Latest / Sips, Suds, & Smokes / The hills are alive with the taste of good grapes

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The hills are alive with the taste of good grapes · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and Smokes.
• 0:04
  > Brent>Our sip segments are all about distilled spirits, wine, tea and coffee, and anything else you can drink. So this is wine episode. So here are the wines we're going to discuss. So we have the cage Sauvignon Blanc 2023.
• 0:16
  > Maury>Woohoo.
• 0:17
  > Brent>We have the Chapel a 2023 signature Chenin Blanc. We have the calling 2022 River Valley Pinot Noir. The Pump Jack Napa Valley Merlot 2022 yummy.
• 0:31
  > Brent>The Chaplain Signature Napa Valley Cabernet Sauvignon 2021 Sequoia Grove Napa Valley Cabernet Sauvillon 2021 Sequoia Grove, Napa Valley, Rutherford Tonnella Vineyard 2019 and the Sequoia Grove, Napa Valley Rutherford Bench Reserve Cabernet Sauvignon Winemaker Series 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. Sips, suds and smokes with your smokin host, the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Harm>Hey.
• 1:57
  > Brent>Yes, it's sipping time again. Welcome to this episode, uh, SIPS episode, where everything good in life is worth discussing.
• 2:02
  > Maury>Hey, we've been sipping.
• 2:03
  > Harm>Yeah, we've been sipping.
• 2:05
  > Maury>Keep on sipping. Man.
• 2:07
  > Brent>We are the best thing on at.
• 2:08
  > Harm>2Am Are we really though? You know, I, I was saying, I think last show we recorded, I was watching Apple tv, Severance, the new show episode, the new series, uh, whatever season. But I, I was up at 2am last night and I don't remember seeing anything good on. I think we are the best thing on, I don't know, a couple weeks.
• 2:26
  > Brent>Ago I was watching Landman at 2am And I'm sorry, Billy Bob kicks everybody's rear end.
• 2:30
  > Harm>What were you watching?
• 2:31
  > Brent>Landman.
• 2:32
  > Harm>I don't know that one.
• 2:33
  > Maury>Yes, I just started watching Landman.
• 2:35
  > Brent>No, what is the latest show ever?
• 2:37
  > Maury>Yes.
• 2:37
  > Bob>Oil Man, Billy Bob Thornton.
• 2:39
  > Brent>Yeah, that's all I've got to say. The greatest thing Taylor Sheridan has ever done. Forget yellow. Greatest thing.
• 2:45
  > Harm>What service am I watching? This?
• 2:46
  > Brent>I have no idea.
• 2:47
  > Maury>It's on Peacock.
• 2:48
  > Brent>Yeah, I have like 27 service.
• 2:50
  > Harm>You know, I, I actually went and paid for Peacock this year because I want to see the SNL 50th anniversary.
• 2:55
  > Maury>Peacock or Paramount Plus I think it's Paramount.
• 2:58
  > Harm>Uh, Star Trek Active. Paramount.
• 3:01
  > Maury>It's on one of those paid platforms.
• 3:04
  > Brent>Oh, I know is Peacocks are meaner in hell. Stay away from they will Tear you up.
• 3:07
  > Harm>And they're horrible. I remember the first time I heard a peacock.
• 3:11
  > Brent>They got, they got claws.
• 3:12
  > Maury>I know.
• 3:12
  > Brent>Tear you up and at four in.
• 3:14
  > Harm>The morning and you dilly, they are outside your window screaming at you.
• 3:17
  > Brent>But I will tell you one thing. Coming from redneck, you can only get this from redneck. The eggs are delicious in the peahens.
• 3:23
  > Harm>I've never tasted, uh, peahens.
• 3:26
  > Brent>Greatest egg salad you've ever had in your life.
• 3:29
  > Harm>You are a weird, weird man.
• 3:31
  > Brent>I'm a redneck, um, through and through.
• 3:33
  > Harm>Well, I've. I've lived in India. I'd never had a peacock egg.
• 3:38
  > Brent>Well, you got, we got brown necks there. It's different to right now.
• 3:41
  > Bob>They're not sharing them with you, huh?
• 3:43
  > Brent>Yeah, I'm not sharing them with you.
• 3:44
  > Harm>I got better manuals. Trust me.
• 3:45
  > Brent>As hard as they are, as hard as they are to get, I'm not sharing them with you.
• 3:48
  > Brent>To heck with you. Our sip segments are all about distilled spirits, wine, tea and coffee and anything else you can drink.
• 3:57
  > Harm>Once last time we did salad, tea.
• 3:58
  > Maury>And egg, salad tea and coffee episode.
• 4:00
  > Brent>Oh, uh, they do coffee episodes all the time.
• 4:02
  > Maury>Yeah, yeah, yeah.
• 4:04
  > Harm>No, they're online only. I don't think they're on the radio.
• 4:06
  > Brent>No, they've done them on the radio. Absolutely. 100.
• 4:08
  > Maury>Yeah.
• 4:09
  > Brent>So here, the ones, those are the.
• 4:11
  > Harm>Guys up in Memphis doing.
• 4:12
  > Brent>Yeah. Uh, Nashville.
• 4:13
  > Harm>Nashville. Sorry. Nice. Whatever.
• 4:15
  > Brent>Wrong place.
• 4:15
  > Harm>Redneck country, whatever they're from.
• 4:17
  > Brent>So this is wine episode. So here are the wines we're going to discuss.
• 4:20
  > Brent>So we have the cage Sauvignon Blanc 2023. We have the Chapel, a 2023 signature Chenin Blanc.
• 4:28
  > Brent>We have the Calling. 2022 River Valley Pinot Noir. The Pump Jack Napa Valley Merlot 2022.
• 4:37
  > Harm>Yummy.
• 4:38
  > Brent>The Chapel, a signature Napa Valley Cabernet Sauvignon 2021 Sequoia Grove Napa Valley Cabernet SauVignon 2021 Sequoia Grove, Napa Valley, Rutherford Tonella Vineyard, 2019. And the Sequoia Grove Napa Valley Rutherford Bench reserve Cabernet Sauvignon Winemaker Series 2019.
• 5:00
  > Brent>So very nice.
• 5:02
  > Maury>What about the, uh, co host today? Would you like to introduce our co host?
• 5:07
  > Harm>It's all about ego with you, Mark.
• 5:08
  > Brent>Yeah, it's all about you, isn't it? It's all about Maury.
• 5:11
  > Harm>If you didn't know he was a doctor, now you know he's a doctor.
• 5:13
  > Brent>All right, fine.
• 5:14
  > Maury>I just figured the surgeon boy would be complaining since you Gave more time to the wine.
• 5:20
  > Brent>I'll introduce the surgeon.
• 5:22
  > Harm>What?
• 5:22
  > Bob>He cuts stuff.
• 5:23
  > Harm>So I don't think. I don't think, uh, uh, what do you call it?
• 5:26
  > Harm>A bris is a surgery.
• 5:28
  > Brent>Yeah. It's not a really surgery.
• 5:29
  > Bob>Well, you haven't had one, have you?
• 5:30
  > Harm>I have.
• 5:31
  > Brent>No.
• 5:31
  > Harm>If you can.
• 5:32
  > Brent>No, no. If you can, do it in the living room. It's not really a surgery.
• 5:36
  > Maury>No, but others, other than Indians, we require an operating room, not a living room.
• 5:41
  > Harm>So what's the difference between God and a surgeon? God does not let his blood.
• 5:46
  > Maury>God doesn't think. He's a doctor.
• 5:50
  > Brent>All right, so there's good old boy Justin.
