The grapes were hand-picked in the early morning
hours at the beginning of September 2009. After
being destemmed, the grapes were placed in two small
fermentation tanks where they were cold-macerated
for two days for heightened colour and flavour extraction.
They then underwent alcoholic fermentation for almost
a week. After aging in French oak barrels for 12 months,
the final wine was created by blending the wines from
different barrels and bottled with minimal clarification
and filtering processes.
The wine has a deep purple-garnet hue with prominent
aromas of ripe plum, white pepper, vanilla and flowers.
Binyamina Reserve Carignan is a full-bodied, thick,
harmonious and generous wine that is ready to drink
now, but will continue to develop in the bottle in the
It is excellent served with baked lamb and
duck dishes, flavoursome Mediterranean dishes and hard