Covenant Israel Blue C Adom Red (OU Kosher) 2019

  • 93 Wine
    Enthusiast
  • 91 James
    Suckling
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Covenant Israel Blue C Adom Red (OU Kosher) 2019  Front Bottle Shot
Covenant Israel Blue C Adom Red (OU Kosher) 2019  Front Bottle Shot Covenant Israel Blue C Adom Red (OU Kosher) 2019  Front Label

Product Details


Varietal

Region

Producer

Vintage
2019

Size
750ML

ABV
14.6%

Features
Boutique

Kosher

Your Rating

0.0 Not For Me NaN/NaN/N

Somm Note

Winemaker Notes

BLUE C Adom is made from Syrah and Cabernet Sauvignon grown in the Golan Heights. It is designed for easy drinking with almost any meal you can imagine—from barbecue to pizza and pasta. It sports hints of cherry and cola at its core, highlighted by herbs and a touch of smokiness.

Professional Ratings

  • 93

    Deep ruby in the glass, this wine has a nose of Chambord, cocoa powder and vanilla bean. Cassis, black plum, eucalyptus, licorice and butterscotch flavors are joined by velvety tannins and a note of dried thyme that lingers into the smooth finish.

  • 91

    Aromas of milk chocolate, dried flowers and dried red fruit. Medium-to full-bodied with firm, tight tannins. A solid core of black and red fruit with very nice length and balance. Nutmeg and smoked paprika as well. Needs a bit more time to integrate.


Other Vintages

2017
  • 92 Wilfred
    Wong
Covenant Israel

Covenant Israel

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Covenant Israel, Israel

In 2011, a trip to Israel by Covenant founders Jeff Morgan and the late Leslie Rudd sparked a desire to make wine in Israel as well as in California, where they have made Covenant wines since 2003. The wine regions of Israel so reminded them of France’s Rhone Valley as well as some of their California vineyards. The call of Israel proved so strong, that they made their first vintage of Covenant Israel in 2013. Since then, the Covenant Israel project continues to be an amazing journey for them, one that they are happy to share with you in your wine glass!

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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.

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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.

PDXFL830243_2019 Item# 830243

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