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Doctor No likes wine? · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Brent>Here are the wines that we're going to be tasting today.
• 0:07
  > Brent>From Stag's Leap, we have the Stag's Leap Napa Valley Chardonnay 23, we have the Stagsleap.
• 0:12
  > Harm>Stag's Leap Winery. You gotta be precise here.
• 0:15
  > Harm>There's Stag's Leaps Wine Cellars. That's the one with the big stag. This is the older winery. Has the little tiny stag in. In the circular.
• 0:23
  > Brent>It has the apostrophe after the S. Yes.
• 0:25
  > Brent>We have their Petite Syrah 2022.
• 0:28
  > Harm>And.
• 0:28
  > Brent>And we have the Cabernet Sauvignon 2021.
• 0:32
  > Brent>From Palmas, we have the Amalia Napa Valley Chardonnay 2019. And the Palmas Napa Valley Cabernet Sauvignon 2020 one. And then we have the Accendo Larrea Napa Valley Sauvignon Blanc 23. The Accendo Larrea, uh, Napa Valley Red Wine 21, and the Accendo Sellers Napa Valley Cabernet Sauvignon 2021.
• 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, uh, is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:49
  > Announcer>And now it's sipping time.
• 1:56
  > Brent>Hey. Yes, it's sippin time again. Welcome. And welcome to this Sips episode where everything good in life is worth discussing.
• 2:04
  > Harm>But we never discussed the sexy time, Bob. We never discussed the sexy time.
• 2:07
  > Brent>That's because the court won't allow you to discuss that anymore or go anywhere near a school. At least a thousand yards, remember? A thousand yards.
• 2:14
  > Harm>Thousand yards. Yep. That's. That's horrible.
• 2:17
  > Brent>Yeah, I know, but it's. It's for the children, buddy.
• 2:21
  > Harm>The other. The other pitos get 500ft.
• 2:24
  > Brent>Yeah, well, the others aren't as accomplished as you, I guess. So. Anyway.
• 2:33
  > Bob>Fast today.
• 2:34
  > Brent>135 already.
• 2:35
  > Bob>Uh, wow.
• 2:38
  > Brent>Well, this is Made Man Bob. And joining me today on this Sips episode is good old boy Justin.
• 2:45
  > Bob>Good morning. Fortunately, now, restraining order free.
• 2:50
  > Brent>Thank God. Yeah. And Made man Morgan.
• 2:53
  > Maury>Good morning, gentlemen. Happy to be here in the dank, dark basement.
• 2:57
  > Brent>And good old boy arm.
• 2:59
  > Harm>Thanks, Bob. They'll never catch me.
• 3:01
  > Brent>Nah, they'll never catch you. You're too fast. I've seen you run.
• 3:05
  > Harm>I've been walking with a cane for the last two weeks.
• 3:07
  > Bob>Oh, man.
• 3:09
  > Brent>Oh, he doesn't need it. He just Thinks it makes him look.
• 3:11
  > Maury>Cool, gives him sympathy.
• 3:13
  > Harm>People. I do get compliments for that cane, but, you know, it's just the pain in the. In the ankle is not. Not worth it.
• 3:18
  > Brent>Well, think about it. You get no compliments without the cane, but you get compliments with the cane. So that just hit them.
• 3:23
  > Harm>If they don't tell you the cane.
• 3:24
  > Brent>Actually looks better than you. So. Yeah.
• 3:26
  > Bob>Uh, how about Herman Kane? I'll cut someone.
• 3:29
  > Harm>That guy, Herman Kane was 999, right? Was that the guy?
• 3:34
  > Brent>I don't. Don't look at me, man. You're. You're over my head with that one. So.
• 3:38
  > Bob>Well, today's six a few elections ago.
• 3:41
  > Brent>Or, uh, was that the guy who said everybody's pants are too damn low?
• 3:45
  > Bob>No, he said, I'm going to cut a beep.
• 3:48
  > Brent>Oh. Uh, okay.
• 3:49
  > Harm>He died of COVID at a, uh, truck.
• 3:51
  > Bob>Yeah.
• 3:51
  > Brent>In.
• 3:52
  > Bob>Yeah. Oh, yeah. Well, he contracted there. He contracted it there. He didn't die at the Trump rally. That would have been interesting.
• 3:59
  > Harm>Literally seven days later. Yeah.
• 4:01
  > Maury>Yeah.
• 4:02
  > Brent>You know, Covid sometimes ain't also bad.
• 4:05
  > Brent>So let's move. So our sip segments are all about, uh, wine, distilled spirits, tea, coffee, and here are the wines that we're going to be tasting today. From Stag's Leap, we have the Stag Sleep Napa Valley Chardonnay 23, we have.
• 4:19
  > Harm>The Stags Stag's Leap Winery. You got to be precise here. There's Stag's Leaps Wine Cellars. That's the one with the big stag. This is the older winery. Has the little tiny Stag in.
• 4:30
  > Harm>In the circular.
• 4:31
  > Brent>It has the apostrophe after the S.
• 4:34
  > Brent>Yes.
• 4:35
  > Harm>So that's the other Stagsley Winery.
• 4:37
  > Brent>So we have their Petite Syrah 2022, and we have the Cabernet Sauvignon 2021. From Palmas, we have the Amalia Napa Valley Chardonnay 2019.
• 4:48
  > Brent>And the Palmas Napa Valley Cabernet Sauvignon 2020 one.
• 4:52
  > Harm>We killed a baby. Mhm. We killed a baby.
• 4:55
  > Brent>Yeah. And then we have the Accendo Larrea Napa Valley Sauvignon Blanc 23. The Accendo Larrea, uh, Napa Valley Red Wine 21. And the Echendo Sellers Napa Valley Cabernet Sauvignon 2021. So let's go. Okay, let's go to Justin and he can. Do we have to our sips ratings?
• 5:19
  > Brent>Well, thank you very much, everybody.
• 5:22
  > Brent>One sip. Nancy, uh, give me a glass of water to Wash out my mouth.
• 5:35
  > Harm>There are so many jokes to go there. I really.
• 5:38
  > Harm>None of them. I can tell on the radio. Not one.
• 5:40
  > Brent>Still such a fine line.
• 5:42
  > Harm>Okay.
• 5:44
  > Brent>Two sips. Uh, nice.
• 5:47
  > Brent>But what else do you have?
• 5:51
  > Harm>Well, isn't that nice?
• 5:54
  > Brent>Three sips.
• 5:57
  > Brent>Interesting. Uh, yeah. Nancy, what.
• 6:00
  > Brent>What was this again?
• 6:02
  > Harm>Your Alzheimer's is showing.
• 6:06
  > Brent>Four sips. Let's, uh, keep this secret to ourselves. Pour me another.
• 6:15
  > Maury>That's classified.
• 6:18
  > Brent>Five sips. Oh, my.
