Covenant The Tribe Proprietary Red Blend (OU Kosher) 2016 Front Label
Covenant The Tribe Proprietary Red Blend (OU Kosher) 2016 Front LabelCovenant The Tribe Proprietary Red Blend (OU Kosher) 2016 Front Bottle Shot

Covenant The Tribe Proprietary Red Blend (OU Kosher) 2016

  • WE91
750ML / 14.5% ABV
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  • WE93
  • WS92
  • WE92
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750ML / 14.5% ABV

Winemaker Notes

The Tribe® wines are made with the new flash-détente technique that allows us to flash-heat our grapes straight out of the vineyard. We never heat the wine. Both white and red wines are barrel fermented with native yeast.The Tribe® Proprietary Red 2016 is sourced from a single vineyard in Sonoma’s Dry Creek Valley. It is a blend of Syrah, Petite Sirah and Zinfandel all picked together and co-fermented, showing elegant, ripe red fruit flavors highlighted in silky tannins.

Critical Acclaim

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WE 91
Wine Enthusiast
This nicely combines 85% Merlot and 15% Zinfandel into a winning mix of sanguine currant, cranberry and black olive set against a backdrop of smoked meat and black pepper. Thick and lush on the palate, it aims to please and succeeds.
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Covenant

Covenant

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Covenant, California
The word “covenant” connotes a strong connection between those who share common history, experience and values. It is an age-old concept that serves as a foundation for all civilization, and its significance is evident in the Old Testament stories of Abraham and Moses. Since those early days, the Jews have accorded wine an important role in spiritual practice, and as such, it merits a special respect. Indeed, the fruit of the vine connects us to our land, history and the longstanding bonds that come with friendship, family and tradition.

Shared cultural heritage and a love of fine wine led to the partnership that gave birth to Covenant Cabernet Sauvignon and Red C. Our wines come from grapes grown in two single Napa Valley vineyards, from which we strive to harness quality commensurate with the rich and profound story of the Jewish people.

Owner Jeff Morgan is a winemaker, author, journalist and wine educator. His articles have appeared in such publications as The New York Times, Elle, Food & Wine, Wine Spectator and Wine Enthusiast. Morgan’s partner in this venture is Leslie Rudd, owner of Rudd Vineyards & Winery, located in the Oakville appellation of the Napa Valley. Leslie purchased the Oakville property in 1996. In addition to managing Standard Beverage and the winery that bears his name, he serves as Chairman of Dean & Deluca.

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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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.

RYL14810_2016 Item# 509261

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