Tzora Shoresh Red (OK Kosher) 2015
-
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Blend: 45% Syrah, 41% Cabernet Sauvignon, 14% Petit Verdot
Professional Ratings
-
Wine Spectator
Broad-textured, with verve to the dried cherry and dark plum flavors, accented by notes of hot stone. Crisp and minerally on the finish, revealing some peppery hints. Cabernet Sauvignon, Syrah and Petit Verdot.
Other Vintages
2021-
James
Suckling
-
James
Suckling -
Wine
Spectator
-
James
Suckling
-
Robert
Parker
-
Robert
Parker
The Judean Hills, where Tzora Vineyards resides, rise sharply from the coastal plain, and exhibit ideal growing conditions for growing wine grapes. Terraces cling to this rugged area in a multitude of directions as they follow the contours of the steep slopes. Cold winters, sharp temperature drops during the short summer nights and early morning summer mists, as well as variations in soils from rocky limestone outcrops to ones rich in minerals, all contribute to the character, the balance and the great longevity of the wines.
The wines of Tzora reflect the Judean Hills’ unique terroir. In order to achieve this goal, they make wine only from their estate’s fruit, grown in Shoresh vineyard. From 2018 vintage the winery achieved a Fair&Green sustainability certificate.
Winemaker Eran Pick studied at UC-Davis and is the first Israeli to complete the Master of Wine. He brings a wealth of knowledge to the winemaking at Tzora. Jean-Claude Berrouet of Chateau Petrus is a consultant with Tzora as well. Berrouet says, “My idea is that together with Tzora Vineyards we wish to develop a wine that tells a sincere, authentic story of the local soil and climate through people who share their passion, ability and experience.”
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.