In the wake of unimaginable tragedy, stories of human spirit and dedication emerge, often intertwined with the very essence of life and creation. Such is the compelling narrative of the Pauker Winery, a project that embodies renewal and remembrance in Kibbutz Nir Oz. At its heart is Gideon Pauker, a passionate vintner whose life was tragically cut short during the horrific October 7, 2023, attack by Hamas. His beloved grandson, Gal Pauker, alongside a dedicated community, is now meticulously cultivating his grandfather’s dream, ensuring that Gideon’s wine and his indomitable spirit continue to flow.

Gideon Pauker, a long-time resident of Kibbutz Nir Oz and a “man of the land,” dedicated 17 years to his profound love for winemaking. Beginning in 2007, his small, personal winery, initially named “Nir Oz Winery,” was a testament to his passion. He produced around 1,000 bottles annually, a cherished blend of Cabernet Sauvignon, Merlot, Petit Verdot, and Syrah, which he generously shared with friends and family. This labor of love was often conducted in his home’s underground bomb shelter, a space that now holds deeply poignant significance. Gideon’s vision extended beyond a hobby; he saw it as a lifelong dream he had successfully brought to fruition, continuously perfecting his craft. His love for wine was so strong that his conversations often revolved around it, and he traveled the world, visiting renowned wine regions like Tuscany and Bordeaux.

Gideon’s winemaking was a shared joy, a collective effort with close friends from Kibbutz Nir Oz, including Chaim Peri, Yoram Metzger, and Gadi Moses. Tragically, like Gideon, they too became victims of the October 7th attack. Chaim Peri and Yoram Metzger were kidnapped and later murdered in captivity, their bodies eventually returned to Israel, while Gadi Moses remains held captive. This shared loss adds an even more profound layer to the story of the Pauker Winery.

The devastating events of October 7th left Kibbutz Nir Oz in ruins, but even amidst the chaos and grief, a seed of hope began to sprout. Chaim Gan, CEO of the “Ish Ha’Anavim” (The Grape Man wine center) and a close friend of Gideon for two decades, recognized the urgent need to preserve Gideon’s work. He approached the grieving Pauker family and proposed a plan to rehabilitate the winery, ensuring that Gideon’s last vintage, still waiting in tanks, would not be lost.

With the family’s agreement, Chaim Gan mobilized a “rescue team.” This group included esteemed winemakers such as Meiram Harel of Amphorae and Lotem wineries, and Dr. Elyashiv Drori, founder and winemaker of Givat Harel Winery. Together, they meticulously cared for the existing wine, cleaned the winery, conducted analyses, and began to mentor Gideon’s 24-year-old grandson, Gal Pauker, as the next generation’s winemaker. Gideon’s two sons, Eran and Raz Pauker, both experienced farmers, also provide crucial support and professional guidance for the vineyards.

Gal Pauker has now taken the reins, transforming his grandfather’s cherished hobby into a commercial enterprise known as Pauker Winery. The team successfully expanded production to 3,500 bottles from the 2024 harvest, and their ambitious plan aims to reach 40,000 bottles within five years. Beyond Gideon’s original red blends, they have introduced white and rosé wines. The new wine labels feature a touching etching of Gideon among his grapevines, a poignant tribute to his enduring presence.

The spirit of renewal extends beyond the winery itself. New vineyards have been planted both within Kibbutz Nir Oz and in the broader Eshkol region, including Ein Habesor. These new plantings include traditional varieties like Colombard, Chenin Blanc, Semillon, Sauvignon Blanc, Pinotage, Dor, Shiraz, and Petit Verdot, and notably, the rare Israeli grape variety, “Yael.” This act of replanting symbolizes a powerful message of “not leaving the land” and commitment to the future of the region.

On October 30, 2024, the Pauker Winery celebrated the commercial launch of its first wines at Chaim Gan’s “Ish Ha’Anavim” center in Jaffa. The event was a deeply emotional gathering, attended by hundreds, including industry professionals, wine enthusiasts, friends, diplomats (among them the ambassadors of Sri Lanka and Japan, whose nationals also tragically lost their lives in Nir Oz), and media. It was an evening where grief and longing intertwined with joy and pride, embodying the powerful story of creation and renewal emerging from the tragedy of October 7th.

For Gal Pauker, working in the very bomb shelter where his grandfather crafted his wines, now transformed into a functioning winery, is a profound connection. He describes feeling linked to his grandfather and sensing that “this place is not dead.” The original bomb shelter is even planned to become a museum, honoring Gideon and his friends. This project is more than just winemaking; it is an act of “Teshukma” – resurrection and renewal. It serves as a vital coping mechanism for the family and a powerful symbol for the kibbutz and the nation. Each bottle of Pauker wine carries with it not just the flavors of the land, but the story of Gideon Pauker: a man of the earth, a conversationalist, and a beloved figure whose legacy continues to inspire hope and resilience.

Sources:

• The Times of Israel: “To Life! Grandson revives wines of vintner killed October 7 in Kibbutz Nir Oz.” https://www.timesofisrael.com/to-life-grandson-revives-wines-of-vintner-killed-october-7-in-kibbutz-nir-oz/
• Mako (N12): “איש היין מניר עוז נרצח ב7 באוקטובר, היקב שלו הפך לעסק” (The Wine Man from Nir Oz was murdered on Oct. 7, his winery became a business) by Maya Rozen, published November 13, 2024. https://www.mako.co.il/news-business/2024_q4/Article-9ceeadbe3a52391026.htm
• Maariv: “ממשיך דרכו: נכדו של גדעון פאוקר שנרצח ב-7.10 מקים לתחייה את היקב של סבא שלו” (Continuing His Path: Grandson of Gideon Pauker, murdered on 7.10, brings his grandfather’s winery to life) by Ilana Shtutland, published October 10, 2024. https://www.maariv.co.il/economy/israel/article-1139106
• IAS (Institute for Advanced Studies): “יקב פאוקר המחודש, מקיבוץ ניר עוז: סיפור של תקומה, הנצחה ושיקום” (The Renewed Pauker Winery, from Kibbutz Nir Oz: A Story of Revival, Commemoration and Rehabilitation), published October 31, 2024. https://www.ias.co.il/%D7%A1%D7%A6%D7%A0%D7%AA-%D7%94%D7%90%D7%95%D7%9B%D7%9C/%D7%99%D7%A7%D7%91-%D7%A4%D7%90%D7%95%D7%A7%D7%A8-%D7%94%D7%9E%D7%97%D7%95%D7%93%D7%A9-%D7%9E%D7%A7%D7%99%D7%91%D7%95%D7%A5-%D7%A0%D7%99%D7%A8-%D7%A2%D7%95%D7%96-%D7%A1%D7%99%D7%A4%D7%95%D7%A8/
• Israel Hayom: “הכרמים צומחים שוב: סיפורו של יקב ניר עוז – פאוקר המחודש” (The Vineyards are Growing Again: The Story of the Renewed Nir Oz – Pauker Winery) by Mika Lupo Weiss, published November 6, 2024. https://www.israelhayom.co.il/food/food-news/article/16732580
• Pauker Winery Official Website: https://pauker.co.il/
• Ynet: “מחכים להרים לחיים עם החטופים: היקב של ניר עוז ממשיך לפעול” (Waiting to Toast with the Hostages: Nir Oz Winery Continues to Operate) by Gal Pauker (as quoted), published May 26, 2024. https://www.ynet.co.il/food/alcoholandnightlife/article/yokra13930393
• WinesIsrael: “אירוע השקת יקב פאוקר מניר עוז” (Pauker Winery Launch Event from Nir Oz), published November 2, 2024. https://www.winesisrael.com/63239/%D7%90%D7%99%D7%A8%D7%95%D7%A2-%D7%94%D7%A9%D7%A7%D7%AA-%D7%99%D7%A7%D7%91-%D7%A4%D7%90%D7%95%D7%A7%D7%A8-%D7%9E%D7%A0%D7%99%D7%A8-%D7%A2%D7%95%D7%96/
• Ish Ha’Anavim: “השקת יקב פאוקר | 2024” (Pauker Winery Launch | 2024). https://grape-man.com/%D7%94%D7%A9%D7%A7%D7%AA-%D7%99%D7%A7%D7%91-%D7%A4%D7%90%D7%95%D7%A7%D7%A8-2024.html

The post A Toast to Resilience: Gideon Pauker’s Legacy Lives On Through Kibbutz Nir Oz Wine appeared first on HaKerem: The Israeli Wine Blog.

A Journey of Discovery: Food, Community, and the Epiphany of Natural Wine

Natalie Shafrir’s understanding of food evolved significantly during her military service, where she realized that sustenance was more than just basic survival; it was also, in her words, “a tool of control.” This insight propelled her to travel alone to Italy after her service, immersing herself in local cultures through couch surfing and sharing meals with strangers. It was during this period, while eating a simple plate of pasta, that she experienced a profound revelation: food served as a powerful force for belonging and community. She observed how significant life decisions often unfold around a table, illustrating that meals are not merely about nourishment but are ceremonial, linguistic, and crucial social mechanisms. She explained that in Italy, social life is almost non-existent if one does not sit down at a table to eat.

This deeper understanding—that food acts as an emotional and cultural infrastructure—became a central focus for her life. She pursued this interest at the University of Gastronomic Sciences in Bra, Italy, an institution linked to the Slow Food movement, founded by Carlo Petrini. This institution became a global center for the study of food culture and its connection to the environment, identity, and politics, attracting students from around the world.¹ Shafrir described it as a “Hogwarts of food,” where she learned about coffee from a colonialist aspect and cheese not from bacteria, but from the family that makes it or the structure of the cowshed. She perceived it as looking at food broadly, not just as technique but as a social, political, and cultural structure.

