100% Cabernet Sauvignon, 2014, Mechanical, during late night hours, The Cabernet Sauvignon grapes were harvested from two unique and selected vineyards that grow in a completely different hilly topography. The first and foremost vineyard is located in the Upper Galilee in the Kadesh Valley, and the second is located at the top of the Ephraim mountains. The Kadesh Valley vineyard is planted at a height of 450 meters above sea level, on a base that has a moderating effect on the development of the vine. The vineyard enjoys a unique and optimal microclimate for Cabernet Sauvignon grapes. The Ephraim Mountains vineyard is planted at 650 meters above sea level, with a hilly climate. The vineyard enjoys significant differences between average daily temperatures and cool night temperatures, and moderate growth. These conditions contribute to a unique quality of grapes, which is expressed in a high concentration of flavors and aromas., 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 process began at a temperature of 28°C, while applying different pump-over regimes 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 slowly 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 started the 18-months maturation process 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 10 additional months prior to release.
- Brix: 25.8
- Acidity (g/L): 5.6
- pH: 3.55
- Sugar (g/L): Dry
- Alcohol (%): 14.7
- pH: 3.62
- Acidity (g/L): 6