Winery ShilohPrivilege
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Privilege of Winery Shiloh in the region of Judean Hills often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, red fruit or black fruit.
Food and wine pairings with Privilege
Pairings that work perfectly with Privilege
Original food and wine pairings with Privilege
The Privilege of Winery Shiloh matches generally quite well with dishes of beef, lamb or pork such as recipes of provencal stew, mathieu's lamb tagine or quick brioche sausage.
Details and technical informations about Winery Shiloh's Privilege.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Privilege from Winery Shiloh are 2017, 0, 2019, 2018 and 2016.
Informations about the Winery Shiloh
The Winery Shiloh is one of of the world's greatest estates. It offers 36 wines for sale in the of Judean Hills to come and discover on site or to buy online.
The wine region of Judean Hills
Qualitative heart of Israeli wine around Jerusalem, the country's first official AO (2020). Dense, structured reds with signature notes of ripe blackcurrant, blackberry, mint, eucalyptus, Mediterranean herbs and spice, firm tannins and freshness tightened by altitude. Cabernet Sauvignon and Merlot in Bordeaux blends. Also peppery Syrah, dense Petit Verdot.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
