Latest / Sips, Suds, & Smokes / The good stuff is at the top of the hill

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The good stuff is at the top of the hill · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Brent>This is a wine episode. So here are the wines we're going to be discussing today. We have the Chandon Brut California. We have the Chandon Brut Rose California. From Post and Beam, we have the Post and beam Carnera Chardonnay 2023. The post and beam Napa Valley Cabernet Sauvignon 2022.
• 0:25
  > Brent>We have the Maris Napa Valley Cabernet SauVignon 2019.
• 0:30
  > Brent>And we have the Chappellet Pritchard Hill Cabernet Sauvignon, um, 2021.
• 0:37
  > Harm>Oh, my God.
• 0:38
  > Brent>Yeah.
• 0:41
  > Harm>Their Pritchard Hill cab. They who's the Jefferson's used this to age their, uh, bourbon in that.
• 0:47
  > Harm>One of the. One of the few wine finished bourbons I love. Pritchard Hill makes good stuff, man.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:50
  > Announcer>And now it's sipping.
• 1:59
  > Harm>Hey.
• 1:59
  > Brent>Yes. It's seven time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:05
  > Brent>Or not really. Or maybe.
• 2:07
  > Harm>You know what? I, uh, used to think we did discuss everything. I know sexy times is off the list for you.
• 2:14
  > Brent>Yeah.
• 2:16
  > Harm>But I heard a disturbing story earlier today.
• 2:19
  > Brent>Yeah, so did I. From your wife. And it's just gross.
• 2:21
  > Harm>It was from Justin. Just as disturbing stories. Oh, no.
• 2:23
  > Brent>Justin's. Yeah, that was.
• 2:24
  > Harm>Those are the worst.
• 2:25
  > Bob>Well, what's wrong with pie?
• 2:26
  > Harm>I'm gonna have you think it would be an American pie situation, but it's not. It's much worse than that.
• 2:32
  > Brent>Fortunately, there's a V.A. uh, medical facility right up the street. So I think they have, you know, practice at PTSD treatment. So, yeah, after hearing Justin's story, I'm. I'm gonna need a really good psychiatrist.
• 2:44
  > Harm>But you know, that. That I guess, does not count as one of the good things in life.
• 2:47
  > Harm>I guess if we have need treatment after that.
• 2:51
  > Harm>Well, he.
• 2:51
  > Bob>He thought it was a good thing.
• 2:53
  > Brent>It was the rest of us that were just shocked and appalled.
• 2:57
  > Harm>All right, M. Well, let's move on. But what's going on?
• 3:00
  > Harm>Let's not talk about that.
• 3:01
  > Brent>We were the best thing on at 2am until that. So sorry. Well, this is Made man Bob. And joining me today for this episode is good old boy Justin.
• 3:11
  > Bob>Pleasure to be here, Bob, in the basement, drinking wine and good old boy Harm.
• 3:15
  > Harm>Today I'M the one not wearing pants.
• 3:18
  > Brent>Okay, now I really need treatment. Yeah, you do.
• 3:22
  > Brent>Well, our sip segments are about wine. Distilled, uh, spirits, tea, coffee, anything else you can s. And this is a wine episode. So here are the wines we're going to be discussing today. We have the Chandon Brut California. We have the Chandon Brut Rose California. From Post and Beam, we have the Post and beam Carnero Chardonnay 2023. The post and beam Napa Valley Cabernet Sauvignon 2022.
• 3:48
  > Brent>We have the Maris Napa Valley Cabernet SauVignon 2019.
• 3:54
  > Brent>And we have the Chapel, a Pritchard hill Cabernet Sauvignon 2021.
• 4:01
  > Harm>Oh, my God.
• 4:02
  > Brent>So.
• 4:02
  > Harm>Yeah.
• 4:03
  > Brent>Yeah, exactly. Yeah, it's. It's a pretty good day in the basement, so.
• 4:11
  > Harm>Well, uh, that's not why I'm not wearing pants, though. I. I arrived not wearing pants.
• 4:15
  > Brent>Well, you just. You don't normally.
• 4:18
  > Harm>We live in South Florida. I don't have pants all the time.
• 4:20
  > Brent>Yeah, and you live in that nudist colony, so. Yeah.
• 4:27
  > Brent>So let's have Justin tell us about our SIPs ratings for, uh, these wines and our signature sounds.
• 4:34
  > Bob>One sip. Give me a glass of water to wash out my mouth.
• 4:41
  > Harm>For our listeners who were wondering what voice that was. He was trying to do Paul Giamatti. He is failing, but he's trying miserably.
• 4:48
  > Brent>Yeah.
• 4:49
  > Bob>Two sips. Nice.
• 4:51
  > Bob>But what else do you have?
• 4:55
  > Harm>Oh, closer. I like that. Uh, isn't that nice?
• 4:57
  > Harm>No.
• 4:59
  > Bob>Three sips. H.
• 5:02
  > Bob>It's interesting, but what was this again?
• 5:07
  > Harm>Interesting? You went away from it again. Yeah.
• 5:10
  > Brent>Yeah. You're losing it.
• 5:12
  > Bob>Four sips.
• 5:14
  > Bob>Let's keep this secret to ourselves.
• 5:18
  > Bob>Pour me another.
• 5:21
  > Harm>That's classified. He's. He's hovering around it.
• 5:25
  > Brent>He's near it, but he's not there.
• 5:27
  > Bob>Five sips.
• 5:29
  > Harm>Oh, my.
• 5:31
  > Bob>I was unaware anything could be this good.
• 5:36
  > Brent>Honestly, uh, that sounded like Dick Van Dyke. I mean, uh, I don't know where I failed. I failed.
