Beit El Winery: Biblical Vineyards to World-Class Wines

Episode Transcript
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S. Simon Jacob (00:09):
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode.
From Jerusalem, from the hillsof Beit El, where Jacob dreamed,
Trained in agriculture at UCDavis, but rooted deeply in the
ancient terroir of the Judeanhills, Hillel has built a winery
that is both a modern boutiqueproducer and a living bridge to
the biblical past.
a boutique winery, turningancient terroir into world-class
kosher wines.
It's here, on Today, his rowsof Cabernet, Merlot, and

(00:29):
Carignan vines are nourished bythe same sun and soil that
sustained generations before him.
Steeped in history and prophecy, Hillel Manne and his family
have been quietly crafting winesof rare elegance and soul.
We'll talk to the visionariesbehind the label, explore the

(01:10):
marriage of faith andfermentation, and taste the
wines that carry the story ofthis place in every glass.
If you're driving in your car,please focus on the road ahead.
If you're relaxing at home,please open a bottle of great
kosher wine.
Sit back, relax, as this storyabout Beit El is not just about

(01:33):
a winery.
It's a testament to how land,history and human devotion can
merge into something trulytimeless.
My name is Hillel Manne, okay,beseder.
And this this is Nina.
Nina Pleasure.
Okay, so the questions I haveis I want to know a little bit

(01:56):
about your history and you knowwhy you made Aliyah and your
path to actually making wine.

Hillel Manne (02:10):
I always sort of wanted to move to Israel.
There used to be this thingwith you come and go to an opan,
and it wasn't.
There weren't so many yeshivaprograms when we were young,
when I was young, when I wasyoung anyways, and the in 77 I I

(02:31):
did an opan in nekipot, zainsohim, and and it was great, I
had a great time and I then Icame back to america and wanted
to learn all about cottonbecause I had to do a bachelor's
degree from my parents, right,and so that was so.
Then I came back and, inshallah, I ended up working in the

(02:51):
vineyard in 96, when I moved toBeit El, the obvious, or the,
what appeared to me then wasappropriate agricultural
activity was grapes here in thisarea.

Was there a family impact from your journey?

My parents weren't very happy about us moving to
Israel, but me and my brothermoved to Israel and we had kids
and they enjoyed thegrandchildren.
My sister stayed in New Yorkand doesn't have children.

So you have grandchildren and grandchildren
here.

Me now.
My parents are nifter Okay, butno you now?
Yeah, I have, I have.
Yeah, you know my granddaughtergotten get my oldest
granddaughter got getgranddaughter got married a
couple weeks ago.

That's something I'm still waiting for.

None of my grandchildren are married, so I
have no great-grandchildren yetI've got a grandson, who's an
officer, and he's got the kids,he's finishing up the basic
training with them and they'reready to go in the next couple
of weeks.
Wow.

So this is my number two son, and his eldest
is in Givati, so Baruch Hashem.
Okay, what inspired you tochoose Betel as a site for
planting grapes and to be here?

I chose to live here, okay, and I chose to live
here because it was a settlementbut with all the services.
Before we lived in Petah Tikva.
You want to take the kids tothe swimming pool?
When they're separate swimming,right, yeah, okay.
Pool when they're separate,swimming, right, yeah, okay.

(04:49):
And and the you know, and therewas, like you know, from, uh,
seven o'clock at night till 11o'clock at night, and you know,
and I mean there wasn't anythingavailable and here was,
everything was available.
You know, there was schools hada good reputation, the there
was, there's clinics here,there's whatever you need.
It was a family-orienteddecision.
And then, when I got here, Iwanted to do something in
agriculture and I looked aroundand, because of the poor land

(05:15):
and the topography, it's makingwine.
But I had a terrible businessplan.
I wanted to make simple grapejuice and wines and sell it to
my neighbors.
That was a terrible mistake.
Never try and make money off ofyour neighbors.

(05:39):
You got that right away.
It took me a number of years topick that up.

It took me a number of years too.
Ein chacham kabbal, that's whatI tell my wife.
Can you describe the journeyfrom your first vines to today's
?

production.
The first step is that Iplanted Karan Yan because I
wanted these simple wines, right?
Wow, and it turned out to be myKaran Yan.
I don't know whether you knowmy wines, but my Carignan is
very popular, as it turns out.
Now, my take on it from myexperience is that people, they

(06:17):
don't have the self-confidencewhen it comes to wine, so their
decisions are kind of you'vesecond guess them.
Okay, but they like somethingvery smooth and they don't
necessarily like the big tannic.
Uh, cabernet, that right, butthey still.
All they know is they come inthe store and say give me my
cabernet, right yeah so hereit's.

(06:37):
You know a lot of my wines, alsothe merlot, in israel, but also
in the english-speaking worldthat has a very bad rap as a
wine.
I made two pallets of it, sayfor argument's sake, okay, and
just sat there and nobody wastasting it for like two years.
Right, because you know nobody.
And then, somebody came in andtasted it and made a lot of

(06:58):
noise about it.
Now it's something, my Merlotfrom Forte Poix.
It's a good wine.
It's very concentrated, verysophisticated wine.
But I'm just saying that thosewere sort of things that
happened on the way.
And then the big thing in thelast few years is that I have
two sons, his son Meir, andShalom David, who work with me

(07:21):
in the winery and they've reallyA.
They brought it to a differentlevel and they're always trying
something.
I don't know whether we've gotit still.
We make Cochon de Pesach brandy, we make white wine rosé, all
sorts of interesting things arehappening and they're really
very effective.
Isad Mir is very effective inmarketing.

(07:41):
Nina is also very effective inmarketing.
Everybody knows that and IsadMir is very effective in
marketing.
Nina is also very effective inmarketing.
Everybody knows that, and IsadMir is very effective in
marketing.
And Shalom David is veryorganized.
He studied it in Ariel in ShifiJoy's program, and he comes in
with a little bit moreorganization than I have.

Itzik Stern (08:05):
My favorite thing about your Merlot is the
anecdote that comes with it.
Mr O'Meara told me a milliontimes that people taste it and
it's called Merlot Tapuac.
He says people taste it andthey try to be the aficionados
and they taste it and they go.
I'm really getting that apple,I'm getting that tapuac in there
.
And he just says you're right,there's some tapuach in there,
come on, guys.
But he goes along with it andit makes people feel like they

(08:27):
know exactly what they'retalking about.

Yeah, that's.
That's the difference betweenme and marketing.
Okay, is he's nice, I'm notnice.

