Dr. Ralph Madeb: 0:56

We're very excited. We got our regular yo yo's over here.

Jay Buchsbaum: 1:07

Honorable J Box guys. Nice to see everybody.

Dr. Ralph Madeb: 1:12

Bring everything. We're very excited. We're going to try some brand new wines. This is all in honor of this big Sadiq who's coming. Sad Balay. We're going to start with this brand new champagne. I'm very excited. Newly disgorged. Jay, did you see this? No. You're going to love it. Great story. When was it disgorged? Just recently. Not even a year ago. Not even a year. Okay. Yeah, and then we bottled. We did I designed the bottle, the packaging. But is that the name of the wine? Compte de Montaigne. Is the name of the champagne of the champagne house? And he, this is his first, you know, he was so meticulous, cuvette special. We picked the color of the bottle. Gorgeous packaging. It was he is obviously this is like 10th generation uh champagne house. Okay. From father to son, father to son, public to son. Yeah, real boutique. He does all the private champagne house for Andre Bocelli's restaurants, for Hermay, for yeah, for uh St. Regis, for Amman hotels. He he made, and this is what he made his big name on private champagne house for pro for Cartier. He lives in Italy, believe it or not. He married an Italian woman and decided he's moving to Italy. And then he goes for the harvest and and and post-harvest to Champagne. So we're excited. Excited to have them here. We're excited to know.

Jay Buchsbaum: 2:28

What is the what is the we know this too?

Dr. Ralph Madeb: 2:30

70-30%. This is uh this is Chardonnay and Pinot. Okay, no Pin Manier. No. Okay. And we are doing a blanc de blanc. This is a brute. This is a brute, and we're making extra brute for the next. You know, we we we do we're releasing them over time, and we're making a 55 months vintage one. Wow. So and he was a little that's all he wanted. That's his claim to fame. That's what he did. I was a little scared about that, so I we we made all of the amount, and we're basically releasing brute, then a little bit of extra brute, and then blanc de blancs, and then the 55 months. So he's really committed, we're excited about it. He'll tell us how it takes. I'm excited, it's crazy. Yeah, yeah. This is the brute, and and like I said, 7030. And also we have mevushal in the same thing. Really? Yeah, that's exciting.

Jay Buchsbaum: 3:22

Yeah, only because you know, otherwise you can't get it here in America.

Dr. Ralph Madeb: 3:25

That's exactly right. So uh actually, Israel took most or not took most of the non-Mevushal. Okay. And um how much was produced if I if we can 6,000. 6,000 bottles. Yeah. Wow. So we released the brute, we made brute, uh, I think uh 30, 33,000, 3,000 extra extra brute. And for the following vintage, we made blanc de blanc, and and in each vintage we save, we save a thousand, let's say 55 months. He became famous, got like 100 point wines on his 55. So that's his extraordinaire, that's what he shoots for. But I was a little afraid, you know, because some people don't like we happen to love vintage champagne, but a lot of people don't.

Jay Buchsbaum: 4:08

People don't like that oxygen. Give it to me, baby, give it to me, baby. So we made 55 minutes.

Dr. Ralph Madeb: 4:13

More for like that toasty mist, yes, yes, all that vanilla, you know, the hazelnuts, that's where you get all that interesting. All the tertiary knows. So we have 55 months, we have it, and it's gonna come. So my original goal, my original goal was to make it until Amuts came along. That's why I was I knew you you saw Rabbi Mantor. Yep, because he because yeah, I saw him walking in, and then I'm not scaling, and then you know that takes already three hours out of the day. So uh so what's the re what is the uh so so it's going to probably our original goal was we had this actually to be ten dollars more than drapier. But when we when we made it still very, very reasonable. Yeah, that was that was my goal, but that then Trump came. 15% tax.

Jay Buchsbaum: 5:10

So it's $20 more. So it's $20 more. Then Dra Pier. Yeah, so that means it's less than Rothschild. Beautiful. Rothschild is too hard. Rothschild is a little bit. I'm just I I'm in the marketing end of it, so you know, I need I need I'm looking at it from a sales and marketing point of view. Oh my goodness. I don't know. Yeah, I think they're gonna be a little bit more than a little bit. Yes, it's no. Yes, yes. We had it last time we were here. Yeah, we have a lot of time we were here.

