 This past weekend we enjoyed kosher wine from Israel called Psagot Shiraz. I have posted often about Psagot Winery, and this wine was in one of my previous posts. The wine was fine, but it showed a bit too much raisin for my tastes. I would think this wine is now very close to if not already in drink-now stage.
2008 Psagot Shiraz, Single Vineyard - Score: B+
The nose on this purple to black colored wine is super rich and extracted with light raisin, plum, blackberry, cassis, rich espresso coffee, tar, pencil, loamy dirt and bramble. The mouth on this full bodied wine is rich, layered, concentrated, extracted, and inky, with lovely blueberry, cherry, date, nice acid, searing tannin, and sweet cedar that make for a lovely mouthful. The finish is long and super spicy, with chocolate, tar, light animal notes, cloves, black pepper, and more great spice.
 Listed below are a few of my current favorite white wines that I recently had the pleasure of tasting, and all of which will go splendidly with your dairy holiday fare (many of these wines are versatile enough to go with lighter flieshig (meat) dishes and may also be served over the multitude of holiday meals coming thisShavuot). While sparkling wines and Rosé wines are perfect accompaniments as well, coming newsletters will cover those wines, so stay tuned!
Shabbat Shalom and Chag Samaech,
Yossie
Carmel, Single Vineyard, Kayoumi, Riesling, 2010: Riesling is one of those magical grapes that seems to have been made to enjoy with food and this wine, with a touch of residual sugar and plenty of balancing acidity is sure to please. The last release of this wine was back with the 2006 vintage, but our parched palates can now be slaked again with this release. As with every other wine, Carmel’s winemaker Lior Lacser coaxes out of the magical Kayoumi vineyard, this wine is a nearly a perfectly-crafted wine, with a very aromatic nose, generous acidity. Ever-so-slightly off-dry with plenty of peach, apricot, grapefruit, blooming flowers and hints of minerals on a crisply acidic background that lends itself to great food-pairing. A really delicious wine and definitely worth seeking out.
Domaine Netofa, Latour, White, 2011: Another wine made from 100% Chenin Blanc, this one partially (60%) aged for 7 months in French oak, which allowed the wine to inherited some backbone and subtle hints of toasty oak, without any domination of the delightfully rich fruit including guava, tart green apple and a hint of lychee, together with green tea and the expected stony minerals. The medium bodied palate has a slightly viscous quality with is delightfully mouth-coating and provides a rich Chenin Blanc feel to the wine. Drinking beautifully now (with some airing out time), I expect the wine to improve over the next 12 months or so and can be enjoyed through 2015.
Flam, Blanc, 2012: As with prior vintages, the wine is a Sauvignon Blanc (55%) and Chardonnay (45%) from the Judean Hills, however this year’s blend yielded a fruitier and less acidic wine, that will likely appeal to a wider crowd. A rich nose of tropical fruit, tart apples, citrus peel and stony minerals leads into a medium bodied palate of more tropical fruit, cantaloupe, a slightly bitter streak of minerals that pleases and a hint of citrus. The biting bitterness continues on the lingering finish and rounds out this highly pleasurable and refreshing wine in which there is certainly more than meets the eye. Stock up and enjoy all summer long.
Golan Heights Winery, Yarden, Gewürztraminer, 2011: A longtime favorite of mine (but not a traditional Gewürztraminer) that never seems to get any love or recognition. A crying shame since this is a well-made wine with plenty of rich notes of lychee, rosewater, tropical fruits, some honeysuckle and warm spices leading into a medium bodied palate of ripe guava, pineapple and more lychee together with some citrus and a hint of spice with enough acidity to keep the wine fresh and lively leading into a nice finish of more fruit and spice. Drink now through 2013.
