Introduction

By Lisa Rowlands

From the depths of the Dead Sea to the snow capped mountains; from barren desert to fertile valleys; from the Mediterranean beaches to the holy city of Jerusalem, Israel’s remarkably diverse landscape invites exploration. Add to this the mountaintop fortress of Masada and the vibrant port cities of Tel Aviv and Jaffa with their celebrated culinary scenes, and you have an exciting destination for both tourists and locals.

Little known, but evidently thriving is Israel’s wine industry. Stylistically aligned with the New World and slowly garnering a reputation on the international stage for its innovative and quality-focussed approach to winemaking, Israeli viticulture has developed in line with the steady growth in demand for kosher wines.

Israel enjoys a Mediterranean climate with warm, dry summers and cold, wet winters. However microclimates across the country’s wine zones are diverse and plentiful, with some areas being simply too hot to produce reliable grape yields. Of the five recognised regions, Galilee and Judean Hills offer perhaps the most dependable terroirs for quality winemaking, with the cooler climate sub-zone of Golan Heights (Galilee) considered a particularly exciting area. Negev - a desert region in the south of the country, Samson - between Judean Hills and the central plain and the region of Shomron (Samaria) near the Mediterranean coast, make up the quintet.

Regions of Israel

Galilee

Galilee is Israel’s most important wine region.

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Samaria

Home to Carmel, Israel’s largest wine producer, Samaria covers the coastal area just south of the city of Haifa.

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