reading about, listening to others talking about it and sometimes tasting 🍷
was hoping for wow and it is a wow.
10 years of marriage today.
things didn't go well all through. but we matured surprisingly well.
this is the oldest wine i had (in terms of years passed from bottling).
i was lucky to help again sorting 🍇 after 2019 harvesting at seahorse winery. it was Petit syrah this time.
after a hard day laboring (back hurt for two weeks following intensive yet pleasurable 'punch down') they said: pick a bottle
i took this 2012 gsm (sgm really) which was bottled same day.
dense red with some blueness and thick legs👀
green funkness, tobbaco, mushrooms, wet leaves and ripe black fruit 👃
medium + body.
high bursting acidity.
black fruit ruling with green notes, tartness and pepper. some sweetness felt at the back👄
long 🎯 with tannins that are soft and pleasant and take their time before leaving.
it took it's time.
opened and chilled in the refrigerator 2 hours before drinking.
started as: that is nice but no wowness.
as it warmed up and had more air it brcame what it's supposed to be:
complex balanced superb spicy juice.
not sure how much they charge but excellent vfm for sure.
on its own it was great after opening up.
sourdough bread with 🐐butter and unknown stinky yellow 🧀 made it juicier and spice was stronger.
great sicilian style home made caponata had the same effect.
seahorse winery getting a 🏆again? for shizzle.
same wine after 10 years more of marriage would probably be even better. — a day ago
i was fortunate enough to get the opportunity to help sorting out chenin blanc grapes in seahorse winery as part of 2019 wine preparation.
i recieved a bottle of last year's wine as a gratitude.
100% chenin Blanc
wild fermentation with no added yeast.
9 months french oak treatment.
14.5% ABV 💪
lots of sweetness in the grape for the yeast to burp all this drunkability.
pale straw with some yellow hinted 👀
colder it's some tropics jumping out at ya.
getting warmer it's almost completely replaced with lemon oil, stone fruit and hints of honey and grated ginger 👃
medium plus body.
bursting high acidity.
it takes a few sips to comprehend the taste.
tart and peachy first. some bitterness coming and hiding at every other sip. 👄 is filled with balanced and complex tartness and other friends.
dry medium 🎯
a winner that is thought provoking.
this is harmonious complexity, and that is always interesting.
good vfm (110 nis).
quality isn't cheap.
had it with lime(juice and peel) and parmigiano pasta the 1st day, they were good friends but not bff.
on it's own second day. wine is always better with something to munch on. — a month ago
second bottle for me from hyped boutique shvo vineyard.
non kosher and sustainable, supposedly.
pale green 👀
pineapple and hinted flint👃
medium minus body.
medium minus acidity.
tropics and lemon with biterness on the side and some hinted funk 👄
light 🎯 with some juicy feeling.
can't say i was amazed but well done with firm balanced structure.
great vfm (75 nis).
had it all day long while vacationing in a hotel with the family.
as the time passed bitterness was felt more and funkness became dryness.
not my fave style sauvignon blanc but still very good.
hope to try the shvo chenin soon. — 2 months ago
@delectable this is yiftah'el winery rose 2015
after visiting a winery where my boy made some grape juice (picking fruit and then processing and even drawing a label)
we sat for a tasting.
the rose was fine so we fetched a bottle.
also a petite syrah which will be opened soon.
🍇 were crushed. juice was seperated from pulp and left for a long cold temperature fermentation (or at least that's what's written on the label)
amber transperent red 👀
spicy grape juice 👃
medium - body.
medium + acidity.
grown ups juice really. fruity but not sweet with some spices (ginger) and lemon oil 👄
some short lived fruitness lingering 🎯
i wonder how it tasted after bottling.
they told me not to drink a few years old rose except exceptions.
this is non offensive and I wonder if it was better fresh.
ok vfm (80 nis).
paired well with corn pie, buckwheat with cream and yogurt mix and oven baked vegetables including red 🥔, carrots and beet.
non offensive it will probably be decent with whatever. — 6 days ago
i asked for a cheaper whitey this time while vacationing.
take this, you will enjoy it, he said.
crisp, citrus oil and some barely ripe stone fruit. hint of bubbles.
excellent vfm (49 nis).
when 💰is short this will do it elegantly.
and the label is gorgeous. — 2 months ago
horrible bitterness. — 11 days ago
specially made for kramim (vineyards in hebrew) boutique hotel.
my guess is that it was a welcome gift at the room for my not really drinking alcohol in-laws.
75% Cabernet sauvignon
15% petit verdot
both coming from the vineyards next to the hotel in Jerusalem surrounding mountains
10% merlot from golan heights
14 months in french oak.
a not too heavy balanced red fruit forward bordeaux blend.
rounded by right amount of oak treatment.
nice. — 15 days ago
second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wine region.
the first one was newer (2016) and felt too oaky.
dense brownish red 👀
wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some 🍄👃
medium plus body.
tart attack first.
then a chewy spicy candy with hints of fruit👄
long 🎯 with the dirt taste lingering and then switched by firm but light tannins drying things up in a pleasent way.
excelent vfm (75 nis but in france)
had it for three days.
first day it shined with heavily umamied vegan 'bolognese' and pasta (based on mushroom variety and black lentils).
second day it got fruitier with not 100% traditionly made arancini.
third day had it on it's own.
it stayed the same wine throughout those days.
was always better when poured with an aerator pourer.
I'm wondering if it was a better wine than the other newer wine, or if it is time that balanced it.
the conclusion is clear:
i need to visit my friend in 🇫🇷 and drink some more. — a month ago