Winemaker Notes
Distinguished by its impeccable balance, rich tannins, aromas of ripe blueberry and blackcurrant, with a rich bouquet of tobacco sage and eucalyptus and a palate that echoes profound fruit. Aging will further enhance this full bodied and spectacular wine.
This wine is Kosher for Passover
Professional Ratings
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James Suckling
A focused and inky cabernet that has aromas and flavors of blackcurrants, coffee beans, black olives and cedar. It’s full-bodied and polished with creamy, firm tannins that are nicely integrated into the black fruit.
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Wine Spectator
A winey, warm, stylish version, with dark plum and black currant flavors coated in bitter dark chocolate and singed cedar notes. Shows appealing chewiness, offering notes of hot graphite and leather on the formidable finish. Drink now through 2027. 4,730 cases made, 1,465 cases imported.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.