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, and why is Kurtis Martin here. because he left the dark side, the patriots and he came to the lovely home of New York Jets. Future hall of famer. Will go in as a Jet, I hope. Kurtis Martin is here for good luck. I am schlepping fox borough, next, ahm, tomorrow.24 hours from now Mott, I will be getting nervous, vomit building up, a little worrisome, but I’m excited, huge game, looking forward to it. and what I’m looking forward to right now is tasting this four wines today. we’ll gonna bump it up another wine, just one more wine, coz I’m enjoying this mix bag of tricks, mister Mott. But first, let’s link it up, we sold, four hundred secret packs already, I’m invading plenty of the homes here from the vayniacs, we’re getting a little something, one of the wines and that’s the problem with the thanksgiving pack, coz you got to stick with the wines, and so, if you gonna wanna be a part of it, you have to act fast, Mott, link it up. let’s do it. it’s getting exciting. Ahm, also, thunder cruise, Mott, link up the thunder cruise, if you don’t know what’s going on with our thunder cruise, cabins are actually selling pretty well. Also I think people are not worried about the economy, they want to go. We’ve added a lot of data. Some of the wines that are gonna be on the cruise, check that out, Mott, link that up. have a, some people, if you have any questions, feel free to email me on that. ahm, and I’m excited about this show, we’re starting off with the sparkling wine. A cava, I speak quite a bit of the cava sparkling wines from Spain, this is the Juve and Champs, Camps, brut rose, made from 100 percent pinot noir, it is 30 US dollars, 90 points J Miller, I mean, this is what I’m talking about. Rose, rose sparkling wine for 15 bones, excuse me, for 13 bones. And this is why cava has really positioned itself in my opinion, even more so than porseco, coz this wines tends to be more serious. In, not more serious, more, ahm champagne like that proseco which is higher residual sugar, have positioned themselves as some of the most exciting sparkling wines in the world. Now, little fun fact, I rarely say it on the thunder show, at the end of the day, dessert, dessert, it’s so funny how things match, desert island, or dessert island, desert island, last kind of wine, I’m thinking about sparkling, I love champagne, I love sparkling wine, and I’m awfully excited about trying the Juve and Camps, brut rose. Let’s give it a sniffy sniff. Nice raspberry juice. Wow. Smell that Mott, just like loaded with raspberry juice. I also get very, ahm, nice subtle like ahm, you know, remember, those cough drops that you love, lead them and sort of, you know, the cough drops, like the red cough syrup candy. Coz you know I was like, I’d be like, mott I have a sore throat, give that. you know, that kind of thing. Getting a little bit of that coming through. Little yeastiness, little bread, you know, always get that. really like pretty. Let’s give it a whirl. Kinda loud today. great acidity. Nice mid palette. I get a grainy component actually, a barley grainy component on the mid palette, and then it scores in the finish with a really good raspberry. Good acidity. Nice ball count in the mouth. Nice. Really solid stuff. Little hollow in the mid palette. even though there’s that graininess. Finishes pretty well. A nice sparkling rose, think I got a little too excited, but I’m gonna go 87, 88 points, I’ll go 88 points on this. If you’re looking for pinot noir, rose, you know, sparkling wine, I think this wine hits a certain tone, it reminds me of brut roses from champagne. It’s a, it comes a little short, but really well made. There’s little floral action there in, really, talk a little lot about, that’s coming through the finish. Solid stuff, I just don’t want to give 90 points , because it doesn’t have the possess (slurry), but 88 points for a 14 dollars sparkling wine from any part of the world is really worthwhile, and to compare this to Chardon, or Corbell, or all the other baloney that a lot of people drink at the sparkling wine price point, between 8 and 15 dollars. This crushes a lot of them, and I think it is a very nice start, a good little thing, and you know, as a wine buyer, I will pour this by the glass. This is the typical New York city wine program, serious wine program by the glass champagne that everybody should be pouring at restaurants throughout New York city. I think it’s very solid. And I, I like it. came a little short on a hollow mid palette. and if it have that, this will be a runaway smash hit. Let’s move on. Jardin, 2005 cabernet sauvignon from south Africa, produce and bottled by Gary and Cathy Jardin, 2005 cab, 16 US dollars, 90 points wine enthusiast. Cathy and Gary are the first husband and wife wine making team in south Africa, Gary studied in UC Berkley, I think. So, California action, 10 to 18 year old vines. This wines been 21 months in new and used French oak. 16 bones, very good price point for a cabernet, and, Andre, one of the vayniacs in the forum, pick the 2004 as like the wine that everybody in the forum would drink. Wine of the