Cremisan Hamdani Jandali 2016: try this interesting white wine from a Christian Monastery just outside Jerusalem! It is made from two different ancient and indigenous grapes from the Judean Hill, Hamdani and Jandali.
On the nose you can appreciate aromas of apricot, peach and pineapple with hints of wet stone.
Sour green apple leads into herbal perfume and white melon on the palate, finishing with zingy lemon and lime. There is no oak, solid minerality throughout the light body; clean, crisp and dry for a lingering finish.
Pairs well with a variety of dishes like fish and seafood, chicken, and Mediterranean cuisine in general. Also, try Cremisan Hamdani Jandali with assorted cheeses, from soft Brie through to hard mature cheddar.
Wine Spectator – 90 points
Berliner Wine Trophy – Silver Medal 2014
New York World Wine and Spirits competition 2016 – Silver Medal
Wine-making has a long history in the region. Ancient presses have been discovered dating back as far as Biblical times. There is also evidence in passages in the Babylonian Talmud which reference “Jindali” and “Hamdani” wines as far back as 220 A.D.
There’s an indigenous grape revival underway in the Holy Land, and a handful of ancient varieties are now responsible for some of the most exciting new wines. The small but growing number of vintners producing wines from these rediscovered grapes means it’s possible to drink the wines made with the same grapes that King David and Jesus were imbibing over 2,000 years ago.
The Cremisan Cellar inherits its namesake from the hill from which the grapes have been harvested since 1885 by Italian Salecian monks. Modern wine-making equipment was introduced in 1997.
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.
The Cellar, which includes the wineries of Beit Jemal, is located between Jerusalem and Bethlehem.
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