• 5:53
  > Bob>Good morning. Pleasure to be here.
• 5:56
  > Brent>And apparently left out Maury.
• 5:59
  > Maury>Thank you, Bob, for the introductions.
• 6:01
  > Harm>Was it MDFRCS?
• 6:03
  > Bob>Sorry to post.
• 6:05
  > Brent>He's got 27 letters after LMNOP, W, QRZ, backslash, O with an UV a lot over it and a little house and all that, so. And good old boy Harm.
• 6:16
  > Harm>I didn't finish my PhD and I dropped out of med school. So there you go.
• 6:19
  > Maury>They are true facts.
• 6:21
  > Brent>100% true.
• 6:23
  > Harm>Whatever. I could have had more letters. I could have had more letters.
• 6:26
  > Maury>But you own a liquor store.
• 6:27
  > Harm>I own a liquor store.
• 6:28
  > Brent>Yeah. Well, at this rate, the only letters you're going to have to after his name. Rip.
• 6:33
  > Brent>So we.
• 6:34
  > Harm>We all get that one. Yeah, we all get that one.
• 6:36
  > Brent>Yeah. Looking at you, yours is closer to my.
• 6:41
  > Harm>Oh, we're off the rails.
• 6:44
  > Brent>Exactly.
• 6:44
  > Maury>So, yes, we're completely off.
• 6:46
  > Brent>That's pretty much this show.
• 6:47
  > Maury>How many minutes in? And we haven't even talked about the.
• 6:49
  > Bob>First spirit or the seconds today Ships ratings.
• 6:56
  > Brent>So let's have just do our Sims ratings against our better judgment.
• 6:59
  > Maury>Come on. Zip along, young man.
• 7:01
  > Bob>One sip. Give me a glass of water to wash out my mouth.
• 7:08
  > Harm>Water. Drink water.
• 7:12
  > Maury>Two sips. What is this? Nice, but what else do you have?
• 7:18
  > Harm>Well, isn't that nice? Against better advice, um, three sips.
• 7:25
  > Maury>Hmm.
• 7:25
  > Harm>Very interesting. What was this again?
• 7:28
  > Harm>Interesting.
• 7:29
  > Brent>I can see your mother shaking her head and sh.
• 7:31
  > Harm>My mom's gonna shank me, shiv me when I get home.
• 7:34
  > Brent>I can see your mother looking at you going, oh, hell no. That's not my kid. All right, so.
• 7:39
  > Bob>So you're up.
• 7:40
  > Brent>Uh, four sips. Let's keep this a secret to ourselves.
• 7:43
  > Brent>Pour me another.
• 7:45
  > Harm>That's classified.
• 7:47
  > Bob>Five sips. Oh, uh, my. I was underwear. Anything could be this good.
• 7:54
  > Brent>Oh, my goodness. Yeah.
• 7:57
  > Brent>Yeah.
• 7:59
  > Harm>Nice.
• 8:00
  > Brent>All right, so that brings us to our first wine. And we're gonna have Harm tell us about that one.
• 8:04
  > Harm>I'll try to be quick. Kate. Sauvignon.
• 8:09
  > Bob>He always wins the race.
• 8:10
  > Harm>I win the race.
• 8:12
  > Brent>He's always first.
• 8:14
  > Harm>Unfortunately for her, cade, Sauvignon Blanc 2023 is 13.8% ABV84.84 Sauvignon Blanchard, 12% Sauvignon Blanc, Mousquet, 2% Semillon and 2% Viognier.
• 8:26
  > Harm>8,886 cases made. Fermentation was carried out with a combination of stainless steel and tanks and, uh, drums. 87% French, uh, oak barrels, 10% new. 11 different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 20 days at an average temperature of 56 degrees Fahrenheit with no malactive fermentation occurring.
• 8:47
  > Brent>The.
• 8:48
  > Harm>The wine aged in stainless steel tanks and barrels for five months. And the barrels and stainless steel drums were aged surly without aging, without stirring the leaves. And there's Alan Rickman.
• 9:00
  > Maury>So good.
• 9:01
  > Bob>That's what I was trying to do and utterly failed.
• 9:04
  > Harm>That's why I decided you're not nearly.
• 9:05
  > Brent>As cool as Alan Rickman.
• 9:06
  > Bob>No, I'm not.
• 9:07
  > Harm>So the color is a beautiful pale straw. The nose, it is very green. It's green cut grass, white flowers. And there's a foxy funk from the Muscay, which I'm not a real fan of.
• 9:19
  > Harm>Uh, the pal. On the palate, I get green apple skins, lemon yellow, ah, grapefruit, and. But had a really nice mouthfeel.
• 9:30
  > Harm>This is not the style of Sauvignon Blanc. I prefer generally. Um, it has a medium long finish. It's these California stainless, um, steel barrel thing where they use.
• 9:40
  > Harm>I think they use too much barrel. And this one, even though it's only 10% new oak, I just. It's not my style. It's not my personal preference.
• 9:50
  > Maury>It's quite pungent.
• 9:51
  > Harm>Oh, yeah, it's. It's okay.
• 9:53
  > Maury>It's a formidable sense. Harm, if I may. I was agreeing with you right up until you got to the last couple sentences.
• 10:02
  > Maury>I think you nailed it on the palette. I think you nailed it on the nose. For me, all those notes were there, but it was very one note. It was, uh, not very interesting and complex or layered in terms of the palette.
• 10:16
  > Maury>And I did come back as you said. And I do appreciate the nice mouth feel, which I didn't. But I just found that the. The, for me, it was just too one note. Very heavily citrus based green apple, the tart grapes you've spoke about. Um, and not my style But I wasn't so much offended as you were by the barreling.
• 10:36
  > Harm>It's not offending to me. It's just. It's just not my style.
• 10:38
  > Brent>Right.
• 10:39
  > Harm>I really like that New Zealand style. And I like. Which is all about the fruit, fresh fruit, and the tropical notes. And I also love the French style from, uh, let's say, um, uh, Loire Valley, uh, what do you call it? Why M. Why am I drawing a blank? Because I've been drinking too much wine. French Sauvignon blanc, Loire.
• 10:58
  > Harm>Phenomenal quality. Bob, what is it?
• 11:01
  > Brent>I've been drinking as well, so I'm not helping you.
• 11:04
  > Maury>Well, anyway.
• 11:05
  > Bob>The blind leading the blind today, huh?
• 11:08
  > Maury>Justin, what'd you think of this wine?
• 11:10
  > Bob>So the color was clear. The nose was butter. Pears.
• 11:14
  > Harm>There's no butter at all.
• 11:17
  > Bob>And, well, fine. I smelled it, really.
• 11:24
  > Harm>In the beginning, there's a little salinity. There's not butter.
• 11:26
  > Bob>To me, it kind of faded off the butter. But in the beginning, it was definitely cougar juice butter, with or without the pharma.
• 11:33
  > Maury>I find that's, uh, what I was.
• 11:36
  > Harm>Trying to think of. Sancerre.
• 11:37
  > Maury>You probably didn't rinse your glass because this was not cougar juice with butter. I'm sorry. I've got to disagree.
• 11:42
  > Bob>We didn't have cougar juice in the last show either. But anyway, the palette was sweet pears, mushrooms, and tin.
• 11:49
  > Harm>I'll give you a sweet pear, but I'm re. I'm reaching for the mushroom. I. I don't know where you're going with that.
• 11:54
  > Bob>It, uh, just was the second thing that hit me. Also faded off over time, but. And at the end, I got, um, fruit finish.
• 12:08
  > Bob>Other words I wrote. I can't read now.
