Kosher wine review Video

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Evaluating Kosher Wines

Gary: Hello everybody! Welcome to Wine Library TV. I’m your host Gary Vaynerchuck and this my friends is the thunder show a.k.a the internet’s most passionate wine program. And let me tell you something right now, I’m one happy sucker because I have been talking about specific wine critic for a long time now and I have him here as a guest. So it’s my honor to have what I considered the finest wine critic of Kosher Wine in the world, Daniel: here with me in New York City. Mr. Rogov, thank you so much— Daniel: I thank you. First of all, let me say two things, the last guy who called me Mr. Rogov I cut off his left ear. It’s either just Rogov or Daniel— Gary: How about Danny Boy, Danny Boy Rogov? Daniel: No, Daniel or used kinds of—you know it’s up to you, okay, but not Mr. Rogov. Now, I have a comment, you would talk about a few things. I’m going to hear and you’re going to talk about a few things. I have another chance to talk about you because I’m going to talk about you for a minute. Gary: Oh, oh. Daniel: When I first heard this guy on television, I saw—I thought this guy is a nut. This guy is somewhere between schizophrenic, psychopathic—I don’t know what. At first, I couldn’t stand, I couldn’t stand you I thought—which is—this is vulgar, this is grots, this is yak. Gary: Yak. Daniel: It came it came around at good—okay. After a little while, all of a sudden I started—Gary talks to generation to that I would talk to. Gary is bringing in a whole world of people that don’t recounts like mine of parkers or the wine. He’s bringing in a new generation and he’s bringing in their language and their style, your style is—they can dig your style. Gary: Sometimes, there plenty of people think that I’m a jerk. Daniel: There is lots of stuffs like me, well, you’ll be amazed. So I just want to let you know I’ve came to respect you because I think you’re cool. Gary: Thank you so much. I’ve been reading your stuff for quite a while. I’m very passionate about changing—especially in the U.S perception of—also it’s wine regions, and types and styles and definitely I think Kosher Wine by the out pouring out in that room today, shows to my body because could not happen ten years ago. We’re in New York City. There are hundreds of people at this Kosher Wine event and I’m excited. To me, that’s a movement in right direction— Daniel: I agree— Gary: Not just because of Kosher Wine, just in general. You know people are drinking different kinds of wines that opening up their minds and the same old preconceived notions are being broken down. And that’s why I started my show and I feel like it’s a very great time in the wine world. Daniel: I agree. First of all, Kosher Wines in particular, it seems the rest of the world decide— Gary: Sure, that’s we are focusing on today. Daniel: Okay. Gary: We can show everybody— Daniel: Kosher Wine, first of all I think both reform juice, conserved juice or any level are learning something nowhere in the wisdom of our forefathers and foremothers is have written that you have to drink bad wine. Gary: It’s a very good point. Daniel: And until—until let’s say 1978, 1980, most Kosher Wine was bad. Benjamin Disraeli, once received the bottle of wine from the Holy Land, he took a zip. He looked at like a gentleman, he say said, Taste remarkably like something. He would give me from a bad winter cold.” You know and that’s what it is because I’ve once sprouted of one of those wines, its drinkable, the question is who would want to drink it? Gary: Sure. Daniel: Okay. Starting in the early 80s, there was a Kosher Wine revolution, starting with the Golan Heights Winery, spread later in California, came back and bounced and now it’s ramification all over the world. The funny thing is I think people are learning. They haven’t all learned. There is no contradiction between good wine and Kosher Wine. Gary: I agree. Daniel: There was one by the way, when you have wine that is, forgive the word mevushal pasteurised. There could be a problem— Gary: But that’s most people perception. For a long time it was no you know its, mevushal that’s the play. Daniel: Right. Gary: And that’s where pigeon was hold. And what I think is really exciting—at least for me is the level of quality coming out of Israel itself now. Daniel: Right. Gary: And you know we have three Israel wines here. We have one from California wait to see where this wine comes from vineyard wines. That I think is really—and listen, we’re just going to jump of subject for a second. There’s a lot of great non-Koshers really winding and Israel is really starting to show its real faces player in the quality wine world. Daniel: Right, the large wineries in this hill, may call caution wines. They have no choice because of the supermarket. Gary: Sure. Daniel: The small winery that I was making mostly non-Kosher wines. So with demonstrating them with capable of both and there is no contradiction between. Gary: Let’s jump in on to this. I think for a lot of people out there, let’s give a little bit of a back drop a little bit. How did you get into my world? Where did you come from? Were you born in Israel? Give us a little old story, a little three minutes— Daniel: You remind me once that I was surrounded by a group of very hostile Arabs and they’re all collect at clubs at the night. I’ve never got damn thing with me. And they said, “Where do you come from?” And I think there’s only one answer to give them is that, “Heaven.” Gary: There you go. Daniel: They left, everything was cool, everything was cool, all right. But that’s great. This is a whole life story just you know— Gary: Well like so much time. Daniel: The life of the critic is not that important. I grew up in New York City. I escaped from New York when I was very young. Gary: How old? Daniel: 15, I went to Paris. I fell in love with Paris. I fell in love with French wine, French food, French Girl. Gary: Oh yeah? Daniel: Oh yeah like, right. And I fell in love with the whole scene of food and wine. So while I’m a student of that University, I was studying wine and food at the same time. Gary: I see. Daniel: And later I went to Geneva. I’ve got taken under the wing of the owner of very finest wine shop. It was called the La Cave Du Palais De Justice, La Cave Du Palais De Justice in Geneva. The same family for 600 years you know a little short history. Gary: A couple couple of days. Daniel: Right. And everyday, I used to go in—and everyday he’ll give wine to taste and every single of drinking of wine tasting most stuff like that. Gary: Now, are going there to get wasted? Daniel: No, that definitely not. I learned that when I drink, I drink when I taste, that’s it. Gary: I understand. Daniel: Very simple. I’ve been in America now for nine days. I’ve tasted over 850 wines, Kosher Wines. Believe me if I would be drinking all those, I won’t be sitting here, right this sort of slow. Gary: Lying here— Daniel: Right. I’m probably comatose. Gary: And all those 850, what was your kind of feel of the vintages, are you excited about what things are going, it piece a lot of crap, how it go? Daniel: Okay, when you first start, you have to taste a lot of crap because that’s what you can afford. Gary: Sure. But I mean 850 wines do you have this 10-day session? Daniel: Oh in this 10-day session? Gary: Yes, in this 10-day session, what’s the pause right now of the wines that you had? Daniel: All right, number one you got to remember thing. We all have specific reason. In addition of my very book, I’m now doing another book. Gary: Yes, let’s talk about that. Now, is this available in Amazon? Daniel: That’s available in Amazon. Gary: Matt, link it up. Rogov some guide to its really wine 2009, very nice I like that you want with the green color. I appreciate that. So you’re doing to the book thing. Daniel: I’m doing a new book now on Kosher Wines. It will