Bravdo Landmark 2B (OK Kosher) 2012
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 world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
Tasting Notes for Bordeaux Blends
Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.
Perfect Food Pairings for Bordeaux Blends
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.
Sommelier Secrets for Bordeaux Blends
While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.