Baked black-fruit aromas hint at prune and raisin on the nose of this Malbec-based Bordeaux-style blend. The dense, full-bodied palate is a bit viscous, while ripe berry and chocolate flavors culminate with toasty richness and plenty of weight.

This plump and creamy white is elegant and fresh, delivering pureed peach, heather and mango flavors that show a lightly herbaceous edge, underscored by mineral details. Refined acidity binds everything together, with honeyed accents through the spicy finish. 

Full-bodied, featuring refined layers of dried cherry, currant and graphite, laced with sandalwood and mineral details. Well-structured, with full, supple tannins framing the hints of herb, milk chocolate and anise on the finish. 

A dark version, featuring intense flavors of blackberry, black cherry, spice and tar up against a wall of tannins. All the elements are here, and it will be interesting to see how this plays out. Terrific length. 

Alluring scents of ripe orange zest, white stone fruit and spring flower lead the nose. The medium-bodied straightforward palate offers ripe Bartlett pear and juicy citrus alongside fresh acidity.

Light, crisp and dry with notes of raspberry, cream, baklava and rose petal.

It's a classical Malbec that is generously oaked and with ripe fruit. The palate is a little lighter than I expected. 25,200 bottles were filled in December 2015.

It's a ripe, concentrated and generously oaked Malbec with ripe black fruit and plenty of spicy oak aromas and flavors. 

Spice King has immediate aromas of spice, with late hints of smoke & pepper.

The Hive has a touch of sweetness and a hint of spice, honey, toffee, apples & cinnamon sticks.

The 2013 Gran VU Blend is 62% Malbec and 38% Cabernet Sauvignon (higher in Cabernet than the previous years) from their vineyards in the Valle de Uco (VU). The Malbec fermented in brand new 225-liter French oak barriques with dry yeasts, while the Cabernet Sauvignon fermented in 7,000-liter oak vats with dry yeasts. Malolactic was in barrique, where the wine completed 24 months of aging. It feels like a wine from a different era: it has dominant aromas of toast and is very oaky, smoky and spicy, with ripe fruit and especially a very tannic palate, with a powdery texture. It's a bit harsh even after a good couple of years in bottle. It does have some freshness from the conditions of the vintage. An oaky red for fans of the style. 6,514 bottles produced. It was bottled in August 2015.

Cropped from a cool, wet and low-yielding year for the variety, the 2016 Reserva Malbec was produced with grapes from their vineyards in Valle de Uco. It fermented in stainless steel vats and matured in French oak barrels for 12 months. It's riper and more concentrated than the Cabernet Sauvignon, but it's still atypical and has moderate alcohol and good acidity. It has soft, fine-grained tannins with a pleasant texture and a dry finish. They produced no less than 1,440,000 bottles of this cuvée. Very impressive quality for the volume.

The 2015 Special Reserve red is a blend of 30% Cabernet Sauvignon, 30% Syrah, 17% Petite Sirah, 13% Carignan and 10% Marselan, aged for 17 months in 60% new French oak. This wasn't the greatest vintage in Israel, but Recanati picked early, avoiding problems that arose, said winemaker Gil Shatsberg. They created a rather refined Special Reserve. It's not the biggest and richest this year, but it has a sophisticated feel to it. This has that old-school mid-palate finesse, silky texture and impeccable balance. The finish is long and complex, filled with hints of beef, herbs and cherries, all mingled together. It ends dry and serious. This is an understated food wine this year. Some will like it even more for that graceful demeanor.

The 2016 Wild Carignan Reserve was aged for ten months in 50% new French oak and comes in at 14% alcohol. In a theoretical sense—not every year—this is my personal favorite of Recanati's lineup, for the combination of style and quality. This seems like a pretty fine year for it. As surprisingly lush as the Marselan was this issue, this adds a layer of depth and goes one step further. The texture runs from silk to velvet and makes this very sensual at the outset. There is plenty of flavor, some raspberries supported by acidity, all finishing very dry. The fine structure supports the fruit beautifully. You can drink this right now, but give it a year or so in the cellar to pull in the wood better if you can.

The 2016 Special Reserve white is a blend of 60% Roussanne and 40% Marsanne, aged for six months in 30% new French oak. There's a tinge of oak on the back end, but it integrates fairly quickly and well this year, although it always affects the texture. Gentle, round and harmonious, it has reasonable but only average persistence on the finish. It coats the mouth rather nicely with that caressing texture, but it does at times seem a bit too sedate, granting that these grapes aren't exactly Arinto or Sauvignon Blanc in profile. This might do well with a little more time in the bottle to acquire a bit of complexity. This may be the year where I prefer the Marawi. That may actually make Recanati happy, in a way.

The 2016 Petite Sirah Reserve was aged for eight months in 40% new oak (mostly French, with a dollop of American). It comes in at 14% alcohol. This is always fun and a bottling that represents great value in Recanati's lineup. This is a good vintage for it. Opening soft and a bit creamy, this is nicely focused and shows the ability to absorb the wood to an appropriate extent. It tightens a bit on the finish and shows good structure too, although the tannins are very ripe. This is a bit understated, but it drinks beautifully. This year makes me think it has a little developmental potential too. Drink one now—it's perfectly accessible—but put a couple away for a few years and see what happens.