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I'll retire and make wine · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and smokes.
• 0:04
  > Brent>Today is a wine episode. And here are the wines we're going to be discussing today. This is an all Gerard winery show. So from Gerard, we have the mix Blacks red wine blend 2022, the Petite Syrah 2022, the Cabernet Franc 2022, the Howell Mountain Zinfandel 21, the Cabernet Sauvignon 22, and the Artistry 22.
• 0:26
  > Harm>So winery takeover show.
• 0:28
  > Bob>The Girard was founded in 1975 by retired Kaiser aluminum executive Steven Gerard and his wife Carol during a pivotal era in the California winemaking. During its early years, Gerard focused on producing small lots of premium wines while building a reputation for quality rather than quantity.
• 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 sippin time, foreign.
• 2:00
  > Brent>Time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:05
  > Harm>That's not true. There are so many things we don't discuss that's good in life.
• 2:09
  > Brent>We can't talk about the naughty time. We're on npr.
• 2:11
  > Harm>I was talking about the smile of a beautiful child.
• 2:14
  > Brent>Sure you were.
• 2:15
  > Harm>I, uh, was talking about a toddler holding your hand as you walk in the grocery store. But you had to take it there.
• 2:20
  > Brent>Bob, I've been to Vegas. I've been to Vegas with you, okay? Trust.
• 2:24
  > Harm>That's normally. Normally the one who talks about sexy time. Or tries to. They know. They keep censoring me.
• 2:30
  > Brent>Yeah, M. We haven't been back to Vegas since. They still got his picture up.
• 2:34
  > Harm>And I went to my buddy's baby shower last night.
• 2:37
  > Harm>I'm thinking about babies and stuff.
• 2:39
  > Brent>Yeah, it's.
• 2:40
  > Bob>That's a. That's an achievement, actually.
• 2:42
  > Brent>Yeah, it was.
• 2:43
  > Bob>They let anybody in Vegas but Harm.
• 2:45
  > Harm>I know. They let me back.
• 2:46
  > Brent>I found him wandering in the hotel having a conversation, a very serious conversation with a plastic sculpture.
• 2:52
  > Harm>I got lost in the wind. Yeah, I got lost between the win and the, uh. What was it? The.
• 2:56
  > Brent>The duo Encore.
• 2:57
  > Harm>Yeah, Encore. The encore.
• 2:59
  > Brent>Yeah. I mean, he was having a very. It was a very.
• 3:01
  > Brent>I m. Couldn't understand anything.
• 3:02
  > Harm>Beautiful art installations there.
• 3:04
  > Brent>But yeah, it was like the B bar.
• 3:05
  > Bob>They have amazing art installations.
• 3:07
  > Brent>I think it was like a big plastic Bob's big Boy or something.
• 3:09
  > Harm>And there was a. There was a neon flower. Japanese art.
• 3:12
  > Brent>Oh, yeah.
• 3:13
  > Brent>Yeah, there was no. Yeah, I remember that.
• 3:14
  > Harm>Yeah. I couldn't find my hotel room. It was great.
• 3:18
  > Brent>Well, this made man, Bob. And joining me today, a good old by arm. Thanks for having me, Bob, and good old boy Justin.
• 3:24
  > Bob>Pleasure to be here.
• 3:25
  > Brent>Our sip segments are all about wine, distilled spirits, tea, coffee, anything else we could sip.
• 3:30
  > Brent>Today is a wine episode. And here are the wines we're going to be discussing today. This is an all Gerard winery show. So from Gerard, we have the mixed blacks red wine blend 2022, the Petite Syrah 2022, the Cabernet Franc 2022, the Howell Mountain Zinfandel 21, the Cabernet Sauvignon 22, and the Artistry 22.
• 3:52
  > Harm>So, winery takeover show.
• 3:53
  > Brent>Yahoo. So we're going to have Justin tell, uh, us about our SIPs ratings and how that all works.
• 4:02
  > Bob>So we have SIPs ratings of one through five. And we're going to do number four today. Four SIPs.
• 4:10
  > Bob>Ah, let's keep this secret to ourselves. Pour me another.
• 4:17
  > Brent>That's classified.
• 4:20
  > Harm>Your Ronald Reagan has gotten worse over the years.
• 4:23
  > Bob>That's a, uh, fair.
• 4:24
  > Harm>So is he, though, so.
• 4:25
  > Bob>Yeah, he has also declined.
• 4:28
  > Brent>He's not.
• 4:28
  > Harm>He's not as best.
• 4:30
  > Brent>Yeah.
• 4:30
  > Brent>He's not just peppy as he was.
• 4:31
  > Brent>Yeah.
• 4:32
  > Brent>Him and Bonzo, you know, what are you gonna do?
• 4:34
  > Brent>Well, Justin, why don't you tell us a little bit about Gerard?
• 4:37
  > Bob>So the Gerard was founded in 1975 by retired Kaiser Aluminum executive Steven Gerard and his wife Carol, during a pivotal era in the California winemaking. Just a year later, the historic 1976 Judgment of Paris would place Napa Valley on the world stage, forever changing the perception of American wines. During its early years, Girard focused on producing small lots of premium wines while building a reputation for quality rather than quantity. That's what I tell the ladies in 1980.
• 5:16
  > Brent>Except with you, it's the other way around. It's quantity. It's the size of you. It's important.
• 5:20
  > Brent>Yeah.
• 5:20
  > Harm>Well, thank you. Yeah.
• 5:21
  > Bob>The family compared to that as a compliment.
• 5:24
  > Brent>Yeah.
