//=$item['info_title']?> 2019, //=$item['info_title']?> 55% Cabernet Sauvignon 45% Syrah, //=$item['info_title']?> Mechanically late at night, //=$item['info_title']?> Cabernet Sauvignon harvested from the Shomron Mountains 700 m above sea level, Syrah harvested from Karmei Yosef
Wine production process
The Syrah grapes were mechanically harvested and arrived at the winery during the early morning hours. After gentle crushing, the grapes fermented for approximately eight days at 28° C. Throughout the fermentation, varying pump-over regimens were carried out to achieve the optimal extraction of color, flavor, aroma and tannins.
Upon completion of the alcoholic fermentation the wine was gently pressed off of its pomace into another stainless-steel vat. The wine underwent malolactic fermentation, otherwise known as the secondary fermentation. This process softens and stabilizes the wine prior to entering its ageing period.
The Cabernet Sauvignon grapes which were harvested at a later date underwent a similar vinification process. For each fermentation, temperature and pump-over regimens varied.
Upon completion of malolactic fermentation, the final blend was crafted by a tasting panel.
The wine aged in French oak barrels for a period of 8 months.
- Brix: 25.5
- Acidity (g/L): 5.1
- pH: 3.75
- Sugar (g/L): Dry
- Alcohol (%): 14.1
- Acidity (g/L): 5.6
- pH: 3.7
- Ready to Drink: This wine is ready to drink from the time of its market release, though additional ageing will improve the wine.
- Serving Suggestions: Serve this wine at a temperature of 18° C with a braised meat dish