January 31, 2025 • 51 mins
Justin Drinking Justin
@TablasCreek @JustinVineyards @DaouFamilyEstates #PasoRobles #WineLovers #podcast #radioshow #host
Co hosts : Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – Paso Robles Uncorked! Get ready to uncork the hidden gems of Paso Robles in this special wine episode. Join the good ol’ boys as they explore the vibrant wines of this lesser-known Californian wine region. Immerse yourself in the stories behind these wines, with insights into the winemaking philosophies of these winemakers. Discover the rare varietals like Vacarese and the meticulous craftsmanship behind the Soul of Lion 2021. It's a wine journey filled with rich flavors and engaging banter. Whether you're a seasoned wine enthusiast or a curious newcomer, this episode offers a delightful exploration of Paso Robles, with wines that promise to surprise and satisfy. Raise a glass and join us for a sip-worthy adventure! We will be discussing these wines and rating them from 1-5 with 5 being the best:
11:20 Tablas Creek Esprit Blanc de Tablas 2022 4 SIPS
13:48 Tablas Creek Patelin de Tablas Rose 2023 4 SIPS
19:11 Tablas Creek Vaccarese 2023 4 SIPS
23:57 Justin Sauvignon Blanc 2023 3 SIPS
29:02 Justin Rose 2023 4 SIPS
32:29 Justin Reserve Cabernet Sauvignon 2021 5 SIPS
38:13 Justin Isosceles 2021 4 SIPS
43:46 DAOU Soul of a Lion 2021 5 SIPS
info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.
Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.
Enjoying that cool Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc
The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”
Credits:
TITLE: Maxwell Swing & Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
COURTESY OF: AudioSparx
TITLE: Back Roads
PERFORMED BY: Woods & Whitehead
COMPOSED BY: Terry Whitehead
PUBLISHED BY: Terry Whitehead
COURTESY OF: Terry Whitehead
Post production services : Pro Podcast Solutions
Advertising sales: Contact us directly
Content hosting services: Audioport, Earshot, Radio4All, & PodBean
Producer: Made Man Bob
Paso Robles, Wine Tasting, Tablas Creek, Justin Vineyards, Dow Family Estates, Esprit Blanc, Sauvignon Blanc, Cabernet Sauvignon, Rosé Wine, Wine Varietals, Central Coast Wineries, Bordeaux Style Wines, Rhone Varietals, Wine Ratings, Wine Blending, Wine Regions, Organic Vineyards, Wine Pairing, Wine Reviews, Wine Enthusiasts
https://www.tablascreek.com/
https://www.justinwine.com/
https://www.daouvineyards.com/
https://www.beaucastel.com/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Maury (00:00):
On the next episode of Sip, Suds and
smokes.
>> Brent (00:04):
This is our special Paso Roble
show. So hang on. Strap
yourself in and, uh, learn a little bit about another wine
area that a lot of people don't know about. So the wines
we're going to be discussing today, from Tabless Creek, we
have their Esprit Blanc de Tablets
2022. From Tabless Creek,
the paddle into Tabless
(00:25):
2023. The Tablas
Creek Fagarese 2023.
From Justin Vineyards, we have the Justin sauvignon um
blanc 2023. The Justin
Rose 2023. The
Justin Reserve Cabernet Sauvignon
2021. Justin
Isosceles 2021.
(00:47):
And from Dow, we have their Soul of Lion
2021 vintage.
>> Bob (00:53):
We'll be right back after this break.
>> Brent (01:17):
Brought to you almost live from the.
>> Maury (01:19):
Dude in the basement studios.
>> Bob (01:21):
Why?
>> Maury (01:22):
Because that's where the good stuff is. It
sips, suds and smokes with your
smoking host, the good old boys.
>> Bob (01:49):
And now it's sippin time.
>> Brent (01:56):
Hey. Yes, it's sipping time again. And welcome to this sips
episode where everything good in life is worth
discussing. As always, we are the best
thing on at 2am no
arguments.
>> Bob (02:08):
I think we are the best thing on a 2am this week.
>> Maury (02:11):
We are.
>> Bob (02:11):
Yeah.
>> Brent (02:12):
Well, that didn't mean much.
>> Bob (02:13):
It's an election year.
>> Brent (02:14):
Yeah, that's what I'm saying.
>> Bob (02:15):
We're way better than.
>> Brent (02:17):
Yeah. All I'm saying is commercials for idiots
running for office, right? Yeah. If you're
better than that. God, we're so
screwed.
Well, this is Made Man Bob. And joining today
for this episode is Made Man Maury.
>> Maury (02:34):
Good morning, Bob. Pleasure to be here in the basement today. I'm excited
about today's lineup.
>> Brent (02:39):
And good old boy Jessamine.
>> Bob (02:41):
Good morning. Good to be here. Good to be anywhere.
>> Brent (02:44):
Could be above ground.
>> Bob (02:45):
Yeah. Right.
>> Brent (02:47):
So. Well, our sip segments are all
about coffee, wine,
distilled spirits, tea,
other things that you can drink and sip. But
today's episode is a wine episode, and
here are the wines that we're going to be discussing today. This
is our special. This is our first time
(03:07):
doing a complete episode dedicated to it. We've done a
few, uh, wines from this area, but this is our, uh,
Paso Robley ship. So
hang on, strap yourself in and, uh, learn a little
bit about another wine area that a lot of people don't know about.
So the wines we're going to be discussing today, from Tablas
Creek, we have their Esprit Blanc de Tablets
2022 from Tablas Creek.
(03:29):
The Padawan de Tabless Rose
2023. The Tabless
Creek Fagarese 2023.
From Justin Vineyards, we have the Justin Sauvignon
Blanc 2023. The Justin Rose
2023. The Justin Reserve
Cabernet Sauvignon 2021.
(03:50):
Justin Isosceles
2021. And from Dow,
we have their Soul of Lion 2021
vintage.
>> Maury (03:59):
Not a bad lineup.
>> Brent (04:00):
Yeah, you think? Oh, yeah, you think. I mean,
it's, um. Again, we've done the occasional paso,
but we've never done a whole paso show. So, uh, I'm
excited for this. So we're going to be tasting these wines
and rating them with our sips ra and our
signature sounds. And here are those ratings. Justin's going to tell
us about them.
>> Bob (04:19):
One sip.
Nancy. Uh, give me a glass of
water to wash out. My mouth is horrible.
>> Brent (04:34):
Two sips. I. I got. I wish he was back and running
again.
>> Bob (04:38):
Yes, Bob. Will, that was
nice. Uh, but what else do you have?
>> Maury (04:45):
Well, isn't that nice?
>> Bob (04:47):
Three sips.
Well, Mr. Gorbachev,
that was interesting, but what was this
again?
>> Brent (04:57):
Interesting.
>> Bob (05:00):
Four sips.
Let's keep this secret to ourselves.
Pour me another.
>> Brent (05:10):
That's classified. Not buying it. It's just.
>> Bob (05:13):
Now, uh, uh, we're.
>> Brent (05:14):
We're too deep in, though. Now we got to go the rest of the way.
>> Bob (05:18):
Five sips. Oh,
my. I was unaware
anything could be this good.
>> Brent (05:28):
Oh, my goodness. Yes.
Yes. Come on. He did Bedtime for Bonzo. He knows how
good stuff can be. He did a movie with a
chimp. I mean, that's the greatest movie ever.
>> Bob (05:39):
And he hung in there with the chimp.
>> Brent (05:41):
Dang. Right?
>> Bob (05:42):
Usually if you work with kids or animals, you're gonna be
outshined.
>> Brent (05:46):
I'm telling you right now, you can. I can take three random
guys off of the street, and if I put them in a room and I put a chimp in
the room with them, they're all gonna be entertained. Yeah,
guys like monkeys. Guys like, you know, simple thing
monkeys. Um, alcohol, food,
naked women and three Stooges.
>> Bob (06:03):
Little people wrestling.
>> Brent (06:07):
Monkey's better.
>> Bob (06:08):
Monkey's better.
>> Brent (06:10):
Thanks for, uh. Thanks. Thanks, ron, for the SIPs rating,
so.
>> Bob (06:13):
Oh, you're welcome.
>> Brent (06:15):
So, again, this episode is all about the Paso
Robles wine country. So it's located on
California's famed Central coast. PASO is about
3 hours north of LA and about 3 hours
south of San Francisco. So about midway
in between, it's got over 200 wineries,
over 40,000 acres of vineyards producing more
(06:35):
than 60 wine grape varieties from the area's
heritage variety of Zinfandel to Spanish varieties,
Italian varieties, Bordeaux varieties, Rhone
varieties, and some very unusual ones that you're never going
to see anywhere else. So, um, this is an area
that's new to a lot of folks, or they'll see it on
a bottle and they don't actually know what it means or what it
(06:55):
is. Um, so we've got
wines from three of their top estates here today. We've been
lucky to, uh, have them send us some wines. So
we're going to have Maury tell us about, uh, our first
winemaker and our first wine.
>> Maury (07:08):
Thank you, Bob. Pleasure. Um, uh, the first
wine today is coming from Tavos Creek, which was
founded in 1989 as a partnership between the
Perrin family, proprietors of Chateau de
Beaucastel in, uh, Bordeaux, well
in France, and the Hesse family
of vineyard brands. Chateau de
Beaucastel needs no introduction as one of the premier
(07:30):
Chateauneuf du Papa states, with roots tracing back
as far as 1549.
Robert Haas began his career as a buyer for his
family's wine business in the 1950s,
opening his own business, Vineyard Brands.
In 1960, he began importing fine
wines from Burgundy, Bordeaux, the Loire,
Alsace and Rhone Valley, where he met
(07:52):
Perrin of Chateau Bo Castell. Together the
two families became convinced that Rhone grape
varieties would thrive in California's
Mediterranean climate. In 1985, the
families began looking for property with a close match
to the climate and high,
excuse me, high, uh, ph. Soils of the
chateau Pocastel. In 1989, they purchased
(08:15):
120 acre parcel 12 miles from the
Pacific Ocean in what is now the
Adelaide district west of Paso Robles.
They named it Tablas Creek Vineyard after the
small creek running through the property.
So the first wine is Tablas Creek Esprit de
blanc de Tablas 2022.
It's 12.5% ABV
(08:37):
Adelaide A district. Paso Robles 33%
Rossanne 32% Grenache
Blanc 14% Pick Pool
Blanc 8% Claret Blanche
8% Picarden
5% Borbolenk.
And, uh,
1850 cases were produced
(08:58):
the Tablas Creek Vineyard 2022.
The tables de Blanc is
their flagship white blend. It is made from six
white Rhone varietals propagated from
budwood cuttings from the Chateau de Bocastel
estate. Grown in their certified organic and
biodynamic estate vineyard. The fruit was whole
cluster pressed and ferment with native
(09:21):
yeasts. The Rosan was fermented in oak of
various sizes. About 10% was new.
The other Varieties were fermented in a mix of neutral
oak and stainless steel barrels. All of the
wines went through malolactic fermentation. The
Esprit Blanc was blended and aged 8 months
in Foudre until and
(09:41):
fowr until its bottling in December of
2023, then aged an additional nine
months in bottle before its release.
