The Grapes of Reserve Cabernet Sauvignon are grown high on the slopes of Northern Galilee, where the rocky, porous soil and a cool sea breeze nurture this noble varietal. The Grapes are harvested by hand from late September through mid-October. Immediately following the crash, the must is chilled to 60ºF en route to the fermentation vats. The crushed grapes then cold macerated for three days to cultivate their complex taste and singular fragrance. After three weeks of fermentation, the wine is transferred to small French oak barrels where it is left to age for 17 months.
