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Domaine Du Castel Grand Vin 2010

Bordeaux Red Blends from Israel
  • WE90
  • RP90
15% ABV
  • RP93
  • RP94
  • WS91
  • RP91
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15% ABV

Winemaker Notes

Full-bodied, bold, concentrated, and with layer after layer of aromas and flavors that linger on. Look for currants, cherries, plums, and spices on the palate, with hints of cedar.

A great match for full-flavored beef or chicken dishes.

Critical Acclaim

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WE 90
Wine Enthusiast
Castel's Grand Vin is a consistent Bordeaux-style blend that shows good depth and concentration, as well as the promise to age gracefully. Forward oaky notes of vanilla, toast and sweet spice dominate the nose, but the black-fruit core keeps it grounded. Flavors of cassis and black plum flesh out the palate, and a peppery note lingers long on the finish.
RP 90
Robert Parker's Wine Advocate
The 2010 Grand Vin, like the Petit Castel this year, is a big wine (15%+ alcohol), essentially a Cabernet Sauvignon (70%) and Merlot (25%) blend with Petit Verdot at 5%. It adds quite a bit of solidity compared to the Petit Castel this year and that extra mid-palate depth may serve it in good stead for providing some counterpoints to both the alcohol and the tannins. After some 3 hours open, the Petit Castel had pretty much gone where it was going to go, while this was still deep and sevolving. This is powerful, but it still seems both more impressive and better balanced than its little brother, needing only to shed the initially oaky overlay and settle down. All things considered, given the difficulties in the vintage, it turned out pretty well. I certainly could feel the alcohol in the background - which caused some concern and caused me to be conservative in evaluation - but at least at the moment, after some air, it is drinking surprisingly well, even if it seems rather burly for Castel. You'd still be well advised to try it next Fall, not now. Drink 2014-2022.
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Domaine Du Castel

Domaine Du Castel

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Domaine Du Castel, Israel
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This is a winery that does not like to be described as a boutique winery but as a small winery managed by a family. We believe that our success is mainly the result of our personal involvement in all aspects of the business – from viticulture to winemaking and from management to distribution. We have managed to create a very close-knit team.

After being born in cosmopolitan Alexandria and educated in England, Italy and Switzerland, Eli Ben Zaken moved to Israel, first working in agriculture and then later in the restaurant business. Eli has no formal winemaking education, and so when he had to decide whether or not to turn Domaine du Castel from a hobby into a formal business he was faced with a formidable challenge. Eli recalls how a sentiment voiced by Winston Churchill was very apt at this time as he felt as though he "were walking with Destiny, and that all my past life had been but a preparation for this hour and for this trial … I was sure I should not fail."

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.

Bordeaux Blends

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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.

In the Glass

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. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

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 Secret

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.

SWS345862_2010 Item# 127904