Yarden Sauvignon Blanc (OK Kosher) 2016
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Wilfred
Wong
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The 2016 Yarden Sauvignon Blanc features aromatic guava, mango, melon, lime and apple fruit notes, along with attractive floral characters. With medium body and satisfying flavor, this wine is bright and refreshing.
Ready to drink upon release, Yarden Sauvignon Blanc is best consumed within a couple of years of harvest. Try pairing the wine with whole grilled sea bass, pan-seared chicken breasts, or pasta with anchovies, garlic and parmesan.
This wine is Kosher for Passover
Professional Ratings
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Wilfred Wong of Wine.com
Showing some nice complex nuances, the lively 2016 Yarden Sauvignon Blanc offers dried citrus and herbs in its aromas and flavors. The wine's lively finish pairs it deliciously with simply prepared seafood. (Tasted: September 27, 2017, San Francisco, CA)
Other Vintages
2018-
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Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
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.