Alexander Reserve Merlot 2009This wine is made from 100% Merlot grapes. Low grape yield, excellent growing conditions and state of the art agro-technology give the grapes their quality and uniqueness. The grapes were harvested at dawn, strictly sortedand the selected bunches were sent for crushing and controlled alcoholic fermentation.The wine color is deep dark red with a streak of pomegranate and ripe cherry. The aroma is rich and typical of Merlot with pronounced French oak. On the palate the wine is full and soft with ripe berries and light vanilla. The wine has a long and balanced finish with high overall harmony. An elegant wine ready for serving and withaging potential. Data Merlot 2009Grape Types 100% Merlot grapes.Growing Area Vineyards of Kerem Ben-Zimra, in upper Galilee.Vineyards Age Merlot planting 1998Yield Merlot – 20,800 lb./Ha.Must Data Brix - 25.5 TA - 5.89 g\l pH - 3.68Fermentation Data Wine Yeasts: Enoferm BDX, Fermantation duration – 13 days.Press Data70% French oak, 30% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine AgingTemperature: 13°-15°C, Humidity: 60%, Aging Duration: 20 Months, weekly toppingBottle DataAL – 13.5% TA – 1.6 g/l pH - 3. 7 Residual Sugar 2.59g/lVA - 0.62 g/l SO2 Total - 130 mg/l SO2 Free - 19 mg/lBottling & Corking September 2011. Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. / OU 

Just Merlot Grape Variety: Merlot Vineyard: Tzuba, Gilad – Kfar Yuval Aging: 6 months in French oak barrels The Wine:Rich in flavor, spicy, ripe fruit and toasty wood aroma, impressive and extraordinary

White TulipGrape Variety: Gewurztraminer, Sauvignon BlancVineyard: Kfar Yuval, Kerem Ben ZimraAging: stainless steel onlyThe Wine:Light straw color, refreshing fruity aroma and perfect balance between two varieties in their debut performance

With AKWinery, the winemaker controls wine production from grape growing in the vineyard, monitoring of plots and species and documenting of treatments applied, to management of all the production processes, and monitoring of stocks in vats and barrels, to stocks of filled bottles. In addition, AKWinery also documents all the production processes, the composition of the wine, stocks, cost structure, etc.

Just Cabernet SauvignonGrape Variety: Cabernet SauvignonVineyard: Gilad – Kfar Yuval, Tzivon Aging: 6 months in French (80%) and American (20%) oak barrelsThe Wine:This is a classic Cabernet, medium bodied, which has excellent soft, pleasant tannins and good acidity, brilliant shade of Burgundy and fruity aroma.

Sandro 9002The grapes are grown in the Kerem Ben Zimra vineyards in the upper Galilee and are all hand-picked in the early morning hours. Deep burgundy in color with a hint of black, this wine’s rich bouquet is full of ripe forest fruit. On the palate, the taste offorest berries, ripe cherries and plums blends with supple tannins. Data Sandro 2002Grape Types60% Cabernet Sauvignon, 20% Merlot and 10% Syrah, 6% Petit-Verdot, 4% Sauvignon Blanc grapesGrowing Area Vineyards of Kerem Ben-Zimra, and Kefar Shmay in upper Galilee.Vineyards AgeCabernet Sauvignon planting 7991, Merlot planting 7991, Sauvignon Blancplanting 1986Yield Cabernet Sauvignon – 19,800 lb./Ha., Merlot – 20,900 lb./Ha.Must Data Brix - 25.5 TA - 5.8 g\l pH - 3.68Fermentation Data Wine Yeasts: Enoferm BDX, Fermentation duration - 11 days.Press Data70% French oak, 30% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine AgingTemperature: 13°-15°C, Humidity: 60%, Aging Duration: 14 Months, weekly toppingBottle DataAL – 13.5% TA - 5.9 g/l pH - 3.59 Residual Sugar 1.9g/lVA - 0.66 g/l SO2 Total - 158 mg/l SO2 Free - 19 mg/lBottling & Corking January 2009. Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir./OU 