Despite extensive exposure to wine during her studies, it wasn’t until a Georgian student urged her to visit his homeland that wine truly captivated Shafrir. Georgia, a country that has reclaimed its ancient viticultural heritage and seen its wine culture recognized by UNESCO as an intangible cultural heritage, is considered the cradle of natural wine.² During a natural wine festival there, Shafrir was captivated by the diverse gathering of journalists from major international newspapers, renowned chefs, sommeliers from top restaurants, farmers, and producers. This experience profoundly altered her perception of wine. She felt as if she had truly tasted wine for the first time, realizing it was a product far different from what she had previously understood or what had been presented to her over the years. Her perception was completely transformed during her six-month stay in Georgia, where everything she knew academically about natural wine suddenly “fell into place.”

Understanding Natural Wine: A Philosophy of Minimal Intervention

For Shafrir, natural wine embodies a philosophy of “minimum intervention,” as explained by its slogan: “nothing added, nothing taken away.” It’s about crafting wine solely from grapes, without the addition or removal of substances. However, she emphasizes that natural wine is much more than just a technique; it’s a reflection of the producer. In natural winemaking, the vintner is deeply connected to the entire process, acting as both the farmer who cultivates the grapes and the artisan who oversees harvesting, fermentation, and bottling.³ The essence, in her view, lies in the vintner’s decision not to intervene excessively or attempt to control the natural outcome of the wine.

This approach aligns with a global trend that began about two decades ago and gained significant momentum over the past ten years. Shafrir joined this movement by beginning to import natural wines into Israel, sourcing them from countries like Georgia, Italy, Austria, and France. She maintains close contact with producers, visiting wineries and being highly selective about the wines she chooses for the Israeli market. While she wasn’t the very first to import natural wines to Israel, her actions undeniably positioned her as a catalyst for change. She discreetly spearheaded a revolution, transforming what was once a marginal phenomenon into an increasingly popular choice in Israel’s haute cuisine restaurants and burgeoning wine bars, which have themselves become a significant urban phenomenon.

Natural Wine’s Ascent in Israel: More Than Just a Trend

Natural wine’s growing popularity in Israel has prompted discussions about its place within the broader wine industry, including questions about whether it’s merely a fashionable beverage. Shafrir firmly asserts that natural wine is not just another trendy drink for “left-wing hipsters and Tel Avivians,” strongly refuting such suggestions. For her, it represents a new paradigm that redefines wine, moving it away from being an anachronistic, elitist, and expensive product, and instead making it more accessible to a younger generation. It also brings crucial conversations about sustainability and the environmental crisis directly to the wine list.

Shafrir’s personal journey further highlights the profound impact of natural wine. Born in Toronto 36 years ago, her family returned to central Tel Aviv when she was five. Her upbringing was immersed in city life and characterized by a “rock ‘n’ roll” childhood and teenage years spent in local clubs and bars, with food always central to her home life. She remained in the city, finding her army service to be a “culture shock and an interesting encounter with Israeli society.” While her studies in Italy were engaging, her stay in Georgia proved to be a true “epiphany.” There, she worked at wineries, but primarily focused on writing about the country and its cuisine.

Upon returning to Israel, Shafrir initially engaged in many wine and food-tasting events, connecting with cooks, and she did not initially consider selling wine. She simply thought that natural wine would be “another tool in her toolbox,” not imagining she would start an importing business. However, when she arrived with the first bottles, reactions varied widely. Some responses included “laughter”—with people telling her she was “a romantic and would go bankrupt”—while others expressed “genuine excitement.” Individuals who had experienced natural wine abroad were particularly pleased to discover it suddenly available in Israel, finding that it “touched people.”

The Asis Initiative: Purity, Authenticity, and a Bold Mission

So, Shafrir made the bold decision to take a risk. In December 2019, she launched the Asis initiative for importing natural wines. Her venture is built on a commitment to supporting small producers who cultivate grapes organically and biodynamically, employing manual harvesting methods. The wines imported under the Asis initiative are characterized by their purity: they are made with “no additives, no preservatives.” Fermentation occurs spontaneously, relying on the natural yeast found on the grape skins (spontaneous fermentation), and crucially, they are produced “without the addition of sulphites, acids, or sugar.”

The resulting wines are often described as coarse, sometimes murky, wild, or even sourish. They can vary significantly from one bottle to the next, reflecting their dynamic nature and intimately connecting them to their specific place of origin and the individuals who produced them.⁴ As Eric Asimov, The New York Times’ wine critic, describes such wines, they are “unpredictable but alive, energetic, vibrant and surprising,” akin to comparing “fresh cherries picked off a tree to red Life Savers.”⁵

Shafrir’s initial three years in the industry proved challenging. She encountered resistance, noting that “female sommeliers were less receptive” to her and that it took time for “a few wine people” to open their doors. However, she holds no resentment, acknowledging that “a lot of water has flowed under the bridge since then; everybody is fighting their own battle.” She fondly remembers the few who genuinely “saw” her and “opened the door when it wasn’t clear where this was going.” Despite some disparagement of natural wine itself—with comments like it “wasn’t wine,” that it was “spoiled,” or that “there was no such thing as orange-colored wine”—Shafrir felt respected because she “came with knowledge,” and in the wine world, “knowledge is power.” She acknowledges experiencing common male-female dynamics typical in any industry, with some men telling her, “You’re cute, but you don’t know about wine.”

Shafrir describes the industry as “very small, masculine, white and wealthy.” She worked tirelessly, initially feeling “very naive and vulnerable,” and admits there were times when things “hurt,” like the “absence of support sometimes.” She felt she had “put her heart on the table” and that it wasn’t understood. She began her venture without “money from home or with investors,” taking “a tremendous risk,” doing “everything alone.” Yet, she maintained a clear objective: the message of natural wine. For her, it wasn’t just about being a pioneer in making natural wine popular in Israel, but a “mission, like a crusade, to run with the message.” Today, she observes that people are more open to natural wine because it is perceived as healthier, more interesting, and aligns with a desire to broaden horizons.

Educating the Palate: A Cultural Phenomenon and a Way of Life

Shafrir recognized the need to educate consumers about natural wine. It’s not a wine that typically elicits “love-at-first-sight”; it often requires explanation and a re-education of the palate. She understood that she “couldn’t give people the wine and tell them: Drink and enjoy.” Instead, “You had to explain, almost reteach how to drink.” She believes it’s insufficient to simply say it’s tasty. Consumers need to “realize that you’re part of a chain”—comprising the grower, the producer, and the consumer as one of the “way stations.” Without an explanation, a story, and awareness, the experience is simply “not enough.”

It’s no coincidence that Shafrir uses these terms. The trend of natural wines has not only revived forgotten winemaking traditions and spotlighted sidelined grape varieties beyond common ones like Chardonnay, Cabernet Sauvignon, and Merlot. It has become a significant cultural phenomenon, challenging the mainstream notion of wine as purely a luxury product. This shift coincides with a decade of increasing scrutiny of the food and wine industries, prompting questions about blind consumption and overly processed products. In today’s world, younger generations are showing a preference for healthier food and a desire to understand the origins and producers of their products. Within this context, natural wine has emerged as a powerful statement about community and sustainability.

Shafrir recalls her initial perception of wine as “a high-class product with a heavy intellectual connection – something belonging to knowledgeable people, not something common, not something that everybody drinks.” Her time in Italy transformed this view, as she realized wine could be as accessible and fundamental as olive oil, coffee, or chocolate—something deeply understood but also simply enjoyed. She emphasizes that natural wine is made by small producers using simple, manual methods, imbued with intention. It is a drink for farmers, a daily staple, part of the “holy trinity of bread, olive oil and wine.” Despite this, she acknowledges that the traditional wine world can often feel like a “closed club.”

However, she firmly believes that natural wine actively “trying to open the door.” It embodies a distinct spirit, fostering a “mentality of community, of togetherness, of something more accessible.” She draws parallels with the Slow Food movement, noting that both communities grew in parallel, representing groups of people who chose an alternative path, returning to tradition and creating a new way forward. This community continues to expand. For Shafrir, natural wine is not merely a taste but an “attitude” and “gastronomy at eye level.”

She steadfastly rejects the idea that natural wine is just a fleeting “fashion.” While she acknowledges that large industrial wineries and importers creating “natural wine lines” might be driven by fashion (“that’s a fashion”), for those genuinely involved in natural wine, it is “a way of life.” She explains that these individuals extend this philosophy to their eating habits, clothing choices, and even how they raise their children. Shafrir believes that one cannot truly embrace both industrial practices and natural wine principles simultaneously, arguing that a true commitment goes beyond mere economics. She openly states her conviction that natural wines are “better wines in what they do to the body,” or “less harmful,” and are “more pleasant and less damaging to the environment and to the people who produce them.”

Shafrir acknowledges that her entry into the wine world was a direct challenge to its established norms. Her rejection of classic wine terminology—focusing on barrel aging, specific grape varietals like Cabernet Sauvignon, Merlot, and Chardonnay, or famous regions like Tuscany and Bordeaux—has, as she puts it, “angered a lot of people in the local wine industry.” She understands the antagonism her message might provoke, noting that when she says, “I’m bringing over natural wine,” the “connotation is actually, ‘Wait a minute, is there wine that isn’t natural?'” This, she explains, causes many producers and importers to “immediately went on the defensive.” She emphasizes that “Against my will, in what I’m doing, I’m shedding light on them, too.” She found this challenging, particularly when dealing with “older and more conservative people,” but notes that she “came with knowledge” and feels respected.

Natalie Shafrir’s dedication has fundamentally contributed to the evolving appreciation of natural wine in Israel. Her efforts have fostered a deeper connection between consumers and the origins of their wine, championing sustainability and community within the burgeoning Israeli wine scene. Her mission has genuinely transformed the Israeli wine landscape, moving it towards a more inclusive, conscious, and vibrant future.

