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Can we be friends · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds, and smokes.
• 0:03
  > Brent>Today is a wine episode. Here's the wines we're going to be discussing today. We have from Lewis Cellars. We have the Napa Valley Reserve Chardonnay 2023. We have the Lewis Cellars, the big blend, Napa Valley 2022, Lewis Sellers Napa Valley Cabernet Sauvignon 2022. We have Olima Cote de Provence Rose 2024, and Amici Sellers, uh, Sonoma Coast Chardonnay 2023. And Amici Sellers Napa County Cabernet Sauvigncon 2022. Okay, you can thank me now.
• 0:37
  > Harm>You know what? Thank you. These are wines that not everybody gets to taste. Yep. And we get to taste them for free because we don't pay for anything.
• 0:46
  > Brent>Here.
• 0:46
  > Harm>We are giving unfiltered reviews.
• 0:49
  > Brent>Shut up. Shut up.
• 0:50
  > Harm>They don't. They can't buy us.
• 0:53
  > Announcer>We'll be right back after. Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys. And now it's sipping.
• 1:59
  > Brent>Hey. Yes. It's sipping time again. Welcome to this episode where everything good in life is worth discussing.
• 2:04
  > Harm>What episode did you say you slurred your speech already.
• 2:07
  > Brent>Sips episode. I've been drinking.
• 2:08
  > Harm>You've been drinking, huh?
• 2:14
  > Brent>Well, this made man Bob, joining me today, our good old boy, Harm.
• 2:18
  > Harm>Thanks for having me, Bob. It's a wine episode, and I'm happy.
• 2:20
  > Brent>To be here anytime. He's happy. I always get nervous. I don't know why, but I could be whining.
• 2:26
  > Brent>Yeah, that's normal whining.
• 2:29
  > Harm>And dining is normal. I do that for my wife. But does, uh, she appreciate it? No.
• 2:36
  > Brent>Counseling. Counseling is what he needs.
• 2:37
  > Harm>I know.
• 2:38
  > Brent>And good old boy Justin.
• 2:40
  > Bob>So, good morning. And you can't drink all day unless you start in the morning.
• 2:44
  > Brent>That's right. Well, our sip segments are all about wine, distilled spirits, uh, tea, coffee, um, anything else that you can sip. And today is a wine episode. Here's the wines we're going to be discussing today. We have from Lewis Sellers, we have the Napa Valley Reserve Chardonnay 2023. We have the Lewis Sellers, the big blend, Napa Valley 2022, Lewis Sellers Napa Valley Cabernet Sauvignon 2022. We have Oema Cote de Provence Rose 2024, and Amici Sellers, uh, Sonoma Coast Chardonnay 2023, and Amici Sellers Napa County Cabernet Sauvignon 20. 22. 2. Okay, you can thank me now.
• 3:29
  > Harm>You know what? Thank you. These are wines that not everybody gets to taste.
• 3:34
  > Brent>Yep.
• 3:34
  > Harm>And we get to taste them for free. Cuz we don't pay for anything here we are giving un, um, unfiltered reviews.
• 3:42
  > Brent>Shut up. Shut up.
• 3:43
  > Harm>They don't Shut up. They can't buy us.
• 3:46
  > Brent>Yeah, you're going to ruin it.
• 3:46
  > Harm>They can't buy us.
• 3:47
  > Bob>You're inviting the. My friend. Don't do that.
• 3:51
  > Brent>It is. It is the greatest job in the world. It really, really is.
• 3:54
  > Harm>What do you do?
• 3:55
  > Brent>Well, uh, we drink.
• 3:55
  > Bob>We drink and we talk and we talk about it.
• 3:58
  > Brent>Yeah, yeah, it's pretty awesome. Anyway, so we're going to be drinking these and discussing them, giving them our SIPs ratings. So let's go to Justin and we do these on a SIPs rating one to five. So pick one out of five and we'll. We'll do it.
• 4:16
  > Bob>We're gonna do number one. Give me a glass of water to wash out my mouth. Hear me now and believe me later.
• 4:34
  > Brent>Not working for me. I don't like you, but all right, let's uh, let's go into first wine and see if he can poet back out of the dump. So you want, you want to try and see what you can sell with your buddy Continental.
• 4:47
  > Harm>Continental accent. Because it wasn't British, it wasn't German.
• 4:50
  > Bob>It wasn't Austrian, it was Hans and France.
• 4:52
  > Harm>It was not any of that. Uh, no, you didn't start that way. Okay, whatever, dude. You could have.
• 4:59
  > Harm>This is all California wine. You couldn't have done a California dude.
• 5:02
  > Bob>Yeah, yeah, you're right.
• 5:05
  > Harm>Next time we'll bring pot. He'll be okay. It's legal. Dutch. Bastard.
• 5:14
  > Brent>All right, take it away.
• 5:15
  > Bob>Justin Sellers was established in 1992 by Randy and Debbie Lewis. They're originally from Atlanta and they moved to California in the 60s to begin his car as a professional race car driver. 1972, eventually driving Formula 3 in Europe and 5 Indianapolis 500s. In 91, he left racing and dedicated his life to his other passion, wine making. Their first release under their own label was their Cabernet Sauvignon in 1992 and their first shard next year. In 2016, Wine Spectator magazine named Lewis Sellers 2013 Cab the number one wine of the year. They sourced their fruit from premium sites in napa, including Calistoga, St. Helena, Rutherford, Oak Knoll and their Chardonnays from the Russian River Valley and nearby Sonoma County. They don't own the vineyards, but they do manage and growing and harvest the grapes, including the clones and rootstocks, and make decisions regarding pruning and canopy management and when the fruit is ready to harvest. So pretty much everything we're going to first talk about. Lewis Cellars, Napa Valley Reserve Chardonnay 2023. It's 14.9% alcohol by volume because 15 would have been too much. Native yeast, 100% malolactic fermentation. It's age 14 months, and 100% French oak barrels. 85% of them are new. The fruit is sourced from select vineyards from throughout the valley. So on the nose, I got dryer sheets, lemon bars, and.
