Dossier Grupo Jorge Ordoñez

Jorge Ordonez & Co. Botani, Seleccion Especial No.1, Victoria No. 2, Old Vines No. 3, Esencia No. 4

Jorge Ordoñez and Kracher Family

Malaga, birthplace of Jorge Ordonez, in the locality of Almachar

D.O. Malaga (Dessert Wines) & D.O. Sierra de Malaga (Dry White Wines)

Alastair Gardner, winemaker; Gerhart Kracher, technical director

Jorge Ordonez & Co makes wines from the Muscat de Alexandria grapes in the geographical area of Axarquia, in the Mountains or Sierras that run parallel to the Mediterranean Sea not far from the city of Malaga. The vineyards are planted in decomposed slate (Schist), blended with white quartz, very poor soils with outcropping of the mother rock. This situation makes cultivation very difficult and the labor is even more intense due to the steep 40 -60 degree incline without terraces spread over 400 m (1200 ft.) in elevation. These vineyards are the most arduous in the entire D.O. Mechanical work in the vineyards is impossible due to the slate and inclines. Many of the vines are planted in the mother rock. The thin soil forces the vines to develop very deep roots which not only search for moisture but also help impart a mineral quality to the wines. Muscat de Alexandria has been cultivated in this locale for more than 2000 years.

Very shallow Cambric slate with white quartz

Mediterranean climate, temperatures are moderated by the high altitudes. The average summer temperatures are 30C (86F) and 8C (46F) in the winter. Rainfall is a scant 560L/M2 (22 inches). The typical day is dry with a large amount of sun hours.

The average age of the vineyards is 70 years old, the youngest vineyards are 40 years old and the oldest are more than 100 years old. The vines are planted to a density of 3000 vines per hectare (1215 vines per acre).

1200-2000 Kg/hectare, each vine yields less than 1 Kg per vine. The vines are managed with organic techniques, all work is done by hand using ancient hoes called azadonesand the grapes are brought to the winery by Donkeys and mules, which also provide the manure which in turn is used to fertilize the vines.

Winemaker Gerhart Kracher

Victoria and Jorge Ordoñez

Wines:

Ownership:

Location:

D.O.

Enologist:

Grapes Source:

Soil:

Climate:

Vineyards Age:

Production:

Jorge Ordonez & Co. The vines are treated minimally with copper sulfate, fertilized with manure in the organic manner. The grapes are hand harvested in small 10Kg boxes to prevent bruising and oxidation. The grapes are transported to the winery on mule carts because of the difficult terrain. There are five harvest; with the earliest beginning the end of July/ first of August for the Botani, dry Muscat, followed by 4 separate harvests for the dessert wines finishing in the middle of October. The different vinification techniques are described under each wine.

History:

The winery was founded in 2004 with the first harvest the same year. The winery is a result of the collaboration of Jorge Ordonez, who was born and raised in Malaga, and Alois Kracher, the late world famous Austrian winemaker known for his dessert wines. It was Jorge’s dream to revitalize the dormant wine industry in his hometown and restore its former glory. Although Jorge’s initial attempts did not work, once he teamed with Alois Kracher, with whom he shared the same goals, Jorge Ordonez & Co was born, becoming the first to make an unfortified dessert wine in the D.O., and the first to make a dry Muscat as well. Through several millennia the Muscat de Alexandria has adapted to the rugged mountain terrain and is known locally as Moscatel Malaga. The D.O. Malaga has several different topographical areas, the best the steep mountainside slopes and became known in the United Kingdom simply as Mountain Wine. The history of the area stretches back into the Bronze Age. There is a distinct possibility that the first vineyards in Spain were planted by the Phoenicians in the mountains surrounding the village of Malaga which they founded as well. There are records from the Greek era, 600 BC, that reference local viticulture. Under Roman rule the area viticulture was expanded and there are known references to vineyards and even fermentation tanks. Jumping several centuries, in the 11th century an Arab historical geographer, describes “the mountains covered with vines uninterrupted as far as Mt Xolair” resulting in one of the most beautiful views in the world. A medieval wine fair in Paris in the year 1214, presided over by King Phillipe Augustus who tasted wines from all over the known world for two months, awarded the top honors to a wine from Cyprus and the second honors to the wines from Malaga. 1502 was the year that Queen Isabella & King Ferdinand established the first brotherhood of growers,”Hermandad de Vineros” in Malaga.

