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In the Press from May - Dec 2018

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Published by Gregory+Vine, 2018-10-03 17:48:53

Yarden

In the Press from May - Dec 2018

IN THE PRESS

May – September 2018



Press Highlights

August 9, 2018
Circulation: 826,907

Wines of the Week: Delicious Bottles from Canada and Israel

Brian Freedman

My Wines of the Week today are about as far apart geographically (around 5,700 miles), stylistically (a Riesling icewine and
a single-vineyard Merlot), and perceptually in the popular imagination as any two that I’ve ever included here. But the beauty
of the world of wine is that often, despite these differences, considering two so seemingly divergent bottles side by side
leads to unexpected new understandings of each. Which is exactly what happened to me this past week as I tasted these
two remarkable wines.

The white Wine of the Week, Inniskillin’s Riesling Icewine 2017, from the Niagara Peninsula, is a bottling that fans of sweet
wines need no introduction to. Inniskillin, since its inception more than three and a half decades ago, has built a significant
reputation as one of Canada’s finest and most widely available producers. And while they make dry wine as well, it's their
pioneering work in the icewine realm that has been the cornerstone of their success and widespread reputation.

It’s a fascinating style, essentially the result of allowing Riesling (in this case, that is; they also make an excellent icewine
from the Vidal grape variety) to remain on the vine well beyond the usual harvest period in the autumn. For the Riesling
Icewine 2017, the harvest began on January 5th, at night, in order to make sure that the berries being picked were as cold
as possible—the temperature at picking hit -10 degrees Celsius, or approximately 14 degrees Fahrenheit. Those frozen,
partially dried berries were then gently pressed, but unlike grapes for more standard dry wine, a significant percentage of
the water in each one was left behind as ice, increasing the ratio of sugar in the resulting juice. An 18-day fermentation
followed, resulting in a wine that finds that elusive balance between the kind of sweetness that fans of the style look for, but
also a vibrant sense of energy because of the wine’s naturally elevated acidity. It's a wine of richness and vivacity that is
perfect during these hot days of summer.

My red Wine of the Week is a beautiful example of the excitement coursing through the world of Israeli wines. Indeed, the
Golan Heights Winery Yarden Odem Vineyard Merlot 2014, from Galilee, is a delicious, age-worthy refutation of what too
many people still think of when the subject of Israeli wine comes up.

It’s important to remember that wine has been made in this part of the world for thousands of years—Israel and Lebanon
(another excellent wine-producing country in the Middle East), after all, are Mediterranean countries, with passionate,
visionary producers pushing their countries’ individual wine cultures in exciting, often profound directions.

Still, when I mention Israeli wine in casual conversation to my non-wine-professional friends and acquaintances, the
responses too often fall into one of two categories: They say they don’t like Manischewitz (which isn’t made in Israel; it’s
cranked out in the United States) or they comment on how they don’t like kosher wine because it’s boiled. As for the latter,
they are referring to mevushalwine, which has essentially been flash-pasteurized in order to adhere to certain Orthodox
(and sometimes Conservative) wine-serving requirements, the details of which are not relevant here. That process, in my
experience, usually changes the flavors and aromas of the wine.

However, most kosher wine produced in Israel isn’t mevushal, and nothing about kosher wine-production law has any
adverse impact on the juice in the bottle—the boiling or flash pasteurizing is a separate step that is not undertaken except for
those specific mevushal bottlings. Still, that doesn’t mean that a “kosher” notation on the label is free from stigma: A result,
I think, of the sort of sweet, confected stuff—Manischewitz and Mogen David, for example—often used for ritual purposes
being confused with the very real, very serious wine being produced in this ancient land. Add to that the fact that Israeli
wine is often shelved in the “kosher” section of too many wine shops—which is unfortunate, because that is not the defining
characteristic of successes like this Merlot (terroir-specificity and brilliant winemaking are)—and the entire category suffers
as a result. Ultimately, it undermines the ability of consumers to consider Israeli wine as the result of a specific wine-growing

country, with distinct regions and a range of terroirs, and winemakers as dedicated as any in the world. It lumps all of the
wines together, and not necessarily in a good way.
But wines like this Merlot are an in situ refutation of all that. It’s sourced from a vineyard that was planted in 1990—nearly
three decades ago—at almost 4,000 feet of elevation, meaning that daytime warmth is attenuated by cooler evenings, the
importance of which is difficult to overstate. And it’s one of those rare wines that is hard to resist right now, though it promises
10 to 15 years of evolution in the bottle. There are countless wines like this from Israel, with real character, a sense of place,
and the potential to age. They just need the chance to shine on their own terms…which, once that cork is popped, they
often do.
Inniskillin Riesling Icewine 2017 Niagara Peninsula
Aromatically exuberant, with candied lemon and ginger, white peach, and fennel. Absolutely mouthwatering. The palate is
no less generous, with rich nectarine, white peach, pineapple, honey, honeysuckle, hints of lemongrass, fennel bulb, and a
balancing hit of acidity against the sweetness. It finishes with a sweep of white licorice and jasmine. Excellent with late-
summer stone-fruit desserts, as well as saltier hard cheeses…or simply on its own. SRP: $79.95 for 375ml
Golan Heights Winery Yarden Odem Vineyard Merlot 2014 Galilee
Almost Bordeaux-like on the nose, with generous currants complicated by toasty vanilla, pencil shavings, and cedar aromas.
On the palate, cassis, black cherry, and ripe blackberry immediately wash over the tongue, and are quickly joined by
generous waves of plum, cigar tobacco, and cafe mocha flavors, all resolving on a haunting floral note through the finish. I
love the juxtaposition of the velvety texture and generosity of fruit alongside a structure that is clearly going to allow this
excellent wine to age for the next 10 to 15 years. (Note: This wine, while kosher, is not mevushal.) SRP: $109.99

Chief Winemaker Victor Schoenfeld has led the way in sustainable
winemaking in Israel. His 2014 Odem Vineyard Merlot embodies the heights

that great Israeli wines can achieve (Credit: Yarden Inc.).YARDEN INC.

September 5, 2018
Circulation: 2,770,000

At Summer’s End, 25 White Wines to Sip

Roger Morris

Refreshers hailing from Galilee to Loire Valley to the Sonoma Coast
Good wines really know no season — there are plenty of nice summertime reds and enjoyable winter whites, depending on
the food and the occasion.

That said, summer is the time when chilled white wines really blossom. So before we leave summer behind, here are 25
white wines with which to celebrate the ending of the season. And there is a special treat for sauvignon blanc fans. There
is a wide selection from the two classic sauvignon blanc regions of the Loire Valley — Sancerre and Pouilly-Fumé. Smell
and taste the grassiness of summer.

Wines for review were provided by their producers or importers at no cost to the writer.

• Golan Heights “Yarden” Galilee Sauvignon Blanc 2017 ($19). Classic grapefruit and gooseberry with a crisp
finish.

September 7,2018
Circulation: 141,990,000

The New Era Of Kosher Wines You Should Try For Rosh Hashanah

Shana Clarke
This is not your grandparents’ Manischewitz.

Haim Abergil, the Kashrut supervisor of the Dalton winery in northern Galilee in Israel, inspects just-harvested Merlot grapes
in a vineyard. In order to qualify as kosher wine, the entire wine-making procedure — both in the vineyards and in the winery
— must be overseen and certified by an authorized rabbi.

Everyone loves a symbolic glass of Manischewitz during the High Holy Days, but it’s rarely the wine of choice for an entire
celebratory dinner. It could be time for this to change, however, thanks to a winemaking revolution in Israel and an
abundance of quality kosher wines that are now available.

What Makes Wine Kosher?

At its core, kosher winemaking is identical to traditional winemaking. The key difference is that the entire procedure, both in
the vineyards and in the winery, must be overseen and certified by an authorized rabbi. Smaller accommodations must be
made along the way, such as only using kosher yeasts for fermentation and not operating the winery on a Saturday (in
honor of Shabbat) or holidays, but the framework remains consistent.

There are two types of kosher wine: mevushal, which is flash-pasteurized so non-Jewish people can handle the bottle, and
non-mevushal, which doesn’t include this extra step. There is a lot of debate about the quality of mevushal wines. There
have been serious advancements in the process, but some winemakers believe the heat harms a wine’s flavors; therefore,
winemakers focused on crafting higher-end cuvées avoid this practice and follow the traditional winemaking blueprint.

Israel’s History Paved The Way For A Wine Boom

Kosher wine is made all over the world but Israel is the epicenter of production. There’s evidence of a 5,000-year history of
winemaking in the country, and several vineyards have long grown grapes that were sold off to major companies or made
into bulk wine. A true Israeli wine industry is a fairly recent development, however.

“In 1998, my family’s winery was the third boutique Israeli winery,” said winemaker and educator Roni Saslove. “Today there
are about 350 and with every sneeze, a new one appears.”

