You’ve probably seen the bull on the label. It’s hard to miss. That distinctive golden bull belongs to Shiloh Winery, and if you’ve been hanging around the kosher wine scene for more than five minutes, you know they don't do things by halves. But there is one specific bottle that’s been causing a bit of a stir lately among collectors and casual drinkers alike. I’m talking about the Shiloh Legend Ira Non Mevushal.
Most people think "Legend" and immediately jump to the heavy, oak-smothered Cabernet blends that put Israel on the map in the early 2000s. Honestly? They're wrong. The Legend Ira is a completely different beast. It’s a Mediterranean-style blend that dares to be lighter, more nuanced, and—dare I say it—a lot more interesting than your standard fruit bomb.
What is Shiloh Legend Ira Non Mevushal Anyway?
Basically, this wine is a tribute. The "Legend" series is named after King David’s legendary warriors. You have the Adino, the Itai, and then there’s Ira. In the biblical text, Ira the Jairite was a priest or a chief minister to David. He wasn't just a soldier; he was a man of counsel and complexity.
Winemaker Amichai Luria, who is something of a legend himself in the Judean Hills, didn't want this wine to be another "me too" red. He was aiming for something he calls "safra v'saifa"—the pen and the sword. It’s the idea of balancing raw power with intellectual elegance.
The 2021 and 2022 vintages of the Shiloh Legend Ira Non Mevushal are particularly fascinating because of the "Non Mevushal" tag. For those who aren't deep in the weeds of kosher law, mevushal means the wine has been flash-pasteurized. While modern technology makes mevushal wines taste great, purists often swear by the non mevushal versions, believing they retain a bit more of that raw, unadulterated soul of the grape. If you’re opening a bottle for a high-end dinner where you’re handling the wine yourself, non mevushal is almost always the preferred choice for the serious oenophile.
The Weird and Wonderful Blend
Let’s talk about what’s actually in the glass. Most Israeli "prestige" wines are Cabernet, Merlot, maybe a little Petit Verdot.
Ira throws the rulebook out the window.
Check this out:
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- Carignan (roughly 45%): This is the backbone. For years, Carignan was the "workhorse" grape in Israel, used for cheap jug wine. Now? It’s the superstar of the Mediterranean movement.
- Grenache (around 34%): This brings the red fruit and that "feminine" elegance.
- Syrah (13%): For the spice and the black pepper.
- Barbera (8%): This is the secret weapon. Barbera provides a zippy acidity that keeps the wine from feeling "flabby" in Israel’s hot climate.
It’s an unfiltered wine. That matters. It means Amichai didn't strip out the microscopic particles that contribute to mouthfeel and aging potential. When you pour a glass of the Shiloh Legend Ira Non Mevushal, you’re getting the full story of the Judean Hills, not a censored version.
Why the "Non Mevushal" Part Matters for Your Cellar
I’ve had people ask me if it’s worth the extra hunt to find the non-mevushal version.
Short answer: Yes.
Long answer: It depends on how you drink.
If you’re planning to pop the cork tonight and drink it with a burger, you might not notice the nuanced difference between the pasteurized and unpasteurized versions. But if you want to see how this wine evolves over 5 to 10 years, the Shiloh Legend Ira Non Mevushal is the clear winner. Heat—even the quick flash-pasteurization used today—can slightly alter the chemical bonds in the wine. By choosing the non-mevushal version, you’re getting a wine that is "alive" in a way that’s better suited for long-term aging.
It’s also about the aromatics. This wine doesn't just sit in the glass. It jumps out at you. You get those Mediterranean herbs—think wild thyme and rosemary—mixed with bright pomegranate and deep black plum. There’s a touch of French oak, but it’s not like licking a 2x4. It’s subtle.
The Terroir: Why the Judean Hills?
You can’t talk about Shiloh without talking about the dirt. They are growing grapes at elevations between 650 and 900 meters. That is high.
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Why does height matter?
Because of the "diurnal shift."
During the day, the sun in Israel is brutal. It bakes the grapes, pumping them full of sugar and flavor. But at night, at 800 meters up, the temperature drops like a rock. This "chills" the vines, allowing them to rest and—more importantly—preserving the acidity. Without that cold night air, the Shiloh Legend Ira Non Mevushal would just taste like alcoholic jam. Instead, it’s fresh.
Amichai Luria often says he treats his grapes like his children. He’s a self-taught winemaker who started as a hobbyist, baking his own matzah and pressing his own olive oil. That "maker" mentality is all over this wine. It feels handcrafted, not mass-produced in a factory.
Food Pairings: Beyond the Brisket
Okay, so you bought a bottle. Now what?
Most people serve big Israeli reds with heavy meats. And sure, a ribeye will work fine with the Shiloh Legend Ira Non Mevushal. But because of that Grenache and Barbera, this wine can handle a lot more.
Try it with:
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- Lamb with Mint and Garlic: The herbaceous notes in the wine sing when paired with lamb.
- Roasted Mediterranean Vegetables: Think charred eggplant and peppers.
- Aged Hard Cheeses: Something like a 24-month Manchego or a sharp Pecorino.
Honestly, the acidity in this wine makes it surprisingly versatile. It doesn't coat your tongue in a thick layer of tannin that requires a gallon of water to wash away. It’s elegant.
Common Misconceptions
People often confuse the "Ira" with the "Adino" or the "Itai."
Adino is the powerhouse—the "big" wine.
Itai is the "elegant" Cabernet blend.
Ira is the "Mediterranean" one.
If you go into a shop asking for a "big, heavy Shiloh Legend," and they hand you the Ira, you might be surprised. It’s complex, yes. It’s rich, yes. But it’s built on a different framework. It’s about layers of spice and red fruit rather than just sheer muscle.
How to Buy and Store
Finding the Shiloh Legend Ira Non Mevushal can be a bit of a trick because the mevushal version is often more common in big liquor stores (it's easier for them to handle). If you're buying online, double-check the description.
- Look for the Vintage: The 2021 is drinking beautifully right now, but the 2022 is showing great promise.
- Temperature Matters: Since it's non-mevushal, keep it away from the top of your fridge or that sunny spot on the counter. Keep it cool—around 55-60 degrees Fahrenheit if you can.
- Decant It: Even though it’s not a "heavy" wine, it’s still unfiltered and has a lot of structure. Give it an hour in the decanter. You’ll thank me later.
Actionable Next Steps
If you’re ready to see what the "New Israel" wine movement is all about, here is how to handle your next bottle:
- Source the Non-Mevushal: Search specifically for "Non Mevushal" to ensure you get the version with the highest aging potential and the most intact aromatic profile.
- Check the Label for the Varietals: Ensure you are getting the Ira blend (Carignan/Grenache/Syrah/Barbera) if you want that Mediterranean herb-and-spice profile.
- Serve at 16-18°C: Don't drink this at "room temperature" if your room is 75 degrees. Put it in the fridge for 20 minutes before opening to bring out the bright fruit notes.
- Cellar a Couple: If you have the space, buy three bottles. Open one now, one in three years, and one in five. It’s the best way to understand how high-elevation Israeli blends evolve.