Gvaot Winery Herodian Merlot 2012
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The winery continues an ancient tradition of wine production in this mountainous area. Hundreds of antique wine presses scattered around the renewed vineyards bear witness to this history. The winery was established with the goal of producing exclusive quality wines by combining the raw material of grapes grown in the unique terroire of the central hilly region with professional expertise and modern technology.
Still, even the finest raw materials require in-depth professional knowledge and loving hands. Gvaot is a boutique family winery founded in 2005 by entrepreneur Amnon Weiss and Chief Winemaker Dr. Shivi Drori, an agronomist and researcher in viticulture and oenology at Ariel University. A research study led by Dr. Drori revealed approximately 60 ancient varieties of wine grapes from the Land of Israel in general, and Samaria in particular, from which wines have been produced for thousands of years.
The winery produces just 65,000 or so bottles a year, in order to give every bottle personal attention and maintain high quality standards throughout the production process. The wines undergo slow, cold fermentation for optimal preservation of the grapes’ aromas and flavors, and to create especially elegant wines.
With generous fruit and supple tannins, Merlot is made in a range of styles from everyday-drinking to world-renowned and age-worthy. Merlot is the dominant variety in the wines from Bordeaux’s Right Bank regions of St. Emilion and Pomerol, where it is often blended with Cabernet Franc to spectacular result. Merlot also frequently shines on its own, particularly in California’s Napa Valley. Somm Secret—As much as Miles derided the variety in the 2004 film, Sideways, his prized 1961 Château Cheval Blanc is actually a blend of Merlot and Cabernet Franc.
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.