• 5:25
  > Bob>The family completed its own winery on Oakville Crossroad, giving Gerard a permanent home in one of the Napa Valley's most prestigious growing regions. In 1996, the founding family sold the winery, beginning a new chapter for the brand.
• 5:41
  > Bob>Rather than disappearing, Girard was revitalized by new ownership that honored its heritage while expanding its reach and investing in modern winemaking. In 2018, they opened a new state of the art winery and visitors center in Calistoga, bringing together production, hospitality and Sustainability in one location. First, we're going to talk about Gerard Mix Black's Wine Blend 2022.
• 6:08
  > Bob>It's 15 alcohol by volume. It's a red blend. Yeah, that's spicy.
• 6:14
  > Harm>Mhm.
• 6:16
  > Bob>Appalachian Napa Valley. The bottling is aged in a mix of French American and Hungarian oak. The fruit for the mixed blacks comes from the Goodwood Wine Vineyard in Calistoga, home to century old head prune vines. Originally planted at the turn of the 20th century, the vineyard features interplanted varietals that, uh, reflect California's earliest wine growing traditions.
• 6:44
  > Bob>These field blend vineyards are a living legacy of the immigrant farmers who brought cuttings from their homelands and helped shape Napa Valley's winemaking heritage. I love when they bring the wine clippings in the. In the luggage. I'm sure there was some interesting comments at customs.
• 7:01
  > Harm>Yeah.
• 7:01
  > Brent>Harm got busted for bringing some plants back in customs, but they were different plants.
• 7:05
  > Harm>It was coming from Canada. It's legal there.
• 7:07
  > Bob>And then he had to walk to the right.
• 7:08
  > Brent>Coming from Afghanistan. Yeah.
• 7:10
  > Bob>In Turkey they don't play.
• 7:11
  > Brent>Mhm.
• 7:12
  > Bob>So they call safe.
• 7:15
  > Harm>What was the name of that movie? Midnight Express.
• 7:17
  > Bob>Midnight Express to the right.
• 7:18
  > Harm>Yeah.
• 7:19
  > Bob>Yes. So the color of this wine is dark. The nose
• 7:26
  > Harm>like the wine. Dark Sea from the Odyssey. Yeah, Homer, there you go.
• 7:31
  > Bob>The nose was, uh, Vanilla Bean Cinnamon Toast Crunch Cereal. A mixture of fruits with a touch of toasted oak and potpourri.
• 7:42
  > Harm>All right, all right. Just say the right thing.
• 7:44
  > Harm>Say the thing I want you to say.
• 7:47
  > Bob>M on the palate. I got bright fruits and, like, a mocha latte, which is what I usually have in the morning before I go to, like, four wineries in Napa. The finish was dried herbs and cherry Coke, um, with really, like, good ice. So what did you think, Harmeet?
• 8:16
  > Harm>I don't know how you got the same things I got, because usually you bring something crazy and weird to this. There's no glue here. What's going on, man?
• 8:23
  > Brent>No, fabulous though.
• 8:24
  > Bob>It's coming.
• 8:24
  > Harm>It's coming. The Vanilla Bean. Uh, when I first tasted this wine, it was very muted. Bob had already decanted it once and had been sitting open for about an hour or two before I got even to the place. We poured in the glasses, and when I sat down and it still needed air, um, because it was sitting in the bottle. So there's really not that much oxygen getting too oxy in the bottle. So once I put in the glass and I came to it, at first it was super muted. I got vanilla and, like, Justin said potpourri. I got more like bay leaf, but it wasn't really much. And then on the palette, it was just light and uninteresting. Over the course of, uh, half an hour to 45 minutes of us tasting the wines before the show started, it kept getting better and better, and now it's amazing. The vanilla bean is just singing in this glass. Um, I don't get the cinnamon toast as much as, like, French oak and a hint of, uh, cinnamon and, uh, BlackBerry. Bay, uh, leaf is what I'm getting. But I can see potpourri because a little bit of cedar as well. Right?
• 9:26
  > Bob>Yeah.
• 9:27
  > Harm>M. Absolutely on the palate.
• 9:31
  > Brent>Beautiful fruit.
• 9:33
  > Harm>Red cherries, blackberries. I don't get the mocha, but I'm getting a really good, uh, tannin, tannic grip to it that comes on the finish, and then, um, it starts. Your mouth starts watering from the acidity. Really well balanced. I, um, just love this great, great city. The cherry coke was not a bad note. I didn't think of it, but good. Uh, Bob, what do you think?
• 9:58
  > Brent>I think it's lovely. It's. It's. When it started out, like you said, it was really kind of muted, um, but it was still kind of fruit forward, kind of fun, but. But the longer this sits, the deeper it gets. Um, this is. This is definitely not the wine that I poured in my glass. When I first poured it in, um, the vanilla bean was there, and it was overpowering. When I. Before you got here, we started pouring ours, and it was jumping out of the glass. It was like a melted vanilla milkshake.
• 10:27
  > Brent>It was so hot, but that's blown off. Um, it's got a beautiful nose. Dark red fruits, little dried herbs on it. In the palate, I'm getting blackberries and cherries. That cherry cola note is on the back palette for me. This is a really interesting wine. We'll be back.
• 10:59
  > Harm>Hey.
• 10:59
  > Brent>And we're back. And I, uh, was just wrapping up my thoughts on the current one that we're having, which is the Gerard mixed blacks Red Blend 2022.
• 11:08
  > Brent>Um, yeah, I mean, just. It's like you said, the acidity on it is just really well done. Now that it's opened up, the balance is. Is definitely there. This is a beautiful little wine. I. I'm.
• 11:23
  > Harm>I'm.
