The BBC has a great profile of Domaine du Castel, a great winery that I discovered several years ago.

When you think of the world’s great wine producers Israel is not a name that often crops up. But Eli Ben Zaken is trying to change that.

What started as a hobby is now an international business, but as his success has grown so too has the competition in the hills around Jerusalem.

So is there enough business to go around? Philip Hampsheir went to Castel, 30 minutes outside Jerusalem, to find out.

(The following article first appeared on wines-israel and is reprinted w/ permission To order Hugh Johnson’s Pocket Wine Book 2011 please click here.)

The new Hugh Johnson’s Pocket Wine Book 2011 has been published by Mitchell Beazley, London. This is the annual, mini-encyclopedia written by Englishman, Hugh Johnson. It is the world’s largest selling wine book and is translated into many languages and sold around the world. Hugh Johnson is the world’s most distinguished and prolific wine writer.

The book is like a Michelin guide in that it gives a rating to Israeli wineries. There is no other international book that features so many Israeli wineries. It was first published in 1977 and since then has been published annually. Hugh Johnson is helped by an editorial team, some of them famous wine journalists in their own right  and carefully chosen experts in each region. This year Israel is placed in a new Eastern Mediterranean section that includes Cyprus, Lebanon and Turkey, as well as Israel. There are a record thirty Israeli wines listed. Last year there were twenty six. The new additions are: Alexander, Avidan, Mony and Zion. Both Domaine du Castel and Yatir Winery have succeeded in holding on to their four star rating. This puts them amongst some of the finest wineries in the world. Wineries that have advanced since last year are: Clos de Gat, Galil Mountain, Pelter, Ella Valley, Tzora and Binyamina. Each of these wineries has succeeded to improve their rating.

Barkan-Segal, Carmel, Galil Mountain and Tabor receive recognition for having good value wines. The Margalit Special Reserve receives a notation of being particularly enjoyed by Hugh Johnson, himself.

In his introduction to the Israel section, Johnson writes that Israel has become: “a young, dynamic wine industry.” He also writes that the best growing regions are the Upper Galilee, Golan Heights and Judean Hills adding: “… but (typically of the Israelis), they also have vineyards in the desert.”In comments on the Eastern Mediterranean, Johnson writes: “Lebanon…and Israel… have progressed no end in the last ten years and are producing some high-quality reds. War and violence make this a difficult area for wine-growers, so the courage of Israeli and Lebanese winemakers should be encouraged – better to make wine than war.”

In an aside, entitled ‘Grapes of the moment,’ he comments on how strange it is that there are no indigenous varieties in Israel, when there are so many in Cyprus and Turkey. However he notes that the “varietal menu is not entirely standard”, mentioning: Cabernet Franc, Carignan, Petite Sirah and Petit Verdot.In his introduction to the book, he reminds readers he does not like wine scores. He writes: “This book doesn’ t do wine-by-wine judgements. No scores. The one-to-four star code is my take on the winery…as a presence in the market.” He therefore differentiates his world view from the American style of scores out of 100, as represented by Robert Parker and the Wine Spectator.

Hugh Johnson is well-known for his books: ‘The Story of Wine’ (on history), ‘The World Wine Atlas’, which he now writes with Jancis Robinson MW; ‘The Wine Companion’,which has recently been updated by Stephen Brook; and ‘The Art and Science of Wine’, about winemaking and viticulture, which he authored with James Halliday. Each of these are classics, which form the basis of any wine lover’s library.

He has also written his autobiography ‘Wine – A Life Uncorked.’Hugh Johnson visited Israel in the late 1980’s for his TV series on the The Story of Wine. He observed the early days of the Israeli wine revolution. He observed the early days of the Israeli wine revolution, and as his World Wine Atlas and Wine Companion indicate, he is well informed on Israeli wines. The full ratings from Hugh Johnson’s Pocket Wine Book  2011 are:

FOUR STARS **** Domaine du Castel

THREE TO FOUR STARS ***>**** Yatir Winery

THREE STARS *** Clos de Gat, Golan Heights, Margalit

TWO TO THREE STARS **>*** Carmel, Chateau Golan, Flam, Galil Mountain, Pelter

TWO STARS ** Barkan-Segal, Ella Valley, Recanati, Saslove, Tulip, Tzora, Vitkin

ONE TO TWO STARS *>** Agur,  Alexander,  Avidan,  Binyamina,  Chillag,  Dalton,  Sea Horse, Tabor

ONE STAR * Bazelet Hagolan, Mony, Tishbi, Teperberg, Zion

(The Following article is from wines-israel and reprinted with permission).

