Hello everybody and welcome to Wine Library TV, I am your host, Gary Vaynerchuk, and this my friends is the Thunder show, a.k.a. the internet’s most passionate wine program, and as you can see we’re on the blind tasting room, it’s different than the other room. And I’m excited, the blind tastings have been known really well, people really enjoyed them up, I’ve enjoyed them, He-man and Thunder cats have enjoyed them, and there’s really no reason to go away from them, and so that is exactly what we’re going to do and we’ll continue the absolute fun that we have with these wines and we’re doing a 2005 blind Bordeaux tasting, Mott. As we’ve talked of nausea over the last two years in the Thunder show, 2005 Bordeaux is some of the greatest of all time and I’m pretty dawned excited about wines we have in front of me here. With the four different wines that were priced points and mixed them up, rolled the dice and we’ll see what’s going on here, oh and give me a pen, Mott, I’m sorry. Let’s get me a pen because, oh, I got them up, ((0:01:14.7) just toss that crash on here, and you never know why you’re going to find it here, I mean, if you might find it, a glass the He-man with the king and that’s always possible, you might find a Hulk Hogan mask, Mott, I mean, you really just don’t know what you’re going to find. There’s something like, here, but, we did find a pen, I like making little notes, and without further ado I guess we’ll get right into it. Hope you’re enjoying your December, I cannot believe we’re about to party like its 2009, Mott; I mean it’s getting pretty crazy. Wine number 1; so it’s going out here, we’ve brought out the big ass-class, which we have not done in gosh, breathing bud, yes at least fifty episodes, right? It’s been crazy. Great color on this first wine, what’s great about the old five vintage is that, you know the wines are not only tremendous on the premium level but they are no low levels, well, just really interesting wines across the board as we’ve been tasting this twelve to twenty-five dollar wines, there’s as so much tough, I mean between twenty and thirty, there is just gorgeousness going on. So, how do I recommend that? Love the Chateau (0:02:22.4), Buisson (0:02:24.2) which is our one number two wine of the year, Mott, so there’s a lot of action on Bordeaux ’05. Let’s give this wine a sniffy-sniff, now right off the back you do get a little poopy action on the nose, a little manure coming through pretty heavily actually. I do get some black corn as well and a little bit of charcoal, believe it or not, for joining join quite a bit, but there’s, I wish it’s on Mott’s face, there’s some poop action in here, a little poopiness, a little earthiness, classic, you know Burgundian type nose, really more so anything else on the bad side, but you can, really poopy, right? Do you hate it? Understood; it’s a poop machine my friends, its pumping out the poop, it’s a heavy dose of manure, earthy sheep butt, cow action, you know, just a lot of that stuff going on, this is porn city in Nebraska, U.S.A., and finest. There’s a little greenish coming through little moss, I wish I’m moss man up here that would have been perfect. There’s a little moss component, I do get some black Currant, but I’m telling you right now this is dominated by that stuff. Let’s give it a whirl; really good firm tannins, very bitter dark chocolate on the mid palate, and extremely bone dry, like very, very dry; like really at the end of the day, what does this taste like? It tastes like dried up hay in poop of pig. Yes, pig poop, I know because my dad had pigs when I was a junior high school and I have to shovel the crap, and I’m not any kidding, Mott, because I refused to go to school one day, and I want to work in the store because I, you know, got paid two bucks now on a scooped ice, I said I’m not going and mom and grandma came in with guilt from so I went to the barn and scooped the poop of the pigs, and my friend, I’m telling you that’s what I’m getting up, like Charlotte’s web action of very dry hay griminess mixed with a manure component earthy tones. There is no being shy about this my friends, this is dirt mixed with animal crap and hay. And you know what? It’s interesting. Do I love it? I don’t hate it as much as a lot of other people, well, and this has Cabernet fronk type tendencies, reminds me of really dried dusty cellar dust flavors on the back end. This is one big beast, real chocolate, I like it; very firm, very tight, very robacious very dry, very good, not bad. Boy, it smells like poop.
