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Making the Desert Bloom
Making the Desert Bloom Yonatan Sternberg & Yuval Blankovsky
In our opinion, this wine is an excellent vino to serve at your next BBQ. It should go well with prime cuts of beef, particularly a juicy rib-eye steak or a classic Argentinean Asado meal.
Established in 2000 as a joint venture between the grape growers of the region and Carmel Winery, the Yatir winery is situated in the north eastern Negev, helping fulfill the dream of David Ben-Gurion, Israel's first Prime Minister, of making the desert bloom.

Today the Yatir winery is ranked 3rd in Israel by both “Rogov’s Guide to Israeli Wines” and Tom Stevenson, author of the “Wine Report”. In a recent tasting of Israeli wines the winery's Yatir forest 2003 received a 93 from Robert Parker, one of the most influential wine critics in the world, ranking it first among the participating Israeli wines.

The winery currently produces wines in two series: the premiere label Forest is named after their vineyards situated in the Yatir Forest. The second is the Yatir series offering blended as well as varietal reds and a refreshing Sauvignon Blanc. This year the winery will also be releasing a Viognier from the 2007 harvest.


Yatir, Cabernet Sauvignon, 2005

General:
A blend of 85% Cabernet Sauvignon and 15% Shiraz harvested in vineyards situated in the Yatir Forest, this red spent 12 months in oak before bottling.

Tasting notes:
Dark royal purple, this red suggests aromas of spices, currants and an array of black fruits. While the wine seems a little aggressive at first, it opens nicely in the glass and reveals rich concentrated flavors and a long finish.

* In our opinion the wine is not yet at its peak and will benefit from further cellaring.


Yatir, Cabernet Sauvignon-Merlot-Shiraz, 2004

General:
Made from a blend of 40% Cabernet Sauvignon, 20% Merlot and 40% Shiraz, the wine was aged for 12 months in oak barrels.

Tasting notes:
Full bodied and dark garnet in color, this powerful wine is showing plenty of black fruits particularly plums and a touch of wood. Similar to the nose the wine offers both black and red fruits all leading to a long and slightly alcoholic finish.

Food Pairing:
In our opinion, this wine is an excellent vino to serve at your next BBQ. It should go well with prime cuts of beef, particularly a juicy rib-eye steak or a classic Argentinean Asado meal.


Tip of the Week: Vibrations
Vibrations interfere with the aging process and prevent the sediments from settling. In order to minimize vibrations, do not store your wine adjacent to a machine (eg washing machine or a refrigerator)

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