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My recent visit with Yaacov Oryah and the white and orange wine factory
Anyone who has enjoyed an old white wine from Yaacov Oryah’s mind and hands can understand my choice of title. As long as you were not born in this century, of course (OMG, do not bring up the abomination that was the remake).
Yaacov Oryah has had many wineries that he has worked for, made wines for others, and/or consulted with. The official list that I know of is Asif Winery, Midbar Winery, Yaakov Oryah, Ella Valley, and now Psagot, where he is the head winemaker.
For the longest time, as long as I have known the man when we first met at Midar Winery in 2013, I have been struck by his passion, drive, and single-mindedness in creating great white wines in Israel.
Yes, Mr. Oryah can make fine red wines, like the 2011 Yaacov Oryah Iberian Dream, Gran Reserva, and Reserva, the Claro wines he makes for a restaurant called Claro, and others. Still, what I really crave and admire are the white and orange wines.
I have already spoken at length about Mr. Oryah here so I will concentrate on the 2019 releases. Also, if you think that the names of Yaacov Oryah wines are a bit whimsical, then good for you! You are starting to get a glimpse into the operation that is Yaacov Oryah Winery, a blend of whimsical genius, alchemy, great winemaking, and downright unique color all wrapped into a unique lineup of wines that define Mr. Oryah himself.
Orange wine factory
Mr. Oryah keeps saying that the white wines on the market today are a stripped down version of what a white wine should be. Sure, Europe has superstar white wines that can last decades, but that requires unique soil, fruit, terroir, and of course, history. In Israel, where the only thing that really sells well is date juice, that kind of wine is a dream. Still, Mr. Oryah thinks that he can create wines that are still quite unique indeed.
I have had the 2009 Midbar Semillon, and though the tasting in 2016 did not show well, that wine continues to blow me away in tasting after tasting. A Semillon that is 10 years old, and may now finally be reaching its limits. It is not a white wine covered in oak makeup, it is a wine that is pure and truly professional. It is what Mr. Oryah thinks can be done in Israel with white varietals. Yet, each and every year he makes more and more crazy wines. Each one is a data point for a growing list of wines that he sees as potential suitors for the wines he dreams of building.
Until he creates the perfect wine, the wines and data points he is building along the way, are getting better and better. The map and path he is building are not pointing towards another mass produced winery. The data points point towards a more precise and surgically built winery. Where plots or even rows of vines may well define the data point for his dream wine.
Factory of the future
When I heard that Mr. Oryah was creating 10 Orange wines (only 9 are publically available, the other is for a restaurant), four white wines (the varietal Semillon is for a later date), and one rose wine, I thought – I need to taste these!
So, Avi Davidowitz of Kosher Wine Unfiltered, and I made our way to the only real place to taste wine in Jerusalem, the Red and White Wine Bar. Yes, I have spoken about Mark and the bar before. It is still kitty-corner from the beautiful Mamilla hotel (8 Shlomo HaMelech Street at the corner of Yanai Street). Mark is still the ever present and mindful host, and while we tasted through 20+ wines, Mark was there with us through every wine, with food, heady music, with an uncanny ability to feel the room and timing throughout it all. I really feel horrible that I never had the time to go back to the bar and hang with Mark for an evening and watch him ply his trade, teaching the world about the world of Kosher Wine while serving great food and playing really fun music. Hopefully, next time!
I have spoken about orange wines in the past. Orange wine is simply the process of leaving white grapes to ferment on their skins, like red wine. To Mr. Oryah it is the truest expression of a white varietal and one that Israel can use now to create great white wines, while it searches for more data points on the path for Israel’s white varietals of the future. He calls the wine line Alpha Omega (AO) because it is greek for A to Z, to represent that this wine has it all, skin, pulp, and seed, not juice white juice, like most white wines are made.