So this wine has a beautiful, very, very
pale yellow color to it. On the nose,
there's lots going on. There's some sweet spice,
um, hint of citrus, a hint of
(10:02):
beeswax. It's got a really nice mouth feel and
texture. There's definitely flavors of peach
and a little hint of oak, a little bit of
stone and minerality. This is really a beautiful
wine. And the finish just seems to go on and on and on.
I really like this wine quite a bit. They've put a lot love
into it. It's got some varietals that most of us have never seen,
(10:23):
much less tasted before. I think it's really,
uh, really nice and really interesting. Justin, what did you think?
>> Bob (10:29):
So this is right up there with anything
I've had in the ball in the Valley.
Um, really nice melon. Very
clean note. I got, like, light cedar
on the nose on the palate. When we
first opened it, I got, like, bright lime
cantaloupe, and it was very clean. Once,
(10:49):
uh, it aired out some and air got to it
and decanted, um, all the
flavors kind of mellowed out. It became, like, um,
much more
enjoyable.
And the finish was refreshing and short.
What did you think, Bob?
>> Brent (11:08):
I thought this was lovely. I mean, the. The color
on it is just. It. It literally glows in the
glass. I mean, it's really pretty
wine. It's got a nice
nose. I pick up a
good bit of lime on this citrus, but
mostly lime for me
and, like, green honeydew
(11:30):
melon.
M
But it's got a really nice, um, mouthfeel to
it. It's got a good coat. Gets the front and the back of the
palate.
Um, a little bit
of white peach, that
dusty river stone sort of minerality.
(11:53):
The oak is there, but it's just
barely detectable underneath. They didn't hit
this thing over the head with a oak baseball
bat that so many tend to, unfortunately do these
days. Um, you know,
well done. I. I think this one's really nice. It's got a great
finish to it. Stays with you for a while.
(12:14):
M.
It was a little bit cold when we first opened up, but it's, uh,
it's warmed up a little bit now and it's, it's
sitting real well with me. I'm definitely enjoying this one.
So this is a pretty good
introduction.
>> Maury (12:30):
Yeah, no, I thought they did a really nice job. I think it's beautifully, um,
made and it's very nicely balanced. Um,
some of these whites can be a little acidic and I thought this
was, uh, really nicely balanced.
>> Brent (12:42):
NASA is not a bad thing. It's supposed to be acidic. But, you know,
like you said, some of them, it's blinding some
of them, it's blinding some of them. The, they've just heavy hand
the oak. Um, you know, some of them
just, they go too far on one point
and that tends to take over the
wine where this is just, uh,
(13:02):
you know, and again, this is sort of their, their house
white. So, uh, I'm excited for the other
wines. So we're going to be rating the Tabless
Creek Esprit Blanc to table 2022.
A well deserved four sips.
That's classified.
And if this is any indication of what they can do,
(13:23):
Paso is in good hands. So we'll be back.
Hey, we're back. And it is our Paso Roble
show. We just finished talking about the lovely
Tablas Creek Esprit Blanc to tablets.
Um, gave that one a well deserved four
sips. Lovely wine. So that's going to move us on to our
next wine. We're going to have Justin tell us about that one.
>> Bob (13:43):
So now I'm going to talk about Tabless Creek
Patilin Tabless Rose
2023. It's 13 alcohol
by volume. Appalachian Paso
Robles. It's 71.
Grenache 20% or
vedre 8% vermin yet
vermantino.
>> Brent (14:03):
He'll get it out.
>> Bob (14:04):
1% Kona
and 5250
cases produced.
>> Brent (14:11):
I think that's Kunwa.
>> Bob (14:13):
Kunwa, I believe. Mercibo. Couple
the Tables Creek vineyard Patelin.
Tables de Rose is a rose blend in the
tradition of Provence, produced from the
three red roan varietals, Grenache
or Vedre, and Kunoa
with an addition of Fermiento.
(14:35):
The wine incorporates fruit from.
The wine incorporates fruit from the 11
top Rhone vineyards in Paso Robles,
each vineyard selected for its quality.
90% of the wine was picked and direct pressed
into stainless steel tanks with no skin
(14:55):
contact beyond the time in the Press.
The remaining 10% was picked cold
early in the morning or at night, then de
stemmed and let soak for the workday to provide
some color and structure.
After about 12 hours, these lots were pressed and
added to the direct press. Lots. Only
(15:15):
native yeasts were used in the fermentation.
After fermentation, the wines were blended,
cold stabilized, and bottled January
2024. So on
the nose I got a lot of lemon
melon, fruit, rather. It was, um,
pleasantly acidic. And it
reminded me of like high end hotel soap. On
(15:38):
the nose. At the end of the nose,
I just.
>> Brent (15:43):
How often do you consume. First off, how
often do you consume. How often do you consume
soap that you know that high end hotel soap tastes
differently?
>> Bob (15:53):
No, just the nose. I don't eat it. I just
smell it.
>> Maury (16:00):
Mr. Madison, what you just said
is one of the most insanely idiotic things I have
ever heard. At no point
in your rambling, incoherent
response were you even close to
anything that could be considered a rational
thought.
>> Brent (16:17):
Yeah. Okay,
proceed.
>> Bob (16:21):
So on the palate, it was
kind of like salty, um, fruit, it
was floral and,
uh, I like a lot of nice fruit in it.
And what did you think, Maury?
>> Maury (16:36):
Ah, thank you. I like the color. It's got this
really neat, very pale, salmony
color to it. I, um, would agree with you.
On the nose I got a lot of nectarine, a little bit of
strawberry, definitely some hint
of citrus and tropical fruit notes.
I thought the palette, uh, was rich and
fruity, and
(16:58):
it had a lot of, uh, minerality to it as well as a
little hint of acidity. Finish, uh, was
medium. I, uh, think this is a refreshing wine. It could be
really nice by the pool, uh, sipping on it
all day. It was bright, it was fresh.
It's what I would call an all day sipper. I liked it very much,
Bob.
>> Brent (17:16):
Yeah, I think it was really well put together.
Um, it kind of reminds me
of my other favorite rose, which
is the one that we got from Dow, um, not too long ago
we did on the show that I was so pleasantly surprised with.
>> Maury (17:31):
Um, it's gotten better in the glass with
air. It was initially a little tight and a little cold when I
poured it, but the temperature has done it. Yeah, some good
as well.
>> Brent (17:40):
When we chill the wines with the show, we tend to start out with
them, um, cold. Not just lightly chilled, but cold.
And then as we do it, it warms because, you know, you can't
cool it down. You can only warm it up. So
when we do them, they always end up a little bit cold. And then we can sort
of see because once in a while you get one that it cold is still just as good,
you know, and it allows you to get that range of temperature. Right now it's
(18:01):
just a light chill I agree with you. It's, it's
opened up even, you know, and I
think honestly my score actually went up on this.
But I'm getting some strawberry
notes, some
white peach
and I love in their, in their notes. Um,
(18:21):
they, they, they hit it right on head salted watermelon.
I'm absolutely getting that. But it's got a nice crisp
acidity to it. It's got a little bit of a
floral note on the back end. It's got, you know, a
reasonably decent finish for a rose.
Um, I think it was very well done.
(18:43):
Definitely. I think, uh, you know
that, that's two for two. So
we're going to be giving the
um, Tablets Creek Padawan to
tablets rose 2023.
Four sips.
That's classified.
All right, so that's going to take us to our
(19:05):
third wine from Tabless Creek and
really kind of excited about this one. This is the topless
Creek Vacarese 2023. It's
13.5% ABV,
Adelaide District and Paso Robles.
This is the third varietal bottling of
this rare Chateauneuf du Pap grape. Um, this
(19:25):
was grown from budwood cuttings from Chateau de
Beaucastel. This is a very
rare blending grape with less than 30 acres
still planted in all of France and
only two thirds of an acre are planted in Paso.
So this is a very rare one.
So only, um, 147 cases
of this had been produced. So this is
(19:47):
a grape I've never had individually. So
I'm very excited to give this one a
try. So on the
nose there's,
there's a licorice note,
a little bit of old weather, like an old
(20:08):
tobacco pouch
I like on their notes. They put down again, I think their
notes are spot on. They put down grape, uh,
candy and I swear it may be the power of
suggestion, but I pick up like
grape hard candy. I'm definitely getting that
on the nose.
>> Maury (20:28):
More than the palate.
>> Brent (20:28):
Yeah, on the nose. Only on the nose and then on the palate
it's, I'd say
blackberries,
dark red, dark black fruit.
Kind of surprising. I mean it's a lighter
(20:49):
looking wine but you know, it's got a
lovely color to it. It's a sort of a light garnet,
but not real, real deep. But it has some
pretty good tannin to it which kind of surprised me. There's um,
a nice balance on the acidity and the sweetness on it
with a bit of a pepper on the finish.
More of a white pepper for me than a black pepper.
(21:11):
But very cool. Very
cool.
>> Maury (21:14):
I agree with just about everything he said. I think it's really neat.
It's really fun. It's definitely got some spice, it's got
some pepper, it's got a nice tonic
backbone. The, uh, finish is medium
to long. Uh, really super interesting
wine. I mean, to some degree, I might call it a geek wine.
Nobody's ever really had it before, but, but really
enjoyable, you know, not a real heavy in your face wine.
>> Brent (21:36):
But, uh, if you tried it and it was just weird, then
it'd be a geek wine, you know, I mean, it's like, you know, geek
whiskeys. I mean, you do it just to show that you can. But it
doesn't mean anybody's going to buy it. This I'd
buy, you know, I would absolutely
pick this up and, and drink this on a
regular basis. So what you think, Justin?
>> Bob (21:57):
So on the nose, I definitely got like, um,
great pixie stick
and soy
and like a very gentle
note of play. D'oh. But
the nose is really well balanced and
it smells like a lot, um,
(22:18):
older wine than it is on the
palate. I got like, strong
BlackBerry. I got the balance that
Bob got. It was nice and tannic,
good, um, umami to it, like a really good
ramen. And the finish was
beautiful. This wine
(22:38):
really blew me away.
What did you think, Maury?
>> Maury (22:42):
Well, as I said, I, I think there's a really nice
effort. I agree with Bob. It's not geeky. And you try it once
and put it away, you definitely can, can buy this and
enjoy it and continue to consume it. It's just fun. And
it's definitely, ah, one that guaranteed, uh,
anybody else at your party will never have heard of.
>> Brent (22:59):
Oh yeah, this is going to be the stump the idiot wine. You know, guess
what it is. You know, no one's ever going to know. I mean
there's, there's no. I could probably get a half a dozen
winemakers in Paso and pour it and say, what is it? And they'll
go, I don't know,
um, because, I mean, they've got two
thirds of an acre adjusted and that's it. There's nothing
else, you know, there's literally nothing else
(23:21):
in California.
So it's, um. Yeah, this is, this is
definitely interesting. So
let me have another sip.
M.
So we're going to be giving the, uh, Tablas Creek
vaci 2023 a, ah,
(23:41):
well deserved. Four sips.
That's classified again, there's not a lot of cases of it,
but, uh, if you see it, this is definitely One that's worth
picking up.
So, so, right, we're going to
have Justin tell us about our next
winery.
