Gary: Hello everybody and welcome to Wine Library TV, I am your host Gary Vaynerchuk, and this my friends is the thunder show, aka, the internet’s most passionate wine program. I want to give a big shout out to everyone whose watching on Hooloo, Revision3, itunes, I was looking at the numbers this weekend, Mott, gosh, we’ve really diverse. I mean, we still get a plenty of views in the viddler player, but, we are now clearly in many different platforms doing a lot of damage, Hooloo, Youtube has grown, I mean, really bouncing around all over the place. So I just want to give a big shout out to everybody and honestly really welcoming you to get to winelibrarytv.com, because when I point, point to different things and point again, you wanna be on top of that. Today’s show is absolutely phenomenal, I’m very excited about 2005 burgundies, and today we’ll continue with more real burgundy shows with a pommered episode. Now, pommard wines are very, very interesting. Really is an up and down history located between the Bone and Volnaite. Pommard is really a throwback classic, Mott you know I would, could you turn off the music, some people have been complaining about the Billy Joel in the background. I don’t want to get them upset, big shout out to the new screamers over here, ’70, very nice. Anyway, pommard has really has an up and down history, started off as really one of the big areas, Mott, and everybody else out there, and then kinda dipped for quite a while, and it’s really seeing a little bit of resurgence. You know, 2005 was such a spectacular vintage, many people know what’s going on with 2005 bordeaux, but we don’t talk about burgundy. One, their very hard to get, small production wines, but growing in demand and the prices could just get completely out of hand, and we do finish with a 93 dollar bottle of wine. So it does get a little bit pricey. But they are, it’s a very interesting area. Very dominated by limestone and clay if you’ve never been to Palmar, you get your hands in there, very interesting terrua, very interesting land. It’s about 780 acres in size and produces a million 8, 2, a little over 2 million bottles nowadays. Really, really interesting pinot noirs, probably the most tannic of all the pinots that we get out of burgundy, for that reason, I did have Ian open this up at 8:30, so, we’re at noon, I mean, we’re talking about 3 and a half hours of breathing at this point. I’m excited about that, we continue with the baseball card thing. The baseball card thing has been a lot fun, got a lot of emails over the weekend, that the people enjoy it, I do apologize to anybody thinks this is a side track for a wine show, but you know what, we probably got 550 episodes, Mott, I got to do some stuff for me. Some of this stuff is tremendous, come on Rock Raines, Tim Raines starts it out. Timmy Raines, John Ferrell, have no idea. Storm Davis, by the way, how cool would you be if your name was storm. Terry Lee, somebody I can’t remember at all. Look at this, another Braves hologram, you remember, that’s back to back Braves hologram, Matti Young. Uh oh, does this guy make an appearance everytime Bo knows Palmered, I love it. A little sweet, little card here, this is save master Bobby Thigpen, indeed it is. Jose De Jesus, I remember him. Jeff Brantley. Dave Stewart, this guy’s mean, Mott, I don’t know if you remember Dave Stewart, in his hay day, he weaned… Wally Bachmann as a Pirate, this is Sacrilege, this guy was a Met, a huge Met, Bary Larking, big shout out to everybody at Cincinnati. Jack Mcdel, former Yankee a little while too, this is more on his early days, on his third year, look at that clean shaven Jack Mcdel, didn’t put in the facial hair yet. Dougy Jones, who is still pitching, and he is a veteran at this point, that guy’s a, insane. And Jose Lin, Jose Lin, very fun. Always fun to do the baseball cards, let’s get into the vinot. Joseph Drouhin, 2005 pommard, 40 US dollars, which is really becoming an entry level price point for pommard. Again, this is a hundred percent pinot noir, if you’re not familiar with the rules in burgundy. Again, a very interesting area with a long history, very up and down, in my opinion, pommard continues to be one of the more interesting food friendly red burgundies out there, because you can go a little bit heavier, than you can go with normal pinots. It’s got a little