• 12:10
  > Harm>Fruit cocktail. Yeah, it's kind of fruit cocktaily.
• 12:13
  > Harm>Yeah, but not sweet.
• 12:14
  > Brent>Well, the little cup that you peel the foil off of.
• 12:17
  > Bob>Yeah, that's it.
• 12:18
  > Maury>Yes. Yes, that cup.
• 12:19
  > Bob>Is there fruit any other way?
• 12:21
  > Brent>Not that I've ever had in my life. No.
• 12:23
  > Bob>None of my parents ever bought.
• 12:25
  > Maury>My parents said that's the only fruit.
• 12:26
  > Bob>That's it.
• 12:27
  > Maury>Otherwise, you have this, like, skin or stuff, and.
• 12:29
  > Harm>Yeah, we don't want those seeds.
• 12:32
  > Bob>No, no.
• 12:33
  > Harm>I. I grew up, um, eating fresh fruit constantly. I freaking love fresh. And right now, look what good it did you. Yeah, I know.
• 12:40
  > Brent>Your mother left you out. You in the house.
• 12:43
  > Harm>The, uh, blackberries were bogo at Publix. I've been eating blackberries, uh, and raspberries. Oh, so good.
• 12:49
  > Maury>You got to go easy on the fruit.
• 12:50
  > Harm>I know. I know they're bad for the diabetics.
• 12:52
  > Maury>They're bad for your.
• 12:53
  > Harm>Bad.
• 12:55
  > Brent>Eat more fruit. You should eat lots of fruit.
• 12:58
  > Harm>Bob, what do you think about this wine?
• 12:59
  > Maury>Can you rate it, Bob?
• 13:01
  > Harm>We got 30 seconds.
• 13:02
  > Brent>Very crisp, very bright.
• 13:06
  > Brent>I definitely. It's a little green on the front palette, but, um, it's definitely in your face. Um, it's.
• 13:15
  > Brent>I'm like you. I like more the New Zealand style.
• 13:18
  > Brent>Um, so this one's a little bit more up front, but all in all, I'm really, I think, well done.
• 13:28
  > Brent>Hey. And we're back, and we were discussing the Cade Cabernet Sauvignon Blanc or Sauvignon Blanc.
• 13:34
  > Harm>I love the fact he called it Cabernet Sauvignon Blanc because during the commercial, he broke a glass.
• 13:39
  > Brent>Yep.
• 13:40
  > Harm>This is the first time during a show somebody's broken a wine glass. And I'm glad it was Bob.
• 13:44
  > Brent>It happens. Such is life.
• 13:46
  > Brent>Well, we're going to be giving the, uh, Cade Sauvignon Blanc a well deserved three sips.
• 13:52
  > Harm>Interesting.
• 13:54
  > Brent>So that takes us off to our next wine. We're going to have more. You tell us about that.
• 13:58
  > Maury>Why, thank you, Bob. Next we'll be talking about Chappellet Vineyards, which was founded by Molly and don Chappellet in 1967. They began construction of their winery on Pritchard Hill the following year. This would be the second new winery in Napa Valley after repeal of Prohibition. And they became the 18th registered member of the Napa Valley Vintners Association. Designed by abstract artist Ed Moses, the winery was built into the landscape and was modeled after the Great Pyramids. Their legendary 1969 Cabernet Sauvignon was awarded 100 points by Robert Parker's wine advocate.
• 14:37
  > Harm>They've had many more 100 point wines since then, by the way.
• 14:40
  > Maury>Yes, correct. Uh, the first wine today is actually another white. This is the Chappelle 2023 Signature Chenin Blanc. It is 14.1% AB. The original vines were already producing when Don and Molly purchased the property in the late 1960s. Following a replanting in 2007, they reintroduced their Chenin Blanc as a signature designation with a twist. While our signature Cabernet bears Don Chappellet's name, Molly Chappellet's signature graces our Chenin Blanc label. To add depth and complexity, the 2023 Chenin Blanc was fermented in a combination of neutral French oak barrels and stainless steel tank. It was harvested October 9, 2023.
• 15:29
  > Maury>The color is a very, very pale straw color on the nose.
• 15:34
  > Maury>Wonderful aromas of Meyer lemon, quince, pineapple, nectarine, hints of tropical flowers, honey, clover, a hint of hay, and a very, very slight hint of oak on the palate. It starts out crisp and elegant. It's balance. There's a nice acidity. There's plenty of minerality. Lots of apricot, orange, honeydew, and just a hint of oak. Again, these were neutral oak barrels, and there's just a hint of oak on there. Just enough to give it a really nice balanced style. It's got a medium to long finish. I thought this was really a delicious wine. Uh, not many of us drink a lot of chenin blanc. And, uh, I would say that this being off of one's radar, really something worth considering. Uh, again, uh, I would drink it anywhere you might drink a sauvign, and I thought it was very enjoyable. I like this very much. Uh, Harm, what did you think?
• 16:29
  > Harm>I think you're, uh, pretty good with those notes. Uh, I don't get as much lemon or pineapple as you got.
• 16:35
  > Harm>Uh, the tropical fruits kind of muddled for me. I got a lot of melon. Green, uh, melon, uh, honeydew, I guess.
• 16:43
  > Harm>Um, orange zest is there. And I get clove, like. Like the. The spice clove. Not clover. But no, I didn't get that. But it's. It's. It's got a nice mouth feel. That's what I think. That's what the barrel is producing. I'm not getting that oak note either.
• 17:01
  > Harm>Justin, did you get any of that oak note or, uh. What are those? What do you get?
• 17:04
  > Bob>So in the beginning on the nose, I got soap, but it faded off. And then, uh.
• 17:10
  > Harm>I think you're conflating like soap with, like, lavender.
• 17:13
  > Bob>Could be fabuloso.
• 17:15
  > Harm>Yeah.
• 17:15
  > Maury>You know, I think, Harm, the oak notes, mostly gone now. It was early on when we poured it, there was definitely oak, especially when.
• 17:22
  > Harm>Compared because it's neutral oak. To me, it's more the mouth feel.
• 17:25
  > Maury>Complexity, but it's just a hint of it, and it's really largely blown off.
• 17:29
  > Harm>Okay.
• 17:29
  > Bob>On, um, the palette, I got oak on the nose. I didn't.
• 17:32
  > Harm>You got the oak on the palate, don't you. I don't get that.
• 17:34
  > Maury>That it's mostly gone.
• 17:35
  > Bob>And I got white melon on the palette and finish was.
• 17:39
  > Harm>What's a white melon?
• 17:40
  > Bob>White melon, like, uh, honeydew. Honeydew.
• 17:43
  > Harm>Honeydew. To me. Very good.
• 17:45
  > Bob>Very good. That's what I meant.
• 17:46
  > Harm>That's a green melon.
• 17:47
  > Bob>And then you Know, on the nose I got like, pineapple, but it was like pineapple at the end of a pina colada after you drink.
• 17:53
  > Harm>I didn't. I didn't get as much pineapples as, you know, Maury was. He mentioned it, right? Prominently. But, you know, it's. It's. I guess you're right. It's pina colada.
• 18:01
  > Bob>End of the glass.
• 18:02
  > Harm>End of the glass.
• 18:03
  > Bob>Yeah, yeah.
• 18:03
  > Harm>Okay, I get you now. I understand. You're coming from now. Okay, good.
• 18:06
  > Bob>That was it.
• 18:07
  > Harm>All right, Bob.
• 18:08
  > Bob>Short and sweet.
• 18:10
  > Brent>I thought it was delicious.