Source:

• Haaretz article: “She Brought the Gospel of Natural Wine to Israel. Some Try to Spoil It” by Rotem Maimon, published July 20, 2025, available at: https://www.haaretz.com/food/2025-07-20/ty-article-magazine/.premium/she-brought-the-gospel-of-natural-wine-to-israel-some-try-to-spoil-it/00000198-276c-d595-a3f9-a77d524e0000

Photo Credit:

• Natalie Shafrir in the Harashim winery in northern Israel. Credit: Gil Eliyahu (as per Haaretz article)

The post The Lively Evolution: Natalie Shafrir’s Positive Impact on Natural Wine in Israel appeared first on HaKerem: The Israeli Wine Blog.

The world of kosher wine, steeped in centuries of tradition and intricate halachic (Jewish law) requirements, is currently undergoing a significant shift in Israel. At the heart of this evolution is the Tzohar Rabbinical Organization, which has launched a new kosher supervision program for wineries. This initiative is unique because it allows even non-Sabbath-observant Jews to handle wine during production, all under strict rabbinic oversight. The aim is to broaden the field of kosher wines without compromising Jewish law, a development welcomed by some as it includes boutique producers previously shut out of the kosher market. However, others in the Orthodox establishment are concerned about its departure from accepted practice.

For generations, kosher wine production has been governed by stringent rules, particularly concerning who can handle the wine once grapes are crushed and fermentation begins. Traditionally, most kosher certification agencies have required that only Sabbath-observant Jews handle the wine. This standard comes from ancient rabbinic decrees designed to prevent idolatrous use of wine: wine touched by a non-Jew was rendered not kosher, and in more recent years, many authorities extended this stringency to non-Sabbath observant Jews. Today, nearly all certified kosher wines are produced exclusively by fully observant Jews. This rule created a barrier for secular-run wineries and even for traditional winemakers employing workers who were not strictly Shabbat observant.

This rigid adherence to a particular stringency has, perhaps unintentionally, led to a form of exclusion. As wine writer Adam Montefiore notes, prominent figures in the Israeli wine industry have expressed discomfort with a system that, while aiming for holiness, can make some feel like “second-class Jews.” Eli Ben-Zaken, the proprietor of the acclaimed Domaine du Castel Winery, recounted his experience under traditional kosher supervision in a documentary on Israeli wine. He explained that he made his wine kosher because he wanted all Jews to enjoy it, but felt like a “second-class Jew” when forbidden to take a sample of his own wine. Yair Margalit, a veteran secular vintner who chooses not to make his wine kosher, described the system as a “caste” hierarchy. He observed that a winemaker might be welcomed as a Jew in synagogue, yet not be considered “Jewish enough” to handle wine in his own cellar. These feelings highlight a fundamental disconnect that Tzohar aims to address.

Tzohar, a Religious Zionist organization of over 800 Orthodox rabbis, was founded in 1995 by Rabbi David Stav and his colleagues following the assassination of Prime Minister Yitzhak Rabin. Their mission is to help bridge the divide between religious and secular Israeli Jews and to promote Jewish values and traditions in an inclusive and accessible manner. Known for offering user-friendly lifecycle services, such as weddings, bar mitzvahs, and funerals, while adhering to halacha (Jewish law), Tzohar expanded into kosher certification in 2018. The Tzohar organization’s approach to kashrut, as detailed on their website, aims to increase kashrut observance among all segments of the Israeli population, including religious, traditional, and secular Jews. They emphasize adherence to the core principles of Jewish law while also re-evaluating customs and stringencies based on their original intent and current relevance.

Now, Tzohar has turned its attention to Israel’s burgeoning wine industry, tackling one of its most rigid norms. The organization argues that the blanket exclusion of non-observant Jews is a stringency, not an absolute requirement of halacha. A Tzohar spokesperson clarified that their policies align with the Shulchan Aruch (Code of Jewish Law), which does not prohibit a non-Sabbath-observant vintner from working in a vineyard. Tzohar recognizes that strict interpretations of the rule against wine touched by a non-Shabbat observant Jew can alienate individuals and lead to broader disregard for kashrut. They note that historically, wine was forbidden if touched by a non-Jew or a Jew who publicly desecrated Shabbat due to concerns about idolatry and assimilation. However, Tzohar acknowledges that in recent generations, public desecration of Shabbat has become more widespread, and previous strictures often alienated people rather than bringing them closer to religious observance. They also point out that many contemporary halachic authorities have adopted a more lenient approach, considering that not all Shabbat desecrators are acting defiantly, especially if they still honor Shabbat in some ways or lack proper religious education. This approach encourages more businesses to maintain kashrut standards for other important laws.

Under Tzohar’s supervision, wineries must still rigorously adhere to all classic kosher requirements: they close on Shabbat, follow biblical agricultural laws such as terumot, ma’aserot (tithes), orlah (fruit of young trees), kilayim (forbidden mixtures), and shevi’it (Sabbatical year), and use only kosher-certified ingredients in processing. The key difference is that Tzohar will certify the wine even if winery staff who handle it are not Sabbath observers. This pragmatic and inclusive stance is rooted in the belief that insisting on stricter customs in this context is counterproductive, as it pushes more Jews away from kashrut and can lead to the violation of more severe prohibitions. Rabbi Grunstein of Tzohar notes that sometimes excessive strictness, or a chumrah, can lead to a kula, or leniency, by driving people away from observance. Indeed, many winery owners previously opted to remain non-kosher rather than face restrictions on touching their own product or having to hire new religious staff. Tzohar believes that adapting halakha to contemporary realities with love and understanding helps foster unity and brings more people closer to Jewish tradition. You can find more details on their approach to kashrut on their official website: Tzohar Kashrut.

The historical context of kashrut in wine reveals a nuanced and evolving set of interpretations. As Adam Montefiore details in the Jerusalem Post, kashrut in wine has changed significantly over the years. In the 19th century, there was no formal kashrut infrastructure for wine; people simply bought wine from someone they knew to be a good Jew. The formalization of wine kashrut with labels and certificates began in the early 20th century. Montefiore points out that at the Carmel Mizrahi winery, a symbol of kosher wine worldwide for over 100 years, a Jewish but non-religious winemaker could once freely interact with the winemaking process simply by wearing a kippah. Even David Ben-Gurion, who was not religious, worked in wine production in 1907. Montefiore attributes the increased stringency from the 1980s onwards to a combination of factors: a new emphasis on quality dry wine led by the Golan Heights Winery, the rise of Shas as a political entity, and the recognition that kashrut supervision offered significant earning potential, leading to new competitiveness among kashrut authorities.

Tzohar’s approach aims to reflect what they believe is the original intent of the Halacha. The organization states their strong belief that religious practice should not be a reason for division in Israeli society. Rabbi Yisrael Samet, of the Tzohar Rabbinical Council, has affirmed their commitment to proper kashrut, stating it requires deep insight into Halacha and utmost respect for traditions, and that they do not shy away from full transparency. This ruling enables small wineries without the financial resources for other kosher certifications to receive a Tzohar certificate. Approximately 25 Israeli wineries have already joined Tzohar’s kosher wine program.

Reactions to Tzohar’s initiative have been mixed. Critics worry that Tzohar’s program could blur lines and erode hard-won standards that ensure trust in kosher wine. Rabbinic authorities, including the Chief Rabbinate, question the halachic basis. Professor Ari Zivotofsky, a prominent kosher expert, has argued, as reported in the Washington Jewish Week, that Tzohar introduced “radical, novel leniencies” in wine kashrut and hasn’t provided the necessary transparency. Zivotofsky contends that these departures from normative practice should have been clearly disclosed on labels, allowing consumers to choose whether to rely on them.

However, many in the kosher wine aficionado community are more positive. Simon Jacob, host of the Kosher Terroir wine podcast, views Tzohar as providing a private alternative to make kosher wine more accessible. He shared his personal stance with Montefiore, expressing that he is “tired of all the division” and, in the spirit of shalom bayit (peace in the home/household of Israel), especially after October 7th, he supports what Tzohar is doing and would drink their wine. The image of wineries that once felt alienated, now working hand-in-hand with rabbis, is a powerful testament to the potential for greater unity.

In a society often grappling with the chasm between religious and secular populations, Tzohar’s venture into kosher wine certification represents more than just a change in dietary laws; it signifies a conscious effort to narrow societal schisms. By making Judaism more accessible and less rigid without compromising Halacha, Tzohar demonstrates a forward-thinking approach that prioritizes inclusion and communal harmony. While the debate surrounding these halachic interpretations will undoubtedly continue, Tzohar’s new kosher wine certification offers a promising taste of a future where tradition and unity can coexist harmoniously in the Holy Land. Sources

The world of kosher wine, steeped in centuries of tradition and intricate halachic (Jewish law) requirements, is currently undergoing a significant shift in Israel. At the heart of this evolution is the Tzohar Rabbinical Organization, which has launched a new kosher supervision program for wineries. This initiative is unique because it allows even non-Sabbath-observant Jews to handle wine during production, all under strict rabbinic oversight. The aim is to broaden the field of kosher wines without compromising Jewish law, a development welcomed by some as it includes boutique producers previously shut out of the kosher market. However, others in the Orthodox establishment are concerned about its departure from accepted practice.

For generations, kosher wine production has been governed by stringent rules, particularly concerning who can handle the wine once grapes are crushed and fermentation begins. Traditionally, most kosher certification agencies have required that only Sabbath-observant Jews handle the wine. This standard comes from ancient rabbinic decrees designed to prevent idolatrous use of wine: wine touched by a non-Jew was rendered not kosher, and in more recent years, many authorities extended this stringency to non-Sabbath observant Jews. Today, nearly all certified kosher wines are produced exclusively by fully observant Jews. This rule created a barrier for secular-run wineries and even for traditional winemakers employing workers who were not strictly Shabbat observant.