>> Bob (23:57):
For obvious reasons,
we're going to talk about Justin Baldwin.
No relation. A former investment
banker, founded Justin Vineyards in
1981 with the purchase of
160 acres of land in Paso
Robles. His mission was simple,
to make a world class Bordeaux style wine.
(24:18):
One of the early pioneers in Paso,
he planted his vineyard with classic Bordeaux
varietals, Cabernet Sauvignon,
Merlot, Cob Franc and Petit
Verdot. Their first wine was made in
1987 and they earned the number
six spot among wine spectators. Top
100 wines of 2000.
(24:41):
So first we're going to talk about Justin
Sauvignon Blanc
2023. It's 13 and a
half percent alcohol. By volume, it's a hundred
percent Sauvignon Blanc.
Appellations from the Central coast.
Fermentation is whole cluster
pressed and fermented at cool
(25:02):
temperatures in stainless steel tanks.
No malolactic fermentation.
So this wine is like a
brilliant white. There's a very light
effervescence to it.
On the nose I got ripe lemon, I
got green apples, I got
(25:23):
Irish butter. And
there was a note of baked chicken when I first
nosed it, but that note is now gone with
time on the
palette. It was nice, ah,
medium body
M, some bright lemon,
(25:46):
some, uh,
unripe apples
and a little bit of
fresh, uh, cut herbs. But that
faded over time.
So it kind of got that fresh cut grass kind of
thing going on. But it went away and the
finish was clean. This
(26:08):
would be beautiful with like,
um, some fruit and veggies
and just, uh, start a nice afternoon
of drinking. What'd you think, Maury?
>> Maury (26:19):
Yeah, I agree, Justin. I think this is a really nice wine. Um,
I, I like, I thought it was fairly
typically traditional of a classic Sauvign.
Again, it had a lot of lemon and green apple on the
nose. It was fairly a fair amount of citrus. And
then like you mentioned, some of the herbal notes.
Uh, I agree with what you said. I think it's developed nicely in the
(26:39):
glass with a little time and temperature. Warmed up a bit.
It's got a little air. But I would agree that it was
relatively dry, a little acidic, some bright lemon and Granny
Smith apple. Again, hint of pineapple and a little
herbalness. For me, the finish was relatively short, but
it was pleasant. This is something that I could see sipping by the pool,
cool fall afternoon. I thought it's a really nicely
made wine. Um, again, Pretty
(27:01):
typical, uh, soft blanc. And I put it
up against the soft blanc from pretty much anywhere else in California. I
thought it was very nice, Bob.
>> Brent (27:10):
I'm just trying to figure out how he ever gets any work done, because
it seems all he ever does is sit by the pool and drink wine.
Yeah, yeah, he's a man of
leisure.
>> Bob (27:19):
It's a good thing.
>> Brent (27:20):
Yeah, I know.
>> Bob (27:21):
I wish I could.
>> Maury (27:22):
Just envious.
>> Brent (27:23):
Yeah, yeah, I just go and toil and,
you know, work in the coal mines all day.
So, uh, yeah, it's,
you know, a classic Sa um blanc. Very well done.
Lots of hints of lemon on the tip of the nose.
A little bit of green apple,
(27:46):
a little bit of white peach, a little bit of floral
note. When I first. When I
first poured it, I got a, um,
little bit of a vegetable, almost
asparagus, um, note to it, but that's with air. That
blew completely off. I'm not picking that up at all.
It's very clean
(28:07):
and on the palate. Hold on.
Got a nice bright lemon, uh, tart
apples.
Got a little bit of an herbalness to it, you
know. Decent finish. Yeah, just a
slight bit. Just, you know, enough to make it interesting, not enough to,
(28:29):
you know, be weird.
Um, pretty good finish, especially
for sub bunk. Um, I'm with Maury. I'd
put this up, you know, against 95% of
the sub bunks in California, and I think this one would probably
come out on top most of the time. So,
um, well done. Great effort from the folks at
Justin. This, uh, Justin Sablanc
(28:50):
2023. Uh, we're gonna give this a well
deserved three sips. Interesting.
So we're gonna have Maury tell us about our next wine from
Justin.
>> Maury (29:00):
Thank you, Bob.
The next wine is The Justin rose 2023. It's
13.5% ABV.
Appalachian is central coast. It's a rose
of mostly syrah that is whole cluster
pressed and fermented at cool temperatures in stainless
steel tanks with no malolactic
fermentation. Again, a
very, very pale pink on the color.
(29:23):
The nose is very aromatic with ripe red
apple. Notes of some green apple, a little bit of
pear, violet and white flowers.
There's a hint of some dried herbs and just
a little bit of pepper.
I find the palette to be nice. It was medium bodied. It was
mouth coating. Uh, there's definitely some ripe
(29:45):
red and green apple. Hints of some berry
fruit, um, a
little bit of floral note. And then the finish seems to go
on. Uh, it's a subtle finish, but it goes
on. I would Say, medium to long. Uh,
again, a very nice wine. Very nicely
balanced. Um, I enjoyed it.
Bob, what'd you think?
>> Brent (30:06):
I think it's a lovely rose. Um, again,
I get the.
I get the apples and the pears on the nose.
I definitely get, like, a floral note on it
and just a slight bit of pepper on the tip.
(30:27):
But on the palette, let's see.
Nice. Um, you know, tart apple,
little bit of melon, like honeydew
melon. Um, a little bit of a floral
note on. On the mid palate and on the
(30:47):
finish. Um, it's got a nice minerality
to it on the back palette. I enjoy that. I, you
know, I. I kind of like
roses. Uh, to have that sort of dusty mineral
note to him, it just sort of agrees with me.
Um, I think it's excellent.
Right? You know, this is. This is a well done rose. Again,
I'm. I'm not a big rose
(31:10):
guy, but apparently I am if they're from Paso, because
the three roses I can name right now that I actually really
kind of enjoy this and Tablets Creek and
that one from Dow, and they're all from Paso, so I think they're doing something
right when it comes to.
So what'd you think, Justin?
>> Bob (31:27):
This is such a versatile wine. You could
do this with a ten dollar word.
>> Maury (31:32):
Wow.
>> Bob (31:33):
You could do this with, like, a cheese course. You
could do it with, like, dark chocolate.
Um, it's got a really nice
variety of fruits on the nose and the
palate. Tastes like it. You know, it tastes like it
smells. The finish is really
pleasant. Um,
(31:54):
I'd have this at my dinner.
>> Brent (31:57):
Well, you would have the
Justin wine at Justin's dinner.
>> Bob (32:02):
Justin's house.
>> Brent (32:03):
In Justin's house.
>> Maury (32:04):
Is this Justin's house wine?
>> Bob (32:05):
It would be Justin's house rose. Yeah.
>> Brent (32:08):
Well, we're gonna give the, uh, yeah,
we're gonna give the, uh, Justin Rose 20.
2023 a well deserved four
sips from. From Justin.
Yeah. To Justin.
>> Maury (32:23):
Hey.
>> Brent (32:24):
And we're back, and we are doing the Paso
Robles show. So, um, Justin.
Uh, we were just talking about The Justin
rose 2023 with
Justin. So, um, let's get on to
our next wine from Justin. And I'm not Justin,
but I'll talk about Justin's wine
sitting next to Justin. I'm confused as hell right
(32:46):
now.
>> Bob (32:47):
Justin's got you. Don't worry about it.
>> Brent (32:49):
Well, this is.
>> Maury (32:51):
Are you trying to justify the Justins?
>> Brent (32:54):
Justified. Oh, I love that show. Yeah.
Raylan Givens.
>> Bob (32:57):
Yeah.
>> Brent (32:59):
So this is the Justin Reserve Cab
Sauvignon. 20, 21. It's
15.5 ABV 100
Cabernet Sauvignon Paso Robles
appellation, fermented and stainless
steel closed top tanks with
UV43 yeast and twice daily
mixing barrel age for 21 months
(33:20):
in French oak. 50% was
new. So let's have
a taste. So
right off the bat, it's got a beautiful nose. Kind of
perfumey.
>> Maury (33:33):
How about that color though? It is deep, dark and
inky.
>> Brent (33:36):
Yeah, it's got a
beautiful, beautiful dark, dark, dark
ruby on it.
Black cherries, raspberries,
blackberries.
And their notes, they have cigar box. They're dead on with that
one. I totally get cigar box.
(33:58):
There's just a hint of oak.
M. Let's have a sip.
>> Maury (34:05):
Classic Cabernet nose. I. I just think it's got a
beautiful nose.
>> Bob (34:10):
Mhm.
>> Brent (34:13):
On the palate.
Got some weight to it. I mean, just really
nice dark black
cherry, black currants,
blackberries.
Um,
it's got a nice mouth coat to it.
Um, the tannins are there. They're not
(34:34):
overwhelming. Um, I did aerate this
wine four times before we drank it
because unfortunately with the show, um,
we, a lot of times we'll look at wines and I'm almost
crying that I'm hoping it because it's like,
it's, it needs so much more time. It's just going to get better.
But yeah, we've got to open them when we get them. So.
Um, but the tannins are really not
(34:56):
overwhelming on this. I um, think this thing could go for
some years still. Um, but it's not,
you know, whacking you in the face.
Um, there's almost like a
sweet, like a weather
pouch with sweet pipe tobacco, like cherry pipe
tobacco. Um, a little bit of pepper.
This is a lovely wine. Really, really lovely
(35:18):
wine. What do you think, Maury?
>> Maury (35:20):
I agree with just about everything you said, surprisingly
enough.
>> Brent (35:24):
Um, to happen once in a while.
>> Maury (35:26):
I love the nose on it. I thought the nose, you, you
nailed it. And uh, their tasting notes were really pretty spot
on, both on the nose and on the palate. I, uh, would agree
with you. There's a lot of toasted oak, there's these
velvety tannins, but definitely not overpowering.
I, I'm thinking that the air did it a lot of good.
Uh, definitely a lot of sweet tobacco and
(35:46):
cedar, a little espresso and black pepper.
Um, long finish. To me, this
is, uh, this is everything you want in a California
cab. It is not Napa, it is Paso. But I
would think you'd be hard pressed to say where in California
this comes from. If you like them young, which I do.
This is a fantastic wine. It's ready to go now.
>> Brent (36:06):
Let's qualify that. You're talking about wine, right?
>> Maury (36:07):
I'm calling about wine. Yes.
>> Brent (36:09):
Okay, good. Uh, Justice Department might be listening.
>> Maury (36:11):
I think it will reward you with patience. And I think it
will age nicely in, uh, a bottle.
How much will it improve? Hard to say. I love it just the way it is
right now. I thought it was delicious.
>> Brent (36:22):
I do think it could go for a few years. Um, but
honestly, if you let it. If you open it, let it sit for a
while. This is. This is one you can drink right now.
>> Bob (36:31):
Yeah.
>> Brent (36:31):
Without any real. I mean, there's no loss here. I
mean, this one's ready to go.
>> Maury (36:35):
Yeah. I summed up my tasting in three letters. Yummy,
yum, yum. I thought it was yummy. It's delicious.
I'd love nothing more than a big steak to go with it,
but I think even on its own, this is.