The skins add more than just a bit of color, they add a huge amount of natural phenolics, along with tannin (yes tannin in white wine), and then it adds a few extracurricular notes, that some could find challenging. Notes that are defined as nuts and other aspects of reduction or oxidation. The point though is that the Alpha Omega line is a showcase of control and experimentation. Many of the wines show the proper and incredible next step beyond white wines we all know. The rich and layered complexity that skins add without some of the extracurricular notes. Some of the wines show those notes and many will find them wonderful, like myself, but in all, it is a show of control, experimentation, and more dots on the plot to a richer future. Read the rest of this entry
Les Vins de Vienne and Pliny the Elder – kosher style
When Nathan Grandjean from Yavine.fr told me that he was making wines from a winery called Les Vins de Vienne I went blank. Come on we all have dreams of Lafite Rothschild or Cheval Blanc being made kosher, but who is Les Vins de Vienne was all I could think of. I wanted to ask him if he meant he was making Austrian wine, but that would have been Vienna, not Vienne, one vowel makes a big difference. In this case, Les Vins de Vienne is a winery in the Rhone region, and they are quite famous for what they have achieved indeed!
Les Vins de Vienne
Pliny the Elder, no not the beer, the Roman author, saw the future and present 2000 years ago in the Rhone Valley. He said that there was a very successful vineyard, during his time, that was near the town of Seyssuel, on the east side of the river, and north of the city called Vienne. he said that the Romans greatly enjoyed the wines, they tasted of tar, and apparently, there were three types of Seyssuel wines called Sotanum, Taburnum, and Heluicum. Well, that answers the Vienne question, but where do the name and story come from?
Well 2000 years after Pliny wrote his statement, winemaker Pierre Gaillard found this successful vineyard, deserted. Sadly, the vineyard was destroyed by Phylloxera some 100 years before Pierre showed up. But remembering what Pliny had said he took samples and found that the makeup of the vineyard was perfect for wine and would indeed be a great location.
The problem though was the AOC (Appellation d’origine contrôlée)! You see, the west side of the river, opposite Seyssuel, in the Rhone, had an appellation, Cote Rotie, but sadly that only covers the western side of the river, not the eastern side, where Pierre was looking to revive Pliny the Great’s vision of old.
So, Pierre called two men he knew and asked if they would join in on making Pliny the Great’s vision a reality? The men he knew of were, Yves Cuilleron and Francois Villard. They were the first to bring the Seyssuel winegrowing area back to life.
They started in 1996 with 10 acres where they planted Syrah along with some Viognier. In 1998 the first wine from Seyssuel came to life and it was called Sotanum in homage to Pliny and the Romans of the past. Then came Taburnum in 2000, a Viognier. Finally, in 2004 the dream of rebuilding Pliny’s vision came into full reality with the release of Heluicum, a second red wine from Seyssuel.
Since then, some 100 acres have been planted in an area that has no official region recognition, yet it humorously it may have some of the greatest recognition of all the wines in the Rhone Valley, with thousands of years of proof that it deserves more love from the AOC! Since 1996, and the 100 acres, Seyssuel has been proving its worth, but as I stated above the AOC is where the money is. Here is a GREAT research post from the folks at GuildSomm on the work and issues with an AOC being bestowed on Seyssuel. Like which AOC would you choose? How long does it take, and who actually bestows the coveted AOC upon regions? A great read!
Growth and Kosher
Well, 21 years after the first vintage was released, the name of the cooperative – Les Vins de Vienne should really be changed to Les Vins de Rhone, because even though they make wines from near Seyssuel, the vast majority of their wines now come from all over the Rhone. They now make more than 460,000 bottles of wine per year, and source their grapes from as north of the Northern Rhone as you can get, which is Seyssuel, to the bottom of the Southern Rhone, namely Cotes-Du-Rhone.
The 2017 vintage was the first one that was made kosher and while I think these are exceedingly young wines, they are very Cali in nature. They seem very ripe and control is really not a requirement from Les Vins de Vienne. Just looking at the wines, you can see they let the fruit speak for themselves. The Crozes-Hermitage was probably the only red wine where the winemakers took action and made the wine with whole clusters, to allow the stems to add tannin, structure, and most importantly green and balancing notes to the very ripe and Cali-like fruit structure of these wines. Read the rest of this entry
Kos Yeshuos Winery’s new U.S. releases for 2019
In a few days, Josh Rynderman, “The California Kid“, and family will once again fly to the Southern Hemisphere as he continues his successful push towards being just the second dual-hemisphere kosher winemaker.