be the best 500 Kosher Wines that taste every year and annual like this one is. Gary: I like it, so you’re doubling it up? Daniel: Right. So this is why I’m here now and this is why I’m tasting so many wines. Gary: How do you thought about doing like TV show? Daniel: I have a TV spot in Israel that I do occasionally. I appear on programs. For many years, I have a TV spot in France one of those are suspense. Let’s do a TV, no too much work. Gary: Understood. Writing is the way to go? Daniel: Writing is the way to go for sure. Gary: Okay, there something also I want to link up. You have a forum that you’re actively involved with? Daniel: Right. Gary: Lot of peeps there so we should link that up. Matt I’ll get you that link, link it up. I’m just going to move to link up today. Okay, so go ahead. So like 850, you know good, bad and different have the scene go? Daniel: I would say 50% average to goods, 10% crap, 10% top level wines. They’ll sign up with the best of Europe and the rest very good actually. Gary: Fantastic. Daniel: In other words of good trip, a good tasting trip. Gary: Oh let’s get into the first wine real quick. We’ll keep talking another stuff. What we have here is Yogev Cabernet & Petit Verdot Blend 2007, wine retails around $14. It is 80% Cabernet, 20% Petit Verdot and why don’t you tell some little about this producer, do you know anything about this wines? Daniel: Yes, this is Binyamina winery dessert because this is produced in Israel. This is from Daniel Yogev series. Yogev ss a grower, so what they’ve done is, have all series named after the different growers in the field. Gary: That’s been pretty damn cool I think. Daniel: Yes, which is nice— Gary: That’s smart give a little recognition, yeah. Daniel: Yes, giving them recognition. Gary: Yup. Daniel: It’s a mid-level series and most of them stand up very well-- Gary: Oh let’s give the sniffy sniff, shall we? Daniel: I’m on it. Gary: You’re going Rogov sniffy sniff? Daniel: This guy is riot. Gary: All right, So, let’s see what’s going on the nose. I like blends of Cabernet Petit Verdot. I always have everybody that watching out there, who’s watching for a long time, knows I’m huge PV fan. I think it is a highly under rated great varietal that specially one blend of Cabernet and brings a lot the aromatics. There it goes, there you go. It’s little spiky one the nose, which I like right, a little— Daniel: Veggie on the nose. Some people don’t like wines that have a lot of green but when they’re doing them, I think what they’re doing is showing the personal preference because wines was green because just they’re not Verdot and then that certainly not California. What they are though and people forget this different Mediterranean. It’s part of the Mediterranean who’s green in the wines. Gary: Are you a fan of Sauvignon or the Cabernet Franc? Daniel: Oh yes. Gary: Yes. So, I’m as well. The little greenest that we’re getting here is a little—and you know even our nose a little bit like a eucalyptus, see kind of little thing going on. Daniel: The stinky blood blows right a way. Gary: Yes, it’s already wearing off. Daniel: What you’re getting is little green as you can get— Gary: Blackberry too. Daniel: Definitely, blackberry. Gary: Yeah, yeah, no question. Daniel: Almost blackberry jam— Gary: Great spit. . Daniel: Speaking about spitting— Gary: No. Daniel: You can sit here, spit to that corner— Gary: And pint, like a fly? Daniel: And then it dropped on the floor. Gary: Really? Daniel: Good man. Gary: You impressed by skills. Daniel: Yes, I can’t do. If I do it, it gets my shirt, the table, the floor, the people— Gary: Everything involve? Daniel: Everything. Gary: This is a tremendous start to the show. I find this wine extremely well made. Daniel: Yeah, so nice with that buddy. Gary: The mid-palate of this wine completely catches me off card because the transition of the blackberry and then it gets to almost like the CC kind of jammy, kind of play is very well integrated. The finish is long, the tannins are still sharp. Daniel: And the tannins come up on the finish which I like. Gary: Absolutely. Which tells you, I’m not going to lay down in a year. I’m sticking around for the next four to six years and at $14.00, that’s the point. Daniel: At $14.00, I presume that this is— Gary: Yes, sir. Daniel: I deliver that. Gary: Over a day? Now, we’ll I always find you to be a very good scorer, that’s why I think first attracted to me me I just—I don’t know which it seems like at least you know pointed to hear. On your skill, what is this wine rate? Daniel: 88. Gary: 88. I want to be more optimistic maybe because I’m blowing, because I’m hanging out with you. This one showing a little bit better to me. I’m going to 89+ points on this actually. And I think this, of all the wines that I’ve tasted a long time under $20.00 in the Kosher red sphere and maybe because I’m a big Petit Verdot fan. I was always on extra points because I love Petit Verdot. It’s a wine that I think is a great way to learn about Kosher Wine to get a play to see what it is about at a very affordable price, yet high quality. There is a boat load of California Cabernet and entry level Verdot and Cab from Australia that is $%15.00 to $18.00 that doesn’t whole day candle to this wine because it’s all fake fruit. This is a very true effort and I’m pretty impressed with it. Daniel: I agree. By the way, the question of points is an interesting thing and saying I’m saying 88 and you’re saying 89+— Gary: Yes, it’s all crop. Daniel: Yeah, right. Its one point, if I had said 88 and you said 90 then there be difference, you know why? Because when we’re jumping in a quality category. Gary: There’s a wrestling going on back there. It’s fine— Daniel: Different category, right. Gary: But that being said, I mean points are how do you pull it out? You pull it up in here. I mean I know what I like. Daniel: No, it’s not up in there, I disagree. Gary: Okay. Daniel: When I do my tasting for example, I’ve trained my staff to set up my tasting with doubles. Gary: Okay. Daniel: Why is it double? My glasses come to the table with only one thing a number in a magic marker but none stem basic of the glass. Gary: What? That’s score you should give? Daniel: No, just number of— Gary: I like that. Daniel: Okay, all right. Sometimes when I get into the same wine in two different flights with two different numbers because I don’t know it’s the same wine. Let’s say I taste it twice. First time I tasted it, I give it 89. The second time I tasted it I give it 88. I’m happy after I was going to check. Let’s say the first time I give it 73, oh junk wine. The second time I give it 89, something is wrong with me. Gary: Something is wrong. Daniel: Either with my concentration or my palate and you know what I do with those notes for that day? Take it and throw it up into the garbage because it says—something is wrong with me that day happens. Gary: You know what? I agree-- Daniel: Your critics are like everybody else-- Gary: We’re humans. Daniel: Like you’re pulling each other’s one leg at a time. Gary: That’s right, that’s right. Well, let’s get into the next wine. Now this is interesting to me. I hear and you’ll be able to explain better that Carmel Winery which has consistently been a producer of very mediocre wine in a lot of ways. They always make some good wines but you know as a brand at least in the U.S. it’s been known as a kind of a very average play. It seems like they’re going into a whole different you know—I saw the buzz around their tables seems they’re going for revive or re-branded. This is a wow—this is our appellation series 2006 Carignane—don’t worry about that guys, relax—2006 Carignane which is a great varietal from the South of France, Rome. There’s a lot damage throughout the world, 45 alcohol content, spends 12 months in barrel in French Oak is a $30.00 US play. So they’re going pretty serious on the price point, tell the Vayniachs