Winemaking Process
The grapes from both regions are harvested after nightfall, with each vineyard harvested at a slightly different time for optimal grape ripeness. The grapes are destemmed as soon as they arrive at the winery, and begin fermentation in small and medium sized tanks holding 5-12 tons each for the purposes of fermentation and extraction of flavors. The grapes undergo one to two weeks of skin contact before pressing. Malolactic fermentation and a light clarification follow and the wine is then transferred to French oak barrels, 30% of which are new, for aging over an 18 month period. The blend is then selected from the various plots and the wine is bottled with minimal clarification and filtration.
Tasting Notes
Binyamina Reserve Cabernet Sauvignon 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 and diverse terroirs. In addition, the reduced vineyard yields enable the wine to achieve a perfect, refined balance.
The wine has a deep ruby-black color, with a prominent bouquet of ripe blackberries, cherries, cassis, and roasted coffee, which are the typical Cabernet markers from the plots. With a full, balanced and generous body, this wine is ready to drink as is, but will continue to develop for four to eight years from its vintage date.