• 7:00
  > Harm>You almost killed mineral water.
• 7:03
  > Bob>And the color is like a bright, clear, crisp straw. The palette was soapy, lemony, and creamy.
• 7:12
  > Bob>And it had a big acid fruit finish, and I liked it a lot. And you, Harmeet, what did you think?
• 7:19
  > Harm>I was not as impressed as you were. And I do usually like Louis. Uh, this is 100% Mallow, and I really was expecting more butteriness because of that. But what it's. It's. It's the creaminess on the nose is there's nuttiness, there's apple, there's a little bit of nutmeg. I smell the oak.
• 7:37
  > Harm>Uh, it's a little bit. A lot of toasted oak. Um, this is what they used to call cougar juice in the industry because, you know, the cougars all like this.
• 7:45
  > Bob>Buttery enough for cougar juice.
• 7:47
  > Harm>It. It's 100% Mallow, and it. The butteriness is on the palate m. More than on the nose. Um, but what I got, I feel like maybe either this bottle is not right, or. Or, uh, the vintage is different from usual because I got, like, jackfruit on the palate. And, um, a lot. Just too much barrel notes. A lot. And a lot of caramel. I'm m not a fan of the texture. The. It's just too much oak, too much caramel, too sweet for me. But I know everybody would. A lot, A lot of my target demographic, my customers would love this. It's just not my wine. So I think it needs time to maybe sit another year in the bottle to. To integrate better. But, um, I've had better from them. Bob, what do you think? Bob?
• 8:43
  > Brent>I thought it was very nice. It was lovely. Um, on the nose, there's definitely a nuttiness there. I definitely get a kind of a crisp apple.
• 8:52
  > Harm>Um, yeah, definitely.
• 8:54
  > Brent>It's more of a. I mean, their. Their notes are saying you know, like a honeycrisp apple. Now I'm getting more like a. Like a green apple out of it.
• 9:05
  > Brent>It's, um, got a nice minerality.
• 9:06
  > Harm>M. Sweeter than the green apple. I think the honeycrisp is the right note, but, um, not on the.
• 9:11
  > Brent>I don't get the sweetness on the nose. On the palate. Yeah, but on the nose. It's more of green apple in the nose and there's a nice minerality to it. But on the palate.
• 9:21
  > Harm>M. I think the mineral note is there, but it's subdued by all that mallow.
• 9:27
  > Brent>I like the mallow because it gives that nice mouth feel. But I, I'm happy with this one because it's not that overly buttery. I'm getting the mouthfeel, but I'm not getting that drippy butter.
• 9:38
  > Harm>I understand. I'm being over critical about it because it does have great acidity and Justin mentioned that. And you're absolutely right. The acidity does balance out that butteriness. So it's there.
• 9:49
  > Brent>Yeah. It's not over butter. Uh, over buttery. It's got a great mouthfeel to it. It's very well balanced. I think a little bit on the sweet side for me, but other than that, um, a little bit of honeycomb. The oak comes through on it.
• 10:02
  > Harm>I think it's jackfruit.
• 10:05
  > Brent>There's definitely jackfruit in there. Um, I think, I think it's. I think it's a lovely, a lovely sip. So it's got a real pretty color to it too. I mean, very, very bright. Got some gold on the edge.
• 10:20
  > Harm>Yeah.
• 10:21
  > Brent>A lovely effort.
• 10:22
  > Harm>It just, it's, it's a stylish chardonnay to me. I feel like it's, it's falling out of favor and maybe I'm, um, maybe because I've been drinking too much French chardonnay lately. I'm not, I'm not loving this style, but people do love it. I understand that. So it's, it's well made wine.
• 10:39
  > Harm>It's just not for me.
• 10:41
  > Brent>Well, everything can't be for everybody. I liked it. Justin liked it. But, uh, we're going to give the lowest sellers. Napa Valley Reserve Chardonnay 20. 23. Three sips.
• 10:51
  > Harm>Interesting. We have commercial coming now.
• 10:56
  > Brent>Yeah. And we'll be back. Hey. And we're back. And we just finished talking about the Lewis Sellers.
• 11:05
  > Brent>Uh, Napa Valley Reserve Chardonnay 23. Really nice. And we're going to go on to our next wine from Lewis and we're going to have Harm, tell us about that one.
• 11:12
  > Harm>Thanks, Bob. The next wine is the Lewis Sellers big blend. Napa Valley 2022, 15.5% ABV. The appellation is Napa Valley. The varietal composition is, uh, Syrah Merlot, Cabernet Sauvignon, Cabernet Franc and Petite syrah.
• 11:28
  > Harm>Fermentation was 14 days on skin, 100% malolactic fermentation. Age 19 months. In French and American oak barrels, 90, uh, percent French, 10% American. 75% of those barrels were new. That's expensive. Yes. And that is good. The color is an opaque purple. It's quite dark. Not quite as dark as sin, but almost there. The edges are a beautiful, um, violet. The nose is layers of cherries and tobacco and BlackBerry and mocha. Uh, it's almost, it's almost chocolate. It's like a cake. It's like a. Would this be a German chocolate cake?
