Hello everybody and welcome to wine library TV. I am your host Gary Vaynerchuk and
this is my friends is the Thunder Show a.k.a the internet’s most passionate wine program. And let me say it right now, the Oscars Pack, big Oscar Weekend Academy Awards this Sunday and I’m super excited about it. It’s always a fun little thing to watch. You know you like the Oscars, do you watch a little?
I like it, I don’t know I still get up, I understand it’s kind of “huh,” but I’m excited about that. I'm also excited about something else tomorrow. Tomorrow, Mr. Matt is our third anniversary. Wine Library TV was born tomorrow, three years ago and I just want to say Thank you very much from the bottom of my heart. To everybody that’s been able to help this thing grow like a little flower.
You guys are the reason, I do the show and if you are watching I just stop because you know I like to keep a schedule that has value if nobody was watching. Then Matt would be a tremendous viewer and I probably would be doing it, so thank you so much to everybody who’s watched this show ever in their lives. Thank you so much it’s meant the world to me and it’s a very big part of my life and it's just really quite exciting.
Now, today’s show is the Oscar Pack, Secret Pack, bunch of you’ve got it. Three wines are in that pack a white wine, a Verdiso, the first time we’ve ever having Verdiso grape which is -- a grape would be fine and the Leeuwin area, North West Area of Italy, it’s a little Frizzante action too, so you’ll see that as a port. There’s a little bub in there and you see that little bub.
Commonly used in sparkling white wine, like Prosecco but it’s been use a little bit more by itself and the $14.00 plan, I’m excited about that wine. Then we also have 2000 Bordeaux which we’re going to talk about and a Cab from Margaret River in Australia which is really going to show that Australia is not the fruit balm over the top explosive stuff that I’ve been prejudiced and kind of pigeon holding it and I have, I’ve been tough on it and not rightfully and Margaret River we’ll show us why.
Also big happy birthday to Cathy Garel and other than that just one more thank you, in just three years, it’s a long time everyday into all those emails and people like you know it dominates comes to mind. The people are in here living comments and it's spectacular. So I appreciate. Let’s go into the first wine, let’s zoom it in Matt, you already did it. That’s the Collalto, did you? 2007 Verdiso, 11.5% alcohol content. It’s about 50 hectares planted of Verdiso in Italy these days.
A little clear cut sparkling play with its Frizzante, much more than the normal, you could see it's not massive, it's like a Frizzante style. I wouldn’t call this a sparkling wine. Let’s give it a sniffy sniff, very aromatically interesting and we get a lot of sugarcane on this nose. So I hope, hopefully you're watching right now and you just saw somebody win an award and you’re sipping on this. You know green apple coming through sugarcane, coming through. Let’s give it a whirl.
Very fresh and bright great acid on the backend, quite interesting, very apple, very apple driven, also a floral component, definitely like dandelion kind of like you know flower action going on. Let me give it one more shot. Pretty darn Frizzante, wouldn’t you guys say?
So, it would very interesting for those people that are you know kind of a champagne fan. This is very sparkling in its approach. I like the backend fruit, I like the sugarcane thing like talked about. I do get a pear of component on the backend, as well. This is what’s really interesting; this is expressing ourselves by trying new wines. I’m not sure the statement I'm making, but I think it’s a good one.
I clearly get baked apple pie on the backend, because I’m getting a crusty component now, which I'm liking quite a bit. But this is another extension of expanding our pouch, trying new things. I probably only have two Verdiso, Verdiso is in my life, so I’m exited about this, it’s definitely great. A lot of people have never had in there lives even serious Sauvignon, probably happens. So it's one that applies very much under the radar, 14 bones, probably pushing it a little bit but still just for the price of intrigue.
I think this is a pretty good play and I think it's got bright fruit and a nice little wine. I'm going to probably score 89 points. I’m going to go 89 points. I like this wine I think it’s a good play, I hope you’re enjoying it at home. I think there's going to be a good sector of the people that are tasting along on this wine that they’re going to find it quite good, quite exciting, quite bright and I’m excited about that, because that is quite a good thing.
Let’s move on. Chateau Cote Montpezat, 2002 Côtes de Castillon, a $19.00 play and this one I’d previously scored 90 to 91, 91to 92 on trips to France for newsletter, so it's probably on the website, I probably said that if you click it, I’ve been very fond of this. This is the wine that Ian and I fell in love with on our trip to France, an amazing play we thought a Côtes de Castillon, Merlot base, right bank play, really interesting wine for $19.00 from a vintage as Harold it is 2000.
I fell like this was -- I’d really bought it for the store but always new back then even thought that’s going to throw in the secret pack, because I want to lot of people be very happy with me. You going to get something much smoother and older play, a little bit more balanced integrity, let’s see hopefully it’s doing all that. I've tasted this wine several times. Let’s give it a sniffy sniff and you see that a little bit of that green pepper that’s going to come through. You're going to like this in second sour cherries on the nose and blackcurrant, all busting out, really good aromatics, but you’re definitely going to find it to be a green vegetal plan on the nose.
