Made from 90% Shiraz and 10% Petit Verdot, both varieties grown in the Upper Galilee, this wine ages for 14 months in French oak barrels. It is characterized by plum, cherry and coffee bean, is full bodied, and has a long, powerful and full finish.
The grapes were macerated for two weeks at a relatively low temperature. then punched down and pump over every four hours for maximum extraction. This was followed by malolectic fermentation in French oak barrels.
The wine was aged for 14 months in new barrels.
MATAR REDS | 2014 Stratus
Made from 100% Cabernet Sauvignon grapes grown in Haruach vinyard and in the Galilee region. The wine aged for 18 months in oak barrels, this is a complexed wine, characterized by hints of pecan and rich black fruit, a full body and round finish.
Fermentation with the skins for two weeks at relatively low fermentation temperatures.
The punching down and pumping over methods were used every four hours for maximum flavor and color extraction.
This was followed by malolectic fermentation in French oak barrels and 14 months of aging in new barrels.
MATAR REDS | 2016 Cabernet Sauvignon
Made from 100% Grenache grapes.
The grapes were harvested manually from Haruach vineyard in Merom Golan and Nir vinyard, Jerusalem Hills.
This light-bodied, fresh and clean wine is characterized by fresh red fruits flavors and citrus blooming aromas.
The grapes soak with the skins for 12 hours.
They undergo 4 weeks of fermentation at 12°C.
After racking, the wine undergoes hot and cold stabilization and 0.45 micron filtration before bottling.
A total of six months in a stainless steel container.
MATAR WHITES | 2017 Rose
Made from 100% Sauvignon Blanc grapes harvested in Kerem Haruach, Merom Golan and in Kerem Naftali, Upper Galilee.
The wine is characterized by lime and fresh grass flavors. with high acidity and a crisp finish.
The grapes underwent whole bunch pressing, a unique method used for minimal contact with the skins.
They were then fermented for about three weeks at 12.5-13.5°C.
Racking was followed by cold and heat stabilization and filtration (0.45 microns) before bottling.
A total of three months in a stainless steel tank.