Hagafen, Roussanne, Lodi, 2011: If not the only kosher Roussanne, this wine from Hagafen is certainly one of the only kosher versions available and well worthy of such distinction. Native to France’s Rhône valley (where it is typically blended with Marsanne), it presents a wine profile somewhere between Chardonnay and Sauvignon Blanc. It has much of the refreshing crispness and high acidity of Sauvignon with more of the body and slight viscosity of Chardonnay. A wine that can certainly age, its pure deliciousness has thus far prevented me from cellaring more than a couple bottles I buried in my cellar. Blended with 15% Marsanne, the wine presents with a highly aromatic nose of bright fruit including pears, green tea and floral notes. The medium bodied palate has more pear, tea with some herbal nuances on a slightly creamy texture balanced beautifully by sufficient acidity to keep everything alive and fresh and providing the potential for some nice aging ability. While this is one of my favorite Hagafen wines, I did like the 2010 vintage a little better.
Lueria, Gewürztraminer, 2011: Lueria is a relatively new winery whose owners (the Saida family) have been growing grapes around Meron for many of Israel’s wineries for years and, after seeing their grapes win awards and accolades for other wineries, decided to get into the winemaking game themselves and released their first vintage in 2006 (utilizing 15% of their harvest for their own wines). A medium bodied wine made from 100% free-run Gewürztraminer grapes with plenty of tropical fruit, traditional lychee and spice along with a pleasing bitter citrus notes with much of the same of the same on the light and refreshing palate loaded with bracing acidity with a nice touch of residual sugar and 12.5% alcohol, making this a great picnic wine and just in time for the spring we are beginning to see around the corner. Drink over the next 12 months or so.-- yossiescorkboard.com
 I do enjoy Recanati winery and their wines, so when I came across this article from HaKerem, I wanted to share it with you. Enjoy!
 Flam, Rosé, 2012: While the Reserve wines below are the first kosher ones available, we are already enjoying the third vintage of the delightful Flam Rosé, each of which has been highly enjoyable, albeit slightly different from vintage to vintage. As Rosé becomes more and more popular, many Israeli wineries are dipping their toes (look for coming releases from Gvaot, Lueria and others and a sparkling Rosé from Yarden). As with prior vintages, the wine is made from 100% Cabernet Franc from the Judean Hills (what’s not to love) which give this light to medium bodied wine some welcome bite, the nose is blessed with strawberry, melon, citrus peel, lavender, some bell pepper and other floral notes. A fresh and refreshing palate of more strawberries, white stone fruit and pink grapefruit with great acidity and a hint of salinity and minerals combine to make a terrific, all-around wine and a perfect accompaniment to summer (or any other season for that matter – like Champagne, Rosé should be drunk much more often). The only obstacle to my enjoying this wine on a daily basis is it’s relatively high ~$30 price tag, which places it in the same company as the exceptional Castel Rosé (both qualitatively and cost-wise).
Flam, Blanc, 2011: During my delightful visit last year, I enjoyed a comparison tasting between the 2011 and 2012 Blanc wines (the 2012 was being bottled that day), with the more austere 2011 vintage more to my liking (I loved the 2012 as well and it is more of a “crowd-pleaser”). As usual, the unoaked wine is a blend of Sauvignon Blanc and Chardonnay from the Judean Hills, with this year’s vintage comprised of 58% and 42% respectively. As with the Rosé above, the wine provides a great “double-trigger” of characteristics; combining a crisp and refreshing quaffer with a more complex wine, likely a result of the weightier Chardonnay giving the Sauvignon Blanc a platform on which to shine. As with every Flam wine, the impeccable balance and structure of the wine is highly evident, a result of the extreme winemaking care put into these wines. A lovely nose of citrus, tropical fruit, green apple, melon and nice minerals. A medium bodied palate with much of the same ripe fruit is fleshed out with some pleasing herbaceousness and bracing acidity that keeps the wine balanced and refreshing with a lingering finish that has a hint of pleasing bitterness to it.