Let’s move on. I mean, you’ve got to really, really be able to wrap your head around. Guys, this little wine’s all about, I mean there’s different smells, different textures, different flavors, you want to mix it up, I remember like first started tasting wines like that, you know, a decade ago, almost said there two, a decade ago and I just couldn’t get by it. I realized that she was abhor, but as my palate changes, I got older, those kind of flavors really became much more ingrained into my palate, I would eat very outside the box foods for the years, and so I’ve really gotten to some of the poopy, dirty meal kind of stuff and I’m able to get through it and into it actually. And gives one more bigly with any nerves so, you know. Here I want to make sure we get into the next one, very. Alright, see what’s going on here; let’s give it a sniffy-sniff. Alright, this is different. Mott, this is more acceptable for your nose I think, which more can tell you but a tightness of rock, I do get some beautiful red beet components which come to right off the back, which could have me someone exciting cause you don’t see that too often. We get a little tulip action so normally we see the lilacs and roses and get a little refreshing course on some flowers in the last ten days, and this is more of the tulip play on the nose. I would see there’s some really nice cranberries, but this is globally a pretty tight wine, tight as a rock, I mean it’s aromatically challenged, that’s a problem and I like that, and just tight. Let’s give it a whirl; big wine but very tight and very limited in its flavor profile. It’s not really showing me much, it’s got good dense in, I like the texture a lot. It’s very silky, very smooth but at the end of the day it’s very tight. This is unmanageable wine; I mean this is like trying to deal with a rogue athlete. They can give a lot of opportunities but they’re just not going to get it. Just kind of this wine, there’s not much we can do here. At this point, it’s a shutdown baby, we got to wait, and let it open up like a cabbage patch kid. You know it’s going to take time, it’s going to need to open up, and this is very, very tight piece of rock. Really bitter firm tannins on the back end, they get a little black berry which I appreciate and it’s mixed here with a little bit of like really nice raspberry jam but it’s not only seeing a jam cause I’ve given you a set way of how I prefer to that. Just like bitter raspberries, pit blackberries but tight solid wine, curious what price point this is. If it’s in twenty dollar range, I’m not going to mind, but I don’t love it either, so rough with berry, awkward star, I was so worried that the show is going to be a four for four because I’ve really been enjoying the majority of ’05 Bordeaux that have been coming across my table. I was worried that you know the dog, you’re always on the old bad bandwagon, you’re a big sellout, you’ll love them. Once you kissed 2005 won’t you make that little tongue, why don’t you give that 2005 Bordeaux tongue cause you’ll love them so much. I was worried that was going to happen, but so far, no tummy here my friends, only a punch to the groin.
Let’s move on, wine number three. Let’s see what’s going on here. Though I haven’t scored them a little higher than I can like I’m giving you notes, I think I’m disappointed cause I expect all of them to be so good. There’s no solid wine, just this was super tight and that was just a poop. Let’s give it a sniffy-sniff; we get into a little bit more of a poop play but a little bit different than the last one. Mott, can I see a smell? This smells more like really interesting, like triple cream cheese; this is very cheese component on the nose, doesn’t it? Not as poop as the last one but you get the obacious, the earthiness, right? You know, once again, a little earthy tone here, you get a lot of, yet it’s baaaah, be careful, be careful Mott, be careful. There’s some really beautiful underlining blueberry components now, it’s starting to dance and they’re doing it, you know, maybe they’re doing a twist. They’re doing a little twist because they’re dancing a little here. I’m also starting to get a little cherry fruit, so this is starting to open up again. This one’s not been opened very long, they’re very youthful, they’re really made to age over the next five to twenty five to maybe forty years, so we’re totally opening this prematurely, but a lot of youth and continued to buy off a parker previews, respective previews, on the even more premature of the next, keep that in mind. Let’s give it a sniffy-sniff; little pine cone minty thing kind of coming on this kind a little more interesting, let’s give it a whirl. That was wild. Starting off like silk perfume fruit, and they’ll get very rustic and dry, and that’ll become as the driest wine in the bunch, though it started as silky as cough syrup. So its just very ingraining and lubricating on the palate, but it got very dry. And I want to call it robacious but tight and tannic on the back end; giving it almost a dark, chocolate, bitter high coco component. And then you have a little boring in it, freak in the third quarter kind of took a snooze, (0:11:36.1) strong on the finish, very fascinating complex wine.