• 18:11
  > Harm>Um, nobody else got the spice. No clove for you guys?
• 18:14
  > Bob>I really didn't get it.
• 18:15
  > Brent>I don't get so much the spice. I get the Myers lemon and the pineapple. There's definitely that tropical fruit on the nose.
• 18:24
  > Brent>Hmm.
• 18:27
  > Brent>On the palate, I definitely get the. The honeydew melon. I get a little bit of a citrus more.
• 18:33
  > Brent>For me, it's more leaning toward orange than it is toward lemon. Okay. Um, but there's definitely a honeydew on there.
• 18:40
  > Harm>Um, I just can't get over the mouthfeel. I love the mouthfeel, this one.
• 18:43
  > Brent>Oh, it's got a great mouth feel to coats the tongue. The top, the bottom, the sides.
• 18:49
  > Brent>I mean, really well done.
• 18:51
  > Harm>Good astringency without being tannic.
• 18:54
  > Harm>Uh, great acidity. So balanced.
• 18:56
  > Bob>Yeah.
• 18:59
  > Maury>Yeah, I'm inclined. We originally, when it first came out, uh, I'm, um. But I'm thinking it's really opened up and developed. Yeah.
• 19:06
  > Brent>Well, we're going to be giving the, uh, Chapel A 2023 signature Sherman Blanc. A well deserved. Four sips.
• 19:14
  > Brent>That's classified.
• 19:15
  > Harm>That's. That's a great wine.
• 19:17
  > Brent>So that takes us to our next one. Justin, tell us about that one.
• 19:19
  > Bob>So we're going to talk about the calling from 2022. It's a River Valley Pinot Noir. It's 14 and a half percent.
• 19:28
  > Harm>It's a Russian River Valley, actually.
• 19:30
  > Bob>Yeah. Russian River Valley. What did I say?
• 19:32
  > Harm>You said, well, he didn't type Russian.
• 19:34
  > Brent>No, I did. I typed. Or, uh, didn't I?
• 19:37
  > Brent>I didn't.
• 19:37
  > Harm>You didn't.
• 19:38
  > Bob>It's okay. So it's Russian River Valley.
• 19:40
  > Brent>It was midnight when I was typing.
• 19:42
  > Bob>And it's 14.7 alcohol by volume, so.
• 19:47
  > Harm>Fragrance. Sorry. Soapy. Beautiful. Go ahead.
• 19:50
  > Bob>Aged 11 months and 100% French oak, 30% of it new. And, uh, on the nose, I got, like, maraschino cherry. I got some berries. I got dark, lush fruit. On the pallet, there's definitely a Russian River Valley flavor profile.
• 20:11
  > Bob>And this hits it squarely in the middle of that. You know, if you were doing this blind, you'd be able to tell it was a Russian.
• 20:19
  > Harm>Definitely not French in style.
• 20:20
  > Bob>Correct. And, uh, lush fruits. And the finish was unremarkable. But this is a very good representative of its unremarkable.
• 20:29
  > Bob>Unremarkable.
• 20:29
  > Harm>It's got a long finish here. Let's eat some bread. Eat some bread. Clear your palate, drink of water, and come back to it.
• 20:35
  > Bob>Okay.
• 20:36
  > Harm>And then we'll see how long. We'll talk.
• 20:37
  > Bob>I'll talk at the end.
• 20:38
  > Harm>Yeah. Mori.
• 20:39
  > Maury>No harm's.
• 20:40
  > Brent>Right.
• 20:40
  > Maury>The finish is definitely medium to long. I thought this was a pleasant surprise. I really wasn't expecting a lot. And honestly, uh, the color is a little bit light. It looks a little bit thin, but it's jumping with fruit both on the nose and on the palette. I thought the. The palette was lush, was very round. It was very mouth, uh, coating. Uh, I got also some hints of graphite on the back end, and, um, I just found it to be really pleasant, really balanced, really enjoyable.
• 21:11
  > Maury>Uh, just very well done, Bob.
• 21:17
  > Brent>Well, we just. And I met the gentleman pouring this at the New York Wine Experience, uh, last October, and it was the end of the night. And, you know, you kind of tend to think, well, maybe I've been drinking. Everything tastes good at that point. But we were over chatting with him.
• 21:34
  > Brent>Nicest guy. I can't remember his name. I have his card.
• 21:37
  > Brent>But, uh, I reached out to him and I said, we would love to do this in the show, because it. This was really singing to me at that point. And I'm glad now to try it, because now I know. Yeah, it wasn't because we were drinking for three and a half hours. This is really, really tasty.
• 21:54
  > Bob>Of course, today we have been drinking for three and a half hours.
• 21:56
  > Harm>I've been sipping. Spitting.
• 21:58
  > Brent>Yeah. So the cherries.
• 22:01
  > Brent>The cherries on this absolutely come through.
• 22:03
  > Brent>Um, there's definitely a berry note on this.
• 22:07
  > Maury>There's about a mouthful or two in the spit bucket.
• 22:10
  > Harm>That bucket's got more than a mouthful.
• 22:13
  > Brent>It's. It's so well put together.
• 22:16
  > Brent>Um, it's very. It's very tight.
• 22:18
  > Brent>It's very well defined.
• 22:21
  > Harm>It's so well defined.
• 22:23
  > Maury>It is a prototypical Russian River Valley Pinot Noir.
• 22:28
  > Harm>No, this is so much better than some of the other stuff.
• 22:30
  > Brent>It's a laser beam of Russian River Valley.
• 22:33
  > Brent>This is so well done. And I'm glad because, again, we'd been drinking for three and a half Hours. And I think, well, everything tastes good at the end of the night. No, that we were right. This is excellent. This is really, really nice.
• 22:45
  > Bob>So I had the bread, I had the oyster cracker and the finish is longer now.
• 22:49
  > Harm>Yeah. So I got all the things you were saying.
• 22:52
  > Harm>I think it's a little bit over extracted because it's not as pale as I like. Russian River Valley, 100% Pinot Noir to be. I'm wondering if they add like M5% syrah or something in there, but I don't know. It doesn't taste like it. It's raspberries, baking spices, clove and nutmeg, a little bit of strawberry.
• 23:09
  > Harm>There's a little bit of garrigue coming out. Um, the mouth feel is just so lush. I don't know what this.
• 23:15
  > Harm>11 months in 100% French oak barrels. That's what it's from. That mouth feels amazing.
• 23:21
  > Harm>Uh, the acidity is so balanced. The tannins are.
• 23:23
  > Harm>It tastes expensive. I've never heard of this wine. I have no idea what it costs, but it tastes expensive.
• 23:29
  > Maury>I would agree with you.
• 23:30
  > Brent>I'm happy to give you their contact information if it's available.
• 23:34
  > Harm>I will be carrying this wine.
• 23:35
  > Brent>You can provide it to your, your customers.
• 23:38
  > Harm>I will be carrying this wine.
• 23:39
  > Brent>We were, we were shocked. We were really like, wow, this is really good.
• 23:44
  > Maury>So yeah, it punches well above its price, uh, point, I believe. Again, I don't know what the cost is, but I agree with you.
• 23:52
  > Maury>Haram. It tastes sophisticated.
• 23:54
  > Harm>Unless it's over 100 bucks, it's, it's value priced.
• 23:57
  > Brent>Yeah, I don't believe so.
• 23:58
  > Bob>Sonoma, it's going to be under 100.
• 23:59
  > Harm>Most Russian river Valley, it's a little bit more.
• 24:01
  > Maury>There's. Yeah, it's not going to be probably 80.
