Tabor Malkiya Mt. Tabor Cabernet Sauvignon (OK Kosher) 2016
Winemaker Notes
This well balanced, full-bodied wine is a deep dark ruby red, it exhibits aromas and flavors of black forest fruit and cassis with hints of caramel, clove and Mediterranean herbs. Robust and velvety tannins contribute to the structure and lead to a juicy enduring finish.
Made exclusively from a single vineyard grown at an altitude of 726 meters on Mount Malkiya in the Upper Galilee, this Cabernet Sauvignon plot sits right by the boarder of Israel and Lebanon and was carefully chosen among the winery's vineyards. The unique soil structure keeps the vines under an ideal level of stress causing the roots to search deep for water and results in 14 meter deep vines and very small concentrated berries.
This wine is Kosher for Passover
Critical Acclaim
All VintagesAged for 24 months in French oak followed by an additional 12 months in bottle. Slate and tar are enveloped in black plum while dry coffee tannins build a dynamic red with a regal mouthfeel. Dark chocolate coats blue floral tones and persists on the finish.
Rich red-violet to the eye, this wine has a bouquet of dark plum and salted popcorn. It is sophisticated on the palate, with mid-weight tannins wrapping around flavors of cherry, cranberry, menthol and aniseed. A caramel note graces the finish.
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, 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.