This past Passover was such a real kick, we shared food and wine and time with friends and family throughout the entire Passover and it was such a real treat. For the evening of seventh day of Passover, we were alone and I made some braised shoulder roast and my wife had some brisket leftovers from the Shabbos meal.
To enjoy the meal, I opened a bottle of the 2005 Galil Mountain Yiron, a wine that has let me down twice recently, but not on that day! WOW! That wine is insane! Rich, layered, and full of tannin that coats and dusts your mouth – really nice, but please beware – this wine is throwing TONS of sediment, hand painting sediment!
The next day was a real treat! We had friends come over and one of them shared a bottle of 2006 Adir Cabernet Sauvignon, that he received from another wine aficionado – thank you so much Rafi for sharing!!! We paired that with a bottle of the 2009 Adir A, a blend of Shiraz, Cabernet Sauvignon, and Cabernet Franc, a bottle I bought in Jerusalem from my guys: Gabriel Geller and Chalom – partners of the Wine Windmill.
To be fair, we started off with a bottle of 2007 Yarden Chardonnay and while it was not flawed, or a dud, it was way too far oak driven and lacking in fruit and oak reaction. After we moved that off the table, we opened the two Adir wines and then we opened a bottle of the 2008 Covenant Red C – a wine that was so apropos for the whole splitting of the Red Sea thing that happened on the same day, some 3000 years ago!
Food wise, we started with the herb encrusted gefilte fish loaf and side dishes that we made and bought. For the main course we had some great vegetable kugel, and a hunk of rib roast that we cooked slowly and simply using Alton Brown’s Rib Roast recipe.
We had some simple dessert and paired it with some lovely Adir Winery Port Blush. I have friends who call it Port Bluff as it is really only made from late harvest chardonnay grapes and some sugar, but who cares! Tons of French wines use Chaptalization, and in this case the wine is actually quite enjoyable. The added sugar or late harvest fruit is clearly apparent, but the sherry like flavors or almond and nuts either turn you off or captivate you. To me Sherry wine is awesome and unique and that makes it interesting to me, but sure many find it offensive – their loss.
I wrote a bit of the history of Adir Winery in my posting on my trip to the north of Israel. The trip was a kick and I had a wonderful time at Adir Winery, even though it was absolutely pouring cats and dogs outside. When I was there I tasted the 2010 Adir A and the Blush Port, and though this was the 2009 Adir A, both wines were really nice. Read the rest of this entry
Well, to say I was busy in the past two weeks would be a minor understatement! I had people calling me, emailing me, and god knows what other forms of communication, including the time-sink of them all – Facebook!!
So, while getting ready for Passover I also posted some four articles on my trip to Israel, this past December 2012. I have tons more to write up, but for now I need a break – LOL!!! Still, as I have said many times, this blog is more about my journal than a real peek into my insane life of wine.
So, this Passover was the usual madness of hurray up and then wait and then hurray up and wait! Clean one part, boil water and wait. Clean something else, than wait for it to try, and then pour water – man these laws!! Anyway, in between all the madness I was posting about my Israel trip and never got to post about the wines I wanted to enjoy this Passover or even the past Shabbos wine! By the way, the Barbera was awesome from Ramat Naftaly, but man that bottle was crazy! The bottle had cracks going down both sides of the bottle. The cracks were actually done at the time the glass was blown, they need to do a better job of checking their bottles!
For years I have always sported a purple colored beaming grin when I finish my tasting at the IFWF (International Food and Wine Festival) in LA, which hid my grumbling stomach’s discontent. Like I have documented for years, I never get to eat at the events, even as the entire food court mocks me, attempting to pull me into their warm, delicious, and very present embrace, with their wafting and intoxicating aromas. Still, I stand strong and I taste through the night until my teeth are purple and my stomach is close to rioting on the lack of food. Truth be told, I am not that good at taking notes when eating – the flavors of the food cover up and belie the flavors and aromas of the glass that beckons me closer with its “come hither” look and aromas. So every year, after the event I go to dinner at Jeff’s Sausage (down the street from the new location of the IFWF). Which is sheer madness of course, here I have half the Pavilion at the Hyatt Regency Century Plaza, filled with food from one of the best kosher restaurants in the world – Tierra Sur Restaurant, and I pass on that for the spicy and homely fare of Jeff’s Sausage. In no way is this a slight to the joy of Jeff Rohatiner’s cookery and food. Rather, it has been my conscious tradeoff, throughout my many year experience at IFWF to drink through as much of the world-class wine I can before my taste-buds shutdown, rather than give them to the food court, no matter how wonderful it is.