• 5:44
  > Harm>Yeah. I apologize.
• 5:45
  > Brent>Yeah, that was that. Yeah. Yeah.
• 5:48
  > Bob>Back to the drawing board.
• 5:50
  > Harm>Yeah.
• 5:50
  > Brent>Yeah.
• 5:53
  > Brent>Dear God help us all.
• 5:55
  > Harm>Bob, you want to start us out today? All right.
• 5:57
  > Brent>Yeah. Let's drink some wine and try and make that horror go.
• 6:02
  > Brent>Remember Brando and Apocalypse? The horror.
• 6:06
  > Harm>The horror. Yeah. Okay.
• 6:10
  > Brent>So we're going to start out with, uh, Chandon. So Chandon is Louis vuitton, moet hennessy.
• 6:15
  > Brent>Lvmh is sparkling, uh, wine house founded in 1959 by Robert Jean De Vogue, a pioneer with the vision to look beyond the vineyards of France. This vision led Chandon eventually spanning four continents with wineries in Argentina, California, Brazil, Australia, China and India.
• 6:35
  > Brent>A chance, uh, meeting between Ravijan and um, John Wright was the start of a journey that became Chandon, California. Tasked with creating a world class sparkling Rhine, uh, John Wright established domain Chandon, which was, is now known as Shandon California in Yountville. Literally right across the street from Yonville. Just go under the bridge and it's right there so you can walk to it. So when we're there, um, we sort of stagger to sideways crab walk. Yeah, it's right next to the VA hospital too.
• 7:09
  > Bob>Yes, perfect.
• 7:11
  > Brent>You know, let the old guys go drink.
• 7:14
  > Brent>Um, establishing Yardville and Napa Valley 1973. And they've been creating sparkling wine ever since. So our first wine is The Chandon Brute California is 12% ABV, non vintage, 73% Chardonnay, 26% Pinot Noir, 1% Meunier with um, traditional champagne method.
• 7:35
  > Brent>And the grapes are sourced from multiple cool climate appellations with a minimum of 12 months of aging. So the color on this is sort of a bright light straw. It's got a little bit of a glow around the edge to it.
• 7:51
  > Harm>Greenish glint. Mm. Mhm.
• 7:55
  > Brent>It's got a really pretty nose. I get green apples, a little brioche.
• 8:03
  > Brent>There's a sort of saline sort of minerality note to it.
• 8:10
  > Harm>I don't know about that.
• 8:11
  > Brent>Yeah, I think you're off a little today.
• 8:13
  > Harm>I'm, I'm definitely off today, but still.
• 8:17
  > Brent>But on the palette, boom. Green apples, um, their tasting notes say citrus. My tasting notes say lime, lime, lime and lime.
• 8:26
  > Brent>Um, a little bit of pear, a little bit of, uh, a little bit of brioche, a little bit of biscuity, yeasty on it. But bright, Very, very bright. Very refreshing.
• 8:39
  > Brent>Well done, well done. What'd you think, Justin?
• 8:41
  > Bob>I really like this one on the nose had like a classic champagne smell. Green apples, little touch of fourth grade Elmer's glue, tangerines and nutmeg.
• 8:55
  > Harm>That's just messed up, dude. I, uh, got, I got white flesh, stone fruit is okay.
• 9:00
  > Brent>And the green, unlike you, I don't see color, sir.
• 9:03
  > Brent>Racist bastard.
• 9:04
  > Harm>Well, I mean, I've married two white girls. Apparently I don't see color at all either.
• 9:09
  > Bob>On the palette I got, you know.
• 9:11
  > Brent>You'Re colorblind and you put them glasses on.
• 9:14
  > Harm>I m do like the blondies.
• 9:17
  > Bob>On the palette I got like green apple, pear, almond croissant.
• 9:22
  > Harm>That's a good call. Almond croissant's.
• 9:24
  > Brent>Good. M. Yeah.
• 9:25
  > Bob>And the finish was really pleasant, little vibrating and then faded off.
• 9:30
  > Brent>And yeah, there's definitely. There's. It's not a marzipan. There's definitely an almond note. It's not a sweet almond note. It's more of a, like you said, like a, like an almond pastry kind of thing.
• 9:38
  > Harm>Yeah, that, to me, that's sweet. Almonds.
• 9:42
  > Bob>Depends on who's making it.
• 9:43
  > Brent>Not well, like marzipan.
• 9:44
  > Harm>Marzipan is very sugary.
• 9:46
  > Brent>Sticky almonds. This is more baked goods with almonds. Yeah.
• 9:50
  > Harm>I mean, so the almond notes definitely there. The white flowers are there. I got, like I said, white flesh, stone fruit.
• 9:56
  > Harm>The apple is definitely there. And I got a wisp of toast. You were calling it brioche. It's not quite there for me. Just a wisp of toast.
• 10:05
  > Harm>And, uh, I liked everything you guys said. It's got great acidity, but I thought the finish was short.
• 10:10
  > Brent>Yeah, yeah, yeah. It's. It's not.
• 10:13
  > Brent>It's not a long finish. It's definitely a little bit on the shorter end, but it's a nice. The nice thing about it is it's very clean, very crisp finish. It doesn't go on as long as I'd like, but that's why we have a whole bottle here.
• 10:26
  > Harm>So.
• 10:26
  > Brent>Hold on, let me.
• 10:27
  > Harm>Yeah, you can always refresh that glass.
• 10:29
  > Bob>Ah, it won't compete with your caviar if you pair with that well.
