Part II La Forêt Blanche's Quest for Authentic Israeli Expression

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
S. Simon Jacob (00:09):
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, I askthat, wherever you are, please
take a moment and pray for thesafety of our soldiers and the
safe return of all of ourhostages.
Welcome back to The KosherTerroir, the podcast where we

(00:32):
uncork the stories behind theworld's finest kosher wines, one
bottle at a time.
Today, we're taking you backinto the heart of Israel's
historic wine country, whereancient tradition meets modern
craftsmanship, nestled in thebreathtaking landscapes of the
Yatir Forest and the HebronHeights.

(00:54):
We continue with part two ofour visit to La Forêt Blanche
Winery, which has been makingwaves in the Israeli wine scene
with its bold vision, meticulouswinemaking and deep-rooted
connection to the land.
Yaakov Briss, ceo of La ForêtBlanche, is joining me again for
this continued specialconversation.

(01:16):
With a background in e-commerceand a passion for wine that
runs deep, Yaakov has played apivotal role in rebranding and
expanding the winery, turning itinto a rising star in the world
of fine kosher wines.
In Part 2, we'll continue ourdiscussions while tasting

(01:36):
through La Fré Blanche'sdifferent levels of wine
offerings and Yaakov'sexpectations of each of their
wines.
We'll also dive into thesignificance of each terroir and
what makes their wines standout in an increasingly
competitive market.
If you're driving, focus on theroad ahead.
If you're home, pour yourself aglass of wonderful kosher wine,

(02:00):
sit back and get ready todiscover the essence of La Forêt
Blanche, where history, passionand innovation converge in
every bottle.
Yakov, welcome to The KosherTerroir.
Let's taste some.
You got me thirsty.

Yaacov Bris (02:19):
Yeah, you want to drink, you want cheese, you want
.

Yeah, I'd love you know a little bit of
something.

So everything is here.

Awesome.

Thank you.
So then, we're going to see thewinery, we're going to talk
about the barrels, we're goingto talk about the different
production aspects.
Good, this whole visitor centerhere is temporary I mean since
2020, you know COVID andeverything.
So we said we're going to havelike some sort of a VIP tasting
room next to the barrels andactually the municipality was

(02:53):
supposed to build us like thisvisitor center at the end, but
they have like bureaucracyissues, whatever, so we haven't
moved there.
So this thing became temporary,but it's already five years
temporary.
But our project is to move thewhole visitor center to the new
building.

It looked like it was the visitor center, so
that's why I was wondering.

But yeah, so it's a .
So the Talpiot, this is theTalpiot white.
Okay, now that we're drinkingwines, I must tell you about the
story of the wines.

Okay.

So when I built the ranges, obviously we had to
have an accessible rangeprice-wise, an accessible range
price-wise, and we had to havemid-high range and then
higher-end wines.
But my intention was that whenthe visitor or the taster goes

(04:00):
through a tasting, he wouldactually go into an adventure
that would take him from southof Hebron or even, like the
northern Negev, up the hillthrough Hebron back to Jerusalem
.
That's the idea.
Now, entry level for me as aconsumer and commercially, has

(04:26):
to be accessible not to the wineconnoisseur, obviously to him,
but it's it needs to beaccessible to the new consumer.
To that lady in the States thatonly drinks like sweet Moscato,

(04:46):
and I want to get her to drinkdry wine.
I want her to enjoy with herhusband that drinks heavy wines.
I want her, I want them toenjoy the bottle together and
not have like.
I just took that example, butbut it's an actual, it's an
actual example, but it's.
I think it's a good examplethat woman that would drink her

(05:11):
own bottle and the husband woulddrink his heavy red wine.
I need to have a bottle thatwould be not sweet but not too
dry, just with the right balanceof acidity and what I would
call accessible accessible tothe palate.
Okay, now to give it a namethat's related to the

(05:33):
Beta-Mikdash.
What better name to describe itas Tal Piot?
Tal Piot is the name of theBeta-Mikdash.
It's Tel the mouth, shekol Piot, ponimbo, that all the mouthers
are turning towards.
Wherever you are in the world,you're praying towards the Bet
HaMikdash, towards Jerusalem,not even the Bet HaMikdash.

(05:54):
When you're in the States, youcan't even imagine what the Bet
HaMikdash looks like.
You just pray like you look atyour watch like.

Bruno Darmon (06:02):
Whatever your, this is Jerusalem whatever.

oh, east, okay, I'm praying east and you have in
mind Jerusalem and that's it,you're good to go.
And the same thing when you'rein China, okay, pray west.
So here we're, south of Hebron,I'm starting to south of Hebron
, northern Negev, okay, and I'mtalking to you about Bet
HaMikdash, but you have no ideawhat Beta Mikdash is.
The same way, you have no ideawhat wine is you're discovering

(06:30):
so I'm just raising that ideawith a wine called Tal Piot,
accessible to all Piot, to allthe mouth, and it's about Beta
Mikdash.
That's accessible to all themouth, and all the mouth are
praying towards which.
So this is the entry level awhite, a rosé and a red.
Now, the biggest challenge isthe red.

(06:52):
In that range, it's actuallythe first wine we make at the
end of the harvest, because weharvest specifically for the red
.
The fermentation process isspecifically for that Talpiot,
so it's made into a Talpiot bydefinition.
It's not that we take theleftovers of the tank, okay, we
make the high-end blend, likethey do in Bordeaux, for example

(07:14):
, or maybe some other Israeliwineries, that they make their
high-end wine, and all theleftovers are made into a Yain
Chavalin Chaval to Chaval.
Let's make it into a wine wineand we're going to sell it for
cheap.

So instead you're saying you're making it
purposefully, this was designedpurposefully.

Got it.
It's on purpose.
The vineyards are selected forthat wine.
Now it's coming out.
So here you have the Roussan,and so here you have the
Roussanne and Sauvignon, but theChenin Blanc in the middle you
have 30% Chenin Blanc.
It actually links the Sauvignonand the Roussanne to give it an

(08:00):
extra body.
Roussanne is more like apricothoney, I would even say like
minerality.
Yeah uh, sauvignon is all about, uh, citrus.
You know acidity, citrus, yeah,uh, citrus.
Yeah, uh, acidity, um and um.

(08:20):
And the chenin blanc like givesa width.
It's like very low alcohol.
On purpose, we harvest it veryearly.
We're trying not to go above 20bricks.
20 bricks it gives like 11.5alcohol, okay, an entry level.

(08:44):
At the end.
It's not a very high end, butit's very, very pleasant, very,
very pleasant.
It really is Easy drinking.
Now we can taste the rosé.
It's exactly the same idea withthe red varietals idols 50

(09:05):
Merlot, 50 Grenache in that case.

So the topiote is the lowest level.
This is the most approachablelevel that you have 79, 79 shelf
price.