out there and everybody who’s watching, what’s going on with Carmel this days? Daniel: Okay, first of all, you’re right. Until let’s say seven or eight years ago, Carmel was producing moderately mediocre wines. Every—and they come up with the Google, they used to love to say—1976 to 1979 we have two great points, they have. Nobody know how they made. It was a miracle. You know—it touched the VATS, I don’t know. But since then they have. And all of a sudden what happened is a new CEO came along. A guy named David Ziff and David decided, “Let’s revolutionize Carmel. Let’s make Carmel a competitive to do a nice wine.” Gary: I see. Daniel: And what he did is, he introduced several services. First of all he introduced the single vineyard service. Second of all, he introduced the wine, a single wine as called limited edition. And then they introduced—this is a new series with the appellation with the regional series. Gary: And this from Shomron, right? Daniel: Right. I’m not sure with these ones. Gary: Yes, Shomron, Okay. Daniel: Okay. Now, this is interesting enough, one of the middle-level series. It’s not yet top level series. This third level after this you got three more, okay? In this really they’re selling from about to cents as they all here. It’s strange but I think they’re selling for about the same as here. One are the things that they’re doing with this is, is the wine stuff is looking or old vines. Cabernet and Petit Verdot had such a bad name in Israel because Carmel used to make such— Gary: Junky-- Daniel: Could I say dreck? Gary: Dreck. Daniel: Such dreck, okay they are used to be— Gary: So you say, dreck, so it’s a word I’m very comfortable with. Daniel: Okay, under those two—under the Petit Verdot and the Carignan, it was dreck. Okay, then all of a sudden, they started to realize that the way they’re going to get good Petit and good Cabernet in Israel is an old vines especially old vines and vineyards that like unattended, unwatered for 10 to 15 years. Gary: Where man couldn’t screw it up. Daniel: Right. And now they’re doing it and this is one of the results. Gary: Oh that seemed that the color is vibrant. It’s like for less sometimes, I feel like if I drink it, I’m going to explode—I mean really dark-light red edges, very liquoris kind of you know intense raspberry flavors on the nose, very good. Daniel: Tannins that open gentle, go firm and then come back down again. Gary: Yes, the middle was worth all the actions coming in. Daniel: Right. Gary: Little alcohol too. Just figure it right? Daniel: No, you’re feeling that. Gary: It’s coming through a little bit. Daniel: Wine like this, I’m not big on the counting. Wine like this though would be interesting to open—a little open the glass for half hour or about 40 minutes, it will change dramatically. Gary: I think you’re right and this is actually the wine that I think is really going to be—I think described in three to four or five years and this is-- Daniel: It’s not ready yet. It’s a baby yet. Gary: Yes, it really it’s an extremely tight. It’s very awkward in a very awkward stage right now. This is really probably the toughest part when you evaluate wine, right? I always struggle with this. I mean one in general. Evaluating somebody’s hard work is always difficult, just in general by nature the whole game, especially popping, you’re pouring a wine—I mean there’s a lot of silliness to it. Not being said, for me, at least I feel tremendous sense of responsibility for the people that are watching. They want to try things. They’re working hard, throwing around $30.00 a bottle, it’s expensive. Daniel: Absolutely. Gary: And to me, for the common wine whether this is a past, I think. It’s a little bit boring. It’s a little fruit plumy. So you’ve got a lot of that fruit plum play in other parts of the world for lower price point. It does a good potential, I don’t think it’s a bad wine. Daniel: Right. I would go further those. If I relatively note on this one there, I’d say that’s what it is now. I agree with you. I’d say drink—starting to drink from 2011. And then, it will not only be great wine. It will be a very nice wine. It could be a very nice, very good wine. Gary: But I think it’s a little bit overall too. Daniel: What? Gary: I think it’s a little overall, how about for your palate? Daniel: Absolutely. Gary: Yes, I mean—you know I don’t want to put Oak France on Rogov right now but the Oak France. Daniel: Oh, Gary, Gary, a little thing. Gary: Go ahead. Daniel: One of the wines that are Roseville just came out even for this. Gary Vaynerchuck: Yes, I’m with. Daniel: Age and brand new Oak barrels in Paris for six years. Gary: What? Daniel: Wait— Gary: You said you Oak Superman. Daniel: Selling for far. A $95.00, I I’ve been $25.00 a bottle. Now, I suggested my review and then—then they give a vineyard of twisted with the wine, a lot of splinters out. Gary: That’s ridiculous—I mean this is 12 months. I couldn’t imagine what 16 months could do. I think the fruit here is very pure and shows potential. I do believe and the gentleman you’re saying, the CEO, with a Z, last name is Z? Daniel: Daniel Ziff has got now. Ziff went all away with all fresh. David, the new CEO of Carginane, the President. It was David Ziff who started this, Ifsan. Gary: Ifsan, if he was listening or watching this, I would say, “Let this vineyard speak for itself. Come down in the oak. Maybe go through a second or third oak treatment. I think there would be better results. I like the mount fill.” To me, this is a past. I mean I’m going to go 86 plus points in this. I’m not just feeling it. I think it’s got more potential. No question about it. It is young, but it is not going to loss a little bit of that flakiness and the oak is going to be there. It’s going to be for a while. I really think so. Daniel: Yeah and I would go along. If I will rate this wine for drinking, now I would agree with you the rate of six. If I will rate different thing in 2011, 2012 it would probably go up to an 88 to 89. Gary: And listen, and me go 94 for long— Daniel: No, no, no way, now way. Gary: Listen, there are lots of wines that are changed quite a bit and you watch the history. I was talking about Cline the day with a client took my 05 Cline and he’s like, “Oh, I don’t want to buy again.” I’ve got 92 parkers, you know it sad. We’re talking about scores so I don’t want to be heavy in there. But I said listen, “Cline is one of this wines that are about.” He calls me back, “You know I just look to the 89 and I think it was the 89, 86 Cline, two different things are just the cline. That’s starting this 90s and 898 or 100 point parker scores. Certain wines grow. I don’t agree with you. I don’t think this good for the level. But you know, it is what it is. Let’s move on. Next two wines on the static about—the next wine I’m very excite about, Is this—because I’ve been hearing from so many people? Daniel: I’ll tell you what, don’t show me. Let’s see if I can figure it out what it is. It’s crazy about—you’re crazy about it. Gary: Now, I think you’re just a very smart man Rogov and I think that you were doing this, you did see it and I’m really going to show your skills because it’s not get in the corner but in your eye. Daniel: No, it didn’t actually. Gary: Okay. Daniel: Is it hidden now? Gary: It’s hidden. Let’s have a sniffy sniff. Daniel: Okay, this is an easy one because this is one—every another wines carries the wine makers—Yatir wine, that’s for sure. Gary: It’s sure is my men, good work. This is the 2005 Yatir Cabernet rolls in at $60.00. It has 15% Shiratz in it. So, that’s pretty downy. Now, what it is? Let’s rolling this out for about 85% of variedly. Daniel: 85? Gary: 85. So that’s why they go with that. They do a 15% of Sharitz in it. How hot is Yatir in Israel right now for collectors and people that are look at serious wine? Is it hot? Is it not hot? What suppose? Daniel: As this one? You mean when they’re making a