Today Gary Vaynerchuk sits down with THE Jeffrey Davies and talks about France, Life and value in Bordeaux. This is a great episode and shows the respect Gary has for JD.
Hello everybody and welcome to Wine Library TV I am your host gary vay-ner-chuk and this is the Thunderer show and a very very special thunder show indeed because we have somebody who is a legend this guy is the real deal he is the I like to call him the professor
I’ve never told him that I keep it in my own mind but now I’m sharing it with the millions and millions of maniacs out there and we’ve got a very special episode today because we have Jeffrey Davies in the house a gentleman who is a pioneer in the wine industry and I’ll
Let him tell a little bit about his story in a second to you and then we’ve got four selections of his that we have here three of which or some of the best of my Bordeaux trip which you saw footage of and you probably recognize Jeffrey from some of that film I’m and
Then one Rose a sparkling champagne that you know it’s that time of year we’re talking a lot about growers champagne and more high-quality and stop drinking the junk and so we’ll talk about that but some really interesting fascinating stuff here really you will see me at my lowest level more listening this time
Than speaking because when this guy talks I listen you should listen very unusual episode because I have had these wines in the past whereas normally except for the last champagne in the you know in the past 95% of shows I don’t have the wine so to me a little bit of a
Different perspective from that standpoint but were you’re not you know he wanted beyond I wanted him to be on we’re not gonna pass on it and we want to focus on these wines because I think there’s some interesting things in his philosophy which are definitely part of
My philosophy and I think you’ll enjoy this show very much so for all the real wine nerds who he’s bust my chops maybe not enough content this is going to be your show I’m excited and I appreciate your on my man thank you pleasure to be here thank you sir
It really means a lot why don’t you let the vaynernation know a little bit about your story because I think it’s a fascinating one and and then we’ll start getting into the wines as you know I’m a California native and grew up in the San Francisco Bay Area I went to school in
Bordeaux as an exchange student and then went back and went to the analogy school there I was very fortunate in that the last two years that Professor Pinot taught I was there so he sort of took me under his wing and and really acted as a
Father figure to me and that was quite a treat back in the mid 70s dating myself and I returned to Bordeaux with my wife who’s from Bordeaux in 1981 so was it the girl that kept you there was it the girl that sucked you in and I’ve been
Back in Bordeaux now since 1981 so I guess actually I’ve spend more than half my time in France now he’s given use a very humble version but once you give him a little bit of the you know like how you want all those you know awards
This guy was I mean honestly I mean there’s not a way to say way cooler at a younger you know I get a lot of accolades in our industry because it was very young and did a lot of cool things in my early 20s this guy was like just
Tell him just just tell him tell him you know especially about that one tasting and the awards I mean you really shoot a lot of things at a very young age you know back when they gave medals and all that [ __ ] well I I guess I was one
Of the first Americans to graduate from the Institute of enology in Bordeaux and then went on to work with what was the leading wine publication at that time late medieval became big deal it was the only game in town they were the only people doing then what you’re doing on a
Much wider scale today teaching people about wine but making it fun sure teaching people about wine values that you don’t have to spend a lot of money to get a good bottle of wine and were you were you working some retail in New York 67 right you’re not confused
Sanika memory what was that in the timeframe but it was back at the beginning of 77 it’s funny because Bernie Weiser hired me then after having met me in Bordeaux for my Bordeaux expertise and we ended up putting in the first I think we can say the first substantial selection of California
Boutique wines that New York had ever seen back in 1977 now think about how scary that is think about that statement right there MA pay attention 1977 New York City nobody carrying premium California wine circle works you know we’re talking about not that long ago and so when we talk about what I
Believe is happening in Portugal and Greece and you know in parts in many other areas around the world and including places within the US you know Michigan or Virginia there is potential it’s really about you know dollars and Talent really comes down to that but if you if
People are passionate there’s a lot of places where you can make great wine but just a fascinating thing to me that it’s only you know 25 only 30 years ago that you could not find solid forget about we’re not talking about top top right you talked about it was Chuck lines
That’s about all there was amazing it’s not that long ago yeah and I think the situation is reversed considering I also continue to work with laser meat even became the Midwestern director for the club across the country we organized some of the first wine and food
