Winemaker Notes
This wine has an opaque purple color. It features intense fruit aromas, along notes of blackberry, roasted coffee beans, as well as cocoa. On the palate, it is complemented with complex, varied flavors: black fruit, blueberry and raspberry. It is full-bodied, multilayered, with rich tannins, with a long and elegant finish.
Blend: 45% Merlot, 21% Cabernet Franc, 20% Petit Verdot, 14% Cabernet Sauvignon
This wine is Kosher for Passover
Professional Ratings
-
Decanter
Big, bold aromatics of plum, rose, mocha and leather lead on to a palate of coffee, mocha and vibrant luscious fruit.
-
James Suckling
This has aromas of sage, mocha, paprika and stewed black fruit. Touch of coconut. Rich and chewy, with a full body and firm yet ripe tannins. Lots of spicy wood influence, but tasty. 38% syrah, 32% cabernet sauvignon, 12% merlot, 10% petit verdot and 8% malbec.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.