Mony Winery is a cocktail which beautifully illustrates the variety and complexity of Israeli wine. It is an estate winery situated at a monastery, owned by a Christian Israeli Arab family, producing kosher wines, from monastery owned vineyards, made by a Jewish Canadian winemaker!

The Artul family, from the village of Maghar in the Galilee, leased the vineyards from Dir Rafat Monastery in the 1980′s and opened a winery in 2000, named after Dr.Mony Artul, the deceased son of Shakib Artul. The first vintage was in 2002 and they reverted to producing kosher wines in 2005. The 650 dunams of vineyards in the Sorek Valley, include numerous plots, spread over the hills surrounding the monastery. Apart from its estate wines, Mony also produces a very good quality olive oil.

They have recently taken a big and praiseworthy step by employing an internationally trained winemaker. This is rare for a boutique winery in Israel. The winemaker is Sam Soroka, who is considered one of the best and most experienced winemakers in Israel. He graduated at Adelaide University, worked for Wynns in Coonawarra, South Australia, and for BRL Hardy in Western Australia and in the Languedoc, South of France. In California he worked for Charles Krug and in Canada for the Henry of Pelham Winery in Niagra. In 2003 he came to Israel, joined Carmel Winery, opening their boutique winery at Zichron, and was there for six years. In 2009 he joined Mony.

The Jerusalem Wine Festival gave an oppotunity to taste the 2009 wines, the first wines produced by Sam Soroka. It is a clear there has been a huge leap in quality and this has become a winery to watch. Not only that, but the labels have also been simplified and improved. The leading label is the Reserve wines, and Sunny Hills is the mid range offering value for money. Classic is the name the entry level wines will carry.

The new wines include:

Mony French Colombard 2009
A lemon fresh, zingy wine made from French Colombard. This is one of the only varietals from Colombard on the market and a reminder that it grows well in Israel’s hot climate. This is the perfect apertif wine, representing great value.

Mony Chardonnay Reserve 2009
Initially cold fermented in stainless steel tanks, this wine was then transferred to French oak barrels. This is a refreshing wine, with aromas of peach and melon, and excellent balancing acidity. A modern style Chardonnay, it is not too oaky and a good wine to accompany food.

Mony Syrah 2009
This Syrah has a deep purple color, with a nose of forest fruits and a hint of black pepper. It is full flavored, and ready to drink now.
It is a wine which shows the potential of Mony’s vineyards, under the expertise of a really good winemaker.

Mony Claret 2009
A Bordeaux style blend, made from 46% Cabernet Sauvignon, 20% Merlot and 34% Petit Verdot. This wine is still quite tannic, closed and full bodied. Not ready to drink yet, but it already shows a nose of ripe blackcurrant fruit, cassis with a backdrop of vanilla. Given time and it may be the best Mony wine produced to date and wets the appetite for the Reserve reds to follow. The name ‘Claret’ is the slang used by the British for a red wine produced in Bordeaux.

Mony Muscats 2009
There are two aromatic Muscats, one white and the other red, produced respectively from Muscat of Alexandria and Muscat Hamburg grapes. These are both sweet, fresh, aromatic, but give an impression of being semi sweet because of the acidity. Grapey and refreshing, but they need to be served very cold.

Mony Winery is on the rise. Dir Rifat Monastery is situated off Route 38 near Beit Shemesh, and the Mony Winery may be found in friont of the monastery, after Tzora Kibbutz and Teperberg Winery. Well worth a visit.