Festivals we call them the best deal day wine festival we did not win and we had French wine growers French restaurant people come in and do functions for us it’s a lot of fun their likelihood if you’ve been drinking wine for the last five to ten years at some point you have
Had a Jeffrey de nice selection of wine it’s very high I mean most of the premium wine shops in the country I can tell you there was a point where in the New Jersey situation it was part of a conglomerate that was only able to get
His wines and I struggled when I first got into the industry out of sadness that I wasn’t able to obtain so these wines nothing it was a business relationship and makes sense don’t worry we’re not gonna get over but you know I understand I’m meaning they were some of
The wines that I was really devastated specially from the language out in Russia I’m and you’ve been seeing what’s been going on the thunders show and think about how inexpensive and value-driven they were eight or ten years ago but what I’m really excited about because we don’t have to sit and
Talk forever is let’s talk about the wines we selected a lot help me here make sure I’m not blocking them that’s good let’s let’s get into the first wine and once you let them know what we’ve got here okay it is one of my premises and you know this very well that
Bordeaux while it produces some of the most expensive wines and arguably some of the very best wines in the world today it also it also produces some of the world’s best wine values today and I know that’s a tough statement to make with the Eurodollar relationship being
What it is but nonetheless nonetheless I still think when we look out there at what can be sold for under $30 Obama that’s coming from Bordeaux and it’s well chosen I still think we have a strong statement to make I think you remember when I came back from Bordeaux
How much I was screaming about the value and why don’t we tell them about this producer first this is uh this is a very small property these are all artisanal wines there’s no industrial strength stuff here I know you haven’t share the same feelings about the industrials
That’s what I do this is a this is only a two and a half acre vineyard for Christ’s sake but they’re making some exceptional wine out east of Santa menial in one of the really dynamic Appalachians today I would say since 2000 this has been one of the most
Dynamic areas for wine values you think only called the Casa cote de Castilla and this is on a plateau that runs right through the center of Santa media and continues on out to the east almost to the town of Castile they told me any ten minute drive away so we find the same
Soil and I know you’re very serious about soil we have thin clay on top of deep lines don’t you I’ve seen that on TV yeah and so we get a very distinctive minerality here from the from the limestone we get some richness and warmth from the clay and we get a very
Complex wine that can be sold for a very reasonable price this is this is the home of Merlot – I’m not sure this is 80% Merlot 20% Cab Franc it is a 17 dollar bottle of wine and probably from my entire trip I mean you know I know
One of the wines I’ve bought the most of I mean I completely was blown away by the quality of this wine you know 2004 you know what I feel about that vintage a last of the mohicans of vintage just the the ripeness of this fruit and the
Freshness of this fruit is obnoxious and once again we’re in a very interesting time you’re right I agree with Geoffrey I think Bordeaux is heavily laden with values as a matter of fact I’ll give you a little inside sneak the Christmas pack which by the
Way my link that up because I think we got a couple of left if you can see it’s just a couple more but the Christmas pack is is more very Bordeaux driven because I think people don’t realize with the o-5 putting such a cloud of expensive Bordeaux wines how many great
Wines are out there plus I’m a little bit disappointed by you know you know what I feel about ratings I love to rewind but I hate that you would listen to me or anybody else and I feel like when wines are scored sometimes people overlook it I mean for example this is
An eighty-seven point Parker wine and I just don’t see how that isn’t for me I did don’t you know especially from a guy like Parker who loves really ripe and explosive and rich and hat to me this is heavy fruit how would you describe this wine in your opinion I was just noticing
That while you’re speaking I still have the flavor of the wine on my palate so we have an extraordinarily late they finish I fully concur with you about the O for vintage I think it was overshadowed that’s the least one could say by oh three I know five and yet
Here’s where the great wine values are these are wines that are giving the immense pleasure right now I think most of them are going to continue to do so for another five to ten years but by then I think most of them OB drunk anyway I think we get we get some black
Fruit flavors here which suggest excellent ripeness we get we get a slight dirtiness the beginning of what we would call the tertiary aromas what we’re starting to see just a hint of truffle black olive black pepper those are only just beginning which also suggests to me that this is still a very
Young lon no question of tannins on the back end a really firm and really hit your back palate no you know and what I like is the subtlety of the oak you know it’s there yeah but no no oak monster exactly yeah I am and I hate that because it
Becomes like makeup and a beautiful woman ooh like a fine wine does not mean a lot of men and you know Lizzie wears no makeup my wife wears no I’m all about the no makeup well you hit it there I like that I’m stealing that you know I’m