• 10:33
  > Harm>You want. I want to have a longer lingering finish. I want, I want, I want the real stuff from champagne. But this is good.
• 10:38
  > Brent>This is.
• 10:39
  > Harm>This has gotten so much better over the years. And I've been. I'm impressed.
• 10:43
  > Brent>Well, you know, honestly, champagne, champagne, sparkling wine in California overall has gotten better over the last 15 or 20 years.
• 10:51
  > Harm>Oh, exactly. Yeah.
• 10:52
  > Brent>I mean, it can compete with damn near anywhere now, so. But we'll be back.
• 11:02
  > Brent>Hey. And we're back. And we were just talking about the Shandon Brute California. And we were just talking about how sparkling wine in California overall is just really, really coming to its own in the last 10 or 20 years. Definitely 10 or 15, I'd say. Yeah, there's. There's some great stuff. And Shandon is absolutely one of them. I mean, over the last, I'd say probably 10, 15 years with them. There's.
• 11:27
  > Brent>Theirs has really gotten. Gotten really tasty. So we're going to give the Chandon Brute California a well deserved three sips.
• 11:36
  > Harm>Interesting.
• 11:39
  > Brent>So that's going to bring us to our next wine. We're going to have Harm Tell us about that one.
• 11:42
  > Harm>Thanks, Bob. Our next wine is the Chandon brute rose California, 12% ABV, non vintage. It's 50, 57% Chardonnay, 40% Pinot Noir, 3% Pinot Meunier without, uh, traditional. Whatever. Traditional method. I can't do the French.
• 12:00
  > Harm>The grapes are sourced from multiple cool climate appellations with a minimum of 12 months aging. It's got a beautiful pink. It's. I wouldn't call this salmon. It's. It's just more. More berry pink.
• 12:13
  > Brent>Yeah.
• 12:14
  > Bob>Fancy, um, pink.
• 12:15
  > Harm>Fancy pink. It's not Barbie pink now.
• 12:18
  > Brent>No.
• 12:19
  > Harm>On the nose, this was super muted. When it's cold, especially. I'm a little bit off today. I think my sinuses are dry.
• 12:25
  > Harm>Um, strawberries. Strawberry, Strawberry, strawberry. And the strawberry.
• 12:30
  > Brent>It was. It was the strawberry. Say, see, I did that. I taught you, but yeah, okay. Nobody else is going to get that. It's under our age. Yeah. Bogart. Come on. It was a great movie.
• 12:40
  > Harm>I know, but still, you can't Mutiny. Come on, Dirty rat, you. Different.
• 12:45
  > Harm>Different movie.
• 12:46
  > Brent>Different movie, different guy.
• 12:47
  > Harm>Yeah.
• 12:49
  > Brent>Um, that's James Cagney, and that was Wade. Never mind.
• 12:52
  > Brent>Moving on.
• 12:54
  > Harm>Uh, I'm getting, like, a little bit of watermelon, but not like the flesh, but like the rind. The rind of the watermelon.
• 13:01
  > Brent>Yeah, the watermelon is definitely there.
• 13:02
  > Harm>And then on the palate, there's. The watermelon is coming out there.
• 13:11
  > Harm>A little bit of raspberry. Um, and I would say there's pomegranate, but it's.
• 13:17
  > Harm>It's a little bit not. You know, actually, I want to say it's closer to pomegranate than anything else. The strawberry, raspberry, pomegranate thing, um, I really enjoyed this. It's. It's got a longer finish than the regular one, and, um, the flavors keep evolving. This is very nice. What do you think, Justin?
• 13:37
  > Bob>I thought that the color was really cool. They got, like, peaches and cream on the nose. It was a little soapy, and that faded off. And then after it faded off, it got, like, more floral.
• 13:51
  > Harm>I think you tasted too. Too cold. That soap, you know, it was. That was way too cold. Yeah.
• 13:56
  > Bob>On the palette, I got watermelon, uh, cantaloupe, the finish green, uh, raisins and, uh, pears.
• 14:06
  > Bob>And I thought it was pleasant, refreshing.
• 14:09
  > Harm>I'm not getting raisin. It's close. I see what you're saying with the sweetness.
• 14:12
  > Harm>M. But it's not raisin.
• 14:15
  > Harm>It's something else. Uh, what if she said Pear. Right. I think pear might be a good one, Bob.
• 14:21
  > Brent>Uh, well, just, you know, so the listeners are aware, whenever we do sparkling wines or white wines, we tend to basically chill the hell out of them.
• 14:31
  > Harm>Yeah.
• 14:32
  > Brent>Beyond what, you know, wine geeks would normally chill because the vast majority of consumers will drink it too damn cold. Too damn cold.
• 14:44
  > Brent>So we kind of do that on purpose so we can get some notes. And we will take notes, and as we're preparing for each episode, we'll spend an hour, plus preparing for the episode and taking tasty notes as it slowly warms up and slowly warms up to a more acceptable wine geek kind of temperature. Um, so, yeah, I. I definitely picked up some of the notes. Justin was saying, we opened it. You. You didn't even get. You got no nose off of it all.
• 15:08
  > Harm>Smell it when it's absolutely cold.
• 15:09
  > Brent>And I kept telling you, let it warm, let it warm, let it warm. Now that it's warmed up, the nose is popping. I mean, it's. This is delicious. It's. There's.
• 15:18
  > Brent>This. The strawberries just absolutely leap out of the glass. To me, it's.
• 15:25
  > Brent>It's more wild strawberries picking on the side of the road. Up in the mountains where my family's from, up North Carolina, the little wild strawberries, they're much more intense. I'm getting that.