Caption Title

Vinification:

Jorge Ordonez & Co. By 1622 the historian, Martin Roa, estimated that of the 20,000 barrels produced in the region, 15,000 were exported by ship to ports around the world. Additional historical proof can be found in the auction notes of James Christie on Sept 7 , 1769 which list the sale of 400 dozen bottles of Oloroso Madeira, Hock Anejo, Burgundy, Calcavellas, Malaga and Tent.In 1791, despite the fact that the largest export market was the UK and the US 1758 amphoras were exported to Russia and one of the earliest fans of Mountain wine was Catherine the Great who removed the duty tax on wines from Malaga. By the beginning of the 19th century, the wines of Malaga had become so famous that counterfeiting fraud was commomplace. The region was also known for the export of raisins, considered some of the best in the world. Phylloxera entered Spain through the wine trade with the UK and was first discovered in a vineyard known as La Indiana, just 20 km from Malaga. At the time of the infestation vineyard cultivation had reached 100,000 ha (240,000 acres), double the size of present day Rioja. The Phylloxera infestation caused an economic disaster from which Malaga has yet to fully recover. In the first ten years of the disease Malaga lost 50% of its population and today vineyard cultivation is a small fraction of what it once was.

The Philosphy of the founders and the winery was restore the DO Malaga to its former prominence in the world of wine and to make an unfortified dessert wine (in a region where tradition dictated the use of arope, a slowcooked concentrated grape must to sweeten the wine) using the most modern of technologies. In their quest they have also developed the finest dry Muscat.

History Cont’d:

Philosophy:

Jorge Ordoñez & Co. Wines & Tasting Notes: Botani 2010 D.O. Sierra de Malaga 100% Moscatel de Alexandria Estate Bottled.

Historically this is the first dry white wine made from Muscat de Alexandria in modern times. In researching the history of the region there are references to making a dry wine in the distant past.

The wine is made from meticulous selections of the best vineyards of Muscat de Alexandria located on the north facing mountainside slopes around the town of Almachar.

The vineyards are situated on partially decomposed red slate intermingled with white quartz. The scant topsoil is punctuated by outcroppings of the mother rock. Because of the steep incline of the vineyards, the grapes are manually harvested into small 10k boxes that are carried back to the winery by mules.

There are five harvests in total at the winery every year which begin at the end of July. The first of these is for Botani.

Production: 5,000 cases.

Wine Scores by Vintage: Botani 2010

“Pale straw. Intensely perfumed bouquet of citrus pith, pear and anise, with alluring spiciness and chalky minerality. Vibrant lime, lemon and smoky mineral flavors expand and gain depth with air, picking up a sexy floral character. Finishes racy and pure, with lingering lime and floral character.”91 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Nov/Oct 11

“Bodegas Botani's 2010 Botani is made from 100% Moscatel de Alejandria sourced from old vines. The wine is fermented in stainless steel (60%) and wood puncheons (40%) with 5 months of aging sur lie. Fragrant aromas of jasmine, honey, and tropical fruits inform the nose of this nicely proportioned, intense, savory, dry white. It is an outstanding value for drinking over the next 1-2 years. 91 POINTS Dr. Jay Miller, The Wine Advocate Issue #195, June 2011

Botani 2009 “The 2009 vintage has produced a wine with extra density and concentration. Although the aromatics suggest sweetness, the wine is dry but very fruity, refreshing, and exceptionally long. It is an outstanding value that over-delivers in a big way.” 91 POINTS Dr. Jay Miller, The Wine Advocate Issue #188, April 2010

“Pale, green-tinged gold. Spicy lime and green apple scents are complicated by peppery spices and fresh flowers. Racy citrus flavors are joined by deeper honeydew and peach qualities, with zesty acidity adding lift and definition. Finishes with very good clarity and spicy, mineral-driven persistence.” 90 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Nov/Oct 11

Jorge Ordoñez & Co. Wine Scores by Vintage:

