Hello everybody and welcome to Wine Library TV. I’m your host Gary Vaynerchuk, and this, my friends, is the Thunder show a.k.a. wine program and as you could see today the brown bags are out. I forgot the paper, give me one second, Mott. I’ve got to check who actually told me, just want to see here on official New York Jets paper, big shout out to Jolie Elman from L.A., California.
What we did a couple of weeks ago was I posted my Facebook fan page on Wine Library TV, what show would you like and then I would do it but then I got screwed up on that Monday then I was away so here those three Mondays after I was supposed to do it but I wanted to stay tune on my commitment. Mott, let’s link up the Facebook fan page and that exact idea from Jolie. I sent to that link, that’s the one I said, “You got to need and you do.” Chickie babies on the house and Jolie, one of the blind tasting. She’s getting one. I had a little twist to that. I’m kind of getting a little focused on Pinot Noir, on the $25 to $35 range and I need some more experienced with it. We’re going to have some projects so it’s an in, put it altogether.
So, all I know is that these are Pinots. I’ve no idea what part of the world, brands, nothing I know, one is with this capping because I can see it. I don’t know what that means. I’ m going to guess New Zealand or Australia. This is what you do when you blind taste every vintage I can but another $25 to $35 place, we’ll see how they rank. We like the blind shows. It takes up all the frequency notions. If you want to do blind tasting, there are so much fun as a party place. I highly recommend them, do it.
So, we’ll jump to these ones in one second, other than that, Mott. I’m doing well. Let’s talk about the Oscar’s secret pack. Let’s ask on this Sunday coming up, going to get all the stuff, right Mott? It’s not as easy as it looks. Please join us in the secret pack at the Oscar’s. Mott, link it up, baby. And Mott, you know what, it might be some people that did not catch me last Friday on the Today show. In case, you missed it. I was in Today’s show doing Valentine’s Day with the whole gang. So, Mott, link it up. This is what we do. We may but link it up four links, pretty good day and we have them started.
Let’s get into the first wine. Wine number one, Mott, just zoom it in because I always enjoy this part. It’s like the best of my episode. Again, we pour out the biggest glass which I’ve had not seen in a while. And I think we’re on treat so Pinot Noir tasting. Obviously, let’s talk about Pinot. By so many people’s estimation really hard for wines kind of soars, really the greatest grape in the world. I’m a little bit more of the Riesling play. Those two are really the greatest in bottle for real supremacy amongst the wine nerd nation.
And so Pinot Noir obviously was kind of under the radar and people were really enjoying grape Burgundies and what have you and obviously Hollywood having get involved and ruin it like they ruin everything else. And so they got involved in Pinot Noir, sales exploded. The whole game changed and now the price is much higher and more trendy. And we all know how many people like to leave the trendiness. It’s like you know, “Oh, everybody was on my craze, got to leave and find a new place.”
Anyway, let’s jump into this. It’s got great color. Pinot Noir is a very thinned skinned grape which makes it really fickle, very difficult grow, by far the spoiled kinder in you family but you don’t have that spoiled kid had a lot of potential and if you can ever hone that energy in the right direction, you can win and that’s kind of a Pinot does, a grape varietal that shines in many places in the world. Again, when I see this put up like in California or Australia, you’ve not taken an Old World, cheating little, let’s give it a sniffy sniff because that’s what we do on the Thunder show.
We’ll see what we’re getting on the nose. I get a really deep, raspberry component coming through on the nose which I liked quite a bit. A little kind of a smokiness, what they call a bit jerky by the color, a little hint of smokiness coming through on the nose as well which I like. Let’s give it a whirl, good fruit, a little disjointed with the alcohol, big firm tannins, a young Pinot. Let’s give it more of a shot, good ripeness, really dry. I mean I wouldn’t call pucker acidity but the tannins are very firm and too sharp in my opinion. The fruit is struggling to shine through. A wine that definitely needs three to five years cellar and to really go anywhere. It’s also completely coated with a bitter green kind of asparagus top component throughout the mouth feel which is highly unpleasant I think for most people.
It is a wine I think could pair with a variety of foods probably duck but I’ll tell you what on the delicious factor scale, it’s a pass. I mean it’s not tasty and a lot of people looking for that when they taste Pinot Noir, this does not bring it in any shape or form so that bothers me. It bothers me a lot and it’s really not that well made to make me believe that “Oh, my God, this was cellar, it’s just a tight vintage.” These are really poor Pinot Noir to start the show. Let me try it one more time. Yeah, I don’t like it. The finish is really long. It’s not awful. It’s just not that great either. I’m going to make my little notes when available on the end. I'm not going to guess the price because I know that it’s $25 to $25.
