Winemaker Notes
Pairs well with roast lamb and aged hard cheeses.
Professional Ratings
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Robert Parker's Wine Advocate
The 2010 Limited Edition is a blend of 53% Cabernet Sauvignon, 26% Petit Verdot, 15% Merlot and 3% each of Malbec and Cabernet Franc, aged for 15 months in new French barriques, only 50% new. Softer and more caressing than the 2009 also revisited this issue - although it has its share of power, which emerges with aeration - this has a balanced, restrained feel and is less green, although it has a bit of that, too. It is not as immediately impressive and gripping, but it may be easier to drink and more accessible. All the parts are in place. It has moderate tannins, good balance and adequate concentration, plus sweet oak on the edges. It is going to be a Limited Edition that is always enjoyable, but perhaps never quite profound. I have this and the 2009 now rated identically - but I suspect opinions will divide on which is preferred for various reasons indicated. They may also separate more with age. All that said - this really grew on me with aeration and I came to enjoy it a lot, somewhat to my surprise considering the initial, overly understated impression. This 2010 snuck up on me and it may do the same for you. Drink now-2022.
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.