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Pepper, olives, violets, and a flash of smoke—one swirl is all it takes to see why Syrah might be the new heartbeat of kosher red wine. We follow the grape from Hermitage’s granite slopes to Israel’s basalt and limestone and then to Australia’s sun‑drenched valleys, mapping how climate and terroir turn one variety into a chorus of styles. Along the way, we dive into cellar choices—whole cluster or destemmed, French or American oak, mevushal or not—and explain how each decision reshapes texture, spice, and fruit.

We share the producers and bottles that anchor the category: Yarden’s benchmark Syrah from the Golan, Dalton’s lifted Upper Galilee expression, boutique natural Shiraz from Harkham in Hunter Valley, the accessible joy of Teal Lake, and California’s polished Herzog Special Reserve. You’ll taste with us, step by step, exploring inky color, blackberry and blueberry fruit, black pepper and smoked herbs, and a finish that stays savory and poised. We set Syrah beside Cabernet to show why one commands and the other connects—how Cab’s angular tannins and cedar line up against Syrah’s velvety frame and Mediterranean soul.

As the climate warms, Syrah’s thick skins and sun tolerance make it a resilient choice for Israel and beyond, aligning with sustainable farming and the growing demand for authentic, low‑intervention wines. We break down market tiers, value dynamics, and why younger drinkers gravitate to terroir‑driven styles that pair effortlessly with lamb, harissa, and charred eggplant. By the end, you’ll have a buying roadmap, a tasting framework, and a clear sense of why Syrah is gaining momentum across kosher shelves and restaurant lists.

Pour a glass and join the conversation. Subscribe for more deep dives, share this episode with a friend who loves bold reds, and tell us: which Syrah or Shiraz captured your story this week?

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A drought year wasn’t supposed to reward restraint—but 2025 had other plans. At Vitkin Winery, we walk the rows with winemaker Assaf Paz and discover how a parched winter, scrambled ripeness windows, and a nation holding its breath forged wines with unusual clarity and nerve. When irrigation couldn’t fix stressed vines, an old, dry-farmed Carignan did: deeper roots, stronger canopies, and, shockingly, higher yields. The lesson is simple and radical—let the vineyard do the talking, and you’ll hear terroir more clearly than any dial you can turn.

We dig into the moments that defined the vintage: Macabeo arriving before Gewurztraminer, Argaman sprinting just behind Pinot, and decisions made by mouth and nose when spreadsheets said wait—Assaf shares where he trusted instinct over numbers and why certain lots earned time in the barrel. The glass tells the story—Riesling held on lees and released late for texture, a high-altitude Chardonnay with zero malolactic that rebukes butter for mineral precision, and Grenache Blanc grown on a stony, unforgiving site to capture salinity and lift. A tiny Tanat, fermented in a single open bin, becomes a symbol of the year: scarce, personal, unforgettable.

We also step outside the cellar door. As hostages returned home, a quiet weight lifted across the team. Rival wineries swapped scarce clarifying agents and enzymes—no invoices, just trust—proving that when the work matters, production stands together. And through it all, Pinot Noir taught restraint that sharpened the whole lineup: not lighter, but clearer; not louder, but truer. Wine here is more than flavor; it’s a message in a bottle about land, craft, and resilience. If you’ve wondered how Israeli terroir can be both tough and graceful, this is your pour.

Enjoy the conversation, then share it with a friend who loves wine made by touch and time. Subscribe, leave a review, and tell us: when would you trust your gut over the data?

Contact Assaf Paz at Vitkin:
Turtle Bridge, Alexander Stream, Kfar Vitkin
Waze: “Vitkin Winery”
tel. +972-9-8663505
fax. +972-9-8664179
WhatsApp: +972-54-4866350
Email: info@vitkin-winery.co.il
Mailing Address: PO Box 267, Kfar Vitkin, 4020000

And please stop by and visit:
Open Sun.-Thur. 09:30-17:00
Fridays 10:30-15:30
By appointment

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www.TheKosherTerroir.com
+972-58-731-1567
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Sweet can be serious, as we look at Moscato’s long road from ancient Muscat vines to Piedmont’s low-ABV sparkle, and the cobalt-blue bottle that took kosher wine mainstream. Along the way, we explain why this fragrant style became a first-love wine for so many people who once felt intimidated by tannins, tasting notes, and cellar talk—and how it still manages to honor religious tradition all while elevating the mood of the moment.

Muscat grapes harvested for aroma are gently pressed to preserve their perfume, then cooled for fermentation, which is paused early to retain residual sugar and natural CO2. All while abiding by DOCG guardrails for Moscato d’Asti. We contrast that rigor with the myth of “sugar water,” then taste it in detail—honeysuckle on the nose, white peach and citrus zest on the palate, a bright spritz, and a clean finish that invites another sip.

