//=$item['info_title']?> 100% Cabernet Sauvignon, //=$item['info_title']?> 2016, //=$item['info_title']?> Mechanical, during late night hours, //=$item['info_title']?> The Cabernet Sauvignon grapes were harvested from two unique and select vineyards characterized by the mountainous topography and climate. The first vineyard is located in the Kadesh Valley in the Upper Galilee, and the other is in the Ephraim Hills. The Kadesh Valley vineyard is 450 m above sea level, which has a moderating effect on the vine’s growth. The vineyard benefits from a unique micro-climate that presents optimal growing conditions for Cabernet Sauvignon. The second vineyard is located at the top of the Ephraim Hills, 650 meters above sea level and is characterized by a mountainous climate, a mild growth intensity, and significant differences between the average day temperatures and chilly night temperatures. These factors contribute to a unique grape quality, which is reflected in the highly-concentrated flavors, aromas and tannin profile in the wine., //=$item['info_title']?> From day of release but further maturation is recommended.
Wine production process
The Cabernet Sauvignon grapes were harvested from each vineyard separately during the night at the optimal time for harvest, and arrived at the winery in the early hours of the morning.
Following a gentle crush, the Cabernet Sauvignon grapes were transferred into a chilled stainless-steel tank for cold soaking prior to the onset of alcoholic fermentation. Upon completion of the cold soak, the alcoholic fermentation began at a temperature of 28°C, while applying different pump-over regimens for the precise extraction of color, flavor and aroma. Following the alcoholic fermentation, the wine soaked on the skins for a period of an eight-day extended maceration. Upon completion of the extended maceration, the grapes were gently pressed with low pressures into a stainless-steel tank. In this tank the wine underwent a natural malolactic fermentation thereby stabilizing and softening the wine.
Following the malolactic fermentation, the wine matured for 18-months in new French oak barrels. This process is done separately for each of the vineyards. Throughout the maturation process, all barrels were tasted, and the final blend was composed in order to reflect the optimal expression from both of the vineyards in the final wine. Following the maturation process, the wine was bottled and continued to mature in the winery’s cellar for 6 additional months prior to release.
- Brix: 26.3
- Acidity (g/L): 5.6
- pH: 3.55
- Sugar (g/L): Dry
- Alcohol (%): 14.6
- pH: 3.74
- Acidity (g/L): 6