A fresh, crisp and fruity wine. An unoaked style that gives the freshness and the fruit of the Judean Hills centre stage. The wine is aged in stainless steel vats in order to preserve the aromas and typical fruit flavors.
Critical AcclaimAll Vintages
With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.
In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.
There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.