>> Brent (36:46):
This is Justin's looking at me because we were.
Last week, we were at the New York Wine Experience,
and, uh, the second night we were there, we went to Keene's
Steakhouse, and we both had a T bone the size of a
Shetland pony.
>> Bob (36:59):
Bigger than my plate.
>> Brent (37:00):
I am still fantasizing about that piece of meat. So.
Yeah. Yeah, I wish I had a steak right now, too.
What you think, Justin?
>> Bob (37:08):
So the UV43 yeast reminded me
of UB40 red. Red wine make me
feel so fine.
>> Brent (37:17):
Delicious. He hits one once in a while. Look at
him pulling a gem out. Look at you, you little
overachiever.
>> Bob (37:25):
Yes, Delicious stuff.
Very happy we're drinking it.
>> Brent (37:31):
Yeah, it's. This is well done.
>> Maury (37:36):
M. I. I don't know the price point,
honestly, but I would say
it'd be hard to beat this at any price point. Yeah,
I think it's really delicious.
Um, and I'm pretty confident it's a good
value compared to some of the other big, big names
from Napa.
>> Brent (37:54):
All right, well, we're gonna move on. We're
gonna, um, give the Justin Reserve
Cabernet Sauvignon a, uh, well deserved
five sips. Oh, my
goodness.
So that's going to take us to our
next wine, uh, which we're gonna have Justin tell
(38:14):
us about.
>> Bob (38:15):
Okay.
So the next wine M. We're going to talk about is Justin
talking about Justin Isosceles 2021.
>> Brent (38:23):
Would that be Justin Squared?
>> Bob (38:24):
Yeah.
>> Brent (38:25):
Okay.
>> Bob (38:25):
Yeah. 14.5%
alcohol by volume. It's 86%
cabernet sauvignon, 7%
cabernet fran, 7%
merlot, Appalachian, Paso
Robles. Fermentation done in
stainless steel, open and closed
top tanks with twice daily pumpovers.
(38:47):
Barrel age for 21 months, and
100% new French oak, which
isn't cheap, kids. The nose
is complex and attractively
aromatic. It has
cherries, black currants. I got
cigar box. I got the,
um. When you're in the Boy Scouts, you got these
(39:09):
derby cars that you prepare.
>> Brent (39:11):
Pinewood Derby.
>> Bob (39:12):
Yeah, yeah, Pinewood Derby. And when you
freshly sanded the
car, you get that note right on there.
The palette is full,
and it's lots of berries in it.
Um, got a little bit
of flour
(39:33):
and some nice wood and
leather at the end. The finish
was really, really nice. It kind of
fades away. Pleasant, like, nice, uh,
summer romance. And I
enjoyed this a lot. What'd you think, Maury?
>> Maury (39:49):
Well, thank you, Justin. I agree with most of what you said.
I, I like this wine a lot. It has a beautiful, inky color. The
color is fairly similar to the previous wine.
However, it's a much more lighter style. I would describe the first
wine, the. The Reserve Cabernet as a more
masculine, bold, and in your face wine. This wine
I would describe as a little bit more feminine. It's a little bit more
(40:10):
finesse. It's got a little more style and a little
bit more layer of complexity. Um, I love it
just the same. Honestly, uh, if I had my
choice between the two, I'd probably pick the Reserve
Cabernet for today. But this wine, I think, will continue to
mature over time. I think the 100% French
oak is going to do it well, and it's going to really
(40:30):
blossom in the bottle with lots and lots
of finesse. Um, but at the moment,
I think it drinks beautifully. Today, I would definitely not pour
it out. Uh, I thought the finish was
long and pleasant and delicious. The,
uh, tannins are well integrated. It's an easy
drinker. It's actually for the,
(40:50):
um, less, uh, experienced
wine drinker, I would say this would be more approachable today
than the Reserve Cabernet. And over the long term,
I think this one will last even longer.
Um, again, a beautiful wine, beautifully made.
A completely different style, in my
opinion, uh, largely by the addition of some of
the blending grapes from the Cabernet Franc to the Merlot,
(41:13):
just these small, tiny percentages, but also the
100 new French oak takes it in a completely different
direction. Bob, what'd you think?
>> Brent (41:20):
I thought it was Lovely. It's, and I agree with you, this
is showing more of the feminine side. This is
more the Burgundy to the Bordeaux of the other one.
Um, it's got a lovely
nose. I get the
cherries, I get the black currants. I get some
tobacco barn. Like an old, dusty tobacco
barn. There's just
(41:43):
a little bit of leather in there.
And the oak is not overwhelming. Even though it's
100% new. Uh, on the nose, it's not
overwhelming at all. I mean, it's there, but it's just,
it's well done. It's very clean
on the pallet. Hold on.
>> Maury (42:00):
And you're right about the, about the leather and about
the oak and a little bit of the barn, but yet it's, it's
definitely a new world nose. It's not an old world
barnyardy, uh, nose at all.
>> Brent (42:11):
No, not at all. Not at all. And when I say a dusty tobacco
barn, it's not earthy
barnyard anything at all.
Um, if you've been in, if you ever been in a tobacco barn,
that has a very distinct smell and it's something that
sticks with you. So, um,
black cherries,
dark red stewed fruit,
(42:34):
a little bit of licorice.
The leather is there, the tobacco leaf is
there. But it's very
nuanced. I mean, there's, there's some really nice layers
to this. Um, it's got a really nice finish. It
stays with you for a while. It's not
overpowering. Uh, the tannins are not overpowering.
They're there, you know they're there. They're on your tongue. They're
(42:56):
letting you know they're there. But they're not.
>> Maury (42:58):
No, they're well integrated.
>> Brent (43:00):
They're not attacking, you know, so again,
I, I think this one could go
for, um, you know, quite a few years, and I think it would probably
just continue to evolve. And I think this one definitely would
get better with age. But it's very
approachable today. Um,
you know, open it up, let it air. Air rated a
couple of times for sure. But I, um, think it's very well
(43:22):
put together. So,
um, it's yummy.
It's absolutely yummy.
>> Maury (43:30):
M.
>> Brent (43:32):
So we are going to be giving The Justin
Isosceles 2021 a very
well deserved forceps.
That's classified.
So let's move on to our last
wine, which is not a Justin wine. So Justin's not
going to do it. We're going to have Mori do it.
>> Bob (43:50):
Fair enough.
>> Maury (43:50):
Why, thank you. It's about time we return it's a Mori wine.
Yeah. Okay. Uh, Dow Family Estates is a family
owned and operated winery situated on a 212
acre hilltop estate in Adelaide, a district
of Paso Robles. Their geology,
favorable microclimate and high
elevation were once described by renowned
California winemaker Andre Telecheff
(44:12):
as Chef. Thank you.
>> Brent (44:15):
I only know how to pronounce it because it's, you know, I've seen his
name a thousand times and every time I look at it, I go, I have to remember
that because I'm never going to be able to read it right.
>> Maury (44:24):
He's, uh, described it as a, quote, jewel of
enological elements. Dao's
goal is to make unique fine wines that
honestly and accurately reflect the potential
of the estate and to craft Bordeaux style
wines that combined old World tradition
with new world technique.
(44:44):
So the wine today is the Dow Soul of a
Lion 2021. It's 14.9%
ABV. It is
82.82%
Cabernet Sauvignon, 12% Cab
Franc, and 6% Petite
Verdot. Very similar to the, uh, isosceles.
It's aged 22 months in 100% new French
(45:05):
oak. Appalachian, Adelaide district. Paso
Robles. Soul of a Lion is named for
George and Daniel Dow's father, an enduring
symbol of strength and courage in their lives.
First released in 2010, Soul of a Lion
established Paso Robles as a rising star
for world class Cabernet
Sauvignon. The color, very similar to the
(45:28):
previous two wines. Very deep,
dark, almost black and
inky. Uh, on
the nose there's lots of fruit. There's black
cherry, blueberry jam, black
currant. And these are interwoven with a little baking
spice, a hint of sage and a hint of
graphite.
(45:51):
The palate. This is a big, big
wine. Layers of chocolate covered blueberries,
tobacco mocha, vanilla, toasted
oak. The mouthfeel is concentrated.
It's big. There's a lot of tannins.
The tannins are mouth coating. And the finish goes
on and on and on.
This wine, patience will reward you. We've been patient
(46:14):
with it in the glass. We've triple, uh, or quadruple
aerated, and it's definitely drinkable.
Drinking nicely now. Air and patience will
reward you. I think over the next five to 10 years, this
wine will sing. And it's a shame we opened it a
little bit so young. But I'm not sorry because
it was delicious. Bobby Joe.
>> Brent (46:33):
Well, we've been very fortunate. We have a very good
relationship with Dow and with their PR company
as well, so this is the fourth. So
why we've done 18, 19, 20, and now
21. And I just looked it up, and
every one of them has been just out of the park.
So I expected the same from this. And you get
it. I mean, the black cherry is there. The black
(46:56):
currants are there. There's a,
um, an herbal
note to the nose.
The graphite is absolutely there
on the palette.
Mmm. It's
a huge wine. It's like chewing a giant
(47:16):
steak. There's. There's. Oh,
uh, there's dark red
fruits, beautiful tannin,
beautiful. Just warm oak.
The mouth feel is just coating all the
way down to your soul. Um,
again, the only bad thing I can say about this is,
(47:37):
again, I'm not sorry we opened it. We opened it a little too
soon. What do you think, Justin?
>> Bob (47:42):
I think this big, bold,
beautiful wine would go perfectly with
oxtail.
>> Brent (47:48):
Oh, yeah.
>> Bob (47:49):
Just savory. It'll
cut through it.
>> Brent (47:53):
Little gelatinous. Little fatty. Yeah, yeah. This will go
right through all of it.
>> Bob (47:58):
And, uh.
>> Brent (47:58):
Damn, now I'm hungry.
>> Bob (48:01):
Yeah, I'd love to drink this, like, uh,
every couple weeks because it's just too intense to drink every day.
But it's awesome.
>> Brent (48:09):
I could make myself drink.
>> Bob (48:11):
You're a professional.
>> Brent (48:12):
I'm pretty sure I could power myself up and you
know, just, you know, get myself really worked up and make
myself do this every single day.
>> Maury (48:20):
Okay.
>> Brent (48:20):
Uh, if the folks at Dower listening. Yes, I
could do this every single day. Hint,
hint. Um,
absolutely delicious. Absolutely
wonderful. And absolutely no
surprise. 18 was 5, 19 was
5, 20 was 5, and 20.
21. Five sips.
(48:42):
Oh, my goodness.
>> Bob (48:45):
Cheers to that.
>> Brent (48:46):
So fantastic wine, guys. I mean, I.
Again, paso.
Look what we had here. I mean, there was, wasn't. Ah, there wasn't.
There wasn't an average wine in the entire bunch.
>> Maury (48:58):
No, they were all.
>> Brent (48:59):
They were all so well done. Yeah. Ah,
this is, uh. It's an area that a lot of people miss
because it's not right near a major city. It's, you know,
you gotta drive, but absolutely worth it.
So I want to thank everybody for joining us. Thank you,
Maury.
