|Winery: Alexander Winery||Brand: ALEXANDER|
|Variety: Cabernet Sauvignon, Merlot, Petit Verdot, Cab Franc, Shiraz, Mouvedre||Country: Israel|
|Bottle Size: 750ml|
|Characteristics: see notes below|
|Awards: Robert Parker’s Wine Advocate & 90 Points90 Points International Wine Review|
60% Cabernet Sauvignon, 15% Merlot, 11% Petit Verdot, 6% Cabernet Franc, 4% Shiraz, 4% Mourvedre. The grapes are sourced from a special 29 year old vineyard located in Kerem Ben Zimra in the upper Galilee. The wine is aged for a total of 48 months in 225 liter barrels, resulting in a wine of black-red color, with aromas of ripe and luscious fruit, spices, leather and tobacco. The palate exhibits rich flavors of blackberries, mild spicing and tobacco, with tannins which are somewhat prominent. This elegant wine has a long and complex finish.
Wine Maker(s): Yoram Shalom
Yoram’s love for wine and winemaking began as a child watching his father, Alexander Shalom, making wine at home. His interest and curiosity to learn and master winemaking developed through reading, experimenting, visiting and consulting vintners and winemakers in Israel and abroad. Finally, his urge and burning desire to make wine overcame him and he decided to switch to full time winemaking. He resigned his position as a photographer with the Israeli Television and became a full time winemaker and a winery owner.
From a hesitant start, his dedication and drive for perfection brought his high quality wines to the public’s attention, becoming highly acclaimed, sought after and known as one of the top quality wineries in Israel as well as abroad. The basic concept that drives Yoram in his commitment to excel in his wine making efforts is to combine traditional and modern wine production concepts with modern, up to date technologies. Thus, his efforts are directed firstly by the belief that the secret of high quality wine begins, first and foremost, with the true expression of the vineyard’s “Terroir”. Convinced that quality grapes are a prerequisite for quality wine production, he looked for special vineyards to serve as sources for his winery. Three vineyards were selected with special attention to their elevation, soil type and depth, slope and slope aspect relative to the sun, wind directions and force, planting density and row direction (Vineyards’ terroir). He also concluded that a successful winemaker must work in full cooperation with the vineyards managers and at the appropriate time take the lead and decide the right decisions in order to obtain the best quality grapes. Additionally, the winery is to be operated in a way to enable the winemaker to “groom and husband”, the high quality grape harvest throughout the wine production processes in a way that ensures a maximal retention of the grape attributes and qualities of the wine.