• 12:11
  > Bob>Wafer cookies.
• 12:12
  > Harm>German chocolate cake has coconut, too.
• 12:14
  > Bob>Hazelnut wafer.
• 12:15
  > Harm>Hazelnut wafers. Okay.
• 12:16
  > Brent>Wafer thing.
• 12:16
  > Harm>Waffer thin.
• 12:17
  > Bob>Yeah.
• 12:18
  > Harm>The power.
• 12:19
  > Bob>Yeah.
• 12:20
  > Harm>Oh, this. I could just smell this all day. This, this is so gorgeous as, as it, um, as it sits in the glass. It's not just the fruit. I'm getting, like, floral notes as well. I, I, it's like purple flowers. Uh, let's see.
• 12:35
  > Bob>Like this stroopwafel.
• 12:38
  > Harm>Not as caramelly as stroopwafel on the palate.
• 12:43
  > Harm>Waves of fruit, just like the BlackBerry, the cherries. And, um, it's balanced with really good acidity and tannin. Um, the finish is medium to short. The problem is here, we killed a baby. This is a 2022 wine. We're drinking 2025. This wine needs to be five to 10 years older. We are drinking it way too young, but we drink what they send us. I think this would be so much better. In five years, you could drink this. Now, uh, Bob, you double decanted this? Yeah. If you put this in a decanter and waited four hours, it'll be better.
• 13:22
  > Harm>Yeah, but we don't do that. We can't do that.
• 13:24
  > Brent>But also, if you have the patience, just don't touch it. Leave it on, leave it on the rack and come back to it in three, four, five years, and you're five.
• 13:32
  > Harm>To 10 years, you're going to be greatly, you'll appreciate this wine. This wine, uh, is so much better than it's tasting right now.
• 13:39
  > Brent>How many times on the show, if we. All the years we've been doing a show, we always say the Same thing. Look, we are tasting the stuff. Yeah. We're getting great wines, but, you know, we do get.
• 13:49
  > Brent>Most of the wine we get is the current release, and a lot of times your. You know, you're killing babies. You know, we're drinking them way earlier than they really should be drunk. But that's just the nature of.
• 14:00
  > Harm>That's the nature of. This is a wine business.
• 14:02
  > Brent>So, uh, what do you.
• 14:02
  > Harm>I say buy a case.
• 14:04
  > Brent>Yeah.
• 14:04
  > Harm>Put it in your cellar.
• 14:05
  > Brent>Have a couple now and a couple a year.
• 14:07
  > Harm>Open one this year if you want to try it young.
• 14:10
  > Harm>Open one two years from now. Open one four years, five years from now.
• 14:13
  > Brent>And then after that, open all of.
• 14:15
  > Harm>Them when you need to. Uh, this is a great wine, but it's just too young. Justin, what do you think?
• 14:21
  > Bob>I agree with you. The nose kind of reminded me of stroopwafel. Although not as syrupy as actual stroopwafel. Just kind of going on.
• 14:30
  > Harm>I see where you're going, but I feel more care.
• 14:32
  > Brent>Is that waffles?
• 14:32
  > Harm>More careful.
• 14:33
  > Brent>Is that like a stripper and Dusseldorf?
• 14:35
  > Harm>No, it's. He's. He's thinking about the. The candies on the plains.
• 14:39
  > Bob>It's a package of cookies.
• 14:40
  > Brent>I thought that was a dancer.
• 14:42
  > Harm>Oh, you know, they. I saw them in public delivery, too.
• 14:44
  > Bob>But maybe your strippers give. Got, uh, chocolate cookies. Yeah, I would definitely go to those. The palette was, like, fresh fruit and nicely structured. There's not much of a finish, but.
• 14:56
  > Bob>Yeah, five years from now, there'll be a nice finish.
• 14:58
  > Harm>It needs to integrate. It needs to. The tannins need to integrate with the fruit. It's just not quite there yet.
• 15:03
  > Bob>Five years to be a finish.
• 15:04
  > Harm>Yeah. Uh, it'll. It'll be an infinite finish in five to 10 years.
• 15:07
  > Brent>Yeah.
• 15:09
  > Harm>Bob, what do you think?
• 15:11
  > Brent>Well, hold on.
• 15:12
  > Harm>Are we done? You got a rating.
• 15:16
  > Brent>See, Orson held on to them till they were ready.
• 15:19
  > Brent>Everybody else now sells them. Too soon. Um, again, a fantastic wine. Just gonna get significantly better over time. Um, that chocolate on the nose is just. I'm with you. I could just smell it all day. I don't even need to drink it. I could just smell this.
• 15:38
  > Harm>So if you put this in a decanter and just walked away from it and came back in the room, the whole room would smell.
• 15:45
  > Brent>Yeah.
• 15:45
  > Harm>But it would take a couple hours. This is beautiful wine.
• 15:48
  > Brent>Just let it. Just cherry.
• 15:49
  > Harm>Let it breathe.
• 15:50
  > Brent>It's dark. Cherries and chocolate and. Oh, happiness. This is what happiness smells like.
• 15:55
  > Bob>So open it at lunch and drink it for Dinner.
• 15:58
  > Brent>But absolutely lovely wine. Um, the palate. Hold on.
• 16:04
  > Harm>M. Great mouthfeel. Right? I'm talking because he's. He's.
