Party Time at Wine Library - Episode #557

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 as you can see, I have a guest and we are standing. What do you think about that? Joe: I like it. I like it. He likes standing. We’re not stuffing the bottles. Joe Gee, I’ll be promising him this episode forever. I’m suppose to go to the Buffalo Bills game, you live in Canada. No, I live in Buffalo. Buffalo. Save that. Everybody thinks that I live in Canada. Why does everybody think that? Coz I live in Buffalo. Fair enough. Ahm, so Joe’s hear me out, we have a really awesome get together, we have a ton of vayniacs in the crowd, in the Wine Library with the tasting table, where Julius rules today. Mott, swing it over here to Julius, think he always, Julius always wants to be in the show, like. Alright. I told old Joe, go pick up a couple of, you know, five, ten dollar wines, and we’ll do them on the show, he goes out and picks hundred dollar wines, so, not kidding, I just said, Joe don’t pick three wines that you really want, no wineries that, you know, Joe, he rolls deep. He’s like P Diddy, I mean, you can tell by the shirt, I mean this guy drinks serious wine. Give in a little fill to the vaynier nation what you drank last night for example. Oh man, we had some Simi vineyard Guille lamoli, we had, I’m sorry, ahm, Eguille lamoli, and we have some Guise sparrots. We had some Cogin Cap, we had some Roberto versuccio single vineyard Barolos. Serious juice my friends. So, we’re gonna taste three wines here today, we got a Spanish wine, a Bordeaux, an Italian superstar, we’ve got a really nice line up. I’m excited about trying. I see that Joe’s prep some cheese, probably little hungry, I’m not really sure what that’s all about. But, let’s get into the first wine, Mott. How about Mott coming off in he’s day off in to the Wine Lib, let’s clap it up for Mott. People: Yey! Gary: La Clemence 2000, pomerol, this an 85 percent merlot, 15 percent cab franc blend, but 2000 is really an amazing vintage, and when you look back at it, with what’s happened to the 2005 pricing, there are still some values we had in the 2000 vintage, 60 US dollars, 91 point Robert Parker, obviously tremendous color. I mean, just gorgeous, see this? Do you guys see this, I mean this, is this pretty color? This is pretty. You should see the heads nodding, it’s pretty. Let’s give it a sniffy sniff, what do you getting here? Ah, first thing, right off the bat, I mean, you know, I hate to say, I always jump that horse, but piercing, celerysy right off the bat for me. ahm, you know, with every Bordeaux variedle around the world, wherever I’m drinking from, you do pull that out of there, I do get that little whack of kerosene in there, little, little touch of celeries too. I get nerd purple candy, which is like. I mean, there’s quite a candy fruit on, coming through on the nose as well. Very dark sweet fruit. I also get a little bit of basil on the back end which I like. Do you get a little of that arbacious aspect? Yeah. It’s, it’s definitely there. It’s inky, it smells inky. It’s inky, I did get a lot of graphite in some… I do get a lot of graphite. There’s pencil and tennis rocket in this wine. Well, lot of the graphite. Lot of the classic scorched earth nose that you can get from the ripe band Bordeauxs coming through on this for me. ahm… To me, to me, this is a lot more fruit folard that I would’ve expected on the nose, I mean, it’s intense, hot jam type flavors and really in a weird way you almost come across like barosa hot fresh fruit from 2005 more so than a 2000 merlot based wine, and this is really what shows about the 2000 vintage, why so many people went wild and crazy over it, it is so approachable and drinkable young, unlike a lot of 2005’s, 2005’s are real exciting, every things excited, except for somewhat different wines here and there. There are some baby 15, 20 dollar wines most of them tight as a rock, they’re like in hibernation, where as this wines are very fruity from the get go. But a lot of fruit coming through on the nose. There is a lot of fruit, but I think a lot of that jammy bakedness that you talk about has to be with the soil liquor, lot of clay… Always. They retained, they retained the moisture. Have you ever stick your hand on the clay at Pomo… Ah no. We need to get you out there. No. I