Gonna take full credit we’re gonna rebate this to like two years from now so while I use it I can you know I like that I agree with you I think that’s a great analogy I’m all about the analogies as you know and oak is very
Much like makeup can be it can be yeah anyway this is a tremendously pleasurable wine and a wine I just don’t see how you know and listen he’s from California said you know there’s just not a lot of you know to me I would you
Know what I’m going to do and I may do this hopefully this week I’m gonna bring this wine out we’re gonna taste it against the Justin and the Franciscan which I’ve liked as you know from California in the similar price range based on how I remember those last two
Wines I find this to be a a much better version of those wines not not much better living for yourself for my palate much better because it’s more subtle on the oak and it’s much heavier on the back structure and when we into that black olive component which I
Agree a thousand percent I almost get even on the tail finish a little mix of like leather and tobacco kind of things going on there starting just starting I mean this is a wine that I can see three to five years from now ripping your face
Off and you sing yourself did I really pay seventeen bucks because quality wine of this nature in three to five years what the way wine prices continue to go up and don’t forget these areas in the world they just don’t make more wine it’s hard for them and with the global
You know impact it’s amazing I mean Geoffrey is in the wonders if he can tell you the the people want Bordeaux wine every corner of the world it’s the one brand that is always so strong and with the interest in Asia and Russia on these wines it’s gonna be hard to find
Wine like this in three to five years at forty dollars I believe especially the dollar keeps doing what it’s doing but even if it evens out a little bit and then when you look back and see where this wine will be in three to five years
And you look at a seventeen dollar price point this for all the people that have wine rooms like you saw a couple of weeks ago it’s definitely wanting to put away and kind of laugh I call this a laughs wine ahaha if I may because when
You open it in three five years you start laughing at what you paid for okay in that context you have stuff I mean I’m sure you all pop open wines that you have that were eight nine bucks from five or seven years ago and you’re like are you kidding me mm-hmm so great
Wine to me this is of the I mean to me on my palate ninety one plus point type wine I’m very very high on this wine it you know in reminiscing I I think that I like this one the most of the three that we have here we’ll have to see how they
Act today but this is a great effort I’m telling a little bit about these people are they great P I don’t know them the Sun the that is the owner of this property is the son of the owner of Luna in Pomerol and Chateau Petrus in saint-emilion so it’s the Medicare
Family they’ve been making wine in centimeter and palm oil for years and years so this is not a new venture to the family sure and the daughter who’s married to Emmanuel care is a courtier or a wine broker in Bordeaux so she’s got a good vision about what’s going on
In Bordeaux most importantly I think the wine is made by very good friend of mine John Michel Fernandez who’s done great things at seat ROM back in the late 80s he turned that property around made a fantastic wine down in Lebanon couch at Oak if I yeah called the M that we
Launched together a decade ago he has a new wine coming down the pike from Lebanon is extraordinary I think I don’t think I have anything communicable so the team is in place clearly on that way and this is this is also I think a good illustration of the Renaissance that’s
Going on in Bordeaux because the first vintage of this one was only 2000 yeah yeah Kotick accion is full with value I mean it’s scary and you know you know as I reminded my mind you know in those vintages 2000 2001 even if there was
Like some 9 $10 one good thing I see on that were rocking yeah I mean I think the the hype around that area have lifted the prices plus with the exchange rate getting worse so you know they’re gonna start rolling him to 25 26 dollar range you know it’s gonna it’s gonna get
There one thing I’ve noticed though that as the euro will become stronger against the dollar all of those wine regions that produce in seven dollars have not neglected to raise their own prices yes they can think they think they can get away with it let’s go into this producer
Who do we have here all right Chateau fizeau 2004 this is same vintage this is from very close to Santa me know in Castile we were due east of Santa Meno and now we’re north of santa medial on a south-facing hillside deep clay soils some windblown sands 100% tomato this
Again this is where mellow comes from everybody talks about nello in California and elsewhere but this is where it’s from sure this is what other Merlot wherever it be produced around the world is measured against this is a double deuce 22 bones double deuces right there well do you like that um
This you know I just think that you know this is an area that deserves a lot more attention as well this to me is interesting for a number of reasons obviously the intrinsic quality and the value 100% no no but these are very old vines these were planted back at the for
