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Golan Heights Cabernet Sauvignon Galilee Yarden 2005

Cabernet Sauvignon from Israel
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    Winemaker Notes

    The 2005 Yarden Cabernet Sauvignon expresses characters of ripe dark red and black fruits, layered with notes of earth, spice, chocolate, pipe tobacco and a hint of fresh herb. This rich, complex wine is full-bodied, with concentrated flavor and a satisfying, long finish.

    Yarden Cabernet Sauvignon is enjoyable on the young side, but should really be aged for a few years to get the most out of it. The wine will continue to develop and should remain in good drinking condition for a decade or more. This wine is best paired with very flavorful foods. One good combination would be with lamb short ribs braised in red wine, beef stock and aromatic vegetables.

    Critical Acclaim

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    Golan Heights

    Golan Heights

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    Golan Heights, Israel
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    Soil. Topography. Climate. These are the three distinct grape-growing conditions for producing quality wines on an international level. In Israel, such optimal conditions exist in the Golan Heights. Everything in this magical strip of land begins with the right conditions - in the Golan, a combination of volcanic basaltic soil, suitable topography and high altitude resulting in cool climate. This is what gives the Golan Heights its second name: "Wine Country." Over the years, the distinctive wines of the Golan Heights Winery have placed Israel on the world wine map. Since its founding in 1983, the Golan Heights Winery has marketed three leading brands: Yarden, Gamla and Golan. The winery has plaed a significant role in nurturing the country's current wine culture, and has altered the way Israeli wines are perceived worldwide.

    With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.

    In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    NXI25000_2005 Item# 97641