• 11:23
  > Brent>When we first opened it, I was like, okay, but now, really nice. Significantly improved.
• 11:28
  > Brent>Significantly improved. So, um, and we've had.
• 11:32
  > Brent>We've run into that with several of these wines.
• 11:34
  > Brent>So if you're. If you're picking up jar at the store definitely open it up, let it sit, Leave it alone.
• 11:39
  > Harm>Um, but don't let it sit in the bottle. You got to sit there to canter or in your glass. You need the option to get to it.
• 11:44
  > Brent>Yeah, absolutely.
• 11:45
  > Harm>Yeah.
• 11:45
  > Brent>When they. When they pop the cork, and I think it's going to do anything, it's, you know, what, less than a square inch of, you know, surface area. Um, but we're going to be given the jar.
• 11:54
  > Brent>Mixed blacks, red wine blend. 20, 22. Four sips.
• 11:59
  > Brent>That's classified.
• 12:02
  > Brent>Saharb, tell us about our next one.
• 12:04
  > Harm>Uh, thanks, Bob. This is Wrong page. This is the wrong page. This is gerard petit syrah 20, 22, 14.5% ABV. It's a composition of 89% petite syrah, 11% mixed blacks. The feel blend, the, uh, appellation is Napa Valley, aged for 16 months in Fusion barrels comprised of French, American and Hungarian oak. That's cool. 45% new. The fruit for this petite Syrah was sourced, uh, from an old vine plantings in Calistoga and Pope Valley areas of Napa Valley from their own estate grown mixed blacks. The feelblend vineyard, which is comprised of Zinfandel, petite Syrah, Mouvedre, Grenache, and Carignan, which you didn't have those listed, uh, in your read in.
• 12:48
  > Brent>That's kind of. Try and keep it interesting for you.
• 12:50
  > Harm>So Zin, petit Syrah, Mouvedre Grenache, Carignan.
• 12:54
  > Harm>That's not something you would see in France.
• 12:56
  > Harm>You've got Southern French grapes, and you've got Italian, I guess, Zinfandel. What was it called at, uh, Italy? Primitiva. Yeah, Primitivo. Uh, but there are people in California say it's. Even though it's genetically identical, it doesn't taste the same. So whatever it's. This is a uniquely American blend. It's a deep, uh, ruby with violet edges. The nose has exploded as this is sat here. Uh, I got ripe plum at first in tobacco before we let it breathe. But now I'm getting blackberries and black tea and cedar and vanilla. And on the palate, let's see, it's.
• 13:38
  > Harm>Cherry jam, cherry jam, vanilla, some umami notes.
• 13:43
  > Harm>I don't know if that's soy or what. It is good spice, like a hint, um, of, uh, not nutmeg. What is that spice? It's. It's something like mace, maybe. And, um, great grip it's got at first when, before it got a chance to breathe, I thought the body was too light. Now it's getting Medium to heavy. It's the air just doesn't affect the nose and the flavor. But even the palate has changed.
• 14:11
  > Harm>At first, when I first tasted, I thought the finish was short, and now the finish is lingering.
• 14:16
  > Harm>You'd gotta let these points breathe. This is so good. This has really improved. Uh, Justin, what do you think?
• 14:22
  > Bob>So, on the nose, I got, um, when I first opened, is very strong number two pencil. And now it's more balanced.
• 14:30
  > Harm>You know, I missed that. The graphite's there.
• 14:32
  > Harm>You're exactly right. I can't believe I didn't write that down. Go ahead.
• 14:34
  > Bob>It hit hard, and then once, uh, it decanted. Well, it just. Fruit came back in its place. Yeah, fruit came back. I got plums, apricot, um, Maduro cigar on the nose. The palette, I got, um, muted fruit, a touch of vanilla.
• 14:56
  > Harm>I think the fruit's not muted anymore. Is your glass still the same?
• 15:00
  > Brent>Muted.
• 15:02
  > Harm>Give it a try.
• 15:02
  > Brent>Let's see.
• 15:04
  > Bob>Yeah, still muted. And I got a touch of, um, prime ribeye.
• 15:09
  > Harm>So that's your umami?
• 15:11
  > Bob>Yeah, just a touch. The finish was unremarkable, but pleasant.
• 15:15
  > Harm>I think you're wrong. I think you're broken.
• 15:18
  > Brent>I think he's definitely.
• 15:19
  > Harm>I thought he's broken for many years before this.
• 15:21
  > Harm>Yeah, definitely.
• 15:22
  > Brent>Right.
• 15:22
  > Brent>Well, he's fantasizing about prime rib. Like, he thinks he's getting some today. Um, again, another one that, when we first opened, it was. Was really just shut down, but this one has absolutely exploded in the last hour or two.
• 15:36
  > Harm>Give it. Give it a few more minutes in your glass, Justin. That cherry. That cherry is going to come out.
• 15:40
  > Brent>Raspberries, blackberries, plums, a little bit of tobacco leaf. There's definitely some. Some black tea, but I don't want to say Earl Grey, but it could
• 15:58
  > Harm>be, because I think, Justin, you.
• 15:59
  > Announcer>You.
• 15:59
  > Harm>Did you get some citrus?
• 16:00
  > Brent>It's kind of bordering on.
• 16:02
  > Bob>I got green tea.
• 16:04
  > Harm>I got this black tea.
• 16:04
  > Brent>It's just a. There's a white bergamot, very, very faint in the tip of the nose.
• 16:12
  > Bob>On the palette, though, that could be the, uh, facial soap I'm using. It's Italian bergamot. I smelled it from here.
• 16:18
  > Harm>Expensive.
