Winemaker Notes
The 2014 Gilgal Cabernet Sauvignon displays appealing fruit characters of blackberry, plum and raspberry, along with notes of black tea and cocoa, and hints of fresh herbs and French oak. With full body and good flavor concentration, this wine is a classic expression of the variety. Though ready to enjoy upon release, Gilgal Cabernet should improve in the bottle in the coming few years, and will age well for some six to eight years from vintage.
Try pairing the wine with braised beef short ribs, herb-roasted lamb chops, or grilled Portobello mushrooms with garlic and butter.
Professional Ratings
-
Wilfred Wong of Wine.com
COMMENTARY: The 2014 Gilgal Cabernet Sauvignon was quite a pleasant surprise for me. I actually didn't know what to expect in a Cab from Galilee. I found the wine's flavors representative of the grape variety at this price point. TASTING NOTES. This wine shows appealing black fruit flavors, an easy palate, and a pleasingly textured finish. (Tasted: March 29, 2018, San Francisco, CA)
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.