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Down in the Valley · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip Suds and smokes.
• 0:04
  > Brent>Get Ripple, the bright new drink with that ring a ding flavor Ripple.
• 0:10
  > Brent>Well, this is a wine episode, not Ripple. And I figured I'd play that because, man, we're doing the other end of the spectrum today. So today we have from Joseph Phelps Vineyards, we have the Joseph Phelps Cabernet sauvignon, uh, blanc 2024, we have the Joseph Phelps cabernet sauvignon 2022.
• 0:30
  > Brent>From Boya Vineyards, we have the Rutherford Preserve Cabernet Sauvignon 21, we have the Boya Vineyards Georges de la Tour Private Reserve Cabernet Sauvignon 2022, we have Stags Leap Wine Cellars Artemis Cabernet Sauvignon M22 and Stag's Leaf Wine Cellars SLV Cabernet Sauvignon 2020 2.
• 0:53
  > Announcer>We'll be right back after this break. 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 smokin host, the good old boys. And now it's sipping.
• 1:59
  > Brent>Hey. Yes. It's sipping time. Welcome to this sips episode where everything and good at life is worth discussing.
• 2:05
  > Harm>Except the sexy times. We never discuss the sexy times. Because you guys say we don't meet the FCC requirements.
• 2:11
  > Brent>No, we said that the show's about everything that's good in life and your wife said. Never mind.
• 2:17
  > Harm>Damn you, Bob.
• 2:19
  > Brent>Yeah, so, yeah, it's uh, it's. It's a travesty.
• 2:24
  > Brent>Well, this made man Bob and joining me today or good old boy Harm.
• 2:27
  > Harm>Thanks for having me, Bob. I love doing the wine shows. We need to make Brent join us for these.
• 2:32
  > Harm>Why? Because he tells everything. Tastes like grapes.
• 2:35
  > Bob>Yeah, he offered to.
• 2:36
  > Brent>Yeah, he's. He's bored.
• 2:40
  > Bob>Yeah.
• 2:41
  > Brent>Good old boy Justin.
• 2:42
  > Bob>It's a pleasure to be here and I'm so glad it's sipping time.
• 2:47
  > Brent>Yeah, it's sipping time. So this, uh, our, our sip segments are all about distilled spirits, coffee, tea, and this is a wine show.
• 2:57
  > Brent>Get Ripple. The bright new drink with that ring a ding flavor Ripple.
• 3:03
  > Announcer>Ice cold Ripple is the new drink for lively people. It's the lively winks back at you.
• 3:08
  > Harm>The ice cold refresher with twice the pleasure.
• 3:12
  > Announcer>Come on.
• 3:12
  > Brent>That's awesome.
• 3:13
  > Bob>Ripple is the first ripple My 81 year old mother ever had was Ripple. She waxes poetic about ripple. Mhm. Nice facts.
• 3:26
  > Brent>Well, this is a wine episode, not repl. And I figured I'd play That because, man, we're doing the other end of the spectrum today. So today we have. From Joseph Phelps Vineyards, we have the Joseph Phelps Cabernet sauvignon, uh, blanc 2024, we have the Joseph Phelps cabernet sauvignon 2022.
• 3:46
  > Brent>From Bellevue Vineyards, we have the Rutherford Reserve Cabernet Sauvignon 21, we have the Boya Vineyards Georges de la Tour Private reserve Cabernet Sauvignon 2022, we have Stag's Leap Wine Cellars Artemis Cabernet Sauvignon 22, and Stag's Leap Wine Cellars SLV Cabernet Sauvignon 2022.
• 4:08
  > Harm>So that's a fantastic lineup. I'm very aroused.
• 4:13
  > Bob>My pinky's up so much it hurts.
• 4:15
  > Brent>Yeah, that's not true.
• 4:17
  > Harm>If your pinky is up for more than four hours, consult your dog.
• 4:20
  > Brent>That's not your pinky. I mean, similar size, I know, but.
• 4:22
  > Bob>Yeah, true. Yeah, true.
• 4:26
  > Harm>Well, Bob cracks himself up. You know, he tells the good jokes when he crashes up.
• 4:30
  > Brent>Well, we do our sips ratings on a scale of 1 to 5.
• 4:34
  > Brent>Justin, why don't you pick one of those numbers out and tell us about it?
• 4:37
  > Bob>Four sips. Let's keep the secret to ourselves and paw me another.
• 4:44
  > Harm>Is that Hans or Franz?
• 4:47
  > Bob>Arnold.
• 4:48
  > Harm>That's not. That's not Arnold.
• 4:50
  > Bob>No, that's Hans or Franz you haven't met. After all this bv.
• 4:55
  > Brent>That's.
• 4:56
  > Brent>That's Arnold after he had a brain aneurysm. So.
• 5:00
  > Harm>All right.
• 5:00
  > Brent>Well, Har, why don't you tell us about our first one?
• 5:03
  > Harm>Sure, Bob. Let me get to that page. So, Bob.
• 5:08
  > Brent>Yes.
• 5:08
  > Harm>Few names carry as much weight in America, in American winemaking as Joseph Phelps Vineyards. It all began with Colorado builder named Joe Phelps, who, after establishing a branch of his construction company in the San Francisco Bay area, found himself drawn to the emerging wine regions of Napa and Sonoma. In 1973, he encountered a sprawling former cattle ranch near St. Helena. And not a grape in sight. Just, as Joe put it, lots of nice looking cattle. I don't trust a man who looks at cattle and sees how, uh, nice they are.
