Hello everybody and welcome to Wine Library TV, I’m your host Gary Vaynerchuk and this friends is the thunder show a.k.a. the internet’s most passionate wine program, the big ass glass. Is now in full force because we are doing a blind tasting– Mott, I need a pen. We’re doing a blind tasting–thank you so much Chris–we’re doing a–see, when I get serious I call him Chris.
Blind tasting of wines from the Priorat which is in my opinion and many people’s opinion, one of the hottest regions in the world, it’s in Catalonia part of Spain. An hour and a half south of Barcelona. It got a originally 058 status in 1954 updated in 1975, t he year I was born and became 0104 in 1999 or 2000 brings 0110. is that what this guy name is? give it to me, we’ll read on the air. Thank you Mott, doing some boxes outside. So, a lot of you sending me stuffs, you’ll be getting letters soon. Looking forward to the cruise in April. Awesome, I love that. we are a little behind on packages 135 everybody.
Anyway, the phone is here if Lizzy calls. 1999, 2000 like I can't remember now with the 143 only Rioja has that status, Priorat is clearly the player now of cork wine status, Clos Erasmus, Clos Mogador these wines come from the Priorat, there’s about 80 or so wineries there these days and the predominant grape is Grenache. There’s also a good amount of Carinena and a little bit now loud recently I don’t remember when that was done Cabernet Merlot and Syrah as well. About 2500 acres planted wine very low hills. High hillsides, the wine is really stressed to get the water, there are workers, they’re tough, they’re old school and they really worked for it, big concentration, these are big wines, this is big wine, big so please don’t get tricked into thinking you’re getting something a little settle when you crack open the bottle, Priorat because they’re big, big, big, big, big, big wines and I’m excited about trying these five head to head. They’re expensive, but we will taste this and we will rate them, blind tasting people been asking Mott, because read the comments, I will get some from yesterday’s episode. If you remember yesterday was a big debate, mic it or no clearly, the Vayner nation has spoken Mott.
Craig said, I love the show and your passion, no mic. Genuine and real. The Wayne G he said, was the only one that needed a lapel mic. We will be taking mics with guests as we travel Mott. I know you’re all set up for that, when you’re there, when I travel and they’re not, hopefully we’ll set that up, but Craig and the rest of the Vayner nation it wasn’t even close, Mott, you’ve really –the talent what was that would you like 75%, 90% and I thought it was like 80%. It was so -.
K-man says, it’s too bad. Gary seems to just be turning himself into a business, putting up all the Facebook, buy my book now, spread the word now stuff, you people don’t realize, but you’re getting sucked in only so he makes more money. It’s not the same Gary as I knew from years ago when I first started watching. I’ve been a fan since episode 14 and it’s not the same anymore all well. K-man, I really apologize. Obviously, I am very excited about the book and I’ve been talking about crush it, thank you for allowing me another platform to do it and I do apologize and obviously listen, if you’ve been watching since episode 14, I hope at no cost by the way Mott, I hope that you realize who I am as a human being. I’m just about to retire from answering my email, so it’s tough for me to say this, but I’ve answered all my email. I just hope you know who I am as a human being. A lot of you do, I met enormous amounts, thousands of you, I’m an entrepreneur and no about it, but I feel like I’ve paid my dues. I feel like I’ve been transparent enough for over three years–three and a half years now Mott. I understand when you’re coming from K-man, I hope that one show rose being - I was really trying to guest but promote the new book, “Crush it” But at the end of the day, I think given the fact that I pumped out 680 shows and maybe I’ve pitched my first wine book.
Mott linked it up and crush in the cruise a little bit, but in the far reality not a lot of things. I hope my percentage have proved true and thank you for still watching because you’re still here and I love all of your comments, I know exactly who you are and I apologize and I hope that you don’t think that there is a jumping of the shark of things, life changes I’m pumped of a baby in a week. Who knows of Wine Library TV will even survive that, I mean, I’m not kidding. It’s a big game changer. My brother AJ and I have started the Vayner media marketing company. There’s a lot going on in my life, but I still continue to pump out. I mean, there is so many people in my world that keep whispering in my ear that it’s time for this to end and that’s as we go along for a while. Mott, you know what’s going on with all that. I mean, so, I don’t know, I’m fighting hard and it saddens me that I’m not able to articulate that or put that out that, that might be obvious for the Vayniacs out there and I apologize and I’ll try better to show my true merit.