Botani 2008

“The 2008 Botani is 100% Moscatel de Alejandria fermented 70% in stainless steel and 30% in French oak. Medium straw-colored, it has an alluring perfume of spring flowers, honey, spice box, and tropical fruits. Smooth-textured, ripe, dry, and mouth-filling, this expressive effort is an excellent match for sushi and Thai food.” 90 POINTS Dr. Jay Miller, The Wine Advocate Issue #188, April 2010

“Pale chartreuse color. Highly perfumed bouquet of dried peach, melon, orange and anise, with a suave herbal quality. Becomes more floral with air, picking up a sweet honeysuckle quality that carries onto the palate, joining pit fruit and melon flavors. This spicy, graceful wine will be a great performer at the table.” 90 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Sept/Oct 2009

“Greenish gold. Exotic aromas of orange peel, nectarine, jasmine and minerals. Restrained for this extroverted variety, with the wine's fruit and minerality in harmony. Dry, focused and refreshing, with weightier pear and peach qualities on the palate. Finishes on a juicy pit fruit note, with excellent stony persistence.” 90 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Nov/Dec 2010

Other Notable Scores/awards:

Guia Peñin: 90 POINTS Best Modern Design Label Award. New Wave Spanish Wine 2009

Botani 2007

Robert Parker’s Wine Advocate 2008: 90 POINTS Boca Plata 2008 Silver Medal. International Wines and Spirits Competition CINVE 2008 Anuario de Vinos de El Pais 2009 3 racimos

Botani 2006

Guia Peñin 2008: 90 POINTS Best White Wine of the Year. Proefschrift Wijnconcours 2007

Botani 2004

Robert Parker’s Wine Advocate: 90 Points Guia Peñin 2006: 90 Points

Jorge Ordoñez & Co. Wines & Tasting Notes:

Selección Especial No. 1 D.O. Malaga 100% Moscatel de Alexandria Estate Bottled.

Seleccion Especial is a late harvest wine made from vines that are over 40 years old. The mountainside vineyards are located in Axarquia between 400-750 m in elevation (1200-2250ft). The vineyards are bound by the Sierras Almijara and Tejeda in the north and the Mediterranean Sea in the south.

The last harvest of the year is for this wine.

The grapes are hand harvested into small 8-10kg boxes. At the winery the grape bunches are carefully sorted on a triage table before being pressed. The wine is fermented in stainless steel. It is important to note that all the alcohol in the wine is a result of the fermentation; there is no added alcohol. Fermentation is arrested by cooling the tank once the desired level of alcohol is reached.

The residual sugar is 140g/L for Selección Especial.

It takes 3.5kg (8lbs) of grapes to make one 375ML bottle of Seleccion Especial

Production: 500 cases.

Wine Scores by Vintage:

Selección Especial No. 1 2008

“Green-tinged yellow. Intensely perfumed, floral-accented aromas of nectarine, orange, white flowers and honey. Sweet, spicy and creamy, offering ripe pit and citrus fruit, spice and honey flavors, firmed by a solid mineral spine. Finishes sappy and very long, with lingering citrus and floral notes.” 91 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Nov/Oct 11

“The entry level 2008 Seleccion Especial was fermented in stainless steel with the alcohol level achieved naturally. Fragrant tropical and floral aromas inform the nose of this smooth-textured, viscous, sweet white. Savory, round, and lengthy, it can be enjoyed as an aperitif or with fruit desserts.” 92 POINTSDr. Jay Miller, The Wine Advocate Issue #195, June 2011

Selección Especial No. 1 2007

“Bright gold. Exotic aromas of melon, peach pit, floral honey and marzipan, plus a hint of yellow rose. Broad, palate-staining pit fruit nectar flavors are complicated by a smoky note and pick up a candied nut quality with air. The sweet finish shows very good, smoky persistence.” 91 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Sept/Oct 09


Victoria No. 2 D.O. Malaga 100% Moscatel de Alexandria Estate Bottled.

Victoria is the result of selections from the best vineyards more than 50 years-old. Only the vines from the top 20 to 30 rows of the mountainside vineyards at 700M (2,250Ft) are used. Due to the advanced age of the vines and the poor slate soil, the yields are extremely low. These grapes are found to have the freshest aromatics and the best acidity in the vineyards.

