Gold Medal Winner in the 2006 Golden Cluster competition
and Gold Medal Winner in the 2006 Teravino competition.
The grapes (75% Cabernet Sauvignon and 25% Merlot) were harvested from
vineyards in Jerusalem Hills. The grapes are brought immediately after harvest
into the winery for a gentle crushing and destemming. The must is fermented
in stainless steel tanks starting off cool (60º F) and working up to an
aggressive fermentation (93º F). The wine underwent both pump-overs and
punch-downs as much as five to eight times a day. The wine also underwent a
full malolactic fermentation in French and American oak barrels giving the wine a
very complex character. The wine was aged in oak barrels for 14 months.