Half of them were planted back at the beginning of the 20th century beginning of the last century whose the wine McCrea and this property belongs to a woman by the name of Jean Tyler Bradt all her family also owns la cuarta gay and the flirty gay and Pomerol so she’s
Been around the block a few times winemaking was she understands how you work with yellow she understands how to farm it she understands when to harvest it and how to make it into great one this is all for a minute in cement tanks and then aged in oak about half of
Which is new so again we’re not looking to put a lot of makeup on this it’s about half new oak half one wine old barrels and all the barrels come over the old barrels come over from the third agay so they’re all from a single outstanding yeah I like the rustic
Quality the news there’s a lot of greenness coming through on you know which I like I mean you know what I feel about the vegetables you know is not the vegetal quantity of an under ripe no no no I’m talking about the subtle aspects of like a celery stick a little Brussels
Sprout action that I love so much I get really sour cherries coming from the nose as well which is nice yeah I definitely agree with you on the cherry quantity and I think that the the deep red black cherry quality is pretty typical of merlot from this part of
Bordeaux this is the one that as shown that it can aged beautifully – we once started handling this back in the 89 vintage 89 and 90 are still showing beautifully and I think if you I think if you put this in a blind tasting with a lot of wines from Centennial today
Which could cost a hell of a lot more you’d be very surprised at the result I like the food on this wine um there’s definitely an austere kind of back end to it I’m still very youthful 2004 once again I mean I’m gonna sing about it all
Day long because I want to save you money and I want to make you like me I want to be your friends and so being your friend makes me want to push you very heavily to the O for vintage because I think there’s an enormous value especially if it was already in
The country for the last year we’re gonna have sending out a distributor or a retail level you know as the rebuy now is going it’s getting very very difficult for us to find the kind of values that we’re looking for cuz dollars obviously soften so much but
This is wine that shows a lot of good upfront fruit on the back end it definitely becomes tight to me a little disjointed towards the end and I just think there’s some wine it needs more time I mean I’m getting a lot tell me about what you’re getting on the back
End yeah that you can sense it and I think already with the color you see there’s a deep still blackish purple color which suggests that it’s still a very young wine has yet to unwind it still has a tight core I think one of the things that you can tell your
Viewers that will enhance their pleasure in any of these ones and in most on lines is not simply to open the wine a half an hour an hour before they’re going to drink it which is utterly nonsense because there’s only link up episode 18 the decanting episode there’s
Only this much wine in contact with the air it doesn’t do anything sure if your customers would do two things when they’re drinking red wines Bordeaux in particular certain cool buy cool I mean 62 to 65 degrees if they find that that’s a little cool it’s gonna want to
Open the glass or in the room anyway but better to start on the cool side and secondly if they’ll take just 30 seconds one minute to the camp the wine into a wide bottom decanter that’s gonna aerate not just this little meniscus you know but the entire bottle of wine and their
Enhancement their their enjoyment of the wine will be enhanced 100% and also for these tighter cord wines that are still young it’s gonna open them right up you’ve got the right idea about the glasses here it’s so important to have the right wine glasses doesn’t mean you
Have to have a different shape for everyone I don’t believe that for an instant but you need a wine with a nice Bowl or you can get some wine in it we can spin it around and let it aerate your about the spinny spin out I believe
Strongly in this Vinnie’s be happy to you know no matter how you spin that’s right uh-huh and I think if you’re if your viewers will try just those two simple things maybe even sticking a red wine depending on their cellar conditions if they’re bringing it right
Out of a cool Center they don’t need to do any more than that but if they have it in a warmer cellar give it ten or fifteen minutes in the fridge serve it at 62 to 63 degrees decant it put it in the right glass their pleasure will be
Greatly enhanced if you want your pleasure greatly enhanced listen to this man um okay let’s we want the last wine and last one I think is really quite fascinating for a lot of different reasons don’t you tell us about the 2002 bill you Derek in my mind this is a wine that rocks
You know the guests are getting very you’d every one of these is from this vendor people are starting to get very creative I didn’t know which one you’d want taste first but you know what let’s keep these are there so if I you know right away I’m thinking about how to
Make this cool if you’d like to know let’s see if we like it but you know I remember liking it a lot anyway can I have these these rocks are for you okay and these rocks are now gonna be for you so if you were going to order this
Bottle and only please ask for one because there’s not a lot and obviously you may end up with something that looks like this and then you’ll be really mad at me anyway if you’d like one of the rocks from the vineyard please put it in the notes and
