Yarden

August 7, 2018
Circulation 402,450

Biblical Winemaking in the Startup Nation

Eliana Rudee

With the rise to prominence of Israeli wine in the last few decades, Israeli wineries have branded themselves
through unique initiatives created at the nexus of the Start Up Nation and the ancient Jewish tradition of
winemaking.

Each presented their wine to the public at the Jerusalem Wine Festival July 30-August 2, Golan Heights
Winery, Galil Mountain Winery, Jerusalem Vineyards and Tulip Winery stand out as exceptional examples
of Israeli wineries pioneering unique initiatives and branding.

Golan Heights and Galil Mountain Winery
Founded in 1983, Golan Heights Winery and its subsidiary Galil Mountain Winery began pioneering the
environmentalist movement within the Israeli wine industry over the past year, with the first and only
wineries with the ‘Lodi Rules’ for sustainable winegrowing, California’s original sustainable viticulture
program. The rigorous certification is third party accredited and audited and peer-reviewed by world
renowned scientists, academics and environmental organizations, ensuring the implementation of
viticulture practices that “balance environmental, social and economic goals.” Standards include rules for
sustainable practices in business management, human resources management, ecosystem management,
soil management, water management and pest management.

“Sustainability is the belief in the importance of leaving for the next generation our resources – including
land and wine – in as good or better condition than they are at the moment,” Victor Shoenfeld, winemaker
for Golan Heights Winery, told Breaking Israel News.

“I hope the vineyards we are planting will outlive me – and sustainability is a natural outgrowth of thinking
long term about the quality of wine.”

He explained, “When you damage the environment, it damages the authenticity of the wine. Israel, like
many places in the world, has a problem with a vineyard virus called ‘leaf roll.’ Controlling that disease in
the Israeli wine industry is the number one sustainability issue and up until a few years ago, there was no
organic treatment for the bug.”

According to Eyal Franco, the Sales and Marketing Manager at Galil Mountain Winery, Galil now uses
chemical-damage-free cleaning materials to clean the equipment and property. They changed their air
conditioner system to save electricity, built solar panels on the roof to save 50 percent more electricity,
engineered natural corks that are better for the environment, as well as bottle protection devices that use
less waste. They now provide wine on tap to restaurants to minimize waste, house sustainable art and
music projects at their visitor’s center – “something that talks to the people,” Franco told Breaking Israel
News. “Because not everyone can understand compost.”

Aerial view of the Galil Winery. (Credit: Courtesy of Galil Winery)

But for those who do, Franco tells them about their partnership with coffee company Nespresso, which
sends its coffee as compost for the vineyards, which according to Franco, “makes the vineyards more
healthy.”

With environmental choices, “sometimes you save money, and sometimes you don’t,” maintained Franco,
pointing out that environmentally friendly practices like installing LED lighting can be pricey. “But these
efforts create a better economic and social environment for future generations, and for the wine.”

Golan Heights and Galil Mountain Winery worked with Californian expert in vineyard sustainability, Clifford
Ohmart, toward their certification in vineyard sustainability. Together, they developed a sustainable
business plan, along with training and safety programs for employees, a water and soil management plan,
viticulture management plan and documenting each for accountability.

“Now, as a part of our long-term sustainability philosophy, we are the only place to buy high quality disease
free vines in Israel.”

But according to Shoenfeld, they do not want to stop there. “Ninety-five percent of New Zealand wineries
are certified sustainable. As a part of building the brand of Israeli wines, we see spreading sustainability
and this certification program to the whole industry as an important step for the industry.”

Shoenfeld is proud to be a winemaker in Israel. Winemaking is largely about research and development,
which he says is part of Israel’s DNA.

He continued, “Israel is a fascinating place to make wine – we are a tiny country but have the diversity of
weather, geography, soils and topography like a huge country. We are getting more and more recognition
in the world, and there is no reason not to cooperate with each other to continue this.”

“The industry has been changing so much over the years – there has never been a more exciting time than
now.”

