Winemaker Notes
Psagot Cabernet Sauvignon Single Vineyard is the crowning achievement from this star boutique winery, providing a bright glimpse into the future of fine Israeli wine. No connoisseur of fine red wines from any part of the world should miss the experience of this impossibly opulent yet extremely graceful red stunner. Comparable to a cru classe Bordeaux or cult Napa Valley red (but likely at a lower price than its peers from those regions), the deep purple color foreshadows the dark berry and blackcurrant aromas that are framed by the richest vanilla of aging in premium barrels. The flavors--ripe, luscious black fruit, deep complex earth and toast extend seemingly forever along the velvety texture.
Open Psagot Cabernet Sauvignon Single Vineyard on a truly special occasion with Beef Wellington or rack of lamb.
Professional Ratings
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Decanter
Founded in 2003, the Psagot winery is situated on the chalky terraces of Binyamin region to the north of the Jerusalem Mountains. The Cabernet grapes used in this wine were hand harvested at dawn from 900 meters above sea level. It has rich black and red berries and vanilla oak on the nose, with layers of ripe black cherries, blackcurrant, bacon, lavender on the palate, spiced by liquorice and dried tobacco leaves from 13 months of French oak aging. A decent dose of tannins made this wine powerful and full, and should help it evolve further.
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.