• 5:42
  > Brent>I like cattle. They're delicious.
• 5:44
  > Harm>They are delicious. The ranch would become one of California's most celebrated wineries. From the start, Phelps broke with convention, and rather than focusing on a single varietal, he introduced insignia in 1974, one of Napa Valley's first proprietary red wines, pioneering a style that would become a benchmark for American winemaking with wine. Wine advocate has since awarded four perfect 100 point scores to Insignia Vintages, and it remains one of, um, the world's, uh, most iconic wines. And let me tell you, where's our insignia? I love Insignia. I've got cases of Insignia at the store right now, but they did not send us any to taste today. Joseph Phelps. What is wrong with you?
• 6:28
  > Brent>They knew you were coming.
• 6:29
  > Harm>All right.
• 6:30
  > Brent>Yeah.
• 6:30
  > Harm>But we're going to taste today their white wine.
• 6:33
  > Harm>So the Joseph phelps Sauvignon Blanc 20, 24 is 13.5% ABV, 100% Sauvignon Blanc, 17% mosque clones. Um, mosque clones tend to be more aromatic. Lift. They are. Muscat is French for musky. So this clone tends to have more aromatics to it. And this is a, uh, Napa appellation. 100% estate grown and, uh, aged 10 months. And 31% new French oak puncheons and cigar barrels.
• 7:04
  > Announcer>Really?
• 7:05
  > Harm>69% used French oak puncheons. The color is straw.
• 7:10
  > Harm>It's, um, almost clear here. The nose. So I got lemon peel, but then lemongrass, because it's got that green note to it.
• 7:20
  > Brent>Yeah.
• 7:20
  > Harm>So lemongrass is definitely there. Uh, they say, uh, one of the people that Bob quoted says, subtle spices, and. And I say, no, there's not subtle spice. This is over the top. So I'm getting lemongrass flowers. And over the top, white pepper, allspice and clove. And on the palate, absolutely silky entry. Gorgeous hint of acidity.
• 7:53
  > Harm>Then the spices, the white pepper, the flowers.
• 7:57
  > Harm>The lemon comes in afterwards, hitting on the sides of the tongue. It's got a medium long finish. It's just a very well made Sauvignon Blanc. Um, the fact that it's 31% new French oak doesn't. I felt like that would be too much, but it's not. The Mosque clone gives it the aromatic lift. The acidity of these grapes, um, just punches through all that French oak. I really enjoy it. Justin, what do you think?
• 8:22
  > Bob>I say, how do you like those green apples?
• 8:25
  > Harm>Green apple for you on the nose,
• 8:27
  > Bob>sweet and fruity on the palate. And clean dryer sheets on the finish.
• 8:32
  > Harm>You know, I normally think you're broken inside, but the dryer sheets are there.
• 8:36
  > Bob>Yeah.
• 8:36
  > Harm>Yeah.
• 8:38
  > Bob>What'd you think, Bob?
• 8:41
  > Brent>I'm not really thinking about laundry products, but, uh, it's got a beautiful, very, very bright citrus. Um, the lemongrass is the thing that leaped out at me. I've got that underlined twice on my notes. Really, really leaves forward that greenness that comes through.
• 9:00
  > Harm>Um, I don't Cook with lemongrass. Enough. I really need to just.
• 9:04
  > Brent>Fresh linens, white flowers.
• 9:07
  > Bob>Oh, he doesn't get dryer sheets, but he gets lemons. Linens.
• 9:11
  > Harm>I understand that. That's a note I've had on some, some 30 year old scotches. Like dryer sheets, fresh linen in, uh, the sunshine. Yeah, yeah.
• 9:21
  > Harm>Drying on the line.
• 9:22
  > Brent>Yeah, you get that the acidity is there. It's not overwhelming. Really great palette. Covers the entire tongue, front, back and sides. It's got some nice body to it. I mean, this is a very, a very well made sapalunk. I mean, this is really, really nice.
• 9:39
  > Harm>It's heavier than a lot of the stuff we've had before.
• 9:42
  > Brent>I think it's because the musque, I think that's what it is.
• 9:45
  > Harm>You're. You're not getting the minerality you get from, let's say, Loire Valley, Sancerre. You're getting a different style. It's definitely California Blanc.
• 9:54
  > Brent>I mean, there's definitely morality, but like you said, it's. It's not, it's not what you would get from.
• 9:59
  > Harm>I'm not tasting fossils.
• 10:01
  > Brent>No, no, no. But a very, very pretty wine nonetheless. Uh, so we're going to be giving the Joseph Phelps, um, Sauvignon Blanc 2024, a well deserved forceps.
• 10:12
  > Harm>That's classified.
• 10:14
  > Brent>That one is really, really nice. I'm. I'm impressed with that one. So we're gonna go to Justin for our next one.
• 10:22
  > Bob>All right, so now we're going to talk about the Joseph phelps Cabernet Sauvignon 2022. It's 14 and a half percent alcohol by volume. It's from Napa Valley. It's 91% cab, 4% petit verdot, 2% Cobb Franc, 2% Malbec, 1% Merlot.
• 10:46
  > Harm>It's Merlot. And we'll be a commercial now.
• 10:52
  > Brent>Yeah, sorry, commercial.
• 10:59
  > Harm>Hey.
• 10:59
  > Brent>And we're back and Justin was just, uh, telling us about the Joseph phelps cabernet sauvignon 22.