• 6:22
  > Brent>I was unaware anything could be this good.
• 6:25
  > Harm>That's just so disturbing.
• 6:27
  > Brent>Oh, my goodness.
• 6:29
  > Harm>So disturbing.
• 6:32
  > Maury>Thanks, Justin.
• 6:34
  > Brent>Anytime.
• 6:34
  > Brent>I stand by my. I. I stand by this statement.
• 6:37
  > Harm>Still a stupid.
• 6:38
  > Brent>Such a fine line between stupid and clever. Yeah, yeah, yeah. Oh, Lord God, please.
• 6:46
  > Brent>Uh, okay, let's see if we can dig this one out of the hole we're already in. Who wants to read the Stag Sleep?
• 6:52
  > Maury>I'll be happy to read it.
• 6:56
  > Maury>The property where Stag's Leap Winery is located was originally part of the Yahome, uh, rancho Mexican land. GR. After a series of owners, the Grigsby family consolidated a 700 parcel where the current Stag's Leaf estate resides today. The Grigsby's planted grapes on the land in 1872 and 13 years later they transferred the land to W.W. thompson and H.H. harris, Napa County Sheriff.
• 7:24
  > Harm>The uh.
• 7:24
  > Maury>Next year Mr. Harris conveyed his interest in the property to Thompson's nephew, Horace Blanchard Chase. In 1888, Horace Chase married and shortly thereafter, Horace and his uncle divided their 700 tract into two parcels. The Horace became sole owner of the Northwestern 365 acres.
• 7:46
  > Maury>By 1892, 80 acres of vineyards were in production and Horace built 150 foot wine cave by blasting into the volcanic rheolite rock of the palisades.
• 7:57
  > Maury>Unfortunately, in 1809, he lost much of his fortune through failed investments in Mexican silver mines and um. Stag's Leaf property was lost by default. In 1913, the property was purchased by Clarence and Francis Grange, who lived on the property with their two children. After Clarence had a severe accident with a horse, Francis created an upscale destination resort, Stag's leap Manor. In 1970, Carl Durmani and his wife Joanne purchased a portion of the property and began a nine year restoration project which included the vineyards. In 1996, Carl sold the property to Behringer, now Treasury Wine Estates, the current owners of the estate. The first line is the Stag's Leap Napa Valley Chardonnay 2023. It is 14.3% ABV, 99% Chardonnay and 1% Viognier. 50% neutral French oak barrels, 25% new French oak and 25% stainless steel for 4 1/2 months. The wine did not undergo any malolactic fermentation and was matured for seven months, undergoing bi weekly batinage. The fruit comes from vineyards in southern Napa Valley, mostly Carneros, with some fruit from Oakland.
• 9:19
  > Maury>On the color, very pale straw color. On the nose, we get lemon cream, a hint of pineapple, citrus blossom, and some flowers. The palette, there's definitely some apple, pear, a hint of lemon, a little vanilla brioche and a little creaminess.
• 9:37
  > Harm>What's vanilla brioche?
• 9:39
  > Maury>Vanilla comma and brioche.
• 9:41
  > Brent>And somebody's just reading.
• 9:44
  > Maury>And on the palette and on the finish, I would say it's short to medium. This was a nice wine. It was enjoyable. It's definitely an all day drinker.
• 9:53
  > Maury>Uh, I went. I didn't find it overly complex and overly captivating, but it was just pleasant and enjoyable. What did you think? Uh, Justin?
• 10:01
  > Bob>I didn't get all the notes that Mori got, but I did get apples, uh, pear, a little bit of brioche, more as a texture than a flavor.
• 10:13
  > Bob>Um, touch of ginger.
• 10:16
  > Bob>And, um, the back palette was sweet. It was tingly and sweet. But as I approached it, this has been open an hour or two. The tingliness has gone away, and it's just sweet on the back palate. But I enjoyed it. What'd you think, Harm?
• 10:33
  > Harm>Well, I got some of the same notes Maury got. The lemon and the pineapple are definitely there.
• 10:38
  > Maury>It's got a lot of citrus, uh, acidity to it.
• 10:41
  > Harm>I'm not getting too much citrus, more melon. It's kind of like that, that, um, like, almost like a cantaloupe. And, um, there's a floral note on the nose, but m.
• 10:58
  > Harm>I gotta spit that work after this. Um, I got more pear than apple that you got. Um, Justin, I got more pears. I'm. I think the oak is prevalent here. I get, like, a little bit of cinnamon from that French oak. There's a little bit of toast on the nose as well. Vanilla is definitely there.
• 11:17
  > Harm>I'm not getting the brioche note.
• 11:20
  > Harm>Um, there's maybe a hint of spice from the oak other than the cinnamon. I'm like a ginger note, medium, um, finish. It's decent wine. It's a good Chardonnay and, you know, value priced.
• 11:36
  > Brent>Yeah, well, that's Bobby Joe.
• 11:37
  > Harm>What do you think?
• 11:38
  > Brent>That's the nice thing about this stag sleep is you don't pay through the nose for it.
• 11:43
  > Harm>Right.
• 11:43
  > Brent>You know, they. They're very reasonable on the prices on their wine. So, I, um, mean, on the nose. I'm definitely getting the lemon.
• 11:53
  > Brent>I get the lemon. I get a little bit of pineapple, and I get a little bit of, like, on the back. I don't know if it's the melon, but. M. I'm getting star fruit.
• 12:02
  > Harm>It's not star fruit. To me, star fruit's a little sharper. This is more mellow.
• 12:06
  > Brent>M. I'm getting that sharp.
• 12:07
  > Harm>Really?
• 12:08
  > Brent>Yeah, yeah, I definitely get. It's right in the tip of the nose. It's. And I. I love star fruit, so I buy it all the time.
• 12:17
  > Brent>About 95 of the world's supply of star fruit, or u.
• 12:20
  > Brent>S. Supply of star fruit comes from an island off of Fort Myers.
• 12:23
  > Harm>I was gonna say, you 95, you eat all of it.
• 12:26
  > Brent>Probably, yeah.
• 12:29
  > Brent>M. But apples, pears would have been.
• 12:34
  > Harm>When I was like, yellow apples.
• 12:36
  > Brent>Yeah.
• 12:38
  > Bob>How do you like them apples?
• 12:41
  > Brent>I mean, you know, real tart. Either movie forever, either yellow or. Or maybe even Granny Smith, because it's got that tartness to it. There's. There's a dustiness to it on the end.
• 12:51
  > Harm>Well, I mean, there's a good grip coming from, I think, the oak. That's how much they say.
• 12:57
  > Harm>25% new French oak. That's. That's doing it. M. 50 neutral barrels. That's just gonna give it a nice mouth feel. I mean, I think that 25% French oak was a good idea.
• 13:08
  > Brent>Yeah. Yeah. But overall, you know, for. For the.
