Produced from grapes grown in the Jerusalem mountains. After fermentation and soaking on the skins, the wine aged in oak barrels for 12 months and aged another year in bottle. The wine has a deep crimson hue and aromas of currants, black plums, tobacco leaves; is full bodied, and has a long and balanced finish. Pair with roasted lamb chops, Roast beef, or aged cheddar cheese.