• 11:05
  > Bob>So the fruit was sourced about their vineyards in Napa valley, Oak Knoll, St. Helena, Rutherford Stag's Leap, Oakville, and 21% from, quote, trusted grower partners, end quote. And the wine was aged for 16 months and 48% new oak, half French, half American, and 52% used French and American oak barrels before bottling. That's a lot of complex oakage for this one. M. Uh, men, women, and they. On the nose, black and red fruits, juicy black cherry intertwined with fresh pomegranate and bright cassis. And had some wood, some coconut. It's pretty. Damn.
• 11:52
  > Harm>I actually get the coconut. For me, the pomegranate stood out, but when you said coconut, it came out. Really? Um, if you hadn't said that, I think I would have gotten it.
• 12:01
  > Brent>Yeah. And that's the American oak.
• 12:02
  > Bob>Yeah, yeah.
• 12:05
  > Harm>And the fruit on the palate,
• 12:09
  > Bob>just full of damn good fruit. The finish was a nice fruit. I enjoyed this. What'd you think, Harmy?
• 12:17
  > Harm>I feel like you could be more expressive than nice fruit. And fruit. And fruit.
• 12:20
  > Bob>You think you'd be wrong.
• 12:22
  > Harm>Pretty fruit, Fruit, fruit.
• 12:23
  > Bob>You'd be wrong.
• 12:24
  > Harm>Yeah. So, sir, on the nose, black plums, pomegranate, bright cassis. The coconut that I did not get till you said it. But you're right, it's there. Absolutely. And then on the palate, velvety entry. You've got those tannins working on the tongue. You've got good acidity. You've got nice raspberry. You've got, um, the pomegranate coming back on the pallet. Um, it's cassis, but it's kind of muted. Underneath the pomegranate, you've got the higher acidity. Um, and that cuts through that velvety palette. The tannins and the acid work really well. The finish is medium to medium long.
• 13:13
  > Harm>I like this wine a lot, but I'm spoiled because I've had better from these guys and it's hard for me to look past that. Bob, what do you think?
• 13:22
  > Brent>Well, yeah, you're spoiled, but I'm freaking spoiled. But the higher end stuff is a lot more expensive, too.
• 13:27
  > Harm>Yeah, you're right, you're right, you're right.
• 13:29
  > Brent>I, I think for, you know, for their flagship cab, you know, not their higher end stuff, I think this is absolutely fantastic.
• 13:36
  > Harm>It's, you know, I hate the word flagship because back in the day in the World War II, the flagship was the command ship. And then in, in capitalistic production, we call flagship as the number one volume producer. So those are two opposites. And there's a lot of examples of that in the English language where one word means the opposite of what it actually means. Thank you, NPR dissertation.
• 14:04
  > Bob>Oxy. Harmy.
• 14:05
  > Harm>Yeah. Well, I don't like using the word flagship for this. This is their mass production.
• 14:10
  > Brent>Nobody asked you to, so that's true.
• 14:13
  > Harm>I called you up, baby.
• 14:14
  > Brent>Saddle down, called you out. Lots of. I'm with him. Lots of red fruit, lots of black fruit.
• 14:21
  > Brent>Cherries and plums.
• 14:22
  > Harm>It smells like black fruit when you taste the red fruit, though.
• 14:24
  > Brent>Lots of cassis. The Coconut is definitely there from that American oak, which is crazy.
• 14:31
  > Bob>You're enjoying your psilocybin.
• 14:34
  > Harm>That's a different.
• 14:35
  > Bob>So you're smelling your taste.
• 14:37
  > Brent>Raspberries, blackberries. Oh, man. It's like chewing a steak. It's got a really thick body to it.
• 14:48
  > Harm>I don't think it's that thick, but it's good.
• 14:50
  > Brent>I think it's nice. It's really good coat to the palate. The acidity, that's what we're missing.
• 14:54
  > Harm>We're missing a steak.
• 14:55
  > Brent>The acidity is right where it needs to be. It's, it's just enough to break through the tannin.
• 15:00
  > Brent>Really well integrated, really well balanced. I mean, this is, this is a very, very well made wine. This is, this is delicious. This is delicious. And we were, we were fortunate enough
• 15:10
  > Harm>to be drinking this over the rating. I think you guys give it to high rating.
• 15:14
  > Brent>About three months ago, we were sitting on the back patio at Phelps drinking this very wine. So yay.
• 15:19
  > Bob>Life is good.
• 15:20
  > Announcer>Yeah.
• 15:20
  > Brent>It did not stop.
• 15:21
  > Harm>I didn't get to go with you, so I don't have those wonderful memories.
• 15:24
  > Brent>You guys, there's a reason you weren't invited.
• 15:26
  > Bob>We took pictures for you.
• 15:27
  > Harm>Yeah, we took pictures. Bob. Bob bought a drone.
• 15:31
  > Bob>Yes, he did.
• 15:32
  > Brent>So we're going to be given the Joseph phelps Cabernet Sauvignon 2022. Four sips.
• 15:38
  > Harm>Uh, whatever, whatever. I don't think it's quite there, but we're good.