• 13:11
  > Brent>For the money, a really nice sipping wine. So we're gonna give the stag sleep.
• 13:16
  > Brent>Uh, Napa Valley Chardonnay.
• 13:18
  > Brent>2023. Uh, well deserved. Three sips.
• 13:22
  > Harm>Interesting.
• 13:25
  > Brent>And we'll be back.
• 13:28
  > Maury>Hey.
• 13:28
  > Brent>And we're back, and we have just finished talking about the Stag's Leap Napa Valley Chardonnay.
• 13:34
  > Maury>Nice.
• 13:34
  > Brent>Um, little wine. Really well done. And that's going to take us to our next wine from the folks at Stag's Leap. We're going to have Harm tell us about that one.
• 13:41
  > Harm>Thanks, Bob. The next wine is the Stag's Leap winery, Napa Valley Petite Syrah 2022. It's 14.5% ABV. It's 89% Petite Syrah, 5% Grenache, 3% Syrah, 3% mixed Rhones. I don't know what that's supposed to mean. Probably Cinsault and something else. Who knows what they're doing over there? Uh, the fruit is from vineyards in Calistoga St. Helena, uh, Oakville Oak Knoll, Combsville Stag's Leap district. And, uh, maceration and fermentation was 9 to 12 days. It was matured in 100% French oak. Only 19% was new. I like the restraint there.
• 14:21
  > Harm>It was aged for 15 months before being bottled.
• 14:23
  > Harm>It's an opaque garnet with violet edges.
• 14:27
  > Harm>And what really strikes you right away is the nose. This is just absolutely perfumey and beautiful. This is the way petite sirosh should be. Uh, it's all about the violets. Candied, uh, candied, uh, violets. Raspberry notes a little bit. I'm getting a hint of menthol now, maybe because I just blew my nose. Who knows?
• 14:50
  > Harm>And the nose is. I could just sit here and smell it all day.
• 14:52
  > Harm>Just all day. I love the nose. This is a geeky wine, but where it kind of falls down is the palate. It doesn't quite match the nose. Let's try this. Mhm.
• 15:08
  > Harm>Tons of blueberry, a little bit of, um, black cherry.
• 15:13
  > Harm>Um, a. Ah, raspberries coming out.
• 15:16
  > Harm>Now that it's had some air. And um, I'm getting like, the mouth feel is so nice. It's got this medium grip from, from that oak. And the acidity that is high enough to clear the tannins. Like, you get that great grip.
• 15:33
  > Harm>It's this one over here, Justin's. You should get some more. It's got that great grip from the tannin, but the acidity makes the. It makes you salivate a little bit. Clears the tannin off and it's just gorgeous. It's got a little dusty finish on the side. M. Uh, yeah, it's a little dusty on the sides of your tongue. And then the finish is medium to medium long. This has gotten better in the glass and I really enjoyed this. Justin, what do you think?
• 16:00
  > Bob>So I thought this was kind, um, of floral on the nose.
• 16:08
  > Harm>Kind of. That's all it is.
• 16:10
  > Bob>I got like robusto coffee beans.
• 16:13
  > Bob>I got baking chocolate.
• 16:16
  > Harm>Okay.
• 16:16
  > Bob>On the palate was big fruit. It was a little tart on the finish.
• 16:22
  > Harm>So I like that acidity. Just a little tart.
• 16:25
  > Bob>Little tart. Uh, the finish I got like coffee, um, liqueur on the sides of my palate. And then, um, after that, got this like, Rhode island coffee milk kind of thing going on.
• 16:38
  > Harm>I have no idea what you're talking.
• 16:39
  > Bob>Chocolate syrup. I'm so sorry. Coffee syrup and 2% milk. It's like the national drink of Rhode Island. Well, the state drink. State drink Rhode Island.
• 16:49
  > Brent>So all five people drink It.
• 16:51
  > Bob>All five.
• 16:51
  > Brent>All five. Okay.
• 16:53
  > Maury>And is there a particular brand of coffee syrup?
• 16:55
  > Bob>Yes. I can't remember.
• 16:57
  > Maury>Can you get back?
• 16:58
  > Bob>Uh, yeah.
• 16:59
  > Maury>So I'd like to duplicate that.
• 17:01
  > Bob>I'll tell you. I'll put it on Facebook.
• 17:03
  > Harm>Thank you.
• 17:03
  > Bob>Yeah. When the show launches.
• 17:05
  > Harm>What'd you think?
• 17:06
  > Maury>Well, I think this is a really interesting wine. I would like to say call it a bit of a geek wine. I think you can appreciate for what it is being sort of really out there, really unique. I'm not sure what I'd pair it with, but I agree with everything that's been said. It's got a beautiful perfume. Violet forward nose.
• 17:23
  > Maury>The nose is definitely the highlight of this wine. On the palate, the. There's lots of violet, there's lots of dark fruit.
• 17:31
  > Maury>Um, dark berries, dark cherries, dark raspberries, blueberries.
• 17:37
  > Maury>Um, and it. Yeah, I think I agree with everything you guys have said. I just. It's really interesting just because it's so unique and different than anything I've ever had.
• 17:45
  > Harm>I know you didn't like it as much as I did.
• 17:46
  > Maury>No, it was very tight coming out of the bottle. In fact, I would say for optimal drinking and enjoyment, you should definitely be patient. Aerate it.
• 17:55
  > Maury>Give it time. Probably even. We probably even opened it a little bit young. It's only a 2022. But I would say this wine, with the benefit of a couple hours of air and aeration and decanting, is showing the best it possibly could be now. And it's really, really interesting.
• 18:10
  > Maury>Um, but like I said, it just. It doesn't really fit in any one box or category. It's a kind, uh, of a unique. Odd bird.
• 18:18
  > Harm>Well, you know, I, uh, eat lot of lamb. This is a perfect lamb wine.
• 18:24
  > Maury>I don't. Nobody eats a lot of lamb. I mean, we don't like killing little baby cows or baby sheep. Excuse me.
• 18:29
  > Harm>You eat a lot of ve. You know what makes ve taste good?
• 18:32
  > Harm>You can taste the fear.
• 18:37
  > Harm>That's a horrible joke told to me by a lawyer friend of mine.
• 18:40
  > Maury>Oh, gosh.
• 18:41
  > Brent>That's all you need to know. Yeah. Yeah, I. I love this one.
• 18:44
  > Brent>I thought this was delicious.
• 18:46
  > Maury>Um, what would you pair it with?
• 18:48
  > Brent>My. My tongue?
• 18:50
  > Harm>Yeah.
• 18:50
  > Brent>Yeah. I. Not so much looking for something to pair it with, but I. I'm with him. I think with lamb, it would be really nice.
• 18:57
  > Harm>Anything. Grilled meats are great with this. Anything with, like, you know, I'm thinking something like with hoisin sauce on it.