He'll learn what were some of the early biggest
challenges that you faced at thevery beginning.
I promise there's going to bequestions about the wine too,
but I'm asking.

No, I don't.
You know what's a challenge.
A challenge is what's in yourhead, right?

A hundred percent it's all about what you.

If there was something that I'd really like
to change, it would be thepoliticians.
What do you call them?
Bureaucrats, stuff like that,but it would be the politicians.

What do you call the bureaucrats?
Stuff like that, but but butthat's not happening.
That's part of nature, newton,and whatever.
Okay, gravity, whatever.
Are there biblical or spiritualroots that, uh, shape your
approach to winemaking?

no, not to the winemaking okay, I make wine,
make wine, that usually theprocess is that I'm making
something that I like, okay,okay, and then I have to go and
find somebody to sell it to,okay.

I mean first You're very pragmatic.
I love it.
I totally love it.

No, no, no.
I love it because you thinklike I think, no, no, no.
Let me rephrase that Go aheadand then I make wine that I like
, yes, and me and my familydrink as much as we can, and
what's left over we sell.
Okay, so that's clear.
It's about a hedonisticexperience.
Okay, we're having a good timehere.

(10:03):
Okay, the question is about theBible.
Okay, when somebody buys wine,they don't just want wine and
their fish, they want a storyabout it, and so we've got the
biggest story in the world.
I mean, you know it's here.
It's part of the experiencewhen people come here to visit

(10:24):
and everybody's invited to makean appointment before you come.
But everybody, you know, we'vegot the vineyards here and we've
got the history and we've gotarchaeology and we've got all
sorts of interesting things.
It's part of the experience,part of the story.

Yep, let's talk about more technical wine things
.
It's part of the experience,part of the story.
Yeah, let's talk about moretechnical wine things.
The Terra Rosa soils here areunique.
How do they express themselvesin your wine?

Look, everybody likes this deal about terroir.
I understand it's part of yourthing, okay.

Yes.

But why is everybody on it?
Because it's the only thingonly they have.
Okay, right.
But everybody also hassomething else that they're
forgetting about.
Okay, it's about the, thepeople growing the grapes and
people growing the wine.
What their, what theirmotivation is, okay.
Okay, there are people who wantI, I mean I'm fortunate, I mean

(11:26):
I buy grapes out, but most ofthe grapes I grow, I'm a farmer,
that's my.
I make grapes and then try notto ruin them in the winery, and
then everything's good, okay.
And the point about terroir isthe question is it's something
of a talking point, buteverything fits together.

(11:47):
But you know you aren't gettinganywhere unless you decide
where you're going to first,right, and so you have to say
what I want to do.
Okay, and the terroir is partof that puzzle, but it's not.
You know, everybody comes intothe store and they say how many
months was it in a barrel?

(12:08):
Right, they didn't ask whatbarrel, they didn't ask how many
kilo per?
Do you know how the crop yield?
They didn't talk, did you?

do?
I'm going to ask you thosequestions, but no, I'm not.
No, no, no, no, no.

I'm just saying that people talk about talking
points so that they havesomething to talk about, right
and and and that's great.

Okay, nothing wrong , but it's you have to, but it's
not the most relevant points,no, it's part of the puzzle.

everything's part of the puzzle, but I will will
tell you something about thealtitude here being 850, where
you're sitting, 870 meters abovesea level.
It gives us an advantage isthat in the evenings it's cool,
and why is that important?

You've already discussed that.
No, no, no, go ahead, tell meOkay.

But everybody talks about this but plants
don't respire.
Plants respire by temperature.
Okay, it's not like you take ahigh schooler, undergraduate,
right, and he respires accordingto the beers in the room and

(13:24):
the music and whatever right andplaying basketball, whatever it
is right.
And plants it's a function ofthe temperature and at night,
when the temperature goes down,they don't respire.

They respire much less okay.

And so that's great, because during the day
they're doing photosynthesis,they're going forward In a lot
of places.
It's hot at night and they'rerespiring like nobody's business
and they're taking a step back.
So it's a matter of how muchforward.
Everything's about thephotosynthesis and the

(14:02):
biochemistry that's going onthere.
That's what makes the grapes.

But it's also what you were speaking about.
With regard to the winemaker.
That's the reason why mypodcast is called the Kosher
Terroir, and I take a lot offlack for that, because people
say there is no such thing as akosher terroir.
I take a lot of flack for that,because people say there is no
such thing as a kosher tewa.
And my feeling is that thewinemaker and his process and

(14:30):
what he does is an integral partof the wine and because of that
it's as much a part of theenvironment around it.
He's an integral part.
The process of what you'redoing is place a part in the
story of the wine.
So that's the reason why I evenuse the name the kosher terroir

(14:52):
, and I do take a lot of heatfrom that, from you know it
doesn't matter.

If you do something, you'll get heat.
Yeah, I know, that's easy.

Okay.

If you don't do anything, then it's cool,
everybody likes you, okay.

Yeah, go ahead.
Okay, is your philosophyminimal intervention or maximal
intervention?

In the field.
There's a lot of intervention,and that's how I get good grapes
okay.
Okay now, why is that?
First of all, I see success.
I see higher phenolics.
When you do the leaf pluckingand you get the berries out in

(15:47):
the sun, it's like anything else.
You get the morphinols.
It's like somebody gets darkerafter a suntan they get the
morphinols.
That makes the wine.
The wine's not only the colorbetter, but the taste and the
whole experience is better.
Also, you look at a lot ofthings that are going on in the

(16:07):
fermentation.
You know, and that's the yeast,and it's not only the yeast,
it's what they're eating.
You know, they're eatingsomething really neat, so
they're having a good time too,and as a result, you get a lot
of yeast fermentation byproductsthat are good because of what
you did in the field.
But the question aboutintervention is yes, I'm into,

(16:37):
and one of the things in Franceis it's against the law to
fertilize.
Yes, it's against the law towater, anything To feed on water
?
To water In most cases.
In most cases, in the mostespecially in the high-end cases
, and the deal there is is is no.

(16:58):
Follow the plant, see, you knowhow it's developing, whether it
needs more water or not lesswater.
I'm the one in control.
I don't want it to do whateverit wants.
I've got a specific game planfor the grapes.
Okay, we do petiole analysis toknow how to fertilize.

(17:18):
We follow up on it.
It's part of the game plan, thehand work.
But look, usually the grower isone person and the winery is
another person.
That's why it's interesting withyou that you're the same person
, Okay that's traditional inFrance.