This year was a massive shift for me, gone was the purple grin and my mutinous stomach, as I visited and added the New York KFWE to my travel dates. To say the KFWE was different than the IFWF would be an extreme understatement, the IFWF has close to 1000 people at the show, while the KFWE has closer to 2000 people. Further the event hall at Pier 60 is some 2 to 3 times larger than the Pavilion tent at the Hyatt Regency. Also, there were many options for lunch and dinner from the myriad of NY restaurants that all share half the hall, all clamoring to share their wonderful fare with great fanfare. The Pier 60 overlooks the Marina and Harbor and many folks were outside braving the cold to grab a smoke, but at least they had some comfort of looking at the marina and its waterfront.
To really appreciate the event you had to come to it with a game plan, and there were many guests who had a few of their own. The event started at Noon for those in the trade, a new thing that the KFWE started last year and something that the IFWF has been doing from the start (though initially with a smaller trade time). The trade event was crowded but there could not have been more than a thousand folks there, so access to wine was not a problem in any way. The event hall can easily handle 1000 people, it is a bit more complicated when the number swells to two thousand people, but still there was no pushing or shoving going on even at the end of the public tasting, when the number of guests was at its maximum. But I digress; the trade tasting allowed me to focus solely on wine and the winemakers, which was great. Read the rest of this entry
If you look at the kosher wineries in California, the majority exist here in Northern California. Down south you have the famous Herzog Winery in Oxnard, CA, and a pair of wineries that I call ADS (Agua Dulce & Shirah), for the Agua Dulce Winery and Shirah Winery, both housed in the Agua Dolce Winery. While this is great, Northern California one-ups them with Four gates Winery, Hagafen Winery, Covenant Winery, and the Brobdingnagian Winery. Of course you can actually combine all the California kosher wineries (except for Herzog) into Herzog’s parking lot (a nod to Disneyland and Disney World).
Well the adventure started late last week, when Elliot (Eli) and Michael (Yoav) both visited Benyo and Four gates Winery without me – go figure! However, on Monday I met both Elliot and Michael at my house and we started driving our way north. For this fabulous adventure our chariot of choice was a lovely Buick La Sabre, which before you start laughing, is a crazy and sick car to drive and drive-in. This car was appointed in soft leather, all kinds of toys and warning systems and a great navigation system that got us to and from our desired destinations, in comfort and style, and on time.
The first stop was Covenant Winery where we were going to meet Jeff Morgan and Jonathan Hajdu, Winemaker and associate winemaker of Covenant Winery, respectively. When we arrived, Mr. Hajdu greeted us and we had the chance to taste a few barrel samples of some 2011 Brobdingnagian Wines. We started with some lovely black and blue 2011 Brobdingnagian Syrah, with nice spice, root beer, and good vanilla finish. From there we moved on to a taste of the 2011 Brobdingnagian Grenache, which keeps on giving – what a lovely wine indeed! With the 2011 season being so miserable, to get a wine so redolent and ripe is quite impressive! The nose was rich and ripe with more blue and black fruit, but this time more ripe and sweet and yet controlled with good extraction, sweet cherry drop, watermelon, and citrus peel. Then Jonathan let us have a taste of some wonderful 2011 Brobdingnagian Bordeaux Blend, which stood out to me so well because the fruit was as sweet as the Grenache and maybe even more than the Syrah, yet so perfectly controlled with a nice core of red and black fruit, nice graphite and minerality, and along with spice and green notes that really balance this whole wine out – Bravo! Read the rest of this entry
This past weekend my friends and family shared some lovely Cabernet Sauvignon and some great food. When you talk about Cabernet Sauvignon inevitably there are folks who love it and some who hate it. It is the grand-daddy of the noble grapes, it is the wine that has the history and stuffing to last and cellar for many years.