• 15:42
  > Brent>Nobody asked you, so you did ask me to our next one. So. Nestled in the heart of Napa Valley, Boyu Vineyard stands as one of California's most storied and celebrated wineries. Founded in 1900 by French immigrant Georges de la Tour, BV, as it's affectionately known, has spent over a century crafting wines that helped define American winemaking on the world stage. Through Prohibition, Great Depression and the evolution of California's wine country, Bibi has endured. A testament to the vision of its founders and the remarkable terroir of Rutherford's sun drenched hills. It was here that legendary winemaker Andrelev. I, uh, always mess his name up. Andre chlestchieff arrived in 1938, revolutionizing the art of Cabernet Sauvignon and inspiring generations of winemakers who followed. Today, BV continues that proud tradition. So we're going to be drinking the Beau Vineyards Rutherford Reserve Cabernet Sauvignon 2021. 14.8% ABV, 86% Cabernet Sauvignon, 12% Petite Verdot, 2% Malbach It's Rutherford, Ava, Napa Valley. Hand picked grapes were de stemmed and cold soaked for seven days,
• 16:49
  fermented for 8: 12 with pumpovers aged 22 months and 100% French oak, 80% of which was new. It's got an absolutely beautiful inky dark color.
• 17:02
  > Harm>It's not black as my heart.
• 17:03
  > Brent>No, but.
• 17:04
  > Bob>Ah, I know. It's dark as harmeet soul.
• 17:07
  > Harm>Yeah, that's right.
• 17:08
  > Brent>But it's got, it's, it's got a nice, it's got a nice violet edge to it. On the nose.
• 17:13
  > Bob>You don't believe me?
• 17:20
  > Brent>On the nose. Black cherry, plum.
• 17:24
  > Brent>Um, some flowers, some violets.
• 17:29
  > Harm>I felt the nose was muted, Bob. I mean, I get it.
• 17:32
  > Harm>It's been breathing for a while. Mhm. But I feel like he's still a
• 17:36
  > Brent>bit muted on the palate. Dark red berries, blackberries, raspberries, black currants. A nice minerality to it.
• 17:48
  > Harm>Licorice.
• 17:48
  > Brent>Licorice.
• 17:49
  > Harm>Licorice.
• 17:49
  > Brent>Licorice. You're definitely getting the. That Rutherford dust in. Fights through and grips you on the tongue and the teeth.
• 17:58
  > Harm>Yeah. Justin was going on about the rather for dust on this one.
• 18:01
  > Brent>Yeah. Beautiful, beautiful wine. What'd you think, Justin?
• 18:05
  > Bob>I think the rather for dust was awesome. Balance is for. And there's no need for that in this. It's just. Are you gonna get us is what it is. Maybe.
• 18:19
  > Bob>But this is an excellent expression. Very indicative of its. Ava. What'd you think, Bob?
• 18:27
  > Brent>Well, I'm the one who read it.
• 18:28
  > Bob>What'd you think, Harm?
• 18:29
  > Harm>Yeah, I love the fact that you're that messed up.
• 18:32
  > Harm>It is dark as my heart. It is full of black fruit.
• 18:36
  > Harm>Yeah, dark. Dark is my soul.
• 18:38
  > Brent>Um, if like he has one, as
• 18:41
  > Harm>Bob said, it's a joke.
• 18:43
  > Bob>Full of
• 18:45
  > Harm>bright red fruit, rich black fruit and licorice.
• 18:50
  > Harm>Licorice. Licorice. It's very well balanced. It's a great wine. Um, but it falls short of what I expect from them. And I'm going to talk about that after this because the wine after this is the one I liked. This one is. This is gorgeous. If I didn't know about the next wine, this is a fantastic wine. Uh, I do again fault the producer of the show for not providing us with steak to go with steak.
• 19:17
  > Brent>Focus on the one that's in front of you.
• 19:19
  > Harm>For right now, I'm focusing on the
• 19:20
  > Brent>one in front of me.
• 19:21
  > Bob>Imagine the steak. You're a professional.
• 19:22
  > Harm>All right, so I'll imagine you had one before. So you've got this beautiful. You've got a beautiful juicy Steak.
• 19:27
  > Brent>Remember what your wife says to you. Imagine.
• 19:29
  > Harm>Yeah. The fat covers your tongue. Now, you take a sip of this wine, the tannins lift all the fat off your tongue, and the fruit comes in. The balance here is impeccable. They did a great job, and we need to love this wine for what it is. Okay, we're back. And as I was saying, we need to appreciate this wine for where it is. It's absolutely gorgeous. If you don't have a steak, you're missing out. This is not a wine to drink by itself. It's a wine to have with food. And do we have a rating, Bob?
• 20:03
  > Brent>We're going to be giving the Bellevue Vineyards Rutherford Reserve Cabernet Sauvignon 2021 a well deserved four sips.
• 20:11
  > Harm>Thank you, sir.
• 20:13
  > Brent>And that takes us to our next wine. Think you can get through this one?
• 20:17
  > Harm>I might. So the next wine is the Beaulieu Vineyards Georges de la Tour Private Reserve Cabernet Sauvignon 2022. 14.9% ABV, 91% Cabernet Sauvignon, 9% Petit Verdot. The appellation is Napa Valley. A portion of this wine was fermented new French oak barrels for early integration and denser texture. The balances was, uh, fermented in stainless steel and concrete. Eggs or tanks?
• 20:42
  > Harm>Sorry, Concrete tanks. To preserve the roots, the fruity freshness and the fruit's freshness.
• 20:49
  > Harm>Fruitiness. Fruit, fruit, fruit. Uh, extended skin contact, uh, malactive fermentation. 21 months.
• 20:56
  > Harm>100% French oak barrels. 95% were new. There's a reason the previous wine is, like, 75 and this is like, 175. That hundred percent. I'm, um, sorry.
• 21:08
  > Harm>95% new French oak barrels. 100% oak. French oak.
