BRAVDO Wines
Karmei - Yosef Winery / May 2015
www.bravdo.co.il
Karmei - Yosef Winery (BRAVDO)
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Family owned boutique winery founded in 2001.
Producing high quality wine from the following varieties:
Cabernet Sauvignon, Merlot, Shiraz, Cabernet Frank
and Chardonnay.
Owners of 60 hectares of high quality vineyards
cultivated in unique methods.
Possibility for rapid increasing of capacity due to
availability of high quality grapes coming from winery’s
vineyards. (Up to 800000 bottles).
Karmei - Yosef Winery (BRAVDO)
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The winery is located at the heart of the vineyards,
at the foot-hills of the majestic village of Karmei
Yosef, on the way to Jerusalem.
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The cool summer nights and the limestone rich soil
at the 50 acres vineyards are known to produce fine
wine grapes back to the time of the Solomon’s
kingdom
Cabernet Sauvignon vineyard surrounding the winery
View from visitor center
The Team
Zory Arkin
CEO and Export Manager
Education
• 1990,Technion - Israel institute of technology
faculty of food engineering and biotechnology
B.sc with excellence in Food Engineering and
biotechnology.
• 1997, Bar Ilan university School of business
administration MBA specialization in marketing.
• Since 2001 co-founder and CEO and export
manager of Karmei – Yosef winery.
Professor Ben Ami Bravdo
Chief wine maker
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Faculty member at the Hebrew University of
Jerusalem.
One of the leading scientists of modern viticulture
in the world.
Ex chairman of the expert group of Grapevine
physiology and member pf the Scientific
Committee of the O.I.V.
Numerous publications in scientific literature,
which granted him international reputation and
prestigious awards.
Professor Oded Shoseyov
Wine maker
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Faculty member at the Hebrew University of
Jerusalem.
Former student of Prof. Bravdo.
His PhD focused on the biochemistry of wine flavor
evolution.
Main current research area: Biotechnology and
biochemistry of volatile compounds in plants.
Our Mission
To apply scientific excellence in agricultural research and state of the
art wine making practices to wines with better taste, better aging
potential and better health’s properties
Our Wines
BRAVDO Cabernet Sauvignon 2013
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The grape composition: 90% Cabernet sauvignon,
half from September vintage and half from Octoberlate harvest, and 10% Merlot.
Aging potential: The wine is well balanced and ready
to drink. It will reach its peak in 5 - 8 years.
Description of wine: clear and deep red in color,
tasting of ripe red berries, green and black pepper
with plum and vanilla flavor. Rich and full bodied, with
soft tannins and a fruity rich and long lasting test.
25000 bottles were produced.
Evaluation
BRAVDO Cabernet Sauvignon
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Robert Parker- 2010 Cabernet Sauvignon,
Drink 2013-2018, Rating 88 points.
Robert Parker - 2011Cabernet Sauvignon,
Drink now-2020, Rating 88 points.
BRAVDO Merlot 2013
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The grape composition: 100% Merlot
Aging potential: The wine is well balanced and is
ready to drink. It will reach its peak in 6-9 years.
Aged for 12 months in French oak barrels and a
small number of American - balancing the flavors.
The wine is unfiltered.
Dark purple in color, with gripping tannins and
toasty oak, well balanced with cassis, blueberry and
black cherry fruits
12000 bottles were produced
Evaluation
BRAVDO Merlot
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Robert Parker - BRAVDO Merlot 2010,
Rating 88, Drink 2013-2018.
Robert Parker - BRAVDO Merlot 2011,
Rating 88, Drink 2014-2020.
BRAVDO Shiraz 2013
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The grape composition: 100% Shiraz. Mid. August
vintage.
Ripe fruity and floral, dark royal purple, well
integrated tannins, appealing currant, wild berry and
plum aromas, together with gentle overlays of spicy
chocolate and vanilla.
Aged for 12 months in oak barrels mainly of French
origin and some of American.
Aging potential: Ready for drinking today and will
reach its peak in 6-8 years
6000 bottles were produced.
Evaluation
BRAVDO Shiraz
BRAVDO Coupage 2013
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Composition 40% Cabernet Frank , 33% Shiraz,
27% Cabernet Sauvignon
The unique composition of the Coupage expresses
the synergy between the three varieties of quality
wine. The wine had aged in new oak barrels and
has undergone a process of natural shade without
filtering. The wine is deep in color and with a long
finish. It envelopes the palate with rich fruity
aroma, like only BRAVDO can
5400 bottles were produced
BRAVDO Chardonnay 2014
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The grape composition: 100% Chardonnay.
Aging Potential: The wine is ready to drink. Will
reach its peak in 2-4 years.
Fermented partly on its lees in new French and
American oak and partly in stainless steel.
Deeply golden wine, bursting with layers of figs,
apples, apricots, melon and light cedar oak.
Rich, with mineral flavours that linger nicely on
the finish
12000 bottles were produced
Evaluation
BRAVDO Chardonnay
Mark Squires Review of Chardonnay 2011
The 2011 Chardonnay (Bravdo) had a
somewhat complicated vinification process: it
was fermented in tank until it reached about
9% alcohol and then transferred into a
mixture of French and American oak. The net
result is a fruity, clean wine that smells more
of tank than oak and tastes really good. It is
not going to win points for power and it is
rather straightforward, but consistent with the
style shown by the others here, it is well
constructed in its style, wonderfully easy to
appreciate, and quite charming. Drink now2015
Rating 89 points
> Winner of Decanter Silver Medal 2012
Evaluation
BRAVDO Chardonnay
BRAVDO Rose 2014
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BRAVDO Rose is made from 100% Merlot grapes.
A dry Rose wine characterized by fruity aroma,
lingering nicely on the finish.
The vineyard underwent cultural managements
aimed at enhancing color and flavor and was night
harvested at optimal maturity. The must was
subjected to controlled skins contact followed by
low temperature fermentation. Skins were removed
after achieving the desired color and phenolic
content, achieving a well balanced refreshing Rose
typical to the traditional BRAVDO wines.
5400 bottles were produced
Bravdo Landmark
New premium line
Combination of unique
Agricultural techniques
& winemaking methods
Landmark 2B 2012
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Landmark 2B is a blend of Cabernet Sauvignon and
Merlot cultivated from selected outstanding quality
vineyards. The grapes were harvested at full phenolic
maturation stage and the fermenting must was
enriched with Cabernet Franc skins separated from an
early stage of a parallel rose wine preparation.
Alcoholic and malo-lactic fermentation were
conducted in temperature controlled stainless steel
fermenters. The enriched must resulted in body,
aroma and complexity enhancement of the wine. The
wine was bottled after 24 months aging in French
(75%) and American (25%) oak.
4800 bottles were produced
Thank You
Zory Arkin
CEO and Export Manager
Email: zory.arkin@gmail.com
Mob:
+972- 54-446-0742
Skype: zoryarkin