November 19, 2025 • 35 mins
Send a Text Message to The Kosher Terroir
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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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
S. Simon Jacob (00:08):
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, nomatter where you are, please
take a moment to pray for thesafe return home of all our
soldiers and the full return ofall the remains of our hostages.
(00:30):
If you're driving in your car,please focus on the road ahead.
If you're relaxing at home,please open a delicious bottle
of kosher wine and pour a glass,sit back and relax.
Welcome to The Kosher Terroir.
We're proud to be in our fourthseason with well over a hundred
(00:52):
episodes, more than 17,000downloads and listeners in over
75 countries.
It's humbling to know that winelovers around the world are
pouring a glass with us everytime they tune in.
In this episode, we'reexploring a grape that stands
quietly in the shadow ofCabernet Sauvignon.
(01:13):
But in truth, it deserves thespotlight for its depth,
versatility, and soul.
I'm talking about Syrah, or asmany of our Australian fans call
it, Shiraz.
This episode isn't just aboutfacts and figures.
It's about rediscovery, tastingthe familiar through a
(01:37):
different lens.
We'll wander through basaltslopes in the Golan, limestone
terraces in the Judean Hills,and river valleys in Australia,
where Kosher Shiraz blooms underthe southern sun, we'll speak
of its history, culture, andtaste.
We'll compare Syrah'sgenerosity to Cabernet's
(02:00):
discipline.
And by the end, I think you'llunderstand why I believe Syrah
may well be the future voice ofkosher red wine.
So wherever you are in yourkitchen, on your terrace, maybe
driving through vineyardcountry, take a moment, pour
(02:21):
yourself a glass.
If it's a syrah, perfect, ifnot, imagine it.
Deep purple, glinting rubyedges, swirling aromas of
blackberries, crack pepper, andsun warmed earth.
Let's begin.
The name Syrah rolls off thetongue like poetry.
(02:42):
Doesn't it?
Sophisticated, continentalFrench.
Shiraz, by contrast, burstswith warmth, open, friendly,
generous.
They are the same grape,genetically identical, yet
shaped profoundly by theirenvironments.
In France's northern Rhone,Syra is all elegance and
(03:05):
restraint, small clusters, thinsoils, cool winds.
The wines are savory and pepperspiced, medium bodied with
whispers of smoke and violets.
Wines that need patience andunderstanding.
If we cross the globe toAustralia, the grapes take on a
(03:28):
different rhythm.
There, in the Barossa Valley,McLaren Vale, and Hunter Valley,
sunlight saturates every berry.
The result is lush fruit,softer tannins, and that
exuberant ripeness that makesShiraz one of the world's most
popular reds.
Kosher winemakers operate alongthat spectrum, from structured,
(03:52):
mineral Israeli siraz to round,fruit forward Australian
Shiraz.
And this duality, this yin andyang, is what makes the varietal
so captivating.
It's both scholarly andsensual.
It can wear a tuxedo orflip-flops.
I often say Cabernet speaks tothe mind.
(04:16):
Sirah speaks to the heart.
If you're tasting along, swirlyour glass now.
Look at the inky depth ofcolor.
Cabernet, for all its prestige,rarely shows this density in
its youth.
Sira practically glows, avisual cue to the drama inside
(04:38):
the glass.
To appreciate Sira's role inthe kosher world, we must travel
back.
Centuries ago, on the graniteslopes of Hermitage, vines clung
to terraces carved by monks andmerchants.
The name Hermitage itself comesfrom a legend of a knight who
(05:01):
sought solitude, Hermitage,planting vines during his exile.
Syrah was his companion, andperhaps its symbolic it's a
grape born of patience andreflection.
As Europe's trade routesexpanded, so did the vine.
(05:21):
French colonists carried Syrahsouth to Algeria and later to
South Africa.
Missionaries and settlers tookcuttings east to Australia,
where the climate transformedits character and the
pronunciation transformed itsname.
Now, how did it reach thekosher sphere?
(05:44):
That's a story that begins inmodern Israel.
The rebirth of Israelwinemaking in the late 20th
century, led by Golan HeightsWinery, Carmel and later
innovators like Tabor, Dalton,and Tepperberg, marked a turning
point.
In the 1980s and 90s, asviticulture shifted from
(06:07):
quantity to quality, growersrealized Israel's microclimates
mirrored those of theMediterranean Rhone.
Warm days, cool nights,limestone and basalt soils.
Cabernet grew well, yes, butSyrah thrived, ripening fully
without losing acidity.
(06:29):
I remember visiting vineyardsnear Kafar Tikfa, walking among
the rows of Sira as the lateafternoon wind came off the
Galilee hills.
The fruit tasted alive, notjust sweet, but layered with
spice and a faint touch of salt.
One winemaker told me, In Sirawe find both our sun and our
(06:53):
soul.
That line stuck with me.
Around the same time across theoceans, the Teal Lake Shiraz
appeared on kosher shelves.
It wasn't boutique, it was boldand accessible, juicy,
reliable, and mevushal, whichmade it perfect for events and
kosher caterers.
For many, Teal Lake was theirfirst sip of Shiraz, a friendly
(07:19):
introduction that said yes,kosher wine can be both joyful
and affordable.
Between these two poles,Israeli Expression and
Australian volume, Sirah quietlyclaimed its space.
It was no longer just ablending wine.
It became a storyteller.
(07:39):
Let's step inside the wineryfor a moment.
Sirah demands respect in thecellar.
It ferments fast, sometimesvigorously, and winemakers often
debate whether to use wholeclusters, stems, or destemming
entirely.
Fermentation choices shape itstexture.
(08:01):
Leave stems in and you get morespice.
Destem and you highlight fruitpurity.
In Israel, many producers aimfor balance.
They pick slightly earlier thanthe Australians to preserve
acidity, use mostly French oak,and avoid heavy toasting.
(08:21):
In the Kolan, you might findcool fermentations, accentuating
pepper.
In the Judean hills, slower,warmer ferments yield velvety
richness.
