I am the α & Ω of wine

>> Announcer: On the next episode of Sip, Suds & Smokes. >> Brent: Daytime, nighttime, other time, anytime, there's always wine time. Well, uh, this is a wine episode, as you can well tell. And here the wines we're going to be discussing today. So we have the MLO Merlot 2021. We have the Caymus California Cabernet Sauvignon 2022. The Caymus Napa Valley Cabernet Sauvignon, 2022. 50th anniversary release, Stuart Sellers, Napa Valley Cabernet SauVignon

2021. And from Alpha Omega, we have the Alpha Omega Napa Valley Cabernet Sauvignon 2018, the Alpha Omega Cabernet Sauvignon Beck stop for Tokalon 2018, and the Alpha Omega era Napa Valley 2018. So pretty damn good show. >> Announcer: We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips suds and smokes with your smoke and host the good old boys. And now it's sipping time.

>> Brent: Hey, Sips time again. Welcome to this SIPS episode where everything good in life is worth discuss. As always, we are the best thing on at 2am Is that true still? >> Harm: I mean, there's so many streaming options these days. >> Bob: Well, George Jefferson's just moved to our time slot, so they're moving on up. >> Harm: Uh, they're moving on up. >> Brent: Do the east side.

>> Harm: Do you not have the, the. The. The theme song available on your board there? >> Brent: M. Oh, yeah, because we did it. We did a Jefferson's Bourbon episode. So I had. Yeah, I had the theme song. >> Harm: Just. Dude, it's so easy. It's modern days. Come on. >> Brent: Yeah, well, I didn't know anybody's going to bring up Jefferson, so, you know. >> Harm: You know, I always bring up Hogan's Heroes. You should have something there.

>> Brent: Oh, I've definitely got Hogan Zeros. >> Harm: All right. >> Brent: I got Colonel Clink in there somewhere. I'll find him. >> Harm: Well, okay, so we, we. We. We are maybe the best thing on at 2:00am um, on NPR. >> Brent: Yeah. Unless, like, Home Zeros is on. >> Harm: Oh, yeah. >> Brent: Because, I mean, you know, it's Hogan zeros. You know, it's Clank and General Bulk. >> Harm: Are, um, the tokens here is not on npr. I said npr.

>> Brent: Yeah, I don't think they're on npr. >> Harm: Are we still on npr? We're still on NPR on some shows. >> Brent: We're on a lot of, a lot of NPR stations. >> Harm: A lot of NPR stations. Okay, well, this is radio. >> Brent: Yeah, well, this is made man Bob. Joining me today are good old boy Harm. >> Harm: Thanks for having me, Bob. So I love wine shows. So we don't do them enough.

>> Brent: Well, there's only 52 weeks in a year, so. Yeah, you know, I'm hoping to get some more wine. >> Harm: And those guys, the rest of the crew over in Tennessee keeps doing those beer shows. What's up with that? I know suds is in the title of the show, but come on, man. >> Brent: If you drove up there and took them out, then we'd, you know, gain another 20 weeks a year. >> Harm: I need, I need whiskey and wine, man. We don't

need Suds. Do we need Suds? You Suds people suck. >> Brent: Well, we're going to be doing, um, hopefully be doing some 30 minute shows with some wine, uh, this year because again, we just keep getting more fantastic wines to talk about than we have time. >> Harm: So it's an embarrassment of riches. >> Brent: Yeah, I can't complain. So. And we got made man Morgan. >> Maury: Good morning, gentlemen. Pleasure to be here in the basement. We have an

outstanding lineup today. I am very excited. >> Harm: I can tell. >> Brent: Just your pants. >> Harm: Get your pants back on. >> Brent: Really embarrassing. And good old boy Justin. >> Bob: Good morning. Um, so good that today ends in a Y, which means it's a perfect day to drink wine. >> Harm: It's always well said. Well said. >> Brent: It's always a good day to drink wine. >> Harm: It ends in a. Yeah.

>> Brent: Daytime, nighttime, other time, anytime. There's always wine time. Well, this is a wine episode, as you can well tell. And here the wines we're going to be discussing today. So we have the MLO Merlot 2021, we have the Caymus California Cabernet Sauvignon 2022, the Camus Napa Valley Cabernet Sauvignon 2020 2. 50th anniversary release Stuart Sellers, Napa Valley Cabernet SauVignon

2021. And from Alpha Omega we have the Alpha Omega Napa Valley Cabernet Sauvignon 2018, the Alpha Omego Cabernet Sauvignon, Beck Stopper Tokelon 2018, and the Alpha Omega Era Napa Valley 2018. So pretty damn good show. So. >> Harm: Oh, yeah. >> Brent: So against all of my better judgment and everything in my. >> Harm: I don't think you have better judgment anymore, Bob. >> Brent: That tells me not to. I'm gonna go ahead and have Justin tell us about our SIPs ratings.

>> Bob: Well, I, I've taken the effort to bring Jimmy Stewart back from the dead just to do our SIPs ratings. >> Harm: First, the Stewart wine people. >> Bob: For the Stewart wine people. >> Brent: Yeah. >> Bob: One sip. >> Harm: Uh, give me a glass of water to wash out my mouth. I think he's still dead. >> Brent: Thank God. Yeah, thank God. >> Bob: Two sips. >> Harm: Nice. But what. What else do you have? That was actually pretty

good. It was getting better. >> Bob: Three sips. >> Harm: Well, that's interesting. But what was this again? >> Brent: Interesting. Sound like a chicken. >> Bob: Okay, four sips. >> Harm: Let's keep this secret to ourselves and pour me another. >> Brent: That's classified. >> Bob: Five sips. >> Harm: Oh, my. I was unaware anything could be this good. Oh, my goodness. >> Brent: Yes, yes, yes.

