Monthly Archives: December 2009

Ella Valley Winery Visit and Wine Tasting

Ella Valley SignOn a lovely Friday in August 2009, a friend and I were weaving through route 395 as it winds through the lush Judean Hills, and then descends into the valley of Route 38, which junctions into Route 375.  After driving Route 375 for a few miles, we find the turn off for Netiv HaLamed-Heh, where the Ella Valley Winery is situated.  This was our third trip to the winery.  Our previous visit was very generously hosted by Udi Kaplan.  The winery was founded in 1996 when the Adert Vineyard was first planted.  Soon after, in 2001, the winery was constructed using state of the art wine making technology, that would allow Ella Valley to compete with the world’s best wineries.  The winery was built from the bottom up with a desire to craft the world’s best wines, while keeping to a strict adherence of the kosher certification requirements.  The winery started production with the 2002 vintage, when they produced some 100,000+ bottles of wine, to high praise and acclaim.  Since then, they have succeeded with their vision and are continuing to produce more than 200,000 bottles of top quality wines, even for their non reserve lines (named Vineyard Choice).

Ella Valley Steel VatsThe winery is managed by Uri Kaplan, who runs the day-to-day operations of the winery, while the wine making duties are left to the capable hands of French trained Doron Rav Hon.  Doron has been part of the winery since its inception, and his handiwork is all over the wine itself.  The wine’s signature flavors are clear with every sip.  There is no overripe fruit, clobbering oak, or under ripe green characteristics, that dominate many of the wines in Israel and the world alike now a days.  Instead, Doron’s wines are all well balanced wines that do take advantage of the sun and valley’s cool nights.  He uses French oak predominately, which allows for a more subtle wine expression, and thereby giving the grapes a chance to show their true quality, without screaming it from the rooftop.  When talking with critics and wine experts alike about Ella Valley, the word that comes up is consistency and elegance.  The reds and whites alike are consistently elegant, while keeping to winery’s credo – of traditional elegance with a twist modernization.

So when we drove up to the winery, we were not surprised to find that very credo staring us in the face.  The winery’s lovely traditional structure and facade, was quietly wrapping its modern inner workings.  We were super honored to meet with Doron himself, and he was kind to show us around the winery before, sitting down to a superb wine tasting.  The conversation was varied and fascinating; from discussions around kashrut to Doron’s wine making philosophy.  The wine tasting was equally varied from an Unoaked Chardonnay all the way to a blockbuster Merlot and everything else in between.  If you had to point to a single varietal that defines Ella Valley – it would have to be Merlot.  From 2002 and on, Ella Valley’s Merlot(s) have been the top scoring and most sinewy yet refined wines in their portfolio.  Nothing about our wine tasting changed that perspective, except for the fact that they continue to show exactness and gentle prodding on all of the wines in their fine portfolio. Read the rest of this entry

A nice Celler de Capcanes Peraj Petita and a not so great Pasta Sauce

I have been trying to make meatballs with less meat and more vegetables, and finally with a binder that is gluten-free.  I started to research the subject on the web, and I found that you could use well sautéed  onion, mushrooms, eggplant, and zucchini as a binder.  So I thought this was great, until I tried it and well, let’s say that it was nothing short of a disaster.  I believe I added too many vegetables, and used ground turkey (which is softer and less dense than ground cow meat).  So, we threw it all together and tried to make a meat sauce, and well that did not work for me – but heck I tried.  I am not giving up on my dream of building the perfect vegetable and meat ball with a low-calorie gluten-free binder.

We made some nice fettuccine and a nice fresh green salad to go along with the ill-fated pasta sauce.  We pulled a bottle of  2006 Celler de Capcanes Peraj Petita to pair with the dinner.  The wine does not come close to its bigger brother, but nice all the same.  The quest for knowledge does not stop on failure, but still, I am bummed out.  More trials will be coming, but until then, eat we must.

The wine note follows below:

2006 Celler de Capcanes Monstant Peraj Petita – Score: B+
The nose on this ruby towards garnet colored wine pops with cassis, plum, sweet rich notes, raspberry, an almost enveloping nose, with a bit of pepper. The mouth on this medium bodied wine has plum, cassis, and raspberry, with an almost mouth coating consistency, and integrating tannins. The mid palate is balanced with core acidity, a hint of oak, and mouth coating tannins. The finish is long with bright red fruit, vanilla, and a hint of leather.


Two fun Rothschild wines and a great dinner out

This past week saw us invited to our friend’s house and the first week where I could taste wine!  Yes, I could not taste wine for three weeks – AHH!!!  Crazy stuff.  But, I picked up a wicked cold and needed some heavy-duty anti-biotic to rid myself of a nasty sinus infection.  Anyway, I am back and I really enjoyed the wines we tasted this past week.

Our friends invited us to their house and as usual the food was awesome!  The dinner started with Moroccan fish that was paired nicely with a fresh green salad, a winter green salad, and humus.  Dinner was some awesome roasted chicken and potatoes, gonde and beans, Chicken/prune/Quince stew (Khoresh-E Morgh-O Alu).  The food was clearly Persian and was absolutely fantastic.

We brought a bottle of Haut Medoc and our hosts had one as well.  It was fun to compare them for a couple of reasons.  The host opened the two bottles at the same time, but they did not air out at the same time because they were different vintages, different varietals, and because the second wine was not poured till later in the evening.  Wine will air out faster when the bottle is emptied just a bit, so that the wine level reaches below the bottle’s shoulder.  This creates the largest possible surface area for wine within a bottle.

The wine paired quite nicely with the main course.  The wine notes follow below.  Many thanks to my friends for a lovely dinner and wonderful company.

2003 Barons Edmond Benjamin de Rothschild, Haut-Medoc – Score: B+
The nose on this garnet colored wine is popping with blackberry, raspberry, cranberry, and oak. The mouth on this, 60% Cabernet / 40% Merlot, full bodied wine is plush with fat tannins that mellow over time along with raspberry, blackberry, and oak. The mid palate starts off very acidic but calms down quickly and melds with oak and integrating tannins. The finish is long with more tannins, spicy oak, acidity, and a touch of leather.

2002 Chateau Malmaison Baronne Nadine de Rothschild, Moulis-en-Medoc Cru – Score: B+
The nose on this ruby colored wine is heavy with cherry, plum, oak, and minerals.  The mouth starts off over tannic, but it smooths out over time, to an almost mouth coating consistency.  It is followed by rich plum and cherry flavors.  The mid palate starts off very acidic, almost astringent,  but the acidity clams down, into a rich and balanced mid palate.  The finish is long with more red fruit, spicy notes, and slight mineral/earthy finish.

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