
  > Brent>Ah, beautiful winery, but wow. This one's.
• 27:16
  > Harm>This is juicy. This is more juicy than I remember it being the first time I had it. This is quite good. I'm impressed.
• 27:23
  > Harm>M. So it's great entry on the mouthfeel, and it's a long finish.
• 27:28
  > Brent>You got anything to add, Justin?
• 27:30
  > Harm>Spicy.
• 27:30
  > Bob>Oh, about the wine itself. Yeah. Beautiful aromas of tobacco on the nose.
• 27:36
  > Bob>Great, bold fruit. The palate was rich, complex, and the finish was, like, sweet. Had this beautiful fermented tobacco.
• 27:47
  > Brent>And again, like sweet pipe tobacco.
• 27:49
  > Bob>Lovely.
• 27:50
  > Harm>Why are you guys hitting it on the mark today? Yeah, Sweet pipe tobacco. And long. Long and long.
• 27:55
  > Bob>Long like the clock I'm right twice a day. A broken clock.
• 27:58
  > Bob>I'm right twice a day.
• 28:00
  > Brent>Uh, no, the broken clock with no hands is never right. So.
• 28:03
  > Brent>Yeah. Depends on how it's broken.
• 28:06
  > Harm>Uh, you're. You could be the. You're the broken clock on military time. Once a day, max.
• 28:09
  > Brent>Yeah, maybe.
• 28:10
  > Bob>Fair enough.
• 28:10
  > Brent>On your best day.
• 28:11
  > Bob>Fair enough.
• 28:14
  > Brent>Yeah. This one's. This one's definitely special. So we're going to be giving the hall 1873 cabernet sauvignon 2021 a, uh, well deserved. Forceps.
• 28:23
  > Harm>That's classified.
• 28:25
  > Brent>So let's go to our next one. We're gonna have Harm tell us about that one.
• 28:29
  > Harm>Thanks, Bob.
• 28:30
  > Harm>Our next wine is the Hall Jax Masterpiece Cabernet Sauvignon 2021. I don't know what the ABV is. Where's the bottle?
• 28:36
  > Brent>15.6.
• 28:37
  > Harm>15.6. Let me write that down there.
• 28:40
  > Harm>ABV Napa Valley 98 Cabernet Sauvignon, 2% Merlot aged for 26 months and 70% new French oak. The color is, uh, impressively opaque, uh, garnet with, uh, ruby edges. It is freaking beautiful on the nose. Do we have another segment after the commercial after this? Yeah. Okay, good.
• 29:00
  > Brent>Yeah. Opaque's not the word, dude. Bite does not penetrate this. Yeah, this is beautiful.
• 29:06
  > Harm>Oh, my God. And it's such ripe fruit on this. And, um, river stones and blackberries.
• 29:16
  > Harm>And there's spice coming out from the barrel, which I'm picking up is light clove and cinnamon. And there's a little toasty note to it. Ah. Uh.
• 29:28
  > Harm>God, I just. I could just. Just smell this wine forever.
• 29:32
  > Harm>Mmm. The mouthfeel, it's so rich.
• 29:39
  > Harm>Mouth coating, dense, purdy mouth.
• 29:43
  > Harm>Yeah, that one's got a pretty mouth.
• 29:45
  > Harm>Um, dark berries, the graphite, which I was kind of getting on the nose.
• 29:52
  > Harm>I don't know. We have to go to a commercial.
• 29:54
  > Brent>We'll be back.
• 29:54
  > Harm>Keep going. Yeah.
• 30:01
  > Harm>And we're back. And I don't remember where I left off, except the palette concentrated.
• 30:06
  > Harm>It's so rich. So mouth, uh, mouth cutting. But I keep going back to the nose.
• 30:12
  > Harm>Oh, my God, this is such a gorgeous, rich, sweet. And I mean, the barrel. It's every. It's all there. It's all there. My God, it's taking my words away. Um, there's a hint of graphite on the nose as well, but that concentrate palette just covers your. Covers your mouth.
• 30:35
  > Harm>Um, there's a little herbal note.
• 30:38
  > Harm>There's. It's great fruit, great tannin. This wine could have 20, 30 years, maybe 20 more.
• 30:46
  > Harm>Plus, it's, it's just. I'm sorry, I was not talking the mic.
• 30:49
  > Harm>I'm just talking. I'm talking to my glass of wine instead of the microphone, so you hear me coming out.
• 30:54
  > Harm>Um, this wine could last in the cellar for years and years. I mean, maybe 20, maybe 30. I'm, I'm. I want this one.