• 16:19
  > Brent>I m. Stole it from the hotel. On the palette, blackberries. There's still. There's still that slight hint of vanilla.
• 16:27
  > Harm>Um, I didn't get the vanilla anymore. Well, it came and went. Now I'm getting. I came back to the wine. The vanilla's gone, the fruits back. It just changed.
• 16:37
  > Brent>The fruit is there. The fruit is huge. The cherries leap out of the glass for me. The plums are there. Um, there's definitely an umami for me.
• 16:45
  > Brent>Mid to back palate. Um, this, this wine is done.
• 16:50
  > Brent>Uh, this wine is radically changed with air. Um, when we first opened it, uh, I was like, you know, it's okay, really. I thought it was significantly better wine,
• 17:01
  > Harm>but now it's so much better.
• 17:03
  > Brent>Yeah, this one was significantly better. So again, folks, air out your wine, uh, decant your wine, especially when it's a little bit younger.
• 17:13
  > Harm>Like it's only four years old. This wine has enough stuffing to go for a decade or more.
• 17:18
  > Brent>Yeah, we're going to be giving the Girard Petite Syrah 2022 forceps.
• 17:26
  > Brent>That's classified.
• 17:29
  > Brent>All right, so that's going to take us to our next one from Gerard. So this is the Gerard cab franc.
• 17:36
  > Brent>It's 14 and a half percent ABV, 100% cabernet franc. And the appellation is Napa Valley. And that's all the information I could get on it.
• 17:44
  > Bob>So it's a mystery wrapped in an
• 17:48
  > Brent>enigma tied up with a question mark as a bow.
• 17:53
  > Brent>Yes.
• 17:54
  > Brent>Um, the color on it is a nice sort of, sort of purpley garnet. The nose is definitely opened up from when we first opened it. Still a little muted though. But it's definitely opened up significantly on the palate.
• 18:21
  > Brent>Mhm.
• 18:24
  > Brent>Dark, dark, dark, dark.
• 18:27
  > Harm>Fruit dark. Like my heart.
• 18:29
  > Brent>Yeah. There's a nice minerality to it. There's, uh, a dustiness on the front palette and along the teeth. It's got a nice grip to it mostly. Front palate for me. Back palate.
• 18:44
  > Announcer>There's.
• 18:44
  > Brent>There, you know, it falls off a bit. But, um, yeah. Lovely little cab Frank. What'd you think, Harm?
• 18:51
  > Harm>I thought this was unremarkable. This one I didn't love. Um, it's. Even with the air, I'm. It's hard to get the fruit out of this. Just BlackBerry and like black plum maybe, but not even that much plum. It's. It seems muted. There's a little bit of cedar. I don't know if this just needs more air or, uh, what we're doing or it's just this Cabernet franc. Doesn't taste like other Cabernet franc I've had. Uh, I don't think it's.
• 19:18
  > Brent>I'm. Well, I'm with you. It's my least favorite of the ones we have here today, I expect. But I think it's gotten better with air. Uh, I just don't think it's gotten Where I want it to be.
• 19:27
  > Harm>I mean, the minerality is there, like you said, the little saline quality.
• 19:29
  > Brent>No flaws. Well made.
• 19:31
  > Harm>It's just. I don't. I think this is too muted. I don't know what we. If we just need to let this breathe longer. I'm getting nice grip on it. A little. Some. Oh, some acidity, but it's not working for me.
• 19:42
  > Brent>Well, we'll be back.
• 19:43
  > Harm>We have a commercial coming. I know. And we're back.
• 19:50
  > Brent>Back.
• 19:50
  > Harm>Hey, I get to say it this time. I was talking.
• 19:52
  > Harm>You're all talking.
• 19:53
  > Brent>We're back.
• 19:54
  > Harm>I'm the producer of the show. I can say what I want.
• 19:56
  > Brent>Well, that's true, but go ahead. I don't care.
• 19:58
  > Harm>Whatever, man. I. I'm sorry. I've been having wine and griping about the cab franc. It doesn't seem rightly correct to me. That's all. Um, it's just so muted, and I want it to be better. Justin, what do you think?
• 20:13
  > Bob>So I was lucky enough to have a Dariush 2022 Cobb Franc this week, and that was more of a I'm gonna grab you by the lapel and get your attention than this, which was, like, much more subtle.
• 20:26
  > Harm>I don't think I've seen you in a sport coat. When do you have lapels?
• 20:31
  > Bob>It's rare. Yeah.
• 20:32
  > Harm>So it started off when Justin's drinking Dariush, he wears better clothing.
• 20:36
  > Bob>I do. It started off with a graphite nose, and then it, um, carried into gunmetal lubricant. And then I've got subtle touch of white grapes, a little bit of creme de menthe in the background and aperol. And the pleasant. The palate was muted and pleasant, and the finish was subtle. French oak. And, um, I have to agree with Harm that it didn't seem to be varietally correct, Even though I'm sure when they say it's 100% Cobb franc in the bottle, it was definitely different soil, different light exposure, and different temperatures.
• 21:20
  > Harm>I'm going to pour this to the Venturi aerator.
• 21:23
  > Bob>What do you think?
• 21:24
  > Brent>Well, I think it's just a different style than what I'm used to at Campfront. Um, again, nothing wrong with it. It's just.
• 21:31
  > Harm>I think there is something wrong with it. Don't say don't, don't.
• 21:34
  > Brent>I'm used to. I'm used to something that jumps up and grabs you a little bit more.
• 21:38
  > Harm>All right. Through the aerator. Now I'm getting a little bit more coming out of this thing. You guys Want to try this? You need another gloss. Um, it's still. Still muted. More is coming out, but no, it's just not for me. Let's give it a rating, kids.