Cabernet will always be the classic and default red grape that most wine drinker will reach for. Why? Because it is well know and consistent. I state this because if you buy a Cabernet Sauvignon from Hagafen Winery, Herzog Cellars, or many Israeli wineries, you may find ones you love and some you hate, but they are similar in nature. They are either green with classic graphite and green notes, or maybe they are black and red with other classic flavors, but they are not going to be massive failures or unfortunate wines. Since the start of kosher wines, all the wineries have started with the noble grapes; Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Pinot Noir. Some have done better with them and some have done a so-so job. Hagafen excels with their Cabernet Sauvignon that are sourced from the Napa Valley. Herzog, has been doing a really lovely job with their Single Vineyard Cabernet Sauvignon. Israel, of course has been doing a lovely job with their Cabernet Sauvignon, especially by Yarden Winery, Bravdo Winery, Recanati Winery, Castel Winery, and others. However, recently two wineries have been selling Cabernet Sauvignon as well. Four Gates Winery first released a 2005 Napa Cabernet Sauvignon, a few years ago and it sold out quickly. Since then Four Gates has once again released a Cabernet Sauvignon, but this time from the Betchart Vineyard on Monte Bello Ridge in the Santa Cruz Mountains. Another and even more Cabernet focused winery – is Covenant Winery, which makes killer Napa Cabernet. They started with the 2003 vintage and has been releasing Cabernet in two or three different formats since then.
The saying, all good wine starts in the vineyard is true, but the real saying should be, the price of wines starts in the vineyard! If you own the vines like say, Hagafen or many of the wineries in Israel, than you have a chance to control the quality and the price of the wines. However, if you buy the grapes from growers, than you are at the mercy of their cost structure and what the market can bear. Sure, many wineries get into long-term contracts that assure them consistent pricing and hopefully, some control of how the vines are managed. However, as the contracts come to a close, the pricing will increase, which places pressure on the winery’s ability to keep its margin’s alive. Read the rest of this entry
To say that life has been hectic would be an understatement, so while wine was enjoyed the real joy of writing about them had to be put on hold. Well, things are still hectic, but we now have enough time to sit down and write these up. Over the past month I have had the opportunity to taste some very experimental wine (not written about here), some really wonderful and standout wines that will be available soon, and some wines that are still not available, but was given the chance to enjoy it early on. Of course, we enjoyed some bottles that really impressed us, while others were just – ok.
The wine notes follow below:
2009 Borgo Reale Pinot Grigio Delle Venezie - Score: B
The 2009 Borgo Reale Pinot Grigio is a nice simple white wine that is clearly a wine built for enjoyment with our without food. The nose on this straw-colored wine is striking with rich peach, intense lemon, apricot, grapefruit, light floral notes, green apple, lemon rind, and mineral. The mouth on this light to medium-bodied wine is nice and bright, with lemon, green apple, and peach. The mid palate is packed with bright acidity, lemon, something that can only be explained as vanilla, lemon rind, and floral notes. The finish is spicy and medium long with more rich lemon, apple, mineral, peach, and lemon rind. Green apple, lemon, floral notes, and mineral linger long.
The nose on this purple to black colored wine is smoky and screams with tobacco, chocolate, tar, alcohol (to start), graphite, rich cedar, blackberry, ripe plum, raspberry, fig, mint, and herbs. The mouth on the medium to full-bodied wine is rich and layered with mouth coating integrated tannins, blackberry, plum, raspberry, fig, mint, and cedar. The mid palate follows the mouth with balanced acidity, chocolate, tobacco, tar, more cedar, and black pepper. The finish is super long and spicy with rich blackberry, plum, vanilla, herbs, chocolate, tar, tobacco, black pepper, and salty celery. The tar, tobacco, plum, black pepper, and salt rise on the finish and linger long.
