Yatir Creek White Blend (OU Kosher) 2020
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James
Suckling
Product Details
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Somm Note
Winemaker Notes
Bright gold in color with green reflections. On the nose, notes of green tea, honeysuckle, apricot, orange zest, and scents of fir tree pines. Medium, perhaps medium to full-bodied, with more green tea and some pleasant, herbaceous bitterness on the palate and slightly underipe apricot and peaches, quince, almonds, medium acidity, and a touch of lime zest lingering on a long finish.
Professional Ratings
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James Suckling
For a wine from a semi-desert environment this has a remarkably floral bouquet with notes of ripe white and yellow peach. A creamy full-bodied palate, but bone dry with some positive tannins neatly balancing the richness. Long, harmonious and lively finish in spite of the modest acidity. A cuvee of viognier, roussanne, grenache blanc and clairette that was matured for seven months in large neutral oak and concrete tanks. Drink now.
Other Vintages
2019-
James
Suckling
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.