After careful, early morning hand-harvesting in September, grapes were transported under refrigeration to the winery, where they were de-stemmed (80%) and crushed using the whole berry technique. Fermentation lasted for 10 days at approximately 75F and was followed by 48 hours of post-fermentation maceration. The wine was aged in 225L-year-old Burgundy oak barrels (10% new) for 6 months and rested a minimum of 5 months in the bottle before release.
ABV % = 12
Upper Galilee is located in Israel, north of Tel Aviv. It is often compared to California's Sonoma County in terms of climate, soil, and geographic location in relation to the ocean. Naturally, a lot of the same grape varieties grow here, including Cabernet Sauvignon, Merlot, Chardonnay, and Sauvginon Blanc. Mediterranean varieties, like Syrah, Carignan, and Petite Sirah, also grow exceptionally well here.