mean, it’s fun. It’s fun, you bring couple of GI Joes out to the, you’re out, play it on the clay, very clay like. I’m better at hulk, than (slurry) Understood. But… Just a beautiful, I mean, this is like… Cheers. It is a very liquor, very jammy, very light, very black fruit, dark plums, you do get some of that beautiful cigar tobacco… Yup. And I said, a little bit of that celerycy, which is always, really indicative of that region. See what happens when it gets so rosey. It’s really not a great bouquet, I’m really impress, I mean… Great. I wouldn’t say it’s worth the price submission, but if it was a 20 dollar wine, I would pay it just to smell this wine. Joe, let’s give it a whirl. I like your thumb ring. Mott, zoom in on this. So it taste totally different than it smells. Yeah. I love that. Yup. To me, I get that one thing that I love so much, on the initial attack, for a split second, and the second lasts forever, like a first kiss, I taste pickle juice, and it makes me happy. I get a little pickle juice on the front end, and I like that quite a bit, it’s very arbacious and greeny, in comparison to the nose. A lot of fruit in the up front nose, on the palette it is a very earthy play. You get a leather cedar box, little dark balm action, remember dirt, dries out, throw it, explodes like a bomb. You know, so, dark bomb action, but you still get black fruit. What do you get Joe? It definitely it’s not as ripe on the palette in it’s nose. Not even close. No. I get lot, actually lot of minerality in this wine to, in the back end. Ahm, you know, this is your classic bordeuax, medium, medium, medium. Medium body, medium alcohol, medium acid. Ahm, I, I, like I said, it’s not as deep and dark and rich and all the things you said there are definitely in the back end. It’s kinda tell if you want type of wine. It’s extremely ahm, tenan. Ah, yeah. There’s some tenan in there. There’s, there’s a lot and what’s interesting about this, taste this again, I think you’ll find this interesting. I just kinda though about it a little bit more. Very heavy dosage of tenance on the back end. However, because their sweet tenance, you don’t normally pick them up. a lot of people when they drink wine, if it’s bitter oh this is tannic. But when the tenance is very sweet, you don’t really pick up on quite a bit but when you really start breaking down this wine from the back end, the tenance is quite tight and really shows you the girth. The structure, kinda like the way my dad built this building, we can actually build 16 storeys high. If we’re on the basement, the pillars, you know the steel frame of this building is way too much, dad. But, that being said same with this wine, the structure of this wine is really, without any hesitation, I feel that this wine have the back bone to last another 20, 30 years even. Because of that back end tenance that I’m tasting. There’s a lot of structure, I, I’m not super surprise by it though. No. Ahm, you know. Pepero. I think it is a… Ridiculous store. A misconception that people think that the ripe thing doesn’t have as much tenance as it really does. Preacher Joe. For, for me it’s more a combination of the effect of what you’re perceiving. Cabernet on the left bank tends to be a little bit more leaner, little bit more austere and it’s more of the structure, more of the skeleton and the tenance plays a little bit more. The right bank could be plumper, fatter, juicier, higher alcohol, possibly sometimes a little bit more oak treatment. So what happens is that, it’s the same amount of tenan, but it’s like the built in, there I say, but I’m gonna go there, woman wearing a bikini, you see… Be careful Joe. I was a G, okay a woman wears a bikini and you can see her structure, you can see her body, you take the same woman put a fur coat on… That’s not G. No, it’s, it’s, you put the fur coat on… It’s G-13 that’s what it is. It’s the same structure, it’s the same body, but you don’t see this much. I see. Right bank has fur coat. Right bank has the plumper, juicier, fatter, higher alcohol, little bit oak treated. So the tenan maybe there, you just don’t perceive it more. You know, what I find it funnier, is maybe think of that, when you go to Bordeaux, the left bank and the right bank, it’s hardcore, it’s like crips and bloods in there, I mean they are some