(The following is from wines-israel.com and reprinted with permission)

Enjoy wine in the summer by matching the wine not to the food but to the occasion. Here is the time to buy what you like and not worry what others think. For the growing number of wine lovers who like to boast that ‘they only drink red wines’, the summer months give the classic opportunity to enjoy white, rosé or even sparkling wines.
Where to buy from for summer drinking? The best place is where there is a fast turnover of stock. A supermarket or specialist wine shop, where the wines have been kept correctly, are ideal. Avoid the kiosk, or the drinks shop that sells mainly beer and soft drinks. Certainly avoid a place where there are old bottles of yellowing white wines on the shelves. This is a sign of low turnover or poor stock control.
Sparkling, sweet dessert wines or simple white wines should be served very cold. Quality white wines, like a Chardonnay, should be chilled and even light, fruity red wines are best lightly chilled.
When you have bought your wine, be aware that a domestic fridge will chill a wine in an hour. At the last minute it would be more effective to put the bottle in a freezer for 15 minutes. However don’t forget it, because the wine will freeze to slush, which will destroy the quality and the bottle may explode!
For the quickest result, the solution is the simplest. Put the wine in a bucket or sink full of iced water, add a pinch of salt and the bottle will be cold in ten minutes. This is the ice bucket principle you know from weddings and restaurants! At a picnic, try wrapping a wet rolled up newspaper around a bottle or use one of the ice freezer sleeves available in some wine shops. Both methods really work.
If you are buying wine in a restaurant, insist on an ice bucket for your white and rose wines. However to be effective, ensure the ice bucket is full not only of ice, but also water. Even some red wines will benefit by 10 minutes in an ice bucket. If you want to ensure the temperature remains correct, be sure that glasses are not overfilled as wine warms up quickly in the glass.
So what to drink? The classic and most stylish drink is Champagne, which apart from anything else is perfect with strawberries. Cava from Spain or Prosecco from Italy are in fashion and less expensive alternatives. However why not support Israel and buy Gamla Brut, Private Collection Brut or Selected Sparkling. They may be drunk by the glass in restaurants or enjoyed with fresh fruit on the balcony at home and they are every bit as good as any Cava.
Rosés, derided by wine snobs for years, are suddenly back in. Consumers are realizing a wine does not have to be sophisticated to be enjoyable. A rosé or blush wine are ideal wines for the summer. An inexpensive example is Selected White Zinfandel. The delicate pink colour and touch of sweetness make this a great picnic wine. It is also perfect with pizza. Other options include the Recanati Rosé and Galil Mountain Rosé, which are two of the best on the market. A rosé is the perfect wine for the Israeli climate.
An ‘off dry’ wine is basically a dry wine with just a touch of sweetness. Examples are aromatic white wines made from Gewurztraminer and Riesling grapes, which make for a refreshing choice, especially for a more discerning consumer. The Yarden and Appellation Gewurztraminers, Gamla White Riesling or Appellation Johannisberg Riesling are Israeli white wines that receive international praise for quality.
If you are trying to choose one wine to please everyone, you can always connect with an old friend, Emerald Riesling. Fruity, very aromatic and semi dry, it is a good choice for a wide range of guests. Best value is the Classic and Selected Emerald Rieslings found in supermarkets. However for better quality go for the Barkan Reserve or Private Collection Emerald Rieslings, which are less sweet & better balanced.
A wine that will surprise with its popularity is a Moscato, made from Muscat grapes. This is a light, grapey, sweet, slightly sparkling wine, which is also low alcohol. These wines are made like a Moscato Canelli from Italy, but apart from Italy, the best examples of this style of wine are made in Israel. People who don’t usually like wine will love it and it will make wine lovers smile! Golan Moscato, Young Selected Moscato and Dalton Moscato are the best Israeli versions.
For dry wines, go for a light style Chardonnay, preferably unoaked, a refreshing Pinot Grigio or an aromatic Sauvignon Blanc. The unwooded Pelter Chardonnay and Private Collection Chardonnay, are examples of Chardonnays becoming more popular in Israel. They are fresh, steely and appley, and more refreshing than the more traditional oaky, buttery style. Gamla, Galil Mountain, Private Collection and Tabor are some of the best value Sauvignon Blancs in Israel. The perfect accompaniment for grilled fish and an almost ideal summer wine.
Viognier is becoming an innovative, trendy alternative, which will be popular for those that like Chardonnays. The Dalton Viognier is part oak aged and the Yatir Viognier is preferable for those who prefer their Viognier unoaked.
For a barbeque, a light red with good fruit and balancing acidity, can be versatile and refreshing with both meat and fish dishes. Here you are looking for a wine in the style of Beaujolais or Valpolicella, which has ideally not been aged in oak barrels. A light Pinot Noir or young Merlot will also suffice. Mount Hermon, Canaan or Yasmin are popular brands for light, blended reds. If a varietal is preferred: Classic Cabernet, Selected Merlot, teva Shiraz or Reches (Ridge) Carignan Shiraz are recommended. All are young, fruity, easy to drink reds, which should be served slightly chilled.
Two wonderful summer drinks are Bucks Fizz and a white wine spritzer. Bucks Fizz is champagne with freshly squeezed orange juice added, though any dry Sparkling wine will do. For a white wine spritzer simply add soda or sparkling water to an ordinary white wine. Serve it very cold in a long glass. This idea is considered passé, because Israelis remember that their grandparents used to drink Carmel Hock and soda in the 1960’s. However think again. It is good for those who are diet conscious, is very refreshing and one bottle of wine used like this will go a long way amongst a group and is certainly a safer choice for those driving. (Even though it is far better, not to drink and drive.)
The important thing to realize is that Israel has many wines which are perfect for the hot, humid summers. These may not be the best trophy wines, or the most expensive, but there are so many wines and wine styles to enjoy with the local Eastern Mediterranean climate and food. The final messages for this summer are drink what you like, match the wine to the mood, not the food, and, most important, drink blue and white!