Last night Josh brought me his newly bottled 2018 Viognier and California Kid, which is a blend of Sauvignon Blanc and Viognier. The next time we see Josh, hopefully, he will be coming with a couple of bottles of his red wines that he is making in South Africa.
The concept of making wine in two separate hemispheres may sound cool but think about for more than 10 seconds. Wine is not created in a week! Actually, even if a winemaker were to trust the vineyard manager about the status of the grapes, without checking it him/herself, the entire process of the pick, crush, press (listed here as Josh only makes whites in the USA), fermentation, and transfer to tank, can take up to two months, given the state of affairs at Four Gates Winery. That along with helping Benyamin Cantz during Four Gates Winery’s harvest, and coming back in November through January to bottle the white wines, and you have a very hectic wine life and family life.
Making wines on both hemispheres requires incredible determination, timing, precision, along with the ability to handle flying on a plane for 25 hours to get from South Africa to California. The only other kosher Dual Hemisphere winery would be Goose Bay (Spencer Hill Winery as its called in New Zealand) and Pacifica. Even they have it much better, their trip is 14 hours, plus a quick change in SFO to Portland airport. Josh has a 25-hour pair of flights, I know I did it once, for his wedding and yeah, I am happy to not do it again anytime soon!
It is quite incredible how it all works out. The harvest in South Africa runs from January for whites, through April for reds. By the time the work is done for the wines harvested in South Africa, it may be a month off, and then back to California for harvest here! August to November. Back to ZA to bottle the previous year’s wines. Then back to California to bottle this year’s wines and so on. Lots of travel, little rest, especially doing TWO harvests, and all this for the love of wine! Sadly, given the fact that white wines are picked in January in South Africa, timewise it makes it almost impossible to produce white wines in both locations. Red grapes are picked later, so timewise, and organizationally, things work out better.
Well, as you know Josh is a friend, and as always I make sure to disclaim things like that before posting my notes, like with Benyamin Cantz of Four Gates Winery. So, with that my many thanks to Josh for coming by with the new wines to taste and safe travels and best of luck on the 2019 Harvest in South Africa! Remember to bring me those South African reds when you are back in July!
The wine notes follow below – the explanation of my “scores” can be found here:
2018 Kos Yeshuos The California Kid – Score: 91
This wine is a blend of Viognier and Sauvignon Blanc. The nose on this wine is 100% Sauvignon Blanc, showing crazy gooseberry, fresh cut grass, cat pee, with herbal notes, and nice peach in the background, lemongrass, and really fun and bright citrus notes, with peaches and creme in the background! The mouth on this medium plus bodied wine is rich and acidic, with a lovely acid core, followed by rich peach, grapefruit, and more lovely gooseberry, with salinity that is off the charts, followed by lovely orange and tangerine notes, with nectarines in the background. The finish is long, green, orange, and tart. Bravo!!! Drink by 2020.
2018 Kos Yeshuos Viognier, Sentinel Oak Vineyard, Shenandoah Valley – Score: 91 to 92
I really like the wine, the score shows you that, but I wanted to be clear, this is not one of those peach perfume kind of Viognier wines. These grapes were picked earlier, as such the perfume is not there, but the incredible flint is awesome, and there is loads of peach, just not that kind of ripe/floral peach nose that people immediately associate and expect with Viognier! If you had asked me blind, I would have said Pouilly Fume, for sure, especially with all the flint and the gooseberry at the end of the finish – SO GOOD!
The nose on this wine is awesome, so fun, so unique, a peach and flint firebomb, there is no oak on this wine, showing rich smoke and incredible gunflint, with bowls of bright peach, and apricot. The mouth on this medium-bodied wine is so fun, rich, layered, and really more than just a sipping wine, it shows good weight and mouthfeel, with a solid core of acid, tart fruit, with a really nice herbal structure followed by green apple, quince, and more bright and tart fruit, so nice! The finish is green, with loads of more flint, slate, along with passion fruit, gooseberry, citrus, and creamy notes. So nice! Bravo!! Drink by 2021.