• 19:03
  > Brent>Like a grilled skirt steak or flat meat.
• 19:06
  > Brent>Yeah. Yeah, I. The nose on it is really beautiful, and it's just. It's flowers and violets and raspberries, and.
• 19:17
  > Maury>It'S a violet bomb.
• 19:18
  > Harm>Sometimes you get plum on petite, so I'm not getting it here.
• 19:21
  > Brent>There's a little bit of current in the nose, but.
• 19:25
  > Brent>And then the berries come through the blueberries and the blackberries. And then on the end.
• 19:29
  > Harm>And the grip helps, you know, with the red meat.
• 19:32
  > Brent>M. Yeah, on the end you get that little bit of bite and there's that little bit of dustiness. Like a. Like a. Like a. Like a dark cocoa.
• 19:41
  > Harm>Uh, you mentioned that earlier. Both you. Both you guys met dark.
• 19:44
  > Harm>Mentioned dark chocolate.
• 19:45
  > Maury>I really don't quite get it, neither. I agree with you.
• 19:48
  > Brent>No, cocoa, not chocolate.
• 19:49
  > Harm>Okay.
• 19:50
  > Brent>That dustiness.
• 19:50
  > Harm>I mean, I mentioned the dustiness, but I didn't associate with cocoa.
• 19:55
  > Brent>Like cocoa powder.
• 19:58
  > Brent>Cocoa powder doesn't taste really like chocolate.
• 20:01
  > Brent>It's. It's more of a dusty sort of.
• 20:03
  > Harm>Right, right. Okay, so I see it now.
• 20:05
  > Brent>Yeah, I. Yeah, I. I don't get the chocolate on it, but I stopped.
• 20:09
  > Harm>Starting cocoa powder in the 80s.
• 20:11
  > Brent>The 80s were fun. So we're going to be giving the stag sleep. Napa, uh, Valley petite straw. Uh, 2022. Four sips.
• 20:21
  > Maury>That's classified.
• 20:23
  > Brent>So that's going to take us to our next wine. We're gonna have Justin do that one.
• 20:27
  > Bob>Stag's Leap Napa Valley Cabernet Sauvignon, 2020.
• 20:31
  > Brent>Host voice. Yep.
• 20:34
  > Bob>14.6 alcohol by volume, and it's 85.
• 20:39
  > Bob>Cabernet Sauvignon,4% Petite Verdot,4% Malbec,4% Tannat,1% Petite Syrah. Uh, 1% Cabernet Franc,1% Malbec.
• 20:53
  > Harm>They said Malbec earlier. It's gotta be a different clone. It's weird.
• 20:58
  > Bob>Yeah, my bad.
• 21:00
  > Harm>No, no, no, no, no. It's not your bad. It's 4% and then 1% later. This gotta be a different clone of Melbourne.
• 21:05
  > Bob>It's between 1 and 4%, and, uh, it's made from 27 new French oak barrels and 73% older season French oak barrels for 19 months. So on the nose, I got mushrooms, lilacs, funk and pate. On the palate.
• 21:28
  > Harm>What kind of pate?
• 21:29
  > Bob>Liver.
• 21:30
  > Harm>No.
• 21:31
  > Bob>Yeah, Light. You know, it's a light flavor. That sounds dominating.
• 21:35
  > Harm>Go ahead.
• 21:36
  > Bob>And then on the palette, I got Raisinets and green apples, and I found the finish was tannic and woody. What did you think, Maury?
• 21:46
  > Maury>Uh, I want to hear what Harmeet has to Say, because I'm still recovering from what you just said.
• 21:51
  > Harm>Okay. I had no apple at all. I don't know what you're coming with. The raisin, that's either. I got the violets from the 1% petite syrah still came through. I got black plum. I got raspberries on the nose. On the palate, the plum comes through again.
• 22:06
  > Harm>There's a little bit cherry. Um, I get that coffee that you got in the previous one. I'm kind of getting that hints of coffee here.
• 22:14
  > Harm>M. I'm trying to reach for the apple.
• 22:17
  > Harm>I don't get any apple. Um, the grip is medium. Tannins are good, but not, not overpowering.
• 22:25
  > Harm>Um, it's not quite as balanced or as interesting to me as the Petite Syrah was.
• 22:31
  > Harm>And it's got a nice finish.
• 22:33
  > Maury>So it's not nearly as interesting as the Petite Syrah. That was a really interesting wine. This is a well made, middle of the road. Well, easy drinking. Uh, cab based blend.
• 22:44
  > Maury>Uh, I think it's nice. I think it would benefit from some more time in the bottle.
• 22:48
  > Harm>Over 75%, you can call it. It's definitely a cap.
• 22:51
  > Maury>Yeah, I mean, it's a cap.
• 22:52
  > Harm>Almost not. The thing is, in California and in most places, Almost nothing is 100% one grape.
• 22:57
  > Harm>There's always a supposure. There's always a blend of grapes.
• 23:00
  > Harm>People come to my store all the time. I'd like a red blend, but but. Or they say, oh, I don't drink blends. I only want this cab. So unless it says 100% on that label, it's almost never 100%.
• 23:11
  > Maury>Yeah.
• 23:11
  > Harm>Of course, most people don't know that.
• 23:14
  > Maury>But this wine has as nice balance. To me, it's like you said, it's not quite as beautifully balanced and made as the first wine. Uh, definitely has nice structure. It's definitely got nice tannins. It's definitely got nice mouth feel. There's nothing wrong with it. It has no flaws.
• 23:31
  > Harm>Just bop.
• 23:33
  > Brent>I think it's a lovely wine.
• 23:36
  > Brent>M. I get the raspberries and the berries on the nose.
• 23:42
  > Brent>Um, there's a little bit of a floral note to it on the palate, dark cherries.
• 23:56
  > Brent>And I think it's the power of suggestion. But in their notes, they have bay laurel. And I swear I do actually get that, um, the tannins on this are a lot more approachable. I think this one also is opened a little bit young, but, uh, the tannins aren't really, you know, knocking you completely over.
• 24:15
  > Harm>Um, you know what Interested me.
• 24:18
  > Harm>The to not. 4%. To not.
• 24:20
  > Brent>Yeah.
• 24:20
  > Harm>I've only seen to not from Uruguay. I didn't know they were growing in California.
• 24:23
  > Brent>Yeah, yeah, there's, there's a small parcel of it on the property there. Uh, because we were just there. January.
• 24:30
  > Harm>Yeah.
• 24:31
  > Brent>And they've got, they've got quite a, quite a variety of grapes in the vineyards that they have. So that's probably why you see, you know, so many different ones coming in, but, you know, extremely well made.
• 24:46
  > Brent>And again, the nice thing, uh, the thing I like about Stag sleep is it's affordable for, for a Napa Valley wine.