• 24:03
  > Harm>I've got, I've got 100% on Russian River Valley points. Depends what you're getting. There's, there's stuff out there but people. Yeah, people ask for, people ask for what they can get. You know, it's capitalism and I, I would uh, not be surprised to see this at the 100 price point. But I don't know what it costs. I can look it up. It's fantastic. What are we giving a rating for, Bob?
• 24:26
  > Brent>I don't even want to tell you what most of the places online have it for sale for, but it's in the 20 range.
• 24:32
  > Harm>No way.
• 24:33
  > Bob>Nice kid.
• 24:34
  > Brent>You're not.
• 24:34
  > Harm>Oh, that's insane.
• 24:35
  > Brent>Yeah. So we're going to be giving the, the calling.
• 24:38
  > Brent>2022 Russian River Valley Pinot Noir, a extremely well deserved four sips.
• 24:44
  > Harm>At 20 bucks, it should be six.
• 24:46
  > Brent>20Ish.
• 24:47
  > Harm>You know 20ish really well.
• 24:48
  > Brent>I'm looking and it's spread around.
• 24:50
  > Harm>It's got to be different vintages too. You never know.
• 24:52
  > Brent>No, no, this is, this shows 2022. So.
• 24:55
  > Brent>Yeah. Wow.
• 24:58
  > Bob>So well done, man.
• 24:59
  > Brent>That's going to take us to our next wine, which is from the folks at Plum Jack. So we have the Plump Jack Napa Valley Merlot. So this is, uh, the 20, 22.
• 25:11
  > Brent>14.5% ABV. The grapes were cold soaked for three to five days before fermentation. The fermentation was then allowed to reach maximum temperature of about 90 degrees and pressed off the skins after 10 to 12 days. The wine was then moved into oak barrels and underwent malolactive fermentation. Of the barrels, 67% were new barrels and the balance was once filled, 92% were French oak Bordeaux barrels and 8% were American oak barrels. The Coopers used include Sylvain, Turn Solid, Natalie and Demtoire. Um, the Merlot was aged for 18 months before bottling. Let's take a look. The color on this, absolutely opaque. Yeah, you, you can't see through me. 100. I mean, just a great, gorgeous, great color on this.
• 26:06
  > Harm>Clear edges.
• 26:06
  > Brent>It's very young on the nose and, and again, it's, it's a 2022. It's a crime sometimes when we do these shows. This is what we have to do.
• 26:15
  > Harm>Killed a baby, Bob. You killed a baby.
• 26:17
  > Brent>I've aerated this four, uh, times and it still probably needs more.
• 26:23
  > Brent>Oh, there's cherries and raspberries. It's. It's like a berry bomb on the tip of the nose. But there's a, on the back of the nose, there's a bit of an herbal note to.
• 26:37
  > Harm>Came out as mint to me, but I don't. It's just kind of changed right now.
• 26:41
  > Maury>A lot of that's blown off that, that, uh, greenish vegetable on the palate.
• 26:45
  > Brent>There's black cherries, um, dark berries, dark stewed fruit.
• 26:53
  > Brent>Was that herbal? Nature is still there.
• 26:58
  > Brent>There's a little bit of a cocoa to it, like a little bit of a dryness to it. Yeah, I got the, the t. The tannins on this are very, very fine, very well defined, very nice. They're not whacking you in the face, but they're 100% there.
• 27:13
  > Brent>This is beautiful. Really, really nice. What do you think?
• 27:16
  > Brent>Harm?
• 27:16
  > Harm>I. You didn't say anything that I disagree with. Dude, I I got, um, the herbal note. At first, I have mint and jalapeno, and that's totally blown off. The jalapeno is gone. Um, you said. Did you get. You got green peppers, Maury?
• 27:30
  > Maury>Uh, no, I just said it just had a greenish vegetable, but it's gone.
• 27:36
  > Harm>Yeah. Uh, you know, aerate your wines, kids. We did this. He poured through the Venturi and stuff.
• 27:42
  > Harm>Uh, we've let it sit for a while. Gorgeous, um, gorgeous cherries and berries, like he said. I got more vanilla as well, and lavender.
• 27:52
  > Harm>And, uh, the spice, I got kind of like a hint. I don't know what that spice is. I don't know.
• 27:58
  > Harm>Maybe it's a little licorice or something.
• 28:00
  > Harm>Um, but it. On the palette, it was vanilla and cocoa and herbs and, uh, the beautiful fruit. And what you said about the tannins is absolutely right, Bob.
• 28:09
  > Brent>Yeah. It's just. It's. It's there, but it's so, so precisely defined. It's not that wacky, over the head tannin.
• 28:16
  > Harm>It's not going to dry your mouth out.
• 28:17
  > Brent>No, but.
• 28:17
  > Harm>But you could still have a great steak with this.
• 28:19
  > Brent>Yeah.
• 28:20
  > Harm>Maury?
• 28:20
  > Maury>Yeah. No, I agree with you 100% on everything you said to me.
• 28:23
  > Maury>I get a little hint of cedar and cigar box on the palate. Um, in addition to all the things that you guys have mentioned, I think you're spot on with the tannins. I agree with all the dark fruit. I think it's a beautiful wine, and I must admit, we were rewarded.
• 28:37
  > Harm>Since you said it, the cedar's coming out. Yeah.
• 28:39
  > Maury>We have been rewarded with patience. Because I admit, when this was first poured in my glass, it was closed, it was tight, and it was far, far on my rating. It was not impressive at all. And with time and with aeration, a couple passes through the Venturi, it's made a world of difference. And, uh, again, patience will be rewarded. I, uh, love this wine.
• 29:00
  > Harm>Yeah. You could put it in the cellar for five, ten years, or you could put it through the Ventura a few times, you know?
• 29:04
  > Brent>Yeah.
• 29:04
  > Harm>It's up to you, Justin.
• 29:07
  > Bob>I think both on the nose. I got seven years. I'd put this away for 10, easy, but, um, I got a good fall Yankee Candle on the nose that, um, became less intense over time.
• 29:21
  > Harm>He's not wrong. It's. For once, I can understand the Yankee Candle reference.
• 29:26
  > Bob>And then right out of the bottle.
• 29:28
  > Harm>You'Re colluding with my wife.
• 29:31
  > Bob>Right out of the bottle, I got potpourri that faded off.
• 29:36
  > Bob>Um, and then I got an Intense Christmas fruitcake on the palate that faded off. Now it's light memory, uh, of Christmas fruitcake in February. And on the finish was like cocoa for me. Yeah. Like a lingering bourbon. Like, oh, I got lingering bourbon, but nice lingering burp. Maybe that'll come later.
• 29:59
  > Harm>The fruitcake burps.
• 30:00
  > Bob>Yeah.
• 30:01
  > Harm>Is that a show? It's a show. It's a show.
• 30:04
  > Bob>That's a spin off fruitcake burps. That's a whole series.
• 30:08
  > Brent>Well, we're gonna give the, uh, Plum Jack Napa Valley Merlot 2022 a well deserved four sips.
• 30:17
  > Brent>Hold on.
• 30:20
  > Harm>That's classified. That merlot is really underrated. People always go for the plump Jake Cab. Plump Jack cab.
• 30:26
  > Brent>Yeah.
• 30:26
  > Bob>Bet you no one has done an entire series on wine burps.
• 30:32
  > Maury>You know, Harm, I'm gonna ignore that harmony. Uh, I would agree with you. I think I've had many labels from Pump Jack, but never their merlot.
• 30:39
  > Harm>Oh, I sell the hell out of them. Or I love. I tell people all the time, you got to buy the merlot I like. And we love their shard.