This rigid adherence to a particular stringency has, perhaps unintentionally, led to a form of exclusion. As wine writer Adam Montefiore notes, prominent figures in the Israeli wine industry have expressed discomfort with a system that, while aiming for holiness, can make some feel like “second-class Jews.” Eli Ben-Zaken, the proprietor of the acclaimed Domaine du Castel Winery, recounted his experience under traditional kosher supervision in a documentary on Israeli wine. He explained that he made his wine kosher because he wanted all Jews to enjoy it, but felt like a “second-class Jew” when forbidden to take a sample of his own wine. Yair Margalit, a veteran secular vintner who chooses not to make his wine kosher, described the system as a “caste” hierarchy. He observed that a winemaker might be welcomed as a Jew in synagogue, yet not be considered “Jewish enough” to handle wine in his own cellar. These feelings highlight a fundamental disconnect that Tzohar aims to address.

Tzohar, a Religious Zionist organization of over 800 Orthodox rabbis, was founded in 1995 by Rabbi David Stav and his colleagues following the assassination of Prime Minister Yitzhak Rabin. Their mission was to help bridge the divide between religious and secular Israeli Jews and to expose people to the beauty of Judaism in an accessible, noncoercive way. Known for offering user-friendly lifecycle services, such as weddings and bar mitzvahs and funerals, while adhering to halacha (Jewish law), Tzohar expanded into kosher certification in 2018. According to Tzohar, their goal remained consistent: to uphold halacha in ways that help more people observe Jewish tradition, ensuring religious practice does not become a cause for division in society.

Now, Tzohar has turned its attention to Israel’s burgeoning wine industry, tackling one of its most rigid norms. The organization argues that the blanket exclusion of non-observant Jews is a stringency, not an absolute requirement of halacha. A Tzohar spokesperson clarified that their policies align with the Shulchan Aruch (Code of Jewish Law), which does not prohibit a non-Sabbath-observant vintner from working in a vineyard.

Under Tzohar’s supervision, wineries must still rigorously adhere to all classic kosher requirements: they close on Shabbat, follow biblical agricultural laws, and use only kosher-certified ingredients in processing. The key difference is that Tzohar will certify the wine even if winery staff who handle it are not Sabbath observers. Rabbi Grunstein of Tzohar notes that sometimes excessive strictness, or a chumrah, can lead to a kula, or leniency, by driving people away from observance. Indeed, many winery owners previously opted to remain non-kosher rather than face restrictions on touching their own product or having to hire new religious staff.

The historical context of kashrut in wine reveals a nuanced and evolving set of interpretations. As Adam Montefiore details in the Jerusalem Post, kashrut in wine has changed significantly over the years. In the 19th century, there was no formal kashrut infrastructure for wine; people simply bought wine from someone they knew to be a good Jew. The formalization of wine kashrut with labels and certificates began in the early 20th century. Montefiore points out that at the Carmel Mizrahi winery, a symbol of kosher wine worldwide for over 100 years, a Jewish but non-religious winemaker could once freely interact with the winemaking process simply by wearing a kippah. Even David Ben-Gurion, who was not religious, worked in wine production in 1907. Montefiore attributes the increased stringency from the 1980s onwards to a combination of factors: a new emphasis on quality dry wine led by the Golan Heights Winery, the rise of Shas as a political entity, and the recognition that kashrut supervision offered significant earning potential, leading to new competitiveness among kashrut authorities.

Tzohar’s approach aims to reflect what they believe is the original intent of the Halacha. The organization states their strong belief that religious practice should not be a reason for division in Israeli society. Rabbi Yisrael Samet, of the Tzohar Rabbinical Council, has affirmed their commitment to proper kashrut, stating it requires deep insight into Halacha and utmost respect for traditions, and that they do not shy away from full transparency. This ruling enables small wineries without the financial resources for other kosher certifications to receive a Tzohar certificate. Approximately 25 Israeli wineries have already joined Tzohar’s kosher wine program.

Reactions to Tzohar’s initiative have been mixed. Critics worry that Tzohar’s program could blur lines and erode hard-won standards that ensure trust in kosher wine. Rabbinic authorities, including the Chief Rabbinate, question the halachic basis. Professor Ari Zivotofsky, a prominent kosher expert, has argued, as reported in the Washington Jewish Week, that Tzohar introduced “radical, novel leniencies” in wine kashrut and hasn’t provided the necessary transparency. Zivotofsky contends that these departures from normative practice should have been clearly disclosed on labels, allowing consumers to choose whether to rely on them.

However, many in the kosher wine aficionado community are more positive. Simon Jacob, host of the Kosher Terroir wine podcast, views Tzohar as providing a private alternative to make kosher wine more accessible. He shared his personal stance with Montefiore, expressing that he is “tired of all the division” and, in the spirit of shalom bayit (peace in the home/household of Israel), especially after October 7th, he supports what Tzohar is doing and would drink their wine. The image of wineries that once felt alienated, now working hand-in-hand with rabbis, is a powerful testament to the potential for greater unity.

In a society often grappling with the chasm between religious and secular populations, Tzohar’s venture into kosher wine certification represents more than just a change in dietary laws; it signifies a conscious effort to narrow societal schisms. By making Judaism more accessible and less rigid without compromising Halacha, Tzohar demonstrates a forward-thinking approach that prioritizes inclusion and communal harmony. While the debate surrounding these halachic interpretations will undoubtedly continue, Tzohar’s new kosher wine certification offers a promising taste of a future where tradition and unity can coexist harmoniously in the Holy Land.

A New Vintage of Unity: How Tzohar’s Kosher Wine Certification is Bridging Divides in Israel

The world of kosher wine, steeped in centuries of tradition and intricate halachic (Jewish law) requirements, is currently undergoing a significant shift in Israel. At the heart of this evolution is the Tzohar Rabbinical Organization, which has launched a new kosher supervision program for wineries. This initiative is unique because it allows even non-Sabbath-observant Jews to handle wine during production, all under strict rabbinic oversight. The aim is to broaden the field of kosher wines without compromising Jewish law, a development welcomed by some as it includes boutique producers previously shut out of the kosher market. However, others in the Orthodox establishment are concerned about its departure from accepted practice.

For generations, kosher wine production has been governed by stringent rules, particularly concerning who can handle the wine once grapes are crushed and fermentation begins. Traditionally, most kosher certification agencies have required that only Sabbath-observant Jews handle the wine. This standard comes from ancient rabbinic decrees designed to prevent idolatrous use of wine: wine touched by a non-Jew was rendered not kosher, and in more recent years, many authorities extended this stringency to non-Sabbath observant Jews. Today, nearly all certified kosher wines are produced exclusively by fully observant Jews. This rule created a barrier for secular-run wineries and even for traditional winemakers employing workers who were not strictly Shabbat observant.

This rigid adherence to a particular stringency has, perhaps unintentionally, led to a form of exclusion. As wine writer Adam Montefiore notes, prominent figures in the Israeli wine industry have expressed discomfort with a system that, while aiming for holiness, can make some feel like “second-class Jews.” Eli Ben-Zaken, the proprietor of the acclaimed Domaine du Castel Winery, recounted his experience under traditional kosher supervision in a documentary on Israeli wine. He explained that he made his wine kosher because he wanted all Jews to enjoy it, but felt like a “second-class Jew” when forbidden to take a sample of his own wine. Yair Margalit, a veteran secular vintner who chooses not to make his wine kosher, described the system as a “caste” hierarchy. He observed that a winemaker might be welcomed as a Jew in synagogue, yet not be considered “Jewish enough” to handle wine in his own cellar. These feelings highlight a fundamental disconnect that Tzohar aims to address.

Tzohar, a Religious Zionist organization of over 800 Orthodox rabbis, was founded in 1995 by Rabbi David Stav and his colleagues following the assassination of Prime Minister Yitzhak Rabin. Their mission was to help bridge the divide between religious and secular Israeli Jews and to expose people to the beauty of Judaism in an accessible, noncoercive way. Known for offering user-friendly lifecycle services, such as weddings and bar mitzvahs and funerals, while adhering to halacha (Jewish law), Tzohar expanded into kosher certification in 2018. According to Tzohar, their goal remained consistent: to uphold halacha in ways that help more people observe Jewish tradition, ensuring religious practice does not become a cause for division in society.

Now, Tzohar has turned its attention to Israel’s burgeoning wine industry, tackling one of its most rigid norms. The organization argues that the blanket exclusion of non-observant Jews is a stringency, not an absolute requirement of halacha. A Tzohar spokesperson clarified that their policies align with the Shulchan Aruch (Code of Jewish Law), which does not prohibit a non-Sabbath-observant vintner from working in a vineyard.

Under Tzohar’s supervision, wineries must still rigorously adhere to all classic kosher requirements: they close on Shabbat, follow biblical agricultural laws, and use only kosher-certified ingredients in processing. The key difference is that Tzohar will certify the wine even if winery staff who handle it are not Sabbath observers. Rabbi Grunstein of Tzohar notes that sometimes excessive strictness, or a chumrah, can lead to a kula, or leniency, by driving people away from observance. Indeed, many winery owners previously opted to remain non-kosher rather than face restrictions on touching their own product or having to hire new religious staff.

The historical context of kashrut in wine reveals a nuanced and evolving set of interpretations. As Adam Montefiore details in the Jerusalem Post, kashrut in wine has changed significantly over the years. In the 19th century, there was no formal kashrut infrastructure for wine; people simply bought wine from someone they knew to be a good Jew. The formalization of wine kashrut with labels and certificates began in the early 20th century. Montefiore points out that at the Carmel Mizrahi winery, a symbol of kosher wine worldwide for over 100 years, a Jewish but non-religious winemaker could once freely interact with the winemaking process simply by wearing a kippah. Even David Ben-Gurion, who was not religious, worked in wine production in 1907. Montefiore attributes the increased stringency from the 1980s onwards to a combination of factors: a new emphasis on quality dry wine led by the Golan Heights Winery, the rise of Shas as a political entity, and the recognition that kashrut supervision offered significant earning potential, leading to new competitiveness among kashrut authorities.

Tzohar’s approach aims to reflect what they believe is the original intent of the Halacha. The organization states their strong belief that religious practice should not be a reason for division in Israeli society. Rabbi Yisrael Samet, of the Tzohar Rabbinical Council, has affirmed their commitment to proper kashrut, stating it requires deep insight into Halacha and utmost respect for traditions, and that they do not shy away from full transparency. This ruling enables small wineries without the financial resources for other kosher certifications to receive a Tzohar certificate. Approximately 25 Israeli wineries have already joined Tzohar’s kosher wine program.