wine? Gary: No, I’m sorry—my fault. I’m using slang. How sought after is this wine right now? Daniel: Very. Gary: Yes, because I’m hearing—it’s hot right? Daniel: Oh yeah. Gary: We’ve been hearing a lot of people talking about Yatir, you know some of the higher and clientele that once Kosher wines—it’s you know obviously, there’s always been some classics. This is really starting heading the radar in the last 12 months. Why is that, what’s going on here? Daniel: Okay first of all, Yatir is a small winery—if I’m not mistaken about 350 or 4000 thousand bottles, it’s strange. So they are wholly owned by Carmel but— Gary: Really? Daniel: But wait—but they are completely independent. The wine maker and the CEO are given complete freedom there. Gary: But at global level owned by Carmel? Daniel: Owned by Carmel. Gary: Very interesting. Daniel: They draw their wine. They are in the area of Arad, which is the dessert but they are also watering in the Yatir Forest. That’s where the name comes from Yatir. The Yatir Forest is made proof to be some of the best vineyards in the country. First of all, they are very small block of vineyards. There is no way to get contiguous vineyards. So that all small block-- Gary: So there’s blocks through out? Daniel: Right. Gary: Because of the Forest? Daniel: Because of the Forest. It can’t mess up with the Forest. Gary: Is it a beautiful place? Daniel: It’s gorgeous. Gary: It sounds like most Mosco too. Daniel: You have the old guts, the old wine making crashing holes from three to four of thousand years ago. Gary: Oh really? Daniel: Magnificent. Be careful though, if you drive a little bit in the wrong direction and you cross the green line. That depends on your politics and I don’t want to discuss politics. Gary: I understand. No, it’s not the platform. Daniel: Okay. But the wine maker has such control over these vineyards. They built for him a state of Yatir Einery as he described it when I first went there. It’s everyone wine maker’s winery. It’s magnificent. He has all the most wine equipment. Around Golda, it happens to be one of the two or three best wines makers in the country. Why is the wine great? Great grapes, great soil, great wine maker, great equipment— Gary: They’ve got the whole thing. Daniel: They’ve got the whole package, whirl over. Gary: Great color, I can tell you that right now, maybe we should go—because this is kind of look good. Daniel: Now he’s having a problem with stretching, that for sure-- Gary: No, big dark fruit—I mean just big dark fruit on the nose which I like quite a bit. I mean almost like, you remember that purple magic marker when you were little and you pop to open you smell it, that’s what I get on this nose. You get that kind of action on the nose. It’s so obvious actually. It’s like really obvious. Wow, it’s quite interesting. And there’s also almost like kind of component on the nose, very extracted. If I were to see this in front of me and smell this I’ll go, “Wow, this is a California cold wine or or Australian Barossa.” This is a big, big stuff. Let’s taste it, kind of impressive. Big fruit, very candy play. Again, alcohol coming through a little bit but this wine can hold the alcohol a little more. Daniel: This over this one. Gary: It’s like the last wine you know might have been packing and just can’t contain itself. Let’s get contain it within the closing and what have you in the—the tannin structure and the fruit is very bright. This is over pop effort. I mean it’s a big fruit. This is a very new world. Daniel: Now, let me ask you a question. Gary: Yes, please. Daniel: Would you drink that? Gary: Would I drink that? Daniel: Now. Gary: I would tell you this, I could probably drink a glass of it now but it is so big and so fruit driven—I’m not sure if that would ever really go away except for a very long time. This is the style that we’re seeing in the U.S you know in the Bryant Family style that big rich Harlan over the top fruit. Daniel: Are you beating that? Gary: I’m beating that. I’ve got a quite a bit. I’ve lost enormous amount of money. Daniel: I won’t question enormous because I can’t afford to loose over— Gary: Fair enough-- Daniel: $5? Gary: $7.00— Daniel: $5.00 Gary: $7.00 Daniel: $7.00 deal. $7 in three years, let’s re-taste this wine together or we can do it on telephone— Gary: I’m listening, no, no. why, you don’t want to hang out with me anymore? Daniel: I’m not going to be here— Gary: I’ll talk to you. You came on— Daniel: Deal. I’ll get you on this television program— Gary: So go ahead, three years. Daniel: And I’ll bet you in three to four years, this wine will have settle down, the wine would be down because you’ve got the structure, you’ve the balance. Gary: How about three? I’m trying to win $7.00. Daniel: Let’s say three to four. Okay somewhere in there. $7.00, we’ve got a few witnesses here, right? Say yes people. Okay witnesses—you’re trouble. Gary: Three to four years fruit goes down? Daniel: It will show its balance and its elegance. Gary: I have three to four years? Daniel: Yes. Gary: I’m in for $7.00 Daniel: Deal. Gary: I’m in. Now, not being said, I’m liking this wine a lot and if you’re a big over the top fruit bump drinker, you’re going to like it as well. What I like about this, unlike many fruit bumps, they get totally out of control. I think this still shows some balance of integrity. Daniel: Great deal. Gary: I’m going to 91+points to this, how about you sir?-- Daniel: 92. Gary: Very nice. Daniel: That’s what I give— Gary: We’re on the same—this is good-- Daniel: It’s a good stuff. Gary: Really good, I like it. And its not-- Daniel: By the way. Gary: Go ahead. Daniel: This is one of the difference between us because I’m older and let’s say that is a— Gary: And you’re older and better looking. Daniel: About obviously. Gary: The people can see it. It’s right. Daniel: Of course. Gary: Go ahead. Daniel: Alright, I’m one of those people—I would drink it now. Gary: You would? Daniel: But knowing that what I’m doing is holding of, I’m settling them. It’s like watching a kid when it’s three years old and then waiting for that six and nine and 12. Gary: Sure/ Daniel: Okay. Gary: I’m still kind of three, six, nine, and 12. Daniel: That’s cool-- Gary: That’s good-- Daniel: And I’m in the 38 so it’s a good deal. Gary: Alright, how many times—this next wine is pretty neat, isn’t? Do you have the first time in this trip? Daniel: Yeah, I’ve got three times already on this trip. Gary: You’re banging them up for $150 bottle wine. This is a rinse. Daniel: So it cost-- Gary: Yes, it’s a $150.00 to $200.00 bottle of wine. Daniel: Alright. Gary: That’s right $850.00 to $170.00 Kosher Winefor Napa from--what is arguing right now the hottest vineyard of all in California. What we have here in front of you is the Generation VIII 2006 To Kalon Vineyard Napa Valley carbonate by Herzog, one of the iconic names in all of kosher products wine. This is the To Kalon Vineyard. Again, this is been a vineyard that has been really on use in the top of California Cold wines. So this is a real culture of shot when I saw this—when I first walk in, I was stopped on my truck I said, taste it, its crazy, it’s a no way, thunder show. It could got up in front of people because this is a game changing possible right now--platform in the space but the vineyard is so good. I mean thinking Matt and I could screw it up. And we have no wine making skills. The price point is hectic. I will say that but a very small production play couple of interfaces is what I’m hearing you know this is kind of one those things that if you’re strictly out of Kosher play, Kosher diet, Kosher wine, this is the kind of wine you probably want to your collection because this is that special. But let’s see if they could stock. I have a $150 wines scoring to 70s lately. So I’ve been tough, let’s give a sniffy sniff snip. What do you want—you’re a big fun of smelling? Daniel: For years. I’m even one of