N.V. Four Gates Pinot Noir Kosher - Score: B++ to A-
The nose on this dark ruby colored wine explodes with cloves, spice, dirt, celery, chicken cherry cola, raspberry, plum, herbs, coffee, and menthol. The mouth on this medium bodied wine is rich and layered nice chicken cherry cola, plum, and raspberry, along with heavy spice, and mouth coating tannin. The mid palate, like all four gates wine is balanced with bracing acidity, more dirt, nice tannin, crushed herbs, eucalyptus, and oak. The finish is long with chicken cherry cola, crushed herbs, dirt, celery, spice, raspberry, oak, coffee, and vanilla. Chicken Cherry Cola, crushed herbs, and vanilla rise on the finish.
Some 5 years ago I was watching an episode of The Food Network’s Iron Chef and the chefs started using some high tech gear to create dishes that were far from your average Julia Child cookery. Instead, the dishes were shaped in manners that were illogical, almost impossible, and downright weird. Welcome to the world of Molecular Gastronomy. I could devote an entire posting or two to this subject, but today’s post is not about me – it is about two extraordinary individuals, Steven Long, the head chef at The Kitchen Table and Jeff Morgan, the head wine maker of Covenant Wines.
As I posted earlier, the event started at 7 PM promptly. We all arrived at 7 PM, and as the proverb states; the early bird gets the worm, was as true as day, as we had the pick of the tables. The first obvious thing to hit you upon seating was the wait staff. Are you kidding me! There must have been 14 wait staff for some 40 or so guests! We were waited on ALL night like royalty. I can remember only once throughout the entire evening, when I raised my hand and there was not a scrum of staff in front of our table. The other aspect that hits you was the mood. The mood was set by the wonderful wait staff, the wine and food enthusiastic guests, while the Pièce de résistance was the dulcet tones and musical abilities of Hot Kugel!
Hot Kugel is a San Francisco Bay area Klezmer ensemble. Their music is a blend of traditional Klezmer with the musical styles of old time jazz, ethnic folk, theater and American popular music, as well as blues, rock and reggae. Both Suska and Mordecai were playing a mixture of instruments and music that were both wonderful to listen to and wonderful to have in the background, in the nicest way. The beauty of a well executed offensive play in football always leads back to the offensive line, the unsung heroes, that go unnoticed, unless they make a penalty, and then all you hear is boos. When you are at a fine dining experience you want to enjoy the time with friends, family, and new acquaintances, while still being stimulated and entertained. That is exactly what Hot Kugel delivered. When I wanted to tune them in and listen, I was impressed and highly entertained, and when I was talking to my friends, they never imposed; instead they just lifted the atmosphere as a whole. On an aside, when I was listening and tuning in, I could not help but be mesmerized by Suska’s voice that really did not sound like a voice, but rather an instrument. The varied instruments, music abilities, along with music sensibility, and song choices truly did add to the already wonderful mood.
On our table was a basket of, what I can only guess to be, freshly baked beer and rosemary dinner rolls, along with a bowl of lovely olive oil to dip them in. They were quite a treat and a boon for me, as I had not eaten anything since the morning. I listened well to my mother, who always told me (many times), do not fill up on the challah, there is much more food on its way. Sure enough, almost immediate after satiating my immediate appetite, Mr. Long and his staff came out to serve the very first dish – the Amuse Bouche. The first thing I noticed was that Mr. Long had changed his chef’s jacket, from when we saw him walking around before the dish was served, this was something he did throughout the night. When asked by a guest, at the end of the evening, about the apparent attempt to channel Nicole Richie’s dress code (same day by the way!), Mr. Long was partly shocked and unready with a response, however Mr. Morgan stepped in and stated that he needed to keep a clean look, and it is pretty busy back there.