Reactions to Tzohar’s initiative have been mixed. Critics worry that Tzohar’s program could blur lines and erode hard-won standards that ensure trust in kosher wine. Rabbinic authorities, including the Chief Rabbinate, question the halachic basis. Professor Ari Zivotofsky, a prominent kosher expert, has argued, as reported in the Washington Jewish Week, that Tzohar introduced “radical, novel leniencies” in wine kashrut and hasn’t provided the necessary transparency. Zivotofsky contends that these departures from normative practice should have been clearly disclosed on labels, allowing consumers to choose whether to rely on them.

However, many in the kosher wine aficionado community are more positive. Simon Jacob, host of the Kosher Terroir wine podcast, views Tzohar as providing a private alternative to make kosher wine more accessible. He shared his personal stance with Montefiore, expressing that he is “tired of all the division” and, in the spirit of shalom bayit (peace in the home/household of Israel), especially after October 7th, he supports what Tzohar is doing and would drink their wine. The image of wineries that once felt alienated, now working hand-in-hand with rabbis, is a powerful testament to the potential for greater unity.

In a society often grappling with the chasm between religious and secular populations, Tzohar’s venture into kosher wine certification represents more than just a change in dietary laws; it signifies a conscious effort to narrow societal schisms. By making Judaism more accessible and less rigid without compromising Halacha, Tzohar demonstrates a forward-thinking approach that prioritizes inclusion and communal harmony. While the debate surrounding these halachic interpretations will undoubtedly continue, Tzohar’s new kosher wine certification offers a promising taste of a future where tradition and unity can coexist harmoniously in the Holy Land.

A New Vintage of Unity: How Tzohar’s Kosher Wine Certification is Bridging Divides in Israel

The world of kosher wine, steeped in centuries of tradition and intricate halachic (Jewish law) requirements, is currently undergoing a significant shift in Israel. At the heart of this evolution is the Tzohar Rabbinical Organization, which has launched a new kosher supervision program for wineries. This initiative is unique because it allows even non-Sabbath-observant Jews to handle wine during production, all under strict rabbinic oversight. The aim is to broaden the field of kosher wines without compromising Jewish law, a development welcomed by some as it includes boutique producers previously shut out of the kosher market. However, others in the Orthodox establishment are concerned about its departure from accepted practice.

For generations, kosher wine production has been governed by stringent rules, particularly concerning who can handle the wine once grapes are crushed and fermentation begins. Traditionally, most kosher certification agencies have required that only Sabbath-observant Jews handle the wine. This standard comes from ancient rabbinic decrees designed to prevent idolatrous use of wine: wine touched by a non-Jew was rendered not kosher, and in more recent years, many authorities extended this stringency to non-Sabbath observant Jews. Today, nearly all certified kosher wines are produced exclusively by fully observant Jews. This rule created a barrier for secular-run wineries and even for traditional winemakers employing workers who were not strictly Shabbat observant.

This rigid adherence to a particular stringency has, perhaps unintentionally, led to a form of exclusion. As wine writer Adam Montefiore notes, prominent figures in the Israeli wine industry have expressed discomfort with a system that, while aiming for holiness, can make some feel like “second-class Jews.” Eli Ben-Zaken, the proprietor of the acclaimed Domaine du Castel Winery, recounted his experience under traditional kosher supervision in a documentary on Israeli wine. He explained that he made his wine kosher because he wanted all Jews to enjoy it, but felt like a “second-class Jew” when forbidden to take a sample of his own wine. Yair Margalit, a veteran secular vintner who chooses not to make his wine kosher, described the system as a “caste” hierarchy. He observed that a winemaker might be welcomed as a Jew in synagogue, yet not be considered “Jewish enough” to handle wine in his own cellar. These feelings highlight a fundamental disconnect that Tzohar aims to address.

Tzohar, a Religious Zionist organization of over 800 Orthodox rabbis, was founded in 1995 by Rabbi David Stav and his colleagues following the assassination of Prime Minister Yitzhak Rabin. Their mission was to help bridge the divide between religious and secular Israeli Jews and to expose people to the beauty of Judaism in an accessible, noncoercive way. Known for offering user-friendly lifecycle services, such as weddings and bar mitzvahs and funerals, while adhering to halacha (Jewish law), Tzohar expanded into kosher certification in 2018. According to Tzohar, their goal remained consistent: to uphold halacha in ways that help more people observe Jewish tradition, ensuring religious practice does not become a cause for division in society.

Now, Tzohar has turned its attention to Israel’s burgeoning wine industry, tackling one of its most rigid norms. The organization argues that the blanket exclusion of non-observant Jews is a stringency, not an absolute requirement of halacha. A Tzohar spokesperson clarified that their policies align with the Shulchan Aruch (Code of Jewish Law), which does not prohibit a non-Sabbath-observant vintner from working in a vineyard.

Under Tzohar’s supervision, wineries must still rigorously adhere to all classic kosher requirements: they close on Shabbat, follow biblical agricultural laws, and use only kosher-certified ingredients in processing. The key difference is that Tzohar will certify the wine even if winery staff who handle it are not Sabbath observers. Rabbi Grunstein of Tzohar notes that sometimes excessive strictness, or a chumrah, can lead to a kula, or leniency, by driving people away from observance. Indeed, many winery owners previously opted to remain non-kosher rather than face restrictions on touching their own product or having to hire new religious staff.

The historical context of kashrut in wine reveals a nuanced and evolving set of interpretations. As Adam Montefiore details in the Jerusalem Post, kashrut in wine has changed significantly over the years. In the 19th century, there was no formal kashrut infrastructure for wine; people simply bought wine from someone they knew to be a good Jew. The formalization of wine kashrut with labels and certificates began in the early 20th century. Montefiore points out that at the Carmel Mizrahi winery, a symbol of kosher wine worldwide for over 100 years, a Jewish but non-religious winemaker could once freely interact with the winemaking process simply by wearing a kippah. Even David Ben-Gurion, who was not religious, worked in wine production in 1907. Montefiore attributes the increased stringency from the 1980s onwards to a combination of factors: a new emphasis on quality dry wine led by the Golan Heights Winery, the rise of Shas as a political entity, and the recognition that kashrut supervision offered significant earning potential, leading to new competitiveness among kashrut authorities.

Tzohar’s approach aims to reflect what they believe is the original intent of the Halacha. The organization states their strong belief that religious practice should not be a reason for division in Israeli society. Rabbi Yisrael Samet, of the Tzohar Rabbinical Council, has affirmed their commitment to proper kashrut, stating it requires deep insight into Halacha and utmost respect for traditions, and that they do not shy away from full transparency. This ruling enables small wineries without the financial resources for other kosher certifications to receive a Tzohar certificate. Approximately 25 Israeli wineries have already joined Tzohar’s kosher wine program.

Reactions to Tzohar’s initiative have been mixed. Critics worry that Tzohar’s program could blur lines and erode hard-won standards that ensure trust in kosher wine. Rabbinic authorities, including the Chief Rabbinate, question the halachic basis. Professor Ari Zivotofsky, a prominent kosher expert, has argued, as reported in the Washington Jewish Week, that Tzohar introduced “radical, novel leniencies” in wine kashrut and hasn’t provided the necessary transparency. Zivotofsky contends that these departures from normative practice should have been clearly disclosed on labels, allowing consumers to choose whether to rely on them.

However, many in the kosher wine aficionado community are more positive. Simon Jacob, host of the Kosher Terroir wine podcast, views Tzohar as providing a private alternative to make kosher wine more accessible. He shared his personal stance with Montefiore, expressing that he is “tired of all the division” and, in the spirit of shalom bayit (peace in the home/household of Israel), especially after October 7th, he supports what Tzohar is doing and would drink their wine. The image of wineries that once felt alienated, now working hand-in-hand with rabbis, is a powerful testament to the potential for greater unity.

In a society often grappling with the chasm between religious and secular populations, Tzohar’s venture into kosher wine certification represents more than just a change in dietary laws; it signifies a conscious effort to narrow societal schisms. By making Judaism more accessible and less rigid without compromising Halacha, Tzohar demonstrates a forward-thinking approach that prioritizes inclusion and communal harmony. While the debate surrounding these halachic interpretations will undoubtedly continue, Tzohar’s new kosher wine certification offers a promising taste of a future where tradition and unity can coexist harmoniously in the Holy Land.

The post A New Vintage of Unity: How Tzohar’s Kosher Wine Certification is Bridging Divides in Israel appeared first on HaKerem: The Israeli Wine Blog.

The 2025 Sommelier Best Value competition, now in its 17th year, highlighted Israeli wines that deliver impressive quality at affordable prices. Open to wines priced between ₪25–₪79, the competition included 136 wines tasted blind by 13 judges: sommeliers, winemakers, and industry professionals.

Although the results were published in March 2025 ahead of Passover, the winning wines are available year-round and offer excellent value for casual meals, picnics, and summer gatherings.

