Merlot

The grapes are harvested after nightfall at an optimal ripeness. The grapes are destemmed as soon as they arrive at the winery, and then are transferred to small and medium sized tanks holding 5-12 tons each for the purposes of fermentation and extraction of flavors. The grapes undergo two to three weeks of skin contact before pressing. Malolactic fermentation and a light clarification follow, after which the wine is moved into small American and French oak barrels for an aging period of 16 month. The blend is then selected from the various plots and the wine is bottled with minimal clarification and filtration.

Binyamina Reserve Merlot is characterized by a restrained maturity and excellent balance between freshness and concentration of ripe fruit flavors. Its rich dark color, concentrated aroma and flavor, complementary acidity and high complexity are the result of optimal ripening conditions.
The wine has a deep red color with intense aromas of cherry, ripe plum, sweet spices and mild notes of chocolate on the nose. On the palate, the wine opens up with aromatic black fruit, spices and a mineral flintiness. The wine is full-bodied, balanced, refreshing and ripe, with an intense lingering finish.