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Clos De Gat
Clos De Gat Yonatan Sternberg
“85% Syrah and 15% Cabernet Sauvignon, dark ruby towards purple this full bodied wine gives off aromas of ripe black plums, black pepper and red fruits. On the palate the wine is mouth filing and spiced all leading to a long finish.” Yonatan Sternberg was delighted to explore the new wines offered by Clos De Gat.
Established in 1998 and releasing their first wines three years later the Clos de Gat winery is situated at the foothills of the Judean hills and is overlooking the Ayalon valley.

A couple of weeks ago on a beautiful Friday morning I was awoken by the annoying ring of my cell phone. My good friend David was on the other end and needless to say, he was very upset to find out I was still sleeping. I jumped out of bed and within 15 minutes we were on our way to the Clos De Gat winery’s launching of their new wines.

Australian trained winemaker Eyal Rotem is in charge of the wineries wine production and is currently offering both red as well as white varietal and blended wines.

The winery’s premiere label Sycra (Aramaic for bright red) is only produced in selected years, depending on the quality of the harvest.


Tasting Notes:

Clos De Gat, Chardonnay, 2006
Light straw with golden and green reflections, this Chardonnay suggests complex aromas of pears, spice and citrus zest. Similar to the nose the wine is well balanced and offers a moderate-long finish.

Best served chilled the wine should go well with elegant fish and seafood dishes. Personally, I would rather just drink it on its own.


Harel, Syrah, 2006
85% Syrah and 15% Cabernet Sauvignon, dark ruby towards purple this full bodied wine gives off aromas of ripe black plums, black pepper and red fruits. On the palate the wine is mouth filing and spiced all leading to a long finish.

This Syrah should go well with a platter of quality goat cheeses or a juicy roast beef with a Herb De Provence crust.


Clos De Gat, Ayalon Valley, 2004
A blend of 63% Cabernet Sauvignon, 30% Merlot and 7% Petit Verdot, this red offers aromas of black fruits, herbs particularly thyme and a hint of wood. Full bodied, the wine has plenty of character and offers a long and elegant finish.

The winery recommends serving this blend alongside Mediterranean cuisine, grilled or roasted meats and casseroles.


Tip of the Week: wine tasting
Describing the flavors of a wine usually varies from taster to taster. The only things that really matters are the tastes that you recognize and enjoy.

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