Tabor Special Edition Cabernet Sauvignon (OK Kosher) 2011
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Robert Parker's Wine Advocate
The 2011 Cabernet Sauvignon "Limited Edition" is all Cab Sauv, aged for 18 months in French oak (80% new; the rest second use). It comes in at 14.8% alcohol. Graceful and carefully crafted, this has moderate tannins and elegance in the mid-palate. It also has some green, nuances of bell pepper. Depending on how much you like that, you may like this better or worse than I did. While it is not the most concentrated wine ever, it is still awfully appealing just now. The downside is that I just don't see enough concentration or structure here to allow it to develop much, if any more, in the cellar. It is fully approachable now. That said, this was simply impossible to resist just now; it is a perfect food wine, harmonious and impeccably balanced. It is quite possible that it will not last as long at peak as some upper level wines, but it's worth leaning up just now. It should be simply a pleasure to drink.
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Wine Spectator
A elegant, full-bodied red, this offers blackberry, currant and boysenberry notes, accented by charred herb and iron flavors. Supple tannins add good structure through the sweetly spicy, smoky finish.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.