Freddy R. Troya

9.5

The Cave – Red Blend – 2020
Galilee, Israel 🇮🇱

Overview
A powerful Bordeaux-inspired blend composed of 65% Cabernet Sauvignon, 26% Merlot, and 9% Petit Verdot, sourced from high-elevation vineyards in the Upper Galilee. Aged 24 months in French oak inside the historic Carmel Mountain cave, a naturally cool, humidity-stable cellar that shapes the wine’s depth and structure. Mevushal / Kosher for Passover.

Aromas & Flavors
Dark mulberries, black plum, and blackberry compote meet cedar, mahogany wood, espresso, and subtle graphite. The Petit Verdot adds an herbal-floral edge, giving the wine both muscle and nuance.

Mouthfeel
Full-bodied with firm, assertive tannins and a deep, wood-toned intensity. Concentrated, layered, and long, with an oaky spine that lingers on the finish.

Food Pairings
Braised lamb shoulder, smoky short ribs, aged Gouda, slow-roasted brisket, or charred portobello mushrooms.

Verdict
One of Israel’s most characterful red blends, bold, structured, and cellar-worthy. The interplay of fruit density, mineral tension, and pronounced oak makes this a standout Mevushal wine for those who appreciate power and polish. Cheers!

Did You Know?
The Cave winery ages its wines in a 250-year-old man-carved cave in Carmel Mountain, originally quarried in the 18th century and repurposed in the 19th century as a brandy cellar. Its natural insulation provides ideal conditions for long élevage, giving these wines their signature depth and aging potential. — a month ago

boyd

9.1

Braised beef shoulder + this wine = 🙌🏼 — 5 years ago

Kathryn Dirks

9.0

Had with fatty pork shoulder, beautiful acid cut through. Delicious, crisp, drinkable. — 6 years ago

Henry Fuseler

8.9

1/2025. Good fruit and flavor. Paired very well with the pork and braised cabbage at Motor Supply. — a year ago

Matt

9.2

Dark, smokey, sauvage. No notes really, just delicious as hell with braised pork shoulder, flageolet, onion, carrot and harrissa — 3 years ago

ShayShayShaylyn

9.5

Really liked it (with smoked pulled pork shoulder). More nuanced than the Provence Rose' s I'm used to. Part of the Thomas July cellar 6 pack. — 5 years ago

Sarah O'Kelley

9.2

Sangiovese for burgundy lovers!  perfect with braised pork shanks for a comforting winter meal!  — 6 years ago

Brad Jensen

9.3

Beautiful, explosive nose of pine needles, eucalyptus, cherries, forest floor and musk thus is a special wine. The pairing I don’t think was perfect, paired with spicy roast pork shoulder, but the wine was medium bodied, rose red with hints of purple. The palate is fresh, floral and light, but with vegetal and forest-y notes, with hints of soy glaze, plum, and grass notes on the finish. — 2 years ago

Severn G

9.4

Nose has ripe blackberry, fresh black cherry, cherry jam, mashed cherries, toasted anise seed, sweet smokey cedar, cherry liqueur. Rich and beautiful.

Palate has bright black cherry, old milk chocolate, cherry jam reduction, ripe fig, dried fig, black currant jam, moist garden soil, licorice and grape Jolly Rancher candy. Rich palate with mild tannins and long finish. This wine is in an outstanding spot with years ahead of it still, enjoy 2024-26, in proper storage. Decanted 6H.

Paired with pulled pork sandwiches, a Superbowl Sunday tradition for us. A local pork shoulder (Mill River Farm, New Marlborough, MA), dry spice rubbed and rested for 24H, then 10H in the slow cooker; it's just falling apart...so beautiful, our kitchen smells amazing! Garnished with our garden bread & butter pickles, homemade barbeque sauce, pickled red onion and a dash of cilantro, all a worthy combination. — 5 years ago

Jon Ebsworth

8.9

Mature claret still holding on (just about) with roast pork shoulder. Benefits of a v good vintage. — 6 years ago