Vitkin Winery Journey White (OK Kosher) 2016
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Robert
Parker
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This blend of grapes from different viticulture areas has resulted in a smooth, dry white wine, aged on lees in stainless steel tanks for 3 months. Part of the Viognier, Roussanne and Grenache Blanc were fermented in new French oak barrels for 2 months before blending. Stored properly this wine will continue to develop over the next 3-4 years.
Blend: 30% Grenache Blanc, 20% Roussanne, 20% Viognier, 20% Colombard and 10% Gewurztraminer.
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Robert Parker's Wine Advocate
The 2016 Journey (White) is a blend of 30% Grenache Blanc, 20% Roussanne, 20% Viognier, 20% Colombard and 10% Gewürztraminer, mostly in stainless steel. About 10% of the total juice (part of the Viognier, Roussanne and Grenache Blanc) was fermented and aged in new French oak for three months before blending. It comes in at 12.5% alcohol. Beautifully done, this lively white is reasonably concentrated for the style. It is, of course, rather perky. Then, it adds the buttery texture, the hint of richness and cream. It's a perfect stand-alone white for warm weather, balanced and easy to drink on its own. It is also a pretty nice value. It's worth leaning up on this right now, considering how well it achieves its goals, but it likely will not reward aging. Drink it on the younger side to avoid disappointment.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
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.