Gotsha says, read the K-man comment. K-man who ever thought, go back and watch the Crush it episode where GV tells us about the new book and taste wines that he thinks will crush it, well the wines did not crush it and GV’s last words on that episodes are something to back up. I hope you’re starting to see that pricing quality have no impact and do not go hand in hand. But, you get the point, this is a wine merchant telling it like it is and possibly hurting his sales of expensive wines in the process where the profit margins are juicy, please applaud GV for hustling his ass off and trying to make coin in an honest fashion. He ain’t perfect, but he’s consistently trying his best, Gotsha appreciate that because - K-man, lighten up. We know Gary wants to be a billion dollar Jet owner and that’s a little sad. Is it sad that - is Jets fan or seem like that I’m too small - because I ain’t no higher, I want to own the moon. What else are you going to get this kind of sincere passion, knowledge, some things may have changed a little, but almost everyday he is there pumping out a serious content for us no charge, most of us are or have been customers we bet you a little now and then, but we are going to change the freaking wine world which you’re right because I’m just one little old dude from Belarus. I just got an email from somebody who passed our summer eight course because the Wine Library TV. So, pretty 7- up. That you’re very right about. He also has some of the best prices in the world. - thank you so much.
L-ron says, enjoyed the show as you might know, I’m a little - of the Portugal especially the Alentejo Region since my wife’s family has roots there. I really liked the Esporao 06 actually prefer to over the Cali Cab recently. Gary, love your pronunciation of Alentejo. The J isn't silent, it isn't? It’s more of like a slight j, so it’s Alentejo. Got it! Alentejo, thank you so much. You’re the best GV! Keep it up.
No mic. Let’s take some wine Mott. We’ve been yupping enough. We set the ground rules for what Priorat is if you still remember it. Again, Grenache Carinena really Grenache. Big ass glass, fresh new one, thank you for the company who sent it up maybe yes, -. We’ve got some news on that coming soon. Waiting for Lizzy’s call. Excited five wines blind, Priorat, hottest region, Spain, sniffy sniff time.
And see what’s going to happen. These wines are going to seduce you. These wines are going to seduce you with the skittles, taste the rainbow, fruit explosion, deliciousness candy x style. So, keep that in mind. It’s dangerous, bright red fruit, I also smelled beets in this wine which I think is quite fascinating, almost like fresh beets. Little candy flavoring on the back end that gets a little artificial, that lasts - smells a little like cool aid powder. With all of the pretty tasty nose. Let’s give it a whirl. Big mocha. Mocha coffee, good length, good minerality, very delicious over the top structure. I like the darkness of it, dark chocolate coming through. This is just yummy. This reminds me of what I wished a $25 California Cab would taste like and used to. This reminds me of a lot of the really good floral springs and again, this is not a cabernet. But, it’s a big red wine that’s delicious and has muscles, big ones. I couldn’t even show you right now because I don’t have those kinds if any. But, 94 Vintage California Cab was such amazing vintage 95 even more so actually. There is a boatload of $25 to $30 wines that were just rocking. So, I’m a little bit worried about this wine because it’s probably a $50, $60 wine, these wines get expensive, but there’s just something in my memory that just hit me that just remind me why I love California Cabs at $29.99, $34.99 this would still be a very high quality wine in today’s market at 45, 50 bucks. The structure is sensational, there’s minerality in the mid-palate. There’s great tannins on the back end. Some of the lasts for seven to ten years, there’s a very good start for Priorat. Little hot on the back end, the beet flavor is so pronounced on the nose. It’s quite fascinating actually.
