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Israel has produced wine since antiquity; commercial modernisation began in the 1980s with the establishment of Golan Heights Winery. The most prominent regions are the Upper Galilee (400–900 m altitude, limestone and basalt soils, cool nights), the Golan Heights (volcanic, 400–1,200 m, high diurnal range), the Judean Hills, and high-altitude Negev sites. Bordeaux varieties — Cabernet Sauvignon and Merlot — dominate; Syrah is gaining ground at higher elevations. Most production carries kosher certification; Mevushal wines have undergone flash pasteurisation to allow service outside the home.



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