Alexander The Great Cabernet Sauvignon (OU Kosher) 2013
Recommended pairings include rich meat dishes and full-flavored hard cheeses.
The basic concept that drives Yoram in his commitment to excel in his wine making efforts is to combine traditional and modern wine production concepts with modern, up-to-date technologies. Thus, his efforts are directed firstly by the belief that the secret of high quality wine begins, first and foremost, with the true expression of the vineyard’s “Terroir”. Convinced that quality grapes are a prerequisite for quality wine production, he looked for special vineyards to serve as sources for his winery. Three vineyards were selected with special attention to their elevation, soil type and depth, slope and slope aspect relative to the sun, wind directions and force, planting density and row direction (vineyards’ terroir). He also concluded that a successful winemaker must work in full cooperation with the vineyard managers and take the lead at the appropriate time to make the right decisions in order to obtain the best quality grapes. Additionally, the winery is to be operated in a way that enables the winemaker to “groom and husband” the high quality grape harvest throughout the wine production processes in a way that ensures maximum retention of the grape attributes and qualities of the wine.
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.
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, Malbec and 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.