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Assorted French wines I had before my travel to KFWE NYC and L.A.

After the tasting through the current portfolio of Les Vins IDS with Benjamin Uzan, we continued with other wines. I said then that I would revisit the wines that I and Elie Cohen had collected for this tasting, along with some wines that Ben Sitruk brought, that he sells on his site. I was once again joined by Elie Cohen, Ben Sitruk, and Elie Dayan, a few of the French kosher wine forum members.

To say that Victor wines are an enigma would be an understatement. They are the USA importer of some Taieb’s wines. Other Taieb wines are either imported by Royal Wine (Laurent Perrier) or Andrew Breskin’s Liquid Kosher for the Burgundies.

However, Victor Wines also makes their own wines and there are many of them. The distribution of their wines and the Taieb wines inside the USA is problematic and haphazard at best. Onlinekosherwine.com has started to sell a few. Other than that the ONLY place I have ever seen all the wines or even most of the wines in a single place is the Kosher Kingdom on Aventura BLVD in Miami/Aventura, Florida. Of course, that makes sense since Victor wine’s headquarters is in Hollywood, FL, not far from Miami or Aventura, Florida.

The family that runs Victor Wines has been the in meat and restaurant business for many years according to their website.

Ari Cohen bought a bunch of the wines, ones that were not available at the family’s restaurants. Then we bought the rest of the wines at the restaurant and we were ready to taste them. Overall, I was not impressed. The wineries where they make the wines are not that impressive but I am always looking for good news. Also, Ben brought in some wines, like the WONDERFUL 2010 Chateau Peyrat-Fourthon. Sadly, the 2010 La Demoiselle D’Haut-Peyrat, the second label of Chateau Peyrat-Fourthon, was dead. We also tasted the Chateau Gardut Haut Cluzeau, which is another name for Grand Barrail that I tasted a few times with Nathan Grandjean.

Finally, we had dinner the next night and we brought tons of wines over and there were really only a few wines that were either interesting or new to me and those are also listed below.

Many thanks to Arie Cohen and Ben Sitruk for bringing a couple of wines to taste, including the Chateau Peyrat-Fourthon wines and the Chateau Gardut Haut Cluzeau. Thanks to Jonathan Assayag for bringing a wine I have never tasted to the dinner, the 2005 Chateau Moncets, Lalande de Pomerol. The wine notes follow below – the explanation of my “scores” can be found here:

2015 Chateau Rollan de By, Medoc, 2010 Chateau Peyrat-Fourthon, Haut-Medoc, 2015 Chateau Tour Blanche, Medoc, 2010 La Demoiselle D'Haut-Peyrat, Haut-Medoc, 2018 Chateau Gardut Haut Cluzeau

2010 La Demoiselle D’Haut-Peyrat, Haut-Medoc – Score: NA
Sadly this wine was dead

2015 Chateau Tour Blanche, Medoc – Score: 70
This wine is all over the place, just a pure mess, sad. The fruit and mouthfeel are black with hints of red notes, but besides that, the wine is really not that interesting at all. Sad. Read the rest of this entry

Some nice wines….

Recently tasted these wines as part of a tasting and here are the notes:

Chateau Camplay Bordeaux Superieur 2003
: A-
The nose on this mature claret colored wine is filled with floral aromas, blackberry, eucalyptus, and sweet oak.  The first thing you notice about the mouth on this medium – full bodied wine is that it is complex yet approachable.  The wine has many layers and facets to amaze you and to delight you with every sip.  The mouth starts with a complex mixture of blackberry, oak, soft tannins, and cassis.  It follows with notes of sweet wood and more black fruits.  The finish is long and satisfying.

Goose Bay Pinot Noir 2006: A
The nose on the almost claret colored Pinot is chuck full of coffee, oak, cherry and raspberry.  The mouth on this medium bodied wine starts with a cherry attack, followed by a large serving of oak and raspberry.  It culminates in a piercing symphony of red fruit and nice spicy wood.  This is definitely a wine that stands up well to almost any dish.

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