Segal Cabernet Sauvignon Unfiltered from vintage 2004

The vineyards

This unfiltered Cabernet Sauvignon from 2004 vintage has been made from the elite vineyard plots of "Segal" in the Upper Galilee.

The wine comprises 90% of a robust Cabernet Sauvignon from the Dishon vineyard, and 10% of Merlot grown in Dovev Vineyard, which elicits a deep colors and hints of spices.

Dishon Vineyard-The vineyard is situated at altitude of 430 meters above sea level in the Naftali Ridge, rich with alluvial and deep clay soil with some limestone texture to assist drainage.

Dovev Vineyard -The vineyard is situated on the Goderim Mountain in the Upper Galilee, north-west to the Dalton Ridge, and a bit north to Meron Mountain, adjacent the Lebanese border, at 740 meters above sea level.

The soil is shallow clay on a ragged limestone texture, rocks and gravel.

The alluvial rich soil located in a valley beneath mountains, is influenced by hot days and chilly nights. This unfertile soil is struggling to penetrate the rocky limestone texture on a saddle-like position, enjoying a unique chilly climate also in summer days.

These conditions contribute to an unexceptional grapes quality in a special terroir.

The vines in the vineyards are grafted from 3 different types and planted in 2 specific density rows. Trellising system and other vineyard management procedures contribute to a better quality harvest, a smaller bunch and an excellent phenology parameters, tannins and must quality.

· The grapes comprise this wine are originated from special vineyard plots being meticulously handled.

In the winery

Following a precise ripeness inspection in the vineyard, the grapes are harvested and conveyed to the winery to be kept in a cold room for the night.

The fermentation process employs 3 different yeast strains; one of them is a wild strain to enhance extraction of phenols, color and to preserve its vineyard origin.

The must was fermented in temperatures between 25-32 degrees centigrade, combining some traditional and modern winemaking techniques together.

Once the fermentation has been completed, the wine is kept in the tanks under the skin ("skin contact") for 40 days, employing daily circulation of the wine at the top of the grapes skin, to keep it moist. A long maceration may contribute to a mellow wine, flavor-rich and aromatic.

After the pressing process, just the "Free Run Juice" is being conveyed into oak barrels for long maturation, among them 80% French oak barrels for long term aging, 15% of American oak uniquely toasted and 5% of oak barrels originated from European origin selected specially to contribute some herbal and spices aromas.

Due to its unique robust character, the wine has been fully aged in new oak barrels.

The malo-lactic fermentation that was slowed down in some of the fermentation tanks was fully renewed in the oak barrels.

The wine has been aged in oak barrels for 22 months, in which it was routinely barrel-finned to enhance its complexity.

After the wine reached its ultimate aging period, it was bottled without any fine-filtration or clarification.

Wild, primal and intense, like grown in the vineyard, fermented and aged in the cellar, this wine has a long aging potential. It is acceptable to find some crystal sediments when drinking.

Features:

1 bottle, 53.67 6 bottles, 311.58