The growing season was marked by winter with minor cold episodes and rains following the multi-year average. Two heat waves during May and July characterized the spring; the harvest started early, at the end of July and the average yield decreased by about 30%. The physiological and phenolic ripening progressed continuously and uniformly, allowing for an early harvest of the grapes with characteristic flavors, aromas, and normal acid levels.

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.