Vintage Year : 2010
 
Composition
100% Cabernet Sauvignon grapes 
 
Production process
The Cabernet Sauvignon grapes are harvested from each vineyard separately at the time of optimal ripening and arrive at the winery in the morning. Following a gentle crushing, the Cabernet Sauvignon grapes are transferred into a chilled stainless-steel tank for a two-day cold soaking prior to the alcoholic fermentation. Upon completion of the cold soaking, the alcoholic fermentation commences at a temperature of 28℃ while applying different pump-over regimes for the extraction of colors, flavors and aromas.
Following the alcoholic fermentation, the wine undergoes extended maceration on the grapes for 8 days. Upon completion of the extended maceration, the grapes are slowly pressed in low pressures into a stainless-steel tank for the malolactic fermentation which stabilizes and soften the wine. 
After the malolactic fermentation, the maturing process starts in new French oak barrels and lasts for 18 months. The grapes from each vineyard undergo this process separately. The wine is tasted during the maturation period within the barrels and the final blend is composed, taking into account the relative percentage of each vineyard in the blend. Upon completion of the maturation process in the barrels, the wine is bottles and continues to mature for additional 6 months prior to the release.
 
Origin
The Cabernet Sauvignon grapes are harvested from two unique and selected vineyards grown in mountainous topography and climate. The first and main vineyard is located at the peak of the Shomron Mountains and the second one is located in the Upper Galilee.
 
Wine Analysis
Alcohol : 13 %, Sugar : Dry, Acidity [g/l] : 5.6, pH : 3.65
 
[TPR 0006]