Gary: Hello! Everybody and welcome to Wine Library TV. I am your host Gary Vaynerchuck and this my friends is the thundershow aka the internet’s most passionate wine program around Arizona making fun of every Cardinals fan because we know what the Jets did to the Cardinals but as you can see, I have some pimp guest today on the thundershow. So—oh! Wine’s fans. And I’m very excited, a lot of people have been requesting this show for about three years now, and now we’ve pulled it off the Vayniacs. I’m very excited about this. So gentleman, left and right, why don’t you tell the Vayniacs who you are and what you’re doing here.
Eric: I’m Eric Glomski, I am the owner of Page Springs Cellars. Maynard and I are co-events, there are wines and I’ve kind of got a little bit to do with Maynard’s project produces.
Maynard: And I’m Maynard. There you have it.
Gary: Very cool like that all right you can just feel like—
Maynard: If you don’t know who I am, why don’t –
Gary: So Maynard thinks of a rock star for real 00:01:22 to say. And also passion about wine and has brought a lot of tension to the Arizona so these guys are pulling out a really big—you know, I always and my show with you with a little bit of me, we’re changing the wine world. Well, these guys are really changing the Arizona wine world. Though, Callahan was the first brand that really hit my radar even a decade ago when I first start learning about wine for Arizona. These guys have really brought it to the national tension. I was in leveraging with some personal brand equity but by making quality product, we’re so right here because I’ll be very honest with you as cool as these guys are, I’d be thrilled to score every wine here a seven. It can happen. I doubt it. That could happen.
Maynard: It could happen.
Gary: So why don’t you tell these guys, the Vayniacs out there how you first got into wine. A little two minute, how you’ve gone to wine, a little two minute. How you gone to wine and why are you doing this? Why you have 00:02:19 that explains, wine that’s here, it’s gorgeous. Completely middle of nowhere. I mean this is an awesome town and there’s like Cornville or something. Why don’t you tell the Vayniacs how you got into wine. Obviously, you had an influence of Maynard so you’ve probably got some more of the background. I’m not—myself. I’m enjoying it, break it down.
Eric: Pretty simple. I used a little impression here which is a little west of here and I was a college instructor in Ecology. You know to me, which is like—
Gary: Of course.
Eric: Studying and I started making wines from apples that from all the band in orchards throughout the Central Arizona.
Gary: Because you want to get drunk?
Eric: No just like you know my beer—
Gary: Like one of those dudes.
Eric: No I met this crazy old guy in Atlanta, he’s a weaver. He had weaving in 00:03:03 and he was a winemaker.
Gary: Where is this man Dick?
Eric: Dickson Prescott.
Gary: Nice, after this, we need to find this guy.
Eric: You should, you’ll love him.
Gary: I’m so with him.
Eric: He’s like 80 years old, he’s gay, and you used to see is his artwork. And 00:03:19 too. So he’s like the strange little habit like a guy out there and hanging out. And he—
Gary: Is he like a colt hero? People that know him or like this--
Eric: Oh! Yeah.
Gary: He’s like Yoda.
Eric: Yeah big time.
Gary: Yeah! Okay.
Eric: You have to seek him out and they’ll hangout just more often.
Gary: Yeah.
Eric: Here’s—
Gary: He was like 00:03:38 wanting my son.
Eric: Yes exactly. You know what I mean. Anyway, he really inspired and he calls himself a centralist and he just said, look, his life is all about the sense. What better job can we do to educating our senses. So I’ve watched on that immediately and I started hiking out these remote places in 00:03:59 and making wines out of them. And I’d freeze them, and actually present frozen so I’d get more viscosity out of them or sugars. And—
Gary: You’re making dessert wines?
Eric: Yes exactly. One thing I do with another, I started taking off my full semester that’s why I’m volunteering in Harviston, California. And then I went to the job and did a lose wiring. Work my way from cellar, rack, to co-wine maker over five to six years. But I always want to come there.
Gary: And what do you 00:04:25
Eric: That was mid 90’s.
Gary: So it really—you went to David Bruce, found exploding with the whole—
Eric: Oh! Yeah I was there. He went from only 20,000 to 80,000 cases in like four years.
Gary: Yeah! Like it was hot and that’s—
Eric: Central Coast 00:04:34
Gary: Yeah! Sure I got crazy.
Eric: Yes it was awesome.