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Gary: Hello everybody! Welcome to Wine Library TV. I’m your host Gary Vaynerchuck and this my friends is the thunder show a.k.a the internet’s most passionate wine program. And let me tell you something right now, I’m one happy sucker because I have been talking about specific wine critic for a long time now and I have him here as a guest. So it’s my honor to have what I considered the finest wine critic of Kosher Wine in the world, Daniel: here with me in New York City. Mr. Rogov, thank you so much—

Daniel: I thank you. First of all, let me say two things, the last guy who called me Mr. Rogov I cut off his left ear. It’s either just Rogov or Daniel—

Gary: How about Danny Boy, Danny Boy Rogov?

Daniel: No, Daniel or used kinds of—you know it’s up to you, okay, but not Mr. Rogov. Now, I have a comment, you would talk about a few things. I’m going to hear and you’re going to talk about a few things. I have another chance to talk about you because I’m going to talk about you for a minute.

Gary: Oh, oh.

Daniel: When I first heard this guy on television, I saw—I thought this guy is a nut. This guy is somewhere between schizophrenic, psychopathic—I don’t know what. At first, I couldn’t stand, I couldn’t stand you I thought—which is—this is vulgar, this is grots, this is yak.

Gary: Yak.

Daniel: It came it came around at good—okay. After a little while, all of a sudden I started—Gary talks to generation to that I would talk to. Gary is bringing in a whole world of people that don’t recounts like mine of parkers or the wine. He’s bringing in a new generation and he’s bringing in their language and their style, your style is—they can dig your style.

Gary: Sometimes, there plenty of people think that I’m a jerk.

Daniel: There is lots of stuffs like me, well, you’ll be amazed. So I just want to let you know I’ve came to respect you because I think you’re cool.

Gary: Thank you so much. I’ve been reading your stuff for quite a while. I’m very passionate about changing—especially in the U.S perception of—also it’s wine regions, and types and styles and definitely I think Kosher Wine by the out pouring out in that room today, shows to my body because could not happen ten years ago. We’re in New York City. There are hundreds of people at this Kosher Wine event and I’m excited. To me, that’s a movement in right direction—

Daniel: I agree—

Gary: Not just because of Kosher Wine, just in general. You know people are drinking different kinds of wines that opening up their minds and the same old preconceived notions are being broken down. And that’s why I started my show and I feel like it’s a very great time in the wine world.

Daniel: I agree. First of all, Kosher Wines in particular, it seems the rest of the world decide—

Gary: Sure, that’s we are focusing on today.

Daniel: Okay.

Gary: We can show everybody—

Daniel: Kosher Wine, first of all I think both reform juice, conserved juice or any level are learning something nowhere in the wisdom of our forefathers and foremothers is have written that you have to drink bad wine.

Gary: It’s a very good point.

Daniel: And until—until let’s say 1978, 1980, most Kosher Wine was bad. Benjamin Disraeli, once received the bottle of wine from the Holy Land, he took a zip. He looked at like a gentleman, he say said, Taste remarkably like something. He would give me from a bad winter cold.” You know and that’s what it is because I’ve once sprouted of one of those wines, its drinkable, the question is who would want to drink it?

Gary: Sure.

Daniel: Okay. Starting in the early 80s, there was a Kosher Wine revolution, starting with the Golan Heights Winery, spread later in California, came back and bounced and now it’s ramification all over the world. The funny thing is I think people are learning. They haven’t all learned. There is no contradiction between good wine and Kosher Wine.

Gary: I agree.

Daniel: There was one by the way, when you have wine that is, forgive the word mevushal pasteurised. There could be a problem—

Gary: But that’s most people perception. For a long time it was no you know its, mevushal that’s the play.

Daniel: Right.

Gary: And that’s where pigeon was hold. And what I think is really exciting—at least for me is the level of quality coming out of Israel itself now.

Daniel: Right.

Gary: And you know we have three Israel wines here. We have one from California wait to see where this wine comes from vineyard wines. That I think is really—and listen, we’re just going to jump of subject for a second. There’s a lot of great non-Koshers really winding and Israel is really starting to show its real faces player in the quality wine world.

Daniel: Right, the large wineries in this hill, may call caution wines. They have no choice because of the supermarket.

Gary: Sure.

Daniel: The small winery that I was making mostly non-Kosher wines. So with demonstrating them with capable of both and there is no contradiction between.

Gary: Let’s jump in on to this. I think for a lot of people out there, let’s give a little bit of a back drop a little bit. How did you get into my world? Where did you come from? Were you born in Israel? Give us a little old story, a little three minutes—

Daniel: You remind me once that I was surrounded by a group of very hostile Arabs and they’re all collect at clubs at the night. I’ve never got damn thing with me. And they said, “Where do you come from?” And I think there’s only one answer to give them is that, “Heaven.”

Gary: There you go.

Daniel: They left, everything was cool, everything was cool, all right. But that’s great. This is a whole life story just you know—

Gary: Well like so much time.

Daniel: The life of the critic is not that important. I grew up in New York City. I escaped from New York when I was very young.

Gary: How old?

Daniel: 15, I went to Paris. I fell in love with Paris. I fell in love with French wine, French food, French Girl.

Gary: Oh yeah?

Daniel: Oh yeah like, right. And I fell in love with the whole scene of food and wine. So while I’m a student of that University, I was studying wine and food at the same time.

Gary: I see.

Daniel: And later I went to Geneva. I’ve got taken under the wing of the owner of very finest wine shop. It was called the La Cave Du Palais De Justice, La Cave Du Palais De Justice in Geneva. The same family for 600 years you know a little short history.

Gary: A couple couple of days.

Daniel: Right. And everyday, I used to go in—and everyday he’ll give wine to taste and every single of drinking of wine tasting most stuff like that.

Gary: Now, are going there to get wasted?

Daniel: No, that definitely not. I learned that when I drink, I drink when I taste, that’s it.

Gary: I understand.

Daniel: Very simple. I’ve been in America now for nine days. I’ve tasted over 850 wines, Kosher Wines. Believe me if I would be drinking all those, I won’t be sitting here, right this sort of slow.

Gary: Lying here—

Daniel: Right. I’m probably comatose.

Gary: And all those 850, what was your kind of feel of the vintages, are you excited about what things are going, it piece a lot of crap, how it go?

Daniel: Okay, when you first start, you have to taste a lot of crap because that’s what you can afford.

Gary: Sure. But I mean 850 wines do you have this 10-day session?

Daniel: Oh in this 10-day session?

Gary: Yes, in this 10-day session, what’s the pause right now of the wines that you had?

Daniel: All right, number one you got to remember thing. We all have specific reason. In addition of my very book, I’m now doing another book.

Gary: Yes, let’s talk about that. Now, is this available in Amazon?

Daniel: That’s available in Amazon.

Gary: Matt, link it up. Rogov some guide to its really wine 2009, very nice I like that you want with the green color. I appreciate that. So you’re doing to the book thing.

Daniel: I’m doing a new book now on Kosher Wines. It will be the best 500 Kosher Wines that taste every year and annual like this one is.

Gary: I like it, so you’re doubling it up?

Daniel: Right. So this is why I’m here now and this is why I’m tasting so many wines.

Gary: How do you thought about doing like TV show?

Daniel: I have a TV spot in Israel that I do occasionally. I appear on programs. For many years, I have a TV spot in France one of those are suspense. Let’s do a TV, no too much work.

Gary: Understood. Writing is the way to go?

Daniel: Writing is the way to go for sure.

Gary: Okay, there something also I want to link up. You have a forum that you’re actively involved with?

Daniel: Right.

