Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2009 Petit Castel is quite an interesting “second” wine at this point. It offers an awful lot. Most wineries would be happy to have it as a first wine. Of course, it should be good –it isn’t exactly cheap, either. While it always shows better than the Grand Vin young, on first taste this year, I thought this might be the year when it would literally match or surpass the Grand Vin. It is a Bordeaux grape blend of Merlot (54%), Cabernet Sauvignon (32%), Cabernet Franc (8%), Malbec (4%) and Petit Verdot (2%). It seemed surprisingly lush (the dominant Merlot component?) and relatively deep this year, granting that it is young and may thin and that the early impression of concentration may exceed the ultimate reality as it ages. The plush demeanor makes it seem very full bodied, very differently styled than the more focused and powerful ’08, still beautifully constructed, with well integrated tannins, seductive texture and that impression of richness. It also has earthy and complex flavors, which devolves into a bit of funk on the wine. Although that nuance did moderate a bit with 90 minutes of air, it may not be everyone’s cup of tea. But for that, I might well have preferred it to the Grand Vin. Despite the impression of depth, I don’t think that this overall shows as well as its predecessor, the 2008, but this relatively rich, earthy and seductive Petit Castel still offers a lot in its own style.
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Wine Spectator
There's fine power and focus to the dried berry and crisp currant flavors, with lots of minerality and plenty of savory herbal notes as well. The muscular finish features hints of smoke and spice. Sauve. Cabernet Sauvignon, Merlot and Petit Verdot. 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. 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.