Israel’s wine industry has undergone a technological revolution. The results are remarkable and include not only improved quality but also international recognition. Israeli wines have excelled in major wine-tasting competitions and have received listings in many of the world’s most famous restaurants. It is no wonder that Robert Parker wrote: “The wines are getting better all the time and some of them are superb.” Oz Clarke referred to Israel as “a rising star of the wine world.” Hugh Johnson wrote that Israel was showing “consistent improvement in quality. Many wines are quite exciting.

The Eastern Mediterranean is the cradle of viticulture, with winemaking dating back to biblical times. The implementation of state-of-the-art technology and the planting of noble varieties, combined with Mediterranean terroir have ensured that for the first time, the long history of winemaking in the region is matched by the fine quality of its wines.

 

In terms of climate, cuisine, and character, Israel is both Mediterranean and Middle Eastern, a New World wine country set in one of the oldest of winemaking regions. The new drive for quality combined with a rich history make Israel a country of unique interest to wine historians and connoisseurs alike.

 

Background

Israel’s wineries came into being in three distinct phases. The first Jewish agricultural settlements of the late nineteenth century chose vineyards and winemaking as their main industry. Rishon Le Zion and Zichron Ya’acov were established by Baron Edmond de Rothschild at this time and were later deeded over to the Société Coopérative Vignéronne des Grandes Caves, which trades under the name of Carmel, The second phase followed the formation of the State of Israel in 1948, when wineries such as Segal and Binyamina began to operate. However, the most significant phase took place in the 1980s with the formation of Barkan, Golan Heights, and Tishbi. The latest explosion of new boutique wineries began in the 1990s and continues until today. Some new wineries have grown into established commercial wineries and others have kept their boutique identities. The trend is clear at every level of the industry; the emphasis is both on quality to satisfy a more discerning consumer and growth to satisfy the new demand.

Wine regions

Historically, the largest wine-growing regions were the Shomron and Samson coastal regions. Today, the fastest growing areas are the higher altitude, cooler climate regions of the Upper Galilee and the Judean Foothills, The Upper Galilee, Golan Heights, and Judean Hills are home to Israel’s finest quality vineyards.

Although Israel is not a member of the European Community, the industry operates in accordance with EC regulations and according to the rules laid down by the American Alcohol and Tobacco Tax and Trade Bureau (TTB).

Whether in reference to the meteorological stations in the Golan or the experiments in the desert, Israel’s reputation for farming technology and innovation comes to the fore as they are applied in the country’s vineyards.

 

Galilee

The Galilee extends southward from the Lebanese border and covers the north of Israel. Many Israeli wineries use grapes from the Galilee for their leading wines. This area has become Israel’s premier wine region, characterized by high altitudes, cool breezes from Mount Hermon, the volcanic basalt and ‘tuff’ soil of the Golan, and unique microclimates in the Upper Galilee, where the soils are heavy and gravelly, but well drained. The northernmost vineyards of the Golan Heights are 1,200 meters (3,937 feet) above sea level, with snowfall during the winter.

Shomron

Shomron is Israel’s most traditional wine-growing region, benefiting from the Carmel Mountain rangeand close proximity to the Mediterranean Sea. The main concentration of vineyards is in the valleyssurrounding the winery towns of Zichron Ya’acov and Binyamina. Soils are medium-heavy and limey, and the climate is typically Mediterranean, with warm summers and cool, relatively humid winters.

 

Samson

The central coastal plain and the rolling hills of the Judean lowlands comprise this region. Whereas the Galilee, Shomron, and Judean Hills regions are historical places that have borne their names since biblical times, the Samson region is named after the celebrated biblical hero who lived in the area. This area comprises the central coastal plain around Rishon Le Zion and Rehovot and the Judean Foothills on the way to Jerusalem. The climate is Mediterranean— warm, humid summers and mild winters.