• 16:09
  > Brent>It's got such weird noises. It's got such a great mouth feel to it. It's just. It's coating. It gets the whole tongue. There's no spot on the palate.
• 16:18
  > Brent>It's missing. It's just. These are the ones that you look at and you go like, wow, man, I can't wait for this one. You know, this one's just gonna. This one's gonna take off like a rocket ship. I mean, right now. Yeah, it's a little tight, but, uh, you can tell where it's going.
• 16:33
  > Harm>It's youthful. Yeah, it's youthful.
• 16:35
  > Brent>Yeah, it's. But it's delicious.
• 16:37
  > Harm>It's like a damn unruly teenager. Give it some time in a. In a box. Yeah.
• 16:43
  > Brent>In a bedroom.
• 16:45
  > Bob>Advice. Tune in for your next show.
• 16:47
  > Harm>My. My daughter's turning 12 and she's already got the attitude.
• 16:51
  > Brent>I love it. You got to walk in, closet walks me outside. Right. Don't worry about it. Yeah, yeah.
• 16:57
  > Brent>She's 12 and she's a girl. And, um, yeah, I'm in trouble and she's not going out ever. Ever.
• 17:02
  > Harm>And I found out her bra size, and I don't want to.
• 17:05
  > Harm>Oh, it's bad. Bad. So she's gonna be like her mom.
• 17:10
  > Harm>She's gonna be like her mom. And I have a. Oh, I have. This is bad.
• 17:13
  > Brent>Uh, so we're gonna give the Lewis. We're gonna give the Lewis Sellers the big blend. Napa Valley 2022. A well deserved four sips. Come back and see us in about five years and I guarantee that'll be a five.
• 17:27
  > Harm>Yeah.
• 17:29
  > Brent>So let's go on to our last wine from folks at Lewis. So this is the Lewis Sellers Napa Valley Cabernet Sauvignon 20, 22, 15.5% ABV. Appalachian is Napa Valley. Varietal composition is 88% Cabernet Sauvignon. 5. 5.7. That's pretty specific. Uh, Cabernet front, uh, 3.8 Merlot 2.5 Petite Syrah, fermented for 14 days on skin, 100% Mallow, age 19 months and 100% French oak barrels, 65% new. So they are spending the money. So the color is an, uh. Absolutely. Just dark, rich, opaque. Just beautiful.
• 18:12
  > Harm>Garnet.
• 18:13
  > Brent>Garnet. Dark garnet in the center. Turning to like a light garnet. Almost ruby on the rim.
• 18:20
  > Harm>Ruby rims, baby. On the nose. Is that a Song Ruby ribs. I, uh, don't know. Wow. Justin would know.
• 18:27
  > Brent>On the nose or no.
• 18:31
  > Harm>Cherries.
• 18:32
  > Bob>Not till you write it, my friend.
• 18:35
  > Brent>Oak, um, violets, uh, on the palate. Hold on m.
• 18:47
  > Brent>There's. There's, like, a bittersweet chocolate note.
• 18:52
  > Harm>Yep.
• 18:54
  > Brent>There's dark red fruit, some plums in here.
• 18:58
  > Brent>There's a little bit of berry in there, maybe a little BlackBerry on the back palate.
• 19:02
  > Harm>It's more than a little bit.
• 19:05
  > Brent>And a really great mouthfeel to it. It's got some great viscosity to it. I mean, this is. And again, killing babies here. This is, uh. This one needs another three to five years before it's really ready. But this one's. This one's the bomb. This one I'm really enjoying as well. It's. They're making. They're making wines for the long term here, which I appreciate. A lot of wineries are, you know, shooting for.
• 19:30
  > Harm>You know, 90% of wines that are released are meant to be drunk within the year they released. That's grocery store wine. This is not grocery store wine.
• 19:37
  > Brent>No, no, no.
• 19:38
  > Harm>This is the 0.1% of wine.
• 19:40
  > Brent>Yeah. And that's what I like about it. So. But we will, uh. We will discuss that when we get back from the commercial.
• 19:51
  > Harm>Hey.
• 19:51
  > Brent>And we're back, and we were discussing the Lewis Sellers Napa Valley Cabernet Sauvignon 2022.
• 19:56
  > Brent>What'd you think, Justin?
• 19:58
  > Bob>So I like this wine. On, uh, the nose. I got smoked pork butt and baked beans.
• 20:04
  > Harm>You are so insane, my friend. Love you, but that's just messed up, dude.
• 20:09
  > Bob>What I smell.
• 20:11
  > Harm>Just hungry. I think. You're hungry.
• 20:13
  > Bob>I'm always hungry.
• 20:14
  > Harm>Yeah. This is, uh, fruit. Where's the umami?
• 20:17
  > Harm>Where's the pork butt? Where's the beans?
• 20:19
  > Bob>And the nose. Starts off with a pork butt, then it goes to bacon.
• 20:23
  > Harm>You know what it is? It's hoisin. It's that plum hoisin. Hoisin sauce.
• 20:27
  > Bob>Fine. Tomato, tomato.
• 20:29
  > Brent>Formidable scent. Stings the nostrils.
• 20:34
  > Harm>Yeah, I had some pho earlier.
• 20:37
  > Bob>This is hoisin on the palate. I've got, like, dark, um, chocolate plush fruit. And the finish is all fruit. You got nothing else?
• 20:50
  > Harm>Yeah, you say you smell umami, I smell the fruit.
• 20:53
  > Harm>Uh, and it's. It's. It's the plum sauce. It's the hoisin. It's.