Dr. Ralph Madeb: 5:42

Nice to have you guys. The closest thing I know what this is, is is like I would say Janison's in my portfolio. No, but you know what? This is to me. By the way, very similar areas.

Jay Buchsbaum: 5:59

The second I took a drink of it, I thought this is what Charlie.

Dr. Ralph Madeb: 6:02

This is lovely.

Jay Buchsbaum: 6:03

Uh this is great. This is I I want you to know, even though Rothschild's more expensive and it may be more quote classic, I like Drapier better. Because Drapier has more middle mouth, it has more how many, how many do you make a year of drapier?

Dr. Ralph Madeb: 6:20

You make every year? Yeah, I make every year. How many battles will we make?

Jay Buchsbaum: 6:24

Also, they make more than one. I think we have about double that. About 1200, about 800 cases, 900 cases. We got a new champagne coming. You're gonna flip out when you see this new champagne. Isaiah Thomas. Familiar with Isaiah Thomas? Yeah, the uh the basketball player. He made champagne in France. He called me up, his his attorney called me up one day and said, We're selling it in Israel. They're selling the Trafe one in Israel. It's made by a uh small winery called uh Sherlin. A boutique champagne house, okay. A family that's also been around for like you know, ever. It's coming. It was bottled yesterday. Beautiful. And mebucha?

S. Simon Jacob: 7:17

Yes. You know what? The restaurants in Israel are now starting to get, oh you is starting to push into the restaurants in Israel. They're not allowing, and they're not allowing anything but Mabu Shop.

Jay Buchsbaum: 7:33

This is amazing. Guys, you have to taste this. This is ridiculous.

Dr. Ralph Madeb: 7:43

How is Chicago? Actually, it was very good.

S. Simon Jacob: 7:47

There's a really interesting restaurant there. No, no, Yoko.

Jay Buchsbaum: 7:53

Yeah, it's new.

Dr. Ralph Madeb: 7:54

It's new and it's really good. Is it fine dining like shallots or no? Much better. No, no, but I'm saying is it uh much better. No, no, that uh no no, is it like like here, like this, or is it like fast food?

S. Simon Jacob: 8:08

No, it's it's it's fancy, fine dining, but it makes shallots look like fast food. Okay. Okay, they need that. They needed a real fine dining restaurant. It's just sushi, it's a mixture, it's kind of like Asian steak, steakhouse. So you can get steaks and what have you. They have interesting pastas, but great sushis. And it's it was just but the sushi's interesting because normally when you see sushi, it's when you see it, but these guys they they grilled the sushi. They um they flame it, yeah. Okay, they sear it. It's I've never seen that before. And it's really, really good. Interesting. Okay, really interesting. We're gonna be going there, so if you're in Chicago, that is the restaurant to pick. It's a little loud, but it's beautiful, and it's very fancy looking, and it's super service. Super service.

Jay Buchsbaum: 9:15

What is this liver? Pate, some kind of pate.

Dr. Ralph Madeb: 9:20

Yeah, because it's really disgorged. It really is nice. Yeah. I'm very proud of this. This will really be a good one. We uh we went there multiple, I went there multiple times.

Jay Buchsbaum: 9:33

I went there and is this your first Eminem's first champagne? We had Janet's.

Dr. Ralph Madeb: 9:43

No, we had Janison's, which was really, really top-notch. And I made sparkling.

Jay Buchsbaum: 9:51

I think it's cleaner.

unknown: 9:52

I think it has more acidity.

Dr. Ralph Madeb: 9:54

The difference, I think Janison's mousse was finer. So it was a little more delicate than this. The mousse in the champagne was much more fine.

Jay Buchsbaum: 10:03

There's more layer.

Dr. Ralph Madeb: 10:06

I don't I don't know. Maybe you have to open the shovel, yeah. What is this?

Jay Buchsbaum: 10:16

It looks like cheesecake.

unknown: 10:21

What is the name? Okay, this is the onion from goo with a fries steak.

Jay Buchsbaum: 10:26

Wow, looks amazing. It looks like cheesecake.

Dr. Ralph Madeb: 10:33

It's like uh fake cheese that we make from cashier. And what else?

unknown: 10:42

Then if there's mashed potato camera, it's on your own soul on your take a little bit.