Franco agreed, saying, “We are just beginning in our sustainability efforts and we are not experts yet – we
need more Israeli wineries to join us on this mission.”

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.

August 30,2018
Circulation: 10,000

How To Choose Wines For Rosh Hashanah

Joshua London

Plus 12 recommendations to pair with our popular tzimmes chicken dish.
When it comes to selecting wines for your Rosh Hashanah meals, there are a variety of possible approaches to contemplate
beyond the more conventional pursuit matching wines menus. We’ll return to that approach in a moment, but first let’s briefly
cogitate over our options a moment.

Consider new wines. Second only to Passover, after all, Rosh Hashanah starts an important retail period for the kosher
wine market. The weeks leading up to that first Yom Tov meal typically see the release of new wines, new vintages,
sometimes new wineries and even new wine producing regions, so options for new wines abound. For some, the idea of
new wines for the new year resonates.

Another approach is to consider appropriately cellared, more mature wines. Some retailers, after all, either acquire older
but well maintained stock of wines from distributors or producers or pushing wines out of their warehouse to accommodate
new releases. Still other retailors sometimes hold onto, and properly cellar, choice wines that they recognized would improve
with age. Or, better still, some of us maintain our own private cellars—everything from expensive custom–made wine rooms
and rented professional wine storage, to a couple of mixed cases at the back of a closet, or even just a special bottle or two
stashed away in the steadiest low temp available (under a cupboard, under a pile of clothes, whatever). Rosh Hashanah is
a great opportunity to bust out such special bottles.

Some folks, however, prefer to lubricate their Yom Tov meals and satiate their guests’ thirsts with reliable staples from their
repertoire of crowd pleasing wines. That is, one can always consider old favorites. This could be anything and everything
from the always-easy-to-find Bartenura Moscato D’Asti, or a dry bubbly. Maybe a Covenant winery cab, to a Shirah ‘Power
to the People’ release, or even a Four Gates Cabernet Franc that is exclusively available in highly limited quantities only
directly from the winemaker.

Which brings us back to perhaps the most popular approach of all: endeavoring to match the wine to the menu.
The so-called rules for pairing wine with food—like lighter wines go with lighter foods and richer, full-bodied wines go with
richer foods—are no different for Rosh Hashanah than at any other time. Such “rules” are dependable guides on average
and so can be very handy, but should not be thought of as absolute. The goal of pairing wine with food is, as always,
balance; neither the food nor the wine should overpower one another.

More often than not, this isn’t too difficult—though traditional or symbol-loaded menus sometimes can be tricky. Especially
when it comes to adding sweet to savory, as is common enough in Rosh Hashanah preparations.

In general, for example, sweet foods can make dry wines (i.e., wines that have little to no perceived sweetness) taste sour
or bitter. So more often than not, savory dishes laden with sweet ingredients—such as dried apricots and medjool dates—
can be especially challenging for dry wines.

Consider, for example, this year’s featured roasted chicken tzimmes recipe. Given the sweetness and fruitiness of this dish,
a safe option would be to go for a complimentary and sympathetic—rather than contrasting—pairing of fruitiness and
perceived sweetness. Wines that are fruit driven with some perceived sweetness, such as a sweeter Chenin Blanc,
Gewürztraminer, and off-dry Riesling, are often great with sweet and savory combos. Reds can be a bit more niggling,
though there are definite options to be found. When in doubt, of course, go with dry bubbly. A nice brut champagne, or its
equivalent from another region, is typically Zelig-like wine when it comes to matching foods. As I’ve noted many times
before, of course, tastes are subjective and there is no perfect pairing—so one should not fret too much over this.

To get the ball rolling, consider these pairing suggestions to accompany Ronnie Fein’s Roasted Tzimmes Chicken.

White Options
Baron Herzog, Chenin Blanc, California, 2017 ($10): This is mild, light, ripe, fruity, slightly sweet, and makes for very
easy-drinking. Since not every wine need take a starring role… Available at Skyview Wines & Spirits, 5681 Riverdale Ave.,
Riverdale, NY, (888) 759-8466, and Union Square Wines & Spirits, 140 Fourth Avenue, NY, NY (212) 675-8100.

