Dry Red Wine
Vintage: 2006
Variety: 98% Shiraz, 2% Viognier
Growing region: Upper Galilee
Growing conditions and climate: Basaltic soil mixed with terra rossa that allows for effective ventilation of the vine roots. Together with cool nights, hot days and low humidity, the terroir is ideal for optimal development of the grapes’ color, aroma and flavor components.
Wine production process: The grapes were harvested manually in the early morning hours at the end of September 2006. After destemming the grapes were fermented on their skins for 2 weeks for optimal extraction of the skins’ flavor and aroma components. 2% Viognier was added to the Shiraz wine during fermentation – a custom that derives from Côte-Rôtie in the Rhône wine region of France. After crushing the wine was lightly clarified and transferred to American oak barrels for 12 months of aging before being bottled.
Tasting notes: The wine has an intense red color and impressive scents of forest berries, black pepper and toasted wood with hues of vanilla and chocolate. A complex wine with a pleasantly smooth and lingering finish.
Chemical composition:
Alcohol: 13%
pH: 3.60
General acidity: 5.50g/liter