Red Wines in San Diego

Hello everybody and welcome to Wine Library TV. I’m your host Gary Vaynerchuk and this is my friends is the Thunder Show a.k.a. the internet’s most passionate wine program and we are still here in San Diego. We are now moving on to red wines. People are more tipsy than ever, probably you’re going to be part of the system and but we’re going to try to get through them and we’ve got four wines here today that I’m very excited about. We’ve got Pinot Noir, we’ve got a little wine from Rhon we’ve got a little Syrah action and there will be little Syrah action, Syrah square. So, we’ve get a bottle of red wine. How many people in here consider themselves red wine drinkers? Raise your hand. Put your hands down. How many people here would drink red wine or the white wine? White wine or the red wine? That’s for the clean wine over both of them. Nice, okay. So, let’s stay focus. Root beer over all them? Nice.Alright Let’s get focus. I'm sorry there’s a lot of fun here in San Diego you know. We need comment a little bit and we’ll come to your town. We will be like WWF. All right let's go. Let’s get focus on the first wine here. All the wine that’s I’ve had a lot of experience with I have only seven to five digits of it. It’s a substitute because the one that suppose to have did not make it, is that right Mott? So it’s a substitute play, substitute sometimes do well, you know Norwood Fisher took Michigan to the championship in 89’. Broke my heart and I mean you’ve seen all that, I’m still upset about it but a little crap call remind and it would be a lot of sense. Jeff Hostetler is very good, jump in so, so it sometimes win let’s see if all belong to my more affectionally known as ABC Pinot you can do that. What we have this 07 Au Bon Climat on Santa Barbara Pinot Noir this one is at $20.00. Let’s see what’s going on. Mott $20.00, all right, let's give it a sniffy sniff. I hear heaven with booing. All right, I feel this has a pretty interesting aromatic. I get a really clever kind of underplay of like blackberry candy melted down, so it's a blackberry play on the back end. I also get a little bit of a kind of unpeeled, very settle little fungus play on the back of it as well and to most. It's probably mushrooms rather than fungus. And I also get a little hint, I don’t know if its bubble gum and it’s kind of a little bubble gum kind of play. I don’t, but it’s not like classic bubble gum it’s almost like rocking bubble gum, you know like bubble gum that maybe got spoiled somehow. Come on Mott it’s kind of there. It’s also, does anybody else think this has a chemical product smell? Yeah, it’s in all this from the God. I get like a chemical play almost feel like just cleaning roof and it’s the residuals of a cleaning product. Let's give it a whirl. The initial thing that happens right away on my palate in this wine is like I get a very curious, little, tiny hint of bacon fat which getting very, very excited. One more time, anybody can you feel that? Let’s taste some more time, I think you’ve got an initial tack of like a little bit of bacon fat back on the palate. That’s followed up by a very interesting sour cherry mince raspberry and they hold hands in friendships throughout your entire new palate. Now, it finishes extremely creamy and almost slightly over old and almost like Cream Burley, almost like vanilla ice cream, very creamy kind of play on the finish for me. Some disagree but there are also balls fans back there. This wine clearly has creaminess to it on the back end, though some might not think so but everybody has their own palate. But their probably picking off on is the acidity and a little bit of that tunic bitterness. I’m not a space Biot because I just feel like its mild, but delicate palates like that gentleman’s delicate flower over the palate make a little bit intense, let's get more shot. Ultimately, this wine also has a candy play. Almost like a sugar candy, you better like grasses or like—I can’t remember it was, right germs on the gum. Yeah, it’s works with the gum, very good. It was just candy cold grasses and there’s a raspberry flavor grasses that you bite and it’s kind of chalky and then it target the gum that’s not bubble gum play, I think we chewed some. I pick that up on this wine in a big time wagon. I'm not completely sold in this wine but I'm kind of fascinated by it and I think it can hurt me but I’m not sure might someone keep drinking it. Ultimately though, if I have a twirl this wine on the show, I'm a sensing an 88 point Pinot Noir. I’m not that excited about it. I think it’s a little bit over controlled chaos situation. It has a lot of different things going on. It’s a bacon fat and in the beginning, it’s very appealing to me. It is fresh and flavorful and I definitely think for a lot of palates out there, there are a lot of people that would like this wine. How many of you like this wine? Raise your hand. Maybe less that I would even thought I think there’s a lot delicious kind of hard to describe. However, its complexities and you want this are kind of lacking and ultimately that’s what I'm looking for so, at $20.00 I’d probably would put me down because deep down in my dungeon of wine thought