LAHAT WINES

LAHAT LAVAN 2016

Varieties: Roussanne 56%, Viognier 34%, Sauvignon Blanc 10%

Region: Jerusalem Hills

Winemaker: Itay Lahat

Alcohol: 13.4%

Production: 2,600 bottles

Kashrut: Kosher

The Lahat Lavan wine is made from grapes harvested by hands, some were whole clusters pressed and some crushed and immediately cooled. Only ‘Free Run’ juice was used in this winemaking process. After cold sedimentation the juice was rached in 5 400L barrels, one of them new, which were specifically toasted for white wines and prolonged aging. The wine went through extended fermentation in the barrels at 18-20°C, without Malolactic fermentation. Lahat Lavan was aged on its lees for 10 months, after which it was stabilized, filtered and bottled.

 

LAHAT ADOM 2016

Varieties: Syrah 85%, Cabernet Sauvignon 15%

Region: Golan Heights

Winemaker: Itay Lahat

Alcohol: 14.5%

Production: 1,600 bottles

Kashrut: Not Kosher

The Lahat Adom is based on Syrah grapes. The blend also includes a bit of Cabernet Sauvignon. The grapes are harvested while moderately ripe: and once processed, they go through a cold soak and fermentation in wide fermentation tanks. The delicate cap work includes mostly delestage. Towards the end of the fermentation the wine is separated from the skins, and then transferred to 300L barrels, where alcohol fermentation and malolactic are completed. Only 6 months later, during which the wine yeasts are stirred, the wine is racked and returned to barrels. Throughout this period, the Lahat adom develops its unique character with rich scents and tastes, which cannot be achieved otherwise. In total, the wine ages for 16 months, after which it is lightly filtered and bottled.

LAHAT GRENACHE SYRAH MOURVEDRE 2016

Varieties: Grenache, Syrah,  Mourvedre.

Region: Upper Galilee, Golan Heights

Winemaker: Itay Lahat

Alcohol: 14.5%

Production: 600 bottles

Kashrut: Kosher.

This is also the first year for a Lahat GSM, produced in very small quantities.

 

Photographs: Eyal Keren