Variety: Syrah
Growing regions: Upper Galilee – deep and well-drained basalt soil that results in a balanced grape with rich color and aroma.
Karmei Yosef – poor, gravelly clay-like limestone that results in concentrated low crop yields
Production process: The Syrah grapes were harvested in September 2006, when a small amount (3%) of Viognier grapes that were added to the wine was also picked. The grapes were cold-macerated for three days. After the first stage the cooling process was halted and yeast was added to initiate fermentation when the tank warmed. At the end of two weeks of alcoholic fermentation the wine remained with the skins for a further 10 days before pressing. In November 2006 the wine was transferred to new French oak barrels for 15 months of aging. The blend was then created with wine from the different barrels and bottled with minimal clarification and filtering. The wine continued to age in the bottle for another year in the winery’s cellars.
Tasting notes:
The 2006 vintage yielded lower than average crops and produced lushly ripe but balanced grapes rich in color and abounding in aromas. Deep purple in color, the wine’s predominant aromas are those of blackberry and white pepper with floral and mineral notes typical to this variety.
Ruby 2006 is a full-bodied, concentrated and balanced wine that is ready for drinking immediately but will continue to develop in the bottle for several years.
It is excellent served with lamb and duck breast dishes as well as with rich savory hard cheeses such as Pecorini, Cantal and Manchego.
Composition of the wine:
Alcohol: 14.5%
pH: 3.65
Total Acidity: 1.5g/liter
Free Sulfite: 32 mg/liter
Bottles produced: 5190