• 24:54
  > Harm>Stag sleep, winery, wine cellars, not so much.
• 24:56
  > Brent>It is, it is one of the few that still holds, you know, that holds the price at something that's affordable.
• 25:02
  > Brent>I, uh, can, I can show you a lot of wines that don't drink as well as any of these three that are three times the damn price. So, you know, cheers to them for making a decent wine at a good price. So we're going to be giving the Stag sleep Napa Valley Cabernet Sauvignon 2021. Well deserved. Three sips.
• 25:19
  > Harm>Interesting.
• 25:23
  > Brent>So that takes us to our next wine.
• 25:26
  > Brent>Um, so wine has been made at the current site of Palma's Vineyards as far back as the 1880s, when Henry Hagan purchased the parcel in Napa Valley and founded the Cedar Knoll Winery and Vineyard.
• 25:38
  > Harm>Uh, the guy from Goodfellows you wish was Henry something, right?
• 25:42
  > Brent>No, it's Tom Hagen. Yeah, you know, remember Tom Hagen? He was the conservative.
• 25:46
  > Bob>There was Henry Hill.
• 25:47
  > Harm>Henry Hill.
• 25:48
  > Bob>Tom Hagen's Henry Hill was this.
• 25:50
  > Brent>He's the conciliary. Yeah. So Hagen became one of the true pioneers in Napa Valley, and his wines featured the San Francisco Opera House, even winning a silver medal for his brandy at the Exposition Universal de Paris in 1889 at the world's Fair. With the arrival of Prohibition, the winery was closed and the property laid dormant in 1945. Dr.
• 26:10
  > Brent>Julio Palmaz was born in Argentina and moved to California in the 70s after finishing his medical degree to pursue a research career at UC Davis. One day while attending a lecture, Dr. Palmas had an idea that after years research and experimentation resulted in his development of the Palmas Schatz balloon expandable heart system stent to support blood vessels and prevent blockages. So his life saving stints have, um, been all over the world and are placing over a million patients a year.
• 26:39
  > Harm>My dad's alive today because of three of those.
• 26:41
  > Brent>Yeah. So damn.
• 26:45
  > Brent>Like, what did we accomplish today? Nothing. We drank some wine. We drank some of his wine. So in the 90s, Dr. Palmas realized a dream when he purchased the former Hagen property and began the process of building the Palmas winery vineyards, a 600 acre estate with 64 acres of vineyards. The winery is unique in that it is situated inside an 18 story cave, so the entire winery is underground, providing it with not only all the benefits of gravity flow winemaking, but also the natural temperature control of a cave. By eliminating mechanical pumps from the wine making process, gravity flow design minimizes the turbulence that damages the wine's structure. So the first wine we're going to start with from them is the Palmas Amalia Napa Valley Chardonnay 2019. It's 14.5% ABV, 100% Chardonnay, 100% barrel, uh, fermented, aged surly for seven months, and 70% new French oak. Uh, bottled in May of 2020.
• 27:42
  > Brent>So it's got a nice sunshiny, bright gold to it on the nose sweetness, white flowers, a little bit of melon. And on the palate, the lemons jump out from me, just. I've had the Palmas Chardonnay many times before, and that is something that always seems to leap out of this.
• 28:17
  > Brent>But, um, lemons, um, citrus, tropical fruits.
• 28:25
  > Brent>M.
• 28:28
  > Brent>This is significantly appreciated since it's warmed up a bit. We had it way too cold before.
• 28:34
  > Harm>But I need some.
• 28:37
  > Brent>I need some redfish, man, a nice little Chardonnay. What do you think, Harm?
• 28:41
  > Harm>Uh, this is great. It's really improved since we tasted earlier. Uh, I'm getting the white flowers, you said. I get a nice oaky note to it as well. It's not like toasty, but it's that spice from the French oak.
• 28:55
  > Harm>And I mean, it's maybe a little bit of toast, but it's not buttery at all. This is not a butter bomb. I don't think there's any mallow in this at all.
• 29:02
  > Maury>No, there's none.
• 29:05
  > Maury>Uh, but it has a European, decidedly European style because of the French oak.
• 29:11
  > Maury>It's not American oak, and it's definitely different than a lot of.
• 29:14
  > Harm>It's not a vanilla bomb, this. No, there's no butter. It's not a butter monster, you know?
• 29:18
  > Brent>Yeah, that's what I like about it. Makes it different.
• 29:20
  > Harm>Yeah. And Bob said lemon. There's some other tropical notes coming out. I get a really beautiful mouthfeel on this. The oak is coming out.
• 29:29
  > Harm>The acidity is balanced. When it was colder, it was. It felt to me really unbalanced. The, uh, city was too prickly. Now it's integrated much better.
• 29:37
  > Maury>Uh, yeah, this is, yeah, much closer to room temperature. It's much improved. I agree with you.
• 29:43
  > Harm>So what do you think, Maury? And I think it's got a nice medium finish. Medium to long finish.
• 29:48
  > Maury>Yeah, I pretty much agree with everything you said today, Harm. Uh, the Meyer lemon really jumps out at me. Um, it does really have a nice mouth feel.
• 29:56
  > Maury>There's a fair amount of oakiness to it. Um, but as I said, the oak has really, uh, blossomed as the temperatures come back close to, uh, room temperature, along with aeration, you know. Very nice wine. Very interesting, very well made.
• 30:09
  > Maury>Um, drinks.
• 30:11
  > Harm>Well, it's a 2019. We're in 2025 now. I think it's still young. I think it takes.
• 30:17
  > Brent>Oh, I think it's young. Yeah, I think. I think this really needs a few more years, Justin.
• 30:23
  > Bob>So on the nose, I got, um, French oak. Different elements of French oak. When we first poured it to now. Yeah, that's more like the. The wisp and memory of French oak.
• 30:34
  > Bob>Where in the beginning it was like French oak, like, serious.
• 30:38
  > Harm>It overpowered the fruit for you.
• 30:40
  > Bob>In the beginning. In the beginning. But after it's been sitting, uh, out, it's balanced out. I got lemon, I got grapefruit. I, um, got a weird note when we first opened it of envelope adhesive that totally went away once it came to room temp.
• 30:57
  > Harm>You still lick envelopes, apparently.
• 31:00
  > Bob>Well, I used to.
• 31:01
  > Brent>Mostly windows.
• 31:02
  > Harm>I get the peel kind.
• 31:04
  > Brent>He's the guy on the short bustle.
• 31:06
  > Harm>He doesn't actually mail anything anymore. Yeah, Good.
• 31:09
  > Harm>Sorry.
• 31:10
  > Bob>So, uh, on the palate, I got lemon, I got green plantain.
• 31:14
  > Harm>Okay. Oak that. I like that note. The green plantain is good, and the.
