Tasting No 289 – May 26, 2026
A Survey of Israeli Wines
Tasting Overview
The main objective of this tasting is to explore wines from Israel. We will taste wines from different regions of the country. This is an open tasting.
Presenters: Yacsire Cutler, Orlando Mason and Rene Gutierrez
Participants: TBA
These are the wines
- Golan Heights, ‘Yarden’ Chardonnay, Galilee, 2024
- 1848, ‘Second Generation’ Cabernet Sauvignon – Merlot, Galilee, 2024
- Carmel, ‘Appelation’ Cabernet-Shiraz, Galilee, 2020
- Recanati, ‘David Vineyard Reserve’, Cabernet Sauvignon, Galilee, 2023
The Menu
- Mussels in white wine
- Mushroom ravioli
- Lamb shops with roasted potatoes and vegetables
- Cheese platter, Coffee, Tea
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Brief History of wine growing in Israel
Wine has a long and deep history in what is now Israel—going back to biblical times. Its significance links religion, agriculture and trade.
Archaeological evidence shows winemaking in the region as early as 3000–4000 BCE. Grapes thrived in the Mediterranean climate, and wine became a staple of daily life and ritual. By the time of the kingdoms of Israel and Judah (around 1000 BCE), viticulture was widespread, with wine presses carved into rock and large storage jars used for distribution. Under successive empires, especially the Roman Empire, the region became a significant wine exporter. “Gaza wine” from the southern coast was famous across the Mediterranean. During the Byzantine period (4th–7th centuries CE), production expanded further, driven partly by Christian demand for sacramental wine. After the Muslim conquest, wine production declined significantly. Viticulture didn’t disappear entirely—grapes were still grown for food (raisins, juice), and some wine was produced for minority communities (Jewish and Christian).
Modern Israeli winemaking began in the late 1800s, largely thanks to Baron Edmond de Rothschild. He funded vineyards and wineries, most notably the establishment of Carmel Winery in 1882. His efforts introduced European grape varieties and modern techniques, laying the foundation for a commercial wine industry. Still in operation today, Carmel is the largest producer of Israeli wine and has been at the forefront of many technical and historical advances in both winemaking and Israeli history.
In the early 20th Century the wine industry remained relatively small and focused mostly on sweet sacramental wines for religious use. A major shift began in the 1980s, when wineries adopted modern technology and global winemaking practices. The founding of Golan Heights Winery in 1983 was a turning point, emphasizing quality, terroir, and international grape varieties like Cabernet Sauvignon and Merlot.
The wine industry of Israel is still building out its own regulations and regional identities. Therefore, the official wine regions (like an AVA or AOC) are still being adjusted and developed. There are now more than 300 wineries across different regions, producing a combined 40 million bottles a year. The U.S. is the recipient of a majority of the country’s wine exports (55%). Israeli wines now compete internationally and have won major awards, reflecting a blend of ancient tradition and modern innovation.
Kosher Wine. The demand for kosher wines throughout the world, particularly in the US, has underpinned the development of the Israeli wine industry over the past few decades, bringing some very New World styles and techniques to this definitively Old World country. Not all wine made in Israel is kosher, however. Modern Orthodox Jews believe that to be considered truly kosher, various products (wine and dairy among them) should be prepared only by Jews. Some Jews consider non-Jewish wine (known as “yayin nasekh”) to be kosher if it has been heated, the reason being that heated wine was not used as a religious libation in Biblical times, and its consumption is therefore not sacrilegious.
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Regions of production
Many parts of the country are too hot and dry to reliably produce wine of high quality. But various areas have more suitable microclimates, and are either well established or showing promise. The major winemaking zones based on key differences in soils, topography and climate are:
Galilee (HaGalil) – In the north, is considered the region most suited for viticulture. The Galilee benefits from higher elevations, cooler temperatures, marked day and night temperatures and volcanic soils. The cooler climate helps grapes ripen slowly, preserving acidity and complexity. Noted for elegant, structured reds (Cabernet Sauvignon, Merlot Syrah), and fresh whites (Sauvignon Blanc, Chardonnay.) Galilee wines tend to show cool-climate balance, acidity, and layered fruit, thanks to elevation and volcanic/limestone soils.
It includes the Golan Heights, in the northeast corner, sits at some of the highest vineyard elevations in Israel. Volcanic basalt soils and snowy winters (rare in Israel) give wines a more “Old World” feel. Noted for high-end reds, crisp whites, and even sparkling wines. The cool climate and basalt soils contribute to wines with deep minerality and slow, even ripening.
