The vineyards: The grapes for this wine come from the vineyards of Merom Galil, Kerem Ben Zimra and Safsufa.
Wine production: The grapes were picked in early August in two stages (first before the fruit was fully ripe to capture the aromatic characteristics of the Sauvignon Blanc, later again to boost the sugar content). The close proximity to the winery enabled immediate crushing and cooling. Fermentation was carried out in stainless steel containers. After fermentation, the wine was allowed to rest on light lees for several months, during which it improved its content and taste.
Tasting Notes: This is a fresh, fruity wine that has a medium body. Reserve Sauvignon Blanc is a wine characterized by tropical fruits such as grapefruit and pineapple.
Serving suggestion: Sauvignon Blanc is a good accompaniment to baked fish dishes, grilled tuna, veal and grilled chicken.
Awards: Silver Medal, International Wine and Spirit Competition, London 2002 Gold Medal, Somellier Competition, Israel, 2002
Manufacturer / Producer: Dalton Winery Merom Hagalil Israel
Growing area / region: Galilee - northern mountains / Upper Galilee (Galil)
Expansion / Sweetness: white, dry, kosher / white, dry, kosher
Alcohol content: 12.5% vol. contains sulfites
Suggested serving temperature: 8-10° Celsius
Evaluation: Alcohol content: 12.5% Acidity: 7.0 g/l pH: 3.2
These grapes for this wine came from the vineyards of Merom Galil; Kerem Ben Zimra and Safsufa. The vineyards were maintained to provide as much shade for the grapes as possible with little to no direct sunlight hitting the grapes.
The grapes were picked in two lots (the first before the fruit had fully ripened in order to capture the aromatic nature of the Sauvignon Blanc and the second to bolster the sugar content) at the beginning of August. Close proximity to the winery allowed for immediate crushing and chilling. Only the free run juice was used to make this wine. After crushing the juice was allowed 12 hours of skin contact to extract further flavor. Reductive handling of the must was encouraged and fermentation took place in stainless steel tanks. After fermentation the wine was allowed to sit on light lees for several months, improving its body and mouth feel.
Tasting notes: This is a crisp fruity wine with a medium body and long palate. It is a wine that is characterized by tropical fruit characters of grapefruit and pineapples.
Food pairing: Sauvignon Blanc is a good accompaniment to baked fish dishes, grilled tuna, veal and grilled chicken.
MEDALS: Silver Medal, International Wine and Spirit Competition, London, 2002 Gold Medal, Somellier Competition, Israel, 2002