In either case, the first dish hit our tables, and the Amuse Bouche looked interesting, to say the least. The term Amuse Bouche loosely translated means amuse your mouth or palate. The dish came served on a platter of Chinese Soup spoons, for the entire table. Each soup spoon held what Mr. Long called Hot Roast Squash Gel Cube with Apple Caviar. This was the first of many examples of Molecular Gastronomy that Mr. Long would showcase during the evening and most definitely his weakest attempt. I do not want to get on my soap box about the ideals of Molecular Gastronomy, however, throughout the night there would be hits and misses, and some were clear strikeouts. This was one of them, the idea behind Molecular Gastronomy is simple, in the words of Grant Achatz, the head chef at Alinea where he daily melds technology and Haute Cuisine, “The technology allows us to get to the essence of food, it allows you to be more true with flavor, not less true.” We are supposed to feel the food, taste its raw essence, without all the trappings and machinations of Thomas Keller and his French Laundry restaurant. In this dish, Mr. Long succeeded in losing the trappings, but missed on extracting the essence and feel of the dish. The hot roast squash gel cube had nice flavors, with clear sign posts leading to roasted squash, but the road ended rather abruptly. The Apple caviar, felt more like an early warning system for “all things molecular” coming your way, without actually showcasing the apples or helping to tie the two flavors together. What was missing was a bit of salt to balance the flavors, instead, we had a shot of sweet and a shot of bland apples and not much else. To be honest, I told my table mates, who did not care for the dish much more than I did, that I really hope that this is not harbinger for what else is to come tonight. And to that I scream loud and clear – Heck NO! It was an aberration and one I am sure that maybe we did not get, but let it be clear from my pen to your eyes; the evening held many wonderful surprises and this was the one and only real miss.
Around the same time as the Amuse Bouche was being passed out, Jonathan Hajdu, the associate wine maker and on-site kosher supervisor was pouring out the first of the four wines that we would be tasting this evening; the 2008 Covenant Lavan Chardonnay. When I tasted it earlier this year at the 2010 Herzog Food and Wine Festival in Oxnard, it actually showed more ripe fruit and tannin – from the oak. It was still young then and crazy fun. Now when we tasted it, the wine seems to be hitting its stride. The tannin is gone or covered over with a blanket of toasty rich oak and butterscotch, along with a bit of fruit. Clearly this is a bottle that is ready to party and one that really was not meant to pair with the Amuse Bouche, but heck it was there so we tasted it. Again, the gel cube barely survived the oak attack, while the poor apple caviar was gutted from the inside out, never had a chance. Again to be fair, it was not a real pairing, but we tried for the fun of it.
Since we tasted the wine at this point – I will post the note here. I wanted to compare it against the notes I have from earlier this year, so here is my previous note and my newest one as well:
2008 Covenant Lavan Chardonnay, Napa Valley – Score: A- to A
The nose on this vibrant yellow colored wine is screaming with lychee, green apple, guava, peach, oak, and almonds. The mouth on this full bodied wine is creamy and hopping with butterscotch, apple, peach, and oak. The mid palate is balanced and structured with bracing acidity, spicy oak, oak tannins, and mineral. The finish is long and creamy, with more butterscotch, almonds, oak, peach, and lychee. (Tasted February 2010)
2008 Covenant Lavan Chardonnay, Napa Valley – Score: A- to A
The nose on this lemon to straw colored wine is screaming with toasty oak, green apple, guava, butterscotch, peach, Crème brûlée, lemon, and almonds. The mouth on this full bodied wine is creamy and hopping with butterscotch, apple, peach, lemon, and oak. The mid palate is balanced and structured with bracing acidity, rich toasty oak, Crème brûlée, and butterscotch. The finish is long and luscious, with more butterscotch, peach, lemon, almonds, and guava. The butterscotch, lemon, and almonds linger long on the palate. (Tasted December 2010) Read the rest of this entry
A week from Monday, the 13 of December 2010, The Kitchen Table will be hosting its first Covenant Wine Pairing Dinner. The dinner will be hosted by Jeff Morgan himself, the owner and head wine maker of Covenant wines, and will be paired with a four course meal specially chosen to show the versatility and value of Covenant wines.
The wines being served and the menu are now up on the site! Killer meal and lovely wines. I wonder if they will serve any surprises for the dessert course??
Call 650-390-9388 to get a seat at this wonderful event – at the preeminent kosher restaurant in the North Bay!
On Monday evening, December 13th, Executive Chef Steven Long will inaugurate The Kitchen Table Restaurant’s first ever kosher wine event. Expect many more special events like this in the future.