I'm not gonna say it's good, but compared to most of the ones he does, that's a real low bar of comparison. >> Bob: Yeah, that one actually practiced once. >> Brent: Yeah, yeah, once. And it shows. All right, well, we're gonna have, uh, Harm tell us about our first wine, so. >> Harm: Oh, thanks, Bob. >> Brent: Let us know. >> Harm: Our first wine for the day is Amelo. Uh, Merlot. It's the 20.21.14.4% ABV.

Amelo is part of the Wagner family of wines, which we've talked endlessly about because we've been doing them, reviewing them for years. Um, this is made by winemaker Jenny Wagner, the daughter of Chuck Wagner of Camus. Amlo is the name of Jenny's mother's family, who has a long farming history in Napa Valley. And that would be Chuck's ex wife. I don't know why he put it down as Jenny's mother's family. Whatever. Anyway, the color is a beautiful ruby, mostly opaque. The edges are kind of clear.

It's, uh, a little bit. Still young. The 21 got, uh, it's. It's drinking well, but the nose, it's all about cherries and sandalwood and spice. And I got it when I. When we first poured it, I got a bunch of orange peel that seems to have dissipated. You guys get. Still get the orange peel on that nose? >> Maury: Not as much. >> Bob: I do not. >> Harm: Yeah, the orange peel is dissipated. When we first poured, I got cocktail cherries and oranges. Orange peels.

There's, um, a little leather note to it. And, um, you know that with that cherry and the orange, at first it was like an old fashioned. It was kind of weird. They've been drinking too much last night. >> Brent: But, uh, you just didn't brush your. >> Harm: Teeth or wash your hands on the entry. Really rich, smooth. The cherries there. A lot of plum coming out from the. You know, some merlot, you expect those plums, some umami. Uh, the tannins are really well

done. Here it's just like powdery soft, um, just a little bit of cinnamon and clove. >> Brent: But is it umami or is it umami? >> Harm: Umami. But the tannins, when I first tasted it, they were too soft. Giving some time in the air, uh, and just letting it sit in the glass. The tans are more that powdery, beautiful. You know, just this just gives you a little bit of pucker. >> Brent: Dusty. >> Harm: Good. But it's not, it's not that Rutherford dust. No, it's not Valley.

>> Brent: No, the tannins are dusty. Yeah. >> Harm: No, no, the Rutherford dust is that, that those tannins from Rutherford are more sharp and a little more intense. This is just very soft tannins, but not too soft. The finish is medium long and I really enjoyed it. Maury, what do you think? >> Maury: You know, I'm going to echo a lot of the things you said. I would agree with you. Uh, it definitely had that interesting nose with the cocktail cherries and um, and the

orange peel. But that did sort of blow off a little bit. I got a lot of leather, uh, uh, and some French oak on the nose. >> Harm: Um, I went cinnamon and clove and that's that. That to me, that's French oak. >> Maury: Yeah. Uh, I would agree with you. The uh, the flavors you were sp with that, the plums, the, the tannins. I, I agree with you. This is a full bodied Merlot. This is a Merlot. I would, what I would call Merlot for cab drinkers.

Uh, I really like this. I'm generally not a big merlot fan. Merlot I find often to be a little bit thin, but I, I've had these wines before. From release. MLO labels come has several wines, uh, in their portfolio and I think this is one of their shining stars. They've really done a nice job with it. It's extremely well balanced. It's mouth coating, it's luscious. The tannins are well integrated. They' uh, I didn't think they were too soft. First, uh, first harm. But they're definitely,

after having been in the glass, are just beautiful. I just think it's drinking beautifully today. >> Harm: I gotta disagree with you. They're, they're still soft for me. They're softer. >> Maury: It's a merlot. It's not a big, big. >> Harm: You're right. You're right. >> Maury: Justin, what do you think? >> Bob: So I definitely got the big fake cherries note. Um, I got like Darjeeling multi. >> Harm: Dar Shielding's a good, good call. That's a good call. Yeah.

>> Bob: A little bit of sourdough bread. >> Harm: That's weird, but okay. >> Bob: On the palate, it was, like, fruity. I got a little bit of pork jerky, some nice oak. It was very well balanced. >> Harm: I was. I was gonna go with umami for that, but pork jerky is very, very specific. You. You imbecile. You bloated idiot. No, no, I wasn't calling him stupid. That's just very specific. Pork jerky. >> Bob: Yeah. >> Harm: I don't know I've ever had.

>> Maury: I would agree with, uh, Harm. I probably would have just used umami as a general. >> Harm: Yeah. I don't think it means what you think it means. >> Bob: Maybe 5% of our audience knows what that means. And then the finish is a little chalky, but I loved it. >> Maury: I thought the finish was relatively short. I mean, short to medium. It was certainly not a, uh, lengthy finish, but it was pleasant, Bob.

>> Brent: I think it was delicious. I think this is one of the better years from MLO that we've had, and we've been. >> Harm: Yeah, yeah, you're right. You're right. This is a better wine. >> Brent: We've been fortunate to review, you know, quite a few of their wines over the years. Um, we've got a great relationship with the folks at Camus. >> Maury: They're.

>> Brent: They're an incredibly generous family. Um, the Wagner family really has raised hundreds of thousands of dollars to support, um, honor flight and flying World War II in Korea and Vietnam veterans to D.C. so. And help us with the work that we do with that charity. So, I mean, just a really great family. But damn, Jenny can make some good wine. >> Harm: She's been getting better. She's really been getting.

