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Flat front label of wine

Carmel Mediterranean Red Blend 2011

Other Red Blends from Israel
  • RP90
0% ABV
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0% ABV

Winemaker Notes

Elegant with an aroma of black cherries. leather and truffles.

Pairs well with roast lamb dishes and aged hard cheeses.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2011 Mediterranean is a blend of 40% Shiraz from Upper Galilee, 27% Petit Verdot from Upper Galilee, 18% Petite Sirah from Judean Hills, 9% Carignan Old Vines from Mount Carmel and 3% each of Mourvedre from Mount Carmel and Viognier from Upper Galilee; all aged aged for 15 months in 300-liter French oak barrels (20% new). (The mix of regions is why this has no specific appellation.) A bit unassuming on first taste, I began to like this more and more as it aired out. Elegant in the mid-palate and with a touch of game on the nose, this finishes with a medley of dry and complex flavors, plus some grip and tightness. Very nicely crafted, it is a graceful wine that has some pop and persistence. I hate to be a broken record, but it's another 90-pointer for this bottling, which I've really come to like a lot.
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Carmel

Carmel

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Carmel, Israel
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Carmel Winery is the historic winery of Israel. It was founded in 1882 by Baron Edmond de Rothschild, owner of Chateau Lafite in Bordeaux. Carmel owns the two largest wineries in Israel, at Rishon Le Zion, south of Tel Aviv and at Zichron Ya'acov, south of Haifa. Each has deep underground cellars built by Rothschild in the 19th century. Carmel also has two small, state-of-the-art wineries close to key vineyards, to allow production of small quantities of handcrafted wines. These are Kayoumi Winery, situated in the Upper Galilee, and Yatir Winery, in the northeastern Negev. The story of Carmel represents the story of Israel, and the recent developments of Carmel's wines, symbolizes the revolution of Israeli wine in recent years.

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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RYL37060_2011 Item# 166949