• 30:45
  > Maury>Yeah, their shard. And I love their cab.
• 30:48
  > Harm>They're known for the cab. I'm glad we got to taste them a little bit. But I'll tell you what, another wine.
• 30:52
  > Maury>I got a lot of nice dariushmerlow. I should have put a nice try one.
• 30:55
  > Harm>I haven't had that Darius merlot in years.
• 30:57
  > Maury>I've got several at home. We need to crack a few.
• 30:59
  > Brent>Now let's go to our next one wine we're going to harm toast. About that.
• 31:02
  > Harm>Um, well, thank you, Bob Chappelle signature Napa Valley Cabernet Sauvignon 2021 is our next wine. So this is the signature line. It's less expensive than their high end Pritchard Hill stuff, which I freaking love. But this is also a.
• 31:14
  > Maury>This is not inexpensive. This is not.
• 31:16
  > Harm>It's not inexpensive.
• 31:17
  > Maury>Appropriately priced.
• 31:18
  > Harm>It's appropriately priced. But before the fires in Napa Valley, this was a lot cheaper. 14.7% ABV 79 cabernet sauvignon, 8% petite verdot, 7% malbec, 6% merlot. Uh, dry rock soils of Pritchard Hill produce small, intensely flavored grapes.
• 31:33
  > Harm>The correct thinning allows for full, even riping and elevates the flavor complexity. The 2021 growing season began with one of the driest, uh, winters in the record, with a mild spring and summer, resulting in a limited canopy growth and very small berries, which means intense flavor. And that's what we got here. The color is a beautifully opaque ruby with violet edges. This wine, even though it's a 2021, is already coming into its own. And the nose is intensely fruity and herbal. And we've only got a few seconds left before the next commercial, so I don't know where to stop here, but I've got cassis, black cherry. I've got mint, the French vanilla. There's spices coming out.
• 32:13
  > Harm>Cloves, cardamom. Uh, this is just amazing. The palette is full of dark berries and spice.
• 32:22
  > Harm>Um, and we'll be back. Commercial.
• 32:26
  > Brent>Hey, we're back. And Harm was waxing poetic about the, uh, chaplet signature.
• 32:31
  > Harm>I need to speed up. We got three wines after this. I'm sorry.
• 32:34
  > Brent>We got time. Don't worry about it.
• 32:35
  > Harm>All right, so beautiful. Um, dark fruit, cassis, mint is coming out on the nose. Uh, on the pallet now, black. Blackberries, Just cassis and BlackBerry. A hint of acidity. Maybe it's almost raspberry, but I don't know. Chocolate.
• 32:55
  > Harm>Um, there's a spice coming out with kind of licorice, um, a little bit of clove. And the finish is infinitely long. And this is their cheap one.
• 33:07
  > Harm>I mean, even though their cheap one is not cheap.
• 33:09
  > Brent>I was gonna say. I wouldn't say cheap. This is their less expensive.
• 33:12
  > Harm>The Pritchard hill is like 300 bucks. 2. 250. 300 bucks.
• 33:15
  > Brent>Whatever. Worth every dime.
• 33:17
  > Maury>But yeah.
• 33:17
  > Harm>Yeah. Ah. Depending on the vintage. Those are 100 point wines.
• 33:20
  > Harm>The lowest I've ever seen a score from Parker from is like 96 or something like that.
• 33:24
  > Brent>Yeah.
• 33:25
  > Bob>1C signs are pretty good.
• 33:27
  > Harm>Yeah.
• 33:27
  > Brent>And we tell you, and you guys.
• 33:29
  > Harm>Got to visit the vintage. The vineyard, uh, is January.
• 33:33
  > Brent>Absolutely.
• 33:34
  > Harm>It is so jealous. Beautiful. So jealous. Oh, my God.
• 33:38
  > Brent>We got to meet Cyril Chaplain.
• 33:40
  > Bob>Yeah, that was pretty cool. He's a nice guy.
• 33:41
  > Harm>You didn't get any Pritchard Hill from Cyril?
• 33:43
  > Bob>Not yet.
• 33:44
  > Brent>Coming, coming.
• 33:46
  > Maury>I love.
• 33:47
  > Harm>We've done Pritchard Hill on the show before, I believe, right?
• 33:49
  > Maury>Um, no.
• 33:50
  > Harm>Really?
• 33:51
  > Maury>No, we've done Jefferson's Ocean aged in Pritchard Hill barrels.
• 33:56
  > Brent>Barrels.
• 33:56
  > Harm>Oh. So I love Pritchard. That's one of my favorite wines in the world.
• 33:59
  > Harm>And, uh, I mean, this is no different. It's.
• 34:02
  > Harm>This is the baby version, but. Oh, my God, this is good.
• 34:06
  > Maury>But something that I learned today, that all of this is produced on Pritchard Hill. The Pritchard Hill label represents there Teta Cuvee.
• 34:15
  > Harm>I didn't realize. I thought there was some valley floor food.
• 34:19
  > Brent>Too.
• 34:19
  > Harm>They're not buying any fruit.
• 34:20
  > Maury>That I'm not sure. But there's these grapes. The majority of this wine is grown at their estate on Pritchard Hill.
• 34:25
  > Harm>Okay.
• 34:26
  > Maury>It tells you right on the label. State grown.
• 34:28
  > Harm>So if it's all a state. Let me see the label. Let me show it.
• 34:31
  > Harm>I've never noticed that before. Is it maybe previous vintage?
• 34:34
  > Maury>So anyway, uh, I'm excited because I love their. Their entry level, as Aharm calls it, signature, uh, Napa Valley Cabernet. And I would call it their first label. The Pritchard Hill is just their sort of know. And it's wonderful. And, uh, the price has escalated over the years, but again, all the fires.
• 34:53
  > Harm>In Napa Valley, the production costs, everything.
• 34:55
  > Maury>Else but this wine. As far as cav goes, this. The only thing missing today is a nice, thick ribeye.
• 35:01
  > Maury>Uh, Bob, if you loved us, you'd have served ribeye alongside this.
• 35:05
  > Harm>Instead, we got a Publix Italian sub. Come on.
• 35:08
  > Maury>That's right.
• 35:08
  > Bob>I mean, I've got one in the fridge at home.
• 35:11
  > Brent>You knuckleheads held that like you've never seen Food, Please.
• 35:14
  > Harm>That's true. We do. We don't appreciate Bob. He does feed us.
• 35:18
  > Maury>Um, yeah, I would say, but not steak.
• 35:20
  > Maury>You nailed it on the. On the palate and the nose.
• 35:23
  > Maury>Again, it's luscious. It's mouth coating. There's a lot of spice. Dark berries, some espresso, a little bit of tobacco. Uh, and the finish just goes on and on. Um, this is my jam. I think this is delicious. As I said, there's only one thing missing, and that's a nice, big, juicy steak. But unlike the Pritchard Hill, this I think you could drink by itself. Yeah, I think that, uh, has to have food. The. Yeah, the bigger wines really, really are food.
• 35:50
  > Harm>I think you're making a mistake. I think you're drinking them too young. Pritchard Hill is built to age 10 to 20 years.
• 35:55
  > Brent>Oh, God.
• 35:55
  > Harm>Yeah. You're drinking them too young.
• 35:56
  > Maury>Well, this is true. I'm. I'm talking about an appropriately aged one, though.
• 35:59
  > Maury>Those wines benefit from food. And then you're right. They benefit from much more cellar aging.
• 36:03
  > Harm>It's hard. It's hard to hold us to that long.
• 36:05
  > Maury>I know.