• 20:56
  > Bob>You said umami. I said pork butts and baked beans.
• 20:59
  > Harm>But pork butt, tomato, tomato, that's umami. Okay.
• 21:04
  > Harm>Um, not umami.
• 21:06
  > Bob>I know, like, the undefinable taste in Asian food.
• 21:10
  > Harm>It's definable. It's a taste of protein. Uh, it's pertinacious. It's, it's the savory flavor.
• 21:16
  > Brent>All, uh, right.
• 21:16
  > Harm>Totally defined. Preach. They defined it in the 20s. We're just catching up to it. And I mean the 1920s. Uh, anyway, that doesn't surprise me. This is a fruit bomb. It's California. It's beautiful.
• 21:30
  > Bob>Rate it.
• 21:31
  > Brent>These Californian wines. Oh. So good. I miss him.
• 21:42
  > Brent>I miss him.
• 21:44
  > Harm>Gone too soon. All right.
• 21:45
  > Brent>The Lewis Sellers Napa Valley Cabernet Sauvignon 2022. We're gonna give a well deserved four sips.
• 21:52
  > Harm>That's classified.
• 21:53
  > Brent>I just wish I had a second bottle with this that I could put aside so we could come back to it in a few years because it's gonna be a, it's gonna be an 11. So that takes us to our next one. We're going to have Harm tell us about that.
• 22:05
  > Harm>Thanks, Bob. The roots of Amici Sellers can be traced back to 1991, when the winemaker Jeff Hansen and a few friends decided to make some wine for their own personal consumption. But after realizing how good it was, they decided to start their own brand and settled on the name Amici, which means friends in Italian. The current owners of Amici Sellers are John Harris and Bob and Celia Shepherd. Bob was one of the original co founders of Michi Sellers and is a Bay Area native. John Harris, originally from Houston, moved to the Bay Area for work and made his home. In 2012, they purchased the existing winery that became the current home of Miche Cellars. Uh, an existing winery. And sourcing the grapes from vineyards all over Napa and Sonoma counties, they combine them.
• 22:43
  > Harm>They continue to make wine under the unique M motto created by friends for friends. That's sweet. I'm sorry, I can't deal with marketing speech. Olema wines is Amici seller. Sister labels. This vision behind. The vision behind every Olema, uh, wine is to capture one vibrant place in it inside a delicious bottle. All while working to show the world what outstanding wines can come at an everyday drinking price. Again, marketing speech. Cheaper version of Amici. And it's good. Olema Cote DE Provence rose, 12.5% ABV.
• 23:19
  > Harm>Appellation is Cote de Provence. The village of.
• 23:22
  > Harm>I, uh, can't say that. Vidabon. Its, uh, blend is 38% Grenache, 31% Cinsault, 10% Syrah, uh, 8% Carignane, 7% moved, and 6% roll. The color is a pale pink. It's not quite salmon, orange, the, uh, nose. This is gorgeous. It's just strawberries and melon, peach, orange blossom. It's just gorgeous.
• 23:53
  > Harm>I mean, you keep coming back to it and you get a little bit more. Is that watermelon I'm getting now? Yeah, strawberries and watermelon. Is, uh, there a white pepper coming out just on the end?
• 24:03
  > Harm>It could be because that coming from the Grenache.
• 24:05
  > Harm>I know. This is just gorgeous. Um, you can tell that it's a wine that you should be drinking every day. This is lunchtime in Florida all year round.
• 24:17
  > Harm>But the problem is in Florida, we don't drink, Rose, we drink wine.
• 24:20
  > Bob>I want your job where I should be drinking wine every day at lunch.
• 24:24
  > Harm>This is lunchtime. M. Rose, my friend. Uh, uh, anyway, you could do this with, uh.
• 24:29
  > Brent>Well, it'd be better for you than that meth you do every day for lunch. I'm just saying. Yeah, probably.
• 24:33
  > Harm>That's North Florida. South Florida is cocaine.
• 24:35
  > Brent>Oh, yeah, that's right. North Florida, yeah.
• 24:37
  > Harm>South Florida's cocaine. North Florida's meth. And in between is allergies.
• 24:40
  > Bob>I got cocaine taste, but a meth budget.
• 24:42
  > Harm>There you go. So this is the nose. Is. Is it? It goes from sweet to floral and on the palate.
• 24:52
  > Harm>Beautiful acidity to cut those sweet notes.
• 24:56
  > Harm>Strawberry melon, it's all there. Um, citrus notes. It's just gorgeous. And it's got a pretty long finish. I'm still tasting it. Medium long, strawberry and melon, uh, a little bit of tangerine. And it's very clean. It leaves your mouth refreshed. This is something you need. Some prosciutto and melon. You need, um, what else do you need with this, Justin? Tell me, what are you gonna eat with this? Tell me what you think about the wine first.
• 25:24
  > Bob>So I love the wine. It's bright, it's expressive, it's full bodied. And I would eat skittles with it.
• 25:34
  > Harm>Yeah, because you're broken inside. A little bit.
• 25:38
  > Harm>You know what I need? I need some, uh, pears and mascarpone with some, uh, uh, bacon.
• 25:44
  > Bob>Another fine alternative. Yeah, if you don't have those Skittles.
• 25:48
  > Harm>Skittles.
• 25:49
  > Brent>Just a really good loaf of really.
• 25:51
  > Bob>Crusty bread, uh, crispy bread.
• 25:53
  > Harm>Butter. I want something. I want some meat. I want some meat.