As an up-and-coming generation takes over family vineyards, many have spent time abroad studying viticulture and are
bringing new ideas and a new energy to their homeland. This often means turning their focus to making their own wines
rather than just growing and selling grapes.
“They fell in love with their grapes,” Saslove said.
A viticulture and enology degree introduced last year at Hebrew University also shows Israel is making an investment in
this growing industry.
Plus, word has gotten out about Israel’s winemaking potential.
“Though we are a small country, we have the geographical and climate diversity of a big country,” said Victor Schoenfeld,
head winemaker at Yarden’s Golan Heights Winery.

AN Israeli winemaker harvests a variety of white grapes on Aug. 1.
Legendary winemaker Zelma Long — whose career spans 43 years and 10 countries — agreed. The range of
soils and climates is a veritable playground for winemakers.
“[Israel has] amazing landscape that created a variety of terroirs suited for Mediterranean and European grape varietals,”
said Long, who consulted with Yarden for 13 years and partnered with Schoenfeld to create a high-end Cabernet
Sauvignon.
In about a 30-mile span, she said, the elevation goes from about 2,000 feet, where the cool climate is ideal for growing
grapes like Pinot Noir and Chardonnay, to below sea level, where fruits like mangoes tend to flourish.
The country’s emphasis on technological innovation ― which dates back to drip irrigation, a common farming technique
developed in Israel ― is also influencing winemaking. New investments in research and equipment are helping winemakers
improve their farming practices and the quality of the fruit; Schoenfeld, for example, uses soil analysis to determine where
to plant certain grape varieties.
Looking Ahead
Yarden is spearheading several sustainability initiatives and is researching pesticide alternatives, water conservation and
solar and wind energy.
The folks at Yarden’s Golan Heights winery became so passionate about their work that they wanted to develop guidelines
for sustainability that could be followed by others in the industry, many of whom are already naturally farming in an
environmentally responsible manner.
However, a serendipitous meeting with environmentalist and author Cliff Ohmart resulted in Yarden’s Golan Heights winery
becoming the first outside the U.S. to be accredited by Lodi Rules, a rigorous, third-party certification.

“Our goal is now to have Lodi Rules become the Israeli standard for vineyard sustainability,” Schoenfeld said, adding that
he plans to present the program to other winemakers once harvest concludes.

Some Must-Try Kosher Wines

The caliber of kosher wines available means wine doesn’t need to be an afterthought at the holiday table. As wineries
continue to invest in new technology and sustainability practices, Israel is making a strong case for looking beyond the
kosher label and considering the country to be a wine region in its own right.

GOLAN HEIGHTS WINERY/TISHBI ESTATE/GALIL MOUNTAIN
Left to right: Golan Heights Winery, Yarden Blanc de Blancs, 2009;

Tishbi Estate, Gewurztraminer, 2016; Galil Mountain, ELA, 2014;
Tishbi Estate, Chardonnay, 2017; Galil Mountain, Yiron, 2014

Golan Heights Winery, Yarden Blanc de Blancs, 2009; $31.99
Every celebration should start with bubbles. The creamy, mousse-y texture, with a hint of lemon meringue and good acidity,
makes this an ideal start to a meal.

Tishbi Estate, Gewurztraminer, 2016; $18.99
White flower, rose, stone fruits and a touch of ginger come through on this juicy white from a historical estate.

Galil Mountain, ELA, 2014; $21.99
An unusual blend of Italian and French grapes shows the rogue spirit of the region’s winemakers. Red cherry, raspberry
and a savory tar note swirl together in the glass.

Tishbi Estate, Chardonnay, 2017; $17.99
Golden delicious apple, citrus fruits and a hint of minerality make this a true crowd-pleaser.

Galil Mountain, Yiron, 2014; $29.99
This bold Bordeaux blend exhibits blueberries, plum, vanilla and toasty oak notes.
Special-occasion pick
Golan Heights Winery, Yarden Merlot Odem Vineyard, 2014; $109.99
This super-limited bottling is the next stage of Yarden’s sustainability missive; made entirely from organically grown grapes,
it shows concentrated, brooding blackberry and plum and velvety tannins.

July 13, 2018
Circulation: 743,820

Seven Light Merlots for Warm Weathers Sipping

Though it's typically a fuller-bodied red wine, we went through and found some of our favorite Merlots that
are a little on the lighter side.

The days are long and hot, so it’s only natural fruity rosés and crisp white are the drink of choice. But
sometimes, you just want a a glass of red. Why not reach for Merlot?

A cross between Cabernet Franc and Magdeleine Noire des Charentes, Merlot is typically fuller in body
(think milk). But we gathered a list of our favorite light Merlots to enjoy in summer sun.

Golan Heights Winery 2014 Yarden Merlot (Galilee); $31, 91 points. Dark red-violet in the glass, this
wine has cherry and orange rind aromas. It fills the palate with flavors of black cherry, pomegranate, orange
and aniseed, offering velvety tannins and a smooth finish. —Mike Desimone

Beauregard 2014 Zayante Vineyard Merlot (Santa Cruz Mountains); $35, 91 points. Light aromas of
carnation and snappy black raspberry meet with the elegant touch of bay leaf on the nose of this cool-
climate Merlot. Its grapes grow on a southwest-facing orientation, which is the only reason they get ripe at
all. The palate’s red-currant and cherry tones are overcome by herbal touches of bay, juniper and mint,
wrapped in zesty acidity. —Matt Kettmann

J. Bookwalter 2015 Readers Merlot (Columbia Valley); $28, 90 points. Most of the fruit for this wine
comes from a block of Conner-Lee Vineyard planted in 1992. Somewhat light in color, it offers appealing
raspberry, chocolate, dried herb and spice aromas and soft, supple fruit flavors, with light savory herb
accents from the addition of 10% Cabernet Sauvignon. Juicy fruit flavors linger on the finish. It shows lovely
balance and texture. —Sean P. Sullivan

Clos La Chance 2016 Estate Vineyards Merlot (Central Coast); $25, 89 points. Fairly light and
restrained on the nose, this bottling from a winery founded in 1987 offers pleasant tones of vanilla, red
cherry and baked cranberry on the nose. The palate is fresh, with tight red-currant and baking spice flavors
that are framed by grippy tannins. —M.K.

June 19, 2018
Circulation 4,150,000
THE MAXIM GUIDE TO ISRAEL, THE MEDITERRANEAN'S ULTIMATE TRAVEL DESTINATION
Alyssa Giacobbe
Everything you need to know about one of the hottest vacation spots on earth. #VisitIsrael
Israel is a land of countless dichotomies: ancient and modern, religious and secular, natural and man-made.
As one of the fastest-developing countries in history, Israel has found ways to celebrate its past while
always looking toward the future, offering the best of all possible worlds for both visitors and those who call
it home.
Here, your ultimate insider's guide to experiencing the land of milk and honey.
ISRAEL'S DIVERSE CULINARY SCENE

(Photo: Getty Images)
While some might equate Israeli food with "Jewish food," the fact is that the cuisine, and the country, is far
more diverse than that: In addition to world-class kosher offerings, you might be surprised to learn that
nonkosher options abound. Israeli food is like its people: a truly modern mash-up of ethnicities and
viewpoints. There are restaurants serving Libyan spicy fish, North African shakshouka, Turkish shawarma,
and platters heaped with Middle Eastern mezze—not to mention a recent influx of places to grab a killer
taco. And it owes its popularity in part to the fact that this is exactly how so many of us want to eat these
days: flavor-rich, family-style meals that represent comfort and camaraderie, and serve as a reminder to
enjoy life.
Ohad Salomon, the executive chef of Tel Aviv hot spot CoffeeBar (which is not actually a coffee bar, but
rather an Italian, Levantine, and French bistro famous for its goose confit), believes that eating out—and
getting together with friends—has become an important source of pleasure. While there are any number of
incredible, high-end restaurants in Israel, it's worth checking out the markets for an equally exciting culinary
experience. "Six or seven years ago, Michelin-star restaurants were the thing," says Salomon. "But you
don't have to go to restaurants to eat a good meal. Some of the best food in Israel is street food."
In Jerusalem, the hottest scene is the Machane Yehuda market, a century-old conglomeration of stalls with
vendors selling dried fruit or spices that has recently transformed into a social destination where young
people stand around drinking local wine at open-air bars. The market is also home to some of the city's
buzziest restaurants, notably Crave, which offers Western-style food on the menu and American rock & roll

on the sound system, and Steam Kitchen & Bar, serving up sandwiches on Chinese buns and local craft
beer. Dessert at Machneyuda, an über-cool, upscale market favorite, is semolina cake with tahini ice cream,
followed by table dancing; late-night revelry (and more table dancing) happens at sister restaurant Yudale,
a tapas-style bar.
Up north, in Acre, chef Uri Jeremias is a pioneer of the country's relaxed take on fine dining at Uri Buri,
housed in an Ottoman-era stone building. Here, guests come to watch afternoons turn into evenings over
platters of just-caught fish, carafes of local wine, and unexpected pairings (anchovy-and-peach ceviche,
caramelized tilapia with sweet-and-sour beetroot) before retiring to Jeremias's nearby 12-room
hotel, Efendi, for a night spent luxuriating on Egyptian cotton sheets.

