Alexandre Pagliano

9.2

Medium rubi robe, nose of spices, crushed flowers and dark berries. We decanted 30 minutes before diner. First bottle we got from the Cossard wines. If anything this one is impressive for the quality of fruit, the delicate extraction and careful upbringing. Most impressed and will try other wines from his stable. — 5 months ago

with Jose, veronique and 1 other

Stefan Dolhain

9.0

1997 vintage. A blend of 58% Cabernet Sauvignon, 24% Merlot and 18% Cabernet Franc. The most humble of the Domaines Delon stable ( Léoville Las Cases, Clos du Marquis, Nénin) is showing incredibly well at 27 years old. Showing its age more in the nose than in the taste, but actually improving with decanting ( thanks broken cork!). Still good fruit, with refreshing acidity and a good grip of soft tannin. Very good length too. Still worth seeking out from a well-stored bottle. — 3 years ago

Adriana Fabbro

8.9

Ripe and dried cranberry, red and black cherry, plum, raspberry and such. Vanilla, cloves and licorice. Dried rose petals. A pinch of dark earth. A dash of horse stable and wet hay. Chalky, fine tannins. High alc. So so on its own. Very good with olive/ red pepper / chicken / couscous dinner. — 5 years ago

David Koenen

9.2

Chocolate and cherry, leather, tobacco leaf, bay leaf, plum, earthy, licorice. Tannins fully resolved. Spicy, soft and nicely subdued. A bit of funky horse stable. Drink up! — 5 months ago

Stefan Dolhain

9.0

2017 vintage. 100% Sémillon. From the Dubordieu family. Not as complex as its stable mate Doisy-Daene, but fine value anyway. The typical "rôti" botrytis aromas, combined with pineapple, honey, and caramel. Good acidity, balancing the sweet dried fruits,roasted pineapple, brown sugar, and caramel flavours. Abv. 13,5%. — 2 years ago

Edo Wachters

9.1

This dark red Ribera del Duero from Calvo Casajus offers dark plum and berries, some earthiness and stable. 100% Tinta del Pais aka Tempranillo. It is very smooth, fresh with fine tannines — 4 years ago

Maxence Guilluy

9.0

Very aromatic, stable, pure, white fruits and flowers — 5 years ago

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. — 6 months ago

Jan A

9.4

I get this typical aged chardonnay scent on the nose (which it is not obviously), combined with the horse stable smell at my parents 😛
Turbent deep yellow. Very round on the palate, no sharp edges and low acidity. Can use some additional cellar time to gain more complexity — 4 years ago

Mike Evans

9.2

I can’t overstate my love for the Cordier stable in the 1980s and this reinforces that passion. From a 375 ml bottle in a Gabriel Glas Gold, savory leather and a streak of mint play off brooding dark currant to deliver fine depth. It initially seemed a little dilute, but 30 minutes of air brought out the fine tannin and acidic structure it needed to frame the flavors. While fine on its own, it really took off when paired with a prime ribeye. A terrific final red for this challenging year. — 5 years ago