Winemaker Notes
A richly textured wine, Covenant Israel Cabernet Sauvignon displays the hallmarks of fine Cabernet. Lush plum and blackberry flavors are highlighted by a subtle herbaceous thread that adds interest and complexity. Toasty French oak frames the ensemble along with fine-tuned, elegant tannins for structure.
Professional Ratings
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Wine Enthusiast
Deep garnet to the eye, this wine offers a bouquet of black and red berries and toasted cashews. Spicy mint and clove notes outweigh dark fruit flavors while bold tannins settle on the tongue and gums for a satisfying finish.
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James Suckling
Aromas of cassis, blackberry, dried herbs and earth. Full-bodied with fine, slightly chewy tannins. Black licorice and cocoa powder on the palate with nice length.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.