1995 |
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The Crisis year! A signed contract to supply grape was not respected by the vineyard owner, despite the down payment. The reason, he decided to establish his own winery. The announcement was delivered to us in July, a mouth before harvest. Back then most of the growers were in contract with the big wineries and there were no options for us to get grapes from the region we needed. We stood in front the possibility of closing the winery. In such circumstances, an unusual idea can have benefits, "why don't you turn to Carmel Mizrachi and buy some grapes?" asked Irit. Why should they? The manager at the time, to our surprise, did oblige our request, and we took grapes from Kerem Ben Zimra and new vineyards from Ramat Arad and Karmei Yosef.
This was the first year we produced Merlot, which was made from the Ramat Arad vineyard.
An exceptional event occurred in the same year. Chardonnay was disqualified because of Kosher reasons in many big wineries The winemaker ( friend ) of the winery was ordered to dispose the juice of a Chardonnay grape. In his distress he called us and asked if we are interested in the must. We come and took the must and the rest is history. Our first Chardonnay and the wine was fabulous.
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1994 |
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Coming after the legendary year of 1993, 1994 was a "disappointment". The new wine was not as impressive as the previous wine. The wine was medium bodied had typical aromas of Cabernet Sauvignon. Years past, and the wine (and the tasters) developed and evolved into a beautiful and elegant wine which competed with the 1993. How is the best? Some say that 1994 is more "Boudreaux style" and 1993 is more "California style". Back in 1994, we never thought about style, we made the best wine we could.
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1993 |
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One of the best years in the wineries history started with a big hitch. The crushing went well (we bought a crushing machine) and we improvised the head, a way to move the must from the crusher to the tanks. It didn't work, so we had to transfer 6.5 tons of must by buckets. As all ways, friends came to help and with their devoted help we accomplished the task. Right from the grapes in the baskets we saw it was a unique quality. The fermentation didn't go smoothly and ended after a few months while sitting in the barrels. The end result was a powerful, full bodied wine and endless flavors. 5000 bottles where made and still today the wine is astounding.
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