Dr. Ralph Madeb: 10:50

Okay, let's try it.

Jay Buchsbaum: 10:51

It's a nice guava series.

Dr. Ralph Madeb: 10:53

Yeah, it's tropical.

Jay Buchsbaum: 10:55

Guava. Guava. There is. I'm telling you again, it's got much more complexity than, for example, Roth trial. So you made 500 cases of this. Well, actually, you have six packs, right? Yeah. So it's a thousand six packs.

Dr. Ralph Madeb: 11:13

Yeah, and I said half to what I like is that besides drapier, which they do every year, the issue with the our kosher champagne until now is that there was late. I mean, they disgorge it, but it's late, so it tastes always old. You could tell it's fresh, it's perky, the acid is very high.

Jay Buchsbaum: 11:36

Too much apple cider out there.

Dr. Ralph Madeb: 11:38

Yeah, because most of the kosher, you know, now champagne became very hot. But before it was like now, Pomery, which happens to be an excellent champagne house. Watch his name makes the cheap one, but it's old. It was disgorged five years ago. Right. So it's gonna oxidize it.

S. Simon Jacob: 12:03

It's kind of silly, yeah, because you can you can hold it for so long, and it only gets better and better.

Jay Buchsbaum: 12:10

Right, but the not in the bottle, only after it's disgorged, only before it's disgorged. That's right.

S. Simon Jacob: 12:15

Yes, that's what I mean. Before it's disgorged. They disgorged it early, it's kind of like shooting yourself in the foot.

Dr. Ralph Madeb: 12:23

I can't believe it. We made we made mebuchal and not mebuchal. This is the same. I mean, it's kinda this is not mebuchal, right? No, it can't have me. Yeah, so the mebuchal really, if you pay a little attention, it's softer. It's a little softer because of the heat, but it's still fresh now, so you can't tell the difference. But the old one has to be a little bit more than a little bit. No, the 55 months. Nah, nah, no way. No, only the brute extra brood I made me. The Blanc de Blanc in 55 months of that.

Jay Buchsbaum: 13:01

Very cool.

Dr. Ralph Madeb: 13:04

Whose whose Oshcoki do you use? On the champagne? On the champagne, Rottenberg. Oh, you and Rottenberg. He's great. Rottenberg is great. Yeah, but you know, and the Kassin, you know, they're big, they love them. Yeah, they love him.

Jay Buchsbaum: 13:22

All right, let's do the what's the next wine? Well, the next one needs an introduction. It doesn't need an introduction.

Dr. Ralph Madeb: 13:30

This is uh hundred point one. Tell me about it. Chevalier's third growth in Pisac Leonin. Very famous. Bernard Olivier. He's he was here, we made a big dinner. We made a big dinner here. We rented the whole restaurant, and we showed all his wines. Aldo Sam, my good friend. I I told you about him. He we made it, we made a dinner. Okay, yeah, yeah, yeah. We're moving.

S. Simon Jacob: 14:06

Actually, before we drink this, we're moving.

Dr. Ralph Madeb: 14:09

He has it.

S. Simon Jacob: 14:11

No, no, this one you can.

Dr. Ralph Madeb: 14:13

Tell us about the bigger one. Oh, so these guys came here.

Jay Buchsbaum: 14:15

Now, this is French.

Dr. Ralph Madeb: 14:17

Yes. And this is red. This is their white. Okay. And by the way, their white is more famous than their red. Okay. It's probably one, I think it it probably is rated the best.

Jay Buchsbaum: 14:27

And it's Pessac Le Long. Yeah. And it's Sauvignon Blanc, I imagine. And Semillon. And Semillon. Okay.

S. Simon Jacob: 14:34

That blend is amazing.

Dr. Ralph Madeb: 14:37

He actually is very famous for his. He's very famous for this swine. I think it's uh 70-30, yeah, exactly. Right. 73. Savillon Sauvignon. Yeah. Semillon.

Jay Buchsbaum: 14:48

Semillon is the reason. Yeah, Semillon is a 30. 30, yeah. We are in the ground.

S. Simon Jacob: 14:52

Nice, nice what you want. Nice smell.

Jay Buchsbaum: 14:54

So I like I like uh the earthiness smell to the motor.