Abarbanel, Lemminade, Gewürztraminer, Vin D’alsace, Old-Vine, 2015 ($23): This is a beautiful, bright, vibrant,
somewhat rounded yet refreshing and very slightly sweet Gewurtz with tingly acidity and wonderful aromas. It has flavors
of white peach, lychee and wild flowers, with notes of ginger and cloves. Serve only slightly chilled. Available at Suhag
Wines & Liquor, 69-30 Main St., Flushing, Queens, (718) 793-6629, and online from Kosherwine.com, (866) 567-4370.

Golan Heights Winery, Yarden, Gewürztraminer, 2017 ($22.99): This semi-dry/semi-sweet Mediterranean
Gewürztraminer is a balanced, fresh, crisp, clean, lean, and vibrant take on the classic Alsatian style. It offers aromas and
flavors of tropical fruits, apricots, lychees, and honey with a distinct Crème Brûlée quality. Available online
from Kosherwine.com, (866) 567-4370.

Pacifica, Evan’s Collection, Riesling, Washington, 2017 ($19.99): This is fun, easy drinking, tasty, off-dry yet crisp, with
a nice pleasing hint of residual sugar, enjoyable lush citrus fruits and earthy mineral notes and great balancing acidity.
Available online from Kosherwine.com, (866) 567-4370.

Goblet, Riesling, Seneca Lake, New York, 2017 ($37.99): Full and vivacious with clean, ripe citrusy aromas and flavors
(key lime?), along with passion fruit and apple skins. Great balancing acidity; refreshing and tasty. Very easy to quaff but
rewards contemplative concentration too. More “nearly dry,” or even “mostly dry,” than the more traditional “off dry” offerings
for the general Finger Lakes region, but the beautiful kiss of sweetness is significant enough to prevent this being fully dry.
Very yummy. More please. Available directly from the producer: www.gobletwine.com, (718) 781-8301.

Covenant Israel, Blue C, Viognier, Israel, 2017 ($28): a lovely balanced, medium-bodied, oily, aromatic and fruity wine
with notes of peach, clementine, apricot, vanilla, honeysuckle, and stone fruits; a nice saline undercurrent adds some lovely
depth too. The finish has just enough sweetness and tartness to, I think, work well with this chicken tzimmes. [Covenant
Israel’s Blue C Adom (Red) would actually be a great red option here too, but I think this white will work slightly better with
the sweetness of the dish.] Available at Suhag Wines & Liquor, 69-30 Main St., Flushing, Queens, (718) 793-6629.

Tzafona Cellars, Nava Blanc, Ontario, Canada, 2016 ($16; mevushal): This light and easy blend of 67% Vidal and 33%
Chardonnay, offers fruit, flowers, and sweetness in roughly equal measures, with a nice touch of stone fruit, orange blossom,
a little slate, and enough acidity to hold it together and keep it pleasing. This sort of uncomplicated wine is not to everybody’s
tastes, but is yummy all the same and should play nicely here. Serve it well chilled. Available online from Kosherwine.com,
(866) 567-4370.

Golan Heights Winery, Hermon Moscato, Galilee, 2017 ($12.99): Pleasantly aromatic (white peach, green apple,
honeysuckle), with enjoyably bright, clean and sweet flavors of stone and tropical fruits, crushed almonds and a touch of
spice. Sweet, but balanced and fresh.

Bartenura, Moscato d’Asti, Italy, 2017 ($15-though often on sale for less; mevushal): This is a semi-sweet, slightly fizzy,
low-alcohol tropical fruit and citrus flavored wine. Not complex or ever meant to be anything but fun and light, it would
actually go very nicely with this dish. Available at… where isn’t this available? Try Skyview Wines & Spirits, 5681 Riverdale
Ave., Riverdale, NY, (888) 759-8466.
7wines2.jpg

Rosé Options
Adir, Kerem Ben Zimra, Barbera Rosé, 2017 ($30): This Barbera is a tasty, zingy, and refreshing Israeli rosé with balanced
acidity and fruity aromas and flavors of red cherry, raspberry, strawberry, and pleasing hints of under-ripe plum. Admittedly,
this one tastes slightly better in Israel than the imported bottles I’ve tasted here, but remains yummy all the same. Available
at Skyview Wines & Spirits, 5681 Riverdale Ave., Riverdale, NY, (888) 759-8466.