• 21:57
  > Brent>Well, we're gonna be giving the cab Frank. 2022.
• 22:01
  > Brent>Three sips.
• 22:03
  > Harm>You're too generous.
• 22:04
  > Brent>Interesting.
• 22:06
  > Harm>They liked it more than I did.
• 22:07
  > Brent>All right, well, Justin, why don't you tell us about that Zoom Fidel.
• 22:11
  > Bob>So we're gonna talk about Gerard howl mountains infidel. 2021.
• 22:16
  > Brent>Little.
• 22:17
  > Bob>Little known fact that Bob gets a nickel out of every bottle of wine produced out of this because he's also a.
• 22:24
  > Harm>Hell yeah.
• 22:25
  > Brent>Every bottle on that mountain got my name.
• 22:27
  > Harm>Have you seen this car? It's a fifth of a nickel.
• 22:30
  > Harm>Well, not even.
• 22:32
  > Bob>Maybe their compliance.
• 22:34
  > Harm>Every Howl Mountain you would not be living in, in Fort Lauderdale.
• 22:37
  > Bob>He's going to go to Napa with a, uh, small stick and walk silently and see if he gets any more.
• 22:44
  > Brent>And I got my own mountain.
• 22:46
  > Bob>Yeah, it's pretty cool. So it's 14 and a half percent alcohol by volume. It's a hundred percent zinfandel. As we've hammered to death the Appalachians. Howell Mountain, Napa valley. Age for 16 months in French oak, 45% of it is new, sourced from vines planted in 1979 in the rugged terrain and volcanic soils of the Howell Mountain Appalachian. So the nose on this, it's muted, pleasant. I got, um, a little bit of apples and raisins. The palette was light, pleasant, and dry, and the finish was fruity and pleasant. What did you think, Harmeet?
• 23:30
  > Harm>The first thing that jumped out at me on the nose was, uh, herbs. I get anise, fennel, and then the black fruit comes.
• 23:42
  > Brent>I met your niece. She looks nothing like this.
• 23:44
  > Harm>No, not my niece. A niece.
• 23:47
  > Brent>Oh, so just a niece?
• 23:48
  > Harm>A niece.
• 23:49
  > Bob>Could be a random niece.
• 23:50
  > Brent>Oh, so that girl that you were with in Vegas that you kept calling
• 23:52
  > Harm>your niece, you know, that was Denise and then her brother, Denefew.
• 23:57
  > Brent>Oh, okay.
• 23:58
  > Harm>Whatever. I'm sorry, dad. Jokes. I can't do this anymore. I. I need to resign. Um, what, you want better jokes?
• 24:09
  > Brent>Hello, young lovers.
• 24:12
  > Brent>Won't you try some good cold? Boone Farm.
• 24:14
  > Brent>Strawberry Hill Farm. Strawberry Hill.
• 24:20
  > Brent>Did that work for you?
• 24:21
  > Harm>So I was on vacation one year, and one of my employees got a bottle of Boone's Farm from the local Walmart or wherever it was. They put it on my top shelf next to the Macallan. 25 year old.
• 24:30
  > Harm>Put in a million dollars because.
• 24:32
  > Bob>And how many did you sell?
• 24:34
  > Harm>I think we sold that one all of Them excellent at a steep, um, discount.
• 24:37
  > Bob>And he got no commission.
• 24:38
  > Harm>No commission. This wine does not rise to where I expect it to be. Um, it's. I'm getting the anise.
• 24:48
  > Bob>That's what she said.
• 24:52
  > Brent>Every time. Every time. Yeah.
• 24:55
  > Harm>It's got great grip. It's got good body. The finish. I'm expecting more pepper on a zinfandel.
• 25:01
  > Harm>It's just very light, Bob, what do you think? The body's good. This is the. It's not there.
• 25:06
  > Brent>Well, yeah, I am expecting a little bit more pepper.
• 25:08
  > Harm>Uh, I'm expecting more pepper and I'm expecting more jammy fruit on a California zinfandel. Right?
• 25:14
  > Brent>Yeah.
• 25:14
  > Harm>You want to have zinfandel with barbecue, it should match up. This one's not doing it.
• 25:18
  > Bob>Oh, uh, why didn't you bring the barbecue, Harm?
• 25:20
  > Harm>We can go to barbecue after m.
• 25:23
  > Brent>He passes by a barbecue place on his way here.
• 25:26
  > Bob>Rob's Barbecue.
• 25:27
  > Harm>Yeah.
• 25:27
  > Bob>Ah, very good.
• 25:30
  > Brent>Again, I'm, um, with Harm. It's got, it's, it, it's got a great grip. Acidity is there. Got a really good mouth coat. Um, the fruit is there.
• 25:42
  > Brent>It's just a little bit muted. Um, the pepper is there. It's also muted. Um,
• 25:49
  > Bob>we did not spoke a pack of menthols before this show. I do swear.
• 25:54
  > Harm>Yeah, I, I.
• 25:56
  > Bob>Here we are.
• 25:56
  > Brent>Yeah.
• 25:57
  > Harm>I did have a cigar last night for the first time in months. And, uh, I did make sure it didn't affect my palate too much. I'm good.
• 26:05
  > Bob>One stick shouldn't do you in.
• 26:07
  > Brent>Yeah, that wasn't a cigar.
• 26:09
  > Harm>It was the, it was these several glasses of Lagavulin, 16 year old, that got me smoking a cigar.
• 26:15
  > Bob>Fair, fair point.
