Yatir Mt. Amasa (OU Kosher) 2014
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Wine
Enthusiast -
Robert
Parker
Product Details
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Winemaker Notes
The wine displays a deep crimson color with a ripe raspberry, slightly smoky and spicy aroma. Full fruit flavors, mature and full-bodied.
Blend: 32% Petit Verdot, 27% Cabernet Sauvignon, 21% Syrah, 20% Malbec
Professional Ratings
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Wine Enthusiast
Dark violet-red to the eye, this wine has aromas of fruits of the wood and smoked meat. There is an excellent ratio of lusty tannins to sharp acidity, with flavors of cherry, strawberry, cocoa powder and rose petal.
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Robert Parker's Wine Advocate
The 2014 Mt. Amasa is a blend of 32% Petit Verdot, 21% Shiraz, 27% Cabernet Sauvignon and 20% Malbec, all aged for 12 months in 20% new oak (90% French). It comes in at 15% alcohol. After a dull and routine opening, this blossomed in the glass. It seems surprisingly fresh and rather elegant. It then shows off its expressive fruit, a touch of wood, a little muted blueberry, cocoa and some herbs. The flavor medley is pleasingly varied. It doesn't have a lot of power, but as it sits on the palate, some tannins do emerge. It is nicely constructed and drinks pretty well now. It also still has some room for improvement. Right now, this looks like a winner, and I'm leaning up. It does have a few things to prove in the cellar. At worst, it is a solid wine with some distinction and sophistication in demeanor.
Other Vintages
2018-
James
Suckling
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Tasting
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.