• 15:38
  > Brent>I definitely get the watermelon on it.
• 15:41
  > Brent>I think you're right. I think on the nose, it's more rind than it is watermelon. Uh, the flesh of it. But on the palate. Hold on.
• 15:53
  > Brent>On the palate. Boom. Strawberries.
• 15:56
  > Brent>I still. I do get a little bit of the watermelon on the back palate. Um, I got the raspberries.
• 16:04
  > Brent>I get a little bit of a sweet pastry on the back.
• 16:08
  > Brent>Just a slight little bit of the easiness. But it's. This is a.
• 16:11
  > Brent>This is delicious. It's a nice.
• 16:12
  > Harm>I didn't mention the pastry in it, but you're right, it was there.
• 16:14
  > Brent>Yeah, there's. There's just that slight bit of, like.
• 16:18
  > Brent>Was like a buttered croissant, maybe.
• 16:20
  > Harm>No, it's not a croissant. It's something else.
• 16:22
  > Brent>It's something. I can't put my finger on it, but there is a pastry back there. Um, but absolutely delicious. I mean, the front palate is a fruit bomb. But this is well done. And the. The finish goes well.
• 16:33
  > Harm>We call it a fruit bomb. But it's not sweet. It's dry. Rose.
• 16:36
  > Brent>No, not sweet at all.
• 16:38
  > Harm>Uh, I mean, because I have. I have to Deal with the public, general public all the time, and they always want sweet.
• 16:44
  > Brent>Sorry.
• 16:44
  > Harm>Yeah, I know.
• 16:45
  > Bob>I am getting, like, a Cuban bread note on it.
• 16:48
  > Brent>That could be it. Pan Cubano.
• 16:51
  > Harm>Yeah. But it's. It's, um. It's still dry, but you get those beautiful floral and fruit flavors that come out and it. This is perfectly serviceable. Food warming. I mean, I would have this by itself, too. It's great.
• 17:04
  > Brent>And again, the finish on this one is. Is vastly better than. Than the first one.
• 17:09
  > Brent>And the first one was fine, but this one stays with you.
• 17:13
  > Harm>Uh, the thing is, you'll find that the mousse does not last. There's not enough bubble compared to, like, real champagne from France.
• 17:19
  > Harm>But they still do a good job as you drink it earlier. We've had this in the glass for an hour.
• 17:25
  > Brent>Yeah. And. Well. And it's been open for an hour, so to be fair, the moose is blown off a good bit off of this one.
• 17:31
  > Bob>But, uh, the mousse is loose.
• 17:33
  > Brent>Yeah.
• 17:33
  > Harm>But it's, um. It's still got a fine.
• 17:36
  > Harm>Like those really fine bubbles, like real stuff from champagne, which is actually great.
• 17:39
  > Brent>Oh, no, that's. The mousse in there is.
• 17:42
  > Harm>Is used to be very hard for them to do in California. It was always very coarse.
• 17:46
  > Brent>Yeah. See, you just poured it. Look at the mousse on that. It's really nice.
• 17:50
  > Harm>Yeah.
• 17:51
  > Brent>Yeah, they do. I'm telling you, Shandon's doing some great stuff.
• 17:54
  > Brent>They have one that's only available at the winery and it's infused with Earl Grey tea. And it sounds really weird and messed up, and let me tell you, it's one of the most delicious things you'll ever have.
• 18:04
  > Harm>I would love to try that.
• 18:05
  > Brent>I wish they sold it regularly. Every time we go, I go, you know, I'm going to run by the gift shop and grab one and then we get busy and I don't. It sounds odd, but they play so well together.
• 18:16
  > Harm>Are they infusing with bergamot?
• 18:19
  > Harm>That's the citrus they use.
• 18:20
  > Brent>I don't think they're just using bergamot. I think they're actually using Earl Grey tea. Yeah.
• 18:24
  > Harm>That's crazy.
• 18:25
  > Brent>Yeah, it is. It's weird, but it works.
• 18:27
  > Harm>I love that. I love that kind of thing. I would love to try that.
• 18:29
  > Brent>Why? Love Earthway? I mean, I. I have a glass of Earl Grey every morning at work, so it's sort of my thing. But, um. Yeah.
• 18:37
  > Harm>That does not make you Picard. Stop. You are not Captain Picard.
• 18:41
  > Brent>I am not Picard. I never would Be Picard. I am Kirk, baby.
• 18:45
  > Harm>Oh, you're no Kirk.
• 18:45
  > Brent>100% Kirk. All the. All the green chicks love me. So. So we're going to give the.
• 18:52
  > Harm>That's only because they turn green after they're with you.
• 18:54
  > Brent>Yes, exactly. There's a shot for that. So we're. We're going to give the Shandon, uh, Brute Rose, California, well deserved. Four sips.
• 19:03
  > Harm>That's classified.
• 19:06
  > Brent>So, Justin, tell us about the Post and Beam Chardonnay.
• 19:09
  > Bob>Post and Beam is based in Napa Valley.
• 19:12
  > Bob>It's named for simple yet elegant barns that dot the American landscape. Established in 2020, the winery is part of the Far Niente family of wineries and vineyards, joining Far Niente, Dolce Nicola Nickel en route and Bella Union en route when?
• 19:33
  > Brent>Okay. And on.
• 19:34
  > Harm>Um.
• 19:35
  > Brent>Whatever.
• 19:36
  > Bob>So it's a Carneros. The first Post and beam Carnero Chardonnay 2023. It's, uh, from Carneros, an Appalachian in Napa. It's 100 Chardonnay.
• 19:50
  > Bob>It was harvested between, uh, October 11th through the 27th. And we'll be back.