The second harvest of the vintage is for Victoria. The bunches are hand harvested in small boxes. Once they are at the winery they are sorted on a triage table and only the healthiest and most mature bunches are placed in flat, single layer perforated drying boxes. The grapes are aged in the interior of the winery with the windows and doors open to gently dry them with warm breezes.

This process results in a slow, uniform drying without the use of the hot sun which would scorch the grapes. During the drying process the flats are constantly inspected for disease and rot and are rotated for uniformity. This process usually lasts about two months until the grapes become raisins. The bunches are then cooled to 14C (60F) before being pressed and then fermented in small stainless steel tanks.

Once the fermenting wine reaches 13% alcohol, it is cooled and the fermentation is stopped at 258g/l resulting in a sweet wine. No added alcohol is used. It takes 7K (17lbs) of grapes to make one 375ML bottle.

Victoria is the winery’s vision of Malaga wine. The wine is noted for its harmony, elegance, concentration of fresh fruit flavors and bright acidity with accents of exotic aromas and hints of minerality.


Jorge Ordoñez & Co. Wine Scores by Vintage:

Victoria No. 2 2008

“The 2008 Victoria (presumably named after winemaker Victoria Ordonez) was made from late-harvested, air-dried, botrytis-free grapes which took 2-3 months to complete the process. About 20% of the wine was barrel-fermented with the balance in stainless steel. Floral, mineral, and peach, apricot, and mango aromas lead to a beautifully proportioned, very sweet (250 g/RS), viscous wine with bright acidity and superb length. It should certainly drink well for another 4-5 years, perhaps considerably longer.” 93 POINTS Dr. Jay Miller, The Wine Advocate, Issue 195 June 2011

Victoria No. 2 2007

“The 2007 Victoria was produced with older vines. Medium gold-colored, it offers up candied tropical; fruits, butterscotch, and pineapple. Viscous, sweet, and intensely flavored, it can also be enjoyed over the next two years. “ 92 POINTS Dr. Jay Miller, The Wine Advocate, Issue 183 June 2009

“Orange peel, tea, chamomile, honey and spicy vanilla flavors mingle in this silky, sweet white. This is rich yet lively, with a long, spicy finish.” 93 POINTS Thomas Matthews, Wine Spectator Magazine, August 31, 2010

Victoria No. 2 2006

“The 2006 Victoria is a selection of the best vineyards over 50 years of age. A step up in sweetness, it has 258 g/l of residual sugar. The aromatics are more expressive with elements of honeysuckle, spring flowers, orange peel, and tropical fruits bordering on the exotic. Viscous and rich yet elegant, it has terrific concentration and length.” 93 POINTS Dr. Jay Miller, The Wine Advocate, Issue 175 February 2008

“Honeyed in texture and flavor, this alluring white offers melon, lychee, orange and salted caramel flavors, broad and smooth yet with enough acidity for balance. Rich, yet not a bit heavy. Drink now through 2012. 75 cases imported.” 93 POINTSThomas Matthews, Wine Spectator Magazine, 2008 Web Only


Old Vines No. 3 D.O. Malaga 100% Moscatel de Alexandria Estate Bottled.

Old Vines is made from the selection of the best 80 -100 year old vineyards in the Axarquia region located 500-600M (1500-1800Ft) in elevation.

The third of five harvests of the vintage is for Old Vines No. 3.

The hand harvested grapes are sent to a triage table where only the healthiest most uniform bunches are selected for the drying process. The single layer perforated drying trays are moved to the interior of the winery, away from the blazing sun. Here the bunches are slowly and uniformly dried by the warm breezes through the open doors and windows. After the two months drying process, the bunches are reviewed on a second triage table.

Only the finest are pressed then fermented in large format French oak barrels. When the wine has achieved the optimum alcohol level the wine is cooled, fermentation stopped and the residual sugar is 250g/l. The sugar level is similar to Victoria but because of the fruit concentration and the barrel fermentation the results are quite different.

It takes about 10Kg (24lbs) of grapes for each 375ML bottle. It is a very complex wine with alluring aromas, golden hues and flavors of ripe stone fruits.



