The Cave
Carved in the late 16th century during the Ottoman Empire, the cave’s arched structure maintains perfect natural storage conditions for wine—complete darkness, humidity never below 80%, and a stable temperature of 18°C. Since 2000, it has been used for what it suits best: aging fine wines.
The grapes for The Cave wines come from select plots in the Upper Galilee, planted in dark basaltic soils. The mature vines naturally yield low quantities (under 700 kg per dunam), resulting in highly concentrated fruit with excellent phenolic maturity.
The northern region of Israel experiences high annual rainfall and occasional winter storms with snow. Spring is typically dry and mild, encouraging good flowering and fruit set. Summers are stable and free of heatwaves, with cool nighttime temperatures aiding color development and balanced ripening. Harvest takes place from mid-September through early October.
Variety
Cabernet Sauvignon, Merlot, Petit Verdot
Appellation
Upper Galilee
The vineyard is managed with minimal intervention, using integrated viticulture techniques that respect the surrounding flora and fauna. Harvesting is done by hand at dawn, with careful cluster selection. Upon arrival, the grapes are gently crushed and each varietal is cold-soaked for two days to extract optimal color and aromatics before fermentation. Alcoholic fermentation takes about 10 days, followed by two more days of skin contact to enhance structure and age-worthiness.
Each varietal—Cabernet, Merlot, and Petit Verdot—was aged separately for 24 months in French oak barrels. Toward the end of the aging process, blending trials were conducted to ensure the final wine achieves Bordeaux-style complexity and long aging potential. Bottling typically occurs in June, followed by 12 months of bottle aging at the winery before release.
The Cave presents a powerful bouquet of red fruits, currants, toasted oak, vanilla, and a hint of chocolate. It offers a full-bodied, velvety texture with a long, lingering finish.