Flam, Blanc, 2012: As with prior vintages, the wine is a Sauvignon Blanc (55%) and Chardonnay (45%) from the Judean Hills, however this year’s blend yielded a fruitier and less acidic wine, that will likely appeal to a wider crowd. A rich nose of tropical fruit, tart apples, citrus peel and stony minerals leads into a medium bodied palate of more tropical fruit, cantaloupe, a slightly bitter streak of minerals that pleases and a hint of citrus. The biting bitterness continues on the lingering finish and rounds out this highly pleasurable and refreshing wine in which there is certainly more than meets the eye. Stock up and enjoy all summer long.
Flam, Classico, 2011: The Classic is Flam’s entry level red wine, containing mostly Cabernet Sauvignon and Merlot, with smaller quantities of Cabernet Franc and Petit Verdot blended in, mostly from the winery’s Judean Hills vineyards. The wine is aged in French and American oak for ten months. Of all the Flam wines, this is the one I drink the least for two primary reasons. While having the same great balance and structure as the rest of the Flam family, the wine simply doesn’t excite the way the rest of the portfolio does. At ~$30 in the US, there are other entry-level Bordeaux blends that do better. That said, this is a really good wine that is simply slightly overpriced (hardly a rarity among Israeli boutique wineries) and is well worth trying. Drink now through 2015.
Flam, Reserve, Syrah, 2010: The first Reserve release for Flam and a wine that was well worth waiting for. Made from Syrah grapes grown in the acclaimed Dishon and Kerem Ben-Zimra vineyards. According to Golan, Dishon provides more floral notes which Kerem Ben-Zimra provides a “blacker” fruit profile. Flam’s Syrah used to be blended with Cabernet Sauvignon for their intermediate “Superiore” label but the grapes have improved so much Golan felt they “deserved” to be in the Reserve label and I have to agree. As with the other Reserve wines, it spent 12 months in oak and an additional ten months in the bottle prior to release (the Cabernet Sauvignon spends approximately 14 months in oak). The wine has a rich nose of bright red fruit, with hints of blueberry, rich roasted meat, dark chocolate, smoke and freshly cracked black pepper. A medium to full bodied palate has much of the same fruit profile with more black notes, pepper, roasted coffee grounds, plenty of spice and licorice bringing a haunting complexity that tantalizes. A luxurious finish rounds out this treat. As with every other Flam wine, the fruit and oak are very much in balance, with the oak providing strong support but not overpowering in any way. A wine that can be slightly deceitful, alternating between fruit-loaded powerhouse and subtle elegance but always maintaining its composure and restraint. Like some vintages of the Yatir Forest, this is truly an iron fist in velvet glove wine and one that is well worth stocking up on. Drink now through 2018.
Flam, Reserve, Merlot, 2010: As with the Cabernet Sauvignon wine below, this wine instantly became a competitor for Israel’s best Merlot wine, with a rich, deep and complex personality that makes you sit up and take notice (after saying wow quite a few times). Blended with 10% Cabernet Sauvignon and 5% Cabernet Franc, all from the Dishon vineyard, the wine presents with a rich and extracted nose of black cherries, blackberries, cassis, a hint of blueberries, some bramble notes and spicy wood and warm spices that evolves as it warms up in your glass. A full bodied palate provides much of the same fruit and spice, with wet earthy forest notes, graphite, cigar box and mouth-coating tannins that are already on their way to integrating and will provide support for this wine for years to come. While enjoyable now, I’d give the wine six more months and then enjoy through 2017.
