Shiraz

The grapes from both vineyards 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 Shiraz characterized by an intense deep ruby red color, the wine contains the distinctive aromas of ripe berries and white pepper overlaid with a light smokiness, coffee and chocolate. Full-bodied and well-balanced freshness, with an abundance of ripe black forest fruits and herbs, are rounded out with a balanced and long finish.