Mavushal treatment complicatesthings.
Heat flash can dull delicatearomatics, which is why premium
(08:44):
kosher sira is almost alwaysnon-Mavushal.
But for banquet wines, MavushalShiraz remains essential, so
the grape lives a dual life, ahumble crowd pleaser, and a
connoisseur's darling.
You can even sense terroirdifferences across short
(09:04):
distances.
Galil Syrah structured, spicy,with hints of rosemary and
thyme, from wild herbs.
Judean Hills syrahs areelegant, mineral like crushed
stone and black cherry.
Negiv Syrah is ripe and sundriven.
(09:25):
In Australia, kosher producerslike Harkham wines take a more
natural approach.
Native yeasts, minimal sulfur,unfiltered.
The result is a vivid livingShiraz bursting with energy.
Alright, so now I'm thirsty, solet's taste together.
(09:47):
If you have a bottle opened,pour about two fingers into your
glass.
Hold it over a white surface,see the deep inky core.
Siraz pigments are among thedensest of all red grapes, a
gift for those who love colorand extraction.
Give it a swirl.
(10:10):
Notice how the first wave offruit, blackberry, blueberry,
maybe plum, then comes spice,black pepper, cloves, sometimes
smoked meat or olives.
In warmer styles you might evencatch chocolate or mocha.
Take a sip.
(10:30):
Sira is generous on entry, butfinishes dry with a slightly
savory tail.
The tannins feel velvety, notcoarse.
While cabernet's shoutstructure, Cira whispers
balance.
Let it linger.
This is the moment where Cirareveals its charm, that
(10:56):
interplay between dark fruit andspice, sweetness and smoke.
If you're pairing, thinkroasted lamb, harissa chicken,
or mushroom risotto.
Few wines kosher otherwisedance so gracefully with spice
and smoke.
If you're pairing, thinkroasted lamb, harissa chicken,
(11:19):
or mushroom risotto, one of myfavorites.
Few wines kosher otherwisedance so gracefully with spice
and smoke.
Now, compare it mentally toCabernet Sauvignon.
Cabernet is stately.
Think dark suit, boardroomconfidence.
(11:40):
Cirah's expressive.
Think open collar, candlelight,a conversation that goes on
late into the night.
They both have merit, but theyplay different roles in your
cellar and in your heart.
It's worth reflecting on whyCirah feels particularly
(12:01):
Israeli.
Beyond climate, there'ssomething emotional about it.
It's a grape of sun andstruggle.
It flourishes in tough soils,needs intensity, but also
restraint, much like the Israelispirit itself.
Even its flavors, spice, herbs,olive smoke, feel rooted in
(12:25):
Middle Eastern cuisine.
No surprise then that Israelichefs adore pairing Sira with
their dishes.
A smoky lamb shelter withtahina and pomegranate molasses.
Sirah sings, charred eggplantand Zatar, perfect.
Few varietals expressMediterranean energy like this
(12:48):
one.
So we've traveled from historyto vineyard, from cellar to
glass.
We've tasted Sira's soul andexplored its origins.
Now let's talk about place, thesoil beneath the vines, the
wind above them, and the peoplewho coax flavors from both.
Let's start in the GolanHeights.
(13:10):
Altitudes above a thousand twohundred meters, basalt soils
with sharp diurnal swings.
The result?
Wine of tension, black fruitframed by fresh acidity, and a
savory line of black pepper.
At Golan Heights Winery, theArden Sira has become a
(13:34):
benchmark, deep yet balanced,one of the first Israeli reds to
earn international praise forvarietal purity.
Now, move south to the UpperGalilee.
Vineyards near Dalton and Taborsit on chalky limestone.
The combination of highsunlight and cool nights creates
(13:58):
Sira with floral lift.
Think of violets, lavender,even rosemary.
Dalton Estate Shiraz shows thatpurity, pepper and plum without
heaviness.
I once stood on their ridge atsunset.
You could smell the time in theair, and that same note appears
(14:22):
in the glass.
Further south in the JudinHills, producers like Flum,
Tepperberg, and Agore craftSirahs of finesse, medium body,
minerality restraint.
Cabernet grown here can feelrigid, Sira feels alive.
(14:44):
Then, even further south is thenegative.
Harsh desert, long days, coldnights, wineries such as Nana,
Midbar, and Pinto pushviticulture to extremes.
Their Sira is smoky, sullen,and truly israeli in defiance of
(15:07):
the desert.
Across the oceans, Australiaremains the beating heart of
Kosher Shiraz.
Tea Lake Shiraz is produced insoutheastern Australia, under
the close monitoring of RoyalWine Corporation.
Mavuchal, Fruitford, Joyful.
It's the bottle you'll find atweddings, hotel bars, and
(15:31):
synagogue fundraisers, theambassador of accessibility.
Then there's Harkom Wines inHunter Valley.
David Harkom's approach is theantithesis, natural
fermentation, minimal sulfur,unfiltered, boutique kosher
shirahs, earthy, honest, alive.
(15:53):
One label reaches tens ofthousands of consumers, the
other just a few hundredcollectors, yet both define the
category's breadth.
In California, the HerzogSpecial Reserve Sirah from Edna
Valley captures coastalcoolness, blueberries, espresso,
(16:16):
smoky oak.
Its new world ripeness balancedwith old world polish, and one
of the few kosher siraz agedlike a fine roan.
Smaller waves ripple fromStellenbach and Stellenrust in
South Africa, where kosherShiraz occasionally appears
(16:38):
under the unorthodox or JakeFolk labels, peppery, value
driven, and honest.
In Spain, Sirah plays the roleof a supporting actor and blends
from LV wines, adding depth toTemperaniro and Granatcha.
Every region paints Siradifferently, yet the melody
(17:01):
remains recognizably its own.
Let's slow down and feel howthese landscapes translate to
taste.
Hold your glass again.
If you've got an Israeli Sira,you'll feel the stones,
literally, a mineral vibrationon the tongue that comes from
(17:22):
limestone and basalt.