Carmel, Appellation, Rosé, 2017 ($20): A blend of Judean Hills-grown Grenache and Tempranillo, this is fun, rich, fruity,
and lively with slightly tart cherry, stone fruits, raspberry, a little flinty minerality, and lovely citrus notes. Medium-bodied and
slightly sweet, but well-balanced. Available at Columbus Avenue Wines & Spirits, 730 Columbus Ave., (212) 865-7070.
Red Options

Louis Blanc, Juliénas, (Beaujolais), 2015 ($20): This is lovely, fun, delicious, and, well, imbued with a sense of joy.
Generously aromatic with beautiful fruity and floral notes—strawberries, peaches, red currants, violets, peonies, mild
cinnamon, perhaps a touch of muted bubblegum, and an endearing earthy richness. With mild but silky tannins and solid
balancing acidity, this is simply delightful. While this might seem a stretch, at first glance, this should nicely pick up on the
fruitiness of the tzimmes while doing justice to the chicken’s inherent savory-ness as well. Available exclusively online
from Kosherwine.com (866) 567-4370, or Jwines.com, (800) 269-0604.

Vitkin, Red Israeli Journey, 2016 ($24): This lovely, bright, supple, fresh and refreshing blend of carignan from Mount
Carmel, and syrah, cabernet franc and marselan from the Upper Galilee, showcases red and dark fruits, sweet spices and
Mediterranean herbs, and has enough contemplative oomph to engage the senses and accompany meaty Israeli foods.
Available at Taste Wine Co, 50 Third Ave. (212) 461-1708.

Gush Etzion Winery, Spring River, GSM, 2014 ($28): This engaging and thoroughly enjoyable blend of 54% Syrah, 36%
Mourvedre, and 10% Grenache is less Rhône and more Eastern Mediterranean—light, bright, fresh, and refreshing.
Medium-bodied with forward and generous dark fruit notes, decent spice, a touch of oak, and a hint of earth, balanced by
soft tannins and nice acidity; offers a deeply pleasing finish. Very yummy overall. This one is possibly a bit more of a stretch,
as the sweetness might shift this into the wrong zone, but I think it’ll work nicely. Available online from Kosherwine.com,
(866) 567-4370.

Of course, when in doubt about the best approach to selecting wines for your Rosh Hashanah meals, offer multiple wines.
That way you can adopt each approach to choosing wines—selecting a new release, a tried and true favorite, as well as a
mature wine. Not finishing opened bottles in one sitting is no crime, but leaving guests thirsty is—at least in my book. Why
start the new Jewish year off on a bad foot? Drink more wine instead. L’Chaim!

SEASONAL FOCUS

SWEET FORECAST FOR ROSH HASHANA

Were you toasting World Gin and not fermenting it completely. Moscato Riesling, Zinfandel and Muscat ($22.99).
Day on June 9th? How about is the typical star here. Bartenura makes In France, Château de Rayne-Vigneau
National Tequila Day (July several crowd-pleasers from Italy; try Yarden makes Sauternes right by world-famous
24th this year) or Rum Day (August 16th)? 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 ones—especially The Royal portfolio is a practically
ones like the Jewish New Year—that a case study in sweet diversity, beginning Ice Wine, also known as Eiswein,
typically find customers coming in for with late-harvest wines, made from grapes made from grapes that were picked frozen
appropriate wines right up to the prover- that partially dried on the vine. California then quickly crushed and pressed, are
bial last minute. examples by Herzog include Chenin Blanc, primarily produced in Germany, Austria
and Canada because of the early-season
Rosh Hashana begins this year at low temperatures. Tzafona Ice Wine
sundown on 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 Peninsula.
will embrace sweet foods and wines.
This presents an opportunity to remind The classic sweet fortified wine of
customers that sweet wines can be made Portugal, Port (or “Porto”), is made
in a variety of ways, from diverse grapes— by adding alcohol early on to stop the
and that Kosher wines are both well fermentation, retaining the natural
represented and thoroughly sophisticated. residual sugar present in grapes. Kosher
sxamples include Porto Cordovero Ruby
The simplest means to produce sweet ($34.99) and a Late Bottled Vintage by
wine is by starting with a very sweet grape Taylor-Fladgate. ■

