Israeli wine dates back to biblical times but was essentially reinvented in the late 19th century under Baron Edmond de Rothschild, then transformed again from the 1980s onward into an internationally competitive industry. Cool, high-elevation sites in areas like the Galilee and Golan Heights help balance Israel's naturally high sugars with good acidity, and Cabernet Sauvignon is considered the grape with the greatest aging potential.
Grapes grown here