Lower End Series beat Upper Class ?

[Oran K]

Lately, due to the almost unbearable Mediterranean heat in Jerusalem , I have focused on local dry whites , mainly Sauvignon Blancs.

To my surprise, and my enjoyment , I have noticed an interesting phenomenon. Some mid - range series of local producers have proved themselves to be

superior to upper- end series from the same vintage and producer !

For instance , I much preferred the 2007 Private Collection S.B to the 2007 Appelation S.B and found it more grassy and crisp.

The same goes for Dalton , once the fabulous S.B Reserve , was outshined in 2007 by the excellent Fume Blanc , which in this vintage is fascinating for

my palate - it is much better and different than in previous years - not toasted but bursting with fresh acidity, grassiness and a touch of elegance !

Is it only my taste , or something went "wrong" with the wineries / winemakers ?

Just my thoughts....

[Avi Hein]

I can't speak in terms of absolute quality of the "critic" but my wine philosophy is such that we make good wines when not only our top-level wines are good, but also our lower-end series. Of course, there is technical complexity and technical perfection and enjoyable -- and they aren't always the same thing. But (and I just wrote a blog post about this on http://www.israeli-wine.org) I firmly believe that wine lovers like us should pay attention not only to the upper-class wines, but also the lower. I, for one, am a huge fan of the Golan series of wine (although, it's different, I can't say better than, say, Yarden) and am thrilled at the improvements at Carmel, not only with the higher end, but also with the Private Collection and even the Selected. They are all great wines -- different, serve different purposes, and of different technical perfections -- but they all have a place and sometimes, even for a special occasion, there is definitely a place for the "lower-end" series.

[Daniel Rogov]

Oran, Hi...

I wonder if what you are sensing is the additional value of "fresh and refreshing" in lower level wines that are not, as their more "presitigious" counterparts, undergo colder fermentation, are not as heavily oaked, are lighter in body and thus reflect their acidity and fruitiness? Not a question of better or worse but of which suits the hot weather better.....

Best
Rogov