The grapes (100% Cabernet Sauvignon) were harvested from vineyards in Jerusalem Hills. The grapes are brought immediately after harvest into the winery for a gentle crushing and destemming. The must is fermented in stainless steel tanks starting off cool and working up to an aggressive fermentation. The wine underwent both pump-overs and punch-downs as much as five to eight times a day. The wine additionally underwent a full malolactic fermentation in French and American oak barrels giving the wine a very complex character. The wine was aged in oak barrels for 14 months.