(17:38):
It's not like I inventedanything, but the difference is
when the grower is growing, he'sgetting paid by the acre, he's
getting paid by the ten, by theyield, by the ton, whatever it
is right.
And the winery has to make winewith what, and they try and
influence how he works right.
So they aren't working at Atodds.

(18:03):
At odds, okay, at odds is goodenough.
You're saying they don't havethey're not working in unison.

They don't have the same incentives.

Yeah, they don't have the same goal.
They aren't headed for the samepoint.
The grower at the end of theseason, he just wants to pick
the grapes and go fishing right.
The end of the season, he justwants to pick the grapes and go
fishing right.
Right, give me another coupleweeks.
I get more mature grapes.
I get more.
You know, people complain aboutthe high alcohol.

(18:34):
I happen to like the highalcohol if you don't want, you
know, and the truth is thatpeople, you know, when they're
tasting wine, they complainabout the higher alcohol only
after they read the label, notwhen they taste it Not before
they taste it.
And I mean because it's only notonly about you know what it
does to your you know, once itgets into your blood system it's
got a lot of the mouthfeel,whatever you call it, and the

(19:01):
you know how much mouthfeelyou're getting there.
It's important it has a bigimpact there, but also the color
changes.
The color gets more developed,the tannins soften up, the pH
maybe comes into balance.
Right, that's what I'm lookingat when I'm picking.

(19:22):
Is the right fruit, is what I'mlooking at Other people, you
know they don't necessarily havethat luxury.

So normally I would ask where's wine made?
In the vineyard or in thewinery?

In the vineyard.
Okay, if you bring good wine tothe vineyard, you can make good
wine.
Yeah, but not necessarily youcould screw it up.
I've done it.
Yeah, the if you, if you hadanything you do is is about the
raw material.
Okay, yeah, right, you know Iget all sorts of people and try

(19:59):
and ask and make my appropriateright.
But I mean, like a teachercomes in, said, it's about the
raw material.
I mean, if you get a student,that's, you know, not the
sharpest kid, can you make agenius out of him?
No, no, you can give himopportunities according to his
capacity.
It's about raw material.

(20:20):
Okay, but you can't screw it upin the winery.
If you screw up in the winery,if you screw up in the winery,
it's not Well, we can distill itstill.
That's true Now that you have?

Yeah, that's true.

Now that I've got that in line, we've got a
solution.
Yeah, no, there were wines thatwe sold in one way or another
because we didn't want itinvolved in our brand.
Fancy wineries often have that.
They have their grand fin andthen they've got another label
that they can put the lesssuccessful wine out.

Or they can sell it to another winery to do what
they want.

It depends on the setup, but that's an advantage.
Obviously, I won't't.
I almost did it, but I won'ttalk about another winery in
israel.

But I want you to know something I edit
everything.
So even if there's somethingthat you do say, you can always
say hey, please don't leave thatin the podcast, I edit
everything, okay?
So I'm just telling you.
You'll know from the nextquestion.

There is a winery here in Israel that's got a
tremendous advantage that theysend it to their mother winery
if they aren't happy about it.
Right, they've got a verycompetent winemaker and he does
whatever he can to make a goodwine, and the wine that he added
up to his standard or to themarketing standard they said,

(21:48):
okay, we don't need.
You know, that's an opportunitythat you often have a
sophisticated consumer, right,he can get the rejects.
Why was it rejected?
Maybe it was just rejectedbecause the marketing department
says I don't need that muchreserve and so it'll get bottled
.
That happens sometimes, yeah, soit gets bottled and sold at a

(22:08):
lower price point, right.

In Betel.
How do you balance traditionand innovation in the vineyard
and in the solar techniques?

Look, let me say it this way, we balance learning
as much as we can.
Okay, yeah, what gives goodresults, we work on that.
Okay, there's no secret.
It's look in the halacha world,I've got my rules right.

(22:41):
Yeah, one makers, I don't haveany rules.
Okay, but this is a criticalthing to understand.
Is that we talked about France aminute ago?
I was talking to a Frenchman.
Okay, I was actually.
It doesn't matter what I wasinterested in, okay, and I taste
non-kosher wines.
If I think there's something tolearn, you know I taste and

(23:02):
spit okay.
The point is that I was talkingto this winemaker, tasted the
wine and I wasn't reallyimpressed and said I, you know,
it needs a little bit more.
You know power in it, some,whatever you call it, I want to
call it, and he does this sortof.
I mean, our communication wasvery poor.
I know a few words in French.
It was and, and, and I saidmaybe you could plant some

(23:28):
Cabernet, put some more CabernetSauvignon into this plant.
He says here, in this location,I cannot plant Cabernet
Sauvignon.
Okay, and I'm aware of the law.
So I understood the issue and Isaid how about Malbec?
And he said no, and then, in aminute of candidacy.

(23:50):
He says what I can do is I canorder from the nursery Cabernet
and ask them to write on thebill of lading Merlot.
But that just gets back to whatwe think about politicians.
We don't have anything specialin Israel.
They're all there to get aroundit, work around them.
In France there's good research.

(24:17):
Okay, there is research.
They've got lots of money forresearch.
Okay.
In Israel there's a muchsmaller budget for research.
Okay, but in France they dowhat their grandfather did.
Okay, but in France they dowhat their grandfather did.
And in Israel, everybody'sinterest, we go.

(24:38):
It doesn't matter whether it'sthe Department of Agriculture or
whether it's Kamal Mizrahi orwhoever puts it together, or
Shivi.
There are great seminars wherepeople come and you get, and
people are talking about things.
It doesn't have to be theirconcept that you go home with,
but you hear something, youthink about it, you think about
what you're doing and we'relearning all the time.

(25:00):
It's a changing thing, but it'snot only about me.
That's changing.
The market's changing themarket.
20 years ago, 30 years ago,there wasn't anything to drink
and people said I don't likewine.
Right, it was, you know.
And then, as wines came ontothe store and people started
having the opportunity, having alittle bit more money, so they

(25:25):
were buying higher quality wines.
So it's also about me.
They've been choosing my winesas well no, you're, you're 100.

Right, let's talk a little bit about them.
What are, what are, the winesthat you offer today?

listen, this is about the marketing department.
It's not me, okay, but I'lltell you what I heard over there
.
It's going on over there, okay,okay, okay, in order to make,
besides the brandy and the roséand the white wine, the real
wine, the red wine, right is inthree different tiers.

