Recanati Winery is one of the newer wineries in Israel, having been founded in 2000. They are located in the center of the country just south of Hadera, though most of their grapes are grown in the north. Since 2008 the chief winemaker has been Gil Shatsberg, who received his training in the art of enology (or oenology if you are British) at University of California in Davis. This is the flagship wine of Recanati and, according to their web site, is made from 84% Cabernet Sauvignon from the Kadita Vineyard and 16% Merlot from the Manara Vineyard. The label on the bottle says that it is made from Cabernet Sauvignon and a little bit of Merlot. It was aged in new French oak casks for 18 months before being bottled.
We tasted it with dinner at the home of Naftali and Michal Admoni, who are wonderful cooks. Naftali has an extraordinary talent at the barbeque and Michal, in the kitchen. The wine went well with the asado rib dinner that they prepared.
This wine is a deep and dark purple color and has a medium to full body. The tannin level is also medium, being gentle on the palate. Incidentally, the tannins are important for the ability of a wine to be stored and to slowly mature, improving over time. On the other hand a wine that is young and has a high tannin level will impart a taste sensation of bitterness and the physical drying sensation of astringency. We detected a smell of the sun on a mature hay field after a rain and a taste of black cherries and plums, even imparting a sweetish sensation, though this is obviously a dry wine. It had a long lasting finish. It cost 149 shekels at the Merkaz HaMazon Grocery Story in Yarka. I gave it an Israelwinetaster Grade of B+ as I thought it was a bit expensive for what were drinking. I’ll wait to buy it again until I find a special sale price.