Tuesday found me at the relatively ungodly hour of 06:30 at Tel Aviv's Arlozorov Street railroad station, there to meet with forum member Gamliel Kronimer who writes a regular wine column for the New York Jewish Week From there we made our way first to Beer Sheva, then on to an extended tour of the vineyards and archaeological charms of the Yatir Forest and then to the Yatir winery. My thanks to Ya'akov, the CEO of the winery for his many courtesies and to winemaker Eran Goldwasser who made a special effort to be with us immediately on his release from milu'eem and just before leaving for vacation abroad.
Oh yes...we shared a very appealing lunch at Beer Sheva's Yakota restaurant, there indulging in our mutual passion for various offal, other meats and couscous.
Best
Rogov
Yatir, Sauvignon Blanc, 2006: Fermented in stainless steel and then transferred to used oak for only three months in order to keep the crisp fruitiness of the wine intact, this light golden-straw, medium-bodied wine sits gently on the palate, its fresh acidity highlighting pineapple, grapefruit and light grassy overtones and an enchanting hint of bitterness on the finish. Easy to drink yet with a distinct touch of elegance. Drink now. Score 90. K (Re-tasted 18 Nov 2007)
Yatir, Sauvignon Blanc, 2007 (Barrel Tasting): Still in embryonic form but even now showing elegance and subtly with citrus, passion fruit green apple and grapefruit aromas and flavors on a grassy and stony-mineral background. Well crafted. Drink from release-2010, perhaps longer. Tentative Score 89-91. K (Tasted 18 Nov 2007)
Yatir, Viognier, 2006: Made in small quantities and thus only a "cellar-door item" (sold only at the winery) but well worth hunting for. Medium-bodied, with fine balancing acidity to make this a graceful, concentrated wine with citrus, peach, ripe pear and spices on a near silky-texture with a long and delicate finish. Drink now. Score 90. K (Tasted 18 Nov 2007)
Yatir, Viognier, 2007 (Barrel Tasting): Tasted from components, part from early and part from late harvest but already showing potential elegance. Rich, ripe and crispy dry, a generous mouthful of creamy pear, melon and summer fruits, those aromatic and backed up by crisp acidity and a hint of cream. Best 2009-2012. Tentative Score 91-93. K (Tasted 18 Nov 2007)
Yatir, Cabernet Sauvignon-Merlot-Shiraz, 2004: My earlier tasting note holds firmly: A blend of 40% each Cabernet Sauvignon and Merlot and 20% Shiraz, this full-bodied red shows depth and concentration but never loses sight of elegance. Deep royal-purple in color, with near-sweet tannins and appealing smoky and light vegetable overlays highlighting aromas and flavors of ripe plums, blackberries, cherry, and licorice. On the long finish a tantalizing hint of spicy oak. Drink now–2012. Score 91. K
Yatir Forest, 2004: Developing beautifully and showing even better than at two earlier tastings. Almost inky in its deep garnet color,. this blend of Cabernet Sauvignon, Merlot and Syrah (80%, 14% and 6% respectively is showing elegant, full-bodied and solid, with soft tannins, smoky wood and vanilla, all in fine balance with ripe blueberry, black currant, and plum flavors. Look as well for an appealing, earthy undercurrent leading to a long, deep, broad and generous finish. Drink now–2014. Score 93. K
Yatir Forest, Petit Verdot, 2007 (Barrel Tasting): Destined for blending which is quite a shame because this rich, well structured and plush wine already shows rich flavors of plums, cassis, espresso and minerals,all backed up by near-sweet tannins and a tantalizing hint of bitter-sweet chocolate that comes in on the long finish. Bottled as a varietal this will be a treat. Used as a blending agent it will perform wonders. Considering its potential use – tentative probable score 91-93. K
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