The rosé we sell like a little higher, 89.
That was an idea of thedistributor.
Also, because the rosé islimited in quantity and because
it's a little out of theordinary, I would say Not the

(09:37):
go-to bottle.
Like you know, the first choice, you make it a little expensive
also.
So for the people that wouldpick it, it's like they feel
that they get extra.
I mean, financially-wise it hasto fit into a whole yeah Right.
So to say that I'm justcharging another 10 shekels and

(09:59):
I'm putting it in my pocket,it's completely wrong because it
fits a whole formula from thebottle that starts at 79 through
the bottle that sells at 249.
I have to have like a wholefinancial evaluation based on
quantities and demand andmarkets and then to calculate my
profit and my revenue.

(10:19):
But this is a whole differentdiscussion.
This is a whole differentdiscussion but it's often
discussed when a consumer comesto the winery and says oh,
whatever, how can you sell 79shekels or 130 shekels?
What a bottle costs you?
Like 25 shekels?
Come on.
No, it doesn't work that way.

(10:41):
It doesn't work that way Becausethey don't know, maybe the cost
of raw material is 25 shekelsbut I have a lot of charges
above and when I sell my bottleto export, I'm giving out all my
profits.
When I'm selling it todistribution, I'm giving out all
my profits.
So I have to have a wholebalance of different margins and

(11:04):
different calculations that gointo pricing of a bottle of wine
.

So where is the wine available in Israel?

Today, you can pretty much find it in every
city.
Every city has a store, forsure, and then some cities have
two, three, five stores.
Like you know, Tel Aviv hasunlimited amount of stores.
Jerusalem, you can find it inthe Shuk by, you know, by

(11:37):
HaMisameach you have inJerusalem.
You have a liquor store inRomema.

Does it sell through Kostel Bracha?

Kostel Bracha is one of our biggest….

It's amazing.

Yeah, yeah, eviatar is really doing a great job.
Actually, I met Eviatar when Imade Aliyah.
I lived in Gilo in Jerusalem,so I used to pray on Friday
mornings.
I used to pray at the Shtiblachin Katamon and he just opened
up his.
It was the time when he justtook over the old store.

(12:17):
He just took it was brand newinto the business and he had
this concept on Friday to haveblind tastings, like he used to
cover the business and he hadthis concept on Friday to have
blind tastings.
He used to cover the bottlesThree bottles every Friday and
you taste one of them and youbuy what you like but you don't
know what it is.
And this way every Friday Idiscovered new bottles.

(12:40):
He actually taught me a lotabout.
He's a really special personbecause of that I tasted wines
by him and I bought bottles thatI told him like even I would
never pick that bottle if itwouldn't be a blind tasting and
I wouldn't have tasted it by you.
Even if you would have it likeunblinded and offer me a tasting

(13:00):
, I wouldn't taste it.
I'm not going to say names ofwines that I tasted and
experienced by him, but this ishow I got to know Aviatar and
since then we stayed friends.
It was way before I went intothat industry.

He's a very special person.

So you see, even in the nose you have this balance
between the fruit and what wouldyou call the acidity.
You can't smell acidity.
You can imagine If we would puta smell on acidity.
This is what it would smelllike.
You have this little bit ofstrawberry on one side, but not

(13:44):
too much, it doesn't go into thejammy strawberry, that would
give you a headache in thesummer.
And on that other end you have,like this, red grapefruit, like
you know, californiangrapefruit.

Yes, right, yes pink grapefruit, pink grapefruit
.

Yeah, so it's like sweet and acidic.
It's like I love that balance.
I love that balance.
It's a great wine In the summer.
You drink it cold and it's likealso low alcohol, 12%, 12%
alcohol.
You just pop up a bottle onyour porch, like in the summer,
you could actually eat with italso yeah, like a barbecue, or

(14:24):
you know.

It's got enough acid.
What I found is, as long as ithas enough acid, you can eat
some interesting things that younormally not eat, like Asian
foods that are spicy.
This will work together withthat really well my favorite
food with that, really well, myfavorite food with that wine is

(14:49):
pizza.

Pizza with that rosé yeah, cake-ass combination
Completely.
This is how, in Provence, whenyou sit down and a pizza, you
know like, not a pizza,american-style pizza, like I'm
talking about French pizza yousit down and you eat with a
knife and a fork.
Right yeah, they pour you aglass of rosé with an ice cube

(15:13):
Unbelievable.

In Jerusalem.
Have you ever gone to Mojo?

Mojo, it's a restaurant.
I've heard of it.
I was supposed to do a tastingthere.
You should.
They have a dairy and a meat.
No, no, no.

It's meat, but they have meat pizzas, but
they're like dairy, they havecheese.
It's all cachet.
Right right right, but it'samazing, absolutely amazing.
Everything has got so muchflavor, very flavorful
restaurant.
It's great.
The owner, svi Maller, is alsoa wine enthusiast, so he's a

(15:51):
person that you should sit down.
We should arrange to gettogether and do a tasting there.

It would be great, wow, absolutely, you'd love it.
The pizza that I'm talkingabout is like Anthony's pizza.
Yeah, yeah, yeah, anthony's aswell, anthony's is David Guest.

This is the pizza that I'm talking about.
Do you know, david Guest?
Of course, okay, this is thepizza.
Yeah, well, the difference isthat Anthony's is all halavi.

Yeah, this place is basari and it's amazing, it's
all about his dough.

Right, right right.

Right, we're making a jump into a high-end white.
This is a Viognier.
This is a Viognier called Ariel.
Ariel is the name of the BetHaMikdash.
I have a whole story about it,but it's here at the bottom.
You can read it Hakim LebinanAriel.
I have a whole story about it,but it's here at the bottom.
You can read I'm a HakimLeBinyan Ariel.
It's a song that we sing onFriday nights oh, ave Hashem,

(16:50):
I'm Hakim LeBinyan Ariel.
The whole story behind it islike the dream of the rebuilding
of the third Bet HaMikdash thatat one point, the Gemara and
Baba Batra that says that afterChoban Bet HaMikdash, they
stopped drinking wine, theystopped eating bread and meat,

(17:11):
and let's stop drinking water.
Everything reminded them of the.
I'm just making it like alittle.
But this is what it really is.
Everything reminded them of theBet HaMikdash.
And then, on Shabbat, you havea mitzvah, like you have to eat,
right, and so we're going toeat meat.

(17:35):
We're going to have wine onShabbat okay, because we have a
mitzvah on it.
And then when you drink wineand eat meat on Shabbat,
obviously it reminds you of theBet HaMikdash.
You know the Korbanot and thePornpouring, and this is when
you remember.
So you sing about what you had,but you dream about what's
going to be on Shabbat when youdrink the wine.