• 20:02
  > Bob>So the Post and beam Cornero Chardonnay 2023 was harvested October 11th through the 27th.
• 20:08
  > Bob>It was 30% aged in New French Oak seven months. Surly. The color was like a light gold, vibrant yellow.
• 20:17
  > Bob>On the nose. I got, like, creamy croissant, lemon curd, and pears on the palate, Melon and a prominent French oak note.
• 20:26
  > Bob>The finish was, like, soapy pears and green raisins.
• 20:31
  > Bob>And what did you think, Harm?
• 20:33
  > Brent>I think he had some green raisins for lunch. He seems to like those.
• 20:36
  > Brent>Yeah.
• 20:37
  > Harm>Lemon. You said lemon curd.
• 20:39
  > Brent>Yeah.
• 20:40
  > Harm>Yeah, I think that's good. Lemon curd, honeysuckle.
• 20:43
  > Harm>Uh, definitely a little bit of, uh, like, orange note. Orange blossom. Um, there's something else there that's. It's like, the rind. It's like orange rind. It's really great. I love the nose on this wine. Uh, you know, these guys make Far Niente Chardonnay, which is freaking fantastic. They know what they're doing. Even though this is a different winery, the, uh, grapes are sourced a little bit differently. Um, this is gorgeous. The palate.
• 21:15
  > Harm>Excuse me.
• 21:19
  > Harm>Rookie mistake. Try m and talk with the still wine in your mouth.
• 21:21
  > Harm>Yep. Um, it has a beautiful silky entry. I love the way this feels on the palate. It's. It's round, it's soft. There's melon, there's pears on, um, definitely like, Anjou pear. Like that buttery, creamy pear. Um, it's Just, it's a hint of oak. Do you say oak on that too? Do you get the oak? French? Oak French. Yeah. Yeah. I hint with it.
• 21:45
  > Harm>It's not like toasty though. It's like more spicy.
• 21:48
  > Harm>Uh, the finish has got. Doesn't have enough acid for me. A little bit soft on the acid and a little bit sweet, but it's very good. It's got a medium to long finish.
• 21:57
  > Harm>Bob, what do you think?
• 21:59
  > Brent>I don't mind the acid. I think it's. For me, it's fine.
• 22:02
  > Harm>I like a little bit higher acidity.
• 22:04
  > Brent>Yeah. And I get that some people like a little bit more. I'm totally fine where it's at, but.
• 22:09
  > Harm>Um, this would go great with Chilean sea bass. Buttery style fish.
• 22:13
  > Brent>There's lemon curd. There's, uh, orange rind. There's a little bit of a, like a orange blossom honey note on the nose on the palate.
• 22:27
  > Harm>M. It's not strongly honey for me, but I see what you're saying.
• 22:31
  > Brent>That's sticky. Just there's that, that, just that hint on the palate. I'm getting melon.
• 22:36
  > Brent>I'm getting pears.
• 22:39
  > Brent>It's got a great, like you said, silky mouthfeel. Really gorgeous. Well made. The viscosity on this is really, really nice. Um, it's got a pretty good finish on it. Nice, fresh, clean oak, but not, you know, California Chardonnay. Cougar juice oak.
• 22:59
  > Brent>Just, just a wisp the way it's supposed to be.
• 23:02
  > Harm>Right.
• 23:02
  > Brent>It's supposed to be a flavor component. It's supposed to elevate the wine.
• 23:06
  > Harm>That whole 90s cougar juice, early 2000s.
• 23:09
  > Brent>California wine is finally, I think it's finally died.
• 23:12
  > Harm>Yeah.
• 23:12
  > Brent>Um, I mean, there's still some out there, but the vast majority of people have gotten away from it.
• 23:17
  > Harm>They're going more balanced.
• 23:19
  > Brent>Yeah, I think. Yeah, it's just, it's nice fresh sawn oak. Um, just that slight little bit of hint to elevate it and give it that backbone. I think this is extremely well done. I really like. I really like this one. So. So we're going to give the Post and beam Carnera Chardonnay 2023 a well deserved four sips.
• 23:38
  > Harm>That's classified.
• 23:42
  > Brent>So that's going to bring us to our next wine from the same folks at Post and Beam.
• 23:47
  > Brent>So this is the Post and Beam Napa Valley Cabernet Sauvignon 2022. It is 14.5, 14.5% ABV.
• 23:59
  > Brent>Um, Appalachian is Napa Valley. It's 91% Cabernet Sauvignon, 6% Merlot 2, 2% Petite Verdot, 1% Cabernet Francis.
• 24:08
  > Brent>Um, harvested September 9th to October 20th in 2022 and age 10 months in French oak. Again, 30% new. So the color, nice dark garnet to it.
• 24:25
  > Brent>It's got a nice clear rim to it on the nose.
• 24:34
  > Brent>When we first opened it, it had a little bit of a vegetal note that blew off almost immediately for me, I'm getting blackberries, getting blueberries on the nose, on the palate.
• 24:50
  > Harm>Mhm.
• 24:54
  > Brent>It's got a great mouthfeel. Really well rounded, this one. The acidity for me is a little bit higher than it was on the shard. Definitely getting a little bit of that mouth water to it.
• 25:06
  > Brent>Cassis, blackberries, blueberries, dark fruit.
• 25:11
  > Brent>Um, got a nice finish on it.
• 25:17
  > Brent>A little bit of a cocoa note on the back palette.
• 25:19
  > Harm>For me, I'm not sure your blueberry note at all. I'm gonna keep coming back to it. I'm not coming.