• 25:57
  > Brent>Some really good butter, some really good, you know, really good olive oil and a little prosciutto. Or perhaps maybe some speck or you.
• 26:07
  > Harm>Know what, you know, what's that, that, that, that bacon they do in all these restaurants these days?
• 26:11
  > Harm>Millionaire bacon or Billionaire bacon, where they do with the maple syrup and like, really crispy that do this.
• 26:17
  > Brent>I just eat bacon. Bacon.
• 26:18
  > Harm>Just eat bacon. Anyway, uh, your. Your thoughts on the wine?
• 26:24
  > Brent>I mean, it's got a really pretty color to it. Nice salmon pink. Um, the nose. Strawberries, cantaloupes. Honeydew.
• 26:36
  > Harm>And not the garbage cantaloupe you get in those cheap fruit basket. This is ripe, good, fresh.
• 26:40
  > Brent>No, that really expensive. When they sell it to store, it comes a little separate.
• 26:43
  > Harm>The Japanese ones, $100 really expensive ones.
• 26:46
  > Harm>Yeah.
• 26:47
  > Bob>I never had that little bit of.
• 26:48
  > Brent>White peach in there.
• 26:49
  > Harm>Now I am, um, I'm sure.
• 26:54
  > Brent>And lots of fruit. Strawberries and melons. A little bit.
• 26:59
  > Harm>We're talking about the fruit. But the wine is not sweet.
• 27:01
  > Brent>No, it's not sweet at all.
• 27:03
  > Harm>It scales you to think it's sweet.
• 27:05
  > Brent>No, it's. It's. It's not sweet at all. And it's because of the fruitiness that it seems sweet. So that's why you could drink this all damn day, you know, I mean.
• 27:13
  > Harm>Acidity cuts all that, and it's a perfect food wine.
• 27:17
  > Brent>Yeah. I think this is. I mean, this is one of the best roses I've had in a long time. And the sad thing is, is people don't drink rose. It's like people don't drink sherry.
• 27:27
  > Harm>When I say people, I mean people in South Florida, which is just, uh, our own microcosm of weirdness.
• 27:32
  > Harm>People in New York rose 5, 10 years ago was the thing. Everybody's drinking rose, but they started making bros A. Dudes were drinking rose everywhere. Except for. We're so backwards in Florida. I'm sorry.
• 27:45
  > Brent>Well, our rating for the Layma coat of Provence Rose 2024 is surprisingly from Red Wine Freaks Like Us. Five steps. This.
• 27:54
  > Harm>Oh, my.
• 27:54
  > Brent>This one is a winner.
• 27:56
  > Harm>Yeah, yeah, yeah.
• 27:59
  > Brent>And we don't really talk about prices, but this thing's under 20 bucks.
• 28:03
  > Bob>Yeah.
• 28:03
  > Brent>So, I mean, how can you go wrong? So, all right, that's going to take us to our next wine, which is under Amici's own label. So this is the Sonoma Coast Chardonnay 2023, 14.2% ABV. Appalachian.
• 28:19
  > Brent>Sonoma coast, um, 100% Chardonnay. 100% barrel fermented, 10 months and 32% new French oak. It's got a nice sort of golden straw color. Really good clarity on the nose. Lemons, peaches, White people like Italian white peaches. There's a nice minerality to this. A little bit of a dustiness in the tip of the nose. A little bit of salinity.
• 28:53
  > Brent>Like dry stone. And on the palate. Hold on. Tart.
• 29:05
  > Brent>Delicious. Great acidity. Lime. Why is that with the lime, though?
• 29:13
  > Harm>It's, um. Almonds. Toasted almonds?
• 29:17
  > Brent>Yes. It's definitely. It's definitely toasted almonds. There's that nuttiness in it. The acidity is really nice. It's very bright. It's very fresh.
• 29:27
  > Harm>I love this wine.
• 29:28
  > Brent>This is fantastic. This is.
• 29:29
  > Harm>This is. This is the, uh. I. I was telling you how I usually don't like California Chardonnay. This is the one I could drink.
• 29:35
  > Brent>Yeah, absolutely. We'll be back.
• 29:41
  > Harm>Hey.
• 29:41
  > Brent>And we're back. And we were just discussing the amici seller, Snowmo Coast Chardonnay 2023. What do you think about it, Justin?
• 29:50
  > Bob>So I got, uh, lemon peel and light, uh, sriracha mayo on the palette.
• 29:58
  > Brent>Okay.
• 29:59
  > Harm>I. I don't know where he's going with that.
• 30:02
  > Harm>There's no garlic.
• 30:04
  > Bob>There's a little bit of spice.
• 30:05
  > Harm>There's pepper.
• 30:07
  > Bob>And then the body is kind of like, man.
• 30:10
  > Harm>So I understand where you're going with the body.
• 30:11
  > Harm>The mouthfeel. So he's not totally insane. He's coming from a, uh, special place. I mean. Well, really. I mean.
• 30:21
  > Brent>Most maniacs are not totally insane. There's always that slight little ray of.
• 30:27
  > Harm>He's describing the mouthfeel as the mayo. And there's a pepperiness because, uh. What said this again?
• 30:33
  > Bob>Well, like, Taco Bell had the sriracha, man.
• 30:37
  > Harm>I don't know. Maybe. Maybe the spice is coming through the joke.
• 30:40
  > Brent>Wait, you know what it is? He's been drinking.
• 30:43
  > Bob>Yeah, I have been drinking.
