That's number…? Number… five! Okay It's delightful out here It's really delightful Oh, it would be lovely if we could have some nice wine to go with this beautiful weather You have lots of wine here! The wine we have? I said nice wine. Maybe you'll surprise us with the next I have good news for it! Oh, good The second wine was the worst for today so… the others are better, way better We'll be the judge of that Speaking of judging, when I would tell people who are not in the wine business, “Oh, yeah, I'm going off to judge a wine competition.” And they say, “Oh, how much fun that must be?” And they don't realize that, at 8:30 in the morning, you're sitting with - I dunno, about to taste 36 inexpensive Cabernets, or Merlots, or Chardonnays that are, you know, cost under 10$, and… that is a lot of work Because you're trying to find wines to give medals to, and sometimes it's- It's really hard -It's really hard, yeah Okay Alright? It was a better flight, but it's harder to get to grips with because they were so over the top And so tannic. Peter, you up for the first one? I'm up first? Okay Deep ruby, opaque, almost black, deep mulberry, legs, and a heavy extract Still this… unbelievably heavy extract here. Vinus, quite forward, a bit of VA - you would expect one a wine like this Some sweetness, and then I… when I came back to it I got a characteristic of some blackcurrants. Sweetish entry, very alcoholic, very tannic, a little bit short. It's got good acid It's very Amarone-like, so it's super ripe It's obviously very warm climate wine, but they were given lemons and they're making lemonade! A little bit bitter, but an Amarone-like bitterness What do you mean by giving lemon and they make…? When the good Lord sees fit to give you lemons, you make lemonade In other words, you deal with things as they are. You get big, ripe fruit? You make big wine! It was better than I first thought I now think it's Lodi Cabernet, and I liked it I don't want to drink it, but from a genre perspective, I liked it I thought they did a good job. And finally! With these four wines, we're getting some minerality on these wines, which I always look for in more expensive wines And we've had more of it in the cheaper flights over the last couple of weeks So, yeah. Quite happy with that wine overall Not going to drink it, but I like it I told you, the wines would be better than the second wine! Yeah, yeah
(laughter) You know, I did the same dance as Peter so… let's see what it is Alright, let's see what it is! Wine number five… Ghost Pines Cabernet It is from California 43% Lake County, and 40% Sonoma County 17% Napa County Oh, that's amazing! What's the vintage? 2017 And the price? $17 I'm surprised. I'm not surprised that it's California Cab You called it California Cab I called it, but I called it Lodi Cab It's in California Yes, but there's no Lodi in here. It's Napa, Sonoma, and Lake County They're all areas that do not produce these kinds of wines, generally speaking Napa can, but they prefer it not to And what do you think about the quality? It's clean. There's lots of fruit there You know, at cellar temperature, I could- I could drink a glass of that Terrible label- It is, yeah What's, what's the label? Terrible label It's an excellent label You really…? (laughs) Really? Shows you what I know. Based on a history of buying wine, I'm a pretty good taster I'm really bad at picking good labels (laughs) Yeah, I agree with you. This is not a good label I think it is lovely. Just what I think, but obviously I have ahistory of not calling the labels right Alright. If wine is okay, then it's fine. Then… Patrick, number six So, garnet-red with some clearing at the rim, there's some quince here, red fruit, vanilla A bit tart, some lactic notes on the finish I thought more likely Chile, uh… Cabernet, and… okay Okay? Okay I'm exactly with you. Cabernet, Chile That's all? That is too short Ah (laughs) You want me to try again and talk for 20 minutes? Not for 20 minutes, for a little bit longer! Okay. I thought the wine was quite well done. Very Chile, the sort of quince character for me It had a hint of the boot polish which I associate with the lower-priced wines, but just a hint of it - which is how somehow the oak shows up It had, like, dried gunpowder to me Cordite, which is a note for me of Cabernet Sauvignon The nose was the same as the palate You know, Peter, being foreign-born in this country and you talking about gunpowder, you could find yourself, uh, in prison They could send me to prison, it's okay, as long as they don't make me drink some of the other wines (laughter) You mean this one? I mean, you know, I'm gonna wind up in prison, I'm gonna be in the same cell as the guy from Meiomi (laughter) It sounds really terrible (laughs) Exactly! This