If your wine is from Australia,the impression is heat and
generosity.
Blackberry compote, coca andspice.
That difference isn'twinemaking trickery, it's
terroir.
Each component impacts yourtaste buds.
(17:45):
Tasting the soil, the saltgives you dark fruit and
structure.
Limestone, elegance and lift.
Clay gives you density.
The altitude of the vineyardmakes a huge difference as well.
Higher vineyards give you coolnights and higher acidity.
(18:10):
Solar exposure, especiallynorthern facing slopes, get more
sunlight, which equals toripening pepper flavors into
sweetness.
And the wind prevents rot,thickens skins, which equal
intensification of flavors.
(18:31):
In Israel, the Galilee Golanwind is legendary.
Winemakers call it Ruachage,the wind of the vine.
It whispers through theclusters each evening,
concentrating sugars, but alsopreserving freshness.
It's why Israeli Surah keepsits spine even at fourteen
(18:53):
percent alcohol.
Barrel aging adds anotherlayer.
Most Israeli wineries useFrench oak.
Sometime much larger barrels,rather than the small barrels
that are typical, to let fruit,not toast lead.
Aged twelve to sixteen months,these wines find polish without
(19:17):
losing authenticity.
Meanwhile, Australian Shirazoften spends time in American
oak, adding notes of vanilla andcoconut.
Charming but unmistakably newworld.
California's Herzog wineriessit between the two.
French oak elegance with aCalifornian smile.
(19:40):
Let's step back to the bigpicture.
Global climate change isreshaping wine maps.
Cabernet Sauvignon the Kingripens later, demanding cooler
nights to balance acidity.
As temperatures rise, Cabernetrisks becoming overripe,
alcoholic, and flat in regionsthat once suited it perfectly.
(20:05):
Syrah, though, is different.
It's a survivor.
Its thick skins protect againstheat, and it can handle sun
while still keeping aromaticsalive.
That makes it perfectly suitedfor Israel's Mediterranean
climate.
It also means that as globalwarming pushes to find north,
(20:27):
Syrah may keep its grace whereCabernet starts to sweat.
For kosher producers, that'shuge.
It means stability,consistency, and the chance to
craft wines that reflect placebetter than panic.
And there's another layer.
Syrah's adaptability tosustainable farming, lower
(20:48):
yields, organic viticulture, anddry farming methods all play
nicely with Syrah's hardiness.
For echo-minded kosherconsumers, an audience growing
each year, this is compelling.
Now let's talk about market,the economics of taste, what
these wines cost.
(21:09):
Teal Lake Shiraz, BarkhanClassic Shiraz, and Tabor
Selected Shiraz dominateshelves.
They're Mavushal, foodfriendly, consistent, volume
sellers for holidays andcatering.
They may not be profound, butthey're a bridge between
(21:31):
curiosity and connoisseurship.
This entry level is between tenand eighteen dollars.
Now let's go up a level tobetween twenty and forty
dollars.
Here's where complexity starts.
Dalton Estate Shiraz, YardenSyrah, Tulip Syrah, they all
(21:52):
show genuine terroir, balancedoak, finesse.
These bottles earn repeatcustomers who once lived solely
on Cabernet.
The next pricing segment, fromforty five dollars and on up,
includes Herzog Special ReserveSyrah from California, Covenants
Syrah, Harcomangel Shiraz, andYarden's single vineyard Baron
(22:18):
Syrah.
Powerful, ageworthy,collectible, small production
but high influence.
These wines receive, typically,ninety plus scores, and the
whole kosher category benefitsfrom it.
Each tier feeds the next.
Entry wines create exposure,mid tiers build trust, premiums
(22:43):
elevate prestige.
Cabernet may still outsellSyrah five to one, but Sira's
growth curve, especially inIsrael and export markets, is
climbing.
Royal Wine Corporation, Ketem,the Israeli boutique importer,
(23:03):
now lists at least a dozen SirahShirazes in their skews.
Mavushal versions reach banquethalls, non-Mavushal's anchor
boutique stores, and online wineclubs.
In the UK, kosher Sirah hasbegun appearing on Michelin star
restaurant lists, oftenreplacing Cabernet for pairings
(23:28):
with lamb and duck.
Because production costs arelower, Syrah yields more
consistent crops.
Wineries can offer bettervalue.
That means higher margins fordistributors and better price
quality ratios for consumers.
In a market increasinglysensitive to value, that's a
(23:51):
quiet revolution.
Let's summarize before our nextpour.
Focusing on the attribute offlavor, Cabernet Sauvignon has
Cassis, cedar and graphite, siraand Shiraz, blackberry, pepper,
and olives.
As far as structure isconcerned, Cabernet Sauvignon is
(24:15):
firm with angular tannins.
Sirah and Shiraz silky andsupple in texture.
As far as their needs fromclimate, Cabernet needs it to be
cooler to allow longerripening.
Sirah and Shiraz adapt towarmth.
(24:36):
The drinking window, CabernetSauvignon is best with age.
Sirah and Shiraz areapproachable earlier.
As far as food pairing,Cabernet Sauvignon pairs well
with steaks and aged cheese,Cira and Siraz with lamb and
(24:59):
Mediterranean spice.
As far as the kosher marketshare is concerned, Cabernet
Sauvignon is clearly 60% of thered listings, and Cirah and
Shiraz are only about 15 to 20%.
Cabernet has legacy, Sirah hasmomentum.
Cabernet shows power, whereSyrah shows personality, and
(25:24):
personality is what today's winelovers crave.
So we've traveled from theRhone to the Galilee, from the
cellar to the spreadsheet.
We've tasted Syrah's spice,studied its soils, and looked at
its growing market.
Now let's shift our lens fromthe winemaker's hands to the
(25:47):
consumer's glass.
Let's start with what we hearmost often from listeners and
tasters.
These are drinkers who fell inlove with Syrah's personality.
They describe it as the Israelired, bold yet balanced, earthy
yet aromatic.