• 30:45
  > Harm>I'm. I'm here trying to justify his. His, uh, comments. Sorry, what about you? You're having a glass of wine. I'm not having a glass of wine. I'm having six. It's called a tasting, and it's classy.
• 30:58
  > Brent>Yeah, exactly, exactly, exactly.
• 31:01
  > Bob>Right?
• 31:01
  > Harm>That's how we live our lives. Maybe. It's got such a beautiful minerality, um, that peach. And there's a saltiness to it that just hits the.
• 31:12
  > Bob>Makes the lips or mid palate sing. Yeah, it's kind of fun.
• 31:16
  > Harm>So, uh, I, uh, I don't like the Sriracha note, but I'll give you the mayo for the body, I guess, if you want it.
• 31:23
  > Brent>You're giving him mayo for his body?
• 31:25
  > Harm>What are you doing with this?
• 31:26
  > Brent>I don't want to know what you're doing with me.
• 31:28
  > Harm>This. This is. This is not mayo. Uh, what. What do they call it again? What's that? Elevated mayo.
• 31:35
  > Harm>What's it called? You know what it is?
• 31:36
  > Bob>Creme fraiche.
• 31:37
  > Harm>No. Aioli.
• 31:42
  > Bob>Okay, fine. Sriracha aioli.
• 31:45
  > Brent>There you go.
• 31:46
  > Bob>Yeah, fine.
• 31:48
  > Brent>Yes. I went to McDonald's and I had a circular patty of ground, uh, sirloin with aioli and. Yeah, all right. Yeah, it's still mayo.
• 31:56
  > Harm>Give it a rating. Give it a rating.
• 31:57
  > Bob>What do you want for two bucks?
• 31:59
  > Brent>Yeah, exactly. So we're going to be giving the amici, uh, Sellers sonoma Coast Chardonnay 2023, a well deserved four sips.
• 32:06
  > Harm>We are broken inside.
• 32:08
  > Bob>Oh, definitely.
• 32:09
  > Brent>Yeah. Absolutely. Killing it without it didn't bring me.
• 32:14
  > Bob>On the show for my sanity.
• 32:15
  > Harm>Well, Justin, the last wine is yours too.
• 32:17
  > Brent>Didn't bring it for his good looks either, but, yeah, true.
• 32:20
  > Harm>All right, shout out to visually impaired wine number six. That's the last one over there.
• 32:26
  > Bob>Amici Sellers, Napa County Cabernet Sauvignon 2022. It's 46% alcohol by volume.
• 32:36
  > Harm>14.6.
• 32:38
  > Bob>Yeah, what he said.
• 32:39
  > Harm>You said 46, which is insane. Okay, that's what I want. That's like a fine single malt scotch.
• 32:46
  > Brent>He has his glasses on, I have mine off, and he can't read it. Okay.
• 32:50
  > Harm>Yeah, we've been drinking.
• 32:52
  > Bob>Been drinking a little bit.
• 32:53
  > Harm>This is the problem. When the wine is this good, we don't spit.
• 32:57
  > Bob>I never spit. Uh, yeah, that's why I'm popular.
• 33:02
  > Bob>80% cat.
• 33:05
  > Brent>Let's get back to the wine.
• 33:06
  > Bob>7% merlot, 7% malbec, 4% petite verdot.
• 33:13
  > Harm>Patch it. I'm just messing with this. Petite.
• 33:16
  > Bob>2% Cobb franc, fermented in stainless steel, age 16 months and 55% new oak.
• 33:25
  > Harm>French yoke, baby. Ah.
• 33:28
  > Bob>Uh, so it's got that, you know, third grade Elmer's glue note.
• 33:35
  > Harm>Now you're just. Yeah, you're just trying to provoke us.
• 33:37
  > Bob>Holds together the, you know, jam and banana bread with tobacco leaf. And on the palette, it's like mixed fruits, some earthiness. And the finish is.
• 33:56
  > Bob>Short and hard to remember, but it's not bad.
• 34:00
  > Harm>I think you are too drunk to be reviewed.
• 34:02
  > Brent>It's not you.
• 34:02
  > Harm>It's me. No, actually, it's not me.
• 34:04
  > Brent>It is you. Yeah.
• 34:07
  > Harm>Um, I don't think the finish is short. It's BlackBerry and chocolate like you said. Did you say tobacco, too?
• 34:12
  > Bob>Yeah.
• 34:13
  > Harm>You did? Yeah. That's good. Um, full bodied. Lots of. Lots of good oak. Um, it's, again, too darn young.
• 34:25
  > Bob>Full bodied. Maybe for a French girl, but not really full. Not like an American girl.
• 34:30
  > Harm>All right. This is your standard Midwestern girl.
• 34:33
  > Bob>Okay, well, it's not. Depends on where.
• 34:35
  > Harm>Yeah. All right.
• 34:36
  > Brent>Too young for you. Hold on.
• 34:38
  > Harm>Bring us some fresh wine. No more of this old stuff. Yeah, it's a 20, 22 vintage. We're drinking 25. It does need a couple more years. This wine is. Could be aged much longer, but I think we just. We open it a couple years too early. Um, it's quite good, Bob, what do you think?
• 34:57
  > Brent>I would be fine waiting the time, but the folks that are kind enough to share the wine with us, you.
• 35:02
  > Bob>Know, they like it reviewed this century.
• 35:04
  > Brent>They like it and they prefer that we talk about it sometime while we're all still alive.