bit more guts, the more power action, than let’s say an Oregon pinot noir, or one from the Sta. Rita hills. Tenance. Earthiness. Complexities. Very interesting wines, 2005, I’m definitely drinking this too young, but I want to talk about this great vintage, a vintage really of the ages, probably the best we’ve seen in burgundy since 1990, you’re talking about nice, you know, 15 year swing there. So, they come along once in a while. Old school wrist band, how many people out there, little side note, how many have the bringing the thunder wristband. Let’s give it a sniffy sniff. A lot of alcohol coming through right off the bat, which is kinda unusual, let’s see what’s going on here, alcohol wise, 13 percent. Getting old little alcohol, definitely coming through at this point. Black cherry soda, coming through now, a little bit on the nose, which I like quite a bit, Bo Jackson’s in every pack, Mott. I get a little bit of like lard. Little lard action coming through on the nose. Kinda like a, there’s a Russian dish, like pichonka, it’s like flagra, but they burn it to a crisp, and then there’s like old, like residual fat, And then my grandma would throw onions in there and like cook it more and then you would take bread, Mott, and scoop it and eat it. I mean it was instant heart attack. This is why everybody in Russia die at 50, that and the vodka, and the fact that you suppress your soul by the communist regime, and Stalin would kill you too randomly if he didn’t like you. But all those reason, so, anyway, I get a little bit of that lardy, you know like, fatty, you know, onion thing that I remember my grandma making, which was just so not good for your health. Coming through a little bit on the nose, with the black cherry soda. Let’s give it a whirl. Good front tenance. Really nice firm tenance coming through. Good structure. Great fruit coming through on the back end. Very floral. Not lilac or rose, I don’t even know where to go here, what’s the flower, Mott, with the face on it, looks like a dog face on it, poppies or you know, what, what, let me see if they use, follow me over here. What was the, what was the flower that has like little, you know, like face on it, look like an animal face coming through? You screamers, come on, this is why you’re here. I’m trying to get an answer here. coz this is really, not an orchid, soulgroup. You know like, the little like, looks like a panda bear or dog face kind of like on the flower. Nobody’s coming, I think it might be daisies actually, anyway, I definitely get a different, you know, flower component coming through on this wine. Very interesting. Great tenance. Again, that is a signature of pommard. Good structure. Beefy, heavy pinot noir. This is really your cabernet drinkers pinot noir out there, so if you found burgundy, Oregon pinot noir, wines of that nature, to not have the umpf. To not have the structure. I think you’d be very, very surprise, but, I think this wine’s bring a lot of character, a lot of body. It is a little one dimensional, and it doesn’t have the possass that I love, but this is a solid bottle of pinot noir. It’s a little broken in the finish in my opinion, little soft. Really solid stuff. Textbook stuff, but doesn’t do anything special, and for that reason, I’m gonna score this wine 89 plus points. Just almost, actually, I’m gonna 88 plus points, almost got there, but just didn’t have it, so. Let’s move on. Yeah. Domaine Maillard, 2005 pinot noir, Chaiere vineyard, La Chaiere vineyard, 44…Chaniere, excuse me, vineyard. 44 US dollars, John Walsch number, by the way, notice what I’m wearing, Mott. It’s clearly getting into the fall. No button down, no tshirt, getting a little cold out there, it was very nippy my friend. Alright, now, you gonna notice a very big difference with the color, right off the bat. Let’s pour a little bit out, oh, look, looks like somebody drank a little, Jeff Brentley got a little pinot. Poured a little bit out for all the vayniacs we’ve lost along the way. Let’s give this a sniffy sniff. One thing I notice right off the bat, I can see my fingers through the wine, which is a signature I always look for in pinot noir. Now this is totally different, Mott, get in here, get up. Get up. I want you to smell this. Do you get a little bit of that barnyard?
Mott: Yeah, a little bit.
Gary: You get.
Mott: It’s not that strong.