• 21:13
  > Harm>This wine is that last wine, um, on steroids. This is what we did not get in the previous wine with the florist floral notes. We got all the red fruit notes. Now I'm getting roses and violets and berries and spices and, uh, like, cinnamon and, uh, allspice and, uh, creme de cassis. It's a cure royale. This is. It's plush on the palate. M. This is $175 wine. That should be 500 bucks. I freaking love this. Uh, this particular vintage, 2022, is absolutely stunning. It's got. We're drinking it kind of young. It's only 2026 right now. And this has 30 years to go if you want. But this is approachable now. So you could buy this now. Drink it now. Drink it five years from now, 10 years, 20 years from now, you'll be very happy. Um, pomegranate flowers, mint. Pardon me.
• 22:21
  > Bob>Buy the case and do it by the case.
• 22:23
  > Harm>Yes, do it that way. Absolutely freaking gorgeous.
• 22:27
  > Harm>Justin, what do you think?
• 22:29
  > Bob>So I think you should buy the case.
• 22:30
  > Harm>Yes. I like you.
• 22:33
  > Bob>Every five years, you can bring that
• 22:35
  > Brent>case over here, and then we could make it go away.
• 22:37
  > Bob>Every five years. We could do that.
• 22:39
  > Brent>Yeah.
• 22:39
  > Harm>Yeah. We'll share the bottle with you. Uh, this m like the previous one. I felt like, needed a steak. I would drink this by itself.
• 22:45
  > Bob>Drink it by itself.
• 22:46
  > Harm>By itself, absolutely. If you want to pair this with chocolate, dark chocolate, um, a gorgeous dessert with, like, you know, 70% cocoa or higher.
• 22:58
  > Harm>This is it.
• 22:59
  > Bob>Or a great freaking donut. Yeah.
• 23:02
  > Harm>You want a donut?
• 23:03
  > Bob>Yeah, I do.
• 23:04
  > Harm>You're such a plebian.
• 23:05
  > Bob>Yeah, definitely that.
• 23:07
  > Harm>Yeah.
• 23:07
  > Announcer>Yeah.
• 23:07
  > Harm>Sorry.
• 23:08
  > Bob>So this is just rich Tim Hortons and, uh, bv.
• 23:11
  > Harm>Um, George Latour.
• 23:14
  > Brent>The best and the best.
• 23:15
  > Harm>What?
• 23:15
  > Brent>You know, what's wrong with that?
• 23:16
  > Bob>I had a Dolce 2015 with a donut. It was a great pair.
• 23:19
  > Harm>I will give you Dolce with a donut farnie. I'll bring the donuts butcher sized, uh, semi.
• 23:26
  > Bob>You already have the wine?
• 23:27
  > Harm>Yeah, I. I sell cases of that stuff.
• 23:30
  > Announcer>Yeah.
• 23:30
  > Harm>Half a bottle is like 100 bucks. This is amazing.
• 23:33
  > Announcer>Back.
• 23:33
  > Bob>Back to the Georges Latour.
• 23:36
  > Harm>Georges Latour.
• 23:37
  > Bob>This is so good that it defies my very limited vocabulary. That's how good it is.
• 23:43
  > Brent>That ain't that hard.
• 23:44
  > Bob>I know, but they did it. Good job, guys. They did it.
• 23:50
  > Harm>Bob, what do you think?
• 23:52
  > Brent>There is a reason this is one of the standards in Napa Valley and has been for quite.
• 23:58
  > Harm>They had some bad years. Everybody, uh, has.
• 24:02
  > Harm>Everyone has bad years. But not this year.
• 24:04
  > Bob>Not this year.
• 24:05
  > Brent>There's a reason that this is a gold standard and always has been. It is a fantastic wine. It is so well made. It is so perfectly put together.
• 24:14
  > Brent>There's, I mean, literally nothing else I could think of to do to this to improve it at all.
• 24:20
  > Harm>I like the new label with the gold BV rather than the red bv.
• 24:23
  > Bob>You don't even need to chase this with Sprite.
• 24:25
  > Bob>That's how good it is, knucklehead.
• 24:28
  > Harm>Oh, you know what? I'm gonna say something. Uh, Tom Hanks was on Colbert a few years ago, uh, uh, and he was sick of champagne. He was having, uh, uh, it was New Year's Eve, and he's a big diet Coke, uh, addict like I am. So he did half Moet half Diet Coke. And I've been saying that we're gonna try it. I tried it the other day.
• 24:49
  > Bob>How is it?
• 24:50
  > Harm>Amazing.
• 24:52
  > Announcer>It's.
• 24:52
  > Harm>I'm. I mean, I should be in jail for saying that.
• 24:55
  > Brent>I'm turning your mic off.
• 24:56
  > Harm>Half Diet Coke, half champagne. Oh, my God.
• 24:59
  > Bob>Yeah, I know another really good Diet Coke fan. So we'll try that.
• 25:03
  > Harm>We'll do it together, man. Yeah, Right?
• 25:06
  > Brent>This is just. It's. It's so pretty. I mean, it's just.
• 25:11
  > Harm>It's. Yeah, this is.
• 25:13
  > Brent>There's flowers in there. There's the dust.
• 25:16
  > Harm>The flowers that were missing from the previous one are here with the red
• 25:19
  > Brent>fruit, bright red berries.
• 25:23
  > Brent>Oh.
• 25:23
  > Bob>Uh, it's just shocking.
• 25:25
  > Brent>My glass is empty to see some red currants.
• 25:28
  > Harm>There's more in the bottle here.
• 25:30
  > Bob>Yeah.
• 25:30
  > Brent>Wow.
• 25:31
  > Harm>Are you taking the bottle? It's your 80th anniversary, Bob. Is he gonna take the bottle home?
