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Grapes for this Reserve Cabernet Sauvignon are grown high in the slopes of Northern Galilee, where the rocky, porous soil and a cool sea breeze nurture this noble varietal.
| Review |
| Wine Enthusiast April 2010 89 Points Reserve Cabernet Sauvignon 2006 - 89 Points, Wine Enthusiast
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With 16 months in French oak, this is a big wine with big flavors. Fleshy black plums guts, black cherry, crushed African violet petals and a touch of tobacco appear in the bouquet, while cherry pit, pepper and cigar spice fill otu the palate. Medium weight and lush in the mouth with solid tannins and acidity, this is a good choice now with strong meat dishes or a candidate to hold onto for a couple more years.
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Wine Enthusiast April 2010 89 Points Reserve Cabernet Sauvignon 2006 - 89 Points, Wine Enthusiast
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With 16 months in French oak, this is a big wine with big flavors. Fleshy black plums guts, black cherry, crushed African violet petals and a touch of tobacco appear in the bouquet, while cherry pit, pepper and cigar spice fill otu the palate. Medium weight and lush in the mouth with solid tannins and acidity, this is a good choice now with strong meat dishes or a candidate to hold onto for a couple more years.
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Wine Advocate February 2010 89 Points Reserve Cabernet Sauvignon 2006 - 89 Points, Wine Advocate
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... It does have good focus, a bright and powerful finish, intensity and good flavors, though. It is also a bit herbaceous, which nuance becomes more prominent with air, although less so than its sibling, the Merlot Reserve.
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Wine Spectator September 30, 2008 89 Points Reserve Cabernet Sauvignon 2005 - 89 Points, Wine Spectator
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This is firm and juicy, with good density and structure to the dark plum and dark cherry flavors. A lively mix of mint, chocolate and lavender fills the finish. Kosher.
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Wine Spectator June 30, 2008 88 New Releases: Israel
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Firm, with dark plum, dried cherry and spice flavors. The dense, tannic finish features cocoa powder, with meat and olive notes.
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Wall Street Journal April 4, 2008 Kosher, for Everyone
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Grapey, but with some depth, too, which makes it interesting and complex. Soulful and classy.
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Jewish Georgian September/October 2007 Have a vintage New Year
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Rich, full-bodied red wine; one to enjoy now or age gracefully over the next decade. Pair with hearty meat and pasta entrees.
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| Wine maker notes |
| Grapes are harvested by hand from late September through mid-October. Immediately following the crush, the must is chilled to 60ºF en route to the fermentation vats. The crushed grapes then cold macerate for three days to cultivate their complex taste and singular fragrance. After three weeks of fermentation, the wine is transferred to small French oak barrels where it is left to age for 17 months. |
| Food pairing |
| Savor with rich stews, red meats and hearty pasta dishes. Also superb with hard, aged cheeses. For maximum enjoyment, decant for one hour prior to drinking and serve at cool room temperature. |
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