(26:06):
Okay, there's the Sulam Yaakov,yeah, and Jacob's Ladder,
jacob's Ladder, and we've gotCabernet in that, we've got
Marcellin in that Cabernet Franc, and Carignan's in that, Okay

(26:26):
so that's maybe at least fourwines we've got in that tier.
In the second tier is the Singlevarietals or blend.
They're labeled as singlevarietals, okay, sometimes it's
a little blend.

Is that what you're saying?
Yeah, okay.

Look the issue with is if I, according to law,
I don't have to state more than25% or less Less than 25%, I can
put in and not state on thelabel.
It depends on the country andit depends on.

It's 15, I think right.

Let's Whatever.
Look, I'm not good withfollowing any laws, okay, but
the issue here is I have blends,okay, I have in the Revelation.
Now what we're releasing is aCabernet and a blend and you
know people get talking aboutand it gets them confused.

(27:30):
I like my Cabernet, I like theblend, and if you get Don't look
at the label.
Exactly, exactly.
Don't look at the no wine.
Yeah, that's why.

Flum produced the white label In order to.
They produced the white labelon the new wine that they
introduced and they said they'retired of people looking at the
label and telling them what theythink about the wine.
Did you drink it?
Drink it.
If you like it, you like it.
If you don't like it, fine, Idon't care, just drink it.

No, this is Look, where's the issue here?
The consumer doesn't have theself-confidence, because if I'm
having a conversation with you,I don't want to embarrass myself
by saying something reallystupid, okay, wildly stupid.
You know, I can get away with.
People have this feeling thatthey brought this bottle of wine
to their girlfriend, to theirfather-in-law, to somebody from

(28:22):
the army, whatever it is, andthey want to make a good
impression.
They went out and bought a goodbottle of wine.
They don't want to go throughall that process and then be
embarrassed by the guy sayingit's not a good bottle of wine,
right?
So he first of all checks outwhat the critics wrote about it,
okay, and then, whether helikes it or not, it's a good

(28:44):
bottle of wine.
The critics said it was a goodbottle of wine.
Whether they're having any funor not, they they right, they
they.
It doesn't come across.
I'll give you the oppositeexample.
I always say that aboutchocolate.
Nobody writes.
There's no chocolate critics,right?
You?
I could choose my own chocolate.
I don't need anybody to tell mewhat chocolate it is right.

(29:05):
I told that.
I've been telling that for anumber of years.
And finally there was somebodyfrom Belgium and they said of
course there are people whowrite about chocolate.
But, I mean you know, theconcept is not everything.
You go out and read what acritic says and on the basis of
that, you buy it and enjoy it.

(29:26):
Okay, you've got to find thewines that you're having a good
time with, and this is ahedonistic experience.
Okay, you're supposed to have agood time.

You brought up the Revelation Reserve, you make
that as a Cabernet and as thisis what will be released, Okay,
that's a blend.
There's a blend in a Cabernet.

Okay, very cool.

Very cool.
It is very cool.

It's a very good one.
That's the top of the line foryou.
No, again, I'm talking aboutthings that I don't understand.

Okay, marketing will be here in a few minutes
though I am so happy to have metyou.

I really am.
I'm so happy to have met you.
I really am I'm so happy tohave met you it's a pleasure.

The concept is is price points, yeah, okay, the
price points where I'm notmaking any money and I don't
need to be there, okay, right.
And the the price points thatthat they're just there for show
Nobody's selling any wine for,and how many bottles?
200 bottles of wine go, it goes, it happens, but it's on the

(30:37):
shelf and wow, okay.
So I asked a diamond merchantthat likes my wines and drinks
my wines.
He says how do you sell thoseone carat diamonds for all the?

For the money.

For the amounts of money.
As far as I'm concerned, Idon't know why anybody needs a
diamond, right?
But that's my personal issue,okay.
Okay.
So he says, no problem, youwant to sell a one-carat diamond
?
I put a 1.25 and a one-caratdiamond and a 75-point, okay.

(31:15):
And then the guy looks aroundand he says how much does the
big one cost?
And then how much does this onecost?
And then that puts him in the.
He didn't buy the mostexpensive one because that was
too expensive.
He didn't buy the smallest onethat was on the table, right?
No, so price points are allabout that psychology, okay.

(31:41):
Again, if you're sophisticatedand work on it, you can really
find very good values today inthe market.
Okay, they're very good valuewines available.
But if I'm putting out a wineat 200 shekels, right, or $50,
$60, I can't disappoint theclient, right?
I can't be.
I can't say I mean, obviouslythere's always going to be

(32:05):
somebody who says I didn't likeit, right.
I mean, you know, that's lifeokay.
Always going to be somebody whosays I didn't like it, right.
I mean, you know, that's lifeokay.
But there's two wines thatone's called 5757, okay, it's
something that we last winter wehad wine here from 2017, okay,

(32:27):
and it was very good wine and itwas also a little bit different
bottle, a little bit heavier, ataller bottle something, and it
was a very good one, but it waswaiting for the marketing.

I loved your 2017, 2018.
There was wine I don't knowwhether it was called Heritage,
I don't remember exactly whatthe name was had a brown label.
It was just.
We don't care about the label.

We already discussed that.

Spectacular.
Spectacular one.

I still have some oh Hashem.

It's my wife's favorite.

The 5757.
Went with my, with Shalom David, the second son in the business
, okay, the one that studied inAriel, and I said you haven't
been to one of these big Wineshows.
You haven't been to one of thewine shows and that was Milan
this winter.
Okay, now, because of the COVID, they're out of sync and they

(33:19):
have Milan and Bordeaux in thesame year, so we'll see how, but
Milan is a better show, okay,Anyways, it doesn't matter.
Milan is a better show.
Okay, anyways, it doesn'tmatter.
It was difficult because of theflights and something.
Anyways, we got there and we,you know, we meant this.
We saw that it's more about,you know, integrating things
than anything specific.
And I saw this metal label andI said you know who would buy a

(33:44):
metal label on a one kilo bottleof wine?
You know, it's not somethingthat that's going through
through my mind and but, but Iwas, I was, I was diligent, I
took samples, I wrote down thecar, I came back and I made fun
of it in front of, uh, the staffand and he said, oh, good, go.

(34:04):
I said, look, there's aparticular store owner that we
have that he has very goodrelations with and I think he
does very good, he's got it.
Okay.
He's dealing with the peopleevery day who buy the package,
right, and he says send him apicture of it and what's up.
If he likes it, we'll moveforward.