posmaticPower of Substance
XXX QPTNBUJD DPN

July 14,2018
Circulation 7,800,000
Israel and Beyond: Wine Tasting at the King David Hotel Wine Bar
Tal Sharon
A couple of weeks ago, wine lovers of the Dan Hotels club gathered at the King David Hotel in Jerusalem
to taste Israeli wines. At the event, which I attended, we heard a talk by Adam Montefiore (Israeli Wine
Experience and the Jerusalem Post) about matching wine and food, and tasted Israeli wines. The wine
tasting was facilitated by Adam Montefiore and David Bar-Ilan (wine maker, Tulip Winery). We tasted a total
of 13 fine wines from leading Israeli wineries that were served with the dishes of Chef David Biton.

Every couple of months, the Dan Hotels club organizes meetings for its members. The first meeting was
held at the Dan Accadia Herzliya. Following its success, this event was organized. The events are
inexpensive; this luxurious event was priced at NIS 155 for club members.
After having an aperitif at the lobby (Golan Heights Winery, Rosé, 2010), the event started with a fascinating
talk by Adam Montefiore. He opened with breaking a common myth by saying that we should "Match the
wine to the diner, not to the dinner”. Following that, using a series of slides, he taught us the principles of
professionals for selecting and matching wines including rules related to the weather, location, type of food,
its cooking and its heaviness, order of wines in the meal, etc. He also gave a lot of examples. I highly
recommend his talks.

Then, together with David Bar-Ilan, they presented the wines and served them to us with the food. Each
course (we had a three courses meal) was served with 3-4 wines and we tasted them before and with the
food, and discussed our impression. It’s quite interesting how our preference changed with the food we
ate.

The first round of wines was served with crispy tuna
Bartenura, Moscato, NV
Tulip, White, 2014
Golan Heights Winery, Yarden, Odem Chardonnay, 2016
Gush Etzion, Lone Oak, Pinot Noir, 2014
Crispy tuna in roasted fish sauce, smoked anchovies and Wakame seaweed, roasted Kohlrabi cream. The
dish included Shimagi mushrooms and herbs.

The second round of wines was served with duck “Rossini”
Tulip, Net Sauvignon Blanc, 2017
Chateau Maime, Rosé, 2016
Maya, Mare Nostrum, 2014
Segal, Unfiltered Cabernet Sauvignon, 2013
Grilled duck breast, apple vinegar and bitter almonds, Jerusalem artichoke.
The third round of wines was served with dessert
Five Stones, David and Goliath, 2016
Tzora, Shoresh of 2016
Golan Heights Winery, Yarden, "Heights", 2014
Pineapple, macadamia and Louisa nuts and. Petit fours.

As a bonus, David Bar-Ilan brought us some wine straight from the barrel: Tulip, Black Tulip, 2016. An
excellent wine as it is, he said it is not ready yet, and he is still working on it.

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!

July 29, 2018
Circulation: 9,083

Instagram

@alenbikitchen

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

June 21,2018
Circulation 11,760,000

5 Places not to Miss in the Golan

Naomi Grant

Banias Waterfall

Sustained by runoff of snow melting off Mount Hermon, the Banias waterfall is a beautiful spot popular both
tourists and locals. It's also a Christian pilgrimage site, at which Jesus is thought to have sat with his
disciples. The Banias has two entrances—the Falls, which allows visitors to more easily visit the waterfall
and the Springs, which leads to Roman and Greek ruins. The name "Banyas" is a corruption of "Panias" or
"Paneus," referring to the Greek god Pan, god of the forest. Entry is ₪27 for adults and ₪14 for children.

