Binyamina Yogev Cabernet Sauvignon-Shiraz (OU Kosher) 2014

  • 92 Wine
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Binyamina Yogev Cabernet Sauvignon-Shiraz (OU Kosher) 2014  Front Bottle Shot
Binyamina Yogev Cabernet Sauvignon-Shiraz (OU Kosher) 2014  Front Bottle Shot Binyamina Yogev Cabernet Sauvignon-Shiraz (OU Kosher) 2014  Front Label

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Winemaker Notes

#33 Wine Enthusiast Top 100 of 2018

Yogev Cabernet Sauvignon Shiraz reflects the best of both its varieties; the ripe fruitiness and subtle smoky nature of the Shiraz are supported by the backbone, vigor and intensity of the Cabernet Sauvignon. The wine is ready to drink as is, but with proper storage conditions, it will age nicely for three to four years after its vintage date. Oak notes are deliberately negligible in order to bring the flavor of the grapes to the fore.

This is a very versatile wine when it comes to food, and can be well paired with mildly piquant dishes such as spicy sausages. It is no less enjoyable alongside fish such as oven-baked sea bass fillet with herbs, smoked meat dishes or flame-grilled eggplant.

Professional Ratings

  • 92
    This inky-purple-colored wine has a nose of pomegranate, cherry and orange zest. There is a sense of sophistication on the palate, with rich tannins and flavors of black currant, raspberry, milk chocolate, flint and coffee. You will be reaching for another sip as the blueberry finish tapers off.
    Editors' Choice


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Binyamina, Israel
Binyamina Winery was established in 1952 by Joseph Zeltzer, who immigrated to Israel with a burning desire to produce wine as he did in the country of his birth, Hungary.

In 2008, Hatzi Hinam marketing chain purchased the winery. They recognized the winery’s inherent and growing potential and identified with the winery’s vision of becoming a leader in Israel’s wine sector. Since then the new owners have invested unstintingly in the winery’s vineyards, premises, equipment and human capital.

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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.

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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.

RYL34562_2014 Item# 511913

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