>> Maury (49:14):
Thank you, Bob. Another beautiful day in the basement.
Wines, uh, today were not bad at all.
>> Brent (49:20):
Thank you, Justin.
>> Bob (49:21):
Mucho gracias, Bob.
>> Brent (49:22):
And it's made mad. Bob, thank you for joining us. Remember, life
is too short to drink bad wine. And honestly,
guys, if you take that trip to Paso, I don't
think you're going to find very many bad ones.
>> Maury (49:33):
Um, I agree.
>> Brent (49:35):
Especially not these.
I love this job.
>> Bob (49:39):
Yeah.
>> Brent (49:42):
Ah. Uh, delicious.
>> Announcer (49:45):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap the subscribe
button.
>> Brent (49:54):
Give it a little tappy. Tap, tap, tap a
roo.
>> Announcer (49:57):
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@sipsuds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our handle
ipsudsandsmokes. And our Facebook page
(50:20):
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. Come, um back,
(50:40):
join us for another episode and keep on
sipping.
>> Brent (50:57):
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted to
the appreciation of some.
>> Maury (51:04):
Of the finer slices of life.
>> Brent (51:06):
From the dude in the basement studios, your host, the
good old boys.
>> Bob (51:10):
We'll see you all next time.
On the next episode of Sip, Suds and
smokes.
>> Brent (00:04):
This is our special Paso Roble
show. So hang on. Strap
yourself in and, uh, learn a little bit about another wine
area that a lot of people don't know about. So the wines
we're going to be discussing today, from Tabless Creek, we
have their Esprit Blanc de Tablets
2022. From Tabless Creek,
the paddle into Tabless
(00:25):
2023. The Tablas
Creek Fagarese 2023.
From Justin Vineyards, we have the Justin sauvignon um
blanc 2023. The Justin
Rose 2023. The
Justin Reserve Cabernet Sauvignon
2021. Justin
Isosceles 2021.
(00:47):
And from Dow, we have their Soul of Lion
2021 vintage.
>> Bob (00:53):
We'll be right back after this break.
>> Brent (01:17):
Brought to you almost live from the.
>> Maury (01:19):
Dude in the basement studios.
>> Bob (01:21):
Why?
>> Maury (01:22):
Because that's where the good stuff is. It
sips, suds and smokes with your
smoking host, the good old boys.
>> Bob (01:49):
And now it's sippin time.
>> Brent (01:56):
Hey. Yes, it's sipping time again. And welcome to this sips
episode where everything good in life is worth
discussing. As always, we are the best
thing on at 2am no
arguments.
>> Bob (02:08):
I think we are the best thing on a 2am this week.
>> Maury (02:11):
We are.
>> Bob (02:11):
Yeah.
>> Brent (02:12):
Well, that didn't mean much.
>> Bob (02:13):
It's an election year.
>> Brent (02:14):
Yeah, that's what I'm saying.
>> Bob (02:15):
We're way better than.
>> Brent (02:17):
Yeah. All I'm saying is commercials for idiots
running for office, right? Yeah. If you're
better than that. God, we're so
screwed.
Well, this is Made Man Bob. And joining today
for this episode is Made Man Maury.
>> Maury (02:34):
Good morning, Bob. Pleasure to be here in the basement today. I'm excited
about today's lineup.
>> Brent (02:39):
And good old boy Jessamine.
>> Bob (02:41):
Good morning. Good to be here. Good to be anywhere.
>> Brent (02:44):
Could be above ground.
>> Bob (02:45):
Yeah. Right.
>> Brent (02:47):
So. Well, our sip segments are all
about coffee, wine,
distilled spirits, tea,
other things that you can drink and sip. But
today's episode is a wine episode, and
here are the wines that we're going to be discussing today. This
is our special. This is our first time
(03:07):
doing a complete episode dedicated to it. We've done a
few, uh, wines from this area, but this is our, uh,
Paso Robley ship. So
hang on, strap yourself in and, uh, learn a little
bit about another wine area that a lot of people don't know about.
So the wines we're going to be discussing today, from Tablas
Creek, we have their Esprit Blanc de Tablets
2022 from Tablas Creek.
(03:29):
The Padawan de Tabless Rose
2023. The Tabless
Creek Fagarese 2023.
From Justin Vineyards, we have the Justin Sauvignon
Blanc 2023. The Justin Rose
2023. The Justin Reserve
Cabernet Sauvignon 2021.
(03:50):
Justin Isosceles
2021. And from Dow,
we have their Soul of Lion 2021
vintage.
>> Maury (03:59):
Not a bad lineup.
>> Brent (04:00):
Yeah, you think? Oh, yeah, you think. I mean,
it's, um. Again, we've done the occasional paso,
but we've never done a whole paso show. So, uh, I'm
excited for this. So we're going to be tasting these wines
and rating them with our sips ra and our
signature sounds. And here are those ratings. Justin's going to tell
us about them.
>> Bob (04:19):
One sip.
Nancy. Uh, give me a glass of
water to wash out. My mouth is horrible.
>> Brent (04:34):
Two sips. I. I got. I wish he was back and running
again.
>> Bob (04:38):
Yes, Bob. Will, that was
nice. Uh, but what else do you have?
>> Maury (04:45):
Well, isn't that nice?
>> Bob (04:47):
Three sips.
Well, Mr. Gorbachev,
that was interesting, but what was this
again?
>> Brent (04:57):
Interesting.
>> Bob (05:00):
Four sips.
Let's keep this secret to ourselves.
Pour me another.
>> Brent (05:10):
That's classified. Not buying it. It's just.
>> Bob (05:13):
Now, uh, uh, we're.
>> Brent (05:14):
We're too deep in, though. Now we got to go the rest of the way.
>> Bob (05:18):
Five sips. Oh,
my. I was unaware
anything could be this good.
>> Brent (05:28):
Oh, my goodness. Yes.
Yes. Come on. He did Bedtime for Bonzo. He knows how
good stuff can be. He did a movie with a
chimp. I mean, that's the greatest movie ever.
>> Bob (05:39):
And he hung in there with the chimp.
>> Brent (05:41):
Dang. Right?
>> Bob (05:42):
Usually if you work with kids or animals, you're gonna be
outshined.
>> Brent (05:46):
I'm telling you right now, you can. I can take three random
guys off of the street, and if I put them in a room and I put a chimp in
the room with them, they're all gonna be entertained. Yeah,
guys like monkeys. Guys like, you know, simple thing
monkeys. Um, alcohol, food,
naked women and three Stooges.
>> Bob (06:03):
Little people wrestling.
>> Brent (06:07):
Monkey's better.
>> Bob (06:08):
Monkey's better.
>> Brent (06:10):
Thanks for, uh. Thanks. Thanks, ron, for the SIPs rating,
so.
>> Bob (06:13):
Oh, you're welcome.
>> Brent (06:15):
So, again, this episode is all about the Paso
Robles wine country. So it's located on
California's famed Central coast. PASO is about
3 hours north of LA and about 3 hours
south of San Francisco. So about midway
in between, it's got over 200 wineries,
over 40,000 acres of vineyards producing more
(06:35):
than 60 wine grape varieties from the area's
heritage variety of Zinfandel to Spanish varieties,
Italian varieties, Bordeaux varieties, Rhone
varieties, and some very unusual ones that you're never going
to see anywhere else. So, um, this is an area
that's new to a lot of folks, or they'll see it on
a bottle and they don't actually know what it means or what it
(06:55):
is. Um, so we've got
wines from three of their top estates here today. We've been
lucky to, uh, have them send us some wines. So
we're going to have Maury tell us about, uh, our first
winemaker and our first wine.
>> Maury (07:08):
Thank you, Bob. Pleasure. Um, uh, the first
wine today is coming from Tavos Creek, which was
founded in 1989 as a partnership between the
Perrin family, proprietors of Chateau de
Beaucastel in, uh, Bordeaux, well
in France, and the Hesse family
of vineyard brands. Chateau de
Beaucastel needs no introduction as one of the premier
(07:30):
Chateauneuf du Papa states, with roots tracing back
as far as 1549.
Robert Haas began his career as a buyer for his
family's wine business in the 1950s,
opening his own business, Vineyard Brands.
In 1960, he began importing fine
wines from Burgundy, Bordeaux, the Loire,
Alsace and Rhone Valley, where he met
(07:52):
Perrin of Chateau Bo Castell. Together the
two families became convinced that Rhone grape
varieties would thrive in California's
Mediterranean climate. In 1985, the
families began looking for property with a close match
to the climate and high,
excuse me, high, uh, ph. Soils of the
chateau Pocastel. In 1989, they purchased
(08:15):
120 acre parcel 12 miles from the
Pacific Ocean in what is now the
Adelaide district west of Paso Robles.
They named it Tablas Creek Vineyard after the
small creek running through the property.
So the first wine is Tablas Creek Esprit de
blanc de Tablas 2022.
It's 12.5% ABV
(08:37):
Adelaide A district. Paso Robles 33%
Rossanne 32% Grenache
Blanc 14% Pick Pool
Blanc 8% Claret Blanche
8% Picarden
5% Borbolenk.
And, uh,
1850 cases were produced
(08:58):
the Tablas Creek Vineyard 2022.
The tables de Blanc is
their flagship white blend. It is made from six
white Rhone varietals propagated from
budwood cuttings from the Chateau de Bocastel
estate. Grown in their certified organic and
biodynamic estate vineyard. The fruit was whole
cluster pressed and ferment with native
(09:21):
yeasts. The Rosan was fermented in oak of
various sizes. About 10% was new.
The other Varieties were fermented in a mix of neutral
oak and stainless steel barrels. All of the
wines went through malolactic fermentation. The
Esprit Blanc was blended and aged 8 months
in Foudre until and
(09:41):
fowr until its bottling in December of
2023, then aged an additional nine
months in bottle before its release.
So this wine has a beautiful, very, very
pale yellow color to it. On the nose,
there's lots going on. There's some sweet spice,
um, hint of citrus, a hint of
(10:02):
beeswax. It's got a really nice mouth feel and
texture. There's definitely flavors of peach
and a little hint of oak, a little bit of
stone and minerality. This is really a beautiful
wine. And the finish just seems to go on and on and on.
I really like this wine quite a bit. They've put a lot love
into it. It's got some varietals that most of us have never seen,
(10:23):
much less tasted before. I think it's really,
uh, really nice and really interesting. Justin, what did you think?
>> Bob (10:29):
So this is right up there with anything
I've had in the ball in the Valley.
Um, really nice melon. Very
clean note. I got, like, light cedar
on the nose on the palate. When we
first opened it, I got, like, bright lime
cantaloupe, and it was very clean. Once,
(10:49):
uh, it aired out some and air got to it
and decanted, um, all the
flavors kind of mellowed out. It became, like, um,
much more
enjoyable.
And the finish was refreshing and short.
What did you think, Bob?
>> Brent (11:08):
I thought this was lovely. I mean, the. The color
on it is just. It. It literally glows in the
glass. I mean, it's really pretty
wine. It's got a nice
nose. I pick up a
good bit of lime on this citrus, but
mostly lime for me
and, like, green honeydew
(11:30):
melon.
M
But it's got a really nice, um, mouthfeel to
it. It's got a good coat. Gets the front and the back of the
palate.