• 26:16
  > Brent>As it might happen to do on occasion, so.
• 26:19
  > Harm>But I danced with my, my buddy's daughter. She's in her 20s, and I could not last three minutes on the dance floor. I am too old for dancing. It's messed up. I've got bad cardiovascular health. But the wine should help, right?
• 26:36
  > Bob>And, and the gym.
• 26:37
  > Harm>And I need to go to the gym.
• 26:38
  > Brent>Forget that gym. Well, the wine did help, but it didn't help you. It helped all the people watching you because they just kept drinking and it made it less painful to watch. So, yeah, overall, I mean, again, a perfectly fine wine. It was just not exactly where I was expecting it to be. So, um, you know, what can you say? Uh, we're going to be giving the Gerard Howell Mountain Zinfido. Three, uh, sips.
• 27:03
  > Brent>Interesting.
• 27:05
  > Brent>So that's going to take us to our Next wine we're going to have Harm. Tell us about that one.
• 27:09
  > Harm>So our next wine is the gerard Cabernet Sauvignon 2022. It's 14.5% ABV. The composition is 88% Cabernet Sauvignon, 5% Petit Verdot, 3% Malbec, 3% Merlot, and 1% Cabernet Franc. It's Napa Valley aged 16 months in French oak, 45%. Lovich is new.
• 27:27
  > Harm>The fruit is sourced from select vineyards across the Napa Valley, including sites in St. Helena, Rutherford, and Yountville. This is a slightly, uh, cloudy, so it seem unfiltered ruby. The nose has really improved with air as this. As we get to this wine now, it's, uh, it was green before. Now it's red fruit and black fruit. A cassis and toasty oak. A, uh, little bit of BlackBerry, a little bit of, uh, black plum. Uh, there's another spice in there. What is that? What's the spice?
• 28:02
  > Harm>And then, um, the palette. Let's check this out.
• 28:05
  > Bob>Spice is yellow curry.
• 28:07
  > Harm>That is a spice, but that's not this one. And curry's not a spice, by the way.
• 28:11
  > Brent>It's not a blend.
• 28:12
  > Harm>You. You've, uh, you've offended my ancestors.
• 28:15
  > Brent>It's a blend of spices.
• 28:16
  > Harm>Your. Your people came and colonized us, and you.
• 28:19
  > Bob>Oh, they weren't my people.
• 28:20
  > Brent>Yeah, uh, they were definitely not his people.
• 28:23
  > Brent>You're picking the wrong tribe entirely there, buddy.
• 28:26
  > Harm>Fine. But, uh. And then they came and took all our spices, and they refused to use them. What the heck, man? Well, that's at least the black pepper.
• 28:33
  > Brent>Hey, there's same people that colonize my people, so.
• 28:36
  > Harm>Yeah, whatever. We're free now, America. Anyway, uh, this has gotten so much better. The body has improved. The fruit has come up. The finish is a little bit short for me, but it's good. Justin, what do you think?
• 28:48
  > Bob>That's what she said. So it's beautiful fruit. I get the, um, the scent of, like, a. A candle burning with that fresh, clean laundry scent going on. The palate was pleasant. Fruit, little muted touch of oak. Um, doesn't really taste like a cab.
• 29:09
  > Bob>I think the little bits of other varietals they put in there made it different. I don't know if there was a hole they were trying to fill or what.
• 29:17
  > Bob>And the finish was pleasant and unremarkable. What did you think, Bob?
• 29:24
  > Harm>How's it pleasant and unremarkable? I. Yeah, it's either unremarkable, it's pleasant.
• 29:28
  > Brent>Yeah.
• 29:29
  > Bob>Let's just say it's pleasant.
• 29:30
  > Harm>Then it's the girl next door. It's the girl next door. Cabernet.
• 29:33
  > Bob>Like, nothing wrong with the girl next door opinion, man.
• 29:41
  > Harm>So who's gonna be back? No, Justin, you should say, we will be back.
• 29:45
  > Bob>We'll be back.
• 29:45
  > Harm>No, we are back. Sorry.
• 29:46
  > Bob>We are back.
• 29:48
  > Brent>Speaking of unremarkable. Justin.
• 29:50
  > Bob>Yeah. So, um, Mr. Madison, what you just said is one of the most insanely idiotic things I have ever heard. At no point in your rambling, coherent response, we give it a rating.
• 30:11
  > Brent>No, I haven't even talked about it yet.
• 30:12
  > Harm>This is the thing.
• 30:13
  > Brent>I'm just making fun of you.
• 30:14
  > Harm>I feel like. Bob, you use that, um, that button too much. You need other quotes. That's a great quote. It's a great, great line.
• 30:21
  > Brent>But, well, we'd have to kick Justin out then, because, I mean, that's his.
• 30:25
  > Bob>So I'd be so sad, you know?
• 30:28
  > Brent>I mean.
• 30:29
  > Brent>Yeah.
• 30:29
  > Brent>Uh, okay. You want me to play another one? Here, how about this one?
• 30:33
  > Brent>Get ripple the bright new drink with that.
• 30:39
  > Brent>Okay, I can play that.
• 30:40
  > Harm>You know, I'm. Do not remember that commercial.
• 30:42
  > Bob>My mom's favorite.
• 30:43
  > Brent>That was in the 50s. Okay.
• 30:45
  > Bob>Yeah. That was her first liquor.
• 30:47
  > Harm>Yeah.
• 30:48
  > Brent>Hey, make fun of it all you want. They sold a pile of that stuff.
• 30:51
  > Harm>So she. I was gonna make. I was gonna make a joke about your mom.
• 30:55
  > Announcer>Please do.