• 25:23
  > Brent>I'm getting very front of the tongue. I get the blueberry, but it's more for me, it's more. There's that hint of blueberry, but it's more BlackBerry, more dark stewed fruit. Very pretty wine.
• 25:34
  > Brent>Very pretty wine. What do you think?
• 25:36
  > Harm>Um, I don't disagree with anything you said. Um, I got a more minerality thing going on with it.
• 25:42
  > Brent>Yeah, there's definitely a mineral note to.
• 25:43
  > Harm>It, almost a licorice note. I got hoisin, like that plum sauce, A, uh, little bit of cassis, and a hint of menthol is still there for me at that point.
• 25:53
  > Harm>That green note, it's.
• 25:54
  > Brent>And it's menthol on the nose or the palate?
• 25:57
  > Harm>On the nose. Still on the nose.
• 25:59
  > Brent>Yeah, I can see.
• 26:00
  > Harm>And a, uh, toast, like, ah, like toast, not like, um, like slightly toasted bread.
• 26:07
  > Bob>Does anybody in your family smoke cools?
• 26:10
  > Harm>No.
• 26:11
  > Brent>Okay, Just checking.
• 26:12
  > Harm>I do sell them at the ghetto store. Thank you.
• 26:14
  > Brent>All right, sure.
• 26:17
  > Bob>Because they'll stay on your fingers for a while.
• 26:19
  > Harm>Yeah.
• 26:19
  > Brent>Yeah.
• 26:22
  > Harm>Um, beautiful texture on the palette. Starts out round a little bit earlier on, I thought it was. I thought it was too light. I thought the palate was very light bodied.
• 26:31
  > Harm>But giving this time to get some air. The tannins are starting to polymerize a little bit. I'm getting a better grip on it. I'm getting more round palette. Um, layers of flavor. It's. It's. The grip came late, but it came in and it's good. And the.
• 26:45
  > Harm>The flavors are What Bob said, but I'm not getting quite the blueberry. But maybe like the. Yeah, it's, it's, it's really nice and um, it finishes pretty long. I'm enjoying this, Justin. What'd you think?
• 26:57
  > Bob>So not much to add other than you gotta let this one open up. Yeah, there was some pretty unpleasant things going on in the beginning which completely disappeared an hour in.
• 27:09
  > Brent>It was. There was a vegetable note on the nose. 100%.
• 27:12
  > Brent>But after about 10 minutes, gone, completely gone.
• 27:15
  > Bob>You know, I'm a steak and potato.
• 27:16
  > Brent>Guys, and real pretty.
• 27:17
  > Bob>Yeah, vegetals. Not um, my thing.
• 27:20
  > Harm>Yeah, no, no vegetables. I've never.
• 27:22
  > Brent>Yeah, I've never seen him eat a vegetable before, so. Uh. Yeah.
• 27:25
  > Bob>Explains a lot.
• 27:26
  > Brent>But.
• 27:26
  > Harm>Yeah, I'm not going to make the joke.
• 27:29
  > Brent>Yeah, don't go there. We're on radio, remember? Yeah, you gotta kind of try.
• 27:36
  > Harm>You got, you gotta hear some of Justin stories.
• 27:41
  > Bob>I do eat pie.
• 27:42
  > Brent>Yeah.
• 27:42
  > Harm>All right.
• 27:42
  > Brent>If you.
• 27:43
  > Harm>Yeah.
• 27:43
  > Brent>Just. Just not vegetables. Yeah, right.
• 27:46
  > Harm>Correct. That vegetable note. That or the vegetable note I'm getting right now. For me, it's like. It's not. You said blueberry. I'm getting like that. That, uh, the stem part.
• 27:54
  > Brent>Yeah.
• 27:55
  > Harm>You know, it's, it's that woody note for the blueberry. When you eat fresh blueberries, that's um, that's what that is. Yeah. Yeah.
• 28:03
  > Brent>Well, we're going to be giving the post and Beam Napa Valley Cabernet Sauvignon 2022 a well deserved four sips.
• 28:10
  > Harm>That's classified. Yep.
• 28:12
  > Brent>So let's have Harm tell us about our next one.
• 28:15
  > Harm>All right, let's. Let's get started before the next commercial here.
• 28:17
  > Harm>Okay. This, uh, is, uh, Maris.
• 28:21
  > Harm>Maris began as the quintessential garage wine. Made by Maris founders Erica J. Goth and Mark Harold in the two car garage behind their home in the town of Napa. The wine won international renown starting with their first vintage in 1998. But the garage imposed serious limitations. Purchased by the William Foley of Foley Family, the wine group, uh, in 2007, one of his first goals was to find a Napa Valley winery site worthy of the brand. A few months later, he acquired a historic ranch tucked into a canyon on the east side of the valley. One of Napa's fabled ghost wineries, it had been abandoned in the wake of, uh, Prohibition and only recently brought back to life.
• 29:03
  > Harm>Now fully updated, the winery includes custom made winemaking equipment, 7,000 square feet of caves, which is kind of small for the barrel storage along with tasting salon and A second tasting area in the caves. The Maris Napavelli Cabernet Sauvignon 2019 is 15.8% ABV.
• 29:20
  > Harm>It's from Napa Valley. 97% Cabernet Sauvignon from Coombesville, 3% Petit Verdot from Yountville.
• 29:26
  > Harm>The grapes were cold soaked for five days prior to inoculation and a warm fermentation to dryness. During the fermentation, the juice was pumped over twice daily in small capacity tanks for nine days. The wine was pressed off of the skins and moved back to tank for a full malolactic fermentation and then barreled in 100% new French oak for 24 months.