Let’s move on, two, Mott. This is number two, thank you. Wine number two, a little extra for the taste, let’s rinse it a little. Now, I don’t think if you see it, Mott right at the back it’s much darker in color so that’ll be interesting to see how that segues into what this is all about. Pinot number two, let’s give it a sniffy sniff. Now, this is starting to be a lot more interesting. I mean I roll up my pink sleeve here. I'm getting excited. We’ll give it more of a sniffy sniff, much more intense aromatically, this is exploding. I get rose petal for days on the nose which I like and definitely a stinky kind of factor.
There is definitely a little bit like a cal poop component on this wine that’s why cal poop has made its presence felt in this wine and that makes me like it. I like the Old World manure dirty, dirty farm action. It’s also rounded with gorgeous strawberries that are just bouncing in almost like perfume-like strawberries that are starting to take over the notes, and we’ll give it more shot. It is much more classic, I really enjoy the nose. Let’s give it a whirl, much bigger, also very dry, big firm tannins but gorgeous, currants, strawberry, a little cherry juice action coming through that I like quite a bit but it’s kind of harsh on the mouth. It definitely got some tannins, a little burn action like you drink a little too much cough medicine, you know that kind of mood like that kind of mood coming through.
As a matter of fact, this comes across a little cough sugar beet, nice cold cherry action. We’ll give it one more shot, yeah, good firm tannins. This wine is going to last a little while. I’m going to put seven or ten years here. I like this Pinot, not bad at all, good effort, not bad, maybe slightly overpriced because I know it’s on that range but the worst thing I’ve ever had, not a bad effort, definitely a more exciting play the last wine and both of those are clearly New World wines, by the way.
Wine number three, you know I’m very surprised if they were from anywhere other than Oregon, New Zealand kind of thing. I think they were both domestic on this wine. Wine number three, let’s see what’s going on here, a little bit of the classic color, cloudy. I still can see my fingers through it. If you can't they’re pouring too much Petit Syrah in there where they’re extracting a little bit too much but obviously when I have my Pinot, I want to see my fingers. Pinot Noir goes extremely well with duck and lighter games and things to that nature and I’m very fond of it. It got way overexposed for a while. It’s got to be fun getting back into because it seems like the phenomenon and the hoop blast is finally starting to come down a little bit.
This is very light in color, let’s give it a sniffy sniff, very pretty nose, quite perfume like as well in this. I also get floral flavors coming through, candy cherry flavors, almost just like candy more than fruit berries. The last one there’s almost candy asked. Let’s give it a whirl. Alright, we’re starting to play. Now, we’re starting to get some more. This has great intense creaminess. The silkiness of this wine alone is worth the price of admission, great structure, great fruit, very pure and silky. I will almost say like taking cranberries and creaming it up, taking like fresh cream, pouring it in with cranberries and just beating the crop the of the cranberries until begin pretty much just good old-fashioned cream with a slight cranberry play. That’s what I’m getting. There’s just some gorgeous cranberries, give it a little bark action on the back what I would call wood, what they call oak but just almost like a stick, little earthiness to it, like travel at the side of the road, really interesting wine, very smooth and definitely a wine that I would recommend for people that are getting into Pinot Noir or wanting to figure out if they would like it.
This is much more friendly style because the smoothness get the heat at all, totally different play. Let me give one more shot. This is best. This is really good stuff. I like it a whole lot. I like the flavor on the back end. I like the smoothness. This is a very rich complex Burgundy that drinks, this one is called a Burgundy there instead of a Pinot and that’s subtle because that is I guess, some consciously run I think this is or may not be. It was like, it got some fruit I think it could be a California play that’s really just gone Burgundian, maybe an Anderson Valley play, Russian River play.
So, a really good wine, I would definitely think this was a $60 or $70 Burgundy knowing that unless Ian is fooling with me and is trying to clown me on Wine Library TV which is possible, Mott but he knows better than that. I really fell in love with this wine. This is by far the best wine here. Again, this is something you want to pair with duck and things to that nature, hen, pigeon but a wine drinks tremendous today but has the length or the structure to last seven to ten years. I’m dying to figure out what that is. Let’s move on.
