Founded by the Kharich family and set in the village of Gush Halav (Jish) in the Upper Galilee, this family-owned winery released its first wines from the 2004 vintage. The extraordinarily attractive boutique winery currently relies grapes sourced from various sources in the Galilee but its own vineyards, those containing Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot, Petit Verdot and Dabukki grapes will be coming on line in the next year or two. Current production is about 6,500 bottles annually and plans are to grow to an annual output of 20,000 bottles.

Yesterday (3 August), I arrived at the winery in early afternoon, there to do re-tastings, advance tastings and barrel tastings. Most rewarding of all was in visiting a winery whose wines are becoming better and more interesting every year. My thanks to Richard Kharich for his many courtesies during my visit but especially to him and the members of his family for the honor of welcoming me into their home for their warm company, lively and good conversation and a much enjoyed late lunch.

Best
Rogov

Jascala, Cabernet Sauvignon, 2009: Deep youthful royal purple in color, medium- to full-bodied with generous near-sweet tannins and spicy wood notes. On the nose and palate traditional blackcurrant and blackberry fruits, those matched nicely by notes of cigar tobacco and sweet herbs. Drink from release. Tentative Score 86-88.

Jascala, Cabernet Sauvignon, 2008: Dark garnet, medium- to full-bodied, with spicy oak and soft, near-sweet tannins making way for blackcurrant, wild berry and citrus peel notes. On the moderately long finish hints of better sweet chocolate and green olives. Drink from release. Tentative Score 85-87.

Jascala, Cabernet Sauvignon, 2007: Dark garnet, oak aged for 16 months, a blend of 85% Cabernet Sauvignon, 10% Shiraz and 5% Cabernet Franc. On the nose and palate appealing black fruits and note of licorice, those complemented by notes of earthy minerals. Drink now. Score 85.

Jascala, Cabernet Sauvignon, Reserve, 2006: Oak-aged for 18 months, dark garnet, medium- to full-bodied, with soft tannins integrating well with not-at-all imposing but well-felt notes of spicy and vanilla rich wood. On the nose and palate blackberries, a hint of cassis liqueur and Far Eastern spices all coming together comfortably. Drink now. Score 89.

Jascala, Cabernet Sauvignon, 2006: Glistening clear deep garnet in color, medium-, perhaps medium- to full-bodied, reflecting its 14 months in barriques with hints of vanilla and spices and gently gripping tannins. Appealing currants and crushed berries along with hints of bittersweet chocolate. Drink now. Score 86.

Jascala, Merlot, 2009: Impenetrably dark garnet in color, opening with spicy and smoky wood and firm tannins, those residing in the glass and making way for a rich, round wine. On the nose and palate black and red berries, cassis and dark chocolate and on the long finish a hint of red licorice. Potentially the best from the winery. Tentative Score 88-90.

Jascala, Merlot, 2007: Blended with about 10% of Cabernet Sauvignon, and reflecting its 16 months of development in oak with a rather heavy smoky wood note. Dark brick red and clearing at the rim, the wine is too flabby and its black fruits carry a rather heavy overlay of earthy minerals. Drink up. Score 79.

Jascala, Merlot, 2006: Garnet with a hint of brick red, medium-bodied, with chunky country-style tannins. Reflecting its 14 months in oak with an appealing spicy overlay and opening to show crushed wild berries and cassis, those complemented by notes of earthy minerals. Drink now. Score 86.

Jascala, Shiraz, 2009: Deep garnet towards royal purple, medium- to full-bodied, with generous gripping tannins and spicy wood needing time to integrate. Opens to reveal plum, wild berry and citrus peel notes, those supported nicely by notes of cigar tobacco and mocha. Tentative Score 86-88.

Jascala, Shiraz, 2008: Dark, almost inpemetrable garnet in color, full-bodied, with still gripping tannins needing time to settle in but already showing good balance between the tannins, smoky oak and fruits. On the nose and palate red and purple plums, those complemented by notes of saddle leather and earthy minerals. Drink from release. Tentative Score 86-88.

Jascala, Shiraz, 2007: Dark garnet, reflecting its aging in French barrique for 17 months, and showing medium- to full-bodied. Plenty of red fruits and earthy minerals here but the wine is marred by an excess of volatile acidity that gives the wine too close a resemblance to vinegar. Drink up. Score 70.

Jascala, Shiraz, 2006: Dark garnet, developed in French barriques, showing medium-bodied, with soft tannins and forward wild berry and black cherry fruits. Not complex but an easy quaffer. Drink now. Score 84

Jascala, Cabernet Franc, 2009: Medium- to full-bodied, with soft, near-sweet tannins and a gentle note of spicy oak, those parting to reveal black fruits, earthy minerals and green olives, all lingering nicely, the tannins rising on the finish. Drink from release. Tentative Score 86-88.

Jascala, Cabernet Franc, 2008: Dark royal purple, with still firm tannins and generous wood just starting to integrate. Opens nicely to reveal cassis, raspberry and black cherry fruits on a background of freshly roasted herbs, green olives and baking chocolate. Drink from release. Tentative Score 86-88.

Jascala, Cabernet Franc, 2007: Deep garnet towards royal purple, with a nose that shows nicely of jammy plums and chocolate. Medium- to full-bodied, with gripping tannins and spic wood in good balance with fruits, opens to show generous wild berries, blackcurrants and a light leathery note. Notes of green herbs rise on the finish. Drink now. Score 86.
Jascala, Blended Red, 2008: Oak-aged for 18 months, a dark garnet, full-bodied blend of Cabernet Sauvignon, Merlot and Petit Verdot (about 80%, 12% and 8% respectively). With soft tannins and a gentle wood influence parting to make way for blackcurrants, wild berries, licorice and roasted herbs. Drink now-2012. Score 87.

Jascala, Blended Red, 2006: An oak aged blend of Cabernet Sauvigjnon, Merlot and Shiraz, showing medium- to full bodied, with somewhat generous oak and tannins that seem to not want to settle down. Opens slowly to reveal basic black fruits and notes of fresh herbs. Drink now. Score 84.

Jascala, Dabukki, 2006: For those not in the know, Dabukki is a white grape that has been indigenous to Palestine since at least the 15th century. Today grown largely in the area of Hebron and, to a far lesser degree, in parts of Israel, the grape is large considered a table grape – that is to say, one to eat and not from which to make wine. It has been rumored that there a few wineries, mostly in the Hebron area use Dabukki and to make ersatz Chardonnay, Sauvignon Blanc and even Viognier ,but those are best ignored as they are of very low quality. Jascala may be the only winery to release a varietal wine actually declared to be Dabukki. Alas, it takes only a few sips and one understands why this grape should not be used to make wine. Light gold in color, with a too-earthy nose, no acidity and absolutely minimal fruits that may or may not remind one of overripe summer fruits and (forgive me) grapes, a wine well past whatever peak it may have ever had. Even though tasting it was a fun challenge, I will not insult the Dabukki grape by scoring this wine.