Bravdo Chardonnay (OK Kosher) 2014
Winemaker Notes
The winery is located in the heart of the Shuseyov family's vineyards, (who have been farming for over 130 years). The process of wine production always takes place immediately after manual harvest at dawn. The wine is produced according to the vast knowledge and experience accumulated by Professor Barbado and Professor Shoseyov in advanced technology that ensures high quality wines with an emphasis on aroma of the fruit.
The vineyards and winery are located next to the settlement of Karmei Yosef, on the lower slopes of the Judean Hills, on the way to Jerusalem on heavy limestone soil rich in stone. This land is known for its great compatibility with the growth of fine wine grapes since Solomon's reign. In the vineyard, trimming, thinning of clusters and shoots are carried out to achieve an optimal crop level, while monitoring the development of sugar, acid, color materials and minerals.
Strict adherence to the vine's growing conditions and adequate pruning allow for an appropriate ratio between the quantity of the landscape and the quantity of fruit, a ratio that ensures optimum ripening conditions of the cluster. In preparation for harvest, the vineyard is treated with dryness and exposure to solar radiation. This unique treatment ensures the receipt of high quality aromatic fruit.
The fermentation process is carried out at different temperatures to maximize the potential of the grapes at each fermentation stage. The wine is produced without filtering in long shading processes to ensure beautiful aroma and taste. The wine is then aged for 12 months in wooden barrels made mostly from French oak and a few of American oak to create a true combination between the aroma of the fruit and the smell of the barrel.
With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.
In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.