They love that Syrah feels moreconnected to local food
(26:11):
culture.
Lamb skewers, Zata chicken,brisket rubbed with pomegranate
molasses.
One listener from Torontowrote, I stopped buying Cabernet
because it overpowered most ofmy meals.
Sirah feels like it grew besidethe food.
Others praise the spice.
They call it the pepper wine.
(26:33):
When they swirl a glass ofGalilee Syrah and catch that
whiff of black pepper and wildherbs, it's like the vineyards
are whispering through thebottle.
Every grape needs its critics,and Sirah has them too.
Some consumers say, I justdon't know what to expect.
(26:54):
That's fair.
Sirah can range from lean andsmoky to rich and jammy,
depending on region.
For Cabernet drinkers who cravepredictability, Sirah's
spectrum can feel confusing.
Others complain of certainAustralian Shiraz styles that
(27:14):
are too sweet or too heavy.
But here's the irony, thosesame consumers often fall in
love when they taste an IsraeliSirah blind.
When the label disappears,biases fade.
Many are surprised to learnthat the elegant, balanced red
(27:35):
they just praised wasn't acabernet at all.
Younger wine drinkers,especially those under forty,
are exploring beyond brandloyalty.
They want authenticity, story,sustainability.
Sirah delivers all three.
Boutique producers offeringsingle vineyard bottlings,
(27:58):
natural fermentations, or lowintervention wine making attract
these curious palates.
At tastings I often see themholding a glass of Sira,
photographing it for Instagram,captioning Mediterranean energy
in a bottle.
That's modern branding gold.
(28:19):
For holiday meals and largegatherings, price and Mavushal
status still drive decisions.
Here, Shiraz's approachabilityhelps.
Tea Lake, Barkan Classic, andTabor's entry-level labels have
become the family reds.
They pour easily, pleasewidely, and don't intimidate
(28:43):
guests.
These wines build comfort, andcomfort builds loyalty.
The kosher wine industrylistens carefully to these
voices.
Many Israeli producers aremoderating oak use, harvesting
slightly earlier and focusing onelegance over extraction,
(29:04):
responding to drinkers who wantfreshness.
Australian producers, some aredialing back alcohol levels,
offering lighter, food friendlyShiraz styles.
Labels now highlight vineyardelevations, non-mavusal status,
(29:24):
or Mediterranean blend, languageto guide consumers.
Education is the key.
Once drinkers understand whySyrah tastes different, they
embrace it.
Cabernet appeals to hierarchy.
Sirah appeals to connection.
(29:45):
If you can grab a cabernet youknow and love, maybe a Yarden
cab or a Herzog reserve, besidesit, pour a Sirah of similar
vintage.
Let's taste It together.
As far as the color isconcerned, Cabernet often shows
(30:06):
a deep garnet.
Cira leans towards violet blueand with thick legs from
glycerol.
Aromas.
The Cabernet brings blackcurrant, graphite, and cedar.
Cirah offers plum, black olive,pepper, and smoked herbs.
Texture.
(30:29):
Take a sip of Cabernet.
Feel that firm linearstructure.
Now taste Syrah.
Notice the rounder entry, thesilky mid palate and savory
exit.
From an emotional perspective,Cabernet commands respect.
Sira invites intimacy.
(30:51):
Pause there and reflect a bit.
Ask yourself which wine you'dreach for on a quiet Friday
night with friends, and whichyou'd choose for a formal
dinner.
Both have their place, but onetells a different story each
time you sip it.
That variability, thatemotional resonance is what
(31:13):
makes Syrah so fascinating.
Beyond taste, Sira symbolizesevolution in the kosher world.
It bridges Mediterraneancuisine with modern winemaking.
Its resilient and warmingclimates making it sustainable
long term.
It offers better value anddiversification for wineries
(31:37):
reliant on Cabernet sales.
It challenges both winemakersand drinkers to explore nuance
instead of comfort.
In short, Syrah represents amaturing kosher wine market,
confident enough to step outsideCabernet's shadow and express
individuality.
(31:57):
As we put down our glassestonight, let's recap.
We've traced Sira from ancientRome terraces to modern Israeli
ridges.
We've learned how climate,soil, and philosophy shapes its
style.
We've met the producers fromaccessible Teal Lake to the
(32:18):
artisanal Harkham, and we'veheard the voices of those who
drink it, love it, and sometimesresist it.
Sirah has earned its place.
It's not a novelty, not aniche.
It's a narrative, aconversation between the land
and the people who believe init.
And maybe that's why itresonates so deeply.
(32:41):
Because wine at its heart isabout story, and this story is
still being written.
So here's my invitation to you,wherever you're listening from,
seek out Kosher Sira this weekor Shiraz.
Maybe an entry-level bottle fora family dinner or a single
(33:03):
vineyard release to slowlysavor.
Taste it with curiosity.
Compare it to your favoritecabernet.
See which one tells your storymore truthfully, and then share
it with us.
Tag The Kosher Terroir onsocial media.
Send your tasting notes.
(33:24):
Tell us where you found yourbottle.
Because our community thriveson shared discovery.
Before we sign off, rememberthat The Kosher Terroir now
boasts over a hundred episodes,over 17,000 downloads, and
listeners in more than 75countries.
(33:44):
If you've enjoyed this journey,explore some of our previous
episodes.
The Carignan Chronicles,Grinache, the Enchantress of the
Mediterranean, Sustainabilityand Biodynamics, and AI and the
future of kosher wine.
Subscribe, review, share, andmost importantly, pour yourself
(34:07):
something meaningful nextShabbat.
From the Galilee to the Rhone,from Hunter Valley to your
table, remember, every bottletells a story, and every terroir
has a soul.
I'm Simon Jacob, and this hasbeen the Kosher Terroir.
This is Simon Jacob again, yourhost of today's episode of The
(34:38):
Kosher Terroir.
Please subscribe via yourpodcast provider to be informed
of our new episodes as they arereleased.
If you're new to The KosherTerroir, please check out our
many past episodes.
