RN Kadesh – Negev
Kadesh Negev 2016 – Dry
50% Cabernet Sauvignon, 30% Shiraz & 20% Cabernet Franc
Aging – 10 months in American oak barrels.
The Vineyards – The manually-picked, harvested grapes are picked early morning and come from two different winery-owned plots in the Ramat Negev area, near Kadesh Barnea. A plot in Nitzana Vineyard in the southern side of the village, planted in 2001 and a plot in Halutza Vineyard in the western side of the village, planted in 2005 in Ramat Negev. Both are grown on loess soil, sand and lime 300 meters high. The vineyards benefits from the extreme temperature differences and dryness that characterize the desert area.
The Winemaking Process – The fermentation process occurs in cold temperature in stainless steel tanks in order to preserve the scents and flavors of the fruit. When this process is complete, the wine is soaked on grape peels in cold temperatures for a period of two weeks to make the most of the aroma and flavors of the peel. After that, the wine undergoes initial decantation and an aging process for about ten months in American Oak barrels, most of which are new. Then, the wine is roughly filtered to preserve as much as possible the aroma and tastes after which it is bottled and kept in the winery for a period of three months before going on the market.
Color – A deep, vibrant and shiny purple color is reached by roughly filtering, stabilizing and closely supervising the wine so that it doesn´t get damaged by oxygen.
Serving Recommendation – The wine should be served at 16 degrees Celsius. Due to its refreshing acidity, it will go wonderfully with meat, cheese and high fat content dishes. In addition, due to its medium size body, it will go well with pastas and fish dishes.
Brix – 24.8
PH – 3.69
General Acidity – 5.2
Negev Desert israeli kosher wine/food-Geneva, Switzerland