Somek Estate Winery Adom 2016  Front Label
Somek Estate Winery Adom 2016  Front LabelSomek Estate Winery Adom 2016  Front Bottle Shot

Somek Estate Winery Adom 2016

    750ML / 14% ABV
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    750ML / 14% ABV

    Winemaker Notes

    A blend of Syrah, Carignan and Mourvedre. The grapes were handpicked in early morning and crushed immediately after arrival at the winery. After fermentation, the wine was oaked in French barrels for 24 months. This wine has a deep red color and a bouquet of red fruit, currants, Mediterranean herbs and ripe cherry. This wine is characterized by elegance and a balance between fruit, tannins and alcohol levels. 

    Blend: 50% Syrah, 30% Mourvedre, 20% Malbec

    Critical Acclaim

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    Somek Estate Winery

    Somek Estate Winery

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    Somek Estate Winery, Israel
    Somek Estate Winery Owner and Winemaker Barak Dahan Winery Image

    Established in 2002, Somek Winery is located in Zichron Yaakov, a Mediterranean Coastal town in Israel. This boutique winery is owned by Barak and Hila Dahan, Barak is 5th generation vintner. His family came from Romania to the town of Zichron Yaakov in the late nineteenth century to work on Baron Rothschild’s newly established vineyards. Till today, the winery makes a point of using only grapes from the “Bika’at Hanadiv vineyards, cultivated by the family since 1882.

    Barak carries on an Old World tradition from his grandfather, who taught him how to care for the vines in a way to produce the best possible grape. Hila holds a Masters in Viticulture and Oenology from the University of Adelaide, Australia; together, with Hila’s knowledge of winemaking and Barak’s knowledge of the land, they produce rich, bold, delicious and charismatic wines. 

    All wines are certified vegan!

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    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.

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    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.

    IWDIS_SA16_2016 Item# 638805

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