serious beef in Bordeaux my friends, and ahm, a lot of people feel that the right bank is fake and over the top and they call it California, to my face, they think I’m American, then I have to throw down, but anyway, the fact of the matter is that, ahm, I agree with you, with a lot that you have to say there. This is a very intriguing wine, after we’re done tasting we’ll let you guys taste some of it. I really think that it is perfectly summed up in a tale of two wines, because the front end, so fruity, so new world, and the back end, the actual palette on the flavor, what you drink, it gets a lot more structure a little bit more, over all, but we should underline the kirsh chocolate fruit is still there. I was just about to say chocolate. It’s really coming through at the back end. How would you score this little suckers? Jimmy G. Ahm, really, really nice. This is a great wine. Ah, I am in the solid 91, 92, 91/92 cab on it. I know. I think it has great structure, has great integrity and a lot of parmesan juicers. I’m in the same ballpark. I think this is a 91 point wine, I think it’s very good for 60 bucks considering that from pretty average ’05 bordeaux out there for 60 bones right now. this has a nice little play, and if you’re able to find a 2000s in that 40 to 60 dollar range, that bring a little thunder, there’s still very exciting, the problem is they just gone. Yeah. Let’s move on, that good, that a good start. Yeah. I like it. Bruno Giacosa, Barolo 1999, 95 US dollars, ahm, and ahm. Let’s see what’s going on here. A little rinse. Love it, I love it. Bruno Giacosa is one of the high and nears of the traditional style Barolo cab. Yeah, I mean, he’s a nabiolo pimp. As he likes to go by so, you know, I mean, it’s absolutely one of the pioneers in kiamente, have you drank a lot of Giacosa lately? Ah, not a lot, enough, one of the things is that you know, Got it Mott. I, I have a lot, you have a lot, but it’s hard to find it. (slurry) this wine comes from the vineyards of castelioni de falento, which is in the northeast region of Barolo. Barolo is divided in the left and right half, similar to Bordeaux is. Correct. And the left half is known for having vineyards that are more easily approachable, really accessible. I hate that misconception, just jumping in, sorry Joe. Keep going. But it does, it does ring true sometimes. Sometimes, that’s what I’m telling you. Keep going. Okay. I’m just gonna jump in, because you’re, he’s exactly right, it’s complete textbook, but when I taste their I completely you know, I don’t know, I completely that that’s, you know, in the wine world and you know this, every world the general rules, we’re America, we’re like 6 quick ways to lose 3 pounds, 9 places to go this summer. You know, the rules are to general I think there’s so many great vineyards in the south, but, poleto is one of the great, great, areas in the world, and giacosa, if you brother had bring you a giacosa, he has a never level out called the red label, and that gets in the 2, 300 dollar price points, pretty baller stuff, very, very serious wines, but what I find intriguing is, that a lot of times in head to head blind tastings five years ago, I was doing quite a lot of Barolo blind tastings, a lot of times the peleto would top even the red label, even the red label peleto, so,ah, let’s give it a sniffy sniff. It’s like strawberry and pine. There is strawberry, there’s also, I get almost like a bank aid kinda thing going, I’m trying, you know, almost like a medicine cabinet, not like medicine, but… Fine I mean. What is that? do you know what? Are you getting a little, it’s kinda, strawberries for sure, it’s definitely strong with that, but I always got like. There, there’s a little like high dainy component, like I see what you’re talking about. There’s also an extremely interesting, like soil component which I like, also gets a little mushroomy. Got a little fungus action on this wine, which I’m always down for. Pretty classic with typical mold. You know, what rue water, I get a little rue water, which is kinda interesting. And… Go ahead. I definitely get some of the, I usually, rarely ever drink good netbeal, I found some hint of cinnamon here. I was… And, and, there definitely is some baking spices. I agree 1000 percent. As a matter of fact I was gonna follow up with