Recanati Reserve Cabernet Sauvignon (OU Kosher) 2004
Color: Vibrant violet.
Bouquet: Complex aromas of ripe black fruits suffused with nuances of truffle, cigar and toasted walnut.
Taste: Approachable and delicious now, this full-bodied red will age gracefully over the next decade.
Serving suggestions: Savor with rich stews, red meats and hearty pasta dishes. Also superb with hard, aged cheeses. For maximum enjoyment, decant for one hour prior to drinking and serve at cool room temperature.
Owner of one of the finest private wine collections in Israel, L. Recanati is a successful international banker and a member of one of Israel's most prominent families. Prior to making their home in Israel in the early 1900s, Recanati's ancestors had lived for centuries in Italy, one of the world's premier sources of fine wines. Consequently, Italy and the U.S. (where Recanati spent a portion of his student years and met his American-born wife) represent the winery's first two export markets.
Chief winemaker at Recanati is Lewis Pasco, an American-born graduate of the U.C. Davis wine program and an accomplished chef. Formerly a winemaker at Napa Valley's Chimney Rock and for Sonoma's Marimar Torres, Lewis brings to Recanati a devotion to artistry and craftsmanship in winemaking. This dedication, combined with Recanati's state-of-the-art winemaking facility, has led to an impressive line of wines.
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.
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, Malbec and 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.