My favorite Jerusalem wine event is here! Jerusalem Wine Festival.

At the just reopened Israel Museum, this year’s Jerusalem Wine Festival is bound to be a success. Here are the details:

• Tuesday through Thursday, 3-5 August at the Israel Museum
• Admission is 60NIS and includes a free tasting glass and unlimited tastings.

Check out my previous reports of this Israeli wine tasting festival here.

Please send us your pictures as well!

(This article first appeared on wines-israel.com and is reprinted with permission)

Two wines were recently launched on the same date, at the same venue, with a tasting by a select group of Israel’s leading wine journalists & critics. As the wines were tasted together, it was the perfect opportunity to compare the story and tasting notes of two of Israel’s finest wines.

The wines referred to are Carmel Limited Edition 2007, produced by Carmel Winery, and Yatir Forest 2007, produced by Yatir Winery. Both are Bordeaux style blends, made from similar grape varieties. Both are the flagship wines of their respective wineries.

Apart from these similarities, they could not be more different. One is made by Israel’s largest winery, the other by a relatively small, boutique winery. One is made from grapes grown in the north of Israel, the other in the south. One is made by a winemaker trained in the ‘Old World’ of winemaking, the other is made by a winemaker schooled in the ‘New World’. Comparisons of the two wines follow.

The Grape Varieties
The grape varieties for both wines are virtually the same and though the wines were made totally independently, there is not even much difference in the relevant percentages. The Carmel Limited Edition 2007 is made from 57% Cabernet Sauvignon, 31% Petit Verdot, 5% Merlot, 5% Malbec and 2% Cabernet Franc. The Yatir Forest 2007 is a blend of 50% Cabernet Sauvignon, 36% Petit Verdot, 7% Merlot, and 7% Malbec.
It is interesting to note how Petit Verdot has become the second variety in both wines, whilst the importance of Merlot has declined. It is also noteworthy that Malbec has made its first appearance in both blends.