(34:25):
If he doesn't like it, he sendsit back with zero time.
Okay, he said, take it.

Do it.
There's a winery here in Israel.
Their whole marketing is thosemetal labels.
Whatever the whole marketing.
Oh my metal label is muchbetter.
Okay, and you know, what?
Because of that, there's abunch of wineries outside of
Israel, now in California, andwhat have you that are doing all

(34:53):
the metal labels?
I was not aware of it.
Yes, it's crazy.
I think it's absolutelymischievous.
Look, it's the same thing withheavier bottles.

Also, I Big heavy bottles.
We bottled Listen, we bottledthe.
Now it's not for release in thenear future, but we bottled it
with one kilo bottle and it'sgoing to have the metal label on
it, but it's really good.
It was my four best barrels, noquestion asked.

(35:21):
Yep, I mean I got to decidewhich were the four best barrels
.
You know which is part of thework, yeah, Anyway, somebody's
got to do it exactly.
So in New York I was doing myHichdad Lut for marketing and
I've got this box for bottles ofwine and I'm showing the owner

(35:46):
of the store.
I said, look, what a nice boxit is and it's got the barcode
on the outside so that you don'thave to get out of the store.
I said, look, what a nice boxit is and it's got the barcode
on the outside so that you don'thave to get out of the bottle
to scan it.
You can just, and it opens thisway and it carries the bottle,
and not only that, it has abottle of wine inside.
Look, it's important.
You want to bring, you want to.
Packaging is important in thefollowing sense okay.
Packaging is important in thefollowing sense okay, when I

(36:09):
want to make a good impressionon you, it's there, okay.
If it's about us having a goodtime, right?
When I said us, I moved.
You know.
I pointed to all the people inthe room and the people in the
podcast.
Right, we're here to have agood time, right?
Yes, that was.
I don't care what it looks like.

(36:29):
I mean, I don't care what thepackaging looks like, you just
care whether the wine is.
I mean, unless you enjoylooking at bottles of wine.

There's some people who do, and you're right
about the impression If you'rebringing a bottle of wine to a
host or what have you somepeople.
It's all about that.

You've got to dress to impress.

Right, yeah, and on the past, past, I don't see
how beautifully I'm dressed, Iknow.

I love it.
I really love it.
I think it's great.
You've certainly got thebranding Even on the hat, even
on the Everything, yeah, allaround.

Okay, my daughter.
She's a teacher.
Okay, she was out with the kidsin Ilon Moe.
Okay, and some kid that didn'tsays how are you related to Per
man?
Okay, per is my grandson andshe's my daughter.
She says how do you know I'mrelated to him?

(37:30):
Says you've got the samet-shirt with the bait on it, so
all my family's out thereworking for me.
I love it, that's.
That's one of the things.
I don't know how you, how youfit this in, but it's it's
family.
I don't have any investors, Idon't have any significant debt.
It all belongs to us, okay,which makes a big difference.

Karen Young, you're Cliffview.
Do you still have Cliffview?

We just bottled enough bottles for the both of
us, okay, good.

So how do you feel that that fits into the
global market?
I'm asking you a marketingquestion again.

I'm sorry, look look again, I'm making something
that I'm I'm trying to createthings that I enjoy.
That I understand.
That I relate to the, theadvantage of, specifically the
Kirin Yan, besides the softtannins and approachable and
it's also got high alcohol, soit's got that mouthfeel and you

(38:35):
feel like you're havingsomething significant when
you're drinking it and it's gota complex nose on it.
Whatever you call it a smell,like we say.
It stinks real good.
There's a trade-off.
Okay, if I'm making somethingthe same wine like everybody

(38:57):
else, or my objective is to makethe same wine as everybody else
, then it's just another wine.
I think that I excel in thetraditional wine.
I hope we're trying to excel inthe traditionally produced wines

(39:18):
, but we also like to makesomething interesting, something
that's different.
And you get the feedback.
Some people are nuts about theCarignan.
Some people say, oh, it's notwine, it's good, I love it.
I love your Carignan, it'sgreat.
Look, it's all aboutapproaching it in a.

(39:41):
We're going to have a good timehere, yeah.

What varieties, what varietals do you actually
make wine out of?
There's Carignan, there'sMerlot.

Look, there's both Merlot from Kval Tapuch and I
grow Merlot, okay there's.
I grow Cabernet, I grow PetitGrudeauon, I grow some Malbec
and some Marcellin.
You like Marcellin, I love it.
You want some Juicy Gossip?

(40:18):
Go ahead.
The it's not available inIsrael anymore because the
people who own the licenses toldthe nurserymen not to sell it
to people in the in the in theoccupied territories.
Okay and so and so it's it's.

(40:38):
It's.
It's.
To the best of my knowledge,it's not available from the
nurseries anymore because thenursery says we can't tell
people where they're going tobuy it, what they're going to do
it after they buy this evening.
That's crazy, wow, oh there'slots of politics.

There's lots of politics no.
Is there a wine that you makethat you feel is way underrated?
That's one of your favoritesthat people should really taste.

I like a variety.
I like a variety.
I like it's about what's goingon in the room.
I mean there are a lot of things, it's not about I mean I don't
ever want to say it's not aboutI mean I don't.
I don't ever want to say it'snot about me, okay, but but I

(41:32):
certainly don't pasture wine,pasteurize the wine for for me,
okay, just get saying that thepeople say, oh, I want to.
I'm certainly not putting intoa box because about me, that's
not about me.
Okay, I'm a farmer, we make, wehave good olive oil, but that's
not a business either.

(41:52):
I mean, I'm just saying thatthere's a lot of things that you
know you have to organizeyourself.
What you know you're having funat and what's the business.

How did the war impact you, or did it?
I mean the winery, not youpersonally.
I mean, obviously everybody wasimpacted.

Look my kids did Bill William, whatever my Look
the Look the corona thing.
There's a lot of things thatare going on in the last years,
in the last few years, and youknow two days aren't alike.
As far as traveling goes, okay,but the standard visitor here

(42:38):
is not from israel.
Okay, I don't get it.
But in corona I got visitorsthat were from the center of the
country and they couldn't go to.
They said I can't imagine, Inever thought I'd visit in
Beidou.
Okay, but they can't fly, theycan't go to Turkey, they can't
go to Greece for their vacation,and so that was an opportunity.

(42:59):
The war, I haven't had thetourists, but you know that'll
work out.
You have to look at the longterm.
Okay, it's not from here.
Send me as my son if he wantsto correct any
misrepresentations.

