"...May impress once or twice with consistent craft... then it won't". *
Don't get me wrong, I like Tal Pelter's wines and this is a very good one, but, good as it is, it exhibitsthe usual faults of Israeli reds. Here it is, folks, the futility of scoring wines if you approach wines with love instead of professionalism because it probably merits something close to a 90, objectively.
Though it boasts (I abhor Parker's excessive use of the word but it is very appropiate here) a powerful, long, iron, minerally finish and a fine structure backed by crisp tannins, everything up to that is just the same old scene. Ripe fruit and chocolate on the nose followed by a sweetish attack. It is mellowed by spices but even these somehow seem as though they came from the same local cookbook: a bit of this, a pinch of that, yadda yadda yadda. What the hell about this wine makes it that different from a Cabernet Sauvignon? It seems fairly ready now and though time might mellow it, there's little in there to make me me think that in a couple of years I'll be eating crow.
* Robert Christgau