As you stroll from building to building at Carmel Winery you might be treated to the site of Lior Lacser, Carmel’s chief winemaker, hurrying by. Stall him with a question, and Lior may demur: “I’ve got to go . . . I’ve got to go!”—as pressed for time as the White Rabbit from Alice in Wonderland. Lior is young and intensely focused—refreshingly impatient with visitors—he obviously has big things on his mind.
Rehabilitating the behemoth of Carmel took great expertise and concerted drive. Originally from Tel Aviv, Lior studied in Burgundy, and has worked at wineries in Bordeaux and Australia. He oversees wines made from Carmel’s nearly 3,500 acres of vineyards, from the Upper Galilee in the North to the Negev in the South. His inner sanctum is by the small tanks for experimentation at Carmel’s microwinery. This is where Lior can let his brilliant fantasies run loose, blending new grapes being grown high in the hills to create the wines for Carmel.