Are you the marketing person?

I'm trying to sell.
I think you need a microphone.

It's a really pleasure to be here.
I'm really enjoying I'menjoying your father a
microphone.
It's a really pleasure to behere.
I'm really enjoying I'menjoying your father a lot.
Amazing Target audience.
Who's the target audience foryour wines?

Shalom-David Manne (43:41):
It's a hard question because we're looking
for all the Israelis, but it'sgoing to be a lie if I'm going
to say all the Israelis, becausethe market in the Haredi is the
biggest market in Israel.

This is a really important point, that's
interesting because it's thefirst time I've ever heard that
comment.

Because people don't want to say it.

Hey, when I was a kid, I grew up in America there
were very few Hasidim and theydidn't have any money.

Right Now in.

Williamsburg, only Williamsburg, sat there.
There's a I don't know what youcall it a fund, a managed money
fund, whatever?

it's called.

But don't come here if you're a small client.
If you don't come here ifyou're a small business, if
you're a small client, if youdon't have $50 million, we don't
have anything to do with you.
Okay, and they've got hundredsof investors there.
Okay, look up Satmir in the.
There was a.

Kennis, what do you call it?
Yeah, Kennis, kennis, aconvention.

Convention in New Jersey and big convention center
.
All Satmar businesses dobusiness with Satmar.
Okay, it's an incredible,incredible economic opportunity,
right?

Yeah, but not only in the States, also in
Israel, because we all the timehear in the Tikshoch that the
poor people they only sit in thekolel don't have money.
But Jerusalem is the biggestmarket in Israel.

You know, that's so funny to hear, because I
keep hearing from people thatTel Aviv is the market, the
restaurants Tel Aviv.

It's the market for the not kosher wines,
yes, or for the cheap white androsé things like that, bubble
things, yeah.
It's market Not to the redwines, not to the kosher red
wines, because the competitionbetween the Israelis wineries

(45:48):
and the wine that you'rebringing from Italy and.
France and all of them.
You cannot be in thecompetition because it's much
expensive to make something inIsrael, not only wine,
everything.

I know in Italy they support the grape growers
and the winemakers Italy, francealso France, France as well.

They subsidize it.

Yeah, yeah, it's not only this, it's also
the glass.
Okay, the bottle, the glass.
It's much expensive to buy itin Israel.
It's like 25% cost in Europe.

So then, why do they use the thicker glass
bottles for the high-end?

wines it's like unbelievable.

Well, because then they can just up
the price at the same.
You know, because they haveless the.
You know what's the chufuni?
Chufuni, it's in Arabic.
Look at me, okay, and Jews likeit.
I will bring the big bottle tothe table.
Look, what a nice bottle, whatevery bottle I bought with me.
They drink in wine.

It's less like.
No, it's crazy for me becauseactually number one is then they
ship it to the United States.
So a container where thebottles weigh more than the wine
is absolutely nuts to me.
But they do it and then at theend you pick up the bottle and
you think you have a glass ofwine left and you go to pour it

(47:18):
and there's nothing left in thebottle.
It's like what's going on, butokay it's for show, I guess.
Where's your market?
Is your market mostly global?

So Jerusalem is the biggest market For you,
for us.
It's the biggest city, I know,but it's also it's the biggest
city and it's a very religiouscity, yeah, and there is like
Also it's Tourism, tourism, lotsof tourism in Jerusalem, so
it's also helping for that, andyou have lots of hotels, lots of

(47:54):
restaurants.
Maybe Tel Aviv is selling morewine, but I think the price of
the wine that you're selling inJerusalem is much more expensive
.

Domestic versus international.
How much international businessdo you do?

We do it.
We want to do more, but whatare the markets for you?

Tell them about what happened.
There was a show in Paris and ashow in Vienna, and we were
going to send you somewhere.

We're selling to the United States, of
course we're selling to France,austria, polish England.
No, today we don't have anEngland, that's it.
We're trying more and more, butthis is for now, and I needed
to go to French to a big show ofthe company that's selling our

(48:45):
wine.

Say the name of the war.

Okay, month after they opened the sky again,
you can fly.
So we had also a show inAustria, in Vienna, so I bought
a ticket.
Of course I wanted to go, andagain the Iran attack started,
so I didn't went also for that.

(49:18):
So yeah, but in French they'redoing very good with their wines
how much it's pocobza andthey're doing a very, very good
with the wine and it's it's not,it's it's big market.
It's funny to say, but it's uh,they're like, uh, they buy in a

(49:41):
lot.
They like the wine from israel.
They're also very it's, ofcourse, it's going to the jewish
communities for the going andand it's going to the Jewish
communities.
That's how they're going andit's very Zionist, yes, really
Zionist.
So they like buying it.
Also, they like it.
You can be Zionist.

(50:01):
Once you will buy it.
If it's not tasty, you will notbuy it again, but they keep on
buying it.
Baruch Hashem, and it'sdifferent from the state.
They like to depend where inthe state.
But when you go into the Harediarea, the part to help the

(50:23):
Israelis business, it's less, ofcourse.

If you go into Long Island and I don't know,
tinek and places like that, Alsoin New York, the borough park
thing, Muncie, Williamsburg it'sa better market than Long
Island.
I don't get it.
You'd think five towns wouldbe… Baruch.

Hashem.
It's great.
I don't….
You're the first person to evertell me this, and I've spent
most of my life in New Jersey.
I wasn't born there, but I.

I don't know.
Okay, I don't have.
I mean, I have statistics aboutwhich stores bought our wine,
right, right so that I can beconfident about.
But most of the people, becauseI'm the grower and I'm also the
guy in the store, I think thatI know what I'm talking about.

No, it makes a lot of sense to me.
It makes a lot of sense to me.

I don't get it.
What's it called Great Nick?
What are the towns in FiveTowns?
The Five Towns, yeah, yeah,those should be full of people.
I did an event there in a youngIsrael in five towns, motzei,
shammes, and it was.
Things are out of my you knowleague.

(51:40):
I don't know who I was talkingto.
There was some kid who says, ah, my you know young kid right.
He says, ah, my wife is goingto be so sorry she missed the
event.
I said what you know.
you couldn't find a babysitteryou know, trying to figure out.
He says no, she's a surgeon,she's working.
It's not things that Inecessarily, but it's not a big

(52:02):
market.
They got the money, there's noquestion about it.
But I think one of the thingsinside this duality what do you
call it is that they go down toFlorida and they have some place
to spend their money.
The Haredi community they don'tdo scuba diving, they don't do.

