Jerusalem Hills

The Jerusalem Winery is unique in using the term “Jerusalem wine” to describe wines made of grapes grown in the Judean mountains, a natural continuation of a tradition thousands of years old. The winery is located 600- 800 meters above sea level, where the combination of climate conditions and soil give grapes a taste and aroma ideal for producing bold and balanced flavours of wine. The winery's first harvest was in 2002, and all the wine produced in the first two years was exported, mainly to Europe. Its primary market was Jews in the Diaspora and Christians with an affinity for Israel. By 2004, wine production expanded, allowing distribution in the local market as well. To date, about 80 per cent of the 300,000 bottles produced annually are exported. The Jerusalem Winery operates a modern facility using advanced technology throughout the wine making process. Wines age in American and French oak barrels for a period ranging from 3-15 months, but remain very fruits. The winery's products are moderately priced both in Israel and in the international market, promising "best value for money." All wines are under the kashrut supervision of the Jerusalem Rabbinate Mehadrin and the Batei Din Yoreh De'ah of Rabbi Mahpud and Rabbi Osher Yaakov Westheim of Manchester.

The Jerusalem Winery produces red wines- Cabernet Sauvignon, Merlot and Shiraz; and white wines- Emerald Riesling, Chardonnay, Muscat of Alexandria and Muscat Hamburg. Its long-term relationships with vineyards in the Jerusalem hills and Bet Shemesh areas guarantee that grapes are given the most professional attention. The winemaker: Frenchman Francois Reinel has been the Jerusalem Winery's vintner from the start. Francois brings with him extensive knowledge and 300 years of family winemaking tradition. He travels to Israel for every harvest and twice more during the course of the year, to supervise wine production.