We’ll ship it out with the package is that cool cool like that we love them anyway mm to Bellevue from Murdoch and 2002 you know is it kind of an interesting vintage because we’ve talked about that in the past I’m talking about you know we’re at the Carlyle the other
Day and talking about the o2 what was it the grandpa Lacoste you know talking about value with in vintages that are considered secondary tell us what you think about that you know I brought these want to tease you a little bit but also because customs they didn’t think
They were weapons no you’re not even a minor destruction but these rights are very this is pretty cool this vineyard sits right next door to Chateau she score in Margaux the only thing that separates the two vineyards is a drainage a tremendous producer and the drainage ditch also is the boundary
Between the Margaux and the Omega appellation this area of the O Madoc the southern O’Meara this does not have 20% Petit Verdot that makes me you know what I think of P V it has 20 didn’t realize that it but the this is one of the earliest ripening
Areas in all of Bordeaux the only other area that ripens as early as this is Palmer all the plateau of palm roll and yet the soils are totally different but this is deep gravel this goes down 40 feet this goes only 40 feet so this excellent drainage is awesome we get
Excellent drainage we get the reflecting of the heat back up into the vines during cool nights I mean this is very very unique for the Madoc the southern Madoc is where you find the deep gravelly soils as you know because we’ve get up into scent of stuff then we got much more clay
The funkiness this is also unique wine as you point out because we do have a high percentage of Petit Verdot and I think that the TV though as we go on is going to play an increasingly important role in Bordeaux yes yes hell yeah I’m a
Big fan you know really I’m such a big fan of Peavy and I want to keep talking about it because it’s all being documented so in 15 years when everybody’s thinking hundred for some tea Bordeaux I could be like the grandfather particular dough what do you think about that if you’re
The grandfather and I wish you that then Pinot would be the great grandfather because back in the mid seventies he was saying no I feel even cooler he was saying that the the only varietal that he felt could make a wine on a standalone basis in Bordeaux and
Especially in the mid och was petit gateau the problem at that time was that we didn’t get Petit Verdot right but maybe three times in a decade right now through a better plant selection that a rootstock selection there and global warming we’re seeing Petit Verdot getting to be quite fantastic and it’s
Bringing color to the wines it’s bringing acidity that might otherwise have been lacking because of the global warming and it just brings a whole new dimension to the lawn and we’re very lucky because we have some very old plant material here that’s over a hundred years old some of the Petit
Verdot here tell me about this nose I mean you got a little bit of that funkiness coming through listen nobody loves a little bit of dirt and a little bit of like sheep hooby poop this more than listens what I smell what do you want for me I’ll try
To wipe that sheepish grin off yes I mean this is really you know very far mask you know really you know it’s got a really really funky nose I think part of what you’re getting is obviously the spiciness is more severe dough and you’re also getting it there’s another
Intriguing factor going on here Hungarian the Hungarian oak now what few people realize is that up until World War two almost no French oak was used in the aging of Bordeaux once because most of the wood was coming from most of the oak was coming from Bosnia Chechnya
Russia and it was only after there you go but it was only after the iron curtain went up or down and however you look at it that there was no longer access to to those forests and therefore they started turning and looking at the forest in France and obviously to the
Ones you know well a th wholesaler there and so forth but now that the Iron Curtain has pretty much ceased to exist the top French yes now the the top Cooper’s have gone back to Russia and they’ve also gone to hungry and they found immaculate forests with really
Really old trees two or three hundred year old trees where they can nobody was there a fine grain ultra fine grain oak and that’s what’s been used here and I think that is one of the elements that gives you a rather unique aroma in this
This is a very you know this is a lot better than I remember it to be honest with you this is a kind of controversial don’t whine though I’m not gonna go and scream in yell for all of you to rush out and find this because
This is a stylistic one I mean this is not going to be the kind of wine that you’re gonna appease everybody with I mean it’s got a it’s got great play I mean I wish we were at a place like that I think long term these are the style
Wines that people can gravitate towards because there are so many secondary and third tier flavors going on this from an Asian spice I get pencil shavings for days in this wine I get the olives I get the funkiness I get the manure I get the
Black fruit I get the red fruit I mean this is a company this is a thought-provoking wine this is a wine you want to kind of hang out with for a while I think so and again I have we been able to decant it I think you would