(17:58):
This range, ariel, is the dream.
Winem's blend A white and a redthat are all about the winemaker
.
Now, if I'm taking you throughthe ranges, talpiot is all about

(18:18):
the fruit.
You have the next range.
It's called De Vere, whichwe're going to taste four redss
that are all about the terroirOkay, the expression of the
terroir, even though thewinemaker maybe would do things
different or the consumer woulddrink different, but it's all

(18:39):
about the terroir.
This is what the terroir has tooffer.
This is what you drink.
You like it, you don't like it.
This is what it is and has tooffer.
This is what you drink.
You like it, you don't like it.
This is what it is, and Arielis all about the winemaker.
Now, when you start the fruitTalpiot, you go through the
terroir of Hebron, you continuethrough Tekoa, which is the
Syrah of the red Ariel comesfrom Tekoa.

(19:03):
Then you reach Jerusalem.
You've reached Yar Levannon.
The red Ariel comes from Tekoa.
Then you reach Jerusalem.
You've reached Yar Levonon,which is the Bet HaMikdash.
You're in.
You basically took thatadventure.

Path.
The grapes are sourced fromwhere Soussia.

Vionier and Chandon Blanc.
Now this is a crazy winemaking,I would.
I would say crazy.
But it's a lot of efforts, youknow, like making 30% Vionier
one way, 30%, Surly 30% with 30%, that goes into Marlactic, you

(19:43):
know.
And then one part of the wineis the Chenin Blanc.
It's grown into clay jars withthe skins.
Part of it is like half withthe skins and half flexorily, so
it makes like a very, verycomplex blend.

(20:03):
That is all about thewinemaker's dream, like the
expression of the winemaker.
So you have here a little bitof orange wine.
You don't say the color becauseit's very, very small.
It's a small percentage.

That's what.

I was wondering, but since you're a big fan of
the Orange wine, so you know allabout orange wine, so you can
smell it.
You can smell that it hassomething a little bit mature.

No, it's definitely not overpowering at
all.
It's nice, it's a nice blend toit, but I'm tasting just a hint
of the desert.

That's the wine that's on the skins for six
months, but it's late harvest,late harvest.
That year the Chenin Blancdidn't yield at all, so we took
Sauvignon Blanc, we let it onthe vines to grow old and we
harvested it almost when it waslike dry.

So, even though you put Viognier here, it's not
really just pure Viognier, it'sa blend.

Yeah, it's like it has that year.
It has like 7% Sauvignon Blanc,okay On the skins, okay that
year, that's what?
Okay, I'm going to give you ataste right now, before we go
into the res.
I'm gonna give you a taste ofthe 2024, which is a vionier
chanin blanc.

It's like it's, it's in the, it's in the vats or
it's already blended I wouldlove to taste it.

It's already blended.
Let's go into the production Iwould love to, and then you're
gonna see exactly what.
What he meant.
Okay, because it's.
It's going to be the 2024.
So that desert I'm not going tosay botrytis because it's way-
it's not botrytis, yeah it hasnothing to do with it, but it's
mature grapes that sat for sixmonths on the skin.

(21:57):
You don't have that color, butyou have a little Taste in it
Taste and nose.
You have that nose right andthe Viognier is like buttery
wide.

Yeah, no, it's not a regular Viognier, that's
one of the reasons.
I asked Wait a minute Because Iwas expecting this really
acidic lively Viognier and thisisn't that, and that's the
reason I was asking you thequestions.
It's not bad, it's very nice,but it's not.

(22:32):
It didn't hit the profile ofwhat I was thinking I'd taste
with it.

But it doesn't go.
The Viognier didn't grow inbarrels.
Normally you would put theViognier in barrels and then
they would give you that the.
Normally you would put theViognier in barrels and then
they would give you that theoakier, yeah, the oaky, and then
the acidic, and so it would belike another version of a
Chardonnay.
Right, that is.
He wants to keep all about thefruit, bruno, when he makes the
wine, he wants to take out thefruit out of the Viognier.

So you don't barrel you only you don't really
barrel white.
No, okay, no, no no, he'sconsidering it.
He's considering.

Someone just came this week from France and they
had a very long conversation.
Like a barrel maker from Francewas here three days ago.
When was it?
Thursday, Wednesday, sorry, theday before Tiny Test.
So they were here and wediscussed barrels, whatever, and

(23:30):
they had a whole conversationabout making white into a barrel
without killing the fruitprofile of the grape, just
adding a little raise to thefruit.

So that's the reason he uses also amphora
Amphoras In order to notinfluence it with the wood, but
to get the micro oxidation.

So you would have the micro-oxidation without
impacting the fruit profile.
Let's take the glass and gointo.
I ask permission.
So this is the production floor, this is the area of white.
Give me your glass.
It's unfiltered.

No, I love it.
This is my favorite wine,straight out of the vats.
Yeah, a lot more to go, a lotmore to go, mmm.

Wow.

Wow.

It went partially surly partial, malolactic,
partial.

This is the whole thing.

So you do surly inside the vat.
Part was done inside the vatand part was done inside the
clay jar.
Oh, inside the clay jar, butthe clay is only for the Chenin
Blanc.
The Viognier had three vats Onesur-lis, one sur-lis like maybe
the more fine sur-lis, so it'sdifferent lis, and the third one

(25:04):
was left like to do malolactic.
So you actually raise a littletemperature and boom, it goes on
to malolactic.
So it gives like a little more,it adds like complexity.
This is really lovely.

Yeah, it's fuller bodied.
It wraps around your mouth, ittotally wraps around your palate
.

Right, if we're already here, yeah, okay, I
don't know if we should startreds or it's going to mess your.

What else do you have?

that's white.
White is the only.

That's it so.

Okay, so White is the only one that's not bottled
from 2024.

We'd like to stay, because I can see why it's
got body.

it's rich, it's still processing.

It's a richness that it has to it.
It's still processing.

And we may need to clean it, and maybe at that
point we might even need tomaybe some make acidic
corrections, you know.

This is nice.
This is nice and it's got.
It's got the acid that you wantand everything.
It's really good you want to gointo the barrel room Just be,
careful.

Yeah, I'm okay, I'm okay.

I'm okay.

Yeah, they're doing toppings.
You got some new ones.
You've got some big ones, right.
So this, okay, this isGarvelotto from Italy.
Yeah, we're the first winery tobring this.
I think Ramot Naftali has, likeone old one, smaller ones from

(26:50):
Bagarbeloto, very old ones, andthis year Eyal Drori and Bruno
brought them in Bruno's dreamingabout this for years.

Eyal Drori.
I saw a picture of himunwrapping it and it looked like
a kid unwrapping it.

Yeah, but Bruno was on the floor, it was smelling,
it was like all the accessories,just like when I was a kid and
I was getting a Lego gift forHanukkah.
I was on the floor, your legsbred open, and then this is
exactly how Bruno sat down onthe floor.
These are the clay jars.

