Carmichael Wines

Carmichael Wines

For over 60 years, Harry Epstein, a second generation winemaker, created a variety of wines and liqueurs in Canada. Although one would not expect the cold Canadian climate to produce grapes suitable for winemaking, the southern part of Ontario is on the same parallel as the northern end of California and produces award-winning wines from local grapes. Harry studied different winemaking methods in Canada and the the USA and visited the leading wineries, consulting with a number of sommeliers and wine stewards. Harry experimented with different grape varieties and techniques, which he perfected to produce his annual vintage.

Today, Carmichael Wine is made in Israel, using Harry’s original grape press and following the recipes and instructions that he created through the years.

About Carmichael Wines

Choice Vineyards

Many wineries do not grow enough grapes to produce their wines, so they turn to smaller wineries that have large vineyards to supply them with quality grapes. We identify amazing vineyards and buy our grapes from the same places that some of the large wineries buy from.

Picked in Their Prime

Although it might not seem critical, the harvesting of grapes is one of the most crucial steps in the process. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin. We only use grapes from vineyards that meet our approval.

Two Fermentations

After crushing, the must undergoes a primary fermentation, where the sugars are converted into alcohol and carbon dioxide. When that is completed, the wine goes through a secondary fermentation where the harsh malic acids are converted into the softer, more mellow lactic acids.

Patience

We age our wine to improve its quality. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine’s sugars, acids and phenolic compounds (tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the end user.

Bottled by Hand

When wine is bottled, it is exposed to oxygen, which causes a domino effect of chemical reactions with various components of the wine. It takes time for the wine to have the oxygen fully dissolve and integrate with the wine and get over the “bottle shock”. A little patience can make a big difference to a wine.

Enjoy!

The Carmichael Winery in Israel only produces red wines, which are generally perceived best when served chambré (at room temperature). Room temperature today usually means the coolest room in the house, which is usually slightly cooler than the dining room itself. So open that cork and enjoy!