Liza Sauvignon Blanc 2009Varietal wine made of 100% Sauvignon Blanc grapes.The Grapes were grown in a 30 year old vineyard in Kerem Ben-Zimra, in Upper Galilee.The wine color is light gold. It has a complex aroma of lime, grapefruit and grass with a touch of ripe tropical fruit like pineapple and a little butter in the background. On the palate the wine is sharp, long and balanced with good acidity which is balanced by fruit.  Data Sauvignon Blanc 2009Grape Types 100% Sauvignon Blanc grapesGrowing Area Vineyards of Kerem Ben-Zimra, in upper Galilee.Vineyards Age Sauvignon Blanc planting 1986Yield 9,900 lb./Ha.Must Data Brix - 24 TA - 5.6 g\l pH - 3.29Fermentation Data Wine Yeasts: Lalvin DV10Wine Aging Temperature: 8°, Steel VATSBottle DataAL – 13.5% TA – 2.6 g/l pH – ...3 Residual Sugar 2.3g/lVA - 0.56 g/l SO2 Total - 150 mg/l SO2 Free - 25 mg/lBottling & Corking June 2010Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir./ OU 

Liza Chardonnay 2010Varietal wine made of 100% Chardonnay grapes.The grapes sourced from the winery's 22 year old vines, located in Kerem Ben Zimra in the Northern Galilee. Low grape harvest, strict water regime and a dedicated vintner, yield grapes with a perfect combination of flavor and aroma.The wine was developed in the sur lie style, without malolactic fermentation, with regular batonnage every other week. The wine aged in French oak barrels from Burgundy for 12 months. On the palate, this wine is medium bodied, balanced, and slightly crisp, and a long delightful finish. Data Chardonnay 2010Grape Types 100% Chardonnay grapesGrowing Area Vineyards of Kerem Ben-Zimra, in upper Galilee.Vineyards Age Chardonnay planting 1986Yield 9,900 lb./Ha.Must Data Brix - 24 TA - 5.6 g\l pH - 3.39Fermentation Data Wine Yeasts: Lalvin DV10Wine Aging Temperature: 8°, Steel VATSBottle DataAL – 13.5% TA – 2.6 g/l pH – ...3 Residual Sugar 2.3g/lVA - 0.56 g/l SO2 Total - 150 mg/l SO2 Free - 25 mg/lBottling & Corking September 2011Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. / OU . / Harav BabadA 

Alexander Reserve Cabernet Sauvignon 2009This wine is made from 100% Cabernet Sauvignon from a single vineyard, planted 690 meters above sea level in Ein-Seter, Mitzpe Hayamin mountain in upper Galilee. Low yield, some of the best growing conditions in Israel and state of the art agrotechnology resulted in distinct, top quality grapes. The grapes were harvestedearly in the morning and strictly sorted and only the best grape clusters were sent for crushing and a long controlled alcoholic fermentation.The wine color is deep dark red. The wine aroma is full of berries, dried plum, green pepper and slight oak. The flavor is full, fruity with prominent ripe black berries. The tannins are soft and balanced. An elegant wine ready for serving and a long aging potential. f Data Cabernet Sauvignon 2009Grape Types 100% Cabernet Sauvignon grapesGrowing Area Vineyards of Ein-Seter, Mitzpe Hayamin mountain in upper GalileeVineyards Age Cabernet Sauvignon planting 7991.Yield Cabernet Sauvignon – 19,800 lb./Ha.Must Data Brix - 25.5 TA - 5.8 g\l pH - 3.68Fermentation Data Wine Yeasts: Enoferm BDX, Fermentation duration – 11 days averagePress Data60% French oak, 40% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine Aging Temperature: 13°-15°C, Humidity: 60%, Aging Duration: 20 Months, weekly toppingBottle DataAL – 13.5% TA - 5.9 g/l pH - 3.71 Residual Sugar 2.3g/lVA - 0.56 g/l SO2 Total - 150 mg/l SO2 Free - 21 mg/lBottling & Corking September 2011. Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. / OU 

Syrah 2009This wine is a blend of 90% Syrah and 10% Cabernet Sauvignon grapes. From a single vineyard planted 690 meters above sea level in Ein-Seter, Mitzpeh Hayamim mountain in upper Galilee. Low yield, strict growing regime, state of the art agrotechnology and controlled irrigation resulted in top quality grapes from which concentrated flavors and aromas were extracted.The wine has a deep red color with a shiny black tint. It has aromas and flavors of ripe and concentrated fruit wrapped in spices. The body is full with complex but elegant tannins. The final taste is long and pleasing. This is an elegant wine which will age well. Data Alexander Syrah 2009Grape Types 90% Syrah and 10% Cabernet Sauvignon grapesGrowing Area Vineyards of Ein-Seter, Mitzpeh Hayamim mountain in upper Galilee.Vineyards Age Syrah planting 2001, Cabernet Sauvignon planting 1998Yield Syrah – 13,200lb./Ha., Cabernet Sauvignon – 13,200lb./Ha.Must Data Brix - 25 TA - 5.6 g\l pH - 3.42Fermentation Data Wine Yeasts: Cabernet Sauvignon – Enoferm BDX, Syrah – Lalvin ICV-254Press DataPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Barrels60% French oak, 40% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. Wine AgingTemperature: 13°-15°C, Humidity 