• 25:36
  > Bob>Because if he doesn't, that's a discussion for another time.
• 25:39
  > Brent>This is just, uh. It's just. God, I. I'm. I'm just embarrassed we can only give something this good a five. I mean, this. This is a fantastic wine. And the Boya Vineyards George d' Auteur private Reserve Cabernet Sauvignon 22.5Sibs.
• 25:55
  > Harm>I mean, no brainer. No brainer because we don't have more.
• 25:59
  > Brent>Yeah, I'd give it 12 if I had it, you know, but unfortunately, uh,
• 26:04
  > Harm>I'm saying I've had some disappointing of this one, but this is really not.
• 26:08
  > Bob>This is.
• 26:08
  > Brent>This is perfection. Absolutely perfection. So I. I can't think of anything else to do to this at all other than.
• 26:19
  > Bob>All right. In the world of wine, few names carry the history quite like Stag's Leap Wine cellars.
• 26:28
  > Bob>Founded in 1972, a very good year. I was born that year by Warren Winarsky. In the rugged eastern hills of Napa Valley, this iconic vineyard winery burst onto the international stage just four years later with one of the most remarkable moments in wine history at, uh, the night the legendary 1976 Paris tasting. A blind competition pitting California wines with the finest French Bordeaux.
• 27:02
  > Bob>Stag's Leap Wine Vineyards 1960. 1973 SLV Cabernet Sauvignon stunned the world by taking first place.
• 27:11
  > Bob>The victory said shock waves through the global wine community.
• 27:14
  > Harm>Shock waves.
• 27:16
  > Brent>Sounds like he's constipated.
• 27:17
  > Harm>It does sound like he's constipated.
• 27:19
  > Bob>Proving once for all that California could produce wines worthy of, uh, standing alongside the greatest in the world. Located in the heart of The Stag's Leap district, where cool afternoon breezes and ancient volcanic soils create ideal conditions. It's a really good wine. We're going to talk about Stag's Leap Wine Cellars. Artemis Cabernet Sauvignon 2022. It's 14.8% alcohol by volume. For those who drink for effect, 98% Cabernet Sauvignon, a point and a half a cab franc, half a point of Perdit Verdot. And it's from Napa Valley. The grapes for this Artemis are sourced from the Atlas Peak, the Arcadia vineyard, and from various collected and selected sites throughout the Napa Valley. It was aged for 15 months, a little over half a new French oak, a little less than half an older French oak. On the nose. It smells like a cigar bar. And you ate some fruit on the palate. It's like a Mars bar with some chocolate milk.
• 28:32
  > Harm>Mars is ironic because Artemis is the goddess of the moon in Greek, not Mars. So, uh, but that's Athena and Roman.
• 28:40
  > Bob>And the finish is all fruit. Sorry, what did you think, talkie guy?
• 28:46
  > Harm>I'm talky talky today. It's absolutely wonderful wine. This is one of the best Artemis vintages I've ever had. Dark fruit rich pike, tobacco, fig, raspberry, black cherry. Uh, it's very sweet on the nose, it feels like, but that tobacco balances it out. Silky on the palate. Tons of, um, chocolate and cherry. It almost reminds me of a Merlot because of the chocolate notes. But there's no Merlot in this. Right. This is just cap franc, petit verdot and cabernet. Absolutely gorgeous. I mean, and it's got a really long finish. I've had Artemis. That was mediocre. And I've had Artemis.
• 29:26
  > Harm>It was great. This tends towards that great part of the spectrum. I'm m very impressed with this.
• 29:32
  > Harm>Again, under $100 from Stag's Leap. I love these guys. And we have to go to a commercial. Are we back?
• 29:41
  > Announcer>Are we back?
• 29:41
  > Harm>We're back from commercial. Bottom. All right, so I'm just saying, Artemis. I've had some hit or misses. This is definitely a hit. It's a 2022.
• 29:49
  > Harm>It's only four years old. It's drinking very well young. The fruit is really showing well, but it's still balanced. I mean, I was going on about the sweetness and I feel like it may be wrong there. I was over emphasizing that. Justin, did you. Did you get the tobacco notes? I didn't. I wasn't paying attention. When you Were talking, uh, you know, I tried.
• 30:08
  > Bob>It's like a tobacco shot with some fruit in it. So I would say yes,
• 30:13
  > Brent>don't feel bad. The rest of us kind of tune
• 30:15
  > Bob>out when he's tobacco shop with some shop.
• 30:17
  > Harm>Shop. Okay.
• 30:18
  > Bob>And I ate some fruit in the tobacco shop, which never happened.
• 30:23
  > Harm>Somebody, somebody described a whiskey I was tasting yesterday as a fruit roll up. I didn't get that. But I get in the fruit roll up here. This is, it's like, you know, in India we eat, uh, ambar, which is like, um, what they call it in the Middle east is, uh, fruit leather, where they take, uh, fruit pulp and juices and they desiccate it. It's an elevated fruit rollup. Basically, I feel like this is dried raspberries, cherries and, and, uh, figs.
• 30:53
  > Bob>It was a two rupee treat, but
• 30:55
  > Harm>it was more than two rupees, dude. But come on.
• 30:59
  > Harm>Maybe, maybe back in the 80s.
• 31:01
  > Brent>That was his nickname in high school. Desiccated fruit roll.
• 31:04
  > Bob>Two rupee treat.
• 31:04
  > Harm>Two rupee treat. Bob, what do you think about those ones? Wine.
