Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
The 2013 Petit Castel is lovely this year, in its subtle way. The youngest release in the trilogy of Petit Castels presented this issue, it is a blend of 53% Cabernet Sauvignon and 36% Merlot with small bits of Malbec, Cabernet Franc and Petit Verdot. It was aged for 16 months in French oak barrels (only 15% new; the rest mostly second-use, some older). Graceful and fresh, it has hints of olive and bell pepper on the finish along with moderate tannins, focus and subtle bursts of flavor. Elegant in the mid-palate, this refined Petit Castel is amazingly appealing, ingratiating itself with you while never being obvious. It wins points for its complexity and its understated elegance will make it one of the very first bottles to empty at the table. No one will go "wow." Everyone will finish it. It just has that classic Bordeaux feel to it. It is approachable now, but it will be better in a year and it should hold pretty well for the next decade or so.
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.