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Galil Alon

The wine displays rich aromas of plum, black cherry and fresh berry, a touch of light grass, and notes of maple and browned butter. With well-balanced acidity and a smooth, silky texture, the wine features a long-lasting and pleasing finish.

Region: Upper Galilee.

 

Varieties: 41% Cabernet Sauvignon, 35% Syrah, 17% Cabernet Franc, 7% Petit Verdot.

 

Technical Data: After 10-20 days of fermentation on skins at 28ºC (82ºF), the wine underwent full malolactic fermentation, and aged for about one year in oak barrels.

 

Harvest: Following a rainy winter, the 2013 harvest season was characterized by relatively mild weather, enabling optimal vine growth and outstanding grape quality. The harvest’s unique climatic conditions led to uniform ripening in the vineyards, leading to most of the harvested fruit arriving at the winery in September. The quality of this harvest appears to be very high.

 

Analyses:

Alcohol                       15.0%

Titratable acidity        5.8 g/L

pH                              3.63                

RS                              Dry

 

Storage and Aging: Ready to drink now, the wine will improve in the bottle and age well for 5-7 years from harvest. Store in a cool dark place.

 

Serving Temperature: Best served at 18°C (64°F).

Galil Ela

Deep purple in color with delicate and balanced acidity, the full-bodied wine has a long-lasting finish with a velvety texture. The wine presents fruit aromas of black cherry, fresh blueberry, and plum jam, with background characters of clove, coffee and browned butter.

Region: Upper Galilee.

 

Varieties: 61% Barbera, 30% Syrah, 5% Petit Verdot, 4% Grenache.

 

Technical Data: The wine underwent 10-20 days of fermentation on skins at 28 oC (82 oF), full malolactic fermentation, and 12 months of aging in French oak barrels.

 

Harvest: The winter preceding the 2014 harvest began with a heavy snowstorm that provided the grapevines with most of the cold conditions they required. During the rest of the winter there was little precipitation. At the beginning of May, a rainstorm compensated for the lack of precipitation, enabling vine arousal in moist soil. For the remainder of the season, the weather was moderate, even cooler than average, without any extreme conditions. The fruit ripened uniformly, and the harvest was of a very high quality.

 

Analyses:

Alcohol                      14.0%

Titratable acidity        6.1 g/L

pH                              3.2                  

RS                              Dry

 

Storage and Aging: Ready for drinking upon release, tthe wine will improve in the bottle and age well for three to five years from harvest. Store in a dark, cold area.

 

Serving Temperature: Best served at 16-18°C (61-64°F).

Viognier

A fruity and aromatic wine golden in color. The wine presents characters of fresh nectarine, pear, green plum and lime, on a background of toasted almond and honey aromas. The wine displays a pleasant and balanced acidity with a silky texture and a caressing finish.

Region: Upper Galilee, Yiron Vineyard.

 

Variety: Viognier.

 

Technical Data: Some 80% of the wine underwent cold fermentation in stainless steel tanks, while the remaining 20% fermented in new French oak barrels. The barrel-fermented wine aged on yeast lees for four months. The cold fermentation enabled the wine to preserve the variety’s fresh characters, while wood and yeast characters were developed in the barrel-fermented wine.

 

Harvest: The growing season preceding the harvest began with a rainy winter, and the grapevines reawakened to moist ground and good growth conditions. The spring began earlier than usual, which led to early maturity in most of the plots. The beginning of the spring was characterized by vigorous grapevine growth, which placed pressure on the winegrowers to complete their tasks on time. Throughout the season, the weather was moderate with no extreme events, and the fruit’s maturity was uniform and moderate. The 2016 harvest was the Winery’s shortest ever, ending within eight weeks. The vintage shows signs of very high quality.

 

Analyses:

Alcohol                      14.0%

Titratable acidity        5.7 g/L

pH                              3.25                

RS                              Dry

 

Storage and Aging: Store in a dark, cold area. Under proper conditions, the wine should stay well preserved for 2-4 years from the time of harvest.

 

Serving Suggestions: Best served cold at about 18°C (64°F).

Sauvignon Blanc

Bright yellowish in color, the wine displays prominent characters of passion fruit, lychee, fig and feijoa, with a background of citrus and cut grass. With gentle and balanced acidity, this summery and flavorful wine exhibits a long and mischievous finish.

Region: Upper Galilee.

 

Variety: Sauvignon Blanc.

 

Technical Data: After a selective hand-harvested process, the grapes were gently squeezed in full clusters. The wine underwent a three-week fermentation process at temperatures ranging between 12-18°C (54-64°F). Immediately after fermentation, the wine was separated from its heavy sediments and kept for several months in stainless steel tanks on light yeast lees.

 

Harvest: The growing season preceding the harvest began with a rainy winter, and the grapevines reawakened to moist ground and good growth conditions. The spring began earlier than usual, which led to early maturity in most of the plots. The beginning of the spring was characterized by vigorous grapevine growth, which placed pressure on the winegrowers to complete their tasks on time. Throughout the season, the weather was moderate with no extreme events, and the fruit’s maturity was uniform and moderate. The 2016 harvest was the Winery’s shortest ever, ending within eight weeks. The vintage shows signs of very high quality.

 

Analyses:

Alcohol                      13.5%

Titratable acidity        6.0 g/L

pH                              3.22                

RS                              Dry

 

Storage and Aging: Store in a cold, dark area. If stored under proper conditions, the wine should stay well preserved for 2-4 years from the time of harvest.

 

Serving Temperature: Best served at about 8-10°C (46-50°F).