A Little More Thunder from the Cruise

Hello everybody and welcome to Wine Library TV. I am your host Gary Vaynerchuk, and this my friends is the Thunder Show a.k.a. the internet’s most passionate wine program and I’m here live on the Thunder Cruise. And before fantastic bottles of wine, people from Germany we’re running thru the entire ship to get this, let’s hear it. The two Zins here is a Sparkling wine a tea thank you very much, stand up Carlos, right here. He gave us a $70.00 bottle of wine for the Thunder Show, give it up for him. Hep, hep! Wine number one, Diva 2000 Sparkling wine from Napa Valley. I really don’t know the pri e and I have no idea about the blend. So starting with Sparkling wine, we just have the champagne toast which is a lot of fun, this is a 2000 vintage sparkling wine, it comes from S. Anderson and—and so Kubledei has made some really interesting wines that stacks. And I’m going to assume this is a Chardonnay-based Sparkling Wine, let’s give it a sniffy sniff. So right off the back of the nose this wine smells like the inside of human balloon. It’s got that plastic stuff been going on. We have this the other day, one of our seminars, this is a little more subtle than that was. There’s also a little hint of almost like a star fruit component on the back end of the nose, I mean people who really had star fruit. Make some noise. How many people had not? Great. You can’t find something. I understand. All right. Are you happy? Shhh, a funeral. Good as can be. Kind of. So, as many of you know, Sparkling wines, probably my favorite type of wine we have the just what style red white rosé sparkling desert, sort of in there. Indefinitely sparkling wine, I consume it quite often, leisurely. I don’t know why. This Sparkling wine is crunchious. Very hot in the back end, completely off balanced, really it just—it feels like something to 47 Gillette razors and stuck in the right lip of my mouth and then punching my mouth, now very well said, it’s off balanced, awkward, I wouldn’t spend four dollars on this wine I think it’s probably on 20’s or 30’s billion fruit, no complexity, no these things or red like characters, really not much other than anger, and that’s upsetting. I like most Divas, this needs to be kicked in the curve, the score is 26 and— Sorry. Really, really bad. Let’s move on. Dashe 2007, Dry Creek Valley Zinfandel is one of the most of the mid-20’s. Dashe has been really a producer of really good Zins, We have two Zins here today, I'm a big fan of Red Zinfandels. How many people out there are fans of Red Zins? Make some noise. And how many people out there, who say they’re not that into Red Zins craziness? Pretty popular with this crowd. A little spiciness, it’s a kind of great wine that really has made his name with the last 12 to 15 years because of the Thanksgiving play that you asked, it’s a wine that constantly a perfect pair for turkey but I think it’s much more than that and in the late 90’s somebody will notice, Zins took over, I mean they were on fire, it was a totally Zin and Martinelli and it became a very big category it also became a waste of alcohol content. The alcohol content got thru the roof and people start putting out consistently high 15’s even 16%, Zinfandels, this one goes in at 14.5, my guess is probably it’s a little bit higher because you got a little room to play and you pay taxes on your alcohol percentage and why would you claim you have more when we say a couple of bucks so please always assume your wines have a little of alcohol in that. What do you guys think of? Sneaky sniffy sniff. Good red fruit, really like a quick attack of a cranberry on the nose, a little tight, we’re going to call completely aromatically challenged but it is definitely not the most aromatic wine I’ve ever seen, smell. A little mint kind of thing, believe it or not going on something that I’m more accustomed to see in cabernet-based wines coming thru on this you know, a little chocolate, little, little mmm just like chhh, like a little shredded dark chocolate, mid-60’s cocoa count style. Let’s give it a whirl. Not bad, pretty rich, very meat. Definitely like a meatiness. I feel like I’ve eaten some raw meat. I feel, you know, I really say this is as buying a chicken on a high way, kind of thing. But, but it’s definitely got some gaminess to it, almost like cured meat on, and I like that about this wine. Great deck a little hot for my palette on the back end, just a little hint, almost like I drank this and just took a nip, a little nip from a sneer of plastic, you know. But, nonetheless, pretty balanced and good elegance. A little bit better than the last four of five vintages of Dashe that I’ve had, so that makes me kind of optimistic, Dry Creek, a very serious place to make Zinfandel, definitely the thing that they should stick into that part of California. This wine is three to seven years cellaring in it. A perfect wine to pair with pigeon, maybe partridge and then we have some partridge here? Very few. Huge mistake. We’ll give it one more shot. I really liked it. Very good stuff, very well-made and wow, really quite balanced, great length on the finish. This is what a good Zin can do, if anything usual coming to