Judean Hills – Located between Jerusalem and Tel Aviv, this region terrain is characterized by rocky hills, limestone soils, high elevations. Vineyards are planted on terra rossa over limestome. The climate features warm days and cool nights, ideal for red-Bordeaux style blends. Noted for balanced, terroir-driven wines; both reds and whites. It is home to many boutique wineries pushing quality forward. This region accounts for about 27% of the country’s wine production.
Samson (Shomron) Region – Stretching along the coastal plain and inland foothills, the Samson region is one of the country’s largest production zones. The climate is warmer and more humid than hill regions. Noted for fruit-forward, approachable wines. It’s a major contributor to volume production rather than premium boutique wines.
Negev Desert – The Negev showcases modern irrigation and ancient ingenuity. Drip irrigation has made wine growing pssible combined with the revival of ancient desert viticulture techniques. Hot days and very cool nights. Noted for surprisingly fresh wines with good acidity.
Carmel Mountain Range – Near the Mediterranean coast, the Mount Carmel area has historic importance in Israeli winemaking, being one of the earliest modern vineyard areas (19th century revival) . This region blends history with Mediterranean style, often producing approachable wines and rediscovering older grape varieties. Noted for both everyday and higher-end wines.
Coastal Plain – Running along the Mediterranean, the Coastal Plain includes lower-lying vineyards. The climate is hot and humid. Modern vineyards are often located in cooler microclimates. Noted for simpler wines, often used for blends or mass production. It account ts for about 15% of the country’s wine.
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Climate and grape varieties grown
Israel has a distinctly Mediterranean climate. There are two primary seasons – a hot, humid summer season running from April to October with very little precipitation and a cold, rainy winter season from late October to March. With a dry growing season, drip irrigation is needed. Vineyard managers utilize pruning and canopy management techniques to maximize shade production from the sunlight. Harvest often takes place during the cooler temperatures of night time. The dryness of the growing seasons serves a protective barrier to many grape diseases that thrive in damp weather and allows vineyard managers to control vigor and yields with by irrigation.
Israel grows a mix of imported grapes and a small but growing set of indigenous varieties that are being rediscovered. The combination is part of what makes Israeli wine distinctive, together with the climate diversity, high UV plus dry conditions and the use of many grape varieties
Imported grapes dominate most vineyards. Red grapes: Cabernet Sauvignon, Merlot, Syrah, Petit Verdot, Cabernet Franc, Grenache. White grapes: Chardonnay, Sauvignon Blanc, Gewürztraminer, Riesling, Viognier. The following Mediterranean varieties are gaining popularity because they suit Israel’s heat: Carignan, Mourvèdre, Marselan (modern cross- Cabernet x Grenache), and Argaman (Israeli-developed red grape-Carignan × Souzao.) There is also a movement reviving the use of indigenous/ancient red and white grapes with roots going back centuries, such as Baladi Asmar, Bittuni, Dabouki, Hamdani/Marawi, and Jandali.
A primary concern in Israeli wine production is maintaining acid levels to balance the naturally high sugars that the warm climate of the region produces. Vineyards at higher elevations, as opposed to the lower coastal plains, have more consistently produced wines with the necessary acid balance. Cabernet Sauvignon has shown the greatest aging potential thus far. The smooth texture and ripe tannins of Israeli Merlot has increased that wine’s popularity in the market. Chardonnay grown in Israel has shown itself to be highly reflective of terroir and of the particular characteristics of vineyard soils. It is also the primary grape used in Israeli sparkling wine production made according to the “methode champenoise.”
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Information on the Wines
–Wine # 1. Golan Heights, ‘Yarden’ Chardonnay, Galilee, 2024
The Producer: The Golan Heigths Winery was established in 1983 and produces four labels with a range of varieties and styles: Yarden, Gamla, Hermon and Golan. The Winery maintains about 630 hectares of grape-yielding vineyards. It has planted some 20 varieties of grapes in 28 vineyards divided into roughly 450 blocks, at elevations ranging from 400 to almost 1,200 meters. Each vineyard block is mapped and cataloged, with constant monitoring of its various parameters including soil conductivity, growth, water condition in the vine, and more. The blocks are harvested separately, and their wines are stored separately in stainless steel tanks in order to maintain their identity and uniqueness until final blending. From this large selection of small blocks, winemakers can choose the most appropriate blocks for the relevant wine. Single-vineyard wines are produced only in vintages in which grape quality is exceptional and the vineyard’s terroir is clearly expressed in the wine.