Dr. Ralph Madeb: 14:59

So he beautiful. So what I like about him is that despite the Sauvignon Blanc, it's not gonna hit you in the face like a puy fume.

Jay Buchsbaum: 15:10

Right, it's not, it doesn't have that grapefruit.

Dr. Ralph Madeb: 15:12

Yeah, it's not gonna be that zipper tangi. It's an apple wine. And um and uh he's very famous. And the reason that we made this kosher, I'll tell you even one. We obviously we make Smit Lafitte every year. By the way, Smith Lafitte is fifth growth, much lower, even though in our community everybody knows Smith Lafitte. Right. Because we never had such a famous one. Like like Leoville is third growth as well. Leoville from Saint Julian. There's only one Saint Julian that's that level we have because they're very not pro they're very anti-Jewish in Saint Julian. Here the reason we made this kosher was we made a deal with we made a deal with Saint Saint Smith Lafitte. We were gonna make the white 19 with the red. Okay. So 19, vintage was good, but the yield was not as good because what happened was they had rain in September. So whatever was good was great, but there was a lot of powdery mildew in September. So they and they were very strictly. They dropped a lot of fruit. So a lot of fruit, the yield became less. So what ended up happening, so in 19, she said, sorry, we're not gonna have white because she doesn't have enough for cells. So she saw we were very upset. Like we know we were expecting it. Simon Jacob, pleasure.

Jay Buchsbaum: 16:44

Thank you for joining us.

Dr. Ralph Madeb: 16:46

So he so she said, you know what?

Jay Buchsbaum: 16:49

Yeah, yeah, yeah.

Dr. Ralph Madeb: 16:51

No, it was in the 14th. I'm sorry. In the 14th vintage. She said, let's in the 14th vintage, there was another great great red. Something happened with the white, she couldn't, she didn't have enough volume. She told me that. I called them in the 16 to try to do it. We're not making a red in 16. Not making white in the 16. She's not even we're not even making a red. And we would never make the white without a red because it's not enough money. So what ended up happening, she sold me upset, and I was already writing the SP email. He promised us to this today. Not for them, for the negotiation. So what he said was You know what we're gonna do?

Jay Buchsbaum: 17:32

Our best friend is Bernard Olivier. It's also Domain de Chevalier.

Dr. Ralph Madeb: 17:41

Let's make a wipe by him. We made a wipe. Claude Loons. You remember Claude? I remember Claude. The 18th is a great wine. What a great bottom. He has two vineyards. Second, then they're really known for the reds. He happened to just love white wine. He knocked it out of the city.

Jay Buchsbaum: 18:04

What's his name?

Dr. Ralph Madeb: 18:05

We're talking about for 40 years. Domain de Chevalier White is more famous than the Reds in this country for wine. Almost like in the last 40 years, it's like 30 times.

Jay Buchsbaum: 18:15

So he made the Claude Loons.

Dr. Ralph Madeb: 18:18

He saw the overwhelming reaction. So then he made in the Claude Loons was 18. In 19, he did Esprit de Chevalier. In 20, he made the domain. And then in 2022, this is the flagship one. Just so you understand in price, the domain is $325. By the way, the non-kosher guy is $250. So it's not so far off, but it's very famous wine. So this is a $500 bottle of wine. Yeah, but we make very little amount.

unknown: 18:57

No.

Dr. Ralph Madeb: 18:59

What do you make of this?

unknown: 19:00

How many?

Dr. Ralph Madeb: 19:02

We make about, I think, $1,200 for the entire world. $100. $100 cases. Yeah.

Jay Buchsbaum: 19:09

But we make the reds because it's Israel taking the team bought some shit.

Dr. Ralph Madeb: 19:14

Israel Amotz makes uh so in Israel you should know. All Pascai is going to be there now. No, but who have you got to be there? Montana, Marcel, and the champagne. Who handles it? Who handles it? Amots' guy. Amotz and them have a distribution. Okay. Oh, right. We have Piuke and him. There's two distributions. Piuk for central Italy and Central Israel. Central Israel. And then South and Beiresheva, the big family that those guys that have the bottle they call themselves a lot. But you're gonna have all Pascaya now, the champagne. The champagne's coming to Israel. It's coming to Israel, and you're gonna get the Brunello, and Apollo.