Old Vines No. 3 2007

“Vivid gold. Perfumed, exotic aromas of candied orange, pineapple, ginger and flowers, with a spicy overtone. Sweet, fat and velvety in the mouth, with flamboyant flavors of ripe pineapple, apricot nectar, honey and candied fig. A bright note of orange zest adds lift and cut to the very long, sweet, subtly smoky finish. I also had the chance to retaste the 2005 Esencia de Almachar, a remarkable wine that offers a crazy blend of weight and energy, with intense spice and floral character and a finish that seems never to end. I suspect that it will be drinking well long after I'm gone.” 94 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Nov/Oct 11

“The 2007 Old Vines has the same residual sugar as the Victoria cuvee but was entirely barrel-fermented. The grapes were selected from a parcel ranging in age from 80-100 years. It displays a deeper color bordering on amber followed by a splendid and already complex perfume of peach, apricot, mineral, and tropical aromas. On the palate it is exceptionally intense and concentrated with a firm, balancing acid structure which will keep this superb effort intact for many years. Victoria Ordonez recommends pairing it with mango ice cream or black chocolate. Patient purchasers should be pleased to know that the wine is evolving beautifully and should continue to provide pleasure for another 10+ years.” 95 POINTSDr. Jay Miller, The Wine Advocate Issue #195, June 2011


Esencia No. 4 D.O. Malaga 100% Moscatel de Alexandria Estate Bottled.

Together with Botani, Esencia has made the biggest contribution not only to the history of winemaking in Malaga but the Spanish wine industry as well. There are historical references in 18 th century documents to the making of a sweet concentrated wine from raisins with a very low alcohol level. The wine was difficult to make, had no fortification, sin compostura, it was highly prized at the time but the tradition was lost with the infestation of phylloxera and not revived unti l now.

Compared by critics to the best Hungarian Tokays Esencia is made from overripe bunches from the oldest vines which are 80 to more than 100 years-old.

The fourth and final harvest of the vintage is for Esencia. The grapes are hand harvested into 10Kg (24 lb) boxes, brought to the triage table at the winery, carefully selected and then laid to rest in perforated drying boxes for 1.5 – 2.5 months. The slow drying process results in uniformly dry healthy raisins. Before pressing the raisins are macerated with Old Vines No.3 to create liquid so the raisins can be pressed. The must is fermented and aged in large format French oak barrels for 2 years.

The end result is a unique wine with 4% alcohol and 600g/l residual sugar. It exhibits great concentration of fruit flavors, balance, and depth. It takes 15kg (36lbs) of grapes for each 375ML bottle.



Esencia No. 2005

“Orange-gold color. Remarkably concentrated nose displays a surreal array of orchard and pit fruit aromas, along with candied and toasted nuts, orange oil, dried flowers and smoked meat. Has the texture of a demi-glace and makes your lips stick together, offering deeply concentrated pit fruit compote and candied fig flavors, plus a surprising citrus jolt on the back end. Can't say that this ever actually finished. Each half-bottle of this wine required 6.25 kilograms of grapes; the fermentation took two years to begin and then finished quickly. The final alcohol level was 5.5% and there were 960 bottles made.”97 POINTS Josh Raynolds, Stephen Tanzer's International Wine Cellar, Sept/Oct 08

“The 2005 Esencia is fermented in French oak. Medium orange in color, like marmalade, it offers up an enthralling nose of orange peel, candied fruit, dried peaches, and apricots. Thick and viscous, the wine manages to keep its focus. It has superb depth and concentration and a long, pure finish. It is an exceptional achievement in sweet wine.” 95 POINTSDr. Jay Miller, The Wine Advocate Issue #175, Feb 2008

992004 Jorge Ordonez & Co Essencia

952005 Jorge Ordonez & Co Esencia de

Almachar

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Chez JoselitoMay 2011Robert Parker