• 31:03
  > Harm>I want this wine in my store. I want this one in my mouth. I want.
• 31:06
  > Brent>You want it in your life?
• 31:07
  > Harm>I want it in my life, yeah. Justin, do you, uh, tell, uh, me how I'm wrong? What's going on?
• 31:11
  > Bob>No, I concur. Yeah, I concur. It's very good.
• 31:15
  > Harm>So, well, expand on that.
• 31:16
  > Brent>Yeah. You want to maybe use some words? I'm just saying.
• 31:19
  > Bob>I got some, like, beautiful fruits, like, a hint of rum, barrel on the nose.
• 31:24
  > Bob>I got a mix of intense floral flavors with fruit. And the finish was unreal. I mean, you, you can make a better wine, but not that much better.
• 31:39
  > Brent>Yeah, I, I, Yeah, I, I dare you to make a better wine. And, you know, and if you do, it's probably a heck of a lot more money now.
• 31:48
  > Harm>They did a great job. This, this, this wine is under 200 bucks, I believe. Um, this is.
• 31:54
  > Harm>It tastes like something that could be five, six hundred dollars. That's the thing.
• 31:57
  > Brent>Yeah. All day, I, Yeah, I. There's not a lot I can add to this.
• 32:03
  > Brent>Uh, again, blackberries.
• 32:07
  > Harm>Yeah.
• 32:10
  > Brent>Dry stone.
• 32:14
  > Brent>Just a hint of little, little bit of spice on the nose, but just so fruity and yummy and chewy and juicy.
• 32:23
  > Harm>It's absolutely bone dry. It's bone dry, but that nose fools you.
• 32:27
  > Brent>M m. And on the palate, it's just. I mean, it's dark, it's thick, it's rich, it's. Oh, it's mouth coating. Um, yeah, this one is absolutely lovely. There's.
• 32:44
  > Brent>There's some destiny minerality to it. A little bit of sage, a little bit of, um, dried herb on the back palette.
• 32:56
  > Brent>Um, and it just goes on and on and on. I mean, the finish on this thing is almost never ending.
• 33:03
  > Brent>Um, yeah, it's, uh.
• 33:06
  > Harm>We've got one more wine. Give it a rating, man.
• 33:08
  > Brent>This one's fantastic. And, and all I can say is thank you. For sending it. And please, um, send more next vintage. So, um. But yeah, well the folks at Paul have been a joy to work with.
• 33:20
  > Harm>So 21 was a great vintage for these guys.
• 33:22
  > Brent>Yeah, 21, yeah. 21 has been a good vintage for, for both of these wineries so far. So uh, we're going to be giving the Hall Jack's Masterpiece Cabernet Sauvignon 2021 a well deserved five sips.
• 33:35
  > Harm>Oh my goodness. Yeah, yeah, yeah.
• 33:40
  > Brent>And that brings us up to our next wine and we're gonna have Justin tell us about that one.
• 33:44
  > Bob>And I am so lucky to talk about this wine.
• 33:47
  > Bob>Catherine Hall, Napa Valley Cabernet Sauvignon 2021. It's 97% Cabernet, 3% Cobb Franc aged a luxurious 26 months in 70% new French oak using grapes from their legendary Shirash vineyard.
• 34:07
  > Bob>Go with that as their base.
• 34:11
  > Bob>Sacrochet. Merci beaucoup.
• 34:13
  > Bob>The Catherine Hall Cabernet Sauvignon is the pinnacle of Hall's blending efforts. Each year. The color is dark like Harm's Heart.
• 34:23
  > Harm>No, no, this is darker than my heart.
• 34:25
  > Brent>I don't have a heart.
• 34:27
  > Harm>Yeah, I saw my soul a long time ago. There's that darkness, my soul.
• 34:30
  > Brent>I can see that black hole in the center of your chest consuming all white matter. But yeah.
• 34:37
  > Bob>So it's got like intense fruit on it. Um, diatomaceous rich earth, beautiful graphite.
• 34:46
  > Harm>Look at you. Your sat word.
• 34:48
  > Brent>Mhm.
• 34:49
  > Bob>I know, right? Multi syllabic and like beautiful dark chocolate on this one.
• 34:57
  > Bob>The palette, it just smooth, it just goes forever. It alternates flavors with like fruit, um, minerality to it that I can't really put the words to. And the finish is. You just wish it kept going on.
• 35:13
  > Harm>And on and on. This is stunning.
