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Yatir Forest 2005

Cabernet Sauvignon from Israel
  • RP90
0% ABV
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Winemaker Notes

Deep, firm tannins and ripe flavors of cherries, currants, anise and nice touches of earth and minerals.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2005 YATIR FOREST proprietary red is the flagship wine for Yatir, a blend of 77% Cabernet Sauvignon, 13% Petit Verdot, and 10% Merlot, aged in French oak (1/3rd new) for 14 months. All grapes come from Yatir Forest’s high altitude vineyards (up to 2,700 feet). At once earthy and sweet, this tasty wine has an elegant mid-palate that gives it a certain, unexpected delicacy and sense of grace to go along with its tasty fruit. It is tinged with oak at the outset, but the longer it is open, the more the fruit as well as structure shine through and the more sophisticated and well balanced it seems. Impressive in its own way, this is a far more subtle wine than the ’03, if not quite as rich and sexy. I liked its length and persistence better than the ’04. It drank nicely the next day, still showing grip and intensity as well as good fruit. There were approximately 2,166 cases produced. Drink now-2015.
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Yatir
Yatir, Israel
Yatir winery is a small and high quality winery which was founded in 2000 as a joint venture between the grape growers of the area and the Carmel Winery. The winery was built at the foot of the famous Tel Arad archaeological site, which featues ruins of a 3000 year old Canaaninte city and from the later period of Judea. The winery is situated in the north eastern Negev, fulfulling the dream of David Ben-Gurion, Israel's first Prime Minister, of making the desert bloom. However the high altitude, cool climate vineyards of Yatir Forest are only ten minutes away in the southern Judean hills. It is the connection with Judea which encouraged the winery to chose 'The Lion of Judah' as the logo of Yatir Winery. The viticulturists and winemakers of the winery are committed to the highest quality and aim to emphasize the uniqueness of their vineyards through the character and quality of their wines.
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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.

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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.

SWS227475_2005 Item# 103460