Gary: But you want to come home.
Eric: Yeah I was like you know I want to be another winer in Arizona or do I want to go to Frontier. And as an Ecologist,--
Gary: There’s another winery in Arizona.
Eric: Yeah.
Gary: 00:04:50 120
Eric: Well that’s in the colleges, I knew that Arizona had my proclaims that were ideal for grapes. You know, there’s a lot of many training climates here.
Gary: Yup.
Eric: So I came back, help to guide in John Marcus get started off. Yes I could came in winery at the road here where everybody came and when they drop in, so that’s my brief.
Gary: Take it over. So you—
Eric: No actually it started when I was living in Boston and working in a pet store. And a friend of my worked in the north end of Boston and 00:05:20 shop, and then you know on the weekend, we get together and have little barbecues and we would bring these wines over. And at the time I had no friends or reference I have no real interest in getting any wine but I could tell you there were something to it. And then shoot me after all of the sudden, music just kind of happen for me and on the road and exposed to fantastic wines around the world. And then somehow just ended up in Jerome because I had a dream I was suppose to be here. Kind of follow my nose, ended up in Jerome, Arizon.
Gary: Physically you had a dream.
Eric: Yup I had a dream and the dream I—to me I can look like the small town and I’ve been to Arizona. I’ve been to Phoenix, been to 00:05:57 and I often had no interest in moving to Arizona. And a friend of mine, Tim Alexander said that I could show you the whole town. I can show you where I use to live, and he brought me to Jerome, and I really changed over my driver’s license and registered my car, and rented an apartment, look for a house.
Gary: So you grew up in Boston?
Eric: No I grew up in Michigan.
Gary: So you are a wine fan?
Eric: Yeah.
Gary: That’s awesome. I’m actually 00:06:21 advance. People that actually—that Jet fans. This is a tremendous feeling. So—sorry I’m just so happy. So the Italian wines got you into it. You started learning about this--
Eric: You know, I started in getting into wines. Like I’ve said, looking out the back deck, we can—this looks like some of the places that I’ve been on the world that make wine. So I started digging the holes, ran into him, planting grapes.
Gary: He just want in the winery one day.
Eric: He just rolled up and then a distant cousin of mine, while I was planting vines, he said “Your great great grandfather had vineyards and wine in all in Italy right” and I said, “No I didn’t know that”
Gary: And that’s where it really is.
Eric: Yeah and I think the vision of what Jerome looks like in this landscape look like was basically him coming through me and going, we got to get you back to—
Maynard: In LA.
Eric: Get you back into the field.
Gary: And what your 00:07:17?
Eric: When I start planting?
Gary: Yeah.
Eric: About ‘03. We’re digging holes in ’02 and ‘03.
Gary: And just knew you want to make wine and that’s it
Eric: Yeah.
Maynard: You rolled in—you know.
Gary: High five and 00:07:30 darts.
Maynard: I’ll never forget that—it was kind of your 00:07:34 if you remember. She looks like the rumored X-Men, the female wolverine.
Gary: Female wolverine?
Maynard: Yeah, there was a female wolverine.
Eric: It’s good to me that came.
Maynard: She was like with Blanc leather suit on.
Gary: What’s going off?
Eric: She’s exactly—
Maynard: Old colored and dirt, and had printers—
Eric: She would have leather on?
Gary: All right, let’s get into these wines. We’ve got six wines to taste. I could feel this is going to be a two part already.
Maynard: Okay.
Gary: We’re starting with Perrier water.
Maynard: Yeah, you can look Perrier water. I’m just going to pour that for you. Back in the day—
Gary: Let me—take a zoom in on this, this is Perrier. A big shout out to Clint who’s taping this. Matt when we get home, we need to link up this man. This is the man from the video. If you’re in Phoenix, we’ll get into that later. So tell me what this is.
Maynard: Okay so back in the days in Jerome, there were some minors and they—one of the main winers that hired us are Spanish gentlemen to come over and make wines for them in the northern Arizona and the Jerome area. That Spanish gentleman had married a Mexican woman and 00:08:44. Basically, people that know that actually made wine in Arizona. This is piecing this little stoves together. Cut to years later, no vineyards, no winers, this little Mexican woman was living on the corner of this little building in Jerome. One single wine growing up—inside of their house turns out it’s a surviving line from—he has husband who made wine back in the day. We took cuttings out of it, we planted them, we send them to 00:09:12 Davis. No genetic record of what this is.