(Photo: Mark Lakin)

The wine scene, too, places an emphasis on the creative and the homegrown, with Israel's best winemakers
using native grapes like argaman, an Israeli cross between souzão and carignan, as well as ancient
varietals like hamdani, dabouki, and jandali, to produce wines that can hold their own against any from the
Loire Valley, according to Elad Shoham, the head sommelier at Tel Aviv's Montefiore Hotel. The best reds
come from wineries up north, including Golan Heights Winery, where the volcanic soil is ripe for producing
rich pinots and cabernets, but Shoham says the news is in the rieslings coming out of Sphera Winery and
the sauvignon blanc from award-winning winemaker Eran Pick's Tzora Vineyards in the Judean Hills. For
one of the country's few sparkling wines, and homemade goat cheese, head to the boutique Pelter Winery.
Even in relatively flashier Tel Aviv, comfort and festivity define the scene. At the taverna-style Ouzeria, you
might dine on mezze platters of roasted root vegetables and beet ravioli in between shots of arak poured
from a communal carafe; Blue Sky by Meir Adonispecializes in panoramic views of the Mediterranean and
a pescatarian menu that combines North African and Mediterranean influences. At the exclusive HaSalon,
which is only open on Wednesday and Thursday nights, tomato-obsessed celebrity chef Eyal Shani spends
the earlier part of the evening holding court over an open kitchen, and the latter half presiding over a
restaurant-wide dance party.

But the fun isn't reserved for the evenings. At the city's Carmel and Levinsky markets, block after block of
vendors deal in halvah, marzipan, and mutabak, often made from generations-old family recipes. Wash it
all down with an artisanal soda from Café Levinsky 41, where owner Benny Briga will labor over your
homemade kombucha, sweetened with guavas plucked from a tree in his parents' backyard. "That's the
thing about Israel," says Salomon. "It's about the old and the new equally. We honor tradition. But we’re
always looking forward, with hope, because you have to."
—Alyssa Giacobbe

July 14,2018
Circulation 7,800,000

WINE TALK: FIRST FAMILY OF GREEK WINE

Adam Montefiore

In both Greece and Israel, a modern wine industry was revived in the 19th century.

Seeing Hebrew on the label of a 1906 Greek wine produced by Yiannis Boutaris, piqued my interest. Then I heard how over
100 years later, the mayor of Thessaloniki, Greece’s second largest city, wore a yellow star at his inauguration. The mayor
happened to be another Yiannis Boutaris, the great grandson of the previous one. Boutaris is the grand family of Greek
wine. Joining the dots sparked my curiosity.

There are many similarities between Greek and Israeli wine. Both countries have a long history of winemaking, with a golden
age not in the “new” or “old” world of winemaking, but deep in the ancient world. In fact, the Hellenism and hedonism of the
Ancient Greeks was the culture that contributed to the forging of the strictly kosher wine restrictions the Rabbis introduced,
to safeguard Judaism and build a fortress around the religion.

In both Greece and Israel, a modern wine industry was revived in the 19th century, with names like Achaia Clauss, Boutari,
Cambas, Khourtaki and later Tsantali, in Greece, and Carmel in Israel dominating. These large monopoly-sized wineries
ran the roost for over 100 years. They were not known for quality, but they established a modern wine industry and kept it
going. They gave farmers a reason to plant vineyards and a living.

Two wineries heralded the beginnings of a quality revolution. Domaine Carras in Greece in the 1970s and the Golan Heights
Winery in Israel in the 1980s, respectively with French and Californian consultants, showed that their countries could make
world class wines. A boutique, small winery revolution took place in the 1990s, transforming the quality and variety in their
respective countries. Then the large wineries were forced to react by investing in quality.

Today, Greek and Israeli wineries are producing some great wines, and a far cry from only 20 years ago. However,
marketing wise, both countries suffer from the preconceived perception that Greek wines are all retsina (the traditional wine
made with the addition of pine resin) and Israeli wines are all sweet and oxidized Kiddush wines. This gives an impression
that both are primarily for the ethnic market, expatriate Greeks and religious Jews. So, both countries are making wines that
should interest all wine lovers and connoisseurs, but it is an ongoing battle to overcome this basic prejudice.

Israeli wine can be insular. We are submerged in the kosher bubble (though not all Israeli wine is kosher, and for that matter
not all kosher wines are Israeli), but it is important to remember that kosher is not a country and Israel is not an island. We
are deeply part of the Eastern Mediterranean wine region and should occasionally sniff the air, look around and learn from
our wine producing neighbors like Cyprus, Lebanon, Turkey and Greece.

Boutaris is the grand family of Greek wine, and the modern wine history of this country may be understood by following this
one family. When, in 1879, Yiannis Boutaris founded Boutari Winery in Naoussa, situated in the Macedonia region in the

north of the country, he began arguably Greece’s most important wine dynasty. He was a merchant of wine and Tsipouro,
a Greek Grappa.
In 1906, he built the Zafiraki Street winery in Naoussa and moved his head office to Thessaloniki. The label I saw from that
date had Ladino (with Hebrew letters) on the label, evidence of the large, thriving Sephardic Jewish population of Salonica
at the time. Incidentally, that was also the year Baron Edmond de Rothschild founded the wine-growers’ cooperative in
Israel.

Boutari Winery depended on local vineyards and sustained the grape growers when it was not a secure profession. His
great-grandson Yiannis Boutaris took over the family winery with his brother in the late 1960s. In the 1970s Greece started
to promote wines as part of recognizing and reviving its culture. Yiannis junior instinctively understood wine was a product
of a person and place and this was where the future lay. His first move was to go against company policy and plant a
vineyard on a high hill in Yiannakohori. A prophet is not worshiped in his own home. His father snapped, “we are wine sellers
not wine growers,” but Yiannis persevered.

Yiannis started planting vineyards and encouraged the large monopoly company to regionalize, by opening a series of small
wineries close to local vineyards. He even encouraged growers to become boutique wineries using their own grapes. This
policy was against the interests of the parochial, conservative family winery, but massively in the interest of the development
of Greek wine. He also developed the concept of a wine route to encourage tourism.

Eventually Konstantine Boutaris, the sales orientated brother, and Yiannis the winemaking artist could no longer work
together. In a similar schism to the Mondavi family in California, Yiannis the fourth generation upped and left, leaving behind
his heritage and inheritance, to become a boutique winery pioneer. His only request was to take a vineyard. He took the
precious Yiannakohori vineyard he had planted, and founded the small, quality and terroir-driven winery called Ktima Kir-
Yianni (Ktima means Domaine or Chateau).

This was in 1997 and it symbolized the boutique revolution in Greece and galvanized others, in the same way that Castel
and Margalit wineries led the small winery boom in Israel.

Greece has something Israel does not have, and that is quality indigenous varieties making unique and different wines. The
three most famous Greek varieties are the white Assyrtiko grown at its best on the volcanic island of Santorini, the red
Aghiorghitiko grown in Nemea of the Peloponnese, and the red Xinomavro grown in Naoussa in the northern region of
Macedonia. They have also revived local varieties, perhaps the most well-known is Malagousia. Their success with this
should encourage those with hopes for Marawi and Jandali in Israel.

If Assyrtiko is leading worldwide appreciation for Greek white wines, the Xinomavro is the red equivalent. Aghiorghitiko is
plush, fruit forward and more international in style, whereas the Xinomavro is angular, edgy and bristling with character and
individuality.

Part of the Yiannis Boutaris scheme was to focus on Xinomavro, identifying and preserving the best clones and then making
the finest, most unique Greek wine possible. Now the word Xinomavro gives a clue – it translates to acid black, and it
produces a tannic, acidic wine with savory and earthy notes. Many describe it as a Greek Pinot Noir. It can have some of
the perfume of an aged Burgundian Pinot, but is more like a Nebbiolo, the grape of Barolo.

There are two obvious landmarks of Ktima Kir-Yianni. One is a 200-year-old watchtower overlooking the vineyards. Then
there are the old olive trees within the vineyard itself. These both form the logo of the winery and appear on the labels.

Kir-Yianni returned winemaking to the vineyard. The country’s best experts studied rootstocks, clones, trellising methods,
vineyard aspect and planting density. Soils were analyzed and divided into parcels. Each parcel is today cultivated
separately according to its own needs. Kir-Yianni after 20 years is still at the forefront of viticultural and oenological
research.

