Regions

Israel, like many long thin countries, has a surprising number of microclimates. It is possible to ski in the morning on Mount Hermon in the north, and in the afternoon to go scuba diving to see the Coral Reef in the Red Sea resort of Eilat. Likewise, it is possible to be in the Central Mountains at 3300 feet altitude, and a short time afterward to fall away to the Judean Desert, where the Dead Sea, the lowest point on earth at 1300 feet below sea level, is situated.  One can visit the hot, humid Sea of Galilee, where you will be surrounded by date palms and banana trees. Climb ten minutes on to the Golan Heights and cool climate produce like apples, pears and wine grapes are grown. It is a country of variety, extremes, but all on a small scale. Israel would comfortably fit into New Jersey.

A hiker may walk anywhere in Israel and find ancient wine presses, providing evidence of a long winemaking history. In modern times the original vineyards were planted in the coastal regions and they formed the basis of Israeli wine for a hundred years or so. With the quality revolution, the vineyard areas moved northwards and eastwards in search of higher elevation. This was when the cooler areas of the Golan Heights, Upper Galilee and the Judean Hills became known for producing quality wines. Today the largest concentration of vineyards is in the north (Galilee & Golan) and the Judean Foothills, between Tel Aviv and Jerusalem.

While the Wine Map of Israel is divided by topography, soil, and climate into six distinct regions, it can be difficult to classify Israeli producers by region.  Many locate their winery in one region but produce wines from several or all regions – taking advantage of the fact that grapes picked from any corner of the country can be delivered to the winery within an hour or two.