time into the tasting, it doesn't make a big statement because it's kind of well-mannered Well-mannered doesn't cut at you, you have to be badly-mannered to be noticed I see Acceptable wine Carbernet Sauvignon, Chile Alright. Number 6, it's Errazuriz Max, 2017, Cabernet Sauvignon Reserva And what does make it difficult, as Peter is saying- Where is it from? Aconcagua. When a wine that- as Peter says, 'has good manners', the meaning has some elegance, is sandwiched in between two blockbuster wines that have lots of oak, too much of everything It's easy to… not be able to pay the right amount of attention to that wine, in part that your palate is still a little bit blown out from the first one The wine has elegance And… I'd be happy drinking it I agree Very nice wine, not trying to make a statement I love this wine Yeah You love what? I love this wine Oh, yeah I love this one Okay, what do you think of that label? The label is very busy but way better than this one Really? Yeah I can't look at that. (laughter) Gives me a headache This one is better than this one (laughs) Ah… We can agree on wine, and obviously, we're not gonna agree on labels Peter, number seven? Number seven… Okay, the colors are pretty much as for number five, except that this is a little… got a touch more garnet than the deep ruby Mulberry… of number five It's also got that big full oak on the nose, it's opaque black, it's… were getting close again to recipe winemaking On the nose, for me, it was another abomination And then I tasted it. It's way better on the palate than it is on the nose Less sweeter than I expected Still, overwhelmed by all the oak. Some minerality, big wine It's relatively well done It's definitely warm climate It's got raisins on the nose, on the palate. It's got eucalyptus on it as well Very rich, extracted, tannic, dense wine It reminds me of the… those wines with the circus-labels that we had the other day Though- It's better than those -with the exception that this is better done And so, for somebody who likes that style of big rich extracted wines, go for it This is more authentic There's a hint of recipe usage here, but not to the same extent And it's only a couple dollars more Yeah, uh… this is a winemaker who, some time way, way, way back in his past, he believed in god He's given that up now, but he did for a while (laughter) Can we see what it is before Rabbi coughs? (laughter) Gives his sermon, right? Yes, exactly Alright This one is a Louis M. Martini Appellation… is Sonoma County. 2017, Cabernet Sauvignon Then, the price… is $17 So it's only $2 more than the circus labels like Petite Petit, and I believe… Okay, just compare those two labels now This one is done by Louis M. Martini too Uhuh, now compare the labels Tell me which one's better I find Louis M. Martini's better than Ghost Pines' I can just tell you some classic ways of looking at this. Both of them have got too much white in them But this one! That's fucking like a plate of rice! (laughs) A plate of rice? There's so much white there Are you insulting rice in front of our viewers? (laughter) Hold on, I've got a shovel if you want to dig deeper Peter I'll go fetch you one I didn't insult rice. I insulted white (laughter) Insulted white! (laughs) Why don't we do the final wine? So garnet-purple in color And on this one (coughs), I do get a lot of shoe polish I didn't know if I should drink it, or if I should polish my shoes with it (laughter) Concerning I don't have shoes on, I have sandals, I decided I had to drink it Worse, taste it (laughter) Instead of pouring it on your extremities, you dislike it so much you pour it on your- you pour it on your inside! (laughter) A little bit green, some dark fruit, full-bodied The shoe polish just ruins the wine for me And so… I would not be able to drink it Because it had some quince, I went to Chile with it. Is probably Cabernet-based But too much shoe polish? Too much shoe polish I'm Chilean Cabernet, yeah I far preferred the Max to this one I smell a lot of shoe polish too Yeah. Let's see what it is What brand of shoe polish What brand of a shoe polish? Shinola! (laughs) You don't know any brands of shoe polish, because you never polish your shoes! (laughs) Could you say more about the last one? I've said plenty No, you said just three or four words! Well, that's all he needs! I've been talking all the time. I said it was Cabernet Sauvignon I liked the bright color Um… there's not much more to say (laughs) Alright, alright then. Number eight! Montes Alpha, 2017, from Colchagua Valley. And Cabernet Sauvignon. Price is $17 Montes is in a beautiful location, and their wines can sometimes be stunning This one just did not do it for me I like the Max better 2017… and the dollar is? $17 $17, and 'v'intage? 