Winemaker Notes
Castel Gran Vin is a classic, elegant wine, bearing deep coloring and a concentrated and complex bouquet of blackberries, spices and fine (yet tangible) tannin. This is a balanced wine, with a velvety smoothness and a long clean finish. It is recommended to decanter the wine before serving.
Professional Ratings
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Decanter
Eli Ben Zaken is the founding father of the Judean Hills appellation. This Cabernet Sauvignon-dominated Bordeaux blend shows blackcurrant spice on the nose, natural richness on the palate and fine tannins. One for the cellar.
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Wine Spectator
Ripe currant, blackberry and plum flavors are nicely displayed with mocha, baking spice and cedar details in this sinewy, focused red. Hints of olive and graphite mark the tannic finish. Drink now through 2025.
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Robert Parker's Wine Advocate
The 2016 Grand Vin is a blend of 74% Cabernet Sauvignon, 15% Petit Verdot and 11% Merlot aged for 18 months in two-thirds new French oak. It comes in at 15% alcohol. This, said owner Eli-Gilbert Ben-Zaken, was from a year "where everything came nicely together… weather, phenolic maturation and bud size." Last year, a more difficult vintage in most places, was a year when it seemed like the Petit Castel and Grand Vin had reached parity. I actually liked the Petit Castel better. Usually, the Grand Vin is a little more grand, at least in structure. I'm wondering if we have a trend here. To be sure, the Petit Castel was never a minor wine or a poor man's Grand Vin, but here we go again.
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.