100% Merlot, 2014, Merlot grapes were harvested from two selected vineyards, both of which have unique topographies. The first and main vineyard is in the Ella Valley, while the second is at the top of the Ephraim Hills. The Ella Valley Vineyard is located in a valley between two channels that funnel cold air from the Jerusalem Hills, on rocky, marginal land. The mountainous climate of the Ephraim Hills sites, offers a restrained growth intensity, and significant differences between the average day temperatures and chilly night temperatures., Mechanical, during late night hours., On release to the market, but matures very well over the following years.
Wine production process
The Merlot grapes arrived at the winery in the early hours of the morning. The grapes from the Ela Valley vineyard arrived around 10 days before the grapes from the Ephraim Hills. The following process were carried out separately for each vineyard.
Following a gentle crush, and prior to the alcoholic fermentation, the grapes were transferred to a chilled stainless-steel tank for cold soaking. Upon completion of the cold soaking, the temperature was raised and yeast was pitched for the onset of alcoholic fermentation. The fermentation was carried out at a temperature of 25°C, while applying different pump-over regimes for the optimal extraction of color, flavor and aroma in accordance with the corresponding stage of fermentation.
Following the alcoholic fermentation, the wine was maintained in contact with its skins for an additional 5 days. Upon completion of this extended maceration, the grapes were slowly pressed at low pressures into a stainless-steel tank for the malolactic fermentation, which offers stability and softening to the wine.
Following malolactic fermentation, the wine starts the 18-month maturation process in new and two-year-old French oak barrels. Throughout the maturation process, all barrels are tasted, and the final blend is composed in order to reflect just the ideal composition representing both vineyards in the final wine.
Following the maturation process, the wine was bottled aged in the winery’s cellar for an additional 10 months prior to market release.
- Brix: 25.7
- Acidity (g/L): 5.2
- pH: 3.55
- Sugar (g/L): Dry
- Alcohol (%): 14.6
- Acidity (g/L): 6
- pH: 3.59