Um, a little bit
of white peach, that
dusty river stone sort of minerality.
(11:53):
The oak is there, but it's just
barely detectable underneath. They didn't hit
this thing over the head with a oak baseball
bat that so many tend to, unfortunately do these
days. Um, you know,
well done. I. I think this one's really nice. It's got a great
finish to it. Stays with you for a while.
(12:14):
M.
It was a little bit cold when we first opened up, but it's, uh,
it's warmed up a little bit now and it's, it's
sitting real well with me. I'm definitely enjoying this one.
So this is a pretty good
introduction.
>> Maury (12:30):
Yeah, no, I thought they did a really nice job. I think it's beautifully, um,
made and it's very nicely balanced. Um,
some of these whites can be a little acidic and I thought this
was, uh, really nicely balanced.
>> Brent (12:42):
NASA is not a bad thing. It's supposed to be acidic. But, you know,
like you said, some of them, it's blinding some
of them, it's blinding some of them. The, they've just heavy hand
the oak. Um, you know, some of them
just, they go too far on one point
and that tends to take over the
wine where this is just, uh,
(13:02):
you know, and again, this is sort of their, their house
white. So, uh, I'm excited for the other
wines. So we're going to be rating the Tabless
Creek Esprit Blanc to table 2022.
A well deserved four sips.
That's classified.
And if this is any indication of what they can do,
(13:23):
Paso is in good hands. So we'll be back.
Hey, we're back. And it is our Paso Roble
show. We just finished talking about the lovely
Tablas Creek Esprit Blanc to tablets.
Um, gave that one a well deserved four
sips. Lovely wine. So that's going to move us on to our
next wine. We're going to have Justin tell us about that one.
>> Bob (13:43):
So now I'm going to talk about Tabless Creek
Patilin Tabless Rose
2023. It's 13 alcohol
by volume. Appalachian Paso
Robles. It's 71.
Grenache 20% or
vedre 8% vermin yet
vermantino.
>> Brent (14:03):
He'll get it out.
>> Bob (14:04):
1% Kona
and 5250
cases produced.
>> Brent (14:11):
I think that's Kunwa.
>> Bob (14:13):
Kunwa, I believe. Mercibo. Couple
the Tables Creek vineyard Patelin.
Tables de Rose is a rose blend in the
tradition of Provence, produced from the
three red roan varietals, Grenache
or Vedre, and Kunoa
with an addition of Fermiento.
(14:35):
The wine incorporates fruit from.
The wine incorporates fruit from the 11
top Rhone vineyards in Paso Robles,
each vineyard selected for its quality.
90% of the wine was picked and direct pressed
into stainless steel tanks with no skin
(14:55):
contact beyond the time in the Press.
The remaining 10% was picked cold
early in the morning or at night, then de
stemmed and let soak for the workday to provide
some color and structure.
After about 12 hours, these lots were pressed and
added to the direct press. Lots. Only
(15:15):
native yeasts were used in the fermentation.
After fermentation, the wines were blended,
cold stabilized, and bottled January
2024. So on
the nose I got a lot of lemon
melon, fruit, rather. It was, um,
pleasantly acidic. And it
reminded me of like high end hotel soap. On
(15:38):
the nose. At the end of the nose,
I just.
>> Brent (15:43):
How often do you consume. First off, how
often do you consume. How often do you consume
soap that you know that high end hotel soap tastes
differently?
>> Bob (15:53):
No, just the nose. I don't eat it. I just
smell it.
>> Maury (16:00):
Mr. Madison, what you just said
is one of the most insanely idiotic things I have
ever heard. At no point
in your rambling, incoherent
response were you even close to
anything that could be considered a rational
thought.
>> Brent (16:17):
Yeah. Okay,
proceed.
>> Bob (16:21):
So on the palate, it was
kind of like salty, um, fruit, it
was floral and,
uh, I like a lot of nice fruit in it.
And what did you think, Maury?
>> Maury (16:36):
Ah, thank you. I like the color. It's got this
really neat, very pale, salmony
color to it. I, um, would agree with you.
On the nose I got a lot of nectarine, a little bit of
strawberry, definitely some hint
of citrus and tropical fruit notes.
I thought the palette, uh, was rich and
fruity, and
(16:58):
it had a lot of, uh, minerality to it as well as a
little hint of acidity. Finish, uh, was
medium. I, uh, think this is a refreshing wine. It could be
really nice by the pool, uh, sipping on it
all day. It was bright, it was fresh.
It's what I would call an all day sipper. I liked it very much,
Bob.
>> Brent (17:16):
Yeah, I think it was really well put together.
Um, it kind of reminds me
of my other favorite rose, which
is the one that we got from Dow, um, not too long ago
we did on the show that I was so pleasantly surprised with.
>> Maury (17:31):
Um, it's gotten better in the glass with
air. It was initially a little tight and a little cold when I
poured it, but the temperature has done it. Yeah, some good
as well.
>> Brent (17:40):
When we chill the wines with the show, we tend to start out with
them, um, cold. Not just lightly chilled, but cold.
And then as we do it, it warms because, you know, you can't
cool it down. You can only warm it up. So
when we do them, they always end up a little bit cold. And then we can sort
of see because once in a while you get one that it cold is still just as good,
you know, and it allows you to get that range of temperature. Right now it's
(18:01):
just a light chill I agree with you. It's, it's
opened up even, you know, and I
think honestly my score actually went up on this.
But I'm getting some strawberry
notes, some
white peach
and I love in their, in their notes. Um,
(18:21):
they, they, they hit it right on head salted watermelon.
I'm absolutely getting that. But it's got a nice crisp
acidity to it. It's got a little bit of a
floral note on the back end. It's got, you know, a
reasonably decent finish for a rose.
Um, I think it was very well done.
(18:43):
Definitely. I think, uh, you know
that, that's two for two. So
we're going to be giving the
um, Tablets Creek Padawan to
tablets rose 2023.
Four sips.
That's classified.
All right, so that's going to take us to our
(19:05):
third wine from Tabless Creek and
really kind of excited about this one. This is the topless
Creek Vacarese 2023. It's
13.5% ABV,
Adelaide District and Paso Robles.
This is the third varietal bottling of
this rare Chateauneuf du Pap grape. Um, this
(19:25):
was grown from budwood cuttings from Chateau de
Beaucastel. This is a very
rare blending grape with less than 30 acres
still planted in all of France and
only two thirds of an acre are planted in Paso.
So this is a very rare one.
So only, um, 147 cases
of this had been produced. So this is
(19:47):
a grape I've never had individually. So
I'm very excited to give this one a
try. So on the
nose there's,
there's a licorice note,
a little bit of old weather, like an old
(20:08):
tobacco pouch
I like on their notes. They put down again, I think their
notes are spot on. They put down grape, uh,
candy and I swear it may be the power of
suggestion, but I pick up like
grape hard candy. I'm definitely getting that
on the nose.
>> Maury (20:28):
More than the palate.
>> Brent (20:28):
Yeah, on the nose. Only on the nose and then on the palate
it's, I'd say
blackberries,
dark red, dark black fruit.
Kind of surprising. I mean it's a lighter
(20:49):
looking wine but you know, it's got a
lovely color to it. It's a sort of a light garnet,
but not real, real deep. But it has some
pretty good tannin to it which kind of surprised me. There's um,
a nice balance on the acidity and the sweetness on it
with a bit of a pepper on the finish.
More of a white pepper for me than a black pepper.
(21:11):
But very cool. Very
cool.
>> Maury (21:14):
I agree with just about everything he said. I think it's really neat.
It's really fun. It's definitely got some spice, it's got
some pepper, it's got a nice tonic
backbone. The, uh, finish is medium
to long. Uh, really super interesting
wine. I mean, to some degree, I might call it a geek wine.
Nobody's ever really had it before, but, but really
enjoyable, you know, not a real heavy in your face wine.
>> Brent (21:36):
But, uh, if you tried it and it was just weird, then
it'd be a geek wine, you know, I mean, it's like, you know, geek
whiskeys. I mean, you do it just to show that you can. But it
doesn't mean anybody's going to buy it. This I'd
buy, you know, I would absolutely
pick this up and, and drink this on a
regular basis. So what you think, Justin?
>> Bob (21:57):
So on the nose, I definitely got like, um,
great pixie stick
and soy
and like a very gentle
note of play. D'oh. But
the nose is really well balanced and
it smells like a lot, um,
(22:18):
older wine than it is on the
palate. I got like, strong
BlackBerry. I got the balance that
Bob got. It was nice and tannic,
good, um, umami to it, like a really good
ramen. And the finish was
beautiful. This wine
(22:38):
really blew me away.
What did you think, Maury?
>> Maury (22:42):
Well, as I said, I, I think there's a really nice
effort. I agree with Bob. It's not geeky. And you try it once
and put it away, you definitely can, can buy this and
enjoy it and continue to consume it. It's just fun. And
it's definitely, ah, one that guaranteed, uh,
anybody else at your party will never have heard of.
>> Brent (22:59):
Oh yeah, this is going to be the stump the idiot wine. You know, guess
what it is. You know, no one's ever going to know. I mean
there's, there's no. I could probably get a half a dozen
winemakers in Paso and pour it and say, what is it? And they'll
go, I don't know,
um, because, I mean, they've got two
thirds of an acre adjusted and that's it. There's nothing
else, you know, there's literally nothing else
(23:21):
in California.
So it's, um. Yeah, this is, this is
definitely interesting. So
let me have another sip.
M.
So we're going to be giving the, uh, Tablas Creek
vaci 2023 a, ah,
(23:41):
well deserved. Four sips.
That's classified again, there's not a lot of cases of it,
but, uh, if you see it, this is definitely One that's worth
picking up.
So, so, right, we're going to
have Justin tell us about our next
winery.
>> Bob (23:57):
For obvious reasons,
we're going to talk about Justin Baldwin.
No relation. A former investment
banker, founded Justin Vineyards in
1981 with the purchase of
160 acres of land in Paso
Robles. His mission was simple,
to make a world class Bordeaux style wine.
(24:18):
One of the early pioneers in Paso,
he planted his vineyard with classic Bordeaux
varietals, Cabernet Sauvignon,
Merlot, Cob Franc and Petit
Verdot. Their first wine was made in
1987 and they earned the number
six spot among wine spectators. Top
100 wines of 2000.
(24:41):
So first we're going to talk about Justin
Sauvignon Blanc
2023. It's 13 and a
half percent alcohol. By volume, it's a hundred
percent Sauvignon Blanc.
Appellations from the Central coast.
Fermentation is whole cluster
pressed and fermented at cool
(25:02):
temperatures in stainless steel tanks.
No malolactic fermentation.
So this wine is like a
brilliant white. There's a very light
effervescence to it.
On the nose I got ripe lemon, I
got green apples, I got
(25:23):
Irish butter. And
there was a note of baked chicken when I first
nosed it, but that note is now gone with
time on the
palette. It was nice, ah,
medium body
M, some bright lemon,
(25:46):
some, uh,
unripe apples
and a little bit of
fresh, uh, cut herbs. But that
faded over time.