Then Yiannis the younger purchased a winery in the mountainous Amyneon in eastern Florina, the coldest winemaking
region in Greece. Kir-Yianni uses this facility primarily for making whites, rosé and lighter, fruiter reds.

When the mercurial Yiannis Boutaris stepped down and went into politics, his eldest son Stelios Boutaris then took over the
winery. He is charismatic, good looking with a hearty laugh. He has turned a unique winery into a business with style and
flair whilst maintaining loyalty to the winery’s roots.

He is helped by his younger brother, Mihalis, a graduate in viticulture and oenology of University of California at Davis. It is
not a winery standing still. They have just completed a new underground barrel cellar and next step is a new visitors’ center.

As for their father, he become the mayor of Thessaloniki. His respect for the Jewish history and the Jewish people was a
theme of his raison d’etre. This was even to the point of symbolically wearing a yellow star at his inauguration, as a protest
against the far right wing Golden Dawn party.

As for the wines, I love the easy drinking refreshing Paranga red and white at one end of the spectrum, and the flagship
wine, the Block 5 Diaporos, a Xinomavro wine with a touch of Syrah, is bewitching. Xinomavro at its best. It has great aging
potential... and it certainly needs time.

The Boutaris are the kings of Xinomavro and believe this unique variety is at its best in the beautiful region of Naoussa. For
those of us tired of in-your-face varieties, it is a welcome opportunity to sample something different and it represents far
better value than Burgundy or Barolo!

Israel could learn lot from Greek wine from their wine tourism. The Greeks organized a Wine Roads of Northern Greece
creating eight routes connecting the vineyards of Thessaly, Epirus, Macedonia and Thrace. They could also teach us a
thing or two about marketing the wines of a country. Witness the success of “All About Greece,” the company formed to
advance Brand Greece in the US.

I certainly recommend you go Greek, explore their wines, taste when you can and don’t miss the opportunity to visit wineries
when you are on holiday. For anyone who believes in ABC (Anything but Cabernet & Chardonnay), this is the country for
you!

September 19, 2018
Circulation 2,125,572

Wine Review: 2016 Mount Hermon Galilee White

Jon Christensen

Wine: 2016 Mount Hermon Galilee White
Price: $18.99
Availability: Hills Market (Downtown), House Wine (Bexley)
Aroma: spicy, floral, grapy
Flavor: Although the assorted floral notes usually lead to a sweet wine, this one is dry and freshtasting.
Notes: Made from muscat canelli, sauvignon blanc and viognier grapes grown at high elevations by
Israel’s Golan Heights Winery, it’s certified kosher for Passover, and should pair well with a variety of
seafoods, poultry, and Thai foods. Note that it is not Mevushal.

— Jon Christensen,[email protected]

September 6, 2018
Circulation 1,580,000

Yarden Cabernet Sauvignon 2014

Edward Deitch

You might find this hard to believe, but a wine critic’s job can be tough at times. For example, tasting a
big Cabernet Sauvignon for potential review in the heat of late August is not exactly refreshing. Fortunately,
this time, the effort paid off.

The wine was the 2014 Yarden Cabernet Sauvignon from Israel’s Golan Heights Winery in Galilee, which,
at around $30, offers significant value and can compete with many Cabernets from California in this price
range.

Though it’s a product of the ancient world, the wine has a decidedly New World character — big, bold fruit,
a good deal of oak, and fairly high alcohol, listed at 14.5 percent on the label. If you like this style, Yarden’s
Cab should be considered as an accompaniment for grilled meats, especially beef and lamb, as well as
chicken and hearty stews.

Its concentrated fruit shows on the nose, with aromas of cassis, leather, and unsweetened chocolate. In
the mouth, there’s a nice brambly quality to the dark-berry fruit and plum notes, with a mocha touch on the
finish. I could use just a little less of the oak influence, but again, this is a matter of taste.

The relatively cool-climate Golan Heights region in Galilee in Israel’s north produces many of the country’s
top wines. Yarden’s Cabernet is kosher, meaning that the handling of the grapes and production of the wine
are restricted to observant Jews. (However, as stated on its label, the wine is not “mevushal,” meaning that
it has not undergone a more extreme kosher method that uses flash pasteurization.)

Technicalities aside, this is a satisfying, well-priced Cabernet Sauvignon that over-delivers on quality and
value and is widely available. Yarden also produces a delicious Gewürztraminer with beautiful balance
between the fruit and the floral, spicy character of that white variety.

August 1, 2018
Circulation: 658,040

Golan Heights Winery : Yarden | Scores

Gillian Sciaretta

Chardonnay Galilee Yarden Odem Vineyard 2015

Score: 89
Release Price $25
Country Israel
Region Israel

Supple and aromatic in profile, with lemon oil, peach cream and floral notes cast together with baking spice and buttery
undertones. The finish is spicy. Kosher. Drink now through 2019. 3,728 cases made.

Yarden Rom Galilee 2013

Score: 88
Release Price $199
Country Israel
Region Israel

Spicy and rich, with a smoky edge surrounding the currant and cherry compote flavors. Details of cedar, Kalamata olive
and licorice mark the floral-tinged finish. Offers full, supple tannins. Cabernet Sauvignon, Syrah and Merlot. Kosher.
Drink now. 1,270 cases made.

Sauvignon Blanc Galilee Yarden 2017

Score: 87
Release Price $20
Country Israel
Region Israel

Lemon curd, verbena and melon notes mingle together in this supple, medium-bodied white, with hints of tangerine,
spice and mineral wafting into the finish. Kosher. Drink now. 4,900 cases made.

Merlot Galilee Yarden 2014

Score: 85
Release Price $31
Country Israel
Region Israel

Cherry compote, mocha and sweet spice notes fill this supple, medium-bodied red, with hints of licorice, brown bread
and date on the moderate finish. Kosher. Drink now. 9,941 cases made.

Pinot Noir Galilee Gilgal 2016

Score: 85
Release Price $17
Country Israel
Region Israel

Smoky mineral notes linger under the currant and dried strawberry flavors of this spicy, light-bodied red. Light tannins
hug the tangy finish. Kosher. Drink now. 2,549 cases made.

Chardonnay Galilee Gilgal 2016
Score: 87
Release Price $17
Country Israel
Region Israel

Refreshing and citrusy, with crisp acidity binding together the green apple, beeswax and herb flavors. Offers a spicy,
floral-tinged finish. Kosher. Drink now. 10,930 cases made.

Pinot Gris Galilee Yarden 2017
Score: 88
Release Price $23
Country Israel
Region Israel
Issue Web Only – 2018

Undertones of spice and cream detail the pureed peach and lemon ice flavors of this light- to mediumbodied
white, with floral elements marking the clean finish. Kosher. Drink now. 1,297 cases made.

May 21, 2018
Circulation: 2,060,000

Why Israel Needs a New Map – For Wine

Sadie R. Flatman

A new map of Israel is in the works — one that doesn’t include a green line. Indeed it is not a political or
even a conventionally geographical bit of cartography. It is a map that divides Israel into small winemaking
regions, taking into account topography, soil, and climate.

This map should help consumers and wine professionals understand where their wine comes from and add
context behind its flavor characteristics. After all, labels on bottles of Israeli wine can raise as many
questions for the American consumer as they answer. What are the properties of this wine? Is it full bodied
or light? Fruity or dry? Mellow or tannic? Then there are questions of geography and politics: What does
“Made in Israel” mean? Was the wine produced in the territories beyond the green line drawn as part of the
1949 Armistice Agreement?

Israel’s current wine map — the one that’s being revised — designates five regions: Galilee, Samaria,
Samson, Judean Hills, and Negev. These regional names, printed on the labels of Israeli wine imported to
the United States, indicate geographic area — but they hardly describe regionality as it pertains to the
characteristics of the wines being grown there. Drawn in the 1970s, the map reflects the traditional regions
of Israel. Today, many of the country’s top wines come from single vineyards, and terroir — the properties
in the soil that contribute to the wine’s unique character — Matters.

According to Victor Schoenfeld, Chief Winemaker of Golan Heights Winery, “I think the sophistication of the
Israeli Wine Industry has outstripped any existing wine map of Israel. There is a movement afoot for the
winemakers themselves to develop a new map, at least as a tool for explaining about the different regions
in Israel. Legal status of any map will come later. At the moment, there is no mechanism in Israel for even
establishing new regions or sub-regions. That is an additional challenge we will have to face in the coming
years.”

The Mediterranean climate of Israel may be one of the world’s warmest regions for growing wine, but there
are no signs that the temperature is a hindrance to production. In fact, the number of wineries and the area
of land “under vine” (in layman’s terms, made up of vineyards) increases with each harvest, as does the
amount of wine being exported.

There is a climate of growth and optimism in this young wine industry, which indicates that challenges are
being met with innovation and determination. The land — 263 miles north to south, spanning east-west
from the Mediterranean Sea to the arid Jordan Rift Valley — encompasses a multitude of diverse
microclimates.