Nimrod Fortress

The Nimrod Fortress is the largest Crusade-era castle in Israel and dates back to 1229. This fortress once
controlled the main road of the region that began in modern-day Lebanon and ran along the coastline. The
Southwest Tower boasts an indoor reservoir and the best view of the fortress is from the top of the Keep.
Special visitors’ tickets allow access to the Banias. Rugged paths and the abundance of stairwells may
make this attraction somewhat difficult for small children and the elderly.

Mount Hermon

Mount Hermon is the one place in Israel visitors are virtually guaranteed to see snow in the winter—there
are even some snowy parts in the middle of the summer. Israel's highest peak offers snowboarding and
skiing on its 28 miles of ski runs, plus two Olympic-standard runs. Mount Hermon is also home to Har
Habtarim which is where, according to tradition, God promised Abraham that his descendants would receive
the land and is marked by an ancient tomb. Additionally, the mountain has a military zone and a lovely view
of the Kineret.

Golan Heights Winery

The Golan Winery has won two international best winery and 15 international best wine trophies. With 20
varieties of grapes, this winery has quite a variety. The first vineyards were planted in the Golan Heights
in 1976 and to this day, 96% of the vineyards remain there. The winery is completely kosher lamehadrin—
strictly kosher—as well as kosher for Passover.

Fruit picking

The Galilee and Golan Heights have cherry orchards throughout, though not all of them are open to the
public. Most orchard owners charge 25 to 30 shekels per person and some have other activities for kids
like pony rides. Kibbutz Elrom and Moshav Odem, near Gonan, both often allow in the public. Kesem Hapri
also offers apricto, peach and nectarine picking. All three locations are in the Golan.





May 01, 2018
Circulation: 41,000





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.

May 23, 2018
Circulation: 5,000

Hit & Miss: Golan Heights Winery Gilgal 2016 Rosé Upper Galilee

Christy Canterbury

Wine: Golan Heights Winery Gilgal 2016 Rosé Upper Galilee $15
Origin: Upper Galilee, Israel

Taste: More red wine than rosé, this wine is weighty on the palate. It’s not one to toss back poolside. There
are lots of fleshy, almost syrupy fruits in the red plums, bruised cherries and warm watermelon flavors.
Then, t solid finish blasts full-on Syrah characters with dry-aged steak, game and black olive. This is a beast
of a rosé!

Expectation: This is a bold, even swashbuckling, rosé (as Syrahs tend to be when made into varietal rosés
– perhaps one reason they are rare to come across) that, if served in a black wine glass, would smell, taste
and feel like a red wine to most sippers. Foods that would work with a light to mid-weight red with no to little
new oak – say, cooler climate but New World Pinot Noirs, juicy Gamays or easy-going Grenaches – should
be a hit here! Indian food tends to pair well with these wines, especially if the hot spice level is kept in check.

(Amazing) Hit: Aloo Gobi
The heartiness of the potatoes matched the breadth of this rosé on the palate. The earthy tones of the wine
mingled merrily with the cauliflower and garlic, and the array of spices nicely matched the cracked white,
red and black peppercorn chimes of the Syrah. And finally, the tomato cooking liquid marries nicely with
the cherry flavors in the rosé. Definitely jazzy!





May 30, 2018
Circulation: 184,940

Bon Appetech! Israeli Food & Wine

Ken Stephens

The Jewish State’s renowned “Start-up: Nation” mentality isn’t just confined to creating cyber-security, med-
tech or software solutions. During the past 70 years, Israel’s burgeoning food and wine industries have
quietly revolutionized product development, which has enabled both Israeli and global consumers to enjoy
the very best that the Land of Milk & Honey has to offer.

