The winemaking at Harashim Winery strives to be as natural, precise, and gentle as possible. Red wines go through relatively short macerations and are matured in old barrels for a year, like Blackbird, fermented from the Tzivon biodynamic vineyard of Syrah. It has a dark ruby character with aromas of blackberry, black plum, mushroom, and spice notes. The palate is full of complexity, showcasing ripe fruit, well-integrated tannins, and a nuanced oak influence.