Binyamina Yogev Cabernet Sauvignon/Shiraz (OU Kosher) 2014  Front Label
Binyamina Yogev Cabernet Sauvignon/Shiraz (OU Kosher) 2014  Front LabelBinyamina Yogev Cabernet Sauvignon/Shiraz (OU Kosher) 2014  Front Bottle Shot

Binyamina Yogev Cabernet Sauvignon/Shiraz (OU Kosher) 2014

  • WE92
750ML / 14% ABV
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750ML / 14% ABV

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.

Critical Acclaim

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WE 92
Wine Enthusiast
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.
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Binyamina

Binyamina

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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 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.

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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 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

RYL34562_2014 Item# 511913

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