Top kosher 2017 white wines from around the world
Ok, let’s start with the obvious, I have been so busy this year that I have had zero time to work on these posts. So, ahead of the High Holiday Crescendo, I wanted to post a quick note about the 2017 vintage and my hopes for a great new year, filled with joy, success, health, and lots of great wine to all.
2017 Vintage
So far the 2017 vintage has been much akin to the 2016 vintage – last year. The 2017 roses have been a letdown overall, much akin to the 2016 vintage of roses that were a letdown after the epic 2015 vintage. Sure, we have a few rose winners, like the lovely 2017 Les Lauriers de Rothschild Rose, and the nice 2017 Covenant Blue C Rose, and 2017 Netofa Latour Rosado.
Still, the whites have been a real letdown, much akin to what happened in the 2016 vintages. We have not had a GREAT vintage out of Israel since the INSANELY good 2014 vintage.
So, Israel has been a letdown white wine-wise and rose overall these past few years. But there are some winners as usual. I have yet to taste the 2017 Tzora wines. The Netofa whites are lovely, along with the fun and very enjoyable 2017 Covenant Israel Viognier. There is also some nice Dalton Sauvignon Blanc wines.
The true savior is once again, the old-world region. France has a few great whites! Yes, I said whites! Throw in California, and we have enough whites, just not a bounty.
I hope you enjoy these great white wines in your Succah and with your family. Wishing you all a healthy year signed and delivered!
The wine notes follow below – the explanation of my “scores” can be found here:
2017 Chateau Lacaussade Saint-Martin, Vieilles Vignes – Score: 90
The wine is a blend of Semillon and Sauvignon Blanc. This wine is very slow to open, it may need a quick decanting, for an hour or so. The nose is slightly tropical in nature with lovely with melon, guava, and hints of passion fruit to start, over time it recedes to show lemongrass, straw, mineral, grapefruit, citrus, and honeysuckle notes. Just like the nose the mouth also starts off with crazy tropical notes that also recede with time, to show a very different wine. After some time, the mouth on this wine is not complex, but very nice, with rich acidity, showing a good balance of fruit, green apple, heather, tart pear, and mineral. The finish is long, super long, with southern tea, and rich acidity, and lovely pith. Drink by 2021.
2017 Chateau Guiraud ‘G’, Sec – Score: 92
Finally, a French white I can really appreciate! This is really fun, the wine is a blend of Semillon and Sauvignon Blanc, showing notes of pure funk, wax, green notes, with cucumber, mineral, old-world notes, showing honeysuckle, and floral notes, with green apple, quince, lovely straw, and rich minerality. The mouth on this medium bodied wine is fun, with more funk, nice complexity, with rich salinity, followed by rich dry and tart Asian pear, with nice gooseberry, and graphite. The finish is long and green, with lemongrass, stone, rock, with more wax and flint. Bravo! Drink by 2021.
2017 Jean-Pierre Bailly Pouilly-Fume, Sauvignon Blanc – Score: 92
WOW! This wine has quite the nose, screaming with fresh orange blossom, ripe yellow grapefruit, with hints of nectarines, cat pee, and lovely citrus. The mouth on this unoaked Sauvignon Blanc is dry, bone dry, not quite a Sancerre, but impressive, with lovely weight, and great fruit focus with a crazy core of acid that keeps going long after the wine is gone, followed by rich mineral, slate, saline galore, and a lovely core of lie and lemon that mingle well and play with each other. The finish is long, crazy long, with more mineral, floral notes, lovely bitter notes of citrus pith, and just fun, tart citrus that lingers forever. BRAVO!!! Drink till 2021 Read the rest of this entry
Seven Kosher Viognier Wines
Viognier (pronounced Vee-Ohn-Yay) is a very special grape and one that must be handled with great care. The Viognier grape/wine is a special treat. It is a wine that has distinct characteristics: perfume, floral notes, and acidity, but it is also a very picky grape. It is very easy to lose to mold and because of this wineries will plant roses next to the grape vines to act as a canary for detecting mildew early on. The grape needs to be picked late otherwise; it does not generate the classic perfume that we are used to seeing in Muscat and Riesling wines. The winemaker has many choices with how he/she wants to manage the grapes. The winemaker can allow the wine to go through malolactic fermentation (to give it a bit more weight) or let the wine lie in the must (to give it more perfume) or to let it have a bit of wood to give it roundness. With all the choices and difficulties that Viognier wines have, they rarely meet expectations and are, therefore, not one of the current popular white wines. Finally, Viognier is not meant for long storage – hence the VERY early release dates on these wines, also the wine should have the acidity, fruit, and perfume to make it a real winner. By default, the Viognier grape is lower in acidity than other white varietals, which makes for a wine that is not meant for cellaring, at least not yet in the kosher market.