cinnamon on blue bar, that is a tremendous job by Joe G. let’s clap it up for him. That’s a really. Thank you. But it’s really, you crushed that, I really get the cinnamon hard on the tail end, it’s a really underlining flavor on the nose, so, you’re digging deep, you’re nose is coming through for you a little bit. I did man. He dig. That’s what I do. Let’s give it a whirl. We should mention this is a 90 point galony wine, which is a nice score, not too crazy. I get a little rusty nail right off the top of the back end, that little petroly kinda, like, you know, like car shop kinda thing going on which I like quite a bit. What do you think about this wine? Ahm, let me get one more. I’ll do this one first, to me, this is a very solid Barolo, it’s got good fruit, good structure, I do like the rusty nail kinda thing going on, on the back end palette. I also like the fact that it has great depth on the finish and the tenance are really nice, firm, but light are letting you get accessible. I also do believe though that this is a little bit more simplistic than I thought it would be. It’s a, a, it’s a nice solid Barolo. It does, it does disappear a little bit on the transition on the mid palette to the finish. And on the palette and on the finish, it’s kinda soft. It’s not crushing. It’s not depth. It’s definitely not as layered as top 100 dollar Barolo that I have from the past. So, to me, it’s a little bit of weak effort, so G, what do you got? Yeah, not much more. My, my look at is, I think it is accessible right now, I mean the tail end is definitely accessible. This is a drink now. And I don’t think it has enough fruit to, to drive my thrill. But the thing for me that’s really lacking is, it is a little bit short and it is incredibly simple. Yeah. I thins out quite a bit on the back end, you started off, you got this nice attack and then just kinda tssp. It’s a cliff. Ahm, yeah, I mean, to me really, I’ll be hard press to spend 40 dollars on this wine, less, let alone a hundred, so I’m gonna have to give this wine pass, I’m scoring this wine 87 points, it’s a good effort. It’s a nice bottle of wine, but nobody in this room is, specially with the economy, the way it is right now, it’s gonna be pumped, to spend a hundred bones on a wine like this, in my opinion. What do you got? I, I’m right with you, I mean, and I hope huge hope of this wine. I mean it is the first wine I picked out. Would you say your hope had been dashed? Oh, my goodness their nothing. Crushed. Yeah, worst than that. you know, we could pretty much pick 12 dollar of (slurry) So much like a grade. This is not real, I mean this guy, it’s not happening. No, I mean, I mean probably a 86 to 88, I’m gonna give a little bit vaguering. But, it’s right in there. It is, it’s good wine stuff. Solid wine, just you know, nothing that exciting. And finally, the hacienda monastereo, 2005 riviera del guero. This is 80 percent also known as tempernio. 10 percent cab. 10 percent merlot. 44 US dollars, so it’s the least expensive, it’s a big fruit bomb so we don’t want to do it earlier, it would’ve hurt the pattern, that’s why, if you’re wondering, that’s a rinse, it’s dark, rinse it in here, 44 US dollars, 93 points Jay Miller, but he does a little, you know, high, though I love you Jay. Dr. J. let’s see what’s going on here. 44 bones, good price, tell us why you pick this wine for us to taste. Oh man, second favorite wine region in the world, I think that this wine rings the most unique terua of any in the world. More unique than Ohio? No, second. Okay. Just want to make sure. This, this region rings in all levels, very rarely will you find a region in the world where you get this ripe fruit with this high in natural alcohol level plus high acid maintain. Two good reasons for that if I may… It’s your show Joe. Really high elevation 25, to 28 hundred feet above sea level, really high elevation. Very high. Extremely hot days, 100 plus degrees temperature days, which gives that unbelievable ripeness of the fruit, big sugars, high alcohol, but at night, drops down under 50 degrees at night. So, you’ve retained your moisture in the, in the, in the soil, so that in the morning, with all that moisture bed been laid off… Unless if it’s 2007, where they had ridiculously uncanny, outside the box weather, where the, it didn’t get