• 35:09
  > Harm>This is the other thing. This wine is. This is not a wine that will age for 30 years like some great Italians. Okay? This is something you want to drink within five to ten years, but, um, I just feel like it needs a couple more years in the summer.
• 35:20
  > Brent>It does. Yeah, it does.
• 35:22
  > Harm>It just needs a couple more years. You can enjoy it now. There's nothing wrong with enjoying now.
• 35:26
  > Harm>If you like this style of fruity, fresh California fruit bomb that you, uh, know, delivers all those.
• 35:33
  > Harm>Those fruit notes with good acidity, balance, you can drink it young. There's nothing wrong with that. That's. You do. Do you. You do you. You're pretty and special.
• 35:41
  > Brent>Yeah, it's your wine. Drink it the way you want it.
• 35:43
  > Harm>For sure.
• 35:43
  > Brent>But.
• 35:44
  > Bob>Yeah, that was his pickup line. But back in the day.
• 35:47
  > Harm>Back in the day.
• 35:48
  > Brent>But on the other hand, on the other side of the coin, if you give this thing a little bit more time, it's just going to get so much better.
• 35:53
  > Harm>You know what? I, uh, complained the last show that you didn't have lamb. I would like, um, sirloin steak with this.
• 36:01
  > Brent>Not sirloin.
• 36:02
  > Harm>Uh, a New York strip. A New York strip.
• 36:05
  > Bob>Feel free to bring one next time.
• 36:08
  > Harm>I have to bring meat. Bob. Bob does. Bob does host us, and he does give us oyster crackers and the occasional subs. The occasional sub.
• 36:18
  > Bob>Um, every time.
• 36:19
  > Harm>Okay, Every time. Chips I need. I need every time.
• 36:23
  > Harm>Uh, I have to start bringing steaks. When we do these wine ships, we.
• 36:26
  > Bob>Need breaking steaks, caviar when champagne comes.
• 36:29
  > Bob>I'll bring caviar when stuff that needs meat.
• 36:32
  > Harm>So generous. Last time we did a champagne show, he brought the caviar.
• 36:36
  > Bob>I wanted to eat the caviar. I'm happy to share it regardless.
• 36:40
  > Harm>Yeah, this wine needs. This wine needs a steak.
• 36:42
  > Brent>I think it's delicious. So it's. I Mean drink it young if you want to.
• 36:46
  > Harm>I think it's better older, but drink it young if you want.
• 36:48
  > Brent>There's definitely, um, a dark chocolate element on the nose and the blackberries are there.
• 36:55
  > Brent>There's a lot of fruit on the nose, but on the palate. Mm mhm M. Again, blackberries, chocolate.
• 37:07
  > Harm>You're not going to be disappointed if you give this an hour in a decanter.
• 37:10
  > Brent>Just a little bit. Just the oak is there, but it's sort of hidden. I think if you let this sit in the counter in the decanter for a couple hours, the oak would come out a little bit more. Absolutely delicious wine. Absolutely delicious. And this is one.
• 37:24
  > Harm>Go ahead.
• 37:24
  > Brent>You can open this one. But you know, if you give it time, you'll be more richly.
• 37:29
  > Harm>So instead of buying this at the restaurant where you pay double or triple what you pay in the liquor store, you come to my shop, you buy a bottle of wine, you pay the 20 to $50 corkage fee, depending on how fancy restaurant you're going to.
• 37:40
  > Harm>You have them decant this before you order your appetizers. By the time the meal comes out, it'll be ready.
• 37:47
  > Brent>I just find it funny. He thinks it's going to be cheaper at the store than it is at restaurant.
• 37:50
  > Brent>You've been to that store.
• 37:51
  > Harm>No, I'm not talking about your prices. I'm talking about the regular customers.
• 37:54
  > Brent>Okay.
• 37:54
  > Harm>Yeah, regular customers pay a lot less.
• 37:56
  > Brent>Yeah, okay. Sure.
• 37:57
  > Bob>Yeah. Got it.
• 37:58
  > Brent>They walking upright too?
• 38:01
  > Bob>What now? I've seen the videos.
• 38:04
  > Brent>Yeah. Uh, that's all the time we have for today.
• 38:07
  > Brent>Let's get out of here before they say something that we can't put on here. I want to thank our co host for joining us. Thank you, Justin.
• 38:13
  > Bob>Pleasure to be here.
• 38:14
  > Brent>And thank you, Harm.
• 38:15
  > Harm>You know, Bob, it was really onerous for me to come today because I've been working late every day.
• 38:21
  > Brent>I care.
• 38:21
  > Harm>This is supposed to be my day off. I care and I came anyway. And you know what? You rewarded me with great wine, so thank you.
• 38:28
  > Brent>There you go.
• 38:29
  > Harm>Thank you, Bob.
• 38:30
  > Brent>It's always a good day when there's good wine.
• 38:31
  > Harm>And when I say thank you, I don't mean F you, I mean thank you again.
• 38:36
  > Brent>It's rare to have six where they're all great, so.
• 38:38
  > Bob>Yeah.
• 38:40
  > Brent>Well, for sip suds and smokes, this is made man bomb. Reminding you wife is too short to drink bad wine. And if you're at this table today, that's not a problem.
• 38:49
  > Harm>Not at all. Thank you, Bob.
• 38:51
  > Brent>Absolutely delicious.
• 38:54
  > 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.
• 39:03
  > Harm>Give it a little tappy. Tap, tap, taparoo.
• 39:06
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• 39:43
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• 40:04
  > Announcer>This has been a one time Tanhan production of Sips, 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. We'll see you all next time.