month, they were doing that in the forum for a while, and I think that, it was a big hit, a lot of people are buying it here last year, so I saw the ’05 come in, it didn’t score the 93, 94 points it did last year from the wine enthusiasts, so it scored a little bit lower, but I’m very fascinated about what’s going on in stalinbosch, with the cabernet grape. I think it got a chance, sneaky chance, to become a factor in the cabernet games, a lot of people yearning, yearning, for that 12 to 18 dollar cabernet that just brings it. and California prices has escalated, Napa’s tough to get those type of price points, it’s getting hard to find cabernet, to have some of the ’05, ’06, little Bordeaux have been a lot of fun. That find that cabernet at that 15 dollar price range so, I’m really hoping kinda for you guys and for myself for that matter that we find this cabernet, and this is a sixteen dollar price wine, I love what’s going on in south Africa in general, I want people to recognize that there’s more than just pinot tajs, and cherry blanc, let’s see what the cabernet grape does. Good, gorgeous color, I mean, I’m just sitting here looking at it, just beautiful, beautiful color. Let’s give it a sniffy sniff. Wow, a lot more virginal than I thought. I mean, just get back in here, completely caught me off guard. Wow, this is almost like on the nose, if I smell it in a blind tasting, okay, this is cabernet franc, so it’s extremely virginal, I get basil for days, I get some really obvious celery stick then like I deep it in my bloody mary coz I’m getting a little tomato action as well. Black pepper coming through but green cabbage, celery, lettuce, cucumbers, just like a salad in my nose. Smell this Mott. Loaded with bell pepper and dill, those are really the 2 dominant. Wild right? very veggital.
Mott: that does not smell like a cab.
Gary: You don’t like the veggietal stuff usually right. so very veggietal that’s leaning towards my palette a little more so I’m excited about this. But I’m keeping the percentage, god, the percentages in mind. A lot of people will be turned off by this smell. Let’s give it a whirl. Very green. Wow. Real wow. Really green on the mouth. I mean, the green hornet and the green arrow and the incredible hulk, all in my mouth right now, and the Jets, and ahm, and several other things. Very green on the mouth, I mean, that’s what comes to mind, green. Just loaded with English peas. Snap peas. Celery stick. Extremely veggietal. A huge turn off to a lot of people. I get a lot of leather on this wine, and clearly, some loose leaf tobacco, not cigarette, loose leaf tobacco coming through on the mouth. Let’s give it a whirl little more. So green, and it gets you in the back here, eucalyptus mint components. Fascinating wine. Thought provoking, really. I would be shh, wow, this is really, really green. Mott. Very minty, eucalyptusy on the back end palette. minds me in that level a little bit of like old heights, but this is even more on top of the eucalyptus and the ahm, and the mint, you’re getting vegetables, where as with the heights you get black berries and black curd, there’s a balance there. This is just, green. Ahm, not for Mott, and see, that’s what I keep fighting with, with this wine, to me, wine enthusiast in the game, I’m gonna go 89 points, and don’t forget that means, you know, that’s not my, this is not up my alley, this is the kind of stuff I like to drink. To me it’s so, ahm, so intense, it’s very difficult, I think to match this with food, it’s that intense. I do see other people really, ahm, getting turned off by the greenness. I could see a lot of people being down on this wine, ringing it in their mind in the ‘70s. to me though, it’s very fascinating and most importantly, if you’re really trying to figure out what I mean by vegetables and green and eucalyptus and mint, this is a must have wine to build your palette, to expand your flavor profile. Though you might wanna do it with a big wine tasting, where 8 to 10 of you could share it, coz again, by percentages this is not the type of wine that America is drinking heavily right now. I like it. I think it’s intriguing. It’s really up my alley. Though I think that 80 percent of you, who are watching this will be appalled by this effort. Mott’s face was a good indicator, and he is still unhappy. But a solid wine, a wine that I think will last 2 to 4 years. I don’t even know what kind of food I would pair this with. Believe it or not, the thing that I’m yearning for with this is mashed potatoes, and I don’t know why, I think that would be the interesting pairing for me, one more time on the sniffy sniff and the palette. This wine has been open for about 7 hours too. Taping lits in it. Ahm, five hours, just FYI. Ahm, yah, I’m gonna go 89 points but boy, boy, oh boy, SS Chris, you have some work to do, this is the kind of wine that a lot of people would have in their 70 point range. Controversial wine, I always like a little controversy. If you try this white or stumble upon it, email me at gary@winelibrary.com in the history of time, aliens if you’re watching this, still email me, I’m probably dead, but it’s