Gary: So nobody knows what this is.
Maynard: Nobody knows what it is.
Gary: So what did you name it?
Maynard: I’ve named it 00:09:19
Gary: Can you rename it?
Maynard: Yeah Gary if you want.
Gary: I was hoping, this is my big shot. So you named it after her?
Maynard: Aralia which is a Spanish for gold.
Gary: So do you kept the 00:09:29.
Maynard: I don’t know what it is. It could very well be in native because they’ve been native grapes here for thousands of years. That 00:09:37
Gary: You definitely get—you know, like if I was just to smell is this, what is this, imbalance still or—
Maynard: I have two gallons of here.
Gary: It looks like out of a watered bottle.
Maynard: My hand crushed it in a colander and now it is in two glass of one gallon.
Eric: We just 00:09:53 starting cultivate down. So to potentially expand.
Gary: It’s pretty cool. This is legacy. It has an albarino kind of component to when you smell it. I just point an wonder if it ties of that way back. And also colorado one of these action kind of—let’s give it a shot. So what is this? Is this an actual product or no?
Maynard: Not yet. It will be called 00:10:19 wines.
Eric: This is Maynard’s first solo wine making venture. Completely by himself in his garage.
Gary: This is a real garage wine.
Maynard: Out of a Perrier bottle.
Eric: How long was it when you pick this in like October or—
Maynard: No this is August.
Eric: Okay.
Gary: This really does have a you know, a classic, real Laredo Vinho Verde meets apple, new kind of component. It’s definitely giving me that kind of vibe. It’s got a good acid but not crazy levels of acidity. So it’s kind of easy to drink but it is really a food play. I mean this is not the kind of white wine, not a lot of people are going to be like, let’s porch it up and you know, this has complexities to it. I mean top of score at this point this is all over the place. I never had really anything like it unless I’m shocked. I mean, that’s pretty cool they can’t figure it out and you get to name it. I mean to that kind of stuff. Can we do some more, hanging around every year. I mean a Vayner should—so but tremendous complexity.
Eric: Maynardchuck.
Gary: Yeah Maynardchuck.
Maynard: We’ll co-name it.
Gary: Oh! I like that. Really good complexity, good wine. I mean if he sells it like 45 bucks, we should all buy. Is that what you’re thinking just like the retail? A little different.
Eric: One of those—
Gary: Very interesting stuff. This is really neat. This is a real curve of a lot of fun. Good ways to start our show. Let’s get into the first wine, this is going to use a zooman skills to see if you could hold to the—Matt, I agree. So this is the Arizona Stronghold 2007 “Tazi” white wine. This is your drape venture.
Eric: Yup.
Gary: Tell me about this project.
Maynard: Go for it Eric.
Eric: You know, essentially when we purchased those, there’s a little rinse action.
Maynard: You have a little rinse action.
Eric: When we purchased the vineyard, there were varietals there that are more positive when we suited for the site. It was Riesling Sauvignon Blanc which we were kind of questioning and there were Chardonnay, Malvasia, and Vioneigh. And I remember thinking how do you know what I’m looking for the grafting over that Riesling and Sauvignon Blanc but the first here we—let’s harvest, let’s fill it up and see what the place has the offer. And 12:42 Riesling which at the beginning of harvest right after making I was like” This stuff is strange. They ended up this in about incredible orange citrus kind of mandarin quality. Nice texture, really nice texture to the Sauvignon Blanc, have a lot of varietal character and the Chardonnay was very burgundy. And in reality, this looks like 4300 feet so it’s actually quite cool. And you know, everybody—whenever I talked to them, they go “You have your own wines in Arizona” They pictured sand dunes--
Gary: 00:13:08 cactus.
Eric: It is a highly desert. So 00:13:11 eldest son who came the peacemaker of the family, we want to make a great white wine and at good acid, it was good to food, we’re definitely more focused on food. We both like to eat.
Maynard: Italians.
Eric: Yeah and exercise—
Maynard: Because he likes food more than me.
Gary: Zinger.
Eric: So this is really a collecting glance. It’s actually primarily a Riesling Sauvignon Blanc, a little bit of 00:13:37
Gary: Yes I see it. Let me break it down—30% Sauvignon Blanc, 33% Riesling, 17 chard and 16% Malvasia. I mean, really a pretty unique and interesting but what is the suggested retail of this wine?