The story widens from Bartenura’s pop-culture breakout to a full kosher Moscato category built by Israeli and Italian producers, plus smart packaging moves like cans and splits that brought wine into spaces once dominated by beer. We address critics head-on, reframing sweetness through the lens of purpose and pointing to a future of organically farmed, site-expressive Moscato at 8–9% ABV that keeps joy while adding depth. If you’ve ever rolled your eyes at a sweet wine, this conversation might change your mind—or at least give you a new glass to share.

Enjoyed what you heard? Subscribe, share with a wine-curious friend, and leave a review to help more listeners find us. Then tell us your Moscato story on Instagram with #TheKosherTerroir or via email TheKosherTerroir@gmail.com.

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The Slichot prayers rise like mist from the terrace of Beit Yisrael Synagogue in Yemin Moshe, carried skyward by the Solomon Brothers Band as Jerusalem's ancient walls stand witness. This rare recording captures repentance transformed into celebration—a spiritual vintage worth savoring.

Rabbi Yeres offers profound wisdom about tears and prayer. From the Talmud, he shares that when the Temple was destroyed, the gates of prayer were locked—but the gates of tears remained forever open. In a year marked by tremendous suffering for Israel, this teaching carries special weight. Through Maimonides' concept of complete repentance, we learn that true transformation happens when we choose righteousness at the height of temptation, not merely when it's convenient.

The musical experience elevates everything. Harmonized voices intertwine like grape clusters on the vine, reminding us that spiritual transformation rarely happens in isolation—we need community to support our growth. As the melodies echo against Jerusalem's stones, we taste something unfinished, like wine still mid-ferment, alive with possibilities. Rosh Hashanah approaches with the promise of renewal, a chance to pour a new glass and begin again with clarity and courage. Join us as we trace how wine and spirit intertwine, and discover what vintage this new year will bring.

The Solomon Brothers Band

For Bookings Contact: Worldwide Bookings

​Nachman Solomon 054 553 5191 nachmant@gmail.com

USA: +1 718 487-9054

Rabbi Chanoch Yeres +972 52 566 6230

Beit Yisrael Synagogue
2 Pele Yoetz St. Yemin Moshe Jerusalem

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Nestled in the rugged hills of Montserrat, Spain, lies a winemaking story so unlikely you might think it's fiction. Jürgen Wagner, a German-born winemaker who now leads exports for Capçanes winery, takes us through an extraordinary journey of transformation, tradition, and unexpected salvation.

This small cooperative of just 55 farming families was on the brink of collapse in the early 1990s. Having been downgraded from bulk wine producer to mere grape supplier, their future looked bleak until a Barcelona Rabbi made an unusual request: could they produce kosher wine? That decision in 1995 not only saved the cooperative but catapulted them to unexpected fame when their second vintage was rated the third-best wine in all of Spain—kosher or not.

Wagner reveals the fascinating parallels between ancient kosher winemaking laws and modern natural wine practices. The prohibition of animal-derived fining agents, commitment to minimal intervention, and reliance on indigenous yeasts creates wines of remarkable purity and expression. Working with century-old bush-trained vines yielding just 1800-3000 kg per hectare (versus a potential 15,000+), Capçanes crafts wines of extraordinary concentration and character from their mountainous terroir.

Perhaps most compelling is their innovative approach to vineyard management. Through a point system that rewards quality farming practices, organic methods, and continuous education, they've created powerful incentives for their member farmers.

Today, Capçanes exports to over 60 countries, with 15% of their 600,000-bottle production dedicated to kosher wines. As climate change presents new challenges, they remain focused not on expansion but on strengthening relationships and maintaining their commitment to quality. Subscribe to hear more remarkable stories of wineries where tradition meets innovation, and cultures connect through a shared love of exceptional wine.

For more information:

Celler De Caçanes

Carrer Llaberia, 9 – 43776 Capçanes – Tarragona (Espanya)
Phone: 977 178 319
cellercapcanes@cellercapcanes.com

Jürgen Wagner (Export Manager)
Móvil. +34 617 349 856
j.wagner@cellercapcanes.com

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Alessandro Cellai speaks with the gentle confidence of someone who has transformed Italian wine over three decades, yet he carries his accomplishments with remarkable humility. As we journey through his winemaking life – from early mentorship under the legendary Giacomo Tachis to his current leadership at multiple prestigious estates – a philosophy emerges that transcends technique.

"In all great wines we must recognize terroir. In top wines we must recognize the grape. And we must recognize the DNA of the winemaker." These principles, instilled by Tachis (creator of Super Tuscans like Sassicaia), have guided Cellai through an extraordinary career spanning Castellare di Castellina, Rocca di Frassinello, and now Valle Piccola. His flagship wines tell distinct stories – the elegant Isodi di San Nicolo with its proprietary Sangiovetto clone, the powerful yet refined Baffanero Merlot, and innovative Sicilian projects that blend tradition with modern vision.

