Syrah 2001 Cuvée naturelle
Alcohol by volume: 13.5%
Total acidity: 6 g/L
Bottles: 900
The wine is made of 100% Syrah grapes vivified in traditional European methods.
The grapes were harvested manually and then transferred with their stalks intact into small open-top containers. Spontaneous fermentation with occasional manual mixing of the cap (Pigéage) was completed within a week. Following press, the wine was aged in one-year-old French oak barrels for a period of 14 months.
The 2001 Syrah cuvée naturelle is an elegant wine modeled in the wake of the river Rhône. The wine has a deep violet color, a medium to light body, a soft and supple texture and a dry finish. The aromas and flavors are of ripe fruit and jam as well as floral and spicy nuances.
Cabernet sauvignon 2002
Alcohol by volume: 15%
Total acidity: 7 g/L
Bottles produced: 27,000+400 Magnum
Made of 91% Cabernet Sauvignon and 9% Cabernet Franc all harvested manually at the Chateau’s vineyards.
The different wines were aged separately for one year in French and American oak barrels and then blended together prior to bottling.
The 2002 vintage was hot and prolonged and many of the wines produced that year are full-bodied and strong.
The 2002 Cabernet Sauvignon is a full bodied and concentrated wine. It has ripe and sweet flavors of cassis and strawberry jam accompanied by fir and vanilla. It is best served at 180C alongside a rich casserole or even some ripe cheese with nuts and fruits.
Sauvignon Blanc 2003
Alcohol by volume: 14%
Total acidity: 6.5 g/L
Bottles produced: 3,500
The wine is made of 100% Sauvignon Blanc grapes that were manually harvested early in the morning in the northern regions of the Golan Heights. The grapes were then gently pressed without destalking.
The wine was fermented and then aged sur lee part in stainless steel tank and part in used French oak barrels (with batonnage) and then blended together after 8 months.
The 2003 Sauvignon Blanc is a rich and well-balanced wine. It has a fruity and floral nose with delicate aromas of pineapple and pear mixed with notes of boxwood and perfume. The mouth is concentrated and thick and yet harmonious. It would be best served at 100C alongside some seafood such as prawns or scallop or fish such as sole or monkfish.
September 2004
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