Golan Heights Winery and its subsidiary Galil Mountain Winery both received the first international certification for sustainable vineyards under the LODI RULES program, which is considered meticulous and comprehensive.
The Wine: A well-balanced, complex Chardonnay with ripe pear, apple, pineapple and citrus fruit notes layered with oak and vanilla characters; rich and buttery with a long finish.
Vintage: 2024
Region: Galilee / Golan Heights, known for volcanic terroir; elevation 3,900 feet.
Grape: 100% Chardonay
Winemaking: Barrel fermented and aged for seven months with partial malolactic fermentation.
ABV: 14.5%
Tasting notes: Fresh lemon, ripe pear, green apple, and tropical fruits. Finish is rounded out by notes of apricot, cream, and French oak.
Pairings: Complements grilled chicken, seafood dishes, and creamy dishes.
–Wine # 2. 1848, ‘Second Generation’, Cabernet-Merlot, Galilee, 2024
The Producer: 1848 Winery is named to honor the beginning of modern winemaking in Israel by its parent Zion Winery in 1848. 1848 Winery celebrates the generations of the Galina-Shor family. It took eight generations to have a first quality wine that is well known in the region as well as the world. From the first generation that purchased grapes from the local market and made wine that were sold in small barrels. Nearly all the wines were sweet. The first evidence of the new family profession was shown in the census commissioned by Moses Montefiore in 1849. The eighth Generation under Yossi Shor founded the 1848 Winery in 2006, which became recognized for high quality in international markets. He invested in quality vineyards in the finest wine growing regions, in particular the Galilee and Judean Hills. They began aiming for quality at all costs, updated winery equipment to state of the art levels, and employed a French born, Bordeaux trained winemaker. The quality wines won awards and recognition on the international stage. The 1848 wines have gained the respect of wine lovers and connoisseurs alike, both in Israel and around the world.
The Wine:
Vintage: 2024
Region: Galilee, grapes from the Galil and the Jerusalem Hills.
Grape composition. Cabernet Sauvignon 60% and Merlot 40%
Vinification: The grapes come to the winery in the early morning and transferred from the crusher into refrigerated stainless steel tanks. After a short maceration keeping the grape juice on its lees, the fresh grape juice was separated and fermented in stainless steel tanks at a temperature of 23 degrees Celsius, in order to preserve the fresh fruit flavors.
Aging: Aged in European oak barrels for 10 months. After this period the final blend was made, emphasizing the velvetiness of the Merlot.
Alcohol: 14%
Tasting notes: Nose – blackcurrant and plum red fruit, green pepper, blackberries and vanilla and tobacco in the background; Mouth – full fruit flavor and long finish; Color – Deep red crimson color with bright purple hues. The wine has freshness and balance, medium body and a long, complex finish.
Pairing: Pasta Bolognese, sausages, blue cheese.
–Wine # 3. Carmel, ‘Appellation’ Cabernet Sauvignon-Shiraz, Galilee, 2020
The Producer: Carmel Winery is a historic wine producer that was founded in 1882 by Baron Edmond James de Rothchild. Carmel Winery manufactures mainly wine, brandy and grape juice and it is the prime producer of wine in Israel, with nearly half of the Israeli wine market share, and one of the largest wine producers in the Eastern Mediterranean. It is also the first and oldest exporter of wine, brandy and grape juice in the country, and the largest producer of kosher wine in the world. The company holds the two largest wineries in Israel (Rishon Le Zion and Zichron Ya’acov), as well as two new smaller ones: Yatir Winery (50% ownership) and the Kayoumi Winery. In addition, the company owns 1,400 hectares (3,472 acres) of vineyards in Israel. Carmel’s production reaches 15 million bottles per year and its profit from export is US$5 million from 40 countries.
The Wine: Part of the ‘Appellation’ Regional Series representing the best vineyard regions of Israel. Wines of this series are produced from classic grape varieties harvested in vineyards from selected wine regions. This wine is a dry red blend, primarily produced from grapes grown in the Upper Galilee region and aged for 12 months in French oak barrels. It is known for a full-bodied, deep purple profile featuring blackberry, dark plum, spice, and chocolate notes.
