Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 2011 Cabernet Sauvignon Special Reserve Kadita Vineyard also blends in 12% Petite Sirah, all aged for 12 months in one-third new oak (almost all French). It comes in at 14% alcohol. Less burly and less dense than the 2011 regular Cabernet, this seems like a very different wine but not a better one. Here, perhaps because of the Petite Sirah component, the Cabernet is not as expressive and not as classic. It also, perhaps, seems even younger, with fewer tertiary nuances, and this is a little less aggressive. Granting the superior freshness and finesse here, I'd still take the more classic regular Cab for its complex flavor profile. Your mileage may differ, as that is mostly subjective. Qualitatively, they are neck and neck, each with pros and cons. They both have a lot of life left. For very extended aging, this might be the safer bet, likely exceeding my current thoughts, but I wonder if it will ever match the character of the regular bottling.
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.