While I make an effort to taste every wine from every winemaker in Israel, I'm getting lost quite a bit.  It's OK I'm embracing the humor of it and knowing there's wines I've never tried (mostly amazing) waiting for me at my eventual arrival helps me deal with the proliferation of bad directions, signage and bus drivers who have no idea where to drop me off. Many of the smaller wineries are very poorly marked and barely noticeble from the roads they're on and many of them are hidden away on back roads on communal (kibbutzim) or collective (moshavim) farms.  Following Israel's most popular, if only wine map, led me to the vicinity of the Alexander Winery in Beit Yitzhak but it was still more than an hour walk for me from the maps closest refence point and I passed by the winery before I was directed back to this no-sign, low profile facility. Did I mention my backpack had my laptop and a bunch of wine books and camera equipment too?

....9 Barrels to Lead the Way... the only street side clue to the location of the Alexander Winery

        Before getting started I had to first quench my thirst with water. Wine at this point would have been gulped and not tasted and probably would have made a short day for me.  I first met with Assistant Wine Maker Shalom Amzleg.  Shalom is one of many observant Jews across Israel who assist non-observant owner/winemakers to assure that their wines are eligible for kosher certification by a supervising rabbi.  Shalom has only been at Alexander for less than 10 months and previously has worked at Carmel, Tishbi, and Recanati (three of Israel's top producers). When he isn't drinking Alexander wine, Shalom's fond of downing Dalton wines which he finds as good value wines for everday drinking. His favorite Alexander wine is the Cabernet-Merlot blend, by which I believe he meant their Sandro series.

    Several minutes after recovering from my hike, owner/winemaker Yarom Shalom pulled up in his company truck and trailer. The timing was perfect as I was just getting my wine glands glowing with excitement by what many told me would be a special treat.   I was a little apprehensive about this winery visit more than any other I've been on so far. My Hebrew skills are slowly progressing and Yarom was fairly insistent on the phone that I try to converse in Hebrew. So I came into thinking I might taste a few wines and get a lousy interview. Well turns out, it was one of my favorite days wine spelunking in Israel.

     When I make these forays into wine, I give a whole day to the prospect I'll be following the winemaker around and being patient until they basically go home or get swamped. I don't end the interview. I let them set the pace and give them a chance to wow me.  Not only that there's typically other interesting winos who make cameo appearances. Yarom turned out to be much more hospitable than out initial conversations led me to believe I should expect.  We both speak wine as a common language and between his English and my Hebrew we did a fine job asking and answering each other.

David Rhodes at work... really, he's working, taking one for the team as it were...

       This time of year a lot of Northern Hemisphere wineries are apt to be bottling wines (a convenient time when the winemakers aren't dealing with vineyard or harvest/crush issues). As I arrived, a new worker Yuda, was bottling the 2006 Wine of Alexander Merlot.  Well, that got me my first taste of Yarom's craft and I was impressed by the wine's smooth tannins brought about by it's 2 years in 90% French Oak and 10% American barrels. I picked up some dark cherry, a preceived sweetness, and a mouthful of plums. There was a slight hint of a fair amount of acidity which should help this fruity offering age gracefully if not distinctly.

...the last moments of a glass of delicious wine Alexander's award winnning 2006 Merlot

     One of my favorite parts of visiting the wineries and meeting the winemakers personally is I usually gather tidbits if not chunks of "insider information" about Israeli wine not published in articles or wine books. I embrace the strange as well as the nerdy wine "roots and vines" as well as the "grapes" and like getting to the dirt of what going on in the winery and the industry. For instance, Yarom and I got to talking about Grappa production in Israel.  Grappa is one of my pet projects. For those not familiar with Grappa, and many Anglos are not, Grappa is traditionally a peasant's spirit in the Mediterranean region (Greece, Italy... where it originated, Spain and elsewhere) where the leftovers of wine production ( stems, seeds and skins) are further pressed and the crushed fluid is distilled as a liquor (rather than fermented as a table wine).

     As an aromatic brandy like beverage, with an alcohol level anywhere around between 40 to 60% or 80 to 120 proof, Grappa can knock your socks off and is typically drunk after the meal as a digestive aid to help dissolve heavy and hearty dinners.  Traditionally, it was thought of a poor man's drink and often an underground moonshine but producers now have taken an oportunity to upsell it publicly and make some fine high-end well sought after bottles.  I'm fond of the idea of Grappa if not the reality becuase i see it as it as a "green" carbon frinedly drink using the waste of one process to produce another product.

   So, it was with this in mind I told Yarom about my desire to seek out or encorage grappa production by Israeli winemakers. To my surprise and delight he did tell me ther eis some being produced on the quiet. Distributed by some owners off the market to friends and good clients or amoungst the workers, I hope I come across some and will let you what I find when i do. It will most likely be featured as a seperate blog posting. (Since, this visit I came across a Grappa prouduced by the Tulip Winery in Israel.  I'll be doing a follow-up essay on Tulip, it's wine and Grappa (non-kosher) and any other Israeli Grappa I come across).

   Another one of my favorite parts of the winery visits are the guided tastings by the winemakers. For two reasons, no one knows their wines better and they'll often serve up what their proudest off aging in the barrel.  At Alexnader's on this my first visit, Yarom fed into one of my guiltiest pleasures. He took a vial from a barrel and poured me a taste of a familar looking wine that sparked immediate salivation. Without initailly recognizing it, I was having sme kind of Pavlovian response to sense memories of what has been one of my favorite wine styles. I think I resisted believing it because I've been suggesting to winemakers to try but most seemed resistnt to make Armarone.

     Armarone, like Grappa, is a bit of a cult drink. Not every or most wine drinker is familiar with it. It's price, typically, starting at least $50/ bottle keeps out of the reach of many and it's rarely ever served by the glass in restaaurants or wine bars.  Yet, if you get into wine, go to wine events and hang out without adventerous winos someone will eventually slip you a glass and say "you gotta try a glass of this"!!!  Armarone is a style of Italian wine making where the grapes are dryed into raisins and then pressed for their juices for making wine. The drying is important to the efffect of Amarone because it reduces the water content of the grapes and concentrates the flavors and aromas of the wine eventually produced.

    Yarom's creation was that kind of a concretrated pleasure punch to the palatte. Having been aged already for two years and not being expected for release for another two, we were catching the wine in still it's early stages but it showed more than it's fair share of indications it was going to be a market changer and once trying it other winemakers in Israel might do the same.

Alexander Winery

POB 8151

Moshav Beit Yitzhak 42970

Tel: 09 8822956 Fax: 098872076

a_wine@netvision.net.il

currently exporting to Canada, Holland and Germany