the alcohol on the backend and just maybe a tad one dimensional couple different flavors, so nice a little more serious things because I really get stoked about, if I can use that word. Have a little more second 32 of flavor profiles, but this wine is in textbook quality Dry Creek Zin. I’m going to score this wine 90 points and I would recommend people, (excited there) I would recommend people going out buying this wine, this is a very tangy meaty kind of Zinfandel, and if your favorite had style, I think you’ll like this wine. Good job, Dashe. Let’s move on. Yah, one of those— Titus. Wow! Titus 2006 Napa Zin, 15% alcohol content, 27 bones, again, it seems slightly higher alcohol, let’s give it a little rinsy rinse. And, and, sniffy sniff. This wine is even more aromatically challenged than the last wine. Very tight on the nose. Dark, black earthy flavors story, this is suddenly come to the nose, still is tight. Let’s give it a whirl. So, good fruit, lots of pure fruit, definitely off-balanced because of the alcohol, definitely, I feel like the wine is disjointed on the back end. The heat is vomit, it’s taken over. It even sneaks under the third quarter. We’ll give it one more shot. The fruit is very flush and pure. What year is this ’06? This is the kind of style of the Zinfandel that my palette does not agree with. It’s a, it’s a little fluffy and what that means for me is that, there’s a lot of fruit but there’s a lot of nothing else going on, and that’s a problem. I like the blackberry jam, I like that salt black pepper that’s going on with in the mid palette and then it transitions do nothing but puff the magic dragon. Fire in my face and it makes me scared. I feel like this wine has a potential because of the pedigree of the winery and that’s what I’m going on this, you know, 1994 Zin, for example, you try this for my favorite wines of all. To get better, but you know what, for me this wine is not showing super well. I think it’s disjointed, I think it’s way too much alcohol at the back drop comparing to the Dashe, I think there’s really no comparison and I feel like this wine falls fairly short. I think it’s very overpriced at $27.00. I’m going to score the wine 81 points. See you guys think it’s so cool to do this, it’s not fun. Okay, let’s move on. Can we? Now let’s talk about Côte Rôtie. Côte Rôtie. How many people in the room had Côte Rôtie? How many have not? Outstanding palette. Côte Rôtie 500 or so acres in the Rhone Valley. Dominantly, it’s a Syrah-based wine, it, it’s allowed up to 20% of VNA, the white wine, if you remember VMA Shiraz, lends from Australia, that was only 5% in Côte Rôtie, allowed up to 20% most don’t go there. This has two, 25 on it. The Domaine Gilles Barges 2000 Côte Rôtie Cuveé du Plessy, zoomy zoom Carlos. This wines rolls in at 70 US dollars and if anybody in the crowd knows ho wears number 70 on the New York Jets, I will give him $4000.00 dollars. Go. Nobody. Incorrect. The correct the answer is Mike DeVito, oh my goodness. Just saying for—if you have 40 years. All right, let’s give it a sniffy sniff. The calling of this wine is quite cloudy. You’re starting to 70 age, one thing you’ll notice is wine’s age, it’s starting a little orange tint around the color, greeny little brownish action. Let’s give it a sniffy sniff. The puke patrol has made an appearance. This wine has significant Varner characteristics on the middles although a lower action, black pepper and a little green pepper action on the nose. Very, very herbaceous, earthy, and clearly somebody seconds on poop on this cruise. It’s also a quite smoky, you know, some people do hang out in smoker lounge. Is that a little bit that kind actually but not too bad to smoke on cigarette smoke, more chimney smoke like Santa got his ass stuck in there and kick in smoke out, in front back into your home, that’s what I’m starting on this wine. Let’s give it a whirl. Now 2000, not considered one of the great years. And I’m telling you something, this wine is strongly off the show as well. This is pretty disjointed as well. Côte Rôtie has one of the best records on Wine Library TV. I’m a huge fan of it but this wine is starting to get a little muddy than cloudy. It’s like that cloudy day when it doesn’t rain or anything else, you’re just like come on, do something, that’s kind of like this wine, it’s kind of half-prominent. It seems like once it could be Côte Rôtie but then it says well I’m not good enough and you know what, there’s not enough encouragement that I can give it right now. It’s over, it’s informed. We’ll give it one more shot. Yah, I would say that 95% of people that will taste this wine will probably not like it even to finish is borderline brutal. I don’t like this wine, I’m going to score this wine 76 points and give it a major pass under the 70 bones. I’m really struggling with it. Now, what I’m going to do is pull and put a puff smoke and it disappear so, you know if it gets upset with me. Question of the day. Very simply, is this, why do these wines suck so bad? What has been the most disappointing variety that you’ve had in the last 30 days? You, with a little bit of me, we’re changing the wine world, whether they like it or not. That sucked.