• 36:06
  > Harm>Um, Justin, what do you think?
• 36:09
  > Bob>Well, I can't add to anything everybody said other than the wine. Belch is pure aloe.
• 36:17
  > Harm>We're gonna do a wine burp show next.
• 36:19
  > Bob>I'm just gonna throw them the beer.
• 36:21
  > Harm>Guys, ratings are burps. If you ever listen to the beer shows their ratings are burps.
• 36:25
  > Maury>We're far.
• 36:26
  > Bob>It's the poor man's retronasal. Exhale is the wine burp.
• 36:31
  > Harm>Bob, you give us a rating or give us.
• 36:33
  > Brent>Well, there's not much else I can say about this one. So we're going to be giving this chapel A signature Napa Valley Cabernet Sauvignon 2021 a well deserved four sibs.
• 36:44
  > Harm>Almost.
• 36:45
  > Maury>Almost a five.
• 36:46
  > Harm>Almost.
• 36:47
  > Maury>Not quite a millimeter.
• 36:48
  > Harm>And you know what? I'm getting rose petal now.
• 36:50
  > Bob>Yeah, on the finish. Yeah, me too.
• 36:53
  > Harm>It's getting floral.
• 36:54
  > Maury>God, this wine burp. It's the wine burp that brought up the rose.
• 36:57
  > Harm>He said it was aloe.
• 36:58
  > Brent>I love Chapel A. And I've never had one that didn't fit with me. I mean, they're always excellent. So let's find.
• 37:07
  > Maury>I've seen at Costco. You can find this at Costco.
• 37:09
  > Harm>Don't say things about Costco. I'm sitting right here, Murray.
• 37:12
  > Brent>So let's go on to our next wine.
• 37:13
  > Maury>We're gonna have more details about states and cities.
• 37:16
  > Maury>All right, thank you, uh, Bobby Joe.
• 37:19
  > Maury>Uh, next we'll be speaking about Sequoia Grove winery in its 24 acre state, which we're part of the original Rancho Camus land Grant Given in 1836 to George Yount, the area's first European American pioneer. Over the years the property changed hands until it was purchased in 1978 by James and Barbara Allen. The following year, the duo opened a winery in a 100 acre, uh, 100 year old barn beneath a grove of sequoia trees. And so Sequoia Grove was born. The first wine is the Sequoia Grove Napa Valley Cabernet Sauvignon 2021.
• 37:56
  > Maury>14.9% ABV 81% Cabernet Sauvignon, 9% Cabernet Franc, 7% Merlot, 2% Malbec, 1% Petite Verdot. Aged 18 months in French Oak, 60% of which is new. The fruit was handpicked and the berries were hand sorted before and after the De Stemmer. The juice went through a one to three day cold soak to settle the solids before inoculation with a unique French yeast strain. Pumpovers were executed daily to fine tune and extract the rich color and tannins from the skins. After fermentation, the wine was moved to barrel to initiate malolactic fermentation in French oak and was racked two to three times before bottling an extended aging.
• 38:44
  > Brent>Wow.
• 38:46
  > Maury>So this wine has a Deep, dark, inky purple color on the nose. A lot of fruit, a lot of cobbler, Plum, BlackBerry, a little bit of black currant. Hint of vanilla on the palette. It's r. It's rich, it's viscous, it's mouth coating. The tannins are a little bit tight, but they've opened up over time. Oxygen and aeration. Uh, time in the glass has definitely done it well. There's definitely hints of, uh, dark cocoa, uh, a little bit of Rutherford dust in there on the back end. The finish is medium. Um, I think it's a very nice wine. It's well made. It's definitely improved with time.
• 39:31
  > Harm>I think a lot better.
• 39:32
  > Maury>I. Exactly. And I think it will continue to improve with time in the bottle. This is young, and I think this wine would be best revisited in at least five years.
• 39:41
  > Maury>And be sure to age it or, excuse me, aerate it well upon opening. Justin, what do you think?
• 39:46
  > Bob>So I got, like, sweet berries followed by the signature Rutherford dust. The finish, it was nice. Um, ripe berries with signature dryness at the end. And even the belch had fruit following, so it was very consistent with the.
• 40:04
  > Harm>That's just another show.
• 40:05
  > Bob>The regular palette.
• 40:06
  > Harm>Don't, don't. Don't pitch the spin off till we get money, you know? Anyway, uh, I'm a giver. There you go.
• 40:12
  > Harm>Uh, Bob, what do you think?
• 40:14
  > Brent>I think this was excellent. I. I really enjoyed this wine. Um, blackberries, black currants.
• 40:23
  > Brent>There's a little bit of fresh tobacco.
• 40:25
  > Harm>There's a little bit of incense.
• 40:27
  > Brent>Definitely. There's definitely able to win since in sandalwood, definitely.
• 40:30
  > Harm>You know what? This wine all the way in the back, you.
• 40:33
  > Harm>Bob, before the show, when we were tasting the review, Bob and Justin loved this wine. Maury and I were this naysayers. This wine has really evolved.
• 40:41
  > Maury>It's coming better for sure.
• 40:42
  > Bob>So much come along. Yeah, yeah, we knew you would.
• 40:47
  > Brent>It's really opened up.
• 40:48
  > Maury>Um, again, it's taken longer than some.
• 40:51
  > Brent>Yeah, well, it. It's a baby. This one. This one's built to go, so, I mean, I aerated this twice in the flip decanter, twice in the, um.
• 41:01
  > Harm>Venturi.
• 41:02
  > Brent>Venturi. And still.
• 41:04
  > Harm>And I did an extra time in.
• 41:05
  > Brent>The Venturi, still sitting in the bottle with the corks out since 10am so this thing needs time, but once it gets the time, they don't know what.
• 41:14
  > Harm>Time it is, Bob.
• 41:15
  > Brent>Absolutely.
• 41:16
  > Harm: 4>25Pm now, uh, we're. The conceit is we do this at 2am.
• 41:24
  > Brent>Raspberries and black cherries.
• 41:28
  > Bob>Giving Away. Holler Secrets. Next thing you know, we're behind the curtain.
• 41:33
  > Brent>There's that powdery dark cocoa, Rutherford dusty kind of back end to it. I. I love it. I think it's absolutely delicious. What do you think? Harb.
• 41:43
  > Harm>I. I already mentioned. I already talked about. Dude, this, this wine.
• 41:46
  > Harm>I wanted to say. No, uh, this is, this is it.
• 41:49
  > Harm>This is. I got so much better. I've got. We got to increase the score. Yeah.
• 41:54
  > Brent>All right, well, we're going to. We're going to give the Rutherford Grove Napa Valley Cabernet Sauvignon 20, 21. Four sips. Yeah, absolutely.
• 42:03
  > Harm>That's classified.
• 42:04
  > Maury>And that was a big jump. Honestly, I was like, this is a two.
• 42:08
  > Harm>But we had to really breathe.
• 42:10
  > Maury>It is really, really evolved.
• 42:12
  > Harm>It was. So that sandalwood note was a surprise.
• 42:15
  > Brent>Right. Well, we're going to go to our, our next one and we're gonna have Justin tell us about that. And we were drinking some of this, uh, about two weeks ago at the winery actually, but to nowa.
• 42:27
  > Bob>Okay, so the next one we're talking about is the Sequoia Grove Napa Valley Rutherford Tonella Vineyard 2019.
• 42:36
  > Bob>It's 14.9% alcohol by volume, 75% Cobb Sauvignon, 24 Cabernet Franc, 1% Petite Verdot, age 20 months in premium French oak and 75 of its.
• 42:52
  > Brent>Most of those. What? Best buy.