Eric: $17.99.
Gary: $17.99, 18 bones okay.
Eric: Yeah you can see out there 00:13:57
Gary: All right, let’s give it a sniffy sniff men because that’s what we do. So obviously, this is a very different, interesting, aromatic experience which all of you know out there, I’m a huge fan of—I think the majority people out there are appreciating the nose of the wine.
Again, a lot of complexities of fruit—actually, there’s a lot of kind of an orange peel going on here on the nose which I like quite a bit. There’s also a little bit like it’s so weird. I get a little bit of like potato skin on the nose and I can’t completely put my finger on. So it’s a little cold so I want to rinse up my hair.
Maynard: This definitely does a huge shift as it—
Gary: As it warms up which is why I always love red wine at room temperature. But you definitely get you know, orange peel coming through on this, I get a quite heavily actually there’s a clear citrus component thing going on. I was getting a little hint of mango on the back which I like quite a bit as well. There’s this potato skin thing that I cannot explain but I will figure it out. Let’s give it a whirl.
Maynard, what do you think on this wine? To me, this is you know, light to medium body and very orangey, and like florall in the mouth.
Maynard: Once again, the food wine.
Eric: Yeah but this really goes well.
Gary: Shark fish. You know like oyster.
Eric: A scallop dish with like a brown butter.
Gary: You know to me, this is a play for a lot of people that have been really excited about Greek wines. I get a little bit of that Greek wine component coming through this wine. It’s got good mouth fill, it’s a medium to light body wine. Very crisp, very clean, has good like bluestone components. It’s actually pretty funny. It has Alsatian like characters, has some Italian white type characters. It really does bounce all over the place a little bit on my palate. It’s a little bit short on the mid-palate but it’s also cold.
Maynard: Yeah once it warms up in mid-palate.
Gary: But I do love the acid of this wine. At the end of the day, my fans are addicted to acid that will pair them with food and I really feel like this wine has that complexity. To me, it wasn’t that 87, 88 point type wine. Probably getting the point higher than a normal one because we’re here dudes you know what I mean. But a solid effort and definitely a clear indication. You know to me, what gets me passionate, you know, I always talk about the other 46. The states that produce wine that are in California, Washington, Oregon, 16:49 but the other 46 when people taste this wine, if this was a blind tasting would some of you have really understood winer, just you let them drink that—those wine. You know, this is what makes me happy because people like—you know this is wine from California or a wine from Italy. They would never think that it’s a wine from a different place and that’s what gets me excited, that places around the country, clearly Arizona is getting a lot of 00:17:14. Arizona, New Mexico, Baha, California, Mexico, there’s some serious stuff going on there. It’s part of the world’s interesting wines. This is another example. This is not a—you know a swill that unfortunately so many people think these other states of producing that kind of clone. You guys are battling that everyday.
Eric: Yeah 00:17:32 first planted in that, everybody gave him a hundred time and there were people coming from—Arizona.
Gary: They just made a movie about how much hundred dollars are California wines. All right so when we’re done, we’re waiting for.
Eric: We’re getting another bottle, this is clearly too cold.
Gary: Right so—
Eric: It’s 100% Malvasia.
Gary: Very cool.
Eric: And so delicious when it’s—
Gary: Let’s talk about it before—let’s talk about it, we’ll zoom in, and then we’ll talk about—this is 100% Malvasia, is this, do you feel like it grows right here. There’s a little bit of the Italian Blanc, what is the Malvasia Blanc put in on this Page Springs 2007 Malvasia, only a 175 cases are produced.
Eric: We actually called the wine Vino de la Familia Blanca. So like wines with the family.
Gary: Sure.
Eric: And the retail you know, $20.00 thanks to Corey.
Gary: $20.00 thanks to Corey.
Eric: Yeah that’s way better.
Gary: A big shout out to Corey.
Eric: You know a Malvasia to me you know, I think probably with Maynard as well. I think this is the great figures on and the future’s first whites go. It’s amazingly expressive it can in your nose. It’s extremely floral, a unique fruit characters, have great acid, it’s just a phenomenal wine and it grows well. If the vines that do well, they crop very reasonably. I think I’m enjoying this.
