Yatir WineryShiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Shiraz of the Yatir Winery is in the top 70 of wines of Judean Hills.
Taste structure of the Shiraz from the Yatir Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Yatir Winery in the region of Judean Hills is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Shiraz of Yatir Winery in the region of Judean Hills often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Yatir Winery matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tunisian molokheya, mamyjaja lamb mouse tagine or provençal tart with rabbit.
Details and technical informations about Yatir Winery's Shiraz.
Discover the grape variety: Sainte-croix
Fruity, supple reds for early drinking with a clear ruby robe, soft tannins, airy palate and fresh acidity; signature aromas of red fruits (cherry, raspberry) and discrete herbal notes. Accessible cold-hardy style. Cold-resistant, cultivated in cold North American regions (Quebec, Minnesota, Wisconsin), suited to continental climates. Black hybrid bred in 1998 by Elmer Swenson in Minnesota.
Last vintages of this wine
The best vintages of Shiraz from Yatir Winery are 2014, 2010, 2008, 2011 and 0.
Informations about the Yatir Winery
The Yatir Winery is one of of the world's greatest estates. It offers 18 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