Vintage: 2020
Region: Upper Galilee, Israel
Grape composition: Cabernet Sauvignon and Shiraz
Aging: 12 months in French oak barrels
Alcohol: 14%–15% ABV
Flavor Profile: Full-bodied, featuring blackberry, black pepper, spice, and oaky notes
Pairing: Pairs well with grilled meats, hearty stews, and roasted vegetables
–Wine # 4. Recanati, ‘David Vineyard Reserve’, Cabernet Sauvignon, Galilee, 2023
Producer: Recanati Winery was founded in 2000 and it produces young red and white blends under its ‘Yasmin’ label, single varietals under its ‘Recanati’ and ‘Reserve’ labels, and a ‘Special Reserve’. All grapes are hand-harvested, two-thirds originating in Recanati’s high-altitude Manara vineyards in the Upper Galilee and the remainder from vineyards planted in the clay-rich soil of the Jezreel Valley. The newly built Recanati winery, opened in 2022, obtains its grapes from some of the area’s high-altitude vineyards, which enjoy a climate similar to that of California’s Napa Valley. Warm days and contrastingly cool nights, together with chalky-gravelly soil conditions and limited rainfall, create an ideal environment for this variety.
The Wine: Summary: Red wine from Israel’s Upper Galilee region. It is a 100% Cabernet Sauvignon known for a full-bodied profile with notes of plum, raspberry, black cherry, and spices.
Vintage: 2023
Region: David’s Vineyard, Upper Galilee, Israel
Variety: 100% Cabernet Sauvignon
Vinification: Grapes are harvested by hand from late September through mid-October. Immediately following the crush, the must is chilled to 60ºF in route to fermentation vats.
Aging: 15 months in French oak
Alcohol: 14% ABV
Tasting Notes: Color is vibrant violet; aromas of ripe black cherry.
Pairing: Pairs well with grilled meats, roasts, and hard cheeses.
The wine is considered to have a good aging potential, capable of lasting a decade or more.
CV Members Rating (TBA after the tasting)
References:
https://www.carmelwines.co.il/
https://www.recanati-winery.com
https://www.wine-searcher.com/
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50 Years After the ‘Judgment of Paris,’ American Wine Is Once Again on a Precipice
Illustration by Chris W. Kim
Tasting No 288 – April 28, 2026
The wine: 
– The Wine: 
– The Wine:
– The Wine: 
Tasting #287 – March 31, 2026 Tasting Spätburgunder 
The VDP also has a separate classification for Sekt, or traditional-method sparkling wine:
– The Producer: Weingut Rebholz family has long been defined by a steadfast commitment to producing pure, natural, and authentically dry wines. This began with Eduard Rebholz (1889–1966) who transformed the winery after World War II and rejected the growing trend toward sweetened, manipulated wines. In 1951, he articulated his principle of “natural wine”: wines made without sugar additions, artificial sweetening, or any intervention that alter their original character. For him, true quality began in the vineyard, and cellar work should preserve — not modify — the wine. His son, Hans Rebholz (1920–1978), continued this uncompromising dry style, even when it was unfashionable in Germany. Since the mid‑1990s, Hans’s son Hansjörg and wife Birgit have led the estate, expanding vineyard holdings, joining the VDP, and strengthening their commitment to sustainability through organic and later biodynamic certification. Their sons, Hans and Valentin, represent the next generation embracing these same values.
– The Producer: Weingut Meyer-Näkel is a producer in Dernau in the Ahr Region. It is best known for red wines made from the Spätburgunder wine grape variety, though the portfolio also includes whites and rosé. The name of the wine estate goes back to the marriage of grandparents Paula Meyer and Willibald Näkel in 1950. They cultivated an area of just 1.5 hectares yet were able to make a name for themselves, because Willibald’s production of dry red wines represented thoroughly pioneering work at the time. As of 2021 the vineyard holdings had grown to 15 hectares of Pinot Noir. The business was managed by Willibald’s son Werner, his wife Claudia and their daughters Meike and Dörte. The two sisters are now proceeding with making the magnificent terroir of the steep slopes by the Ahr tangible in mineral-laden and fruity wines. This requires a great deal of care in the vineyard as well as reduced yields, which are harvested by hand and carefully selected. The work in the cellar focuses exclusively on preserving this high level of quality through a gentle working method.