As an almost obsessive addict of the Joselito’s Pata Negro (IbericoBellota), I made a special trip out to his storage facility about tenmiles outside the historic city of Salamanca. After a detailedexplanation of the aging process from owner José Gomez, who isaffectionately called “Joselito,” which is the brand name for hisextraordinary products, we sat down for a lunch prepared by hischef from Madrid, Alberto Cuesta, who runs his tapas bar inMadrid, called Sula, where I ate last November. He pulled one ofthe oldest hams from his inventory, a ten-year old Iberico Bellota,which was remarkable. While I actually prefer his three-year oldIberico Bellota because the meat is sweeter, the quality of the fat ofthe 2001 Iberico Bellota was amazing. The fat content of theseamazing hams contains high levels of oleiric acid, which is actuallygood for you as hard as that may be to believe. They literally melton your palate from your body temperature and will blow away anyAmerican ham as well as any of the Italian prosciutos or FrenchBayonne jambons. We also had a selection of his extraordinarychorizo, salchicon (my personal favorite) and his lomo. Theseremarkable delicacies were washed down with a wonderful bottleof 1996 Louis Roederer Cristal and a wine I loved even more forits purity, freshness, lightness and extraordinary perfume, the 2010Botani, a wine from visionary Spanish wine importer, JorgeOrdonez, whose family owns this vineyard. Essentially dry, theBotani is made from the Muscat grape. An exquisite rarity, it retailsin the United States for about $18 a bottle. We followed that withanother indigenous white Spanish varietal, the 2009 Godella froma bodega called Avanthia . This impressive effort possesses thetexture of a white Burgundy and was a much richer, fuller, morehoneyed wine than the Botani. We next moved to a great value thatI would unquestionably drink as a house wine, the 2009 Volverfrom La Mancha. Made from 50-year old Tempranillo vines, it sellsfor an astonishing $16-$17 a bottle. With that we had anassortment of fresh seafood as José Gomez is obsessed with freshseafood (almost all of it was served within 24 hours of beingcaught). All Gomez had the chef do was briefly boil the seafoodminimally, so it was almost like eating sashimi. We enjoyed so

Página 1 de 3eRobertParker.com: Chez Joselito (May 2011)

02/09/2011http://www.erobertparker.com/members/gazette/hg662.asp

much red shrimp from Alicante, langoustines and cigales that Ithought I might need a forklift to get me to the car. Next JoséGomez grilled chunks of his Iberico Bellota pigs, including thetenderloin and part of the back muscle called presa. The latter isincredibly flavored pork that is cooked medium rare, which mayturn some people off, but it is actually healthy. With that we had aspectacular wine, the 2007 Alto Moncayo, a 100% Grenache from7-year old vines. Although still a baby in terms of development, it isa remarkable wine that should last 20+ years. We finished with the1999 Vega Sicilia Unico. Mature tobacco, cedar and Pauillac-likenotes of black currants, herbs and licorice jumped from the glass ofthis complex, classy red that seemed relatively mature for a youngVega Sicilia.

The next day, this memorable lunch was followed by an equallymemorable special tour of one of the oldest libraries in Europe, thespecial inner sanctus santorum of the University of Salamanca(Europe’s second oldest university) and a look at their sanctussanctorum, where I saw a Hebrew Torah from around 50 A.D. Ialso saw a wine book written in Latin around 100 A.D. thatcontained many references to Spanish wine regions such as Rioja,Toro and Catalunya.

Chez Joselito, Santa Rita, 8, 37770 Guijuelo, Salamanca, Spain

Food:

2001 Gran Reserva Iberico Bellota JoselitoAssorted Spanish seafood, including red shrimp from Alicante,langoustines and cigalesGrilled pork tenderloin and shoulder muscle over a wood fireDeep-fried artichoke chipsAssorted salamis from Joselito, including Lomo and SalchionChorizo, Salchichon and Lomo

1996 Louis Roederer Champagne Cristal 95

2010 Botani Malaga 912009 Avanthia Godello 91

2009 Volver La Mancha (Tempranillo) 922007 Alto Moncayo Grenache 95+1999 Vega Sicilia Unico Gran Reserva 94

Note to Readers about the Hedonist's GazetteThe abbreviated, spontaneous, and visceral tasting notes and numerical ratings inthis section should not be confused with professional, structured tasting notes fromspecific peer group tastings or cellar tastings. The Hedonist's Gazette notesemerge from casual get-togethers, with the food and company every bit asimportant as the wines. I do not consider these tasting comments as accurate oras pure in a professional sense, but they are part of a wine's overall record. Inshort, focus, so critical in a professional tasting without food or other distractions,is clearly on a different level in such "fun gatherings." —Robert M. Parker, Jr.

eRobertParker.com SM is a serv ice of eRobertParker, LLCEmail: [email protected]



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