Silver Medal Winner in the 2009 Zarcillo Competition
The grapes (100% Cabernet Sauvignon) were harvested from vineyards in
Jerusalem Hills (including our own vineyards in Psagot, Israel). 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 additionally 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.