as hot and it didn’t get as cold and you’re really gonna taste them on the’07s, just a flag, coz I think a lot of people are starting seeing those on the market soon, a very non traditional vintage. But I agree, that escape is so much what’s the character, keep going. One more reason, the soil is just loaded with limestone and chalk and during those baking, scorching hot days, that minerality component forms crust, called the drero bake, it’s this color of this table top and it is the same principle of as serious steak, you got that hot outside sear on the meat and the soil is here, and again the moisture can’t come out, so you always have a good water bed. It’s like a, I like my steak, Pittsburgh style. Chard and soft, it’s a very similarity, have you been, have you been to Riviera. Not that area. We need to get you as well, I mean, this place, not only are the wines great and Joe just gave you a lot of reasons why it’s a very interesting region, but the food is ripping good. you get sausage and like pig snout, and like ox tail and all sorts of weird stuff that your just loving life, and really interesting white wines in the area that you can get for like 8 to 10 dollars. Riviera, to mean, 4, 5 years to a, 2008, 7 or 8 years ago, really represented by far, in my opinion the best value in the world it’s a little bit, little bit jump the shark in pricing. You know, this hacienda montesereo for example in 1994, one of the first wines I brought in to the Wine Library, when I started doing the buying here, was 19.99, and we were selling flat loads. Coz it was a great price, and it really competed well. Now we’re seeing big Parker press on that decade, spectator jump on board, and now we’re seeing the wines rolling at 44 on sale, so, ahm, a little bit of a situation that you need to understand that, it’s a great, great area, I agree with you, just you have to navigate, a decade ago you could really jump in at 20 bucks and crushed it almost every time. Where as now, you know, there are some 40, 50 dollar wines that are kind meh, in the region. And again ’07, be careful, I’m sorry, anyway, let’s give it a sniffy sniff. Cherry ripe, I mean almost like dessert wine ripe on the nose, I smell a little bit of a grape nut component. I love that cereal. Anybody here a grapenuts fan, good, very nice. All about grape nuts. Ahh, there’s so much deep dark black fruit and coffee all into this wine, but I’m really digging it. you’re always comfortable with it. I, yeah. There is a definite hint of the oak monster, I don’t wanna scare Joe, he’ll probably punch me, and the other thing is that, I get almost like a plum, plum flavored coffee. Good. Yeah, so, you know, you get a little, very heavy dark reduction plum component coming through on the nose. Which is nice, I mean this is very fruit bomby, I mean, to me somebody who is a big fan of the real fruit forward, you know, California Napa flavors for like, even like a Marlin Duquer fan, I mean, the fruit is that ripe coming across on the nose. This is the number one region in the world, and I always preach if you are a new world wine drinker, go to the (slurry) Absolutely. Last night, I was served line, I was served the ’03 furrow and right off the bottle, little bit cold, my first reaction… Is it a cleo? No, it was a pinta. And first reaction California cab. Sure. Right out of the bottle, so, you know, this is, this is my region to, to go for. Party. Let’s give it a whirl. Like somebody took a velvet glove and stuck it directly in your mouth. And that’s a good thing, and a very, very smooth effort. That would be the first thing that I represent on this wine. What are you thinking? Ahm, love this, love this house, love this label, very impress in the vintage and this is drinking like this right now, I was a little concerned being the ’05 that was the cheese was for, I don’t need them, I’m gonna eat it, but I don’t need it. I think this is unbelievable, the mouth feel on this wine, it is so rich and plumy and jammy, baked, lushed and then it just really tails off in this beautiful long, got some nice complexities to it. I’m digging them. Very heavy on the pure, you can’t buy it in America, real, French licorice on this wine, I mean, just enormous gabs. Yeah, of course from Copanhagen knows exactly what I’m talking about, the real, real