WTN: Yiron 2007

[Ryan M]

Opened for a forum offline at my place this past weekend, I do believe this impressed those who had little or no experience with Israeli. I thought it was lovely, and held it's own against some big hitters.

Galil Mountain, Yiron, Galilee 2007
Nice, aromatic but low key nose, with prominent notes of white pepper and juicy dark fruit. On the nose and palate, a personality of tobacco, blueberry, cassis, bright red fruits, herbs, and earth, with dried rose petal aromatics. Juicy, with Mediterranean acid balance and personality. I like it a lot. 5 more years. 62% Cab Sauv, 31% Merlot, 7% Syrah. Kosher ***1/2

[Gabriel Geller]

Hi Ryan, nice to see some of you guys on this side of the forum. The Galil Mountains Yiron is indeed consistently one of the very best values from Israel and an excellent one to present to newbies of Israeli wine.

Wishing you a pleasant weekend,

GG

[Lior Yogev]

Thanks for sharing

By Mediterranean acidity, do you mean it's relatively low or relatively high?

[Ryan M]

Thanks for sharing

By Mediterranean acidity, do you mean it's relatively low or relatively high?

Relatively high, with a citrusy tone to it - and being a Italophile, that's something I love in a wine. I generally see Israeli reds in a Mediterranean context, a thought inspired by our dearly departed Rogov.

[Lior Yogev]

I was curious because some international tasters (most famous is probably Squires) pointed out a relatively low acidity for (many) Israeli wines

Personally I think it is indeed true in general, but "many" is definitely not "most"

Lior

[Ryan M]

I was curious because some international tasters (most famous is probably Squires) pointed out a relatively low acidity for (many) Israeli wines

Personally I think it is indeed true in general, but "many" is definitely not "most"

Lior

Well, I guess I would have to agree that, amongst Old World countries, Israeli wines have lowish acidity - but acid is still more important to the wines than for any New World country. I should clarify that when I talk about "Mediterranean acidity," I'm referring more to the character of the acid rather than the level of the acid per say - but it still has to come through. However, I think the lowish acidity of some Israeli wines gives them a supple quality that I find attractive.

The Yiron certainly was lower in acid than the rest of the mostly French and Italian lineup it was in.

[Lior Yogev]

Hi Ryan,

No argues about your impressions! I just wanted to understand what you meant
Everybody loves the Yiron

Lior