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Hey welcome to another um cheapwinefinder.com podcast for value priced wines we do all the time. We've been doing it for almost 20 years. Figure we should know something by now, who knows? And today I I went to Trader Joe's. They've been really slow recently in bringing in new wines. And I'll explain that in a minute. But this one is not actually a Trader Joe's one, it's the bread and butter California Pinot Noir 2024. It was $11.99. And it's a brand that you can get anywhere. Um and it's a good brand. Oh, they have Chardonnays and Sauvignon Blancs and Cabernet Sauvignons. They got the whole line of wines. But Trader Joe's had $11.99. No, most of the people sell it for between $12 and $16 if you go to a wine shop. So Trader Joe's has a bargain for you there. In the summertime, you don't get a lot of different wines coming into uh stores. I mean like uh brands. Um wines coming in and on a uh truck that's enclosed in 90-degree heat, it can be 120 inside that inside that truck, and that will cook the wine. It might not taste terrible that day, but three months from now you're gonna split the wine out. So I don't think Trader Joe's is using refrigerated um uh uh me wine, you know, wine and beer, things that often. I don't think that's happening because they have to they they have value prices, they really can't put money into that. So they don't bring so many wines in in the summertime and they wait till it cools off. Because if it's 70 outside or 65 outside, it's still okay in those trucks. So here we go with this one. It's a bread and butter California Pinot Noir. Uh bread and butter, like their motto is is like um a good wine is a wine you like, and like uh don't overthink it, which is okay with me. But it and they don't have really they have like production notes, but they don't say anything. And this Pinot Noir is a really good Pinot Noir. You can actually read through the glass that it is so light-bodied, and Pinot Noirs have a very thin skin, that's where the color comes from. So if you see it overextracted, there's like why are they adding more color? You don't really need that, you get more tannins, they're trying to get more body. What's going on here? I'm gonna take a nice flavor to it. Not overly not overly complex, but it's not not complex. It's really soft on the palate. And it's got some very nice flavors. It's got that there's Pinot Noir flavors like tar and the herbs, and there's like just like what the heck pencil. I I caught a little bit of smoke in there, not much, just a little bit. Um yeah, I mean Pinot Noir, because it's a lighter body one, some of these crazy flavors that might be in a Cabernet Savion or might be in a Merlot, but they're so covered up by the tannins and the alcohol. This is 13.5 in the alcohol, which is for California low. You get them at Pinot Noir and a proper Pinot Noir, in my opinion, a proper Pinot Noir. I mean, if it's too dark and it's got too much fruit to it, that's the new Pinot Noir, but you know, and I don't mind those as a red wine, but when I want a Pinot Noir, I want one light body. That's what they got here. Uh vanilla is one of the good flavors here. They said they don't they don't say much. They said like the oak was both American and French oak, but they didn't say how is it in barrels? It lists for I think $17, so I imagine it's in barrels. Because they can do it other ways. Um But I think it's here so and it's got so soft on the palette. I mean it's just smooth, and the flavors come out, and there's a couple of different types of spices coming through, like one up front and one kind of on the mid palette, and it's just like oh cool. The finish is nice, it just like gives up on you. I mean, just goes out and fades away. Nothing sharp, nothing spiky. That smoothness, that vanilla, the cherry. Maybe more black cherry, more rounded cherry. Spice is just a just a little bit of seasoning, you know. That's what spice is supposed to be, but it doesn't really interfere. It's not a shock. I think I wrote down shock of spice, but it's not really a shock. It's just like, oh, look at that. You know, my my palate just woke up thinking there's sif. It's a good wine. I mean, they're they're kind of bread and butter kind of downplays everything. He's like, hey, don't worry about it. Good wine's a wine you like. Well, I like, you know. You know, I would and I understand that I'm weird, that I want to know more about it, and I want a story, and I want the whole thing. But most people don't. And I I get where they're not selling to me necessarily, they're selling to everybody and me. So there you go. The bread and butter California Pinot Noir 2024. I liked it. It was a good wine. It was it's it it was the kind of taste I like to have in a Pinot Noir. So let's see, I've got a French Chardonnay coming up and an Amador County Zinfendel coming up. So we'll get to those before the August ends, and hopefully in um September, all the wine places start adding more wine. So there you got yours. Keep it cheap. I'll be talking to you. Bye bye.