>> Brent: I mean, this is it. Just every year, the mll, I think, gets better and better, and it's. I think this is the best. >> Harm: We didn't cover the Sauvignon Blanc today, but I had a chance to taste the new release of the Sauvignon. It was actually very good, too. And I'm not a big California Sauvignon Blanc fan. >> Brent: Yeah, I think this is excellent. It's. It's got a lovely mouthfeel to it. It's. It's got a night. The tannins are just so

well integrated into it. Um, they're not overpowering, but they're. They're absolutely there to let you know they're there. Um, the boy was right on the T. The T is definitely there. I'm definitely picking that up. >> Harm: Um, good one. >> Brent: Really good cherries on the nose. Um, it's got a lovely roundness and softness to it, but it's it's got a little bit more backbone than your typical California Merlot.

>> Harm: It doesn't say 100% merlot. I'm thinking this is a blend of something else in there. >> Brent: I couldn't tell you. I don't have. I don't have that, uh, information on me, so. But I think she's done a great job and, you know, if you grab it. So we'll be back. Hey. And we're back. And we just finished talking about, uh, our first line, which is the MLO Merlot from the Wagner family, from Jenny Wagner. And we're going to be giving that a well deserved four sips.

>> Harm: That's classified. >> Brent: So it's going to take us to our next wine and we're going to have Maury tell us about that one. >> Maury: Well, I thank you, Bob. The next wine is the Camus California Cabernet Sauvignon 2022 at 14.6% ABV, introduced by Camus Vineyards with the 2021 vintage. This is their second release. This wine is a California appellation Cabernet Sauvignon sourced from sites throughout the state.

State which feature climactic conditions, soils and topography that are ideally suited to Cabernet. This project stems from excitement over California's diverse vineyard land and often lesser known areas with the potential to produce exceptional Cabernet. You can watch a video and learn more by scanning the QR code on the back label of the wine bottle. So this has a beautiful deep, dark ruby color on the nose. Blueberries, violets and creme de cassis. Very, very fragrant

nose. The palette very, uh, much, uh, reminds me of the pedigree of its big brother, the Napa Valley Camus Cabernet Sauvignon. Again, layers of lush red and blue fruits. There's a hint of mocha, some dark spice, and a finish that just goes on and on. Um, I believe that this project was born out of demand and high price for the regular Napa. And this allows them to make much more of basically Caymus Cabernet by sourcing

grapes from all over California. So the main difference would be this is a little bit of a lower price tag and you're getting grapes from all over California rather than just Napa. I think they've done an excellent job. To me, for a big discount, you're getting a wine that's nearly as good as the regular Camas. Uh, I've been a big fan of the regular Caymus Napa Cabernet for a long time. Been buying it for years. The 50th anniversary, which we'll talk about in next, is

no exception. And I think this is an excellent job at a baby brother. That's very, uh, much discounted in price, but very much up there in terms of flavor, style, and quality. Harm. >> Harm: Well, actually, Maury, a couple things I have to disagree with you. The. The discount is not as big as it used to be. The discount used to be significant, but now it's almost as expensive as the regular stuff. And. >> Maury: Okay, so you're at retail, and you would know better, but when I first.

>> Harm: Came out in the restaurants, the discounts much bigger still. >> Maury: And when it first came out of retail, there was at least a 30% discount. >> Harm: Exactly. Yeah. But I was hoping for 50%, but because. Because it's California, Appalachian, not Napa, Right? >> Maury: Correct. >> Brent: Well, so is your wife. Actually, she's hoping for 100%, but. Well, that's. Oh, I'm not supposed to talk about cases, am I? Never mind, never mind.

>> Harm: Don't go there. Yeah, uh, don't go there. >> Brent: She's going to take the house. >> Harm: She'll take the house. She'll take. She's already got the kid, man. She's turned her against me. >> Brent: Well, that's just because she was. >> Harm: She's 10 years old. She thinks she's 40. >> Brent: Well, it's just because she's got taste. >> Harm: I mean, I know, whatever. So let's go back to the wine. The wine tastes great.

So, uh, the other thing I have to disagree with you is, is, um, when I first tasted this wine, I did not enjoy it at all. But. And I. I thought you said the finish was long. I thought it was short, and I thought the palate was watery, but as it sat in the glass. I take that back. It's weird. You guys decanted this before I got here, right? It was decanted a couple times, so to let this out, but it does need time to sit in the glass. Um, you said blueberries and violets and

cassis. The violets, to me, have turned into rose petals as this is sent in the glass. And I'm getting a really good amount of spice coming out. Not just cassis. Um, it's like. It's like baking spices that, uh. This must be some French oak used here, right? I think. They don't say. And, um, the fruit, it's got layers to. It's blue and black fruit, like you said. But, um, the mouth feels just not. It's. It's not there for me. A little bit light, but there's

again, as it sits in the glass. Better acidity coming out. The finish is medium. It's not long. I don't just. I mean, I. I don't love it as much as you did, Maury. I just. I think it's good still. What do you think, Justin? >> Bob: So big improvement over last year. >> Harm: Okay. >> Bob: Last year it had a lot of disparate flavors that didn't meld well together. This wine plays really, really well. And it is almost as good as the regular Caymus.

>> Harm: So you both like it more than I do. >> Maury: Vindicated. >> Bob: All right, so I like it. >> Maury: Thank you, Justin. I paid you. >> Brent: It was the first year for this, right? >> Bob: So this year, they. They just made it a lot better. Smoother. >> Brent: Oh, don't use the smooth word. Uh, I hate that damn word. >> Bob: Okay. Oh, uh, too late. >> Brent: No.