Wine Regions
However, the wine regions for the two wines represent totally different terroirs.
The grapes for Carmel Limited Edition were, for the first time, all sourced from the Upper Galilee. They were grown in the Kayoumi and Ben Zimra vineyards, not far from Mount Meron, at approximately an elevation of 800 to 900 meters and in the Alma and Netua vineyards in the Kadesh Valley, on the border with Lebanon, at about 450 meters altitude.
The Upper Galilee has become the main source of new vineyards in the Carmel quality revolution. Most of their quality wines come from there and it now rivals the Golan Heights as the best region for fine wines in Israel.
Yatir Forest was produced from vineyards in the southern tip of the Judean Hills at an elevation of up to 900 meters above sea level. The vineyards lie within Yatir Forest, which is Israel’s largest forest, planted in 1964. The terroir there, is arguably the most unique in Israel, being the meeting place between the Judean Mountains, the Judean Desert and the Negev Desert.
The vineyards for both wines are young, being planted in the late 1990’s or early 2000’s.

Vintage Report for 2007
In the Galilee, the winter was comparatively cold with a few especially cold spells. Ripening was slower than normal, but even. Yields were lower than in 2006, but the color & concentration of the grapes was good. It was therefore decided the quality merited making a Limited Edition, which had not been made in 2006.
In 2007 there was less rain than usual in Yatir Forest. The spring and early summer did not suffer from undue heat, but most of August there was a hamsin. The harvest was slightly later than usual.
However overall, the 2007 vintage was considered a good one for elegant, well-balanced wines. The quality was considered considerably better than the 2006 vintage and the wines are less bombastic than will be the case with the more powerful, higher alcohol 2008’s.

Harvest
The different time the harvest took place in the two regions illustrates one of the differences between the southern Judean Hills and the Upper Galilee. The grapes for the Limited Edition were harvested in October 2007, whilst the grapes for Yatir Forest were harvested at the beginning of September 2007. In both cases harvesting was mechanical and at night. The grapes for the Limited Edition were taken to Carmel’s Upper Galilee facility at Ramat Dalton, known as Kayoumi Winery, which has been in operation since 2004. The Yatir grapes were taken to Yatir Winery at Tel Arad in the north eastern Negev.

Winemaking
The grapes for the Carmel Limited Edition were fermented separately at Kayoumi Winery. Then each individual component was then aged separately in 300 liter French oak barrels, (40% new oak), for 15 months at Carmel’s Zichron Ya’acov Wine Cellars.
The Yatir Forest grapes were vinified and then aged separately in 225 liter French oak barrels for 16 months, ( 1/3rd new.) In both instances the wines were allowed to age quietly in bottle for a further 16 months before release.

Tasting Notes
The Carmel Limited Edition 2007 is deep purple in color with an aroma of blueberries, cassis, violets and tobacco leaves. There is a delicate balance between fruit, acidity and velvety tannins.
Yatir Forest 2007 is deep purple with a bouquet of ripe blackcurrant with a backdrop of Mediterranean herbs. It is in a style that combines power with tight elegance.
Both wines were only very coarsely filtered. The Limited Edition is 13.5% alcohol, the Forest 14%.

Winemakers
The winemakers of these two super-premium wines are respectively Lior Lacser, chief winemaker of Carmel Winery and Eran Goldwasser, winemaker of Yatir Winery. They are regarded as two of the finest, most progressive young winemakers in Israel.
Lior Lacser, 38 years old, trained as a lawyer before making a career change to become a winemaker. He studied in Beaune, worked at Domaine Comte Armand in Pommard and Chateau Le Bon Pasteur in Pomerol, including some time with celebrated winemaking consultant, Michel Rolland. He then traveled to Australia and had work experience at Harmans Ridge Estate in the Margaret River region of Western Australia. He joined Carmel in 2003 and became chief winemaker in 2005.
Eran Goldwasser, 39 years old, is a graduate of oenology at Adelaide University in Australia. Whilst there, he also worked at Rouge Homme, then a Southcorp owned winery in the Coonawarra region of South Australia. He also had experience at Salitage Winery at Pemberton, in the south west part of Western Australia. On his return he joined Yatir Winery and was responsible for the 2001 vintage, the first vintage of Yatir Forest to be released.

