If the Galilee region of Israel is good for wine, the Upper Galilee should be even better. The Segal family settled in Tel Aviv in 1925 where they set up the countryís first distillery. In the 1930s they ran distilleries in Beirut and Damascus. As of 1954 they concentrated on wine and have never looked back. Segalís was purchased by Barkan Wines in 2001 but they retain their own installations and production process. The companion wine is a Chilean Kosher Merlot at about two-thirds the price.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Segalís Cabernet Sauvignon Special Reserve 2007 13.5 % alcohol about $13 (I paid $19).
In the absence of marketing materials letís start by quoting the back label. ďGrapes grown in the unique climate of the Upper Galilee from the super premium Dishon Vineyard in the Kadesh Valley are harvested at ultimate ripeness. The wine undergoes a protracted post-fermentation maceration on the skins as well as fourteen months aging in a mixture of French and American oak in order to arrive at the optimum extraction and balance of fruit, tannin and oak. This rich, complex, balanced wine will continue to improve for many years.Ē And now for my review.
At the first sips this wine was powerful, mouth filling, and fruity. Japanese rice crackers featuring Wasabi and Edame along with peanuts and cashews made the libationís plums come out. The initial meal centered on a packaged Eggplant Rolatini with Ricotta and Mozzarella cheese, tomatoes, and lots more that I slathered with grated Parmesan cheese. In response the Cab was mellow, fruity, and very pleasant. Fresh pineapple brought out the taste of copper and other metals.
My next meal began with hot off the griddle potato pancakes. In response our Galilee friend put the dishís delicious grease in its back pocket and provided plums and oak. When paired with spicy barbecued chicken breast Red responded with more plums and oak and balanced acidity but the tannins were barely present. Green beans in a tomato sauce gave this wine good length but its acidity was slightly out of balance. Fresh raspberries rendered the drink pleasant but weak.
The final meal started off with homemade lentil soup that imparted a metallic taste and refreshing acidity to the Cab. Slow cooked chicken legs rendered the drink long and smoky with soft tannins. The accompanying chicken thighs brought out the plums. The libationís length was good and the taste of metal remained. The liquidís acidity cut the grease in the potatoes and plums were forward. Chickpeas thinned the wine slightly. Fresh pineapple made my glassís contents dark, tasting almost burnt.
Almost by accident we found this wine in a restaurant. Everyone seemed to be happy with it. I took no notes but found it splendid with roasted duck and duck in Hosin sauce. Final verdict. I would be very pleased to buy this wine again. Of course, my supplier has no more in stock. As they say in baseball, wait til next year.Access the companion wine A Wine Lover's Weekly Review Of $10 Wines - A Chilean Kosher Merlot
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.theitalianwineconnection.com
Visit his website devoted to Italian travel www.travelitalytravel.com
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