Flam, Reserve, Cabernet Sauvignon, 2010: As with the newly released Merlot, this Cabernet Sauvignon, now easily competes for the best Cabernet Sauvignon in Israel. A rich, opulent and powerful Cabernet Sauvignon that provides layers of complexity while maintaining its composure with poise and elegance. 85% Cabernet Sauvignon (split 60-40% between the Dishon and Kerem Ben-Zimra vineyards) and blended with 6% each of Merlot and Cabernet Franc and rounded out with 3% Petit Verdot, the wine spent 16 months in French oak as components before being blended in stainless steel and then bottle aged as a finished wine for an additional ten months prior to release (similar to the process for the Merlot). The wine has a rich and opulent nose of ripe red and black berries, Mediterranean herbs, rich dark chocolate, notes of cedar and a nice overlay of spice. A full bodied palate loaded with more rich fruit including blackberry, cherry, plum, cassis with subtle notes of raspberries and blueberries along with spicy wood, tobacco leaf, anise and caressing tannins that are still tight but bode extremely well for the future. A lingering finish of minty chocolate, tobacco and more herbs lingers. I wouldn’t crack this one for another 12-18 months, after which is should cellar nicely through 2012, likely longer.
Flam, Noble, 2010: As a special treat during my last visit to Flam, I got to taste the 2010 Noble. The Noble is Flam’s new flagship blend and the inaugural (non-kosher) 2008 vintage was released around eight months ago. The wine is a blend of 85% Cabernet Sauvignon and 5% each of Cabernet Franc, Petit Verdot and Merlot. Golan meticulously selected the absolute best grapes for each varietal from among Flam’s best plots. Each of the components spent a year aging separately in new oak before being blended together and then spending an additional year in oak at which point the wine is bottled and spends another two yearsaging comfortably in the bottle in Flam’s cellar before release. Given the excellence of the Cabernet Sauvignon above and the selection process for this wine, I expected something special (even taking into consideration the fact that there was nearly two years of bottle aging ahead) and wasn’t disappointed. Reflective of the Flam’s winemaking philosophy, the wine is loaded with rich and extracted flavors while retaining elegance and poise, coupled with power and with what appears at this early stage to be substantial aging ability. Besides the obvious youth of the wine and its obvious elegance, it is a bigger and more powerful wine than the Cabernet Sauvignon and should be spectacular when released (and for quite some time thereafter). The nose was pretty closed at this point but slowly opened to reveal crushed red and black berries, rich cassis, black plums, blackberries and some blueberries, all in nice harmony with slightly spicy oak, roasted herbs, tobacco and a pleasing hint of fine dark chocolate. The full-bodied palate was rich, deep and satisfying with layers of flavors, spices, mineral and velvety yet powerful tannins; seemingly changing every minute the wine spent in my glass. A long and lingering finish with more fruit, dark chocolate, a hint of mint and cedar rounded out a wine that may contest for Israel’s top five when all is said and done. Time will tell. Start saving up and making room in your cellar for this wine’s anticipated release in mid-2014 at an ~240 NIS release price (only 5,000 bottles were made). The wine truly lives up to Yisrael’s moniker for it “the Prime of the Premium” (which, as evidenced by the title of this newsletter, I found to be highly appropriate not only for the wine but for the entire winery)!
You can see more about Flam Winery here - http://www.flamwinery.com/english/
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www.yossiescorkboard.com
 The Israeli Wine Industry is most indebted to the Montefiore family. Sir Moses Montefiore was the first to urge the Jews in Israel to work the land and plant vines. Today, Adam Montefiore and his children founded Montefiore Winery in the Jerusalem Hills.
You can read more about this winery and the history of the family HaKerem: The Israeli Blog
You can learn more about Kerem Montefiore at http://www.montefiorewines.net or on Facebook.
 This post was from HaKerem: The Israeli Wine Blog. They wrote about Tishbi Estate Winery, which is where I worked for a year from April 2009 to April 2010.
Tishbi Winery has blossomed in the last few years by adding a family-oriented restaurant with award winning food, a chocolate and wine tasting room and they continue to produce interesting and delicious wines. A trip to Tishbi Winery is a must when you visit Israel. I can arrange for a great wine tour in the Carmel Region. Enjoy this blog post from HaKerem about Tishbi Winery.