Wine numero dos. Great colors of all of these wines, just beautiful. So, sniffy sniff. This is a type of nose, this is a little bit more earthy. Also fruit driven, but a little bit more oakey, a little bit more subtle, little more seduced on it’s approach on the nose. Little plum action coming through on the nose which I like, like fresh sliced plums. Let’s give it a whirl. Very dry, it’s a very dry wine in comparison to the last wine. It does have black inky, almost like squid ink pasta. Like just the squid ink part of it. I like it quite a bit. But, it’s a little dry and a little awkward, little fonktified, there is very dark fruit where there is more candiness cherry red stuff going on in the first wine. It’s more of a dark knight play. This is batman in your mouth and Robin is not far behind because it gets a little light and cutesy on the back end and falls off a hair. Big wine and then kind of gets medium and then it kind of gets light and I just don’t like the trajectory of this wine falling off a little bit. But I do like the dryness of it. just gets a little light on the -, not bad. It’s actually quite solid. The first one is solid way better.
Wine number three Mott. All right sniffy sniff. Totally different wine. Very, very perfume floral on the nose, rose petals, lilacs, pansies, all those different flowers coming through on the nose, very, very floral. Raspberry not jam, like hot jam, like fresh made raspberries just gradma style, not the stuff you buy in jar at AMP. Let’s give it a whirl.
Great minerality. I get a sausage playing in this wine. Almost like cabasca kind of thing going on which I like quite a bit actually. Minerality, so cabasca mixed in with like rocks. Again, plum juice, very obvious, a little more length than the last wine for sure and little more ampf still on the structure of the first wine, but really a nice wine, I like it. Again, this is probably going to be expensive, Priorats are so this is 50, 60 bucks maybe not, but very good wine. Good wine, good wine, but kind of like textbook. It’s kind of like AJ’s graduation speech. It was really good like a student, it was really solid. The exact thing you expect from like a straight ace student on - just like that’s the speech, calm and all of the stuff and very tied in, but just like no passion, that’s what this wine is all about. Really good. Well made. Probably a piece 90 of the people out there, but when you’re drinking a lot of wine you’re looking for subtleties. There’s a little characters of charisma differential, kind of like a - on the face and you like it. Like Cindy Crawford, you’re looking for those little things. You don’t want manufactured Ken and Barbie, you want those subtleties. You want those little aspects in life too that when you start understanding something, you’re looking for something different and that’s what’s going on here for my palate it’s good wine. Just looking for something different Mott.
All right wine number four, sniffy sniff. By far the biggest nose, this is candy, grenadine, meets pomegranate, it’s got all of that kind of aromatics going, I mean, I really feel like I went through like a pomegranate car wash. It’s like a pomegranate pine tree in your rearview mirror, in the seats, very inky gets a little funktified. Little like almost like a pig fart and it didn’t gets wine luckily, but like a pig fart at the back end. So, a little bit of that kind of action going on as well. Let’s give it a whirl.
It’s a very complicated wine. It’s got a lot going on. It’s got big, big tannins. This wine right off the back compared to these three wines will outlast it, dramatically. This wine has 15 to 25 years and this could be a superstar wine. This could be a $100 wine here. Bombastic tannin structure, this wine’s borderline angry, I feel like it’s drinking me instead of me drinking it. it’s got huge oak though. There is absolutely the oak monster in this wine, however, I give this wine a - because I didn’t pick up at it to the bitter end, it’s so big, so complex. High coco count dark chocolate things of that nature kind of flavors, that pomegranate flavor is continuously in play, very pomegranate, high dose tannins are. There’s that black green tea thing that I talked about coming through on this wine, leather, this is very complex wine, very, very early for this wine. It is not time to show this wine, this is a good five years to 25 year window, five years from now. Because when we start looking at this wine, that being said, it is an absolute superstar wine for people that loved new world and it’s probably too big for people that like classic burgundy and Bordeaux style stuff.