• 35:16
  > Harm>Absolutely stunning. I um, I've had Katherine hall before again from the same, those same friends with, who are part of the wine, the uh, wine club and we had a dinner and they had some Catherine hall and they were very generous to share this with me. We do get it in the store for retail every now and then, but mostly this is restaurant wine. Um, if you meet your allocations and if you uh, if you meet your, your basic entry, uh, level, uh, purchasing from these guys from, from the, the uh, supplier. You can sometimes get the Catherine hall in the retail and you'll, you'll save a lot of money getting the Catherine hall retail if you can get this. But be prepared to spend a few hundred dollars in the restaurant.
• 35:55
  > Bob>You pay more direct from them.
• 35:57
  > Harm>Uh, in the wine club is hard to get. You'd be on a wait list right now.
• 36:00
  > Harm>But, um, if you get this in a restaurant and they. You see it being ridiculously expensive, don't worry about it. Just go ahead and order.
• 36:09
  > Harm>Just have them decant it for you. Make sure your, your sommelier decants this wine. Order it with.
• 36:16
  > Harm>Order something else to have with the apps. By the time the entree comes out, this wine will be barely be ready. This wine is stunning. Oh, my God.
• 36:25
  > Harm>Currents, Graphite, you said, uh, what do you say?
• 36:29
  > Bob>To the microphone, not the wine.
• 36:31
  > Harm>I'm, um, talking the wine.
• 36:32
  > Brent>Isn't the mic knucklehead.
• 36:37
  > Harm>Just absolutely intense? I got baked black cherries. I got, um, that dark chocolate.
• 36:46
  > Harm>The mouthfeel is. I was going on about the mouth of the previous wine. This wine puts it to shame.
• 36:53
  > Harm>And again, intense. Long finish. Bob, uh, what do you think?
• 36:57
  > Brent>Well, the last Catherine we did was the 2019. We gave that five step, so it's, it's not surprising. This one is good, but I swear this one's better than the 2019. Um, again, I think 21 was a great year for both of these wineries.
• 37:12
  > Brent>It's so full, it's so well integrated. The tannins are just huge, but not overpowering. It's just, it's so well done. Dark fruits, dry stone, graphite on the nose, a little bit of black currant. It's just, I mean, uh, I can't really think of anything I could do to possibly make this any better other than ship a case to sip suds and smoke care of Bob.
• 37:41
  > Harm>Or, uh, we could get it for free.
• 37:43
  > Brent>Yeah, I know this is. Again, be prepared to pay for this.
• 37:47
  > Harm>Wine, but it's worth it.
• 37:47
  > Brent>You guys sat down as we got three from hall and you all went well. It's Catherine Hall. You know, that one's really going to be good, but Jesus, the other two as well. So, um, yeah, we're going to be giving the Catherine hall Napa Valley cabernet seven, you know, 2021 a well deserved five sips.
• 38:03
  > Harm>Oh my goodness. No surprise.
• 38:08
  > Brent>And you were talking about Alan Rickman, so no surprise.
• 38:11
  > Brent>This Californian wine.
• 38:16
  > Brent>Oh, so good.
• 38:20
  > Brent>So, yeah, great episode and honestly, amazing showings for both Lark Mead and Hall. I mean, they make great wines, but.
• 38:29
  > Harm>Ralph, 2021 was a vintage you want to look at.
• 38:31
  > Brent>Yeah. Well, thank you. Thank you guys for joining me. Thank you, Justin.
• 38:35
  > Bob>Thank you so much. Pleasure to be in the basement and thank you.
• 38:38
  > Brent>Harmonious.
• 38:38
  > Harm>Can I have the leftover wine, Bob? No. Damn.
• 38:41
  > Brent>You, Bob, gonna stay with me.
• 38:45
  > Harm>So good. Thanks for having me.
• 38:46
  > Brent>I have a gun. And back off. Liz made Mad Bob for Sip, Suds and Smokes. Thank you for joining us.
• 38:52
  > Brent>Remember, life is too short to drink bad wine and good lord, we didn't have to do that today. So uh, congratulations to the folks at both hall and Larkmead for really knocking it out of the park on this episode.
• 39:04
  > Harm>Episode guys, this vintage, this vintage was great.
• 39:08
  > Harm>Mhm.
• 39:10
  > Brent>Fantastic.
• 39:12
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• 39:21
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• 39:24
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• 39:50
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• 39:52
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• 40:25
  > Brent>This has been a one tan hand.
• 40:26
  > Harm>Production of Sips, Suds and Smokes, a.
• 40:29
  > Brent>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.
• 40:38
  > Harm>See you all next time.