okay, email me, I’m curious. Let’s move on. That’s the thing Mott, this videos lasts forever you know, I mean, it’s pretty wild. I’ll get emails for like the rest of my life, I’ll be like 70 and like you know, running the Jets and somebody’s gonna say, that Jardin cab, you were wrong. Sorry. Alright, let’s move on. Excited about this. Weird wine. Even too green for me, and that almost never happens, ahm, this is the Vale Meao, 2006 Meandro, this is a red wine from Douro, a region in Spain, excuse me, in Portugal that’s been really catching my attention, 40 percent triga nationale, a grape that we’ve talked a lot about in Portugal, ahm tinto roreese, toriga franca, so 30 tinta ah, roreese, 20 percent ah toriga franca, 4 percent tinta baraco, and 5 percent tinta amerla, and this are grapes that you commonly see in a port that have been made in still wine. Big fad and last to 5 to 7 years in Portugal, you know what I think about Portuguese wines they’ve definitely gotten a good play here on the thunder show, 92 points wine spectator. 22 US dollars. Big up to Ty Law, former Jet, now a Jet again, former Patriot, now at the Jets, wearing number 22 now, Mott, you like that, little fun fact for the current. Let’s give this a sniffy sniff. Men, the arom, what a fun show. I mean just, two very distinct, and aromatically intriguing white wine, white wines? Red wines. This wine are loaded with slim jim, so I get beef jerky spiciness. I get a lot of black pepper, I’m just like shredded, fresh black pepper coming through. Beef jerkyesque on the, on the nose. Really smells like you took a cranberry juice, ocean spray and poured it on a crap load of beef jerky, mashed them together and just smelled it, that’s what this smells like to me. Really heavy on the cranberry. Very heavy on the beef jerky. You get that spicy beef jerky thing going on?
Mott: I smell the pepper, I didn’t get the beef jerky.
Gary: Very midi. Very intriguing. Got leather, venison, raw meat, like you know, just, you rip off the heart of the panda bear, no, no, that’s bad, that was so wrong. I’m sorry. Like a grizzly bear, I don’t want it to hurt your family, I’m sorry. Ahm, sometimes the mind just goes, ahm, really interesting. Tasted a lot of wine today, had to taste a lot of wine for the store. The pepper and beef jerky is very, very obvious. Very interesting. Let’s give this a whirl. This is the real deal. Wow. Big wine. An invasion of rose petals coming through. Getting a lot of floral wines lately. Seeing it more and more. Really nice black kasis coming through. Very focus fruit. Great mid palette. Ttransition is on point. Shredded dark chocolate on the mid palette, really firms up the tenance. This is the wine that would last for 8 to 15 years easy. This is the wine that I totally pair with hangar steak, you know, ah, rib eye, you know, I love my steaks Pittsburgh style. Burnt in the outside raw in the inside. This is the kind of wine. This exact kind of wine that I want to pair with my steak, just the plain steak, no sauce, because the wine is the sauce. There’s so much of that going on. I get a meaty barbecue kinda thing going on, on the mouth. This is gorgeous, and it lasts forever. Mott, you still tasting. I mean, just the length of this wine completely coats my palette. I mean, it’s like somebody spray painted my body, that’s how much you, just like layers and layers, can’t get it off, can’t get it off, let me give it one more shot. This is good wine. Kudos to the wine spectator. I think they’ve knocked it out of the park. I’m gonna follow up with them and go 92 points on this dark chocolate, massive, robust, focus, Bordeaux meets Italy kind of wine, is where I’m going imaginary on this. With a little Rhone kick, coz of the pepperness. Ahm, very good. So intense and so fruit forward, reminds me of a big fruit bomb, but doesn’t have the viscosity or the over extraction that those wines have. This is the balance of new wines in my mind. This is the kind of wines, a textbook in my mind of what I’m looking for that’s a step up from Bordeaux in flavor, but not over done like some many of the coke, California cab or Australian shirahs wines are. This walks the tight rope and it walks it perfectly and elegantly, with class. Great effort. Tremendous job and once again. I’m a little bit disappointed, I did a Portuguese tasting not too long ago, bout three weeks ago where I went like 1 for 17, and I remember thinking crap, it would’ve been great to have it on the thunder show, because I think, people think that I’m a little prejudice towards Portuguese wines, because they do so well in the show, but, this is killing, there’s nothing I can say. Let’s move on. I wanted to hate it Mott. Dying to try this wine, Mott, look at this package. Herman’s story. Nuts and Bolts, 2006 this is a hundred percent syrah, only 550 cases made, 91 points Robert Parker, 29 US dollars, Russell Pea is the wine maker and owner of this winery, this is one of the more interesting colt syrah winery coming out of California right now in the Santa Barbara, getting fruit from some of the most famous vineyards including White Hawk and Laeticia, to name a few, and