(27:29):
So we have two types of claythis is Italian clay and this is
Chinese kaolin clay.

Wow, it has more oxygen, more micro oxidization.

Different level and also like different minerality,
different minerality in theclay.
So this is where we put it,like for six months with the
skins.
It's a very small volume andthis is surely these are the
barrels.
You want to taste this?
I mean, it's a high-end red, sowe're jumping to the Ariel red

(28:00):
Like we tasted the Ariel white.
Yes, it's above the Dvir.
Okay, so this is all about thewinemaker's blend.
It's a Petit Verdot and Syrah.

Okay.

Blended together in a new food.
Okay, yeah, this is like 25,almost like 3 hectoliters.
Okay, give me your glass, let'shave a rinse.
This is crazy.

(28:37):
It was filled in December 31st,so it's like just about three
months.
You're going to smell the woodprofile.

(29:00):
Now, even the wood profile.
We had very long meetings withthe producer.
They developed like a laserreader to read the aromas
profile of each stave, eachpiece of wood.
So they have a laser, they havea way to read the aromas.

(29:23):
It's like crazy.
So they selected each of thestaves based on the profile that
we want, that we want into thewine.
They built a whole profile forBruno.

Wow, crazy, it's so tannic.

But it's not aggressive.

No, it's not aggressive tannic but.
It's nice, but it's developing.
It's not aggressive.
No, it's not aggressive tannic,but it's nice, but it's
developing.

it needs to stay another.
You know it's the beginning ofits life, but you see where this
is going.
You should be careful.

No no okay, sorry.

So now we're going to discuss maybe a little the
barrels.
Now we're going to discussmaybe a little the barrels.
Bruno uses mostly Frenchbarrels, but he hates wood Like
I mean hates.

I know what you mean Oaky wine.
He doesn't want the oaky.

What he calls like a like in Hebrew.
You have this like A meat froma carpenter.
Yeah, okay, it's from acarpenter.
Yeah, okay, it's like acarpenter's juice.
Yes, carpenter's juice, that'sit, yeah, that.
Basically, you would put anywine in any barrel and the
barrel is just going to give youthe price, and the amount of

(30:36):
time you put it in any barrel isgoing to be good.
It doesn't work this way.
Each profile of each barrel.
Bruno has studied it for yearsbefore he decides into which
wine the barrel is going.
It's a blend of differentbarrel makers, like you can see.
You have here Radu, you haveSagan Moreau, you have World
Cooperage, different toastingsof the wine of the wood.

But I'm also impressed, to be honest.
I'm impressed because most ofthe smaller wineries, even the
boutique wineries, use metalracks, and whoever is managing
the cellar is managing it verywell.
Everything is pegged in withwood and it's done just exactly

(31:23):
the way it should be.
So they can get to everyeverything.
It's just amazing.
It's a lot of work to me.
Oh, it's you.

I'm crazy about this all right, I don't want to
use metal.
It looks too industrial, I know, and when I build a fully, when
I build this, they'd leave thewinery.
And they let me, because if youlook at it, each barrel is like
laser aligned.

I know, I know, I noticed you could run strings
and do it.

So I used to do it with a string.
Now I have a laser, so I takehours to spend until this is
completely right, straight, likeI put it with a level, until
this is completely rightstraight, like I put it, with a
level each To an extent that Ihad them empty out, almost empty
out a barrel because it wasn'tstraight.
But it's me.

(32:12):
I'm crazy about this.
I want the visitors I was gonnasay whoever is running the
barrel room.

whoever is managing this barrel room is
Even the painting.

Yeah, I know, is Meshuggah like me.

Yeah, it's with the lees.
Yeah.

It's not with the lees.
We used to do it with the lees,but when you do it with the
lees it grows mushrooms, becausewith the humidity that we have,
we have to keep here somethinglike 70% humidity here, right,
and when you put it can createlike dirt and mushrooms.
I contacted someone in Francethat told me oh, yeah, yeah, we

(32:48):
use beetroot powder mixed upwith wine and a certain amount
of water.
So I asked them for the formulaand this is how we painted this
year, like I had a guy paintingbarrels for weeks and it's just
for.

It's for the look.

For the look.

Because when they empty the barrels otherwise
it trips out and it all looksdirty.

Look here you can see.
You can see here the guy thatdid like, yeah, it's okay, or
whatever.
You know who.

In Israel.

the person who started it was Ben Zakim Right,
yeah yeah, yeah, yeah, somethinglike that, but in Bordeaux a
lot of wineries do that inBordeaux to differentiate the
barrels of reds from the barrelsof whites, the whites, they
live alone.
Yeah, when you have it in thesame barrel room.

(33:47):
Now Bruno uses like 500 literbarrels for the Yara Levanon.
Yara Levanon is the flagshipwine.
That's done.
Free run juice, free run singlevineyard, single varietal
Cabernet, 40 years old vine fromZdekelev Okay Cool, Even these

(34:08):
vines have like a veryinteresting story the way it was
planted in 1985, they wereplanted.
Since it's free-run juice, youmay lack of tannins Because you

(34:29):
don't press some tannins likelies in the skins.
So the way to overcome this isto have a very long maceration
before fermentation and a longslow fermentation, not too low
in temperature, because then itdoesn't ferment all the way, but
not too hot, so it goes toofast, and not not too many

(34:52):
remontages.
You know, like aggressiveremontage that would actually
rush the fruit or anything andthen use of exclusively new
barrels, only new barrels, for24 months.
Now new barrels might soundlike very heavy oak.
When you do 12 months in newbarrel you have very aggressive

(35:14):
oak, but when you do 24 monthsin new oak it basically goes up
and down.

Yeah, it's amazing, it basically goes up
and down.
Yeah, it's amazing.
You know, it's like strangethat if you leave something for
a longer period of time, itactually pulls it back out of
the wine.

It settles, it settles right, it settles 100%
and the mix of using a 500-literbarrel reduces that even more
without touching themicro-oxidation process right,
and you have different profilesof 225.
Like, I mean, this whole rowhere is like Yarl-le-Vanone.
You have different profiles.

(35:54):
For example, you could see alot of you could see
Seguin-Moreau, seguin-moreau.
You have Crianza, which is likeAmerican oak in a French barrel
maker.
So it's a French barrel fromAmerican oak, very, very
interesting barrel.
Bruno loves it.
You have the Sagamore Classic.

So what do you do with the barrels after the
first year?

So after two years they're reduced into the D'Veer
range, okay, right.
And then for another two fills.
So it's like we do four fillsand the fifth fill it's done.
For Talpiot, for example, sixmonths, a part of certain wines

(36:39):
that we feel that too we needold, old wood, like to be, just
because it's too tannic already.
So if we don't want to overkillthe wine, and for example,
pinot Noir, like, only onlyfifth fill because the oak kills
it, right.
so we do fifth fill barrels andin certain barrels, like in two
barrels on the Pinot, he usedlike a burgundy stick

(37:00):
interesting.
Like in two barrels on thePinot, he used like a burgundy
stick, interesting.
Yeah, so that gives like aninteresting.
So that's about the barrel.