Sauvignon Blanc (Up to ₪79)

• Jerusalem Wineries – Premium SBL 2024 – ₪60
• Zion Winery – Imperial Sauvignon Blanc 2024 – ₪30
• Carmel Winery – Private Collection Sauvignon Blanc 2024 – ₪45
• Tabor Winery – Elements Sauvignon Blanc 2024 – ₪60

Chardonnay (Up to ₪50)

• Barkan Winery – Classic Chardonnay 2024 – ₪25
• Jerusalem Wineries – Vintage Chardonnay 2024 – ₪35
• Zion Winery – Estate Chardonnay 2024 – ₪40
• Tabor Winery – Chardonnay 2023 – ₪39

Chardonnay (Up to ₪79)

• Barkan Winery – Seven Hills Chardonnay 2023 – ₪65
• Carmel Winery – Vineyards Chardonnay 2023 – ₪70
• Teperberg Winery – Essence Chardonnay 2022 – ₪75

Gewürztraminer (Up to ₪79)

• Barkan Winery – Reserve Gewürztraminer 2024 – ₪35
• Barkan Winery – Gold Edition Gewürztraminer 2024 – ₪40
• Jerusalem Wineries – Vintage Gewürztraminer 2024 – ₪35

Other White Varietals (Up to ₪79)

• Mony Winery – Colombard M 2024 – ₪40
• Teperberg Winery – Inspire Art Dabouki 2023 – ₪65
• Barkan Winery – Beta Colombard 2023 – ₪75

White Blends (Up to ₪79)

• Jerusalem Wineries – Premium W.BLD 2024 – ₪60
• Tabor Winery – White Blend 2023 – ₪39
• Carmel Winery – Mediterranean Vats 2 (White) 2023 – ₪60

Rosé (Up to ₪40)

• Tabor Winery – Rosé 2024 – ₪39
• Barkan Winery – Classic Rosé 2024 – ₪25
• Barkan Winery – Gold Edition Rosé 2024 – ₪40
• Mony Winery – Rosé M 2024 – ₪40

Rosé (Up to ₪79)

• Carmel Winery – Mediterranean Vats 2 Rosé 2024 – ₪60
• Mony Winery – Cladoc “Nachal” Rosé 2023 – ₪60
• Tabor Winery – Elements Barbera Rosé 2023 – ₪65

Cabernet Sauvignon (Up to ₪50)

• Barkan Winery – Gold Edition Cabernet Sauvignon 2023 – ₪40
• Teperberg Winery – Impression Cabernet Sauvignon 2022 – ₪45
• Carmel Winery – Selected Cabernet Sauvignon 2023 – ₪30

Cabernet Sauvignon (Up to ₪79)

• Jerusalem Wineries – CAB Premium Cabernet Sauvignon 2023 – ₪65
• Barkan Winery – Platinum Cabernet Sauvignon 2022 – ₪75
• Recanati Winery – Galilee Vineyards Cabernet Sauvignon 2023 – ₪69

Merlot (Up to ₪50)

• Barkan Winery – Gold Edition Merlot 2023 – ₪40

Merlot (Up to ₪79)

• Barkan Winery – Special Reserve Merlot 2021 – ₪65
• Hayotzer Winery – Legato Merlot 2023 – ₪70
• Carmel Winery – Appellation Merlot Galilee 2020 – ₪65

Shiraz / Syrah (Up to ₪50)

• Tabor Winery – Shiraz 2023 – ₪39
• Zion Winery – Estate Shiraz 2022 – ₪40
• Mony Winery – Shiraz M 2024 – ₪40

Shiraz / Syrah (Up to ₪79)

• Hayotzer Winery – Legato Shiraz 2023 – ₪70

Other Red Varietals (Up to ₪79)

• Barkan Winery – Beta Pinot Noir 2021 – ₪75
• Barkan Winery – Beta Yael Adom 2021 – ₪75
• Hayotzer Winery – Legato Barbera 2023 – ₪70

Red Blends (Up to ₪60)

• Hayotzer Winery – Danza Bolero 2023 – ₪60
• Jerusalem Wineries – Malbec–Shiraz Vintage 2023 – ₪35
• Carmel Winery – Private Collection Winemaker’s Blend 2023 – ₪45
• Carmel Winery – Private Collection Cabernet–Merlot 2022 – ₪45

Red Blends (Up to ₪79)

• Jerusalem Wineries – Premium R.BLD 2023 – ₪65
• Shiloh Winery – Privilege 2023 – ₪70
• Carmel Winery – Vineyards Cabernet–Petit Verdot 2021 – ₪79

Sweet Wines (Up to ₪79)

• Carmel Winery – Private Collection White Moscato 2024 – ₪45
• Tabor Winery – Moscato Rosé 2024 – ₪39
• Tabor Winery – Moscato 2024 – ₪39

Serving Tips & Food Pairings

• White & Rosé Wines: Chill to 8–12 °C
• Red Wines: Serve at 14–16 °C
• Food Pairings:
  • Whites: grilled fish, fresh Mediterranean salads
  • Rosés: goat cheese, mezze, light pasta
  • Reds: lamb skewers, roast chicken, mushroom dishes

Conclusion

The Sommelier Best Value 2025 list offers an impressive cross-section of Israel’s leading wineries producing affordable wines that shine in quality and variety. While the competition is traditionally published before Passover, these wines are widely available in supermarkets and wine shops year-round. With nearly 40 award-winning wines under ₪79, summer is the perfect season to explore Israel’s best-value bottles.

The post Best Value Israeli Wines Under ₪79 – Sommelier 2025 Results appeared first on HaKerem: The Israeli Wine Blog.

1. Growing Exports and Rising Production

Israeli wine exports soared from $26.7 million in 2011 to $57.3 million by 2023, marking more than a 100% increase. That growth reflects improvements in varietal quality, critical acclaim abroad, and stronger distribution channels. Israel now supports over 300 wineries, collectively producing approximately 40 million bottles annually.

2. Security Pressures—and Strategic Adaptation

Due to occasional rocket alerts in the Galilee and Golan regions, tourism dipped in early 2025. However, many wineries adapted by scaling up direct-to-consumer inventory channels, boosting their online presence, and intensifying domestic marketing—effectively stabilizing revenue despite reduced on-site visits.

3. TerraVino Success Showcases Global Quality

At TerraVino 2025, Israel made headlines with 22 Double-Gold medals out of 32 awarded worldwide, underscoring exceptional craftsmanship. In total, 712 global entries were judged, 398 from Israeli producers. Notable winners included Jascala, Dadah, Kamisa, and Recanati.

4. An Active Summer Tasting Calendar

This July–August, vineyards and trade groups are hosting several prominent events: the “White Festival” in Jaffa (featuring Chardonnay and Gewürztraminer) and Spanish-themed comparative tastings—signs that Israel’s wine season has extended well beyond traditional holiday gatherings.

5. Sustainability as Innovation

Leading wineries like Tabor, based in the Upper Galilee, continue investing in drip irrigation, biodiversity plantings, native yeast fermentation, and eco-packaging. Tabor, founded in 1999, has been recognized for combining quality with ecological mindfulness. Its eco-friendly Eco Red blend further demonstrates this approach.

Conclusion

By mid-2025, Israeli winemaking reflects four central realities: export growth, adaptability under duress, global awards recognition, and tangible sustainability—marking it as a modern, competitive global player.

The post The State of Israeli Wine in Summer 2025: Market Dynamics & Resilience appeared first on HaKerem: The Israeli Wine Blog.

The direct conflict in the north has subsided, but the echoes of war continue to shape daily life across Israel. While the immediate crisis has passed, many industries, especially agriculture, are navigating a long road to full recovery. Israel’s vibrant wine sector, deeply rooted in its ancient lands, faced immense challenges during the recent period of conflict, and the need for ongoing support remains vital as wineries work to rebuild and thrive.

The impact on Israeli wineries was profound, ranging from physical damage to vineyards and facilities to severe disruptions in operations, sales, and tourism. Many dedicated winemakers and their teams endured the brunt of the instability, with vineyards in critical regions like the Galilee and Golan Heights bearing the scars of attacks and becoming restricted military zones. The 2024 harvest, for many, was a testament to sheer perseverance under perilous conditions, with labor shortages due to reserve duty call-ups and evacuations adding significant hurdles. While domestic sales have shown encouraging signs of returning to normal, the financial sting of lost income during the peak of the conflict is a long-term challenge that cannot be easily made up.

ISRAEL21c previously highlighted (before the war with Iran) the plight of several wineries that were particularly affected, and their journey of recovery is a story of remarkable resilience:

• Dalton Winery: Located mere miles from the Lebanon border, Dalton Winery endured direct hits and saw significant portions of its vineyards declared closed military zones. Their visitors’ center, once a bustling hub, was forced to close, impacting a vital revenue stream. Today, they continue to rebuild and welcome visitors back.
• Tulip Winery: While their primary facility was somewhat buffered from the direct fighting, Tulip Winery’s vineyards in the Upper Galilee and Golan Heights suffered extensive destruction. The rehabilitation of these precious lands, with 74 dunams (11.6 acres) in the Upper Galilee and 100 dunams (24.7 acres) in the Golan damaged by attacks, is a multi-year endeavor.
• Uriel Winery: Situated remarkably close to the Gaza border, Uriel Winery miraculously escaped physical damage during the intense period of conflict. Owner Uri Akian’s unwavering commitment kept the winery operational amidst the constant tension, a true demonstration of resolve.
• Pelter Winery: In the northern Golan Heights, Pelter Winery faced direct hits from hostile fire, and even an accidental strike by an Israeli artillery shell in one of its vineyards. Despite these setbacks, they are focused on restoring normalcy and attracting visitors to their tasting room.
• Galil Mountain Winery: Positioned directly across from the Lebanon border, this winery’s vineyards sustained hits from drones, rockets, anti-tank missiles, and severe fires. Operations were severely restricted, requiring military approval for workers to access vineyards for even limited periods. Their ongoing efforts are centered on replanting and strategic recovery.
• Mika Winery: Located in the southern Golan Heights, Mika Winery, while experiencing relative calm, faced the pervasive anxiety of potential escalation. The conflict also brought personal tragedy, with the owner’s brother, Or Yosef Ran, a special military unit commander, tragically killed in battle.
• Underdog Winery: This winery’s primary challenge stemmed from its owner, Dror Engelstein, being called up for six months of reserve duty. Managing the winery remotely while serving, he adapted operations and even had to defer plans for new grape varieties, showcasing the personal sacrifices made across the industry.

Despite the profound challenges, the Israeli wine industry is united in its determination to build back stronger. Winemakers are doubling down on innovation and resilience, confident in the high quality of their wines, which continues to earn international acclaim.