Gary: Lot of peeps there so we should link that up. Matt I’ll get you that link, link it up. I’m just going to move to link up today. Okay, so go ahead. So like 850, you know good, bad and different have the scene go?

Daniel: I would say 50% average to goods, 10% crap, 10% top level wines. They’ll sign up with the best of Europe and the rest very good actually.

Gary: Fantastic.

Daniel: In other words of good trip, a good tasting trip.

Gary: Oh let’s get into the first wine real quick. We’ll keep talking another stuff. What we have here is Yogev Cabernet & Petit Verdot Blend 2007, wine retails around $14. It is 80% Cabernet, 20% Petit Verdot and why don’t you tell some little about this producer, do you know anything about this wines?

Daniel: Yes, this is Binyamina winery dessert because this is produced in Israel. This is from Daniel Yogev series. Yogev ss a grower, so what they’ve done is, have all series named after the different growers in the field.

Gary: That’s been pretty damn cool I think.

Daniel: Yes, which is nice—

Gary: That’s smart give a little recognition, yeah.

Daniel: Yes, giving them recognition.

Gary: Yup.

Daniel: It’s a mid-level series and most of them stand up very well--

Gary: Oh let’s give the sniffy sniff, shall we?

Daniel: I’m on it.

Gary: You’re going Rogov sniffy sniff?

Daniel: This guy is riot.

Gary: All right, So, let’s see what’s going on the nose. I like blends of Cabernet Petit Verdot. I always have everybody that watching out there, who’s watching for a long time, knows I’m huge PV fan. I think it is a highly under rated great varietal that specially one blend of Cabernet and brings a lot the aromatics. There it goes, there you go. It’s little spiky one the nose, which I like right, a little—

Daniel: Veggie on the nose. Some people don’t like wines that have a lot of green but when they’re doing them, I think what they’re doing is showing the personal preference because wines was green because just they’re not Verdot and then that certainly not California. What they are though and people forget this different Mediterranean. It’s part of the Mediterranean who’s green in the wines.

Gary: Are you a fan of Sauvignon or the Cabernet Franc?

Daniel: Oh yes.

Gary: Yes. So, I’m as well. The little greenest that we’re getting here is a little—and you know even our nose a little bit like a eucalyptus, see kind of little thing going on.

Daniel: The stinky blood blows right a way.

Gary: Yes, it’s already wearing off.

Daniel: What you’re getting is little green as you can get—

Gary: Blackberry too.

Daniel: Definitely, blackberry.

Gary: Yeah, yeah, no question.

Daniel: Almost blackberry jam—

Gary: Great spit. .

Daniel: Speaking about spitting—

Gary: No.

Daniel: You can sit here, spit to that corner—

Gary: And pint, like a fly?

Daniel: And then it dropped on the floor.

Gary: Really?

Daniel: Good man.

Gary: You impressed by skills.

Daniel: Yes, I can’t do. If I do it, it gets my shirt, the table, the floor, the people—

Gary: Everything involve?

Daniel: Everything.

Gary: This is a tremendous start to the show. I find this wine extremely well made.

Daniel: Yeah, so nice with that buddy.

Gary: The mid-palate of this wine completely catches me off card because the transition of the blackberry and then it gets to almost like the CC kind of jammy, kind of play is very well integrated. The finish is long, the tannins are still sharp.

Daniel: And the tannins come up on the finish which I like.

Gary: Absolutely. Which tells you, I’m not going to lay down in a year. I’m sticking around for the next four to six years and at $14.00, that’s the point.

Daniel: At $14.00, I presume that this is—

Gary: Yes, sir.

Daniel: I deliver that.

Gary: Over a day? Now, we’ll I always find you to be a very good scorer, that’s why I think first attracted to me me I just—I don’t know which it seems like at least you know pointed to hear. On your skill, what is this wine rate?

Daniel: 88.

Gary: 88. I want to be more optimistic maybe because I’m blowing, because I’m hanging out with you. This one showing a little bit better to me. I’m going to 89+ points on this actually. And I think this, of all the wines that I’ve tasted a long time under $20.00 in the Kosher red sphere and maybe because I’m a big Petit Verdot fan. I was always on extra points because I love Petit Verdot.

It’s a wine that I think is a great way to learn about Kosher Wine to get a play to see what it is about at a very affordable price, yet high quality. There is a boat load of California Cabernet and entry level Verdot and Cab from Australia that is $%15.00 to $18.00 that doesn’t whole day candle to this wine because it’s all fake fruit. This is a very true effort and I’m pretty impressed with it.

Daniel: I agree. By the way, the question of points is an interesting thing and saying I’m saying 88 and you’re saying 89+—

Gary: Yes, it’s all crop.

Daniel: Yeah, right. Its one point, if I had said 88 and you said 90 then there be difference, you know why? Because when we’re jumping in a quality category.

Gary: There’s a wrestling going on back there. It’s fine—

Daniel: Different category, right.

Gary: But that being said, I mean points are how do you pull it out? You pull it up in here. I mean I know what I like.

Daniel: No, it’s not up in there, I disagree.

Gary: Okay.

Daniel: When I do my tasting for example, I’ve trained my staff to set up my tasting with doubles.

Gary: Okay.

Daniel: Why is it double? My glasses come to the table with only one thing a number in a magic marker but none stem basic of the glass.
Gary: What? That’s score you should give?

Daniel: No, just number of—

Gary: I like that.

Daniel: Okay, all right. Sometimes when I get into the same wine in two different flights with two different numbers because I don’t know it’s the same wine. Let’s say I taste it twice. First time I tasted it, I give it 89. The second time I tasted it I give it 88. I’m happy after I was going to check. Let’s say the first time I give it 73, oh junk wine. The second time I give it 89, something is wrong with me.

Gary: Something is wrong.

Daniel: Either with my concentration or my palate and you know what I do with those notes for that day? Take it and throw it up into the garbage because it says—something is wrong with me that day happens.

Gary: You know what? I agree--

Daniel: Your critics are like everybody else--

Gary: We’re humans.

Daniel: Like you’re pulling each other’s one leg at a time.

Gary: That’s right, that’s right. Well, let’s get into the next wine. Now this is interesting to me. I hear and you’ll be able to explain better that Carmel Winery which has consistently been a producer of very mediocre wine in a lot of ways. They always make some good wines but you know as a brand at least in the U.S. it’s been known as a kind of a very average play. It seems like they’re going into a whole different you know—I saw the buzz around their tables seems they’re going for revive or re-branded. This is a wow—this is our appellation series 2006 Carignane—don’t worry about that guys, relax—2006 Carignane which is a great varietal from the South of France, Rome. There’s a lot damage throughout the world, 45 alcohol content, spends 12 months in barrel in French Oak is a $30.00 US play. So they’re going pretty serious on the price point, tell the Vayniachs out there and everybody who’s watching, what’s going on with Carmel this days?

Daniel: Okay, first of all, you’re right. Until let’s say seven or eight years ago, Carmel was producing moderately mediocre wines. Every—and they come up with the Google, they used to love to say—1976 to 1979 we have two great points, they have. Nobody know how they made. It was a miracle. You know—it touched the VATS, I don’t know. But since then they have. And all of a sudden what happened is a new CEO came along. A guy named David Ziff and David decided, “Let’s revolutionize Carmel. Let’s make Carmel a competitive to do a nice wine.”