>> Harm: You know what most people hate is moist, but I love moist. Moist is a good word. >> Brent: It's got a beautiful nose. Yeah. Um, to me, it's more rose petals, like white rose petals and a little bit of dark red fruit. And on the palette again, the red fruits jump out. For me, there's a little bit of a spice to it. It's got a great mouth feel. It gives you a coat. Front, back, side. >> Harm: You all like the mouthfeel. I did not like the mouthfeel.

>> Brent: I like the mouthfeel. >> Harm: I mean, that pour the right wine. >> Brent: I'm not. I'm not saying that it's the biggest wine I've had today or the biggest one on this table, but I think for the money, I think it's a very well made wine. Um, I really enjoyed it. I thought it was delicious. So we're going to be giving the Camus California Cabernet Sauvignon 2022 a well deserved forceps. That's classified.

>> Maury: Bob, do you want to tell us about the next expression from Caymus? >> Brent: Nah. Ah. >> Harm: Okay. >> Maury: Let's just drink. >> Harm: Just keep this one secret to ourselves. >> Brent: Yeah, let's just. Yeah, let's just drink and leave the tape running. What the hell? All right, fine. If I have to talk, I'll talk. Okay. Um, so our next wine is also from Camus. It's the Caymus Napa Valley Cabernet Sauvignon 2022, the 50th anniversary

release. 14.6% ABV. So back in 1941, Chuck's parents, Charlie, uh, and Lorna Belglass, purchased, uh, 73 acres, uh, a few hundred yards from the Wagner home ranch where they planted fruit orchards and 10 acres of wine grapes. In the 60s, they uprooted all the fruit and walnut trees and replanted everything to wine grapes. They sold their grapes to Engel Nook and Sonoma Vineyards and several others. Um, and then in 1972, Charlie, Lorna and Chuck decided to establish their own winery and they

named it Camus Vineyards. And that's after the Mexican land grant to George. You. And if you go to Yountville, there's a plaque in the little park there that talks about how he was given a land grant by some general in the Mexican army for Rancho Camus, which, you know, was like half the county. Um, so that's where the name came from. Um, this special anniversary vintage celebrates 50 years of making Cabernet in Napa Valley with

the folks at Caymus. So the color is a lovely dark, dark, dark, inky garnet. >> Harm: It's more ruby than garnet, baby. >> Brent: Uh, I don't know. Looks garnet to me. Oh, got a lovely nose. >> Maury: It's got a lot going on in that nose. Much bigger. >> Harm: Oh, wow. Yeah, yeah. This is, this is the Caymus you expect. >> Brent: This is just M. And this is just the regular. This isn't a special select.

>> Harm: Oh, no, I love the special, but they didn't send us any today, so. Thanks for rubbing the salt in the wound there, Bob. >> Brent: Oh, yeah. Just so pretty. There's flower petals, there's some herbs in there that I can't quite place. >> Harm: The black tea that Justin talked about. >> Brent: Before, T note is huge in that. A lot of black tea, a little bit of minerality, a little bit of dusty stone. And let's see what it tastes like. Mhm. Dark. >> Harm: Hm.

>> Brent: Red stewed fruit. Got a great mouthfeel. Got a good coat. Front, back, top, side palette. The tannins are there, but they're really well integrated. They're not, you know, weeping out at you. >> Harm: These aren't harsh tannins. No, they're still. They're really well integrated. >> Brent: They're velvety and smooth and soft. They're there, but they're not whacking you. Um,

this is a winner. This is an absolute winner. I think this is one of the better ones they've done in a while. Uh, for me, this one's fantastic. >> Harm: For me, this is the best one they've done in 10 in more than 10 years. >> Maury: It's improved in the glass quite a bit. >> Harm: I thought the 40th anniversary was way too sweet. I think this is where it should be. >> Brent: Yeah, yeah, this is, this is, this is classic Caymus from back in the day. That's what this

is. This is like a throwback to what. >> Maury: Back to the roots. >> Brent: Yeah, yeah, yeah. Really, really good. What'd you think, Justin? >> Bob: I think that the pressure they must have been under to make the 50th anniversary is like, you know, Stanley cup game seven pressure. And they came through with a really good expression. It's got classic Caymus notes, it's got the really nice dry tannins that the Special select has, like, more of.

So it's like halfway between your regular Camus and Special Select. And they did a great job with the packaging, as they always do. I was thrilled. Maury. >> Maury: I really don't have much to add. Um, it's been a perennial favorite of mine. I buy this by the case every year, usually. Number, uh, of cases. Um, I agree. They changed the label

and upgraded a little bit 10 years ago when the 40th came out. And they've been putting the, the number on the top of the bottle, on the front of the label, uh, for the last ten years or so. And so it's very dressed up. It's, um, Again, I agree with Justin. I think there was a lot of pressure. I think they came through in the clutch and they produced a beautiful wine that they are, should be proud of for their 50th anniversary. I thought the wine was delicious

when I first poured it. Over the last hour, drinking and everything and coming back to it. It's only improved with time. I would say take your time, don't rush it, decant it, aerate it, let it sit in your glass and sip on it all night long. It's a winner. >> Harm: Yeah. So I, I, uh, have to agree with you guys. Except the thing about aeration, Aeration, These wines are meant to be drunk. Young Caymus is not one of those wines that people say they hold them for 20 years.

