Petit Verdot

ThE wine stands out in deep, dark and mysterious color, its fragrance rich in fruit aroma. Its texture is almost chewy and its taste lingers long after the sip.

Wine Details

100% Petit Verdot, 2014, The Petit Verdot LEGACY grapes were harvested from three unique vineyards. The first site in the Ayalon Valley, is located on chalky soil and has slow ripening and balanced vigor. This vineyard is characterized by a cool climate due to its location in the valley exposure to steady airflow. Meticulous vineyard care including the development of a balanced canopy to manipulate light penetration as well as cluster thinning, supports the growth of highly concentrated flavors and aromas. The vines in the second vineyard site of Carmei Yosef are grafted on a root stock that restricts overly vigorous growth and is also exposed to a beneficial microclimate. Lastly the third site is located in Mitzpei Ramon exposed to increasingly desert-like climate at its elevated altitude. The site is characterized by significant differences between the daytime temperatures and the chilly night temperatures, which directly contributes to the grape’s high quality., Mechanical, during cold night hours., From day of release but further maturation is recommended.

Wine production process

The Petit Verdot grapes from each vineyard were mechanically harvested at night and arrived at the winery in the early morning from each vineyard separately. Following a gentle crush the grapes were transferred into a chilled stainless-steel tank for a day of cold soaking prior to the onset of alcoholic fermentation. Upon completion of the cold soaking the alcoholic fermentation process began and was maintained at a temperature of 27°C. Throughout the fermentation varying pump-over regimes were employed for the optimal extraction of color, flavor, aroma and tannins. Following the alcoholic fermentation process, the wine was left in contact with its skins for an additional two days of extended maceration. Upon completion of the extended maceration, the grapes were slowly pressed at low pressures, into a stainless-steel tank for the malolactic fermentation process in order to stabilize and soften the wine. Upon completion of the malolactic fermentation, the wine was racked into new French oak barrels for an 18-month maturation period.
Following this maturation period, the wine was bottled and continued to mature for 10 additional months in the winery’s cellar prior to its market release.

Harvest Details

  • Brix: 25.7
  • Acidity (g/L): 5.7
  • pH: 3.55

Analysis Details

  • Sugar (g/L): Dry
  • Alcohol (%): 14.1
  • Acidity (g/L): 6.3
  • pH: 3.65