So all the barrels are reds, yeah, yeah.

All the barrels are red.
Yeah, this side is like secondyear.
Now, one thing that Bruno does,he doesn't rack the barrels
like like some wineries do everysix months racking like you
empty out, you clean and you putit back.
Yeah, when bruno fills it, hefills the barrel all the way
through.
Now, 24 months, fill doesn'ttouch if you do top like we do

(37:35):
topping right yeah, um, but itdoesn't touch the barrel.
So when we this year I mean lastyear was we didn't have Schmitt
wine, that was, say, 24 months.
So last year was like we had toredo the whole barrel room.
Okay, I mean last year, 2023.

(37:56):
Yes, now 2023, yarl-evanon isgoing to be bottled in the end
of December 2025.
I mean January 26th, probablyright.
So we had to stay here and wehad to figure out a whole way to
rebuild the whole barrel room.
I mean I had to figure outbecause it's my craziness.
So I said to him my piton, likewe're constructing a wall of

(38:18):
500s and all the 225s are goingto be in the middle and we have
the Garbelotto here.
So there's no way we're notemptying them out.
No, no, you don't touch mybarrels, you don't empty out my
500.
My Yarl Levanon I don't emptyout, because what happens is
that when you rack the barrels,you lose the sediments at the

(38:39):
bottom.
You touch the tartaric acid.
You basically could impact thewine.
You do impact the wine.
That's the whole point.
So his motto is not to touchthe wine once you put it in a
barrel until you bottle it.
So I had to redo this thing, soI did like, so we're going to
do 500 here, 500 there and the225 is behind.

Yeah now I understand.
Now I understand.
Now I see how much sugar youare.

Yeah, that's cool, that's great so we have these
vats here, we have, uh, morevats coming in, uh, but we're
managing, like we do also openfermentation in Shiraz.
I'm going to show you a video.
It's so it's like they do thisin Australia.
You see these vats here, yes,yeah, yeah, yeah.

(39:33):
And it's so practical because,like you see the height, so you
can actually like do the pijage,like very easily, very gently,
and you can actually pile themup and you just take them down
every day to do the pijage.
When you empty out, you justlike bend it over and you empty
it out.
And the process of fermentationand like open fermentation is

(39:56):
like crazy.
So it gives so much fruit andso much flavor because you have
like a lot of oxygen so youoxidize everything else but the
fruit, you know.
So this is to give what I wouldcall.
If you would have to profile theidentity of the winery, I would
say it's something in betweennew world wine and old world

(40:16):
wine.
You know, because Bruno isstill like quite old world wine
Free run, slow processes,barrels, aging, et cetera before
releasing the wines, but allthese things are quite from the
new world, like to give fruitand accessible wine immediately.
You don't want to wait 15 yearsto drink your wine anymore,
like nobody does that anymore.
I mean, it's not the mainstream.

(40:38):
No, no, no, I get it.
Actually, when he worked inYatir.
Bruno was one of the foundersof Yatir in 1999.
And he worked there until 2007.
They called him the.
I mean he had once one of theRothschilds visiting the winery

(41:04):
and they wanted to do somethingtogether and at the end they
didn't do it and he took Brunoon the side and he said, as
French, from Frenchman toFrenchman, he said don't become
a kangaroo, don't become akangaroo.
A kangaroo, don't become akangaroo.

(41:30):
This is how much French hatethe new world.
When you touch processes andyou change stuff, they hate it.
So the De Vere you have, likethis you have the Pinot Noir,
which is 2023.
Okay, I have nothing.
Yeah, I have nothing Older thanthat.
Older than that because wedidn't do Schmitta.
Yeah, but it's actually readyto drink.
I would love to taste that.
We have the Petit Verdot, yeah,which is quite unique.

(41:53):
It's not the Petit Verdot youwould expect.
Okay, we have the blend and wehave the cab, and we have the
cab, which is 2023.
Also, the story about the Pinotis they have this.
Menachem planted this vineyardnext to about three dunams to

(42:13):
experience Pinot Noir becausesomeone told him that it would
do great at that altitude here.
They actually won medals in2011.
But they had no idea what theyhad on hand back then.
I mean Bruno did.
Because Bruno started his wayin Burgundy and he was a big,

(42:34):
big Pinot Noir guy but here hedidn't have the audience to sell
it to and how people wouldreact and back then bringing
special barrel profiles for thisand growing it.
It wasn't what he did.
Back then, when I came here Isort of liked to taste this real

(42:59):
Pinot Noir.
The impression that I had is,like everyone else, you know
this a priori.
A priori is like you have thislike previous experience, and
just like there's no IsraeliPinot We've heard that many,
many times and to me it tasteslike a bad version of Cabernet.

(43:23):
Right, this is pretty much.
A diluted version of Cabernet,because they treat it like
Cabernet and it's Israeli, soit's got a lot of sun and they
treat it like in the barrel,like aggressive, and it loses
everything that Pinot has tooffer.
And I said to Bruno okay,listen, we have three Dunant

(43:44):
Pinot.
We have two possibilitiesEither we take it out and we
plant Cabernet or we make thebest possible version of Pinot
Noir ever.
Let's try so every year.
We learned and learned andtasted and fine tuned it and see
how we could harvest it andgrow and make everything
possible to have like the bestPinot Noir, the best version of

(44:12):
an Israeli Pinot Noir.
You know what you know and Ithink we're just about to get
there.
I don't know if it's, it'sgreat.
Look at the color.
It's an Israeli Pinot Noircolor, but we're lighter.

(44:34):
To me, pinot should taste like awalk into a wet forest after
the rain.
You know this is what PinotNoir should really taste like,
with the mushroom and the mousse.
You say the mousse like thegreen, the moss Moss, the moss

(44:56):
In French, it's mousse and Ithink we're getting there.
I think we're getting there.
It has some fruit profilethat's undeniably Israeli, okay,
but it has a Pinot Noir profile?
It definitely is.
You have the mushroom, thetruffles, the wet dirt, wet pine
trees.

This is lovely the barrel is not.

You don't feel the barrel, you don't smell the wood
because it's old oak, but it'sgoing to be there, just how it
should be to raise all theseprofiles that I just mentioned
before.
We just popped it open, right?
Yeah, this is amazing.
It's ready to drink.

It's 2023.

It could age.
It's ready to drink.
It's 2023.

It could age.
It's going to age beautifully.

It's not too tannic , it's not too watery, it's not
too fruity, not too sweet.
It's Wow, I'm discovering it.
Yeah, that's my goal with PinotNoir To make a Pinot Noir that
could actually represent what anIsraeli Pinot Noir is.
We sent it to Frenchcompetitions Gilbert Gaillard.

