Dry Red Wine | 2014
Vitkin Cabernet Franc
90% Cabernet Franc from the Upper Galilee and 10% Petite Verdot from the same vineyard.
The 2005 harvest wine was composed of Cabernet Franc grapes coming from two relatively young vineyards and Petite Verdot grapes from the Judean mountain and hills areas. The vines were planted on chalky and scanty organic terra-rossa lands, well drained and grown under meticulous irrigation and supervised conditions in order to achieve a balanced and rich fruit. After a relatively long and cool period of ripening, the grapes were harvested into small crates in the early hours of the morning and reached the winery for processing.
After harvest, the grapes were separated and went to wide fermentation tanks for the start of the alcoholic fermentation at a controlled temperature. Remontage took place many times a day to achieve an increased extraction of color and structure. The total time of skin contact was between two and three weeks. After skin press and short sinking, the wine went to malolactic fermentation and from there, after creating first blend; the wine went for aging into French oak barrels with capacities of 225 and 300 liter for a period of 15½ months.
The wine already displays a deep purple-black color, sharp and outstanding aromas of fresh fruit (black cherry, cassis), green pepper and smoked meat. Because of its youth it is relatively closed, but after airing it reveals acute, concentrated tastes of red-black fruit, green spices and a little anis (characteristic of this variety), balance and freshness with a steady and complex extension.
Vitkin Cabernet Franc 2005 is especially suited to accompany roast meat dishes, cooked meals and hard cheeses.
It is recommended that the bottle be opened about two hours before drinking and to decanter before serving.
Recommended serving temperature: 18°C
In order to preserve its rich tastes, the wine was not fined or filtered apart from one rough filter prior to bottling. For this reason, there may occur, in time, natural sediments which will not affect its quality.
Under proper storage conditions, its complexity and depth could develop for 5 – 7 years after harvest year.