A Proper Welcome For Brett Favre - Episode #524

[Music Playing]

Hello, everybody welcome to Wine Library TV, I am your host Gary Vaynerchuck and this my friends is the Thunder Show. Today’s big thank you is for Mike Tenenbaum for doing all he needed to do to bring number four Brett Farve to your New York Jets and I am very excited about our new quarterback and because of that we are doing a show in honor of him. We got the new Jets big bucket, little new thing here Matt what do you think. It is gorgeous is it not and the wines we have here today are, the quarterback 2006 in Mclaren Vale, obvious white, Green Lion Cabernet, and green and red because everybody else will be seeing red as we beat your faces into a bloody pulp this season this in Zinfandel. So extremely excited, a lot of food here too just for kicks and giggles, props action folks. But maybe I will jump into it and pair up some stuff while we go along but I am very excited about this show obviously because it is a nice way to welcome Brett into the, yes this is not a Glenn Foley jersey. Very good opportunity to welcome Brett to the Vaner nation, I know you are watching Brett we also have a special Jets glass. Matt we have got all out today and even brought the generation two wristbands to the hizzy, which we have not done in a whole, whole long time. Let us get rate into the show.

Let us start with the Quarterback because that is who he is,2006 Mclaren Vale 27% Shiraz, 23% Cabernet Sauvignon, 25% Merlow and 25% Gournash, so almost like four different grape groves made for four quarters Matt. Almost equally broken down, little heavy on the Shiraz, little light on the cab and 25% Gournash and Merlow so for a little project. Is this wine at 90 to 92 points Jay Miller $16.00 which happen to be the number of former Jets Quarterback, we will not go into that because the Vaner nation has banned me from doing that, anyway, but $16.00 which is very fair price for 90 to 92 point. Jay Miller scored wine, I am excited about trying this, I like the whole blend action that is going on here, let us give it a snippy sniff.

[Demo]

Now right off the bat what I am really impressed with is a little bit of the greenness that is coming through the nose, I like the asparagus top, I like the basil, I like the big bald fruit. I get a little bit of plum action with like asparagus tops surrounding it so very interesting nose, good bright fruit, wine maker is Tony Delicio who makes some of the really interesting Shiraz. This is Adam Mclaren Vale in the world. We are out in the world for Mclaren Vale. Good bright nose, good richness coming through, a little greenness like I said which is very interesting, I always appreciate a little greenness like I said which is very interesting, I always appreciate a little greenness especially when you talk about Australia that give a little too fruit by me. Let us give it a whirl.

[Demo]

That is a fun bucket.

[Demo]

Common Matt. Oh baby, oh baby! I could put the bucket on my face. I love this. This is going to have a lot of potential this year. Very deep dark flavors, high tenant level which I am actually pretty impressed with. It is a little hum on the finish, I see why, 16% alcohol, which is a little too much on my opinion, good fruit though, it kind of contains it. I am going to have a little bread here just because I love bread.

[Demo]

The Gournash I think is the dominant grape in this blend, I get a lot of that strawberry component and a little bit of that black pepper that I am so used to finding in Gournash. Especially from the Rome valley and Australia, I think the Cabernet gives it a nice backbone, the Merlow a little bit of freshness and fruit. The Shiraz is probably similarities to the Gournash in that factor it brings up the boldness, I think the alcohol got a little away from this wine so that is my biggest concern with the wine globally. I think it is a very well made wine, except that I think the alcohol got away and probably wanted to be more of a 155, 15.0 wine for them but I kind of like the structure. I like the fruit, it is kind of delicious in a way, I just think the heat and l