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Yarden Cabernet Sauvignon 2014

Cabernet Sauvignon from Israel
  • WE91
  • WS91
0% ABV
  • WS90
  • W&S91
  • WE93
  • WS88
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Winemaker Notes

#87 Wine Spectator Top 100 of 2018

The grapes for the 2014 Cabernet Sauvignon originate from Golan Heights and the Upper Galilee region. The wine is aged for 18 months primarily in small French oak barrels.

On the palate, the wine shows intense aromas of ripe blackberry, cherry, cassis and plum with toasty oak, vanilla and a nuance of spice and tar; full-bodied and concentrated with a long complex finish.

Serve this wine with a great meal, it will go well with full-flavored foods, such as peppered grilled steak, roast goose or roasted rack of lamb.

Critical Acclaim

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WE 91
Wine Enthusiast

This deep violet-colored wine has blackberry and violet aromas. It's soft and fruity on entry, with wild berry, toffee, anise, nutmeg and ginger flavors. Ever-present but not overpowering tannins build as spice notes take over, dropping off towards the notably soft finish.

WS 91
Wine Spectator
A sinewy, full-bodied red, with balsamic acidity gliding through the black olive, currant and eucalyptus flavors. Spice, mineral and leather details gain traction into the long finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Kosher. Drink now through 2023.
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Yarden

Yarden

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Yarden, Israel
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The premier label and flagship brand of Golan Heights Winery. Each year the finest grapes from the best vineyards are reserved for Yarden wines. Yarden is the Hebrew for Jordan River, which bisects the Golan Heights from the Galilee. The label features a symbol of ancient Israel: an oil lamp decorated with mosaic tile.

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 enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

WWH140178_2014 Item# 354372