The Wineries
Carmel is Israel’s largest and most historic winery, founded in 1882 at Rishon Le Zion and Zichron Ya’acov, by Baron Edmond de Rothschild. The winery owns vineyards all over Israel, and is particularly well represented in the Upper Galilee.
Yatir Winery, a boutique winery founded in 2000, is Israel’s premier winery from the south of the country. It is situated at Tel Arad in the north eastern Negev.Their wines are sourced from vineyards in the southern Judean Hills. Yatir is 100% owned by Carmel, but is managed independently.
Carmel produces 15 million bottles a year, divided into six major brands or labels: Carmel, Single Vineyard, Appellation, Private Collection, Selected and Young Selected. By contrast, Yatir produces 120,000 bottles a year, divided into six different wines.

Labels
The Limited Edition label is in a traditional style similar to many Bordeaux wines, as befits a wine made as a Bordeaux style blend. It features a drawing of the historic Rishon Le Zion Wine Cellars on a light, cream label. The bottle is long and elegant, with a red capsule.
The Yatir Forest has a totally unique, innovative package with a little booklet instead of a traditional label, giving details of the winery, vineyards and wine.
The company logos on the labels give clues of the Biblical roots for Israeli wines. Carmel’s logo is of the two spies (Joshua and Caleb)returning from The Promised Land, carrying a large bunch of grapes on a pole between them. They reported to Moses that the land of Canaan ‘flowed with milk and honey’.
The Yatir Winery logo, a lion, is on a red wax-like stamp on the bottle. The lion was the emblem of the Tribe of Judah. The Tribe of Judah and the later province of Judea, resided where the current Yatir vineyards are grown.

Third Party Recognition.
Carmel Limited Edition has at best received 90 points for the 2004, from Robert Parker’s Wine Advocate; 93 points for the 2003, from Daniel Rogov and was twice on the list of the 100 Most Exciting Wine Finds (2003, 2004), in Tom Stevenson’s Wine Report. The wine is rare amongst Israel’s de-luxe wines; comparatively low alcohol, with a delicate, elegant nose, refreshing on the palate with good acidity and soft tannins. Carmel Limited Edition is one of the leading wines in Israel produced in a more restrained, ‘Old World’ style.
Yatir Forest has at best received 93 points for the 2003 from Robert Parker’s Wine Advocate, the best score yet received for an Israeli wine. It also equaled the best score for an Israeli wine in the Wine Spectator, receiving 92 points for the 2005 from Kim Marcus. Tom Stevenson regarded the 2004 as by far the classiest Israeli wine he had ever tasted. Daniel Rogov gave the 2006 94 points and Oz Clarke gave it two stars in his Pocket Wine Book. The Yatir Forest wines from the 2003, 2004, 2005 and 2006 vintages, have each received 90+ points from the Wine Advocate.
The style is richer, more concentrated and velvety, even though later vintages show more elegance than previously. Yatir Forest is regarded as one of Israel’s finest wines.

Rothschild’s Vision
After his first visit to Israel in 1887, Baron Edmond de Rothschild insisted in planting the Bordeaux varieties like Cabernet Sauvignon, Cabernet Franc and Malbec , because he wanted to make a quality Bordeaux style wine. He sent cuttings from Chateau Lafite and experts from Bordeaux. However it was not to come to pass because the growers wanted higher yields, the new vines got phylloxera and the market was not yet ready for a quality Israeli wine.
Fast forward 120 years, and the company he founded, Carmel and its wholly owned subsidiary, Yatir, are both making high quality, Bordeaux style blends which are not only the flagship wines for the respective wineries, but also quality ambassadors for Israel abroad. How satisfied the Baron would be to see his vision realized and his dream come true. It took a long time, but what is 120 years, when Israel has been making wine for over 5,000 years?

In the Decanter World Wine Awards, Israeli Syrahs or Shiraz’s were put under the microscope and came out well. It was only a decade ago that there was no Syrah in Israel and it seemed nothing would stand in the way of Cabernet Sauvignon being regarded as the best variety for quality wines in Israel.