(52:24):
They have ski vacations.
Wine is something they canspend money on and have a good
time.

So I'm interested about the whole thing with how
well you sell in france, becauseyour wines, I find, are very,
very pronounced, you know, andthey have a lot of flavor, and I
always find that very differentfrom, at least like the classic
bordeaux.
Like the general, you know,french wines are known to be
bombastic, but also very liketannic, but also very muted, and
I find that these are very,very different from the classic
French profile, especially whatJews know, you know, when we

(52:57):
talk, mostly Bordeaux and stufflike that, nothing like this.

I don't look, you're talking about two things
what.
Jews know.
And well, no, no, no, no, Iunderstand.
Look, they don't know whatthey're.
They haven't tasted all thewines in the world either.
And I've met people.
I've met French people.
I've got a French neighbor whoknows wine okay, he knows, what

(53:24):
do you call it?
You can't fool him right.
But he also likes he likes moresubstantial wines.
He doesn't like this elegantthing.
Okay, elegant wines are verygood, but I mean, it's a genre.

You have to have built up a certain experience
to like the much lighter winesand what have you and to feel
the elegance or to taste theelegance in them.
But these are much moreapproachable for people.

(54:02):
This is much more you know.

What is it?
This is a.

Carignan.

Yeah, it's a.

Carignan, but it's delicious, it, it's the
carignan.
Yeah, it's a carignan, it's nota carignan.
It's your carignan, this isyour carignan from here, from
your vineyards, yeah.

Very good, and this has not been released, but
the previous couple of times Itasted it I felt it was very
closed, but here I find it's not.

it's not now, it's absolutely delicious did
you just open that bottle justopened?

and it just bottled two weeks ago.
That's amazing.
Another thing, people don'tappreciate.

First of all, for a person to have a good time, he
has to decide I'm coming tohave a good time, okay, and if
you're Okay, the other optionsI'm not dealing with right now.
You've got to decide thatyou're.
You have to try a few differentthings and see what you like.
Okay.
But also, the same wine at adifferent temperature tastes
different as it develops in yourglass here.

(55:09):
Smell it.
Smell it now, yeah, it smellsdifferent than when you, totally
okay.
In another hour, the nextmorning, it's going to be very
different as well.
It's going to be very what.
People ask me how much?
wine do I drink on shabbos,right, and I said, when I have
guests, you know, I I three,four bottles, and when it's only
me and Nita it's five or sixbottles.

(55:29):
But I like opening a fewbottles of wine on Friday night
and then tasting the samebottles on Saturday morning.
The development makes them somuch more interesting and so
much more.

Okay, yeah, the complexity, you don't feel it
until you compare.

Okay, okay.
There are a lot of things tounderstand.
Also, there's a lot of otherthings to understand about.
When you want to have a goodtime, the color.
Is the color important in awine.
If you aren't enjoying thecolor, I guess that you don't
care.

But that's first between and I got in trouble.
I like the wine, drinking wine.

It's amazing it's.

I never I haven't tasted this, but you feel now
the aftertaste is still a littlebit.
It's there.

I love it.
This is the first time I've hada bottle of wine.

Maybe if you give it to me in a few weeks I can
actually feel the reason.

It's part of the romance In a bottle.
Maybe it's only a few weeks.
It's delicious.
I want to ask one more questionwhile he's here.

We've got somebody who's.

I need you for one more minute.
Okay, don't worry, I, I'mlistening.
I like the finish on this a lotand it's a long finish.
It's lovely, it's justwonderful.

Another thing is you've got very talented
winemakers that make the samewine every year.
Okay, put it back on, yeah.
You've got winemakers that makeexactly the same wine every
minute it's not me.
I don't have to be consistent.
I'm a small family, we'remaking it for ourselves.

(57:40):
It doesn't have to beconsistent.

I come every time and I want to do it right.
You want to get a wow fromyourself?
That's ok, the question I havewhile you're on.
I want to do it right.
You want to get a wow fromyourself?
That's okay, the question Ihave while you're on, because I
know everybody's going to gosoon.
The last major question iswhat's a long-term vision?
Where do you want to be in thenext year, the next five years,

(58:07):
the next decade?
What's the goal?
Is there?

He's talking to you , Ismail.

I'm 67.

I'm retired, I'm retired, I hit it.

No, we don't want to be like one of the
biggest ones.
We're looking to stay boutique.
I don't know what's how manybottles approximately.

Do you make for you now?

Shalom-David Mann (58:33):
approximately .
We're doing today around 40 000bottles, okay, good.
We're, of course, looking togrow, but not not about 100, 120
, not more than that.
We're looking to stay.
We're looking to stay in goodquality, good things, special
things.
To stay like family thing,because, if we wanted, we could

(58:57):
be already very big, because youhave lots of people that come
in here.
I want to invest you, like allthe wineries around us, yeah,
okay, so we can be very fast,much bigger, and we're not.
We're looking to stay likefamily business small, not big

(59:21):
name, but not a lot of undercontrol, yeah, under control you
want, you want to, you want itto be your business, not to be
grown.
When you growing, you have tobring more grapes, bad grapes,
and to make cheap wines and lotsof things around it.
We want to stay.
We're doing a little bit roséand white, but we want to be

(59:44):
under good red wines in barrels.

Which white do you make?

Look, I've been experimenting with the.
You know what you said aboutthe yeast.
I was here with somebody thisis the second year.
I bought grapes out okay, Ibought French Cone and Barden I
bought Emerald Riesling.
Okay, I bought a French Kona,barden, I bought emerald
Riesling.
Okay, and the emerald RieslingI eat it.

(01:00:14):
Perfect with the yeast.
A friend of mine came in and Iwas tasting again, these are
bottles before we're releasingthem.
I just opened the bottle and hesaid, wow, because the smell
with the esters, the, theterpens, whatever is going out
from the, from the yeastproducts, it's, it's, it, it's a

(01:00:38):
different experience, the whiteones.
But I, I, we are, we are, youknow, we drink them, I drink, I
enjoy them, I have a good time.
But it isn't a big thing in themarket.
Our core business isn't theolive oil or the brandy, or the
whites or the rosés, it's thered triworn.

Shalom-David Manne (01:01:02):
Yeah, this is also the market in Israel
People drinking a little bitrosé, but it's more like talking
about Rosé and not drinking.
Of course, it's also weatherPeople drinking more wine in the
winter and they're drinkingvodka, Excel, I don't know what

(01:01:23):
in the summer.
Don't ask me.