S. Simon Jacob: 19:53

Okay.

Dr. Ralph Madeb: 19:53

And Mantiano and Marselliano. Okay. Wow. Wow. That's awesome. So we'll we'll make uh we'll talk about it. So this is this is really earthy. Yeah.

Jay Buchsbaum: 20:08

It's really wild. It's got a lot of slate and gravel. Super elegant. The key is the key. This is a food line. This is important. No, this is uh important to have a food with this.

Dr. Ralph Madeb: 20:22

What I should have done really is bring the esprit to show you that it's how different the second wine and the first wine is. So really you would think it's two different one. This is like Kim Z thing. Very fancy, it's uh full body, it's not Semignon Blanc in your face. No, not the semillon is 30%. Most of the time, that's an expensive grape. Most of the time they don't put, they put 15%. Like even your malartic. Malartic, how much semillon in malartic? 15 or 20? Yeah, it's it's about it's about.

Jay Buchsbaum: 20:54

I should know, but I'm not.

Dr. Ralph Madeb: 20:55

No, no, no, I think it's 20%. It's not even, I'm telling you, because semillon is so expensive, especially in Bordeaux. It's usually 8020. It's usually 80-20 or 70 or 85.15. If I'm not mistaken, your last one was 85.15.

unknown: 21:07

He's in uh Geneva.

S. Simon Jacob: 21:08

What's interesting is as this ages, it gets better. It's not only gets better, the Semignon takes over. Yeah, yeah, absolutely. And it ends up adding much more than that. It's almost like two great wines for the price of one. This is really how to drink this.

Dr. Ralph Madeb: 21:27

This is so.

S. Simon Jacob: 21:31

I know, but I'm telling you. Would you like some over time, yeah. Over time. Over time, some of the biggest.

Dr. Ralph Madeb: 21:41

Because that one together, whatever. I'll go get some of the reds. I'm gonna get the reds. Oh, yeah, yeah. Oh, I hope she didn't throw it out.

Jay Buchsbaum: 21:49

What? The nose has melon movie red feet.

S. Simon Jacob: 21:53

Yeah, but it doesn't need the reds. I do. I like that too. She didn't clean the table, right?

Dr. Ralph Madeb: 21:58

But grapefruit in your nose.

Jay Buchsbaum: 22:02

It's like Sauvignon Blancs often have this clear grapefruit. This doesn't cut it. This does not happen. It's clear, it's good. This is much more. No, no, I want you to get a get a glass and try the white wine.

Dr. Ralph Madeb: 22:12

You have a very special white wine.

Jay Buchsbaum: 22:14

It it it to me, it doesn't have the grapefruit in the mouth either. I'm gonna bring all of them now. Hold up. That's what I'm saying. I don't get the grapefruit on this. I get I get some touch touches of it. What a great vintage. It is a great vintage. Yeah, December 8th. Okay, you check the 80 maybe that's what costing?

S. Simon Jacob: 22:36

Which was the mehusha. Yeah, private one of them.

Jay Buchsbaum: 22:38

There was an old bottom. There was an old bottle.

S. Simon Jacob: 22:41

There was an old one. Okay, just don't forget how it was in the act. I know you were busy with the size.

Dr. Ralph Madeb: 22:47

Okay, beautiful.

Jay Buchsbaum: 22:51

Right, Valentrone tasting. Give me a splash of the white again. Just a splash. Me too. I mean that's important. You know, it's got it's got depth and chewiness to it, and a little bit of not not a little bit, some nice middle mouth, you know, some texture.

Dr. Ralph Madeb: 23:11

Okay, so that's the white wine. I bought you the red, but this is something that you guys will enjoy. We'll get new glasses for the red. Yeah, we got new glasses, and you're gonna try some wine. We're gonna try something nice. Smith Lafitte came, Lafan Rocher. Tell me what are we drinking? So, this this wine and the S that is coming after us is made by Renegade, and he's from South Africa. Okay, okay. JP Maltis. But it's made where? What what where is it from? Right bank Santa Million. Okay. He never entered the classification because he they said he's not. That's a big trend, right? Yeah, and and no, because he was from South Africa, they didn't let him in. He made a very famous wine that had a hundred points called Le Dome. Sure. Little minor thing. Little boutique. Wow, wow, wow. We made it kosher. Aroma on this.