Wine number four, Mott, zoom it in, zoom it out. Let’s give it a rinsy-rinse. It’s really interesting. I really wish that all of you could experience the difference between wine number two and three in that scenario. It’s a totally different play. I love the color of this wine, just gorgeous, classic, very bright, you see it. I mean just very bright red color, almost like cinnamon juice. Let’s give it a sniffy sniff.
It is definitely the most Old World on the nose, very rustic, almost feel like I’m smelling old rusted out pennies which is quite kind of neat, a little copper action, red fruit, maybe raspberries but just kind of dull. The nose is kind of challenged here. There’s more acid. It’s aromatically challenged, definitely my favorite thing I’ve ever seen. Let’s give it a whirl, not loveliness, has a brew aftertaste which can’t be good. I feel a really wonderful suppressed watermelon flavor on this wine which I think is quite fascinating. I’m trying to—I mean I don’t know if I’ve ever referred to Pinot Noirs water melon but I was definitely got a water melon flavor under this like disgusting old auto body. It’s like almost finding this old junk yard and it’s like some melons there and you find them. That’s what I feel like I’m tasting here.
It’s a very disjointed. I feel like I just drank oil and like an engine. I feel like I bit an engine and I’m not happy about it. Let me give one more shot. It’s almost metallic, too. I hate this wine. I do not like this wine at all. It’s got no guts, no character. It’s a complete bum. I really don’t like it. It’s really boring, simple and a complete waste of time and money, chickie baby, go take care of it.
Anyway, let’s go to the fifth wine. Wine number five, my favorite number of all time so we got to start with the fact that this may get slightly a higher rating that it deserves because it is my favorite number. Alright, by far the darkest wine. I mean not even close, just completely dark. Again, much darker, I still could see my fingers through it so I'm happy about that. Let’s give it a sniffy sniff. I like this. This smells like a forest fire, not a forest fire that will involve unfortunate situations in Australia. Forest fire that was small like a camp fire, that’s’ what I’m saying. Camp fire that was going to suppressed and now it’s smoky. After you put it out, there’s that smokiness in the air, maybe get in your clothes when you come back. You’re around fire and when you come back home and then “Oh, my God! I didn’t smell that before but in this setting it is so smoky and that’s what it smells like.
This is an absolute smoke storm of a wine, the smell is fine. I mean this is a dramatically smoky, very smoky, curious way out, cherries coming through as well. What are those more shot? What do they call them? Maraschino cherry kind of thing, you get that almost like, did you get the smokiness? I got the cherry smell to this wine. Really, to me this is like screaming smokes in the USA, oh, a lot, very smoky and I’m liking it. I’m liking the different characteristic of it. It’s intense. Let’s see what happens on the palate?
Very New World, wow! This is a bum. We’ve been through this path before, somebody leave on the comments. If you would do set a little cop trap down, you get that’s very extracted. This is by far the biggest wine. I would not be shot to make a note alcohol content. Let’s check the alcohol content. I would guess this is the biggest one. Those first two are hotter on the palate than this is because this, my friends is surrounded with obnoxious fruit. The flavors of fruit are just bouncing. I feel like I’m drinking cherry punch. I feel like the Kool-Aid man just broke through my office and was like “What’s up?” I mean that’s what’s going on in my palate right now. Let me give it one more shot. New World, much more than the first two, the middle two went Old World. This is going extremely world, let me give one more shot.
You know, I can't deny the intensity and the fruit factor though it’s not Old World, I liked it a lot and so let’s do this. So, let’s affirm it up to see what’s going on and here, my friends is the way it broke down in order. So, who won? Wine number three came in first, wine number in the second, and then the others. So, anyway, let’s unveil them and let’s talk about them a little bit more.
In the last place with a score of 55, one of the lowest scores I’ve ever given at Wine Library TV history is, I think it’s an Old World play. I’m not going to say this is from somewhere kind of fame hungry. I think it’s going to come from a non-traditional place. I could be wrong, I don’t know. I’m not looking forward to this one right now.