S. Simon Jacob (01:01:26):
I don't know why .

I think the young people Wait till it warms
up a little bit bit, because itdid come out of the refrigerator
.

Hillel Manne (01:01:34):
I do want this.
This is a very nice effort.
Look at the color, look at thewhen I One of the things is, you
know, before I start directingthe wines wines we send out to
spectrometry, and the fruit toget a rate with the total fennel

(01:01:55):
concept, because that that's.
That's a very good indicator ofthe quality of the wine to the
red ones can't believe thatKaren Yon is a 24 if the Karen
Yon doesn't doesn't age verynicely.
What's the oldest Karin Yanyou've got here.

I have 13 or 14.

Itzik Stern (01:02:17):
It's probably nasty .

Also, if it's not nasty, it's like
there's no point.
It's not like a Ka'ab or Malo.
That's making it better.
It's like you know, in thehalakha there is mitztamek
ve'ralo and mitztamek ve'tovlo.
Yeah, so here it's mitztamekve'ralo, but I will be happy to
hear your opinion if it's readyto go out to the market.

I think it's very approachable.
Right now I don't think it's.
You can decide as to whetherit's ready to go out to the
market, but I don't think thatthere's any.
Do you think that there arerough edges on this?

I like them.
I like those rough edges Me too.

But but it's okay, it's not fully integrated
Okay fine, but we have three,three different ones.

Okay, yes, everybody's a fully integrated
Okay, fine, but we have threedifferent ones.
Okay, yes, Everybody has adifferent story.
Yes, but that's great.
I don't know about you.
There are people in the worldwho want to have exactly the
same menu every day, everyShabbos, every Yontif.
I'm not one of those people.

(01:03:29):
Huh, I'm not one of thosepeople Huh.

Itzik Stern (01:03:30):
I'm not one of those people.

You can ask me, okay, fine.

But those people are living.
I mean, you know, I hopethey're happy, right, yeah, but
a boring life, yeah, I'minterested.
Something interesting, just, Imean about eating the same thing
.
Right, I don't speak Yiddish, Idon't understand Yiddish.
I mean, you know a little bit,I'm Swartish, so I don't know it

(01:03:55):
from.
You don't need the excuse, but Isit and listen to try and
figure out what he was talkingabout.
Okay, and afterwards the Ravwas talking to me in square Bnei
Baruch.
Okay, I was an example of whathe used me as an example because

(01:04:16):
I take out Shabbos regular andthey give Ben Uttam.
And he says can I take hisstrimel out of the whether it's
Bechef Tze, b'gavra, that thing,and also he was talking about.
And I said but what were youtalking about before?
About the fleshy meal.

(01:04:39):
You know, it was before shvus.
Right, you're going to yontif,you've got to eat fleshy and
stuff like that, but you're alsoeating milch.
So you've got to be careful andthink about what you're doing
before you get involved.
And I was thinking of anexample, groping for an example.
I can't imagine having a kugel.
That's milchek.
Then all of a sudden, my mommade kugel with cottage cheese.

(01:05:04):
He says, my mother too, butit's chutznikkem.
It's not Israel, it doesn'thappen in Israel, but it's
interesting.
Life is interesting, especiallyfood.
You know the name Rich Thomas,sorry, he came to when we were

(01:05:33):
very young.
Okay, he came in Napa, sonoma.
They used to grow prunes, theyused to grow chickens, whatever
right, and he said let's trythis Cabernet thing.
Okay, he's the guy who Startedit, guy who was the field
advisor that pushed this conceptand everybody obviously wants

(01:05:58):
to say it was their idea.
But that's cool.
But he was in big demand in theCalifornia wine shows.
He was a judge in San Francisco, Los Angeles.
Some of them are verysophisticated, very serious wine
shows.
He was a judge, I mean in SanFrancisco, Los Angeles.
They're very, very, some ofthem are very sophisticated,
very serious wine shows and hewas always in demand as a judge.
Okay, he said in every showwithout an exception.

(01:06:20):
I could always point at anexample where the higher priced
got the bronze and the lowerpriced got a gold.
Okay, Always, if you're asophisticated consumer, it's not
about palette, it's abouthaving a good time and being
value per money.

(01:06:41):
Right, you can be out there andhaving a great time, or you
could be following the, thetrends, the trend and the
neighbors and your father-in-lawand the critics and spend a lot
of money and have a miserabletime.

You have the Jacob dream.
So you have three varietals.
In this you have Karin Yan Cab,Frank, Cabernet, Sauvignon and
Marcellana.
It's also veryana Four.

So very special Four, but in Hebrew it comes out
three.

Okay, no, no, I get it.
I said three no, no, no, it'sokay, it's like Monday and
Sunday, Monday and Tuesday andyou have the.

Tal Binyamin .
In the Tal Binyamin it's three,that's okay Three, I don't
remember.
You have the Kabarnes, avignon,malbec and Merlot Okay, the
famous Merlot Tapuach thatpeople very like and in the
Revelation we did it like.
Not every year we did it, andsometimes we did it only cab and

(01:07:50):
sometimes we did it blend, butthis year we did it also.
Sometimes we did it only caband sometimes we did blend, but
this year we did it also, one,also blend and also cab.
So we have two bottles in the20, in the 23 and above this we
have two special things.
We have the Majestic and wehave the 5757.

(01:08:12):
It's two special wines thatwe're not doing every year at
all.
We're doing sometimes when it'svery special, when we're
getting good grapes.
Thank you.

Thank you for the time, thank you, thank you
for the time, thank you Really.

Enjoy yourself.

Today we've heard the stories and tasted the
dreams bottled here in theJudean hills.
But our journey doesn't end inBeit El.
Next week we'll explore anotherchapter in the ever-evolving
story of kosher wine.
Until then, keep your palatecurious, your glass full and
join me again on The KosherTerroir, where every sip has a

(01:09:07):
story.
This is Simon Jacob, again yourhost of today's episode of The
Kosher Terroir, where every siphas a story.
This is Simon Jacob, again yourhost of today's episode of The
Kosher Terroir.
I have a personal request nomatter where you are or where
you live, please take a momentto pray for our soldiers' safety
and the safe and rapid returnof our hostages.
Please subscribe via yourpodcast provider to be informed

(01:09:31):
of our new episodes as they arereleased.
If you are new to T he KosherTerroir, please check out our
many past episodes.

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