What makes this conversation particularly fascinating is Cellai's decade-long partnership with Dr. Ralph Madeb to create kosher versions of his acclaimed wines. Unlike many elite winemakers who resist kosher production, Cellai embraced it with genuine curiosity. "I want to thank you for giving me the privilege of making kosher wine," he told Madeb – a sentiment that reveals his character as much as his winemaking philosophy. Even more surprising is his recent successful venture into Mevushal production, finding ways to maintain quality despite the heating process required for kosher restaurant service.

Beyond technical mastery, Cellai's story is one of continuous growth and openness to new challenges. "Always we can learn, always we can be better," he reflects, a mindset that has taken him from Tuscan hills to Sicily's coastline, from traditional methods to kosher innovation. As both his children now follow him into winemaking, Cellai's greatest legacy may be this philosophy of humble excellence – creating wines that honor the land while remaining open to evolution. What glass will you pour to experience his remarkable journey?

For more Information:

Alessandro Cellai

https://www.instagram.com/cellaiale/?hl=en

Dr. Ralph Madeb
M&M Importers

Address: 1100 CONEY ISLAND AVENUE
BROOKLYN, NY 11230
Phone: +1 718-684-9826

email: rmadeb@mandmimporters.com

Website: www.MandMimporters.com

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The pop of a cork, the swirl in the glass, the scent of fruit, earth, and time captured in a single sip—wine has been the centerpiece of Jewish tradition for millennia. Yet something remarkable has happened in our lifetime: kosher wine has transformed from sweet ritual necessity to world-class luxury, collecting international medals and commanding respect from the most discerning palates.

This transformation couldn't come at a more paradoxical moment. While kosher wines reach unprecedented heights of quality and prestige, global wine consumption is plummeting. From France to America, younger generations are turning away from wine entirely, opting instead for craft cocktails, premium spirits, and botanical beverages that deliver instant gratification without wine's perceived complexity.

For kosher wine producers who have spent decades elevating their craft, this cultural shift presents an existential challenge. The industry must now balance tradition with innovation, finding ways to make wine feel relevant to a generation raised on customization, immediacy, and visual storytelling.

From new formats and accessible language to collaborative experiences that highlight wine's unique ability to connect us to place and time, the future remains bright for those willing to rethink what luxury means in a rapidly changing world.

Subscribe to The Kosher Terroir for weekly deep dives into the intersection of wine, tradition, and contemporary culture—because wine, like identity itself, is constantly evolving while staying rooted in what matters most.

Support the show

www.TheKosherTerroir.com
+972-58-731-1567
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Nestled in the ancient hills where Jacob once dreamed of a ladder reaching to heaven, Hillel & Nina Manne have created something extraordinary, a boutique winery that transforms biblical terroir into world-class kosher wines. This episode takes you to Beit El Winery, where tradition meets innovation in every bottle.

With disarming candor and refreshing pragmatism, Hillel shares his journey from agricultural studies at UC Davis to establishing vineyards in the historically rich Judean hills. "I make wine that I like, my family and I drink as much as we can, and what's left over we sell," he tells us with characteristic straightforwardness. This philosophy—focusing on personal enjoyment rather than market trends—has paradoxically led to remarkable success.

The Manne family's approach to winemaking challenges conventional wisdom at every turn. In comparison, many winemakers tout minimal intervention, but Hillel advocates for active management in the vineyard, resulting in higher phenolics and more developed flavors. His Carignan, initially planted as a "simple wine" for neighbors, has become their signature offering, beloved for its approachability and complexity. Meanwhile, their Merlot defies the varietal's often maligned reputation to become another standout in their portfolio.

What makes this story particularly compelling is how the family maintains complete control from vineyard to bottle. Now joined by sons Meir and Shalom David, they produce approximately 40,000 bottles annually, with plans for modest growth while maintaining their boutique identity. Their wines span multiple tiers, from the popular Sulam Yaakov (Jacob's Ladder) line to limited special releases like the 5757.

Whether you're a wine enthusiast, a student of agricultural innovation, or simply fascinated by how ancient land can yield modern excellence, this conversation offers remarkable insights into a family that has turned its passion into liquid poetry. Open a bottle of something special and join us for this unforgettable journey through the kosher terroir of Beit El.

Hillel Manne Owner, Winemaker / Nina Manne, COO

Visiting the Winery (by Appointment)

Sunday - Friday 8am - 4pm

Phone: +972 (0)54-724-0935

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Thursdays 6:30pm Eastern Time on the NSN Network and the NSN App