 

Judean Hills

This emerging and promising wine region has cool night-time temperatures and high elevations. Many of the vineyards are grown on terraces or in narrow valleys. There are small vineyard sites north and west of Jerusalem, with the region extending down to Yatir Forest, which borders on the northern Negev.

 

Negev

A popular area for growing vines in ancient times, this semi-arid climate has been planted with new vineyards in the northern and central Negev hills. It is a particularly dry area, relying solely on innovative computerized watering methods for irrigating the land. There is a marked difference between day and night temperatures. The success of vineyards from this region will be of great interest to wine producers in other hot countries. Soils are sandy to loamy (loess) and the climate is arid with hot, dry summers.

Grape varieties

Today, the main varieties dominating the quality market are Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc. Cabernet Sauvignon and Sauvignon Blanc were introduced by Carmel in the 1960s; Merlot and Chardonnay were introduced by Golan in the 1980s. Shiraz is being heavily planted at present; it is believed to be ideal for the Israeli terroir. Other varieties, such as Gewurztraminer, White Riesling, Barbera, Cabernet Franc, Pinot Noir, Petit Verdot, and Sangiovese are now available as well. Furthermore, new varieties such as Malbec, Nebbiolo, and Tempranillo are on the way.

 

There is no truly indigenous Israeli variety. The closest are Emerald Riesling, a variety created in California that has only really succeeded in Israel and produces popular semi-dry wines; Muscat of Alexandria, indigenous to the eastern Mediterranean, and used primarily for dessert wines; and Argaman, a variety that was developed in Israel, which is a cross between Carignan and Souzao, a Portuguese grape. Israel is also home to some good “old vine” Carignan and Petite Sirah, which are suitable to the country’s climate.
Despite these minor varieties, which often produce simple and less expensive wines, what have thrived best in Israel are the noble international and Bordeaux varieties.

 

According to Israeli regulations, a varietal wine must contain 85 percent of the named grape variety.

Winemakers

 

Wineries have not hesitated to employ consultants from abroad for their expertise. The main wineries initially employed winemakers trained at the University of California in Davis, and later brought in winemakers trained in France and Australia. The bigger wineries in particular have encouraged young Israeli winemakers to study overseas, to travel and gain experience in different winemaking countries, and, upon their return, to become part of the winemaking team. As a result, Israel’s wine industry is completely up-to-date and in tune with the standards and technologies of an ever-developing wine world.

International recognition

Israeli wines have regularly won trophies and gold medals in major wine-tasting competitions including Vinexpo in Bordeaux, Vinitaly, and both Decanter and IWSC in London. They have also received high scores at tastings organized by magazines such as Wine Spectator and Decanter. The results of the first generic tasting of Israeli wines by Robert Parker’s Wine Advocate created immense interest and catapulted Israeli wines to the forefront. Israeli wineries have been invited to the New York Wine Experience and the Decanter Fine Wine Encounter, and have won Wine Spectator’s Critics’ Choice Award. The immense strides made by Israeli wines in terms of quality continue to draw the attention of the international wine community

 

Israel’s Wine Industry at a Glance

 

Location - Eastern Mediterranean; Near East; the Levant
Climate - Mediterranean climate: long, hot, dry summers; short, wet winters; snow on higher ground
Aspect - Vines are grown on all types of land: on flat coastal plains near the Mediterranean, on the rolling hills of the lowlands, and on the higher mountain slopes.
Soils - Soils vary from volcanic in the North to sandy red soils of the coastal areas and halk/limestone on the hills
Wine Regions - Galilee, Shomron, Samson, Judean Hills, Negev
Main Grape Varieties - Cabernet Sauvignon, Merlot, Syrah/Shiraz, Carignan, Chardonnay, Sauvignon Blanc, Emerald Riesling, Muscat.
Hectares - 4,300 (10,625 acres)
Harvest Season - End of July to beginning of November
Annual Harvest Volume - Approximately 45,000 tons

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