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Byblos Chardonnay New in the U.S. from Byblos for the High Holiday Season of 2007 is Byblos Chardonnay ‘06, a wonderful unoaked Chard produced 100 percent in stainless steel from grapes grown in the Agrelo Vineyards in Lujan de Cuyo. The grape vines for the Chard are 30 years old. The grapes were harvested in March 2006. The wine was fermented using thermovinification and maceration of the grape skins with the juice for high aromatic extraction. This wine has notes of green apples, pear, melon, pineapple, a bit of banana with honey and floral aromas. Balanced acidity, moderate natural sugar. 13 percent alcohol. Recommended with all kinds of fish and salads, light pastas, cheeses. Best consumed young but can be aged for up to four years if kept in a cool, dark place. Mevushal and under the supervision of the O-K, Rabbi Don Yoel Levy.
Byblos Bonarda Byblos Semi-Sweet and Dry Bonardas are well known in the U.S. for their popular prices and deep pungency on the palate. Bonarda is an Italian grape varietal that was transported to Argentina by Italian immigrants in the 19th Century. Bonarda is a rich, fruity grape – dry, it will remind you of a cross between Shiraz and Chianti - very original. The Dry Bonarda is perfect with beef, veal, poultry or lamb dishes of any kind. If you love Italian or South American wines, you'll really like the dry Bonarda. 2004 vintage in stores now. The Semi-Sweet Bonarda is great for Kiddush, sweet noodle kugel, chocolates, dessert and wherever a gentle touch of sweetness is called for. All natural, no sugar or syrup added. The first-ever Sweet Bonarda. Moderate alcohol at under 10 percent. The only Mevushal Bonardas. The 2004 vintage of the Semi-Sweet Bonarda is stores now for Rosh Hashanah 2007 but we are introducing the 2006 vintage in late September or October. There is no appreciable difference in taste between the ’04 and the ’06. This is the semi-sweet red wine for dry wine lovers. Nothing cloying or anything over the top about it. Just delightful.  Byblos Semi-Dry Cabernet Full of extra-ripe, jammy plum fruit, Byblos introduces their first semi-dry Cabernet Sauvignon. Grown in the Chacras de Coria Vineyards of the Luján de Cuyo sub-appellation of Argentina's Mendoza Valley at 1,000 meters above sea level from 30 year-old vines, Byblos Cabernet is great with steaks, lamb, veal or any kind of red meat. Mevushal, O-K Certified. 2006 vintage. This wine joins Byblos' other reds, Dry and Sweet Bonarda and their recently released Chardonnay. All produced at Argentina's first exclusively kosher winery.  Byblos Brut New Byblos Brut is a dry sparkling wine comprised of 70 percent Chardonnay and 30 percent Pinot Noir hand-harvested in February from mature vines; fermented 25 days in stainless steel with another 65 days of Prise de Mousse, (effervescence) also in tanks. The grapes were grown at a high elevation of 1,100 meters (3,609 feet) in the Tupungato sub-appellation of Argentina’s Mendoza Valley right at the base of the Andes Mountains. Excellent with finger foods, tapas dishes, appetizers or as an accompaniment to delicate white fish such as sole, halibut, snapper, striped bass and the like. Also a good match with sushi or white meat poultry. Perfect for celebrations or everyday. Mevushal and O-K certified. Produced at Argentina’s first 100-percent kosher winery.
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©2008 Abarbanel Wine Company
Nestled in the foothills of the Andes Mountains in Western Argentina’s Mendoza Province is Argentina’s only full-time kosher winery, Pribokaar, producers of Byblos Wines. The variety of soil types and micro-climates allows for the cultivation of grapes that are unique in their style and character. In the very Northwest part of Mendoza lies the Lujan de Cuyo appellation, considered the premier appellation within Mendoza, which in itself is regarded as Argentina’s best wine region. Lujan de Cuyo’s soil is very clay-like on the surface with great water-retention capacity without salinity issues and good irrigation from the crystal clear waters of the summer thawing of the glacial Mendoza River which starts high in the Andes.
All grapes for Byblos wines are always hand-harvested from mature vines ranging in age from 15 to 50 years old. Mature vines make the best grapes and great grapes make for great wine. The vineyards are at an altitude of around 900 meters, sufficiently high to keep the climate temperate, with moderate rainfall and all four seasons although extremes in temperature are very rare. This allows for the vines to hibernate in winter, essential for superior grapes. Grape yield is kept to low levels to ensure dense fruit concentration with yields averaging between 3.5 to 7.5 tons per acre. All vineyards supplying Byblos products are located just a few kilometers from the winery so that grapes are always harvested at the optimal moment.
