Winemaker Notes
Judean Hills Blanc 2018 reflects the character and quality of our vineyards, located in the ancient region of Judean Hills. The wine is made from Chardonnay and Sauvignon Blanc grapes, grown on old terraces. The soil is shallow Terra-Rosa with subsoil of limestone. The wine went through cool fermentation and Sur-Lie aging for 8 months in French barriques and stainless steel tanks. The wine did not go through malolactic fermentation in order to retain the natural acidity and freshness of the wine. It drinks beautifully today and will keep developing in bottle over the next 2-3 years.
Blend: 75% Chardonnay, 25% Sauvignon Blanc
Professional Ratings
-
Wine Spectator
Supple but lively, featuring crisp white peach, lemon and tangerine notes that are honey-tinged and lightly spiced, with mineral, herb and floral undertones emerging on the clean, lingering finish. Chardonnay and Sauvignon Blanc. Drink now through 2021.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. 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.
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.