Already see a certain evolution in the aromas I think this one has incredible class complexity that would rival many a classified growth in the mid arc I think this vintage is going to really come into its own in the next few years and I think it will leave a lot of chosen
Three years behind well cuz hi hot and ripe and it’s over the top and you think they’re gonna hollow out and disappear so I think somewhere I mean you know how I always talk about the o3 Bordeaux’s as the kangaroo vintage because they were very Australian ask very hot vintage
Explosive fruit bombs and the American press fell in love with it and you know we’re luck that we like instant gratification a lot of excitement but the real trickiness is where do these wines evolve as they sit in your cellar now my gut tells me that the old ones
And some of the 99 s were maybe better versions of the o2 in that in that realm however Oh – being a softer vintage in the Amer in the American press is allowing for some really radical price reduction opportunities I wouldn’t say this is a $70 wine that’s so for 25
Bucks but as a $25 Bordeaux goes especially if you’re a fan and I almost feel like people that are very much into the Loire Valley reds or Burgundy’s you know wines that have more secondary dimensional flavors and aren’t just instant gratification and a little bit more like a crossword puzzle you got a
Think about it you know this is a wine you know for me who’s a big cap Franck fan even though there’s no cap from you know or does know kept for okay know but for some reason between the Petit Verdot in the Malone you know it just makes me
Think a little bit more it does remind me of Burgundy in some ways maybe it’s the rocks they’re you know making me subconsciously think that but you know what I’m talking about this is more of a a farmer wine that well you know it’s a little leaner than some of the Oh threes
That you just talked about a question but I think with wonderful bright fruit complexity that some of the Oh threes are not going to have and I thought – you called the Oh threes kangaroo wines because they made your jumpy well they made me jump because I’m so happy how
Much we sold and everybody was behind those wines alright let’s get him to the last wine and really I think everybody who watches the Thunderer show look at the skills um I’m all about the bubbles and so you know really at the end of the
Day if I had to do anything no this is you know I’ve not had a lot of experience with this but these just came in right and I took them all even started drinking them they’re good this is a small family-owned house they make busy you got it’s not like like Rob
Rossetti on vintage Rosa and this is a $65 rose a and obviously you know Pinot Noir and Rose a based you know champagnes are going to cost you a little bit more but these this was something that I did not have the Rose a yet so I’m pretty pumped but I had the
Two thousand correct which I guess they made for the Millennium thank you say sound that song was just their luxury courageous yeah yeah outrageous couple a couple of things I’m glad I’m glad to hear that there’s a couple of things this is a small family-owned house they’re producing
Twenty to twenty five thousand cases a year and that sounds like a lot of wine but in fact the big champagne houses are producing two million five million cases a year Tellem brother I’m telling you they’re making so much wine it’s like The Wizard of Oz when you
Go in there they’re as you know this is the only wine region in France where they’re trying to actually extend the borders of the Appalachians so they can plant even more acreage not in the best parts these are because soils in the wet and cuoco and poverty poor people didn’t
Drink it I want that share being that’s got the yellow label you know they’re currently currently there are a little over three hundred villages in the Appalachia so beautiful only 17 of them only 17 of them have the grown crew status this is grown crew it comes from the
Village of sri ii which is the largest village just south of a brunet producing grown Koosh are they in all of champagne there’s about a thousand acres of growing crew Chardonnay caronia and that is the base for this one because what has happened here is they taken wan-koo
Chardonnay and simply tinted it with a little bit of older Pinot Noir from ombu name which is another grown crew village so we have all grown crew wine here and we’ve just tinted the line with a little bit of humble a Pinot Noir to give it
This color and to give it that little raspberry quality that you get on the palate Oakland and and the beautiful rose petals on the initial attack now so you’re saying this is how much for subpoena or do you know if the the portion of almond a wine is less than 5%
And that’s what makes it interesting I think is a rose a because it has the race enos and what we would call the never vote the quantity the the race equality that we would normally associate with a blonde of law or a pure Chardonnay bitching about it and the
Roses just it’s a fart it’s a laser focus sparkling one’s a good description and laser tag what’s yesterday us when I was little you remember mom they had one in twenty two and my nickname was Macho Man and a birthday party and I thought I killed
Everybody and we came out and they had the scoreboard do you remember it was in last place humbling experience folks don’t talk trash until you see the final score it’s all I gotta say about that moment this spins a you don’t want to talk more about laser tag yeah it’s the word to