• 29:50
  > Harm>I'm kind of rushing through this because we're coming to a commercial which is starting in three seconds. Two, one.
• 30:01
  > Harm>And we're back. So the color of this is, uh, gorgeous. Um, hold on, there's the. Right, there it is. This is a gorgeous deep garnet with violet edges. And on the nose, earlier on I was getting a lot of cassis and BlackBerry.
• 30:16
  > Harm>Uh, right now it's going to a subtle, um, spicy, um, hint.
• 30:21
  > Harm>A little bit of clove. I'm getting vanilla bean and cedar, lots of cedar. Maybe a hint of graphite. I'm not sure about that. And still got that. A good mineral note to it. This one is different from that post and beam. This is kind of a more full bodied wine when I first had it. And now this is big on the palate. Very plush. The tannins are velvety. Those, uh, cassis and cedar notes are coming out of the palette. Uh, it's really got great grip. This is a definitely a steak wine. It's, you can get the American oak. I'm sorry, this French oak, right. You get that, you get that oak on there and that's, I guess that's where, I guess where that, that clove note was coming. And it's got a long, long finish. It's structured, powerful.
• 31:10
  > Harm>Um, there's nothing wrong with this wine. I'm, I'm really enjoying it, Bob.
• 31:16
  > Brent>Absolutely delicious. Yeah. The cassis and the BlackBerry on the nose are there. The cedar is 100% there.
• 31:22
  > Brent>It's like your grandmother's cedar chest. I get a graphite mineral, mineral note on the nose. On the palate, it's just dark fruits, dark fruits, dark fruits.
• 31:33
  > Brent>Beautiful silky tannins. A really great mouthfeel.
• 31:37
  > Harm>Um, I don't think the tannins are silky. It's more velvety. We tried, got rougher texture.
• 31:43
  > Brent>But is this velvet? This Is beautiful. Yeah, we tried this, uh, a while back and met.
• 31:49
  > Brent>Met some folks at a big wine event we were at. And I said, I have to have this for the show. I reached out to them and they were kind enough to send us a bottle. Um, and it's also a 2019, so it's got a little bit more time on it. I knew this wine. I knew it wouldn't disappoint. It's fantastic. What do you think, Justin?
• 32:04
  > Bob>I'm very excited to be drinking this. This morning I definitely got the fruit and then half bakery, half machine shop on the nose.
• 32:14
  > Bob>And those are positive.
• 32:15
  > Harm>Oh, I know you're talking about that. Minarelli is a machine shop.
• 32:18
  > Bob>Yeah, it's like, oh, I'm gonna go somewhere and do a thing.
• 32:21
  > Bob>And it was plush, like it, you know, came from a couch from the 70s, you know, on the palate.
• 32:26
  > Bob>Lots of soft fruit, uh, berries, blackberries. The finish was like, this is like a classy wine.
• 32:35
  > Bob>If you were hanging out in this guy's garage, he whips us out and drinks.
• 32:38
  > Bob>You're like, oh, I must be in Napa, because this is serious wine.
• 32:41
  > Brent>Yeah, I don't think I'd leave the garage if this was there. Nah.
• 32:44
  > Brent>Well, we're going to be giving the Maris Napa Valley Cabernet Sauvignon 2019. A well deserved four sibs.
• 32:51
  > Harm>That's classified easy. It came close to a five for me.
• 32:54
  > Harm>Yeah, almost. Not almost, but not quite there.
• 32:56
  > Brent>All right, Justin, tell us about, uh, Chappelle.
• 32:58
  > Bob>I'm excited about this. So Chappellee, Pritchard Hill Cabernet Sauvignon 2021.
• 33:05
  > Bob>It's 14.8% alcohol by volume, of course, from Pritchard Hill in Napa Valley. It's 95 cabernet sauvignon, 5% petite verdot. The color is dark. It smells like a cigar shop with beautiful flowers out front. The palette is concentrated fruit, potpourri and dark chocolate. And the finish is heaven in a glass. What did you think, Bob?
• 33:32
  > Brent>Well, I've got a particular affiliation with this on one. We've done quite a bit of chapel on the show. But, um, I was out in Napa with our executive producer and they were very kind to have us out and they pulled a barrel sample of the upcoming Pritchard Hill for us, which is this very wine. So I was adamant, I wanted to get it. Um, and fortunately we were back again recently.
• 33:55
  > Brent>Um, in. Was it January?
• 33:57
  > Harm>March.
• 33:57
  > Brent>March. We were there in March. And, uh, the girls actually were talking to a gentleman in the parking lot turned out to be Cyril Chappelle. And he said, oh yeah, we'll send you one, no problem. So thank you, Cyril.
• 34:08
  > Bob>Thank you, uh, amazing wine.
• 34:10
  > Harm>Thank your wives.
• 34:11
  > Brent>We already knew that it was a great wine, but thank you especially for sending this one because I got to try it from the barrel and I've got tribe from the bottle and it is absolutely fantastic.
• 34:22
  > Brent>Black currants, black raspberries, tobacco notes, some graphite, a little bit of herbal note to it, and some dark chocolate. This is, this is everything you want from, from a Pritchard Hill. I mean, this is, it's classic amazing wine. What'd you think, Harm?
• 34:40
  > Harm>I. I've been selling Pritchard Hill from Chappellet for years and this vintage is no different. It is freaking amazing.
• 34:48
  > Harm>Gorgeous, rich, lush wine. You're gonna have to open up your wallet and dig in deep. Or just use the plastic. Just use the plastic. Um, it's fine.
• 34:57
  > Harm>It. You. It's worth the every penny.