Now, here’s where we get fun, let's taste along now, because you're at home with it. You get like the broccoli top head, you know in the mid palate, but now you're getting a little of that cherry sweetness at the backend. And do you feel the silkiness? Could be confused for lightness, I want to call this light, but it’s a medium body played, what you call the mass fruit bam, but on the backed, that’s smooth richness of this fruit is quite undeniable.
Good floral rose petal action in the mid palate which I like quite a bit, but silky, silky smooth. This what happens when you let something age a little bit, you’re going to get those silkiness and that was so imperative for me to put in this pack because I’d really want the people to really try the elegance of balance over refined old of Bordeaux which is not even from a big tummy Côtes de Castillon, great area but, you know its not Pomerol.
Good form tannins, really nice greenness, you’ve got to be a bell pepper fan to really love this wine and I am one. This is definitely a cabernets franc play for a lot of fans, meaning people that love the Loire Valley Shannon we’re going to fall and love with this wine. Its elegance, so its balance, its fruit, little black pepper now, are you picking it up on the backend? As I'm yapping here, a little bit more than I remembered and almost a beef jerky kind of component on the finish. I like this wine a whole lot, let me go 90 points this time. I feel like mine is not as bright as I remember that six months ago, but other than that this is still a complete fascinating value driven Bordeaux in my opinion, very hard to get older good Bordeaux under 20bucks, virtually impossible.
And for that reason we’re pretty done a big fan of this. Good bright fruit, it will last probably another three to five years, this isn’t long for the tooth, and definitely wine that you’d want to pair with a variety of different foods, the first thing that comes to my mind believe it or not would be a big lamb shack, not that one that so outside the box but I’ll go on the lamp shank on this play. I like these burgers, simple stick stuff like that is lot of fun as well because good stuff. Let’s move on.
Leeuwin Estate, 2004 Cabernet Artist Series 94 points from Josh Raynolds, $35.00, 94 points from Josh Raynolds who writes for Steven Tanzer, international wine seller is a huge core. Josh is a great critic. This is a monstrous review on this wine, 35 bones for 94 points, not bad at all and this comes from Margaret River. Robert Mandavi, I really felt in love with him. When he traveled to Australia, fell in love with and in the late 70’s and this was the spot he said he was going to make world class wines, that was a big deal at the time and really, really has really kind of been put to the back burner by Borrosa but still produces some of the more elegant balanced wines of the region and let’s see what’s going on now, sniffy sniff time.
Very creamy, almost oaky on the nose but I get a get a vanilla, strawberry kind of thing that’s bursting, it smells delicious doesn’t it? It smells like candy pie, like strawberry candy pie. Matt smell this, tell me if you like this, I think you’ll really like it.
You like that, right? I mean do you get that, it’s really good, very creamy, very elegant. Let’s give it a whirl. Clearly there's oak in this wine and little even – there's a baby oak monster brewing in here. But I think there’s going to be a lot of people who’s going to taste this wine are really going to like it.
So please email if you do because I think you will. Liquorish eucalyptus, bursting in spades on this wine, black cherry soda for an absolute mile, I’m running in my old school Nikes from mile in black cherry soda that’s how I feel. Like you know the bionic like Luke Skywalker, when they put them in that thing the liquid, like I just imagine running for a mile with all cherry soda, of course you’re getting it in your mouth, you get to sip a little bit, that’s what I’m tasting on this, great elegance, great cream, great length, big boy will last for another five to seven years for sure, 94 is a little hefty for my palate, maybe a little 92 plus, but to me this is what new world is all about. Little oaky monster, but the eucalyptus balance flips to switch a little bit and makes me enjoy it.
Great length, still tasting that cherry pie aspect, like that host this cherry pie you know, you could split it and I’m just, the middle of the hostess cherry pie and that’s what I’m tasting this wine and I think its extremely well made and that’s what’s really standing out. Let me give it one more shot. Do you get that? If you guys pick up on the backend there almost like a sun dried tomato? I almost taste like a little bit of a sun dried tomato meat basil on that backend. Just a little of that veggie action, but it's surrounded by so much fruit that you can’t deny the polish and the approachability and the length, and the brightness of the fruit, in this wine.
This is a very, very well made wine that I think a lot people going to be enjoying right now and really makes me wonder how this we competing it’s a lot of 60, 70, 80 dollar California cabs, I think quite favorably and I’m going to be on 92 plus and I might even-- 92 plus, it's going to be tough Matt. Oh actually that was just a curse isn’t it.
Question of the day, you’re watching the Oscars maybe or not, but the question of the day is what is your fondest moment from the last three years of wine library TV? We’re three year here Matt, we’re pass to hard to able to use and we are now on our way -- ’06, ’07, ’08, ’09. Actually we are in our triple threes, we’re going to our fourth year, thank you so much.
That’s what I'm going to show today Matt. Thank you so much.
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