Welcome to The Kosher Terroir.
I'm Simon Jacob, your host forthis episode from Jerusalem.
Before we get started, nomatter where you are, please
take a moment to pray for thesafe return home of all our
soldiers and the full return ofall the remains of our hostages.
(00:30):
If you're driving in your car,please focus on the road ahead.
If you're relaxing at home,please open a delicious bottle
of kosher wine and pour a glass,sit back and relax.
Welcome to The Kosher Terroir.
We're proud to be in our fourthseason with well over a hundred
(00:52):
episodes, more than 17,000downloads and listeners in over
75 countries.
It's humbling to know that winelovers around the world are
pouring a glass with us everytime they tune in.
In this episode, we'reexploring a grape that stands
quietly in the shadow ofCabernet Sauvignon.
(01:13):
But in truth, it deserves thespotlight for its depth,
versatility, and soul.
I'm talking about Syrah, or asmany of our Australian fans call
it, Shiraz.
This episode isn't just aboutfacts and figures.
It's about rediscovery, tastingthe familiar through a
(01:37):
different lens.
We'll wander through basaltslopes in the Golan, limestone
terraces in the Judean Hills,and river valleys in Australia,
where Kosher Shiraz blooms underthe southern sun, we'll speak
of its history, culture, andtaste.
We'll compare Syrah'sgenerosity to Cabernet's
(02:00):
discipline.
And by the end, I think you'llunderstand why I believe Syrah
may well be the future voice ofkosher red wine.
So wherever you are in yourkitchen, on your terrace, maybe
driving through vineyardcountry, take a moment, pour
(02:21):
yourself a glass.
If it's a syrah, perfect, ifnot, imagine it.
Deep purple, glinting rubyedges, swirling aromas of
blackberries, crack pepper, andsun warmed earth.
Let's begin.
The name Syrah rolls off thetongue like poetry.
(02:42):
Doesn't it?
Sophisticated, continentalFrench.
Shiraz, by contrast, burstswith warmth, open, friendly,
generous.
They are the same grape,genetically identical, yet
shaped profoundly by theirenvironments.
In France's northern Rhone,Syra is all elegance and
(03:05):
restraint, small clusters, thinsoils, cool winds.
The wines are savory and pepperspiced, medium bodied with
whispers of smoke and violets.
Wines that need patience andunderstanding.
If we cross the globe toAustralia, the grapes take on a
(03:28):
different rhythm.
There, in the Barossa Valley,McLaren Vale, and Hunter Valley,
sunlight saturates every berry.
The result is lush fruit,softer tannins, and that
exuberant ripeness that makesShiraz one of the world's most
popular reds.
Kosher winemakers operate alongthat spectrum, from structured,
(03:52):
mineral Israeli siraz to round,fruit forward Australian
Shiraz.
And this duality, this yin andyang, is what makes the varietal
so captivating.
It's both scholarly andsensual.
It can wear a tuxedo orflip-flops.
I often say Cabernet speaks tothe mind.
(04:16):
Sirah speaks to the heart.
If you're tasting along, swirlyour glass now.
Look at the inky depth ofcolor.
Cabernet, for all its prestige,rarely shows this density in
its youth.
Sira practically glows, avisual cue to the drama inside
(04:38):
the glass.
To appreciate Sira's role inthe kosher world, we must travel
back.
Centuries ago, on the graniteslopes of Hermitage, vines clung
to terraces carved by monks andmerchants.
The name Hermitage itself comesfrom a legend of a knight who
(05:01):
sought solitude, Hermitage,planting vines during his exile.
Syrah was his companion, andperhaps its symbolic it's a
grape born of patience andreflection.
As Europe's trade routesexpanded, so did the vine.
(05:21):
French colonists carried Syrahsouth to Algeria and later to
South Africa.
Missionaries and settlers tookcuttings east to Australia,
where the climate transformedits character and the
pronunciation transformed itsname.
Now, how did it reach thekosher sphere?
(05:44):
That's a story that begins inmodern Israel.
The rebirth of Israelwinemaking in the late 20th
century, led by Golan HeightsWinery, Carmel and later
innovators like Tabor, Dalton,and Tepperberg, marked a turning
point.
In the 1980s and 90s, asviticulture shifted from
(06:07):
quantity to quality, growersrealized Israel's microclimates
mirrored those of theMediterranean Rhone.
Warm days, cool nights,limestone and basalt soils.
Cabernet grew well, yes, butSyrah thrived, ripening fully
without losing acidity.
(06:29):
I remember visiting vineyardsnear Kafar Tikfa, walking among
the rows of Sira as the lateafternoon wind came off the
Galilee hills.
The fruit tasted alive, notjust sweet, but layered with
spice and a faint touch of salt.
One winemaker told me, In Sirawe find both our sun and our
(06:53):
soul.
That line stuck with me.
Around the same time across theoceans, the Teal Lake Shiraz
appeared on kosher shelves.
It wasn't boutique, it was boldand accessible, juicy,
reliable, and mevushal, whichmade it perfect for events and
kosher caterers.
For many, Teal Lake was theirfirst sip of Shiraz, a friendly
(07:19):
introduction that said yes,kosher wine can be both joyful
and affordable.
Between these two poles,Israeli Expression and
Australian volume, Sirah quietlyclaimed its space.
It was no longer just ablending wine.
It became a storyteller.
(07:39):
Let's step inside the wineryfor a moment.
Sirah demands respect in thecellar.
It ferments fast, sometimesvigorously, and winemakers often
debate whether to use wholeclusters, stems, or destemming
entirely.
Fermentation choices shape itstexture.
(08:01):
Leave stems in and you get morespice.
Destem and you highlight fruitpurity.
In Israel, many producers aimfor balance.
They pick slightly earlier thanthe Australians to preserve
acidity, use mostly French oak,and avoid heavy toasting.
(08:21):
In the Kolan, you might findcool fermentations, accentuating
pepper.
In the Judean hills, slower,warmer ferments yield velvety
richness.