'V'intage is 2017 Whenever I had this Montes Alpha, I always smelled lots of shoe polish Really? To me, the interesting wines here were the Chilean wines, as to how much the Chileans have been permitted to raise their prices over the years Ten years ago, they were happy to get $6, $7 for these wines Well, yes and no. They were getting those low prices at the entry-level wines The Max is not the- I don't believe it's the entry-level Errazuriz wine Monte is always sold at a premium, relative to many of the other producers so… Yeah, Especially Montes Alpha The basic line is Montes What was interesting is that the green quince character was less pronounced in the Chilean wines as a group than they used to be As you develop, some of those markers are an indication of things you need to improve It was- A part vineyard and part climate So in the state of California, there's a moderating, cooling influence that comes off the Pacific Ocean In Chile, there are mountains running up and down Chile just like there are up and down the Californian Coast So the same things are in effect in terms of ocean currents and upwelling of cooler deep water, to cause the water off the coast of Chile to be colder than you would anticipate based upon its latitude And so in that sense, there's some similarities between Chile and California Where they are different is that we have the coastal mountain range in California, and they've and the Andes. And the Andes are much taller The Andes are snow-capped, and you have cold air funneling down at night as well, so you're having two cooling effects at nighttime So they often have even bigger shifts between daytime high and nighttime low than we do Can you explain a little bit about shoe polish characteristic? I always notice- I never noticed it on an expensive one, I notice on lower price ones And is it definately a fault? It's not a fault. I don't like it I think it may be related, in part, to some pyrazines So that class of compound, if you don't have a certain ripeness on some compounds, it just changes the aromatic or the flavor It seems to me, I smell it more often when the wines are greener Yeah So, “Which wines did you guys like the most?” Or you're gonna ask us? Exactly! So would you pick two best and two worst? The worst is the easiest I'd like to taste a couple over again Alright, what do you wanna taste? Number two? I'd like to taste Jadot, the first one. That's great, thank you. Pour me a taste of the third one Alright. Don't you want to… retaste…? No Just kidding I know What was his name? The guy who used to be in the MW It's Chadwick Chad- Eduardo Chadwick And he's a wonderful guy Lovely guy May I also try the Ghost Pines? Alright You'd think he wasn't here, for this tasting I think Patrick loves the wines (laughter) Okay, so my two favorite wines are the- the Burgundy, the Jadot And the Errazuriz, the Max Jadot and Max And your worst wine? And my worst wine is going to be the Meiomi Okay So you and I are close My best wine is the Burgundy My second best was a very, very close toss-up between the Bordeaux and the Ghost Pines And then Meiomi was my worst wine by far You picked only one worst wine No, with the wine that bad- Yes, that is clear winner It doesn't- it doesn't- you shouldn't have another worst wine, because everything else was so much better than that Yeah Alright (laughs) Yeah, I agree I agree It's not fair to the other ones to- to put them in the same class Yeah, I agree That one stands completely on its own 'Falls', actually, completely on its own I believe these wines are- most of them are very famous here in America Yes, uhuh. All well known ♪Mei, oh, mei! Sweet!♪ I'm trying to sing this song, how does it go? My, oh, my. There's something- anyway When I think of a song for that one it's, ♪Na na na na, hey hey, goodbye♪ (Na Na Hey Hey Kiss Him Goodbye - Steam) (laughter) Though they're laughing all the way to the bank, because they sell a massive of the wine, and that wine makes- They don't pay the winemaker very much (laughs) (laughs) What they do is, they threaten the winemakers, “Make it the way we want it, otherwise you're gonna have to drink the last couple of vintages.” So don't forget to subscribe and leave a like! That's right. Not two because then it gets canceled out It really happened, Peter? Subscribe! And give us a like! 'A' like That wasn't terrible, I enjoyed it Except for this number two Oh, that destroys what little faith I have in humankind Yeah, exactly, yeah. When I tasted this, number two, when I opened the bottle I told myself “Oh…" Oh, no… Wine-O! Patrick and Peter are gonna say something about that! I was so sure When the channel hits 200K, I’ll return as Buzz Lightyear Since I have become a Master of Wine, I’ve never worked so hard for a drink
