Our best fruit, over a year in American oak barrels and great care have gone into making this deeply satisfying Cabernet; a rich, full-bodied, wine with forest fruit overtones and a subtle vanilla smoothness. Drink now or store for the future.

WINEMAKING:
The grapes for this wine were harvested principally from the oldest vineyards in Kerem Ben Zimra, where the yields had been drastically reduced. Before the harvest irrigation to the vineyards was strictly controlled leading to a period of stressing just before harvest.
The grapes for this wine were then selectively handpicked in the cool of the early mornings in September.
During fermentation the grape cap was hand punched several times a day gently increasing the depth of colour and levels of extraction in the wine. Towards the end of fermentation the wine was pressed out and the free run was separated and used to make this wine. Malolactic fermentation was encouraged, and once complete the wine was racked into new American oak barrels and allowed to mature for up to two years in the barrel. Once the aging in barrels was complete each barrel was tasted and the final blend was made.

TASTING NOTES:
The Cabernet Sauvignon Reserve is showing impressive Cabernet characteristics and is full of forest fruit and vanilla characters. The depth of colour and complex aromas give an excellent indication of what this wine currently has to offer, and how it will develop in the bottle. The wine is long on the palate and is smooth and deeply satisfying.
This is a premium wine to be enjoyed at ones leisure.
SUGGESTED SERVING TEMPERATURE:
16-18° Celsius

SERVING SUGGESTIONS:
This wine is particularly suitable for heavier meals, for example roast beef, leg of lamb or lamb chops. For the vegetarians out there we could recommend you drink this wine with a heavy winter stew with lots of aubergines and tomatoes, alternatively you could drink the wine alone and just enjoy a truly excellent wine.

ANALYSIS:
Alcohol: 14 percent
pH: 3.4
Total Acidity: 5.6 g/l

AWARDS:
Silver Medal International Wine and Spirit Competition 2001.

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