Mavushal treatment complicatesthings.
Heat flash can dull delicatearomatics, which is why premium
(08:44):
kosher sira is almost alwaysnon-Mavushal.
But for banquet wines, MavushalShiraz remains essential, so
the grape lives a dual life, ahumble crowd pleaser, and a
connoisseur's darling.
You can even sense terroirdifferences across short
(09:04):
distances.
Galil Syrah structured, spicy,with hints of rosemary and
thyme, from wild herbs.
Judean Hills syrahs areelegant, mineral like crushed
stone and black cherry.
Negiv Syrah is ripe and sundriven.
(09:25):
In Australia, kosher producerslike Harkham wines take a more
natural approach.
Native yeasts, minimal sulfur,unfiltered.
The result is a vivid livingShiraz bursting with energy.
Alright, so now I'm thirsty, solet's taste together.
(09:47):
If you have a bottle opened,pour about two fingers into your
glass.
Hold it over a white surface,see the deep inky core.
Siraz pigments are among thedensest of all red grapes, a
gift for those who love colorand extraction.
Give it a swirl.
(10:10):
Notice how the first wave offruit, blackberry, blueberry,
maybe plum, then comes spice,black pepper, cloves, sometimes
smoked meat or olives.
In warmer styles you might evencatch chocolate or mocha.
Take a sip.
(10:30):
Sira is generous on entry, butfinishes dry with a slightly
savory tail.
The tannins feel velvety, notcoarse.
While cabernet's shoutstructure, Cira whispers
balance.
Let it linger.
This is the moment where Cirareveals its charm, that
(10:56):
interplay between dark fruit andspice, sweetness and smoke.
If you're pairing, thinkroasted lamb, harissa chicken,
or mushroom risotto.
Few wines kosher otherwisedance so gracefully with spice
and smoke.
If you're pairing, thinkroasted lamb, harissa chicken,
(11:19):
or mushroom risotto, one of myfavorites.
Few wines kosher otherwisedance so gracefully with spice
and smoke.
Now, compare it mentally toCabernet Sauvignon.
Cabernet is stately.
Think dark suit, boardroomconfidence.
(11:40):
Cirah's expressive.
Think open collar, candlelight,a conversation that goes on
late into the night.
They both have merit, but theyplay different roles in your
cellar and in your heart.
It's worth reflecting on whyCirah feels particularly
(12:01):
Israeli.
Beyond climate, there'ssomething emotional about it.
It's a grape of sun andstruggle.
It flourishes in tough soils,needs intensity, but also
restraint, much like the Israelispirit itself.
Even its flavors, spice, herbs,olive smoke, feel rooted in
(12:25):
Middle Eastern cuisine.
No surprise then that Israelichefs adore pairing Sira with
their dishes.
A smoky lamb shelter withtahina and pomegranate molasses.
Sirah sings, charred eggplantand Zatar, perfect.
Few varietals expressMediterranean energy like this
(12:48):
one.
So we've traveled from historyto vineyard, from cellar to
glass.
We've tasted Sira's soul andexplored its origins.
Now let's talk about place, thesoil beneath the vines, the
wind above them, and the peoplewho coax flavors from both.
Let's start in the GolanHeights.
(13:10):
Altitudes above a thousand twohundred meters, basalt soils
with sharp diurnal swings.
The result?
Wine of tension, black fruitframed by fresh acidity, and a
savory line of black pepper.
At Golan Heights Winery, theArden Sira has become a
(13:34):
benchmark, deep yet balanced,one of the first Israeli reds to
earn international praise forvarietal purity.
Now, move south to the UpperGalilee.
Vineyards near Dalton and Taborsit on chalky limestone.
The combination of highsunlight and cool nights creates
(13:58):
Sira with floral lift.
Think of violets, lavender,even rosemary.
Dalton Estate Shiraz shows thatpurity, pepper and plum without
heaviness.
I once stood on their ridge atsunset.
You could smell the time in theair, and that same note appears
(14:22):
in the glass.
Further south in the JudinHills, producers like Flum,
Tepperberg, and Agore craftSirahs of finesse, medium body,
minerality restraint.
Cabernet grown here can feelrigid, Sira feels alive.
(14:44):
Then, even further south is thenegative.
Harsh desert, long days, coldnights, wineries such as Nana,
Midbar, and Pinto pushviticulture to extremes.
Their Sira is smoky, sullen,and truly israeli in defiance of
(15:07):
the desert.
Across the oceans, Australiaremains the beating heart of
Kosher Shiraz.
Tea Lake Shiraz is produced insoutheastern Australia, under
the close monitoring of RoyalWine Corporation.
Mavuchal, Fruitford, Joyful.
It's the bottle you'll find atweddings, hotel bars, and
(15:31):
synagogue fundraisers, theambassador of accessibility.
Then there's Harkom Wines inHunter Valley.
David Harkom's approach is theantithesis, natural
fermentation, minimal sulfur,unfiltered, boutique kosher
shirahs, earthy, honest, alive.
(15:53):
One label reaches tens ofthousands of consumers, the
other just a few hundredcollectors, yet both define the
category's breadth.
In California, the HerzogSpecial Reserve Sirah from Edna
Valley captures coastalcoolness, blueberries, espresso,
(16:16):
smoky oak.
Its new world ripeness balancedwith old world polish, and one
of the few kosher siraz agedlike a fine roan.
Smaller waves ripple fromStellenbach and Stellenrust in
South Africa, where kosherShiraz occasionally appears
(16:38):
under the unorthodox or JakeFolk labels, peppery, value
driven, and honest.
In Spain, Sirah plays the roleof a supporting actor and blends
from LV wines, adding depth toTemperaniro and Granatcha.
Every region paints Siradifferently, yet the melody
(17:01):
remains recognizably its own.
Let's slow down and feel howthese landscapes translate to
taste.
Hold your glass again.
If you've got an Israeli Sira,you'll feel the stones,
literally, a mineral vibrationon the tongue that comes from
(17:22):
limestone and basalt.
