Cremisan Dabouki White 2016: Try this white wine from an ancient, over 2,000 years grape, made in a Christian Monastery just outside Jerusalem! All Cremisan wines are organically produced, with vines being tended without the use of pesticides and chemicals. Vines are pruned, sorted and picked by hand.
Apricot, hints of tropical fruit and wet stone lead the way on the subtle and delicate nose. Subtler on the nose, yet heavier and more viscous on the palate than the Cremisan Hamdani-Jandali
On the palate, ripe green apple, apricot, pear, and green herbs on the palate, fading into lime zest and anise. Medium in body, finishing round and clean.
Pairs well with any fish and shellfish; is also perfect with Middle Easter cuisine. Try Dabouki wine with assorted cheeses, from soft Brie through to hard mature cheddar
Wine Spectator: 89 points
Berliner Wine Trophy Gold Medal – 2015
San Francisco International Wine Competition – 2017 Silver Medal
New York World Wine and Spirits competition – 2016 Silver Medal,
New York World Wine and Spirits competition – 2017 Bronze Medal
The Cremisan Cellar inherits its namesake from the hill from which the grapes have been harvested since 1885. Modern wine-making equipment was introduced in 1997. World renowned enologist Riccardo Cotarella – most noted for his Falesco winery in Italy – is now part of the Cremisan Winery, lending his professionalism and talent. Baladi, Dabouki, Jandali and Hamdani grapes are the main focus for Cremisan, forgoing more traditional varieties such as Chardonnay and Cabernet. Dabouki is originally thought to have originated in Armenia, although the grape is now seeing increased plantings in Argentina, Brazil, France, India, Israel, Italy, Romania and Tunisia.