A prominent feature of the newly framed terroir of Israel is the Central Mountain Range and the lands that
lie in relation to it. On the current wine map, most of the range falls under the name Samaria (called
Shomron in Hebrew). Palestinians and parts of the international community do not recognize Samaria as
Israel. Samaria is part of the ancient, biblical kingdom of Israel, but its current status remains Israeli
occupied territory. Yet the region is a hotbed for winemaking, as it is home to a number of indigenous grape
varieties. Both Palestinian Hebron University and Israeli Ariel University are pursuing studies on indigenous
grapes there.

This is the region likely to see the most change on the new map. First, it will be split from parcel west of Mt.
Carmel, which exists at a lower altitude and is a warmer region on the coastal plain. It shares nothing in
common with the higher-altitude central mountains.

Being labeled as Samaria does not serve this stretch of the coast well. Samaria mostly refers to the West
Bank, of which the area between Zichron Ya’akov and Netanya are not a part: The green line weaves its
way around the Central Mountain Range, traversing it near Jerusalem.

The Central Mountain Range is a vertical range of hills and mountains that extends from Jenin in the north,
passing Nablus, Jerusalem, Bethlehem and Hebron, with a faceted chain of high-altitude areas and foothills.
To the west of the central range lies the western slope and higher hills at 600–1,000 meters above sea
level and the foothills at 200-300 meters. The eastern slope of the range sinks 1,200 meters to the Jordan
Valley, which at its lowest point is minus-430 meters below sea level at the Dead Sea.

Altitude is important for growing grapes, especially in a warm climate where higher altitude providing a wide
diurnal range, the variability of temperature between night and day, with warm days and cool nights which
lead to a longer growing season and better fruit development. By comparison, Israel’s coastal plain, which
lies alongside the Mediterranean, is warmer and sees a shorter growing season.

The proposed viticultural area of the Central Mountains resides in three distinct areas: One in the north
surrounds Har Brach, an area with moderate rainfall and terra Rossa soils, currently a good growing area
for merlot. The second is Gush Etzion, bordering the Judean desert, which has altitudes up to 950 meters
and is more arid. The third region is Southern Hebron Mountain. A region with more desert like
temperatures, high day temperatures and dry conditions.

New viticultural areas may help clarify terminology, which can be a bit muffled around this area, where wine
is currently labeled as many things, from simply “Jerusalem” and “Jerusalem Mountains” (Psagot) to
“Judean Hills” (Shiloh Winery). The Christian winery Cremisan, in Beit Jala, labels its wine as being from
“Bethlehem,” and there are other Christian wineries not yet reaching the U.S., such as Taybeh, whose
regional label says “Palestine.”

On the current wine map, the Golan Heights sits within the Galilee. At the time the map was drawn, the
Golan Heights were not officially annexed by Israel, which happened in 1981.

The current Judean Hills region encompasses land that is both inside and outside the West Bank. For
example, Psagot Winery is located in the West Bank, east of Jerusalem. This a very different region, though,
from those inhabited by Domaine du Castel, Tzora, Flam, and Sphera — wineries that make up a
partnership called the Judean Hills Quartet, which defines its viticultural area as being from West of
Jerusalem to the Mediterranean Sea. Regardless of the West Bank question, it makes sense to split these
areas on a new wine map because they have different altitudes and are different climatically.

Since the 2016 vintage, Recanati Winery, located in the coastal plain of the Heffer Valley, is making wine
from indigenous grapes Marawi and Bittuni in its Ancient Varieties series. The grapes are sourced from
Arab growers nearly 75 miles away in Bethlehem. The wine is labeled “Judean Hills, Bethlehem.”
Gvaot Winery makes wine from a blend of Hamdani and Jandali grapes that come from an unirrigated
vineyard farmed by Arab growers, also near Bethlehem, the region in which these varieties were preserved
as table grapes circa 650 CE.

Partnership between Israeli wineries and Arab farmers of ancient grapes is an example of peaceful
coexistence in the West Bank. Also of note: Arab women make up a large part of the labor force for grape
harvest in Israel. While there is pressure to be partisan — or to stay out of the matter — the parties that
exist here understand that interest in these grapes will increase the demand. It is a sticky subject that many
wish to avoid. For example, wines from the West Bank are avoided completely in “The New Israeli Wine
Guide,” a book by Yair Gath and Gal Zohar, now in its 5th edition.

Looking forward, the new Israel Wine Standard, which defines quality controls in wine including what
percentage of grapes must come from the designated region (it’s 85% in Israel and 75% in California), is
paving the way for the new wine map in Israel. The existing Standard, written in 1988 and now outdated, is
being rewritten by the Standards Institution of Israel. Updates are also underway for the wine map of Israel,

which was created by the Wine and Grapes Board and is being revised in partnership with a group of
prominent Israeli winemakers including Schoenfeld of Golan Heights Winery.

There seem to be merits to growing wine in the West Bank: high altitudes, volcanic soils, indigenous grapes.
Most of it is made in Jewish settlements with the minority made by Arab Christians—but don’t call this wine
“Israeli” to a Palestinian. For wine lovers seeking the worlds’ lost and ancient grape varieties, there is not
necessarily a question of borders. As the wine industry expands and the wines get better, the new map will
help consumers understand what’s out there in a growing industry that might, ideally, highlight the
partnerships that can exist if you look beyond them.



September 1, 2018
Circulation: 140,000

SWEET FORECAST FOR ROSH HASHANA

SEASONAL FOCUS

Were you toasting World Gin Day on June 9th? How about National Tequila Day (July 24th this year) or Rum Day (August
16th)? Don’t let the contrived holidays distract from the established ones—especially ones like the Jewish New Year—that
typically find customers coming in for appropriate wines right up to the proverbial last minute.

Rosh Hashana begins this year at sundown on Sunday, September 9th (with Yom Kippur following 10 days later).
Traditionally, holiday gatherings will embrace sweet foods and wines. This presents an opportunity to remind customers
that sweet wines can be made in a variety of ways, from diverse grapes— and that Kosher wines are both well represented
and thoroughly sophisticated. The simplest means to produce sweet wine is by starting with a very sweet grape and not
fermenting it completely. Moscato is the typical star here. Bartenura makes several crowd-pleasers from Italy; try Yarden
for an Israeli Muscat (SRP$18/500ml).

The Royal portfolio is a practically a case study in sweet diversity, beginning with late-harvest wines, made from grapes that
partially dried on the vine. California examples by Herzog include Chenin Blanc, Riesling, Zinfandel and Muscat ($22.99).
In France, Château de Rayne-Vigneau makes Sauternes right by world-famous neighbor Chateau d’Yquem ($139.99) and
has earned high ratings from critics.

Ice Wine, also known as Eiswein, made from grapes that were picked frozen then quickly crushed and pressed, are primarily
produced in Germany, Austria and Canada because of the early-season low temperatures. Tzafona Ice Wine Cabernet
Sauvignon 2016 (SRP $49.99) is an authentic ice wine grown from Canada’s Niagara Peninsula.
The classic sweet fortified wine of Portugal, Port (or “Porto”), is made by adding alcohol early on to stop the fermentation,
retaining the natural residual sugar present in grapes. Kosher sxamples include Porto Cordovero Ruby ($34.99) and a Late
Bottled Vintage by Taylor-Fladgate.

September 1, 2018
Circulation: 140,000

VICTOR SCHOENFELD OF YARDEN HOSTS LUNCH

AROUND TOWN

Victor Schoenfeld hosted guests at Gramercy Tavern on July 23rd to talk about Yarden Vineyard’s sustainable growing and
upcoming harvest. Schoenfeld answered a myriad of questions about the winemaking at Yarden and how it’s changing to
adapt to weather and its customers.