If your wine is from Australia,the impression is heat and
generosity.
Blackberry compote, coca andspice.
That difference isn'twinemaking trickery, it's
terroir.
Each component impacts yourtaste buds.
(17:45):
Tasting the soil, the saltgives you dark fruit and
structure.
Limestone, elegance and lift.
Clay gives you density.
The altitude of the vineyardmakes a huge difference as well.
Higher vineyards give you coolnights and higher acidity.
(18:10):
Solar exposure, especiallynorthern facing slopes, get more
sunlight, which equals toripening pepper flavors into
sweetness.
And the wind prevents rot,thickens skins, which equal
intensification of flavors.
(18:31):
In Israel, the Galilee Golanwind is legendary.
Winemakers call it Ruachage,the wind of the vine.
It whispers through theclusters each evening,
concentrating sugars, but alsopreserving freshness.
It's why Israeli Surah keepsits spine even at fourteen
(18:53):
percent alcohol.
Barrel aging adds anotherlayer.
Most Israeli wineries useFrench oak.
Sometime much larger barrels,rather than the small barrels
that are typical, to let fruit,not toast lead.
Aged twelve to sixteen months,these wines find polish without
(19:17):
losing authenticity.
Meanwhile, Australian Shirazoften spends time in American
oak, adding notes of vanilla andcoconut.
Charming but unmistakably newworld.
California's Herzog wineriessit between the two.
French oak elegance with aCalifornian smile.
(19:40):
Let's step back to the bigpicture.
Global climate change isreshaping wine maps.
Cabernet Sauvignon the Kingripens later, demanding cooler
nights to balance acidity.
As temperatures rise, Cabernetrisks becoming overripe,
alcoholic, and flat in regionsthat once suited it perfectly.
(20:05):
Syrah, though, is different.
It's a survivor.
Its thick skins protect againstheat, and it can handle sun
while still keeping aromaticsalive.
That makes it perfectly suitedfor Israel's Mediterranean
climate.
It also means that as globalwarming pushes to find north,
(20:27):
Syrah may keep its grace whereCabernet starts to sweat.
For kosher producers, that'shuge.
It means stability,consistency, and the chance to
craft wines that reflect placebetter than panic.
And there's another layer.
Syrah's adaptability tosustainable farming, lower
(20:48):
yields, organic viticulture, anddry farming methods all play
nicely with Syrah's hardiness.
For echo-minded kosherconsumers, an audience growing
each year, this is compelling.
Now let's talk about market,the economics of taste, what
these wines cost.
(21:09):
Teal Lake Shiraz, BarkhanClassic Shiraz, and Tabor
Selected Shiraz dominateshelves.
They're Mavushal, foodfriendly, consistent, volume
sellers for holidays andcatering.
They may not be profound, butthey're a bridge between
(21:31):
curiosity and connoisseurship.
This entry level is between tenand eighteen dollars.
Now let's go up a level tobetween twenty and forty
dollars.
Here's where complexity starts.
Dalton Estate Shiraz, YardenSyrah, Tulip Syrah, they all
(21:52):
show genuine terroir, balancedoak, finesse.
These bottles earn repeatcustomers who once lived solely
on Cabernet.
The next pricing segment, fromforty five dollars and on up,
includes Herzog Special ReserveSyrah from California, Covenants
Syrah, Harcomangel Shiraz, andYarden's single vineyard Baron
(22:18):
Syrah.
Powerful, ageworthy,collectible, small production
but high influence.
These wines receive, typically,ninety plus scores, and the
whole kosher category benefitsfrom it.
Each tier feeds the next.
Entry wines create exposure,mid tiers build trust, premiums
(22:43):
elevate prestige.
Cabernet may still outsellSyrah five to one, but Sira's
growth curve, especially inIsrael and export markets, is
climbing.
Royal Wine Corporation, Ketem,the Israeli boutique importer,
(23:03):
now lists at least a dozen SirahShirazes in their skews.
Mavushal versions reach banquethalls, non-Mavushal's anchor
boutique stores, and online wineclubs.
In the UK, kosher Sirah hasbegun appearing on Michelin star
restaurant lists, oftenreplacing Cabernet for pairings
(23:28):
with lamb and duck.
Because production costs arelower, Syrah yields more
consistent crops.
Wineries can offer bettervalue.
That means higher margins fordistributors and better price
quality ratios for consumers.
In a market increasinglysensitive to value, that's a
(23:51):
quiet revolution.
Let's summarize before our nextpour.
Focusing on the attribute offlavor, Cabernet Sauvignon has
Cassis, cedar and graphite, siraand Shiraz, blackberry, pepper,
and olives.
As far as structure isconcerned, Cabernet Sauvignon is
(24:15):
firm with angular tannins.
Sirah and Shiraz silky andsupple in texture.
As far as their needs fromclimate, Cabernet needs it to be
cooler to allow longerripening.
Sirah and Shiraz adapt towarmth.
(24:36):
The drinking window, CabernetSauvignon is best with age.
Sirah and Shiraz areapproachable earlier.
As far as food pairing,Cabernet Sauvignon pairs well
with steaks and aged cheese,Cira and Siraz with lamb and
(24:59):
Mediterranean spice.
As far as the kosher marketshare is concerned, Cabernet
Sauvignon is clearly 60% of thered listings, and Cirah and
Shiraz are only about 15 to 20%.
Cabernet has legacy, Sirah hasmomentum.
Cabernet shows power, whereSyrah shows personality, and
(25:24):
personality is what today's winelovers crave.
So we've traveled from theRhone to the Galilee, from the
cellar to the spreadsheet.
We've tasted Syrah's spice,studied its soils, and looked at
its growing market.
Now let's shift our lens fromthe winemaker's hands to the
(25:47):
consumer's glass.
Let's start with what we hearmost often from listeners and
tasters.
These are drinkers who fell inlove with Syrah's personality.
They describe it as the Israelired, bold yet balanced, earthy
yet aromatic.