(46:01):
Gilbert Gaillard is a veryknown guide, but they're all
over the world.
They're very popular in Asiaand in the States.
It's becoming very popular,gilbert Gaillard, it's like.
So we sent them a Pinot andthey wrote about it it's a Pinot

(46:25):
Noir with a warm profile.
That's how they described it.
Warm profile means like warm asthe sun Not like warm as warm
spice.
No, yeah, not like warm as warmspices no, no, no, that's what
they wrote about.

From a warm, from a warm environment, yeah,
that's awesome.

So you have like pinot noir from oregon that it's
like uh from a very, very cold,uh, environment, environment.
Or your pinot noir from moselle.
You know it's always humid andI'm very excited about this
bottle.

It's like this tastes amazing, tastes amazing.
There's nothing.
You don't need to apologize forthis bottle.
It's great.

It is exactly it's amazing that you just opened it
yeah and this is a 2023 2023bottle in December wow, three
months ago.
I mean it's painful.
And this is a 2023?
, 2023.
Bottled in December Wow, threemonths ago.
I mean it's painful to me tohave this, but I had nothing
else to sell.
So you know, like Schmitta, wedidn't make.
That's amazing.

(47:29):
Let's go with Petit Verdot,petit Verdot.
Okay, so the Pinot Noir growson the hill and the bottom of it
you have the Petit Verdot, butit's already deeper.
Actually, you know what thisbottle?
I would cool it a little, maybetwo or three degrees lower.

(47:50):
When I drink Pinot Noir onShabbat, I put it in the fridge
for like 20-25 minutes.
It changes.
This is a 2021 Petit Verdotfrom the Devere.
Now you see what I mean.
That Devere is a representationof the terroir.
To make a Pinot, it needs torepresent where it's growing,

(48:14):
and this is the Pinot Noir thatcan get to that level just
because where it's where it'sgrowing.
And this is the Pinot Noir thatcan get to that level just
because where it's growing.
And the same goes for the PetitVerdot.
The Petit Verdot Verdo in Latinis green Verde.
It's all about green spices.
This is green.

(48:34):
It's like Bruno used to say,it's like walking into a spice
shop in Mahanayuda.
You have these spices, you havethyme, rosemary, you have alida
.
Then you go into a little bitmore warmer spices, like a cumin

(48:55):
maybe Do you know.

Gabriel.

Gabriel Geller.
Yeah, yeah sure.

Okay, because I know he's royal and what have
you.

but I met him last year.
We had an event Pasek NewJersey from the Jewish link with
Elizabeth.

Kratz?
Yes, Kratz, she lost herhusband.

She just lost her husband, yeah yeah, oh, I heard
I was supposed to meet her whenI was in New York.
She was in the summer.
She came here.
Wow, such a pity, wow,unbelievable.
She actually came in the summerand she planted a vineyard
right next door here.
She came with her kids.
They came at 6.30 in the morningand they planted a Petit Verdot

(49:37):
vineyard right across from thewinery.
I mean the other side, Outsidethe Yishuv, you see, on the hill
across.
You see there's a new vineyard.
She planted there, Elisabeth.
So I met with Gabriel.
Actually, everybody was crazyabout the Pinot Noir last year.
I was going to ask.

I was going to ask, I was going to ask him he
should really taste this.
That's what I was going to tellyou to do.

So I tried to go to the people that shout out loud
that there's no Israeli Pinot.
I tried, I tried to have themtaste the Pinot and convince
them that there is an IsraeliPinot, but it's very hard for
them to change their mind, so Istopped.

You don't use.
You don't because it's RedGarden, they don't go through
kosherwinecom.

Yeah, sure, they do, sure, sure we do we do?

we do so Now.
Kosherwinecom often have likeolder vintages, okay.

But it has a store in Westchester.

Skyview.
So you just I think he took inlike all the new vintages now.
Okay, so Corshawinecom usuallyhave all the vintages, yeah, but
then you could go through everystore.
Pretty much on the east coast,like you know, like New Jersey,
three states, like you know, newYork, there's a lot of
non-Corshher stores now thathave, like you know, like if you

(50:54):
go to Shopper in Carmel.

What about in California?

California, we have it.
Like you know, you can find itat the cask on Pico Street.
How about San Diego?
San Diego, I don't think wehave it right there.
No, san Diego, I don't think so, Just curious.
Okay, we have it in Chicago,illinois, by Sarah's tent, we

(51:17):
have it in Florida we're doingwell great.
This is the most the nicesttime of the year to come here.
Everything is green, everythingis growing, coming back to life
, and you feel like you're inGhana and the Yar is
unbelievable, that forest.
So this is the first trees ofYar Yatir, Right First trees.

(51:40):
You go behind that hill youhave the Yatir vineyard.

No, the desert is there on the east.

Yeah right.

Yeah, you see, like the whole Judean desert.

The reservoir is where?
Which side?
Straight Okay, straight across,okay, it's like five minutes
from here.
Yeah, no, I saw it.
Etty took me around, oh rightright, right, right.

You told me, yeah, and this is the new visitor
center.

Yeah, I saw it.

And they're planning like a whole
development here, like withplaces to see flowers and trees
and vines and this visitorcenter like overlooking the
whole south of Hebron towardsBe'er Sheva.
This is Be'er Sheva, straightout, straight out.
Yeah, wow, this is the ArielRed.

You live where I live in Carmel, okay, carmel is
right here as well.

Ten minutes from here you have Carmel.
Ma'on and Yatir are like AgudaShetufit, so they formed Yatir
winery.
Okay, so it's like three Chuvimthat are.

Yeah, they're all together.
Yeah, they're all together.
The Malik's by the same.

Yeah, susia is by who.
Susia is different.
Susia is apart.
Susia, it's their own thing.
Okay, they have their own thing.
All the other issues, and Brunois in Maon, in Maon, right next
to me.
Okay, so this is the Ariel Redwe tasted from the barrel From

(53:12):
the foudre.
We tasted the 2024 version ofit and this is the 2019 2019 we
have a few bottles left of 2019.
I don't even know how don't askme how this bottle got here but
it's open, so let's taste it.
Sometimes, like they findbottles and they open it and I'm

(53:33):
in charge of the of the maltef,you know.
It's like I lock up my bottlesand I keep a very tight
inventory and nobody touches thebottle without asking me.
Like you know, I'm very, verycareful about these bottles.
I age like.
Every year I age a certainamount of bottles.

(53:53):
So people that don't havepatience and they drink their
wine when they buy it and all ofa sudden they say, oh, you have
like, I really like the 2018and all of a sudden, like wine
is completely different, or Ihave like I do like horizontal
tastings.
Yeah, it's amazing to see thedevelopment of the wine and to

(54:15):
see what the winemaker had inmind when he made the wine, and
it's like developing.