Gary: No, it’s not poop, it’s more like sweaty sock, with maybe like a little, little bit of poop, like baby poop, like deer poop, instead of like, you know, a big cow dung, you know, that kind of thing. But there’s definitely an earthiness coming through. Sweaty clothes. Dorm room experience here. You know, this is a little bit of that, you know, we went on a ski trip for the weekend and nobody wash their clothes. 6 dudes in a 2 bedroom kinda thing, you know what I mean. So that kind of action coming through. I also do get a little bit of like a paprika kind of component on the back end, and almost like a, like a, you know the powdered pepper you get for pizza, like in a cheap pizza joints, they don’t give you like the nice pepper, they get just a little packets like pepper kinda thing. I do get a little bit of that action on the back end, which is kinda interesting. Little mushroomy action. Very interesting nose. Very aromatically, but far more exciting aromatically than the Drouhin. Let’s give it a whirl. Good structure. Wow. Very good. Excuse me for one second. This is burgundy lovers burgundy. Very earthy. Austere. Awkward. Mushroomy. Gamey. Venesemy. It’s a big mushroom. It’s like deer ran through, you know the smurfs house, and step on them all and you shot the deer and ate the hoove, and that have like the little bit of mushroom action, a little papa smurf in there too. I mean just really, really explosive gorgeous red fruit, almost like black raspberries coming through on the mid palette. The length is extreme, still tasting it, and I have a feeling. I mean, I can be tasting this for quite a while. I get a little eggplant coming through on the flavor on this wine, which I like quite a bit. But this is very lush and round, far more exciting in my opinion than the last wine. Though the last wine did a really nice job, and didn’t have possess, this is doing a really nice job and has possess. And obviously for a 4 dollar difference, I mean, even the little ponies recognize what’s going on here. This is a far more exciting wine. Let me give it one more shot. I said Chris, I’m sorry, let’s go 87 plus on the last wine. We’ll go 87 plus on the Maillard. Very good stuff, really elegant. You’re getting all the things that you get when you love burgundy. Gaminess. Round fruit. Red fruit explosion. You get a little fungus action, who doesn’t like that. You get the classic, earthy, gamey, stinky, armpity kinda nose. Just really intriguing stuff. Though it really might sound really off and disgusting for people who have not drank a lot of burgundy, this wine to me exemplifies, just completely knock it out of the park, baseball cards. The kind of red burgundy that so many of us gravitate toward, look to try, look to find, and I normally feel like I pay 70 to 80 dollars for a wine that brings this much truth to the table, and that is really nice. I get almost like a coffee action now. Still talking, still developing in the finish. Love to see where this wine goes for the next 7 to 10 years, perfect wine would duck, 3 to 5 hours decanting in my opinion on this wine now, but really base on the tenance, base on the fruit where it is, how I’m tasting this wine on my gut reaction base on wines I had in the past, I think this is a 7 to 10 year wine that can really do damage. I like it a lot. Let’s move on. I like it a lot. I like it a lot. And this is one of the great producers of burgundy in the world, plus look at the beautiful girl on the label, Mott, look at Mott, Mott gets excited. Domaine A-F Gros, 2005 pommard, Pezerolles vineyard. Comes from the, right here Les Pezerolles, you don’t pronounce the z, for all you hardcore pronunciation pips, but I could be wrong. 93 US dollars, far from inexpensive, this is what happens with burgundy, it can get pricey. 93 bones is very serious price points for bottled wines, especially in economy as we look at today, so, not a lot of ballers running around dropping 93 bones at a bottle of burgundy, but let’s see what’s going on here. A-F Gros is one of the great, great producers, Gros family, you can see a lot of different wines from them. Producing tremendous wines. So G-R-O-S, you almost can never go wrong, of course you can, many times, but definitely a situation where you’re getting top notch burgundy from this family, you know, lots of cousins and uncles and different producing great wines from the area. Anyway, again, you can see your fingers through it, classic pinot noir. Let’s give it a sniffy sniff. Little bit of a tighter nose coming through on, here. I get a little bit of chocolate component on this wine which I like, and also a licorice thing going