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Flat front label of wine

Recanati Yasmin Red Blend 2014

Other Red Blends from Israel
  • WE90
14% ABV
  • WE87
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14% ABV

Winemaker Notes

Yasmin Red is a blend of grapes grown in the winery's vineyards in the Galilee and the Ella Valley. This wine has an appealing ruby red color and a bouquet that is lively, youthful, and with fruit-filled fragrance. Yasmin Red is supple and medium-bodied, with an abundance of ripe red berry fruit and can be enjoyed while still young.

Yasmin Red is a wonderful accompanied to barbeques, suitable for all types of cheeses and Italian and salad dishes and goes down well on every occasion and with every meal.

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
Aromas of black cherry, raspberry, flint, smoke and violet prep the palate for flavors of raspberry, black cherry, smoked meat, chocolate and black pepper. There is an interesting interplay of fruit flavors and savory notes of herb-rubbed meat. A web of soft tannins plays across the palate through a finish that has flavors of smoke and yellow cherry.
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Recanati

Recanati

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Recanati, Israel
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The story of the Recanati Winery, a new producer of high quality Mediterranean wines, begins with a profound bond with the Land of Israel coupled with a passion for fine wines. With the creation of the winery, L. Recanati's cherished, lifelong dream to produce truly world-class wines has finally reached fruition.

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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RWC172613_2014 Item# 146264