The growing season was characterized by a relatively warm winter and higher-than-average rainfall, which initially led to early bud break in the vineyards. Harvest began early, with yields 15% lower than the multi-year average. Physiological and phenolic ripening varied from plot to plot, requiring close and detailed monitoring. Most plots were harvested earlier than in previous years to preserve freshness and primary fruit flavors in the wine. The harvest concluded earlier than usual

Dry white wine, produced from Sauvignon Blanc grapes grown in the Jerusalem mountains. The grapes arrived at an early hour at the winery and were gently squeezed and fermented in stainless steel tanks at a low temperature to preserve their aromatic nature of the grapes. The wine has a greenish hue, characterized by bursting aromas of gooseberry, chopped grass, and minerals. The wine has a medium to full body and noticeable acidity.

The wine will excellently accompany goat cheeses, quiches, and grilled fish dishes.