Kishor Winery Viognier (OU Kosher) 2016
Dry white wine made from Viognier and Sauvignon Blanc. Fermented in French Oak barrels and aged sur lees for 5 months. Straw colored wine with aromas of white peach, orange blossom and ginger. Medium bodied and balanced with a full mouth and rich, crisp acidity.
This wine is Kosher for Passover
Critical AcclaimAll Vintages
Kishor Winery is located in the Kibbutz Kishorit, a home for adults with special needs. In this community, the members are active contributors, enjoying important work and activities. The winery, Kishor, is an integral part of the community, employing five permanent workers from the Kibbutz year-round and hiring more for the intense harvest season. These employees host guests in the newly constructed, exquisite visitor’s center, where one may sample, not only the wine grown at Kishor, but also the delicious cheeses, breads, cookies and cakes all made by the members of the community.
Led by Richard Davis, the Professions Manager of the Winery, and Itay Lahat, Oenologist and Wine Expert, the team first planted grapevines in 2007 and had their first harvest in 2010. For such young vineyards, the grapes are extraordinary, no doubt a result from the expertise of Mr. Davis and Mr. Lahat, the dedicated work of all the employees, but also of the terroir of the Western Galilee, which contributes to the quality of the grapes. At 500 meters above sea level, the Mediterranean Sea breeze shields the vineyards from Israel’s typically hot summer days, keeping this micro-climate warm in the daytime with cooler nights. The Terra Rosa soil has limestone deposits which contain the perfect minerals for growing grapes like Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Syrah, Grenache, Sauvignon Blanc, Viognier and Riesling.
With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.
In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.
Full-figured and charmingly floral, Viognier is one of the most important white grapes of the northern Rhône where it is used both to produce single varietal wines and as an important blending grape. Look for great New World examples from California, Oregon, Washington and cooler parts of Australia. Somm Secret—Viognier plays a surprisingly important role in the red wines of Côte Rôtie in the northern Rhône. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.