The grapes were harvested from the Dolev vineyards in the Jerusalem Hills
area of Israel.  The grapes were gently crushed and destemmed leaving many
full berries. The skins and juice were quickly rushed into the presses and from
there directly into French oak barrels for a slow and cool fermentation which
occurred at 55º F - 58º F allowing for a full fruit-forward profile.  The wine
additionally underwent full malolactic fermentation in the barrels and is aged
sur lie (on the lees) for 8 months lending a nice layer of rounded buttery
notes with excellent integration of the fruit and oak profiles