Yatir Winery, Tel Arad
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Yatir Winery, Tel Arad | y_yatir@zahav.net.il

Yatir winery released three new wines from vintage 2012

19/08/2016 מירה איתן

Yatir winery proud to launch three new wines vintage 2012: Yatir mt. Amasa, Yatir Cabernet Sauvignon and Yatir Petit Verdot.

Yatir Mt. Amasa 2012
The fundamental wine of the Yatir Winery, which has been listed in some of Israel’s finest restaurants, presents stability and consistency of the highest quality, year after year.
The wilderness, the mountain and the vegetation on the reservation, along with Mount Amasa (at an altitude of 859 meters+) border the Yatir Forest and its vineyards and serve as a unique meeting place between the mountain and the desert, the snow and the sun, the rocks and earth – all which embody the nature of the Yatir wines. This is how the new name of the wine was conceived.

Yatir Mt. Amasa 2012 is composed of 50% Cabernet Sauvignon, 30% Shiraz, 14% Petite Verdot, 6% Merlot, from a number of plots in the Yatir Forest vineyards at altitudes between 650 and 900 meters above sea level. The composition of species of the wine differs from year to year, depending on the nature of the harvest, in order to emphasize the “Yatir” character and uniqueness of the region and its vineyards. The wines from the various vineyards are matured separately in oak barrels for one year prior to creating the final blend. The wine was bottled in March 2013 and left at the winery for another year and a half to age in the bottle. It is suited to continued maturing for another five years or more.
Tasting Notes: the wine is a deep purple in color with a fragrance reminiscent of ripe plum, a touch of smoke and spices. The taste of the wine is fruity, ripe and medium bodied.

Yatir Cabernet Sauvignon 2012
The Yatir Winery strives to produce Cabernet Sauvignon wine that embodies not only the familiar and beloved flavor of this variety but that also embodies the Yatir growing region, located at the elevated desert frontier.

The wine is comprised of 85% Cabernet Sauvignon and 15% Petit Verdot, from several vineyard plots in the Yatir Forest, situated at an altitude of 650-900 meters. The composition of the varieties varies from one year to the next, depending on the nature of the vintage, and in order to accentuate the Yatir character, quality and the uniqueness of the region and its vineyards. The wines from the different vineyards were aged separately in oak barrels for one year before the final blend was created. The wine was bottled in January of 2014 and was left at the winery for an additional year to further age in the bottle. Suitable for further aging for a period of five to ten years.
Tasting Notes: the wine’s color is purple, with an aroma that is reminiscent of ripe wild berries. Its flavor is fruity with a tad of pepper and astringency that is pleasing to the palate.

Yatir Petit Verdot
The Yatir Winery is Israel’s pioneering cultivator of this variety (it was first planted in our vineyards in 2002). The lengthy growing season in Yatir, with bountiful heat and sun radiation, combined with dry climate, which leads to the restrained growing of the variety, allow the Petit Verdot grapes to fully ripen.

The wine is comprised of 87% Petit Verdot and 13% Merlot grapes, from several vineyard plots in the Yatir Forest, situated at altitudes of 680-700 meters above sea level. The wines from the different vineyards were aged separately in oak barrels for one year before the final blend was created. The wine was bottled in March 2012 and was left at the winery for an additional year ~ to further age in the bottle. Suitable for further aging for a period of five to ten years.
Tasting Notes: the wine’s color is deep purple, endowed with an aroma of violets, blackberries and a bit of smoked meat. It has concentrated flavor that is reminiscent of ripe black cherries, with a full body and a somewhat astringent finish.

Yatir Forest Vineyards 2012 Vintage: Winter 2012 was cold and wet, and spring and summer of that year were warmer than average. With early but uniform budding and flowering and slightly delayed growth due to the heat, overall conditions were appropriate for producing an extremely high quality grape.