How Sweet It Is!!! Tisbhi’s Evolving Visitor Center
Being the only winemaker at a winery making a million bottles of wine a year is enough work for any one man. For instance, one Israeli winery of a similar size employs three winemakers. Yet, Golan Tishbi likes challenges and keeping himself busy whether its building pizza ovens for the winery’s visitor center or tinkering on his own car or one of their delivery trucks, Golan like his father, Jonathan, is a hands on type of guy. Even as a grandfather of seven, founder Jonathan Tishbi can be seen driving a forklift around the winery and he and Golan regularly ride bicycles around the winery or to neighboring vineyards.
Golan has also taken the lead role for the winery associating with Valrhona Chocolates from France, one of the world’s iconic brands in premium chocolates maybe not as well known with the masses, chocolate connoisseurs and pastry chefs often salivate at the mere utterance of Valrhona. The Tishbi’s are Valrhona’s representatives and distributors in Israel and have about 30 different types of chocolates on tap available as bars, chips or powders for baking each sourced from specific tropical locales from Africa, South America and the Caribbean.
The chocolate-wine connection isn’t just a joining of unrelated gourmet products. A key stage of making chocolate includes fermentation of the beans. The Tishbi’s offers a unique chocolate and wine tasting at the winery’s visitor center pairing many of Valrhona chocolates with Tishbi wines for NIS 30 for 6 wines and 6 chocolates with the pairings selected by a representative of Valrhona.
On my most recent visit, Valrhona Caramél which features a rich expressive toffee taste was paired with the 2011 Tishbi Chardonnay Estate 88 points (55 NIS). This unaoked Chardonnay is reminiscent of some other Israeli Chardonnays leaning towards Chablis roots and displayed notes of apricot, lemon custard, flint and golden delicious apples. Golan served the wine in two different Reidel glasses to display how a glass can affect a wine. One was designed in a more bulbous bowl designed with unoaked Burgundy whites in mind that allowed the wine to open up and display more fruit and also seemed to grant the wine more body and silkiness while the other designed to showcase Sauvignon Blanc was a narrower tulip shaped glass that with the same wine was tighter with the fruit notes subdued, and more crisply acidic mimicking a Sauvignon Blanc.
We then got an advanced tasting of Tishbi’s next red special reserve wine. Their last two (from their 2004 & 2007 harvests) hailed from their Sde Boker vineyards in the Negev and were Bordeaux style blends. This new red wine is from their 2010 vintage is mostly Cabernet Sauvignon enhanced with Ruby Cabernet grapes from vineyards in the Judean Hills. This wine promises to be a star and will likely be released when the 2007 Sde Boker is sold out (which might be quite soon) though it’s already bottled and ready for drinking. There’s an abundance of fruit in this wine showing notes of dark and red plums and cassis on the nose with black raspberry, tobacco, honey, roasted nuts, coffee and cigar box bringing a smooth and velvety texture in the mouth through the middle and finish with American oak aging that was apparent but not overbearing. Integrated yet firm tannins with the abundance of fruit indicate this wine could age for at least age a decade and over the course of a few hours this wine showed more and more character without any loss of vigor. A spicy dark chocolate from Grenada, Valrhona Kalingo, paired well with Tishbi’s new flagship red. The wine has no official name yet but I’d give it 93-94 points awaiting to see or rather taste what appears under what label.
At this point, Golan wanted to show off his new menu at the visitor center that he worked on with master Chef Gunther Biedermann who previously was the Executive Chef at the Hilton Tel Aviv. We tasted the 2012 Tisbhi Estate Sauvignon Blanc 90 points (55 NIS) to accompany the meal. Its crisp acidity, citric noted and herbaceous highlights matched an onslaught of expertly crafted dishes that came one after the other that were as stimulating to look at as to sample including a chocolate and cheese souffle served with marinated strawberries, the lightest yet scrumptious potato gnocchi I ever tasted and a “tuna wellington” pastry that was savory yet delicate. Golan admires the precision and consistency that Gunther delivers with each dish. Even the bread served to start with some side sauces and their Oshra Tishbi Cabernet and Onion Wine Jelly (that I would pair with an onion bagel, salmon or a steak) were worth the trip as their new pastry chef, Asaf Ben Moshe, makes all the bread from scratch including their sour dough and served us an array of decadent yet balanced desserts that might even make Willy Wonka turn as green as an Oompa Loompa with envy.