• 30:56
  > Bob>No, man, it's fine. She's a good sport.
• 30:59
  > Harm>Yeah, I can't. I was, you know, implying that you're.
• 31:04
  > Brent>She's half crazy. Anyway, she wouldn't understand the joke.
• 31:07
  > Harm>No, I. I don't want to talk about who your mom's first.
• 31:09
  > Brent>Look, well, let's get back to the cab, so.
• 31:12
  > Bob>Yeah, I already went there, so it doesn't matter.
• 31:15
  > Harm>Yeah. Okay.
• 31:16
  > Brent>So it's got a great nose on it.
• 31:18
  > Harm>The nose is. It has definitely improved, but it's still just not super impressive.
• 31:23
  > Brent>No, it's not huge. But I mean, there's plum, um, blueberry cassis.
• 31:30
  > Harm>Now I'm getting a little more, um. A little more.
• 31:33
  > Brent>A little bit oak.
• 31:35
  > Harm>What is the freaking spice I'm smelling? I don't know.
• 31:41
  > Brent>Is it herbally or more.
• 31:42
  > Harm>It's herbal. It's more herbal.
• 31:43
  > Brent>Yeah.
• 31:44
  > Harm>It's not.
• 31:45
  > Brent>Because that's what I'm getting. I'm getting like.
• 31:46
  > Harm>It's not menthol m. Spruce.
• 31:49
  > Brent>It's not oregano. It's not basil, but it's like a spruce tree. It's a dried herbal. Sort of.
• 31:55
  > Bob>Ever walk through, you know, Christmas time?
• 31:57
  > Bob>You're Walking to go pick.
• 31:58
  > Harm>I know what Christmas trees smell like. I married a girl from Alabama with a Christmas tree farm.
• 32:03
  > Bob>Oh, I didn't know she had a Christmas tree.
• 32:05
  > Harm>Oh, they sold it, um, a few years back, but, yeah, they also had a cattle farm.
• 32:08
  > Bob>Wow.
• 32:10
  > Brent>Do you ever notice he gets married to her and everything goes to hell?
• 32:12
  > Harm>I do. It does.
• 32:14
  > Brent>And I went straight down the tree.
• 32:15
  > Harm>Used to have cattle. That's why I married her.
• 32:17
  > Harm>Huge tracks of land, if you remember the montage.
• 32:20
  > Brent>Huge tracks of land.
• 32:22
  > Harm>Yeah. Imagine the hand gesture from Monte.
• 32:24
  > Brent>I don't want to think I've lost a son as much as I've gained a daughter.
• 32:28
  > Harm>Yeah.
• 32:30
  > Brent>But let me see the palette on this.
• 32:33
  > Brent>Mhm.
• 32:35
  > Harm>Yeah.
• 32:36
  > Brent>Palette's nice. Good grip, nice tannin to it. I mean, this could go for a while. Yeah. I mean, it's a 20.
• 32:46
  > Harm>21. It's five years old. And how.
• 32:48
  > Brent>Mountain 22.
• 32:49
  > Harm>This. Oh, sorry. 20.
• 32:50
  > Brent>Thinking of the Zen. Yeah.
• 32:52
  > Harm>Um, it's Howl Mountain. I just think we drank it too young.
• 32:56
  > Brent>Well, that's what we've done is in Howl Mountain.
• 32:58
  > Brent>We're on the cab.
• 32:58
  > Harm>Oh, Jesus. Sorry. Yeah, whatever. Yeah, it's. It's Rutherford. Yeah. So there should be some Rutherford dust on this. It's y' all there.
• 33:08
  > Bob>It's a touch.
• 33:08
  > Brent>Yeah, there is. Just a bit.
• 33:10
  > Bob>Yeah.
• 33:11
  > Harm>It's just. I think we. Maybe we drank this too young.
• 33:13
  > Brent>I think we drank it way too young. Absolutely.
• 33:15
  > Brent>But, you know, where is it going from here? I think it's just going to get better. I think it's lovely now. I think it's going to get better.
• 33:22
  > Bob>That's what my therapist said. I drank too young.
• 33:23
  > Bob>Uh, she was probably giving me wine.
• 33:26
  > Brent>No, no, your mother said it was fetal alcohol syndrome. Uh, that's different.
• 33:30
  > Harm>That's the two young part.
• 33:32
  > Bob>That tracks.
• 33:33
  > Harm>All right, we have a rating, sir.
• 33:35
  > Brent>We're gonna give the Gerard Cabernet Sauvignon 20, 22, four sips.
• 33:39
  > Brent>That's classified.
• 33:40
  > Harm>I think you're invested in this wine. I don't think it's tasting like four.
• 33:44
  > Bob>It's not a Hallow Mountain wine. So he's not getting his nickel bottle.
• 33:47
  > Brent>Yeah, I don't get anything out of it.
• 33:48
  > Harm>Yeah, I don't think it's four sips yet. I think it could be four sips or not yet.
• 33:51
  > Brent>Yeah, well, you got outvoted.
• 33:53
  > Harm>It's fine. I can get outvoted.
• 33:54
  > Brent>Two to one.
• 33:55
  > Harm>All right, you white people.
• 33:58
  > Brent>Hey, we just had the mixed black, so I don't want to hear from
• 34:01
  > Harm>True the mixed black was great, though. Bob, you tell us about the last wine.