Wow! Louis Jadot, Louis Saint George from Burgundy, 2006, never would it guess it’s $35, 87 to 89 points Allen Meadows. So, I’m only 32 points lower that Allen Meadows. I totally disagree with Allen who as many of hardcore vayniacs now, I’m a huge fan of. I feel that he completely missed the buttons. I think this is a piece of junk. I’m a big fan of Jadot in general house but I don’t see it. I was really disappointed with 2006 vintage so it might have been too young for my palate. It didn’t show well. I’m very down on it. I’m not going to make anymore apologies. You saw what I’d saw, what I thought and Meadows is a tough critique based and Meadows can find 91 to 91 from the other guys, very interesting. I’ve so much for Allen that I’m going to probably re-taste this wine, probably taste it a little bit but I totally disagree.
Let’s move on, in the second to last place, wine number one. I did this in 80, probably it was a New World play. Let’s see what’s going on and it’s from Oregon, the Montebruno 2006 Willamette Pinot Noir, 37 US dollars. I did not like it that much. I thought it’s well overpriced at 37 bucks. I’m completely devastated, have no interest and I would walk away from it like it’s got a hibbie jibbies and so 37 bones, major pass, Oregon, great place for Pinot Noir not this time.
And third place with a score of 89 plus points. It is right there, really nice wine, also New World play in my opinion, wine number two. Mount Difficulty, yup, from New Zealand, 27 US dollars, 92 points, N & M, I’m not sure who the critique is that gave it a 92 points. I’ll double check that but 92 points to 27 US bones. I like it again. I do not recommend it. I would definitely stay away from it. If I were you, I just think there are other wines like these next to.
Wine number five and I’m going to tell you something right now, if you’re big a Shiraz fan or a big Cabernet fan, you like the big wines, the big boys, the big fruit, the big excitement instead of popping some crisp in the back in the limbo pop of this wine, there are more find that is going to bring serious thunder. I went 91 plus points on this and you know it was a big bum of a wine. I like it. Lets’ see what it is. From Chile, no kidding, Amayama, no kidding, a Chilean Pinot, 2006 vintage, 24 US dollars from the Leyda Valley, guys stay paying attention to this area. We were talking about Chile as a Pinot noir, Sauvignon blanc play. I’ve been saying that for three years. Most people don’t think of Sauvignon blanc and Pinot when they think about Chile. I’m telling you that is going to be the varietals. This country is known for and after tasting this within the competition of its price point.
By the way, hold on, $37, $35, $27, $24, the least expensive and so far this is the winner up to this moment. This wine completely blew my face off. I need plus points. Love it, I think absolutely every single person who is into Pinot noir should go out and find this, write it down, text your self, find it in a restaurant, go online, find it somewhere, go to wines.com, do whatever you do, go to your local store, make them order for you. This wine gets serious A.
Sojourn 2006 Pinot noir from California. Let’s go, baby. Unbelievable but California Pinot and they did good job. They did from totally different places, Oregon, the California Pinot wins it, Sojourn 2006, Sonoma Coast Pinot noir, 33 US dollars. It is at 94 point Pinot reports world wine. Obviously the Pinot report and I are in the same place. I went 93 points, 33 bones. You know in that price point $33.00 is far from inexpensive but no doubt about it. The best wine in my opinion. Vernon crushed it. Let’s see what’s going on here.
Three vineyards, six clones make up the 2006 Pinot noir, clone 115 which is very famous and 77 from Sangiocomo which is an amazing vineyard site, Roberts Road, 115 777 667 from Windsor Oaks. Unbelievable, Mott, do it over here. Let’s call Sojourn, vayniacs call Sojourn, get on their mailing lists because if they’re pumping out this kind of wine, there’s going to be available on retail for a long time. You’re not going to be able to find it. Get on the mailing list now. I’m not sure if they kick you out if you’ll buy. You want to be on it because I think when this gets really discovered because the Pinot report, great little thing but most people don’t follow it. I’m blown away by this ever. Mott, let’s put it up here, 707-933-9753, call them and tell them, you want to be on the mailing list.
Great show, very interesting for me to see all the different wines from the world, Pinot Noir, Burgundy getting blasted which is pretty damn fun because I’m a fan of Burgundy wines blind tasting Chile comes in at the closest second and Mott, nine bucks a bottle less, very close to keep your play.
Question of the day, you know what I’m focused on this Chile aspect, question of the day, what’s the best wine you’ve ever had from Chile and tell me if you like the blind tasting format and love to know. I hope you enjoyed the show, ask the secret pack and get on with that. We’re going to have a great time on Oscar night. Your friends are over share some Pinot and other than that. You with a little bit of me, we are changing the wine world.
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