>> Maury: No 100%. >> Harm: They, they want them to be an appreciate when they're released. So I, you know, what we, what I missed was, um, I didn't taste the UNA rated version today. I mean, had it before, but did you guys taste it unaerated at all? >> Brent: No. >> Harm: No, because I want to know. Because most, you know, when I tell customers to aerate or wait, it's like, I'll sell them wines. Look, you can't drink it this year. Please wait two to five years

or five, 10 years. There's things, we have customers for that. And there's people who drink wine, they want to drink it. Young Caymus is one of those. You drink Young what did this taste like before it was a rated. I bet it was. He might even have been better than is now. I don't know. Some, um, I, I, I got all the notes. You guys are saying let's take a. >> Maury: Field trip to the store and pop a few more corks and we'll take them unaerated.

>> Harm: Yeah, we can do it. I got the keys. Um, yeah, this is, this is really approachable and wonderful and they did a good job. Bob, what do you think for ratings? We can, we can do that if you want, but I, I think you're over doing it. Whatever. Well, I say four sips. I still say four sips. >> Brent: Well, uh, we're going to be giving it four sips. >> Harm: All right. So I think we were all on the verge of almost 5, but I don't know. Yeah, close. It was close.

>> Brent: I like, I like to give you knuckleheads a chance to change your mind if you want to because, you know, sometimes as we get into the show, opinions change. >> Bob: So it wasn't anywhere close to three. It was definitely closer to five. >> Harm: Yeah, but it's just still a four. It was the sound effect. >> Maury: It was a step up from the previous wine, which we gave a four.

>> Harm: But I want to give this, I want to give it a five, but it's not quite there. Right? >> Bob: Yeah, well, it's great, but it is what it is. >> Harm: All right, well, Justin, you be hypercritical. The next one. >> Maury: Would you like to Jimmy Steward us about the next

lines? >> Brent: Sure. >> Bob: Let's see. >> Brent: Stewart. >> Harm: That's a different Stewart. >> Maury: Top of the next page. >> Bob: Yeah. So Stuart Sellers is a family owned and operated winery that has been producing premium quality wines since its inception in 2000. Founded by Michael Stewart, his son James Stewart, Jimmy. Jimmy, daughter Caroline, Stuart Guthrie and son in law Blair Guthrie. Together the family oversees all aspects of the winery's

operations. James handles sales, marketing and distribution. Caroline runs the day to day. And Blair is the winemaker, along with consulting winemaker Paul Hobbs. >> Harm: He's everywhere. >> Maury: Yep, he sure is. >> Brent: Yep. >> Maury: And that also explains some of the quality behind this because as you're going to see. >> Harm: Yeah, talk, talk to us about this one. >> Bob: So this expression is the Stewart Sellers Napa Valley Cabernet Sauvignon

2021. It's 14.5% alcohol by volume. The fruit source is half Hannah Vineyard, 40% Julia Vineyard and 10% Moynier Vineyard. Whole berry fermentation and stainless steel fermenters with wet cap immersion. Totaling 26 days of extended maceration. Age 22 months. And 65% new French oak barrels. So on the nose, I got cream soda, I got sweet marzipan. >> Brent: I'm running out of sound effects for when he says something goofy. Give me a minute. I gotta go find another one.

>> Harm: Cream soda's not off. That's a big vanilla pop, right? >> Bob: And really, uh, nice, like, cedar, sandalwood kind of thing. So on the palette, it gives like, uh, concentrated fruit, fried cherry pie, little bit of coffee, like maybe an Ethiopian espresso. Um, it's got really good integration, and it's beautiful. And the finish, oh, so fine. What did you think, Maury? >> Maury: I like this one a lot. This is a, uh, vineyard I

am not at all familiar with. And, uh, I am familiar very much so with, uh, Paul Hobbs, who's done an amazing job. He's all over the place, and you can definitely see his handiwork here. This, to me, is the sweet spot of where a Napa Cabernet ought to be. I, um, think what they were striving for and they talk about is that they wanted to have a wine that was big and structured, that would have tremendous age ability, but yet that it was approachable

and drinkable now on release. And I think they've accomplished that. Time will tell whether or not how well it ages. But I think, uh, if you like young cabernets, which I do, this is beautiful. It's got a, uh, big nose, lots of red currant. I agree with you. There's a hint of peppercorn and some sandalwood. But on the palate, there's just concentrated fruits, a lot of dark black cherry. There's toffee, there's coffee. The tannins are beautifully integrated and balanced.

It's just a chewy, delicious, uh, wine that I think would pair nicely with a beautiful piece of red meat. Um, I just. I can't say enough good things about this. This shows that it's been hand just, hand cultivated and hand created from scratch. And all that love that went into it really, really shows in the glass. >> Brent: Harm. >> Harm: This is where I wanted that Camus 50th anniversary to be. I hate saying things like that. I hate comparing, but this is that.

>> Maury: This is a little different than Caymus style. >> Harm: Now the game of style is sweeter and more approachable, but this the style I like. You know, I want the heavier tannins. I want that grip. >> Maury: This is a, uh, special select. >> Harm: Yeah, well, not quite that good. Not quite that good, but yeah, yeah. >> Maury: It'S heading in that direction. >> Harm: It's heading. Yeah. And probably Much more, uh, affordable, too.

>> Maury: I don't know that this is not cheap. >> Harm: I don't know. I have no idea what this cost. I've never seen this in Florida. >> Brent: Yeah. >> Harm: Uh, um, I just. I'm just saying it's probably not as expensive as the special select. The. The nose is just stunning to me. It's all those currents. I get the. The. The hint of the rose petals and violets that I got on the Camus or that was more than.