• 42:53
  > Harm>I wonder. I love this wine so much. 24 cab franc.
• 42:57
  > Bob>We.
• 42:58
  > Harm>I didn't, I didn't read that. Because you were assigned to read the note. I didn't read that.
• 43:02
  > Maury>It's got three or four more years of age than all the others.
• 43:04
  > Harm>That's true.
• 43:05
  > Maury>That's why it was the best.
• 43:07
  > Bob>So the fruit was hand picked and berries were hand sorted before and after the dermer.
• 43:13
  > Bob>The juice went through a three day cold soak to settle the solids before inoculation.
• 43:18
  > Harm>I feel like I've heard this before. Is this the exact same thing as the last wine?
• 43:23
  > Bob>I don't know. And uh, it was inoculated with unique plagiarizing strain. Pumpovers were executed daily to fine tune the extract the rich color and tannins from the skins.
• 43:34
  > Bob>After fermentation, the wine was moved to barrel. Initiate malolactic fermentation in French oak two to three times before bottling and extended.
• 43:44
  > Harm>I'm reading the previous notes. I'm on a different page.
• 43:48
  > Bob>Each barrel was individually selected for this blend. For the first time ever, this wine is unfiltered to give maximum sight expression and minimal winemaker intervention. So this wine was really, really good. What did you think, Harm?
• 44:07
  > Brent>All that reading and that's what he got. Okay. Okay, great.
• 44:10
  > Harm>Berries, almonds. I got on the nose. I'm getting tons of mint and BlackBerry chocolate, um, a little bit of coffee. There's some umami thing coming on there.
• 44:21
  > Harm>I'm not sure what that is. A big, dense, um, floral wine with, uh, the floral notes and those umami notes had be coming for the Cab franc. This is just beautiful. I love this blend.
• 44:37
  > Maury>This wine benefited the most from aeration through the Venturi. Immediately, the other wines actually caught up to it. They just needed time and air and time, time, time. But this wine went dramatically from a two to a four in my mind. Just through the Venturi, maybe even higher. But immediately through the Venturi, it. It went up. I think you're right, Bob. I think the Cab Fran really adds an amazing dimension to this wine.
• 45:02
  > Maury>I have to say.
• 45:03
  > Brent>I'm a crab. I'm. I'm a freak.
• 45:05
  > Maury>For Cab Frank, I have not seen 20, uh, 4% cab franc in a long time. That's kind of a nice.
• 45:11
  > Harm>Yeah. Either get 100% cap Frank, or, or.
• 45:14
  > Maury>A teeny little bit. Yeah, no, I'm, I, I think this wine was delicious. I think it was amazing. Uh, it's the oldest of the sequoia groves today at 2019. It's still young, uh, but I think it was drinking beautifully today.
• 45:28
  > Brent>I can't really add much more to that. Um, um, I was surprised. Yeah.
• 45:33
  > Brent>Fantastic. Again, we're still drinking. I think these things still need so much more time. I mean, just still very, very tight. Very, very close.
• 45:44
  > Harm>But, you know, really, really, this, this is, this is that teenage surfer that was tragically killed by a great white shark way, way, way before it's time.
• 45:53
  > Brent>The hell are you talking about?
• 45:54
  > Harm>I've been watching shark videos lately. Okay, so it's a teenager.
• 45:58
  > Brent>All right, well, we're going to give the Sequoia Grove, Napa Valley Rutherford Tonella Vineyard 2019, five sips.
• 46:05
  > Harm>Oh, my goodness.
• 46:10
  > Brent>So that brings us to our last wine, which is the Sequoia Grove, Napa Valley, Rutherford Batch reserve Cabernet sauvignon winemaker series 2019, 14.4% AB, 76% cab sauvignon, 14 cab franc, 4% merlot, 3% pt verdot, 3% malback. Uh, 16 months in French oak.
• 46:34
  > Brent>I'll skip the rest of the read in so we can get to the wine.
• 46:37
  > Harm>Bordeaux style. Grapes, all five Bordeaux grapes.
• 46:41
  > Brent>Just inky inky inky, dark, dark, dark. Garnet.
• 46:48
  > Brent>There's five.
• 46:49
  > Harm>I think it's four of the five. Okay.
• 46:53
  > Brent>There's a dried fruit note on the nose.
• 47:00
  > Brent>Mhm.
• 47:03
  > Brent>On the palette, the tannins are really, well, just again, very, very tight.
• 47:09
  > Brent>Not cloying, not jumping over you, not beating you over the edge.
• 47:13
  > Harm>Another one. We drank too young and didn't give enough air.
• 47:16
  > Brent>Yeah, the tannins, once you give it enough air, are just laser precise.
• 47:21
  > Harm>Um, so if you guys, if you go to a restaurant, orders at the, at the, at the, for dinner, you can't do that. You have to have them. You have to call the restaurant in advance, say, we're ordering this decant, this.
• 47:30
  > Brent>Now, cherries, dark berries, a little bit of a, of a dry dust, a little bit of a dry cocoa. What'd you think, Justin?
• 47:40
  > Bob>So this was an enigma wrapped in a conundrum. It was beautiful, intense fruit. The palette was a beautiful ray of sunshine with just the right intensity. Closing on a finish that blew me away.
• 47:59
  > Brent>And shout out to Josh Hoover, the assistant winemaker, who we were, we were hanging out with him two weeks ago.
• 48:04
  > Brent>Fantastic wine, Fantastic wine. What'd you think, Bori?
• 48:08
  > Maury>Again, uh, you guys have really said it all. I thought the wine, uh, was delicious. It's very well made.
• 48:14
  > Maury>It's got everything you want in a Napa Valley Cabernet. Um, I just, uh, I, I thoroughly enjoyed it.
• 48:26
  > Harm>I mean, the. I cannot stress enough that you need to aerate these kind of wines. You know, I've had Sequoia Grill before and I've always been underwhelmed. But the reason is we've never given it this type of time. You need to aerate these wines.
• 48:40
  > Harm>They're babies.
• 48:41
  > Brent>This is a winery that will absolutely surprise you 100%. And I'm with you.
• 48:47
  > Brent>I'd had it before and I thought, okay, pretty decent stuff. Until we were there a couple weeks ago and we were drinking it there.
• 48:53
  > Harm>And from the barrel, you guys, I.
• 48:57
  > Brent>Mean, just amazing, like, how much better it was.
• 49:01
  > Bob>That stuff was going to get even better because it wasn't.
• 49:03
  > Bob>It was going to age a little more before they finally give it a.
• 49:06
  > Harm>Rating before you run out of time.
• 49:08
  > Brent>Well, we're going to give this one, uh, the Sequoia Grove Napa Valley Rutherford Bench Reserve Cabinet Sauvignon Winemaker Series 2019 for SIPS that's classified. I'm not going to thank you.
• 49:21
  > Harm>This is a two or a three.
• 49:23
  > Maury>It really was. I admit it when it came out.
• 49:25
  > Brent>I'm not going to thank you thank me for coming and drinking this good wine. What do you think?
• 49:29
  > Bob>Justin had pinkies up for a weekend man.
• 49:32
  > Brent>Exactly. It's pretty good.
• 49:33
  > Brent>Cheetah.
• 49:35
  > Maury>Another not, uh, too shabby day in the basement. Thank you, Bob. Helping to procure such amazing offerings, Carm.
• 49:44
  > Harm>You know Bob, thank you for having us. If it weren't 2am I'd take my wife out to dinner with some of these wines.
• 49:49
  > Brent>Not happening.
• 49:51
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• 51:00
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