Over the last decade kosher wines have taken their place alongside non-kosher wines and a great example of this trend is Covenant Wines. Covenant wine comes from grapes grown in two single Napa Valley vineyards, from which they strive to harness quality commensurate with the rich and profound story of the Jewish people. Covenant Wines is a result of a partnership between renowned vintners Jeff Morgan and Leslie Rudd.
The event will feature a 4 course dinner, including dessert, and each selection will be paired with one of Covenant’s newly released, highly acclaimed 2008 vintages. Among the wines, the 2008 Chardonnay is coming directly from the vintners’ own personal library, since the Chardonnay has been sold out for many months now. Not only will the cuisine by very special, but so will the wines! Jeff Morgan will be joining us for the evening to discuss each of the wines being poured and to answer your questions.
The prix-fixe price for the four course meal and wine pairings is $75*. Seating for this event will begin at 7pm. We already know that many Covenant fans are planning to come, so we highly recommend calling the restaurant to reserve your seating right away at (650) 390-9388.
This past weekend we were surrounded by many of our friends, from close and far, and it was a truly lovely evening. I have always said that food and wine are greatly improved by the company that surrounds you. One of our guests was a close friend who left some 10 or more years ago from our area, so it was really great seeing him again. Benyamin of Four Gates Winery joined us as well for the evening and shared some wines with us along with one of our guests who brought a bottle of Psagot Cabernet.
The evening started with one of our consistent hits – Herb Encrusted Baked Fish Loaf, alongside olives, chumus, and jalapeno salsa. The fish was paired with a fantastic 2005 Four Gates Chardonnay and a 2005 Psagot Cabernet Sauvignon. The Chardonnay was perfectly paired with the fish, while the Psagot was a bit too astringent for our liking.
For the main course, the fish was followed by another wonderful dish that we have made a few times – Kielbasa Stew, Brown Basmati rice, and fresh green salad. The Red C followed the lackluster Psagot and was also lackluster to us. The last time we tasted the 2006 Covenant Red C we LOVED IT! This time however there was a lack of depth and body that truly surprised us. That was followed by the two highly enjoyable 2004 Ella Valley Cabernets. These wines are really supposed to be twins at birth, but they seem to have been separated at some time, as they each showed different characteristics. The two wines were the 2004 Ella Valley Cabernet Sauvignon and the 2004 Ella Valley Cabernet Sauvignon Israel 60 Special Edition. They start off quite different and even with air do not change from their separated paths. However, after a fair amount of time the twines were finally reunited, but lacking some of the concentrated characteristics that make them super special, but still quite lovely. Benyamin also brought a bottle of the 2005 Four Gates Cabernet Sauvignon, Napa Valley. It showed as well as the last time we tasted it (also with Kielbasa Stew and Tajine), and was enjoyed by all. The dinner was capped off with a killer dessert brought by another of our guests, who we jokingly call our local artisan bakery! The wonders she creates are always devoured, with crumbs nowhere to be found. This past week she honored us with a rum soaked sponge cake with rum frosting – killer!! It was paired with leftovers of the 2005 Four Gates Cabernet Sauvignon and a bottle of the 2006 Tzora Or Shoresh Gewurztraminer. This wine was one of the two highest scoring wines when Robert Parker and Mark Squires held their first ever wine tasting of Israeli wines. It was scored a 92 by them both and I scored it a way too high score of A+ when I was at the winery in March 2008. This time it was a lovely wine but not an A+ but very close to a 92, more like an A-, which is a really fine wine. It is clearly at its peak or a drop below it, drink up.
Many thanks to all my friends who shared their wine and food with us and may we all be blessed to share time and food with our friends and family. The wines are listed in the order they were enjoyed:
2005 Four Gates Chardonnay – Score: A-
We last tasted this wine during a winery visit in 2009 and we loved it even more now. The nose on this gold colored wine is screaming with caramel, butterscotch, butter, straw, apple, peach, apricot, cut grass, lemon, and smoky toasty oak. The mouth on this full bodied wine is rich and concentrated with toasty oak, rich full summer fruit, butterscotch, lemon, and peach. The mid palate is balanced and bracing with acid, butter, toasty oak, butterscotch, caramel, and peach. The finish is super long and rich with toasty oak, summer fruit, smoky notes, caramel, nice butterscotch, with a touch and finish of cut grass and hay.
