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New Customers Save $30 off $100+* with code MARCHNEW30

New Customers Save $30* with code MARCHNEW30

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Segal's Special Reserve Cabernet Sauvignon 2003

Cabernet Sauvignon from Israel
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    Winemaker Notes

    Full bodied, rich blackberry and dark cherry flavors, subtle hints of anise and a long finish.

    Best Served With: Full flavored meat or rich sauced chicken dishes.

    Critical Acclaim

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    Segal's, Israel
    2003 Special Reserve Cabernet Sauvignon
    In 1925, Yankel Hirsh Segal and his family emigrated to Israel and settled in Tel Aviv. Brothers Elhanan and Yehezkel established Israel’s first distillery in the German colony known as Sharona, or Kirya, in Tel Aviv. Their experience and reputation led them, in the 1930s, to be asked by the French rulers to set up distilleries in Beirut and Damascus. In 1954 the family decided to concentrate on wine production. The winery moved to Ramle, and was called the Zvi Vineyard. The name was later changed to Segal Wines. All the winery’s bottles bear the Segal wine logo, reproduced in Zvi Hirsh’s own handwriting. In 2001, Segal’s was bought by the Barkan Group. The new management recognized the quality and tradition of Segal’s wines, and allowed it to be managed as an independent winery, with its own unique production process.

    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.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    RYL33510_2003 Item# 90388