on, on this one. Almost like dark chocolate covered licorice coming through, but like cheap licorice, not like the real stuff, and not even like twizzlers, like a rip off twizzlers brand. Which they have out there Mott, you get it at the dollar store for like a big, you know, and it’s like expired like 1997, you still like it. There is a creaminess and elegance in this nose that we did not see in the last two wines, where this two are little gamey, this really has elegance fruit on, I almost like to call it crèmebroulet component on the nose, which I like. That creaminess, that custard aspect, that maybe you smell or, when you taste, the texture go up your nose, I get a little bit of that, which I find very fascinating. Very seductive. Let me look at the girls face, fadus, you know, so really, really nice little nose. Let’s give it a whirl. Big. Like the way Kimbo Slice got sliced down in 14 seconds, you saw that? Big tenance on this wine. Ripping through my palette. Completely tight as rock flavors. I do get a little gaminess, and a little mushroom aspect like I did in the Maillard, but very tight. Almost undrinkable. That young of a wine at this point. Let me get it one more whirl. Tight firm tenance. Lacking a lot of fruit right now. Probably an unpleasant experience for a lot of people, because there is that much more structure and tenance. I have a feeling that we basically opened this wine 15 to 20 years too soon. And really an appalling, shocking result here. Just so tight. So undrinkable, just getting a bucket full of tenance, and that’s like eating, you know, grizzly nails, whatever that might be. Grizzly bears when work in the construction site. Anyway, just a wine that is unapproachable at this point. 3 hours, decant, not decanting, opening, we’ll gonna try to decant it. I might decant it and try in 48 hours. Mott, you know what, can you grab me the decanter, it’s right by the two glass sets on the white there, right on the other side. See it? Now, tomorrow, we’ll probably not, we might not tape tomorrow. Yeah. You gonna rinse it. Okay. While Mott rinses I’m gonna keep you entertained, it’s what I do. Hello there, no, just kidding. But what’s going to be interesting about this is I’m taping another show now for tomorrow, coz I have a busy day tomorrow, I’m not sure if I’m gonna be able to tape. It’s gonna be an awesome on, we’ll gonna do wines from Croatia, tomorrow. We will revisit this wine on Wednesday, we’ll do a totally different show, but, we won’t just focus on this, but I’m gonna let this wine sit basically for 48 hours in the decanter, and we’ll gonna see if we can get a totally different experience out of it. Alright Mott, just put that over there now, here it is, 48 hours. Let’s mark it up so people see that we don’t touch it, it’s kinda cool right, good idea.
Mott: In independent world.
Gary: Yeah. Seem right. There we go, that a little bit more, just stick. So, we’ll gonna taste that in 48 hours, we’ll gonna see how it evolves, because right now, completely undrinkable. Huge tenance, I do get a little mushroomy, gaminess coming through. A little venesan action on the flavor, but almost no fruit. And that could be a product of just not having fruit and again this is what scare so many people about burgundy. A definite area where you can spend a hundred bones and get garbage, right now, somebody was to buy this, though it’s way too young and drink it. I think they will be highly disappointed. I’m gonna score this wine a question mark, that’s what I’m gonna score it, because I don’t think it’s really ready to be evolve, evaluated in any shape or form. It’s got a little bit of fruit, but, god it is tight rock. Big shout out to Cathy Dee, get well soon. Happy birthday Rainey, who I called the girl once before, so, Rainey is a dude, a solid dude, happy birthday. And happy belated birthday to Margaret Cova. And I have a question of the day, coz that’s what I do on the thunder show. Question of the day, who is your favorite person in the world to drink wine with? Curious. Let’s hop in a little bit into your personal world. Really enjoyed today’s show. I’m gonna go back into the Maillard, right now, real quick, because I was really blown away by that wine, and at 44 bones, see this is what we are looking for. I mean 44 bucks is a lot of money, don’t get me wrong, but not when you are getting this kind of quality. This is what burgundy is all about Mott. Love it. Ripping through my palette. Awesome stuff. Thank you, hope you enjoy the show, we’ll see you next time. You, with a little bit of me, we’re changing the wine world.
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