1. Marlena Hoffman, Beverage Media; and Victor Schoenfeld, Yarden
2. Wine paired with food from Gramercy Tavern
3. Victor Schoenfeld, Yarden winemaker, leads tasting







Press Placements to Date

bNeEWveJErRaSgEYe journal Date: Saturday, September 01, 2018
Location: UNION, NJ
Circulation (OMA): 5,967 (N/A)
Type (Frequency): Magazine (M)
Page: 71
Section: Main
Keyword: Varden

SWEET FORECAST FOR ROSH HASHANA

W ere you toasting World Gin and not fermenting it completely. Moscato Ri ling, Zinfandel and Muscat ($22.99).
Day on June 9,h? How about is the typical star here. Bartenura makes ln France, Chateau de Rayne-Vigneau
National Tequila Day (July severalcrowd-pleasersfrom I caly; rry � makes Sauternes right by world-famous
24th this year) or Rum Day (August l6<h)? for an Israeli Muscat (SRP$18/500ml) neighbor Chateau d'Yquem ($139.99) and
Don't let the contrived holidays distract has earned high ratings from critics.
from the established one ----especially The Royal portfolio is a practically
ones like the Jewish New Year-chat a case sruJy in sweet Jiversiry, beginning Ice Wine, also known as Eiswein,
typically find customers coming in with late-harvest wines, made from grapes made from grapes that were picked frozen
for appropriate wines right up co the that partially dried on the vine. California then quickly cru ·heJ anJ pressed, are
proverbial last minute. examples by Herzog include Chenin Blanc, primarily produced in Germany, Au tria
and Canada because of the early-season
Rosh Hashana begins this year at low temperatures. Tzafona Ice Wine
sundown un Sunday, September 9th Cabernet Sauvignon 2016 (SRP $49.99)
(with Yom Kippur following 10 days is an authentic ice wine grown from
later). Traditionally, holiday gatherings Canada's Niagara Penin ula.
will embrace sweet foods and wines.
Thi pre ents an opportunity co remind The classic sweet fortified wine of
customer that weet wines can be made Portugal, Port (or "Porto"), is made
in a variety of ways, from diverse grapes­ by adding alcohol early on to scop the
and that Kosher wines are both well fermentation, retaining the natural
repre ented and thoroughly sophi ticatcd. re idual ugar present in grapes. Kosher
sxarnples include Porro Cordovero Ruby
T he simplest means co produce sweet
wine is by starting with a very sweet grape ■($34.99) and a Late Botrled Vintage by

Taylor-Fladgate.

Page 1 of 1

© 201 8 NEW JERSEY BEVERAGE JOURNAL
All Rights Reserved.

Account: 20908 (16161)

-4770

For reprints or rights, please contac1 the publisher

September 4, 2018
Circulation: 28,702

Mischaracterizing These Golan Heights Wines Just Isn't Kosher

Amanda Schuster

YARDEN'S WINEMAKER VICTOR SCHOENFELD AIMS TO PROVE THAT JUST BECAUSE A WINE IS ISRAELI, IT
SHOULDN'T BE RELEGATED ONLY TO THE KOSHER SECTION.
All photos courtesy Golan Heights Winery.
“I think of myself as a conductor of an orchestra,” says Victor Schoenfeld. In a recent YouTube video, the Head Winemaker
of the Golan Heights Winerycompares winemaking to making music, in that he creates a final product through orchestrating
different variables that ultimately harmonize into wine. The winery primarily focuses on expressions from sparkling to sweet
under the Yarden label, but also several under the Gamla, Gigal and Mount Hermon brand. Schoenfeld uses familiar
varietals such as sauvignon blanc, chardonnay, viognier, pinot noir, cabernet sauvignon, syrah and merlot, but akin to
winemaking and viticulture in France, California and other parts of the world, the focus is on unique expressions of terroir
that are refined and ageworthy. Unfortunately outside of their native Israel, because the wines happen to be kosher, they
are often misshelved or misrepresented. They belong on a wine list, at celebratory occasions and should be considered a
worthy indulgence just like any other fine wine.
I know this because I’ve tasted them alongside some pretty fabulous meals at two of New York City’s finest restaurants
- Union Square Café and Gramercy Tavern. I was not at either place for a Jewish holiday celebration, or a bar/batmitzvah
or wedding, but just for the dang fine food. The wines matched each dish beautifully. (In case you are wondering, yes, they
are rather tasty when paired with shellfish.) “Around the world, our wines are most often sold as ‘Israeli,’” explains
Schoenfeld. “Because the USA has such a well-defined kosher market, Israeli wines often thoughtlessly get placed in the
‘kosher’ section of a store, resulting in a lack of exposure and limiting the audience for our wines.” From the Land of Milk
and Honey, attentive winemaking begats great wine, just like anywhere else. “Consider that there are no real production
differences in high end Israeli wine and non-kosher wines and also that there are great Israeli wines that have no kosher
certification. If putting Israeli wines in a dedicated ‘kosher’ section ever made sense, those days are long gone.”

Loa Avital Vineyard

Schoenfeld has been the winemaker at Golan Heights since 1992, where he arrived with quite the pedigree. He received a
degree from UC Davis while interning at Robert Mondavi, then worked at Sonoma’s Preston Farm and Winery, Sonoma
Creek Winery (now Larson) and Chateau St. Jean, before traveling to France to make Champagne with Jacquesson & Fils.
He then became vineyard manager for Tishbi-Baron Wine Cellars in Binyamina, Israel. Given the American-born wine
aficionado’s background, the move to the Middle East makes sense. “I spent close to a year in Israel between high school
and college and fell in love with agriculture. Being a food lover, I fell in love with the idea of producing food and becoming a
farmer.”

Schoenfeld says he was first attracted to Yarden wines in 1983 when he tasted one in California. One might say happening
upon that bottle was kismet, and he began to explore the possibility of making his own wine there someday. “At that time
there were no Israeli winemakers (with an academic degree) and few winemakers with an Israel connection, so I was a rare
commodity. In 1991 they offered me the opportunity to work alongside the previous winemaker (the fifth to come from
California to work a stint) and take over for him at the end of the year.” The groundwork had been set, but there was work
to do. “The winery was already making very nice wines, so I knew there was at least some potential. I never guessed in my
wildest dreams just how much potential there was.”

Victor Schoenfeld

Wine has been made in Israel for at least 5,000 years, and Schoenfeld points out that Vitis vinifera is native to the
Mediterranean, and quite used to the local climate. Why, then, did modern culture develop such a disconnect when it comes
to wines made there? “The world generally thinks of wine being made from the 30th to 50th parallels,” observes Schoenfeld.
He points out that although the Middle East gets blazingly hot, there are cooler climate zones in higher elevations,
particularly in the Golan Heights. “Because we are on the southern side of this range, most of the wine being made in Israel
today is from the 32nd to 33rd parallel, we look for the cooler parts of the country.”

He says the whites and pinot noir are grown at 3,000 - 4,000 foot elevations, while most of the reds grow at 2,000 - 3,000
feet- ideal conditions for the varietals used in the wines. One style, though, did bring some revelations: “The quality of our
sparkling wines was initially a surprise to me. The northern Golan is a great place to grow fruit for sparkling wine,” he
explains. “...the wine comes as a surprise to some and is useful at busting myths. I remember an Italian winemaker tasting
our Yarden Blanc de Blancs once and immediately telling me, ‘I did not know Israel has such cool regions.’ That was his
comment from just tasting the wine.”

After 27 years, Schoenfeld is still looking to investigate new frontiers from the land. “The amazing thing about Israel is that
while we are a very small country, we have the diversity of climate and geography of a big country. The industry is still very
much exploring that diversity.”

WINES TO TRY

Yarden Brut Rosé 2012: Made from pinot noir and chardonnay, this aromatic sparkler wakes up the palate with balanced
acidity and graceful effervescence. $38

Yarden Pinot Gris 2017: The wine is subtle without being too watery or acidic, with just a hint of tropical elements. It’s a
splendid match with sushi or light fish dishes, but I’m dying to try it with super spicy Thai food. $20

Yarden Katzrin Chardonnay 2016: Here’s a full bodied, Burgundian style with judicious oak accents, meant to pair with rich
and earthy foods such as bisques and mushroom dishes. $39

Yarden 2T 2014: I’m a sucker for Portuguese and Spanish grape varietals, and this one, made from Touriga Nacional and
Tinta Cao (hence the name) is just so much fun to sip. Look out for cola spices, concentrated dark fruit flavors and a touch
of leather. $35

Yarden Cabernet Sauvignon 2014: Easily drinkable now with its generous display of dark berried fruit, vanilla and woodland
accents, this wine is cellarable for a good 10 - 15 years. $36

Gilgal Syrah 2014: I love a jammy, spicy syrah that isn’t too much of a fruit bomb, and this wine fits all those needs, with
some earthy and meaty notes, akin to styles from famous Rhone regions like Cornas, but such a bargain! $17

Mount Hermon Indigo 2016: This young wine made from cab and syrah is surprisingly ready to drink now. I’m always looking
out for a good burger wine and luckily I found one to finish out barbecue season! $15

Yarden Rom 2013: I’m constantly on the lookout for great wines of this vintage, which is the same year Alcohol Professor
was launched. As stated earlier, Schoenfeld compares what he does to conducting, and here cab, syrah and merlot truly
do make up a pleasing symphony of flavors - a horn section of fruit, a string section of earth and spice, a percussive note
of espresso and a triangle clang of citrus. $100

September 5, 2018
Circulation 10,489

Yarden Inc. Wines of Israel!

Sara Lehman

I had the pleasure recently of dining with Winemaker Victor Schoefeld, of Golan Heights Winery! This Israeli winery: Yarden
Inc, is a producer of some fine sparkling and still wines. Victor is American born and the Chief Winemaker of Golan Heights.
He has a passion for gastronomy and spent most of his adult life tending to vineyards and cooking. His love for wine led
him to several wineries to practice and perfect his craft. He worked a lot in California, after attending UC Davis, and then
later traveled to France.