It was overpoweringly floral. It's just coming out in hints and just barely wafting out those floral notes. The sandalwood. You said sandalwood or cedar, right? Something like that. >> Bob: So kind of both. >> Harm: He said. You said you. You said. He said sandalwood, right? Yeah. So that's coming out. That's really beautiful and fragrant. And there's a little bit of that black tea as well. And the fried cherry pie

is a great note. I like that because it's the vanilla, the butteriness of the pastry and the cherries. It's all there. This is so good. >> Bob: Amish fry pie. >> Harm: And the finish is longer with good grip. Bob, what do you think? >> Brent: This Californian wine. Oh, so good. Yeah, this is. This is a fantastic wine. I mean, the. The nose is absolutely beautiful. The sandalwood comes through the. The dark, dark cherry on this. The dark red fruits on this.

There's almost a toffee, not dark toffee on the back. >> Harm: He was talking about the fried pies. I can't get that out of my head. That's. That's the vanilla. >> Brent: I wish I had a fried pie, but I'm not tasting that. >> Harm: Ah, that's a fried cherry pie. >> Brent: Just so well and tightly put together. So I can't finish. We'll be back. Hey. And we're back. And we were just finishing up our discussion on the Stuart Sellers Napa Valley Cabernet Sauvignon 2021. This

is. This is a absolutely beautiful wine. Um, I mean, what more can you say? It drinks. Well, I think this thing would go for years, but I, you know, it's. It's drinkable now. Great mouthfeel, great tannins. Very well integrated. >> Harm: Not the most complex, but still so good. >> Brent: Oh, so good. So we are going to be rating the Stuart Sellers. Five sips. >> Harm: Oh, my goodness. >> Brent: Yes, yes, yes, yes. So we're going to have Harm tell us about our next winery.

>> Harm: Okay, thanks, Bob. Uh, our next winery is Alpha Omega. Alpha Omega Winery was established by Robin and Michelle Baggart in 2006. Located on the Rutherford bench in the heart of Napa Valley, the Baggarts sought to create. There's no r. Baggots. Oh, yeah, yeah. For some reason I read. It was braggarts. >> Brent: Reading is fundamental. >> Harm: Riff. Was that a still a thing in school these days? Reading? Yeah. All right. So the bag.

>> Brent: Apparently not when you were there, but. >> Harm: Yeah, well, that and I need new glasses. You keep using the horn. >> Maury: I don't think it means what you think it means. >> Harm: So the baggage sought to create an estate comparable, um, to the finest in the valley. And Robin began his wine career in 1988 as a grape grower, planting more than 750 acres of grapes. In 1998, establishing the Toloso Winery. I've never heard of them. In San Luis Obispo.

Several months into the negotiations with a property that would become Alpha Omega, Sir Peter Newton of Newton vineyards suggested to the Baggots. They talked to the winemaker and assistant winemaker about joining the new winery project. The team together had excelled in making award winning wines for Newton Vineyards in Napa Valley and left to do the same thing for Alpha and

Omega. Sourcing the grapes from some of the most, uh, prized vineyards throughout the top avas of Napa, most notably the Thomas vineyard in Rutherford, the Bechstauffer, the Tokalone in Oakville, The Beckstaufer, uh, St. George III in Rutherford and the Beckstaufer, Dr. Crane and Bechstauffer, Las Piedras in St. Helena. And of course couldn't be without Stagecoach in Atlas Peak, the Drew vineyard in Mount Veeder and Sunshine Valley in Oak Nor District. These guys are just name

dropping at this point. It's just crazy. So Alpha omega, Napa Cab 2018 is our first wine from them. It's 14.7 ABV 94 Cabernet Sauvignon, 3% Cabernet Franc, 2% Petite Verdot, 1% Merlot, 70% barrel fermented, 30% in stainless steel tanks aged 22 months in French oak, 75% of which is new,

25% in one year old barrels. The fruit is sourced from a range of sub appellations stretching from the mountain slopes of Atlas Peak, which would be the, uh, Atlas Peak, the Stagecoach and to Spring Mountain, Howell Mountain and the valley floor in Coombsville and St. Helena and Oakville and Oak Mill. That they just, again, Alpha and Omega is a name dropper, that they have the best source fruit. The color is a, uh, super intense opaque ruby to garnet color with just

ruby edges. This is even though it's a 2018. And here we are in 2024 drinking it. It's still young. The nose violets, blackberries. There's some black tea. There's, ah, some of that Rutherford dust coming out. Um, it's just so much good and complex fruit and leather and flowers. I just love this currents. Anise, Anise rose. Um, it's a huge palate. It's covering everything in your mouth. I'm

feeling the tannins everywhere. My gums, my, the top of my tongue, the sides of my, the back of the palate. It's powerful. It's huge. I need. Bob, why didn't you bring us steaks? >> Brent: Why don't you bring steaks? I brought the damn wine. >> Harm: And this is the baby of the, uh, lineup. Oh, my God. This is great. The finish is infinitely long. Great tannins, super balanced. All the flavors you want from a cabernet. Justin, what do you think?

>> Bob: So I definitely get the brightness of the fruit from the How Mountain Ada and the dryness that's characteristic of the Oakville Ava. I think it's very well balanced. Um, it'll punch through anything you're eating. And this is going to be the star of your. >> Harm: It's the start of the meal, of your meal. Yeah. Yeah. >> Bob: What'd you think, Maury?

