Winemaker Notes
Dark ruby color, medium-bodied, with notes of wild berry, spices, herbs/sweet cedar.
This wine is Kosher for Passover
Professional Ratings
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James Suckling
Deep nose of ripe blackcurrants and savory with just a hint of blackberry leaf. For a second wine this has a stunningly fine structure. Beautiful balance of fresh black fruits and fine tannins with savory and mint notes adding complexity at the long, elegant finish. Matured for 12 months in mostly used small oak barrels. Bottled unfiltered and unfined. Drink or hold.
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Wine Spectator
Mellowed already, with good integration to the black fruit flavors edged in cigar box, fresh tobacco leaf and mineral notes. Drinking beautifully now thanks to its smoothness and textural purity. Offers plenty of ripe fruit, with enough earthy intrigue to add complexity through the silky, elegant finish. Cabernet Sauvignon, Merlot, Petit Verdot and Syrah. Drink now through 2029. 8,000 cases made, 800 cases imported.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.