However, many winemakers are being converted to Mediterranean rather than Bordeaux varieties, and Syrah, or Shiraz, is becoming more prominent with Israel’s quality wineries. The results for Syrah or Shiraz at the Decanter World Wine Awards, which were very encouraging, were as follows:

Regional Trophy
Carmel Winery Kayoumi Vineyard Shiraz, Upper Galilee 2006

Silver Medal
Clos de Gat, Harel, Syrah, Judean Hills 2008
Clos de Gat Sycra, Syrah, Judean Hills 2007
Yarden Tel Phares Vineyard Syrah, Golan Heights 2006

Bronze Medal
Yarden Syrah, Golan Heights 2005

Those who believe Israel will one day become known for other, more unnusual varieties, also received encouragement. Carmel’s Appellation Carignan Old Vines 2006 and Ella Valley’s Cabernet Franc 2007 received Silver Medals – which at Decanter’s competition counts for something.

Carmel Winery’s Appellation Petite Sirah 2006 has been selected by Decanter Wine Magazine as Wine of the Month in their July 2010 issue.

This is the first time since the 1990’s that an Israeli wine has received this prestigious award. Decanter is one of the world’s most famous wine magazines with their contributors being a Who’s Who of the world of wine.  They include Hugh Johnson, Michael Broadbent, Stephen Brook, Stephen Spurrier and Andrew Jefford, amongst many others.

The Appellation Petite Sirah Old Vines is produced from 40 year old vines in the Judean Hills. The same wine also won a Gold Medal in the leading Israeli competition, Eshkol Ha’zahav. It is made 100% from Petite Sirah, an underrated variety and Israel is fast getting a name for producing it really well.

So far it has been a very successful year for Carmel both in Israel and internationally. The year the company celebrates its 120^th harvest has been a golden year. In recent months Carmel Winery:

• Received four gold medals at the BEST VALUE 2010 competition, which was the best equal result by any Israeli winery.
• Received four gold medals at the Eshkol Ha’Zahav 2010 competition – more than any other Israeli Winery.
• Won a Trophy at the Decanter World Wine Awards 2010 for Kayoumi Shiraz 2006. Carmel is the only Israeli winery to receive a Trophy in international competition this year. (A Trophy is one step above a Gold Medal.)
• Received the equal top score for an Israeli wine in a tasting by the Wine Spectator
• Carmel’s subsidiary Yatir Winery was awarded 91 points for the Yatir Forest 2004 and 2006 by Robert Parker’s Wine Advocate. Therefore Yatir Forest 2003, 2004, 2005, and 2006 have now each been awarded between 90 – 93 pints by Robert Parker.
• Carmel’s 120 Brandy was awarded 95 points by Daniel Rogov.
• And now the Appellation Petite Sirah Old Vines has been selected at Wine of The Month by Decanter. An extremely rare award for an Israeli wine.

Segal Argaman 2007 from Dovev Vineyard in the Upper Galilee, has won the equivalent of a Gold Medal at ‘Les Citadelles du Vins’ Competition held in Bordeaux, France. Argaman is a cross between Carignan and Souzao, a Portuguese variety.

Avi Feldstein, winemaker of Segal Wines, produced a single vineyard wine from Argaman grapes grown in a vineyard in the Upper Galilee, which created new interest in the Argaman grape. Now the wine has won this prestigious award. Segal Wines is owned by Barkan, Israel’s second largest winery, which is in turn owned by Tempo, Israel’s largest brewery.

Cabernet Franc, Carignan and Petite Sirah are some of the more unfashionable grape varieties, becoming more associated with Israel. In the rush of quality international competition results announced in May 2010, the Ella Valley Cabernet Franc 2007, Carmel Carignan 2006 and Carmel Petite Sirah 2006 were all awarded Silver Medals in the Decanter and IWSC respectively. This is encouraging for those looking for wines with an Israel identity.

However, even though Carignan, for example, has been in Israel since 1882, Argaman is the only truly Israeli variety.

Argaman was developed by Professor Roy Spiegel in the early 1990′s. A varietal Argaman wine produced by Carmel Mizrahi won a Silver Medal at the BTI in Chicago in the mid 1990′s, but apart from that initial success, the variety tended to be lost in inexpensive blends. It was planted mainly in the Samson, Shefela or Judean Plain region. However Avi Feldstein has always believed in the variety. He insisted in planting Argaman in the premium Upper Galilee and producing the first single vineyard wine from it. His pioneering effort has born fruit in Bordeaux.

(This story first appeared on Wines Israel and is reprinted with permission)