Cabernet Sauvignon 2004 of the Tabor series is a red wine. Blended from 85% Cabernet Sauvignon and 15% Merlot grapes grown at the foot of Mount Tabor.
The grapes were harvested in the morning hours and brought to the winery about an hour later.
The Merlot grapes were fermented with their skins in stainless steel tanks at 25 degrees Centigrade for a month in order to capture the full aroma, flavor and color of their skins.
The grapes were softly pressed in a pneumatic press and afterwards fermented twice: first, full malolactic fermentation in a stainless steel tank or in a barrel and a second fermentation lasting four months was done in two year old Seguine Moreau French Oak barrels, though only 50% of the Must was aged in the French oak barrels. At the end of the aging process, the Must aged in the French barrels was blended with the Cabernet Sauvignon Must that was sitting in the stainless steel tanks. This was done in order to blend the flavors and aromas without diminishing the grape's original character.