On these blends.
Do you change them each year oryou really try to keep them the
same?

We try to keep the same.
There's a message behind it.
You just tasted the Dvir PetitVerdot.
It's the same Petit Verdot Okay2019, but it's Dvir Petit
Verdot.
It's the same Petit Verdot Okay2019, but it's the same Petit
Verdot.
Now the Petit Verdot is aged 12months.
Bruno picks the best barrels ofthe Petit Verdot I mean, the
barrel profile is pickedaccording to that wine,

(54:48):
obviously, but he tasted thebarrels and then he assembles
the Petit Verdot that's going tobe for the Ariel, and then he
adds Syrah that aged 12 months,also separately, and then blends
it and goes back to the barrelfor six months.
This year 2024, is the firstyear that he blended it straight
after the harvest and put ittogether in the food.

(55:09):
It's the first year, but it washis dream, because this is the
profiling of the food and it'sspecific to the profile of the
wine that he wants to reach.
I want Bruno to tell you abouthis wine in Hebrew.

Okay.

Ariel is also his grandson.
Okay, I mean, he hasn't tastedit until 2019, so I told him
that he must taste it since wehave it open.
You see how this wine isdifferent from the previous ones
.
Okay, from the Petit Verdot,from the Pinot, yeah from the
from the whites.
It has already a differentmessage.

Eucalyptus menta .

Chocolat de after after night.

Yeah, after 8.

After 8.
After 8.
Wow.

I had some Irish cream, like not Irish cream, the
liquor that you put in thechocolate, it's called yeah you
have this chocolate ballBailey's.
Irish cream, something likethat.
Yeah, in the chocolate.
Yes, it's the 2019 Petit Verdot, which was very spicy, if you

(56:31):
remember.
Wow, the spices that you havehere from the Petit Verdor, wow.

It's integrated really nicely, though it's like…
.

Although the blend varietals are like two complete
opposites.
Bruno, tell Simon about theAriel Red.
What's your message?
In the Ariel Red, what are youlooking when you're making Ariel

(57:04):
Red wine?
What's your message?
I?

really like on a screen level.
For example, I don't like wine,that is too flat.

Yeah, they're having a conversation with you.
Yes, instead of it somethingthat you go into knowing what it
is from the beginning and atthe end, you much prefer to have
a wine that has a conversationwith you, that surprises you,
that takes you through.

Fits you out of your lead, the yain that took me
at the beginning and then goesdown and returns me and goes
down.

That takes you up and down through the
enjoyment there is something Itry to do it in Ariel.

Yes, because it takes two zans.
Yes that usually you don't putthem together, because each zan
takes you to all kinds of placesand tries to.

It's two zans Zan, right.
Okay, so it comes from twovarietals, and each varietal
takes you in a differentdirection.

Right right.

But together they and then try to connect
them, but no one will give up onhis uniqueness so that each one

(58:52):
has a part of what's going on.
It doesn't outshine the otherone.

That's what I try to do in this specific blend of
Ariel.
In this blend specifically withAriel In other blends.
It's to take all kinds ofthings and try to mix them so
that in the end there'ssomething else.

Okay.
So in some of the other blendsthat's what he's trying to get
out of Ariel, but in some of theother blends he'll blend them
together, not to get a balance,but to get something that's
different altogether by puttingthem together.

אבל זה לא פה.
אפשר בהתחלה להרגיש את הפטי ורדוועז בהפתח שלו, but that's not
it.
Here you can initially feel thePetit Verdot, yes, and then in
its after we see the Syrah, andthat's interesting.

Just before, we tasted the 2024 from the food
Oof and I explained to him thatthis was your ideal.

Right Right, this is what's there.
Yeah, you just taste it, and alittle bit it's not so bad.

S. Simon Jacob (01:00:02):
It's a conversation because we tasted
the 24 that's still in a verylarge wooden.
I don't know what they'recalled Foodle Foodle.
So because of that, we tastedit and you can actually taste

(01:00:24):
the two varietals discussingwhat they want to do together
Precisely.
You're in the middle of thediscussion and it's balancing
itself back and forth.

Bruno Darmon (01:00:38):
It's very cool Zalier Zalier.

I do have one more question.
Is there any wine, is there anywine in particular that doesn't
get enough attention from you,not from you, from your
customers?
Is there a wine that you wouldlike them to pay more attention
to?

Yaacov Bris (01:00:58):
Ariel, ariel, ariel is all about the winemaker's
profile and actually the personthat doesn't get enough
attention at the winery is Bruno.
He not because he's mywinemaker.
I mean, I consider myself hisson.
When people ask me, what's yourrelationship, are you father

(01:01:20):
and son?
We say yes, like we'respiritual father and son.
He taught me so much, so much,so much knowledge, and he knows
so much more.
And he's learning every day,you know, trying to experience
different things, and he's sohumble about what he knows that
he doesn't even believe himselfin being in a winemaker.

(01:01:43):
But he's really a genius, agenius person.
I can see that, and Bruno needsto get a lot more attention.
Now, if I want Bruno to get alot more attention, this is why
we went on to develop a range orseries called Ariel, which
wasn't at the beginning of thewinery, it's something that came

(01:02:04):
later into the winery stage andactually, when we made the Dvir
range, for example, we had tomake the Dvir blend, for example
, the estate blend.
It was in pain, in terriblepain, because I actually had to
tear him apart from his dreamwine, which is the Syrah, you

(01:02:26):
know, in the estate blend, andmake it into a blend that's so
actually commercial.
So in Hebrew we say mit chanef.
It's like so it was verypainful to him because it's the
opposite of what he believes.
You know, instead of making itdistinctive.
You made it smoother andaccessible, like we made what

(01:02:47):
people want and not what we want, and and and.
Then we created the Ariel toget that, that attention.
Now people don't don't getenough of this understanding of
what Bruno is, what he's tryingto achieve and what this wine is
all about.
Cool, I'm glad I asked you.
Now.

(01:03:08):
We've gone through Talpiot, thefruit, the terroir, we've met
the winemaker and now you wantto know what's La Fora Blanche?

Yara.

Levanon Flagship wine.

And again, this is the same thought process
behind it.
Yara Levanon is what gave thename, because this is the white
forest in Hebrew.

White forest in Hebrew, which is the symbol of
the Bet HaMikdash.
Yeah, it's really lovely.

Wow, this has been open since yesterday.
Yeah, yeah, so that's great.
Yesterday afternoon AfternoonGood.

So now it's accessible to drink.
You see what I like, and inIsrael I find it very hard to
find this aroma.
The green bell pepper yeah,it's.
Very Usually you find this inMedoc Cabernet and in Israel

(01:04:15):
they try to convince me thatit's Cabernet Franc flavor and
it's not typical to CabernetSauvignon, but I know Cabernet
Sauvignon from the dock.
And the balance between the redand the green aromas, like the
red being the fruit, forestfruit or plums, and the green
being like bell pepper.
And it's not a lack of ripness,ripness, ripness.