The growth of Israel’s Food Tech industry has spurred both the private and government sectors to invest
in Food Tech start-up hubs and research institutes. Recently, the Israeli government earmarked $27 million
dollars to the city of Kiryat Shmona in Northern Israel to establish a Food Tech start-up accelerator and
national research facility. The popular Israeli business newspaper Calcalist along with Tnuva and the world
renowned Technion are launching a Food Tech competition in the coming weeks for start-ups who wish to
“influence the future of the food industry.”

Two of Israel’s most advanced food and wine companies, who have already established themselves in the
international food marketplace, Tnuva and the Golan Heights Winery, are continually upgrading their
technological capabilities and facilities.

Tnuva, the largest kosher dairy in Israel and the largest kosher food manufacturer in the world debuted its
new Tel Yosef dairy manufacturing facility at a cost of over $80 million dollars. Because of its cutting-edge
automation and robotics, the facility has been lionized as one of the most advanced in the world.

The Golan Heights Winery, has changed the way consumers have viewed Israeli made wines by winning
a large number of medals in international competitions. According to Golan Heights’ legendary Chief
Winemaker, Victor Schoenfeld, there are several keys to their success, which start in the vineyards.

“There has been a huge revolution in agricultural technology that we have been implementing in our
vineyards over the years. With the increase in power of computing, with global positioning satellites, with
the increase of plant, soil and weather sensors, we have been able to greatly increase our understanding
of our natural conditions and the vineyards’ reaction to those conditions,” revealed Schoenfeld. “The

increase of computing power, along with the ability to know precise global positioning, has led to the rise of
mapping as a basic tool. We can map soil characteristics, various vine performance characteristics, leading
to a much greater spatial understanding of our vineyards. The bottom line is that these tools, has allowed
us to continue to increase grape and wine quality at an impressive pace. In terms of technology in the
winery, the biggest revolution has been the introduction of optical sorting of grapes, which replaced the
much slower and less consistent hand sorting we did until five years ago. This allows us to sort out the
grapes that could bring down wine quality, especially on our highest end wines. And while the percent of
rejected berries may be low, usually under 10%, these berries can have an exaggerated detrimental effect
on wine quality. So to be able to do this important task efficiently and consistently is a huge advantage.”

Tnuva’s Tel Yosef dairy is the product of, “230 years of engineering experience.” A Tnuva executive added,
“This facility, which has been built with some of the world’s most advanced technologies allows us to
produce a wide array of dairy cheese products to meet all of our consumers demands.”

The Tel Yosef facility currently produces 1 billion slices of yellow cheese a year=50,000 slices per hour!
The cheeses are sent to 100 different suppliers and distributors in 10 different countries, including North
America and the UK.

Tnuva has also used its food technologies and culinary experts to increase the number of products that are
Kosher for Passover, as well as gradually reducing the salt content in a growing number of dairy cheese
products based on changing consumer health and lifestyle patterns in Israel and around the globe.

“As the world’s largest manufacturer of high-quality kosher products, Tnuva’s culinary and technological
experts are always paying close attention to both consumer food and lifestyle trends,” Yoram Behiri,
President of TnuvaUSA. “Because of our elite standards of kashrus, we also invest time and effort to secure
the finest new ingredients that we can incorporate into the many different lines of products, from the latest
new flavors for dairy products to our expanding line of easy-to-use frozen pastries.”

Ironically, it isn’t unusual these days to see Golan Heights winery and Tnuva products served up together
at family occasions, business events and ritzy wine and cheese soirees in America, Europe, Asia, Africa,
Australia and of course…Israel. Golan Heights Winery’s, Yarden ,Gamla and Hermon brands are sold in
over 30 countries around the globe, while big portion of its exports are also found in some of the most high-
end restaurants and leading wine stores around the globe. Pretty amazing for an Israeli winery.

Yael Gai, the winery’s International Sales & Marketing Manager boasted, “No winery has had or continues
to have a larger impact on the Israeli wine industry than the Golan Heights Winery.”

SCORES





August 1, 2018
Circulation: 680,000

Golan Heights Winery | Scores

Gillian Sciaretta

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 medium-
bodied white, with floral elements marking the clean finish. Kosher. Drink now. 1,297 cases made.