• 31:09
  > Brent>I think it's delicious. This is a really, really good example of Artemis.
• 31:14
  > Harm>Um, one of my favorite ones.
• 31:15
  > Brent>Some, some are, some are better than others. I've never had a bad one.
• 31:19
  > Harm>Uh, but this is, this is. Artemis has gone up in price, but
• 31:22
  > Brent>this one is particularly good.
• 31:23
  > Harm>Artemis used to be a $50 wine. Now it's close to 100.
• 31:25
  > Bob>You know, old men complaining about as
• 31:27
  > Brent>long as it tastes.
• 31:28
  > Harm>Yeah, that's nuts. Back in my day, ah, our hamburger was 10 cents.
• 31:33
  > Brent>I would gladly pay you Tuesday for a hamburger today.
• 31:36
  > Bob>39 cent hot.
• 31:37
  > Brent>Now.
• 31:38
  > Bob>We miss you.
• 31:41
  > Brent>But yeah, a big fruit bomb, A great backbone.
• 31:49
  > Harm>The chocolate, I feel like that's, that's my only dig. I feel I could use a little bit more backbone, a little more tannin sit ups.
• 31:57
  > Brent>Firmer, Firmer. Firmer, yeah.
• 32:00
  > Bob>Cherries up straighter, dark fruit.
• 32:03
  > Brent>I mean, your backbone will come up.
• 32:05
  > Harm>Is that your wife complaining? Could be firmer.
• 32:08
  > Brent>Could be, could be. They have pills for that.
• 32:13
  > Bob>That's what I hear.
• 32:14
  > Brent>But absolutely fantastic example of Artemis and a fantastic example of what they do over at Stag's Leap. So, I mean really, really well done. So we're going to be giving the Stag Leap Wine Cellars Artemis Cabernet Sauvignon 2022 a weld. Is there forceps?
• 32:33
  > Harm>That's classified.
• 32:36
  > Brent>So that takes us to our last wine, where. There it is. So this is the Stagslee Wine Cellars SLV Cabernet Sauvignon 2022. It's 14.8% ABV.
• 32:49
  > Brent>Appellation is Stag's Leap District, Napa Valley.
• 32:52
  > Brent>It's 98% Cabernet Sauvignon, 2% Cabernet front, fermented 100% in stainless steel, age 20 months in 100% new French oak barrels. And for this wine, the primary blocks were 2A, 3A, 1A, 1B and 4. The Grand Dom. Um, the grande dame of the vineyard, which was planted in 1972.
• 33:14
  > Harm>So this is Judgment of Paris wine.
• 33:16
  > Brent>Judgment of Paris vines. Yeah.
• 33:19
  > Harm>So the color and the nose.
• 33:23
  > Brent>The color is just absolutely opaque.
• 33:27
  > Harm>Opaque. Garnet, uh, ruby edges.
• 33:31
  > Brent>The nose is. Yeah. Hold on, I'm having a moment.
• 33:37
  > Harm>Just dark fruit, sandalwood, incense,
• 33:43
  > Brent>black currents.
• 33:44
  > Bob>This aligns all my chakras. No, I like this one.
• 33:48
  > Brent>There's a little bit of black tea.
• 33:50
  > Bob>Yeah.
• 33:52
  > Harm>The only kind of tea.
• 33:53
  > Bob>Remember the black tea? Champagne.
• 33:55
  > Brent>Just a little.
• 33:56
  > Harm>I'm sorry. You Japanese people and your green tea.
• 33:58
  > Harm>You can go somewhere the sun don't shine. Black tea where it's supposed to be, baby.
• 34:04
  > Bob>Some nice green tea for this old guy.
• 34:08
  > Harm>That's because you're old.
• 34:09
  > Brent>Yeah, but what a mouthfeel to it. The tannins are just so well integrated. But they're there.
• 34:15
  > Brent>They're just like. Like a stone obelisk just holding this wine.
• 34:18
  > Harm>How long did you decant this wine?
• 34:21
  > Bob>Three hours now.
• 34:21
  > Brent>Uh, more. More like I do with all the wines. I took it, I ran it through the Venturi. Out and in.
• 34:27
  > Brent>So twice completely, then through the flip decanter twice. And I did this all at about 11.
• 34:33
  > Brent>Oh, let's see. It's been about four and a half hours. Almost five hours.
• 34:37
  > Harm>Yeah, so you can't. Look, this is the thing. If you guys are going to order this wine at a restaurant, having it decanted while you're ordering your appetizer and drinking it when your entree comes out is not enough time. This is the wine you need to bring from home, start decanting, pay the corkage fee at the restaurant, because they're gonna charge you what, 30, 40 bucks maximum 20 bucks. Usually these days, 20 to 30 bucks are gonna charge you corkage fee. Bring your own wine from home, start the decanting at home because it needs more time than you're gonna give it in the restaurant.
• 35:05
  > Bob>Will they let you bring open wine to the restaurant?
• 35:08
  > Harm>You can. You, yeah, you, you. You decant it home, put it back in the bottle, re cork it, you bring it there. They open it, they open it, then they pour it and the bottles are decanted for you. I have some customers who have like, wonderful wine cellars or they have like. If you go to Ruth's, Chris, they'll have a. Or a Capital Grill. They have a. You'll have a locker at the restaurant.
• 35:26
  > Harm>You can call them ahead of time. Hey, can you please decant this at this time? I'll be there two hours later.
• 35:32
  > Brent>Good luck remembering that far ahead. He can't even remember how to get here half the time.
• 35:36
  > Bob>He doesn't even advertise. Two hours.