This visit was an opportunity for Golan to demonstrate that he’s transforming his visitor center into a culinary center, still featuring a restaurant capable of hosting hundreds of local and foreign tourists yet evolving to include the addition of a Valrhona Chocolate School in the next eighteen months which will be only the second such school outside France (the other is in Tokyo). Already planting the groundwork, Tishbi has sent chefs from Israel to study for a three day course in France and eleven chefs in Israel are operating now as exclusive “Circle V” certified chefs including Asaf.
So whether you’re a foodie or a wino or just have a discriminating sweet tooth, the Tishbi’s have a treasure trove of tempting treats awaiting you at their winery’s visitor center in Binyamina which now is open as late as midnight on Thursday nights and until 3PM the rest of the week except Saturday since the winery is closed on the Sabbath and holidays. The Visitor Center will be open during Chol HaMoed (the days of Passover between the festive days everything is closed in Israel).
 Yossi Horwitz puts out an annual Passover wine list. I want to share it with you because Yossi's recommendations are the best. He knows his wine!Annual Pessach Kosher Wine Buying Guide – Part II
$30-50
While the $16-29.99 range is the real sweet spot, this range is also stocked with high-class wines. Unfortunately, most of these really should be priced in the lower range but have crept up in price for no justifiable reason. It’s nearly impossible to find a YH Best Buy on this list, even though they are all great wines. As with most higher end wines, especially those with a year or more of barrel aging, they need time to open up. While I personally don’t use a decanter (preferring the learning experience of watching the wine open and develop in my glass over time), it can be a very useful tool when opening the more recent versions of the better wines, allowing you to derive substantially more pleasure form your liquid treasures that you might if you simply opened the bottle and poured.
(1) Agur, Layam, 2010
(2) Barkan, Altitude, Cabernet Sauvignon +702, 2007
(3) Bazelet HaGolan, Reserve, Cabernet Sauvignon, 2010
(4) Binyamina, HaChoshen, Ruby, Syrah, 2009
(5) Brobdingnagian, Petite Sirah, 2010 (the Grenache is excellent as well)
(6) Carmel, Mediterranean, 2007
(7) City Winery, Cabernet Franc, Alder Springs, 2010
(8) City Winery, Cabernet Sauvignon, Obsidian Ridge, 2009
(9) Castel, C Chardonnay, 2010
(10) Château Tour Seran, Bordeaux, Haut Medoc, 2010
(11) Covenant, Landsman, Pinot Noir, 2011
(12) Covenant, Lavan, Chardonnay, 2010
(13) Dalton, Reserve, Shiraz, 2009 (the Cabernet Sauvignon is well worth it as well). YH Best Buy.
(14) Domaine du Castel, Petite Castel, 2010
(15) Domaine Netofa, Port-Style, 2010
(16) Drappier, Carte D’Or Champagne, n.v.
(17) Ella Valley Vineyards, Vineyards Choice, Cabernet Sauvignon, 2007. YH Best Buy.
(18) Elvi, Herenza Reserve, Rioja, 2009
(19) Flam, Blanc, 2011 (the 2012 Rosé is also excellent)
(20) Four Gates, Cabernet Franc, 2007
(21) Four Gates, Cabernet Sauvignon, 2009
(22) Lueria, Grand Vital, 2008 (Shmittah)
(23) Golan Heights Winery, Yarden, Single Vineyard Yonatan, Syrah, 2007 (the Cabernet sauvignon is also worthy)
(24) Golan Heights Winery, Yarden, Single Vineyard Elrom, Cabernet Sauvignon, 2009
(25) Gvaot, Gofna Reserve, Cabernet Sauvignon, 2010
(26) Gvaot, Gofna Reserve, Pinot Noir, 2010
(27) Hagafen, Cabernet Sauvignon, 2009
(28) Hagafen, Late Disgorged, Brut Cuvée, 2007.