S. Simon Jacob: 24:12

Um chocolate. Yeah, yeah. I haven't ever tasted I have such a desire to taste that wine.

Dr. Ralph Madeb: 24:21

Next time you come, I'm gonna go. A little vanilla, uh vanilla. He also went away from the classification. It's 50 Cabernet Franc La Dome, 50, 50 Cabernet Franc, 50 Merlot. What is this? This is his single vineyards. He makes three single vineyards that are all 90 and above. Ponte le Brie, which we had in, we made, which I'll tell you is a crazy story. Okay. Uh it was kosher in 17, 18, 19. Ponte le Brie. He had Mazarat and Las Stadis. This is 9010 or 8020, forget which one. And the other one is 9010. Always Merlot. Always Marler. Always Merlot first. Right bank Merlot. Right, yes. So is this the 90-10 or 80-20?

Jay Buchsbaum: 25:05

Mazarat is 85 15. Yeah, 15 cap. It's 15 cap for cards.

Dr. Ralph Madeb: 25:12

Yeah, and right. And then and that was the deal. I I would not like, you know, in the old days, in the even even uh Valentrop, he made 100% Merlot and never gave us the Cabernet Franc, but I told him we won't make it unless he does it exactly the same way. So these are very, very high-priced wines. I think the wholesale is 275 to 300. And again, the whole run, even in the Nazi world. Yeah, it's 5,000 bottles. Very, very simple. How much did you make? I saw my body. 5,000 bottles.

Jay Buchsbaum: 25:41

Oh, 1,200. Gorgeous color. Looks young to me. What's the vintage on this?

Dr. Ralph Madeb: 25:49

Now young, 22. What's the vintage on this? 21.

Jay Buchsbaum: 25:52

21. Which is 21 was not a good vintage.

Dr. Ralph Madeb: 25:56

Not in the right bank. Right bank, right bank was much more.

Jay Buchsbaum: 26:00

But still, the run enough.

Dr. Ralph Madeb: 26:01

But even the cafeier we make 21. Your aromatics on this remains. Yeah, that car we didn't make left bank in 21.

Jay Buchsbaum: 26:07

The best right bank I've tasted. I'm sorry, the best 21 I've tasted from Bordeaux is Dozac so far.

Dr. Ralph Madeb: 26:14

That's left bank. That's Margot. Yes. But the right bank have 90 points. The Merlot did not get affected on the right bank in 21.

Jay Buchsbaum: 26:22

It's a very different color than Academy.

Dr. Ralph Madeb: 26:31

Can you tell that this isn't a tender? Is that a panpon?

Jay Buchsbaum: 26:35

Wow, what an amazing wine this is.

Dr. Ralph Madeb: 26:37

It's it's JP Molter.

Jay Buchsbaum: 26:39

Extremely wrong. Yeah, sure. Still young. I mean, look at the color, but this tasting even the tannins. Crazy. The flavors are amazing. This is young and it tastes young.

Dr. Ralph Madeb: 26:54

So like I said, he was renegade in that he never joined the classification because they didn't treat him with respect when he first got there 40 years ago. Because he was South African. His parents were his father was from France, his mother was South African, they moved to South Africa and then they from the London guy? And then they moved back to France. And now when he when he hit it big, he redid the whole Ledon winery. It's a winery that's circled. Beautiful. Yeah.

S. Simon Jacob: 27:17

I know the winery. Yeah, yeah, yeah. I just never tasted that. Yeah, yeah. So that so we have told them to come is very exciting.

Jay Buchsbaum: 27:23

Yeah, very good. So you live in the neighborhood, I don't know.

Dr. Ralph Madeb: 27:28

So the way we got to this winery is finally. Jakey Dwak is flying. Yeah, give uh yeah, measurat, get a glass.

Jay Buchsbaum: 27:43

This is what, 80-20? 90-10. Here's 90 ten.

Dr. Ralph Madeb: 27:46

Here's a clean glass. Yeah, yeah. Here's a clean glass. This is very special. I want to try them side by side. That's the reason. What's the one? Uh David, let me try some of that. This is I figured I just made it. Yes, that is.

Jay Buchsbaum: 28:04

This has more merlum.

unknown: 28:07

Okay.

