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Carmel Appellation Cabernet Sauvignon 2009

Cabernet Sauvignon from Israel
  • WE90
14.5% ABV
  • WE91
All Vintages
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5.0 2 Ratings
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5.0 2 Ratings
14.5% ABV

Winemaker Notes

Rich purple color with an aroma of blackberries, plum and mint. Full bodied, with a long, well-balanced finish.

Critical Acclaim

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WE 90
Wine Enthusiast
Violet, blackberry, cassis and blueberry aromas immediately waft from the glass. Rich and ripe, the palate boasts more of the same concentrated fruit in a lush, creamy, crushed-velvet-like texture. Notes of charred espresso bean, vanilla pod and licorice root all unfold on the long finish. Balanced, delicious and affordable.
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Carmel

Carmel

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Carmel, Israel
Image of winery
Carmel Winery is the historic winery of Israel. It was founded in 1882 by Baron Edmond de Rothschild, owner of Chateau Lafite in Bordeaux. Carmel owns the two largest wineries in Israel, at Rishon Le Zion, south of Tel Aviv and at Zichron Ya'acov, south of Haifa. Each has deep underground cellars built by Rothschild in the 19th century. Carmel also has two small, state-of-the-art wineries close to key vineyards, to allow production of small quantities of handcrafted wines. These are Kayoumi Winery, situated in the Upper Galilee, and Yatir Winery, in the northeastern Negev. The story of Carmel represents the story of Israel, and the recent developments of Carmel's wines, symbolizes the revolution of Israeli wine in recent years.

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.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SWS324776_2009 Item# 125985