“High quality is not enough… wine is most interesting when it is a reflection of a certain place.” – Victor Schoefeld.

I and a number of wine writers and sommeliers joined Victor at Gramercy Tavern for a lovely wine
pairing lunch. Here we enjoyed a wonderful selection of wines paired with the iconic restaurant’s
cuisine. We started off with the 2012 Yarden Brut Rosé which is a great aperitif and perfect on a
hot summer day. This would easily pair with seafood, cheeses, and charcuterie. The 2017
Sauvignon Blanc, 2017 Pinot Gris, and 2016 Katzrin Chardonnay were the first three wines in our
wine lineup. Paired with these wines was Marinated Fluke with
cucumber, basil, and lime. To compare pairings, we also
enjoyed Striped Bass with pole beans, saffron, and lobster
broth. My favorite wines from the lineup were the Sauvignon
Blanc and the Chardonnay, due to their pairing abilities,
structure, and balanced acidity.

After our fish courses, we had the opportunity to taste some reds which included the 2014
Yarden 2T, 2014 Yarden Cabernet Sauvignon, 2013 Yarden Rom, and the 2014 Yarden
Cabernet Sauvignon Bar’on Vineyard. The reds from Yarden are really exceptional and I
think for Israel you really taste the terroir, quality, and craftsmanship in these wines. Paired
with the reds was a nice meat course of Lamb Loin and Merguez with ricotta, grilled
sourdough, and broccoli rabe. These wines easily pair well with red meats and hearty fish.
If you’re a vegetable lover, and or vegetarian you can also pair these with pasta and
roasted vegetable dishes.

For those of you who have not tried wines from
Israel, you’re missing out. These wines should not be featured and instead should be
embraced this fall and holiday season! These wines range from $20.00-119.00 and
make for great gifts, especially during the Jewish holidays coming up this fall and
winter! Whether you’re Kosher or not, these wines can and should be enjoyed all year
round.

September 6, 2018
Circulation: 10,000

Roasted Cauliflower Salad with Dates and Lentils

Stephanie Hanan

Hello, old friends! We’ve been busy with families, moving, working, etc., and clearly not with blogging, but our Jewish New
Year’s resolution is to blog more, so when the opportunity came up to test out new recipes with wine pairings, we were all
for it!

First up, this roasted cauliflower salad with lentils and dates. Sweet chopped dates makes this a Rosh Hashana salad that
can be a perfect main course lunch salad, or a beautiful side dish.
This recipe comes from my (not so) new kitchen in New Jersey, which is much bigger and than my Manhattan kitchen, and
has two ovens, two islands, and two sinks. (I still always miss New York City, shoebox kitchen and all.)

We paired this with the 2015 Mount Hermon White from Golan Heights Winery. This medium-bodied wine is fresh, vital, and
drinkable; it displays bright fruit aromas of green apple, tangerine, lime, and guava, with notes of fresh flowers and a bit of
grass.

L’shana tova!
Roasted Cauliflower Salad with Dates and Lentils
Adapted from a recipe by Shoshanna Quint
Ingredients

For the salad:
• 1 head cauliflower, cut into florets
• 4 tablespoons olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• salt
• 1 cup / 240 ml brown lentils
• 2 cups water
• 3 cloves garlic, peeled
• 2 shallots, separated, 1 sliced and 1 whole
• 1 large handful (about 4 oz) raw almonds, chopped
• 5 fresh or dried dates, pitted and chopped
• loosely packed greens

For the dressing:
• 2 tbsp tahini
• 1 tsp honey
• Juice of one lemon
• 2 tbsp water to thin, or more to your desire
Directions:

1. Preheat oven to 425. Mix the cauliflower with olive oil, cumin, cinnamon, and salt. Roast for about 20 minutes.
2. Meanwhile, cook the lentils. Place the lentils, water, peeled garlic, and whole shallot in a pot and bring to a boil.

simmer for 15-2- minutes, until soft. Discard garlic and shallot. Add salt to taste.
3. Whisk together tahini, honey, lemon juice, and water.
4. Assemble the salad: place greens in a serving bowl, top with cauliflower, lentils, sliced shallot, chopped almonds,

and chopped dates. Toss with the dressing and serve immediately.

September 7, 2018
Circulation: 24,400

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@EthanFixell

September 7, 2018
Circulation: 10,000

Pomegranate Soy Glazed Salmon

Stephanie Hanan

My kids love salmon, so my family eats a lot of it, and I’m always looking for new ways to prepare it. This marinade, made
of reduced pomegranate juice, a splash of soy sauce, and some mustard, was a great addition to our salmon repertoire. It’s
sweet, but not overly so, and the pomegranate (or dates) and honey make it the perfect centerpiece for a Rosh
Hashana lunch!

We paired this dish with the 2016 Mount Hermon Red from Golan Heights Winery (just the adults), which is a great everyday
drinking wine.

Shana tova u’metuka! Have a happy, sweet new year!

Pomegranate Soy Glazed Salmon
by Shoshanna Quint

Ingredients
Pomegranate Soy Glaze:

• 5 tablespoons pomegranate molasses*
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon mustard

Salmon:
• Four salmon filets or one side of salmon
• salt and pepper
• pomegranate seeds, fresh mint, and extra virgin olive oil for garnish, optional

Directions:
1. Preheat oven to 350°F with the oven rack placed in the middle of the oven.
2. Make the pomegranate soy glaze by combining all ingredients in a small sauce pan over medium heat. As soon
as the mixture starts bubbling, simmer for 1 minute until the sauce has thickened slightly. Remove the pan from
heat and cool down for a few minutes.
3. Pat the salmon dry, and season with salt and pepper. Pour the marinade over the salmon. Feel free to marinate
up to an hour for and a hour or bake right away for 15 to 20 minutes depending on the thickness of the salmon.
4. Garnish with pomegranate seeds, mint, and/or a drizzle of olive oil and serve

*I also tested the recipe replacing the pomegranate molasses with silan, date syrup, which was a little sweeter,
and just as delicious.

September 11, 2018
Circulation 10,000

Toasting the New Year - Part 2

Lois Held and Roberta Scher

Toasting the New Year Part 2
We consider Yarden and its Golan Height Winery to be the "royal family" of Israel’s wine production. This globally respected
company has grown over the years, and paved the way for so many smaller Israeli vintners to produce and ship wine all
over the world. We were pleased to taste the following selections, and highly recommend them. These are lovely wines for
your yom tov sipping. We know that everyone is familiar with the Bordeaux region of France and the Tuscany region of
Italy, The Golan Heights, known for its volcanic basaltic soil, suitable topography and cool high-altitude climate is Israel’s
“wine country.” The Golan Heights Winery markets its wines under four leading brands – Yarden, Gamla, Mount Hermon
and Golan. It is considered one of Israel’s leading wineries. Since its founding in 1983, Golan Heights has altered the way
Israeli wines are perceived worldwide, and has firmly placed Israel on the world wine map.

We tasted these wines and have provided a description from the winemaker. We requested both affordable and splurge-
worthy vintages for our samplings, and here are our favorites along with the vintners notes:

Mount Herman 2016- a refreshing fruity white medium dry white- fresh, vital and drinkable now. Pair with appetizers, poultry
or fish.

Mount Herman Red $12.99- A wonderful medium body everyday table wine. Exhibits berries, cherries and nuances of
Mediterranean herbs. Drink now, or enjoy witching 3 years. Pair with grilled meats, cheeses or vegetarian specialties.

Gilgal Syrah 2014 $16.99 Varietal in character with berry and plum notes and nuances of earth smoke and spice. Lovely
with hearty meat meals. Should remain in excellent drinking condition for 5-7 years

Yarden Cabernet Sauvignon 2014 $34.99 A congratulations is due the winery for producing this exceptional red wine
which just earned 91 points from Wine Enthusiast Magazine. Dry, Full bodied; Ready to drink now or can be aged for 10-
15 years (Wow!) Pair it with beef, lamb or hearty meats.

September 18, 2018
Circulation: 2,081

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@uncorkventional

September 18, 2018
Circulation 191,520

Surprisingly great bubbly from the Middle East and Latin America

High quality, affordable bubbly comes from some totally unexpected places around the world.
While many winemakers use traditional production methods, local grape varieties and growing
environments make these wines entirely unique.

For example, champagne is made using the Traditional Method (sometimes called méthode
champenoise), a technique which involves making bubbles through a second round of
fermentation in the bottle. This same approach is applied in Brazil and Mexico, regional flavors
and styles give these wines their own distinct profiles. Similarly, Italian prosecco is made in the
Charmat Method, with the second fermentation happening in the tank, rather than in the bottle –
for a fresh take on this classic style, look to Argentina.