there’s two wines at $10.00 and I’d rather buy the less. Let’s move on. How many people have wine number two? This is like a band call in a soccer game that’s happening. It’s like, you know, here we go let’s zoom in. These come to a one of the great Rohn produces in the world. A producer that produces some of the best shot in the pot in the world. A wine everybody name of the Domaine de la Janasse. And this is their Terre de Bussiere. This is between 85 to 87 point Robert Parker wine and it is 35% Syrah, 65% Marlow and it rolls in at $15.00. How many people here are still influenced by sideways and don’t want to drink Marlow? Raise your hand, jerks. This is very interesting wine I think, it’s a very interesting wine what it is a D-class of wine kind of wine I'm prone at because the blending of roll in there. And it’s kind of hit the pint kind of thing. Let’s all give this a sniffy sniff. I said sniffy sniff, so I always give a swirly swirl. How many people? Curious. How many of you find this aromatically challenging, raise your hand. That’ll be good. Meaning you can’t smell it. I’m picking up clearly Black Kurant on this wine. But most of it gets a little bit of muddy, earthy tone on this wine. I also pick up a little bit of dust play. Kind of a seller dusty kind of cave basement little action, yeah, that’s good I said kind of— All right, let’s give it a whirl. Interesting, this wine catches me off guard. This wine has heavy dense in them, very thick and full bodied action. It balanced tenance but bitter enough to get me excited but not too bitter to turn me off. It’s like a bad boy for all those 16-year-old girls. You know, what I mean. It’s also very dark and chocolate on the back end, like bitter dark chocolate with like an 84% cocoa count. It’s a very whelmy balance wine and if you are a fan of black cherry soda, you’re going to like this wine. I like the fact that it's creamy and polished, yet balanced. I’m very caught off guard by this wine. I'm going to give you one more shot. Let me tell you, Mott $15.00 wine searchers are on the nice way. This wine has a lot of upside, now what this is going to do, nothing right, an hour. Okay a lot of people were trying to experiment their palate. I hope you guys get a lot at home texture of this 2009. Do write on a piece of paper. Write this thing down, try to find this wine. I’ve completely caught off guard by the quality of this wine for the price of wine. I like the absolute life, the polish and I really enjoying the bitter chocolate mist kind of cranberry black cherry kind of thing going on this wine. It’s a little oaky and creamy and might turn some people off. But the fact it gets very floral on the back end. It’s almost like I feed in Lilac flower, gets me very excited. I like the bitterness, I like the floral, I like the fruit. I’m going to score this wine 90 points. I think this is a very good value and I think it’s got a shocking ability to age for seven to 10 years and more importantly, in the next three to four years, I think this wine can show tremendously well. Tremendously. I like this wine. How many of you disagree with me? Raise your hand. Everybody got their own palate, even the lovely couple that I like so much, I think they’re wrong, I'm telling you, I love it so, I think this has big potential, I like this and then you know what, I'm going to tell you I really like about this, I like the subtle white pepper flavor on the mid-palate to finish to finish sensation. And it’s also, and you’re right. I’d tell you why I think a lot of people do like this wine, its got clear smoothness on the finish. It’s pretty dark silky. I like it, I’m fan of dark. I like it. I actually hate it the same exact wine last year. So that’s why I was totally caught off guard. Let’s move on, 90 Novy 2006 Syrah, $19.00, 90 points wine spectate, let's give it a rinse. How many of you have wine number three? Showing more drink on wine number three. No it doesn’t. How many of you in this room have had a Novy Syrah before, raise your hand. Let’s give it a sniffy sniff. Oh! God I know exactly what this smells like. All right, the first thing I smell on this wine is after there’s a rainstorm in New York City and there’s a little ditch or little like cold in the road, so the waters been still for awhile, maybe two days. I would say you walk by in finger in it and the ruffles or feathers and you got this stinky water smell. That’s what this wine smells like. And also smells a little bit like mustard on the nose, like a dashy kind of mustard on the back end, which is kind of like a little bit stinky water beans mustard and a lit hint of poop. I mean there’s a little in this, which is this. And a little bit of Chipotle and there’s also a little bit black Kurant components as well. You guys ready get this a whirl? How many people hate this wine? Raise your hand. How many people dislike it? How many people are mad? How many people like it? How many people love it? I don’t like it that much. We’ll give more shot. Better, taking away the fact that this wines extremely tunic on the back end and needs four to seven years still reign to even be truly evaluated. I think the wine is over extracted taste a little fake to