2005 Psagot Cabernet Sauvignon – Score: B to B+
The nose on this garnet colored wine shows crushed herbs, cranberry, raspberry, plum, oak, black plum, licorice, chocolate, and tobacco. Over time the nose turns blacker with blackberry and black plum. The mouth on this medium to full bodied wine is spicy and mouth coating with raspberry, plum, and blackberry. The mid palate is a bit astringent with acid, tobacco, nice integrated tannin, and oak. The acid is over the top, but it does seem to calm down over time. The finish is long, spicy, and bright with raspberry, plum, oak, nice tannin, and tobacco.
2006 Covenant Red C – Score: B+ to A-
We had much higher expectations for this wine since the last time we tasted this, but it was not to be. The nose on this purple colored wine is the high point of this wine with rich chocolate, oak, smoky notes, raspberry, plum, blackberry, and herbs. The mouth on this medium bodied wine was missing, clearly lacking though showing raspberry, black fruit, and plum. The mid palate is balanced with oak, nice tannin, and chocolate. The finish is average with spicy oak, chocolate, tannin, raspberry, plum, and vanilla. The wine lingers with black fruit, vanilla, and a touch of herbs.
2004 Ella Valley Cabernet Sauvignon - Score: A-
The nose on this lovely dark garnet to black colored wine is similar to its near twin Israel 60 Special Edition in structure, with each showing different lovely notes. The nose on this dark garnet to purple colored wine is hopping with chocolate, tobacco, cedar, vanilla, raspberry, blackberry, cassis, plum, herbs, and mint. The mouth on this full bodied wine is rich and concentrated with ripe plum, blackberry, cassis, and a full mouth feel from integrated tannins. The mid palate is balanced with cedar, tannin, tobacco, and crushed herbs. The finish is super long and sensuous with black plum, spicy notes, cedar oak, chocolate, tobacco, and vanilla. The wine lingers long with chocolate, tobacco, vanilla, black plum, and cassis.
2004 Ella Valley Cabernet Sauvignon Israel 60 Special Edition – Score: A-
The nose on this dark garnet to black colored wine is exploding with roasted meat, smoky notes, vanilla, ripe blackberry, cassis, black plum, fig, raspberry, and tobacco. The mouth on this full bodied wine is mouth coating and concentrated with lovely tannin, ripe plum, blackberry, cassis, and raspberry. The mouth is concentrated and packed with nice fruit. The mid palate is balanced with acid, spicy oak, spice, tannin, tobacco, and licorice. The finish is long, spicy, and extracted with tobacco, spicy oak, roasted meats, ripe plum, and blackberry. The wine lingers with tobacco, plum, spicy oak, and vanilla.
2005 Four Gates Cabernet Sauvignon, Napa Valley – Score: A-
The nose on this dark garnet to black colored wine is filled with blackberry, cassis, plum, oak, and spice. The mouth on this medium to full bodied is concentrated with fruit that follows the nose, blackberry, cassis, and plum. The mid palate is balanced with oak and still gripping tannins. The finish is long and graceful, with spicy oak, black pepper, cassis, and a hint of leather.
2006 Tzora Shoresh Or Gewürztraminer – Score: A-
The nose on the gold to amber colored wine is popping with floral notes, grapefruit, pear, guava, mango, honey, and pineapple. The mouth on this medium to full bodied wine is concentrated with a sweet tooth, ripe rich fresh and fleshy fruit, pear, grapefruit, honey, guava, and a nice floral hit to boot. The mid palate flows off the mouth and is balanced with nice acidity, honey, and sweet mango. The finish is long and fun with sweet rich and ripe mango, guava, honey, and acid with a touch of butterscotch. The mouth on this wine is rich and sweet but is also balanced with enough acidity and butterscotch to make the world go round.