One of the more interesting Israeli Muscats indeed. According to my several years old TN:
Dried apricots and almonds in the aroma. That would be great if not the appearance of the alcohol. The wine is full-bodied and has a good concentration and long aftertaste. The alcohol is not completely integrated and shows up on the palate. Not my cup of tea, but way better than many other Israeli Muscats.
If my memory is correct, this wine is made by stopping fermentation using brandy. This method traditionally used in Rhone to make Muscat de Beaumes de Venice
wines. Typically, this doesn't completely hide the addition of the brandy and I often feel it, which I personally prefer not to.
One thing as some1 who has no knowledge in winemaking I don't understand, why not to stop fermentation by cooling like it is done in other sweet wines. In Israel, we don't have to follow AOC rules. The alcohol level would be lower, wine would be more round and less spicy. What am I missing? Anyone has an idea? Craig?
BTW, I liked Perrin & Fils, Muscat Beaumes de Venise 2007 more than Ella. Rogov rated it as 90. The only minor problem with it is the lack of Kashrus. Hope you can taste it by spitting.
Another interesting Muscat made in the same way that is waiting its turn is Israeli. I tasted it only once. Don't know of Kashrus. It is called Neot Smadar, Muscat Canelli 2009. I searched for it and found it here. viewtopic.php?f=29&t=32295#p273587
It has 15% AbV.