• 31:18
  > Bob>Finish was light, lemony. And that was a common element from when we first poured it to now. It was kind of like a light lemon, medium short finish. So that's what I got.
• 31:30
  > Harm>Yeah.
• 31:31
  > Brent>A delicious wine. Not, um, much I can really say about it, but we're gonna be, um. We're gonna be given the Palmas Amalia Napa Valley Chardonnay.
• 31:43
  > Brent>Forceps.
• 31:44
  > Harm>Yeah, it improved.
• 31:47
  > Harm>That's classified.
• 31:51
  > Brent>So that's going to take us to our next wine. We're going to have Harm start up on that one before we go into commercial.
• 31:58
  > Harm>Okay. The next one is the Palma's Napa Valley Cabernet Sauvignon 20, 21.
• 32:03
  > Harm>14.9% ABV, 94.49% Cabernet Sauvignon 4.7. 7% Cabernet Franc and.074% Petit Verdot. This is ridiculously precise and I want to mock them for it, but I'm not doing that now. 93% French oak aged 20 months before being bottled. And now we're going to a commercial.
• 32:26
  > Brent>All right, we're back. So what do you think, Harm?
• 32:28
  > Harm>Well, we've got four wines left to go, so I'm gonna be quick. This is a beautiful Garnet. She said, you know what?
• 32:34
  > Harm>When you get four wines in her, you got to be quick because she's gonna fall asleep.
• 32:39
  > Brent>Why do I have to waste my time outwitting?
• 32:46
  > Harm>Just because you married her doesn't mean she have to do everything you say.
• 32:49
  > Brent>Come on, let's go.
• 32:50
  > Harm>Garnet color.
• 32:51
  > Maury>It's.
• 32:51
  > Harm>Now, the aroma here to me is all about pipe tobacco. There's a little muddled berry notes. There's a lot of clove and cinnamon.
• 33:00
  > Harm>That French, uh, oak is really showing the palette.
• 33:05
  > Harm>Mhm.
• 33:09
  > Harm>Kind of medium bodied.
• 33:12
  > Harm>Lots of tobacco and dark cherry. Great grip. But there's not too much fruit.
• 33:18
  > Harm>I'm kind of disappointed in this, but I think that's because we killed a baby. This wine is way too young to be drinking right now. Justin, what do you think?
• 33:25
  > Bob>I got sweet lemon sorbet on the nose.
• 33:28
  > Bob>Orange creamsicle, lemon curd.
• 33:31
  > Maury>Are you drinking the same wine as we are?
• 33:33
  > Bob>Yeah. And plums. On the plums. Um, it was like dark, silky tannins. A little bit of pipe tobacco. Also, um, the finish was long and, uh, pretty good.
• 33:49
  > Harm>Yeah, the finish is long and pleasing. That's true.
• 33:52
  > Brent>What you think, Bob? I'm with Harm. We killed a baby here. Um, this wine, it was criminal to open it. And it shouldn't be open for at least another four years. Um, but that being said, I'm not going to knock it because we messed up and we opened it too soon.
• 34:11
  > Harm>Um, they sent it to us. It's their fault.
• 34:14
  > Brent>Yeah, it's. It is what it is.
• 34:16
  > Brent>But the fruit is there. It's just, it's. It's under a blanket.
• 34:21
  > Harm>So muted.
• 34:21
  > Brent>For me, it's just under a blanket and I, I just can't. I think it's gonna just blossom as it gets older and everything integrates.
• 34:31
  > Brent>There's some clove in there.
• 34:35
  > Brent>There's a little bit of like a vegetable note on the palate. The tobacco. Well, the tobacco, like you said, the pipe tobacco. That foil bag full of tobacco is definitely on the nose.
• 34:47
  > Harm>I'm thinking, uh, my grandfather's pipe tobacco.
• 34:50
  > Brent>Yeah. And cherries and tobacco on the palate. Smold leather. I think it's still plenty. I think it's delicious. It's just. It's so tight. So tight. And we varied it. I've aired this, uh, four times, and it's still tight. So we, we, we. We did a crime by opening.
• 35:08
  > Harm>Mari, what do you think?
• 35:10
  > Maury>Yeah, I can summarize it in one word.
• 35:12
  > Maury>Infanticide. Um, these. This one. See, this wine needs a lot of time, and I would agree with everybody here. I think it does have potential. I question whether or not it will ever develop the fruit you're looking for. Yeah, there is a. There is the possibility, harm, that the fruit will increase before it fades. But typically with more time, I find the fruit tends to fade off.
• 35:34
  > Harm>Yeah.
• 35:34
  > Maury>So this may. May have a window where it's going to improve on the fruitiness, but for the most part, it's.
• 35:40
  > Maury>It's devoid of fruit.
• 35:41
  > Harm>You're right. Generally, fruit falls off as the wine ages. But. But it's gonna get. I think it's getting bigger before.
• 35:49
  > Maury>It may get a bump before it. It falls off. But as we said, it's. We've given it a lot of air. It's.
• 35:55
  > Maury>It's. There's no inherent flaws. It's a delicious wine. It's big, it needs food, and it will definitely benefit from time in the bottle. There's nothing inherently wrong with it. Be patient, and I think you'll be rewarded.
• 36:08
  > Brent>Yeah, patience is the key on this one. So we're going to be giving the Palma's Napa Valley Cab 2021 forceps.
• 36:15
  > Harm>That's classified.
• 36:16
  > Brent>Justin, tell us about our next wine.
• 36:18
  > Bob>The origins of Agenda Cellars go back to 1990, when Daphne and Bart Araho became proprietors of the historic Ail Vineyard in Calistoga and launched Ar Isol. Okay. Arah Estate Wines. Relying on their previous business and landscape design experiences when they learned how to grow grapes and farm organically and biodynamically went on to produce one of the most celebrated wines from the region. After selling their namesake label to Francois Pinault, Artemis Group, they pronounce, they founded Rather accento sellers in 2013 along with their kids, Jamie and Greg. The winery is located at Wheeler Farms, which is originally part of the 2000 acre Carne Umana Spanish land grant. Wheeler Farms was established in 1871 by Charles Wheeler, a founding member of the St. Helena Viticultural Club. So we're going to talk about Accendo Laura Napa Valley Sauvignon Blanc 2023 It's 13.8% alcohol by volume, 28% Sauvignon Blanc.
• 37:27
  > Bob>Ehrlich Vineyard, Oakville, 25% Sauvignon Blanc. Rancho Pequeno, Oakville, 18% Sauvignon Blanc.
• 37:35
  > Bob>Juliana Vineyard, Pope Valley, 19, Semillon, Rancho Pequeno, OakVille, 10% Savignon Musque, Rancho Pequeno, hand harvested, um, between 18. I'm sorry. Between August 30 and September 23, 2023, its whole cluster pressed, fermented, and aged surly with weekly batonage in new and French oak barrels.
