The growing season was characterized by a relatively warm winter and less rain than the annual average. The beginning of the spring was mild, followed by several heat waves, which led to an early awakening in the vineyards and an early harvest with yields lower than the annual average. Physiological and phenolic ripening differed from lot to lot and required very close and detailed monitoring. Most plots were harvested a little earlier compared to previous years to preserve freshness and primary fruit flavors in the wine.

Dry red wine from Cabernet Sauvignon grapes grown in selected vineyards in the Jerusalem Hills. After prolonged fermentation on the skins, the wine aged in a combination of stainless-steel tanks and oak barrels.
The wine has aromas of black and red berries, and vanilla, medium to full body, and a long and balanced finish.

The wine will go well with dishes such as grilled lamb chops, roast beef, and aged cheddar cheese.