As I stated in my previous blog post, I was in Israel for a few days (and Paris for a few hours) and I made the most of all the days there, wine wise anyway. One of the places I had to go to again, was Netofa Winery. Yes, I was there at the end of last year, to taste the new 2014 Domaine Latour Netofa red, and it was a true joy to enjoy, and it made it to my top 25 wines of the year.
So, I made sure to come by again in 2017, to taste the new wines that will be released soon. The 2016 Domaine Netofa Rose, and the 2016 Domaine Netofa White were ready, but sadly the 2016 Domaine Netofa Red was not yet ready to taste. Thankfully, he also brought an early sample of the 2016 Latour Netofa Roussanne.
Yes, there are two new horses in the Netofa stable, Roussanne and Grenache!! The Grenache shows itself nicely in the new 2016 Rose, and I hope will allow the rose to stay alive longer than previous vintages. The Roussanne is a new wine, aged in oak, like the other Latour Netofa wines, and is made in the classic old-world Hermitage style. It was a very early sample, and I am sure it will change more with time. This sample needed two to three hours of air till it came around, so this one will be a doozy for sure, when it is finally released in July 2017, or so.
When I was in Paris at the Bokobsa tasting, they had the two new 2016 wines, the rose and the Netofa white, but I said no, I am tasting them with the chef himself (Mr. Pierre Miodownick) the next day, so I kindly bowed out and moved on to more French wines!
So indeed that is what I did, I tasted through all the 2014 French wines and then ran out the door to catch my plane back to the Holy land to spend time with the chef himself! I actually arrived on time again! Two times in a row, maybe I will make a habit of it going forward!
We enjoyed the new white, rose, and the epic Roussanne. I must be honest, at the start, the Roussanne was a bit too oaky. However, I have learned from being around wines in their incubation state, oak has a very interesting effect on wine. When you drop the wine in the barrel to start, it seems to soak up the oak like a drunk sailor (maybe a sponge would have been a better analogy). However, after some time, the oak stops being noticed as much as what the oak is doing for the wine. I am not a winemaker so I cannot talk to what the difference is, but I can feel that this wine was not in the soaking stage as much, and more in the maturation stage, but what do I know. After, an hour or more, the oak receded to the background and the wine’s rich and unique flavors really started to pop out. Gone was the oak and in was the rich straw, flowers, nuttiness, all melding with the oak’s inspired brioche and cobbler. Really unique. There will be no score on this wine, as it is not a final product, but it is unique to say the least, and please look for this when it is released in 6 months. Read the rest of this entry