– The Wine: VDP.ORTSWEINE denotes high-quality, characterful and traditional vineyards within a town and give expression to the local terroir. Only regional varieties are used. Reduced yield yields and a long ripening period on the vine enable the typical aroma and elegant acidity and tannin structure. The slate soils of the Ahr River give Spätburgunder an unmistakable minerality that is truly unparalleled, making it something unique.
– The Producer: The Thörle Estate dates back to the 16th century. In 1985 Rudolf Thörle took over from his father Jakob Thörle and set the estate’s focus more on the traditional varietals Riesling and Pinot Noir. In the following years, the Thörle family acquired and planted excellent parcels in Salheim’s Grand Cru and Premier Cru vineyards sites to expand the estate’s diversity of terroir. Since 2006 the state has been in the hands of the next generation, Johannes and Chrisph Thörle, who manage the winery with innovative skills.
Despite not being part of the Mediterranean, the Canary Islands were included for the following :
During the 16th and 17th centuries, the Canary wine industry flourished thanks to the production of sweet wines, especially those made from Malvasia, which were exported massively to England, Flanders, and the Americas. These wines, internationally known as Canary Sack or Malmsey, enjoyed great prestige and were widely cited in European literature of the time. This golden age positioned the Canaries as one of the major wine centers of Atlantic trade, in direct dialogue with other Mediterranean regions producing sweet and fortified wines.
Sicily as a whole enjoys ample sunshine and lots of heat. However, Mt. Etna’s high elevation also provides greater rainfall, moderating breezes and cooler temperatures. Etna’s unique nature means soils, microclimates and exposures change dramatically from site to site, creating a panorama of characteristics and possibilities in the vineyards. Etna DOC is a stunning wine appellation that covers the slopes of Sicily’s Mount Etna. The appellation is famous for its unique volcanic terroir and distinctive wines. More details about wines from Sicily, and Etna DOC in particular can be found in our blog post from February, 2024 (
The Priorat wine DOP is located in the Catalonia region, just inland from the Mediterranean port city of Tarragona. The Montsant mountain chain dominates the region, with vineyards situated between 330 feet above sea level in the valleys of Bellmunt del Priorat and el Molar up to 2,500 feet above sea level on the slopes of La Morera de Montsant and Porrera. Many vineyards are located on costers (Catalan for “steep slope”), so terracing is common, and vineyards are often too steep and narrow for machine-harvesting. The slate soil on the slopes is known as llicorella due to its dark color and is the main feature of the soil’s terroir and the success of its native grapes: Ganarcha and Cariñena.
– Producer: Tenuta delle Terre Nere is one of Etna’s benchmarks, a pioneer in parcel‑based vinification and in showcasing the purity of volcanic terroir. Terre Nere’s vineyards encompass 55 hectares (135 acres) in four different subregions across the island. Altitude here ranges from 1960 to 3280 feet (600 to1000m) above sea level, creating steep slopes within an undulating landscape. The steepest gradients are closely terraced and require manual farming practices. Many vines are approaching 100 years old with a handful of plots over 130 years having been planted prior to the phylloxera epidemic of the late 19th Century.
– Producer: Bodega Envínate is one of Spain’s most influential projects, focused on minimal‑intervention wines with strong terroir identity. In the Canaries, Envínate is a highly regarded winery situated in the Tenerife Island, known for its terroir-driven, low-intervention wines made from ancient, indigenous grape varieties. The project, founded in 2008 by four enology graduates—Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez—focuses on expressing the unique volcanic landscapes of the Canary Islands, particularly in the Valle de la Orotava, where the Migan Tinto is produced, and the Taganana region.
– Producer: Founded by Lluís Llach, Celler Vall Llach is one of the emblematic names of modern Priorat, and specialist in old‑vine Cariñena and Garnacha in Porrera. Their “trossos” (plots of land) are centenary farms, with vineyards between 90 and 110 years old of Carignan and Grenache. Their slopes are impressive and don’t allow mechanized work. They ensure we have an exclusive must for our selections. These vineyards are supplemented with others, chosen for their quality among the oldest and most famous in the villages of Porrera and Torroja, all cultivated by farmers who work on a regular basis with the winery. In addition, to further ensure the complexity of our wines, the winery planted a series of vineyards with grape varieties such as Cabernet Sauvignon, Merlot, Syrah and Viognier.
– The Wine: from the same producer, its Style: Deep, powerful, mineral red with firm tannin.
