Warm winter followed by early spring led to an early awakening of the vines. Harvest began ten days earlier than average. The summer was restful, and the conditions during the harvest were excellent with no unusual climatic events. The yield was lower than average, resulting in the creation of deep and complex wines.

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.