Covenant Cabernet Sauvignon (OU Kosher) 2016
Covenant was founded in the Napa Valley In 2003 by vintners Jeff Morgan and the late Leslie Rudd. As a wine writer and critic for Wine Spectator magazine in the 1990s, Jeff had tasted many of the best wines in the world. His goal was to produce wines of equal stature.
With astute grape sourcing and cutting-edge “minimalist” techniques, Covenant now produces a line of top-notch wines that are second-to-none.
Covenant wines are produced from California grapes sourced from nearby vineyards in Napa, Sonoma, Lake County, and Lodi. And our wines are served in some of the world’s finest restaurants.
We built our 7,000 square-foot urban winery in Berkeley in 2014. Here, we produce 16 different wines in a broad array of styles. We invite you to visit Covenant Wines during your next visit to the San Francisco Bay Area.
Our sister winery program – Covenant Israel – produces four different wines from vineyards in the Galilee and the Golan Heights in Israel.
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wines. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.