• 38:05
  > Bob>78 and stainless steel drums. 22%.
• 38:10
  > Bob>I found the nose was minerally, uh, sparkly. I got lemon, lime green tea, and oysters Rockefeller. On the palette, I got garlic, rosemary, and ribeye. And the finish, I didn't have any remarks, so I would say it was an unremarkable finish. What did you think, Harmeet?
• 38:37
  > Harm>I'm just stunned by the ribeye note. Um, I got Asian pears, I got lemon, lots of lemon verbena, that floral note. Uh, the minerality is there. When you said, um, oysters Rockefeller, I thought you were nuts. But you know what? There's that oyster. There's the Pernod anise type thing coming out. There's the. The. The greens. So maybe. Yeah, so you're not completely nuts.
• 39:03
  > Brent>There's that minerality. The.
• 39:05
  > Harm>Yeah, there you go. There's a minerali saloni to it. And on the palette, I got bright citrus, those herbs, um, still floral. But those herbal notes are great. The citrus is very bright. It's a good contrast. I thought the finish was remarkable. I thought it lasted for a couple minutes. And I get that salinity and that oyster shell note.
• 39:35
  > Harm>Maury.
• 39:38
  > Maury>You know, it's been a theme lately, Harm, and I don't know what's happening here, but I'm starting to agree with you more and more each week.
• 39:44
  > Harm>You say you don't agree, but m. You've been doing every show. Dude, come on.
• 39:47
  > Maury>Lately, it's been a, uh, problem I'm starting to have. I don't know. I'm gonna have to, like, go into therapy.
• 39:53
  > Harm>Falling in love. Don't resist.
• 39:55
  > Maury>No, I would agree with everything he said. I. I, uh, thought this wine was underwhelming. When we first poured it, it was too cold and too closed. It benefited from temperature and aeration for sure. And I can't say which was more important, but patience will reward you.
• 40:10
  > Maury>I thought this was a beautiful, uh, Sauv Blanc that really blossomed. It's. It's full of Finesse. I mean, these guys. I didn't realize that Ocendo was, was, uh, found by the Araho family. But isolate, uh, State and Araujo are some of the flagship, uh, premier wines of Napa Valley. Isolate vineyard is just, you know, one for the, one for the, the hall of fame. So I really think that, uh, these guys know what they're doing. They've made a beautiful wine. I really, really enjoyed this. And although I'm not an avid soft blanc drinker, I think this is beautifully made.
• 40:45
  > Brent>All right, well, we're going to give the Accendo area, uh, Napa Valley Sauv Blanc 20, 23 forceps.
• 40:53
  > Harm>Yeah, it really improved. Really, really improved.
• 40:56
  > Brent>So we're going to have Maury tell us about our next one.
• 40:59
  > Maury>Okay, well, thank you, Bob. The next one is the Accendo Lorea Valley Red Wine 2021. It's 14.8 ABV. It's 91 Cab Sauvignon 9% Petite Verdot. Hand harvested on September 28th to October 19th of 2021, it was fermented in stainless steel tanks and, and aged in new and used French oak barrels for 21 months before bottling. This wine has a deep garnet color.
• 41:29
  > Maury>It's got a lot of blueberries, plums, and hints of tobacco on the nose. There's even a hint of baking spice. It's got this, again, dark, inky color on the palette. It's luscious.
• 41:41
  > Maury>It's mouth coating. It's got strong structure and tannin, a velvety texture. Some definitely dark red fruit and black fruits. And the finish is medium.
• 41:55
  > Maury>I enjoyed it. I think it's very well made. There's no flaws. It's just a, um, you know, very nice. Well made. I'm disagreeing with you, man.
• 42:03
  > Brent>Red.
• 42:04
  > Harm>I'm disagreeing with you, Flop.
• 42:06
  > Maury>What's the flaw?
• 42:06
  > Harm>I don't like the palette as much as you do. I think the nose is. You're. You're on with the blueberries and tobacco and the baking spice. But the palate, I. It came across as a little bit of weak and watery to me. It wasn't as full bodied as I expected.
• 42:21
  > Maury>You're right, it is a little weaker than some. But judging what we have in the glass, I thought it was, you know, it was okay.
• 42:27
  > Harm>What about you, Justin?
• 42:29
  > Bob>So I got a lot of the notes you guys talked about, but I got on the nose and the palate. Mint and aloe.
• 42:35
  > Harm>I get the mint, I don't get aloe.
• 42:36
  > Maury>I'm not sure what aloe tastes like.
• 42:38
  > Bob>Yeah, I generally don't eat aloe lotion.
• 42:40
  > Brent>Yeah, I rub it on skin, but I don't eat it.
• 42:42
  > Bob>I've tasted it.
• 42:43
  > Harm>It puts the lotion on the skin or get the hose again.
• 42:47
  > Bob>I've licked the plant too.
• 42:48
  > Harm>I don't lick the plants more. Bob, what do you think we got? We, we got one more wine.
• 42:53
  > Brent>I'm really disturbed by the fact that he's licking plants.
• 42:56
  > Harm>He choose to lick the toads. It's better.
• 42:58
  > Brent>Yeah. I think it's got a really pretty nose. I, I like the palette. I think the palette on it's nice.
• 43:05
  > Maury>Really.
• 43:05
  > Harm>I just, it just felt watery to me.
• 43:09
  > Harm>Has it changed for you?
• 43:12
  > Brent>No, I think it's. I, I think it's delicious.
• 43:14
  > Brent>Uh, we're going to be giving the Cendo Larrea Napa Valley Red Wine 20, 21. Three sips.
• 43:22
  > Maury>Well, Bob, uh, what else you got for us? We got one more.
• 43:25
  > Brent>Our last one is the Accendo Sellers Napa Valley Cabernet Sauvignon 2021. It's 14.8% ABV 76 Cab Sauvignon, 22% Cobb Frank and 2% Petite Verdot. Hand harvested, aged in new and used French oak barrels for 22 months. The color on it is just inky purple, man.
• 43:47
  > Brent>Inky purple. Just dark and brooding. Um, on the nose there's a little bit of, a little bit of BlackBerry.
• 44:04
  > Brent>There's a little bit of a vegetal note. Um, there's a lot of vegetable note. Their notes basically come out with, uh, anise and fennel. I definitely get the fennel.
• 44:15
  > Brent>Yeah, the fennel is definitely there.
• 44:18
  > Brent>So on the palette, let's see.
• 44:23
  > Brent>Mhm.
• 44:28
  > Brent>The tannin on it is nice. It's, it's silky.
• 44:34
  > Brent>It's not right up in your face.
• 44:38
  > Brent>A lot of red fruit. Dark stewed fruit. Yeah.
• 44:44
  > Brent>Lovely one. What'd you think, Harm?