Gary: I’m a huge 00:18:52 fan. I’ve definitely been a fan of the grape for a long period of time. California’s real play at all ever was wild tourist. They are really the guys that kind of hit out of the park for a little while. But it’s a very intriguing grape varietal but I think it’s totally on the radar. And it is true that it does well here at this—I agree with you then. If it has a potential here that it does well. Once people started tasting this, you start tasting what the grape can do, this could be really the bell weather grape that brings attention to this area. Is that something that you guys are conscious I’ve been trying to get that message out?
Eric: We’re planting this left and right, you know, at Wall Street, Jerome, we got excited about it.
Gary: This is a great news.
Eric: Yeah we just can’t—this is—
Gary: Do you get a little like pine needle like a little forced action here.
Eric: Yeah forced action absolutely.
Gary: I get a little star fruit coming through here, a little pear, there’s also again, what I always love about the—you always get a little bit of that citrus action. 00:19:50 no question. Tangerine action. You’re getting anything else for the nose?
Maynard: You know the beauty of this wine is it smells like it’s going to be this big service palate.
Gary: No question.
Eric: And it’s getting in your mouth completely different.
Gary: No question. This wine comes across Armanos the great point, little Moscati, what you really feel like you might be getting a dessert wine. And so I’m excited about trying this. Let’s see what’s going on here.
There’s this classic herbaceous, greeny kind of thing going on on the back end which I like quite a bit. Really great mouth fill, good lusciousness. You know, this has a little more oak to it than I would have even expected actually.
Eric: There are a lot of 00:20:38 I love this wine.
Gary: It has wheat.
Eric: Yeah.
Gary: You know, its got viscosity.
Eric: Yeah and this is—
Gary: I know the reason why you froze the apples.
Eric: Exactly. This was in stainless and in neutral whatsoever. And—
Gary: 100% stainless.
Eric: We do attended 00:20:53 to try to keep that citrus in there and the freshness.
Gary: Yup. How do you like this stuff?
Maynard: This to me is really acceptable for me. This is from the Arizona’s 00:21:08. Previously farm—
Gary: Yup.
Maynard: And that’s the 00:21:15
Gary: This has really great richness. It’s like very solid bottled wine. This scores 89 plus points. I think this has real complexities. Really 175 cases. Tell the fans out there they can love the business side. Where is that –I mean you’re selling out of this winery.
Eric: Yeah I mean this –
Gary: With the Arizona lovers, you’re not allowed to shipped your wines across around the country or you are?
Eric: With different states as long as it’s 00:21:44
Gary: So you’ve got some—
Eric: We’re sold out of this right now but probably, more probably early—
Gary: Into the mailing list.
Eric: We have a wine club and then what we will have here next sales up in December.
Gary: Got it.
Eric: So—
Gary: Do you have a website where people could sign up for the wine club?
Eric: Yeah at pagespringscellars.com.
Gary: Matt, link it up.
Eric: Arizona.
Gary: I like this. I like this. This is very good. It shows a lot of promise. To me, how is the ’07 vintages look? Hotter than normal?
Eric: You know, we really only have you know, a small handful of vintages into our—I would say, if it looks the last three years, ’06, ’07, ’08, ’07 was the warmest.
Gary: Yeah because and the reason I asked that is it feels like there’s a little love handle to it. Just a little like I feel at the heat I’m just 00:22:33, that’s why I’ve got an 89 plus instead of that 90.
Eric: Right.
Gary: On the control level. All right let’s move on. What do we got here?
Eric: That is the vineyard 00:22:49, it’s our first state of vineyard and we have four overalls planted Sirah, Petite Sirah
Gary: It’s the old seven Landscape.
Eric: Yes this is a blend of Sirah and Petite Sirah.
Gary: So you picked it together?
Eric: Yes.
Gary: And just mix it all together.
Eric: Yes.
Gary: Old school stuff.
Eric: And this is 00:23:09 as well so this we have total control on this vineyard from planting to now.
Gary: So you don’t—you do, 55% of it is Sirah.
Eric: Yup.
Gary: And Petite, blended together? And what’s the rest.
Eric: No.
Gary: Or it’s 50, 50/50 I’m sorry. Got it. Or is this 50/50 blend?
Eric: Okay there you go.
Gary: And what’s the suggested retail of this?
Maynard: You know what, it does seems a little stand from there. We sold that to our membership only.
Gary: You guys like schools—
Eric: 00:23:43
Transcription by:
Scribe4you Transcription Services