Issue link: https://digital.copcomm.com/i/44136
Straight from some of the most distinguished Chateaux in Bordeaux, François Villars, Director of Exports for La Passion des Terroirs (formerly the famed Lucien Lurton & Fils) was on hand to share the heart of France with Los Angeles. One of the groups most esteemed properties, Ch â teau de Camarsac, is over 700 years old. "They may be 700 years old, but with a new winemaking facility that includes modern temperature controls and solar panels, they're finding ways to continue to share for the next 700," says Villars. "These are designed to be a part of a unique and sexy program," explains Laclotte of the wines and Armagnacs from Domaine de Joÿ, one of the brands in his Hillside house which is known for their tradition of couture quality. Owner Roland Gessler, who operates the business with his brother, was on hand as Laclotte displayed the outstanding Domaine de Joÿ Armagnac 1962, which is made of a blend averaging 100 years old, with only 20 available in the U.S. The top is designed to be used as a cup, while the bottom can be removed for use as an ashtray. For longtime Los Angeles area somm Mark Huddleston (he's got a hand in the wine program at L.A.'s famed Providence restaurant), moving to the distribution side at Hillside Wines and Spirits has allowed him to be involved in selling wines from all over the world — and even some from only a few miles away! Pouring the 2007 Malibu Vineyard Pinot Noir, Huddleston explains that the Malibu AVA is something special. Fruit for this wine is sourced from an acre-and-a-half property on the home of the winery's owner/restrauteur, Michael McCarty. Winemaker Etienne Terlinden of Summerland crafts this well-balanced, smooth and fruity sipper. Rounding out the tour of the world at the trade show was K. Mike Masuyama of Green River Sake, who is a firm believer in the power of the ancient Japanese beverage. "Some people may say saké is saké," he admits, "but remember: 30 years ago, wine was wine for the general United States!" With its lineup of Junmai, Junmai Ginjo and Niigata sakés, there's certainly something for everyone, and Masuyama suggests pairing his sakés with everything from cheese lasagna to steak. october 201 1 / the tasting panel / 107