So it kind of got that fresh cut grass kind of
thing going on. But it went away and the
finish was clean. This
(26:08):
would be beautiful with like,
um, some fruit and veggies
and just, uh, start a nice afternoon
of drinking. What'd you think, Maury?
>> Maury (26:19):
Yeah, I agree, Justin. I think this is a really nice wine. Um,
I, I like, I thought it was fairly
typically traditional of a classic Sauvign.
Again, it had a lot of lemon and green apple on the
nose. It was fairly a fair amount of citrus. And
then like you mentioned, some of the herbal notes.
Uh, I agree with what you said. I think it's developed nicely in the
(26:39):
glass with a little time and temperature. Warmed up a bit.
It's got a little air. But I would agree that it was
relatively dry, a little acidic, some bright lemon and Granny
Smith apple. Again, hint of pineapple and a little
herbalness. For me, the finish was relatively short, but
it was pleasant. This is something that I could see sipping by the pool,
cool fall afternoon. I thought it's a really nicely
made wine. Um, again, Pretty
(27:01):
typical, uh, soft blanc. And I put it
up against the soft blanc from pretty much anywhere else in California. I
thought it was very nice, Bob.
>> Brent (27:10):
I'm just trying to figure out how he ever gets any work done, because
it seems all he ever does is sit by the pool and drink wine.
Yeah, yeah, he's a man of
leisure.
>> Bob (27:19):
It's a good thing.
>> Brent (27:20):
Yeah, I know.
>> Bob (27:21):
I wish I could.
>> Maury (27:22):
Just envious.
>> Brent (27:23):
Yeah, yeah, I just go and toil and,
you know, work in the coal mines all day.
So, uh, yeah, it's,
you know, a classic Sa um blanc. Very well done.
Lots of hints of lemon on the tip of the nose.
A little bit of green apple,
(27:46):
a little bit of white peach, a little bit of floral
note. When I first. When I
first poured it, I got a, um,
little bit of a vegetable, almost
asparagus, um, note to it, but that's with air. That
blew completely off. I'm not picking that up at all.
It's very clean
(28:07):
and on the palate. Hold on.
Got a nice bright lemon, uh, tart
apples.
Got a little bit of an herbalness to it, you
know. Decent finish. Yeah, just a
slight bit. Just, you know, enough to make it interesting, not enough to,
(28:29):
you know, be weird.
Um, pretty good finish, especially
for sub bunk. Um, I'm with Maury. I'd
put this up, you know, against 95% of
the sub bunks in California, and I think this one would probably
come out on top most of the time. So,
um, well done. Great effort from the folks at
Justin. This, uh, Justin Sablanc
(28:50):
2023. Uh, we're gonna give this a well
deserved three sips. Interesting.
So we're gonna have Maury tell us about our next wine from
Justin.
>> Maury (29:00):
Thank you, Bob.
The next wine is The Justin rose 2023. It's
13.5% ABV.
Appalachian is central coast. It's a rose
of mostly syrah that is whole cluster
pressed and fermented at cool temperatures in stainless
steel tanks with no malolactic
fermentation. Again, a
very, very pale pink on the color.
(29:23):
The nose is very aromatic with ripe red
apple. Notes of some green apple, a little bit of
pear, violet and white flowers.
There's a hint of some dried herbs and just
a little bit of pepper.
I find the palette to be nice. It was medium bodied. It was
mouth coating. Uh, there's definitely some ripe
(29:45):
red and green apple. Hints of some berry
fruit, um, a
little bit of floral note. And then the finish seems to go
on. Uh, it's a subtle finish, but it goes
on. I would Say, medium to long. Uh,
again, a very nice wine. Very nicely
balanced. Um, I enjoyed it.
Bob, what'd you think?
>> Brent (30:06):
I think it's a lovely rose. Um, again,
I get the.
I get the apples and the pears on the nose.
I definitely get, like, a floral note on it
and just a slight bit of pepper on the tip.
(30:27):
But on the palette, let's see.
Nice. Um, you know, tart apple,
little bit of melon, like honeydew
melon. Um, a little bit of a floral
note on. On the mid palate and on the
(30:47):
finish. Um, it's got a nice minerality
to it on the back palette. I enjoy that. I, you
know, I. I kind of like
roses. Uh, to have that sort of dusty mineral
note to him, it just sort of agrees with me.
Um, I think it's excellent.
Right? You know, this is. This is a well done rose. Again,
I'm. I'm not a big rose
(31:10):
guy, but apparently I am if they're from Paso, because
the three roses I can name right now that I actually really
kind of enjoy this and Tablets Creek and
that one from Dow, and they're all from Paso, so I think they're doing something
right when it comes to.
So what'd you think, Justin?
>> Bob (31:27):
This is such a versatile wine. You could
do this with a ten dollar word.
>> Maury (31:32):
Wow.
>> Bob (31:33):
You could do this with, like, a cheese course. You
could do it with, like, dark chocolate.
Um, it's got a really nice
variety of fruits on the nose and the
palate. Tastes like it. You know, it tastes like it
smells. The finish is really
pleasant. Um,
(31:54):
I'd have this at my dinner.
>> Brent (31:57):
Well, you would have the
Justin wine at Justin's dinner.
>> Bob (32:02):
Justin's house.
>> Brent (32:03):
In Justin's house.
>> Maury (32:04):
Is this Justin's house wine?
>> Bob (32:05):
It would be Justin's house rose. Yeah.
>> Brent (32:08):
Well, we're gonna give the, uh, yeah,
we're gonna give the, uh, Justin Rose 20.
2023 a well deserved four
sips from. From Justin.
Yeah. To Justin.
>> Maury (32:23):
Hey.
>> Brent (32:24):
And we're back, and we are doing the Paso
Robles show. So, um, Justin.
Uh, we were just talking about The Justin
rose 2023 with
Justin. So, um, let's get on to
our next wine from Justin. And I'm not Justin,
but I'll talk about Justin's wine
sitting next to Justin. I'm confused as hell right
(32:46):
now.
>> Bob (32:47):
Justin's got you. Don't worry about it.
>> Brent (32:49):
Well, this is.
>> Maury (32:51):
Are you trying to justify the Justins?
>> Brent (32:54):
Justified. Oh, I love that show. Yeah.
Raylan Givens.
>> Bob (32:57):
Yeah.
>> Brent (32:59):
So this is the Justin Reserve Cab
Sauvignon. 20, 21. It's
15.5 ABV 100
Cabernet Sauvignon Paso Robles
appellation, fermented and stainless
steel closed top tanks with
UV43 yeast and twice daily
mixing barrel age for 21 months
(33:20):
in French oak. 50% was
new. So let's have
a taste. So
right off the bat, it's got a beautiful nose. Kind of
perfumey.
>> Maury (33:33):
How about that color though? It is deep, dark and
inky.
>> Brent (33:36):
Yeah, it's got a
beautiful, beautiful dark, dark, dark
ruby on it.
Black cherries, raspberries,
blackberries.
And their notes, they have cigar box. They're dead on with that
one. I totally get cigar box.
(33:58):
There's just a hint of oak.
M. Let's have a sip.
>> Maury (34:05):
Classic Cabernet nose. I. I just think it's got a
beautiful nose.
>> Bob (34:10):
Mhm.
>> Brent (34:13):
On the palate.
Got some weight to it. I mean, just really
nice dark black
cherry, black currants,
blackberries.
Um,
it's got a nice mouth coat to it.
Um, the tannins are there. They're not
(34:34):
overwhelming. Um, I did aerate this
wine four times before we drank it
because unfortunately with the show, um,
we, a lot of times we'll look at wines and I'm almost
crying that I'm hoping it because it's like,
it's, it needs so much more time. It's just going to get better.
But yeah, we've got to open them when we get them. So.
Um, but the tannins are really not
(34:56):
overwhelming on this. I um, think this thing could go for
some years still. Um, but it's not,
you know, whacking you in the face.
Um, there's almost like a
sweet, like a weather
pouch with sweet pipe tobacco, like cherry pipe
tobacco. Um, a little bit of pepper.
This is a lovely wine. Really, really lovely
(35:18):
wine. What do you think, Maury?
>> Maury (35:20):
I agree with just about everything you said, surprisingly
enough.
>> Brent (35:24):
Um, to happen once in a while.
>> Maury (35:26):
I love the nose on it. I thought the nose, you, you
nailed it. And uh, their tasting notes were really pretty spot
on, both on the nose and on the palate. I, uh, would agree
with you. There's a lot of toasted oak, there's these
velvety tannins, but definitely not overpowering.
I, I'm thinking that the air did it a lot of good.
Uh, definitely a lot of sweet tobacco and
(35:46):
cedar, a little espresso and black pepper.
Um, long finish. To me, this
is, uh, this is everything you want in a California
cab. It is not Napa, it is Paso. But I
would think you'd be hard pressed to say where in California
this comes from. If you like them young, which I do.
This is a fantastic wine. It's ready to go now.
>> Brent (36:06):
Let's qualify that. You're talking about wine, right?
>> Maury (36:07):
I'm calling about wine. Yes.
>> Brent (36:09):
Okay, good. Uh, Justice Department might be listening.
>> Maury (36:11):
I think it will reward you with patience. And I think it
will age nicely in, uh, a bottle.
How much will it improve? Hard to say. I love it just the way it is
right now. I thought it was delicious.
>> Brent (36:22):
I do think it could go for a few years. Um, but
honestly, if you let it. If you open it, let it sit for a
while. This is. This is one you can drink right now.
>> Bob (36:31):
Yeah.
>> Brent (36:31):
Without any real. I mean, there's no loss here. I
mean, this one's ready to go.
>> Maury (36:35):
Yeah. I summed up my tasting in three letters. Yummy,
yum, yum. I thought it was yummy. It's delicious.
I'd love nothing more than a big steak to go with it,
but I think even on its own, this is.
>> Brent (36:46):
This is Justin's looking at me because we were.
Last week, we were at the New York Wine Experience,
and, uh, the second night we were there, we went to Keene's
Steakhouse, and we both had a T bone the size of a
Shetland pony.
>> Bob (36:59):
Bigger than my plate.
>> Brent (37:00):
I am still fantasizing about that piece of meat. So.
Yeah. Yeah, I wish I had a steak right now, too.
What you think, Justin?
>> Bob (37:08):
So the UV43 yeast reminded me
of UB40 red. Red wine make me
feel so fine.
>> Brent (37:17):
Delicious. He hits one once in a while. Look at
him pulling a gem out. Look at you, you little
overachiever.
>> Bob (37:25):
Yes, Delicious stuff.
Very happy we're drinking it.
>> Brent (37:31):
Yeah, it's. This is well done.
>> Maury (37:36):
M. I. I don't know the price point,
honestly, but I would say
it'd be hard to beat this at any price point. Yeah,
I think it's really delicious.
Um, and I'm pretty confident it's a good
value compared to some of the other big, big names
from Napa.
>> Brent (37:54):
All right, well, we're gonna move on. We're
gonna, um, give the Justin Reserve
Cabernet Sauvignon a, uh, well deserved
five sips. Oh, my
goodness.
So that's going to take us to our
next wine, uh, which we're gonna have Justin tell
(38:14):
us about.