And finally, big wine, huge wine. Question of the day what do you think of the haircut? Sniffy sniff. Now, I like this wine because this is the most stinky, earthy, you just brought me to a farm in Catalonia not to the fruit stand and I like that, very earthy on the nose. Not to be out done, there is like almost a radish component coming through on the nose which I like quite a bit. Bell peppers, radish, and dark sour cherry fruit. I like where this wine is going. Let’s give it a whirl. By lips and balance, the lightest wine of the four. However, like so many Pinot Noirs, the most explosive, mushroom cloud of flavor in my mouth hitting all parts, minerality mixing with fruit, mixed in with earthiness. Definitely the most multidimensional of these wines, this wine had more flavors, but there’s dimensions here. what I mean by that is there’s layers of flavor. It’s not like all flavors came out once. There’s subtleties as I’m speaking to you, the finish continues to go on which I like. I really like this wine, but it’s lighter. So, if you’re looking for that massive left jab in your grill piece, you’re not going to get over this wine. This is more of just like a nice –what I like about this is most drinkable for sure, yet has a lot going on. Lot of tobacco, a lot of blueberry fruit on the back end, really interesting wine. A little light though. So let’s meet up a little bit, but I really, really, really, really like it. and now, I’m going to rate these wines.
I’m done Mott. Do we unveil? We unveil. All right. Let’s first start with this. Talk a lot about Priorat, how hot it is, huge ups to Priorat for putting out by far the best blind tasting show we’ve ever done for lowest scoring wine 88+. It’s amazing for this show. And lastly, because the 88+, Vall Llach, 2005 Priorat, 95 points J Miller, USd$49. It is blend of 65% Cariñena, 15% Syrah and 5% Merlot with interesting heater is the lack of grenache in this wine. Most Priorat’s grenache heavy, this went Carinena heavy, that’an interesting thing to note, maybe it’s a palate thing, 96 points, J. Miller clearly we disagree, double blind that makes sense for everybody’s got their own palate, 15-5 alcohol. I didn’t make a note of the alcohol, so it’s a good sign for this wine, very surprising.
In fourth place, these actually both got 90. So, this both got 90, in fourth place 90 points. Vega Escal Priorat, 2005, 90 point J. Miller, 60% Carinena, 30% Garnacha, and 10% Syrah, 90 points J. Miller same as me, just really fascinating to see how different palates work right, I mean, look at that, plus USD$20 Mott, which is a staggeringly low price for Priorat, very good. I’m very surprised by that wine. Price wise. We don’t have a lot to go that low, so that’s impressive to see.
Wine number five also got a 90, so these really got very the same way. Vall Llach 2004, very cool, 93 points wine spectator, 65% Carinena, 20% Merlot, and 15% Cab, $69.00, $20.00 more than the 05. I scored it a point and a half I guess different, 88+ to 90, it’s 20 bucks more and it’s a different blind cause there’s no Merlot oh no there’s 20 Merlot here, there’s no Syrah in the 04, interesting. Clearly, I’m not as high, I’m not a lot as everybody else Mott.
In second place and again, it’s not for every palate, it was a little over the top for me, but I couldn’t deny its overall quality, I’m going 90+ on this wine. I was everywhere between, I was thinking 93, 89, 90+, 93 is where I would rate it for the store, like I kind of taste wine like this is store, that’s like a store customer so you can see I think a lot of you would like it, 89 is like my palate like how we thought I was a little better I thought, 90 plus points. Clos Galena 2005 Priorat, 95 points J. Miller, USD$40, it is 40% 40% Garnacha, 20% Carinena, 20% Cab, 10% Merlot, 10% Syrah. I thought it was very good. It’s a very big wine and I could see a lot of you really liking it. And the winner, 92 points, I think it’s a very good wine is Pasanau Finca La Planeta 2004 Priorat, USD$40, 80% Cab, is this wine where I said reminds me of really good California Cab, I wish it was Cab, it’s not going to be that much Cab. Remember I said, reminds me of 94, was that wine number one or is it wine number two. The tail is in tape. Oh men, I’m going to super pumped the boys. 80% Cab, 20% Garnacha, 95 points J. Miller because a big scores out there, 40 bucks and I think I did say this wine –men it’s going to be –that’s pretty done I’m always sure it’s always the first wine. I don’t remember, what was the second wine, it was the first or second? You know I’m looking good right now. Great wine, go out and find it, the best news for all of you watching, by far the most available wine of these five wines in the U.S. market. Question of the day, the hair, leave a comment, leave some love, leave your comment. Bring a little creative thunder. You and a little bit of me, we are changing the wine world.
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