Gary: I see.

Daniel: And what he did is, he introduced several services. First of all he introduced the single vineyard service. Second of all, he introduced the wine, a single wine as called limited edition. And then they introduced—this is a new series with the appellation with the regional series.

Gary: And this from Shomron, right?

Daniel: Right. I’m not sure with these ones.

Gary: Yes, Shomron, Okay.

Daniel: Okay. Now, this is interesting enough, one of the middle-level series. It’s not yet top level series. This third level after this you got three more, okay? In this really they’re selling from about to cents as they all here. It’s strange but I think they’re selling for about the same as here. One are the things that they’re doing with this is, is the wine stuff is looking or old vines. Cabernet and Petit Verdot had such a bad name in Israel because Carmel used to make such—

Gary: Junky--

Daniel: Could I say dreck?

Gary: Dreck.

Daniel: Such dreck, okay they are used to be—

Gary: So you say, dreck, so it’s a word I’m very comfortable with.

Daniel: Okay, under those two—under the Petit Verdot and the Carignan, it was dreck. Okay, then all of a sudden, they started to realize that the way they’re going to get good Petit and good Cabernet in Israel is an old vines especially old vines and vineyards that like unattended, unwatered for 10 to 15 years.

Gary: Where man couldn’t screw it up.

Daniel: Right. And now they’re doing it and this is one of the results.

Gary: Oh that seemed that the color is vibrant. It’s like for less sometimes, I feel like if I drink it, I’m going to explode—I mean really dark-light red edges, very liquoris kind of you know intense raspberry flavors on the nose, very good.

Daniel: Tannins that open gentle, go firm and then come back down again.

Gary: Yes, the middle was worth all the actions coming in.

Daniel: Right.

Gary: Little alcohol too. Just figure it right?

Daniel: No, you’re feeling that.

Gary: It’s coming through a little bit.

Daniel: Wine like this, I’m not big on the counting. Wine like this though would be interesting to open—a little open the glass for half hour or about 40 minutes, it will change dramatically.

Gary: I think you’re right and this is actually the wine that I think is really going to be—I think described in three to four or five years and this is--

Daniel: It’s not ready yet. It’s a baby yet.

Gary: Yes, it really it’s an extremely tight. It’s very awkward in a very awkward stage right now. This is really probably the toughest part when you evaluate wine, right? I always struggle with this. I mean one in general. Evaluating somebody’s hard work is always difficult, just in general by nature the whole game, especially popping, you’re pouring a wine—I mean there’s a lot of silliness to it. Not being said, for me, at least I feel tremendous sense of responsibility for the people that are watching. They want to try things. They’re working hard, throwing around $30.00 a bottle, it’s expensive.

Daniel: Absolutely.

Gary: And to me, for the common wine whether this is a past, I think. It’s a little bit boring. It’s a little fruit plumy. So you’ve got a lot of that fruit plum play in other parts of the world for lower price point. It does a good potential, I don’t think it’s a bad wine.

Daniel: Right. I would go further those. If I relatively note on this one there, I’d say that’s what it is now. I agree with you. I’d say drink—starting to drink from 2011. And then, it will not only be great wine. It will be a very nice wine. It could be a very nice, very good wine.

Gary: But I think it’s a little bit overall too.

Daniel: What?

Gary: I think it’s a little overall, how about for your palate?

Daniel: Absolutely.

Gary: Yes, I mean—you know I don’t want to put Oak France on Rogov right now but the Oak France.

Daniel: Oh, Gary, Gary, a little thing.

Gary: Go ahead.

Daniel: One of the wines that are Roseville just came out even for this. Gary

Vaynerchuck: Yes, I’m with.

Daniel: Age and brand new Oak barrels in Paris for six years.

Gary: What?

Daniel: Wait—

Gary: You said you Oak Superman.

Daniel: Selling for far. A $95.00, I I’ve been $25.00 a bottle. Now, I suggested my review and then—then they give a vineyard of twisted with the wine, a lot of splinters out.

Gary: That’s ridiculous—I mean this is 12 months. I couldn’t imagine what 16 months could do. I think the fruit here is very pure and shows potential. I do believe and the gentleman you’re saying, the CEO, with a Z, last name is Z?

Daniel: Daniel Ziff has got now. Ziff went all away with all fresh. David, the new CEO of Carginane, the President. It was David Ziff who started this, Ifsan.

Gary: Ifsan, if he was listening or watching this, I would say, “Let this vineyard speak for itself. Come down in the oak. Maybe go through a second or third oak treatment. I think there would be better results. I like the mount fill.” To me, this is a past. I mean I’m going to go 86 plus points in this. I’m not just feeling it. I think it’s got more potential. No question about it. It is young, but it is not going to loss a little bit of that flakiness and the oak is going to be there. It’s going to be for a while. I really think so.

Daniel: Yeah and I would go along. If I will rate this wine for drinking, now I would agree with you the rate of six. If I will rate different thing in 2011, 2012 it would probably go up to an 88 to 89.

Gary: And listen, and me go 94 for long—

Daniel: No, no, no way, now way.

Gary: Listen, there are lots of wines that are changed quite a bit and you watch the history. I was talking about Cline the day with a client took my 05 Cline and he’s like, “Oh, I don’t want to buy again.” I’ve got 92 parkers, you know it sad. We’re talking about scores so I don’t want to be heavy in there.

But I said listen, “Cline is one of this wines that are about.” He calls me back, “You know I just look to the 89 and I think it was the 89, 86 Cline, two different things are just the cline. That’s starting this 90s and 898 or 100 point parker scores. Certain wines grow. I don’t agree with you. I don’t think this good for the level. But you know, it is what it is. Let’s move on.

Next two wines on the static about—the next wine I’m very excite about, Is this—because I’ve been hearing from so many people?

Daniel: I’ll tell you what, don’t show me. Let’s see if I can figure it out what it is. It’s crazy about—you’re crazy about it.

Gary: Now, I think you’re just a very smart man Rogov and I think that you were doing this, you did see it and I’m really going to show your skills because it’s not get in the corner but in your eye.

Daniel: No, it didn’t actually.

Gary: Okay.

Daniel: Is it hidden now?

Gary: It’s hidden. Let’s have a sniffy sniff.

Daniel: Okay, this is an easy one because this is one—every another wines carries the wine makers—Yatir wine, that’s for sure.

Gary: It’s sure is my men, good work. This is the 2005 Yatir Cabernet rolls in at $60.00. It has 15% Shiratz in it. So, that’s pretty downy. Now, what it is? Let’s rolling this out for about 85% of variedly.

Daniel: 85?

Gary: 85. So that’s why they go with that. They do a 15% of Sharitz in it. How hot is Yatir in Israel right now for collectors and people that are look at serious wine? Is it hot? Is it not hot? What suppose?

Daniel: As this one? You mean when they’re making a wine?

Gary: No, I’m sorry—my fault. I’m using slang. How sought after is this wine right now?

Daniel: Very.

Gary: Yes, because I’m hearing—it’s hot right?

Daniel: Oh yeah.

Gary: We’ve been hearing a lot of people talking about Yatir, you know some of the higher and clientele that once Kosher wines—it’s you know obviously, there’s always been some classics. This is really starting heading the radar in the last 12 months. Why is that, what’s going on here?