Jay Buchsbaum: 28:10

I think it's the one that's not. What's the other one? What's the next one? What is that? What is that? Okay. This is 22. Whoa. I mean, you just look at the color and you see the difference between a 21 and 22.

Dr. Ralph Madeb: 28:31

That means it has red. So the way we got to this winery is interesting. That's the story. Jakey Dwack was flying. Yeah. This is pre-COVID. Like it was like 2016. Flying to Walmart. You know, so there's those little puddle jumpers from United, you know what I mean? CRJs. Yeah, yeah, yeah. Right. Alright, right. Somebody leaves the rob report in the back. In the back of the plane. I bought it.

Jay Buchsbaum: 29:16

He said, Wow, look, it's my lucky day.

Dr. Ralph Madeb: 29:17

I'm gonna get the rob report. Everything was delayed, so the guy probably left it. It's on the bio. Opens up the rob report. It's about top 100 luxury items of the year. Like a different uh wrapper in LA. So he turns he's turning his readings. One of them top luxury wines of France, and they have a spread of JP Moltus. Cool, okay. That's this one. And on the bottom, you know, and after they describe the wine, they describe whatever. Asterisk, read below. Also made kosher.

Jay Buchsbaum: 30:11

It's interesting that they included in the article. Yeah.

Dr. Ralph Madeb: 30:15

So I I think I'll tell you in retrospectively, it was probably done on the main coaster.

S. Simon Jacob: 30:24

We made it through London, through England. I called Ana Scrapes, turned out to be there.

Dr. Ralph Madeb: 30:30

He's a Jewish guy. And like he felt like he was outcasted from the Jewish community. He thought that was the way he was going to get back. We started working with him. I interviewed him. Nathan Hills. He has great house customer. He has London Beidi. Yeah. He has uh one more.

Jay Buchsbaum: 31:00

I wouldn't have you any other way.

Dr. Ralph Madeb: 31:01

And and we could uh the same winemaker is Rosberg, so I could theoretically put Rosenberg.

Jay Buchsbaum: 31:12

We know the wine kosher even without the one in charge of the foreign stuff.

Dr. Ralph Madeb: 31:19

In 1718, 19, what I read before, I read it, the way he did it was he made the ask.

Jay Buchsbaum: 31:28

Of course. What he calls parcels. We have one of the parties for Michael. You're saying 30 cases of every vintage.

Dr. Ralph Madeb: 31:37

And you had to buy it. 17, 18, 19, 36 bottles.

Jay Buchsbaum: 31:43

No problem.

Dr. Ralph Madeb: 31:43

He said, I said, how many parcels? You have left? We have 12 parcels. He said, I'm going to take them all. That's a reasonable amount. Yeah, easy. We just split it up with the boys. We didn't we I imported it, but I didn't use it for them. So then I told him, why don't we make something official from this? Let's make so we made Ponte Lebris 20. And we made it $250 wholesale. So like a 98 points was the lowest score. It's like a 98, 99, 100. Yeah, he's only had this book to it. We made the white, beautiful. I would have laughed. 8020, 80 milon, 20 frames. And it was great. And then the following year he made these two wines. Ralph, what's the retail?

S. Simon Jacob: 32:31

What's the retail on the new on the other one? The new one.

Dr. Ralph Madeb: 32:34

The wholesale is 275. Wow. What are you guys talking about? So he's um he's an interesting character from South Africa. Okay, what's next? So he made both of those?

Jay Buchsbaum: 32:46

Next is gonna be And Pontalabrie.

Dr. Ralph Madeb: 32:48

And the Pontalabri. I should have bought it because he would have had a 20, 21, and 22.

Jay Buchsbaum: 32:52

I think that'll have fun. I think more fun. Smith off it, 20 days meet this red flag. What is this? What the heck is it? What is it? How does he ever get into it?

S. Simon Jacob: 33:08

This is delicious. And some of those lines.

Jay Buchsbaum: 33:12

Everybody, thank you so much for having me. Responsible. Drive one, but drive responsibly.

S. Simon Jacob: 33:20

Drive carefully, please, Jay. This is Simon Jacob, again, your host of today's episode of the Kosher Terra. Please subscribe via your podcast provider to be informed of our new episodes as they are released. If you're new to the Kosher Terwa, please check out our many past episodes.