• 35:38
  > Harm>You call. You call the restaurant. You make your wife remind you I don't work.
• 35:43
  > Brent>Worried about the Uber getting you there? I'm worried about you thinking about something for dinner at 8 in the morning. That ain't happening.
• 35:48
  > Brent>No, no, no.
• 35:48
  > Harm>I'm not around 8 in the morning. I'm. I'm gonna call them at 6pm and say I'm gonna be there at 8 with my wife, at 9 with my girlfriend. And, you know, you gotta stagger them. And then you start decanting the wine. Two hours.
• 36:03
  > Brent>Girlfriend. She has a scary way. Large Adam's apple.
• 36:05
  > Bob>I thought it was a goiter.
• 36:07
  > Brent>Yeah, it might be a goiter.
• 36:08
  > Brent>All right.
• 36:09
  > Brent>What did you think, Justin?
• 36:10
  > Harm>No, it's.
• 36:10
  > Bob>I think she tries hard.
• 36:11
  > Harm>That's what I. Friday night with the, uh, the mistress, Saturday night with the wife. How's it the other way?
• 36:16
  > Bob>The gumar.
• 36:17
  > Harm>The Gumar, Yeah.
• 36:19
  > Bob>So I think this wine is just exceptional after you drank 15 other wines. It is amazing.
• 36:26
  > Harm>You don't have to drink.
• 36:28
  > Bob>You don't have to drink 15 other wines. We've been doing some, but if you have. Well, this would be amazing.
• 36:33
  > Brent>We. We've been recording all day, so we went through a lot of wines and for a wine to stand out after drinking wine all day, that tells you
• 36:40
  > Bob>how this is the last wine of day. This is not washed out by all the other.
• 36:44
  > Harm>No, no, this stands out.
• 36:47
  > Bob>So if you can get this and put it on your table and drink it, you should do that.
• 36:51
  > Harm>But really, you do need to have your restaurant or you need a decanted a couple hours before you get to the restaurant because it needs the time.
• 36:56
  > Brent>Fair.
• 36:57
  > Bob>Four hours would be great.
• 36:59
  > Brent>We will sell no wine before it's time.
• 37:02
  > Harm>Also, we're drinking a 20, 22 and 26.
• 37:05
  > Bob>Call them at fast when they open and show up at 9 like a baller.
• 37:08
  > Harm>If you drink this in 2032, you'll be fine. Yeah, sure.
• 37:12
  > Brent>Yeah.
• 37:13
  > Bob>Just don't open it for that long. But don't open it for that long.
• 37:17
  > Harm>But I got you. So, Bob, we have a rating today.
• 37:20
  > Brent>Well, we're going to give the stag sleep wine sellers SLV Cabernet Sauvignon 2022 a absolutely well deserved. Five sips.
• 37:28
  > Brent>Oh, my goodness. Yes, yes, yes, yes.
• 37:33
  > Bob>Puerto me amigos de mov.
• 37:35
  > Announcer>Cinco.
• 37:35
  > Brent>Cinco.
• 37:36
  > Harm>Pardon by French.
• 37:37
  > Brent>But Cal, we're going to give it five sips.
• 37:42
  > Harm>Uh, did. Did. Did you see that coming? Yeah, yeah.
• 37:46
  > Brent>Fantastic. Well, that's about all the time we have for today. Thank you guys for joining me.
• 37:52
  > Bob>Oh, thank you, Bob.
• 37:54
  > Harm>No, no, thank you, Bob and I. And this time I mean it. I don't think.
• 37:58
  > Brent>Don't thank me. Thank the kind folks who were sharing these.
• 38:01
  > Harm>And when I say thank you, I don't mean thank all.
• 38:03
  > Bob>Thank you, kind wine, folks.
• 38:05
  > Harm>Yeah, fantastic.
• 38:07
  > Brent>Absolutely, uh, fantastic wines today. So you're not going to go wrong with any of these six. Uh, if you see any of them, absolutely grab them. And hey, if you're in the Valley, I can tell you from personal experience, we went to all these wineries. Absolutely fantastic service there as well. So.
• 38:23
  > Bob>And if the prices are high there, go to Costco.
• 38:26
  > Bob>They're probably 30% less.
• 38:28
  > Harm>Fine spirits. We in Costco. Look at you.
• 38:30
  > Bob>I'm not cut in Napa.
• 38:33
  > Harm>I got good prices.
• 38:35
  > Brent>Yeah, for.
• 38:36
  > Harm>Not for you, though. Not for you, Bob.
• 38:37
  > Brent>I charge that for Stan. Yeah, yeah, yeah. I walk in there, I said, I'd like some fine wine. What do you have?
• 38:43
  > Brent>And he goes, get Ripple.
• 38:48
  > Bob>He's still moving. Some from the twenties.
• 38:52
  > Harm>Foreign.
• 38:56
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 39:05
  > Harm>Give it a little tappy.
• 39:07
  > Brent>Tap, tap, taparoo.
• 39:08
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone play podcast, sip suds and smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com our tasting notes flow out on Twitter and Instagram with our handle ipsudsandsmokes. And our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions of other fans on those social media platforms. Do us a favor, take the time to rate this episode. If you're listening to us online, that's a big help to us and we get to see your feedback as well.
• 39:51
  > Announcer>Come back, join us for another episode and keep on sipping.
• 40:04
  > Announcer>This has been a one tan hand production of Sip, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life.
• 40:14
  > Announcer>From the dude in the basement studios. Your host, the good old boys will see you all next time.