(29) Herzog, Single Vineyard, Mount Veeder, 2009
(30) Kinor David, Shir HaMa'alot, KPort, 8 year, n.v.
(31) Ramot Naftaly, Barbera, 2010
(32) Recanati, Mediterranean Reserve, Syrah-Viognier, 2010
(33) Recanati, Special Reserve-Red, 2009. YH Best Buy
(34) Saslove, Adom, Cabernet Sauvignon, 2010
(35) Shiloh, Legend, 2009
(36) Shiloh, Secret Reserve, Merlot, 2009
(37) Shirah, Bro-Duex, 2010
(38) Shirah, Coalition, 2011
(39) Teperberg, Nevel, Port-Style Wine, n.v.
(40) Tulip, Mostly, Cabernet Franc, 2010
(41) Tulip, Reserve, Shiraz, 2010
(42) Yatir, Cabernet Sauvignon, 2009
 After the rains came the snow and the upper reaches of the Galilee were covered in snow for a few days. Here are some pictures taken by various members of the winery.
http://www.dalton-winery.com/content/snow.aspx
 On Monday, February 4th, the 2013 KFWE will be held at Pier 60 in New York City. Some of the wines that will be there are: 1848: Generation 5, Cabernet franc, 2010; Reserve, Cabernet Sauvignon, 2009
Alexander: Reserve, Cabernet Franc, 2009; Alexander the Great, Amarolo, 2007
Barkan: All three 2010 “Assemblage” wines;
Binyamina: Yogev, Cabernet Sauvignon-Petit Verdot, 2010; Reserve, Late Harvest Gewurztraminer, 2010; Choshen, Diamond, 2007;
Capcanes: Flor la Flor, Grenache, 2011; Flor la Flor, Carignan; Peraj Petita, Rose
Carmel: Appellation, Petite Sirah, 2009; Kayoumi, White Riesling, 2011; Single Vinyard, Sha’al, Merlot, 2009; Mediterranean, 2007
Covenant: Sauvignon Blanc, 2012; Lavan, Chardonnay, 2010
Castel: Grand Vin, 2009; “C”, Chardonnay, 2010
Domaine Netofa: Tinto, 2011; Rose, 2012; Latour, Red, 2010
Elvi: Clos Mesorah, 2010; Invita, 2011; Reserve, Herenza, Rioja, 2009
Flam: New reserve wines (Syrah, Merlot and Cabernet Sauvignon) from their inaugural kosher vintage (2010)
Goose Bay: Fume Blanc, 2012
Hagafen: Pinot Noir, 2011; Brut, Late Disgorged, 2007; Cabernet Franc, 2009
Herzog: Reserve, Cabernet Sauvignon, Napa, 2009; single vineyard Oakville, Cabernet Sauvignon, 2010; Generation VIII, To Kalon, Cabernet Sauvignon, 2006
Psagot: Cabernet Sauvignon, 2010; Cabernet Franc, 2009; Edom, 2010; Single Vineyard, Cabernet Sauvignon, 2009
Ramon Cardova: Grenache, 2011
Segal: Single Vineyard Dishon, Cabernet Sauvignon, 2009 (despite being listed the 2009 unfiltered won’t be there)
Shiloh: Secret reserve, Cabernet Sauvignon, 2010; Legend 2009
Tulip: New reserve wines (Syrah and Cabernet Sauvignon) from their inaugural kosher vintage (2010)
Tzuba: Metzudah, Shiraz, 2010; Metzudah, 2007
Weinstock: Cellar Select, Cabernet Franc, 2010; Celler Select, Petite Sirah, 2011
Yatir: Cabernet Sauvignon, 2009; Forest, 2009
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