As these wineries embark on their journey of renewal, our continued support is more important than ever. By choosing Israeli wines, we not only savor exceptional vintages but also contribute directly to the recovery of these businesses and the communities they sustain. Let’s continue to champion their spirit and help them flourish.

Source: War-battered wineries you can support this holiday season

The post Standing Strong: Supporting Israeli Wineries in the Wake of Conflict appeared first on HaKerem: The Israeli Wine Blog.

The world of fine wine is buzzing with exciting news, as an Israeli wine has once again achieved international recognition, earning a coveted spot on Wine Spectator’s prestigious Top 100 Wines of 2024 list! This is a remarkable achievement that highlights the growing quality and global appeal of Israeli winemaking.

The acclaimed wine in question is the White Label Judean Hills 2021 from Flam Winery. This exceptional vintage secured the 95th position on the influential list, a testament to its complexity and distinctive character. Wine Spectator lauded the wine for its captivating blend of red currant, blackberry, dried flower, and dusty earth flavors, further enriched by notes of black licorice, grilled apple wood, anise, and smoke.

Priced at $69 per bottle, Flam’s White Label 2021 stands proudly alongside some of the world’s most renowned wines, a true honor for the Israeli wine industry. Gilad Flam, co-owner of Flam Winery, expressed immense pride and excitement at this significant milestone, acknowledging the hard work and dedication that goes into producing such a high-caliber wine.

Established in 1998, Flam Winery has consistently focused on a philosophy of finesse and precision in its winemaking. Their commitment to crafting elegant and expressive wines has clearly paid off, culminating in this well-deserved international recognition.

This achievement by Flam Winery not only elevates their brand but also shines a brighter spotlight on the entire Israeli wine landscape. It reinforces the fact that Israel, with its diverse terroirs and passionate winemakers, is a serious contender in the global wine arena, producing wines that are both unique and of exceptional quality.

Source: Israeli wine makes Wine Spectator’s Top 100 of 2024

The post From the Judean Hills to the World Stage: Israeli Wine Makes its Mark on Wine Spectator’s Top 100! appeared first on HaKerem: The Israeli Wine Blog.

(This information first appeared at Israeli Wines-Pride of Israel wines-israel.co.il)

VINEYARDS

Israel is usually regarded as being part of the Middle East. It may be more accurately considered as being situated in the Eastern Mediterranean, a region also referred to as the Near East or ‘The Levant.’

Climate: Mainly Mediterranean. Long , hot dry summers; short wet winters; snow on higher ground. Also semi arid & desert conditions in the Negev.

Soils: Volcanic in north ; sandy red soils on coast & chalk & limestone on hills.

Hectares: 4,300 hectares (10,621 acres; 43, 000 dunams).

Harvest (metric tons):

2008: 43,987 2007: 42,156 2006: 45,175 2005: 45,483 2004: 53,468; 2003: 45,242; 2002: 43,077; 2001: 44,653 (1995: 31,668).

Vintage: August to end of October – (often begins late July & occasionally ends early November); Machine & hand harvested.

GRAPE VARIETIES

Israel’s traditional volume varieties, Carignan & Colombard, apart from some quality old vine Carignans, are usually only used in inexpensive blends. They are gradually being replaced by international varieties such as Cabernet Sauvignon, Merlot, Chardonnay & Sauvignon Blanc. Shiraz is proving both popular & suitable for Israel’s climate. Bordeaux varieties have been most successful to date, yet Mediterranean varieties may be more suitable in the longer term.

Main Varieties used for Table Wines:

Cabernet Sauvignon; Merlot; Shiraz / Syrah; Cabernet Franc; Pinot Noir; Sangiovese; Zinfandel; Petite Sirah; Carignan; Chardonnay; Sauvignon Blanc; Gewurztraminer; White Riesling; Emerald Riesling; Chenin Blanc; Semillon; Muscat Canelli; Muscat of Alexandria.

Varieties by Quantity (% of hectares):

Cabernet Sauvignon 22%; Merlot 16%; Carignan 16%; Colombard 7%; Chardonnay 4%; Emerald Riesling 4%; Shiraz / Syrah 3%; Sauvignon Blanc 4%; Argaman 3%; Muscat of Alexandria 2%; Petite Sirah 2%; Semillon 1%; Chenin Blanc 1%.

Varieties – Metric Tons at Harvest (%):

Carignan 20%; Cabernet Sauvignon 17%; Merlot 16%; French Colombard 6%; Emerald Riesling 5%; Shiraz/ Syrah 4.5%; Muscat of Alexandria 4%; Sauvignon Blanc 4%; Argaman 3.5%; Chardonnay 3%; Petite Sirah 2%; Cabernet Franc 1%; Petit Verdot 1%; Others 13%.

Other Varieties:

Barbera; Gamay Noir; Gewurztraminer; Grenache; Malbec; Muscat Canelli; Muscat Hamburg; Pinotage; Ruby Cabernet; Sangiovese; Semillion; White Riesling; Viognier; Zinfandel.

Recently Planted:

Mourvedre; Nebbiolo; Tempranillo; Pinot Blanc.

WINERIES

The three largest wineries – Carmel, Barkan & Golan, (along with their respective subsidiaries: Yatir, Segal & Galil Mountain) account for over 75% of the 2008 harvest.

The top 5 wineries total more than 85 % of the harvest and the top 10 account for 95%.

Number of Commercial Wineries: 30

Number of boutique Wineries & Garagistes: 200 +

Large Wineries – harvesting more than 2,000 metric tons (1.8 million bottles + ):

1. Carmel Winery – Rishon Le Zion, Zichron Ya’acov, Kayoumi, Yatir

2. Barkan Wine Cellars – Hulda

3. Golan Heights Winery – Katzrin

4. Teperberg 1870 – Tzora

5. Binyamina Wine Cellars – Binyamina

Medium Sized Wineries – more than 500 metric tons (450,000 bots + ):

6. Tishbi Winery – Binyamina

7. Tabor Winery – Tabor

8. Galil Mountain – Yiron

9. Recanati Winery – Emek Hefer

10. Dalton Winery – Dalton

Small Wineries – between 100 – 500 metric tons (90,000 – 450,000 bots):

Arza; Cremisan; Domaine de Latroun; Domaine du Castel; Ella Valley; Flam; Hacormim; Hevron Heights, Yatir; Zion.

Commercial Boutique Wineries – between 50 – 100 metric tons (45,000 – 90,000 bots):

Ben Haim; Chateau Golan; Clos de Gat; Mony; Saslove; Tulip; Tzora; Tsuba; Amphorae.

Boutique Wineries – a selection of the most prominent, 15 – 50 metric tons (13,500 – 45,000 bots):

Agur; Alexander; Bazelet HaGolan; Chillag; Gush Etzion; Hamasrek; Kadesh Barnea; Karmei Yosef; Margalit; Odem Mountain; Pelter; Psagot; Sea Horse; Vitkin.

Garagistes – a selection of the most prominent, less than 15 metric tons (< 13,500 bots):

Avidan; Ben Hanna; Bustan; Gustavo & Jo; Gvaot; Hans Sternbach; La Terra Promessa; Meishar; Poizner; Ruth; Tanya; Sde Boker; Shilo; Somek; Sorek; Yaffo; Zauberman.

ISRAELI MARKET

Wine Market in Israel: $175 million dollars annually

Imports: 20%, mainly from 1. France; 2. Italy; 3. Chile

Consumption: 4 liters a head

% Red v’s White Wines: 75% red wines; 20% white wines

EXPORT

Export of Israeli Wines ($million):

2008: $ 26.7m. 2007: $ 21.1m. 2006: $ 14.8m. 2005: $ 14.6 m.; 2004: $ 13.7m.; 2003: $ 11.3 m.; (2001: $ 8.01 m.)

Main Importers of Israeli Wines : 1. U.S.A; 2. France; 3. Holland.; 4. U.K; 5. Canada

Sales: 50+% of exports to North America; 30+% to Western Europe; Remainder to more than 30 countries in 5 continents.

Main Exporting Wineries:

· Barkan, Carmel & Golan Heights each export over $ 2.5 m. dollars worth of wine and have the majority of Israel’s exports

· 90% of Israel’s exports are from the following 12 wineries: Barkan; Binyamina; Carmel, Castel; Dalton; Ella Valley; Galil Mountain; Golan Heights, Recanati; Tabor; Teperberg; Tishbi.

ISRAELI WINERY RANKINGS

Hugh Johnson’s Pocket Wine Book 2008:

· Four Stars: Castel

· Two to Four Stars: Golan Heights Winery

· Three Stars: Yatir

· Two to Three Stars: Flam, Galil Mountain, Margalit

· One to Three Stars: Carmel

· Two Stars: Clos de Gat, Ella Valley, Saslove

· One to Two Stars: Barkan; Dalton

· One Star: Amphorae, Bazelet ha Golan, Binyamina, Chateau Golan, Recanati, Tabor; Teperberg, Tishbi,

Parker’s Wine Buyers Guide No. 7

· Four Wines – 90+ points: Castel

· Two Wines – 90+ points: Carmel, Golan Heights, Yatir

· One Wine – 90+ points: Clos de Gat, Galil Mountain, Margalit, Pelter, Tulip, Tzora, Vitkin

· Other Wineries listed: Alexander, Ben Hanna, Bustan, Chillag, Clos de Gat, Ella Valley, Flam, Saslove, Tabor.

Rogov’s Guide To Israeli Wines 2009:

1. Golan Heights Winery; 2. Margalit; 3. Yatir; 4. Castel; 5. Clos de Gat; 6. Flam; 7. Chateau Golan; 8. Carmel; 9. Galil Mountain; 10. Pelter.

WINE REGIONS

Hectares of Vineyards by Wine Region (%):

· Galilee 38% – mainly Upper Galilee & Golan Heights

· Samson 34% – vineyards in central coastal plain, Shefela, Judean Lowlands & Foothills

· Shomron 16% – southern Mt. Carmel – mainly in valleys around Zichron Ya’acov & Binyamina

· Judean Hills 8% – mainly Jerusalem Hills, Gush Etzion & Yatir Forest – southern Judean Hills

· Negev 4% – mainly Ramat Arad, Sde Boker & Mitzpe Ramon

Wine regions in bold type are registered with the TTB (USA) and the European Community.