Tasting 283 November 18, 2025 Pinot Noir
NEW ZEALAND – The history of Pinot Noir in New Zealand is relatively young, but it’s a story of rapid rise and global acclaim. In just a few decades, New Zealand has established itself as one of the premier Pinot Noir producers in the Southern Hemisphere, known for purity, elegance, and vibrant fruit. The earliest vine plantings in New Zealand go back to the 1800s, brought by European settlers, but it didn’t catch on due to lack of wine infrastructure, limited viticultural knowledge, and inappropriate vineyard sites. It is only in the 1970s, that the modern New Zealand wine industry began to take shape, particularly in regions like Martinborough, Canterbury, and Central Otago, where the first producer recognized that the cool, dry climate and free-draining soils mirrored conditions in Burgundy The current trends are: greater focus on single-vineyard bottlings and sustainable practices; use of native yeasts, whole-bunch fermentation, and minimal intervention; and increasing comparisons to Burgundy, especially from Martinborough and Central Otago.
ARGENTINA – Pinot Noir in Argentina is a niche production, with about 2,000 hectares of cultivation. Making great Pinot Noir is often seen as the holy grail of winemaking, a quest that Argentine Producers have been chasing for decades. The earliest Pinot Noir success in Argentina was actually as sparkling wine and many of the Pinot Noir clones available in Argentina are Champagne clones used for sparkling wine rather than still reds. Since the 2000’s producers have changed their genetic selection and red Pinot Noir wines have improved greatly. The best Pinot Noir comes from the cooler regions of high altitude Uco Valley (notably Galtallary) and low altitude Rio Negro [Barnes, 2022].
UNITED STATES – Pinot Noir was first introduced to the U.S. in the mid-19th century, primarily by European immigrants bringing vine cuttings with them. Initial plantings were scattered and experimental, and the grape didn’t gain immediate traction due to its sensitivity to climate and soil. In the early 20th century, California saw some of the earliest serious attempts at cultivating Pinot Noir, particularly in areas like the Santa Cruz Mountains and later in Sonoma and Napa. However, it wasn’t until after Prohibition that efforts really picked up again. A major turning point came in the 1960’s when planting Pinot Noir began in Oregon’s Willamette Valley. By the 1980’s and 1990’s, both Oregon and cooler parts of California were producing world-class Pinot Noir. The grape became known for its elegance, complexity, and expression of terroir. American Pinot Noirs gained further credibility on the world stage after Eyrie’s 1975 South Block Reserve placed well in international tastings. Pinot Noir is now one of the most prestigious and sought-after varietals in the U.S. Willamette Valley is widely considered one of the top Pinot-producing regions in the world, and California continues to innovate with diverse styles ranging from bold to delicate. Stylistically, these wines range from types similar to Burgundy’s (leaner, with firmer tannins and earth and mineral accents) to plusher and riper versions with rich dark fruit and spice notes, and styles in between.
CHILE – Pinot Noir likely arrived in Chile in the 19th century, brought by European settlers. However, it was not widely planted or seriously cultivated mainly because Chile’s central wine regions were too warm for Pinot to thrive. In the 1990s, Chilean winemakers began exploring coastal regions, realizing the cooling influence of the Pacific Ocean and Humboldt Current could support delicate grapes like Pinot Noir. Regions like Casablanca Valley, San Antonio Valley (especially Leyda), Limarí Valley, Bio-Bío and Itata in the south began to produce higher-quality, cooler-climate Pinot Noir. Winemakers started to use better clones of Pinot Noir (especially Dijon clones from Burgundy); implement lower yields and more precise vineyard management; and experiment with oak aging, whole-cluster fermentation, and minimal intervention techniques.
The wine – Vineyard & winemaking: this wine comes from the cool clay soils and rolling north facing slopes of Marlborough’s Southern Valleys region. The aged alluvial gravels and dense clay subsoils balance drainage and water availability to yield the region’s best Pinot Noir grapes. The key vineyards for this variety are Mustang, Delta and Barracks.
The Wine – Vineyard & winemaking: The vineyard soils are described as follows: depths of 0-40 cm: loose, sandy, loamy soil; between depths of 40-60 cm: reddish-hued compact calcium carbonate. Between depths of 60-110 cm: 90% boulder debris 5 cm in thickness, with dispersed calcium carbonate. Vineyard located in Gualtallary, Tupungato, elevation of 1450 m.s.n.m. (4757 feet). Fermentation is in roll-fermentor and 24 hL stainless steel tanks with 50% whole cluster. Fermented at an average temperature of 22ºC for 12 days. Aged 12 months in French oak (100% François Frères), 15% new barrels, 35% second-use and 50% third-use barrels.