They love that Syrah feels moreconnected to local food
(26:11):
culture.
Lamb skewers, Zata chicken,brisket rubbed with pomegranate
molasses.
One listener from Torontowrote, I stopped buying Cabernet
because it overpowered most ofmy meals.
Sirah feels like it grew besidethe food.
Others praise the spice.
They call it the pepper wine.
(26:33):
When they swirl a glass ofGalilee Syrah and catch that
whiff of black pepper and wildherbs, it's like the vineyards
are whispering through thebottle.
Every grape needs its critics,and Sirah has them too.
Some consumers say, I justdon't know what to expect.
(26:54):
That's fair.
Sirah can range from lean andsmoky to rich and jammy,
depending on region.
For Cabernet drinkers who cravepredictability, Sirah's
spectrum can feel confusing.
Others complain of certainAustralian Shiraz styles that
(27:14):
are too sweet or too heavy.
But here's the irony, thosesame consumers often fall in
love when they taste an IsraeliSirah blind.
When the label disappears,biases fade.
Many are surprised to learnthat the elegant, balanced red
(27:35):
they just praised wasn't acabernet at all.
Younger wine drinkers,especially those under forty,
are exploring beyond brandloyalty.
They want authenticity, story,sustainability.
Sirah delivers all three.
Boutique producers offeringsingle vineyard bottlings,
(27:58):
natural fermentations, or lowintervention wine making attract
these curious palates.
At tastings I often see themholding a glass of Sira,
photographing it for Instagram,captioning Mediterranean energy
in a bottle.
That's modern branding gold.
(28:19):
For holiday meals and largegatherings, price and Mavushal
status still drive decisions.
Here, Shiraz's approachabilityhelps.
Tea Lake, Barkan Classic, andTabor's entry-level labels have
become the family reds.
They pour easily, pleasewidely, and don't intimidate
(28:43):
guests.
These wines build comfort, andcomfort builds loyalty.
The kosher wine industrylistens carefully to these
voices.
Many Israeli producers aremoderating oak use, harvesting
slightly earlier and focusing onelegance over extraction,
(29:04):
responding to drinkers who wantfreshness.
Australian producers, some aredialing back alcohol levels,
offering lighter, food friendlyShiraz styles.
Labels now highlight vineyardelevations, non-mavusal status,
(29:24):
or Mediterranean blend, languageto guide consumers.
Education is the key.
Once drinkers understand whySyrah tastes different, they
embrace it.
Cabernet appeals to hierarchy.
Sirah appeals to connection.
(29:45):
If you can grab a cabernet youknow and love, maybe a Yarden
cab or a Herzog reserve, besidesit, pour a Sirah of similar
vintage.
Let's taste It together.
As far as the color isconcerned, Cabernet often shows
(30:06):
a deep garnet.
Cira leans towards violet blueand with thick legs from
glycerol.
Aromas.
The Cabernet brings blackcurrant, graphite, and cedar.
Cirah offers plum, black olive,pepper, and smoked herbs.
Texture.
(30:29):
Take a sip of Cabernet.
Feel that firm linearstructure.
Now taste Syrah.
Notice the rounder entry, thesilky mid palate and savory
exit.
From an emotional perspective,Cabernet commands respect.
Sira invites intimacy.
(30:51):
Pause there and reflect a bit.
Ask yourself which wine you'dreach for on a quiet Friday
night with friends, and whichyou'd choose for a formal
dinner.
Both have their place, but onetells a different story each
time you sip it.
That variability, thatemotional resonance is what
(31:13):
makes Syrah so fascinating.
Beyond taste, Sira symbolizesevolution in the kosher world.
It bridges Mediterraneancuisine with modern winemaking.
Its resilient and warmingclimates making it sustainable
long term.
It offers better value anddiversification for wineries
(31:37):
reliant on Cabernet sales.
It challenges both winemakersand drinkers to explore nuance
instead of comfort.
In short, Syrah represents amaturing kosher wine market,
confident enough to step outsideCabernet's shadow and express
individuality.
(31:57):
As we put down our glassestonight, let's recap.
We've traced Sira from ancientRome terraces to modern Israeli
ridges.
We've learned how climate,soil, and philosophy shapes its
style.
We've met the producers fromaccessible Teal Lake to the
(32:18):
artisanal Harkham, and we'veheard the voices of those who
drink it, love it, and sometimesresist it.
Sirah has earned its place.
It's not a novelty, not aniche.
It's a narrative, aconversation between the land
and the people who believe init.
And maybe that's why itresonates so deeply.
(32:41):
Because wine at its heart isabout story, and this story is
still being written.
So here's my invitation to you,wherever you're listening from,
seek out Kosher Sira this weekor Shiraz.
Maybe an entry-level bottle fora family dinner or a single
(33:03):
vineyard release to slowlysavor.
Taste it with curiosity.
Compare it to your favoritecabernet.
See which one tells your storymore truthfully, and then share
it with us.
Tag The Kosher Terroir onsocial media.
Send your tasting notes.
(33:24):
Tell us where you found yourbottle.
Because our community thriveson shared discovery.
Before we sign off, rememberthat The Kosher Terroir now
boasts over a hundred episodes,over 17,000 downloads, and
listeners in more than 75countries.
(33:44):
If you've enjoyed this journey,explore some of our previous
episodes.
The Carignan Chronicles,Grinache, the Enchantress of the
Mediterranean, Sustainabilityand Biodynamics, and AI and the
future of kosher wine.
Subscribe, review, share, andmost importantly, pour yourself
(34:07):
something meaningful nextShabbat.
From the Galilee to the Rhone,from Hunter Valley to your
table, remember, every bottletells a story, and every terroir
has a soul.
I'm Simon Jacob, and this hasbeen the Kosher Terroir.
This is Simon Jacob again, yourhost of today's episode of The
(34:38):
Kosher Terroir.
Please subscribe via yourpodcast provider to be informed
of our new episodes as they arereleased.
If you're new to The KosherTerroir, please check out our
many past episodes.
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