The most famous of Viognier wines come from Condrieu AOC and though they are highly desired, even there they are not always winners. The climate in Condrieu is colder than much of the Rhone, and its soil is made up of a porous, drainable granite, chalk, mica, and deposits of gneiss. The area is known as the original mother of Viognier and in the AOC, the only legal grape is Viognier.
While I really liked the 2016 Psagot Viognier last year, now it is losing its steam and it acid is falling off, making for a fetter more round wine. Dalton, in the past, threw so much oak at the wine that it was built to last longer. Psagot and Kos Yehuos both do not throw that much oak at the wines and they release them early on. Psagot has a fascinating way to get acidity and perfume. Yaacov Oryah, picks around 80% of the Viognier early, for acid, minerality and low alcohol, and 20% later in the season, for perfume.
I really enjoyed the 2017 Covenant Israel Viognier, it was varietally true, and really lovely. The sad fact was that I could not find it in Israel, the week before Passover, and I tried almost every wine store in and around Tel Aviv and Jerusalem! I had to come to the USA to taste it, and it is a lovely wine indeed!
Still, of all of them, the Kos Yeshuos Viognier is showing a more old world and mineral style than the perfume madness of the Israeli options. It is sad that there are so few options in the world of Viognier. Galil has some, and they are OK but pretty average. Same with the 2016 Yatir Viognier, it was muted to me. The 2016 Dalton Viognier was nice, but it is an oak monster, and that is an acquired taste.
Now I stated that there were 7 Viognier wines here in the title, and while there are 5 varietal Viognier wines, the other two are blends. The first of the blends is the 2017 Shirah Vintage Whites which is a blend of 55% Viognier and 45% Chardonnay, from the Murmur Vineyard in Santa Maria Valley. The last of the blends is the 2017 Teperberg Fermitage White, Inspire.
The wine notes follow below – the explanation of my “scores” can be found here:
2017 Covenant Israel Viognier, Blue C – Score: 90
Classic viognier notes with crazy rich floral notes, with rich saline, lovely peach, and some oak. The mouth on this medium bodied wine is really fun and showing a lovely oily texture, with rich weight and more fun saline, followed by apricot rolled in the grass, with floral notes. The finish is sweet and ripe and fresh with tart notes of stone fruit, with lemongrass and flint. Bravo!
2017 Psagot Viognier: 89 to 90
This year’s vintage is leaner than last year’s vintage, but also more light in style and focus. The wine starts off very ripe and needs time to come around, give this wine time. The nose starts off with ripe fruit notes of pineapple juice, honeycomb, really ripe, with cloves, allspice, peach marmalade, and apricot, and stone fruit. With time the nose turns to nice mineral notes, backed by peach marmalade, wonderful peach jam, and lovely hay, quince jam. The mouth is more round and fat than I would have hoped, with orange and nectarines, still, it is well structured. With slate, saline, and pith galore. Nice.
2017 Kos Yeshuos Viognier – 92 (QPR)
Do not cool this wine too much, it likes 30 min in the fridge and no more.
This wine has evolved over the past 6 months. Gone is the fruity nose and now the nose is pure flint, yeast, smoke, and really fun straw and mineral, with peach and honey in the background. The mouth on this medium bodied wine is ripe for sure, but really well balanced and showing lemongrass, with a rich oily coat that covers the mouth, well focused with rich acidity, nice mineral, great fruit pith, apricots, peach, and lemon, with rock, and grass. The finish is long and acidic, with enough complexity to grab your attention and keep it throughout the finish with lovely white rose tea, sweet spices, notes of fresh lavender, crazy saline lingers super long, with cinnamon, and cloves. Bravo!
