A rainy winter with many cold episodes, followed by a cold and mild spring, resulted in a late awakening in the vineyards and a regular growing season. In the end, the harvest started late, and the rate of grapes received in the winery was low in the first weeks. A heat wave towards the end of September resulted in an acceleration in ripening and an increase in the absorption rate in the winery. Overall, the result was a vintage of excellent quality with rich and balanced wines.

Dry red wine created from Cabernet Sauvignon, Merlot, and Petit Verdot grapes cultivated in selected vineyards in the Jerusalem mountains. Each vineyard underwent separate vinification and aging processes for eight months, after which the final blend was established, and the wine was returned to French oak barrels for an additional seven-month aging period.

Roast lamb shank, goose confit and grilled sirloin.