Die for this this is really exceptional now do you represent a lot of sparkling producers in Champagne region we have always worked with lagron we launched them in the 73 vintage so they six with it Shepard 76 Minister well but one of the reasons that we could launch a 76 back
In the mid-80s is the Cuba that you tasted the salmon saw uh-huh never is released before it’s at least seven years old this rose’ spends a minimum a minimum of three and a half years on the knees before its disgorged and another six months before it’s released there’s beautiful strawberries beautiful cherry
And more strawberry raspberry to me than anything else on the flavor profile but there’s like a rose petal component that I’m trying to yeah right just you might also notice a little pinprick bubbles which are the result of a slow cold fermentation in the bottle a lot of
Houses when they’re having to pump out these minions and maples or bottles accelerate the fermentations you get the big coca-cola bubbles these are like they just sort of tickle your tongue as they are tiny mm-hmm and we’re champagne bubbles or concern size does matter yeah thank God for that mom you want to
Try it really good it’s real good I mean you know so many people gonna roll in this holiday season and you know buy a bottle dumpy and buy a bottle Krug and by PJ so 65 bones expects it by every stretch of the imagination however by a
Lot of you who do splurge for this one occasion it’s actually going to be a downgrade in price by thirty to sixty dollars a bottle and I’m gonna tell you right now very comfortably by the way I was a little bit stunned by how good the
$99 was so I’m not gonna pee on that one but this is way up there and destroys many of the luxury Cuvaison I’ve been tasting a lot of sparkles over the last week or so this is way up there just a 94 type point wine to meet on my palate
I’m completely blown away by the focus really that’s what I get at the more than anything else it really breaks down your palate the mid palate attack of the flavors it’s kind of like you get the flavors and then in the middle it’s like really one of those like scary bullets
Or weapons that people make in the middle it explodes mmm finishes off just so smooth really silky smooth first sparkling to you would have to serve it at room temperature which we’ve done here and that normally would would shoot out all the flaws in the world oh we just don’t
Think you’re seeing it you know we were talking about you know room temperature you know what I feel that when he was talking about the Bordeaux at the cool temperature I was like let me just stay quiet or respecting too much I don’t fight him you know you know
I was so but I’m very big on room temperature because really at the end of the day I’m immersed in my in my job and like anything you do I’m sure in your line of work no matter what you do I know a lot of people who watch the show
Or in the video game industry and I’m like I’ll be there like yeah yeah I mean this is you know we live this world and so to me it’s imperative that I know the flaws of a wine I have no idea how you’re gonna drink it it’s why I don’t decant
That much on the Thunderer show because I know the majority unfortunately of the people that there are gonna pop and pour pop and pour so we do let it breathe for an hour to on the table but that’s really not a you know not make sure you
Link up episode 18 so everybody knows my thoughts on that but I drink almost everything even at home even though I should be enjoying them and maybe more ideal conditions at room temperature because I’m always looking for flaws in the products because not like not only
The flaws I feel like I’m getting a DNA shot you know I’m really getting to break down the product but this and hardly anybody is gonna drink it at this temperature everyone’s gonna have a much colder which is only gonna enhance this experience I and really there’s no flaws
To hide so I must can say that you can drink in a room tap I mean this is really this is awesome you should probably finish it off I mean it’s that good rather than pop and pour I believe in the canton drink and I do think I
Purchase plays such an important role in your appreciation and I’m a mindset but I think my mindset before you give me a good compliment cuz you’re about to say you of course I would have been a complan have a mindset while we’re having fun I’m happy to have you on
You think mindset if you’re in a good mood the wine is gonna taste better absolutely I do – I’m so tired of people coming here somebody down the floor just a few hours ago I loved it when I was in Italy yeah you relaxed with your family
You were not wearing the same when I taste it sure you were looking at the BlackBerry and worried about the guy the guy forgot to lock the door this one’s not that good you know it’s just a total mindset absolutely mine is a total life experience temperature mindset ambience every night seasons you
Mean like football seasons you’re right because I’ve been noticing the wines as your have sucked – I can’t thank you enough it’s my great pleasure please I ask the question of the day the rocks are gonna be available folks and the secret Christmas back because I want
To be in your home taste it along with you on Christmas but why don’t you ask the vaynernation your question that you want them to answer anything you want it could come out of left field up I guess my question would be why not try to canting the next
Bottle of wine you serve at home yeah why not because you with a little bit of me and this guy establishing it way before us we’re changing the wine world you
3 Comments
great as allways
DANG IT Gary, LET THE GUY TALK!!!
what a nob end gary is