2016 Psagot Viognier – Score – 88
So last year this wine was very ripe, now the nose is showing nice funk, with hay, straw, and honeyed notes. last year this wine was an acid bomb, now the wine has lost that rich acidity and now it is well balanced, with good fruit pith, and green notes, and not much else. Sadly, this wine is losing its grip and should be drunken ASAP. DRINK UP!
2017 Teperberg Destitage White, Inspire – Score: 89
This wine is a blend of Viognier, Sauvignon Blanc, and French Colombard. The nose on this wine is very floral and classically inclined to Viognier with its intense peach bomb notes, with white cherry notes, and sweet Oak. The mouth on this medium bodied wine is oily and tactile, with a rich weight from the Viognier and Colombard fruit, with sweet Guava and nectarines, followed by with orange notes, The finish is sweet and tart and fun overall, with good acid and floral notes. Nice!
2017 Shirah Vintage Whites – Score: 91 (QPR)
Another winner from Shirah with a blend of 55% Viognier and 45% Chardonnay. The nose on this wine starts off really fun and funky, showing straw and rich mineral, with sweet peach, rich ripe guava, and apricot. The mouth on this wine is really fun, rich, layered, well balanced, oily and textured, and so professionally made, with lovely smoke, oak, with rich apple, dried quince and with fresh focus and lovely weight and viscosity. The finish is crazy and dry, with sweet notes of fig, sweet lemon tea, with intense mineral and lovely pith with a citrus background. Bravo!!
2016 Dalton Viognier, Reserve – Score: 89
The nose is classic Viognier, with peach, too much oak, showing good apricot, sweet rose hips, and a perfume of honeysuckle, and orange blossom. The mouth is medium bodied, with a nice almost oily mouthfeel, showing nice weight, with good notes of summer fruit, with just enough acid, wish there was more, with lovely pear and nectarines. The finish is long and balanced with less acid than before, still too much oak, lovely mineral, slate, and more floral notes. Drink up!
Top kosher White and Sparkling wines that I have tasted in 2017
Over the past three months, I have been trying as many rose, white, and sparkling wines as I could find and it is time to post what I think of them. In the grand scheme of things, 2016 is not much better of a year than 2015 was. The white and rose wines from the 2015 vintage in Israel were a complete disaster. I have stated that many times and that is why I did not post this list last year at all. I was almost not going to post this list this year, but what the heck – it will not be very good information – as many of the wines were boring to painful with a few good exceptions.
To recap, red wines overall from Israel are a total letdown and nothing has changed in that department. However, the 2015 and 2016 vintages for whites and roses have overall been a huge disappointment, in regards to either lack of focus in the wines or lack of acid.
I have covered Rose – many times now, but the latest and last was here and a few French roses that were not worth much as well. The whites and sparkling wines were what I needed to post – so I guess it is time to post them already.
The State of Israeli wines from the 2016 vintage
Israel really got me excited about the rose and white wine potential, but the last two years have totally squashed those aspirations. I really hope 2017 brings it back. Sure, we can always count on Domaine Netofa and Tzora Winery for great wines. Netofa has released some brand new wines and I look forward to being able to taste those wines very soon. The new 2016 Tzora white wines are now in the USA and they are lovely wines that have a good few years in their tanks. The new 2016 Psagot are also quite nice.
Of course, Yarden winery continues to be the best kosher Sparkling winery in the world. Sure, there are great sparkling wines from France and even some nice one from Spain and the USA, but for the price, quality, and enjoyment – you cannot beat the Yarden Sparkling wines. Their white wines are very professional, they may not blow you away, but they are always clean, well balanced, and fun to drink, which is what matters. Their lower level labels (Gilgal here in the USA), have had some issues in the white wines, and Galil Mountain Winery has also been slipping a bit, which is sad.
In regards to Israeli red wines, nothing new here. A great red Israeli wine has gone the way of the dodo bird. Other than Tzora, Netofa, Mia Luce, and some others here and there, I cannot safely recommend reds from Israel to my friends.
