Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2011 Grand Vin is a library wine. It is a blend of Cabernet Sauvignon (59%), Merlot (15%), Petit Verdot (19%), Cabernet Franc (4%) and Malbec (3%), all aged for 20 months in 80% new French oak barrels. It came in at 14.5% alcohol and was unfined and unfiltered. This continues to evolve well, and it has become more expressive. Nuanced with herbs, there is a hint of green—but only a hint or two—that gives it a little character Round, ripe, concentrated and increasingly sexy now, it has also become more harmonious. In short, this keeps getting better. In prime time, it shows no signs of losing its way in the near future. It should have another decade or so left—maybe more. I always like to be conservative, but there is not a lot of risk foreseeable here in the immediate future.
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. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.