>> Maury: Yeah, no, I think, uh, the future's looking bright because as Harm pointed out, this is the first expression and they're only going up from here in price and quality. But I thought this was extremely well made. I thought it was delicious. Uh, again, it's got so much going on in the nose and I think you guys are really nailed it on that. For me, the palate was boysenberry, currant, anise, rose, uh, definitely some hints of French oak and a little bit of spice. I

thought it was very nicely balanced. I think the tannins are well integrated. They're delicious. It really delivers. And again, I agree with you, Harm. It's fresh. It tastes like it was just bottled last week. It does not taste like a six year old wine. And, uh, I would argue that this hot wine will age and has many miles to go. >> Harm: Oh, yeah, oh, yeah. I mean, they've released, they've released vintages since this 2018. Already, 2021's on the shelves out

there. If you drink it now, you're killing a baby. Don't do it. The 18 is the one that's approachable now. >> Brent: Uh, all I can say is thank you to the folks at Alpha Omega, because when I reached out to them they, they said, we want to, we want to have the wines on the show. We absolutely want to be on the show. Um, but could you give us a couple of days? We want to think about what we want to send. I'm like, absolutely, we're happy to talk about whatever you

will to share with us and with the audience. And. And he said, yeah, we've got a couple that we want to send you. Thank God they did because, well, I. >> Maury: Think they did justice because sending the new releases 20, uh, one. It's probably not going to show as well as these. These are really coming into their own and are ready to drink. And so I'm really pleased that they dug into the sellers and sent us something that was a little bit more approachable and drinkable right

here, right now. Uh, and that's the problem. The American public harm, uh, has to assess whether they're going to be drinking it tonight or they're willing to put it away on the shelf for a couple years. >> Brent: What are you talking about? You think he actually puts that much thought in? >> Harm: I put one on. I tell people, look, you buy this now you need to decant this for two and a half hours. >> Brent: I've been to a store and they.

>> Harm: Don'T want to do that. So look, you buy this cheaper wine now to drink. >> Brent: I bend us. You'll leave money, you'll leave now. Give. Need money. Get out. Yeah, I. Yeah, okay. Please. >> Bob: He has a Chinese laundry in addition to the liquor store, right? In case you need to wash and drink. >> Harm: Just give me the mini. Man, I don't want to talk to you about the wine. >> Brent: This is so Good.

>> Harm: This is 200. You're going to get good wine. Whatever. I don't care. I don't care if you told it for 10 years. Now you spend 200 on this thing, now you're gonna waste your money because if you drink it too young. I tell them, I tell them, hold, hold wine. This is not 200 wine, by the way. But I'm saying that in general, I tell people there's some wines you have to hold, some wines you have to decant for several hours. In the meantime, how about try this $20 bottle?

>> Brent: Very wise man once said you'd have to know when to hold them. >> Harm: Yeah, that's right. >> Brent: And you have to know when to. >> Bob: Fold them, know when to run. >> Brent: He also makes excellent chicken. But, um, man. Yeah, yeah, this Alpha Omega Napa Cab is absolutely fantastic. So I, I can't add anymore. So we're going to be giving it a well Deserved forceps. That's classified. So that's going to take us to our next one in the Alpha

Omega lineup. This is the Alpha Omega Cabernet Sauvignon. Beck stopper tokalon. Um, 2018, so 14.8% ABV, 100% cabernet sauvignon. 90% barrel fermented, 10% stainless steel tank fermented, age 22 months in French oak, 80% new, 20% one year old barrels. So. Planted by Napa pioneer hamilton crab in 1868, the Tocalon Vineyard is known for the depth of its rocky, well drained alluvial soil and grapes with ample tannins and bright natural acidity. So the color on this is dark like my

heart. Dark. Darker than Satan's heart. >> Harm: Uh, well, that's my heart. >> Brent: Uh, you don't have a heart. >> Harm: Darkest sin. >> Brent: Oh, just uh, I mean it is dense on the nose. There's some, uh, there's some floral hints at the tip, but it's cocoa and a little bit of a minerality. >> Harm: A. >> Brent: Little bit of graphite, a little bit of dark fruit.

>> Harm: Like this is, this is not just graphite. This is the, um, this is the, the seat, the wood from the pencil and the graphite. When you sharpen the pencil shavings. Pencil shavings right there on the palette. >> Brent: It'S, it just flows over your tongue. The tannins are just so well done and so well integrated and just mouth coating. Black currants, dark, dark cherry. Mhm. A little bit of an herbal note for me. Maybe a little rosemary, maybe a little sage.

A little bit of, um, more of that sort of dusty stone minerality. >> Harm: I got the herbal note. More on the nose. You get it on the palate too. >> Brent: I didn't think it was going to get any better, but this one's better than the last one, dude. >> Harm: This one? >> Maury: Yeah, this one, uh, is better. >> Harm: Oh, wow.

>> Brent: It's, it's. Yeah, it's token. So. I mean, you're getting from one of the better vineyards on planet Earth, but uh, you know, you know as well as it was. I do. It doesn't matter where the grapes come from. If you don't know what you're doing, you can still screw it up. And yeah, they know what the hell they're doing because this, this wine is fantastic. What do you think, Justin? >> Bob: I thought this was an exceptional wine. On the nose I got like chocolate milk.

I got a faint note of durian. On the palate, the tannins were enveloping. Beautiful. I got some really cool rye Bread on there. >> Harm: Um, you said durian, and I couldn't let it go. >> Bob: Well, let's talk about it. >> Harm: I'm not a fan of durian. It's not even legal to have on the subways. And Singapore. What? What is? >> Bob: Yeah, it's really good in pastry. >> Brent: Well, he doesn't live in Singapore. Yeah, what difference does it make?

>> Harm: Durian tastes like feet. >> Bob: In New York, they just move to the other side of the subway. >> Harm: Onions, garlic, and feet. >> Bob: Right, and your point? >> Harm: This is not. There's nothing there. >> Maury: Put it this way, it was not complimentary to calling the wine durian. Like, I think it's. >> Harm: Continue with your review. But I had to call you out on that one. >> Bob: Well, I was in.