“Alexander the Great - Amarolo” – The special blend is composed of 40% Cabernet Sauvignon, 40% Merlot, 7% Petit Verdot,6% Cabernet Franc, 4% Shiraz, and 3% Grenache grapes.The grapes in Alexander Amarolo were dried on mats for 70 days, using a special process under a special process under low temperature supervision (Italian Amarone style).The wine was aged for 40 months in a combination of new and old oak barrels.The result is full bodied wine, with concentrated aromas of very ripe fruit and strong tannins, offering rich and diverse tastes on the palate. Data Alexander the Great Amarolo 2007Grape Types40% Cabernet Sauvignon, 40% Merlot, 7% Petit Verdot,6% Cabernet Franc, 4% Shiraz, 3% Grenache grapesGrowing Area Vineyards of Kerem Ben-Zimra, in upper Galilee.Vineyards Age Cabernet Sauvignon planting 1983, Merlot planting 1995Yield Cabernet Sauvignon 15,400 lb./Ha., Merlot 22,000 lb./Ha.Must Data Brix – 28.5 TA - 5.6 g\l pH - 3.50Fermentation Data 21 days. Press DataPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Barrels 70% French oak, 30% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. Wine Aging Temperature: 13°-15°C, Humidity: 60%, Aging Duration: 40 Months, weekly toppingBottle Data AL – 15.5% TA - 5.6 g/l pH - 3.60 Residual Sugar 1.9g/lVA - 0.73 g/l SO2 Total - 170 mg/l SO2 Free - 25 mg/lBottling & Corking April 2011. Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. 

Alexander Reserve Gaston 2009This wine is a blend of Cabernet, Merlot and Shiraz grapes. The grapes are harvested at dawn and are carefully sorted by hand. After 20 months in French and American oak barrels, the wine was blended and allowed to clarify in stainless steel vats at a cool temperature.With an almost impenetrable violet-edged black robe, its subtle bouquet has touches of spice, black pepper and forest berries. On the palate, a complex and full-bodied blend of spices, plum and black cherry with layered tannins and a long finish. Data Gaston 2009Grape Types 40% Cabernet Sauvignon, 40% Merlot and 20% Shiraz grapesGrowing Area Vineyards of Kefar Shmay in the upper Galilee.Vineyards Age Cabernet Sauvignon planting 7991, Merlot planting 7991, Shiraz planting 2000.YieldCabernet Sauvignon – 19,800 lb./Ha, Merlot – 20,800 lb./Ha., Shiraz – 12,100 lb./Ha.Must DataCabernet Sauvignon - Brix - 25.5 TA - 5.8 g\l pH - 3.68Merlot - Brix - 25 TA - 5.9 g\l pH - 3.71Shiraz - Brix - 25.3 TA - 5.6 g\l pH - 3.56Fermentation DataWine Yeasts: Cabernet Sauvugnon and Merlot – Enoferm BDX, Syrah – Lalvin ICV-254, Fermentation duration: 12 days average.Press Data80% French oak, 20% American oak.Oak types: Troncais, Alliers, Nevers. 225 Litres Radoux barrels. BarrelsPress immediately following end of fermentation, Free run – 55% of must volume.Malolactic fermentation in French oak barrels. Following malolactic fermentation the wine was cooled to 14°C and 60ppm bisulphate was added.Wine Aging Temperature: 13°-15°C, Humidity: 60%, Aging Duration: 20Months, weekly toppingBottle DataAL – 13.8% TA - 5.9 g/l pH - 3.7 Residual Sugar 2.2g/lVA - 0.60 g/l SO2 Total - 155 mg/l SO2 Free - 22 mg/lBottling & Corking September 2011 Unfiltered, Regular racking every 6 months.Kosher Certification BDZ Beth Yosef / Local Kosher Harav N. Shir. / OU. 

White FrancGrape Variety: Cabernet Franc, Sauvignon BlancVineyard: Mata, Kerem Ben ZimraAging: Stainless steel onlyThe Wine:Original, fascinating, fresh, hypnotic bronze shade, fruity and unique