• 44:47
  > Harm>I, um, have to disagree with you, Bob.
• 44:50
  > Harm>This one.
• 44:50
  > Maury>You're so contrary today.
• 44:52
  > Harm>I just. Again, it's. It's just this one just feels unbalanced to me. This is. There's too much herbal notes, not enough fruit for me.
• 45:03
  > Harm>This is not like the California wine I'm used to drinking Napa, uh, Valley stuff. The palate is really dense. It's got a great mouthfeel, unlike the previous one. For me, um, the tannins are great. I think it needs more time. I think it's another baby we killed.
• 45:19
  > Harm>Yeah, we killed. We did. We screwed up again.
• 45:22
  > Harm>We, uh, drank this too young. It really needs A ribeye and, uh, maybe that'll.
• 45:28
  > Harm>Maybe that'll fix it.
• 45:29
  > Brent>Everything needs a ribeye.
• 45:30
  > Harm>Everything. Yeah. Ah, Maury, what do you think?
• 45:32
  > Maury>No, I agree with you. I mean, listen, they're young. They're young.
• 45:35
  > Harm>Just give in more.
• 45:37
  > Maury>They're young. And it's a food wine. I like this one better than the previous one. I think this one is more cab forward, and it's definitely got more structure. Will it improve with time?
• 45:48
  > Maury>Absolutely. Is it young? Absolutely.
• 45:51
  > Maury>Uh, I think it's well made. I enjoyed it, and it would be. Well.
• 45:56
  > Harm>Justin, what you think, Justin?
• 45:58
  > Bob>So on the nose. I got, like, a light star anise. I got fennel.
• 46:04
  > Bob>Huckleberries.
• 46:06
  > Harm>What's a huckleberry? I've never had one.
• 46:08
  > Bob>It's like, ah.
• 46:10
  > Brent>In the cartoon. Fruit.
• 46:12
  > Harm>Oh, yeah. Huckleberry Hound. I remember having a. Yeah.
• 46:15
  > Harm>Southern accent.
• 46:16
  > Bob>Yep. Right. It's like, um, you eat a pie, you want it to be sweet, but it's not, because it's made from huckleberries.
• 46:24
  > Harm>All right.
• 46:25
  > Bob>Brent's very fond of them.
• 46:26
  > Brent>Yeah, they. They do have a tartness to them that most people are not used to, I think. So.
• 46:36
  > Harm>So what do you think, Bob? Would you think that we just killed us. We did. Did it too early.
• 46:41
  > Maury>Again, I don't like to say we made a mistake. I mean, I take issue with what you said, Harm. We. We open what was sent to us. It is young, and patience will be rewarded. But I don't think we made a mistake. We talked about what we got, and what we got is well made.
• 46:54
  > Brent>Yeah. And it's. And. And you have to be able to taste through the youth to see where it's.
• 47:00
  > Harm>I understand that, but, like, I feel like we've got too much muted fruit these last few wines, and generally younger wines have that fruit like Maury was talking about, um, and the fruit falls off. But I think these need time to integrate because there's so much new French oak and.
• 47:15
  > Brent>Yeah, I think that's the problem. I think. I think they haven't had that. It's not so much the fruit is going to, uh, elevate as everything else is going to sort of fade.
• 47:24
  > Brent>Fade and sort of integrate around it.
• 47:27
  > Harm>Yeah.
• 47:27
  > Brent>So you're going to get more of that roundness, and the fruit is going to come forward, and you're going to get more of the palate. It's going to come forward.
• 47:35
  > Harm>So I feel like I could use more acidity in this wine, that's all.
• 47:37
  > Brent>But, I mean, we can't. We, you know, here's the thing we can't complain about, you know, opening them too soon because, uh, you know, we're. Nobody's shipping anybody, uh, you know, no aged wines.
• 47:48
  > Harm>Yeah, they are, but you have to pay a lot more.
• 47:51
  > Brent>No, I mean to folks like us, so.
• 47:54
  > Harm>I know not to folks like us. We don't deserve it.
• 47:56
  > Bob>We have the opportunity to predict the future.
• 48:00
  > Bob>So it's kind of fun.
• 48:01
  > Harm>Yeah, I mean, it's as it sits. The.
• 48:03
  > Brent>I predict in the future the Justin's going to have a wine that tastes like paste.
• 48:07
  > Harm>Because the mouth feels so great, I'm inclined to give it a higher rating than I did originally, you know.
• 48:14
  > Brent>Well, I think that I, I think it's a lovely wine.
• 48:17
  > Brent>I think it was really well made. And I think time is going to be your ally here. I think this wine is really going to make that turn and really jump out, I think.
• 48:27
  > Harm>Take my wife to Ruth's, Chris, today and bring some of these bottles with me.
• 48:30
  > Brent>There you go.
• 48:31
  > Maury>It's a good idea.
• 48:32
  > Harm>See if they get better.
• 48:33
  > Brent>Well, I think anything would be better with, you know, Chris.
• 48:36
  > Maury>Yeah.
• 48:36
  > Brent>Yeah. With a rib eye.
• 48:37
  > Harm>Everything's, you know, I, I tend to get the, the, the uh, escargot and the filet.
• 48:43
  > Maury>Well, you don't. You're a heathen.
• 48:46
  > Brent>Well, we're going to be, uh, giving the accendo sellers Napa Valley Cabernet 7. You know, 20, 20.
• 48:52
  > Brent>He won three SIPs and we may.
• 48:56
  > Harm>Be underrating it, but that's. It's a three.
• 48:58
  > Brent>Oh, we're. Yeah.
• 48:59
  > Harm>Well, I don't know.
• 49:01
  > Brent>Send me another one in about three years and my guess is it's going to be much higher, so. Well, that's all the time we have for today. I want to thank our co host for joining us.
• 49:10
  > Brent>Thank you, Justin.
• 49:11
  > Bob>Oh, thank you so much. Pleasure to be here.
• 49:13
  > Maury>And thank you mori another amazing day in the basement. Thank you, Bob.
• 49:17
  > Brent>Beats sitting around watching tv, so. And thank you, Harm.
• 49:21
  > Harm>You know, I want to thank you, Bob, for giving me some nice wine to taste today. But my wife is not going to be happy when I get home.
• 49:28
  > Brent>That's every day you go home. How's it, how's today any different than that? Yeah, it has nothing to do with what you've been doing today.
• 49:35
  > Harm>It's just the fact that you're there, man. You put too much wine in me.
• 49:38
  > Brent>It's the fact that you're going to be there that's the problem.
• 49:42
  > Harm>It is a problem.
• 49:43
  > Brent>Well, for sip suds and smokes, this is made, man. Bob. Thanks for joining us. Remember, life is too short to drink bad wine.
• 49:50
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• 49:59
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• 50:59
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• 51:11
  > Announcer>Your host, the Good Old Boys will see you all next time.