Sources:

www.wines-israel.com

Israel Wine & Grapes Board (Ministry of Agriculture);

Israel Wine Institute; Israel Export Institute (both Ministry of Trade & Industry);

Rogov’s Guide To Israeli Wines 2009, Daniel Rogov (Toby Press)

The Wine Route of Israel, Eliezer Sacks (Cordinata)

The Bible of Israeli Wines, Michael Ben-Joseph (Modan)

The Book of New Israeli Food, Janna Gur (Al Ha’Shulchan)

Parker’s Wine Buyer’s Guide No. 7, Robert Parker (Simon & Schuster)

Hugh Johnson’s Pocket Wine Book 2008, Hugh Johnson (Mitchell Beazley)

The Oxford Companion To Wine, Jancis Robinson MW (Oxford)

Wine Report 2009, Tom Stevenson (DK)

The Vine & Wine in Archaeology of The Land of Israel, Prof. Amos Hadas (Kronenberg)

Drink & Be Merry, Michal Dayagi-Mendels (The Israel Museum, Jerusalem)

The post Israeli Wine Statistics (2009) | HaKerem: Israeli Wine appeared first on HaKerem: The Israeli Wine Blog.

Master of Wine (MW) is one of the most prestigious titles a oenophile can get. It’s regarded as one of the highest standards of professional knowledge. In order to get the MW designation you need to pass a serious of rigorous tests, submit a final…

Posted at 14:58h in Wines by Avi 0 Comments

The Two Warm Challahs blog recently highlighted one of my favorite wineries, Jezreel Valley, as the Start Up Nation of wine. Founded by serial entrepreneurs with extensive high tech experience as well as globally-trained vintners, this rings true. Notes the blog: Both Ner-David and Nahar have a…

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There aren’t many people who understand Israeli wine better than Lewis Pasco. Born in America, he started out as a chef in the San Francisco Bay Area. He then came to Israel and became one of our most respected and prolific winemakers. After some time…

Posted at 15:28h in Wines by Avi 0 Comments

 The Tishbi family started in wine in Israel as farmers growing grapes for the Carmel collective in 1882. Celebrating its 30th vintage this year, the Tishbi winery makes over a million bottles of wine a year and has a loyal following both in Israel and overseas. But Tishbi isn’t…

Posted at 22:46h in Featured, Wine industry by Avi 0 Comments

The fourth edition of the book ‘The Wine Route of Israel’ has just been published. The last edition was published as long ago as nearly four years ago, so the content has been updated to reflect what has happened since then. The new edition has…

Posted at 16:56h in Wines by David Rhodes 0 Comments

I’m not a huge fans of these holiday lists because if you are reading me throughout the year, I’ve already given you plenty of suggestions. It’s not like wine tastes better or worse during the holidays although there may some food pairing that call for…

Posted at 12:01h in Wines by David Rhodes 0 Comments

Winemakers across Israel are harvesting their grapes after enduring the hottest season on record. Not only has it been an ordeal for the winemakers, growers and field hands to work under such conditions, it hasn’t been that great for the grapes. By some accounts, vineyards at lower…

Posted at 20:47h in Wines by Avi 0 Comments

 We’ve been covering the Israel Museum since the beginning. Check it out Check out the Jerusalem Wine Festival, one of the most fun and exciting wine festivals in Israel. This is how the city of Jerusalem describes it: The Jerusalem Wine Festival, the leading event for the wine…

Posted at 20:20h in Kosher by Avi 0 Comments

In 2007, Israeli winemaker Shuki Yashuv of Agur Winery surrendered the right to touch his own wine when he turned his winery kosher. Despite being Jewish, Shuki is not considered a “kosher worker.” Host David Rhodes also meets winemaker Shiki Rauchberger at Teperberg, Israel’s oldest kosher…

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The winners of this year’s Eshkol Hazahav (Golden Cluster), were announced at The Peres Center For Peace in Jaffa. Eshkol HaZahav is Israel’s wine tasting competition, now in its 13th year, organized by Studio Ben-Avi, owned by Avi Ben-Ami. 259 wines were submitted from among 50…

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Mark Squires, the wine reviewer for Israeli wines in Robert Parker’s Wine Advocate has new reviews of Israeli wines. Three Israeli wines scored 92 points: Chateau Golan Eliad Royal Reserve 2012 Makura Estate Cabernet Sauvignon 2008 (Amphorae Winery) Recanati Special Reserve 2012. For Recanati Winery Israeli wines only started being…

Posted at 15:47h in Wine industry, Wines by Avi 0 Comments

Read the full article in Ha’aretz and comment below. What do you think of the prices of Israeli wines?  It’s not the demands of kashrut, it’s simply the growing pains of a young industry in a small domestic market. By Noga Tarnopolsky  How much are you willing to spend…

The post Israeli Wine – Taste the Mediterranean – HaKerem: The Israeli Wine Blog appeared first on HaKerem: The Israeli Wine Blog.

One of the challenges about writing about Israeli wine is that the story is still not out. Particularly outside of the observant kosher wine-drinking population (who then ignore great wines like Clos de Gat, Flam, Pelter, Saslove, etc.), many people still have never drank Israeli wine. Reading comments on Gary Vaynerchuk’s Wine Library TV pages and even on forums like Rogov’s forum, more and more people are interested in tasting the fine wines from Israel, but still don’t know where to get it.

As a useful resource, I am compiling a handful of places one can purchase Israeli wine (primarily online) as well as a few importers. If you can’t order wine online, bring the list of importers to your favorite wine shop or restaurant and ask them to carry wine from Israel. There are also two wine clubs that offer wine delivery to your door. For some Israeli wines, you can also look and see if there is a kosher grocery store in your area and see what their wine selection is — although be warned that quality can vary. As with any purchase, make sure you pay attention to the vintage – some stores may sell wine that is past its peak, particularly at bargain prices.

If you know of other or have recommendations of retailers, please leave them in the comments.

ONLINE RETAILERS (IN THE UNITED STATES)

Israeli Wine Direct – http://www.israeliwinedirect.com

Israeli Wine Direct is bringing in unique wines, both kosher and non-kosher wines. They have an exclusive collection of some of Israel’s best non-kosher wines. IWD sells both direct-to-consumer in 15 states and also direct-to-trade. Ask your favorite restaurant and wine shop to carry some of IWD’s selection.

Queen Anne’s Wines – http://wine-club.stores.yahoo.net/index.html

This retailer in Teaneck, NJ also has an e-commerce site that sells a large selection of Israeli wine.

Gotham Wines and Liquors – http://www.gothamwines.com/

This New York retailer carries both kosher Israeli wines and is one of the few sources for non-kosher Israeli wines, including a large selection of wines from Clos de Gat,

KosherWine.com — http://www.kosherwine.com/

KosherWine.com is the online division of Hungarian Kosher Foods in Skokie, IL. They have a large selection of kosher wines from around the world and one of the largest selection of kosher Israeli wines. Their well-developed website allows easy searching and filtering.

Online Kosher Wine https://wwws.onlinekosherwine.com/

Online Kosher Wine, based on the east coast, is similar to KosherWine.com but they have a slightly different selection of wines. I’ve found that they have more wines from great new wineries like Teperberg 1870.

ONLINE RETAILERS (IN ISRAEL)

Olive Wines – http://www.olivewines.com/

Olive Wines has kosher wines and ships them from Jerusalem. This site is in English. Prices are in shkalim.

Wine Depot – http://www.winedepot.co.il/

This Hebrew site has a large selection of Israeli wines, both kosher wines and non-kosher wine.

WINE CLUBS

Israel Wine Company – http://israelwinecompany.com

From California, Israel Wine Company offers a wide selection of wines from Israel, from the smallest boutique to the best of the medium producers. They have great wine gift packs and the ability to create custom wine gift selections. Their selection includes both kosher and non-kosher. Run by Ari Erle, he also produces wine in Israel and will have his own wine available.

Israeli Wine Direct – http://www.israeliwinedirect.com

Israeli Wine Direct, the exclusive importer of some of Israel’s finest wine and particularly some of Israel’s best non-kosher boutique wineries, also has a wine club which provides a sampler of some of their selection.

IMPORTERS

Israeli Wine Direct – http://www.israeliwinedirect.com

Israeli Wine Direct sells both direct-to-trade and direct-to-consumer and is the exclusive importer for some of Israel’s best boutique wineries.

Yarden, Inc. – http://www.yardenwines.com/

Yarden, Inc. is the exclusive supplier of wines from the Golan Heights Winery and the Galil Mountain Winery. If you can’t find their wines in your favorite wine shop, have them be in touch.

Palm Bay International — http://www.palmbayimports.com

Palm Bay Imports is the importer of Recanati Winery.

Sol Stars – 212-605-0430, HHassin@aol.com

Sol Stars is the importer for Clos de Gat, a top non-kosher boutique producer.

Dionysus Imports- dionysos91@hotmail.com

This Virginia importer is the DC/MD/VA source for wine from Agur and Ben Hanna Wines.

Allied Importers – http://www.alliedimporters.com/

Allied Importers carries wines from Dalton Winery as well as a few other producers.

Abarbanel Wine Company — http://www.kosher-wine.com

This kosher wine distributor carries Katlav and Kadesh Barnea Wine.

Royal Wine Corp. – http://www.royalwines.com/

The ‘granddaddy of kosher wine’, this importer imports the most Israeli wine into the United States. Don’t let their kosher marketing fool you – they have great wines from Israel that happen to be kosher. They have an extremely wide selection of wine, including Domaine du Castel, Carmel, and Yatir as well as mass-market producers. Since the 2007 vintage, they also carry wine from the previously nonkosher Agur. They probably have the largest selection of Israeli wines.

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