Two years ago when I last compiled a cross varietal white wine list, I was praising Israel for its wonderful whites and rose – sadly that was the wonderful 2014 vintage! It was and is still crazy good for some wines like Matar and Tzora. Then we had 2015 and 2016! While the 2016 vintage is better than the 2015 vintage, well anything would have been better than 2015, it is still severely lacking.
My cellar has gone primarily to the USA, then France, then Spain, and then stuff here and there. The USA, mostly because I love all things Four Gates Winery, and a bunch of others as you will see below. That is a sad state of affairs, but it is one that has been created by the Israeli wineries themselves. They always have the chance to change back, till then I will enjoy the wines made in California, Spain, France, and wait for bell curve to shift like it has in France and California. I hope Israel is only slightly behind them, but from what I had over the past couple of years now, things are still going the wrong way in the world of kosher Israeli wines. Read the rest of this entry
Kishor Vineyards Winery – the latest 2015 and 2016 wines
I wrote about Kishor Winery a couple of times, when I saw them at Sommelier the last few years. I also wrote a more in-depth article about the winery here, last year. Well, since they did not come to this year’s Sommelier, it meant I had to go and see the winery again this year.
Last year I loved the 2014 Kishor Savant Red, but when we tasted this again late last year, it had turned hard. I asked to taste it again at the winery, and it had indeed become another wine, not the crazy old-world wine I adored last year.
Well this year, there are new releases, and many are quite nice, even if they were 2015 wines. As I have stated before, in my post on the Sommelier event, 2015 whites were and are a disaster. There were a few here and there, but the vast majority were horrible.
That said, I am finding that the 2015 reds are actually drinkable, at least some anyway. Sadly, the curse of Rose in Israel has continues into 2016, the crop of roses so far are B+ wines at best. However, the clear white grape of 2016 is Viognier – it is doing very well in all the wine regions of Israel.
I arrived early, really early, like 9AM early, and my many thanks to the team for meeting me at this early hour. As I stated on my Bokobsa post, I had just landed at 5AM, dropped my bags at my host, then I essentially drove directly to Kishor! So, it was early when I arrived, and it was great to taste some nice coffee and get down to tasting wine!
Yair Una, the winery’s marketing agent was there when I arrived, and he was VERY kind to call the winemaker, Richard Davies, to come from the fields to taste the wines with me. Richard Davies is one of those Vignobles of Israel. He makes the wines and he prunes the vineyards himself! He is one of those Renaissance guys you read about in the wine books!
The winery has three labels. The Kerem Kishor wines (rose, white and red) are the first label. Next is the Kishor Winery label, which seems to only have Viognier, and finally the Savant label, which has the red blend. Read the rest of this entry
Assorted wines I enjoyed over the past few weeks
Well, I hope I get into the flow of weekly posts, or even more often. For now, I am behind on wine posts from Yom Tov and other get-togethers. So, here is a list of wines I have recently tasted. Some I enjoyed and well, some not. There are a few shmita wines here, so be careful, as always I highlight them as shmita of course.
2007 Elvi Utiel-Requena Makor – Score: A- (Crazy QPR)
This wine is a blend of 85% Bobal and 15% Cabernet Sauvignon. The nose on this wine is rich with lovely umami, soy sauce, ripe plum, rich earth, loam, mushroom, raspberry, and black cherry. The mouth on this medium bodied wine is rich and impressively structured for such an old wine, showing really nice acidity, still integrated tannin, with an inky mouthfeel of velvet and texture with crazy mushroom, earth, barnyard, dark concentrated fruit, blackberry, ripe fruit, perfectly balanced with ripe currant, dark red forest berry, and green notes. The finish is long and tart with more dirt, and barnyard, showing still gripping tannin, and nice ripe and rich fruit. The oak does not show strongly in the mouth but it’s influence is felt nicely. BRAVO!!
