1992 |
|
In this year the wine was made by remote control. Yair was in California and came for a short visit at the harvest time and returned back to the states. Asaf was Studying at the university and so the wine left unaccompanied. The grapes and our winemaking where of mediocre quality and so was the wine. Daniel Rogov who was and still is a wine critic, clamed at the time (1994) that the wine is not of Margalits quality from earlier years. The truth is the he was right, but recently after a tasting which held in 2008 he wrote this passage:
Margalit, Cabernet Sauvignon, 1992: This is the wine Margalit and I have discussed for many years, my palate telling me that this was Margalit's one and only disappointing effort, being far too one-dimensional, lacking balance and with aromas and flavors that were far too smoky. The wine was opened at this tasting "in my honor" and to my surprise (and, I believe Margalit's) the wine is showing better now than ever before. Still not one of Margalit's "greats" and now fully mature and throwing abundant sediment, but for the first time, perhaps singing it's swan's song, showing soft and round with surprisingly fresh berry and black cherry fruits that hold nicely for 15 or so minutes before the wine caves in on itself. Rather than give this a score and in honor of the truly superb wines that Margalit has made, let's just call this one "fascinating". (Re-tasted 19 Mar 2008)
|
 |
1991 |
|
The source of the grapes continued to come from different vineyard plots from Kerem Ben Zimra. With out owning a crusher-de-stemmer machine (there was no option to buy one for small wineries in Israel), Tishbi Winery was so kind as to let us use his equipment. After the separation the must was transferred to the tanks in Kfar Bilu. We harvested Petit Sarah for the first time, from an abandoned vineyard near Rehovot. When the time of the crushing came, Asaf improvised very successfully, with a rod and a barrel some kind of a solution for the crushing. From that day on till today we have been using the Petit Sirah (original name is: Durif ) for the blend of the Special Reserve Cabernet Sauvignon.
|
|
1990 |
|
At Kfar Bilu, in a small building which was once a dairy barn and later used for Uncapping and extracting honey, we established our winery. Four old milk tanks were converted to wine tanks. The wine was moved to the new location right after the end of the fermentation in the Galilee. Virtually, with little equipment and low expectations for bright future and definitely with no business plans, we started making wine. We produced 2,000 bottles of Cabernet Sauvignon that year, which is still drinking nicely today. The wine resembles a rich spice shop in aroma and flavor.
|
|
| > View timeline |
<< 1 | 2 | 3 | 4 | 5 | 6 | 7 >> |
|