me can be replicated for $9.00 on Australia and that’s about all I really have to say. If you love this wine, God bless you. You want to spend $19.00 go ahead, if you want to save $10.00 go ahead at $90.00 Shiraz and they taste exactly like this wine. I think its overdone lacks true soul. It’s kind of like Milli Vanilli up in here for me right now. Ouch, got the nerve. All 33 rings of this can ring me I might say. Blame on the ring, I still win its smell off. Bring out the peach course. I think this wine is a little bit of force play, I’m shocked that the wine you expected or have you of gas in this score wine 90 points. I’m going to score this wine 81 points. You saw what I saw about that. Listen if you love it, God bless you, you should everybody has their own palate. I'm sure plenty of people just like a home set. I can’t believe all the fascinating and will give them one point. Everybody has their own palate ultimately. The fact that I know I can replicate this taste 1700 times over the next three years by $40.00 to $10.00 Australian Shiraz it bothers me. I want to save people money; I want them to realize I don’t see the new ones except this wine special. It’s called one dimension of flavor. It’s a black, blackberry black fruit play other than that, this wine is giving you nothing. I do shot; I mean I just want to see anything else that’s kind how I feel about this wine. This is a majorly past the nature, I don’t like it. Let’s move on. And finally, Ampalos 2006 Santa Rita Hills Syrah $24.00 89 points wine spectator. $24.00, how many of you have this wine? Oh, a lot you know, one more time, how many of you have the wine number four? Raise your hand. Syrah, thank you, it's 73 Syrah, 27—it’s says it on the label, I don’t have Shiraz, I have Syrah. Yeah, this is not Shiraz, this is quite familiar. Just to clear on what’s going on, were suppose to have a Shiraz which is a blend of what I have in front of me. Now, I don’t know if you guys are being poured the same thing. Julie, is that the Syrah? Okay, so this is Syrah. It’s the 06 Syrah. All right. Let’s give this a sniffy sniff. Holy fake action. So this is, I talk about skittles quite a bit. We are all biding the freaking rainbow right now because this is moded with candy over the top sugar fruit kind of like grape thickly chew with grape nerves candy. There’s a heavy dose of Chipotle in this wine as well. Let’s give it a whirl. Okay, do you remember this ice pops? Remember you finally think like it's a frozing. Butter pops. Either, if you’re not from New York. We called them like the freeze sticks. All right their not Butter pops. So the ice pops, you know juice, you put in into a freezer, you take it out and I never like the breath, I was all about orange and purple. Now, let's zone in on purple, if you have the purples you would need the pop and then always unless you eat it really fast and brain freeze you have a little juice at the end. The free juice stuff. This what this wine taste like. To me, this taste like a combination of that meeting. Do you remember Minute Maid also made ice pops and they were triangles? They have a grape, the grape juice part of that also taste like this. This to me taste like somebody bought icing mix grape pudding mix it and gave it to me. This is exactly like artificial grape juice to me, period. I see you shaking your head about on this ring, you have already. You totally disagree, what do you think it taste like? Because its fruity and delicious and sugar pie. The sugar fans are coming out. And listen, there’s nothing wrong, if you want a delicious beverage, this is the nice one. But if you’re looking for anything other than grape flavor juice, you need to go elsewhere because that is the only dimension this wine brings the table. Let me give me more shot. This is ridiculously candy juice. I’ve really do, if I wasn’t mistaken only because its dinner but this does this taste a little like— I mean, this is not good, it’s fake, it’s very artificial, it’s fake boobs, its lip out of here pointing into your forehead to get rid off wrinkles and I just don’t like it. It’s like there’s no soul, I’m scoring this wine 67 points. Now, understand this, I’m positive that when we go through all of this right now there’s a bull load people that love this one. No, I think people that like wine, the wine they like it. Once again, you’re going to like me on this but I can tell you right now money is fact on the back. Money in the back, rock beer Shiraz from Australia $7.99 tastes like this. You know what, nothing for nothing, yellow tail kind of taste like this. It is very, very, very, very over sugarfied, I don’t expect it, I don’t like it, and I don’t appreciate it. It’s a major pass and that’s what I think about that one. How many people love that last one? Raise your hand, tell me the truth. I know it’s hard to raise your hand. I appreciate you guys racing your hand. Everybody has no palates? Good for you. Everybody has own palates. That’s just wine take on this, it’s really. Watch it of the dead. What is your favorite flavor of ice pops? You, what is your favorite flavor of our pop? You, a little bit of me would change in the wine world, whether they like it or not.