2014 Louis Blanc Crozes Hermitage – Score: A- (Good QPR)
This is a lovely black fruit Syrah, with hints of blue fruit in the background. The nose on this wine is lovely, with roasted meat, rich licorice, with blueberry notes in the background, along with earth, loam, mineral, and spice galore! The mouth on this medium bodied wine is balanced and well-focused, with a mineral core, followed by sweet boysenberry that comes alive with time, followed by blackberry, spiced plum, and rich loam, that is wrapped in spicy oak, rich mouth coating tannin, and fig. The finish is long and spicy, with leather, chocolate, lovely charcoal, and bitter almond notes that give the wine its edge. The sweet fruit shows quickly and really is a nice wine, I hope it turns more French with time. It is ready now and will be at peak in two years. Drink till 2021.
2015 Psagot 7 Shmita Red – Score: B to B+ (shmita wine)
This is a blend of all the varietals that Psagot bought/used for the Shmita year of 2015. The white shmita blend was really nice, while this was good enough. It is very green.
The nose on this wine is cranberry, cherry, and asparagus salad. The mouth on this medium bodied wine is nice, but nothing spectacular, other than the very impressive mouth coating tannin. Other than that, it feels like a second label French wine, with lots of press juice, very harsh and not balanced, with black and red fruit. The finish is long and green, with good acid, and mounds of herb and foliage.
2015 Psagot 7 Shmita White – B+ to A-
This is one of the nicer Shmita white wines, it is a blend of all the white varietals that Psagot has under control. The nose is redolent with Mango, lychee, floral notes, honeysuckle, and lovely bright citrus notes. The mouth is medium bodied with good acid, nice balance, all wrapped in straw, cut grass, mint, green notes, with lovely grapefruit, peach, and pineapple. The finish is long with nice acid, mineral, and spice. Nice!! Read the rest of this entry
Kishor Winery – an up and coming kosher winery with an altruistic theme
When I first saw Kishor Winery in 2014 and Sommelier, I loved their whites, but what one really remembers the second you say Kishor Winery must be its winemaker; Richard Davies – a gregarious man with a smile that matches his easy-going South African accent. Davies was there when the vines went down, in 2010, three years before he came to Kishor.
But I am getting ahead of myself, before we get to the winery let’s talk about Kishorit! As their website says:
Kibbutz Kishor was founded by the Shomer Hatza’ir youth movement in the late 1970s. After a number of unsuccessful attempts to settle the isolated, rocky mountain-ridge, the kibbutz was abandoned. In 1997, after lengthy negotiations with the Jewish Agency for Israel and the Kibbutz movement, Kishorit was founded on the land of the former Kibbutz Kishor.
Today, Kibbutz Kishor is experiencing a complete revival as nearly 80 mainstream kibbutz members have begun to build their homes alongside the Kishorit members. The members of the rejuvenated Kibbutz Kishor and the members of Kishorit will enjoy a fully integrated community, with private residential areas and shared public spaces, celebrations, work, social activities and communal life. Kishor and Kishorit are championing a revolutionary model of rehabilitation and inclusion of people with special needs into the community.
The idea for the integrated community stems from the holistic vision of Kishorit’s founders. We believe in a supportive, integrated community that provides for the separate, individual and unique needs of each group, but encourages inclusion wherever and whenever it is possible and beneficial.
I drove to the winery to meet Davies and his marketing agent – Yair Una. I can personally say that the kibbutz is quite lovely, with tree-lined lanes and idyllic homes surrounded by large swaths of open expanses and parks. Davies arrived in 2007 and went to work in the orchards, but when the UJA came knocking and promised to fund an agricultural expansion – they jumped all over it. The vines went in two phases, 2007 and 2010. The first planting in 2007 was Bordeaux grapes, but in 2010 they expanded to include Rhone varietals that make up much of the winners in the past few years. Throughout it all Davies has been part of the winery, and when it was time to make wine – he took over as winemaker, while continuing to manage the vines.
Still, the man is smart enough to ask for good council, and thankfully that is readily available in Israel now – wine consultants that have been helping many a winery. In this case, the consultant Davies uses is one of the country’s best; Itay Lahat. He also helps at Gush Etzion where they are making great white wines, and Tura Winery to name a few. The whites at Gush Etzion and at Kishor show the deft hand of Lahat, where bright fruit and pith are a common adjectives to their wines. Read the rest of this entry
