In preparation for Dark & Delicious, I'm trying to focus on articles that will help us prepare to wrap our minds and palates around the scope of PS, to develop an appreciation of its differences and similiarities (roundness in the mouth, and hopefully some face-smashing tannins!).
Having spent the last 3 days discussing the good old U. S. of A. (with that little detour to Baja), we're taking a vacation to Israel.
Courtesy of my friend Avi at HaKerem: The Israeli Wine Blog comes some interesting statistical information on Israeli viticulture.
Apparently, PS is considered a "main variety" of grape in Israel, though it is certainly smaller than many of the others. 2% of the total grape acreage planted is PS; similarly, PS is 2% of the total harvest by weight -- not bad for such a small grape!
Israel has more PS planted and harvested than it has gamay, malbec, zinfandel (take that, Zinfidels!), grenache, tempranillo, barbera, sangiovese, or nebbiolo.
3 of Hugh Johnson's 10 highest-ranked wineries in Israel use PS in some capacity: Margalit as a non-trivial blending agent in their Special Reserve Cabernet, while Ella Valley and Carmel make it as a stand-alone varietal.
Keep ImPreSsing us with your wines, Israel!