Barbera – Italian Wine becomes Israeli

Posted on July 29, 2008

Galil Mountain Barbera 2006

Israeli wine made from the Barbera grape are becoming more and more popular. Several new wineries have been introducing this Mediterranean varietal into their wines. Originally seen only by Dalton and Recanati, Galil Mountain has also recently introduced an Israeli Barbara. Barbera is not known much outside of Italy, but it is one of the most common varieties in Italy – a country not too far away from Israel: both are in the Mediterranean region.

The Jerusalem Post recently wrote a review of Galil Mountain’s new wine and had this to say about the varietal:

The grape produces a light, fruity and aromatic wine that a lot of people compare to Beaujolais, with nice bright acids and low tannin. It’s a red than can easily be drunk young, also like Beaujolais, but with its solid strength of acid, it lasts a bit longer in the bottle.
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In Israel the Barbera grape is not widely planted and so far only few of the local vintners have experimented with this variety. As the grape has natural high acidity, it desires to be grown in a hot climate where the temperature variations of hot days and cool nights make good growing conditions for finer fruit.

This is what the Post’s critic said of Galil Mountain Winery’s new release:

The Barbera 2006 of the Galil Mountain winery is actually a lovely wine with a solid core of blackberry and cherry flavors. I don’t have the chance to drink too much of this variety, but no doubt Vaadia has bottled an excellent opportunity (especially for new wine drinkers) to explore yet another varietal. Not over oaked, with notes of vanilla, it is an easy-drinking, well balanced wine that goes down bright and clean. Think young, fruity and fresh, and this one will be more than satisfying. NIS 60. (kosher)

Compare this to Daniel Rogov’s review of the Galil Mountain Barbera 2006:

Galil Mountain, Barbera, 2006: Showing darker, deeper and even more impressive than at an advance tasting. Now showing medium- to full-bodied, almost inky ruby towards garnet in color, with its impressive 15% alcohol content in fine balance with wood, tannins and fruit. On the nose and palate blackberries, blueberries, plums and violets, those supported nicely by notes of vanilla, milk chocolate and, rising on the long finish notes of black pepper, minerals and red cherries. Generous but gently mouth-coating tannins, fine concentration make this supple wine a fine candidate for drinking now or for cellaring until 2011. About as fine as you’re going to find anywhere with Barbera. At NIS 60 (about US$ 18) unbeatable value for money. Score 91. K

Have you had this wine yet? What do you think about either the Galil Mountain Barbera or the Barbera varietal in general?

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