Winemaker Notes
A stunning, full-bodied, powerful, complex, concentrated and oaky but well-balanced Bordeaux style blend, with potent fruit aromas and flavors of black currants, cassis, black cherries, and tart blackberries, amidst dollops of vanilla and with hints of dark chocolate, Mediterranean herbs, and spices.
Professional Ratings
-
Robert Parker's Wine Advocate
The 2014 Black Tulip is a blend of 65% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc and 5% Petit Verdot, aged for 24 months in 70% new French oak. It comes in at 15.4% alcohol. Despite that alcoholic punch, this seems so wonderfully elegant now that it is actually refined, thanks to a few years in bottle since I first saw it. Graceful, velvety and ripe, this is never over the top. There's a tinge of herbs, despite the ripe fruit. Sometimes it seems a bit understated. It adds gentle focus and subtle grip on the precise yet slightly lush finish. This doesn't have enough energy at this point in its life, but it should still age gracefully throughout the decade, maybe more. This is a perfect time to drink it, though.
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.