Joel D Parker wrote:Had the 2010 Barbara by Ramot Naftali with osso buccu. Very impressive acid, restrained but pleasant fruit, an array of spices (I want to say nutmeg, anise and cumin?) and a decent finish, even on day two. A bit too much citrus there on the mid-palate for my tastes, but a very good effort indeed. It worked well with the osso buccu which had a heavy sauce with some lemon peel grated into it. The acid cut through the sauce amazingly and the wine as a whole was certainly big enough to handle the juicy veal and bone marrow with its bold Israeli structure and its 14%+ alcohol. By far the best Israeli Barbara known to me or any anyone I've asked who's tried this wine. Payed about 130nis, which unfortunately, makes it more expensive than some good Italian Barbara D'Albas out there. Still, if you are looking for kosher Israel, I really do recommend this wine.
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