As much as i hope you are way off base with the superbowl prediction this wasn't an awful show. kinda figured it was gonna be a love fest and it was but you still at least did give an opinion on the wine. mott giving it a 91 scares me away from the price point a little though just saying.

Niners!!
Niners!!
Niners!!
Niners!!
😉 !!

Discus just erased one of my (too) lengthy ramblings. Again!

QotD – …long/short – Clearly, the quality of the farming, pruning/yield reduction, and sorting table elimination of unworthy fruit in operations of your level of quality WAAAY supercede the industrial farming methods of commodity/factory/ huge brand wines. Their FRUIT can't even stand up, in quality to the rigors of more significant barrel regimens like yours (just like classic regions, such as (upper level) Bordeaux). I remember the huge lesson I got from “The Vines of San Lorenzo”, on Gaja's fanatical, meticulous Herculean efforts in maintaining his source for the finest barrels he could obtain – and that his spending money like that was like blasphemy to his peers/predecessors. Those wines (nor top growth in Bordeaux, at 22 months New French) are not over oaked. The fruit is intensely superior quality.
At Silver Oak, in 1999, Deke told our (private appt) group that Justin's promise was to make the best Cab possible, and that every bottle of S.O. would spend 30(!!!) months in NEW, AMERICAN OAK. Silver Oak was good. I ain't never had a bad bottle. Haven't had one for a few years… but I thought Twomey was over oaked.

Vega Sicilia tasted really good! I couldn't drink much of it, but w/ a good plate of roasted meats, or sturdy cheese, it's pretty awesome.

I think that even a ton of Oak CAN be met and matched to superior quality fruit.
I live in a world where it's more modestly done – like in Daydream, and save the super wines for a rare occasion.

re: Ans. to QOTD
Second the motion, Just Jack!! My latest experience with H.J.D.'s wrath was a Lodi Zin from a rather E. European-esque winery that shall remain nameless. I was pulling splinters out of my bloodied mouth for hours… Had to get a Rosenblum Zin in me just to ease the pain… As I struggled back up to the table I managed to croak out to the server in a hoarse whisper…'Medic!!'… 🙂

Right on, cr5. That's all I ask of my wine… A balanced vino that's thought-provoking AND delicious, not “over-ANYTHINGED”.

masochism:(noun) 1. a perverse condition characterized by pleasure in being subjected to pain or humiliation 2. pleasure in being abused or dominated

Well told story Randall. Was it perhaps the Earthquake Zinfandel? That's a Lodi I had a couple months ago and it was way too heavy on the oak.

And more importantly where has he been?

not a fan of over oaked wine for me

sorry for the double post

really? Silver Oak?? It tastes like oak juice with maybe a hint of fruit to me. I guess we all taste differently, though, but I know I'm far from alone. I do agree, however, that some wines can handle all new oak.

No, this was from a small-ish, family-type winery. I'd rather not “kiss and tell” because I think they are capable of doing some good things in wine. They were putting out samples to some restaurant-owning friends of mine. Other than the oak, it was a fairly well made wine. But the fruit, chocolate, spices, etc. were all getting bashed in their respective faces…

I generally don't have a problem with oak.
As a mater of a fact, I rather enjoy it, as long as it is a balanced act.
However, in my Chardonnays, I shy away from unoaked varities, as they simply don't have the taste that I am looking for.
So, I guess, overall……..bring it on.

Let your guest talk Gary. Man, it's hard to watch you interrupt your guests so much. Just saying.

EPIC show!!! Major nerd talk and major Jets hype!

I wonder if the GIANTS will be making their own wine???
QOTD: I like some oak treatment, it should be a nuance, in order for all the other flavor profiles to come through and be distinguishable. Not overbearing or overlapping into the other complexities.

QOTD: In balance like everything in life should be!

Gary,
Love to hear the winemaker give their input and thoughts on the wine making process. I am very interested in their feelings on vintages so thanks for that. I read some of the comments and I agree that you are getting better and better as an interviewer. As far as the question goes, I think it is all individual and has a lot to do with what the varietal can bear. For instance, I love cab-franc with a little more oak influence. For some reason the two seem to be a perfect marriage to me. Cab can be over-done to the point that the vanilla is so overpowering, you cannot taste the wine just the vanilla. I personally hate chardonnay that tastes like a oak board. Chardonnay fruit is so delicious when done delicately with oak or none at all. Some of my customers love the oak board stuff so I find some for them which means I have to taste them. Merlot needs very little oak, sangiovese when over-oaked becomes a chewy mess. I totally agree with you Gary about the trend in buying. Folks are definitely leaning towards a different style in wines right now and it is refreshing to be in this upcoming new era. Love the show, do not retire anytime soon. Cheers!

Great guest!! QOTD: IMHO whites should not be oaked, period. That's just my palate- I cannot stand whites with any oak, I find it covers up any fruit/floral components the wine ever had, and is a major turn off. I'm getting to the point where I will only drink a chardonnay if I know it is unoaked. Reds, OTOH are a different story- no amount of oak bothers me in red wines. I even like a little just to build body, but overall I think it should be used but a restrained use.

Mott great review.
QOTD;Keep the oak in balance, let the add to the fruit.

You can feel the excitement! great show 🙂

QOTD: I like oak to add body and some thickness to a wine but when it takes center stage, it ruins everything! To much oakiness makes wine taste like Robitussin.

That said, I'm drinking an '05 madoc right now that could really use some oak to round out an otherwise awkward flavor profile.

Good question of the day, I realized that I don't think that I know what that oak flavor is in wine. Is oak bitter tasting? Is it fruity? Does it have a chemical or alkaline taste?
This is good, now I am curious to identify that flavor for my own taste.

Wow! Gary, just promise me you will never, ever, experiment with stimulants. I swear to God.. if you get more hyper only dogs will be able to hear you. love the show… perfect storm this week just watched the last three back to back. I want your life. from lurker to stalker in three episodes lol..

I love your project. Do you want to keep it real? If you don't, don't read this. “Literally out of a dream?” (or a nightmare?) …28th harvest?”= pretentious. “Big scores?” = hubris. “Flavor profile most fans we're interested in?” = bad joke…. Then there is the California for NY? Does that really make sense from a honest representative standpoint. Why something from so far away? Really?!? Ok. ” “Did tastings with the jet's” Who exactly was that?!? Gary, your head turns and the “flavor profile comment” moment leaves a sour look on your face….I am exhausted.

@QOTD
Oak should only support the profil of the wine in general. Too often the oak is hidding even the characteristic of the grape/terroir/what ever. Thats like putting a picture of your beautiful wife behind a translucent glass. That sucks.