Binyamina Reserve
Cabernet Sauvignon Israel
"The nobility of the Galilee in a bottle: the flagship of the Binyamina winery, representing the perfect balance between ancient tradition and modern sophistication."
The Flagship of the Reserve Series
The Binyamina Reserve Cabernet Sauvignon is a sophisticated expression of the Mediterranean terroir. Sourced from selected vineyards in the Upper Galilee, where the cool climate allows for slow ripening, this red stands out for its depth. Aged for 18 months in oak barrels, it is a wine with soul, designed for lovers of the power, structure, and distinction of a world-class Kosher wine.
1. Identity Profile
- Winery: Binyamina Winery (Reserve Series)
- Origin: Upper Galilee and Jerusalem Mountains, Israel.
- Varietal: 100% Cabernet Sauvignon.
- Category: Red Reserve / Kosher.
- Aging: 18 months in French and American oak barrels.
- Profile: Structured, robust, and with great aging potential.
2. Sommelier's Notes
Appearance: Intense ruby red with deep purple reflections; high color density.
Nose: Classic aromas of blackcurrant and cherry, intertwined with complex notes of vanilla, clove, cedar, and an elegant background of bitter cocoa.
Palate: Robust entry. Present but silky and round tannins. On the palate, it confirms forest fruits and spices, with balanced acidity and a persistent finish.
3. Serving Ritual and Pairing
Temperature: Serve between 17°C and 18°C.
Pairing: Premium red meat cuts (Rib-eye, New York), lamb with herbs, intense stews, or aged cheeses such as aged Gouda.
Suggestion: Decanting for 30 minutes is recommended to allow the wine to fully express its aromatic range.
4. Frequently Asked Questions
What defines the 'Reserve' quality in Binyamina?
The Reserve series is defined by the use of grapes from selected plots with controlled yields and prolonged aging of 18 months in barrels, which gives it a superior structure and great aging potential.
Is it necessary to decant this wine?
Yes, being a full-bodied and long-aged Cabernet Sauvignon, it is recommended to decant for at least 30 minutes to oxygenate the wine and allow the notes of cedar, cocoa, and black fruit to fully express themselves.