Meishar Winery Goliath Red 2016
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Aromas of black berries and smoky toasted spices give way to chocolate and tobacco. In the mouth spices, ripe purple fruit, pepper and rich spicy fruitcake. Wonderfully balanced, medium body and medium to dark garnet in the glass. Made only in exceptional vintages. Aged 18 months in French oak barrel.
Not on majestic cliffs overlooking awesome waves, nor in the high lava plains, nor in the noble villages of Bordeaux, neither in the proud valleys of Napa or Sonoma – but near Gdera, at 58 meters above the Mediterranean Sea just 30 miles away, on an unassuming plot of sand and gravel.
Zeev Smilansky the wine maker says: “And how come the wine is so good? We don’t really know. Perhaps because of the special rootstock – “Saltcreek”, particularly suitable for sandy soils, being resistant to nematodes. Or perhaps because of the small gravely hill nearby. Or perhaps because the vineyard is hardly being watered – in spite of the evil summers in this region – since its roots go down five, perhaps even ten meters deep. Or perhaps because of the way we work it – or perhaps because of love – or maybe just luck. This way or another, this little vineyard – 3/4 of an acre Cabernet Sauvignon, 3/4 Merlot, and 3/4 Shiraz – produces prime fruit, creating wines that we can be proud of, year after year, in spite of the theories. We do all the work ourselves, planting, trellising, training, pruning, and irrigation, weeding, harvesting, crushing, fermenting, aging, bottling, and even the design of the bottles and labels – all done by our family members.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.