While some haven’t gone mainstream and may still be hard to source, it’s worth the effort to track
down these yet-to-be-discovered bubbly wines:

Brazil

Brazil has produced bubbly for more than 100 years, and the quality and range is recognized by
wine lovers and critics around the world. The state of Rio Grande do Sul is responsible for 90%
of the production of Brazilian still and sparkling wines. Chardonnay – a variety ideal for bubbly –
is the primary planting.

Wine to try: Cave Geisse 2013 Brut Nature Sparkling is crafted organically in the region of Pinto
Bandeira. Made from 70% chardonnay and 30% pinot noir, the Geisse family makes this wine in
the Traditional Method.
Top of Form

Morocco

Morocco possesses a winemaking history dating to Phoenician times, and it has a spotted
trajectory of ups and downs in a country where many people don’t drink wine for religious reasons.
Morocco currently produces around 40 million bottles, many made in the French style by French
expats. A very small percentage of this wine is exported, and your best bet for tasting in Morocco
is at a hotel or restaurant. Grown in vineyards along the Atlantic Ocean and the foothills of the
Atlas Mountains, the geography provides cooling breezes that counter the notion that Morocco is
too hot for wine growing.

Wine to try: Les Celliers de Meknès La Perle du Sud Crémant de l’Atlas is made from 100%
chardonnay, and the term crémantindicates this wine is made in the Traditional Method.

Israel

Israel is in the midst of advancement. Creative producers are leading the transition from a bulk
grape-growing region supporting the world’s kosher wine needs to a terroir-driven enclave
producing a variety of high quality wines. Geology, climate and technology all contribute to make
great wines coming out of this region with thousands of years of winemaking history. Yarden’s
Golan Heights is one of the most progressive and promising producers, and it recently
implemented the highly-regarded Lodi Rules for sustainability, a program that addresses
responsible approaches to land, economics and people.

Wine to try: Golan Heights Winery 2009 Yarden Blanc de Blancs Brut comes from the Galilee
area – the northernmost appellation in Israel. The cooler climate is appropriate for this 100%
chardonnay, produced in the Traditional Method.

Argentina

Nobody is surprised that great wine comes from Argentina, one of South America’s leading wine-
producing countries, which very well might make the world’s best malbec. But Argentina is unique
for high-altitude, and dry and sunny vineyards that nurture more than just malbec. When it comes
to sparkling wine, pinot noir and chardonnay plantings benefit from the cool and dry atmosphere.

Wine to try: Produced in the Charmat Method, Domaine Bousquet Organic Brut Rosé Sparkling is
from the Tupungato region of the Uco Valley. It’s made from chardonnay and pinot noir grown at
an altitude of 4,000 feet, one of the highest growing points in Mendoza.

Lebanon

As one of the world’s earliest agricultural cradles, Lebanon has earned a place as a meaningful
wine-growing region, despite significant political and war-related upheaval. Influenced heavily by
French style and aptitude, visitors to the Bekaa Valley can explore the beauty of the vineyards
and feast on wine country hospitality in the form of tasting rooms and restaurants serving modern
and traditional Lebanese cuisine.

Wine to try: Latourba crafts 100% estate-grown wines, including Latourba Unique, which the
company says is the first and only sparkling wine of the region — an excellent reason to sample
this wine which can be found in the chic Latourba Boutique, a retail and event venue in Sin el Fil
near Beirut.

Mexico

One peek at #valledeguadalupe on Instagram illustrates just how hip this Mexican wine region
truly is. Valle de Guadalupe is a dry and sunny bastion of food and wine an hour or so south of
San Diego, just over the border in Baja California. Primarily composed of creative, sustainably
minded independent winemakers, this region is turning heads for quality as well as fashionable
hospitality with an environmental setting as appealing as its artwork.

Wine to try: Espuma de Piedra Blanc de Blancs is 50/50 chardonnay and sauvignon blanc made
in the Traditional Method.

September 22, 2018
Circulation: 9,336

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@israelmyisrael

September 22, 2018
Circulation: 2,126

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@kosherwineguy

July 13, 2018
Circulation: 743,820

Seven Light Merlots for Warm Weathers Sipping

Though it's typically a fuller-bodied red wine, we went through and found some of our favorite Merlots that
are a little on the lighter side.

The days are long and hot, so it’s only natural fruity rosés and crisp white are the drink of choice. But
sometimes, you just want a a glass of red. Why not reach for Merlot?

A cross between Cabernet Franc and Magdeleine Noire des Charentes, Merlot is typically fuller in body
(think milk). But we gathered a list of our favorite light Merlots to enjoy in summer sun.

Golan Heights Winery 2014 Yarden Merlot (Galilee); $31, 91 points. Dark red-violet in the glass, this
wine has cherry and orange rind aromas. It fills the palate with flavors of black cherry, pomegranate, orange
and aniseed, offering velvety tannins and a smooth finish. —Mike Desimone

Beauregard 2014 Zayante Vineyard Merlot (Santa Cruz Mountains); $35, 91 points. Light aromas of
carnation and snappy black raspberry meet with the elegant touch of bay leaf on the nose of this cool-
climate Merlot. Its grapes grow on a southwest-facing orientation, which is the only reason they get ripe at
all. The palate’s red-currant and cherry tones are overcome by herbal touches of bay, juniper and mint,
wrapped in zesty acidity. —Matt Kettmann

J. Bookwalter 2015 Readers Merlot (Columbia Valley); $28, 90 points. Most of the fruit for this wine
comes from a block of Conner-Lee Vineyard planted in 1992. Somewhat light in color, it offers appealing
raspberry, chocolate, dried herb and spice aromas and soft, supple fruit flavors, with light savory herb
accents from the addition of 10% Cabernet Sauvignon. Juicy fruit flavors linger on the finish. It shows lovely
balance and texture. —Sean P. Sullivan

Clos La Chance 2016 Estate Vineyards Merlot (Central Coast); $25, 89 points. Fairly light and
restrained on the nose, this bottling from a winery founded in 1987 offers pleasant tones of vanilla, red
cherry and baked cranberry on the nose. The palate is fresh, with tight red-currant and baking spice flavors
that are framed by grippy tannins. —M.K.

July 23, 2018
Circulation 10,000

Yarden Inc Tasting & Seminar with Golan Heights Winery Winemaker
Victor Schoenfeld at Gramercy Tavern

Marisa D’Vari
Of course, you have been hearing the buzz about Israeli
wines for years now.
Yet when you think about wine from Israel, did you ever
think “cool climate” or “volcanic?”
So you can imagine how interesting it was for me to sit
down for a tasting with very crisp white wines with fresh
acidity and learn that they were from Israel.
Most people think of Israel as a Mediterranean climate.
The secret, according to longtime winemaker American-
born Victor Schoenfeld, is that the Golan Heights is one
of the highest altitude regions in Israel, and also,
planting the white varieties on the North facing side.

Victor is also very active in the vineyards, as he feels this is where wine is truly made.

The tasting began with the Yarden Brut Rose 2012, 70% Chardonnay and 30% Pinot Noir, with over five
years on the lees. The wine was a very pale pink, with very crips acidity.
With a first course of marinated fluke, we savored the Yarden Sauvignon Blanc 2017, and the Yarden Pinot
Gris 2007. Both wines presented an interesting contrast to the fish, dressed very lightly and adorned with
thinly sliced cucumbers.
Stripped Bass with Saffron in Lobster Broth was served with the Yarden Katzrin Chardonnay 2016. At once,
I could tell the wine was barrel fermented in new French oak … yet a very light touch, with only a hint of
delicious vanilla.

The course of Lamb Loin & Merguez was served with “Yarden 2T” 2014, which is a base of the Portuguese
grape Touriga Nacional – quite delicious, with tannins that were firm in structure yet soft in expression.

The cheese course was served with the incredibly delicious Yarden Cabernet Sauvignon 2014 and Yarden
Rom 2013.

Victor Schoenfeld gave a great tutored tastings of all the wines, answering questions about climate change
and viticulture along the way. From California originally, he served as Head Winemaker of Golan Heights
Winery since 1992, and is responsible for all winegrowing and wine production activities. And he’s worked
at some of the finest wineries along the way, including Champagne Jacquesson & Fils, the esteemed 200-
year-old Champagne house in France and Robert Mondavi Winery in Napa Valley.

One of the more interesting questions of the lunch was if Israel is “Old World” or “New World.” According
to Victor, it is a bit of both. Though wine has been made here for thousands of years, the “new winemaking”
since the influx of high educated (UC Davis, Bordeaux Agro) winemakers have changed the playing field.
And the focus is on quality, more than ever before.

Yarden wines grace the wine lists of some of the finest restaurants all over the world. I was surprised to
hear that Japan is a huge exporter of the wines, and now that I think about the delicate nature of the white
and sparkling wines, I can see why.

Thanks, too, for the crew at Gramercy Tavern for matching the wines so well with the always excellent
cuisine.




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