The Wine – Vineyard & winemaking: the wine maker describes the soil of the vineyard, located in a steep slope on Chestnut Ridge, at a high elevation (around 1,800 feet), as weathered igneous rock of charnockite granite containing a complexity of quartz, pyroxene, feldspar converting to clay and other minerals. This wine is aged for 11 months in French oak barrels. (30% new French oak, with the remaining in neutral French oak).
The wine – Vineyard & winemaking: The wine is produced from fruits from the Quebrada Seca vineyard (Block 5 and Block 15) which is situated on the northern bank of the Limarí River at an altitude of 190m above sea level, just 22 kilometres from the Pacific Ocean. The soils are clay and rich in calcium carbonate; the temperatures are cool and the mornings cloudy, so the fruit ripens slowly, producing fresher wines. Block 5 is associated with the Santa Cristina soil series. They are of colluvial origin with angular stones and a high percentage of rusted iron-rich red clay and calcium carbonate in the subsoil. Block 15 is associated with the Quebrada Seca soil series. These are of colluvial origin, without angular stones and have a high percentage of rusted iron-rich clay and calcium carbonate. It has a semi-arid coastal climate. The proximity to the ocean and the cool sea breezes that blow directly towards the valley cool off and moderate the temperatures at the vineyard and this, together with the morning fog, results in slow, prolonged fruit ripening, making for fresher wines.
The very first thing to understand is that Greece is much more diverse in terms of climate than most people realize. The country has everything – from arid Mediterranean islands to wet, mountainous pine forests that receive snowfall in the winter. With such a diverse climate, you can expect Greek wines to be quite varied as well. So, one of the best ways to wrap your head around Greek wine is to split the country up into four overarching wine zones based on their climates. 
The Best Wines from Greece – a summary 
The Producer: Domaine Douloufakis Winery: In 1930, Dimitris Douloufakis became one of the first winemakers in Crete to produce wines professionally in his traditional, old winery. Their privately owned vineyards of 200 acres are located in the heart of the wine-growing zone of Crete, in Dafnes, Heraklion and at an altitude of 350 – 450 meters. The limestone soils of the area and the microclimate that prevails are considered ideal for the production of good quality grapes. This region has a long history in viticulture and also has been established as a Protected Designation of Origin for Liatiko wines .The privately owned vineyards are certified 100% organic and span over 70 acres of rolling hills in the Dafnes sub-region, a village close to Iraklio in Crete. 
– The Producer: Greek Wine Cellars, formerly known as Kourtaki Wines, is a large, historic wine producing and blottling company in Greece. The company was founded in 1895 by Vassili Kourtakis, one of the first Greeks to gain a diploma in oenology. In 1905, the company established in Markopoulo, Mesogia, an old wine-growing region where it continues to operate today. The company has continuously expanded its operations to include several regional wineries across Greece, including Ritsona, the Peloponnese, and Crete. It encompasses several brands split in three divisions: Kourtaki, Calliga and Oenoforos. Their wines are produced under PDO and PGI appellations. The winery’s annual production is approximately 30 milion bottles, half of which is exported. The The Ritsona winery in central Greece has always been at the forefront in implementing new methods and investing in modern technology with the aim of constantly improving the wines it produces. 
– The Producer: Kir-Yianni Estate was established in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry. Kir-Yianni, “Mr. John” in Greek, is best known for producing premium Xinomavro from the slopes of Mt. Vermio in Northwestern Greece. Today, Stellios Boutaris, son of Yiannis, actively manages the winery and their two 30+ year-old estate vineyards located in Naoussa and Amyndeon. The Kir-Yianni philosophy is a desire for innovation, respect for tradition and true knowledge of the wine, from the grape to the consumer. 
– The Producer: Mitravelas Estate was founded in the city center in 1913 and later in the 1950’s the three Mitravelas brothers Andreas, Spyros and Nikos took over the winery. By the end of the 20th century, the family owns about 10 hectares of vineyards in various areas of Nemea zone. The winery is located in Achaldia, one of the best sites in Nevea. Some pieces of the land are formed of extremely old vines which are dry farmed non irrigated. This results in very small annual production and on the other hand excellent concentrations and ripeness of the grapes. Elements necessary for the highest quality in the wines produced. 
Club del Vino - Washington DC area 