• 35:00
  > Brent>Yeah, you can always file bankruptcy and wipe it.
• 35:04
  > Bob>The small monthly payments for 48 months would be nominal.
• 35:08
  > Harm>Depends on your budget. But look, I've sell much more expensive.
• 35:10
  > Brent>Get your priorities in order, friend. You know, spend the money on the good wine.
• 35:13
  > Bob>Yeah, it'll make that steak taste even better than.
• 35:17
  > Harm>Oh, it definitely does, but super concentrated. Oh, so, so ripe fruit. And, and there's that oak, the, the.
• 35:26
  > Brent>Um, that underlayment that.
• 35:28
  > Harm>Yeah.
• 35:29
  > Brent>Base of the oak.
• 35:31
  > Harm>They say what kind of oak they use? They don't say, but I think it's got to be a. Mostly French and American. Or mostly French maybe, if there's any, if there's any Americans really toasted.
• 35:40
  > Harm>It's got that great nose. I love this.
• 35:44
  > Harm>And it's so rich on the palate.
• 35:46
  > Harm>Um, it's got that herbal note, it's got plenty of spice, like anise coming out, some nutmeg. Wow, it's you. You said the chocolate notes. That's what predominates for me.
• 36:00
  > Brent>Yeah.
• 36:01
  > Bob>Pretty dark chocolate.
• 36:03
  > Harm>Yeah.
• 36:03
  > Brent>Ah, yeah, I get the chocolate on the finish. More than just on the initial sip.
• 36:08
  > Harm>No, it smells in the back. Not even the finish. I'm talking. I smell that dark chocol.
• 36:13
  > Brent>Hold on.
• 36:15
  > Bob>Yeah, Steve.
• 36:17
  > Harm>On the palate. Such great grip. This, this will, uh, cut any fat from any great steak you're eating. Yeah. And it will just make the next bite taste better. That's why you need these tannic heavy wines.
• 36:30
  > Brent>The, the problem is, is this isn't only an hour long show and I could spend two hours just talking about this Particular.
• 36:36
  > Harm>Oh yeah, of course.
• 36:37
  > Brent>I mean because it just continues to evolve in the glass.
• 36:40
  > Harm>You. So when we drink wines with heavy tannins like this and we pair them with meats because the tannins cut that fat. It pulls it right off your tongue.
• 36:49
  > Harm>So the next bite you taste more.
• 36:52
  > Harm>The fat's not covering your tongue like.
• 36:55
  > Bob>The first bite every time.
• 36:57
  > Harm>Yeah.
• 36:57
  > Brent>It awakens your palate. It allows you to taste the meat. It allows you to also taste the wine at the same time.
• 37:03
  > Harm>So such great grip on m this.
• 37:05
  > Brent>Well, I mean Chaplet makes great wine. It's a beautiful, beautiful winery. Stunning up on top of the mountain.
• 37:12
  > Harm>I don't care about the winery. I'm talking about the wine. Bob.
• 37:14
  > Brent>One of the earliest wineries there. I mean it was Bob Mondavi built his and then the Chaplet family built theirs literally like months later. It's a pyramid on top of the mountain. And it is like its own ecosystem up there. So cool. Absolutely gorgeous. But the wine. I've never had a wine from them that I didn't go. Damn.
• 37:31
  > Bob>Great views from Napa. If you go to visit.
• 37:33
  > Brent>Yeah, yeah.
• 37:34
  > Bob>And do visit.
• 37:35
  > Brent>If you are in Napa 100% you need to put these folks on. I mean all of these you need to visit. But yeah. Chapel a chapel. Ah. A's other. Another order.
• 37:46
  > Harm>So they're Pritchard. They're Pritchard Hill Cab. They who's uh, Jefferson's use this to age their uh, their bourbon in one of the. One of the few wine finished bourbons. I love Pritchard Hill make good stuff, man. Yeah, anything for Hill.
• 38:00
  > Brent>But well, we were there, we had a great time. We saw some turkeys wandering around. It was just cool.
• 38:06
  > Brent>And we got to meet Cyril. So we're going to give the chapel a Pritchard Hill Cabernet 7 2021. We're giving it five because we don't have six.
• 38:17
  > Harm>Oh my goodness. There's no six.
• 38:20
  > Brent>Yeah, there should be an 11, but these go to 11. So fantastic wine.
• 38:26
  > Brent>Absolutely fantastic wine. So this was. This was a good flight guys. Really good flight. So want to thank my co host for joining me today.
• 38:35
  > Brent>Thank you, Justin.
• 38:36
  > Bob>Thank you, Bob.
• 38:38
  > Brent>Don't thank me. I didn't make the wine. I just poured it and thank you, Harm.
• 38:43
  > Harm>You know, I don't often mean it, but I mean it today. Thank you, Bob.
• 38:46
  > Brent>No, you never mean it. Come on.
• 38:48
  > Harm>Uh, no. Not once.
• 38:49
  > Brent>Not once.
• 38:49
  > Harm>This. My teeth are purple and I'm m happy.
• 38:52
  > Brent>Thank you. If you're not happy after this tasting good, there's something wrong with you. Well, for Sip, Suds and Smokes, this is made man. Bob, we thank you for joining us. And remember, life is too short to drink bad wine. And foil boy, today we did not drink any bad wine. So yeah, hand me that. Hand me that.
• 39:10
  > Announcer>Pritchard Hill, we hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap.
• 39:18
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• 39:21
  > Harm>Give it a little tappy, tap, tap, taparoo.
• 39:24
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• 39:59
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• 40:24
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios, your host, the good old boys. We'll see you all next time.