>> Maury: Mr. Madison, what you just said is one of the most insanely idiotic things I have ever heard. >> Harm: Okay, now, I mean, continue. Go ahead, Justin. >> Bob: Three times in one day. It's awesome. I'm good. How about you, Maury? Uh, what'd you think? >> Maury: I love this wine. I love the last wine. I thought this line wine was the last one on steroids. Flavor amped up to 11 or 12. Uh, I love

token fruit. It's unbelievable that a winery. Excuse me, a vineyard can turn out such consistently amazing fruit. But if you see a wine label made from a reputable winemaker with Tokellon on the label, buy it. You won't be disappointed. The Tokellon vineyard is a magical place on earth that produces some of the most expensive grapes on Earth and some of the best wines on planet Earth. When it comes to Cabernet in California, Tokelan is my by far, my favorite vineyard. This was absolutely

delicious. Uh, I loved it. Anybody else wanted to add, or am I moving on? >> Harm: I think we don't. Doesn't matter what we say. The. The 2018 token on Beck Star for Alpha Omega is the way to go. >> Brent: Absolutely. Well, leaving, uh, it at that, we're going to be giving the Alpha omega Backstopper Toequan 2018 Cabernet Sauvignon, a well deserved five, six. >> Harm: Oh, my God. >> Brent: That takes us to our last wine. We're gonna have more.

>> Maury: And if it couldn't get any better, there is an even bigger better. There's an even bigger brother. The Alpha Omega Cabernet Sauvignon. Uh, the Alpha Omega era Napa Valley 2018, 14.5% alcohol by volume, 92% cabernet sauvignon, 5% malbec, 3% petite verdot 100 barrel ferment, age 22 months in French oak, 80% of which is new and 20% is in a one year old barrel. Again, color, deep, dark and brooding. The nose expression with lots of complexity. There's

vanilla. There's definitely the pencil shavings that we all spoke about. Graphite, a hint of tobacco, violets, lavender, lilac, licorice. There's a lot going on on the nose, on the palette. Silky at first, beautiful mouth coating, viscosity. The tannins are fine, very nicely balanced. There are hints of cocoa and coffee. Um, a little bit of cedar, perhaps even a little hint of barbecue. Uh, dark cherry, pomegranate, and then a finish that goes on and

on. Uh, I didn't think the last one could get any better, but I think they knocked it out of the park with this one. >> Harm: I don't know. This is better than the last one. It's just as good. Is it better though? >> Maury: It's at least as good. >> Harm: Oh, my God. Justin, did you agree that these things is better? I know somewhere m more. Way more expensive. >> Maury: I think this one's more approachable today. The other one's got miles to

go and will last longer. But for drinking today, this one is. >> Harm: To me, this one, I think double the price. The last one too. >> Bob: So if I was gonna have, like, Texas beef rib, I would go heiress. If I was gonna go boneless rib eye, I would go to the Beck Stopper to, uh. >> Maury: Okay, well said. >> Harm: So Eras is. Is, um. Is. Is, um. Tay Taste tour. Taylor Swift's tour. This is era Singular. >> Bob: The Eras tour.

>> Harm: Yeah. This is singular era. >> Bob: She's probably beef rib or boneless rib. >> Harm: Oh, she'd probably be good with beef rib too. >> Brent: I don't know. I should ask her. What are you two? >> Maury: They're often Never Never Land. Bob, what'd you think of this wine? >> Brent: Why do I have to waste my time out witting morons? Yeah, okay. >> Maury: Uh, I like that one. >> Harm: Yeah, that's a good bump.

>> Brent: The Era Napa Valley. Again, fantastic wine. Beautiful, beautiful nose. Rich, muscular, layered, complex flowers. The graphite, the minerality, the palette. Huge. But I think slightly more approachable at this point. >> Maury: Slightly more effeminate and slightly more approachable than the. >> Harm: I love that it's a blend of. They've got a little bit of malbec. >> Maury: And that makes a difference. >> Harm: And petite verdot.

>> Brent: That. That loosened it up just a little bit. But every bit is fantastic. So we're going to be giving the Alpha Omega era Napa Valley 2018 a well deserved five, six. >> Harm: All right. Oh, my goodness. >> Brent: And why is it five? Because we don't have six, so, um, well, that's all the time we have today. I want to thank you guys for joining us today. You should be thanking me for this today. >> Maury: Thank you, Mr. Wagner. >> Brent: Uh, thank you, Harm.

>> Bob: Thank you, Mr. Wagner. >> Harm: Thank you for the PR companies that decide to sell us or not sell us, send us wine to review because you make my month. This is. I taste wine every day at work, but the stuff we taste for the show, especially today. Wow. Thank you. >> Brent: Yeah. Yeah. Well, honestly, three. I mean, I can't think of three better wineries we've had in a while. So fantastic wine. And that's it for us. Have a good day.

>> Harm: You thank Mari and Justin. >> Maury: It's okay. >> Announcer: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button. >> Brent: Give it a little tappy. Tap, tap, taparoo. >> Announcer: The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone play podcast, Sip,

Suds and Smokes. We love your feedback and you can reach us at info@sipsuds and smokes.com. our tasting notes flow out on Twitter and Instagram with our handle ipsudsandsmokes. And our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions of other fans on those social media platforms. Do us a favor, take the time to rate this episode. If you're listening to us online, that's a big help to us and we

get to see your feedback as well. Come back, join us for another episode and keep on sipping. >> Announcer: This has been a one tan hand production of Sips, Suds, uh, and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios. Your host, the good old boys. We'll see you all next time.