The growing season was marked by a relatively warm winter and lower-than-average annual rainfall. Early spring was mild, followed by several heat waves, which led to early bud break in the vineyards and an early harvest with yields lower than the multi-year average. Physiological and phenolic ripening varied from plot to plot, requiring close and detailed monitoring. Most vineyard blocks were harvested slightly earlier than in previous years to preserve freshness and primary fruit flavors in the wine

Dry red wine, produced from Cabernet Sauvignon grapes grown in vineyards in the Jerusalem mountains. After fermentation and soaking on the skins, the wine aged in oak barrels for 12 months and continued aging in bottles for another year. The wine has a deep crimson hue and aromas of currants, black plums, tobacco leaves, full body, and a long and balanced finish.

Roasted lamb chops, Roastbeef and aged cheddar cheese.