licorice. Just take that, reduce it, I don’t know, microwave something, melt it down, you get that kind of flavor on this wine, which I love quite a bit. And that grapes nut component that I picked up on the nose, I’m actually feeling it in the palette. Even though it’s very rich and black berry, you, you get almost like a mulberry component as well, I do get a little graininess and a little like weedy kind of thing. It’s very subtle in the back end which I find quite interesting. Did you say greenness? Not greenness, like a weedy, like a, like a brush, like wild brush. Yup. Ahm, this, this wine taste purple, if you could taste the color purple or black that what this wine taste like. It is so long, and so rich, so lush the tenance are shockingly not ripping me apart. Melt them, melt them. Yeah, like cork and wood. And the different cheese, have you done it with the cheese yet. No, I, I, I’m really… Do that, get a little fat boy in there, you will be shock, because completely silky smooth. And the acid, the acid is still bright and crisp and fresh and it makes the wine really, really longer. Yeah, I’m a pretty big fan of this wine as well, what do you score that up? sorry, I’m just checking up on the amerilo real quick. Well, I’m all about that wine. I think it’s got balance, length, depth, layers, love, Love. Ahm, I think I’d be silly to say 92 but agreed just to say 93, I’m going right in between. So, you’re 92 plus. Yeah. Ahm, I think this have great balance I think this is a wine that really has a line in the sand, I think it is fruity bomby enough, that if you are an old wine world wine drinker, you will not like this wine, I think this went far enough in the structure and the fruit and the balance that I think this could turn off some people, so this is a buyer beware, know your own palette, don’t listen to Joe or I, anybody else for that matter, trust your own palette. So if you know your palette and you know you like fruit, if you’re a California Napa fan, if you like baroso shirahs, if you like rich newer world ’03 let’s say vintage chatuentdopop, this is the wine that’s gonna rock your socks off. With me, it’s a, it’s a very solid wine and to me that’s a 92, 93 point wine, if you’re more of an old world, that’s why I jump in to pomolo, coz there’s a little more old world, and it was amazing to me, tasting that, going back to pomolo how much of the greeniness I picked up even like in a blackly component that I didn’t see before, so I wanted it, use it as a reference, that’s why I did that. to me, it does a very good job being so good that I cant see old world fans being appalled by it’s effort coz it’s a solid bottle of wine. For my palette it gets a hair too licoricy, a hair too hot, and a hair too much oak, so I’m only 91, 90 plus range, but I think it’s a very solid effort at 44 bucks, it’s, it’s, there’s probably 85 percent of the wine drinking public that’s going to be extremely happy with this wine. I think it’s a very good effort, I’ll gonna be honest with you, going in to this tasting, I had the biggest hopes for the Bruno giacosa, and that’s why you cant jump in with preconceive notions, and I think we, Joe, I think you did a, nice job Joe. Thank you. I think you did a nice job. I done quite nicely. Well, you did a nice job. Thank you. Joe, question of the day, you know what the guest do, Yah. Fire it away. Everyone has a different reason for doing something, so, some people do things just to go through and do it, some people jump in and do it, for me, wine is everything, it’s, it’s what I do, it’s what I live for, it’s why I fly from Buffalo. Buffalo, Canada to New Jersey. To hang out. To hang out with these guys. I’m going to Seattle next month, to taste with those guys, just to taste with them. With the, with the Seattle vayniacs. So, it’s everything for me. You’re the travelling vayniac. No, that Cala, but anyway for one moment in my life, girls watch going out, when I’m in that bottle of wine that’s all there is that bottle of wine and it takes me away. How long till the Jets play, for three hours. Why do you drink wine? Why do you drink wine? Ssssh, we’re asking the vayniacs. You, with a little bit of me, Joe you were a tremendous guest. Brought a lot of thunder and knowledge wise, we’re changing the wine world, whether they like it or not. Awesome.