>> Bob (38:15):
Okay.
So the next wine M. We're going to talk about is Justin
talking about Justin Isosceles 2021.
>> Brent (38:23):
Would that be Justin Squared?
>> Bob (38:24):
Yeah.
>> Brent (38:25):
Okay.
>> Bob (38:25):
Yeah. 14.5%
alcohol by volume. It's 86%
cabernet sauvignon, 7%
cabernet fran, 7%
merlot, Appalachian, Paso
Robles. Fermentation done in
stainless steel, open and closed
top tanks with twice daily pumpovers.
(38:47):
Barrel age for 21 months, and
100% new French oak, which
isn't cheap, kids. The nose
is complex and attractively
aromatic. It has
cherries, black currants. I got
cigar box. I got the,
um. When you're in the Boy Scouts, you got these
(39:09):
derby cars that you prepare.
>> Brent (39:11):
Pinewood Derby.
>> Bob (39:12):
Yeah, yeah, Pinewood Derby. And when you
freshly sanded the
car, you get that note right on there.
The palette is full,
and it's lots of berries in it.
Um, got a little bit
of flour
(39:33):
and some nice wood and
leather at the end. The finish
was really, really nice. It kind of
fades away. Pleasant, like, nice, uh,
summer romance. And I
enjoyed this a lot. What'd you think, Maury?
>> Maury (39:49):
Well, thank you, Justin. I agree with most of what you said.
I, I like this wine a lot. It has a beautiful, inky color. The
color is fairly similar to the previous wine.
However, it's a much more lighter style. I would describe the first
wine, the. The Reserve Cabernet as a more
masculine, bold, and in your face wine. This wine
I would describe as a little bit more feminine. It's a little bit more
(40:10):
finesse. It's got a little more style and a little
bit more layer of complexity. Um, I love it
just the same. Honestly, uh, if I had my
choice between the two, I'd probably pick the Reserve
Cabernet for today. But this wine, I think, will continue to
mature over time. I think the 100% French
oak is going to do it well, and it's going to really
(40:30):
blossom in the bottle with lots and lots
of finesse. Um, but at the moment,
I think it drinks beautifully. Today, I would definitely not pour
it out. Uh, I thought the finish was
long and pleasant and delicious. The,
uh, tannins are well integrated. It's an easy
drinker. It's actually for the,
(40:50):
um, less, uh, experienced
wine drinker, I would say this would be more approachable today
than the Reserve Cabernet. And over the long term,
I think this one will last even longer.
Um, again, a beautiful wine, beautifully made.
A completely different style, in my
opinion, uh, largely by the addition of some of
the blending grapes from the Cabernet Franc to the Merlot,
(41:13):
just these small, tiny percentages, but also the
100 new French oak takes it in a completely different
direction. Bob, what'd you think?
>> Brent (41:20):
I thought it was Lovely. It's, and I agree with you, this
is showing more of the feminine side. This is
more the Burgundy to the Bordeaux of the other one.
Um, it's got a lovely
nose. I get the
cherries, I get the black currants. I get some
tobacco barn. Like an old, dusty tobacco
barn. There's just
(41:43):
a little bit of leather in there.
And the oak is not overwhelming. Even though it's
100% new. Uh, on the nose, it's not
overwhelming at all. I mean, it's there, but it's just,
it's well done. It's very clean
on the pallet. Hold on.
>> Maury (42:00):
And you're right about the, about the leather and about
the oak and a little bit of the barn, but yet it's, it's
definitely a new world nose. It's not an old world
barnyardy, uh, nose at all.
>> Brent (42:11):
No, not at all. Not at all. And when I say a dusty tobacco
barn, it's not earthy
barnyard anything at all.
Um, if you've been in, if you ever been in a tobacco barn,
that has a very distinct smell and it's something that
sticks with you. So, um,
black cherries,
dark red stewed fruit,
(42:34):
a little bit of licorice.
The leather is there, the tobacco leaf is
there. But it's very
nuanced. I mean, there's, there's some really nice layers
to this. Um, it's got a really nice finish. It
stays with you for a while. It's not
overpowering. Uh, the tannins are not overpowering.
They're there, you know they're there. They're on your tongue. They're
(42:56):
letting you know they're there. But they're not.
>> Maury (42:58):
No, they're well integrated.
>> Brent (43:00):
They're not attacking, you know, so again,
I, I think this one could go
for, um, you know, quite a few years, and I think it would probably
just continue to evolve. And I think this one definitely would
get better with age. But it's very
approachable today. Um,
you know, open it up, let it air. Air rated a
couple of times for sure. But I, um, think it's very well
(43:22):
put together. So,
um, it's yummy.
It's absolutely yummy.
>> Maury (43:30):
M.
>> Brent (43:32):
So we are going to be giving The Justin
Isosceles 2021 a very
well deserved forceps.
That's classified.
So let's move on to our last
wine, which is not a Justin wine. So Justin's not
going to do it. We're going to have Mori do it.
>> Bob (43:50):
Fair enough.
>> Maury (43:50):
Why, thank you. It's about time we return it's a Mori wine.
Yeah. Okay. Uh, Dow Family Estates is a family
owned and operated winery situated on a 212
acre hilltop estate in Adelaide, a district
of Paso Robles. Their geology,
favorable microclimate and high
elevation were once described by renowned
California winemaker Andre Telecheff
(44:12):
as Chef. Thank you.
>> Brent (44:15):
I only know how to pronounce it because it's, you know, I've seen his
name a thousand times and every time I look at it, I go, I have to remember
that because I'm never going to be able to read it right.
>> Maury (44:24):
He's, uh, described it as a, quote, jewel of
enological elements. Dao's
goal is to make unique fine wines that
honestly and accurately reflect the potential
of the estate and to craft Bordeaux style
wines that combined old World tradition
with new world technique.
(44:44):
So the wine today is the Dow Soul of a
Lion 2021. It's 14.9%
ABV. It is
82.82%
Cabernet Sauvignon, 12% Cab
Franc, and 6% Petite
Verdot. Very similar to the, uh, isosceles.
It's aged 22 months in 100% new French
(45:05):
oak. Appalachian, Adelaide district. Paso
Robles. Soul of a Lion is named for
George and Daniel Dow's father, an enduring
symbol of strength and courage in their lives.
First released in 2010, Soul of a Lion
established Paso Robles as a rising star
for world class Cabernet
Sauvignon. The color, very similar to the
(45:28):
previous two wines. Very deep,
dark, almost black and
inky. Uh, on
the nose there's lots of fruit. There's black
cherry, blueberry jam, black
currant. And these are interwoven with a little baking
spice, a hint of sage and a hint of
graphite.
(45:51):
The palate. This is a big, big
wine. Layers of chocolate covered blueberries,
tobacco mocha, vanilla, toasted
oak. The mouthfeel is concentrated.
It's big. There's a lot of tannins.
The tannins are mouth coating. And the finish goes
on and on and on.
This wine, patience will reward you. We've been patient
(46:14):
with it in the glass. We've triple, uh, or quadruple
aerated, and it's definitely drinkable.
Drinking nicely now. Air and patience will
reward you. I think over the next five to 10 years, this
wine will sing. And it's a shame we opened it a
little bit so young. But I'm not sorry because
it was delicious. Bobby Joe.
>> Brent (46:33):
Well, we've been very fortunate. We have a very good
relationship with Dow and with their PR company
as well, so this is the fourth. So
why we've done 18, 19, 20, and now
21. And I just looked it up, and
every one of them has been just out of the park.
So I expected the same from this. And you get
it. I mean, the black cherry is there. The black
(46:56):
currants are there. There's a,
um, an herbal
note to the nose.
The graphite is absolutely there
on the palette.
Mmm. It's
a huge wine. It's like chewing a giant
(47:16):
steak. There's. There's. Oh,
uh, there's dark red
fruits, beautiful tannin,
beautiful. Just warm oak.
The mouth feel is just coating all the
way down to your soul. Um,
again, the only bad thing I can say about this is,
(47:37):
again, I'm not sorry we opened it. We opened it a little too
soon. What do you think, Justin?
>> Bob (47:42):
I think this big, bold,
beautiful wine would go perfectly with
oxtail.
>> Brent (47:48):
Oh, yeah.
>> Bob (47:49):
Just savory. It'll
cut through it.
>> Brent (47:53):
Little gelatinous. Little fatty. Yeah, yeah. This will go
right through all of it.
>> Bob (47:58):
And, uh.
>> Brent (47:58):
Damn, now I'm hungry.
>> Bob (48:01):
Yeah, I'd love to drink this, like, uh,
every couple weeks because it's just too intense to drink every day.
But it's awesome.
>> Brent (48:09):
I could make myself drink.
>> Bob (48:11):
You're a professional.
>> Brent (48:12):
I'm pretty sure I could power myself up and you
know, just, you know, get myself really worked up and make
myself do this every single day.
>> Maury (48:20):
Okay.
>> Brent (48:20):
Uh, if the folks at Dower listening. Yes, I
could do this every single day. Hint,
hint. Um,
absolutely delicious. Absolutely
wonderful. And absolutely no
surprise. 18 was 5, 19 was
5, 20 was 5, and 20.
21. Five sips.
(48:42):
Oh, my goodness.
>> Bob (48:45):
Cheers to that.
>> Brent (48:46):
So fantastic wine, guys. I mean, I.
Again, paso.
Look what we had here. I mean, there was, wasn't. Ah, there wasn't.
There wasn't an average wine in the entire bunch.
>> Maury (48:58):
No, they were all.
>> Brent (48:59):
They were all so well done. Yeah. Ah,
this is, uh. It's an area that a lot of people miss
because it's not right near a major city. It's, you know,
you gotta drive, but absolutely worth it.
So I want to thank everybody for joining us. Thank you,
Maury.
>> Maury (49:14):
Thank you, Bob. Another beautiful day in the basement.
Wines, uh, today were not bad at all.
>> Brent (49:20):
Thank you, Justin.
>> Bob (49:21):
Mucho gracias, Bob.
>> Brent (49:22):
And it's made mad. Bob, thank you for joining us. Remember, life
is too short to drink bad wine. And honestly,
guys, if you take that trip to Paso, I don't
think you're going to find very many bad ones.
>> Maury (49:33):
Um, I agree.
>> Brent (49:35):
Especially not these.
I love this job.
>> Bob (49:39):
Yeah.
>> Brent (49:42):
Ah. Uh, delicious.
>> Announcer (49:45):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap the subscribe
button.
>> Brent (49:54):
Give it a little tappy. Tap, tap, tap a
roo.
>> Announcer (49:57):
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@sipsuds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our handle
ipsudsandsmokes. And our Facebook page
(50:20):
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. Come, um back,
(50:40):
join us for another episode and keep on
sipping.
>> Brent (50:57):
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted to
the appreciation of some.
>> Maury (51:04):
Of the finer slices of life.
>> Brent (51:06):
From the dude in the basement studios, your host, the
good old boys.
>> Bob (51:10):
We'll see you all next time.
Popular Podcasts
40s and Free Agents: NFL Draft Season
Daniel Jeremiah of Move the Sticks and Gregg Rosenthal of NFL Daily join forces to break down every team's needs this offseason.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.