So I’m on, wine number 4 Mott, let’s give it a little rinse, little pour, huge show so far, let’s give this a sniffy sniff. Hands down, them ,most exciting nose of the bunch, going to get into it a minute but right off the bat I caught it, Mott that’s kind of what you’re looking for, that’s what the Mottster wants. (That’s for myself) yeah this is more everybody’s style Mott, this is gorgeous fruit flavors coming across on the nose, there’s a really beautiful. Almost like a pepper, almost like a pepper, there’s like a candy cane component coming through on this nose, which I love, yeah, I get candy cane on this, I also get really interesting dried raisins which are quite nice, and a very intense kind of like prune juice flavor coming there, some go candy cane prune juice and dried raisins and I’m not joking. Very interesting nose, very, very hedonistic, very colorful, kind of like that one person in your crew that really is fashionable. One person in this crew that really is fashionable, this feels like it’s from the right bank, maybe merlot based, could be wrong, let’s give it a whirl. This is what I’m a little more accustomed to, I mean from this vintage, really heavy dosage of pure fruit, jamminess, over the top? Yes, but much more old world than it’s approached, again, very dry, great move, this wine. This is really text book deliciousness my friends, I don’t know what this is, but I’m buying it, this is classic Bordeaux, dark chocolate, Cedar, grape cedar box component right? You know what I mean, wood, but not too much. Not old world, great beautiful fruit, little cinnamons sprinkles on top, great mid pallet, ridonkulously long finished, 40 to 75 seconds, still tasting it, great ball tannins, tells you can drink it now, with a maybe 4 or 5 hours decanting, definitely in the next 3 to 5year window, it’s going to be showing well but has the backbone complexity structure, ability, presence, state of mind to last for 40 plus years, this wine completely knocks me off my socks, caught me then took me down a notch even and completely, completely, rocked the house and is, there is really no close second, on this bunch, and everybody taste wine number 1 if you don’t mind, if you allow me to pleasure, sort of re taste wine number 1 but boy wine number 4 is just absolutely had the great, great bottle of wine, loved it, super curious to see what it is, let’s give this a sniffy sniff, poop coming way a little bit, yeah, number 1 is a little bit of a bet, I can taste number one’s pedigreal, a little bit now and I knew I liked it I just wanted to make sure, I think I got into all that poop with you guys and decided to and kind of lost track on how good it was, what really makes number 1 so good is really this, razor like focus and black berry flavors, it’s really showing well and I think it’s going to do quite well overtime, okay, Mott, let’s do this, as I continue to move bottle ground, in last place, with a score of 88, 86 plus to 88 points, let’s go 87 to make it easy for asses, I’m guessing between 20 and 30 dollars, is Chateau Brown from the Pessac from the Grave, 55 Cap, 40 Merlot and 5 Petite Bordeaux which is a great, I liked, 90 points wine spectator, 24 U.S dollars so, I nailed the range pretty well Mott, this is a 23rd, and you know spectator’s 3 points higher to be honest, they didn’t love it you know it just didn’t really, this catch Mott, yeah one hand is not that easy, yeah, I mean I think spectator’s slightly overrated from my, my point of view but you know, it was, yeah I still love it. Alright, wine number 3 comes in 3rd place with a score of 88, plus and I’m going 20 dollars on this. Alright Chateau de Camensac from Haut-Medoc, which is a 5th growth, what did I go with that point, what did I score that? 88, 87 to 88 parker 22 dollars. Mott, these are starting to get really, I’m going to really need a bad one eventually so I can get like, you know, humbled so, I mean people are going to start thinking we’re breaking this, not bad, I kind of agree with Parker completely, got nothing else to say. Wine number 1 I scored 91 points and I’m guessing 50 U.S dollars, Chateau La Gouspade 2005, Saint Emilion Grand Cru, 92 points Parker, 69 dollars, 75% Merlot, 15 Cab Franc, 10% Cabernet Sauvignon very poopy but, as you can see I kind of came back to it, it just there was something clearly there, good job by Ian, putting the first wine this is a 60 dollar wine, did you see what he did there? He tried it and nice job by him and I think I did a decent job, 50 bucks, 69 and 91 Parker with 92, all this doesn’t really matter, it’s just an interesting kind of fun, playing with myself, would you allow to play with myself? Good job by La Gouspade, wouldn’t have really guessed that it was that much Merlot, would’ve felt a 15% Cab Franc can give you that Cab franc stuff, that’s where all of that earthiness coming through and finally at 95 plus points, the wine that completely rocked me off my shoes, I’m guessing 80 U.S dollars is, It’s really that flagged and humbled, Mott, 80 U.S dollars c’mon Mott, hold on Mott, look at that, 80 U.S dollars, 80, you got to give me it Mott, thank you, and it’s right bank, I said it would be, it’s a Pomerol, but Parker only went 92 points on this and I totally, totally disagree with him, 85% Merlot, 15 Cab Franc, my kind of wine, you know I want to bring Merlot back and you know how much I think about Cab Franc, I went 95 plus on this, a big Parker completely missed the boat, that’s not fair you give a 92, he liked it, 80 bones, you need to buy this for somebody, find it in your local area, it’s probably 80 now, might have been cheaper on Futures, I don’t really remember, this wine, completely brings the thunder, stole the show, it should have price wised, well La Gouspade was pretty close, I’m not going to say the name, La Clemence 2005, Pomerol, I mean, I don’t clap it up often, this wine, ripped the house, down. For all the people that are going to buy people who gives up like Silver Oak and Opus one and came as this holiday season, you need to recognize real quick and see if you can find this bottle, crusher, a killer, kudos, 95 plus, start of a 93 though I went to 95 plus, it ripped it, I recommend this to buy for sure, I would not recommend this to buy, probably wouldn’t really recommend the others but this one, unfortunate to pricy, kind of missed a little softer so get it but a lot of fun to do this show, my question of the day is, what 2005 Bordeaux did you buy? Figured it’s a pretty awesome question, Mott, you might need to drink a little bit of this. You with a little bit of me, we’re changing the wine world.
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