• 34:04
  > Brent>Sir, it's fantastic, actually. Um, yeah, so we're gonna do the last one, which is the Gerard Artistry 2022. It's 14 and a half percent ABV 76 Cabernet Sauvignon, 10 Malbec, 6% Merlot, 6% Petit Verdot, and 2% Cabernet Franc from Napa Valley aged 18 months in French Oak, 45% new. Over four decades, Girard has produced a red wine blend from their best barrel lots. In 2003, they picked the name Artistry in honor of the blending process that represents the artistic side of winemaking.
• 34:38
  > Brent>So let's see here.
• 34:40
  > Harm>It's not all science, baby, it's art.
• 34:43
  > Brent>No, it's got a nice dark, dark plum to it on the nose. Dark black fruits, blackberries, cassis, a hint of blueberry on the palate.
• 35:06
  > Brent>Mhm.
• 35:07
  > Brent>Yeah, that one's. That one's lovely. On the palette, dark black fruit, plums, a little bit of stewed red fruit.
• 35:19
  > Harm>I don't get that.
• 35:21
  > Brent>I'm getting a nice, um. It's got a really nice mouth coat to it, but it's not overly tannic.
• 35:31
  > Brent>Yeah, this is lovely. I like this one. What do you think, Justin?
• 35:35
  > Bob>So the color was dark. The nose was a little muted, but I got, um, some cologne, maybe a mix between Old Spice and Polo, and some fruit. The palette, I got oak and fruit compote. And the finish for me was unremarkable. But the mouthfeel was sick. It was great. Sick in a good way. That's sick. Like it was sick.
• 36:06
  > Harm>I feel like you're tired.
• 36:07
  > Brent>Yeah.
• 36:08
  > Harm>Um, so.
• 36:09
  > Bob>I feel great.
• 36:10
  > Harm>It's a deep special. It's a deep ruby with bright edges. It seems young. Uh, the nose is cassis and plum, like Bob said. Uh, there is a saline component of minerality here.
• 36:20
  > Brent>Yeah, there's definitely a saline.
• 36:21
  > Bob>There's the saline drip you had before you came in.
• 36:23
  > Harm>I need one, obviously. Um, although, did you hear that Baxter's recalled all the saline because there's fiberglass. Ah.
• 36:31
  > Announcer>In it.
• 36:31
  > Harm>Oh, my gosh. It's gonna be a shortage.
• 36:32
  > Bob>No, I did not hear about it.
• 36:34
  > Harm>There's a recall. All right. Topical. And by the time this comes out, there'll be no saline on the nose. There's like, licorice and salt and, um, cherry and cassis. Well, not cherry, like black cherry. I don't get the blueberry that Bob got on the palate. The fruit is really balanced with great tannin velvety mouth feel.
• 36:58
  > Brent>But yeah, it's not absolutely plush. It's not crazy drying tannin. I mean, you know, there's, there's no. It's a real there, but it's. Yeah, balance so well.
• 37:05
  > Harm>The tannin, good acidity and tannins are big. Just thought the finish was unremarkable, but I find it medium to medium long, not overly drying. Um, I would like a steak, Bob. Yeah, so you asked me to bring barbecue. I, I didn't. And, uh, I don't see a steak here. So we're even. We're good.
• 37:24
  > Brent>Yeah, well, Justin's broken inside, so.
• 37:26
  > Bob>Bob already said there'd be no steak tonight, so.
• 37:29
  > Bob>Yeah, I already know where this night's.
• 37:30
  > Brent>Well, I said no prime rib, so.
• 37:32
  > Brent>Oh, okay.
• 37:32
  > Brent>Uh, yeah, fair.
• 37:34
  > Harm>You know what? I, I need a, A bacon double cheeseburger. Oh, that's what I need with this wine. You got a rating.
• 37:40
  > Brent>Oh, that would be good with this, wouldn't it?
• 37:43
  > Brent>We're going to be giving The Gerard Artistry 2022 a well deserved four sips.
• 37:49
  > Brent>That's classified.
• 37:50
  > Brent>You know, absolutely beautiful wine.
• 37:52
  > Harm>I think this is a wine that might go to a five in a few years. It's just, well, young.
• 37:55
  > Brent>That's what I have down here is four to five on it. Five. So yeah, it's. This needs more time.
• 38:00
  > Brent>It's. It's heinously underage. But unfortunately that's, that's how it is sometimes when you're doing shows. I mean, they can't always send us the age stuff, so to imagine what
• 38:11
  > Bob>it's going to become.
• 38:12
  > Brent>Well, that's all the time we have for today. I want to thank everybody for joining me. Thank you.
• 38:15
  > Brent>Harm.
• 38:16
  > Harm>No, me. Yeah.
• 38:18
  > Brent>Thank you. Uh, okay, moving on.
• 38:20
  > Harm>I don't know, man. It's a wine show. I wanted a whiskey show.
• 38:23
  > Brent>And thank you, Justin.
• 38:24
  > Bob>Thank you. I'm happy to have any kind of show.
• 38:27
  > Harm>Well, uh, we're happy to, you know, you know, drink for free.
• 38:30
  > Bob>Yeah, exactly.
• 38:31
  > Harm>Thanks for bringing us wine, Bob.
• 38:32
  > Brent>Well, for sip suds and smokes is made, man. Bob, thanks for joining us. Remember, life is too short to drink bad wine. Unfortunately, to day that wasn't an issue. So anytime I drink you wine, it's a good day.
• 38:44
  > 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.
• 38:53
  > Brent>Give it a little tappy. Tap, tap, tap.
• 38:55
  > Brent>A roo.
• 38:56
  > 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 at sipsuds and smokes.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 m millions and 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. Come back, join us for another episode and keep on sipping.
• 39:46
  > Brent>Um,
• 40:05
  > 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 will see you all next time.
• 40:22
  > Brent>G.