(01:04:42):
It's the exact balance betweenharvesting at the right time and
let it run into a jammy red.
Then you would lose all thesearomas and it's so refreshing
when you drink it you want toget more because it balances
like the green and the red.

(01:05:03):
It's like the red being fresh,not herbal Herbal would be like
a lack of ripeness but the greenbell pepper, at the right
amount, of course, because if ittakes over the red then it's
wrong, you know.
But just a little bit.
This is lovely.
Now, what's really challengingabout this wine?

(01:05:24):
That he doesn't add anythingbut cabernet and free run.
There's no price.
He doesn't have the petitverdot and the merlot to play
around and make it into a betterwine, just Cab the way it is.
That's what's so special aboutit.
It's an expression of the fruit, the terroir, the winemaker.

It's free run.
What do you do with the rest ofit?

Part of it goes into the Dvir Cabernet and part
of it goes into the Estate blend.

Wow, part of it goes into the dvir kabernet and
part of it goes into the estateblend.

Wow, this is something, something 24 months,
24 months, and this process, hiswork.
I can tell you that Yaakovalready told you that all his
business is very special, fromthe vineyard to the harvest of

(01:06:23):
grapes, the difference between awhole grape and a smaller grape
, and the free run that we dowith Amit Zaluchad until the use
of the vineyard which get thefree run, yeah, Until the use of
the barrel, which is onlyFrench barrels 24 months, that's
it, that's what it does.

And you don't do rocking.

No, no, no.
I only do it as a barrel right,that's it.
That's it.

We had a whole argument if we had to empty out
the barrel.
I was telling you earlier wehad a whole argument if we had
to empty out the barrel.
I was telling you earlier wehad a whole argument uh, uh.
I wanted the bell room to looklike, uh, um, uh, like you know,
balanced and like to have the500 barrels like on one end and
the 225s on the other end, likethe garbalotto in the middle.
And bruno said no, you don'ttouch my barrels, you don't

(01:07:12):
empty out my 500 liters.
The hour of the unknown.
It stays there until next year.
So you figure out your way.
So I had to find out a wholeway of building the 500 on one
side, then the new 500 on theother side and the 225 is behind
.
It actually looks quite goodnow.
It looks beautiful, it looksbeautiful.

So one of the things what Bruno was saying he
was saying it in Hebrew, butwhat he was saying I'm going to
translate a little bit of it wasthat the whole process with the
Miar Lev Hanan is it's special.
It's special from the time it'spicked.
It's special when it's actuallybrought in and it's just purely

(01:07:56):
free run, coming off of it forthese bottles, and then it's put
into.
It's put into first yearbarrels, specifically French
barrels.
That goes on for 24 months.

(01:08:17):
It's not racked, it's notdisturbed, it's allowed to just
develop properly and at the endof that process then it ends up
getting bottled.
So it's like the absolute besthandling that you could ever do
best handling that you couldever do.

Actually, one more thing that you get is that you
keep each profile of the barrelfor the wine, because if you
rack, you empty out all thebarrels, you put it into a vat,
then you lose the profile of thebarrel, yes, and when you keep
it for 24 months.
So you keep the profile of thebarrel for 24 months and you get
the full extent of thatspecific wine in the barrel, and
that's what makes Yarl Levanonso special also.

So when you do that, though, do you blend
barrels that way to know whatyou want to get the?

consistency of the flavor?
Yes, but before that.
I mix every barrel.

Yes, he tastes every barrel.

And it could be that there is one barrel, even
though everything is good and Idon't barrel.
Yeah, yeah, yeah, yeah Okay.

So his desire is that the Yar Lev Anon wine is
really really special.
So all of the barrels that comeout of it though they've been
sitting for 24 months because hedoesn't rack each barrel has
its own specific profile andbecause of that then when he

(01:09:56):
makes the Arlevanon he blendsthem.
He blends the barrels per whathe's trying to accomplish, and
sometimes there'll be a barrelthat he won't even include,
because it just takes it out ofthe profile that he's trying to
get out of it, and that makes alot of sense.
It's beautiful, awesome.

Thank you, thank you, thank you so much.
Thank you so much for all thetime and what have you, it's
amazing.

My passion no, mine too it's great.
It's great to talk to anotherpassionate person.
These are amazing wines.
I can see why they've taken off.
At the beginning I didn'tunderstand, but I very much have
a much better picture of whatyou're trying to do here.
Awesome, it's really awesome,beautiful, very good, thank you.

(01:10:48):
Thank you for being on theKosher Tehrua.

Sure.

Finally.
Now it's a pleasure.

Great, great great.
It's good to meet people likeyou that do an extensive work at
actually showing each winery,because each winery has its own
specialty and its own mindsetand what they're trying to
achieve.
And this is what you're doing.
You're taking the time becauseyou don't have the time, like

(01:11:18):
normally, when you visit awinery, you visit on the spot,
you're with children or you haveto run somewhere else and don't
take the time to understand.
You don't remember.

I also want people to be attracted by
something that they.
I purposefully don't, just asan addition for me.
I don't include video and wedidn't do any video.
It's all audio and there's areason for that because people
can listen to audio wheneverdriving the driving, walking

(01:11:48):
their dog, doing whatever theywant, and they can focus on this
, rather than having to focus ata video to see two heads
talking to each other, which islike crazy, um.
So I found for me it helped anda lot of people comment on it
and tell me wow, I love thatit's just audio, I love to just

(01:12:08):
listen, listen in and, um, andit's, you know, a little bit
more personal.
So, very good.

I really enjoyed it .
I hope I've answered all yourquestions.

Yeah, you've answered a lot and I have more
for next time.

Okay, very good, thank you.

This is Simon Jacob, again your host of
today's episode of The KosherTerroir.
I have a personal request nomatter where you are or where
you live, please take a momentto pray for our soldiers' safety
and the safe and rapid returnof our hostages.
Please subscribe via yourpodcast provider to be informed

(01:12:54):
of our new episodes as they arereleased.
If you're new to The KosherTerroir, please check out our
many past episodes.

All Episodes

Episode Transcript

Popular Podcasts

Stuff You Should Know

Amy Robach & T.J. Holmes present: Aubrey O’Day, Covering the Diddy Trial

Good Hang with Amy Poehler

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Part II La Forêt Blanche's Quest for Authentic Israeli Expression

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}Stuff You Should Know

Amy Robach & T.J. Holmes present: Aubrey O’Day, Covering the Diddy Trial

Good Hang with Amy Poehler

All Episodes

Part II La Forêt Blanche's Quest for Authentic Israeli Expression

Stuff You Should Know