Daniel: Okay first of all, Yatir is a small winery—if I’m not mistaken about 350 or 4000 thousand bottles, it’s strange. So they are wholly owned by Carmel but—

Gary: Really?

Daniel: But wait—but they are completely independent. The wine maker and the CEO are given complete freedom there.

Gary: But at global level owned by Carmel?

Daniel: Owned by Carmel.

Gary: Very interesting.

Daniel: They draw their wine. They are in the area of Arad, which is the dessert but they are also watering in the Yatir Forest. That’s where the name comes from Yatir. The Yatir Forest is made proof to be some of the best vineyards in the country. First of all, they are very small block of vineyards. There is no way to get contiguous vineyards. So that all small block--

Gary: So there’s blocks through out?

Daniel: Right.

Gary: Because of the Forest?

Daniel: Because of the Forest. It can’t mess up with the Forest.

Gary: Is it a beautiful place?

Daniel: It’s gorgeous.

Gary: It sounds like most Mosco too.

Daniel: You have the old guts, the old wine making crashing holes from three to four of thousand years ago.

Gary: Oh really?

Daniel: Magnificent. Be careful though, if you drive a little bit in the wrong direction and you cross the green line. That depends on your politics and I don’t want to discuss politics.

Gary: I understand. No, it’s not the platform.

Daniel: Okay. But the wine maker has such control over these vineyards. They built for him a state of Yatir Einery as he described it when I first went there. It’s everyone wine maker’s winery. It’s magnificent. He has all the most wine equipment. Around Golda, it happens to be one of the two or three best wines makers in the country. Why is the wine great? Great grapes, great soil, great wine maker, great equipment—

Gary: They’ve got the whole thing.

Daniel: They’ve got the whole package, whirl over.

Gary: Great color, I can tell you that right now, maybe we should go—because this is kind of look good.

Daniel: Now he’s having a problem with stretching, that for sure--

Gary: No, big dark fruit—I mean just big dark fruit on the nose which I like quite a bit. I mean almost like, you remember that purple magic marker when you were little and you pop to open you smell it, that’s what I get on this nose. You get that kind of action on the nose. It’s so obvious actually. It’s like really obvious. Wow, it’s quite interesting. And there’s also almost like kind of component on the nose, very extracted. If I were to see this in front of me and smell this I’ll go, “Wow, this is a California cold wine or or Australian Barossa.” This is a big, big stuff. Let’s taste it, kind of impressive. Big fruit, very candy play. Again, alcohol coming through a little bit but this wine can hold the alcohol a little more.

Daniel: This over this one.

Gary: It’s like the last wine you know might have been packing and just can’t contain itself. Let’s get contain it within the closing and what have you in the—the tannin structure and the fruit is very bright. This is over pop effort. I mean it’s a big fruit. This is a very new world.

Daniel: Now, let me ask you a question.

Gary: Yes, please.

Daniel: Would you drink that?

Gary: Would I drink that?

Daniel: Now.

Gary: I would tell you this, I could probably drink a glass of it now but it is so big and so fruit driven—I’m not sure if that would ever really go away except for a very long time. This is the style that we’re seeing in the U.S you know in the Bryant Family style that big rich Harlan over the top fruit.

Daniel: Are you beating that?

Gary: I’m beating that. I’ve got a quite a bit. I’ve lost enormous amount of money.

Daniel: I won’t question enormous because I can’t afford to loose over—

Gary: Fair enough--

Daniel: $5?

Gary: $7.00—

Daniel: $5.00

Gary: $7.00

Daniel: $7.00 deal. $7 in three years, let’s re-taste this wine together or we can do it on telephone—

Gary: I’m listening, no, no. why, you don’t want to hang out with me anymore?

Daniel: I’m not going to be here—

Gary: I’ll talk to you. You came on—

Daniel: Deal. I’ll get you on this television program—

Gary: So go ahead, three years.

Daniel: And I’ll bet you in three to four years, this wine will have settle down, the wine would be down because you’ve got the structure, you’ve the balance.

Gary: How about three? I’m trying to win $7.00.

Daniel: Let’s say three to four. Okay somewhere in there. $7.00, we’ve got a few witnesses here, right? Say yes people. Okay witnesses—you’re trouble.

Gary: Three to four years fruit goes down?

Daniel: It will show its balance and its elegance.

Gary: I have three to four years?

Daniel: Yes.

Gary: I’m in for $7.00

Daniel: Deal.

Gary: I’m in. Now, not being said, I’m liking this wine a lot and if you’re a big over the top fruit bump drinker, you’re going to like it as well. What I like about this, unlike many fruit bumps, they get totally out of control. I think this still shows some balance of integrity.

Daniel: Great deal.

Gary: I’m going to 91+points to this, how about you sir?--

Daniel: 92.

Gary: Very nice.

Daniel: That’s what I give—

Gary: We’re on the same—this is good--

Daniel: It’s a good stuff.

Gary: Really good, I like it. And its not--

Daniel: By the way.

Gary: Go ahead.

Daniel: This is one of the difference between us because I’m older and let’s say that is a—

Gary: And you’re older and better looking.

Daniel: About obviously.

Gary: The people can see it. It’s right.

Daniel: Of course.

Gary: Go ahead.

Daniel: Alright, I’m one of those people—I would drink it now.

Gary: You would?

Daniel: But knowing that what I’m doing is holding of, I’m settling them. It’s like watching a kid when it’s three years old and then waiting for that six and nine and 12.

Gary: Sure/

Daniel: Okay.

Gary: I’m still kind of three, six, nine, and 12.

Daniel: That’s cool--

Gary: That’s good--

Daniel: And I’m in the 38 so it’s a good deal.

Gary: Alright, how many times—this next wine is pretty neat, isn’t? Do you have the first time in this trip?

Daniel: Yeah, I’ve got three times already on this trip.

Gary: You’re banging them up for $150 bottle wine. This is a rinse.

Daniel: So it cost--

Gary: Yes, it’s a $150.00 to $200.00 bottle of wine.

Daniel: Alright.

Gary: That’s right $850.00 to $170.00 Kosher Winefor Napa from--what is arguing right now the hottest vineyard of all in California. What we have here in front of you is the Generation VIII 2006 To Kalon Vineyard Napa Valley carbonate by Herzog, one of the iconic names in all of kosher products wine. This is the To Kalon Vineyard. Again, this is been a vineyard that has been really on use in the top of California Cold wines. So this is a real culture of shot when I saw this—when I first walk in, I was stopped on my truck I said, taste it, its crazy, it’s a no way, thunder show. It could got up in front of people because this is a game changing possible right now--platform in the space but the vineyard is so good. I mean thinking Matt and I could screw it up. And we have no wine making skills. The price point is hectic. I will say that but a very small production play couple of interfaces is what I’m hearing you know this is kind of one those things that if you’re strictly out of Kosher play, Kosher diet, Kosher wine, this is the kind of wine you probably want to your collection because this is that special. But let’s see if they could stock. I have a $150 wines scoring to 70s lately. So I’ve been tough, let’s give a sniffy sniff snip. What do you want—you’re a big fun of smelling?

Daniel: For years. I’m even one of

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Evaluating Kosher Wines

Kosher wine review -

Kosher wine review -