Blanc

Varietals:
75% Sauvignon Blanc, 20% Chardonnay, 5% Sémillon

Vineyards:
Three plots of Sauvignon Blanc, one plot of Chardonnay in Wadi Khaklil, and one plot of Sémillon, all grown in the vineyards of Givat Yeshayahu in the Judean Foothills. The soils consist of terra rossa, limestone, and clay.

About the vintage:
The 2024 growing season showcased the ever-changing nature of our environment and sharpened the importance of precise vineyard work. Following a warm winter, summer began earlier than expected in early June, leading to the harvest being brought forward by several days.
The high temperatures required close and meticulous monitoring. Despite relatively low yields in certain areas, the unique growing conditions of the vineyard plots in the narrow channels of Givat Yeshayahu allowed the vines to benefit from cool nights, even during the hot summer months. This was due to the cold air flowing down from the mountains in the early morning hours and settling at the bottom of the wadis, as well as the afternoon breeze rising from the sea. The significant temperature differences between day and night, along with low humidity and stable weather during the harvest months, ensured optimal ripening and high fruit quality. These conditions resulted in well-balanced wines with good acidity, crispness, and precise minerality.

Process:
In order to create different shades and textures in the final blend, each of the three plots of Sauvignon Blanc is harvested manually and selectively at its optimal time—some harvested earlier to maintain natural acidity, while others are picked later for ripe white fruit characteristics.
The wine is then transferred to stainless steel vats, where each vineyard plot is fermented separately to preserve its unique characteristics, culminating in a final blend that reflects the Judean terroir.
The grapes undergo a whole-cluster delicate press, then proceed to fermentation in stainless steel tanks at a low temperature (14-16°C) to preserve the fruity and sharp aromas typical of the region. 30% of the grapes are fermented and aged in 225L and 500L French oak barrels. The fermentation process lasts 21 days.

Alcohol:
14%