I also know, by doing a little bit of homework, that many of the original vayniacs are on this list and are part of the, his mailing list, Mott, let’s link him up, hermanstorywines.com, link that up, if people wanted to get in the mailing list. Ahm, 29 US dollars. These are the kind of wines that I have been turned off lately, so let me practice that, just too over the top for California especially from, ahm, from Santa Barbara, they get big and explosive, that Sequine on, oh high, over the top extraction, however, open mind great color, let’s give it a sniffy sniff. First thing I notice, also a pepper driven nose, not the extracted over the top fruit punch fruit that I get from a lot of syrahs, so right off the bat, I’m a little excited, this actually smell more like Hermkaj to me than anything else. I get a little clove on the nose. Remember when I did the clove, I like became numb on the thunder show. Ahm, you know, what’s funny I get a little beef jerky in this too, I don’t want to back to back here, you know, I got to call the spade a spade. I get a little beef jerky on this, I’m not, I don’t think I’m limited anymore guys, I’m just, I’m getting it again. Ahm, I also get a little hint of a, you know, kinda like an onion stew kind of thing. Weird. Very interesting. Black berries, I will be amiss to not to mention big black berries coming through. Really solid stuff. Let’s give it a whirl. Big. Real big. Ooh. And 16.1 percent alcohol content. Big boy. Wow. Ahm, totally coats my palette, big massive fruit. Tons of chocolate. Tons of raspberries. Tons of black berries. Plum, which I like quite a bit. Lot of plum in this wine. You get that too Mott? Lot of plum, which I like quite a bit. Ahm, definitely, slightly over the top, but not in an obnoxious way, which I kinda appreciate. But boy, ha, hot. Hot on the finish. The alcohol’s a little bit high for this wine. I think Parker went high with 91 points, but I know why, coz he loves this bombastic style, and though this is a little bit more refined than some of the fruit bombs that I’m totally turned off by, it’s still a tad big for me. I don’t see myself really eating it, drinking this with a lot of food. This is kinda by itself, it’s a dessert and a meal by itself. It’s that big. And you know what, kudos, sometimes, after a tough Jets lost on a Thursday to the Patriots, I want to drink a whole bottle of this to the head, 16.1 alcohol, completely fills me up, exactly where I want to go, but in my over all wine drinking, this gets a little hair over the top for me. Less than I expected, based on the marketing of like the whole like sequinon look and just like where it’s coming from and the vineyards its using, and the alcohol content, so, I’m impress that he has been able to kinda keep it somewhat under control and I think it here 30 or 40 years, this wine could open up nicely and become a little bit more food friendly and more drinkable. It’s a big boy right now. I would highly recommend people not drinking it at this point. I think it needs to be put away, but if you do, big foods. But on the flip side, as I sip this a little bit, there’s a lot of fun to possibly drinking this, watching the Knicks, get a nice fat cheese burger, bacon, and drink this. Just that fun, hadenistic, over the top kind of day. So, got to know what it is, I’m gonna go 88 plus points on it, it’s too over the top for my palette, but at 29 bones, there’s a lot of people spending 60 bones to get this thrill. So kudos to the Herman Story people for that part of it. Solid stuff. Doesn’t crush me. Too over the top. Definitely not as exciting as yesterday’s show, is where the wines really went, if I was buying for the store, including the people that are buying, coz they’re here, ahm, if I was buying for the store, this would be a no brainer and I would by as much as I could. I would definitely place this wine, and ah, I’ll probably pass in the other two. Though because this is a 91 point wine, and small production, and people want it, I’ll probably bring it in, but for my palette, for my place, this two shine, I’m might even been a little bit tough on this. I kinda sip this as I go away. Ahm, question of the day, what’s your Jets – Patriots prediction? I want it from all of you. Also, are you part of the thanksgiving pack. Super excited about this one. Really excited what I did about this one, really pick some wines that really go great with thanksgiving dinner. So I know so many people did it last year with their families, cant’ wait to be in your home for thanksgiving. Love sparkling wine guys. Good stuff. Yah. It’s little hollow on the mid palette, I did a good job. Kudos to myself. It’s all I got. I don’t have much. Ahm, my big anniversary tomorrow, I love you Elizabeth. 4 years. To 400 hundred more baby, I love you, mwah. And I turned 33 on Friday, and it’s a major problem, I would probably not be the same person when I come back on Monday, Friday’s show is epic though, Mott, can you work on that, it’s a good get out. Wait till you see Friday show. You, with a little bit of me, we’re changing the wine world.
Transcription by:
Scribe4you Transcription Services